51 min
P.R.E.A.M (Pasta Rules Everything Around Me) with Chef Jeremy Lett Yomas Cooking Cast
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- Food
It is believed that Pasta has been around since 4th Century B.C., and the process of making it by hand hasn't changed much. Join us along with our guest Chef Jeremy Lett as we discuss how to improve your store-bought pasta, how to make homemade pasta, and why you don't need any fancy gadgets to make this classic world-renowned staple.
Longer pasta dough recipe (Fettuccini, Pappardelle, Tagliatelle):
300gm of All Purpose or Bread Flour (Recommended: Caputo All Purpose Flour)
2 Whole Eggs and 3 Egg yolks (totaling 185gm - if the eggs do not equal 185gm in weight, add water to get to 185gm)
Shaped pasta dough recipe (Macaroni, Cavatelli, Orecchiette):
300gm Semolina Flour (Recommended: Caputo brand)
185gm warm water
Sift the flour onto a cutting board or counter top and create a well in the center of the flour
Add your eggs (or water) to the center of the well and slowly begin incorporating the flour into the liquid until it starts to form into a shaggy dough
Continue to mix the dough till it forms the shape of a ball
Knead the dough for at least 10 minutes by hand to create the gluten network within the dough
If the pasta feels a little sticky, add additional flour until it feels smooth. if the pasta feels too tough, add a little additional water
Once the dough feels silky smooth, wrap the dough in plastic wrap for 30 minutes
Additional resources on shaping pasta:
Orecchiette - https://youtu.be/w3Uz0z9_oOA
Pappardelle - https://youtu.be/oQtzr1cCsUQ?t=300
Check out Jeremy's awesome instagram account - https://www.instagram.com/jeremylett/
Have questions or topics you want us to cover in future episodes?
Send them to us!
Email: Yomascookingcast@gmail.com
Instagram: https://www.instagram.com/yomascookingcast/
Website: www.YomasCookingCast.com
Music: Yung Kartz - Too Grimy
It is believed that Pasta has been around since 4th Century B.C., and the process of making it by hand hasn't changed much. Join us along with our guest Chef Jeremy Lett as we discuss how to improve your store-bought pasta, how to make homemade pasta, and why you don't need any fancy gadgets to make this classic world-renowned staple.
Longer pasta dough recipe (Fettuccini, Pappardelle, Tagliatelle):
300gm of All Purpose or Bread Flour (Recommended: Caputo All Purpose Flour)
2 Whole Eggs and 3 Egg yolks (totaling 185gm - if the eggs do not equal 185gm in weight, add water to get to 185gm)
Shaped pasta dough recipe (Macaroni, Cavatelli, Orecchiette):
300gm Semolina Flour (Recommended: Caputo brand)
185gm warm water
Sift the flour onto a cutting board or counter top and create a well in the center of the flour
Add your eggs (or water) to the center of the well and slowly begin incorporating the flour into the liquid until it starts to form into a shaggy dough
Continue to mix the dough till it forms the shape of a ball
Knead the dough for at least 10 minutes by hand to create the gluten network within the dough
If the pasta feels a little sticky, add additional flour until it feels smooth. if the pasta feels too tough, add a little additional water
Once the dough feels silky smooth, wrap the dough in plastic wrap for 30 minutes
Additional resources on shaping pasta:
Orecchiette - https://youtu.be/w3Uz0z9_oOA
Pappardelle - https://youtu.be/oQtzr1cCsUQ?t=300
Check out Jeremy's awesome instagram account - https://www.instagram.com/jeremylett/
Have questions or topics you want us to cover in future episodes?
Send them to us!
Email: Yomascookingcast@gmail.com
Instagram: https://www.instagram.com/yomascookingcast/
Website: www.YomasCookingCast.com
Music: Yung Kartz - Too Grimy
51 min