#homemade

Traditional Italian pasta dough technique. Formula: 100g 00 flour per 1 large egg (golden ratio). Steps: 1. Create flour well on work surface. 2. Add eggs and slowly incorporate flour from inner walls. 3. Knead 10 minutes until smooth and elastic. 4. Rest 30 minutes wrapped in plastic. 5. Roll through pasta machine from setting 1 to 7. 6. Cut into desired shapes (tagliatelle, fettuccine, pappardelle). Explain gluten development, proper hydration, and how to test dough readiness.

Quick fresh mozzarella cheese making. Ingredients: 1 gallon whole milk (not ultra-pasteurized), 1.5 tsp citric acid, 1/4 rennet tablet, salt. Steps: 1. Dissolve citric acid in milk, heat to 90°F. 2. Add rennet, heat to 105°F without stirring. 3. Cut curds in 1-inch grid. 4. Heat to 105-110°F. 5. Drain whey, microwave curds 1 minute. 6. Stretch like taffy, fold in salt. 7. Form balls, store in salted whey. Explain coagulation, curd formation, and proper stretching temperature for smooth texture.