How to Make Olympic Freestyle Pasta

How to Make Olympic Freestyle Pasta Hello, this is Chef John from foodwishes.com and this is my Olympic Freestyle Pasta making recipe, freestyle because I'm going to use a recipe and Olympics because I made it while watching the Olympics. In fact, we’re going to break in here when there's some highlights of the show. So I'm going to add two eggs and a little splash of olive oil. And then, I don’t measure the flour, I just make a pile of it. If I need more, I added. If I don’t, you only just push it up to the side. If you make pasta, just account for one egg per person for kind of medium portion. Or if you want to double that for big portion, go ahead. And then you see there, I just kind of beat the eggs and I just incorporate a little flour at a time in that well. And it kind of turns to a butter then it turns into kind of sticky dough and then it keeps getting thicker and thicker. Back to the dough, when its get to this stage, I'm going to start using my fingers and eventually I'm just going to keep kneading and kneading and adding a little more flour if I need to. Now you see how I pushed that little bit of extra flour off to the side. I’ll use that when I roll it. And what you want is fairly, soft but not sticky dough. Now I'm not going to let this rest. I didn’t have time. All right normally I’d like to let this rest in the fridge so all that glutton kind of relaxes. But what the heck, I'm just going to roll it out anyway. And what I'm trying to do here is just keep rolling and then I'm going to fold the piece over. Now I hate fast motion but here it was a good idea. So you see, I'm just going to keep rolling and when it gets down to about half inch, all right, quarter inch maybe. I'm going to fold it over and just keep doing that, five or six times. I'm brushing off the excess flour. I don’t want to incorporate too much flour in there. Fold it over. Roll it again. Fold it over. Roll it again and so forth. So that’s basically the idea with pasta and it’s the same if you use a machine. All right, keep rolling and folding about six times. And that gives it a really great texture and really they call it two some. Not gummy, not too chewy, just right. So folding will help you build that texture. And then I’m going to cut it in four pieces. Now these pieces I'm going to roll out to less than an eighth of an inch. Now I don’t know what I'm making, I think its tagliatelle but you know it could be popper deli. I'm a bad Italian. I don’t know my pastas. So I'm going to roll that out until it’s nice and thin. I roll that out nice and thin about an eighth of an inch even less. I'm going to use a pizza cutter which I think really makes the job easy. Cut that into nice white strips. And that’s corn meal I'm throwing down, okay. So this is kind of a key moment here. You’re going to throw a corn meal on it and you're going to just give it a toss with your fingers and that little grains of corn meal are going to kind of get in between the noodles and as its dries, it won't stick together. All right, we’re going to put our pasta in the window. I’ve got the window open. It’s a little bit sunny. And I’ll let that dry for a couple hours. It’s still flexible, but it’s fairly dry to the touch. If you leave that for a long time, it will actually get dry like dry pasta. We’re going to put that in boiling salted water and it doesn’t take very long. All right, it’s only going to take maybe a minute or two. When pasta floats, all right and that water come back to a boil again, that only took like a minute and a half and the pasta is done. And you can taste a piece. It shouldn’t be a gummy and starchy. This should be firm with a nice texture. We’re going to drain that really well. All right, so our pasta is drained. I'm going to pour my sauce in there, just a nice marinara, some fresh parmigiano reggiano and that’s it, Olympic Freestyle Pasta. See no recipe, a couple of eggs, one egg per person, a little bit olive oil and enough flour to bring it together. And you can even have roller as if we use a machine. And you’ve got some Olympic updates. Hope you’ve got to try the couple of ingredients is on the site. And as always, enjoy. And oh yeah, follow your dreams.