Gotta say I love your shows. This is the same recipe that my old mama used to teach my mom who then taught it to me. MINUS the food processor. I lost both of my parents at a young age an never really learned many of the recipes that they had for all the food they used to make but after making alot of the recipes that you have on your page it brings back memories. Thumbs up all the way.
Ohhh Ms. Laura, Thank you, thank you. You explain things so perfect. I love you videos. I show them to my daughter and my son, so they can keep up with their heritage. I was adopted to a french father and Scotches mother. I used to a professional cyclist, until I lost my legs. I want my children to be proud of their heritage., both Dutch and Italian
Laura, My parents got me a pasta and a raviloi maker for Chanukah and new amazing knives. thank you I talk about you all the time and once in a while i say oh laura made fresh pasta that would be sooooooo cool, and she has such nice knives. thank all the way from Winnipeg -Arie
for anyone that wants to know how to store fresh uncooked pasta, it has to be frozen or dried out. I freeze the sheets myself, fold them and wrap with wax paper or cellophane. When I am ready to use them I defrost them for 20-30 minutes then cut what I want. Also, you can make a bunch of ravioli freeze them cooked or uncooked. Lay them on a cookie sheet to freeze separately then put them, frozen, in a bag. Defrost for 1/2 hour then cook. They float when fully cooked.
I just want everyone to know that on my computer, recipe #270 is not pasta dough. I really wanted to make this, but the ingredients just are not listed. EVERY recipe that Laura makes comes out beautifully. she is the best. xo
While you were kneading dough straight out the food processor I thought to myself... I never seen pasta dough look SO SOFT. Thank you for making this video. I am learning how to make pasta by hand.
Made some ravioli using your pasta dough recipe and it came out delicious. The consistency of the dough was perfect to work with and roll out. Thanks for the wonderful recipe.
Oh my god...it has been 2 years I am watching you???? I remember u were 23 when I was watching ur video of Paula Deen!!!!! My oh my...time flies with you!!!! keep it up...I wish that will come a day when u will say... I am 45 now so I have been making this recepe for 25 years now!!!!
today was my birthday party and i got a pasta maker from my boyfriends mum, and i was so excited! the first thing i thought was "NOW I CAN USE LAURA VITALES RECIPE FOR PASTA!!!!!!!" and i freaked xD thank Laura! you're awesome!
bless you laura!! i've been trying this for over a year and i get so many conflicting bits. i live internationally so everyone has their opinion of what type of flour, how many times to run the the roller, etc... this is the first comprehensive video with all the info i need.
WOW!!! The best dough i ever got for pasta..thanks😍😍 Guys....it is 1 egg for every 100 gram of flour. Aboute the salt, olive oil and water....just put a little bit. After a few times you will feel the dought and know the measurements❤❤
It's not really something you can give specific measurements for. Basically, you use one large egg per serving, & just add flour while kneading until it starts to look & feel like play-do. Some people will say to use about a cup of flour per egg, but you very well may get the dough to the right texture before incorporating all the flour (& don't try to incorporate it all just because it's there. the dough won't come out right if there's too much flour). If you feel like you've added a bit too much flour & the dough is all dry & flaky, you can add a little bit of water to readjust.
"Patience, which let's face it, is not one of my virtues, but I am being honest about it so I should get some brownie points for that." Laura, you are the best. Good looking, funny, and maybe most important, a great cook. xoxo
She's only 25 in 2011. I was 23. Couldn't believe she is only 2 years older than me and its now 2015. So now she's 28, turning 29 and I'm 26, turning 27. Thought she was truly from 30-35, give or take. I'm surprised. She's simple and sound's like a typical everyday, Italian ... New Yorker. That's just how they sound overall. Her recipes are quite good, straight forward and clear. I enjoy them.
I didnt have a pasta machine, a rolling pin or a ravioli form(cut out) . Since its hard to find, where i live. But i did use a old honey bottle and a vase to get the form for the ravioli. The pasta gets quit thin, if you have alittle patience. Thanks for the recipe.
Here are the real measurements. I made two types of pasta with this recipe a few hours ago and it was perfect. No more scratching your head like I was. 2-1/3 cups of all purpose flour 1 Tbsp. olive oil, can sub with canola oil 3 eggs 1 tsp. salt 1/3 cup lukewarm water Made other recipes on here and was like playing with clay. Make sure and knead for at least 7 minutes and let sit at room temperature for 20 minutes to let the gluten activate.
Who else sits here and watch her videos and click on a new video, without checking the measurements or making the food. And Laura, do you have a restaurant, because if you do I'm definitely going there next time I'm in New Jersey.
can do a video on how to properly store the fresh pasta "freezing it and then thawing it out and cooking it or just cooking it straight from the freezer?" "or drying it out and cooking it" i say this cuz i love the recipe but i don't wanna have to make it the pasta right before cooking every time i'd like to store some up for later! thanks!
hey laura, I was wondering if you can freeze this and then eat it latter, for example make it on sunday for a weekmeal and freeze it? or can I just put it in the fridge?
Hahaha! Today was my b'day. My pasta machine handle got lost 15 years ago ( pasta machines are useless without the handle/crank .) So today I was so excited to see a new pasta machine, and it's the same as yours! Freaky....
hi laura. just bumped into your channel and fell in love.. i'm about to subscribe in a minute! so simple, well done and such a heart worming work together with your husband. all the best regards from israel :)
I figured out the easiest recipe for pasta dough you should try it Laura it is 1/4 cup of flour and one egg. thats it two ingredients you can add a pinch of salt but i find its not necessary because you add salt to the dish any ways.
Laura thank you so much I have been waiting forever for this from you. It is perfect! I was wondering how expensive are those old fashioned pasta machines? And where did you get your?
what if u dont want to cook the pasta? do you put it in the fridge and whenever your ready you take it out and cook it or do u put it in a bag and put it away in the cuboard?
I'm not Laura but I've made pasta lots of times and if you use self rising flour it will swell and be fat ribbons instead of flat pasta. You will need a all-purpose flour, I hope this helps. Btw I subbed you.
Just wondered what I did wrong I’ve been making your water based pasta and also egg based pasta since covid but today I went to make a batch of the water based to do my wife’s fav parappedelle in the food processor instead of taking a bit long as usual it zipped it together rather quickly and was super wet ! Too much water ? Or too hot of water temperature, the second Batch I did the exact same way came out fine !
Hi Laura Love You video I made the pasta dough out of that I made the pappardelle pasta but when I cooked it it came out hard and rubbery can you tell me why
A recipie is a guide you can change most ingredients, just so long as the quantity is the same it will turn out the same with the exception of minor differences. If it wer me maing this i wouldnt use whole eggs i would just use about 3 or 4 egg yolks. Think what happens when you boil and egg the white bit goe rubbery this applies exactly the same it will make your dough rubbery.
Hi Laura, absolutely love your videos, I've been watching them for hours and I plan on making ravioli for the first time. Can I substitute some of the flour for semolina?
If I made the pasta sheets and then froze the sheets then want to make Ravioli with the frozen sheets. How do I use the sheets after freezing so u just dethaw or do u have to soak or moisten then? Cause there are stuff and harder then when fresh so I’m unsure how to do that
Finding myself watching all your videos in the past few months. Great info with happy delivery.
For the dough:
2-3/4 cups of Flour
3 Eggs
1 Tbsp of Olive Oil
1 tsp of Salt
1/4 cup of Water
Lauryn Bell thank you so much!!
Lauryn Bell does it say 2 and 3/4 cups ??
Thanks so much!
Isabella Stern yes
Not all heroes wear capes!! 😍😉👊
Gotta say I love your shows. This is the same recipe that my old mama used to teach my mom who then taught it to me. MINUS the food processor. I lost both of my parents at a young age an never really learned many of the recipes that they had for all the food they used to make but after making alot of the recipes that you have on your page it brings back memories. Thumbs up all the way.
Ohhh Ms. Laura, Thank you, thank you. You explain things so perfect. I love you videos. I show them to my daughter and my son, so they can keep up with their heritage. I was adopted to a french father and Scotches mother. I used to a professional cyclist, until I lost my legs. I want my children to be proud of their heritage., both Dutch and Italian
I love your recipes! Keep doing what you are doing..... For someone like me who is learning how to cook better, your recipes have been a great help...
"...you could play soccer with it at this point!" I died😂😂😂
Laura, My parents got me a pasta and a raviloi maker for Chanukah and new amazing knives. thank you I talk about you all the time and once in a while i say oh laura made fresh pasta that would be sooooooo cool, and she has such nice knives.
thank all the way from Winnipeg
-Arie
for anyone that wants to know how to store fresh uncooked pasta, it has to be frozen or dried out. I freeze the sheets myself, fold them and wrap with wax paper or cellophane. When I am ready to use them I defrost them for 20-30 minutes then cut what I want. Also, you can make a bunch of ravioli freeze them cooked or uncooked. Lay them on a cookie sheet to freeze separately then put them, frozen, in a bag. Defrost for 1/2 hour then cook. They float when fully cooked.
You da homie
(-.-) b
LOL
So if we are making pasta or spaghetti we need to cut in shapes and dry out? Then boil as usual?
I just want everyone to know that on my computer, recipe #270 is not pasta dough. I really wanted to make this, but the ingredients just are not listed. EVERY recipe that Laura makes comes out beautifully.
she is the best. xo
Thanks for showing all the steps for this recipe
I have watched this video for million times and I am going to try it out today!
Thank you so much for making fresh pasta dough so easy Laura.
i talk about u all the time and my mom is always like 'who is this laura person' lol i love youuuuuuuu
While you were kneading dough straight out the food processor I thought to myself... I never seen pasta dough look SO SOFT. Thank you for making this video. I am learning how to make pasta by hand.
Through trial and error I found 00 flour is the best for my pasta. It comes out so silky, chewy and soft. Amazing.
Made some ravioli using your pasta dough recipe and it came out delicious. The consistency of the dough was perfect to work with and roll out. Thanks for the wonderful recipe.
Nice job. Thanks for showing all the steps.
Oh my god...it has been 2 years I am watching you???? I remember u were 23 when I was watching ur video of Paula Deen!!!!! My oh my...time flies with you!!!! keep it up...I wish that will come a day when u will say... I am 45 now so I have been making this recepe for 25 years now!!!!
today was my birthday party and i got a pasta maker from my boyfriends mum, and i was so excited! the first thing i thought was "NOW I CAN USE LAURA VITALES RECIPE FOR PASTA!!!!!!!" and i freaked xD thank Laura! you're awesome!
So cute!!! I am a Jersey girl and I have to admit. Love Laura she's so real!!!
thank alot . You make it looks easy peasy..Merry Christmas Laura
bless you laura!! i've been trying this for over a year and i get so many conflicting bits. i live internationally so everyone has their opinion of what type of flour, how many times to run the the roller, etc... this is the first comprehensive video with all the info i need.
WOW!!! The best dough i ever got for pasta..thanks😍😍
Guys....it is 1 egg for every 100 gram of flour. Aboute the salt, olive oil and water....just put a little bit. After a few times you will feel the dought and know the measurements❤❤
She can come cook at my house anytime !! I love fresh pasta .
Great I needed a refresher on this and will be getting out my hand pasta machine soon.
I want to try this dough thanks Laura
I absolutely LOVE your accent and this video! Thanks for posting this Laura.
After 3 attempts, I finally succeeded in making pasta tonight. It was so satisfying. :)
AdraicStarks
can u plz tell me the measurements...plzzzz
It's not really something you can give specific measurements for. Basically, you use one large egg per serving, & just add flour while kneading until it starts to look & feel like play-do. Some people will say to use about a cup of flour per egg, but you very well may get the dough to the right texture before incorporating all the flour (& don't try to incorporate it all just because it's there. the dough won't come out right if there's too much flour). If you feel like you've added a bit too much flour & the dough is all dry & flaky, you can add a little bit of water to readjust.
AdraicStarks
thank u sooo much ! 😊☺
"Patience, which let's face it, is not one of my virtues, but I am being honest about it so I should get some brownie points for that."
Laura, you are the best. Good looking, funny, and maybe most important, a great cook.
xoxo
How could no one not love her , shes so nice :D
most beautiful chef in the universe!!
If u go on Her website the recipes with the correct measurements are there. I love watching her, just need to try a recipe.
Merry Christmas Laura!
She's only 25 in 2011. I was 23. Couldn't believe she is only 2 years older than me and its now 2015. So now she's 28, turning 29 and I'm 26, turning 27. Thought she was truly from 30-35, give or take. I'm surprised. She's simple and sound's like a typical everyday, Italian ... New Yorker. That's just how they sound overall. Her recipes are quite good, straight forward and clear. I enjoy them.
Really love her nails, that tosca touch so gorgeous.
I didnt have a pasta machine, a rolling pin or a ravioli form(cut out) . Since its hard to find, where i live. But i did use a old honey bottle and a vase to get the form for the ravioli. The pasta gets quit thin, if you have alittle patience. Thanks for the recipe.
Great video! Can't wait to try this recipe for lasagna!
I can't wait to try this one day 😊
Fantastic tutorial - thank you so much for sharing
You're extremely talented
I can't wait to make this!
Good job Lauren, ur a very good cook and house wife, don't listen to anyone who might. Be rude there just jealous. Keep up the good work.
no more freak out with expensived italian product in vietnam after you seeing this laura's clip. Thanks Laura!!! :-)))
Good job young lady thanks for sharing.
Here are the real measurements. I made two types of pasta with this recipe a few hours ago and it was perfect. No more scratching your head like I was.
2-1/3 cups of all purpose flour
1 Tbsp. olive oil, can sub with canola oil
3 eggs
1 tsp. salt
1/3 cup lukewarm water
Made other recipes on here and was like playing with clay. Make sure and knead for at least 7 minutes and let sit at room temperature for 20 minutes to let the gluten activate.
Can't find the recipe !!! Says not found !!!
Who else sits here and watch her videos and click on a new video, without checking the measurements or making the food. And Laura, do you have a restaurant, because if you do I'm definitely going there next time I'm in New Jersey.
Just tried out your pasta recipe, worked perfectly for me. My wife actually asked who makes this pasta... I said Me! Thanks for your help.
OMG! I justt made this and it tasted sooooo good w/ alfredo sauce!!!
I wouldn't of thought you were 25. Love your recipes 😍
+Hair Inquiry hehehe so the this video having uploaded in 2011 now shes probably 30
shes 29 now
can do a video on how to properly store the fresh pasta "freezing it and then thawing it out and cooking it or just cooking it straight from the freezer?" "or drying it out and cooking it" i say this cuz i love the recipe but i don't wanna have to make it the pasta right before cooking every time i'd like to store some up for later! thanks!
This is so easy!!! Thank you!!!!!!
@LTlogitech Yes u need "oo" flour call hard grain or Grano Duro. U can order online I order mine all the time
Can you use a standing mixer with the dough attachment to mix it? or is it best to used a food processor?
If you use this pasta for lasagna, do you have to cook/boil the dough before or you can go ahead and layer it in your lasagna dish before baking?
hey laura, I was wondering if you can freeze this and then eat it latter, for example make it on sunday for a weekmeal and freeze it? or can I just put it in the fridge?
Thank you so much
I love your cooking
excellent, nice tips!
Thank you xo
Hahaha! Today was my b'day. My pasta machine handle got lost 15 years ago ( pasta machines are useless without the handle/crank .) So today I was so excited to see a new pasta machine, and it's the same as yours! Freaky....
hi laura.
just bumped into your channel and fell in love.. i'm about to subscribe in a minute!
so simple, well done and such a heart worming work together with your husband.
all the best
regards from israel
:)
Thanks Laura!!! Awesome!!
I`m 25 too))) I loooooooooove your vids, Laura!!! You always inspired me)))))
It reeeally bothers me that she never gives any measurements...
Me to
Cindy Gonzales
***** Some folks don't have time for that mess!
***** For people who are using their phone, it's kind of a pain in the ass.
***** Pretty much!
I figured out the easiest recipe for pasta dough you should try it Laura it is 1/4 cup of flour and one egg. thats it two ingredients you can add a pinch of salt but i find its not necessary because you add salt to the dish any ways.
How do you store fresh pasta will it be okay just covering it and putting it in the pantry or should I keep it in the fridge?
can you store this for later use? like freeze it or something?
I clicked on the link but the recipe was too hard to find and I gave up.
Just google search it.
i google it and found it
where?
I gave up too
It’s in the tortellini recipe
"I am lazy...DO NOT JUDGE" lolol love you Laura
Laura thank you so much I have been waiting forever for this from you. It is perfect! I was wondering how expensive are those old fashioned pasta machines? And where did you get your?
Laura you are really pretty in this video, I adored your makeup and hair
Is it possible to make a large batch and freeze? And if so, how would you thaw and cook the pasta
How do you store and reheat this ravioli? came out great!
if you rolled this out with a rolling pin, would you also have to fold it in half, or would you just keep on rolling it until it's thin?
can we use regular blender, Laura?
Laura, I love your makeup!! Very classy :)
u are very pretty, love this recipe, thank you for teaching us and sharing your talent with us
@LauraVitalesKitchen
hey laura, can i use whole wheat flour without any changes to recipe?
thanks :)
i like your recepies.
Es Fantasticaaaaaaaaaaa,,, simplicity is genius, in cooking who needs measurements when they know what they are doing?
Laura, so if you are using that pasta on the same day, do you have to hang it to dry? or do you only have to dry it if freezing it???
Laura What Model Pasta Machine,? Are you using there .? thanks for sharing etc.
Can you make this recipe with whole wheat flour or any other type of flour too?
Do I have to boil the lasagna sheets before I assemble the lasagna or can I just use the raw sheets?
what if u dont want to cook the pasta? do you put it in the fridge and whenever your ready you take it out and cook it or do u put it in a bag and put it away in the cuboard?
when she says her little opening in every video, it makes me giggle..i love it! lol
I'm not Laura but I've made pasta lots of times and if you use self rising flour it will swell and be fat ribbons instead of flat pasta. You will need a all-purpose flour, I hope this helps. Btw I subbed you.
Laura, can you use whole wheat flour instead?
Just wondered what I did wrong I’ve been making your water based pasta and also egg based pasta since covid but today I went to make a batch of the water based to do my wife’s fav parappedelle in the food processor instead of taking a bit long as usual it zipped it together rather quickly and was super wet ! Too much water ? Or too hot of water temperature, the second Batch I did the exact same way came out fine !
Hi Laura Love You video I made the pasta dough out of that I made the pappardelle pasta but when I cooked it it came out hard and rubbery can you tell me why
A recipie is a guide you can change most ingredients, just so long as the quantity is the same it will turn out the same with the exception of minor differences. If it wer me maing this i wouldnt use whole eggs i would just use about 3 or 4 egg yolks. Think what happens when you boil and egg the white bit goe rubbery this applies exactly the same it will make your dough rubbery.
I loved it when she pointed and said"Do not judge."
do we need to let the pasta dry before boiling?
My pasta dough came out so well! Thank you for the great recipe, all the other ones I tried failed!!
Can I use whole wheat flower mixed with all purpose?
Although I know it should be al dente, what do you actually look for when your pasta is finished?
Hi Laura, absolutely love your videos, I've been watching them for hours and I plan on making ravioli for the first time. Can I substitute some of the flour for semolina?
Awesome recipe. And your nails are soo cute
If I made the pasta sheets and then froze the sheets then want to make Ravioli with the frozen sheets. How do I use the sheets after freezing so u just dethaw or do u have to soak or moisten then? Cause there are stuff and harder then when fresh so I’m unsure how to do that
How long does take to cook fresh lasagna sheets?please reply me thnks ..