If someone asks me about the quantities in my pasta dough recipe, I enjoy yelling "Quanto Basta!" and grinning. The phrase means "until it's enough"—it's the way I wish I could answer most culinary ...

You're currently following this author! Click to unsubscribe from email alerts. Making homemade pasta dough can be a tricky, messy affair. Under-kneading the dough can make it dense, using the wrong ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef kneading pasta dough from scratch with flour - Lysenko Andrii/Shutterstock Making pasta dough from scratch can be a simple ...

Matt mixes low-gluten or all-purpose flour with egg yolks, kneads the dough, portions it and runs it through a pasta roller.

The Greek chef behind the Melbourne pasta bar with a cult following, Tipo 00, Andreas Papadakis has released a book of the same name, and in the first of several extracts shared with Viva, he explains ...

The nonna way is to decide on how many eggs you are going to use, and use one handful of flour for every egg. This handful equates to 3 1/2 ounces of flour per egg. Allow 3 1/2 ounces 00 flour (or ...

When we think of making pasta at home, we often use the store-bought raw pasta to cook. But if you want your dish to be homemade in every sense, why not make raw pasta at home too? The idea might have ...

Fiona Afshar was a computer programmer-turned-florist before she taught herself to make pasta by hand. Bringing her artistic talents into her kitchen in Malibu, California, the home cook told Insider ...