I'm Frank Proto .
I'm a professional chef and color instructor .
And today I'm gonna show you how to make fresh pasta .
And today I'm gonna show you how to make fresh pasta at home with eggs .
And without , this is how to make pasta .
101 boxed pasta is an everyday workhorse .
Making your own pasta at home or fresh pasta makes the meal a little more special .
It just takes a little time and technique in order to get it right .
I'm gonna make two doughs today .
One with eggs and one without for my egg pasta .
I'm using an Italian double zero flour , double zero flour is more finely ground than an all purpose or a bread flour .
All that really means is that this flour is milled or ground up really fine .
It supports that whole fine delicate pasta that egg pastas make .
But if you don't have double zero , use it all purpose or a bread flour .
If that's what you got , use it and then I'm gonna take my hand and just make a big , well , make sure you make this well , big enough to hold the eggs .
If you have a tiny , well , and then crack two eggs in the eggs overflow and we don't want that .
Make it big .
Don't be afraid , make a nice big volcano .
Whenever I make fresh egg dough , I usually do one egg per person .
So here I have about two cups of flour to two eggs .
So one cup of flour per egg .
I'm gonna season this as well .
A fair amount of salt .
I'm scrambling this just for consistency and so that my dough is uniform throughout .
So once they're whisked , I'm starting to bring the flour in .
Try not to break your volcano at this point .
If you put this into a mixer , you can just throw everything in , turn it on and let it go .
But I'm doing it the granny style of the nona style .
And basically , I'm incorporating the flour a little at a time so that the eggs don't spill out all over my surface or my counter .
So once we get to a point where it holds its own shape , now , I start to kind of just mix a fair amount of flour in there .
What's great about this technique is the dough is only going to take as much flour as it needs .
So at this point , I usually get rid of my fork .
I use my dough scraper , you can use your fingers if you want .
Now I just start chopping in some of this flour .
So I'm scraping up all the bits on the bottom of the board .
Basically , what I'm looking for here is that my dough is not wet anymore and it's not going to be sticking all over my hands .
Now , my dough has come together , we're gonna start to need it , needing the dough activates or works the gluten .
And basically gluten is a protein that gets stretchy and springy after you work it gluten is what makes your pasta chewy .
If you don't work your pasta dough enough , you're not gonna get that nice chewy bite to your pasta .
And basically what I do when I need , this is I push down with my body weight , push away from me , fold it in half , give it a quarter turn , push down with my body weight , fold it in half , give it a quarter turn .
And I just keep doing that until I get a nice elastic and smooth dough .
And this is what I'm looking for .
Press down , it's going to spring back .
That's how I know I have some gluten formation in my dough .
If you press down and it stays down , you either need to add more flour or you need to keep needing my dough is nice and elastic .
I'm gonna wrap it in a piece of plastic .
And the reason I do this is so that the dough doesn't dry out anymore .
If it dries out , it's gonna get kind of like an alligator skin , it's gonna be really hard to roll out .
If I try and roll it out at this point , I'm gonna roll it and it's going to spring back .
If I let it relax for about 20 to 30 minutes .
When I roll it , it's gonna hold that nice flat shape .
I'm using plastic .
If you don't want to use that , you can wrap it in a clean towel or you could take a bowl and turn it upside down over the dough .
That's my egg dough .
I'm gonna let this rest for about 20 minutes and then we can roll it out .
Pasta dough made with eggs tends to be a little more delicate .
A little richer .
Whereas pasta doughs made with just water tend to be hardier and hold heavier sauces a little more dense .
I usually refer the one without as a semolina dough because I'm gonna use semolina flour .
It has a little more texture to it .
It's a little more grainy than a finely ground flour .
And most of the time that you buy boxed pasta , it's usually made from water salt and selina flour .
So I have about two cups of semolina and about two thirds cup of water and a hefty pinch of salt .
Don't break the walls of your volcano and start working in your semolina .
I love using bent scrapers that cost about a dollar and they're a great gadget to have to clean up surfaces to cut dough and they're totally worth it .
It's a super versatile piece of kitchen equipment that costs nearly nothing .
So now that it's coming together , I can see that the dough is just a little dry .
So , all I'm gonna do is add a little bit of water .
You don't want to go crazy here .
If you have to add water , if you have to add flour , you do it in small measures .
You might be wondering , can I over mix this and form too much gluten ?
Yes , you can .
But by that time you'd probably be passed out on the floor because you're so darn tired , your arms will wanna fall off and we're gonna wrap this for the same reason .
We wrapped the egg dough .
We didn't want it to form a skin .
Put it aside , let it sit for about 20 minutes and then we can roll that out too .
We're gonna start with the selina dough .
I'm gonna put the egg dough aside , forget about it for a sec .
Just , it's gonna be ok .
Just leave it alone .
Cavill is basically a smooth outside with a shell like interior .
It looks kind of like an elongated seashell .
Cavitt tends to be a little more dense .
It tends to be a little more of a hearty and chewy pasta .
That's why this Semolina dough works really well for it .
Cavatelli can be formed with just your hands .
Uh I have a couple of pieces of equipment I'm gonna use as like options .
You can see different options for it .
I'm gonna cut a little piece of the dough off and leave the rest covered because I don't want this to dry out .
What I'm gonna do here for the Cavill is just roll this out into a snake .
So I'm just gonna cut these into kind of a little long nuggets .
I try and keep these at a uniform size so that all the pasta cooks evenly , they don't have to be exact .
Just try and keep them as uniform as possible .
Now , you could buy a board , they're about 10 bucks online .
Uh But I had a tree go down in my backyard and I made this one myself .
You could see more projects like this on my other channel .
Proto makes this to me is the best way to make cavatelli pasta shapes are basically made in order to hold or capture a sauce .
So this method to me not only gives you the little cup that holds the sauce , it gives you some nice ridges on the outside .
So you press your dough ball down and squeeze right .
So I'm pressing my dough ball down , pushing down and away from myself and making that nice cup .
Those ridges and that cup in the middle are the surface area that holds your sauce .
So this to me is the more classic shape .
If you want to use your finger , you can take your thumb , press down and roll away from you to form that nice kind of Cavatelli shape .
You can see , there's like an interior shell a outside .
So that's , that's our nice shape we got there .
That's our Cavill with no special equipment .
Just to prove that it can be done .
Grandma's everywhere .
I've been doing this for years .
It's not complicated .
Another way to do this is with a butter knife and this one I'm gonna pull towards myself , light angle to the board .
A little bit of downward pressure and pull towards yourself .
The downward pressure lets the pasta kind of stick to the board a little .
It kind of squeezes the pasta out the other end .
At the end of the day , there's really no difference between the knife and the finger technique .
Some people just feel more comfortable with a knife .
They get a knack for it .
It's kind of a knack thing .
The next method is an overturned fork with a fork technique .
I just take the fork .
I'm not using it like I'm eating , I turn it upside down .
I'm kind of giving these a little squish and I'm pushing down into the fork and away from myself just to kind of form that cup .
What I'm accomplishing here with this is I'm making really fat ridges .
So the sauce doesn't just sit inside the seashell .
It grabs the outside as well .
Let's put the Cavatelli aside and work with our egg dough for my egg based dough .
I'm making a papa which is a long , thick , wide pasta .
It's kind of like fettuccini , but like triple is wide .
This is a kitchenette with a flat roller attachment .
This makes it go fast and easy .
I have my dough ball .
I'm gonna unwrap it .
I'm not gonna use it all because if you try and put all of this through the machine , it's just gonna shred it .
I'm gonna do about one third of it right now and I'm gonna recover .
I'm just gonna flatten it out and I'm gonna dust it lightly with some flour .
We didn't need flour for the semolina dough because it's a nice dry dough .
This has a little more moisture to it .
So I'm just going to put some flour on the outside .
So it doesn't stick to our rollers .
I have my roller on one now .
One is the thickest , some people might think one is the thinnest but no , I roll it through with one hand and I get it with the other hand .
One thing I like to do now is give it a fold and all that .
This does is make my pasta a little more square and even , and I'm going to leave it on that number one setting and have it go through again .
I'm going to lightly dust and I'm gonna go up one , number to two , going from 1 to 2 , makes our pasta dough a little bit thinner .
As long as there's enough flour on here , you can go down another 1 to 3 and make it a little thinner .
My goal here is to go from number one to number seven .
Number eight tends to be a little too thin as you get faster with this and better at this , you can just go down the numbers at this point .
It's starting to get long and a little unruly .
I like to use the backs of my hands , not my fingers because I don't want my fingers poking through .
Now , I'm down to seven , which is the number that I want to hit .
Roll it into the machine .
If you're going to do this by hand , you would basically roll this out with a little flour and a rolling pin and then you need a nap afterwards because it takes a really long time to do so .
At this point , we can cut this in half and we have two nice sheets of pasta .
What I like to do to get my Papper doll at this point is to flour the inside really well .
So it doesn't stick to itself and then we're gonna roll it up and then I get some nice even clean cuts , lay this out flat on a tray .
I try not to stack it because I don't want it sticking to itself .
You could put it really nice and close to each other , right ?
Maybe I'll stack a little and that is my finished Papper dough .
So now we have our finished Cavill and Papper Dell time to cook them .
I'm gonna cook the pasta now .
And I'm starting with the Cavatelli .
I have a pot of water here that I'm gonna salt .
Some people would say sea salty .
It's a good start .
We salt the pasta water so that the pasta absorbs the salty water .
Hence , our pasta is seasoned .
If you salt the pasta at the end , basically , you're gonna have a salty sauce with a bland pasta .
This way , our pasta is seasoned , our sauce is seasoned and it's magic .
The water is seasoned and I want it to be boiling before I add the pasta in .
When I put the pasta in , it's gonna stop boiling .
But I want it to as quickly as possible back up to the boil .
So first of all , the pasta doesn't stick together and it doesn't just sit on the bottom and start to get mushy .
We want this pasta to have texture and if it's not boiling and not moving around , it's just gonna mush out and get soggy water's boiling water is seasoned .
Pasta goes in , give it a stir .
So it doesn't stick to the bottom and it doesn't stick to each other .
How do you know when your pasta is done for me ?
The only way you know that your pasta is done is to actually taste it .
People say throw it against the wall .
What does that prove ?
My pasta is starchy ?
That proves nothing to me .
Beat it , taste it , put it in your mouth hole while my pasta is cooking , I always have my sauce ready to go .
The sauce waits for the pasta .
Not the other way .
Have your sauce hot and ready to go in a pan before you even start cooking your pasta .
Now that my pasta has been cooking for a few minutes , I have this thing .
It's called the spider because it kind of looks like a spider web and it's just a great straining tool to have in your house .
I usually let my pasta just cool a little and then I give it a taste perfect .
I have a little chew to it .
The pasta is cooked all the way through .
It's not doughy and gummy .
It has some bite to it , it tastes cooked .
So now what I do is I take my spider , I get my pasta out and it goes directly into the sauce .
I don't drain it all that .
Well , I want some of that pasta water in there .
The pasta water has salt and starch and that salt and starch is going to help make my finished sauce a little more creamy .
So my sauce looks a little thick .
I'm going to go into my pasta pot , get some of the water and dump it in .
So it loosens my sauce .
So in Italy we'll cook it about three quarters of the way and finish the cooking process in the sauce .
So it's done cooking .
Let's throw it on the plate a little bit of our basil on top .
And that's my Cavill with a semolina based pasta dough .
I have my Papa Dell from our egg dough .
My water is boiling .
I'm gonna add some salt .
I have my cream sauce here and cream sauce generally gets paired with long thin noodles because it sticks really well .
And we're going to drop our pasta in the Papper Dell will cook quicker than the Cavill .
It's only gonna cook for about two or three minutes .
I'm gonna swirl it around .
The Papper Dell is super thin .
That's why it's gonna cook so quickly .
I like to use tongues for long thin pasta .
A spider usually it's kind of just problematic and they fall off the spider .
So I feel like tongues are the best way to go with this .
Let it cool off .
Give it a quick taste .
Smooth , silky , just a little bit of bite to it .
We're gonna take a little bit of that pasta water , swing it around .
It's important to have the burner on here because when we add the pasta water , now it's gonna be too liquid if you want some of that liquid to actually cook off a little and cook onto the pasta .
So you don't want to just do this in a cold pan .
You wanna make sure that it's cooking ?
That looks great .
So I get my plate , I'm gonna give this a little bit of a twist .
So it makes a little bit of a bird's nest .
Just get my spoon under it .
So I don't drip everywhere .
And that's my papa dough made with egg pasta with a cream sauce .
So there it is .
It's our semolina based Cali with a nice rich tomato sauce and our egg based pale with a cream based sauce .
It's easy to use pasta out of the box .
But when you make someone homemade pasta , they know they're loved .
It feels like a big hug .
Both of the pastas I made today have simple humble ingredients and a little bit of technique .
And if you follow the techniques that I laid out here today , you will be able to make professional , great pasta at home .