Making Fresh Pasta at Home

Chef Fabio Viviani, a New York Times bestselling author and owner of several restaurants, demonstrates how to make fresh pasta at home.

The ingredients required are flour, eggs, salt, pepper, and a touch of olive oil.

The traditional way of making pasta involves creating a well of flour on a cutting board, adding a pinch of salt and pepper, and then cracking two eggs into the center.

The eggs are then mixed with flour, a little at a time, until a dough forms.

Chef Fabio Viviani notes that the key to making fresh pasta is to use the right amount of flour, as too little will result in a sticky dough, and too much will make it too dense.

He demonstrates a shortcut method using a special tool that combines flour, eggs, and oil in a matter of minutes, producing a smooth and shiny dough.

The pasta dough is then kneaded and shaped into a long, thin sheet using a pasta machine.

The sheet is then cut into fettuccine-style noodles, which are then cooked in boiling salted water for 1-2 minutes, or until they float to the surface.

To check if the pasta is cooked, Chef Fabio Viviani recommends throwing a noodle against the wall; if it sticks, it's done.

The cooked pasta is then drained and served with fresh butter and parmesan cheese.

Chef Fabio Viviani notes that the key to making authentic Italian pasta is to use high-quality ingredients and to not overcook the noodles.

He also shares a tip for making risotto on a first date, suggesting that the stirring motion can be a romantic and intimate experience.