- Hey, Chef Billy Parisi here.
Thank you so much for stopping by
to check out another episode.
This is the one you wanna hang out for,
because I'm making homemade pasta,
fettuccine Alfredo how
you're supposed to do it,
not with a ton of cream
and all that other mess.
We're gonna make it from scratch.
We're gonna be using semolina flour
and all-purpose flour
thanks to Bob's Red Mill.
Believe it or not,
homemade pasta is incredibly easy to make.
I mean, this is what people
used to do 40 and 50 years ago,
believe it or not.
They weren't going to
buy it in a grocery store
out of some plastic bag.
And there is nothing, I mean
nothing, like homemade pasta,
just like I say with bread.
And I promise, after you make this recipe,
you will 100% agree.
So let's start making it.
I'm gonna start by using
some Bob's Red Mill All-Purpose Flour.
It's the best all-around flour.
Great for delicate cakes,
and enough protein to stand up
for things like pastas and breads.
Go ahead and add it to a clean surface.
The next thing we're gonna
be using is semolina flour
which is 100% number one durum wheat,
always used in Italian-style pasta.
Add that into there.
Using your hand, you wanna
make a well or a huge circle.
Form it right in the
center of those two flours.
The next thing you wanna
do is crack eggs right
into the center.
I like to use about seven
eggs to five cups of flour.
So crack in a few eggs.
And using a fork,
whisk the eggs just like
you're making scrambled eggs.
Whisk them together in the center.
Don't use any flour yet.
Just mix it together until it's combined,
and then start to pull
in some of the flour
from the outside of that well.
This is gonna take a second.
Don't speed it up
and try to make things
too complicated or fast.
Whisk it together.
Start pulling in that
flour from the outside.
It's gonna become super thick.
At this point, I usually
use a bench knife.
Scrape the fork and start
scraping that clean surface.
Get all that sort of wet
dough to incorporate it in.
And sometimes you may need
to add a little bit of water.
Maybe, maybe not.
Sometimes it depends on the
humidity around your house.
So maybe add in a little water.
You wanna get it so it's
a perfectly nice dough.
It's gonna be on the little harder side,
because we're using semolina flour.
Now, here is the most difficult
part of rolling pasta.
It's kneading, and it's the most crucial.
Take the time to do this.
Once you're really tired of kneading,
sit down, and then get
up and knead some more.
I usually do it for about 15 minutes.
You can also add this to a food processor
if you wanna cut down the time,
but me, I'm a bit of a
traditionalist and I'm Italian.
I don't want my relatives
rolling over in their graves.
I'm gonna knead it by hand.
It's gonna become very soft, okay.
You'll see this sort of be
rough texture at beginning,
and it will become nice and
soft and smooth towards the end.
Once it is at this point,
I'm simply gonna hit it in a plastic bag
and let it chill in the refrigerator
for about 20 to 30 minutes
just to rest that dough.
While the dough is resting,
this is the perfect time
to set up your pasta rolling station,
whether that be through
a stand mixer or by hand.
Now is the super fun part.
We get to roll out the pasta dough.
What you wanna do is set
it to the lowest setting,
which is usually zero if
you're hand cranking it.
This is just the thickest, widest setting.
You wanna run it through three times.
Then you wanna set it to be two or three,
run it through three times,
and then you wanna double
that to five or six
and run it through one time,
and you get this beautifully
long piece of pasta dough
that's ready to cut.
♪ They see me rollin' ♪
♪ They hatin' ♪
Okay, guys, just kidding.
We're only making pasta.
I had to do it.
I'm making pasta, I'm not rolling it out.
So once it is completely rolled out,
you wanna let it sit on
a clean floured surface
for about 20 to 30 minutes.
You just want it to sort of
start to harden and crisp up.
At this point, using a bench
knife or a regular knife,
cut 12 to 14 inch pieces
all the way down throughout the dough.
And now it's time to
make it into fettuccine,
so add your fettuccine attachment
right to that hand roller.
And one piece at a time,
just crank it on through,
and you'll get the most
gorgeous fettuccine noodles
that come out.
It's like you wanna eat it right there.
This is gonna take just
a couple of minutes.
Once you get all of the dough rolled out
into these individual little pieces,
you wanna form it to a
little ball and let it sit.
Let it too harden up again
for 20 to 30 minutes.
After that, we're gonna come back.
We're gonna make this pasta.
Contrary to popular belief,
fettuccine Alfredo is not
this reduction of heavy cream
or what we used to call
stomach hurt pasta, okay.
This is supposed to be very
simple and very delicious.
So in a bowl, add in some butter,
some finely grated Parmesan cheese.
Then go over to a large pot
of boiling salted water.
Add your pasta in there.
Obviously you can't
cook it all at one time,
'cause we made a ton.
Only takes two to three
minutes to cook homemade pasta.
It cooks very, very quickly.
It will begin to float
to the top; it's done.
We're gonna take a little
bit of water out of there,
because we're gonna use it in our sauce.
Now go back over to the countertop
with the butter and Parmesan bowl.
Add the pasta noodles right to that.
Add in a little bit of that water.
Season it with salt and
give it a wonderful mix.
You'll see the cheesiness
and the creaminess come out naturally
with the butter and Parmesan cheese.
To plate it up, hit it on a plate.
Sprinkle on a little
fresh chopped parsley.
And last but not least,
more Parmesan cheese,
because why not?
Guys, this pasta looks and smells amazing.
The flavors are incredibly simple.
And like I always say,
sometimes the best food are the simplest.
This is one of those dishes.
You know I'm about to
try some, so hold on.
(bright techno music)
Yeah, dude, that's flipping good.
Super easy.
Obviously you saw how
wonderfully easy it is
to make pasta, to make the sauce.
I can't even talk.
I'm so jacked up, this is how good it is.
See you guys later.
