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GIADA: If you really want to see people smile...
make pasta from scratch.
And here come the fettuccine!
I'm gonna show you how to turn homemade pasta dough
into three amazing recipes.
Fresh pasta -- It starts with the dough.
My recipe's a little bit different
and makes for soft and luxurious noodles every time.
Creamy spinach and mushroom lasagna.
Fresh pasta sheets layered with a rich and hearty sauce
and topped with cheese.
Fresh fettuccine with figs, prosciutto, and goat cheese.
Such a wonderful combination of flavors.
Sweet and salty in a tangy cheese sauce.
Roasted tomato soup with halibut and fresh pasta.
A great way to turn your extra pasta dough
into a yummy gourmet soup.
It's easy and fun.
Nice.
Mmm! Mmm! Mmm!
That is good stuff.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I'm cracking four eggs for my fresh pasta today.
It's all about fresh homemade pasta dough.
And I like to start with four egg yolks.
It gives the pasta dough that beautiful yellow color
and gives it a lot of richness.
And with the egg whites,
I can always make a frittata for breakfast tomorrow.
2 cups of cake flour and then 1 cup of all-purpose flour.
The cake flour keeps the dough nice and soft.
And then the all-purpose flour gives it its shape and body.
I like the combo of the two
to get that bite and perfect texture on my pasta.
We need a nice, big pinch of salt.
Got to start flavoring the pasta right from the beginning.
And we're gonna mix this all together.
Now, for richness
and that nice olive flavor in the pasta,
I'm gonna add 1/4 cup of extra *** olive oil.
There we go.
You want to use a really nice-flavored,
full-bodied extra *** olive oil
because you really want to pack in all of that flavor.
So now we're gonna start running the machine
and adding the olive oil at the same time
to slowly incorporate
and allowing the flour to slowly absorb the olive oil.
Now we need some water.
About ½ cup of water.
The dough slowly comes together.
So, what we're gonna do is remove the blade,
just 'cause it can be really, really, really sharp.
We're gonna flour our surface, just so the dough doesn't stick.
And then...
...There we go.
We can take out all the dough,
and we're gonna do it the old-fashioned way.
The warmth of your hand actually is really good for the dough.
It creates a nice, smooth texture.
And it only needs to be worked for a few minutes.
This can be something really fun
you can do with your kids, in fact.
I have done this a couple of times with Jade.
And now...
we're gonna wrap it in plastic wrap
and pop it in the fridge for a bit, just to chill it,
'cause it makes it a lot easier to roll out.
So, I've just rolled out my pasta dough,
and I've got a bunch of lasagna sheets
ready to go over there.
We're gonna transform this one into a lasagna sheet,
and then we're going to turn it into fettuccine.
Thin out and stretch out the dough
so that you can fit it through the pasta feeder over here.
'Cause this feeder is
basically gonna make the lasagna sheet long and thin.
So, here we go.
You got to start at the widest setting
so you can actually get the pasta through,
and then work your way into a thinner setting.
There we go.
Perfect.
Now we're gonna set the pasta maker over here
in setting number two
to get this lasagna sheet a little bit thinner.
You want it to be about 1/8 inch in thickness.
And we're gonna go again.
What we're gonna do is we're gonna switch gears,
take this attachment off,
and put the fettuccine attachment on,
and the fettuccine attachment has little teeth in there.
So, what we do is we just kind of just drop it in here,
and you kind of have to move it around until it locks,
and then we just lock it on this side.
We'll do a little bit of flour, just so it doesn't stick,
and I'd like to sort of trim the edges.
There we go.
Just like that.
And all the trimmings I have from the other sheets, as well,
I'm gonna turn these into a really fabulous soup.
Let's feed this sheet into the machine.
Just drop it right in.
And here come the fettuccine!
This is the fun part.
I loved this as a kid.
There we go.
Now we have our beautiful fettuccine.
And I just dust them with a little bit of flour
so they don't stick together, and later on,
we're gonna turn them into a fantastic fettuccine dish.
But up next, I'm gonna make
my creamy spinach and mushroom lasagna.
Layers of fresh pasta and a rich cheesy sauce
make this dish impossible to resist.
GIADA: I'm chopping some cremini mushrooms
for my creamy spinach and mushroom lasagna.
I've already chopped my onion
and I'm softening it a little bit.
What I love about these mushrooms
is they give the lasagna a nice meaty texture.
You want to cook the mushrooms first in a skillet
because you want to give them lots of flavor.
Salt, a little more pepper.
We're gonna get started on the cream sauce.
We have two cups of heavy cream.
Pour everything into this pan.
And like I said, it's definitely decadent, but so worth it.
We're also gonna add 1 1/3 cup of whole milk.
Let's turn on the stove, then to the cream and milk,
we're gonna add 1/3 cup of all-purpose flour.
And we're gonna start whisking.
So, you just want to whisk the flour
into the cream-and-milk mixture just until it dissolves.
Time for the cheese!
So, we're gonna add some mozzarella
and some Pecorino Romano.
We're gonna use two cups of mozzarella in here.
There we go.
The rest we're gonna hold on,
because we're gonna top the lasagna with it
and it's gonna melt in the oven.
It's my favorite part of the lasagna, really.
Two cups of Pecorino Romano -- sort of a sharper cheese.
What you really want, especially when you're not using any meat,
you want to make sure
and use ingredients that add lots of flavor.
Season the cream sauce with some salt and some pepper.
We're gonna add two cloves of garlic.
Not too much garlic, but just enough to flavor the sauce.
1/4 cup of chopped fresh basil.
The basil is nice and lemony, a little bit minty,
so it's really nice in here with all the veggies.
Basil.
Time to add all of the spinach.
Just put it directly into the cream sauce.
There we go.
Mix all the ingredients together until the spinach wilts.
Ooh, yeah.
It gives it a beautiful green color.
So now that the spinach is wilted...
...turn off the stove and we're gonna add
the mushrooms into the cream mixture.
We'll turn off this stove.
We're gonna start setting ourselves up here
to start assembling our lasagna.
Now, we're gonna grab our lasagna pan
that I've already greased
and here are our lasagna sheets that we made earlier.
Start by ladling some of the sauce
to the bottom of the lasagna pan
so that the lasagna sheets, when they're baking,
they're protected and they don't stick.
So, now...
first lasagna sheet going down.
Just set it down there.
and it's two lasagna sheets per layer.
And now for the finale, we're gonna finish it all off
with another 1½ cups of mozzarella cheese.
Spread it all over the top.
I love a cheesy crust on top of any baked pasta.
A little bit of olive oil, just to keep the mozzarella
nice and golden brown in the oven.
So, we're gonna bake this at 350 degrees for 30 minutes
until it's all bubbly and beautiful
and golden brown on top.
So, my lasagna is out of the oven,
and as you can see, it's a beautiful golden top.
So now you just want to cut into it.
And the thing about lasagna is after you bake it,
you want to let it sit for a minute.
So that way it doesn't run everywhere.
It's always a good idea.
And I take a spatula.
Look at that!
Creamy and delicious!
Look at that piece.
You see how it's still nice and creamy?
That's what you want.
And then you cut into it. It's very decadent.
Oh, my God.
It almost melts in your mouth.
The pasta is so light.
And I love the chunkiness from the mushrooms.
And that flavor from the Pecorino.
I'm gonna finish this entire thing. Mmm.
Up next, another one of my favorite pasta dishes.
My fresh fettuccine
with prosciutto, goat cheese, and figs.
It's a sweet-and-salty dish
with one of my favorite fresh noodles.
So, I'm starting with the sauce for my fettuccine
with figs, prosciutto, and goat cheese.
And I'm starting by just rehydrating
some dried mission figs.
I just cut them into quarters.
So, it's 1½ cups of mission figs,
½ cup of chicken broth -- add some flavor.
We need some liquid to rehydrate the dried figs,
and ½ cup of orange juice.
The orange juice adds a nice tang
and a little bit of sweetness to it.
Turn on the stove.
And we're gonna add a little bit of salt
and a little bit of pepper.
We're gonna add a little bit of fresh thyme.
It's lemony, so it's really nice with the orange.
So, we're just gonna take all of the thyme off of the sprigs.
Thyme with the figs works really well.
You have to make sure and use herbs
that can kind of hold up to the bold flavors
that you're gonna add to the sauce,
and the thyme can do that.
Chop it up.
And add the thyme right in there.
And just give it a quick, little stir,
and then you just want to let it simmer for a couple of minutes.
I'm gonna season my pasta water.
A nice handful of salt.
And here we are with my fettuccine.
Look at these beautiful fettuccines.
So, this is the fresh fettuccine that we made earlier.
I also added a little bit of oil to the pasta water.
I only do this with fresh pasta
to ensure that it doesn't stick together.
Just about a tablespoon or so of oil,
and you can use olive oil
or you can use regular vegetable oil, as well.
Give this a quick, little stir.
Get it in there.
And it takes about four to five minutes for it to cook.
Turn off the heat.
And we're gonna start adding the cheeses.
So, we're gonna do a mixture of cheeses.
We're gonna do a little bit of mascarpone
and then some goat cheese.
So, we'll do ½ cup of mascarpone cheese,
and what I love about the mascarpone
is how creamy and soft it is.
Look at that.
And we're also gonna add about four ounces of goat cheese.
Nice, tangy goat cheese --
So between the tang of the goat cheese
and the creaminess of the mascarpone,
it's a perfect blend in here.
And add a little freshness and brightness,
a little California flair.
We're gonna zest a whole lemon.
Mix all of the mascarpone and the goat cheese
until the cheeses have melted.
Just want to taste it and make sure the sauce is right.
Mmm.
Mmm!
Let's take a look at our pasta.
And, see, when it's fresh pasta, it floats to the surface.
Just want to make sure the pasta is cooked.
[ Blowing ]
I used to watch my mom and my dad do this when I was a kid,
and I was like, "I want to be old enough to do that, too."
Turn off the heat, and let's get this pasta in the bowl.
Looks awesome.
Look at that!
I love it.
There's something very special about making fresh pasta.
Perfect.
Add the sauce.
Right on top.
See, the sauce is slightly pink from the figs.
And from the orange juice.
We'll take some tongs and let's toss it all together.
Listen to that creaminess.
Okay.
One more thing we got to add to this pasta.
So, I made some crispy prosciutto earlier,
and I just took four slices of prosciutto,
I put them in a 400-degree oven for 10 minutes,
and what they do is they get nice and crispy.
And then I take it.
You want to let it cool slightly before you handle it.
And I just crumble it right on top,
and it's kind of that crunchy, salty bite that you need.
Crumble it.
It just kind of falls apart.
And if you've never had this before,
you got to try it, 'cause it's pretty spectacular.
I think it's Jade's favorite part about this pasta,
is that crispy prosciutto right on top.
Give it one last little toss.
Not a big one, 'cause I want to keep the prosciutto
nice and crispy.
Now for the best part.
Get a little bite here.
Got to roll up the fettuccine.
There we go. Got a little bit of everything.
[ Blows ]
Mmm.
Tender.
Light pasta.
Mmm.
Salty, crispy prosciutto and sweet, chewy figs.
Mmm!
Honestly, this is heaven.
But next I'm gonna show you what to do
with leftover scraps of fresh pasta dough.
Garden fresh and full of flavor,
this soup will become a family favorite.
So, I've roasted some tomatoes and some pearl onions
for my roasted tomato soup with halibut and fresh pasta.
Two pounds of cherry tomatoes
and one 12-ounce bag of frozen pearl onions.
I defrost the pearl onions
and I toss the cherry tomatoes and the pearl onions
with a little bit of fresh rosemary --
about a tablespoon -- some olive oil, salt, and pepper.
I popped it in a 400-degree oven for about 45 minutes
until they get nice and roasted, just like this.
So, I'm just gonna pop them all into the blender now,
and we're gonna blend them with a little bit of chicken broth.
We're gonna add three cups of chicken broth,
and I like to use low-sodium chicken broth,
just so I can kind of control how much salt is in my soup.
Pour the chicken broth.
And we're gonna puree the two together
until it's nice and smooth.
There we go.
You know, when you puree something in a blender,
it adds a lot of air,
so it makes the soup super airy and light.
So, now we take the mixture and we place it right in a pot.
'Cause what we want to do is start heating it up.
So, we'll turn the stove on.
I'm gonna add a little bit of halibut.
So, I really like the idea of a little bit of meaty halibut
in a roasted tomato soup.
It's kind of a great combo, plus it makes for a great meal.
Just a little salt and pepper to the halibut.
I just bought a pound of halibut,
and I had my fishmonger cut it into little ½-inch cubes.
Remember, the smaller the cubes of halibut, the faster it cooks.
Just add the seasoned halibut into the soup.
'Cause the heat of the soup will cook the fish,
and it doesn't take long.
That's why I really like this soup,
'cause you can make it in a flash.
And last but definitely not least, here are my scraps.
And you have about 1 cup of pasta scraps.
And I just add them to the soup.
And we cook them with halibut in the tomato soup.
My mom used to do this with leftover pasta.
And you just give it a nice, little stir,
and then we're gonna let this simmer for a few minutes
until the halibut and the pasta is cooked.
Ooh, baby! Look at that.
Okay, you want to top it with a little bit of basil?
Jade's having some fettuccine,
and mommy's having
her tomato soup with halibut and fresh pasta.
And we're both gonna try and eat, right?
Here you go.
Do you want me to show you how to twirl it?
Oh. There you go with the prosciutto.
How is it?
Good.
Yeah?
Mm-hmm.
Can you get in there?
Yeah, yeah.
Mmm.
Mmm!
Very good?
Mmm! The tomato soup is so good, Jadey,
with the pearl onions, Jadey.
Slightly sweet with a little bit of that tender, fresh pasta,
and then the meatiness from the halibut.
Mmm. It's a meal all in one.
How's your pasta?
Good.
It's good?
You want to feed me some of your pasta?
Yeah.
Yeah, there you go. Double-handed.
There we go.
Good girl. Okay. So, here we go.
[ Hums ]
That is good stuff.
I know.
Here. I'm gonna twirl and feed it to you now.
Nice.
[ Laughs ]
What do we do when we like something?
Mmm, mmm, mmm!
Remember?
Mmm, mmm, mmm!
[ Laughs ] You rock.
Buon appetito, darling.
Buon appetito.
Kiss. Mwah!