Make your own pasta at home
Food blogger Dan Whalen offers a simple homemade pasta recipe even a novice can make
Updated: 5:20 PM EDT Jun 30, 2020
Show Transcript
HEY EVERYONE. TODAY IN THE SPIRIT OF DIY, I WANTED TO MA SOMETHING THAT WAS AS FEW INGREDIENTS AS POSSIBLE AND FROM SCRATCH AND REALLY DELICIOUS. IN MY OPINION THIS ONLY HAS TWO INGREDIENTS. CHEESE AND FLOUR. IF YOU COUNT SALT AND PEPPER AND OLIVE OIL, I GUESS THERE’S FIVE. HOPE EVERYONE HAS THESE AT HOME. THEY ARE PANTRY STAPLES. HOPEFULLY YOU CAN MAKE THIS WORK. YOU’RE GOING TO START BY MAKING DOPE. YOU MIGHT HAVE SEEN PASTA DOUGH MADE WITH EGGS. WE ARE JUST GOING TO DO FLOUR AND HOT WATER. IT’S VE TRADITIONAL. I’M GOING TO ADD OLIVE OIL TO GET THE RICHNESS THAT YOU WOULD NORMALLY GET FROM THE EGGS. I HAVE HEATED UP THIS WATER SO IT’S NICE AND WARM. WE WILL START WITH THAT MUCH AND A LITTLE BIT OF SALT. OF COURSE IF YOU HAVE UPON MACHINE, DO IT WITH THAT. -- A PASTA MACHINE, DO IT WITH THAT. I WANTED TO DO AS A FEW INGREDIENTS AS POSSIBLE. I’M JUST GOING TO LET THESE DRY OUT A LITTLE BIT AND THEN I’M GOING TO BOIL THEM UP. I’M GOING TO ADD A LITTLE OLIVE OIL TO THIS PAN. THE PASTA ONLY NEEDS A COUPLE MINUTES IN THERE. NOW GOING TO ADD COOKED PASTA RIGHT INTO THE PAN WITH OLIVE OIL. IT’S ON LOW HEAT RIGHT NOW AND I’M GOING TO ADD ABOUT A QUARTER CUP OF THAT PASTA COOKING LIQUID. KILL THE HEAT AND I HAVE A TON GRATED PECORINO ROMANO AND SOME CRACKED BLACK PEPPER. YOU CAN SEE THAT SHE’S BASICALL JUST MELTS IN WITH THE PASTA COOKING LIQUID AND THE OLIVE O AND CREATES A SMOOTH CREAMY SAUCE. AND THERE YOU GO. IT’S LIKE A 225 INGREDIENT PASTA DEPENDING ON H YOU -- T TO FIVE INGREDIENT PASTA DEPENDING ON HOW YOU DEFINE INGREDIENT. THANK YOU FOR HAVING ME. >> NOW THAT WE’VE HAD SOME FOOD, TIME TO BURN THOSE C
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Make your own pasta at home
Food blogger Dan Whalen offers a simple homemade pasta recipe even a novice can make
Updated: 5:20 PM EDT Jun 30, 2020
Dan Whalen is a Boston food blogger who runs “The Food In My Beard” site. For those cooking at home more, he offers a simple Cacio e Pepe recipe:Ingredients: 2 cups flour3/4 cups warm water2 tablespoons olive oilsalt and pepper2 tablespoons olive oil1.5 cups grated pecorino romano1 tablespoon fresh cracked black pepperPut the flour in a large bowl and add the water and olive oil. Season with salt and pepper and stir to combine. It should become hard to continue to stir. If you can still stir it, add a little more flour.Spread some flour over a clean work surface and add the dough. Cover with more flour and begin kneading. Knead for about 5 minutes until the dough feels smooth.Wrap with plastic and allow to rest for 30 minutes.Roll the dough out as thin as you can so it forms about a 2-feet square and you can see the outline of your hand when you slide it underneath.Sprinkle flour on top and roll the dough up into a log. Slice with a knife into 1/2 inch slices to form long tagliatelle or fettuccine.Unroll the noodles and spread them out on a lightly floured kitchen towel. Sprinkle with more flour.Bring water to a boil and season heavily with salt. Heat a frying pan with the olive oil to medium.Drop the pasta in the boiling water. Stir and cook for about 2 minutes. Transfer the pasta to the frying pan and cook for 1 minute. Add about 1/4 cup of the pasta cooking liquid.Remove the pasta from the heat and add in the cheese and black pepper. Stir to combine as a nice sauce forms.Serve with more black pepper.
Dan Whalen is a Boston food blogger who runs “The Food In My Beard” site. For those cooking at home more, he offers a simple Cacio e Pepe recipe:
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Ingredients:
- 2 cups flour
- 3/4 cups warm water
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons olive oil
- 1.5 cups grated pecorino romano
- 1 tablespoon fresh cracked black pepper
- Put the flour in a large bowl and add the water and olive oil. Season with salt and pepper and stir to combine. It should become hard to continue to stir. If you can still stir it, add a little more flour.
- Spread some flour over a clean work surface and add the dough. Cover with more flour and begin kneading. Knead for about 5 minutes until the dough feels smooth.
- Wrap with plastic and allow to rest for 30 minutes.
- Roll the dough out as thin as you can so it forms about a 2-feet square and you can see the outline of your hand when you slide it underneath.
- Sprinkle flour on top and roll the dough up into a log. Slice with a knife into 1/2 inch slices to form long tagliatelle or fettuccine.
- Unroll the noodles and spread them out on a lightly floured kitchen towel. Sprinkle with more flour.
- Bring water to a boil and season heavily with salt. Heat a frying pan with the olive oil to medium.
- Drop the pasta in the boiling water. Stir and cook for about 2 minutes.
- Transfer the pasta to the frying pan and cook for 1 minute. Add about 1/4 cup of the pasta cooking liquid.
- Remove the pasta from the heat and add in the cheese and black pepper. Stir to combine as a nice sauce forms.
- Serve with more black pepper.
July 01, 2020 at 07:16AM
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Make your own pasta at home - WCVB Boston
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