Delicious Pasta Dough With Semolina and pure eggs (00 Flour)

Today I will help you with my favorite recipe .. how to prepare a homemade pasta dough with semolina and pure eggs for multipurpose pasta!

Ingrediens

Dough only:
Semolina flour (AKA 00 Flour) 200gr.
Regular multipurpose flour 100gr
4 egg yolks
2 full eggs
salt
olive oil

Filling:
50gr Italian ham
200gr Cottage cheese
salt

Sauce?
Another video coming soon!

Music by : Vero Be @verobe3754

Facebook
https://www.facebook.com/JC.oldman79

TikTok

@better_athome

Instagram:
https://www.instagram.com/jc.oldman/

Other useful videos:

Homemade Gnocchi: https://youtu.be/0NclWGTxWwc
Egg Pasta Dough: https://youtu.be/aq39XT67Ys4
Garlic Chicken: https://youtube.com/shorts/pue6_Jxv-OA?feature=share
Pepper sauce Pork tenderloin: https://youtu.be/zlIgglATqpI

Used gear for this video:

• My Camera (Amazon) Sony Alpha 6400 https://amzn.to/3T6Y6j3
• My main lens (Amazon) Sony SEL18135 E 18-135mm F3.5-5.6 OSS https://amzn.to/3UMPvDg
• Table tripod (Amazon) https://amzn.to/3T3z2sZ
• Main Tripod (Amazon) https://amzn.to/49HBAT6
• Table cam ARM (Amazon) https://amzn.to/3wxvOoI
• Cam Microphone (Amazon) RØDE VideoMic GO II https://amzn.to/48j9fBr
• Main Microphone (Amazon) COMICA Wireless Lavalier Microphone, BoomX-D2 Pro 2.4G https://amzn.to/4bM2awc
• Side light (Amazon) https://amzn.to/42HmPh3
• Insta360 Go3 for creative moments (Amazon) https://amzn.to/42HmPh3

Affiliate disclaimer: Those links go to some affiliate links such as Amazon or BH Photo.

#homemade #italian #pasta #dough #semolina #00flour
00:00 Introduction
00:13 Ingredients
00:26 Measuring
01:09 Mixing and kneading
03:03 rolling and cutting flat
04:42 Stuffed shape
05:29 Ravioli
06:00 Tortellini
07:05 Agnolloti
08:29 Served

Yes this is pasta and you know what today we will do it by the book stay with me for today’s recipe I will use semolina multi-purpose flour six eggs a bit of olive oil and Salt I’m splitting here the first four yolks from the egg Whites and now the two remaining Eggs remember here we need one hand 185 G of liquid a bit of salt and then we mix It I will make a Vulcan shape here with the flower and now I’m adding the eggs start slowly mixing the eggs It’s important here to add slowly the flour to the eggs and then mix It now I will bring all together and start the Kneading here’s when the things start becoming sticky but believe me with a lot of Pleasure and we capture everything here from the flower don’t leave anything Behind this is for me a typically 10 minutes kneading process but depending on how strong you are can be less or can be a bit more yeah I know with Molina is by far harder but believe me it is by far tastier oh now that our dough it is

Silky and elastic as we wanted we will just hydrate it a bit more with a bit of olive Oil Seems to be at the perfect point I’ll cut it in four and cover the Rest we need to stretch it first before bringing it into the rolling machine and then we will need to build Rectangle I will keep rolling it until the thickness reach 1 Mm I’m placing them aside the ones that they are ready with a bit of semolina in The Cutting Board that then is not sticking there finally fun begins let’s start cutting our pasta now I’m cutting this one as T And they are done and now we will switch to other Shapes some nice Italian ham together with a bit of cottages usually that’s a perfect feeling that you can prepare in just few Minutes and now we will with this some stuffed Pasta This is a typical handmade ravioli shape they are a bit too big but they are still Fantastic and now the tortillini I have to say that this is one of my favorite pasta shape because they are easy to make they are small enough so boiling time it is something like 2 minutes then you put it together with the sauce so I really love Them and look at it how not to love them I know the shape looks a bit tricky now but believe me it is super easy to make and let me know I can teach you in just a 2 Minutes video how to prepare Them I am spraying a bit of water on top of the dough because here is to dry and it’s not helping to close and now I will prepare the Anot Here while cutting remember to apply quite some pressure because this is always helping to seal the edges of the pasta Better a bit of flour on top and they are done and this is how I’m making the dough for most of my pasta and here I serve it with some rusos also known as bologa what’s your favorite pasta do you want me to prepare it for you let me

Know in the comment sections and I’ll do it thanks for watching bye