Chef Dave Foster makes fresh pasta

Good Morning CT at Nine

Chef Dave Foster makes fresh pasta in the kitchen.


6 cups all purpose flour (save 2 cups)
4 whole eggs
4 Tbsp Olive oil
4 Tbsp cold water
1 Tbsp salt


Place 4 cups of flour on your kitchen counter and make a mound out of it. Next, make a hole on the top so it looks like a volcano. Sprinkle with the salt and fill the volcano with the eggs and Olive oil. Bring in the flour from the sides again and again folding it over the top until a mixture starts to form. Once you have formed a loose ball you will need to knead it. You may have to add a little flour or water depending on the moistness of you dough.
Using the heels of your hands, push it away from yourself. Turn it a quarter turn and fold it over. Repeat until what looks like broken blisters form and the dough is smooth. Wrap it in plastic wrap and set aside so the gluten can relax, approximately 20 minutes.
Using a pasta machine on the largest setting place a small amount of dough, half the size of an apple, in-between the rollers and roll out a sheet of pasta. This is way too thick to cook, so set the machine to the next setting and repeat the process again and again until desired thickness is achieved. Next, you can decide which pasta you want to make. Bow-tie, linguini, spaghetti, angel hair, a lasagna sheet, or even ravioli! Drop the pasta into boiling salted water for approximately 5 minutes, depending on the pasta you make. Strain and finish with your favorite sauce or even just butter and cheese. The pasta can be frozen and used at a later time.

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