Fresh Pasta: Egg Dough and Cut Shapes

About this class

Mix a proper 00-flour egg pasta dough by hand, learn when it has been kneaded enough, and roll it to multiple thicknesses on the hand-crank machine before cutting tagliatelle, pappardelle, and square sheets for lasagne. The chef explains how hydration percentage changes texture and how resting time affects the dough's behavior through the machine. You cook and eat everything you make at the end of class with a brown butter sage sauce.