Thomas Keller’s Spaghetti alla Chittara

An exclusive preview of Thomas Keller’s new MasterClass course on cooking techniques.

Read the transcript of this video
[MUSIC] So continuing with our playful day with paster we're gonna do prepare some noodles as well as some shaped pasters. This little contraction is before me here is called the gitara. And it sounds like a guitar, that's exactly right. This was developed in the late 1800s, 1890s to cut spaghetti. Before that they had a special rolling pin that would cut their spaghetti. So this was kind of an ingenious invention, and it's something that's a lot of fun to use, a lot of fun to play with. So it is a box, a frame. That has nylon strings that go down it at about a 16th of an inch in diameter. So our pasta that we're using is rolled to that same thickness, so that when we push it through it's going to be a little square noodle. Okay I'm gonna cut this in half Just to make it a little easier to push through. Box spaghetti is round because they put it through and extruder. So they force it through and extruder. And typically, spaghetti is made with pasta dough that's just made with water. Of course our pasta dough, as you see, we make it with egg. So it's a little different. An strudel pasta requires some pretty significant machinery because you're forcing a dough, which is not really even a dough at the time it's being forced through these dice. It's still very granular, as it's consistently mixing, and [INAUDIBLE] takes it through a diet at a very high. Very high compression and pushes it through, And so they make rigatoni, spaghetti, these kids of pastas are made with an extruder. So then we just wanna dry it a little bit to help us to get it through there. And when it separates, we want it to stay separated. So if it was moist, it may still stay connected together. So we have our little rolling pin here. We have our pasta on there and we're just gonna start with pretty good pressure here. And forcing it through the Catara, the knife on strings okay. [SOUND] [BLANK_AUDIO] Again, something that's a lot of fun. Pasta, it's just a fun thing to make. And again, getting your kids involved, if they like to cook in any way, this is a great introduction for them, okay. [BLANK_AUDIO] So I can see already the strings coming through. [BLANK_AUDIO] See I'm already all the way through. [BLANK_AUDIO] I'm just kind of just reinforcing that pressure. On there with this. I have more control. I can get my hands closer with my bench scraper than I can with my rolling pin. My rolling pin begins the impression all the way through. This forces that little bit extra pressure right there and helps them fall, okay? And then we'll just take our lightly dusted semolina coated sheet pan. [SOUND] And there we have our beautiful spaghetti or gitata. [BLANK_AUDIO]
Sponsored Stories
Thomas Keller’s Spaghetti alla Chittara