So, get your chef’s hat on, switch on the food processor and follow these tips to make the perfect pasta dough. Also Read: ...

You only need a few basic pantry staples and some time to help you make this homemade pasta dough. This is a quick overview ...

It is through the process of kneading that gluten develops in the pasta which will help to make a dough that is both flexible and durable to roll to shape. Eggs can vary wildly in size ...

Role the dough into desired shapes and sizes cannelloni, ravioli, thin noodles etc and enjoy a fresh and homemade pasta. Add water, a little at a time, to knead into a stiff dough. 3. Rest the dough, ...

Make sure the other dough pieces are covered with a damp tea towel to prevent them from drying out. Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta ...

Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient.

a small alley in the old town where grannies make fresh pasta by hand. That's right, they are there all day, or, sort of, with their hands in the dough. They know everything about pasta making ...

Serve immediately. Make the pasta dough: On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at time.

The mixer does the majority of the work and then we took the dough out of the bowl and kneaded it a bit on a powdered surface. Making the pasta (learn from my second error): Once I had a ball ...