How to Make Tortelloni with Evan Funke | Dear Test Kitchen

This week on "Dear Test Kitchen," chef Evan Funke joins Josh to make handmade tortelloni, demonstrating how to make the fresh pasta dough, roll out sfoglia, shape the tortelloni and cook it. GET THE RECIPE ►► f52.co/3bcrEUo
Looking for a specific step? We've got you covered:
1:18 - A brief mattarello explainer
4:01 - Making fresh pasta dough
11:05 - How to knead the tortelloni dough
14:45 - How to wrap and store fresh pasta dough
19:52 - How to roll out sfoglia
28:05 - How to cut the pasta dough for tortelloni
28:52 - Shaping the tortelloni
32:16 - The blanching method for storing tortelloni
33:26 - How to cook fresh tortelloni
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[@Mekdjizle]

So I watched this video wondering how to make dough, gave it a go, made mushroom tortellini, and my life will never be the same again.

[@beatrizsandoval4395]

Did you make it exactly like him? This is the first video I even watched with this method. I wonder it does makes a difference to follow all the steps just like him instead of using the kitchenAid pasta rollers?

[@Pizzafattaincasa350]

@@beatrizsandoval4395 it makes a difference to the texture. It has a bit of a nicer bite and shape to it. You can do it either way. To be honest the biggest difference is the dough hydration ratio.

[@HendersonHinchfinch]

The younger guy is definitely taking notes. You can tell he really respects the chefs techniques

[@adventuresinorganizing5773]

Repetition Repetition Repetition Repetition yes I also respect his techniques but would you ever make this at home?

[@HendersonHinchfinch]

@@adventuresinorganizing5773 I would not. I’m a sous chef but pasta making is not a great skill of mine yet. Also at the end of a long day cooking 8 hours straight, you kind of just want something quick and easy at home most of the time

[@freebird189]

he's in love

[@aerialeptx8181]

The host is charmingly engaged and his smile makes him endearing.... I appreciate his emoting as a reflection of my enthusiasm watching this!!!

[@robspecht9550]

Now this is exactly the type of educational lesson/tutorial I am looking for. This is a Food Show. Cheers.

[@food52]

So glad you enjoyed, Rob!

[@bradbrown6875]

@@food52 i agree Rob, I cant stand goofiness, when it comes to learning,

[@supercooled]

@@bradbrown6875 Have you seen the other videos? There's a lot of goofing around. I thought for sure this video and channel was Food52: kzbin.info/www/bejne/hKSWmGp7bNiBjc0 But at any rate, if you watch some of the videos featuring the pastry chef, Mrs. Erin McDowell I think that's her name, she kind of makes it a bit humorous.

[@redplanet76]

Well said. Love the details. Most “cooking shows” are just dumping pre measured ingredients, which is less than helpful.

[@Laurelinad]

exactly. that's what i'd need for about anything including my ventures into bread making ^^ and i'm german 😇

[@henryrussell7307]

clearest and most informative video for how to make tortelloni

[@kroi4334]

I was mesmerized from the beginning to the end watching Mr. Funke making the pasta dough. It felt like watching my grandma again. Mr.Funke, thank you. As an Italian, I couldn't ask for more.

[@ShortBusTrip]

This dude is making the process of making pasta extremely complex. If you are new to making pasta don’t follow this guy you’ll get super overwhelmed. If you want to go from a 4 star to a 4.5 star restaurant or to sell your artisan pasta at a premium price then follow this guy. Making good delicious homemade pasta is easy. Is it as good as this guys? It’s close enough for a family of kids who do t appreciate the work put in.

[@jdelorenzod2725]

Agreed. This guy makes making pasta seem like quantum physics. Ridiculous. Also, I don't care what this pretentious prick says - dried pasta tastes just as good!!

[@marilynwebster3151]

Josh, my dear ,dear man! The vid is probably one of the most beautiful, enchanting I've seen in a while, but what really entranced me was the obvious look of delight in your face as you watched Chef work! You too have the passion and desire too be a GREAT chef. Hallelujah !

[@food52]

Glad you enjoyed watching, Marilyn!

[@Nemecross]

Damn, so I'm a chef and like a lot of other chefs, I've had an ego once or twice in my life thinking "Oh, I'm a great chef, i can cook anything!" But seeing the sheer mastery this guy has over making pasta from scratch, it's really awe inspiring!

[@turbotoni9]

I don‘t get why this beautiful piece of art/masterclass only has 7700 views?

[@sharonolsen6579]

May 2020 .. 68,000 views : )

[@Denvercoder]

185,000 on Aug 25th, 2020

[@alonidias]

man the passion of this chef creates something amazing in my brain about how much love is involved in Italian cooking, amazing Evan.

[@rohanb.rodriguez617]

I absolutely love the conversation in this video: really informative, in-depth content, plus the almost poetic way they talk about the process and the pasta itself. Chef's kiss. Congrats on an amazing video!

[@jebwatson]

My mind will never cease to be blown by fresh pasta making. They work that goes into it is as incredible as the result.

[@baboonfury]

The perfect accompaniment to his book. I couldn't visualize the kneading when reading it but now it all makes sense.

[@food52]

So glad you found Evan's tutorial useful!

[@juandelain]

Same here!

[@bluerose6859]

Chef Evan Funke is an amazing teacher! His instruction made me even MORE interested in making pasta from scratch!!! And I didn't think I could get more interested then I already was!!!

[@KLucero22]

Chef Evan Funke is a true master. I bought his book after watching this video and I have to say, this video is tremendously useful as a complement to the book. Evan’s written descriptions of how to knead dough and how to roll sfoglia with the Mattarello make a lot more sense after watching him demonstrate these techniques on video

[@georget4930]

"I'm not obsessed with pasta, I'm maniacal about it" Evan has truly mastered an art and his passion for creating is so inspiring

[@louistangmusic]

This guy has not just scientific knowledge but also the experience to back it up. The best thing about his explanation is how detailed Mr. Funke is in his very articulate explanation

[@mackmtl]

What a fantastic teacher. It's so inspiring watching a master describe a process that took years to hone, distilling it into a 40 minute clip.

[@laurasui1451]

The way that Evan talks and describes his techniques or experience is so beautiful and poetic.

[@bhuvidya]

That was fantastic. The level of detail is impressive, and Evan explained it all really well. Bravo.

[@tfre3927]

I think I've watched this 8 times now. I'm making pasta now Funke style and it's SO legit. What a champion.

[@cz8587]

You've motivated me to try this myself. I've watched the video almost as many times, because I am an absolute amateur in the kitchen who loves pasta! The big stick and all the rolling though, YIKES, my carpel tunnel screamed, "MA'AM, NO." But I THINK I can enlist an in-house kneader after I get the ingredients to that stage and I can supervise the res. I can also boil the box of grocery store pasta we will end up needed when we fail the first few times. Ha! I am curious how yours turned out!!

[@MariaFrancaSerrau]

A beautiful lesson about pasta, mattarelli, and the joy of cooking and eating comfort Italian food!

[@matthewgleeson2594]

This is top level artistry.

[@greyfox0460]

This has to be one of the best vids made on pasta.

[@roxannetarjan1411]

Josh! Your love of the making and tasting appreciation is absolutely engaging. Bravo! Food52-Thank you so much for bringing us these amazing individuals. I am learning sooooo much. 👏👍

[@Birdsie39]

Evan Funke is one serious chef. Something to aspire towards.

[@annmarienoone9879]

I’d like to see an Italian Nonna carry on about pasta like this guy. He is overthinking a simple process, I doubt anyone would pick his pasta over one made by an Italian grandma. My head almost exploded.

[@nomadicroadrat]

@annmarie My nona would have slapped my hand. "Don't play with the food." It's simple,; no need to complicate it. Hey, it's pasta. A hard same with pizza.

[@Simonsssssssss]

He was trained by Alessandra Spisni at La Vecchia Scuola Bolognese, I don't think he is overthinking, I think he's just obsessed by the process, in a good way. Most Italian nonnas have made pasta longer than they've tied their shoes, of course they're not this technical. He is a professional chef whose job it is to make a consistent product, to work at his level he has to be obsessed by the technicality of it.

[@cookiegirl2cookie197]

​@@SimonsssssssssExcactly.

[@diyechochamber]

Evan Funke speaks in such a calm way! I would love a cooking audio book frome this dude.

[@grouchosaidit5454]

Thorough and educational. Thank you. The enthusiasm is inspirational. In these crazy times, nothing beats watching something so lovely.

[@emberchord]

I'm so happy I discovered this youtube channel.

[@danielpang4134]

when you have a special way to wrap the pasta doughhh....you're the mannnnnn

[@gnarlyunicorn4777]

Evan Funke has so much passion when he talks, this video was amazing

[@Bright-It]

Mr. Funke, watching you show the handmade pasta making process is what I call a Great Experience. Thank you so much for sharing your expertise.

[@food52]

Glad you enjoyed watching, E!

[@halpwr]

This is an unbelievable video. Pearls of wisdom in here.

[@stevennixon3461]

Evan is so passionate about what he does and i cant help but be inspired by it

[@Rotadiva]

Evan’s a great instructor. Mille grazie.

[@jimburns1927]

Bravo! A True Craftsman at Work! The Secret ingredient is Love of what is being done and not taking short cuts! Love Love this Old World Class in Pasta Making 🙏

[@Lxckley]

I thought I knew a thing or two about Pasta. I’ll take that back, This is incredible 👏

[@beatrizsandoval4395]

This tutorial is amazing! I don’t know if I would ever be brave enough to try making all this by hand but thank you for teaching us.

[@tneprescintr]

I feel peaceful after watching this

[@blkbeauti05]

You can tell he is a master at his craft.

[@Mike-yb4iz]

I bought Evan's book after I saw his masterclass in pasta making. This show answers all the questions I had after reading the book....great job. I live in San Diego so I look forward to going up to LA to his restaurant, trying his food first hand and maybe even getting him to sign my copy of his book.

[@Nerd2k7]

I fell into shock at 20:06, scraping the table with the sharp side of the knife

[@KMSKHALEDKMS]

you bite the pasta, the pasta bites back, ma man! daym daym daym

[@lizmiller7681]

This is so above my pay grade, but I have to see it bc I’m so impressed. It’s totally amazing to me that people actually make it, I am awe inspired. Maybe I will grow the courage to try it... 😅

[@jackiewalsh6678]

Trying for the first time today. Not sure if my dough was too dry but did add the spray of water since the seam was opening up a bit. I will see tomorrow when I roll it out. If I don't try i won't know! I also got Evan's book and he gives such clear instructions! Will use that as well tomorrow. Would love to see more videos from him!

[@MilletteKish]

Thank you. This was such an amazing GEM of Funke’s tutorial. I hope you will please consider another episode….

[@philipsutcliffe1610]

My old head chef used to use a broom handle to roll out ravioli

[@dansharkey5218]

Great Job Evan, a true master.

[@parallaxe3910]

if martial arts people would make pasta videos this would be the 10th dan pasta making video.

[@chops4lifeLXA]

Great show of skill and explanation. I am going to call bullshit on the 35,000 times in 11 years though. That’s making dough like this almost 9 times every.single.day.

[@timokeefe2126]

Thank you , great tutorial. Evan learned from the best and he is now the master. Waiting on his book to arrive and can’t wait.

[@karensarro3578]

That was a pasta master class! Well done.

[@saschiadybdahl8539]

How on God’s green earth does this only have like 250 likes?! This is beautiful ❤️

[@food52]

Glad you enjoyed watching, Saschia!

[@adventuresinorganizing5773]

Saschia Dybdahl well, perhaps no one who cooks for their family and friends would ever, ever, commit to this time and effort....do you cook? I have cooked for 12 most of my life and this video made me laugh my head off

[@saschiadybdahl8539]

@@adventuresinorganizing5773 the beauty and respect of hundreds of years of cultural tradition can still be appreciated and respected even if it’s not directly applicable to you. This is an inspiring piece of info online that is keeping something alive that could easily die out by those who disrespect its origin and complexity.

[@AngiesPantry58]

I love Chef Evan Funkie cookbook a must have for your collections of cookbooks.

[@katsweeterly2039]

MIND BLOWN (and I am not even going to make it myself.) Thank you for so much information!

[@jdmxxx38]

This was both educational and entertaining. Thanks to both of you people

[@tetflaminiano1674]

chef's voice is soothing af

[@vshapoval]

I think I am watching this for like forth time. I have never seen a video that teaches so well and to the point about pasta making. This is mouthwatering pasta. I am making a reservation at his restaurant next time I am on the west coast ( i am sure it will be worth every penny and buying his book. This is so good. Thank you so much for this video and all those wonderfull collaborations you give access to anyone who is willing to learn = D.

[@sunnybeach103]

My kids and I are doing this rn for dinner tonight. Aloha from maui

[@84dannyyu]

Thanks for inspiring me to do and be better Evan Funke!

[@ww-ti6js]

Feel like I'm back in class at culinary school! Great video! Brought back some wonderful memories 😁

[@graceo7829]

This is beautiful. I feel like I've just watched you guys create a wonderful piece of art.

[@adventuresinorganizing5773]

Grace O yes, art, but would you make this?

[@elkewheeler]

Bravo! I’ve just ordered Evan’s book based on his episode. I can’t praise this channel enough for this masterclass series you are providing to us.

[@food52]

😊So glad you enjoyed this episode of "Dear Test Kitchen," Elke!!

[@lukas7863]

3:25 I don't get it, why are we degasing the dough by putting it through a roller, but not by stretching it with a mattarello? In both cases we stretch the dough out with a roll. The statement seems a bit overacted to me, since authentic Italian chefs like Gennaro use pasta rollers, which I bet they wouldn't if the quality suffers as much as Evan claims.

[@annmarienoone9879]

Nonsense

[@ChefChrisDay]

The zen master of pasta.

[@barbarastadler6699]

Cannot wait to 'Funkinate' my pasta! Thanks for an informative video that addresses so many elements of wonderful tortelloni! Hope I remember to create the 'gutters'!

[@jcprez1290358]

Food52 is changing the game.

[@peio5307]

Josh is making the exact same faces I would be making while watching this in person. The excitement of learning something you thought you understood.

[@eddiejeffers2783]

Question on wood board. Is the board sealed with any oils?

[@CristianTejadaU]

This is an amazing lesson of making pasta!

[@cathychisholm8460]

Wow. He is the Pasta Master!

[@ReginasKitchenJa]

I learned so much from this, amazing chef

[@adventuresinorganizing5773]

Regina's Kitchen Ja while yes I learned a lot, my question is...would you ever make this?

[@unclemattscookerylessons]

mr mirage of pasta, fascinating demo. I'm just relearning pasta having not made it for ages. Just subbed

[@archnjin]

Excellent quality of knowledge from a professional, good video.

[@day6stan]

People in the comments wondering why a professional pasta maker (pastiolo) is being fussy about making pasta??? This is his passion, of course he’s going to go the extra mile on practically every step of the process

[@nategriffin4332]

Loved the documentary about Evan Funke...was really interesting

[@sazji]

This was wonderful, it answered pretty much all the questions I had about rolling pasta, and several I didn’t even know I should have had! The matarello is almost identical with the large oklava they use to roll baklava in Turkey. Not that that’s any easier to find in the US...:-/

[@hauntedmasc]

What an absolute delight.

[@food52]

Glad you enjoyed watching, Austin!

[@gizmo7877]

Another video on making tortellini that I needed to learn the proper formation of the pasta u til I get it right. Didn’t know not to freeze after making them, I did. I hope I didn’t compromise the texture and flavor. Forgot about the nutmeg too, good grief! Glad I found this video.

[@carljones7992]

Cracking content you got a sub. Just having evan funke feature on your channel was worth a sub

[@food52]

So glad you enjoyed watching, Carl! Welcome!

[@redplanet76]

Well I’ve realized now that I’ve been making pasta like an idiot for years. I love this chef’s detail.

[@paprisarkar5662]

So nicely explained everything! 💕

[@ethanyangswag]

Texture of the pasta!!!

[@adamchurvis1]

Coming back to view again after two years because one just cannot get enough Evan Funke into one's life. 37:39 surprised Evan didn't slap him for pronouncing it "sfoh-GLEE-no" rather than "sfoh-LEE-no."

[@hans3835]

Chef Evan is a walking cookbook for pasta

[@bluerose6859]

Excellent instructions!

[@AlejandroGarcia-tb8qq]

Made fresh pasta for the first time yesterday. Went with cacio e pepe. Was amazing. Im never buying pasta again.

[@user-22-]

FANTASTIC information!!! ...but soooo much work I doubt I’ll do it exactly to *his* specifications. Also, I strive to achieve the most soft & delicate dough, one that melts in your mouth, ‘toothy’ to me means tough..(?) definitely *not* what I’d want.

[@sandrasanzenbacher232]

I watched with such interest and desire to learn to do this myself!!!! Thank you for this wonderful video.

[@food52]

Let us know if you try it, Sandra -- so glad you found Evan's tutorial useful!

[@amitpunj1144]

He talks like physics chemistry lecturer 😂 , amazing techniques 👍🏻 it makes difference when you love your work 👍🏻

[@hannahkroon5233]

Absolutely amazing! This is art and the artists clearly love what they are creating! Thank you for sharing that passion!

[@matthewbrick7539]

Fantastic! Thank you for sharing!

[@shaunballagh196]

Outstanding upload...! Thank you.

[@marilynbachmanhillman141]

Absolutely wonderful

[@junkman7901]

Folks please don’t use plywood for a counter top, they are often treated and inked and made with glued together wood chips. If you want wood to use with food make sure it’s solid untreated wood.

[@TheNinnyfee]

Absolutely. If you make all the effort with even pleading the plastic wrap you have to get the basics right and get good wood.

[@boonanaman2739]

or alternativley just get food grade finish plywood

[@adventuresinorganizing5773]

Junk Man yes ridiculous advice...holy chemicals

[@sazji]

Plywood is glued for sure but not made from wood chips; that’s fiberboard, a material unsuitable for so many different things! ;-)

[@HospitalmanMikey]

I was having a panic attack then I watched this. The way he talks and works is very therapeutic.

[@dereko4471]

Yesterday I made my own pasta dough and used a pasta maker for the first time, I was super proud, now I just feel like a chump 😂

[@bassam2375]

This is sublime.