How To: Make fresh, from-scratch pasta
I’m a big fan of Chef Steps, the website of chefs, filmmakers, and engineers that demonstrates modern culinary concepts with compelling visuals and short films, illustrating the fundamentals and science behind its recipes and techniques.
Love fresh pasta? So do the folks at Chef Steps, who put together this video (the recipe calls for superfine, high-quality Caputo flour for the best results, but all-purpose flour will definitely work just fine). Want to make a killer 30-minute mole, a perfectly custardy egg, sous vide pork belly, an easy molten chocolate shuffle? It’s all here. Check it out.