How To Cook Spaghetti At Home With The Kids _ Recipes By Chef Ricardo

All that gluten we've developed from the kneading really needs to rest .

So it'll take half an hour at least of rest time for it to become pliable and silky .

If you're making your pasta and it looks a little bit wet right now , it's too sticky .

You can add in up to a quarter cup of flour , just knead it in with like a tablespoon at a time .

These eggs are large eggs , but I swear whoever is categorizing egg sizes is like just straight tripping .

Sometimes I'll buy extra large eggs and they look like little quail eggs .

Like what's going on ?

My point is by the way that if the eggs are a little bit larger , you're gonna add more liquid in and you need more flour .

So in this recipe , I'm saying two cups to two and a quarter , kind of depends on your eggs .

I've switched over to hand kneading and because I use the bench scraper , my hands are like , fairly clean .

If you did this by hand , I'd be like a wreck if you're wondering why some recipes call for semolina .

And also like why they say bronze cut .

A lot of these packages , bronze cutters will give you a rougher cut .

And as my understanding is that , that gives you more craggy places for the sauce to rest .

And the same thing goes with , um , the semolina flour , it's gonna give you a coarser pasta that really holds its shape well , and has all those nooks and crannies that your sauce can really find a place to rest in .

So I'm needing this right now and you can see the pasta dough is kind of breaking as I need it .

The gluten has not been developed yet .

So it's actually just pulling away once the glutens developed , it'll have a stretchy elastic silkier texture to it .

You're gonna be needing this for 10 to 15 minutes .

It might sound like a long time , but really think of it as your kitchen meditation .

It's actually really relaxing .

It's back and forth .

I like to fold the dough over slightly and press forward , slit , press forward , slight , press forward and you just keep doing that .

My internal timer has gone off .

I think this has been needed enough .

It looks nice and smooth and if I use my finger , give it a poke , it bounces back .

So it has some elasticity but it's too active right now .

It needs to relax and just chill out .

So we need 1 to 3 hours on the countertop .

You can wrap it in plastic or I have these Mellie wraps .

They are pieces of fabric that are like coated in bees wax , they're reusable and they're great .

You could also refrigerate this overnight if you wanted to come back to it the next day .

So rest time and we are back while my all purpose version rests .

I'm going to make my batch of double zero pasta dough .

We'll see if we can tell the difference .

This needs up just like before .

But oh , it feels much silkier nice .

This feels so much nicer .

I've never made them back to back before and appreciated just how much like more supple it is .

Oh , I wrap it up .

It also gets a rest and then I'll show you how to roll it out .

My pasta dough is rested .

I'm grabbing my rolling attachment for my kitchenaid mixer .

You can definitely use a hand crank pasta maker too and even a rolling pin to do this screw that on nice and tight .

I'm cutting my pasta dough into four pieces to make it more manageable .

And I have some flour at hand .

You can use the flour that you made the pasta with or you can also use some Molina flour .

I'm gonna pat this just into a square shape .

The pasta just has to be thin enough that I can pass it through my very first setting , which is a one on low .

We're going to pass this through once , twice and even a third time .

If you have one of those big hand ranker , you can turn the pasta each time , but this only has like eight inches for an opening .

Ok .

Take your pasta and I'm gonna fold it in thirds and now we're going to pass it through a couple more times .

Here we go .

This will give your pasta a little bit more .

Structure .

Folding is a bit of an optional step though .

I've definitely made pasta with no folds .

It turns out just fine .

Now I'm reducing the thickness of the pasta .

So go one number at a time and pass it through at least twice .

I'm gonna add a , just the slightest Sprinkle of flour .

It's really minimal and just so nothing catches in the rollers .

If it starts catching or if you turn the dial too far and you jump a few numbers , it's going to have like these stretch marks and just not be as silky and supple as you see right here .

And it's also important to support your pasta evenly .

So don't pull at it from one point , give it the support of the back of your hand and don't tug at it , just let it go through .

Perfect pasta noodles ready to cook .

But if you don't have a pasta roller , grab a rolling pin a little bit of flour for your counter and just get to work .

It's as easy as rolling any dough out .

And actually pasta dough is pretty forgiving because it's a little bit more dense than your normal dough .

This time , I am not going to be doing the envelope method .

What you do want to see is a floured surface on both sides .

So nothing sticks because the pasta has to be able to move as you spread it .

And I'm not cheating per se , but I am using the double zero pasta dough because it is noticeably silkier and looser .

So it really rolls out easily .

So if you don't have a pasta machine , but you want to make some pasta at home , double zero flour is gonna make it a little bit easier .

I'm gonna show you how to cut the pasta , but I'm not cutting on my marble countertops .

They are too delicate .

So a little bit more flour and fold this over .