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Hello and welcome to HOW College. 

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I'm Andy Minchin. I'm one of the Chef lecturers
here at the college

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 and today we'll be making pasta.

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And we're going to be making tortellini. 

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So today's ingredients, 

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we have some pasta flour, 

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we have some water

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and some olive oil.

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We also have some salt,
 which obviously will give extra flavor into our pasta.

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First of all, we have to make our pasta
 before making our shapes,

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whatever it might be. 

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So you could turn this pasta into ravioli.

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This is a ravioli paste
 that we're using today.

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I shall make a slight well in my flour

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and then add my oil. 

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Add a pinch of salt. 

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And then mix this through, 

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you could use eggs if you prefer.

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And you could also use a different kind
 of coloring to give it a different color

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or even a different flavor. 

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You could use a normal vegetable oil
 rather than an olive oil to give

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a different flavor.

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So I'm just going to 

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work the olive oil into the pasta flour.

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You could use strong flour
 as well as using pasta flour.

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And now I'm going to add in 

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most of my water, OK, into my flour

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and then bring this to a dough. 

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You may not need all of the actual water

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because if you're making tortellini,
 you need a good shape.

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And we bring this together,
 and then we can start the kneading process

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The kneading process will help
 give a smooth texture

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to our flour. 

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Eventually, we'll will turn this 

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pasta dish into a serve dish.

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We're going to serve a black pudding
 tortellini

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with scallops, a black pudding crumb

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and a meux cream sauce. 

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As our finished completed dish. 

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OK, so now I'm going to just going to
 turn that out onto the board.

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I still have a tiny little bit of water left

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just to add into my pasta flour.

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So the kneading process is important to get that smooth texture

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At the moment it's quite a rough texture.

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We're looking to get this very smooth
 going forward.

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You do this by stretching 

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with the palm of your hand
 and slightly pushing away

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until it becomes nice and smooth. 

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As I said, we need a nice firm

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texture to our pasta to help

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keep our shape when we go to cook it.

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If it's too loose,
 then the pasta will lose its shape. 

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We're looking at consistency
 in size and shape.

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Once we got our finished product. 

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So as you can see now,
 the texture is slightly changed.

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It's becoming a lot
 smoother in the texture.

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This is about halfway through the stages
 of our pasta kneading process.

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If at this stage
 you think it's still a little bit too dry,

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you could add a little bit
 extra water into it .

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But this should be OK for now.

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I have a tiny little bit of water left,
 which I could add in.

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Ok so now looking at this dough;

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we've kneaded this for about ten minutes.

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And now you can see
 now we have a super smooth dough.

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Slightly glossy in it's finish. 

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And this is now ready to be rested
 in the fridge.

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20 to 30 minutes,
 making sure it's covered in cling film

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and pop into a tray. 

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So cover this in cling film and that should stop the air and obviously drying out.