Homemade Pasta – Bruno Albouze

One of the secrets to achieving the perfect texture and color for your homemade pasta is the use of extra fine semolina flour. It adds a bit more sturdiness to the pasta, allowing it to hold up well with different sauces. This means that each bite of pasta will be coated in sauce, enhancing the overall flavor of your dish. Let’s dive into the world of homemade pasta together!

To get the full recipe go to https://brunoalbouze.com/homemade-pasta/
ADD ME ON:
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
Pinterest@ https://www.pinterest.com/brunoalbouze

#pasta #food #skills #baking #pastamaker #tagliatelles #chef #insta #video #

Hi there today we are going to make homemade pasta the best in the world you’re going to have to find out you know the more Hal you put into cooking the more you share the happier you feel you just need one more thing the right recipe hey welcome to my cooking channel

And blog Bruno al.com let’s get started number one rule in cooking best ingredients make best food so the egg so I like to mix my pasture raised eggs with yolks and a pinch of salt and olive oil next make a well with the flowers and add the liquid

And mix until just combined bear in mind pasta do is not bread it should remain firm like so and of course you can use your stand mixer fitted with a paddle attachment but for a small batch though I prefer knitting by hand I want to fill the dough baby

Wrap in cing film and let rest at a room temperature for 30 minutes at least relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out speaking of which let’s do it so lamination a crucial step that will give the necessary strength to

Your pasta all right so you want to split the dough in half it’s going to be easier to manage then and adjust the thickness of the pasta machine or your roller attachment so that the dough gradually becomes thinner each time it passes through the pasta maker and stop

Rolling when the length has tripled now and just like folding quando do you want to give three to four single turn in a row to sample roll fold roll it’ll get smoother wrap pasta do in clean film and refrigerate for up to 5 days after an hour resting in refrigerator unwrap dust

Dough with s Molina flow and flatten out with the rolling pin first so it will fit in a widest setting of your pasta maker so we are going to follow the same protocol as we did earlier but this time we’re going to go further and roll the

Dough until the crank goes down to sitting number three matching two mimim thickness requested for most pasta lasagna tagel papelli you name it when the length of your pasta sheet is getting a little too crazy don’t hesitate to cut it in half last step cut pasta into your favorite shape and style

To know everything about this homemade pasta recipe and much more please visit my blog Bruno alo.com if you liked the video please give me a thumbs up and click down below to the Subscribe button not done yet you do not want to miss my XXL truffle ravioli have a gorgeous day Chowchow