@ji.we14: 🎬 Saving Private Ryan Epic Battle Behind the Scenes! Omaha Beach & War Chaos #SavingPrivateRyan #OmahaBeach #WWIIBattle #WarMovieBTS #EpicWarScenes

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How to make pasta from scratch with a stand mixer! It’s the easiest recipe in the world and makes such a big difference from store-bought pasta 🍝🤎 #homemadepasta #pastafromscratch #pastarecipe #foryou #kitchenaid #Recipe #healthyrecipes  Ingredients: * 3 large eggs, beaten * 3 ½ cups flour (plus extra for dusting; I like using 00 flour but it’s not required) * ½ teaspoon salt Instructions: 1. In the mixer bowl, combine the eggs, water, flour, and salt. Attach the flat beater and mix on speed 2 for about 30 to 60 seconds. If the dough feels too dry, add water a tablespoon at a time—this can vary depending on your egg size. 2. Swap the flat beater for the dough hook and knead the dough on speed 2 for 2 minutes. Then take the dough out and knead it by hand for another 2 minutes. Let it rest for 20 to 30 minutes. 3. Divide the dough into four pieces. Flatten one piece into a rectangle about ¼ to ½ inch thick, dusting both sides with flour. Keep the other pieces covered so they don’t dry out. 4. Attach the pasta sheet roller to your stand mixer, set it to the widest setting (#1), and run the dough through on speed 2. Fold the dough in half and run it through again several times while on #1. 5. Lightly flour the dough again, change the roller to setting #2, and pass the dough through twice. Then do the same on settings #3 and #4. 6. Switch to the spaghetti or fettuccine cutter attachment. Run the pasta sheet through on speed 2, guiding the strands with your hand as they come out, and wrap them around your hand to form little nests. Let the pasta dry for a few minutes before cooking. 7. When cooking fresh pasta, it only needs 3 to 7 minutes. I usually check it around the 3-minute mark to see if it’s done.
How to make pasta from scratch with a stand mixer! It’s the easiest recipe in the world and makes such a big difference from store-bought pasta 🍝🤎 #homemadepasta #pastafromscratch #pastarecipe #foryou #kitchenaid #Recipe #healthyrecipes Ingredients: * 3 large eggs, beaten * 3 ½ cups flour (plus extra for dusting; I like using 00 flour but it’s not required) * ½ teaspoon salt Instructions: 1. In the mixer bowl, combine the eggs, water, flour, and salt. Attach the flat beater and mix on speed 2 for about 30 to 60 seconds. If the dough feels too dry, add water a tablespoon at a time—this can vary depending on your egg size. 2. Swap the flat beater for the dough hook and knead the dough on speed 2 for 2 minutes. Then take the dough out and knead it by hand for another 2 minutes. Let it rest for 20 to 30 minutes. 3. Divide the dough into four pieces. Flatten one piece into a rectangle about ¼ to ½ inch thick, dusting both sides with flour. Keep the other pieces covered so they don’t dry out. 4. Attach the pasta sheet roller to your stand mixer, set it to the widest setting (#1), and run the dough through on speed 2. Fold the dough in half and run it through again several times while on #1. 5. Lightly flour the dough again, change the roller to setting #2, and pass the dough through twice. Then do the same on settings #3 and #4. 6. Switch to the spaghetti or fettuccine cutter attachment. Run the pasta sheet through on speed 2, guiding the strands with your hand as they come out, and wrap them around your hand to form little nests. Let the pasta dry for a few minutes before cooking. 7. When cooking fresh pasta, it only needs 3 to 7 minutes. I usually check it around the 3-minute mark to see if it’s done.

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