YOU can make this BEAUTIFUL, fresh, #pasta dough from scratch at home! This is our actual recipe for all our basic pasta #dough at the #AhernHotel Restaurants. The secret to a GREAT pasta dough is the not-so-basic ingredients!
Along with learning how to make pasta dough from scratch, you will learn 4 different pasta shapes with Chef Joel Ott!
* Farfalle
* Garganelli
* Tagliarini
* Fettuccine / Tagliatelle
Below is the Recipe!
***Metric Version by weight:
200g 00 pasta flour or AP flour
50g semolina flour
200g egg yolk
15g olive oil
***American Version by weight:
7 oz 00 pasta flour or AP flour
1 ¾ oz semolina flour
7 oz egg yolk
.5 oz olive oil
***American Version by volume:
It’s very difficult to translate weight to volume because there is so much room for error. If you are at home trying to this recipe, just be sure you carefully measure for the best possible result!
1 ¼ cup flour
1/3 cup semolina flour
10 or 1 ¼ cup egg yolks
We HIGHLY recommend the use of a scale. If you buy a scale you may as well use grams over ounces since it’s more accurate to begin with. Once you dial in your version of pasta, you can get the results over and over again precisely by measure in grams.
Follow the video above for some beautiful pasta dough and pasta shapes that will step up your at-home evenings!
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Chef Marc is the Executive Chef at Ahern Hotel in Las Vegas, Nevada. He has 30 years’ experience of Italian cooking under his belt, bringing back regional dishes from his trips and using all the best vendors for his five-star restaurant! On this channel, you’ll get a behind-the-scenes look at some of his classic dishes and authentic Italian style cooking from his kitchen.
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