test all recipes

November 20: Gattò di patate Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

December 18: Cantucci Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

December 11: Chickpea soup with Maltagliati Pasta Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

November 6: Spaghetti alla Puttanesca Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

October 23: Caramelized Onion and Sage Quiche Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

October 16: Stuffed Tomatoes and Fingerling Potatoes Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

Hand-rolling Dough

Using the ingredients mentioned in the original recipe, follow these instructions to roll out pasta dough without a pasta machine: ROLLING DOUGH WITH A ROLLING PIN   – Divide your dough in fist-sized pieces and place one piece in the center of your work surface. It’s easier to roll a small amount at a time. Keep the rest of the dough wrapped to prevent it from drying out. – Shape the dough into a ball and place it on a lightly floured work surface. Hand press your ball into a disk, dusting with flour on both sides. -With a long and heavy rolling pin, roll out the ball into a circle by stretching as well as pressing down. Stretch the dough from the middle out, by pushing the pin from the center of the dough away from you. While stretching your disk, turn it a quarter or half turn each time. – Repeat this a few times and flip your sheet over to prevent it from sticking to the board. – Make sure to dust your pasta sheet with flour on both sides while stretching it: sprinkle flour on the sheet and spread it evenly with your hand. Dust your pin with flour if necessary. – Keep rolling and stretching until the pasta sheet is the appropriate thickness. – Repeat with the remaining pieces of dough. THICKNESS OF PASTA Scialatielli: 3-4 mm Fettuccine, Maltagliati, Lasagna: 2 mm

Making Dough With Equipment

Using the ingredients mentioned in the original recipe, follow these instructions to make a pasta dough with food processor or stand mixer: USING A FOOD PROCESSOR – Add the liquids (milk or water, extra virgin olive oil and egg) to the food processor bowl. Pulse to mix. – Add the flour, salt, and other dry ingredients and mix with the liquid ingredients, until you get a crumbly mixture. Run your food processor for 5-6 minutes. – Remove the crumbly dough from the food processor, shaking all the flour and bits of dough from the bowl. – Form a ball with your hands. Place it on a lightly floured work surface. Knead the dough for about 8-10 mins with your hands until you get a smooth and velvety ball. USING A STAND MIXER – Add the liquids (milk or water, extra virgin olive oil and the egg) to the stand mixer bowl and mix with a fork. – Add the flour, salt, and other dry ingredients to combine with the eggs. – Using a dough hook, knead the dough on low speed for about 10-15 minutes or until smooth and elastic. You may need to use a spatula or your hands to help bring the dough together before kneading by hand to finish off the dough. – Knead for about 8-10 minutes, the time depends on the dough texture. KNEADING The kneading technique is this: place the dough ball in the center of your working surface. Drag and press the dough forward on the board with your palm, fold the stretched dough back on itself, rotate it 90° and start again: drag and press, fold, rotate. Knead the dough with energy, applying a good pressure on the dough; this helps the gluten bind to create a smooth and elastic texture. It…

Continue Reading

Scialatielli Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password

Panzanella, Tuscan summer bread salad Class

This page requires a subscription. Log in or learn more here. Username or E-mail Password Remember Me     Forgot Password