Homemade Fresh Pasta - La pasta fresca fatta a mano - with EN subtitles

HANDMADE FRESH PASTA Learn from the "sfogline" what we do here is the "sfoglia", which is fresh pasta from Bologna ingredients are very simple, we only use plain flour 00 from soft wheat and eggs the size of the eggs matters, they must be big, around 60-70 gr per egg and the colour of your "sfoglia", that beautiful yellow colour we can see, that comes from the yolks The ratio of our Plain Flour 00 and the big eggs is 1 egg per 100 gr of flour what you see here is 1Kg of flour and we're going to crack 10 eggs in it once all the eggs are in the fountain* we start by scraping some flour down from the edge obviously you must be careful not to break the edge otherwise the egg, which is runny, will get out and spread all over the board we keep on adding flour as the eggs get thicker see, I use the fork a lot to stir because I try not to get my hands too dirty HAND WORK (LAVORARE A MANO) CRAFTING Once the eggs aren't sticky anymore we can knead the dough by hand don't ever squash it down, don't ever squeeze it with your fingers and don't ever pull it So what I do is to pick up one extremity and bring it towards the centre to knead it while pushing it forward, not downwards that's all part of our sfoglia, so put it back in and then you need some good will here we have 10 eggs, I should be done in 15 minutes when I knead 120 it takes me a little longer... What's also very important are these little bits of flour ok now, these are still soft and can go back into the dough but all those little bits of flour and egg that have already dried out and feel hard can't absolutely be put back in the dough, because if they do when we will have to check if our dough is ready or if it has air bubbles etc we will see tiny stones which are those bits of egg and flour that the dough couldn't get in and they can make your sfoglia not homogeneous or even make holes in it so better to avoid having those in here it is, this one is ready - thanks - it feels nice and smooth on the surface, that's important this can be divided in 3 parts according to what we're doing we divide our dough in bigger or smaller balls this has been divided into 3 parts see all of the pretty bubbles? they give the elasticity we need to work with the rolling pin WHAT TO DO From these balls of dough you can craft all the pasta shapes from Bologna: cestini, triangoli, mezze lune, you can make caramelle, it's the base for tortellini and tagliatelle, with spinach it becomes the base for lasagne LET THE DOUGH REST It must rest for a little while closed, with no air, in a common freezer bag it must rest for a minimum of five minutes but for a maximum of a couple of days, inside the bag and in the fridge when resting, the egg whites adjust making the dough softer and more elastic HOW TO KEEP PASTA When you buy fresh pasta always remember to ask how to keep it that's very important to obtain good results each type of pasta has different ways of being kept for example tagliatelle is a simple pasta, without any filling and can be kept out of the fridge if dried HOW TO "TIRARE THE SFOGLIA" (MAKE SFOGLIA) To start have half of your hand's palm on the dough press gently and do small, strong movements from the centre towards the edge to flatten this big dough every now and then turn it upside down because it has lots of flour on one side but not on the other try keeping it even in shape, in thickness and in the amount of flour on each side always spin it in circles to keep it round What I'm doing now is spread out the centre let's flip it upside down one more time this is the second movement: so, hands on the table we want to get the centre of the sofglia out the hands must go over the shape of the dough so I never cross my hands or have them over here I always follow the edge of the dough If your dough feels humid if you feel that the rolling pin is getting too humid or the table is, a little flour can help flour is your friend you don't need much at all There's a popular saying here in Bologna people say that the tagliatella must be nice and thin so thin that if you lift up the dough you must be able to see San Luca, San Luca is a church on the hills of Bologna If you decide to make fresh pasta unless you want to make something classic, like tortellini, tortelloni or tagliatelle which have their traditional filling and sauce you can be creative and use your imagination and design your own pasta and filling if you're thinking ravioli, caramelle or cestini you can fill them with potatoes, or with the vegetables or seafood you like the most here we go, I think it's ready let's see... Mum! Looks ready to me, what do you think? Can you see San Luca? (Let me see if I can see San Luca - of course I can see San Luca!) Are you happy with it? (it's good) She is the cook you know, if she can't See San Luca she won't take my sfoglia...