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Welcome to kahunasfoodandwine.com, the galaxy’s most popular food and wine show and I’m Patrick and this is little Kahuna.
So anyway, were doing homemade pasta again and this time I will do with 50% semolina and 50% all purpose, I’m not going to rind this through the pasta machine. I’m going to be rolling it out and making some thick cut pappardelle or whatever. But anyway, we will have right here—is like some two cups of flour, four egg yolks and two whole eggs. So, I’m just going to beat this up.
Anyway, get that beat up and add some olive oil in and some salt. And of course, this fat was not the traditional magic. Anyway, as we did with the other one, we just want to work this end and it could certainly—you just use your fingers to do it. I mean you fingers are going get in there anyway at some point and you could certainly just do this, and just working it in, generally, it would stay in low but you know—and again, you can certainly do this in your food processor or you can do it in your kitchen aid or whichever, by the end of the wall that you do. And incorporating this from in there and it’s already starting to come—was starting and coming together nicely, it will. And you fold that around, fold around, there we go.
And now, this is just starting to come together. It’s just starting to come together nicely. And submitting is the most important part, just like in the other episode, you really going to need your dough as well. You’re going to stretch some gluttons out and want to get a nice elastic dough.
So anyway, the dough is meted. I forgot to mention I did have a tablespoon of water to that egg and olive oil mixture, so we can rustle this away from pan. We’ll get it wrap in plastic wraps and let that set for that an hour before we roll it out and cut our pasta.
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