
English: 
welcome friends welcome back to the kitchen
welcome back to stuff in our cupboard
pantry it's still March 2020 and
through the through the comments section
below I come to understand that a lot of
people are having trouble finding pasta
in the grocery store I think the panic
buying is pretty much over at this point
it's taking a little while for the
stores to restock and there's still a
lot of people who are maybe afraid to go
to the grocery store to get the staples
and that's fine totally understand that
so I thought I'd just do a simple pasta
recipe put a pasta recipe isn't that
simple because there's gonna be a lot of
people who argue over the finer points
of making pasta and there are some finer
points of making pasta around the type
of flour you use I'm just gonna use
all-purpose this time just because I
know that everybody's got all-purpose
flour in their kitchen right now or many
people have all-purpose flour in the

English: 
welcome friends welcome back to the kitchen
welcome back to stuff in our cupboard
pantry it's still March 2020 and
through the through the comments section
below I come to understand that a lot of
people are having trouble finding pasta
in the grocery store I think the panic
buying is pretty much over at this point
it's taking a little while for the
stores to restock and there's still a
lot of people who are maybe afraid to go
to the grocery store to get the staples
and that's fine totally understand that
so I thought I'd just do a simple pasta
recipe put a pasta recipe isn't that
simple because there's gonna be a lot of
people who argue over the finer points
of making pasta and there are some finer
points of making pasta around the type
of flour you use I'm just gonna use
all-purpose this time just because I
know that everybody's got all-purpose
flour in their kitchen right now or many
people have all-purpose flour in the

English: 
kitchen right now I mean it comes down
to there is a specific double zero flour
for making pasta and I have some of that
but I'm not going to use it you can also
use different types of durum semolina
flour which is a coarse grain flour that
makes a great pasta let's just break it
down let's make it as simple as possible
don't overthink it you've got three
ingredients flour a little bit of salt
and three eggs so I'm gonna put the eggs
in and I'm gonna do it in a food
processor the whole the whole thing on
the countertop you know with the eggs in
the well fantastic theater it really is
fantastic theater I shot in a
michelin-starred Italian restaurant
probably around 2008 shot with the chef
as he made pasta and he did all of that
theater and as we were shooting
you know when the camera's not rolling
because it was I was shooting for

English: 
kitchen right now I mean it comes down
to there is a specific double zero flour
for making pasta and I have some of that
but I'm not going to use it you can also
use different types of durum semolina
flour which is a coarse grain flour that
makes a great pasta let's just break it
down let's make it as simple as possible
don't overthink it you've got three
ingredients flour a little bit of salt
and three eggs so I'm gonna put the eggs
in and I'm gonna do it in a food
processor the whole the whole thing on
the countertop you know with the eggs in
the well fantastic theater it really is
fantastic theater I shot in a
michelin-starred Italian restaurant
probably around 2008 shot with the chef
as he made pasta and he did all of that
theater and as we were shooting
you know when the camera's not rolling
because it was I was shooting for

English: 
somebody else it wasn't for this channel
you know I would talk to the chef and
say you know is this the way you make it
what are the finer points and he laughed
and he pointed to this giant machine in
the corner of the kitchen and said no
one of the guys makes the pasta in that
machine over there and he goes if I ever
make pasta at home
I do it in the food processor so it
looks fantastic but you know totally
unnecessary and if they're not doing it
a michelin-starred restaurant this will
be good enough for us so everything gets
whacked into the food processor we're
gonna turn it on and let it process now
this is the art part of cooking I've
made this recipe by volume so a couple
of cups of flour 3 eggs you might need
to adjust the amount of liquid that's in
there because 3 large eggs where I live
are gonna be different than 3 large eggs

English: 
somebody else it wasn't for this channel
you know I would talk to the chef and
say you know is this the way you make it
what are the finer points and he laughed
and he pointed to this giant machine in
the corner of the kitchen and said no
one of the guys makes the pasta in that
machine over there and he goes if I ever
make pasta at home
I do it in the food processor so it
looks fantastic but you know totally
unnecessary and if they're not doing it
a michelin-starred restaurant this will
be good enough for us so everything gets
whacked into the food processor we're
gonna turn it on and let it process now
this is the art part of cooking I've
made this recipe by volume so a couple
of cups of flour 3 eggs you might need
to adjust the amount of liquid that's in
there because 3 large eggs where I live
are gonna be different than 3 large eggs

English: 
where you live even within a carton of
eggs here 3 large eggs are different
sizes so you can adjust that level with
a little bit of olive oil and you just
squirt it in and it'll come together
but a tablespoon of oil and if you don't
have olive oil you could use any oil and
if you don't want to use any oil you
could just spoon in a tablespoon of
water maybe drizzle in a little bit of
extra comes together into a ball and you
can leave it in the food processor and
let it do part of the kneading for you
but at this point I'm gonna pull it out
pull it out and put it onto the bench so
a little bit of flour on the bench
doesn't take much
you don't need a whole lot and out comes
the pasta dough and I will just finish
kneading it by hand I pretty much always
finish kneading stuff like this by hand

English: 
where you live even within a carton of
eggs here 3 large eggs are different
sizes so you can adjust that level with
a little bit of olive oil and you just
squirt it in and it'll come together
but a tablespoon of oil and if you don't
have olive oil you could use any oil and
if you don't want to use any oil you
could just spoon in a tablespoon of
water maybe drizzle in a little bit of
extra comes together into a ball and you
can leave it in the food processor and
let it do part of the kneading for you
but at this point I'm gonna pull it out
pull it out and put it onto the bench so
a little bit of flour on the bench
doesn't take much
you don't need a whole lot and out comes
the pasta dough and I will just finish
kneading it by hand I pretty much always
finish kneading stuff like this by hand

English: 
gives me a better sense of what it feels
like feel and touch is a big part of
cooking and I know the first time you
make it you're gonna say well I don't
know what it's supposed to feel like
and you won't but it will it will become
obvious fairly shortly once you're doing
it and then the second time you do it'll
be like second nature okay so I'm gonna
clear most of this flour away because I
don't need it and I'm just gonna need
this until a nice smooth elastic ball
happens which won't take long at all
okay this is looking really good at this
point and kneading it I mean you don't
have to use a specific technique right
off the bat but I push out like that
turn it fold it back over push it out
turn it fold it over push it out and
once I see that when I push it out it's
not cracking here at the front I say
it's pretty much done so at this point
we wrap it up piece of plastic wrap wrap

English: 
gives me a better sense of what it feels
like feel and touch is a big part of
cooking and I know the first time you
make it you're gonna say well I don't
know what it's supposed to feel like
and you won't but it will it will become
obvious fairly shortly once you're doing
it and then the second time you do it'll
be like second nature okay so I'm gonna
clear most of this flour away because I
don't need it and I'm just gonna need
this until a nice smooth elastic ball
happens which won't take long at all
okay this is looking really good at this
point and kneading it I mean you don't
have to use a specific technique right
off the bat but I push out like that
turn it fold it back over push it out
turn it fold it over push it out and
once I see that when I push it out it's
not cracking here at the front I say
it's pretty much done so at this point
we wrap it up piece of plastic wrap wrap

English: 
it as tightly as possible and you leave
it on the counter for at least an hour
when you read recipes for making pasta
on the internet you're going to see
people tell you everything from an hour
to eight hours to twelve hours to you
know it just goes on and on and on at
least an hour gets you where you want to
be if you want to make this today
and cook it tomorrow or roll it out
tomorrow stick it in the fridge and you
can leave it in the fridge for I would
say two days you should use it up before
two days have gone past so I'm going to
leave this on the counter let it rest
for an hour and then we'll roll it out
okay a little bit of flour it on the
bench you don't need too much now if you
have a pasta machine obviously you're
going to use a pasta machine and if you
have a pasta machine you probably didn't
need to watch this video because you've
already made pasta and you you know what
you're doing a little bit of flour out
on the bench I'm just gonna use rolling
pin because that's really all you need

English: 
it as tightly as possible and you leave
it on the counter for at least an hour
when you read recipes for making pasta
on the internet you're going to see
people tell you everything from an hour
to eight hours to twelve hours to you
know it just goes on and on and on at
least an hour gets you where you want to
be if you want to make this today
and cook it tomorrow or roll it out
tomorrow stick it in the fridge and you
can leave it in the fridge for I would
say two days you should use it up before
two days have gone past so I'm going to
leave this on the counter let it rest
for an hour and then we'll roll it out
okay a little bit of flour it on the
bench you don't need too much now if you
have a pasta machine obviously you're
going to use a pasta machine and if you
have a pasta machine you probably didn't
need to watch this video because you've
already made pasta and you you know what
you're doing a little bit of flour out
on the bench I'm just gonna use rolling
pin because that's really all you need

English: 
pasta machine is fantastic but not
strictly necessary and I would also
suggest that you only roll out as much
dough as you plan to eat today it's much
easier to wrap this back up keep it in
the fridge and roll it out when you need
it it will keep much better so into the
fridge with this half don't need it
today and if you watched the video we
put out a couple days ago on making
pierogies you're gonna see that up to
this point it's pretty much the same
thing the dough really isn't much
different between this pasta dough and
the pierogi dough and if you wanted to
you could use them relatively
interchangeably they come from the same
place a lot of food as you start to look
at food around the world you can start
to see that they come from the same
place and then they may diverge in
points based on geography based on what

English: 
pasta machine is fantastic but not
strictly necessary and I would also
suggest that you only roll out as much
dough as you plan to eat today it's much
easier to wrap this back up keep it in
the fridge and roll it out when you need
it it will keep much better so into the
fridge with this half don't need it
today and if you watched the video we
put out a couple days ago on making
pierogies you're gonna see that up to
this point it's pretty much the same
thing the dough really isn't much
different between this pasta dough and
the pierogi dough and if you wanted to
you could use them relatively
interchangeably they come from the same
place a lot of food as you start to look
at food around the world you can start
to see that they come from the same
place and then they may diverge in
points based on geography based on what

English: 
the people had where the recipe ended up
so there's really not that much
difference between a pierogi and a
ravioli just what's what's in the
filling so we're gonna roll this out use
whatever you have for a rolling pin and
don't be afraid to pick up the dough and
move it around it is very pliable it's
not going to rip and tear or it
shouldn't rip and tear now see how the
dough is pulling back on itself and it's
not really rolling out very nicely that
just means that the gluten needs to
relax so don't be afraid to just cover
it over
the tea towel and let it rest for 10-15
minutes and then come back and continue
rolling and if you need to do that two
or three times do it two or three times
it's not a big deal it just means that
maybe you didn't need it enough at the
beginning you didn't develop enough
gluten and it hasn't rested enough in
that hour-long rest period okay

English: 
the people had where the recipe ended up
so there's really not that much
difference between a pierogi and a
ravioli just what's what's in the
filling so we're gonna roll this out use
whatever you have for a rolling pin and
don't be afraid to pick up the dough and
move it around it is very pliable it's
not going to rip and tear or it
shouldn't rip and tear now see how the
dough is pulling back on itself and it's
not really rolling out very nicely that
just means that the gluten needs to
relax so don't be afraid to just cover
it over
the tea towel and let it rest for 10-15
minutes and then come back and continue
rolling and if you need to do that two
or three times do it two or three times
it's not a big deal it just means that
maybe you didn't need it enough at the
beginning you didn't develop enough
gluten and it hasn't rested enough in
that hour-long rest period okay

English: 
so depending on what you're going to do
with this you can roll it thinner or
thicker if you're gonna make raviolis or
something you want to have it a little
bit thinner if you're going to make just
plain old spaghetti or fettuccine roll
it a little bit thicker completely up to
you depending on what your use is I'm
crazy enough I'm actually gonna make a
tuna casserole to use up some canned
goods so not necessarily the right pasta
for tuna casserole not necessarily the
right pasta for tuna casserole at all
but that's what I have to do you have to
do what you have to do I mean it's March
2020 the world is a little bit crazy so
I'm gonna roll it up you know not tight
just sort of roll it over put down a
cutting board and I'm just gonna use a
knife to cut it and you just take your

English: 
so depending on what you're going to do
with this you can roll it thinner or
thicker if you're gonna make raviolis or
something you want to have it a little
bit thinner if you're going to make just
plain old spaghetti or fettuccine roll
it a little bit thicker completely up to
you depending on what your use is I'm
crazy enough I'm actually gonna make a
tuna casserole to use up some canned
goods so not necessarily the right pasta
for tuna casserole not necessarily the
right pasta for tuna casserole at all
but that's what I have to do you have to
do what you have to do I mean it's March
2020 the world is a little bit crazy so
I'm gonna roll it up you know not tight
just sort of roll it over put down a
cutting board and I'm just gonna use a
knife to cut it and you just take your

English: 
knife and you cut them as wide or narrow
as you want it is your pasta and there
you go pasta noodle so I'm gonna slice
this into hmm I'm gonna slice these into
lengths about like that to use it in the
tuna casserole but I mean you could cut
them as narrow as long as thin as you
want
it's up to you depending on your use
like I said so
fresh pasta really is pretty easy you
cook this in salted boiling water the
same as you would cook any other pasta
but it takes a lot less time to cook
it's almost dip it in take it out sort
of thing don't make it harder than it
needs to be this is not a time
be overthinking things you can just make
it work and if it's if the pasta starts
sticking together just you know spring a

English: 
knife and you cut them as wide or narrow
as you want it is your pasta and there
you go pasta noodle so I'm gonna slice
this into hmm I'm gonna slice these into
lengths about like that to use it in the
tuna casserole but I mean you could cut
them as narrow as long as thin as you
want
it's up to you depending on your use
like I said so
fresh pasta really is pretty easy you
cook this in salted boiling water the
same as you would cook any other pasta
but it takes a lot less time to cook
it's almost dip it in take it out sort
of thing don't make it harder than it
needs to be this is not a time
be overthinking things you can just make
it work and if it's if the pasta starts
sticking together just you know spring a

English: 
little bit of flour on top not too much
and there you go
check out the tuna casserole a video
coming up thanks for stopping by stay
safe stay healthy see you again soon
you

English: 
little bit of flour on top not too much
and there you go
check out the tuna casserole a video
coming up thanks for stopping by stay
safe stay healthy see you again soon
you
