Beginner cooking class

Fresh pasta by hand

What was typed

Beginner cooking class: fresh pasta by hand. Ingredients, the well method, kneading, rolling, cutting, and 3 easy sauces. Warm and simple.

The cover of Fresh pasta by hand, made by Cue.

Companies, people and numbers in the example briefs are made up, unless they’re public facts like history or science.

The look Cue chose

Market tiles

Deep emerald, sapphire and ruby fields like glazed kitchen tiles, with tall condensed cream type and one gold accent

Type: Big Shoulders Display and Hanken Grotesk
Colours: emeraldsapphirerubycreamsagegoldink
Motion: Calm and tactile, like dough being pressed flat. Fields wipe in from one edge with a soft ease-out, headlines rise word by word from behind a line, 70 ms apart. Photos drift slowly in, never more than 6 percent. Nothing bounces, nothing spins.
Transitions: Mostly wipes in the direction the next colour field enters, 0.8 s. A push when a step follows a step. One fade into the final slide. Every cut changes the field colour.

Slide by slide

9 slides, with what the presenter says. Highlighted words are cues: saying them makes something on the slide move.

1
Cover
Opens with a fade

Welcome, everyone. Tonight we make fresh pasta by hand, and you need nothing fancy. It is really just flour and eggs. If you have never made dough before, you are in exactly the right place.
2
What you need
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You need 200 grams of flour and two eggs. That feeds two or three people. Fine '00' flour or plain all-purpose both work, plus a pinch of salt. An easy rule to remember is 100 grams of flour for each egg. For tools, you need a fork, a scraper and a rolling pin. That's all.
3
The well
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Pile the flour on the counter and press a well in the middle. Keep the walls about 2 centimetres high so nothing leaks. Crack in the eggs and beat them with a fork in small circles. Now pull in flour from the inside walls, a little at a time. Soon you get a shaggy dough. Too dry, add drops of water. Too sticky, add a pinch of flour.
4
Knead and rest
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Now we knead. Push the dough away with the heel of your hand, fold it back, and give it a quarter turn. Keep that going for 8 to 10 minutes. Then give it a poke. If it springs back slowly, it is ready. Wrap it up and let it rest for 30 minutes, so it rolls out easily.
5
Rolling thin
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Cut the rested dough into four pieces, and keep the others covered. Flatten one into a disc and dust it with a little flour. Roll from the centre outward, and turn it a quarter turn often. Stop when the sheet is 1 to 2 millimetres thick, and you can almost see your hand through it. Got a pasta machine? Start wide, fold it in thirds, then go thinner.
6
Cutting ribbons
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Fold your sheet loosely, like a letter in thirds. Slice across it with a sharp knife. Then unroll the ribbons and toss them with flour. Thin ones are tagliolini, wide ones are pappardelle. For your first batch, cut fettuccine, about 6 to 8 millimetres wide. It is the easiest shape to get right.
7
Cook fast
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Fresh pasta cooks fast. Two to three minutes, so stay by the pot and taste it early. Use plenty of salt, about one tablespoon for every litre of water. And before you drain, scoop out a cup of the cooking water. Your sauce will thank you.
8
Three sauces
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Here are three sauces you can make on a weeknight. Brown butter and sage is lovely, and the tomato one needs a short simmer. But for your very first batch, try the lemon and Parmesan butter. Melt, toss, and you are eating.
9
This week
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Here is your homework, and it is a tasty one. Pick one evening this week. Mix, knead, rest, roll, cut and cook. Your first batch may look uneven, and that is fine. If you make extra, freeze it for later.

Make one like it.

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