(upbeat electronic music)
- Love pasta dishes but have absolutely no clue where to start when making homemade fresh pasta? Well, I'm going to show
you how easy it is, from start to finish, to make a delicious homemade pasta dough. What is goin' down, my Commis? It's you boy, chef Billy Parisi here, and you know we believe homemade food from scratch just tastes better. And there is nothing,
I mean nothing, better than homemade pasta. I always try to teach
you those fundamental, basic cooking techniques. It's not just about the recipes. Once you learn these techniques, you can make anything. And there is nothing more fundamental than making homemade fresh pasta. The first thing we need
to talk about are flours because there are a couple
different kinds you can use, and it's important to know the difference between each one. 00 flour is, simply, finely
ground flour from Italy, very similar to all-purpose
that we use here in the States. Next, semolina, which is a durum wheat and very classically used
in pasta and bread making. Kamut flour, which is a
relative of durum wheat. Awesome flavor, fantastic
for pasta and bread making. And, last but not least,
all-purpose flour, which is widely used here
in the United States. And you can absolutely
use just all-purpose flour in pasta making. I would definitely advise against using just semolina or kamut. Your dough will be rock hard. You're gonna be really
me when you're trying to roll this out. For me, I'm a traditionalist. I'm gonna be using a combination of 00 flour and semolina. But the first thing I
wanna do is measure it out on a gram scale. But do not sweat it if
you don't have one, okay, because I'm gonna provide
the cup measurements below. Now, go ahead and add some 00
flour just to measure it out. Next, let's do semolina. And we're gonna go ahead and sift it because we don't want any
clumps in our pasta dough. We want it to be incredibly smooth. Once it is sifted, let's
go ahead and form a well, using the backside of our hand, in the center of that flour. Mix everything around. And now we need to add some eggs. This is gonna be our main liquid source to moisturizing this flour dough. So go ahead and add some cracked eggs right to the center. A great rule of thumb here, okay, is one egg per hundred grams of flour. Now, if you're using cups, one egg per heaping
3/4 cup scoop of flour. Got that?
Awesome. Now, using a fork, go
ahead and break the yolk, and begin to whisk the eggs together. Then slowly start to bring in the flour on the outside of that
well, using your fork, until it becomes combined
and you can no longer mix it with that fork. At this point I'm switching to the apron because you know what? It's about to get messy up in here. And then I'm also gonna change out my fork for a bench knife. It's just easier to scrape
everything up together to form into that dough. I scrape all the egg off the
countertop into the flour, just to make sure it has tons of moisture. Then I start combining it with my hands. Now, my friends, it is
time to knead the dough. I say always knead for
seven to nine minutes, stop, and then knead for
five to six more minutes. This stage is the single
most important factor to having successful homemade pasta dough before anything else. So make sure you knead it. Strengthen up those triceps,
those wrists, and those arms because you are going to need it. No pun intended. And then, when your arms
are finally weak and tired, and you're cursing my name out, go ahead and wrap it up in plastic wrap. We wanna let it chill because we just worked this dough crazily. It's going in the fridge
for about 30 minutes. So go hang out during this time, and then we're gonna take it back out. And in the middle of doing this, just know this homemade pasta is going to be infinitely better than the store-bought, pre-made pasta. You know the ingredients you put in it. And it only takes an hour to make. One hour to make homemade pasta. That's amazing. You can absolutely do this. It's so much simpler than you thought. Pasta's been chilling. Let's bring it right
outside of the fridge. Looks gorgeous. We're just gonna simply
remove the plastic wrap. And, at this point, what I like to do is cut it into thirds
using my bench knife. And now, we're gonna set up
our pasta rolling machine. Next, simply mount your
pasta machine right to the countertop. There's sort of a little
clamp on the bottom that you'll screw in to tighten it down. Then you simply put in the crank. We are gonna set our dial
to the widest setting, which for my case is zero. Now, we're gonna sort
of flatten out the dough using our hands. Flour it up just a little bit, and then start to run it
through on that wide setting. What I do is run it through three times. I don't turn and fold over
the dough three times, like I've seen before. I just run it through, flat
like that and long, three times. And, at this point, you might be thinking, "Man, this dough is really long." Go ahead and cut it in half at this point. We don't want some crazy,
20-foot-long pasta dough. Now, set your dial to three. We're now gonna run each of those rolled out doughs three times. And at this point, we're
going to that final stage, which for me is on setting six. Should be nice and thin. We're gonna roll it through only twice. You're gonna see how long
this pasta is going to get. It's beautiful. It looks amazing. And it's so therapeutic and fun to do. Once it's rolled out, simply dust a clean surface with flour. Place the rolled out dough right over top. Give it another dust, and then repeat it until all the dough has been used. The dough is covering
most of my countertop, but now we're gonna cut it
into 12 to 14 inch pieces because that's how long
we want our pasta to be. If you want some crazy "Lady
and the Tramp," 36 inch pasta or even four inch pasta,
whatever you want, cut it to that desired length because that's what
we're gonna run through when we put in that noodle attachment. So, using your bench knife,
go ahead and cut it up. And I love spaghetti. I'm a huge spaghetti fan. So I'm gonna put that spaghetti attachment right on my pasta rolling machine. Rework the crank. And, taking one of those
12 to 14 inch pieces, simply run it through the spaghetti maker. You'll see these beautiful long spaghetti noodles coming out. Love just the way this looks. It's just so awesome. Reminds me so much of
my grandma making pasta in her basement in Detroit. Great experience. Then, simply keep going 'til all of those 12 to 14 inch
pieces have been used. And we do need to slightly
dry out our dough. Now, over drying it, to
me, is super overrated. Like, those 30 minute to
45 to 60 minute dries, to me, completely unnecessary. I think you only need
about 10 to 15 minutes. And there's two ways to do it. If you have a pasta drying rack, you definitely don't need one. I like to put it on there if I'm going to cook it immediately, like, right when I'm done making pasta. Or, on the other hand, what I do is simply curl it up and roll it up and form it into a nice little pasta ball, and put it on a sheet tray
lined with parchment paper. To me this is way better. It's way more cost-efficient. You don't need a pasta rack. It looks great. It cools and freezes
well in this position. So simply do it that way. And if you want a different noodle, simply swap out the spaghetti noodle for another one that you love. I'm a huge linguini fan,
so I'm gonna simply put that one on there. And in the exact same process, give those 12 to 14 inch
pieces a little bit of flour, and then run it through
that linguini noodle maker. Love linguini. Looks beautiful. It's gonna be amazing,
whatever pasta you make. Now that you've got all
this rolled out pasta, what are you gonna do with it? You can boil it all now,
or you can store it. What I like to do is cover it, and put it in the refrigerator. It will hold for up to three days. Or cover it the freezer
for up to two months. Now you know why I like those
little pasta dough balls because they will fit
perfectly in the freezer. And, for a quick, quick minute, for those of you who don't
have a pasta machine, love pasta, aren't gonna buy the machine. I'm gonna show you how we used to do it way, way back in the day. I saved one little piece
of dough just for you. So on a clean surface or cutting board, what we wanna do is
dust it with some flour. Dust that dough with
a little bit of flour. Grab your trusty rolling pin, and then simply roll away, my friends. It's going to take between
four or five minutes for you to roll out this dough. It should be the same thickness as it was on setting number six,
when we used that machine. A really easy rule of
thumb is if you hold it up and you can sort of see
silhouettes and shadows through the pasta, it's thin enough. It is good enough to use. Now, you don't have a noodle maker, so what the old school way of doing it is rolling up the pasta. Grab your knife, and cut the noodles however thick you want. If you got great knife cuts and you wanna do spaghetti, go ahead. I love fettuccine, so I'm gonna do a little bit thicker noodle. Slice it all the way down that
rolled up pasta dough roll. And then, at the very end, just
simply mix it all together, toss it so any of those folded over pieces don't get stuck together. And there you go, handmade,
homemade, rolled out pasta dough just for you, my friends. This pasta looks absolutely gorgeous. There is nothing like
homemade fresh pasta. I promise you this. Now, put your skills to the test, and go make my fettuccine
with Alfredo sauce. Or take a stab at my lasagna bolognese. You'll absolutely love it. We'll catch you on the next video.
