How to Make Homemade Pasta : Rolling Out the Dough for Homemade Pasta


Uploaded by expertvillage on 14.11.2007

Transcript:
Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you how to
roll out pasta and we going to be actually making some Fettuccine and later we will show
you how to make some Fettuccine Alfredo Sauce from scratch. In a previous video, we showed
you how to make the actual pasta dough. We are going to go ahead and unwrap the plastic
off of this guy and get it ready for the treatment here. Now I've pulled out my pasta here and
its still just a tiny bit tacky so I am just going to kind of sprinkle a little bit of
semolina flour on it and I am going to get some semolina on my cooking surface for my
preparation surface here. We are just going to knead it a little bit more. Again you don't
ever want to cut the pasta and you always just want fold it upon itself and mash it
with your hands. You can use your knuckles like this or you can use the heel of your
palm; it doesn't matter. You just need to get it nice and worked, so I am going to put
just a little bit more semolina down. The reason that we are doing this and I am picking
up the residual semolina here off of my preparation surface is that we don't want the pasta nice
and moist and tacky as it goes through the machine because it is going to cause you problems.
It will start to stick on the rollers and do things of that nature and it becomes a
real nightmare. This is about consistency that I am after and again on the pasta dough,
as long as you can punch into it and it pops back out at you that's a good sign, so we
are ready to go. Now just as a safety net, I am going to sprinkle some semolina onto
the rollers of the machine and make sure your pasta roller is nice and dry and there is
no moisture of any kind within it because we want this pasta to be able to go through
smoothly each pass. So I am just going to kind of push it out; get it into a rectangular
shape it sorts. Just going to kind of flatten that with my hands. Go ahead and put him into
the machine here and I am just going to make nice even turns. As you can see, he's coming
out of the bottom there. As I turn this roller, I'm just going to pull this pasta out. It's
a much thinner product as you can see. Again, I've got some residual semolina flour on a
table here and I'm going to sprinkle a little bit more as we go along so that it will slide
along for us.
Now we are going to pause for a second and what I am going to do is take a chef utility
knife and cut straight down here. Now that I've actually compressed it on itself, I am
going to cut this into smaller pieces as it were. So it's going to be a little bit easier
for us to work with and we'll come right back and show you the continuation.