I’ve been wanting to show you how to make pasta for quite some time now. Mostly because I have yet to see a real good video tutorial that shows you, step by step, exactly how to do it. So I put together this “fool proof” recipe that will teach you how to make the dough, understand it’s texture and know for sure when it is ready. Once you understand this concept, you will make great pasta. With out it, you will fail and most likely end up frustrated or, worse, possibly end up hating the whole procedure altogether But the fact is, fresh pasta tastes 10 times better than dehydrated and once you see how easy this is you’ll never go back.
Another great thing about this recipe and the way I show you how to make pasta is that you can freeze the noodles in bunch’s or the dough in bulk. And if you want to defeat the purpose of making fresh pasta, in the first place, you can hang the noodles out on a rack and let them dry, if you want, when they’re done.
My How to make Pasta video
This, “How to make Pasta” video recipe will show you how to make Ravioli or Lasagna Noodle sheets first, then Fettuccine and Angel Hair Pasta. If you’re interested in some of my sauce recipes for these noodles check out my Alfredo Sauce(Olive Garden’s), Lobster Ravioli Sauce and my Alfredo and Cheese Sauce.
How to make Pasta Ingredients:
2 cups Flour, all purpose
3 Eggs, large
1 tsp Olive Oil
1 pinch Salt
Add a few drops of water, to the dough, as needed and knead the dough for 5 to 8 minutes before rolling it out into sheets and cutting out the noodles. The pasta only needs to be cooked for a few minutes in seasoned boiling water before serving. But be sure to watch my video, How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta, so that you will understand exactly what to do.
Pink Sauce is this incredible little secret that most Italians know about. It’s described in several different ways and has a few different versions of the recipe that can be found all over the web if you know what you’re looking for. It’s known as a Vodka Sauce, Tomato and Cream Sauce or simply a Pink Sauce. The first time I had it, though, I instantly fell in love with it, but it was called something entirely different, and unfortunately I don’t remember what the chef said when he recommend it to me. But, interestingly enough, it had seafood, bacon and peas in it and it was spicy. So Good!
This is just one of the ways I make it and it infuses the freshness of hand picked tomatoes with a few classic traditions and some not so classic. For example, I cook the pasta in the sauce instead of cooking it separately. The reason why I do this is for the sake of the sauce. I like to reduce it down so it gets thicker, but I also like the flavor of the Pink Sauce to be through in through my noodle. In this particular case, fully in beaded in the Rigatoni Pasta. Plus Rigatoni has those nice ridges around the outside, much like Penne Rigate, that helps to grip the sauce around the funnel noodle so you get a nice flavorful bite. Also, I use Red wine and Beef Broth, no vodka. I find that this works really well and you’re just going to have to trust me on this one because it’s really good.
Pink Sauce Ingredients:
1 lbs Rigatoni Pasta (Penne Rigate or Fettuccini is fine)
In a Blender combine the following
6 to 8 Roma Tomatoes (fill 3/4 of Blender)
1/2 Red Onion 5 fresh Basil Leaves 1 large Garlic Clove 2 cups Beef Broth 1 1/2 tbsp Italian Seasoning (Sage, Majoram, Basil, Rosemary, Thyme) 1 tbsp dried Oregano 2 tbsp Brown Sugar Add Blender Ingredients to a hot Pan on the Stove1 tbsp Sriracha (or Chile Flakes)
1 cup Whipping Creme
1/3 cup Red Wine
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
Salt and Pepper to taste (usually not needed)