#fresh nested fettuccine

[cunninghamchrissie]

how can you guys call yourselves fans if you refuse to watch anything else she's done besides chrissy?

Homemade Pasta

Ingredients

2 cups all-purpose flour, spooned & leveled

3 large eggs

½ teaspoon sea salt

½ tablespoon extra-virgin olive oil

Instructions

Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

Dust 2 large baking sheets with flour and set aside.

Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).

Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).

Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.

Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.

Repeat with remaining dough.

Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Notes

Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days.

[lyssified]

8, 13, and 29 <3

HI THANK U FOR ANOTHER ASK THISBIS LIKE MY FAV ASK GAME BECAUSE IT ALLOWS ME TO RANT THANK U

8 - do you change into specific clothes for the house when you get home?

yea i usually do unless what i'm wearing is comfy or suited to the thing i'm doing at home. i have a very bad habit of wearing things that are uncomfortable and/or pinned together and could fall apart at any second so i generally like to get that off my body asap if i'm somewhere where i don't need to look cute. very much a hoodie and shorts girl in my house :)

13 - first thing you're doing in the purge

realistically, having a panic attack and barricading myself in my room. i have no desire to commit crimes especially when shits gonna be dangerous....idrk what the purge is but i gather it's pretty much a shitshow that i would hate

29 - preferred pasta noodle

hohohohohohoho this is a question i like *cracks knuckles*

short answer, rigatoni and tagliatelle

long answer: rigatoni because it is simply the best. the big rigatoni is nice because it has a great tubular shape that acts as a vessel for sauce and for add ins, and it also has ridges making it excellent for holding sauce. better than penne because penne is always way underdone and there is no way to cook it so that it's not under or overdone. also what the fuck is the skinny tube and weird diagonal cut. stop trying to make your pasta fashionable because it's not working. tagliatelle because that shit is really good when you get it fresh. it's the perfect noodle because it's prettier and also wider and thinner than fettuccine to increase deliciousness and comes in cute little nests. it also makes you sound fancier :)

honorable mentions to stuffed pastas because tortellini is the goat and also honorable mention to gnocchi because when it's made well it's really fucking good

thank u for the ask :)

[fieriframes]

[OKAY, PASTA'S READY. FRESH NESTED FETTUCCINE. YEAH. THOUGH LITTLE GIRL’S NAME IS PANTHILDE, A WHIM OF HER MOTHER’S. A LITTLE BIT OF THAT GRANA PADANO. AND A LITTLE FRESH NUTMEG. (scrapes)]

[fierifiction]

OKAY, PASTA'S READY. FRESH NESTED FETTUCCINE. YEAH. THOUGH LITTLE GIRL’S NAME IS PANTHILDE, A WHIM OF HER MOTHER’S. A LITTLE BIT OF THAT GRANA PADANO. AND A LITTLE FRESH NUTMEG. (scrapes) (laughing in the mouth) No wonder you're a little late. I thought your little caffeine game was too hard. It was really just a nice way for you to get rid of that caffeine and make some delicious, low-calorie, fresh tea and cookies. MMM.

[jesuispompette]

Homemade Pasta for 2

Flour, eggs and extra virgin olive oil. That’s it. That’s all you need to make fresh pasta at home in minutes. Start off with a food processor to make the dough, let it rest, then move on to the pasta attachment. It’s that simple and 100% worth the effort.

Ingredients:

1 ¼ cups all-purpose flour (plus extra for rolling pasta)

2 eggs

2 teaspoons of extra virgin olive oil

Preparation:

Place flour, eggs and oil in a food processor or a stand mixer with a dough hook.

Pulse until the ingredients are thoroughly mixed or combine on low speed in a mixer. The mixture will look like small pebbles, but it should hold together when pinched between your fingers. If it doesn’t, add a 1/4 teaspoon of water and repeat.

Dump the mixture out onto a board and press into a ball. Knead briefly, until the dough holds together and gets slightly smoother. Cover with plastic wrap and let it rest in the fridge for an hour.

Flatten the ball out into an oval shape and dust both sides lightly with flour.

Using your pasta roller:

Set your pasta roller on the widest setting (usually setting #1).

Feed the oval of dough through the roller.

Fold the strip of dough into thirds and press it together.

Continue feeding the dough through the roller and folding it into thirds several times, rotating the dough so that the rough edges feed through first. Dust with flour as necessary to keep the dough from sticking.

When the dough is very smooth, change the setting to the second widest setting (#2). Feed the dough through twice. At this point, if you like, cut the strip of dough in half and work with one-half at a time. Cover the second piece with a damp kitchen towel or plastic wrap so it doesn’t dry out.

Set the roller one setting thinner and feed the dough through. Continue feeding, advancing the roller setting one notch each time, until you’re at the next-to-last setting.

The dough should be thin but not transparent. Depending on how you like your pasta and what you’re using it for, you may want to roll it through on the last setting as well. If the dough is at all sticky at any point, sprinkle it lightly with flour.

Cutting and cooking your pasta:

Cut the pasta however you like, or use the sheets in lasagna or for ravioli. At this point, if you’re making fettuccine, spaghetti or linguine, you can either cook the pasta right away or freeze it for up to 3 months.

If you’re cooking it fresh, it will take about 1 minute to 90 seconds to cook in boiling salted water. If you let it dry slightly, it will take about 2 minutes. I've learned it's best to let the pasta try for a couple of minutes (without it sticking together) and mold each portion into a nest then place on a baking sheet and freeze. Once frozen, place each nest in a ziplock bag and keep in the freezer until ready to use for up to 3 months.

[someonestolemycatchyblogname]

Classic Fresh Egg Pasta Super easy to make and super yummy to eat. This recipe has three ingredients and took me maybe an hour and a half to to make; from start to finish. These little nests of fettuccine have been dried over night just under my spare room ceiling fan on a plate so no need to go crazy buying drying racks. It's made out of different ingredients compared to packet pasta, and as such is cooked differently. It takes about 2 mins for these guys to be ready but less if you're finishing them in a sauce. Also, fresh pasta tastes better too so there is that

[zhumeimv]

5 Min vs. 50 Min vs. 5 Hour Pasta (ft. Binging With Babish) Tasty

5 Min vs. 50 Min vs. 5 Hour Pasta (ft. Binging With Babish) Tasty

Date: 2019-10-29 16:00:00

[aoa id=’0′][dn_wp_yt_youtube_source type=”101″ id=”6vebbDZxoKE”][/aoa]

Andrew Rea, the creator of Binging With Babish, demonstrates 3 wonderful pasta recipes for 3 different occasions.

Check out the Binging With Babish Cookbook here:

5-Minute Pasta Aglio E Olio:

50-Minute Fettuccine Alfredo:

FRESH FETTUCCINE: 3 large eggs, beaten to blend 2 cups all-purpose flour, plus…

[delhigirlmeetsfood]

Fresh pasta at home with vegetarian puttanesca

Fresh Homemade Pasta with Vegetarian puttanesca

It’s easier than it sounds and tremendous fun! You do need a pasta maker. I make it enough that I have a kitchen aid attachment but a hand cranked pasta maker is available for less than a $100. My kid did well in her piano recital and I asked her what she wanted for dinner and the answer is always “let’s make pasta”

Recipe: I use Michael Ruhlman’s recipe - 3 parts flour to 2 parts egg. It’s easy - I crack the eggs required (1 for each portion of pasta), weigh them and add 1.5 times the amount of all purpose flour and a tsp of salt. A large egg is approximately 50 g.

I use the dough hook of my stand mixer to knead - it will look tacky but have faith in the recipe and keep at it for 5 min- it will come together. Now let it rest for at least 30 min ! This is vital- I’ve skipped this step once to my great regret and never done it again.

Divide the dough into manageable quarters or eights. Start at the largest setting on your pasta machine- pass the dough through. I flour the dough frequently. Fold into thirds, turn it and pass through it again. Do this 3 times and then consecutively pass through thinner settings. For fettuccine, which I made today - the 2nd or 3rd last setting is good. For ravioli, I go to the thinnest. Switch the attachments for the cutting attachment - cut the sheets to manageable lengths and pass the pass through. Flour liberally - you have a nest of pasta. Cook in salted boiling water for 3 min !

Puttanesca

My daughter is reading Lemony Snicket and wanted a vegetarian puttanesca. Here is my version

3 tbsp butter, add 5 chopped garlic cloves, about 1/4 cup chopped olives, 2-3 tbsp capers. Cook for a minute. Add 2 small cans of crushed San Marzano tomatoes (28 oz) and 1 tbsp of gochuang (to replace the umami of the anchovies). Simmer for the 30 minutes you are making the pasta.

Toss pasta with warm sauce, top with some good olive oil and Parmesan. Well worthy of a 9 year old piano maestro :)

[legourmettv]

How to Make Fresh Fettuccine Pasta || Le Gourmet TV Recipes

Fresh Fettuccine Pasta Recipe

If you have a pasta machine all you need is the homemade pasta dough to make different shapes and sizes of pasta. I remember helping my Nonna and mom when pasta was being made and we would hang sheets of pasta off of broom handles on the backs of chairs to dry. It was so much fun that I recall dancing around the pasta sheets as if cheering them on to dry and be ready for me to eat. Nothing beats a plate of homemade "pastashutta". An endearing term that my dad has always used when talking to little kids including my own children which I love!   This dough makes perfect all-purpose pasta for any occasion.

Do you need a Pasta Machine? Here's the link to Amazon: http://amzn.to/2C5yxJi

Ingredients:   1 1/2 cups (375 mL) all-purpose flour (approx)   3 eggs   1-1/2 tsp (7 mL) salt   1 tsp (5 mL) extra-virgin olive oil

Method:   Mound flour on counter or in a large bowl.   Make well in centre. In a small bowl, whisk together eggs, salt and oil.   Pour into well of flour.   Begin mixing with fork, incorporating small amounts of flour at a time until soft dough forms.   Turn out onto floured surface.

Knead dough for about 5 minutes adding more flour if necessary until firm, smooth dough forms.   Cover with tea towel and let rest for about 15 minutes.

Cut dough into 4 equal pieces.   Using pasta machine, roll one piece at a time through first setting twice.   Continue through settings until smooth, thin pasta piece is formed.   Lay flat on floured surface; let dry for about 15 to 30 minutes.   Continue with remaining dough

For long pasta: Place dough at top of pasta cutter and roll through.   Wrap into little nests and let dry completely for long storage or cook immediately.

Makes enough pasta for 4 to 6 servings.

Shop Amazon for the equipment we use in our kitchen: https://www.amazon.com/shop/legourmettv

Check out our Youtube Cooking Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv

[fieriframes]

[OKAY, PASTA'S READY. FRESH NESTED FETTUCCINE. YEAH. BUT LITTLE GIRL’S NAME IS PANTHILDE, A WHIM OF HER MOTHER’S. A LITTLE BIT OF THAT GRANA PADANO. AND A LITTLE FRESH NUTMEG. (scrapes)]

[fierifiction]

OKAY, PASTA'S READY. FRESH NESTED FETTUCCINE. YEAH. BUT LITTLE GIRL’S NAME IS PANTHILDE, A WHIM OF HER MOTHER’S. A LITTLE BIT OF THAT GRANA PADANO. AND A LITTLE FRESH NUTMEG. (scrapes) SHERTY HARBOR. (suddenly gets in) YOHAWTH. YOHAWTH. BULGARED BY AN NUT. A BULGARED BULGARS. YOU'VE GOT A DANGEROUS HAND THAT STOPS YOU. YOU HAVE A GASTSON. YOU THINK YOU'RE THE LEADER, DONALD. THIS GASTSON IS NOT THE DANGEROUS LEADERS HAND, THAT'S FOR ME. I'M BACK WITH YOU BRANDY. You DON'T HAPPY. A DANGEROUS LEADER.