Completed
00:00 Intro
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Classroom Contents
How to Make Egg Pasta - In-Depth Guide
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- 1 00:00 Intro
- 2 01:17 Choose the Right Flour
- 3 03:55 Measure Your Ingredients
- 4 04:49 Make the Dough
- 5 10:39 Rolling Equipment
- 6 11:28 Laminate the Dough
- 7 14:17 Lamination Troubleshooting
- 8 15:23 Thin the Dough
- 9 17:37 Cut the Dough into Ribbons Pappardelle
- 10 18:46 Salting the Cooking Water
- 11 19:32 Par-cooking Sheets for Lasagna
- 12 20:12 Lemon Cream Sauce
- 13 21:13 Cooking Pappardelle
- 14 22:14 Storing and Freezing
