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, all purpose
3 Eggs, large
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.
The Olive Garden’s Alfredo Sauce is one of my all time favorite recipes. To this day I’ll order their Seafood Fettuccine Alfredo because I LOVE IT! We faithfully make many variations of this sauce here in our own home and this exact recipe is the way it’s done at the Olive Garden. There’s no tricks, no gimmicks and you’re going to love this sauce as much as you love the original because it is the real recipe.
Alfredo Sauce on your Pizza
This Alfredo Sauce can be used over pasta, as a dip or if you want to make it really interesting, try it on your homemade pizza as the main sauce under your cheese. Chicken Alfredo pizza’s are pretty popular these days but I like to spin it a bit more with Tomatoes, roasted Artichoke hearts , and Shrimp Scampi baked right into the Alfredo, Mozzarella and provolone. But that’s just me! The pic above is actually my Margherita Pizza if you want to look into that recipe, CLICK HERE!
Olive Garden’s Alfredo Sauce Ingredients:
1 Garlic Clove, chopped
1/4 cup Fresh Parmesan Cheese, grated
1/4 cup Dehydrated Parmesan Cheese
1 cup Whipping Cream
1 pinch of Salt
1/4 tsp White Pepper
This Alfredo Sauce recipe can be cooked, from start to finish, in under 5 minutes.
I love bread and these Bread Knots & Twists are no exception. You can make them from scratch by throwing together ingredients for Dinner Rolls dough or you can purchase it, premade, frozen. Either way you can make Knots & Twists that are absolutely amazing. Once you learn a simple twist and tie technique, all you have to do is let the dough rise, brush in the Garlic seasoned butter, sprinkle on the Parmesan Cheese and Oregano, then bake to perfection. In just a matter of minutes, you can sink your teeth into an American Tuscany; code for Heaven on Earth.
4 to 5 Cups Flour
2 tbsp Yeast, Instant Rapid Rise
1/3 cup Sugar, granulated
1 1/2 tsp Salt
1 1/2 Cups Warm Milk, 110 degrees
2 tbsp Melted Butter, for basting
Freeze dough or follow the instructions, below, for Bread Knots & Twists.
Bread Knots & Twists Ingredients:
16 Frozen Dough Dinner Rolls, thawed
1 Cube Unsalted Butter, melted
1/2 tsp Salt (Don’t add salt if butter is salted)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Parmesan Cheese to taste
Oregano to taste
Bread Knots & Twists Instructions:
To make Bread Knots & Twists, thaw and Roll the dough before it rises. Twist and Tie the dough into desired shapes and place on a greased cookie sheet 2 inches apart. Cover with a towel and allow the dough to rise at least triple the size. In the meantime, melt 1 cube of Butter and add the Salt, Garlic Powder and Onion Powder and stir with a whisk. When the dough has risen, baste and coat the dough with the melted Butter mixture. Then shake Parmesan and Oregano over the top of all the Knots and Twists. Bake at 350 degrees for 15 to 20 Minutes. Then coat again with the remaining butter and serve Garlic Parmesan Bread Knots & Twists while they’re still warm.
If you want the dough to rise quicker after you’ve twisted and tied the rolls into knots, heat your oven to 200 degrees then turn it off. Add a large bowl of water to the bottom rack and place the cookie sheet full of dough on the top rack. The dough will rise 3 times faster this way so keep a close eye on it and be sure NOT to cover with a towel this way. The Bread Knots & Twists won’t turn out right, if you do.