Ep 8. Wheat Harvest and Pasta

In the eighth episode of the eighth season of Lidia's Kitchen named "Wheat Harvest and Pasta," Chef Lidia Bastianich takes her viewers on a culinary journey to explore the making of pasta from scratch. As an Italian-American, Chef Lidia is known for her Italian cooking techniques, and in this episode, she shares the secrets to making delicious and authentic pasta at home.

The episode begins with Chef Lidia visiting the fields of Maryland, where she witnesses the harvest of wheat. She explains that wheat is an essential ingredient in making pasta and that the type of wheat used significantly impacts the quality and flavor of the pasta. By seeing the wheat harvest, Chef Lidia highlights the importance of using fresh and high-quality ingredients in cooking.

Next, Chef Lidia heads back to the kitchen to start making her pasta dough. She begins by demonstrating the proper way to measure the flour and eggs and explains how the ratio of flour to eggs impacts the texture of the pasta. Chef Lidia shows how to knead the dough properly and explains that it is essential to rest the dough to allow the gluten to relax, making it more pliable when rolling it out.

After the dough has rested, Chef Lidia tackles the task of rolling out the pasta. She demonstrates several techniques for rolling out the pasta, including using a hand-cranked pasta machine and a rolling pin. She also explains that the thickness of the pasta is crucial, and she shows how to adjust the machine to make it thicker or thinner.

Once the pasta is rolled out, Chef Lidia prepares a delicious dish of pappardelle with a creamy mushroom sauce. She demonstrates how to cut the pasta into long, wide ribbons, perfect for this hearty dish. She also shows how to cook the pasta properly, ensuring that it is al dente, or firm to the bite. Chef Lidia then makes a creamy mushroom sauce using fresh mushrooms, cream, and grated Parmigiano-Reggiano cheese, which she tosses with the pappardelle.

Chef Lidia also prepares a lighter dish of spaghetti with cherry tomatoes and basil pesto. She explains that the key to this dish is the quality of the tomatoes and that it is best to use fresh, ripe tomatoes in-season. She shows how to make a quick and easy pesto using fresh basil, garlic, pine nuts, and Parmigiano-Reggiano cheese. Chef Lidia then tosses the cooked spaghetti with the pesto and oven-roasted tomatoes.

Finally, Chef Lidia shares a recipe for homemade ricotta cheese to add to the pasta dishes. She demonstrates how to make the ricotta using milk, cream, and lemon juice, and she emphasizes that it is straightforward to make ricotta at home and that it is far superior to store-bought ricotta.

Overall, "Wheat Harvest and Pasta" is an informative and inspiring episode for anyone interested in learning how to make homemade pasta. Chef Lidia shares her expertise and demonstrates that with a few simple ingredients and techniques, anyone can make delicious and authentic pasta at home.