Making Fresh Pasta at Home

Study Notes

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.

Description

Learn how to make fresh pasta at home with Chef Fabio Viviani's traditional and shortcut methods. Discover the importance of using the right amount of flour and high-quality ingredients to create authentic Italian pasta.