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Hi! Im trying to start selling at our towns farmers market. Im trying to figure out how to dry the pasta so i can package and seal. But im having issue

Such a helpful video. Thank you for going through the whole process and being so thorough.

Can anyone suggest a glutenfree version of this?

How does it turn out? I’ve always wanted to use my spiral mixer outside of bread and pizza dough

Price ?

Is it okay if i rest the dough overnight, then afterwards start kneading?

What king of mixer is that. What brand?

Dove hai imparato? Hai seguito il corso della Spisni?

😎 ❤

can you recommend a good mattarello?

Where can l order that same pasta machine please?

2 1/3 cups of flour if you dont have a scale

Hi Mike! If I leave the made pasta out, will it dry? Or do I have to freeze it? Thank you for everything you do! Peter K.

i know if i try to make this dough it will come out nothing close to yours but the music is giving me the motivation that i can do anything lol

What size board as well?

What size mattarello is that

Recipe

What preservative do you use to lengthen shelf life of fresh pasta when shipped far away?

honestly the best video on how to make pasta dough ever! I've been trying for a week with mediocre results! this video has taken it to the next level! thank you!

Everything is perfect, jazz music also. Amazing! I subscribe to this channel!

the best way to start a dish from scratch, is to do it yourself 😁👍

you should check out Pasta Grannies as 90 yr old have the art mastered...

I don't understand the flip, cinch, roll just to rotate it a quarter turn. Why not just rotate it a quarter turn on the table???

Is this machine capable to roll a dough with lower water to flour content? For example, less than 40% water to flour ratio for ramen making. To prevent the fresh pasta (Fettuccine/Linguine) from sticking together for storage purpose, any recommendations instead of drying pasta sheet before cutting or dusting with semolina/rice/corn flour.

How important is the ratio of flour to eggs. I came up short 10 Gm of egg. Would this have been ok?

When i worked in Manhattan around 2001-2003 Sandro Fioritti was our Chef. He made this Pasta and it was paired with a Veal Ragout... One of the best things i ever tasted.... Capiche..

Thanks for the info. I make a pasta using 00 flour and semolina with egg and I just can't get the linguini to come out right. I'm gonna try this mix I'm really hoping it works out.

How we contact to you

Miglior picio! E lo dico da senese!

Perfetta. Even Alessandra Spisni will be pleased with this sfoglia. Bravo!

Can you use this dough in a machine extruder?

Thank you.

Thank you.

Thank you.

Thank you.

How is the hole formed in the strand of pasta?

Bravo. Perfetto.

Sono stato a N.Y. e mi rammarico di non averti conosciuto. Sei veramente bravo e scopro che sei uno chef con la grande passione tutta degli italiani il che tradisce le tue origini famigliari, di fare la pasta a mano in casa. Mi sorprende benevolmente e con entusiasmo che un giovanotto qual sei tu, operi con grande bravura e destrezza articolando con spiegazioni chiare e professionali il modo di fare la pasta. Sopratutto l’impiego della semola a differenza di tanti che credono che la pasta in Italia sia solo le tagliatelle di farina di grano; tenero e uova. I cittadini statunitensi che non approfittano dei tuoi blog non sanno quanto perdono per cultura e tradizioni del mio paese. Una sola nota diversa: in Bari le orecchiette sono dette in dialetto (le strascenàte) e sono tirate, unico luogo, dove le fanno dando la forma concava con il solo aiuto del coltello con una certa maestria. Ho intenzione di fare un video in merito agli strascinati baresi. Complimenti vivissimi. Un saluto alla mamma: bellezza tutta italiana.

Do you conduct your business with this one extruder or are there additional extruders in action at your site? What a brand is that and r u happy with it?

For USD$4,500 the machine should make damn good pasta

Well done, thank you.

Do the idratation change with whole egg?

i need this in my life!

Isn’t it a problem if you let it dry out of the fridge, considering it has raw egg?

Vito Scaletta approves

How thin do you role the dough out to? Thanks for the video it was great to see the process without the bs

Recipe PLEASE 🥲

Can I have your recipe in this pasta? 🥹

Matt arello approva 😂

Great stuff! What's the real reason you don't recommend storing the extruded pasta (made only of semolina+water) in the refrigerator for more than 72 hours? Is it to prevent risk of mold growth?