How to Make Pasta
Like many things in the vast world of the culinary arts, making your own pasta seems like a complicated, tedious task to go through when you can just buy the store bought stuff. But, also like most things in cooking, that one word, “homemade,” is exactly the reason the effort is worth it. You can taste, feel and see the difference in the dish. Most of all, each bite is a reward for all the hard work you put in to making it. That’s every bit why you should learn how to make your own pasta.
In today’s online cooking course with Chef Thomas, he takes you through all the steps of how to make your own pasta, from the dough to how to use the machine. He’ll expertly demonstrate how to master all the stuffing techniques you need to artfully fill your homemade pasta with your choice of filling for your own homemade tortellini, ravioli, cappelletti or agnelotti. All you need to do now is to pair your pasta with the perfect sauce.
4 each eggs
2 oz Olive oil
3/4 tsp Salt
14+ oz AP Flour
2 oz Semolina Flour
2 oz White Wine
Ricotta Filling Ingredients:
1# fresh dry ricotta
nutmeg to taste
1tsp freshly grated lemon zest
1 cup Parmigiano-Reggiano Cheese
1 large egg plus 1 large egg lightly beaten with 2 Tbsp water
Salt and Pepper to taste
1. Combine flour, semolina and salt. Make a well on table.
2. Add eggs, olive oil and wine in center of well.
3. With a fork, whisk egg mixture and begin incorporating flour while whisking. Knead to combine to make a smooth dough. Add flour if needed. Press finger into dough it should bounce back.
4. Wrap the dough in plastic wrap and set it aside at room temperature for 20-30 min to rest.
5. Only use a small portion of dough at a time, keeping the remainder covered to prevent it from drying out.