Make Fresh Homemade Pasta With Chef Fabio Viviani | Food How To

there is nothing better than fresh homemade pasta and here to give us an authentic Italian cooking class is chef Fabio Viviani hello hi guys thanks for being here thank you for having me best known for being a fan favorite on Bravo's Top Chef and Top Chef all-stars chef Fabio Viviani is also a New York Times bestselling author of two cookbooks and owner chef and restaurant chair of several restaurants in California Illinois and his latest venture XANA Tavern South Beach in Miami which opens next spring 2014 Wow that was why the introduction the chef I know that you were born and raised in Florence Italy the home of the best pasta in the world what is the key to making fresh pasta at home fresh pasta is nothing else than a few ingredients it really is this flour is eggs salt and pepper and a touch of olive oil so what I think we should do we should show them the traditional way my grandma used to do which is with the wells of flour and your hand and your butt there is the fabulous way okay which takes the headache out of fresh pasta in three minutes time without even bother and anyone can do that all right well show me the way that grandma used to teach you okay Oh what we gotta do here we gotta put flour on the cutting board just like there create a hole in the flour a little well and now we have a little salt right there and they'll also try here three-finger pinch that's an important maneuver and then we have pepper or peppercorn over there sprinkle yes now the other missing elements before we add the eggs is extra virgin olive oil olive oil will help the dough to be really nice and shine and now what we do here we're gonna crack two eggs one thank you you're welcome so we're gonna break the egg a little bit but that's well we incorporate that flour correct which you gotta just try to add the little flour a little by little right okay you're doing a fantastic job now we're gonna add another eggs you see you're losing a little be the side of it oh I was hoping you were gonna see that side I see everything okay I'm like I'm like big brother I see everything right you fix it I love it so now we got another one and now it's really when the flour needs to start to get it right so you go like that chef is there a reason why you don't use a fork for this process well it doesn't matter okay the four you can use a fork you can use your finger but then what about if I have to have yours yeah so let me can I dip my spoon in your eggs right here your it's not too bad but it's not even that good what you keep stirring eggs and looking at the camera and the eggs are going everywhere no you're gonna make my my way after is gonna be right yeah I don't know who would have time for this only grandma would know grandma would and now what we do we just gotta stop incorporate a little bit more flour in and the whales get bigger and bigger so now it's the part that I don't like about pocket pasta and this is the really the only way that grandma used to do it so you gotta just stop to slap the flour you see there so it's fun until you and kind of figured out how messy your hanging and you just got a glide there all right so you just move it back and forth yeah there's more back and forth like there now we're adding a little bit more flour here the other is pretty much perfect just keep working there if it's too wet it won't go through the machine got it it's the only right way right and it's too dry you won't go through the machine so it has to be just right so so the pasta is getting there now do you feel uh-huh there your app for these everyday well no we're not even where we need to be and I mean how much pasta is this even gonna make is it's just enough for one person just you and me if we go for dinner tonight that's a bureau what do you make on a first date well do I make on a first date not fresh pasta the first time that my girlfriend came over I had to make risotto okay cuz result is sexy there is a stirring maneuver that is perfect because she wants to help you can get behind her you can get behind her and let me help you nice probably sound like you had resulted before please I know that moves okay so pastas made drag hang the blue egg is right you can play with it it does not speak to your finger anymore sit down what happened so okay he's a good pasta we made a great pasta the grandma Tyrol yeah but now we're dirty there's a mess yeah once we clean these up cause you gotta scrape the counter little you want the DS you got it this is grandma stuff okay now if you don't mind I'll show you my way okay let's get someone [Music] now yep I'm ready to make once the wine is in please here's what we do every person you invite over is going to require one X so let's say that for example tonight 14 is just me you and the dog okay okay so three eggs please now pinch of salt okay three fingers always beautiful well pepper corn and a little tiny bit of olive oil yes now we'll give it a little spin one finger technique okay right now the best part America teaches you how to waste time in measuring ingredient more Italian today yeah so Italian tablespoon is this okay normally nice grabbing so do me a favor since you're making fresh pasta channel my Italian no.9 Italian tablespoon of flour inside and count all right you just don't don't worry about wine yes go for it how they love make fresh pasta 8 and 9 beautiful now how easy was that compared to what you did before well I think it's really gonna be easy because we're just gonna pop this top on right the stop okay and then we go like this now wait let me show you something okay okay touch this one it's a little too wet yes so if you touch it and is still too wet the principle of Grandma fresh pasta still apply so let me add the two more right okay behold it's a feeling making fresh bass is a labor alone there is no like if perfect race if you're the perfect rules now we'll turn it on again as you can tell by these the pasta is getting there right it looks like little breadcrumbs will breast it together yes we're gonna like these gold right here for like another minutes it's very quick and he tried to goes around but he can't anymore so at this point take this out okay oh wow hey you know and this is so much more combined than this one over here same pasta 30-second six and a half hour no mess a disaster you can have a job with this pasta you can't and the best part about these pasta you can have wine what you're doing so we gotta get the little machine my grandma used to and we can crank it out crank it up now I'm all about old fashioned beside the grandma things and this is perfect for pasta so let me show you how with a knife you've got a piece of pasta you open the two rolling pin to the maximum opening post okay and then you start to stretch it filner thinner and thinner and thinner now we go down little bit more okay I'm making fresh pasta yes you are my dear now we're gonna stretch it to the point whether you're changing so there's settings right here there is a knob okay there is a knob with numbers one through ten one be the thickest okay ten be the thinnest actual now if you put it there you're gonna have the perfect size for fettuccine now let's get this here we're good we're pretty good so now cut him in half now if you wanna be a little fancy you can roll these like a burrito putting some flour on it and cut it with a knife yes if you're me but since you're prettier than me what you can do is to go here oh my goodness the two chains are coming out from the bed see that oh it's so so good you see me right there can you get another one you just made fresh pasta honey and what you want to do if you're gonna go for dry you put up these in a little flour so right so it doesn't stick to it and you just made the pasta here great okay chef so now we're ready to cook the noodles will have this gorgeous fresh we're gonna try to Cheney okay I got some salt yes please I like that I like it I like the intensity of it go for it beautiful so now the pasta is gonna boil for just a minute or two okay just stir these a little bit just gentle to make sure that does not stick to the bottom of the pan okay it's important now how do you know that they're ready you gotta get one and throw it on the wall and see if you sticks now that's a legend to meet buster the way you're gonna do is to grab one like these with your cute sensitive finger and just go like that if you break easily it's cooked oh you cannot have a bite then you gotta kind of press it push it still see that ow it's a little al dente al dente means to the tooth mean that when you buy it there is a little kind of grainy and still it's a little hard and most likely will kind of stick to your teeth which I like it's that the way I eat pasta noodles but in America they like it a people yeah so maybe just one more minute it's perfect cook feel authentic see the fascist body yes it's ready it's ready then we put it here look how fresh that looks I have to try one without sauce the way to eat pasta without the sauce is that you gotta add some parmesan to it fresh fresh butter like it's waiting grab one noodle where there is a lot of partners okay this one I think perfect oh my god oh boy that's very sexy if you put parmesan before you put the sauce in mm-hmm the sauce will stick to the pasta better look oh my goodness and can you go any thallium yes I think that's good it's like some pasta with your cheese I will love some pasta machines okay go for it oh my gosh it's so good and it's fresh even the texture is different from the stuff that you buy I could eat this entire plate fresh homemade pasta chef that is so delicious thank you you're the best teacher ever thank you so much for having me and thank you for watching I'm brandy and we'll see you next time on pop sugar cheers Cheers [Music]

Channel: Popsugar Food

Views: 1,087,052

Keywords: POPSUGAR Food, YumSugarTV, easy recipes, cooking basics, dessert recipes, food, food tutorials, Fabio Viviani (Author), Homemade Pasta, Food How To, recipes

Id: mV7_-_D26vY

Length: 12min 26sec (746 seconds)

Published: Mon Sep 30 2013