The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
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0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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The BEST fettuccine Alfredo recipe #shorts
This is the best fettuccine Alfredo recipe in the entire world & I stick to that! Hope you like it.
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Hi, my name is T Ippolito and I’m a home cook from New Jersey. I like to share fast and easy recipes using familiar ingredients. I am not a chef. I’m just cooking for my friends & family and sharing it with whoever’s interested.
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#fettuccinealfredo #pastarecipe #alfredosauce
Tagliatelle and Pappardelle boiling instructions
pastamilani.com
Trying alternative discs to make pasta with Philips Pasta and noodle maker VIVA collection HR2342
Do you need more info or want to buy the Philips pasta maker, pleaee check my Amazon Affiliate store here: ????????
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Thank you Philips for sending this design award winning unit.
Just a quick video to show you how simple and easy it is to use and how to clean the new Philips VIVA Collection Pasta and noodle maker compact model in white. HR2342/06.
If you are interested to see the unit in operation, please subscribe to my channel as more videos will be uploaded soon. Healthy, fresh, tasty and convenient recipes will also follow.
Fresh, quick pasta the way you like it. Add ingredients and it automatically does the rest
Compact size: It has seamless and compact design. You can easily keep it on the coutertop or store it in the cabinet without occupying a lot space.
Integrated storage drawer: for shaping discs and power cordIntegrated storage drawer for shaping discs and power cord It has smart built-in storage for shaping discs and power cord so that you can alway keep your kitchen tidy and neat.
3 classic pasta types: including speghetti, penne, fetuccine3 classic pasta types including speghetti, penne, fetuccine To create your favorite pasta shapes, simply attach one of the pasta shaping discs to the pasta maker. With the machine there are 3 default classic shaping discs for Spaghetti, Penne and Fettuccini
Free recipe book: full of inspiring ideasFree recipe book full of inspiring ideas Accompanying the machine there is a recipe book created by culinary experts, giving inspiration for fresh homemade and delicious pasta and noodles.
Detachable parts: for easy assembly and cleaning
Detachable parts for easy assembly and cleaning The detachable components of the Philips Viva Pasta & Noodle Maker can be easily installed, dismantled and cleaned.
Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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►SPATCHCOCK CHICKEN -
►HOW TO CUT A CHICKEN -
►CHICKEN PESTO ROLL-UPS -
►CHICKEN MADEIRA -
►AVOCADO CHICKEN SALAD -
►CHEESY CHICKEN FRITTERS -
►CHICKEN STIR FRY -
►CREAMY CHICKEN & RICE -
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Creamy Chicken Pappardelle
Rich and creamy, Pappardelle noodles are smothered with creamy Gouda cheese and topped with grilled chicken.
Find this recipe at
Ingredients
Creamy White Wine and Caramelized Onion Sauce:
1/3 cup butter, divided
2 tbsp olive oil
3 lb cooking onions, sliced
1/2 tsp each salt and pepper, divided
1/4 tsp granulated sugar
1 tbsp finely chopped fresh thyme
2 cups dry white wine
2 cups chicken broth
2 cups heavy whipping cream (35%)
Grilled Chicken:
12 chicken breasts
1/4 cup oil
1 tbsp Dijon mustard
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp honey
2 cloves garlic, minced
1 tsp each salt and pepper
Assembly:
2 lb pappardelle
3 cups Gouda cheese, shredded
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
Directions:
Creamy White Wine and Caramelized Onion Sauce: Heat half of the butter, and oil in large heavy-bottom pan set over medium-low heat; cook onions, half of the salt and pepper, and sugar, stirring regularly, for about 45 minutes or until onions are dark golden brown color and caramelized. Let cool; cover and refrigerate for up to 3 days.
Melt remaining butter in large skillet set over medium heat; stir in caramelized onions and thyme. Add white wine; bring to boil. Cook for about 5 minutes or until reduced by half. Add chicken broth and cream. Bring to boil; cook for 5 minutes. Season with remaining salt and pepper. Let cool; cover and refrigerate for up to 2 days.
Grilled Chicken: Toss together chicken, oil, mustard, lemon zest, lemon juice, honey, garlic, salt and pepper. Let marinate, refrigerated, for up to 4 hours.
Assembly (for each order): Preheat grill to medium-high heat; grill 1 marinated chicken breast for 5 to 7 minutes per side or until cooked through.
Meanwhile, cook 7 oz pasta to order. In small skillet set over medium heat, bring 1/3 to 1/2 cup (3.5 oz) sauce to simmer. Add pasta; toss with 2 tbsp pasta water (1 oz) until well coated. Toss in 1/4 cup (.75 oz) shredded cheese, and pinch each chives, tarragon and parsley. Transfer to plate and top with grilled chicken breast.
Tip: Alternatively, cook pasta until al dente before service and save pasta water. Toss lightly in oil and spread over large baking sheet.
Tip: Alternatively, grill chicken just before serving and keep warm during service.