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Learn To Cook: Making Fresh Pasta

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By Paul
· Updated recently · — min read · Leave a comment

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Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America’s Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle.

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Video Rating: 4 / 5

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20 responses to “Learn To Cook: Making Fresh Pasta”

  1. Freshette

    This was clear and instructive, but I was disappointed that the instructor
    did not make a suggestion about how to rehabilitate dough that had dried
    out on its surface. Surely rekneading it and covering it would have put it
    back in the running for rolling out.

    Reply
  2. Billy Merlin

    what is all purpose flour? Plain flour?

    Reply
  3. Evolve432

    overall informative, but i disagree with the idea that using food processor
    saves time and effort. by the time you pull out the food processor, mix
    the egg separately, and blend it, then pull it out, then clean the
    processor, i would have already mixed it with a fork and hand on the
    countertop with no processor to even clean afterwards. the part that takes
    up most of the time is kneading, besides actually putting it through the
    pasta machine, not the mixing part.

    Reply
  4. artsy craftsy

    I had a hard time with the hand mixing. It wouldn’t stay together, even
    though it was really wet
    

    Reply
  5. simon thinggaard

    mixing by hand is always better. The same with mayonnaise, you just get a
    better idea of what stages the mixture goes through because you can
    physically feel it.

    Reply
  6. Bonnie Konjevich

    Bet your tot loves it!

    Reply
  7. I. Ma

    Thank you for the video. It was great ! Can you tell me if I can use a
    dough made with yeast for bread on the machine to flatten it ? 

    Reply
  8. sendercorp

    Beautiful video great information, thank you.

    Reply
  9. mvelenagarcia

    Can you tell me what to change in case of making whole wheat pasta? I have
    to eat only whole grains.,… and I don’t know if the recipe will work with
    that kind of flour in the same way!

    Reply
  10. Ole Munch

    Pasta

    Reply
  11. Sadataki

    I wonder if she used a steel processor blade, or dough blade

    Reply
  12. gladtidings4all

    Brigit can you tell me which brand of pasta machine is the best to get
    thanks

    Reply
  13. Omm Nader
    Reply
  14. Lauren Bradley

    Very nice. I recently got this same pasta crank (or at least one that
    looks very similar) and just tried to use it… It didn’t end well for me.

    I’ll be trying again. Super helpful!

    Reply
  15. Louise Chan
    Reply
  16. b5kalad

    Hello, I would like to ask everyone here on what is the best flour to use?

    Reply
  17. GigaBoost

    Is it possible at all to make pasta without one of those squishing
    machines? Can you use a rolling pin or something? I’d like to try making
    fresh pasta some time, but I’m not sure if I’d really like it and if it’d
    be a common thing, so I don’t want to spend money on one of those machines.

    Reply
  18. James Moorcroft

    you might be gluten sensitive

    Reply
  19. nicolassoleil

    yes, just use a fondant roller.

    Reply
  20. nicolassoleil

    i know, and it’s easily overcooked. it’s just completely unlike bridget
    lancaster to leave even a single loose end .

    Reply

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