How To make Fresh Egg Pasta Mario

Stanley Tucci cooks spaghetti aglio e olio

Give yourself the gift of Stanley Tucci cooking a classic pasta dish in 5 mins as he introduces his new book, the memoir with recipes, Taste:

F O L L O W U S
TWITTER --}
FACEBOOK --}
INSTAGRAM --}
PODCAST --}

Italian Grandma Makes Fresh Pasta/Fettuccine

Fresh Pasta
8 extra large Eggs
8 cups Unbleached All Purpose Flour (APF)***
2 Tbsp Salt
½ cup Water (approx)

***For a firmer pasta, substitute 1 cup of the APF
with 1 cup Semolina Flour

Pasta Machine is available on Amazon:


This fresh pasta dough can be cut into:
Fettuccine
Spaghetti
Linguine
or used to make Lasagna or Ravioli

COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:


Buon-A-Petitti Amazon Store:

Watch my other videos at:

Buon-A-Petitti Merchandise:


FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710

Follow me on Instagram @buonapetitti

FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.

Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.

Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.

Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!

Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.

Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.

Thank you for watching, we hope you subscribe, and we will see you in our next video!

Perfect Pasta Dough with Gennaro

Jamie Oliver's pal and Italian food guru Gennaro shows you how to make perfect pasta dough. Loads more videos, tips, features and recipes at JamieOliver.com.

For more nutrition info, click here:

Mario Batali Presents: Oxtail Ragu at Lupa

In this installment of Mario Batali presents Chef Darren Weston of Lupa Restaurant makes there famous oxtail ragu with fresh garganelli.

Chef Darren Weston places the oxtail in a brine solution (containing salt and sugar) for up to two days. Next he chops up carrots, celery, and onions fairly small in order to give body to the dish. Then he makes the soffrito, which is created by placing carrots, celery, and onions into a food processor and blended into a fine substance, almost like a paste. Next he places it in a pan mixed with olive oil and slowly cooks it at about 200/250 degrees. Then he begins building the ragu by taking a heavy bottom dutch oven, putting it over medium-high heat, and adding a little bit of olive oil. Just before the smoke point he places in the oxtail to get a sear and removes it. Then he adds the chopped up carrots, onion, and celery from before to the same dutch oven. He sautés this mixture, seasons with salt and pepper, adds some white wine and reduces it down. Then he adds the soffritto sauce, some basic tomato sauce, and whole cherry tomatoes and stirs it all together. After the ingredients are all mixed he adds the oxtail back in. He then proceeds to add a little bit of water, brings it to a boil, and then reduces it down. He lets it go uncovered, simmering for a couple of hours, and until the meet is very tender and is separating from the bone.

Then, to make the pasta use a 2:1 ratio of flour to egg yolks (just the yolks). Add a little bit of olive oil. mix, and roll the dough out as thin as possible. Using a pizza cutter or knife cut the dough into equal size squares. Then, using a little wooden board wrap the square around a straw and roll it into a tube shape.

Then, once the meat is falling off of the bones, pick off all the meat and discard the bones. Cook the pasta. Place the oxtail ragu sauce in a pan and add butter, fresh parsley, celery leaves, and a little bit of orange zest. Then, add the cooked pasta and a little bit of the cooking water to the pan. Lastly, add in a little cheese. Adding cheese should always be the last step!

This episode of Mario Batali Presents was produced by Via Alta Productions LLC in collaboration with Cowboy Bear Ninja.