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The Best Way To Make Pasta From Scratch | Epicurious 101
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The Best Way To Make Pasta From Scratch | Epicurious 101

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Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home – from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.

Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper: https://amzn.to/3dBCER4
(Similar) Gnocchi Board https://amzn.to/3ffmzkq
KitchenAid: https://amzn.to/3S781BX
KitchenAid Flat Roller Attachment: https://amzn.to/3R7WtNC
Made In Stainless Steel: https://amzn.to/3f8iPBj
Cuisinart Spider: https://amzn.to/3C4NgkX
Le Creuset Pot: https://amzn.to/3R2vOSx

Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.

When you buy something through our retail links, we earn an affiliate commission.

Check out chef Frank on his YouTube Channel, ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
Follow him on Instagram at @protocooks

Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch

—
0:00 Introduction
0:25 Chapter 1 – Dough
5:00 Chapter 2 – Shaping
10:08 Chapter 3 – Cooking
13:53 Conclusion

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31 Comments

  10. @abhaysoni5569

    2 cups of flour with 2 eggs seems near impossible to make that kind of dough. Did use bread flour instead of OO type but even with 3 eggs couldn’t get that shiny dough

  18. @chefscorner7063

    As a semi-retired Professional Chef it was fun watching this as it reminded me of a few pasta making lessons I had to learn through experience. I was LMAO when he was talking about the pasta stretching back if you didn't let it rest as that was my first on the job lesson in pasta making. Great Job Chef!!!

  22. @tuity3357

    I was looking to purchase a kitchen aid today and I was like the pasta attachment looks interesting but how would I actually use it… and there ya go! Looks easy broken down in steps! This was phenomenal!

  25. @kiriap1

    Lovely thank you, I have been making pasta for a long time. But its been a while since I have made it, so wanted to watch someone making it just to reignite my memory lol and this was perfect. thank you .x

  26. @robmilne5407

    Followed exactly for egg pasta, 2 cups 00 flour, 2 eggs, a pinch of salt and got a whole lot a “ball bearings” that won’t combine into a nice ball! Just flakes apart- skip the fn dishes it is

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