Emeril Lagasse Pasta & Beyond - How to Make Angel Hair Pasta (1 BATCH Recipe) | Cooking with Claire

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Watch Chef Claire makes angel hair in the Emeril Pasta & Beyond pasta maker (1 batch recipe) at the Emeril Everyday in-house test kitchen. Follow her easy, step by step method to make fresh, homemade angel hair pasta with perfect results using the angel hair pasta shaping disc.

TIP: Don't miss Chef Claire's helpful tips and tricks for using the Emeril Pasta & Beyond machine like why she uses fine vs. coarse semolina flour or why it's important to mix your egg FIRST before adding to the liquid measuring cup.

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Emeril's Angel Hair Pasta Recipe
(1 Dry Batch Container = 1.25 Measuring Cups)
Makes 1 Batch (½ pound)
Ingredients:
½ Dry Measuring Container filled with all-purpose flour, leveled
½ Dry Measuring Container filled with extra-fine semolina flour, leveled
½ tsp. salt
1 large egg, beaten
½ tbsp. olive oil
water

Directions:
1. Place the Angel Hair Pasta Disc on the front of the Pasta & Beyond and tighten the Screw Cap slightly over the Pasta Disc.
2. Use a scoop to add the flour to the Dry Measuring Container. Add the flour and salt to the Mixing Chamber. Close the lid.
3. Beat the egg and add the egg and oil to the Liquid Measuring Container. Then, add the water to the Liquid Measuring Container with the egg and oil until you reach the 70-mL line on the container. Stir to mix all the wet ingredients.
4. Press the Power Button and then press the Batch Button once to select one batch. Then, the Pasta & Beyond will begin mixing.
5. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the Pasta & Beyond is mixing. You can use a spatula or fork to push any remaining liquid ingredients into the Mixing Chamber.
6. The Pasta & Beyond will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough. If the dough is extruding too slowly, you can add about 1 tsp. of water at a time to moisten the mixture in the Mixing Chamber. You can return any extruded dough to the Mixing Chamber to re-mix the dough and improve its consistency.
7. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion. Cut to your desired length. For most pasta, cut at about 10 inches for each portion.