Handmade Egg Pasta | Hand Rolled & Shaped 9 Ways

Handmade Egg Pasta | Hand Rolled & Shaped 9 Ways

For the complete recipe and directions click the link below.

Handmade Egg Pasta – Shaped 9 Ways

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How can something so simple be so delicious, but yet few venture to make their own fresh handmade egg pasta.  Learning to make fresh egg pasta might seem daunting at first, but if you follow the time tested steps and with a little practice you’ll be making your own fresh pasta too.
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39 thoughts on “Handmade Egg Pasta | Hand Rolled & Shaped 9 Ways

  1. Visit my blog post for the full recipe with directions. The pasta shapes are listed along with the traditional sauces that accompany them. I've also included fresh pasta cooking tips and how to dry or freeze the extra pasta. Click the link to go to the recipe on my blog: https://justonebiteplease.com/2017/08/04/handmade-egg-pasta-shaped-9-ways/

  2. Love it!🙂 Brings back great memories of helping my mom on sundays making the pasta and arguying with my sister about who was rolling the cavatellis wrong 😄😄.

  3. For southern Italy pasta the dough is wrong, it need the semola (you call it "semolina", better if regrind type), sometimes with a little amuont of wheat flour, water, at most one egg.

  4. 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽🍲

  5. Mann, I Loved Watching you do that. I watched my Nona do that as a kid, and you do it exactly the same. She was from Napole

  6. I'm in my 60's and have been making homemade pasta for as long as I can remember growing up in an Italian house. This is without a doubt one of the best videos I've seen done to teach someone how to shape the pasta, brilliant!

  7. I just made it. My dough was a little sticky so I added more flour. I made the spaghetti type and farfalla( ? ). I have a lovely chunky meat sauce that I made but I cheated by making a separate pot of packaged spaghetti ( just in case ) because my husband is a spaghetti freak and was hungry. I am pleased to report that my homemade pasta was a complete success. Maybe not as pretty as yours but I must say I am proud of myself for a first time pasta maker. Delicious and my son said it's much nicer than the packaged and that he had his doubts. So, a big thankyou. Now I must clean the kitchen and this notebook which is covered with with dried flour and semolina from starting and stopping the video with each step. I only made half the dough, so I'm storing the other half in the fridge in the clear wrap. A nice way to spend a Sunday. Now I'm going out into the sunshine for a nice coffee. I live in Greece. Thank you again.

  8. I made my "own pasta", today! I got the recipe from here! And, it's so rewarding! It tastes much different from store bought! Thanks …

  9. Oh Wow, just found this channel. Thank you for making this look so straight forward and easy. I will be having a Pasta Making session this weekend. I'll let you know how they turn out. Thanks again. Buon Appetito!

  10. How we can store them for future use, in few days or week? Of course its better if we do fresh, but how long can they last?

  11. I absolutely love this video. It's instructional and inspirational. I've returned to it many times to make several of the pasta varieties demonstrated. You sir are a chef and an artist. Now, how about part two with nine more shapes?!? (Only kidding. . .)

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