Hand rolling and cutting pasta yields amazing results. The pasta dough is best if softer, making rolling out easier. This recipe is a combination of the pasta dough from the Culinary Institute of America and Chef Thomas Keller’s from his French Laundry Cookbook.
Pasta dough
1# flour Type 00 or AP
4 whole eggs
1 egg yolk
1 tablespoon milk
Mussel Pasta with Spring Onions
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About this Channel
I started cooking when I was eight years old and have always been super passionate about food and cooking. I trained at The Culinary Institute of America in Hyde Park, New York as well in restaurants starting when I was 15. I have worked in many types of kitchens including Italian, French, seafood and fine dining.
Food is the one thing in our life that is a necessity to survive, but can bring some much joy to our lives. My main goal with this channel is to help teach you to be a better cook and second is to be entertaining. Any feedback that you have is greatly appreciated! If there is a recipe or technique you would like me to cover, let me know!
Best,
Parker
#pastadough #handrollpastadough #howtocutpastadoughbyhand #ParkerHallberg