Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America’s Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle.
What is the America’s Test Kitchen Online Cooking School? We’ve taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook’s Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America’s Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Made ravioli last night. The result was pretty rubbery tough dough. I realize there maybe many reasons for this but upon second research I think I didn’t roll it out thin enough. Would having really thick dough cause it to be rubbery? Thanks!
I have never made pasta before – today I made this recipe only I used 1 3/4Cup 00 Flour and 1/4Cup Semolina – I used a Ninja with a setting on dough and it made beautiful pasta – I was thrilled – Ok so Nonna's may shake their head in dismay and experienced cooks may laugh but when you have never made pasta before – this was excellent – a great place to start – it was easy and it tasted great – kinda fool proof really – next time maybe I will try it by hand – but if you are having guests this could not have been simpler. 🙂
I have a thick counter top. The pasta machines that I have seen all have clamps.The clamps are relatively small for my thick counter top. Is there a pasta machine that will just sit on the counter without a clamp. Or with a BIIIGGG clamp? Or should I get an electric one?
Yes, Gene I remember back in the day when food Network was about cooking instead of eating, I believe it was Molto Mario said the pasta equation was one egg per 100g flour.
I love ATK videos. I REALLY wish they'd specify the weights (e.g., grams) of ingredients instead of just volume (e.g., cups), though, especially for ingredients which incorporate air like flour. Please consider this, ATK. Thanks!
http://www.gratisoa.org/journals/index.php/GJFN/article/view/1092 please teach us how to make more northern italian dishes for the reasons in that article. ever heard of Pisarei & Faseou, Scottiglia, Casunsei, Tofeja ? There is a whole lot of dishes America has never heard of
It's FETTUCCINE, not "Fettuccini". Who cleans the food processor? I think I am faster doing it by hand and I have nothing to clean. In addition I stay in touch with the dough and I feel if it is to dry or to wet. What is about semolina? Should'nt there be a little bit? Probably you should read the manual of the pasta machine, to see that you have to use the Fettuccine atachment for ´Fettuccine'. Better tutorial: https://www.youtube.com/watch?v=xh4gVjkouDk
I mix my pasta by hand because that way, I can tell by feel if there is not enough liquid or too much; and I can also tell when it it kneaded enough. I do this in a bowl, because a bowl is far easier to clean than a table top.
Thank You so much for keeping it simple, telling the settings. God Bless U I have a learning disability, I watched so many video's Yours was the only one I was able to understand. You are a GREAT Teacher, anyone would be lucky to know YOU. You are Special. Thank You Peter DeCicco, a disabled senior who had terrible teachers in his life. I knew I was different, I didn't need those teachers calling me crazy in front of all my school-mates.
Sorry how much does such machine of making pasta cost
EXCELLENT video. I wish they were all this straightforward.
Why when I try cut my noodles do they not cut clear thru.
Whu no salt or EVOO?
Can we wash pasta macine .i have this but havent used for a long time.
can I use cake flour instead?
is it possible to buy that pasta roller with the handle on the oposite site ?
this does not work
the italian og's are turning in their graves….
thank you
Can home made pasta be dried for later use? If so, how long can it store up for?
Made ravioli last night. The result was pretty rubbery tough dough. I realize there maybe many reasons for this but upon second research I think I didn’t roll it out thin enough. Would having really thick dough cause it to be rubbery? Thanks!
I have never made pasta before – today I made this recipe only I used 1 3/4Cup 00 Flour and 1/4Cup Semolina – I used a Ninja with a setting on dough and it made beautiful pasta – I was thrilled – Ok so Nonna's may shake their head in dismay and experienced cooks may laugh but when you have never made pasta before – this was excellent – a great place to start – it was easy and it tasted great – kinda fool proof really – next time maybe I will try it by hand – but if you are having guests this could not have been simpler. 🙂
I have a thick counter top. The pasta machines that I have seen all have clamps.The clamps are relatively small for my thick counter top. Is there a pasta machine that will just sit on the counter without a clamp. Or with a BIIIGGG clamp? Or should I get an electric one?
You're making noodles :p sorry not sorry. Standards are put in place for a reason.
Omg who doesn’t have that pasta machine. Every YouTuber has it and I have it yoo
My pasta wants to stick to itself coming out of the cutter. Any suggestions why?
What's the Name Brand of your hand Crank Pasta Machine?
Love the way this video was presented. A lot of information to learn
Yes, Gene I remember back in the day when food Network was about cooking instead of eating, I believe it was Molto Mario said the pasta equation was one egg per 100g flour.
Get a digital scale it will make life much easier. They are very reasonable priced .
https://www.amazon.com/Ozeri-ZK14-S-Digital-Multifunction-Kitchen/dp/B004164SRA/ref=sr_1_5_acs_osp_osp18-0275d83a-5b_2?ie=UTF8&qid=1541353979&sr=8-5-acs&keywords=digital+scale&tag=thewire06oa-20&ascsubtag=0275d83a-5be5-4e52-86ac-5e3d49b28772&linkCode=oas&cv_ct_id=amzn1.osp.0275d83a-5be5-4e52-86ac-5e3d49b28772&cv_ct_pg=search&cv_ct_wn=osp-search&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=MHX2YXZ8NS4QAAARX5WG&pd_rd_w=5MhN0&pf_rd_s=desktop-sx-inline&pd_rd_r=5c96528e-fc17-49dc-adfe-90afedbb29f5&pd_rd_wg=AbsfZ&pf_rd_i=digital+scale&pf_rd_p=53b688eb-671a-4acd-886f-dc89fa36d3d2&pf_rd_t=301&creativeASIN=B004164SRA&pd_rd_i=B004164SRA&pf_rd_r=MHX2YXZ8NS4QAAARX5WG&pf_rd_p=53b688eb-671a-4acd-886f-dc89fa36d3d2&pf_rd_t=301&pf_rd_i=digital+scale&pd_rd_r=5c96528e-fc17-49dc-adfe-90afedbb29f5&pf_rd_s=desktop-sx-inline&pd_rd_w=5MhN0&pf_rd_m=ATVPDKIKX0DER&pd_rd_wg=AbsfZ
Ugh. “Cups”.
Hmmm, not semolina?
I love ATK videos. I REALLY wish they'd specify the weights (e.g., grams) of ingredients instead of just volume (e.g., cups), though, especially for ingredients which incorporate air like flour. Please consider this, ATK. Thanks!
How much pasta machine?can you tell me?
Is there ever an episode on pasta maker?
http://www.gratisoa.org/journals/index.php/GJFN/article/view/1092 please teach us how to make more northern italian dishes for the reasons in that article. ever heard of Pisarei & Faseou, Scottiglia, Casunsei, Tofeja ? There is a whole lot of dishes America has never heard of
HOW DO YOU COOK IT?
All that information is well and good, but we're not going to eat it like that!
1 egg to 100g…. imperial is shit.
Terrible
It's FETTUCCINE, not "Fettuccini". Who cleans the food processor? I think I am faster doing it by hand and I have nothing to clean. In addition I stay in touch with the dough and I feel if it is to dry or to wet. What is about semolina? Should'nt there be a little bit? Probably you should read the manual of the pasta machine, to see that you have to use the Fettuccine atachment for ´Fettuccine'. Better tutorial: https://www.youtube.com/watch?v=xh4gVjkouDk
really detailed descriptions and explanations. so perfect
I'm offended by the lack of male cooks in the test kitchen. This is an outrage and unfair. I demand equality
I mix my pasta by hand because that way, I can tell by feel if there is not enough liquid or too much; and I can also tell when it it kneaded enough. I do this in a bowl, because a bowl is far easier to clean than a table top.
Thank You so much for keeping it simple, telling the settings. God Bless U I have a learning disability, I watched so many video's Yours was the only one I was able to understand. You are a GREAT Teacher, anyone would be lucky to know YOU. You are Special. Thank You
Peter DeCicco, a disabled senior who had terrible teachers in his life. I knew I was different, I didn't need those teachers calling me crazy in front of all my school-mates.
Greetings! can I use spelt flour to make pasta and pizza?