- [Billy] This video was
created in partnership
with Bob's Red Mill.
Hey guys, Chef Billy Parisi here.
Thanks so much for checking
out my YouTube channel.
Today, I've got an amazing recipe
for a homemade spring pasta.
It's absolutely delicious
and loaded with flavor.
The first thing we're gonna do
is make our pasta dough.
I'm using the Bob's Red
Mill All-Purpose Flour
and it is incredibly versatile.
It's got enough protein to make
some amazing breads or pie crusts,
or even pizza doughs, and
it's actually delicate enough
to make an amazing cake as well,
so we're gonna use it
to make our pasta dough,
so the first thing we wanna do
is add our flour to a very clean surface,
and then using the back of our hand,
we wanna make a well because we're
gonna put some eggs in that.
So, I've got about four large eggs
that we're gonna put right in there,
and a general rule of
thumb is about two eggs
per every cup and a half of flour,
so I've got three cups of flour
and four eggs.
Then, using a fork, we're
gonna break up the yolk
and we're gonna whisk it until
it's like a, resembles
scrambled eggs in a sense.
We wanna slowly pull in the flour
from the outside of that well.
This is just to start incorporating
it into making our dough.
You'll see that it becomes very thick.
Just looking at it right now,
you can see it's a little dry,
so I'm gonna put a
splash of water in there,
just to loosen it up a little bit,
and we're gonna continue to mix as much
as we can until we can't with a fork,
so using a bench knife,
I bring in at this point
and really start scraping everything
and getting all the stuck pieces
to the clean surface into
my pasta dough recipe,
and then it's time to knead.
This is probably the most important part
of the pasta dough recipe
because if you don't knead it enough,
it can shred or break
up when you're running
it through the roller,
so I suggest doing it for
seven to nine minutes,
and constantly, do not take
a break during this step.
And if you want, just to be safe,
do it another two minutes after
that seven to nine is over.
Really continue to knead it,
it should be a perfect yellow ball
and have a little spring in it
if you press it down.
What we wanna do now is transfer it to a
plastic bag or even some plastic wrap.
We want it to chill in the refrigerator
for about 30 minutes.
This is enough time to allow the gluten
to work so that it can stretch and form,
and be tugged and pulled as we put it
through our pasta crank.
Next, we're gonna come back
and sort of just set up our pasta crank,
pasta maker.
Mount it really well to
the countertop there,
and what we wanna do is separate it
into three individual pieces
using that bench knife.
They're not gonna be perfect, obviously,
because it's a round ball,
so next, we're gonna press it down
just so we make sure we can fit it
through the pasta crank,
and then we wanna sprinkle
both sides with flour.
This will help run it through with ease
and so nothing can stick
and dough doesn't break.
So, I'm on the lowest setting right now,
or the widest setting.
I'm gonna run it through
about two to three times,
just to make sure no dough is splitting,
there's no flour on there,
then we're gonna slowly crank it down,
make the pasta thinner,
and we run it through about two times
until we get to the final setting,
but this part is incredibly important.
Take the time to do this.
It doesn't take an
enormous amount of time,
but it's incredibly important
because the dough will stretch
and we'll get it to that consistency
that we want before we can actually
make it into a pasta.
I
use the number six dial,
which gets me a really nice, thin pasta,
and the way that I know it's done
is when I'm running it
on my granite countertop,
I can see some of the gray marbling
when I lay it through
right through the pasta,
so it should be thin enough that you
can see things pretty clearly
through the pasta when you lay it down.
And really, you just wanna repeat
the same exact process with
the other two dough balls
that we cut.
It's not hard, it just takes a little bit
of time and a little bit
of cranking with your hand,
but no big deal.
So, once we've laid all the pasta out,
you can rest it for five to 10 minutes,
or if you wanna get right
after, it's no problem.
We're gonna use that bench knife
and cut 10 to 12-inch
pieces into the dough
because that's going to
be how long our pasta
will be when we roll it out
through the pasta cutter.
So, I'm using the linguine attachment,
and it's just probably my favorite noodle,
I don't know why, it's not too thin,
it's not too thick,
and it's just one of those,
I think, favorites that I have,
but feel free to use
spaghetti or pappardelle,
or even fettuccine, it's
completely up to you.
So, once we roll out the
pasta through the cutter,
we wanna make sure they're
really nice and floured,
add them to a sheet tray, and let them sit
for about 10 minutes,
and now it's time to
start cooking our pasta.
So, on a very large saute pan,
I'm gonna add in some
extra virgin olive oil,
and this is a spring pasta,
so we've got some nice wild mushrooms,
some shiitakes, and some portabellas.
I wanna take the time to caramelize these,
get them nice and brown.
It's gonna take just a few minutes,
be sure to move it around,
and at this point, we're gonna add in
some garlic for some nice flavor.
Garlic is definitely in season in spring
and gonna add some really great taste
to this pasta dish.
Next, we're gonna add in asparagus.
This is gonna cook pretty quickly
because those stems
actually will turn fast
and you'll lose a lot of color,
so only cook them for
about two to three minutes.
And we'll turn the heat down,
and then we're gonna add our pasta
to a large pot of boiling, salted water.
Make sure it's salted,
the water should taste like the ocean.
We wanna move it around with some tongs
and just make sure nothing is sticking,
and honestly, it cooks in almost,
about two to three minutes,
so we're gonna add the
pasta pretty quickly
over to our saute pan
with our vegetables in it,
and you can even add a little water
if you want to make sure.
I've got some whole milk ricotta cheese,
it's gonna add a ton of flavor,
a lot of body to this pasta dish,
and what kind of Italian would I be
without adding Parmesan cheese,
and a lot of it?
Season the pasta very,
very well with kosher salt
and fresh cracked black pepper,
and at this point, we wanna
just mix everything together.
It's gonna get really thick,
and as I mentioned before,
you can add a little bit
of that pasta water to help loosen it up,
and obviously, the heat from the water
will help melt the cheese as well.
At this point, we're ready to plate up.
I like to sort of make little
individual mounds of pasta,
just because it looks
really, really pretty,
it makes it actually really easy to eat.
We're gonna spread on
the roasted asparagus
and mushrooms all over the dish.
Got some sliced burrata for more cheese
because I absolutely love it.
We've got some
thinly-sliced prosciutto ham
we're gonna add on there for
some nice, salty goodness,
and of course, a little
bit more Parmesan cheese,
and to really help make the
flavors robust and springtime,
we're gonna zest in some fresh lemon zest.
We're gonna finish off
with some flat parsley,
and then we're done.
An incredibly simple, easy dish to make.
When you eat homemade pasta,
there is absolutely nothing like it,
it's beyond delicious, and I promise,
much easier than you
would've ever thought.
Thanks so much for stopping
by my YouTube channel,
you guys, be sure to subscribe,
and for more great recipes and ideas,
please visit BillyParisi.com.
