00:00Hello, my name is Theo Randall and I'm from Theo Randall at the Intercontinental.
00:03Today I'm going to be showing you how to make fresh pasta.
00:09Okay, so this is my recipe how to make fresh pasta.
00:11So I'm going to use whole eggs and egg yolks.
00:14It's a very rich pasta dough.
00:16So first of all, we take 350 grams of fine Tipo 00 flour.
00:21It's the only pasta flour you can use.
00:23You cannot use plain flour.
00:24So you put the flour in the food processor.
00:27Then I've got some fine semolina flour.
00:29So about 25 grams, just to give a bit of texture and colour.
00:33And then we're going to do the eggs.
00:36So we're going to do two whole eggs.
00:39And I try and use a very enriched egg yolk.
00:42Burford Brown is a very good breed of hen for the eggs.
00:45Or these ones which are Cornish eggs.
00:47It's very important that the quality of the egg is organic or it's of a nice colour.
00:53So we'll do four of these.
00:56Now there's lots of recipes where you add salt and olive oil.
00:58Do not add salt or olive oil to pasta dough because it will make it go black.
01:01So just a little bit of water if you need anything.
01:05OK, so we'll just do one more yolk and that will be four yolks and two whole eggs.
01:10And we might need to add another yolk but let's just have a look at this now.
01:14OK, so we'll put the, turn the food processor on.
01:25So at this point I'm going to add one teaspoon of water.
01:36And then we'll just empty the pasta dough into the bowl and it should have this Play-Doh sort of
01:43texture.
01:43So plasticine and then we'll just work that in and we'll start to push it down onto the bench.
01:51Just going to fold over the dough and just make sure that you've, all the dough's incorporated together.
01:57And then add a little bit of semolina flour so it doesn't stick.
02:01Start kneading the dough just to get a nice smooth paste.
02:04And the thing about pasta is that the more elasticated it is the better it is because then you can
02:08roll it much thinner and it tastes so much nicer when the pasta is really thin.
02:12So when you make fresh pasta it's very important to have a damp tea towel because the damp tea towel
02:16will stop the pasta from drying.
02:17So you can pop it on the side and not have to keep going backwards and forwards to the fridge.
02:21So we're just going to cut this piece of pasta dough in half to make it more manageable.
02:24If you put too much pasta dough through the machine it's just going to break your machine.
02:27So keep it quite small the quantity and then damp tea towel over the top of the pasta and then
02:33just leave that on one side and then we'll just start putting this through the machine.
02:37Now press it nice and thin so it goes through the two rollers.
02:40If you put it too thick it's just going to break the machine.
02:43And this process is called proving the pasta and proving the pasta is a little bit like bread.
02:47It's basically getting all the gluten working so it becomes nice and tough and elasticated so you can really work
02:54the pasta so the pasta's got a nice chewy al dente bite to it.
02:57And then we'll start putting the pasta through the machine, go slowly, don't go too fast because you want to
03:02get that first roll through and then fold over.
03:07So each time we're going to fold over, you need to do this about five or six times so the
03:10pasta becomes really elasticated.
03:13So we'll keep going through and I find actually using a manual machine is better than an electric one because
03:21you can kind of control it so much better.
03:23As you can see the pasta is really starting to come together and it'll become really really smooth almost like
03:29silk because you're squeezing extruding that pasta through the two rollers and that's just making it really really stretchy.
03:37Now if you go to Bologna they always roll the pasta by hand and everything's done with a wooden rolling
03:42pin and using a pasta machine is unheard of but at home this is probably the best way to do
03:48it.
03:51So we keep rolling, you can see the pasta is becoming silkier and silkier but you can see the colour
03:56of it is beautiful from those amazing eggs.
04:00So you can't really over-prove the pasta, anything that will happen is it will become too dry so five
04:05or six times should be enough.
04:07And then that's the sort of consistency you want, a very silky pasta dough that's quite elasticated and then what
04:15we're going to do, we're going to start putting it through the machine.
04:17So notch by notch, one notch down, you'll hear a kind of click and then put the pasta dough through
04:22the finer setting on the wheels and then do it two times.
04:29Another notch, down it goes, holding the pasta, stretching it so it doesn't get stuck.
04:34That pasta is getting thinner and thinner and also it's becoming really really silky.
04:38You can be quite rough with it because you've made it very very tough, you've made it very elasticated rather.
04:44Now we're getting a bit too long now so anything longer it becomes unmanageable so we'll just cut this into
04:50the right size.
04:50But that's kind of what you want, beautiful silky golden yellow pasta.
04:56So we'll just cut this into three. One, two, three.
05:02And then put a little bit of semolina flour on in between each sheet of pasta, just so it doesn't
05:06stick.
05:07And then we're going to pop the tea towel, our damp tea towel on top until we're ready to make
05:14our next stage.
05:15So now we've rolled out the pasta, we can now make whichever pasta we want to do.
05:20So we can make tagliarini, we can make tagliatelle, we can make pappadelli, we can make ravioli or we can
05:24make cappaletti, anyone you want.
05:26But let's start off with the tagliatelle. So we get the pasta dough.
05:30Now I always say if you can kind of see your hand through the pasta dough, just the sort of
05:36silhouette of it, it's the right thickness.
05:37If it's too thick, it's not very nice when you eat it, it's not very digestible.
05:41And if it's too thin, it just cooks too quickly. So you want to have that sort of nice little
05:45bite to it, the al dente bite, which is to the tooth, it's got texture.
05:49So we'll cut the pasta to the length we want. So this is going to be the length of the
05:52tagliatelle.
05:53And you can just cut this all up beforehand.
05:55What you do, when it's just not too dry, but it's just dried a little bit, you then put it
06:00through the machine.
06:01So we take the handle out of the pasta rollers and put it into the cutter.
06:05This is an attachment that you get with all pasta machines.
06:08And this one is tagliatelle, another one is tagliarini.
06:10So we'll do both. And we put the pasta through and then we start rolling clockwise to pull the pasta
06:16through.
06:17And then you have your tagliatelle and that just goes somewhere flat and dry.
06:22Don't be tempted to curl it to lovely little curls like you get in the supermarkets.
06:26It's better to keep it flat because if it's slightly damp, what will happen is the pasta will stick together
06:31and you'll end up with a blob of pasta, which is not very nice.
06:34Then we'll do the tagliarini. So just to the other rollers, put it through, slowly starting off, put the pasta
06:43through the cutters and then you get beautiful tagliarini.
06:47This is not spaghetti, it's tagliarini. There's a very big difference.
06:50Spaghetti is always using dried durum wheat flour and it's always a dry product.
06:54This is fresh pasta and this one is called tagliarini.
06:57This is probably the most famous Piemonte where they serve it with butter and white truffles, which is amazing.
07:04So the best way to cook tagliarini is by adding tagliarini to the pasta water, salted pasta water, and then
07:09cook the pasta for about two minutes.
07:11Not two months long because tagliarini is very, very fine, so it cooks very, very quickly.
07:15And then using a pair of tongs, take the pasta out of the water and add it to the sauce
07:20and move the pasta in the pan together so it emulsifies.
07:27Okay, so make sure that you stir the pasta a lot and give it a little toss, then lift up
07:33the pasta and it should be really lovely and juicy.
07:36Not too wet, but juicy, and that butter and all that pasta water has emulsified so you get this really
07:44beautiful thick coated pasta.
07:49And then we just finish this with some parmesan cheese.
07:55Just a fine grating of parmesan cheese and a little bit more black pepper.
08:03And if you're lucky to have a white truffle or any kind of truffle, you can grate that on top.
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