How To Make Fresh Egg Pasta Dough

[@valleechristine1740]

Merci Sarah pour l'excellente qualité de vos vidéos. J'aime votre technicité et vos explications précises. Je vous souhaite un très beau parcours sur KZbin et attends vos prochaines vidéos avec impatience !!

[@ekaterinas7874]

Hi! Would you consider doing a ravioli tutorial?

[@LuUbertaccio]

Loved this!! Wonderful ❤️

[@ethandanis1087]

Fantastic! Will be ordering one!

[@qbcucina]

Hope you enjoy it!

[@qbcucina]

Ciao Ethan, we sell this wooden maple pasta board in our shop. You can find it here: www.qbcucina.com/item/wooden-pasta-board/ Thanks for watching!

[@ethandanis1087]

Any promo codes?

[@qbcucina]

@@ethandanis1087 We do have an offer for all first time buyers - you should get a pop up on the website. 😉

[@ethandanis1087]

Where did you get that pasta board?

[@matteoalice625]

I really like how you work the dough and you add a little bit of semolina flour. I do some handmade pasta for my little restaurant. Now, my question is, what happens if you add some water? If you have to work 3-4 pounds of dough at the same time, do you think the dough has to be softer?

[@qbcucina]

Ciao! This is a great question. If you notice your dough is on the dry side and you've already mixed in your eggs, you can moisten your hands a little bit with some water then continue kneading to further hydrate the dough. Only add enough to water to make the dough manageable, as too much water will make it gummy and sticky. If you're mixing a lot of dough at once and you're finding it hard to knead, you might try covering it and letting it rest for 10 minutes before proceeding to knead again. The mini-rest will help your dough hydrate on its own, making it softer and easier to knead. If after that, you're still finding your dough is too hard to knead, then you might consider increasing your egg quantity next time until you get the right ratio. Every flour brand is a little bit different and some may require higher hydration than others.

[@br4653]

Have you ever milled your own flour. I mill my flour for baking.