1 00:00:09,041 --> 00:00:11,125 Hello and welcome to HOW College. 2 00:00:11,125 --> 00:00:14,291 I'm Andy Minchin. I'm one of the Chef lecturers here at the college 3 00:00:14,291 --> 00:00:16,458 and today we'll be making pasta. 4 00:00:16,708 --> 00:00:18,291 And we're going to be making tortellini. 5 00:00:19,750 --> 00:00:21,916 So today's ingredients, 6 00:00:21,916 --> 00:00:23,625 we have some pasta flour, 7 00:00:24,416 --> 00:00:25,583 we have some water 8 00:00:26,375 --> 00:00:27,541 and some olive oil. 9 00:00:27,541 --> 00:00:33,625 We also have some salt, which obviously will give extra flavor into our pasta. 10 00:00:35,291 --> 00:00:38,416 First of all, we have to make our pasta before making our shapes, 11 00:00:39,541 --> 00:00:40,333 whatever it might be. 12 00:00:40,333 --> 00:00:42,458 So you could turn this pasta into ravioli. 13 00:00:42,458 --> 00:00:44,916 This is a ravioli paste that we're using today. 14 00:00:46,916 --> 00:00:48,958 I shall make a slight well in my flour 15 00:00:49,083 --> 00:00:50,375 and then add my oil. 16 00:00:55,083 --> 00:00:57,166 Add a pinch of salt. 17 00:00:58,833 --> 00:01:01,000 And then mix this through, 18 00:01:01,000 --> 00:01:03,500 you could use eggs if you prefer. 19 00:01:03,500 --> 00:01:07,500 And you could also use a different kind of coloring to give it a different color 20 00:01:07,750 --> 00:01:08,791 or even a different flavor. 21 00:01:08,791 --> 00:01:11,958 You could use a normal vegetable oil rather than an olive oil to give 22 00:01:11,958 --> 00:01:12,750 a different flavor. 23 00:01:15,833 --> 00:01:16,541 So I'm just going to 24 00:01:16,541 --> 00:01:19,916 work the olive oil into the pasta flour. 25 00:01:20,833 --> 00:01:24,416 You could use strong flour as well as using pasta flour. 26 00:01:24,708 --> 00:01:26,041 And now I'm going to add in 27 00:01:26,833 --> 00:01:31,458 most of my water, OK, into my flour 28 00:01:32,708 --> 00:01:34,125 and then bring this to a dough. 29 00:01:35,583 --> 00:01:38,708 You may not need all of the actual water 30 00:01:39,250 --> 00:01:42,750 because if you're making tortellini, you need a good shape. 31 00:01:56,041 --> 00:01:59,875 And we bring this together, and then we can start the kneading process 32 00:01:59,875 --> 00:02:03,625 The kneading process will help give a smooth texture 33 00:02:03,958 --> 00:02:05,500 to our flour. 34 00:02:07,916 --> 00:02:09,625 Eventually, we'll will turn this 35 00:02:09,625 --> 00:02:11,875 pasta dish into a serve dish. 36 00:02:13,833 --> 00:02:17,000 We're going to serve a black pudding tortellini 37 00:02:17,875 --> 00:02:21,041 with scallops, a black pudding crumb 38 00:02:21,916 --> 00:02:24,250 and a meux cream sauce. 39 00:02:24,250 --> 00:02:25,916 As our finished completed dish. 40 00:02:27,708 --> 00:02:30,958 OK, so now I'm going to just going to turn that out onto the board. 41 00:02:32,000 --> 00:02:34,583 I still have a tiny little bit of water left 42 00:02:36,666 --> 00:02:39,333 just to add into my pasta flour. 43 00:02:40,041 --> 00:02:44,291 So the kneading process is important to get that smooth texture 44 00:02:44,666 --> 00:02:46,291 At the moment it's quite a rough texture. 45 00:02:47,083 --> 00:02:49,666 We're looking to get this very smooth going forward. 46 00:02:52,458 --> 00:02:53,541 You do this by stretching 47 00:02:53,541 --> 00:02:56,708 with the palm of your hand and slightly pushing away 48 00:02:57,875 --> 00:03:00,750 until it becomes nice and smooth. 49 00:03:01,083 --> 00:03:03,541 As I said, we need a nice firm 50 00:03:03,541 --> 00:03:06,625 texture to our pasta to help 51 00:03:06,625 --> 00:03:08,916 keep our shape when we go to cook it. 52 00:03:09,750 --> 00:03:14,500 If it's too loose, then the pasta will lose its shape. 53 00:03:17,916 --> 00:03:20,833 We're looking at consistency in size and shape. 54 00:03:20,875 --> 00:03:23,791 Once we got our finished product. 55 00:03:25,125 --> 00:03:27,666 So as you can see now, the texture is slightly changed. 56 00:03:28,041 --> 00:03:30,291 It's becoming a lot smoother in the texture. 57 00:03:30,708 --> 00:03:35,833 This is about halfway through the stages of our pasta kneading process. 58 00:03:38,166 --> 00:03:40,500 If at this stage you think it's still a little bit too dry, 59 00:03:40,500 --> 00:03:43,875 you could add a little bit extra water into it . 60 00:03:43,875 --> 00:03:46,000 But this should be OK for now. 61 00:03:46,208 --> 00:03:48,791 I have a tiny little bit of water left, which I could add in. 62 00:03:51,500 --> 00:03:53,500 Ok so now looking at this dough; 63 00:03:53,791 --> 00:03:56,250 we've kneaded this for about ten minutes. 64 00:03:57,166 --> 00:03:59,333 And now you can see now we have a super smooth dough. 65 00:04:00,125 --> 00:04:02,041 Slightly glossy in it's finish. 66 00:04:02,041 --> 00:04:04,416 And this is now ready to be rested in the fridge. 67 00:04:04,750 --> 00:04:08,625 20 to 30 minutes, making sure it's covered in cling film 68 00:04:08,833 --> 00:04:10,208 and pop into a tray. 69 00:04:14,333 --> 00:04:17,583 So cover this in cling film and that should stop the air and obviously drying out.