Pasta- How to and Recipe | Byron Talbott

Today I'm going to show you guys how to make tagliatelle pasta. What I love about pasta is there's just so many different kinds. I mean there's agnolotti, there's tortellinis, there's raviolis, there's fettuccine, there's spaghetti, there's vermicelli, penne pasta. I even found some pastas off the internet because there's so many freaking pastas. And I'm going to see what I can find on the internet for you guys. Cappellini, made that. Barbina. Bucatini. Some of these I can't even pronounce. Lasagna. Obviously that's a pasta. Linguini. Sagnarelli. Don't even know what that is. Garganelli. Manicotti pasta. Concigli. That's like the little seashell type pasta. Anyways, there's just so many pastas. Obviously I know you guys know that and I know that. I'm just going to make tagliatelle for you guys. It's going to be really fun. So here we have a tablespoon of saffron and a tablespoon of sea salt. I have some decent quality extra virgin olive oil. That's about a quarter cup. One cup of double zero flour. And four egg yolks. Here I'm going to use the saffron kind of like a tea. So pour about a quarter cup of boiling water over the saffron. Give it a stir and let it sit for about an hour. Pasta machine. Paring knife. Scissors. Pastry brush. And a bench scrape. So make a well with your hands inside the flour. Start pouring your wet ingredients inside the middle of the well. And we're going to start working our pasta dough. We're going to start mixing the wet ingredients in the middle of the well with the surrounding wall of flour slowly so that the wall doesn't break so all your liquid doesn't spill all over the counter. Also I want to mention that the saffron water that I used earlier really just promotes the color of the pasta to that vibrant yellow. Now it's time to knead the dough. This takes about 10 to 15 minutes if you're doing it by hand as I am in this. And you just have to work at it. Once your dough has come together nicely, you need to clean your work surface. This is very important. And start kneading again with a fresh clean piece of dough. After you're done kneading the dough, now it's just time to shape it and cut it and get it ready to go into the pasta sheet. It's very important to flour all your working surfaces, pretty much any surface that the pasta dough touches. So here I start to roll out the pasta dough. You have to do this in stages. So I go setting 1, setting 2, setting 3, and then I go straight to setting 6 and roll twice on 6. So I took that thin sheet of pasta and I'm rolling it through the tagliatelle attachment on my pasta machine. I have to catch the dough halfway through the roll, otherwise I'll just lose the ends of the pasta. I have the pasta laid out onto my floured working surface. I flour the pasta itself, otherwise it'll stick to each other. Cut it straight down the middle, portion it out, and kind of just roll it into whatever shape you want. I just kind of twist it. And you can either let it dry for a few days and cook it later or you can cook it right now. So that's it, guys, tagliatelle pasta. Fresh, simple, very easy to make, very delicate and tender, very easy recipe. So thanks for watching and please subscribe.