Homemade Pasta from Scratch (Cavatelli & Pappardelle)
ID: 5a4645dc...
Learn how to make professional, restaurant-quality pasta at home from scratch using two simple dough recipes: a delicate egg-based dough and a hearty semolina-based dough. Chef Frank Proto demonstrates how to knead, shape, roll, and cook them to perfection with classic tomato and cream sauces.
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🍳 Cooking Flow
Make the egg-based double zero dough and water-based semolina dough, kneading each for 10 minutes until smooth and elastic. → Wrap both doughs in plastic wrap and let them rest at room temperature for 20 to 30 minutes. → Shape the semolina dough into small ridges of Cavatelli using a gnocchi board or fork. → Roll the egg dough progressively through a pasta roller up to setting 7, fold, and slice into wide Pappardelle noodles. → Boil the pasta in heavily salted water until al dente, then toss directly in hot sauces with a splash of starchy pasta water to emulsify.
Cooking Steps
Brief Cooking Order
Make the egg-based double zero dough and water-based semolina dough, kneading each for 10 minutes until smooth and elastic. → Wrap both doughs in plastic wrap and let them rest at room temperature for 20 to 30 minutes. → Shape the semolina dough into small ridges of Cavatelli using a gnocchi board or fork. → Roll the egg dough progressively through a pasta roller up to setting 7, fold, and slice into wide Pappardelle noodles. → Boil the pasta in heavily salted water until al dente, then toss directly in hot sauces with a splash of starchy pasta water to emulsify.
Introduction
Learn how to make professional, restaurant-quality pasta at home from scratch using two simple dough recipes: a delicate egg-based dough and a hearty semolina-based dough. Chef Frank Proto demonstrates how to knead, shape, roll, and cook them to perfection with classic tomato and cream sauces.
Step 1
Egg Dough: Pour 2 cups of double zero flour onto a clean work surface and form a large well in the center (volcano shape) big enough to hold the eggs.
Step 2
Crack 2 eggs into the well, add a generous pinch of salt, and lightly scramble the eggs with a fork inside the well.
Step 3
Gradually incorporate flour from the inner walls of the well into the eggs, mixing continuously with the fork without breaking the outer walls of the volcano.
Step 4
Once the mixture holds its shape, use a dough scraper to scrape, chop, and incorporate the remaining dry flour on the board until the dough is no longer wet or sticky.
Step 5
Knead the dough using your body weight to push down and away, fold it in half, rotate a quarter turn, and repeat. Knead for about 10 minutes until smooth and elastic.
Ingredients List
Important Notes
Gluten relaxation is crucial: Let the dough rest for at least 20 minutes before rolling or shaping, otherwise it will constantly spring back and be tough to handle.
Keep unused dough covered: Pasta dough dries out very quickly in open air, forming an 'alligator skin' texture. Always keep it wrapped or covered.
Starchy pasta water is liquid gold: Do not drain your pasta completely; adding pasta water to the sauce helps it emulsify, creating a rich, creamy coating that clings to the pasta.
The sauce waits for the pasta: Always have your pans of sauce heated and ready before dropping the fresh pasta into the boiling water.
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