The Best Way To Make Pasta From Scratch | Epicurious 101

Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it. Directors: Matthew Hunziker, Gunsel Pehlivan Director of Photography: Jack Belisle Editor: Michael Imhoff Talent: Frank Proto Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Michael Cascio Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Kirsten Potts Audio: Amelia Palmer Production Assistant: Sophie Pulver Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch Shop for the products Frank uses to make pasta! Matfer Bourgeat Dough Scraper: (Similar) Gnocchi Board KitchenAid: KitchenAid Flat Roller Attachment: Made In Stainless Steel: Cuisinart Spider: Le Creuset Pot: Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above. When you buy something through our retail links, we earn an affiliate commission. -- 0:00 Introduction 0:25 Chapter 1 - Dough 5:00 Chapter 2 - Shaping 10:08 Chapter 3 - Cooking 13:53 Conclusion Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.