How to Make Egg Pasta (in-depth guide 2.0)

How to Make Egg Pasta (in-depth guide 2.0) 00:00 Intro 01:17 Choose the Right Flour 03:55 Measure Your Ingredients 04:49 Make the Dough 10:39 Rolling Equipment 11:28 Laminate the Dough 14:17 Lamination Troubleshooting 15:23 Thin the Dough 17:37 Cut the Dough into Ribbons (Pappardelle) 18:46 Salting the Cooking Water 19:32 Par-cooking Sheets for Lasagna 20:12 Lemon Cream Sauce 21:13 Cooking Pappardelle 22:14 Storing and Freezing Affiliate Links (commission may be earned): Pasta rolling attachment for a KitchenAid mixer (that’s what I normally use) https://amzn.to/3Yyy0rn Imperia pasta roller (not as easy as KitchenAid, but works) https://amzn.to/3YYR4PK Related Pasta Videos: How to Make Ravioli https://youtu.be/92hh23TrZfA How to Make Water Based Pasta Dough https://youtu.be/m04OrKjXsXM Pasta Dough Recipe: ================= Serves 4 300g bread flour (or 00 pasta flour) 2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale) 185g wet ingredients* * Wet ingredients: 2 large eggs 3 large yolks weigh the eggs and yolks then add enough water to get to 185 grams total Buzz the flour and salt in the food processor for 5 sec. Add the wet ingredients and process until the dough forms (it might look like crumbs, but there should be no more powdery flour). Knead by hand for 8 - 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video. If you don't have a food processor, the well method is in this very old video: https://youtu.be/jU4Q-1ai-xs Wheat-kernel image is from wikipedia: https://commons.wikimedia.org/wiki/File:Wheat-kernel_nutrition.svg Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie