The moment has finally arrived. After a lot of ideas, meetings, conversations, hours shooting, music choices, editing, end frame discussions and more, I am so happy to be sharing with you the first ever Chew Town video – and you’ve just watched it!
I’ve known for some time that I wanted to start creating video content for you all, but I am really not into the idea of videos with people standing behind a kitchen bench talking you through a recipe. What I wanted to create was a video that gave you the sense of what making the recipe is like (without you hearing me or seeing much of me). Let’s face it, after you watch a recipe video a couple of times, you print out the recipe and then make it. Stopping and starting a video is infuriating – because we never have our ingredients perfectly measured out like the host ready to follow along… well, I never do.
So, I got together with my insanely talented mate and OA colleague Aidan Corrigan and joined forces to create three Chew Town recipe videos for you. In true Chew Town flavour, they are all Italian starting with this Fettuccine Aglio e Olio (Fettuccine with Garlic and Oil). To follow, in the coming months we will be sharing a main course video and a biscotti video – so be sure to subscribe to the Chew Town YouTube channel. Each new video will link back to a post dedicated to it with the recipe. We won’t stop at three though, there are already more in the pipeline.
While I know how easy it is to make pasta, it can be very daunting if you haven’t made it before, so I decided the first Chew Town video had to include fresh pasta. I wanted to give you a sense of how the dough comes together, how to knead it, how to roll it out and how to cut it. And, to help keep it simple this recipe serves the pasta with garlic, oil, chilli, parsley and Parmigiano-Reggiano cheese. The sauce is quick and simple and really all you need to make fresh pasta shine.
Fingers crossed you enjoy the video as much as we enjoyed making it for you! The recipe is listed below, I do hope you are inspired to give pasta making a go.
Fettuccine Aglio e Olio (Fettuccine with Garlic and Oil)
- 400g '00' pasta flour
- 4 eggs
- Pinch sea salt
- 1 tablespoon olive oil (for pasta)
- 3 cloves garlic, finely chopped
- 1 large red chilli, finely chopped
- Large handful continental parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and pepper, to taste
Place the flour on a clean bench and sprinkle in sea salt. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Then add 1 tablespoon of the olive oil.
Knead the pieces of dough together until one large lump of dough forms. Work it until the dough become smooth and silky. Once you have worked the dough sufficiently wrap it in glad wrap and put in the fridge for 30 minutes.
Remove dough from fridge and cut a lump about the size of a small orange. Flatten it out with the palm of your hand, set your pasta machine at the widest setting and roll the lump through. Set the machine down a level and roll the dough through again. Continue this process going down a level each time until you get it as thin as you desire (the second thinnest setting is better for fettuccine). Repeat with all of the dough until you are left with fresh lasagna sheets.
Add the fettuccine attachment and roll the lasagna sheets through. Be sure to hang the fettuccine to dry, or keep the fettuccine well floured until you need to cook it.
Heat a large pot of well salted water over medium heat until it is boiling.
Meanwhile, Heat olive oil in a large fry pan over medium heat, then add garlic and chilli and fry till fragrant (2-3 minutes). Turn off the heat and add the parlsey stirring to combine.
Add fresh pasta to the boiling water and cook until al dente (this will only take a couple of minutes as fresh pasta cooks quickly). Once cooked, drain the pasta in a colander and add back to the large saucepan with the oil and garlic sauce. Stir in the Parmegiano-Reggiano cheese, and season with salt and pepper. Mix well till the pasta is coated with the oil.
Serve immediately with a few more sprigs of parsley, grated cheese and pepper.
A massive heartfelt thanks to Aidan Corrigan for directing and editing the video and for making this such a collaborative process. Thanks also to Scotty for the titles and end frames, and to him and Rhiannon for all the laughs on shoot day.