Video Tutorial of Handmade Pasta

Video Tutorial of Handmade Pasta

1. Pour the flour on the countertop, dig a well in the middle with your fingers, the capacity should be enough to put an egg liquid.

2. I want to "throw" a little salt, black pepper, and herbs in the well.

The vanilla here is Thyme.

3. Come about 2 teaspoons of olive oil.

4. Knock in the raw eggs too.

5. Use a small spoon to start mixing the eggs and other seasonings in the well.

6. Without letting the egg liquid overflow, gradually expand the radius of the well.

7. At the same time, start mixing the flour from the side of the well into the egg liquid.

8. According to the degree of dryness and wetness, add raw water gradually.

I suggest adding 5 ml of water each time.

9. Knead the dough by hand. Since the dough will be very sticky at the beginning, we have to operate it with one hand, and the other hand is used as an aid, so that it does not directly touch the dough.

10. Repeatedly knead until the main dough can adhere to most of the flour on the countertop.

11. Cover with a damp cloth and wake up for 30 minutes.

12. At this time, we use a hand-cranked dough press.

Flatten the front end of the dough with your fingers to make it easier to enter the machine.

13. Use the thickest gear, and then shake the handle to press the noodles.

In the initial stage, the dough will be more difficult to press, and it needs to be pressed down by hand to pass the machine.

14. Fold the dough in half and press 6-7 times repeatedly until the dough is smooth.

15. Increase the gear and press the dough to the desired thickness.

As with a hand-held car, don't change the gear from 1 to 9 at once (if 1 is the thickest and 9 is the thinnest), try 1->4->7->9 and divide it several times.

16. Then cut into noodles of the same width according to your preference.

17. Remember to sprinkle some flour in the noodles in time to avoid sticking together.

18. This time the pasta was made using the method of "rolling instead of kneading", that is, by repeatedly rolling the dough instead of hand kneading to make the dough gluten. This method is also widely used in Cantonese style bamboo sheng noodles.

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Tips:

It is guaranteed that those who have tried it will completely forget the dried pasta on the supermarket shelf!