Description

Who knew that making pasta was so easy? Now that I’m getting the hang of it, I’ll never buy dry again. For more like this visit: www.legourmet.tv Distributed by Tubemogul.

Transcript

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.