How to make Homemade Restaurant Style Fresh Pasta

How to make Homemade Restaurant Style Fresh Pasta
👇for the full video recipe, please click on the link below 👇
   • How to make Homemade Restaurant Style Fres...  
   • How to make Homemade Restaurant Style Fres...  
Guess what? If you have flour in your kitchen, you can make pasta now. Do you have eggs, too? You have everything you need to whip up a batch of silky-smooth fettuccine.
Making fresh pasta is fun and extremely easy. And when you taste your own handmade fresh pasta, you don’t want to return to “store-bought packed dry pasta.” Nothing is better than tasting your own handmade work of art cooking.
I made fresh pasta four to five times weekly in my last restaurant, Piattino, in Portland, Oregon. We also have all the Ragus, sauces, breads, and hand-pulled mozzarella for our pizzas. Basically, our entire menu was 120% homemade.
Today, I decided to share with you the secret science of the fresh past.
I am sure you will love and enjoy how you make your own pasta at home and will use and love your kitchen more often.

Pasta Ingredients:
8 oz flour
8 oz semolina
2 pinches of salt or to taste
5 egg yolks and one whole egg
½ Fl. oz olive oil
3 Fl. oz water or as needed

Bechamel Sauce Ingredients:
2 oz butter
2 tbsp flour
8 Fl. oz (250ml) warm whole milk
2 pinches of white pepper or to taste
2 tbsp parmesan cheese
nutmeg to taste
2 pinches of salt or to taste

Cooking pasta:
1 oz butter
1 Fl. oz olive oil
3 chopped garlic cloves
1 chopped shallot
1 pinch of black pepper or to taste
2 pinches of chili flakes or to taste
4 oz mixed wild mushrooms
½ small chopped jalapeno (Optional)
2 scallions (Optional)
1 fistful of cilantro


Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/