Pasta Making The Italian Way Plus Three Sauces

Hi, I'm Chef Tom. I am a professional chef. I have trained all over the world. I've learned all kinds of messy secrets. naan the TGT. Welcome to the secrets of the university. I'm Chef Tom. They were

making

Italian

pasta

, so this recipe. I'm doing it for you guys, I'm saying it's exactly a risk when using it. I was in Tuscany, there's a couple of different things about it, but we'll talk about that now, so I have here like my flour now, when I worked in Europe, we had a flower that's like a double flower Or, you're going to go buy the one already passed.

You can probably find any of your great Italian stores, so if you don't have it, I use all-purpose flour, you can find it at your store. It works very well. I have X virgin olive oil. I have eight eggs and five yolks, so let's start when I make this dough. What I like to do is have all the wet ingredients first and the reason behind which vegetables first is that I can add the flour and slowly and let it take as much olive oil as it needs, which is a quarter cup of olive oil, so now I want to do this with two pounds of flour and, interesting about flour, at different times of the year, flowers can zorb different amounts of flowers, so I'll start with about uh huh, you know, I'll start with about 3/ 4 of my flour.

I want to hear that I want to mix it so it comes together. You know, you have another forum where In fact, people all the time say that they make a big mound of flour and make a hole in the middle and it will fill with eggs and oil if you break it up like that, it's a fantastic and nice way to do it, but what I usually find is that when people start doing that there will be a little hole in the flour and everything will go everywhere so you want to do it that method, do it in the bowl, but I think this is an easy way to do it , so now I'm looking at my dough and all the flour has been taken, but there are no pounds, but just a second.

I'm going to put this out and the reason I'm putting it out is because I want to finish it by hand so I know it's absolutely perfect. Find out when people start to mess with this, if you do it on a machine they tend not to think too much, maybe talking on the phone when you're friends, you might be having a drink or whatever you're doing and you can get over it. They are needed very quickly or if you finish them by hand, you will very rarely knead too much with your hands because you are actually working, they will probably get tired, so what I do is I take some of the flour that is on the table, take my dough . put it right on top of that and right now the dough is very, very sticky, very sticky again like with all my dough, so you put your finger on it and it sticks when you take it off.

We want this dough to be tacky but not sticky. so a little more flour on top of this now when you start needing this, you know you probably won't see what I'm doing, what actually happened here, so I'm picking this up by pushing down picking this up by pushing it down. I'm changing this every time and what I see a lot of people doing is that they'll need here and here and here, so this part we needed once, so we'll avoid it by flipping this again. What I'm looking for is sticky, not sticky, so what you think is ready, it's not ready or we don't know it's ready yet, this is the biggest thing people have a problem with, you can open this gap a bit, this is where you test, test outside, I can make it very humid and put a flower on it, you won't notice it, but here that's a test, so a little bit more, okay, so again I want to test it.

We tested it? Open this. It's sticky but not sticky, so we want to. to do this or wrap ourselves in plastic wrap and where it was about 20-30 minutes to relax and then we will start

making

pasta

, so a couple of things I want to talk to you about before we start making the pasta by rolling out the pasta and one of them is if you start playing with this dough and your hands get covered, there is a waste of dough dough, don't wash your hands, you put flour on them, rub it, save a lot of time trying to wash them with water. a nightmare the second is actually more important nap is let's make this dough you'll realize I gave you the recipe for eight eggs five yolks two pounds of flour a quarter cup of extra virgin olive oil again that hit me on the head because I did it as many times as in Tuscany.

Remember that I am showing you a technique. Remember we put the wet vegetables in and added them straight in first, as it turned out this only took about 75% of the flour, about a pound and a half of the flour. flour, but we're looking for it, make sure it's cooked, it's sticky, not sticky, so remember the technique and not the recipe, so let's start with the pasta, Nell, so the pasta should always be covered, so I take this out. I'm going to take a little piece that's not pasta, now this is a restaurant style pasta roller that you can probably find at your local grocery store for about 30 bucks, it's not the size of course, you can probably get the six inch roller, but no matter what, they are all coupled in the same way.

You have to think when you work with this, never put these things in the washing machine, if you put them in the dishwasher or wash them, there will be a rust bucket the next day, so make sure you don't do it second. The thing is here you have the rules, now the rollers you can't see here, but there is a knob here that turns them back and forth and what the knob does is it opens and closes the rollers no matter if you have the big one or the small ones work the same in this pickle.

I went, it's set to 10, it's wide open, some go stale, but don't worry about that, so the first thing I want to do is open the pasta seam completely. and we want to start rolling now, before you start rolling, you want to put in some table flour and I'm going to work this in just a little bit, it's a little soft, if you don't have enough flour, you put it sticks to the rollers, man , it's a bad day, the way you get out of there is you can take a knife and scrape, where I always find the best way is to work a little dough, a little flour and work it with a new dough and a new dough it absorbs the old dough, so I'm with the pops here so you can see it a little better, so I put it in one more time.

I put it on the large setting again. this is number 10, but I went in once or twice, it may not be necessary to do it every time, but right now it's still a little soft, so I want to tighten it a little more one more time so it's not ready. with that now you do this just when you start to do it, sometimes you see people trying to do it throughout the whole process, this is just the beginning, so when you roll this, fold it like I'm doing here and move on to make it a little bit tighter, a little bit harder and you just roll this up and put it through the machine just at first we do it, we live it later, you mess it up, I'll talk about that later, okay, now we have the dough. a nice firm consistency and I think it's absolutely perfect to go and remember you can find these recipes and more at chef tom calm so get it down.

I'm going to the numbers at a time, if you have a small machine you want and I'm going to one, but I. I'm going to jump on this guy and when I lower the numbers or when I make it smaller, the wheels tighten up and make us longer, let it drop again, okay, so when you mess with this, it still has a decent amount of flour there, so the the pasta is pretty good, sometimes you have to add a lot of flour throughout the process, but this one seems to be doing pretty well for me, again it looks good, turn it down to plus just a little bit okay, so now is getting. much more and I'm going to drop this one more time.

I'm going to stop this at number one, number one this machine, it's absolutely perfect for fettuccine and kathlynn, which we're doing today, in fact, it's also good for ravioli. also at some point if you like it a little thicker make a little thicker that's a big deal just make sure there's a little bit of flour in here okay now it's all at once this makes a lot of dough, okay, so I have my pasta on

three

sheets, okay? Now I'm going to turn to fettuccine and capellini. One of the funny things about pasta is that everyone thinks speed is great for too long, but it actually makes the pasta we crave very difficult to eat and a little problematic, so let me show you.

You who do this, so what I want to do is take my sheets here and I actually cut them into little pieces and you'll see why in a second, okay, this right here is called a pocket. We love this thing and what's so good about it. This makes it much easier to cut the pot into some smaller shapes when using it, as machine cutters tend to take a nap leading the way, but this one here gets perfected every time, so what you should do is take your rolling pin. and just press down make sure this goes all the way through the wire one just across the wire you can back this up and push it in once you've flipped it over now there's something really cool about this paste if you really want Put this in the freezer as quickly as possible.

If you do this, leave it out. What is going to happen? Everything will shrink and stick together. Would it be something really bad to happen to you? So in this pan I have a little bit of flour in there just keep it all together really fun I preferred this way when I show people I'm going to use this machine they go crazy for it and it's pretty easy to find. I think it costs between eighty-five and thirty dollars. Actually, someone, sir. Can for about thirty dollars, so that's my fettuccine, let's put it on top for the capellini, so let them see the same shape as the other side, take it out, hug it, okay, now I'm going to leave us in the freezer if you're right.

Back up, guys, now we're about to do Alfredo. Alfredo is probably the favorite sauce, the Italian sauce, there are out there, but some you have to make first and I'm the newest one to my boiling water here and we're making a pasta dough, there's no salt. put it in, so it's really essential that you put salt in the water and you want it to taste like the sea, so you might think that's a gross amount of salt, which is right there, so let's start again, this is American version scary, oh this is a very thick sauce compared to Italian sauce.

Italian sauce is pretty much just Parmesan cheese and the pasta water emulsifies and holds together, but here in the United States it's a thick, rich sauce, so we make it that way. This thick cream has a bit of a personal touch. If you step away from this for a second or go to answer the phone, this thing will overflow or if I stop looking for a couple of minutes it seems to go crazy, so keep it up. What I want to do is do an on and off process, blow out the flame so it gets nice and thick.

Sometimes you find people put an egg yolk in here to help thicken it, but I like to reduce it. I'd like to give it a little more flavor, so that's what I'm doing here, so here it goes, I'm crazy, Aretha goes crazy, so watch her stir, add my cheese here, give this a little more thick, a little pepper, keep a little salt. more cheese in there now the sauce is ready to go take the pasta now we're going to cook the fresh pasta very quickly so you can see when it gets there that it's cooked so finish this also what I want to do is take this pasta and let it fall the sauce now, what's really important to do once you have the sauce, you want the sauce to cook into the pasta.

You know, you know what the type of Olive Garden pasta is. We have a pasta sauce on top. You want to make sure everything is mixed. really good, make it nice and tasty, you can even let it sit on the heat for a minute more so it cooks inside, okay, now put this past on a plate or what you want to do is pick it all up and leave it. just turn it a little bit in that direction when you see it's got a little bit of height and put the rest of the sauce on top now kind of like saying oh you know chef, I think that's too much sauce, but I think it's almost true, because where I usually make what I really enjoy about my pasta alfredo is that I enjoy having my bread and a little sauce, so there you go, it's time to tweak Alfredo for the next dish, okay guys, now we're going to make a really classic sauce again.

It's an Italian sauce, kind of Americanized a little bit. This would be clam sauce. In fact, I'm going to make it a white clam sauce. I'm going to tell everyone about this so start with I want to take my oil and add my garlic here there's a lot of garlic so again I want to start by sweating my garlic this will take a couple of minutes to get the player up but it's worth it ya You know, traditionally clam sauce is white, which means it's pretty much just clams, garlic oil, and clam juice broken masala today or make it a white clam sauce by adding a little heavy cream to it which is more American style, like things were harder, drop my garlic in there, get my clam juice, now the clam juice is the same juice that came. with the clams you don't leave anything aside for that and you add with my heavy cream, it's almost like a miniature new clam chowder, so I'm looking to do it here, so introduce the sauce a little bit, make thatIt's a little thick if you want to thicken here. let's go even more you want a thinner and probably the way is now one of the things that's really great about this sauce is that it doesn't even have a lot of salt, but the reason is that it has a lot of salt because there's tons of salt and clams. yourself, so be careful with the salt.

I usually don't put salt on this and that's fine with me and I like a lot of salt, you can season it of course and if you want to put different herbs in here it's fine for a long time. keeping this kind of simple side right now, okay, so the sauce is still supposed to be weird right now, so I'm going to turn this down a little bit and drop in some pasta. Now, finishing this, I'm going to put out the fire on this guy who dropped my clams. You know, the clams are already cooked, so all I want to do is heat them up and all I'm going to do is taste this for salt, a little salt, a little more pepper. and parsley for some reason people love to see a lot of parsley and their clam sauce and it makes people happy so I'm going to top it off there so the cooked pastas light this up just a little bit I put my pasta in the sauce and again no I don't cook this just for a couple of seconds to get all the flavors and I really like the sauce and what I usually do is put a little bit more sauce in the bowl because people always take their crusty Italian bread. or a French bed and soak the

sauces

so you have lexer sauce, but that's why you do it again.

I'm going to pick this up, put it down, give it a little spin and I'm going to drop the sauce on top, there you have it. That's my linguine and clam sauce. I hope you enjoy it. Today I'm going to make one last sauce with pesto. This is the classic pesto Genovese II made with basil, so get started. I'm going to do it in a more traditional way. that's what most people do and you know you have a food processor, not a food processor. I'm going to do it this way, so one of the things you want to do for the mortar is take this type of roll and I want to make a change like this, the change knob was in our skills video, so look again, chat a little, so if you don't want this, do it.

Tessa was pretty much gravy. It's me with your basil, your pine nuts. Parmesan cheese, amount of cheese, garlic and olive oil, so what I want to do is turn this into a pasta, so start with this. I'm going to put my garlic here and go ahead and give it whatever I want to pulverize. that when you're pounding try to look inside the mortar because what happens sometimes it will splatter in your eye when it was all the way in, that great thing actually happened, I pounded it, bought chili and had a bad day. so I wanted some sprockets here and again, just hit these guys.

I'm going to add a little bit of my cheese, increase this a little bit and my basil got a little bit, uh, my oil almost helped me, uh. smooth something out, give us a little flavor, remember this is very rustic. I'm not trying to make it as smooth as I and the food processor do, but hey, that's perfect. I want to get it right guys, now remember this is a very rustic pesto. a lot of pesto, you probably see that we create a lot more than this, but again, this is more than a mortar, this is what I used to make, so I'm sure you enjoy it, so you take my pasta and put this back in, remember how the water is nice and salty.

As soon as the pasta floats to the top, you're all set. If you have any questions, they hate how you do it. That's the restaurant. Let me know. Send me an email. I put you on the program. I'm sending you a t-shirt. Okay, now I want to take the pasta, put it in the pan and I make sure to put a little bit of pasta water in there and I want to drop my pesto on top of here and I'm just going to stir this up, so now I'm going to put this in a dish. take the trail of pasta on top, I feel soft there.

I'm going to give it some parmesan. Add the basil flour. Okay, there you have it. That will be my rustic pesto pasta. I hope you enjoy it. Okay, guys. That's personal for today. I hope you enjoyed it as much as I enjoyed making these shows. I really get a kick out of it when they send me emails they want to see. Maybe if you follow me on Facebook you can look me up like a Chef Tom and remember it all. these recipes and more you can find a chef calm calm happy cooking obviously again soon