[2 - 2] why would we make pasta from scratch
[14 - 14] because it's easy and it's fun and it's
[14 - 16] civilized we don't need a pasta machine
[16 - 19] we don't need a pasta extruder we've got
[19 - 22] the tools we need right here baby we're
[22 - 24] gonna be making a thin straight noodle
[24 - 26] called tagliolini couldn't be easier
[26 - 28] it's in the style of tagliatelle or
[28 - 30] pappardelle if you've heard about that
[30 - 32] it's just thinner closer to spaghetti
[32 - 34] it's probably my favorite fresh pasta
[34 - 35] noodle for the sauce I think we're gonna
[35 - 37] do spicy tomato it's gonna be an
[37 - 40] arrabbiata smashed up with a amatriciana
[40 - 43] so just like a smoky spicy tomato sauce
[43 - 45] I think that goes really well with a
[45 - 48] simple noodle so that's the setup time
[48 - 50] for the play for this dough we're gonna
[50 - 53] need 1 cup of all-purpose flour 1 cup of
[53 - 57] semolina flour 5 egg yolks 2 whole eggs
[57 - 60] with their whites 2 tablespoons of extra
[60 - 62] virgin olive oil and 1 tablespoon of
[62 - 64] salt to get starting to bind our two
[64 - 66] flours and our salt once that's stirred
[66 - 68] together we're gonna make a well in the
[68 - 70] middle to add our eggs and olive oil
[70 - 73] into with a fork you're gonna gently
[73 - 76] whisk the oil and the eggs together this
[76 - 78] will slowly start combining the flour
[78 - 80] from the outside end if we were to mix
[80 - 82] everything together right off the bat we
[82 - 84] could get some clumpy stuff that's gonna
[84 - 86] be hard to work out later on this is a
[86 - 87] tried and trued method this is what you
[87 - 89] call Italian granny style it's been
[89 - 91] working for years to make this dough a
[91 - 93] little bit easier for us to roll out by
[93 - 95] hand I've added some extra egg yolks and
[95 - 97] some extra olive oil if we were to just
[97 - 100] go straight semolina and whole eggs like
[100 - 102] a lot of fresh pasta dough's call for it
[102 - 104] might be a little bit hard for beginners
[104 - 107] to roll out properly once our eggs and
[107 - 108] flour in the bowl are starting to become
[108 - 110] well combined we're gonna flip this out
[110 - 112] onto a cutting board and start working
[112 - 114] it by hand this is where we actually
[114 - 117] start kneading the dough the dry crumbly
[117 - 119] stuff will eventually get worked in just
[119 - 120] use the weight of your palms and switch
[120 - 123] left to right it takes about 5 to 6
[123 - 124] minutes of working like this for the
[124 - 126] dough to start to become shiny and
[126 - 129] well-developed as you can see here
[129 - 131] there's definitely a nice Sheen and
[131 - 133] enos to the dough that lets us know that
[133 - 134] it's just about ready
[134 - 136] once we've worked the dough fully and it
[136 - 138] feels strong we're gonna roll it into a
[138 - 139] slight tube and then we're gonna wrap it
[139 - 141] with plastic wrap we're gonna let this
[141 - 143] rest for about an hour to two hours
[143 - 146] preferably too since we're not using
[146 - 148] mechanical pressure from a machine to
[148 - 149] roll this pass out we're gonna be using
[149 - 152] elbow grease instead this extra rest
[152 - 153] time is gonna give us a little bit of an
[153 - 155] edge when it comes to rolling out our
[155 - 157] sheets of pasta okay so I want to talk
[157 - 159] to the spectrum of pasta widths and
[159 - 162] traditionally what sauces are used with
[162 - 164] what shape on the far end of the wide
[164 - 166] spectrum we've got popper Adela which is
[166 - 168] about one and a half inches to 2 inches
[168 - 171] thick sometimes usually these types of
[171 - 174] pastas are used for braised meats Sugo
[174 - 176] stuff that's really rustic and Hardy the
[176 - 178] wider pasta shape just tends to hold
[178 - 180] these types of sauce as well if you were
[180 - 182] to put it with something thin like a
[182 - 184] spaghetti an angel hair or a taglieri
[184 - 186] knee it just really isn't gonna do the
[186 - 189] sauce justice when you move into the
[189 - 191] more medium size pastas like tagliatelle
[191 - 194] having medium cut vegetables or
[194 - 196] mushrooms makes a lot more sense as well
[196 - 198] that way you're kind of getting a good
[198 - 200] match between the size of the pasta and
[200 - 203] the actual chunk of the food in it so
[203 - 205] look for stuff like braised porcini
[205 - 207] mushrooms or a roasted butternut squash
[207 - 209] with tagliatelle on the thin end of the
[209 - 210] spectrum we've got your fettuccine your
[210 - 213] katara your taglieri knee these thinner
[213 - 214] noodles just kind of hold the
[214 - 217] loosey-goosey saucy stuff a little bit
[217 - 219] better and it's really more about the
[219 - 222] pasta itself than the sauce and those
[222 - 224] are just examples not rules people are
[224 - 225] doing all kinds of crazy stuff out there
[225 - 227] are you talking about wild boar sue go
[227 - 230] with angel hair oh my god that's so
[230 - 233] crazy I wouldn't do it but you can she's
[233 - 235] born it started on a tomato sauce we're
[235 - 237] gonna need 28 ounces of crushed Tomatoes
[237 - 240] 8 ounces of smoky bacon 4 garlic cloves
[240 - 243] 1 small red onion 2 tablespoons of
[243 - 246] tomato paste 2 tablespoons of Calabrian
[246 - 249] chilies 1/2 cup of water and 1/4 cup of
[249 - 251] dry red wine first up here is to just
[251 - 253] throw a quick small dice on some onions
[253 - 256] and then just sliver four cloves of
[260 - 260] get started on the sauce we're gonna
[260 - 263] heat our Dutch oven over medium heat and
[263 - 264] throw in our bacon to start rendering
[264 - 266] it'll take about three to four minutes
[266 - 268] for it to start giving off some of its
[268 - 270] fat before you hear a sizzle we're gonna
[270 - 272] cook that down for about three to four
[272 - 273] minutes before we add in our onions and
[273 - 276] then garlic to cook down we want to get
[276 - 278] a hot saute not a sweat on these we do
[278 - 280] want to maybe start getting a little bit
[280 - 282] of color after about ten minutes and the
[282 - 283] onions and garlic have released their
[283 - 285] water and are starting to take on a
[285 - 286] little bit of color we're gonna come
[286 - 288] back with our Calabrian chilies and
[288 - 290] tomato paste and cook that down for
[290 - 291] about one to two minutes until it's
[291 - 293] tomato paste starts to take on a little
[293 - 295] bit of color as well at this point
[295 - 296] everything should be very fragrant
[296 - 299] frying in bacon fat and just starting to
[299 - 302] get caramelized we're gonna deglaze with
[302 - 304] the red wine and cook until that's
[304 - 306] evaporated finally we're gonna add in
[306 - 308] our 28 ounce can of crushed tomatoes
[308 - 310] stir to combine bring to a simmer and
[310 - 312] then turn down the heat and cook for
[312 - 315] about 30 minutes the sauce is gonna cook
[315 - 317] for just about the amount of time it's
[317 - 318] gonna take us to roll out our pasta
[318 - 320] recipe for this pasta dough creates four
[320 - 323] portions as does this sauce we do want
[323 - 325] to check back on this sauce in about ten
[325 - 327] minutes and stir just to make sure that
[327 - 329] the bottom isn't scorching while the
[329 - 330] sauce continues cooking we're going to
[330 - 332] return to our rested pasta dough we're
[332 - 334] gonna cut off 1/4 from the end and then
[334 - 337] lightly flour and grab our rolling pin
[337 - 339] we want to make sure our rolling pin is
[339 - 341] well floured and we're just gonna gently
[341 - 344] press down roll it out to about 6 inches
[344 - 346] flip it over turn it 90 degrees and then
[346 - 349] do the same and this is really the theme
[349 - 351] for this whole roll out process is that
[351 - 354] we're gonna gently apply pressure try
[354 - 356] and expand the sheet by a few inches
[356 - 359] flour it flip it turn it 90 degrees and
[359 - 361] then roll it again but as you can see
[361 - 364] here very gentle pressure rolling all
[364 - 366] the way across the entire piece of dough
[366 - 368] and hitting the corners where needed
[368 - 370] that's where it tends to get uneven is
[370 - 372] on the outside of the sheet so make sure
[372 - 374] you're doing a complete roll front to
[374 - 376] back and it's better to hit it with more
[376 - 379] passes with less pressure than to be
[379 - 380] pressing really hard on one spot and
[381 - 383] rolling only once so I'll roll out this pasta I
[383 - 385] only once so I'll roll out this pasta I just want to backtrack a little bit talk
[385 - 387] about my experience with pasta when I
[387 - 389] was a young line cook at a fine-dining
[389 - 391] restaurant in Chicago the restaurant
[391 - 393] made all of its pasta from scratch and
[393 - 395] sometimes four or five different types
[395 - 398] so I would clean up my station run
[398 - 400] downstairs and for about 3 o'clock to 6
[400 - 402] o'clock every day I'd be rolling out
[402 - 405] pasta anything from tagliatelle agni
[405 - 408] lotte pasta alla chitarra ravioli and
[408 - 409] through that process I got a lot of
[409 - 411] experience and a lot of reps making
[411 - 413] pasta and really develop my passion for
[413 - 415] it basically what it comes down to is
[415 - 417] that you don't need fancy tools you just
[417 - 418] need a little bit of time and a little
[418 - 420] bit of technique and in the end the more
[420 - 422] reps you get the more experience you get
[422 - 424] the more you'll enjoy making the pasta
[424 - 425] and the more you enjoy making the pasta
[425 - 427] the more you'll appreciate eating the
[427 - 430] pasta makes sense ok let's get back to
[430 - 432] the part we're gonna cut this you can
[432 - 434] see here I've got the sheet laid out
[434 - 436] it's looking nice and thin it's probably
[436 - 439] about three printer pages thick and not
[439 - 441] presenting any strong tears or thin
[441 - 443] spots I'm gonna dust strongly with
[443 - 445] semolina flour and then fold it back on
[445 - 447] itself two or three times leaving about
[447 - 449] two to three inch spacing and then I'm
[449 - 451] gonna cut this crosswise this is where
[451 - 453] you have to decide what type of noodle
[453 - 455] you're gonna have you can go very thin
[455 - 457] or very thick once we've got our pasta
[457 - 460] sheets cut to the size we desire we're
[460 - 462] gonna dust strongly with semolina we're
[462 - 464] gonna fluff these noodles out so they
[464 - 466] don't stick together I like to throw
[466 - 467] them right in the freezer in these pint
[467 - 468] containers so that way I can cook them
[468 - 470] whenever nearly a hundred percent of
[470 - 472] good restaurants cook their fresh pasta
[472 - 474] from the freezer so don't be afraid the
[474 - 475] longer it stays out of room temper and
[475 - 477] the refrigerator the longer it's gonna
[477 - 479] probably absorb whatever flowers on the
[479 - 480] outside of it and then you're gonna get
[480 - 481] stuck with a gummy mess and then you're
[481 - 485] gonna be bummed out so while I was
[485 - 487] rolling out my pasta I got a big pot of
[487 - 489] water to the boil four quarts probably
[489 - 491] seasoned it generously with salt this
[491 - 493] pastas gonna cook really fast fresh
[493 - 495] pasta usually cooks in about two to
[495 - 497] three minutes very different from dried
[497 - 500] so while the pasta is down in the water
[500 - 502] I'm gonna take four ounces of my
[502 - 504] arrabbiata I'm a Trisha on a sauce and
[504 - 506] I'm gonna heat it up over medium heat
[506 - 509] once my noodles are al dente I'm gonna
[509 - 511] scoop them out of the water making sure
[511 - 513] that I get a good amount of that pasta
[513 - 514] water brought over to my
[514 - 517] the sauce that added starch really helps
[517 - 519] bring some luxurious mouthfeel to the
[519 - 520] sauce we're also getting a little half
[520 - 522] ounce of butter to toss and kind of
[522 - 524] emulsify it in with that pasta water to
[524 - 525] kind of bring that extra layer of luxury
[526 - 528] and also to kind of balance out a little
[528 - 529] bit of that acid from so much tomato
[529 - 533] product in this sauce okay so we're
[533 - 534] gonna taste the noodle we're getting
[534 - 536] really close I think it tastes good and
[536 - 538] now it's gonna be time to plate this
[538 - 590] thing up [Music] [Music] [Applause]
[601 - 601] hmm si si pepperoni pizza it's like
[601 - 609] baking spaghetti yeah now you see it
[609 - 611] making pasta from scratch isn't that
[611 - 614] hard and it looks pretty fun I hope I
[614 - 616] inspired you guys to give this recipe a
[616 - 617] try if you have any questions feel free
[617 - 619] to comment down below and if you got any
[619 - 621] value out of this content please hit
[621 - 626] subscribe tell a friend see you next
[627 - 629] time see you next time
[629 - 639] see you next time [Music]