How to Make Fresh Pasta - Handmade Pasta Fresca

Hi! I'm excited to share with you one of my favorite homemade foods: PASTA!

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Alessandra Lauria's "Semola" Pasta-making Masterclass: https://the-pastastudio.teachable.com/
On Instagram: @iamalessandralauria

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The shapes I make in this video:
SUCAREDDI (also known as PICI in Tuscany) -- basically a fat spaghetti
MALLOREDDUS -- textured from rolling on a fork
ORECCHIETTE -- small circular cups; "little ears"

The water/flour quantities I used for the doughs in this video:
-300 grams semola (durum wheat) flour, 150 grams water, 1 teaspoon turmeric
-200 grams semola (durum wheat) flour, ~70 grams water

Notes:
-orecchiette wants a drier dough for shaping
-if you use all-purpose flour, remember that is absorbs MUCH more water, so you'll definitely need to adjust (try to get your hands on some durum wheat flour!)
-the birch wood board I use to work the pasta on is called, in Italian, "lo spianatoio"
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A bit about me: My name is Katie Quinn and I'm a video journalist, writer, and food enthusiast living in southern Italy. On this channel I make videos about life, travel and delicious things. I post every week, and of course, I #keepitquirky :)

Видео How to Make Fresh Pasta - Handmade Pasta Fresca канала qkatie