Hand Made Pasta Recipe

Hand Made Pasta Recipe

Hi, everyone. Today in the kitchen on Le Gourmet TV, we’re going to make pasta and it's
a fairly simple thing to make. Just going to turn a couple cups of flour out onto our
countertop surface and you make a well in the center. To the center, I'm going to add
three eggs and couple of tablespoons of olive oil. And then I'm just going to use my
hands.

Now, I’ve got to tell you for a long time I avoided making pasta. I was very afraid, I
thought it was difficult to make. I thought it took a lot of time. I thought you needed
special equipment and I realized that you really don’t. You just have to be willing to
make a bit of a mess which I am. And the turning point was in Hong Kong of all places.
We interviewed the chef in Hong Kong that had an Italian restaurant and just while we
were talking to him, he whipped up some pasta. It tasted amazing. It didn’t take so much
time and it pretty much convinced me that I should give it a go at home.

So you just want to bring your eggs and flour and oil together into a mass. Now, this is
something that you’ve got to have to learn by feel. If it's not coming together too well and
it looks a little bit dry, you can add another egg. Start it just with the yolk and then if the
yolk doesn’t do it, add in another white. So I think this needs an extra yolk. So just pour
that on and keep working it in.

So this point we’ve got a ball of dough. It's pretty raggedy. It's not quite uniformed yet
and to this point you could have done it in a food processor. I kind of like to feel it and
since this is a process that I'm still learning and I'm not really too sure of myself yet. I
want to do it by hand just so I know what it should feel like it every step. So from this
point, you just need to knead it just like bread dough because you want a smooth and
elastic feeling.

So now, we’re ready to roll and it's so much easier to cut this into quarters and work with
the smaller part of dough. Okay, so a little bit of flour on our surface. Just add a little so it
doesn’t stick. Then you want to roll at it, kind of in rectangles. Try to keep it rectangular.
Sometimes it's going to be a little bit difficult and that might go teardrops shape on you.
But do your best. And of course the pasta machine, it's going to be the perfect shape.
Okay, so my shape isn't very uniform but I have achieved the right thickness and you
want it fairly thin.

So at this point, I’m just going to flip it over and dust it with flour and a little bit on this
side. Now, we need to roll it up and of course, if you have a pasta machine you just put it
in the cutter and cut them uniformly. But I'm just going to use a knife. So the flours on
here just to keep it from sticking to it self. Roll it up just like that and you want to have a
really sharp knife, that’s important. Choose the width and just cut them off consistently
that width. And then you just unroll. And there you have it, homemade pasta.

Even if me, talking to you and the breaks that we took in the middle to fats around with
the cameras, you can have this ready to go in a pot of water in probably 20 minutes. And
although that might seem like a bit of time, it really isn’t for the flavor that you're going
to get. The first time you have handmade pasta that’s only about an hour old, you’ll never
go back. Thanks for stopping by. Hope to see you again soon.


Transcription by: Scribe4you Transcription Services