May 6, 2021

Claire Makes 3 Kinds of Homemade Pasta | From the Home Kitchen | Bon Appétit

I just think if you're gonna try to make something healthy don't eat pasta now that pasta isn't it healthy I mean it's not but we're eating pasta okay [Music] hey everyone I'm Claire I am at home in my kitchen and today I am going to be making some

homemade stuffed pasta making pasta at home it does require a few steps and a piece of equipment but you know everyone being in the kitchen more it's actually pretty doable so up until recently I found homemade pasta very intimidating it was something I would watch chefs make on

cooking videos and then I kind of thought figured it's just dough and you know shaping them together there's a lot of pastry skills that overlap so I decided to try it and I thought it was actually really fun and more doable than I thought it was okay so

I'm gonna grab my flour my eggs this is just all-purpose flour which is totally fine don't look in this fridge this is the disaster so I'm actually making a double recipe so I can have a lot of dough this is a time where people are finding comforting carbohydrates

and I don't think there's anything wrong with that so I'm making a well in the center I'm going to add four eggs and ten egg yolks again this is a double recipe so if you're making it at home you're starting with eight ounces of flour and it's five

yolks and two large eggs all right so this is gonna take me a second because I'm doing ten of these all right so that is all the eggs obviously that's a lot so now with the fork I kind of start breaking up the eggs and the well is

just there to keep the egg contained and the whole technique here is to incorporate more and more flour from the edges and then you bring a dough together and start to knead all right I think I'm basically at the point where it's set enough I can bring the

flour back in and really start to bring the dough together okay so get rid of my fork no I'm really channeling cooks at home everywhere because this is not my area of expertise but again it's dough so if you've worked with dough if you've made bread before you

know it's not actually think it's easier than that in a lot of ways now with pasta the real idea behind pasta is that you want to develop as much gluten as you can so working gluten you know all I'm really doing is kneading the dough until it's super

super supple and smooth and that can take a long time what I like about fresh pasta is the act of making the dough that's kind of why I'm making it so this is the dough at the moment it is a bit wet and sticky and not terribly smooth

I am just going to be here kneading it and adding flour little by little I mean not more than a pinch or two at a time until it's very smooth and supple now I actually need to cover it and let it rest before I can start rolling it

out so that's it and so I'll let this rest twenty to thirty minutes and then once the gluten has relaxed a little bit I can start rolling it out so I just want to show you what the texture of the dough actually looks like you can see on

the surface there that there's these tiny little air bubbles and the whole texture is just very very smooth and supple and satiny and that's kind of the best way to describe it so I'm kneading it it's firm but it doesn't really hold cracks like it doesn't look dry

and that's basically it I don't want to explain the problem because it's embarrassing how many days later was a week later after much back and forth and looking back at all the footage we confirmed we do not have a recording of me making the ricotta filling so I'm

using whole milk ricotta this is it a pound of ricotta I mean it makes quite a bit of filling then it gets bound by one egg and that is just to kind of keep it all together as it cooks so I have some red pepper flakes a generous

pinch of that because I like a little bit of heat the ricotta is very mild so using kind of a sharp salty flavorful cheese is a good combo so I'm gonna use a little bit of garlic powder which I think just doesn't quite have that raw burn and

bite so I'm gonna finely chop this parsley again the herb piece is fine because I don't want like big shaggy bits that are gonna be hard to enclose and pasta for a little bit of brightness which is lovely and I do happen to have a lemon here well

I have my microplane out I'll throw in a little zest I have just a little tiny I guess it's a seed nutmeg just this little rest grater I think you want kind of a mild I mean you it should be well seasoned but I think you want something

creamy and a little bit mild so that not overpowering the rest of the dish so I'm gonna transfer it to a pastry bag I have like a million of these deli quart containers which are so convenient this also helps eliminate air bubbles when I make for annual Lodi

you'll see I have to pipe a long even tube a filling and if there's air bubbles it causes a break and it's just not quite as easy to work with and then there it is Oh evenly filled just a little air pocket at the bottom but that's okay

it stays in place because I haven't cut the end and then it's ready to be filled all right now I'm gonna travel back in time and show you how to make the filled pastas that I actually did one week ago here is the dough get a nice close

look at it it is firm but still soft you can see how it kind of holds an impression of my finger so right here I have my KitchenAid mixer which has a attachment that goes into the front of the mixer and you turn the mixer it spins the

wheels of the attachment and it's basically two rollers that I can adjust the thickness and it makes beautiful sheets of pasta you don't have to have a KitchenAid to do this there are great models that just kind of anchor to the countertop and they're hand crank those are

great too this is as I said a double batch of dough so I'm going to divide in half and then into thirds so you can roll the pasta by hand that is not something that I'm going to opt to do because it does take I think quite a

bit of skill and practice to be able to roll out such an even large sheet make sure that you're getting really squared off sheets of dough I think it helps to kind of arrange the dough into a rectangle from the start and then I'm gonna start rolling so

I just pass the dough through the roller and I do it several times on the widest setting you can see that it already sort of turned into more of an oval shape I fold the ends together like this and kind of mush them so you'll notice on the

first couple times when you pass it through that the dough kind of gets a rough texture that's normal now that I've rolled it out several times in the dough has a nice even consistency I'm just going to keep going one one setting at a time okay so I'm

getting toward the thinner side and this is about as manageable a size as I have found it comfortable to work with I don't want to have like a you know an 8 foot long thing of dough this is 7 out of 8 in terms of level and I

also want to make sure that I'm getting the dough to start feeding through the machine all at the same point okay so there we go I am going to turn off my mixer and I'm going to cut the dough in half actually you know eivol halfway okay so

for ravioli I am going to start to pipe not too big really maybe I would call that a tablespoon okay so I have two four six eight ten twelve fourteen that I've piped to seal the dough I just use water and I just spritz kind of all across

one side of the dough and now I'm gonna lay the second sheet of pasta over the first just gently draping and I think the trick here is not to stretch the dough too much not to really stretch it over the filling but to let it drape itself right

here I have an air bubble but if that's the case my little cake tester what you can do is actually burst it and then get the air out and then pinch it back together so that the dough seals I'm just going around each one and pressing out all

of the air now I have this fluted cutter it's a fluted pastry wheel or sometimes they call in a pasta wheel and I'm pressing really firmly and the fluted edge is there to really crimp the layers of pasta together and seal them if you have a little round

cutter like this it's a fluted cutter but I'm actually using it for the dull edge like that you can use this to mound the filling you kind of work it very gently around the filling and that pushes the filling into a nice even circle I also think it

helps to press out the air so it gives I think a very finished like professional look to the ravioli so here's one and hold it up to the camera you can see it so cute so the idea for this next step is to let them dry out a

little bit and at stage once they're dried out you can also freeze them so this is a great thing to use to stock your freezer a little bit so the second shape I'm gonna show you is Anja Lodi again just myself learned how to make these so I

feel like we are in it together same process of rolling up a dough I'm going to move my roller back to the widest setting I found it helpful to use the back of your hand to help catch the pasta cuz your fingertips are less likely to want to

poke through the dough as it gets thinner Anja Lodi I just learned this shape and I fell in love with it it's so fun to make so I'm gonna cut these in half lengthwise because I really only need a two inch wide strip I take my filling which

has that same size opening it's probably like a half inch opening that I snipped and I'm going to pipe a snake of filling all the way across alright so I am applying even pressure to the piping bag and piping a long snake of dough let me Abdo sorry

I keep saying dough filling now my spray bottle it's just – the dough sticks to itself and I'm going to fold from one side over the filling so that it meets the other side like I did for the ravioli I want to press out any air so I'm

going to run my finger along side okay so now here's the fun part with Anya Lodi I am going to pinch to basically squeeze the filling from between the pieces of dough and I'm gonna make like little cute purses so now with my cutter I'm going to trim

off this rough edge and make it nice and straight so now the last step in forming the onion Lodi I'm going to use the cutter to cut in between each little area where I pinched one thing I was doing that's helpful is to kind of press each little

Anya Lodi down so that there's contact with that lip of dough this is an Anya Lodi shape you can see it's like this little purse with that little lip and you know similar to a ravioli so there they are next to the ravioli I didn't think you need

to see me roll out the dough a third time so I have the same thickness of pasta dough rolled out I'm going to show you the third shape which is Mezzaluna I'm going to just pipe similar sized mounds of dough as the ravioli okay no soon as the

ravioli a little spritz and now instead of putting a second sheet on top I'm just going to fold the dough over okay you're using a smaller cutter to just form the filling into like a little its own little Halfmoon shape I also poked a tiny little hole in

between each mound of dough and that is just helping me eliminate all those air pockets this is a larger fluted cutter so now I'm going to basically use half of the cutter to punch out these little Halfmoon shapes one thing if you want edges to seal when you're

cutting is press down and then once you hit the surface twist and basically you have a Mezzaluna a little Halfmoon see that very very cute okay so I made three shapes of pasta with one filling in one dough I made most of the annual Oni so I'm gonna

cook some of those so I'll do you know a handful of these guys pasta going in so I have a little bit of water in this skillet and I'm adding some little pieces of butter I didn't use salted water here but it is salted butter you can see

it's just really simple and I'm gonna add the pasta I can turn off that water really kind of bathe it in alright so here's my little Anya Lodi swimming around in there bath of butter into the shallow bowl we'll squeeze a lemon tiny bit of salt why not

so here is this beautiful fresh homemade pasta Anya loading with ricotta filling hmm so good what I think is fun about making pasta at home is there are really kind of endless variations that you can try I also think that it is a relatively forgiving process I think

one thing to remember is when you're making pasta at home even if your raviolis open up or your pastas a little wet it's gonna be fine and it's gonna be delicious in the end anyway even if it's not perfect it's really just there as a fun activity and

if they're not perfect it's fine these are just the most delicious little buttery pillows they're so good or slammin you're gonna put that in there aren't you yeah so actually one thing that I keep right here that I use all the time in the kitchen is a little

spray bottle of water I also use it to spray my cat when he's on the countertop cause I'm kind of loud but I also use it in cooking he has my literally glaring at me he's I wish you could see it he's glaring at me so mad I

think as he saw me pick up the water bottle he does not like this if I if I point this at him right away he knows right away when the pasta is being boiled you guys the cats are freaking out Felix I have to spray them Felix stop

it kitty if I show him the spray bottle smell some stuff kitty [Music] yeah now he's freaked out it'll get along it's really intense in this house okay I'm done

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