Introduction: Ingredients & Tools
Step 1:
"You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients."
- Julia Child
In this lesson, I go over the tools and ingredients you'll need to follow along and make your own pasta. Some tools are specific to pasta making, but the rest you will most likely already have in your kitchen.
Step 2: Tool List
Please watch the above video for detailed instructions! The only pasta specific tools that are mandatory for this class are the pasta machine, ravioli cutting wheel, and a wooden work surface. In lesson 10, I show you how the garganelli paddle and stripper can be replaced by 20 short bamboo skewers, some masking tape, and a pencil, so I've put that one on the optional list.
The following is a list of all the tools you'll need. I've included links to what in my opinion are the best quality for the best price options out there, in case there's anything you need to get.
Note: Where possible, I've linked to the exact tools I use in the class.
Essential Pasta Making Tools
- Pasta rolling & cutting machine
- Ravioli cutting wheel
- Wooden work surface - either wooden countertop or large wooden cutting board
(The wood surface is highly recommended, but not a class taking deal breaker.)
Tools You Probably Already Have In Your Kitchen
- Icing decorating bag
- Small cutting board
- Fork
- Measuring cups
- Glass measuring cup
- Measuring spoons
- Small spatula
- Chef's knife
- Plastic wrap
- Clean kitchen towels
- Grater
- Mixing bowl
- Small bowls for prepped ingredients
- Large pot
- Colander
- Blender
- High sided skillet
- Soft tongs
- Wooden spoon
- Peeling knife
- Serving dishes
Optional Tools
- Garganelli paddle & stripper (I'll show you how to make a cheaper version in Lesson 10)
- Kitchen scale (I measure flour by weight, but also provide volumetric measurements in the lessons)
- Whisk (can use a spoon instead)
- Baking sheet (only needed if you plan to save excess pasta)
- Freezer bags (only needed if you plan to save excess pasta)
Step 3: Ingredient List
When buying ingredients, always try to find the freshest available. This will ensure maximum deliciousness!
NOTE: In an attached PDF, I break the ingredients down into separate pasta dough, sauce, and ravioli filling lists. The following is a complete list of everything you need for all the recipes in the class.
- unbleached all purpose flour
- semolina flour
- fresh eggs
- extra virgin olive oil
- sea salt
- kosher salt
- Parmigiano-Reggiano cheese, un-grated
- 16oz / 454g ricotta cheese
- 2 cups fresh basil (approx. 1 bunch)
- 12oz fresh spinach
- 1 yellow onion
- 1 lb (454g) fresh plum tomatoes (approx. 8)
- 1 28oz (794g) can whole San Marzano tomatoes
- 1/3 cup pine nuts
- fresh garlic
- whole nutmeg seed (if available)
- freshly ground pepper
Step 4: Ingredient & Tool List PDF
Attachments
Step 5: Quiz Time!
Once you've watched the video lesson, put your knowledge to the test! Take the quizzes below and see how you do.
{
"id": "quiz-1",
"question": "Does pasta dough like to be warm or cold?",
"answers": [
{
"title": "Warm",
"correct": true
},
{
"title": "Cold",
"correct": false
}
],
"correctNotice": "You're right! Like me, pasta dough prefers to be warm! ",
"incorrectNotice": "I'm afraid not. Colder temperatures keep the dough from being able to relax, which it needs to do in order to be easy to work with."
}
{
"id": "quiz-2",
"question": "What's the best surface to make pasta dough on?",
"answers": [
{
"title": "Metal",
"correct": false
},
{
"title": "Wood",
"correct": true
},
{
"title": "Granite/Marle",
"correct": false
}
],
"correctNotice": "You're right! Wood helps keep the dough warm! ",
"incorrectNotice": "I'm afraid not. This material tends to be on the cold side, which the dough doesn't like."
}
{
"id": "quiz-3",
"question": "Which item is the only tool NOT mandatory for this class?",
"answers": [
{
"title": "Ravioli Cutter",
"correct": false
},
{
"title": "Pasta Machine",
"correct": false
},
{
"title": "Garganelli Stripper",
"correct": true
},
{
"title": "Large, Clean Dish Towels",
"correct": false
}
],
"correctNotice": "You're right! You can either buy this tool, OR I will show you how to make a DIY version in Lesson 10.",
"incorrectNotice": "I'm afraid not! This is a mandatory tool that will make your fresh pasta learning life a lot easier."
}
{
"id": "quiz-4",
"question": "Is it best to measure flour by weight or volume?",
"answers": [
{
"title": "Weight",
"correct": true
},
{
"title": "Volume",
"correct": false
}
],
"correctNotice": "You're right! Due to room humidity and different flour grinds, volume measurements are inexact. ",
"incorrectNotice": "I'm afraid not! Due to room humidity and different flour grinds, volume measurements are inexact."
}
{
"id": "quiz-5",
"question": "Do chickens with red earlobes produce white or brown eggs?",
"answers": [
{
"title": "White",
"correct": false
},
{
"title": "Brown",
"correct": true
}
],
"correctNotice": "You're right! Fun fact: Brown eggs have a thicker shell which is thought to keep the eggs fresher, longer. Yay brown eggs!",
"incorrectNotice": "I'm afraid not! It's the white earlobe chickens (such a funny thought!) that produce white eggs."
}
{
"id": "quiz-6",
"question": "What temperature should the ingredients be at when you mix your dough?",
"answers": [
{
"title": "'Straight From The Fridge' Cold",
"correct": false
},
{
"title": "Room Temperature",
"correct": true
}
],
"correctNotice": "You're right! If the ingredients are all brought to room temperature before mixing, they relax into each other, which makes for a more elastic, easy to work with dough.",
"incorrectNotice": "I'm afraid not! Cold ingredients won't relax into each other as well, which makes for a less elastic dough that's harder to work with."
}
Step 6: That's a Wrap!
Once you have all your tools and ingredients ready to go, we can dive into the basics of fresh pasta making! See you in Lesson 3 when we'll get our 'make' on.
