For her cooking demonstration at South Beach, Secrets of a Restaurant Chef's Anne Burrell made pasta. Unfortunately, her demo was scheduled bright and early on Sunday morning and the hysterically inappropriate chef was nursing a headache with her ultimate hangover cure: Prosecco on ice. She managed to lead the crowd through the steps to making ravioli and shared some helpful pasta pointers along the way. Read them after the jump.
- Don't be intimidated by homemade pasta. You're totally familiar with the ingredients: flour, olive oil, salt, and eggs. Therefore, making pasta shouldn't be a huge event.
- Be sure you are working on a large surface when you start to make the pasta. "You need a really big well. This will make it easier to scramble in the eggs," Burrell advises.
- When you handle pasta, "you need to knead." This actives the gluten, which helps open up, relax, and stretch the dough, and in turn, will result in a pasta that is toothsome rather than limp.
- Add salt to the dough. "If you don't cook with salt, you will never be a good cook," Burrell cautions.
- Burrell's favorite pasta maker? The Kitchenaid standing mixer attachment.
- When rolling out the dough, catch it on the back of your hand, and don't let it fall between your fingers. You don't want stretch marks in the dough, you want it to stay as smooth and even as possible.
- If making ravioli, be sure there are no air bubbles.
- The pasta should stick to and absorb the sauce, so cook it in the sauce before plating.
Do you make pasta at home?