Culinary Arts

Chez Panisse Cooking: Ravioli

Alice Waters

Lesson time 15:48 min

Learn to make an egg pasta dough that can be used to make any shape of pasta. Then, use your dough to make Chez Panisse’s ricotta ravioli with chanterelle mushrooms.

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Alice Waters
Teaches The Art of Home Cooking
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ALICE WATERS: This is Brian Bligh, our longtime cafe chef. Brian has spent time in Italy studying the finer points of pasta making, which will become very evident when you watch him practice his craft. The ingredients for this filling are very simple-- ricotta cheese, olive oil, salt, pepper, green garlic, and thyme. We get these big, beautiful rounds of sheep's milk ricotta from Bellwether Farms. You can also make your own ricotta with cow's milk. And I'll tell you how in your workbook, as well as offer other ideas for filling of different kinds of cheeses to use as well. Brian is filling a piping bag here because we make a very large quantity of ravioli. But at home, you can just use a spoon. Our base recipe for pasta is 1 cup of flour to 1 egg and 2 egg yolks. Here, Brian is making a double batch. Brian is using mostly all-purpose organic white flour with about 1/8 of durum flour. The all-purpose flour helps with elasticity so that the dough stretches. The durum flour helps the dough hold together. Add salt and make a well in the center of the flour mixture for the eggs. Then add the yolks. Then you carefully whisk with a fork, pulling in a bit of flour from the edges and adding olive oil. Then using a scraper, work towards the center, continuing to mix and cut. Once the dough starts to come together, use your hands to press the dough together and knead it for a few minutes. This develops the gluten and fully hydrates all of the flour. Once you learn the feel of the dough, you will know it if it feels too dry or wet. We like it on the dry side, so he is adding a bit more flour while kneading using the scraper to work in the little bits of dough. Wrap the dough and let it rest for about 30 minutes. Keep in mind, the dough will continue to moisten as it sits. Most people who are new to making fresh pasta dough make it too moist, which makes dough that is hard to work with. Lightly flour the dough on your work surface. Roll the dough out evenly with a rolling pin, just enough so it fits in the widest setting of the pasta machine. The pasta machine Brian is using is a home size Atlas hand crank. It has two rollers that flatten the dough and six thickness adjustments. The dough should be dry enough that you aren't concerned with the dough sticking to the rollers. If it is too dry, you can let it rest between roller reductions or spritz it lightly with water. When you fold the dough again, narrow enough to fit through the rollers, it's called laminate. This process continues to develop the texture of the dough. It's amazing how much pasta you can make with just a few cups of flour and a few eggs. This pasta is the right texture so Brian doesn't need to keep adding flour. You can tell because it's easy to handle and not too stretchy. Once you have a pasta dough texture you want, you can switch to rice flour because it doesn't get absorbed into the dough. This piece is getting quite long. If that happens, it...


Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

This class not only helped me in my journey to become a chef but it re-defined by food POV as well as aided me in figuring out my goals and beliefs for the business I am looking to start. A huge thank you to Mrs. Waters for taking the time to do this class. It has helped me in more ways than she will ever know.

I love that Alice describes what she thinks and feels about the food she is cooking every step of the way. The biggest thing I took away is how she experiences both making and eating food so fully and with all of her senses.

Amazing. I feel different after watching this. I definitely learned so much from it.

Alice Waters is a wonderful instructor. I enjoyed her daughter, Fannie too. They have inspired me. I am now shopping at the farmer's markets and enjoying the freshest vegetables. Unfortunately don't think I will be cooking over an open fire, but will incorporate her other ideas in my cooking.


Comments

Jennifer

After this lesson, I decided to make a different pasta every week in order to learn and develop my skills. This video did an incredible job of teaching me how to make pasta, particularly to know what texture to strive for at each step of the process. It really helped to watch a professional confidently work with the craggy, sticky mixture of flour and egg until it gradually transformed into a unified, elastic piece of dough. Being able to watch this transformation- and refer back to it- gave me the confidence I needed to get started and really enjoy the process, knowing that with patience and kneeding I could learn to make such delicious pasta at home. My husband and I have made pasta together twice now, and we look forward to continuing to learn, grow, and enjoy delicious food every week.

A fellow student

Rice flour is a great tip, looking forward to trying that out. Thanks Alice!

A fellow student

I use the ratio of 100g OO flour to one whole egg. What do the extra egg yolks bring to the pasta?

Denise W.

I can't wait to try this.. I have to find some fresh chanterelles. Fortunately I have 3 sweet dairy goats that supply me with milk for fresh ricotta. Ricotta is so easy to make at home with any fresh milk

A fellow student

Having already watched the lessons of chefs Keller and Ramsay, including how to make pasta, I enjoy seeing it from a different chef with a different perspective...helps me understand more fully, and gives us options.

Sheri

A good lesson, too, on how to graciously and constructively both give and receive critiquing on cooking.

Tony S.

I have never made my own pasta but this lesson has given me the courage to give it a try. Great instruction that seems easy to follow. Many thanks.

Meg N.

I remember making my own pasta, it is so much easier to keep the basics on hand than to run to the store. The involvement with the textures and flavors often means that less volume is equally filling, as part of what gives you a satisfied feeling is the texture and flavor, resulting in less of a struggle with weight. Making pasta does take space and time and cleanup. The pasta machine there.. the only ones I could find at the time had preset cutting widths, so over time, I gave up on making it. I am feeling inspired to start making pasta again.

Gabi M.

from homemade to a higher level 1st class cooking - this was too fast for me to adapt. but interesting to see!

Jennifer W.

I can't wait to get my pasta maker out and use it... It's been a while. I have taken away so many lessons with this!