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Uploaded by GourmetMagazine on Jan 21, 2009
Food editor Gina Marie Miraglia Eriquez demonstrates the classic way to make dough for egg fettuccine. Next, learn how to roll out and cut the noodles. Get the recipe: http://www.gourmet.com/recipes/2000s/2009/01/fresh-egg-fettuccine
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Love the no food processor:)
JosKiddin 11 months ago
thanx for sharing this great video
karomanah 2 years ago
great . Y but what's the difference of just pouring gradually the egg while mixing?. Love all your vid, very informative.
ELIshei 2 years ago
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Love the no food processor:)
JosKiddin 11 months ago
thanx for sharing this great video
karomanah 2 years ago
great . Y but what's the difference of just pouring gradually the egg while mixing?. Love all your vid, very informative.
ELIshei 2 years ago