Pasta Recipe Secret il Boccaccio Restaurant

Pasta Recipe Secret il Boccaccio Restaurant Hi, I'm Joe Venezia from il Boccaccio restaurant. One of the things I get to do everyday is make a homemade pasta. The rolling of dough for making pasta is one pound flour or three extra large eggs. I use one scoop to seven eggs. I’ll make a wheel on the flour. Start cracking eggs. I may now have seven eggs. Six, seven. Mix the eggs. It doesn’t have to be mix all the way but I'm slate three quarters away. Scramble them like scrambled eggs. Now, I may now combine flour and mix together and make my day. Now, I'm going to squash it all together and need to go and the build up the gluten and this dough I’ve wanted to be nice and strong so let me roll the seven eggs as thin, stays together and when we drop it in the water, it cook at it. I doesn’t fall apart. Okay, now it's time to roll our dough. I'm going to take this plastic bowl and I'm going to put it into my pasta roller and then make the setting at number nine which is the widest setting on at the machine. Okay, I now start rolling it. What we’re going to do is to fold the dough over by three. So I'm going to roll it through at number nine about five or six times. Each time I roll it the dough gets a little bit tougher, a little bit more or less. Recently do there because I'm going to roll this dough to be super thin. When it hits the boiling water, it get -- it has to be tough enough just regard the boiling water and it connects to stay authentic. Also it has to be tender so it will molten your mouth but at the same time we will get texture. It's a texture that it only forms a class to hills. You can skip from number nine to 75 before -- it's like walking downstairs. You have to go one step at a time. Now, I'm going to roll it down at number eight. Now, I'm going to cut in a half, make it little more manageable. I like the work with both pieces at the same time so that way it doesn’t form across downtown. Stays nice and moist. All of that make me easier to handle. And I'm going to cut it one more time for our final dough. Number one tip set the timer. You just make some cross the tools, my knife and my roller. The knife is use to make a fettuccini and the roller for pappardelle. The pappardelle is a white fin ribbon. Usually it use for meat sauces. So I'm going to take it instead of rolling all the way down and cut it in the mid and small pieces. There. It's a proper dough as it seem. I'm with my knife. I'm going to make some fettuccini. So I started at the top and run my knife down. Trying to keep it as uniform as possible. Now, what I like to do, start it at the top and don’t look just slice. In that way refine, it's a bit a faster seat most uniformly of cutting. So this is how I make homemade pasta here at il Boccaccio. I'm Joe Venezia. See you next time.