Homemade Fresh Pasta from Scratch | Sarah Lawrence | Skillshare

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Homemade Fresh Pasta from Scratch

teacher avatar Sarah Lawrence, Graphic Designer + Pasta Maker

Watch this class and thousands more

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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

7 Lessons (21m)
    • 1. Introduction

    • 2. Mixing the Dough

    • 3. Rolling out the Dough

    • 4. Cutting Into Fettuccine

    • 5. Conclusion

    • 6. Farfalle Demo

    • 7. Pappardelle Variation Demo

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About This Class

Ever wanted to learn how to make your own pasta? Do you stare longingly at delicious heaps of freshly made noodles in an Italian restaurant and realize it'll never match up to your store-bought rigatoni? Well, never fear—your first pasta lesson is here! My name is Sarah Lawrence and I’m a self-taught pasta expert. I’ll be walking you through the steps of mixing dough and rolling it out with a pasta machine, as well as cutting it into long ribbons (also known as fettucine). There’s even a bonus video at the end: how to make bowtie pasta!

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Meet Your Teacher

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Sarah Lawrence

Graphic Designer + Pasta Maker


Hey there! My name is Sarah, and I've always been such a fan of pasta. When I was a kid, the cooks at my camp called me Noodles because I'd always come up to ask what was for lunch. My ideal (lazy) lunch is just a bowl of fettucine with some olive oil and fresh parmesan cheese. About six years ago, my roommate came home from the farmer's market with some homemade black pasta and I was floored with an epiphany--I could make this! I could make my favorite thing!

I've been making pasta by hand ever since. I love adding colors and shapes to the dough, pressing herbs in the sheets and making decorated pappardelle, or making stuffed pastas like tortellini and ravioli. I recently purchased a machine to make rigatoni and penne, which has been such a thrill.

I also love to draw--I... See full profile

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1. Introduction: Hello there. My name is Sarah Lawrence, and today, on scale share, I'll be teaching you how to make homemade fresh pasta scratch. I'm a graphic designer in Atlanta, Georgia. I'm not a professional shop because in teaching myself how to make possible six years and today I'll be teaching him. You may be asking yourself, Why would I make fresh pasta? I could buy it for a dollar to a box of the store. Well, fresh costed way more delicious, more fulfilling and more rewarding to make us part of your dish. You can really taste the difference today. For this class. You will need three things to make long pastas. You will need an all purpose flour available at any grocery store. We will need ends also available on any grocery store, and you will made semolina flour, which is available at Whole Foods, farmers markets and some Italian specialty stores. In today's lesson, you'll be learning how to make the most basic type of pasta long Boston. So fettuccini pepper Delhi any sort of wide, long, flat noodle. So easy you learn how to make the dough. How to mix different types of dough with flower in semolina. How to cut the pasta with the machine or without a machine 2. Mixing the Dough: to make basic long possibly will need three eggs and two cups of flour. Now, in this case will be mixing the flower and the semolina together one cup of each. If you don't have any semolina, you can use to cuts of all purpose flour. - All right, so we'll gently mixed together to flowers on the plate. You could already see why this is my least favorite way. It's definitely missing. Please a measuring cup in the center and use it to form a well. Take out the measuring and has a little volcano. Next, you will crack eggs one by one into the well. So typically, the way you're supposed to do it is gently whisk the eggs together and then slowly incorporate the flower for a beginner. And for someone like myself, this is incredibly difficult. But we're gonna try it together anyway, so I recommend doing this on a plate. If you watch YouTube videos, you'll see fancy chefs doing this on a table. But as you can see, the volcano breaks very easily and you want to keep it all together so you don't lose any of that flower or the egg. So once it breaks, as it most likely. Well, you can just go on and keep mixing it all together and incorporating all of the flower and the egg together. At this point, you'll find it very handy to have a sifter. If you don't have a sifter, you can use a cup with flour in it, or just use your fingers to Sprinkle around the dough. I found mine at a thrift store, and I love it. You want the dough to be dry to the touch but still able to be needed. So add flour and knead the dough together until it's consistent. Once the dough is to difficulty makes with pork, place it on the table with some flour and start needing. What you're looking for here is dough doesn't stick to the table, doesn't stick to your fingers, and it's pliable on a little bit thick. Okay, okay, so we've got the dough. It's all together. It's dry, it's malleable, It's pliable. Looks great. What you're supposed to dio is breaking into three sections. Roll it together. Tennis ball size is then put it in a full and covered with a towel for 30 minutes or rapid . And Serena and we would have room temperature for 30 minutes. Now here is the second way to mixto. This is my favorite start. By cracking the three eggs into the bowl, place your two cups of flour into the sifter and gently incorporate flower into the egg as you go. I like this way because it's self contained in the bowl. It's less messy and less prone to volcanic eruptions. The same principle as before applies here. So once it's too thick to stir with a fork anymore, dump it on the table and keep going. Divided the hunks. Bag it up, Cover it. Wait 30 minutes. Keep it on your pasta assistant. She might kill some W. 3. Rolling out the Dough: already start rolling on our pasta. We need to head over to our handy dandy pasta maker. Since it's been sitting in the bag for a while, you'll want to re need it on the table to get it going when you're ready to start rolling it through the pasta maker on the widest setting for my machine, that's a six, but some machines go all the way up to eight. Use one hand to pull the dough through the rollers, on the other hand, to crank the machine the first time it comes out, it will be sticky and have a lot of imperfections in the dough. You want to dust it, re need it, pulled it over and roll it through again until it's smooth. If you don't have a pasta maker, you can do this on just a kitchen table with a rolling pin. Just roll the dough out, dust it, flip it and roll it again. The purpose is to get it as thin as possible without it ripping. Since you have the egg and the flower in this dough, it's very malleable, and you should be able to pick it up without any issue. While still on the largest setting. Once the dough comes out smooth as paper, you ready to start thinning it out. Turn the dial on the side down two notches. So for me it's going to four. But for you it might be going to six. Roll the pasta through again, and you'll notice that it's getting center and longer. Check to make sure the dough is not sticky. And if it is dust, so more flour on it. Once you get to number two on the pasta machine, stop there and leave it on the table. If you go toe one, it might be too thin. If the dough is getting too long to handle, you can grab a pastry will and cut it in half. You can also use any old kitchen knife or a pizza cutter as long as it makes a crisp, clean cut. When the dough is rolled out very thin and dry and you're satisfied with it. Let's move on to the next step 4. Cutting Into Fettuccine: the first way we're going to cut the pasta is without the pasta maker late on the cutting board and just it well, so it doesn't stick to itself folded over three times and use a kitchen knife or the pastry wheel to cut it into even ribbons. - Unfold all of the pieces and hey, look, you've got some pasta. How easy was that? - The next way to cut pasta is with the pasta maker. Take your sheet of dough. Once again, make sure it's dusted well so it doesn't stick to the machine or itself. Feed the sheet of dough through the Pedercini end and catch it as it comes out so it doesn't end up in the mouth of your pasta assistant. No. And hey, look, here's two kinds of pasta. They look almost identical. Can you tell which one is which? You can cook the dough immediately after you cut it, drop it into a pot of salted boiling water and let it boil for about 2 to 3 minutes. It doesn't take a long this box pasta. If you don't want to cook the pasta right away and you want to store it, I recommend playing it single file on a baking sheet and freezing it. Once it's frozen, you could put it all in a bag, pour into a colander, let it cool and enjoy. 5. Conclusion: already you've seen how it's done, and now it's your turn. Make your long pasta, take a picture and upload it to the class page. All provide feedback and let me know if you have any questions or need any help throughout the process wants to get the hang of it. You can start experimenting with colors, shapes and all different styles. Pasta, for example. You can make green pasta with spinach, or, if you're feeling up to it, you could make striped ravioli job. 6. Farfalle Demo: 7. Pappardelle Variation Demo: