For many food lovers, making your own pasta is high up on the cooking bucket list, right next to making your own bread. Whether you're making noodles to dry and save for some weeknight pasta ...

Read more: Martha Stewart's Tip For Removing The Garlic Smell From Your Hands Is Genius Thomas Keller's pasta dough recipe uses six egg yolks and another whole egg mixed with about 8 ounces of all ...

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 ...

Add the eggs and pulse until the mixture resembles ... but it will certainly give you a workout!) Cut the pasta dough into your desired shape using a pizza wheel or pasta roller and a ruler.

Bird flu outbreaks have caused egg prices to rise, forcing some restaurants either adapt recipes or raise menu prices.

You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on ...

Officially pappardelle are flat, broad strips of egg pasta dough, fatter than tagliatelle, which derive their name from the word pappare, a colloquial way of saying ‘to eat’. I cut them so fat ...

10. Heat the broth in a large pan and bring to the boil. Reduce the heat to a simmer for 5 minutes then season to taste. Drop in the tortellini and cook for 3-4 minutes or until the tortellini float ...

Pasta dough: On a wood board or in a large bowl, combine the flour and salt; form a well in the center. Whisk together the whole egg, egg yolks, and olive oil, and put in the middle of the flour well.

1 Whisk eggs with oil and salt ... Season lightly with salt and pepper. 3 Unwrap the pasta dough and flatten into a rectangle shape slightly thicker than the pasta machine's widest setting ...