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Welcome back to FundaKendalls.
Today we're making no machine pasta.
And I get it, you've made pasta.
You've made pasta.
I've made pasta.
But have we really made pasta?
Made it?
Well, I have, 'cause I've done this before.
But you're gonna learn how!
(grand piano music plays)
I should know that I learned how to make pasta
A, in school, but B, from a man named Evan Funke.
And no, he did not teach me personally.
I watched videos that he was in.
And he's like a pasta guru
and he's incredible.
I'm not gonna be doing what he does
because that's a lot.
But I'm gonna be doing my version.
(sings) Um...
That's it. That's all I have.
- [Brad] All right. Well, how do we start?
(slow cello music plays)
- Flour, eggs, the ingredients to make pasta.
You really only need these two things.
So this is double O flour,
and this is all purpose flour.
The protein content between these two
are gonna be roughly the same.
Protein is important because that's where
you're gonna be making your gluten.
For example, bread flour has around 13% protein.
That's gonna be much harder dough.
It's gonna make a lot more gluten,
you, that's why you use it for bread
when you want those stretchy networks.
Whereas cake flour or pastry flour,
where you want like a shorter texture,
you're gonna have a lower protein content there, around 9%.
So for pasta, staying in and around
that 10 to 12% is what you want.
Bread flour at 13 is probably gonna be too much.
Let's get started.
We're gonna measure out about 350 grams of flour.
Why?
Because I'm gonna use four eggs.
Which should be roughly 200 grams if each large egg,
which most large eggs are in and around 50 grams.
And there's really no need to be
as precious about it as I am,
because I'm just gonna crack the four eggs
into the mound and it may need a little bit more flour,
it may a little bit more water.
We'll work with it.
All right.
So now we're just making a loose mound,
and I wanna make kind of like a volcano hole.
Now to add my eggs.
Pop these yolks.
And just a little pinch of salt.
That's all you need.
As I'm mixing it together it's slowly incorporating
a little bit of the flower.
Once I feel like these are kind of homogenous
I'll start adding more flour
and you continue mixing it with a fork like this
until it becomes like a thick,
almost like a paste consistency.
I'm just taking like the tines of the fork
and like, grabbing a little bit of flour.
I'm doing it all the way around the circle
just so one area doesn't break the dam
and out spilleth the egg.
All right, we're just about at that point.
So I'm not gonna go any further with this.
All right, now, you could do this by hand.
I like to use a bench scraper to keep my hands clean
but just flip in.
All right, at this point I will enter my hands.
That did, okay. Yeah.
I definitely could have done
the bench scraper for longer.
The finished dough you want it to be slightly tacky
before you let it rest.
So, don't, the, the trick here is to not panic.
I'm panicking.
All right, this is actually gonna be just fine.
I'm really glad we didn't panic.
We're gonna continue kneading this
until it becomes a bit smoother than this.
Plus when you poke it, see how it's poppin' back?
I'm gonna wait until it pops back all the way.
So just a little bit longer, actually.
This is going pretty well.
So you're gonna make kind of like a floral pattern
at the bottom of your dough as you're kneading it,
and you do that by pressing down,
then this piece lifts up,
press down quarter turn,
do the same with the next piece.
Yeah, I think we're just about there.
You see the texture?
It's still ripply.
The dough itself is a little bit sticky,
I mean, it's not sticking to my fingers
but just touching it, it's a little tacky.
That's what you want.
All right, we're gonna wrap it up in plastic wrap
pretty tightly, seam side down.
And let it rest here for about 30 minutes.
And we're gonna then knead it again
for about 10 minutes and let it rest for an hour.
If you were to do this with a machine,
when you're mixing it, it's gonna develop
a lot of gluten there especially if you're using
a food processor,
not nearly as much as when you're mixing it by hand.
So I think it really benefits from having
a second opportunity to develop gluten.
(playful cello music)
You know, not to brag, but I feel like I have
the same fingers as Jennifer Lawrence.
Really am not trying to like give myself a big head,
but I just feel like,
- [Brad] Oh, is this Jennifer Lawrence?
(gasps) Oh, it's,
- [Kendall] Rested.
I'm actually gonna cut the dough in half.
You don't have to do that at this point
because this amount is perfectly fine
for one serving to feed about four people.
But I'm cutting it in half for two reasons.
One, I'm making two different kinds of pasta.
But more importantly, I want you to see the difference
between the two doughs when one is kneaded and one is not.
Oh, it's so soft now.
Oh yeah, that's good.
That's good. That's good.
Same motion as before.
I'm actually, I'm not adding any flour,
it's perfectly fine the way it is.
It's also going to significantly lighten in color.
Why?
I don't really know.
Truth be told.
- [Brad] Have you named your dough yet?
- (gasps) That's such a great question.
I'm kind of feeling like Jojo for this one.
I had a dream about Jojo Siwa the other day, so.
I, that's strong.
She was there.
It wasn't like the focus.
We're almost there, I think.
But look at color difference!
Wild.
So that's gonna rest for like, minimum one hour.
You can go up to two.
I've actually been known to put it in the refrigerator
overnight and then let it come to room temperature for
like 45 minutes to an hour before working with it.
That's really good too.
(playful classical music plays)
Our pastas are shleeping. Shh.
So we're gonna make pesto.
Kale pesto?
Yeah, it's gonna be kale.
I have water boiling,
I'm gonna blanch it.
Gonna add some parsley, but I'm not gonna blanch it.
Almonds.
What? Not pine nuts?
I know. Shh.
(kale snaps)
I'm gonna give these a little rinse
'cause they're little grainy.
(parsley rattles)
Just like Reiki.
I don't know what that is.
It's flicking me in the face, the moisture.
(almonds clinking on the glass)
- [Brad] So do you not do anything with the almonds?
You just? - Yeah.
They're already roasted.
(oil glugs)
(oil glugs) (Brad laughs)
(Kendall laughs)
So last thing we have to do is grate Parmesan.
And I could do that, yeah, but I saw on Instagram reels,
a TikTok hack where you put a bunch of Parmesan
in a food processor and grate it that way.
Now it is not lost on me the irony of making pasta by hand
and then using a food processor to make the sauce.
I understand, that's my gift to you.
So, we only need about like a half a cup for this recipe.
(knife chops)
Are we done with the ASMR?
- [Brad] Yeah, we can be done now.
- [Kendall] Okay.
(blender rattles)
Okay, that really worked!
To be fair, they are balls.
Like small, tiny balls.
But that'll work.
(playful classical music plays)
We're gonna blanch some kale.
We got some boiling water here.
We wanna rapid boil.
It's salted water as well.
We're gonna add the kale and cook it for just 30 seconds.
Transfer it to an ice bath to halt the cooking process
and then I'm going to, after about a minute or two,
remove it from the ice bath, pat it dry,
and then we can make our pesto.
See? Squished!
But it's good. It's good.
This is what we want.
Almonds. You know, em.
You love 'em.
In pesto?
Now they are.
(almonds clatter)
Gonna grind these up.
(blender rattled loudly)
Ah!
(blender grinding)
You know it's done when it stops screaming at you.
Now I'm gonna add about a fourth cup of cheese.
I'm eyeballing it!
Cooking.
Kale.
Parsley.
Lemon zest.
Grind this up.
I'll stream in olive oil,
season to taste with salt and pepper.
Call it a day.
Let's taste it.
Hmm! Interesting.
It's like a lot less harsh than
I was expecting it to be.
It also, it tastes healthy in a way that is not bad.
(playful classical music plays)
Yes, the moment has come.
Ow. To use this.
And if I'm not mistaken, these are called monterellos?
And it's a big rolling pin. (laughs)
If you don't have one, that's really okay,
you could get one!
Or just use a rolling pin and a smaller amount of dough
and you, you can do the same motions.
It'll be okay.
So I'm gonna lightly dust the surface.
That's probably a little bit more than I wanted to.
So I'm just keeping it, I'm giving it a quarter turn
after every roll to try to keep it in this circular shape.
All right.
I'm actually gonna get rid of the excess flower now.
As we roll it larger and larger we're gonna start
stretching the dough in a very unique way.
And having too much flour will make it too slick.
You need a little bit of resistance.
So now we're probably at like a 16th of an inch thickness.
We're gonna want it thin enough that we can like
very clearly see my skin through the dough.
I think Evan Funke says like seven or nine
Post It Note thicknesses.
Which is very thin.
So now I've reached a stage where I'm not really
getting it much thinner by hand, by just rolling it.
We're gonna do something which I call stretching.
Grab the edge of the dough and you roll it over the center,
roll it up, and then firmly press and roll.
And it stretches it!
You see that stretch mark?
Everybody has 'em, it's normal.
And just keep doing this.
And I like to move it to the center of the dough
'cause that's where you really want it to stretch
as opposed to the edges.
1, 2, 3, 4, 5, 6, 7.
Like a tiny book.
Did you guys ever make those little tiny flip books
with Post Its and ruin them?
Favorite.
So anyways, this is how target thickness,
which is thicker than I would've thought.
Wow! Wow!
Wow. Okay, all right,
I need to stop procrastinating.
We're cutting this dough now.
(playful classical music plays)
I've made bow tie, this is my third time now.
I'm not very good at it, but we're gonna do it together.
I'm just gonna cut edges.
Mark it.
We're looking for about one inch by one and a half inches.
Nope.
Tried really hard though.
We're trying really hard, everybody.
Well, they're all not straight in the same way.
It's fine.
It's just, I really need to straighten my mind frame.
(Brad laughs)
You laughed.
All right, so now we have all of our strips
that are one and a half inches thick
and now we're gonna cut them.
Start by lining these up.
There we go.
Okay, now one inch intervals.
Let's do it everybody.
I'm gonna eyeball the rest, okay?
They're artisan.
So now look at all these little squares that we have!
They're so cute, right?
And all the same size, clearly.
So I'm gonna clear a patch here
and we're gonna shape this.
And what we're doing,
we're putting our fingers on either side of the dough.
We're gonna form two little mountains,
I'm gonna push them together in the middle and squish,
and it's a bow tie!
So now that we have one,
I'm gonna move it to this semolina lined tray.
So now just a million more.
So here we have some beautiful, artisanal bow tie pasta.
We're gonna let these hang out for a little bit
while we roll out our other dough
and then we'll make some pasta.
(playful classical music plays)
Now we're making fettuccine.
So what I'm gonna do, is I'm gonna dust this,
actually with a little bit extra Double O flour
to prevent it from sticking.
What we're gonna do is on the top half,
roll it towards the center three times.
Not super tight.
The same on the bottom to meet it
and then fold it over.
So you've got one log and we're gonna take a knife
and I'm gonna cut off the excess here.
I'm a righty, so I'm gonna start on the right side.
And we're looking for about a quarter of an inch thickness
per strip per fettuccine.
All right, I'll cut one and then eyeball the rest.
So what I'm doing is I'm sticking the skewer
between the layers of pasta
and then when I lift it, I'll shake it out.
- [Brad] Oh!
- And I'm just gonna get a sheet tray and toss 'em
in a little bit of semolina to prevent them from sticking
and then we can actually cook some pasta.
(playful classical music plays)
All right, so now we're gonna make Fettuccine Al Burro.
I'm gonna, that's not right.
You're gonna tell me, that's fine.
Pasta, two and a half ounces of butter,
two and a half ounces of grated Parmesan,
salt, pasta water. That's it.
It's basically buttered noodles with a little bit of cheese.
Well equal parts, cheese to butter.
Okay, the first step I'm gonna warm the bowl.
Oh, that is so hot! (laughs)
I'm swirling the hot water and then dumpin' it back in.
And now I'm gonna dump in the butter.
Start melting it a bit.
- [Brad] And now I'm going to take over
for a moment with voiceover because I was
distracting Kendall from explaining what she was doing.
Here she is cooking the fresh pasta in boiling water
until it reaches her desired level of done-ness.
Then removing the fresh pasta to the bowl with cheese
and butter before marveling at Alvin and his ability
to fall asleep in this situation somehow.
Then she's giving the noodles a stir
until the sauce is emulsified
and plating it in a bowl with a carving fork.
At which point I learned Kendall
is not, quote, "a fork gal".
- It's buttery, it's Parmesan.
When I'm sick, this is what I would like at all times.
The pasta itself is quite toothsome which I like.
When I first started out making fresh pasta
I definitely didn't work it enough
and so it would like dissolve in my mouth
as I was eating it.
This puts up a fight in my mouth
and that's a good thing.
(playful classical music plays)
I've got some pesto in a pot, water boiling.
We're gonna make the bow tie pesto pasta right now.
And these will continue cooking when
I'm doing the sauce as well.
I'm gonna start heating this
just to liquefy the pesto.
(pasta sizzles)
Now this is a pasta that's definitely
a candidate for tossing instead of stirring
'cause you don't wanna break up the bow ties.
Gonna add a little bit of pasta water.
Only one thing left to do.
Eat it.
I like this a lot.
I've never made kale pesto before
and I really, really like it.
But it's, it's really mellow, it's nice, it's earthy.
I care for it.
So I have to say, overall,
this is a really fun time, you know?
You could do it faster, but it was an experience.
And if you've got the time and you're willing,
I, I would totally recommend making it with no machines.
It was really fun.
Alvin, would you like some almond pesto?
Thanks again to KiwiCo for sponsoring this episode.
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to expose kids of all ages to concepts in STEAM.
Science, tech, engineering, art, and math.
The activities are created by experts and tested by kids.
Of course I don't have kids so for me,
it's a great gift idea for my friends and family that do.
Head to the link in the description to get 50% off
your first month of any KiwiCo subscription.
(exuberant music plays)