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
--
0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Nana's Homeade Cavatelli - Part 4 (footnote)
A Cavatelli Machine is No Good for Nothing! - Mary Bodanza - August 29, 2007
Here is a footnote about Homemade Cavatelli making. Nana is so incredibly fast at making these it was hard to keep up. She can make them with two hands and can make 4 at a time. She pushes some, she pulls some, but they all turn out great. I kept trying to do them by pulling in with my index fingers, but after about 20 minutes I realized that I am much better at pushing them with my thumb. Then I was on a roll. Nana says there is no wrong way. ENJOY!
How to make Gluten Free Cavatelli
How to make Gluten Free Cavatelli
For a Printed copy of this Recipe:
For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
How to make Gluten Free Cavatelli
In a food Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt
In a Glass Measuring cup whisk with a fork:
3 Large Eggs (Room Temperature)
2 TBL. Extra Virgin Olive Oil
Slowly pour the Egg and Oil mixture thru the chute
After that has been mixed, add 2-4 TBL. Water
Adding only 1 TBL. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.
Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.
Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Cover the Dough completely in Plastic Wrap. Rest 40-45 minutes.
Unwrap the dough and place on a Large Wooden Cutting Board,, the grain of the wood helps to easily roll out the dough. Sprinkle a little bit of Gluten Free Rice Flour on the Cutting Board.
Cut off a small piece of dough with a knife or bench scraper.
Keep the remaining dough covered with plastic wrap so it does not dry out.
Hand roll out the small piece of dough into a long log about 1/4 thickness.
Cut the log with a knife or bench scraper into 1 pieces.
Take each piece of dough and hand roll to about 1-1/2 long pieces or size of your choice.
Try to keep them the same thickness so they all cook evenly.
To form the Cavatelli I used a Gnocchi Board. Place 1 piece of the rolled out dough on the Gnocchi Board. Use a Bench Scraper and press into the back of the dough,,,push,,,and roll,, dragging the dough across the Gnocchi Board.
You will see the marks from the Gnocchi board,,a crease in the back and holes on the ends.
Place the Cavatelli on a very lightly floured cookies sheet using Gluten Free Rice Flour.
I like to keep the Gnocchi Board at an angle/sideways - push into the back of the dough -- push -- drag -roll.
Continue until all the dough has been shaped.
You can cook the pasta immediately,, if not cover with plastic wrap so they do not dry out. I let mine sit out covered on the counter for 1-1/2 hours. Or you can Freeze the Cavatelli to cook at another time. Place the cookie sheet in the Freezer, once the Cavatelli are frozen place in a Zip Lock bag.
To cook the Cavatelli:
Bring a large pot of water to a boil,, add salt and the Cavatellis.. stir. Boil until done; depending on the size of your pasta.. I checked mine after 5 minutes.. you do not want to over cook the Cavatelli. Mine took 8 minutes to boil. Drain in a colander... sprinkle lightly with a little bit of Olive Oil.
Serve with your Favorite Sauce.
You can also cook the Pasta frozen,,, it will take a few extra minutes,... keep an eye on them so you don't over boil them.
ENJOY!!
If you don't have a Gnocchi Board use a bench scraper or butter knife,,, on the wooden cutting board,, push the knife into the back of the dough,,, Push, Drag and Roll.
****LINK to my Video for Sauce with Sausages****:
Camera:
Canon PowerShot SX230 HS
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software #NaturesFairy #NaturesFairy
The LEGENDARY Cavatelli Pasta I Can’t Stop Eating
This legendary Cavatelli pasta is one of my favorite pastas ever but evertime I order it out, its too damn salty, the sausage is in these huge chunks and its usually dry. Lets solve for all those so you’ll never want to order this out again.
Recipes:
Legendary Cavatelli Broccoli and Sausage
(Website Design by: )
How to Make CAVATELLI PASTA from Scratch
Homemade cavatelli are eggless, oval-shaped pasta shells with a gap through the middle which is great for capturing the sauce. This pasta, originally from Puglia and Molise is still made by hand all over the region – especially by talented Nonna’s who have been perfecting the shape for years!
????Print the written recipe from my website
======================================================
How to Make CAVATELLI PASTA from Scratch
INGREDENTS (for 3-4 people)
300ml/1.26 cups warm water
500g/17.63oz semolina flour
UTENSILS
Wooden bench
Fork
Rolling pin OR pasta machine
Knife/Pastry cutter
Butter knife
Cooling rack
METHOD:
Cavatelli pasta are best made using semolina flour, so start with 500g/17.63oz for a portion of 4.
Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix into the semolina pinching the sides in, then mixing it through, to create a paste-like consistency.
Repeat this until the semolina pasta dough for your cavatelli has completely absorbed the water.
Start to knead the dough to bring it altogether and help improve the consistency.
When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
Add more water if it feels too dry and keep kneading.
If the cavatelli dough feels sticky, add another sprinkle of semolina flour and knead through.
Let it rest for 10-15 minutes.
How to roll out the homemade CAVATELLI PASTA
After your pasta dough has rested, check that it is soft and smooth then cut a piece and roll it out into a snake-like shape, using one hand to start with and then stretching it out with both.
VINCENZO’S PLATE TIP: If your homemade cavatelli dough is a little sticky, sprinkle some semolina on your bench and then stretch the dough out on top of it.
Now, cut this into small pillows, similar to gnocchi, using your knife on an angle.
Using your knife, create the homemade cavatelli by pressing down on each pillow, and rolling it back.
Once it is rolled around the edge of the knife, remove it and it should retain its shape as a cavatelli by closing back in through the middle.
If you have a special board with ridges, you can also roll the homemade cavatelli on this using your finger, but I prefer just a simple knife! These are known as “Cavatelli Rigati”
Even simpler, you can use your finger to press down and roll back each pillow and this will also create the homemade cavatelli shape.
To dry the pasta, place it on top of a cooling rack (or similar), leaving a small gap in between each one.
Dry the pasta for a few hours at room temperature.
VINCENZO’S PLATE TIP: Dry the pasta in an area where the sunlight hits your bench during the day.
HOW TO SERVE:
Boil a large pot of water, add a pinch of sea salt and pasta then cook for 10-20 minutes (cooking time dependent upon the thickness and drying time).
======================================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).