Homemade Pasta Dough(50% Semolina Flour & 50% All Purpose Flour) – Episode 85By
I let this video go with out any edits so you can see exactly how quick it is to make fresh pasta dough- Look for Episode 86 when I make the pappardelle and Episode 87 when I make the Short Rib Ragu for this pasta.
One thing about home made pasta dough is certain- no recipe will perform the same way twice that is why it is important to make it often when you first start out. By understanding how the dough should “feel” when done kneading and the desired taste for that pasta when cooked is something a recipe can not give you. If you use egss then the freshness of the eggs will alter a recipe, if not using eggs then the flour combination will surely through you off your game how about humidity-yes that too will through a wrinkle in.
So how do you win? Easy practice, practice, and more practice while it may not get you to Carnegie Hall it will eventually get you to pasta noodle bliss.