How to Make Fresh Pasta at Home: Agnolotti | Allegra D'Agostini | Skillshare

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How to Make Fresh Pasta at Home: Agnolotti

teacher avatar Allegra D'Agostini, Cook

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (16m)
    • 1. Introduction and Project

      1:33
    • 2. Equipment and Ingredients

      1:51
    • 3. Making Pasta Dough

      3:22
    • 4. Making Butternut Squash Filling

      3:53
    • 5. Rolling Out Pasta Dough

      1:08
    • 6. Piping in Filling and Folding Dough

      1:54
    • 7. Forming Agnolotti and Cutting Dough

      1:53
    • 8. Serving Your Agnolotti

      0:48
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About This Class

If you love pasta and are interested in learning how to make it yourself, this class is for you! Beginners and experienced pasta makers alike will find these simple and effective techniques easy to apply to their own pasta making at home. Taking this class will help increase your confidence working with fresh pasta dough and these basic skills can be applied to other shapes and fillings as well.

Allegra is a professional cook, food photographer and recipe developer and has been making pasta from scratch for many years. She will share tips and tricks that she has learned over this time with you so that by the end of this class you’ll be impressing family and friends with your very own home-made agnolotti, a stuffed pasta shape resembling a small pouch.

 In this class you’ll learn how to:

  • Make your own pasta dough
  • Make a butternut squash pasta filling
  • Roll out your dough
  • Pipe in your filling
  • Shape your pasta dough into agnolotti
  • Serve your pasta

You don't need any fancy equipment to make your own pasta! Plenty of suggestions for alternatives to pasta sheeters, rollers and cutters are included so that anyone can easily follow these instructions from their own kitchen.

Meet Your Teacher

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Allegra D'Agostini

Cook

Teacher

Hey, I'm Allegra!

I am a professional cook, freelance writer and all things in between. 

Food has always captivated me: I love its ability to bring us together, draw our attention and connect us with the natural world. It seems like there are endless combinations of ingredients and ways of presenting them, influenced by the cultures and geographies that make up our world, and I can’t get enough. After graduating from university with a degree in Biology, my career took a sharp turn as I gravitated towards working with food and I haven't looked back since. I have been cooking for around four years and have spent many hours working alongside accomplished chefs who have taught me the intricacies of preparing food. 

On this chann... See full profile

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Transcripts

1. Introduction and Project: Hello, I'm Allegra. D'Agostini and welcome to my skillshare class. I am a professional cook, food blogger and food photographer and has been doing that for around four years now. Pasta has always been one of my favorite things to eat and make. In today's class, I'm going to be sharing with you how to make agnolotti. Agnolotti is a traditional pasta from the Piedmont region and northern Italy. Traditionally agnolotti is stuffed with a meat filling. However, today I'm going to be demonstrating these with a squash stuffing, stuffed pasta shapes vary in size and filling and most important thing when you're making them as that the filling is thick enough that you can pipe it without it spread it. And because you really want to be able to trap it in your pasta. In today's class, I'm gonna be going over how to roll out your dough, how to fold, pinch, and cut your dough. And once you master these basic techniques, the sky really is the limit for the directions that you can take your pasta experiments. And so, although I am focusing on agnolotti in this course, these are kind of general skills that you can have. You can take them in any direction that you want them. You can even make up your own pasta shape if you feel so inclined for this class. And the project that I want all of us to do was just to after you make the agnolotti, snap a picture and share it with us right here on skillshare that we can all have fun together. So without further ado, let's get started. 2. Equipment and Ingredients: Hi everyone. In this video, I'll be going over the equipment and ingredients that you need to make your own angolotti yet home. No fancy equipment is necessary for the shape of pasta and the dough and filling are easy to make at home. I'll be sharing recipes for both of them. So to begin, I'll be using a pasta sheeter to roll out my dough. But if you don't have one at home, a well floured surface like a cutting board and a rolling pin will do the trick just fine. Just make sure you aim for a thickness of about 1 eighth of an inch. One thing to note is that whenever you're not using any of your pasta dough, you want to keep it covered so that it doesn't form a skin. I like to keep my uncovered reusable bee's wax wraps, but if you don't have those at home, a piece of Saran wrap will be perfectly fine. Next, I'm going to be using this fluted pasta cutter to cut in between my pasta. Or if you have a straight edge cutter, that's great. If you have a pizza cutter, that's great too. And if you don't have any of those knife will do the trick. You're going to want to keep your filling in a bag to make it easy to pipe. You have a piping bag with a round tip that is perfect. Otherwise, as ziploc bag does the trick, I aim for the opening to be about three quarters of a centimeter in diameter. Next, I'm going to be using this pastry brush to brush the dough and helped me form a nice seal. But if you don't have a pastry brush, you can use your finger to spread the water. And finally, we'll need a baking sheet that has plenty of flour. You can use cornmeal or semolina flour as well. And that is just to put our finished angolotti on and to prevent them from sticking to one another or to the actual sheet. 3. Making Pasta Dough: Welcome back. In the last video, I went over the ingredients and equipment that you'll need to make your own angolotti at home. In this video, I'll be demonstrating how to make your own pasta dough. I have two cups of flour and one teaspoon of sea salt, kosher salt as fine as well. And right here I have three whole eggs and a teaspoon of olive oil. So I'm just going to start by, whisking together the flour and salt to fully incorporate them. I'm also gonna do the same with these eggs. Okay, once that's pretty well Incorporated, We're gonna make a well in the center of the flour and salt mixture and just make it a little bit higher on the sides there. And pour the yolk and oil mixture directly into the well. Now using a fork, you're going to draw the flour in from the sides until it is almost totally incorporated. As you can see here, there's clearly a quite a bit of loose flower in the bottom of the bowl. And that's okay because once we start needing will incorporate all of those loose spits. And so from here I'm actually just going to tip this mixture out onto my counter top and start using my hands to knead it into a ball. So you're just gonna wanna bring in any of the lists fits into the middle and start slowly just folding it over itself and pressing in any of those loose bits. You might take a minute for them to incorporate. Just keep at it. And we're just going to work at like this for about ten minutes. And by the end of it, you should have a soft but firm and pliable ball that springs back when you press a finger into it. It's been ten minutes of needing. It should feel very soft at this stage, very pliable but so firm enough that you can work it and roll it out. And now I'm just gonna wrap this and then leave it on my counter for around half an hour before I get to use the unrolling it out. If you don't intend on using it right away, wrap it nice and tight with either a bee's wax wrap or Saran wrap and place it in your friend until you're ready to use it. And then when you are ready to use it, just leave it sitting out at room temperature for at least half an hour so that it's not too firm and then roll it out. 4. Making Butternut Squash Filling: Welcome back. In this video, I'm going to be going over how to make your squash filling in the recipe. You'll notice that I called for one large or too small squash for these squash or actually just tiny. So I'm gonna be using three. So we're going to start by cutting these squash. And half lengthwise, and trim off the stem Now I'm going to scoop out the middle You can save these seeds and toss them with a little bit of oil, salt and pepper and roast them like you would a pumpkin seed if you feel like doing that otherwise just toss them into your compost bin. On a parchment lined baking sheet. Some olive oil or vegetable oil. Sprinkle with a good amount of salt to help to season them while they roast. Now turn them open side down and into the oven. until they're tender when pricked with a knife. It's been about 35 minutes and the squash are looking amazing. So as you can see, they've taken on some beautiful caramelization around the edges and they're just tender to the touch. And at this point, let them cool down. I scooped the flesh out and into the blender jug. At this stage, I've already added my milk. If you want to use cream for a richer filling, that's totally fine. And a little bit of lemon juice. Now, I'm going to scoop in my sauteed onions and garlic. And then just blend or filling as silky smooth. All of the little onion and garlic bits are totally incorporated depending on the strength of your blender and you might have to add less milk or cream. So just add a little by little, start with less. And if you find that it's not blending properly out a bit more. But as I said, you want to be careful not to add too much because this does have to be thick enough to pipe and not spread too much. You're gonna be putting it into a Ziploc bag to make it easier to pipe later on. If you have a reusable piping bag, that's a perfect Alternative. I have it here, folded over a cup, to help keep the bag open while I pour in my filling. You want to let it cool. Before using so you can just put this into your for a refrigerator. And then when you're ready to pipe in your filling, cut an opening that's about three quarters of a centimeter into the corner of the bag. 5. Rolling Out Pasta Dough: And we're just gently pushing away and towards ourselves with our pen. If you don't have a rolling pin. And you also don't have a pasta sheeter. Feel free to use an old wine bottle. That will do the trick for sure. That it might take a little bit of back and forth before you get to that thickness, but just be patient with yourself. And again, whenever you're not using any of the dough, just make sure to keep it covered. So it's pretty good. You'll see it's quite thin. In the next video, I will be showing you how to trim up your dough and pipe in your filling. 6. Piping in Filling and Folding Dough: Welcome back. In this video, I'll be showing you how to type on your filling and fold the dough over. So on a well-floured surface or the cutting board. Start by cleaning up your rectangle of dough. I'm working with a rectangle that's about four by 12 inches and I'm just going to trim the ends that it's nice and straight just though we have a nice template here. Now, I'm going to pipe in my filling into a line that's about half an inch from one of the edges of the, I wanted to edges of the dough and I'm going to start about a centimeter in. You wanna go nice and slow and maintain a straight line the entire time. Now, using the pastry brush or your fingertip, brush a tiny bit of water along the edge. This'll help us form a nice seal. Now carefully, starting at one of the long edges of the dough, we're going to fold up and over our sign in a one of the gentle but firm. As you pinch along the long edge of the dough to trap your filling in. And that's it. And the next video, I will show you how to pinch out your individual angolotti. 7. Forming Agnolotti and Cutting Dough: Welcome back. In the last video, I showed you how to pipe in your filling and fold over the long edge of your dough and then form a nice seal over your filling. In this video, I'm going to be demonstrating how to trim your dough and then pinch out and actually cut out your individual analogy. So let's get started using my fluted pasta cutter. I'm gonna be trimming about the width of the tip of my finger from the filling. You can save this piece of dough for later, just make sure to keep it covered. And from here we're going to use our index finger and thumb on both hands to pinch out each one. So just like so each one should be about an inch long. And from here, I like to fold over and pinch. And then using our fluted cutter again, cut in between each of these segments of filling. And there you have it. Once per second. They happen. Just to make sure that your filling is nice and tight I like to pinch along the short edges here. And when you're ready to move onto your next piece of dough. Place your finished angolotti on your floured baking tray. And that's it. And the next video I'm gonna be showing you how to boil your angolotti and how I like to serve them. 8. Serving Your Agnolotti: Welcome back. In the last video, I showed you how to finish forming your angolotti. The next step after that is boiling. You're going to want to boil them and rapidly boiling, well-salted water. For saltiness, a lot of chefs will refer to cooking them in water that is as salty as the sea. So that can be your reference point. Sure. Five-minutes. Remove them and place them in a pan with any sauce that you have. If you don't have any sauce, a little bit of butter and passed up boiling water and Parmesan, of course, makes it delicious sauce. And don't forget to talk with more parmesan. And I'm looking forward to seeing all of the photos of your angolotti on skillshare.