Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home – from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
—
0:00 Introduction
0:25 Chapter 1 – Dough
5:00 Chapter 2 – Shaping
10:08 Chapter 3 – Cooking
13:53 Conclusion
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Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper: https://amzn.to/3dBCER4
(Similar) Gnocchi Board https://amzn.to/3ffmzkq
KitchenAid: https://amzn.to/3S781BX
KitchenAid Flat Roller Attachment: https://amzn.to/3R7WtNC
Made In Stainless Steel: https://amzn.to/3f8iPBj
Cuisinart Spider: https://amzn.to/3C4NgkX
Le Creuset Pot: https://amzn.to/3R2vOSx
When you buy something through our retail links, we earn an affiliate commission.
Those bars: this pasta is nice elastic I'm gonna put it in a piece of plastic: that was cool yet in intentional 😂
Don't do this with corn flour lol turned out horrible
Where is protomakes?
If you salt your pasta, does that mitigate your need to salt the pasta water?
“My dough is nice and elastic, im gonna wrap it in a piece of plastic” 😎
I've watched probably 30 videos on making fresh pasta dough and every time my dough turned out so firm you couldn't even knead it. The way he explained why you make the volcano and slowly incorporate the flour made so much sense. My first attempt after watching this my pasta turned out perfectly!
Finally right at the end of the video he pronounced pappardelle correctly (like an Italian).
Hi Frank, Your getting this comment from an Liverpool man Living here in France, I am new to Pasta cooking and need all the help i can get and understand, And you are the one i can understand and learn from, you do a good job and do not leave out the reason why something is done, These little things make all the difference Thank you big guy and keep doing what you do and how you do them.
Bars?
Frank I made pasta from scratch on my own at 17 because your instructions were so easy 👌🏾👌🏾👌🏾
"Put it in your mouth hole." OMG. I had to stop the video because I was laughing so hard. Chef Proto definitely makes his videos fun.
Gosh!! One of THE best tutorials EVER!! Wow!! I feel like I can actually do this 😂😂
I made the best pasta I’ve ever eaten because of this video!! Wow I’m shook thank you for this!!!
so if I cook for 4 then 4 cup of flour and 4 eggs? right? also if I don't have a kitchen aid pasta maker, then can I just roll it? by hand?
excellent teacher!!
May I ask, should the egg must be mix together when on the flour? Or can we mix it at another bowl then poured to flour? Will it be any different
Can I freeze the dough balls for later?
I’d happily go to cooking with this guy.
Pity I don’t live on the same continent!
Nice rhyme bro 3:05
You can freeze your homemade egg pasta. Divide into portions you'll use, flour it well, then freeze in separate sealed containers. Put it in the boiling water while still frozen.
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My doe is nice and elastic..
I'm gonna wrap it in a plastic..
😂
Frank applied 5 seconds rule and continued with the same pasta dough ! 😂
After making the shapes, do you leave them on the tray to dry out or you should cover them with something so they don't?
❤❤❤❤❤❤❤❤❤Thanks and Blessings .
awesome video
Why not mix the flour in a bowl?
if it sticks on the wall its fun for kids!
on the 00 flour, I can rarely find it in the supermarket and its much more expensive at the italian deli up the road (in London) so I never bother, I can't tell the difference and just use normal plain flour ("all purpose" for the Americans – we call it "plain")
Dried pasts tastes better then fresh. I'll stick to the monograno
Frank I love you
❤️
We love this man~~ 😂😂❤️
Frank smh you and your projects lol now it's a gnocchi board lol
Ayyyye! I am glad they let Frank promote his channel!
Quick question:
I like to make fresh pasta but i make big amounts at once (like for a family dinner) and that takes up a lot of time…
Question: Can i freeze it or keep it in the fridge and cook it the next day or should i air-dry it somehow?
Love your shows, keep it up ^^ <3
My dough is nice and elastic
I'm gonna wrap it in a piece of plastic
'The next thing you must know is how to grow semolina or wheat…'
Ah yes, captain cold sore is back
When to use the egg/flour and the semolina dough? Which is best for what kind of sauce? Or whatever?