The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
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0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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Southern Italian Style Semolina and Water Pasta Dough and Handmade Orecchiette
To learn the secret to making perfect pasta you must understand humidity. If you know that, then you know a recipe will only take you so far and at some point, you’ll have to use your judgment to get you to the finish line. That's what this recipe is all about.
Fettucine Alfredo Recipe
Semolina and Water Dough
Gnocchi Dough
Evan Funke’s Book
Marc Vetri’s Book
Pasta Machine
00 Flour
Scale
RECIPE
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MUSIC BY Frook
Handmade Egg Pasta | Hand Rolled & Shaped 9 Ways
For the complete recipe and directions click the link below.
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How can something so simple be so delicious, but yet few venture to make their own fresh handmade egg pasta. Learning to make fresh egg pasta might seem daunting at first, but if you follow the time tested steps and with a little practice you'll be making your own fresh pasta too.
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#handmadeeggpasta #homemadepasta #eggpasta
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Durum wheat semolina fresh pasta
Durum wheat semolina fresh pasta
Welcome back to Cucinaconoi. Today we'll se the rpeparation of the durum wheat semolina fresh pasta, a pastry used to prepare orecchiette, strozzapreti, cavatelli pasta eccetera. Let's see what we need to prepare a dough of about 600 grams. 400 grams of durum wheat semolina, 200 grams of hot water, 6 grams of salt. The proceeding is the same of the one for the egg pasta, so first of all dispose the flour making a well. Add the salt and start to pour the water in the center. We add it little by little and blend helping us with a fork. // At this point we can start kneading. // Blend all the flour well and knead energetically. Remember the water should be hot to hydrate the starch better. In this way you can form the gluten, with which we can obtain a smoother and more compact dough. We keep working energetically the dough for about ten minutes widening and folding it at various times. Once we get a smooth an compact dough we let it rest with a film for at least 30 minutes before working it. The rest aims to make it loose the elasticity of the working. Once the dough has rest we can create different shapes. For the orecchiette we form some sticks and cut a piece of dough, we drag it to the pastry board with a knife, we turn it on our thumb to shape it and our orecchiette are ready. / To obtain cavatelli follow the same procedure , cut some little pieces, starting always from the stick, press with your fingers and drag to the pastry board. To create some Sardinian little gnocchi let's create the same stick, cut it in chunks / then helping you with a device to rule gnocchi like this you still drug the pasta and create your gnocchi. / To obtain a size like trofiette you should get smaller sticks that will be cut later./ then shape them dragging your fingers onto the pastry board. So with one hand you slide ahead until you get this shape. Another methods consists of dragging the stick with your hand. / and always coming back. Another size we can get from the sticks is the fusillo with needle, called like this because you have to roll the pasta up a knitting needle / and then to slip it off. / Rolling the dough up is possible to create other size of pasta. If we cut the pastry we have got in wide stripes we can obtain the agane or the strozzapreti; for the agane they are good like this, you only have to sprinkle a little of semolina not to make them attach; so we form a nest and we put them aside. In opposite for the strozzapreti you only have to take the dough stripes in your hands and roll them up and cut them in parts of about 5 centimeters. Helping you with a ruled rolling-pin like this you can obtain another size, so sprinkle a stripe of dough with abundant semolina/ and cut with the rolling-pin/. Then take off the pasta/ and use it like this or t make strozzapreti. As we've seen from this dough you can obtain different sizes of pasta that change depending on the Italian region, together with the tools they use to prepare it, always linked with the local traditions. As this pasta is prepared without egg it goes very well with fish sauces. Bye from Sonia, see you to the next recipe.
Simple Homemade Pasta Recipe
Semolina Durum Wheat Flour Pasta - Philips Pasta and noodle maker + creamy mushroom sauce VIVA model
This is a variation of the recipe on San Remo website. The ingredients and steps could be found here:
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Just a quick video to show you how simple and easy it is to use and how to clean the new Philips VIVA Collection Pasta and noodle maker compact model in white. HR2342/06.
If you are interested to see the unit in operation, please subscribe to my channel as more videos will be uploaded soon. Healthy, fresh, tasty and convenient recipes will also follow.
To purchase this unit in Australia or for more information about the unit, please visit:
Item can also be purchased from Harvey Norman, Bing Lee and Myer, Appliances online, etc.
Fresh, quick pasta the way you like it. Add ingredients and it automatically does the rest
Compact size: It has seamless and compact design. You can easily keep it on the coutertop or store it in the cabinet without occupying a lot space.
Integrated storage drawer: for shaping discs and power cordIntegrated storage drawer for shaping discs and power cord It has smart built-in storage for shaping discs and power cord so that you can alway keep your kitchen tidy and neat.
3 classic pasta types: including speghetti, penne, fetuccine3 classic pasta types including speghetti, penne, fetuccine To create your favorite pasta shapes, simply attach one of the pasta shaping discs to the pasta maker. With the machine there are 3 default classic shaping discs for Spaghetti, Penne and Fettuccini
Free recipe book: full of inspiring ideasFree recipe book full of inspiring ideas Accompanying the machine there is a recipe book created by culinary experts, giving inspiration for fresh homemade and delicious pasta and noodles.
Detachable parts: for easy assembly and cleaning
Detachable parts for easy assembly and cleaning The detachable components of the Philips Viva Pasta & Noodle Maker can be easily installed, dismantled and cleaned.