How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta

How to make Pasta

 

How to Make Pasta Tutorial

I’ve been wanting to show you how to make pasta for quite some time now.  Mostly because I have yet to see a real good video tutorial that shows you, step by step, exactly how to do it.  So I put together this “fool proof” recipe that will teach you how to make the dough, understand it’s texture and know for sure when it is ready.  Once you understand this concept, you will make great pasta.  With out it, you will fail and most likely end up frustrated or, worse, possibly end up hating the whole procedure altogether  But the fact is, fresh pasta tastes 10 times better than dehydrated and once you see how easy this is you’ll never go back.

Another great thing about this recipe and the way I show you how to make pasta is that you can freeze the noodles in bunch’s or the dough in bulk.  And if you want to defeat the purpose of making fresh pasta, in the first place, you can hang the noodles out on a rack and let them dry, if you want, when they’re done.

My How to make Pasta video

This, “How to make Pasta” video recipe will show you how to make Ravioli or Lasagna Noodle sheets first, then Fettuccine and Angel Hair Pasta.  If you’re interested in some of my sauce recipes for these noodles check out my Alfredo Sauce(Olive Garden’s), Lobster Ravioli Sauce and my Alfredo and Cheese Sauce.

How to make Pasta Ingredients:

2 cups flour
3 eggs
1 tsp olive oil
1 pinch Salt

Add a few drops of water, to the dough, as needed and knead the dough for 5 to 8 minutes before rolling it out into sheets and cutting out the noodles.  The pasta only needs to be cooked for a few minutes in seasoned boiling water before serving.  But be sure to watch my video, How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta, so that you will understand exactly what to do.

Lobster Sauce

Lobster Sauce Main Pic

If you’ve ever ordered Lobster Raviolis or pasta with a Lobster Sauce from an Italian Restaurant and they prepare it right, it truly is stunning.  It can be prepared several different ways but it usually always has cream.  You can even put roasted tomatoes in it if you’d like but I like it best prepared the way I show you in this video recipe.  There’s also a nice touch of almond in the sauce that tastes real sweet thanks to the added Amaretto.  You’ll swear you’ve died and gone to Italian Heaven.

Also, be sure to check out my Mussels Recipe down below and my Shrimp Scampi.  Both dishes are a fantastic side dish or appetizer to compliment any pasta recipe.  And if you’re interested in the Seafood Scissors I use to cut the Lobster Tails, CLICK HERE.

CLICK HERE for Mussels
CLICK HERE for Shrimp Scampi

Lobster Sauce Ingredients:

8 oz Cheese Raviolis or Pasta, cooked
2 Lobster Tails, cooked
2 oz unsalted butter
1 Garlic Clove, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsly, chopped
1/2 tsp anchovy paste
3/4 cup Lobster Stock or Clam Juice, with Crab boil seasoning
2 ounces Amaretto or cognac
1/2 cup heavy cream
1 tbsp Lemon juice, freshly squeezed
2 tbsp of Parmesan Cheese