Pasta Tips - Rolling Out Agnolotti скачать в хорошем качестве

Pasta Tips - Rolling Out Agnolotti

#pastamaking #pastarecipe Ingredients: 2 cups 00 flour 3-5 egg yolks 1-2 whole eggs Pinch of salt Instructions: Prepare the Ingredients: Measure 2 cups of 00 flour and place it on a clean work surface. Form the flour into a mound and create a well in the center. Crack 3-5 egg yolks and 1-2 whole eggs into the well. Start with 3 egg yolks and 1 whole egg; you can add more if needed. Add a pinch of salt to the eggs. Mix the Dough: Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well into the eggs. Continue this process until the dough starts to come together. Knead the Dough: Once the dough becomes too stiff to mix with a fork, use your hands to bring it together. If the dough is too dry, add another egg yolk or a bit of water; if it’s too sticky, sprinkle in a little more flour. Knead the dough by pushing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 10 minutes, or until the dough is smooth and elastic. Rest the Dough: Form the dough into a ball and wrap it tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out. Roll Out the Dough: After resting, divide the dough into smaller portions to make it easier to handle. Using a rolling pin or a pasta machine, roll out each portion of dough to your desired thickness. If using a pasta machine, start with the widest setting and gradually move to thinner settings. Cut and Shape the Pasta: Once rolled out, cut the dough into your preferred pasta shape (fettuccine, tagliatelle, pappardelle, etc.). Dust with flour to prevent sticking. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so watch it closely. Serve: Drain the pasta and serve with your favorite sauce.