Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sardegna V
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen.

Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 10 minutes at room temperature. Roll and form as desired.

IDEAS YOU'LL LOVE

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Fresh Pasta Dough

Recipe courtesy of Kelsey Nixon

Pasta e Fagioli

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking