Hi Bold Bakers!
In professional kitchens the job of making
homemade pasta often falls to the pastry chef
which was me.
But in professional kitchens we have beautiful
pasta machines to work with, but what if you
don't have a pasta machine at home?
I am gonna show you how you can make incredible
two ingredient pasta all from scratch no special
equipment needed.
As always the recipe can be found on BiggerBolderBaking.com
and make sure you check out my website because
I've got tons more recipes over there.
Okay, let's get started with our dough.
So I'm gonna make my pasta on this nice big
marble slab however if you want to make it
in a bowl that is totally fine it'll be a
little bit less messy however traditionally
they would make it kind of free form so that's
what I'm gonna do.
So our pasta is two ingredients: one of the
main ingredients is flour, now I'm using an
all-purpose flour but you can use different
types of flour, you can use 00 flour, semolina,
you can try gluten-free flour, it just might
be a little bit different.
Also you'll be happy to know you can use whole
wheat flour and make a delicious whole wheat
pasta, and I have that recipe on my website.
So I'm gonna put this onto my table, in one
big mound.
And just so you know almond flour actually
won't work for this recipe.
Now just make a little well in the center
of your flour, for your eggs.
Now eggs, this is another really important
ingredient however if you do not eat eggs
you can still make this pasta, you can replace
the eggs with water and oil and I also have
that recipe on my website and I tried it and
honestly it's absolutely delicious so you'll
be very happy to know that.
So in this recipe it is 4 large eggs, no you
do wanna make sure that they're big eggs cause
if they're not you might need 5 eggs.
It all depend so just try to get as big eggs
as you can.
Just a little note have your eggs at room
temperature it makes the dough much easier
to come together.
So here I have some clean hands and what I'm
gonna do is just break the yolks in the dough
and start to pull the flour from around the
outside into the center and we're gonna start
to form our dough and start to bring it together
with our hands.
So just keep on working the dough and kind
of bringing it together, it will take a few
minutes, the one thing I don't want you to
do yet is start adding more liquid because
you're getting worried it's too dry.
We're gonna keep going for a few more minutes
and then we will see if we need a little bit
extra something.
But as you can see my dough is coming together
pretty well.
I say this about all dough making, breads
pastas pastries whatever it is, you can always
add a little bit of liquid but you can't take
it out so you always want to be really, really
careful.
You want to get this dough a little bit on
the drier side, you don't want it too wet
because it does actually get wetter as it
sits.
Okay so it looks like my eggs were big enough,
my dough is almost formed there's still a
little bit of dry bits so here is what I'm
gonna do, I have some water here, I'm gonna
put a splash and I'm talking a splash of water
just to hydrate those dry bits and just make
it all come together.
It really only takes a tiny little bit of
something.
This is why it's really important to have
big eggs.
To it really doesn't take any time at all
just knead your dough until it comes together
to form one smooth ball.
And you'll notice it start to pick up all
the little stray pieces on the countertop.
So there you have it.
Just 5 minutes on the countertop, and I have
for myself a lovely ball of pasta dough now
here's what I'm gonna do now I'm gonna wrap
this up in cling wrap, and you want to let
it rest in the fridge for roughly 30 minutes
minimum and I'll tell you why.
The gluten relaxes also the flour absorbs
all of the liquid and it does get that little
bit wetter that's why you wanna make sure
your dough isn't too wet when it goes to the
fridge because it will get a little bit wetter
as it's in there.
As it's been in the fridge resting the liquid
kind of comes out a little bit and it makes
your dough the perfect texture that's why
you want it on a tiny of the drier side so
I'm really happy with this.
So this is big piece of pasta dough so what
we're gonna do is cut it into 4.
This will just give us easier pieces of dough
to work with.
So what I'm gonna do is keep one of them,
I'm gonna set the other ones over to the side
and I'm gonna cover them with a little bit
of cling wrap and a nice clean towel.
Now you want to do this because you don't
want the air to get at them so just keep them
nice and snug underneath there.
So I'm gonna lightly flour my surface, you
really don't need much flour at all.
Just enough so it doesn't stick.
Then I have my little ball of dough.
I've got my rolling pin, now the name of the
game here is to roll it as thin as you possibly
can.
And when you think you've gotten it really
thin, roll it even thinner.
So I'm gonna show you.
It's gonna take a few minutes I'm not gonna
lie to you but this is a labor of love but
to be honest with you when you're eating homemade
pasta all of that goes out the window.
So just roll it one way, then it just helps
if you move it around the board, then it around
and roll it the other way.
And just keep on rolling.
The little bit of flour on the table is really
important as it helps to move around the dough,
and it makes it easier to roll as well.
So with regards to rolling this out into a
particular shape try and get it kind of long
but to be honest with you, you can sort it
out afterwards you can trim off any edges.
Without a doubt you definitely need elbow
grease to make this recipe.
It's somewhat of a workout.
The reason that you want to get this as thin
as you possibly can is because once it cooks
it actually plumps up and it gets thicker
so even if you think you might have gotten
it a bit too thin factor in that once it's
cooked it will plump up a little bit.
So that's why the thinner the better and also
you want it to be delicate and to just be
really lovely pasta.
Now I know I mentioned making whole wheat
pasta earlier on, it is really, really easy
to do, we've made it, there's a recipe on
the website, it's really delicious and to
be honest with you there's very little difference.
So if you're trying to get a little bit more
whole wheat into your diet, that's the recipe
you want.
I'm getting somewhere, finally.
I'm getting somewhere.
Okay.
Just a little tip when you're making any of
my pastas make sure you read through the recipe
before you start because there's lots of really
good tips in there, this is the kind of recipe
you have to take it step by step, so you just
wanna make sure that you do everything right.
I'm sure if you can see how thin it is but
it's incredibly thin, this is exactly what
we want.
So this is the really fun part about this
recipe, you can now make any type of pasta
you like.
You can cut this and make it into lasagna
sheets, or you can even fill it with my homemade
ricotta mix and make ravioli, or you can simply
roll it up, cut it into strips and make tagliatelle.
So once your pasta is all cut go in with your
fingers and just break up those lovely pieces
look at that.
Gorgeous.
This is why it's important for your dough
not to be too wet and you have flour on your
surface, so when you go to unravel it, it
all just falls apart.
That is so beautiful there's something about
this just makes me so happy.
So now you have your fresh pasta what are
you gonna do with it?
Well you can parcel it into little bundles
and you can dry it out at room temperature
and let it get nice and crisp and then you
can use it whenever you like.
Or what I like to do is put it into little
bundles and then pop it into the freezer so
I have fresh pasta whenever I want it but
as of right now I'm just gonna cook this off
because I want to show you how fast and easy
it is.
So into our pot of salted boiling water we're
gonna add in our fresh pasta.
Now fresh pasta cooks in no time it really
depends on what you're cooking, maybe if it's
a thicker noodle or ravioli could take a little
bit longer, but roughly you're looking at
around 2 minutes.
My tell honestly is that when the pasta floats
all the way to the top of the pot, that's
when it's done.
I love homemade fresh pasta simply with a
bit of butter, freshly cracked black pepper,
and grated Parmesan cheese.
There's no doubt about it I've got a pretty
good job, but these are the kind of days I
love to come to work.
I don't have to convince you about this pasta.
We made in no time at all two ingredients,
at home with no special equipment.
It tastes absolutely divine.
Definitely not going back to store bought.
So right now head over to my website and get
this recipe, my whole-wheat pasta recipe,
and my egg free pasta recipe you will not
regret it.
I'll see you back here really soon for more
Bigger Bolder Baking.
