Giada De Laurentiis’ fresh pasta recipe is one of her favorites: “It’s good and tender”

TL; DR:

  • Giada De Laurentiis’ fresh pasta recipe is one of the celebrity chef’s favourites.
  • Giada De Laurentiis homemade pasta dough includes a mixture of all-purpose flour and cake flour.
  • The Food Network star admits it takes time but it’s special.

Giada De Laurentiis | Dave Kotinsky/Getty Images for NYCWFF

Giada De Laurentiis Fresh Pasta is not one of her easy weekday pasta recipes ready in 30 minutes or less. The Food Network admits that making homemade pasta takes time. But she has some tips to make the process easier. Spoiler: Get yourself a pasta maker and a food processor.

Food Network star says homemade pasta is worth making

According to Giada De Laurentiis, homemade pasta is special because it’s made from scratch. “What makes fresh pasta special is that it’s special,” she said on Giada at home. “It’s a wonderful thing to have in your arsenal Not because you think, Oh, I will do it regularlybut when you do it’s really special and people don’t forget.

the Eat better, feel better the cookbook author continued, admitting it means a lot of work. “Does it take time? ” she asked. “Yeah, it takes time. And that’s why you make fresh pasta. Because it’s delicious, but also because people feel special.

Giada De Laurentiis fresh pasta is made in 3 steps

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Although De Laurentiis’ homemade pasta recipe takes time to make, it’s simple. According to Food Network, his recipe calls for only five ingredients. Not including the water she uses to thin out the dough, the ingredient list is as follows: all-purpose flour, cake flour, salt, extra virgin olive oil, and egg yolks.

With these ingredients, time, a food processor and a pasta maker, De Laurentiis has everything she needs to make pasta. Considered one of her “favorite recipes”, the Food Network star loves it because it produces “nice, tender and chewy” pasta.

To start, she puts all-purpose flour and cake flour in a food processor. Why two different flours? “If you just use all-purpose flour, that’s fine, but it gets denser and heavier,” she explained, adding that she prefers “light, fresh doughs.”

Egg yolks and olive oil come next. “The olive oil gives it a bit of sweetness,” she said. “But it also keeps it nice and moist and gives it richness with the egg yolks.” A pinch of salt and De Laurentiis combine everything in the food processor until the dough begins to form.

Slowly, De Laurentiis pours a small amount of water. And, as she said on her Food Network show, “It’s hard to tell in the recipe how much water you’re going to add because it kind of depends on the consistency of your flour.”

Once the dough has formed a ball in the food processor, De Laurentiis kneads it on a floured surface before wrapping it in plastic wrap and putting it in the fridge. Half an hour later, she takes it out and uses a quarter of the dough to make pasta with a pasta maker.

Giada De Laurentiis’ advice for doing it from scratch

Giada De Laurentiis drains water from a pot of cooked pasta

Giada De Laurentiis | Slaven Vlasic/Getty Images for NYCWFF

Now, some tips from the Le Cordon Bleu-trained chef for making pasta at home. It’s important to remember to use enough flour, otherwise it may impact the texture of the dough. “Make sure to flour your hands and the board often so the dough doesn’t stick and then slowly starts to melt and lose its texture,” she said.

Another tip for fresh pasta from De Laurentiis is to check that the pasta stays together. “You want to make sure that with the dough it can form a little ball,” she said. She suggests pressing it. The dough should stay together, indicating that it is moist.

Another essential aspect of the homemade pasta making process is the kneading of the dough. “Use the palm of your hand and knead all the dough together,” De Laurentiis said, adding that it’s important to do it by hand. “It’s really the warmth of the palm of your hand that really mixes everything together so you can get a nice smooth batter,” she explained.

Follow De Laurentiis’ fresh pasta advice and don’t forget its pasta do’s and don’ts when store-bought stuff is on the menu.

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