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Pasta Like a Pro with Scott Conant

Focker
Focker Posts: 8,364
in EggHead Forum
Free on Craftsy right now.  As seen on Today, today.
https://www.craftsy.com/cooking/classes/pasta-like-a-pro-everyday-to-gourmet/504675
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks!! Just watched the first couple of dishes. They look delicious!!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Carolina Q said:
    Thanks!! Just watched the first couple of dishes. They look delicious!!!

    No problem bud.   They keep getting better.

    On Lesson 4 now, Tagliatelle with Bolognese.  Using the grinder for the sofrito plus panchetta is a nice touch.  Amazing dish and a great lesson.  Mine has always been much more red.  Looking forward to trying this out with some ground deer.

    So far, a great free class.  Extruded, fresh, stuffed, gnochi...Scott covers the bases, and clearly knows what he's doing. 

    Would love to have his pasta machine. 
    I'll make due with the piddly KA attachments. Lol
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • blasting
    blasting Posts: 6,262

    cool - got mine

    Phoenix 
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2017
    I have three of the Craftsy classes; all freebies. The others are; Perfect Pizza at Home with Peter Reinhart and Complete Knife Skills with Brendan McDermott. Haven't watched those in quite a while, but as I recall them, it looks like Pasta will be the best.

    Haven't seen his pasta machine yet. I have a KA, but no pasta attachments. I do have a manual Imperia machine. Picked it up at Home Goods for $30. =)


    Limited use so far... but the best intentions!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Spaightlabs
    Spaightlabs Posts: 2,349
    If I was on chopped I would make Scott Conant a giant plate of raw red onions soaked in truffle oil just because he would have to try it and he whines about those 2 things every show.
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  • Botch
    Botch Posts: 17,741
    I had a "manual" pasta machine similar to the Imperia above, but hated it.  The clamp always worked loose, wasn't large enough for my countertop to begin with, you needed three hands, and the clearance for the pasta coming out was minimal.  Here's a place where I MUCH preferred my KA pasta rollers and cutters.  
    One tip: I keep my pasta dough fairly dry (I use my food processor with the METAL blade, not the "dough" blade which so far I haven't found a good use for).  I get it just wet enough to hold together in a ball.  Then, wrap it and leave it in the frig overnight, not for an hour, overnight!  Chef Scanu drilled this into me at one of his classes, and the dough is super-supple, and doesn't need "dusting" as it comes through the rollers.  Just requires planning ahead (which I'm not very good at).  

    Counting to ten only makes it Premeditated.

    Ogden, UT, USA

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Carolina Q said:
    I have three of the Craftsy classes; all freebies. The others are; Perfect Pizza at Home with Peter Reinhart and Complete Knife Skills with Brendan McDermott. Haven't watched those in quite a while, but as I recall them, it looks like Pasta will be the best.

    Haven't seen his pasta machine yet. I have a KA, but no pasta attachments. I do have a manual Imperia machine. Picked it up at Home Goods for $30. =)


    Limited use so far... but the best intentions!
    I have the Reinhart class too, good class.
    Great NY style oily dough recipe that is egg friendly.  Used that recipe for a few years at eggfests.

    That, and Kenji's pan pizza, are my favorite egg doughs.

    I will be trying the Chicago pie recipe you post some time soon, after establishing a benchmark.  Which is another egg friendly style, longer bake, lower temps.

    What did you think of Complete Knife Skills?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    Focker said:
    I will be trying the Chicago pie recipe you post some time soon,
    What did you think of Knife Skills?
    Chicago pie? You? hahaha. I'll believe that when I see it.

    I don't really remember the Knife Skills class.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    Carolina Q said:
    Focker said:
    I will be trying the Chicago pie recipe you post some time soon,
    What did you think of Knife Skills?
    Chicago pie? You? hahaha. I'll believe that when I see it.

    I don't really remember the Knife Skills class.
    I know right. Lol
    Next up, brisket.  =)

    Won't bother with the CKS class, thanks.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • nolaegghead
    nolaegghead Posts: 42,109
    Focker said:
    Carolina Q said:
    Focker said:
    I will be trying the Chicago pie recipe you post some time soon,
    What did you think of Knife Skills?
    Chicago pie? You? hahaha. I'll believe that when I see it.

    I don't really remember the Knife Skills class.
    I know right. Lol
    Next up, brisket.  =)

    Won't bother with the CKS class, thanks.

    Brisket....it's so blase.  You should have a weekly feature in the NY Times.
    ______________________________________________
    I love lamp..
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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Gnochi dishes looked wonderful, knocked this class out in 2 installments.

    Gnochi would be a fun project, looked lovely with the skrimp.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    nolaegghead said:
    Focker said:
    Carolina Q said:
    Focker said:
    I will be trying the Chicago pie recipe you post some time soon,
    What did you think of Knife Skills?
    Chicago pie? You? hahaha. I'll believe that when I see it.

    I don't really remember the Knife Skills class.
    I know right. Lol
    Next up, brisket.  =)

    Won't bother with the CKS class, thanks.

    Brisket....it's so blase.  You should have a weekly feature in the NY Times.
     If blase is one dimentional, then yes.

    I think you need to do a Craftsy brisket class with all of your knowledge.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Spaghetti Carbonara this morning.
    The Vecchio Pastficio spaghetti from Lucca, was really nice.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    wow!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Carolina Q said:
    wow!
    Thanks.
    Such a simple, yet beautiful dish....perfection.
    Pasta, egg, parm, bacon, garlic, white pepper, what's not to love here? Lol

    Gonna do this again with my son and nephew. 
    Can hardly wait to observe their thought processing, like when I gave them their first piece of Spec prosciutto.  They will destroy it.  =)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • pgprescott
    pgprescott Posts: 14,544
    Focker said:
    Carolina Q said:
    wow!
    Thanks.
    Such a simple, yet beautiful dish....perfection.
    Pasta, egg, parm, bacon, garlic, white pepper, what's not to love here? Lol

    Gonna do this again with my son and nephew. 
    Can hardly wait to observe their thought processing, like when I gave them their first piece of Spec prosciutto.  They will destroy it.  =)
    Looks awesome! I’m sure some
    people will criticize a bacon piece slightly larger or smaller than others. We have some real picky ones when it comes to knife skills. Lol! Jkoc. 
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  • Focker
    Focker Posts: 8,364
    pgprescott said:
    Focker said:
    Carolina Q said:
    wow!
    Thanks.
    Such a simple, yet beautiful dish....perfection.
    Pasta, egg, parm, bacon, garlic, white pepper, what's not to love here? Lol

    Gonna do this again with my son and nephew. 
    Can hardly wait to observe their thought processing, like when I gave them their first piece of Spec prosciutto.  They will destroy it.  =)
    Looks awesome! I’m sure some
    people will criticize a bacon piece slightly larger or smaller than others. We have some real picky ones when it comes to knife skills. Lol! Jkoc. 
    Lol, yeah I'm still trying to perfect that highly technical HB egg slice, hoping to master it some day.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited October 2017
    Pumpkin pepper pipe rigate with venison.


    Love how the deer nestles in the snail-like pipe.  A pleasantly  warm Fall lunch, that took care of my goulash craving.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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