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  • A lot of you have been writing in to me and asking,

  • "How do I make my own homemade pasta dough?"

  • And I love that you're asking that question

  • because once you master how to make your own pasta dough,

  • you will never, ever look back.

  • It's one of the most beautiful things to be able to make for your family

  • and it's really, really easy.

  • I'll show you how. You just need a few ingredients.

  • I've got 550 grams of "double o" flour.

  • Now, 00 - you'll see it here on the bag,

  • it just says it literally there,

  • zero, zero -

  • 00 flour means it's ground really, really fine,

  • so it's super-refined which makes it really easy to make pasta with.

  • So I always like to use that Italian style 00 flour.

  • And then you need six egg yolks and four whole eggs.

  • And you can literally do this with your hands.

  • Make sure they're nice and clean. You're gonna get a little messy.

  • But what I do first of all is I just make a little well

  • inside the centre of the bowl there, in the flour,

  • then I drop in my egg yolks

  • and then I drop in my eggs.

  • Now, of course you can do this in the food processor.

  • You could also do this in a big bowl with a dough hook, in your mixer.

  • I like to do it with my hands because then you really get used to

  • the texture of the dough as you're working with it.

  • You need a little bit of extra virgin olive oil,

  • not too much, just a teaspoon or two.

  • OK.

  • And then you just work it together.

  • So your hand's gonna start off... it's gonna get a little sticky

  • but then it'll dry up pretty quick.

  • And just a good pinch of salt.

  • Right, so once your dough starts to come together,

  • you can actually get it on out of the bowl.

  • And eventually you're gonna work all of this into here.

  • So you just wanna get it and give it a good old knead.

  • You know, of course you can use a mixer,

  • but for me, I'd rather do it by hand.

  • You burn off a couple of extra calories

  • so you don't need to go to the gym that night.

  • And you also don't have to do as much cleaning up, which I like.

  • So you'll start to feel the dough get a little sticky in your hands,

  • which is good because then you're gonna start to pick up

  • some of this other drier ingredient here.

  • Just continue to work it in.

  • You'll come to understand the feeling of it, you know?

  • Occasionally it'll be a little firmer

  • and sometimes it might be a little softer,

  • and that could change depending on the size of your eggs,

  • it could change depending on the humidity.

  • So just get used to the feel of it.

  • So once you've worked the dough,

  • you've really exercised the gluten in the flour,

  • so it'll become very elastic,

  • so what you need to do next is wrap it up in cling film,

  • stick it in the fridge for about 45 minutes, an hour,

  • a couple of hours if you've got the time.

  • And then what's gonna happen is it's gonna really soften

  • and then you'll see the elasticity of it

  • when you actually come to rolling it.

  • Once your pasta dough's had an hour or so to rest,

  • we'll take it out and I'll show you how to roll it.

  • This is the little machine that will enable you to roll it.

  • And this is the one you'll probably find in most stores.

  • It's got a little handle that just clips in there

  • and you just need to lock it in onto your bench

  • using this, twist that up,

  • and then you can just go ahead and hand-roll it,

  • which is really nice because it gives you real control

  • over how fast you feed it into the machine.

  • I have a bit of a fancier one today

  • so I'm just gonna sit this one up here.

  • And this is just an attachment that goes into your mixer.

  • So I've got some pasta dough.

  • It's the exact same process.

  • The pasta goes in here, of course those two rollers are rolling around,

  • and it comes out nice and thin.

  • So you can adjust the thickness of the pasta

  • by this little knob down the end here.

  • It just means that it does the work for you, which I kinda like.

  • You take your pasta dough...

  • I'm gonna cut it in half, then half again.

  • So you get yourself a little piece of the pasta dough

  • and then you sort of flatten it out in your hand.

  • Try and get it into a bit of a rectangle sort of a shape.

  • Like that.

  • You can push it down, you can use a rolling pin too if you like,

  • but don't use any more flour at this point.

  • You wanna keep it nice and dry.

  • That's a big mistake a lot of people make, is they dust it with flour

  • and then you really start messing with the consistency of your pasta.

  • OK, so we turn that on.

  • Try and get it into the shape that you're gonna want it in

  • and then you just feed it in through the top

  • And it rolls straight on out the bottom.

  • Once you get it into a sheet like this,

  • I usually put it back in without changing the thickness.

  • And then I fold it back onto itself and I continue that process.

  • And then this way, you're starting to sort of layer the pasta up on itself.

  • So you wanna fold it quite a few times.

  • And then you're simply gonna move this wheel in, number by number -

  • it starts at one, which is the widest,

  • and it goes all the way up to seven or eight.

  • And then you're just gonna slowly move that in.

  • And then of course, the thinner you go,

  • the longer your pasta sheet is gonna become.

  • And you see you end up with this beautiful long sheet of pasta.

  • Now, once you've made these beautiful long lasagne sheets,

  • of course you can cut them into any size you like.

  • Give it a really light dusting of semolina.

  • You can fold it up on itself.

  • A little bit more semolina.

  • And again.

  • And then you can go through and cut it.

  • Of course there's another attachment that will cut it for you

  • but it's kinda cool to do it yourself like this as well.

  • Then you pick these up.

  • You've just made your own beautiful fettuccini.

  • Of course you can make pappardelle, you can make linguini,

  • it all just depends on how thick you cut it.

  • So use some more of that semolina.

  • That'll keep it nice and dry.

  • Once you get used to using one of these, you can become quick at it.

  • So I've just squeezed my pasta dough back out and I'm gonna...

  • ..feed it on through.

  • And then get it back in there onto itself,

  • which means you end up with a little bit of a loop.

  • And then you can actually start

  • to pull your hand away from the pasta machine

  • and you can regulate the thickness of the pasta

  • without really having to worry too much about the wheel.

  • And then of course the more you stretch the pasta out,

  • the thinner it's gonna become.

  • So you can see by sort of using...

  • ..two hands, you can make a whole lot of lasagne pretty fast.

  • OK, so you end up with some beautiful long lasagne sheets,

  • where I think the coolest thing about this

  • is how fast the pasta actually cooks.

  • If you drop these sheets into boiling water,

  • you literally have cooked pasta in 60 seconds - it's that fast.

  • It's really simple but it's really fun.

  • That flavour of fresh pasta is so different to that of dried,

  • so go away, get yourself one of these little gizmos and have some fun.

  • Enjoy.

A lot of you have been writing in to me and asking,

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カーティス・ストーンのパスタの作り方 - コレス (How to make your own pasta with Curtis Stone - Coles)

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    Ashley Chen に公開 2021 年 01 月 14 日
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