The Best Way To Make Pasta From Scratch | Epicurious 101

I'm Frank Proto I'm a professional chef and coloring instructor and today I'm going to show you how to make fresh pasta at home with eggs and without this is how to make pasta 101 box pasta is an everyday Workhorse making your own pasta at home or fresh pasta makes the meal a little more special it just takes a little time and technique in order to get it right I'm going to make two Do's today one with eggs and one without for my egg pasta I'm using an Italian dble zero flour dble zero flour is more finely ground than an allpurpose or a bread flour all that really means is that this flour is M or ground up really fine it supports that whole fine delicate pasta that egg pastas make but if you don't have double zero use an allpurpose or a bread flour if that's what you got use it and then I'm going to take my hand and just make a big well make sure you make this well big enough to hold the eggs if you have a tiny well and crack two eggs in the eggs overflow and we make it big Don't Be Afraid make a nice big volcano whenever I make fresh egg dough I usually do one egg per person so here I have about two cups of flour to two eggs so one cup of flour per egg a fair amount of salt I'm I'm scrambling this just for consistency and so that my dough is uniform throughout so once they're whisked I'm starting to bring the flour in try not to break your volcano at this point if you put this into a mixer you can just throw everything in turn it on and let it go but I'm doing it the granny style of the Nona style and basically I'm incorporating the flour a little at a time