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How To Make Pasta | GoodToEat
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yesterday
Ever wondered how to make pasta? Celebrity chef Theo Randall shows how to make this Italian classic in a few easy steps, here.
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Lifestyle
Transcript
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00:00
Hello, my name is Theo Randall and I'm from Theo Randall at the Intercontinental.
00:02
Today I'm going to be showing you how to make fresh pasta.
00:09
Okay, so this is my recipe how to make fresh pasta.
00:11
So I'm going to use whole eggs and egg yolks.
00:14
It's a very rich pasta dough.
00:16
So first of all, we take 350 grams of fine Tipo 00 flour.
00:21
It's the only pasta flour you can use.
00:23
You cannot use plain flour.
00:25
So you put the flour in the food processor.
00:27
Then I've got some fine semolina flour.
00:29
So about 25 grams, just to give a bit of texture and colour.
00:33
And then we're going to do the eggs.
00:36
So we're going to do two whole eggs.
00:39
And I try and use a very enriched egg yolk.
00:42
Burford Brown is a very good breed of hen for the eggs.
00:45
Or these ones which are Cornish eggs.
00:47
It's very important that the quality of the egg is organic or it's of a nice colour.
00:53
So we'll do four of these.
00:56
Now there's lots of recipes where you add salt and olive oil.
00:58
Do not add salt or olive oil to pasta dough because it will make it go black.
01:01
So just a little bit of water if you need anything.
01:05
OK, so we'll just do one more yolk and that will be four yolks and two whole eggs.
01:10
And we might need to add another yolk but let's just have a look at this now.
01:13
OK, so we'll turn the food processor on.
01:26
So at this point I'm going to add one teaspoon of water.
01:37
And then we'll just empty the pasta dough into the bowl and it should have this Play-Doh
01:42
sort of texture, so plasticine.
01:45
And then we'll just work that in and we'll start to push it down onto the bench.
01:52
Just going to fold over the dough and just make sure that all the dough is incorporated
01:56
together.
01:57
And then add a little bit of semolina flour so it doesn't stick.
02:01
Start kneading the dough just to get a nice smooth paste.
02:04
And the thing about pasta is that the more elasticated it is the better it is because
02:08
then you can roll it much thinner and it tastes so much nicer when the pasta is really thin.
02:12
So when you make fresh pasta it's very important to have a damp tea towel because the damp tea
02:16
towel will stop the pasta from drying so you can pop it on the side and not have to keep
02:19
going backwards and forwards to the fridge.
02:21
So we're just going to cut this piece of pasta dough in half to make it more manageable.
02:24
If you put too much pasta dough through the machine it's just going to break your machine.
02:28
So keep it quite small, the quantity, and then damp tea towel over the top of the pasta
02:33
and then just leave that on one side.
02:35
And then we'll just start putting this through the machine.
02:37
Now press it nice and thin so it goes through the two rollers.
02:41
If you put it too thick it's just going to break the machine.
02:43
This process is called proving the pasta and proving the pasta is a little bit like bread.
02:47
It's basically getting all the gluten working so it becomes nice and tough and elasticated
02:53
so you can really work the pasta so the pasta's got a nice chewy al dente bite to it.
02:57
And then we'll start putting the pasta through the machine.
03:00
Go slowly, don't go too fast because you want to get that first roll through and then fold
03:06
over so each time you can fold over.
03:08
You need to do this about five or six times so the pasta becomes really elasticated.
03:14
So we'll keep going through.
03:15
And I find actually using a manual machine is better than an electric one because you can
03:22
kind of control it so much better.
03:23
And as you can see the pasta's really starting to come together and it'll become really really
03:28
smooth almost like silk because you're squeezing extruding that pasta through the two rollers
03:34
and that's just making it really really stretchy.
03:37
Now if you go to Bologna they always roll the pasta by hand and everything's done with a wooden
03:42
rolling pin and using a pasta machine is unheard of but at home this is probably the best way to do it.
03:48
So we'll keep rolling, you can see the pasta's becoming silkier and silkier but you can see
03:56
the colour of it's beautiful from those amazing eggs but you can't really over-prove the pasta
04:02
anything will happen is it'll become too dry so five or six times should be enough.
04:06
And then that's the sort of consistency you want a very silky pasta dough that's quite elasticated
04:14
and then what we're going to do we're going to start putting it through the machine so notch by
04:17
notch one notch down you'll hear a kind of click and then put the pasta dough through the finer
04:24
setting on the wheels and then do it two times another notch then it goes holding the pasta
04:33
stretching it so it doesn't get stuck that pasta's getting thinner and thinner and also it's becoming
04:37
really really silky. You can be quite rough with it because you've made it very very tough you've made
04:42
it very elasticated rather now we're getting a bit too long now so anything longer it becomes
04:47
unmanageable so we'll just cut this into the right size but that's kind of what you want beautiful
04:52
silky golden yellow pasta so we'll just cut this into three one two three and then put a little bit of
05:03
semolina flour on in between each sheet of pasta just so it doesn't stick and then we're going to
05:08
pop the tea towel our damp tea towel on top until we're ready to make our next stage so now we've
05:16
rolled out the pasta we can now make whichever pasta we want to do so we can make tagliarini we can make
05:21
tagliatelle we can make pappadelli we can make ravioli or we can make cappoletti anyone you want
05:26
but let's start off with the tagliatelle so we get the pasta dough now i always say if you can kind of see
05:32
your hand through the pasta dough just the sort of silhouette of it it's the right thickness if it's
05:38
too thick it's not very nice when you eat it it's not very digestible and if it's too thin it just
05:42
cooks too quickly so you want to have that sort of nice little bite to it the al dente bite which is
05:47
to the tooth it's got texture so we'll cut the pasta to the length we want so this is going to be the
05:52
length of the tagliatelle and you can just cut this all up beforehand what you do when it's just not
05:57
too dry but it's just dried a little bit you then put it through the machine so we take the handle
06:02
out of the pasta rollers then put it into the cutter this is an attachment you get with all pasta
06:07
machines and this one is tagliatelle another one is tagliarini so we'll do both and we put the pasta
06:12
through and then we start rolling clockwise to pull the pasta through and then you have your tagliatelle
06:19
and that just goes somewhere flat and dry don't be tempted to curl it to lovely little curls like you
06:25
get in the supermarkets it's better to keep it flat because if it's slightly damp what'll happen is the
06:30
pasta will stick together and you'll end up with a blob of pasta which is not very nice then we'll do
06:35
the tagliarini so just to the other rollers put it through slowly starting off put the pasta through
06:44
the cutters and then you get beautiful tagliarini this is not spaghetti it's tagliarini there's a very
06:49
big difference spaghetti is always using dried durham wheat flour and it's always a dry product
06:54
this is fresh pasta and this one is called tagliarini this is probably the most famous
06:59
piamonte where they serve it with butter and white truffles which is amazing so the best way to cook
07:04
tagliarini is by adding tagliarini to the pasta water salted pasta water and then cook the pasta
07:10
for about two minutes not two months long because tagliarini is very very fine so it cooks very very
07:14
quickly and then using a pair of tongs take the pasta out of the the water and add it to the sauce
07:21
and move the pasta in the pan together so it emulsifies
07:27
okay so make sure that you stir the pasta a lot and give a little toss then lift up the pasta and
07:34
it should be really lovely and juicy not too wet but juicy and that butter and all that pasta
07:41
water has emulsified so you get this really beautiful thick coated pasta and then we just finish
07:50
this with some parmesan cheese just fine grating of parmesan cheese and a little bit more black pepper
08:02
pepper and if you're lucky to have a white truffle or any kind of truffle you can grate that on top
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