Lesson One-History and Ingredients of Pasta
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CONTENTS LIST - HOME MADE PASTA
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INTRODUCTION- Homemade Pasta (5:38)
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Pasta in History (3:16)
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Pasta in cooking (3:20)
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The difference between homemade pasta and dried pasta (0:45)
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Al dente and a few other things to know (4:18)
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What pasta goes with what sauce (2:16)
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Flours used in pasta making (2:34)
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Pasta flours (3:19)
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Semolina (1:42)
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00 Flour (2:50)
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Pasta in sport and the claim being low GI (1:50)
Lesson Two-Techniques For Making Homemade Pasta
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Technique making the dough and resting it (7:06)
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Technique rolling the dough (5:58)
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Making Pasta by Hand and Laminating it (11:31)
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Making Wholegrain Pasta and Laminating it
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Technique cutting the pasta (3:41)
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Cutting Pasta by Hand (2:14)
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Technique to cook pasta (1:54)
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Cooking Pasta (2:58)
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Cooking Traditional Pasta (2:52)
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After cooking (2:05)
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How to plate and shape pastas (1:36)
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How to reheat or regenerate pasta that was cooked hours or days before using it (0:33)
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How to reheat pasta part two (0:48)
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How to reheat pasta part three (0:50)
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How to reheat pasta part four (1:23)
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How to reheat pasta part five (2:29)
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How do restaurants cook pasta?
Lesson Three-Flavored Pasta and Colorful Dough
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Introduction to flavored pasta and dough (2:44)
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Plain pasta (fettuccine and angel hair) (6:27)
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Black Squid Ink Pasta (4:43)
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Green Coloured Pasta (3:56)
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Red Coloured Pasta (4:11)
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Pasta dough flavored with herbs (oregano, thyme, rosemary or sage) (1:59)
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Pasta dough flavored with lemon (or orange or lime) (1:35)
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Pasta dough flavored with chili (1:44)
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Pasta dough flavored with dried mushrooms (2:26)
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Pasta dough flavored with garlic (2:52)
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Shaved Pasta Spaetzle (3:32)
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Fried Shaved Pasta (2:55)
Lesson Four-Different Shapes of Pasta
