Video guide to making fresh pasta
Hello, I'm Ravinder and I'm going to show you how to make fresh pasta.
Ingredients for fresh pasta
So over here, I've got 140g of 00 flour. It's just regular flour but it's extra finely milled. I've got some extra virgin olive oil, an egg yolk, some sea salt and a whole fresh egg. You begin just by tipping all of your flour onto your work surface. And with that, you make a well in the centre. Now make sure that your well is nice and big because all the liquid ingredients have to be contained in it. When you're happy with that, you can start adding to it.
Mix together egg and flour
I'm just going to tip in a little bit of sea salt to begin with, just a pinch. Next my egg yolk, my whole egg and then my extra virgin olive oil, and it's just a drizzle here. Then what you do is you take your fork and you just beat the eggs, almost like you're making scrambled eggs. Just beat them and when you've broken them up nicely, you can start flicking the flour into the liquid. Just keep it all contained. Start bringing it together gently, just with your fingertips.
Let your pasta mix take shape
You're going to have to persist with this, it won't come together immediately, you're going to have to work the gluten here and that's what's going to help it stick together. If it gets to a point where you think it's too dry, just add a drop of water or maybe even some olive oil. And equally, if it feels too wet, just dust it down with some flour. You can see it's really beginning to take shape and come together.
Let the glutens in the fresh pasta relax
It's a labour of love but it's really quite therapeutic once you get going and there's nothing quite like homemade fresh pasta. So there it is, that's my pasta at stage one and I'm ready to put it in the bowl. And I'm going to cover it and I'm going to put it in the fridge for about an hour, and that means the glutens can really relax so that when I come to roll it out, it's just much easier.
Right that's my pasta out of the fridge, it's well rested, so now I can get on with stage two, which is rolling it. I've just got a ball of it here and I'm just going to cut a piece off because I want to roll it so a smaller piece is much easier to manage.
Flour the surface and roll out the pasta
So I'm just going to flour my surface and then I'm just going to flatten this down and I'm going to start rolling. When you're rolling your pasta like this, what you're doing is you're really working the gluten and it's doing that that'll give your pasta that wonderful elasticky springy texture when it's cooked.
I'm just going to fold this now into three, like that, and then I'm going to roll the other way and, again, that's just working the gluten. Remember, it has to be thin, you don't want thick pieces of pasta, just lovely light thin pieces of pasta. You can see it's really getting there now, it's getting thinner and thinner. Just roll it both ways as you're going, horizontally and vertically. That way, you get the length and the thickness too.
Cut and trim the fresh pasta
I think that's done now so I can get onto stage three. As you can see, it's perfectly smooth and translucent, you can see my fingers through it, and that's the perfect thickness of pasta. So I'm going to cut it now, I'm just going to trim off these ends. Don't worry too much about those because you can use them again. And then I'm just going to make tagliatelle, which is just thin strips of pasta. I'm just going to fold this over like so and then I'm just going to cut lengths.
Serve with olive oil and parmesan cheese
You could use a pasta machine, if you have one, but as you can see, a rolling pin does the job just fine. Toss some flour through it and there you have it, perfect tagliatelle. And now all you need to do with this is put it in some hot salted boiling water for three minutes and it's ready to eat. And because it's homemade and so delicious, it doesn't need anything more than a little bit of olive oil and some parmesan cheese.
And that's it, that's how you make pasta.