It is pasta day here at kitchen and
craft and this one is very close to my heart
It is a pasta shape from Abruzzo
so called pasta alla chitarra.
First, step is to combine your flowers with a little bit of salt and then dump that
mixture out onto a flat work surface. 
Make a well in the center because that's
where we're gonna put our wet
ingredients. Add your whole eggs and your
yolks along with some extra virgin olive
oil and it doesn't show it in the video
but I also included a tablespoon of
water. Begin to incorporate the wet
ingredients into the flour. I use a fork
it's usually the easiest way to get
things started then once you have an egg
and flour paste you can use your hands
or a veg scraper to continue the process
of mixing everything together.
Once the mixture becomes more of a solid
massive dough it's time to start
kneading it. The process takes about ten
minutes and requires some diligence so
really work it until you have a nice
cohesive ball of dough. Now rest it for
twenty to thirty minutes so that the
gluten can relax and the dough will be
much easier to roll out. Now cut a piece
that's equal to about one-quarter to
one-third the size of your dough ball
and flatten it out with your fingers.
Use a rolling pin to even everything out
then fire up your mixer with the proper
pasta roller attachment. There's
definitely more than one way to roll out
pasta. You can continue to use that
rolling pin or you can invest in a
pretty sweet countertop roller. I like
the electric one because it saves me
quite a bit of time and it's really easy
to use. In order to speed things up I'm
not going to cover all the bases on how
to roll out pasta. If you really want details
please head over to the video on how to make fresh tagliatelle. I'll leave a link in the description box below
and I'll add a link at the end of this video,
but the overall goal when using any
device is to roll the dough out a bit
thicker than you would for most other
shapes. I set this pasta roller to a
width of number five. Now it's time to
set up the chitarra. The chitarra is
Italian for guitar and it's exactly what
the device looks like. It's a ton of fun
to use and I highly recommend you pick
one up. First step is to flour your
chitarra. That way the pasta will not stick
to anything when you're rolling out your
ribbons. Place a sheet of pasta up on the
strings add a little bit more flour and
then begin rolling. As you apply pressure
the strings are going to cut through
your dough to form these awesome semi
thick ribbons of incredible fresh pasta.
That'll do it for today folks. If you
enjoyed watching the video please take a
look at some other ones on my channel.
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much. See you next time.
