00:00Hi everybody! So, I was thinking what else could I make? Oh god. One thing I love to do
00:07is make pasta from scratch. I love it. I'm sure I'm not doing it the right way. I'm sure
00:12there are better ways to do it, but I wanted to show y'all. God, why do I pick the
00:16worst
00:17things to wear? Like, I think this sweater's stretched, so. You know what I think it is?
00:22I think it's the way I have this camera. That's what it is. It's not me. I need to be
00:30over here. It's what has to happen. But then you'll see I'm wearing sweats! Okay, seriously.
00:35One of the things I love to do is make fresh pasta from scratch, and so I wanted to make
00:39it today,
00:40and I wanted to show y'all how I do it, because it's a lot of fun. It's actually really
00:44easy. It
00:45only has three ingredients, flour, salt, and eggs, but it's a little labor-intensive. It takes a little
00:50at a time, but it's totally easy. All right, so let me tell you about the flour. I've tried it
00:56with regular flour. I've tried it with semolina flour, and I've tried it with the Tipo 00 flour,
01:03and this Tipo 00 is amazing. I don't know what brand this was. I ordered it from Amazon,
01:08but oh my god, what a difference. This flour, it's pasta flour, basically, but I will tell you,
01:14if you make it with regular flour, it's totally fine, because I've made it with all-purpose flour,
01:18and it came out the same. What didn't impress me was the semolina flour. I've made it with this
01:24before, and it came out really dense, so if you're making, like, a penne or, like, any pasta that has
01:30a structure to it, I think you should use that, because it has more gluten. I think it's the highest
01:35gluten. So I put my flour into two cups, two cups of flour, and I put my salt. It's, like,
01:41a half
01:41half teaspoon of salt. I don't put a lot of salt in the flour, because I salt the water,
01:48and when you are cooking with fresh pasta, it cooks a lot faster, and it absorbs the salt water
01:56a lot, so be careful. This is very important, super important. You have to wear an apron,
02:01because flour gets everywhere. I get it everywhere. Usually, I'm just, I forget to put my apron on,
02:09and I just get it in my hair. It's all over. It's a mess. Two eggs into the middle
02:18of this hole I made. I forgot to tell you that. Oh, my God! Popeye is so loud. My dog.
02:30I'm doing a video. So you want to make a hole, and you want to put your two eggs in
02:34the middle
02:34of the hole, just like that. So it's like a little dome. And there are Italian grandmas
02:43that do this on the counter. I am not yet that brave, so I do it in a bowl. So
02:49now you want
02:50to mix your eggs, beat your eggs, and the key to this is incorporating the flour slowly. If you just
03:01mix the eggs in the flour, it doesn't work. It's so odd, so weird. So as you continue to mix
03:08and beat
03:09these eggs in the center of your flour, the flour slowly falls in. And you'll see here, see the flour
03:17on the edges? It's going to slowly keep falling in on the sides, and your egg will get thicker and
03:24thicker and thicker. It takes a while, so you've got to have some patience.
03:43Okay, eventually it starts to get sticky like this, and that's when you can now use your hands and
03:51incorporate all the flour into your eggs.
03:57Oh god, now I can't push the button.
04:01Okay, so as it starts to come together, I added a little bit of water, like a tablespoon of warm
04:08water, not hot, not cold. And just to scoop up the remaining flour that the egg doesn't incorporate,
04:15and then it starts to come together like this. Then you can move it to your counter
04:21and continue to knead it. So you can hear baby shark in the background.
04:27So you can actually do this part in your KitchenAid mixer or any mixer, but I feel like since I'm
04:34not
04:36doing the flour and the egg on my counter, this is the closest you'll get to authentic
04:41authentic. Authentic-ness is me actually kneading the dough on the counter. All right, I feel like
04:50it is in good shape. I feel like I should be wearing a hair neck because there might be some
04:56hair in this
04:57dough. Yay, look how pretty that is. It's my pasta dough. So now I'm going to cover it and let
05:05it sit
05:06for a couple hours. I mean, you don't need it. It only needs to sit for like 30 minutes or
05:10something,
05:10but I like to let it sit for a while. So I usually do the pasta dough at lunchtime
05:15to make it for dinner. And this is why you wear an apron.
05:19This is what happens. Yay! My pasta dough is ready. There it is. And I've done, I've put my pasta
05:28attachment on my KitchenAid. It's really easy to put on. It has these numbers here. I don't know if
05:33you guys can see that. It starts at one and then it goes up to eight, I believe. Yeah. And
05:40the higher
05:40the number, the thinner the pasta. So today I'm going to be making parpadel. So it'll be really thin.
05:46The first thing you want to do is cut your pasta dough. Usually I cut it in eight.
05:51Although I, should I cut it in eight? I don't know where my pasta cutter is and I don't know
05:57where my
05:59pasta dryer is. Usually you, you put your pasta through this machine and then dry it on a little
06:05hanger looking thing. I don't know where it is. So look, I've cut my pasta there and now I'm going
06:11to
06:11take these and make them into little balls. Just like this.
06:22Okay. Here's all my little balls of pasta. So what I'm going to do, I hope this angles. Okay. You
06:29guys,
06:29push it back a little bit. Turn on my
06:33KitchenAid. So you'll see this thing starts moving. I'm going to flatten out
06:39my ball. I'm going to put it through the machine and it starts to get flat.
06:47And I have flour here that you can put on. I'll just put it on the counter and I
06:53put it on sometimes to make sure it doesn't get stuck in the machine because it can get sticky.
06:58Um, and you feel this feels so good. It feels so soft.
07:06So I put it through and then I fold it over and I put it through and I fold it
07:12over. And I did this
07:13like four or five times on number one. And that's just, you're basically like just kneading your pasta
07:19again. It's making it even softer and softer and softer.
07:27Like I said, I'm sure there's amazing pasta makers out there who were saying I'm doing it wrong,
07:31but this is how I do it. And it comes out so good. Now I'm going to move the attachment
07:36to number three.
07:37Ben, Papa, Ben, come here.
07:42I know we're going to put it on. We're going to turn it on. So now I'm on number three.
07:46I jumped,
07:46you can go number by number, but I jumped up one because I want it to get thinner and thinner
07:51and
07:52thinner. Look at this, Papa.
08:01Nice. So look, it's getting into a, it's getting into a rectangular shape,
08:07which is what you want because you want sheets of pasta, almost like lasagna sheets.
08:12Not almost like it is lasagna sheets if you wanted to make lasagna.
08:20Don't eat that.
08:30I'm going to turn it off and I'm going to move up to number five. No, no, you play with
08:34this one.
08:36I hope your hands are clean, Bobby. I'm going to go to number six.
08:43What happens is it actually thickens up once you cook it.
08:49So now I want number six. Oh yeah. You feel it. It gets thinner.
08:53It gets thinner and thinner. Look how long it's getting now. That same ball.
09:03It's nice. I think I'm going to go up to seven, y'all.
09:09Okay. Now we're going to put this long piece.
09:16Let me show y'all what I do. I would hang this over my pasta dryer and it would dry
09:21like that.
09:22When I say dry, it just means while you're waiting. But right now I'm going to add parchment paper and
09:27I'm just going to lay this down. Lay it down. I'm going to put a little flour on top of
09:34it.
09:34So when I lay the next one down, it doesn't stick.
09:40Okay. Now we do the next one. So you got to go back to one and you start all over
09:46with the next ball.
09:49I only do the folding when it's on number one. Once I get past that, it doesn't need any more
09:55kneading.
09:55It's pretty kneaded.
09:58All right. So I have my sheets of pasta. Like I said, I normally would have a pasta cutter
10:03and I don't know where it is. I can't find it. So I would go. But instead, I'm using this
10:08knife
10:08on my kitchen counter, which probably is something I shouldn't do as well. So I'm doing parpadel and
10:14this, I want it pretty thick. I like a thick parpadel. So I'm just going to cut these strips.
10:24In the meanwhile, I have my water boiling, my salted water boiling, and I'm going to throw
10:34these in there. And the thing about fresh pasta is that you don't need to cook it long. It cooks
10:39very fast, very, very fast. So if you see here, there's my parpadels. I'm actually probably going
10:44to cut them in half because when they get this long, it sometimes sticks on itself in the water.
10:52And I don't like that. Okay. So my pasta,
10:57Santi's having dinner. My pasta's all cut up and I'm going to, look at this beautiful strips of pasta.
11:06The other thing you need for pasta when you're making pasta is wine, which my husband just poured me.
11:14All right. I am ready to throw my pasta into the boiling water. It's boiling salted water right there.
11:22Um, I salt it pretty heavily because I like my pasta salty.
11:28Let's move my pasta over here. So you want to drop it in gently to make sure they don't stick
11:36together.
11:37Because it's fresh pasta, they stick together a lot. So I think if you gave it more drying time,
11:47it wouldn't do that.
11:52Looks good though.
11:55And you don't want to overcrowded. It cooks really fast.
11:58So you just need to put some in, take it out. Sometimes I do it per plate. Like I just
12:02boil
12:03enough for one plate, make the plate, move it. Because it only takes a couple minutes.
12:08Oh my God. This has been in one minute and I checked it.
12:13It's already almost ready. I should take it out soon. The other thing I do is, um,
12:19you save the pasta water. So you don't dump out the pasta. You take the pasta out.
12:23And I use the pasta water to thicken my, um, tomato sauce. I just show you guys. Look at this.
12:31You don't want to mix it. I'm just taking out the pasta now. Look how pretty that is.
12:36And voila. I made turkey meatballs the other day. So I did a turkey meatball arrabbiata.
12:44Because my husband likes it spicy. Well, I do too. That's my papadou pasta, y'all.
12:51Isn't it pretty? And it's so good.
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