Homemade Vs Store Bought Pasta Recipe By Tasty

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY

Steps:

• On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
• Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
• Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
• Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
• Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
• Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
• Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
• Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
• Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
• Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
• Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
• Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
• Enjoy!

HOMEMADE VS. STORE-BOUGHT: PASTA RECIPE BY TASTY

Steps:

• Create a small mountain of flour and, using a spoon, begin building a hole in the middle. It should end up looking like a small volcano.
• Gradually add eggs in the volcano's hole, and carefully incorporate eggs and flour.
• Once all ingredients have been mixed, knead the dough by pulling, stretching, and folding for about 3-5 minutes, or until it turns elastic and semi-easy to mold.
• Mold the dough into a sphere, and wrap it in plastic wrap and rest for 30 minutes, or until the dough becomes more relaxed, elastic, and much easier to mold.
• Cut the dough in four pieces. Grab the first one, and keep the other wrapped, or cover them with a slightly wet towel to keep them fresh.
• Flatten the first piece, and run it through the widest setting of your pasta maker. Increase the thinness number by one level each time you run the pasta through the machine.
• Once you can see your fingers through the dough, proceed to cut the fettuccine, or any shape you wish.
• In a pot with boiling water and salt, cook the pasta for 2 minutes or until it feels tender to the bite.
• Serve with your favorite pasta sauce.
• Enjoy!

HOMEMADE VS. STORE-BOUGHT: DOUGHNUTS RECIPE BY TASTY

Steps:

• In a bowl, add the milk, sugar, and yeast together and stir to combine.
• In a separate bowl, add butter, eggs, and vanilla extract and mix well.
• Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
• Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
• Gently press the dough with a finger to ensure it springs back up from the indentation.
• Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour or until doubled in size.
• Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
• Once liquified, heat the shortening to 375°F (190°C).
• Fry the donuts in batches for 45 seconds on each side or until golden brown.
• To make the glaze, combine the milk and sugar and stir until smooth.
• To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• Dunk or drizzle your doughnuts and top with sprinkles (optional).
• Enjoy!