The Best Way To Make Pasta From Scratch | Epicurious 101

Summary

In this engaging cooking tutorial, chef Frank Proto teaches viewers how to make fresh pasta at home using two techniques: one with eggs and one without. He details the importance of flour types, kneading techniques, and the resting process for the dough. Viewers learn how to shape cavatelli and pappardelle, emphasizing the connection between pasta shapes and sauce adherence. Throughout the video, Proto shares practical tips for cooking the pasta to perfection, ensuring it retains flavor and texture. The lesson culminates in the celebration of homemade pasta as a heartfelt gesture, showcasing its simplicity and the joy of cooking.

Takeaways

• 🍝 Making fresh pasta at home elevates any meal, making it feel special.
• 🥚 Egg pasta dough requires Italian double zero flour for the best texture; all-purpose or bread flour can be used if necessary.
• 🌋 When making egg pasta, create a large well in the flour to avoid egg overflow.
• 👐 Kneading pasta dough activates gluten, essential for achieving the desired chewy texture.
• ⏳ Allow the dough to rest for 20-30 minutes to prevent it from drying out and to improve rolling.
• 🌾 Semolina flour is used for pasta dough without eggs, giving it a grainy texture and sturdiness.
• 🧑‍🍳 Cavatelli can be shaped using various tools, including fingers, a butter knife, or a fork, to create ridges that hold sauce.
• 🍽️ Pappardelle, made from egg dough, is a wide pasta that pairs well with creamy sauces.
• 💧 Always salt the pasta water before cooking to enhance the flavor of the pasta.
• 🥄 Taste the pasta during cooking to ensure it has the right texture; it should be al dente.

Q & A

What are the two types of pasta dough Frank Proto demonstrates in the video?

Frank Proto demonstrates how to make two types of pasta dough: one with eggs and one without, specifically using semolina flour.

Why is double zero flour preferred for egg pasta?

Double zero flour is preferred for egg pasta because it is finely ground, which helps create a delicate and smooth pasta texture.

How much flour and eggs does Frank recommend for making egg pasta?

Frank recommends using one egg per cup of flour, so for about two cups of flour, two eggs are used.

What is the purpose of kneading the pasta dough?

Kneading the pasta dough activates gluten, which gives the pasta its chewy texture. Proper kneading ensures the dough is elastic and smooth.

What does Frank mean by the 'volcano' technique when making pasta?

The 'volcano' technique refers to creating a large well in the flour to hold the eggs, preventing them from overflowing while mixing.

Why is it important to let the dough rest after kneading?

Letting the dough rest for 20 to 30 minutes allows it to relax, preventing it from springing back when rolled out.

What characteristics does semolina dough have compared to egg dough?

Semolina dough is hardier and can hold heavier sauces better than egg dough, which is richer and more delicate.

How does Frank suggest cooking the pasta to ensure it retains texture?

Frank suggests cooking the pasta in boiling salted water and tasting it to check for doneness, rather than relying on the traditional 'throw it against the wall' method.

What is the significance of using pasta water in the sauce?

Pasta water contains salt and starch, which helps to thicken and season the sauce, making it creamier when mixed with the pasta.

What final touches does Frank add to the cavatelli and pappardelle before serving?

For the cavatelli, Frank adds chiffonade basil, and for the pappardelle, he creates a bird's nest presentation before serving it with cream sauce.