Fresh Pasta Recipe: A Lockdown Special

Brut America

Fresh, homemade pasta with stracciatella and tomato sauce. Here is an easy and sustainable recipe with chef Riccardo Ferrante.   An Écotable initiative

Transcript

00:00Today we are making homemade fresh pasta, because we have plenty of time to spend at home during the lockdown.

00:15You will see that it is very simple to make.

00:30You will see that it is very simple to make.

01:00We work them well by making 7 movements.

01:17We work them well by making 7 movements.

01:24I advise you to cut the pasta in half with a knife.

01:27I advise you to cut the pasta in half with a knife.

01:42The texture of the pasta must be very smooth.

01:51There is no more moisture inside, so it doesn't stick to the work surface.

02:05While we wait, we can start making the tomato sauce to accompany our fresh pasta.

02:21We add the tomato sauce to the pasta.

02:36It shouldn't be burnt, otherwise it will come out of the sea.

02:41When we see that the tomato sauce is reduced, we can stop cooking.

02:5930 minutes have passed and our pasta is well closed.

03:11Now we can start putting the pasta in the mortar.

03:23If you don't have a mortar at home, you can also use a rolling pin, but you need a lot of oil.

03:41We add the tomato sauce to the pasta.

03:47We add the parsley.

03:51We add the basil.

03:55We add the parmesan.

03:59We add the basil.

04:03We add the parmesan.

04:06We add the parmesan.

04:10We add the parmesan.

04:14We add the parmesan.

04:18Once we have two sheets of pasta with a consistency that is not too thick,

04:30we can fold it in half like this.

04:36We add the flour.

04:39We can fold it again.

04:43We add the flour.

04:47Now we can choose to make either tagliatelle or pappardelle, which are larger tagliatelle.

05:00Today I will show you how to make tagliatelle.

05:12Once the pasta is folded in half, we can taste it.

05:30I always advise you to taste it, so you can see if it's ready or not.

06:16Don't forget to subscribe to our channel.

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