Mario Batali Pici al Sugo: Hand-Rolled Pasta in Sauce

Mario Batali: Chef, Restaurateur, Author and TV Personality

Mario Batali: Chef, Restaurateur, Author and TV Personality

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Semolina is a kind of a wheat flour. It's ground a little bit different than say this all purpose flour. It creates an entirely different texture, sometimes you'll have a ravioli that's made with a Semolina pasta or something even as delightful as peachy which is what we're gonna make right now. So we're gonna take, [BLANK_AUDIO], Whatever amount it says in your recipe. And then we're gonna take warm water and what we're gonna do is we're gonna mix this together. Blend it until it comes together and then you're gonna leave it in this machine to knead for probably five or eight minutes. And then, most significantly, allowed to rest for probably 15 minutes. Then you cut it into pieces about the size of an almond. And you go like so. And this is when having lots of children makes a lot of sense. [LAUGH] This is fresh pasta, but this is still a 6 minute cook. You want it about as salty as the sea. And then you're gonna toss the noodles in like so, and just allow them to cook. The only thing you have to do to the noodles is once they go in, Just give them one quick move like that and then they'll dance around. Noodles should be dressed very much like a salad is dressed. That is to say just enough to cling to the noodles them self but no more than that. And you literally cook it for a full minute in the pan with the sauce. So what you do in this last 20 seconds you turn off the heat You add a little bit of extra virgin olive oil. Take a little bit of pecorino. Put them on like so. A little dusting of pecorino romano over. There we have it, peachy al sudo. [APPLAUSE] [BLANK_AUDIO]
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Mario Batali Pici al Sugo: Hand-Rolled Pasta in Sauce


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