Last updated 8/2018
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.38 GB | Duration: 1h 10m
Learn to make 3 pastas, their fillings, and their sauces! A step-by-step guide anyone can follow to make fresh pasta
What you'll learn
To see how easy it is to make fresh pasta and amaze your friends and family!
To use the 'well method' for making pasta dough
Find out the proper flour to egg ratio per person for your next dinner
Which flours are needed to make each pasta
How to knead, roll, and cut your dough for each recipe
How to prepare the fillings and sauces for each pasta
Make fresh ricotta for one of your fillings
Learn three, unique variations of fresh pasta from 3 different regions of Italy
How to choose the right ingredients for each pasta recipe
What tools and kitchen equipment you'll need to make pasta
To develop a 'feeling' for making perfect pasta dough
Requirements
A passion for learning, a love for cooking, and an interest in making fresh pasta!
An interest in learning regional Italian recipes using seasonal ingredients
Basic kitchen skills, an interest in trying new recipes, feeling comfortable in the kitchen
Grab your apron and sense of adventure! Each section will tell you the ingredients and kitchen tools you'll need for each recipe.
Description
Chef Giovanni will show you how to make 3 different pastas from Northern Italy in this easy to follow, step-by-step class. Each lecture takes you through how to prepare pasta dough, from the egg to flour ratio per serving, to kneading, preparing a sauce or filling, and how to cut and finish each of the three unique and traditional recipes. Although Chef Giovanni uses a pasta machine to roll out his dough, you can use a rolling pin, too!*Making fresh pasta doesn't have to be daunting. And once you've mastered making the dough, it can actually be an easy way to make dinner in no time at all!In this class, learn to make 3 pastas, their fillings, and their sauces!Hand-Cut Pasta~ This simple pasta illustrates how easy hand-made pasta can be using a pasta machine. This recipe finishes the pasta with a simple and seasonal fresh tomato sauce that takes only minutes to prepare and serve. This recipe demonstrates how to cut your pasta using a pasta knife. It also demonstrates that once you've mastered making your dough, you can make this dish in 30 minutes or less from start to finish!Chestnut Gnochetti~ This truly simple recipe hails from the Alpine region of Val D'Aosta using a combination of chestnut & '00' flour. This traditional recipe demonstrates a simple way to make hand-cut gnocchi where you hand-roll the dough, then cut and cook! This hearty and mouth-watering recipe is finished with a blue cheese sauce and is a guaranteed hit for your foodie friends and family.Raviolo~ a stuffed pasta made with fresh ricotta, chard, and an egg yolk sauce. You'll learn to make the filling, along with how to cut, cook, and serve this delicate pasta with huge flavor! This pasta recipe illustrates how to cut pasta dough using a simple template (a cereal bowl about 6" in diameter) you can find in your kitchen.
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: Kitchen tools and choosing the right flours for your pasta dough
Lecture 2 Kitchen Tools
Lecture 3 Kitchen Tools
Lecture 4 A note about choosing the right flour for your pasta.
Section 3: Hand cut pasta with a summer red sauce
Lecture 5 Hand cut pasta with a summer red sauce: Part 1
Lecture 6 Hand cut pasta with a summer red sauce: Part 2
Lecture 7 Recipe for Hand cut pasta with a summer red sauce
Section 4: Gnocchetti alla Castagna
Lecture 8 Gnocchetti alla Castagna: Part 1
Lecture 9 Gnocchetti alla Castagna: Part 2
Lecture 10 Gnocchetti alla Castagna recipe
Section 5: Raviolo
Lecture 11 Raviolo: Part 1
Lecture 12 Raviolo: Part 2
Lecture 13 Raviolo recipe
Section 6: Thanks for cooking with Chef Giovanni
Lecture 14 Conclusion
This class is designed for beginners who have some experience in the kitchen, but intermediate to advanced students can learn unique recipes to add to their culinary repertoire.
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