Homemade Pasta | Mastering The Techniques of Fine Cooking
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- Опубліковано 10 лют 2025
- Succeed with Home made Pasta every time by understand the importance of salt and the the chemical reactions salt creates within your dough and through that improves it. learn how to roll pasta by hand, lamintae pasta and when or when not add pasta water to your pasta dish
after having watched this pasta masterclass you will know all the how`s and why`s and all different types and techniques you need to know when makinghomemade pasta.
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In this video i demystify pasta secrets and techniques for you and show you every tip and trick as used by the worlds best chefs. to learn more check out my online pasta courses
The goal is to help You to make home made pasta in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other videos
How To Make Puff Pastry | The Elementals Of Fine Food
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Pasta dough ingredinets
for 110 gm of flour or semolina you need one large egg
1 pinch of salt per egg
pesto
1-2 bunches of basil
1/3 cup of pine nuts or other nuts
2-3 cloves of garlic
3-4 tablespoon of olive oil to add at the saem time as the basil to stop it from oxidising
1 cup of parmesan cheese freshly grated
2/3 cup of olive oil to add to the finished pesto
salt and pepper
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Such a very useful and helpful tutorial about semolina pasta. I especially loved that other tip too, where you talk about the pasta absorbing the water from your sauce and causing it to break, so you have to add more water to reemulsify the sauce until creamy again. So helpful. Also, I really hope you make a tutorial for homemade pasta for ribbon pastas like tagliatelle, pappardelle, and agnolotti and tortellini.
Hey Scott, thank you
Yes I keep that in mind and hopefully I can come up with something usefully
Hope all is well otherwise 😉
I searched up “pasta twister” which is the spaghetti twister and this is what I found💀
Oh well the pleasures of the internet 😉
I know it's not traditional but I always put a little bit of butter into my pesto. Nutritional yeast can also be a nice addition of you're trying to cut down on the parmesan or just to add a slightly different flavour. Sacrilege, I know!
Hey Tom, I am with you on that . Tradition is great but things evolve . I recently had an Italian lady showing me pesto and she used just a little oil and the rest was ricotta and it was really nice plus when we added it to the pasta it did not break and made the dish a lot lighter . Like the nutritional yeast tip. I could see that really improving flavour
Thanks and hope all is well 😉
Howdy Walter. I don't know how I missed this video from a week or two. Anyway i love pastas. I enjoyed this video and the science break down on how the salt works with the ingredients. Great mention of who you learned from. So here's my short list. A few years ago i did vacation in Italy. I got to take two cooking classes from a chef in Umbria. You will like his first name. Walter, yuppers. Unfortunately I don't recall his last name but he also had a v3ry nice restaurant. Anyway have a great day 🌤
Hey Victor, Nice to hear from you and was thinking i need to reach out to see if everything is good with you. How is your recovery going and i hope you had a bit of time to play around with your new camera. i finally had some test runs with mine its its pretty amazing how easy they are to use and the picture is amamzing. hope you have a nice weekend
@WalterTruppTheChefsTable you have a new camera? Did you also get the Osmo Pocket? So many ways to use it. I'll be setting up my bbq cooking area for videos soon. I need help moving some of my grills&smokers( my biggest smoker weights 1,200lb. Yuppers she is a big girl. I have the ability to fit about 16 full packer briskets at one time. I'll do some videos this fall on her. Anyway so yes my vision is improving slowly but enough I believe I'll be able to safely drive my car again in a couple of weeks. And my foot is coming along. It's odd, my prosthetic leg is in better shape then my left foot. So have a great day and a even better tomorrow ☺️.
@@victorbenner539 Victor you should film that like getting her out and setting up all the grills and smokers. i think that would be a great video by iself. yes i got that little camera a few month ago but just started playing around with it and amazing what you can do .
well its great to hear you are getting back on track with your body and i look forward to those videos of yours 😀
@WalterTruppTheChefsTable thank you especially for this reply. Honestly I was thinking of filming moving the smokers and grills and the set up also. So we are sharing a brain on that. The beauty of my big smoker is many things. It's made by a company in Texas called Lonstargrillz. The smoker is often referred to as a IVS. That stands for " Insulated Vertical Smoker. So in the winter it really doesn't matter how cold it gets, it just keeps smoking with no additional adjustments. It uses charcoal briquettes for fuel and you add chunks of whatever additional wood you want. Oak,Alder,Cherry,Apple etc. The amazing thing is the firebox portion of this smoker has a 40lb capacity. If smoking at 225°f it will run all by itself without having to be there for between 30 & 35 hrs. So place brisket or pork shoulder for pulled pork into smoker for overnight and go to bed. Pull out of smoker and put in warmer and put in chicken and pork ribs and go finish side dishes. All without not losing any sleep. Oh yes I love my IVS. Looking forward to finally showing folks what a amazing cooker it is. I believe I might be able to smoke 18 turkeys at one time if they are in the 10 to 12lb size. Alright enough for now, time for me to get to bed. Doctors appointment tomorrow.
Great vid ! Will this dough work with ravioli or should I stick with 00 ?
For pasta skins use 00 . You need a softer texture so the filling and pasta skins complement each other
The softer the filling the softer the dough if that makes sense .
Semolina would create a skin That is too
chewy
Filled pastas like ravioli etc are all north Italian and in the north they generally use 00 for their pastas
Hope that helps 😉
@@WalterTruppTheChefsTable Brilliant ! Its interesting that quite a few chefs use a combination of whole eggs and yolks but the whole eggs makes sense. Greatly appreciated Chef.
@@WalterTruppTheChefsTable Have you ever considered doing cooking seminars here in Japan ? I think you would do extremely well here and there are plenty of Chefs and public here that would love you to impart some of your knowledge and experience ! There would be no problem using a translator / interpreter.
the extra eggyolk situation originates in the wine regions of italy where traditionally egg white was used to clarify the wine and the left over eggyolks used in pasta doughs. there are recipes in piedmont and tuscanny that ask for 40 plus eggyolks for a kilo of flour.....
the french make eggyolks cakes,(Caneles)
would absolutely love to, did lots in china but unfortunately i dont have any connections to Japan, guess it would need that to orgainse things. if you know someone let me know and thanks for your suggestion 😉