Fresh, homemade pasta with stracciatella and tomato sauce. Here is an easy and sustainable recipe with chef Riccardo Ferrante.
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An Écotable initiative
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00:00Today we are making homemade fresh pasta, because we have plenty of time to spend at home during the lockdown.
00:15You will see that it is very simple to make.
00:30You will see that it is very simple to make.
01:00We work them well by making 7 movements.
01:17We work them well by making 7 movements.
01:24I advise you to cut the pasta in half with a knife.
01:27I advise you to cut the pasta in half with a knife.
01:42The texture of the pasta must be very smooth.
01:51There is no more moisture inside, so it doesn't stick to the work surface.
02:05While we wait, we can start making the tomato sauce to accompany our fresh pasta.
02:21We add the tomato sauce to the pasta.
02:36It shouldn't be burnt, otherwise it will come out of the sea.
02:41When we see that the tomato sauce is reduced, we can stop cooking.
02:5930 minutes have passed and our pasta is well closed.
03:11Now we can start putting the pasta in the mortar.
03:23If you don't have a mortar at home, you can also use a rolling pin, but you need a lot of oil.
03:41We add the tomato sauce to the pasta.
03:47We add the parsley.
03:51We add the basil.
03:55We add the parmesan.
03:59We add the basil.
04:03We add the parmesan.
04:06We add the parmesan.
04:10We add the parmesan.
04:14We add the parmesan.
04:18Once we have two sheets of pasta with a consistency that is not too thick,
04:30we can fold it in half like this.
04:36We add the flour.
04:39We can fold it again.
04:43We add the flour.
04:47Now we can choose to make either tagliatelle or pappardelle, which are larger tagliatelle.
05:00Today I will show you how to make tagliatelle.
05:12Once the pasta is folded in half, we can taste it.
05:30I always advise you to taste it, so you can see if it's ready or not.
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