academia barilla  April 2008
   

Learn How to Make Fresh Pasta

Welcome back to another instalment of the Academia Barilla Culinary School videos. [...]

Welcome back to another instalment of the Academia Barilla Culinary School videos. Today Chef Matteo Carboni will show us how to prepare fresh pasta by using simple ingredients, and traditional hand techniques.

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Chef Carboni is getting ready to prepare two different types of traditional Italian fresh pasta, Maccheroni alla Chitarra and Garganelli, but we’ll get there with the second part of this video next week. Today we will learn how to make a perfect dough, so let’s follow Chef Carboni’s culinary tips and Chef advices from the video below.

Chef Carboni starts with the ingredients: white flour and eggs, we are going to need about 100 grams of flour (3 oz. approx) for each egg. It all starts with the set up of a wheel of flour where to add the eggs that will be beated inside the the flour wheel.

Add a pinch of salt and one or two tablespoons of Italian extra-virgin olive oil, and keep beating and mixing, adding more flour until the mass of dough start to take volume. At this point it starts the manual operation of hand beating, see the video for detailed tips from Chef Carboni on how to manage this simple but pretty critical preparation step.

Academia Barilla Culinary School

When the dough is ready, following Chef Carboni advice, it is wise to immediately wrap the dough in transparent film to prevent it from air exposure. The dough should rest for about 20 minutes in wrap, but you will have to wait until next week to learn how to prepare Maccheroni alla Chitarra and Garganelli!

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