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Pasta Making Episode

Pasta Making the Italian way plus three sauces
In this episode of Culinary Secrets Chef Tomm teaches you how to make fresh Italian Pasta the way he learned it in Tuscany. He will also teach you how to make alfredo, pesto and a white clam sauce.

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  1. Amalia says:

    Great episode,thanks for the recipes

  2. Amalia says:

    Hi,Chef Tom I love this episode, i want to know if you can show us about making different color pasta, my daughter loves the spinach one, so if can learn to make this at home it would be great
    thanks
    Amalia

  3. Cody says:

    Tomm I love this video im going to make pasta from scratch for sure keep the videos comeing love em

  4. amalie says:

    I do not use oil for my pasta

  5. Akash Bhatnagar says:

    thank u Chef Tomm great dishes i hav learnt today !

  6. Mem says:

    Awesome site! :)
    Thank you very much for sharing all these recipes and tips. I’m not on facebook but I really look forward to finding new recipes on this site.

    BTW:
    The scampi pizza is just amazing :)

  7. Amir says:

    Finally got a chance to check out the new videos..!! Great recepes, and fun to watch.

  8. Josh says:

    The pasta can be used immediately after it is made right? I just want to be sure since you put yours in the freezer in between making it and cooking it.

    Excited to try it :)

  9. Chef Tomm says:

    Hello Josh, You can use the pasta right away. If you leave it out too long or put it in the fridge it will collect water and turn to mush. Let me know how it comes out!

  10. Joao M. Fonseca says:

    Tomm Chef,

    Primeiro de tudo Parabéns!!

    Eu sou sua maior fã brasileiro. Seu web site e Seu web site e receitas são simplesmente fantástico e você faz isso parecer tão fácil de cozinhar.

    Eu sou sua maior fã brasileiro.

    Eu gastronomia amor e gostaria de compartilhar algumas receitas brasileiras com você … talvez o “Feijoada” …

    Estou ansioso para ver as receitas novas ….

    João (John).

  11. Joao M. Fonseca says:

    Chef Tomm,

    first of all, congratulations!!

    Your web site and recipes are just fantastic. You make it look easy to cook.

    I’m a biggest Brasilian fan of your show…

    I love gastronomy and would like to shere a few brasilian recipes with you…maybe a “Feijoada”

    Looking foward to see new videos e recipes..

    Joao (John)

  12. Chef Tomm says:

    Olá João,

    Estou feliz por ter encontrado o meu maior fã no Brasil. Você sabia que usando a barra de ferramentas na parte inferior da tela você pode traduzir meu site para o Português? Obrigado por compartilhar minhas receitas com todos os seus amigos. Vou começar a filmar cortar shows neste fim de semana. Você também pode se tornar um fã do meu programa de culinária no Facebook. Estou sob segredos culinários com o Chef Tomm. Espero vê-lo lá também.

    Tomm

  13. Erick Rosas says:

    GREAT VIDEOS. I LOVE ALL YOUR VIDEOS. AWESOME TUTORIALS!!

  14. Guiche says:

    Felicitaciones chef Tom eres un maestro, gracias por todos los tips que das son de gran ayuda y lo apreciamos mucho. Mucho exito y sigue adelante.

  15. Jodi Cornelius says:

    Do you have a place where you can buy the chitarra? I can’t seem to find one online.

    Thanks

  16. Lynne Crowley says:

    I am glad I could watch this ~~ Eccellente amo questo molto molto buono ~~ Do I sound like Mario B?? Thanks for the great rustic pesto recipe and white clam recipe beside the pasta !!

  17. Chef Tomm says:

    You sound just like Mario. Thanks for writing!

  18. Anne Nguyen says:

    Thanks for the lessons, chef. You are rock!!

  19. Erika says:

    Dear Chef Tomm,

    I love your videos, I’m a college student and how quick, easy and simple the recipes you demonstrate makes cooking actual meals that much easier. I did have a few questions regarding these pasta recipes though, I do not have a pasta maker and was wondering if a rolling pin and knife can work as a substitute, if the pasta keeps in the freezer, and for how long, and whether or not the sauces keep well in the refrigerator or freezer as well?

    Thanks again for the great recipes and cooking advice!

    -e

  20. Chef Tomm says:

    Hello Erika,
    Thanks for your kind words! You can use a rolling pin to roll out pasta. I have done this on several occasions when one wasn’t available. A quick tip for cutting the pasta evenly is to roll it up then slice it into the desired widths. The pasta will stay in the freezer for a few months and so will the sauces. I wouldn’t put the pasta in the refrigerator as it will sog out but the sauces will last a few days. Thanks for taking time to write to me. If you like you can like me on facebook under Culinary Secrets with Chef Tomm. I also am on that more often, several times per day and could respond quicker to your questions. Thanks again for writing.

    Tomm

  21. Diego Jimenez says:

    Hey Chef Tom BIG Fan! What do you mean by reducing the heavy cream in the alfredo sauce?

  22. Chef Tomm says:

    Reducing the heavy cream for the alfredo is an easy but tricky thing. You just have to place it over high heat and reduce it. Watch out for it boiling over on you!

  23. Mark Evenson says:

    Chef, thank you for your time and efforts. I just yesterday found your site.
    In the past I have hung my fresh pasta to dry while I waited to cook it. Not too long, but I was wondering if the freezer accomplishes the same thing? If holing the pasta for longer times in the freezer do you vaccuum seal? When you cooked your pasta out of the freezer it did seem to be pretty frozen, what was the time frame in the freezer for the video?

    Thanks aagain. A pleasure!

    Mark

  24. Gloria says:

    Chef Tomm – you rock! Love your videos. I always learn something new from you! Thank you.

  25. Darryl says:

    Ok its settled..I’m HUNGRY now…
    Great vids and so so easy to follow…I’ve already tried the General Tso chicken.. I watched this mainly for the pesto..NO more store brought pesto for me….Thanks Chef

  26. Chef Tomm says:

    You reduce the heavy cream by cooking it over heat, the water evaporates out giving you a thicker cream.


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