Wow! I have never had a pasta recipe actually go completely right from start to finish on the first try. It did take me more than 5 minutes, but it was still a reasonable amount of time. And the finished product was wonderful!
Excellent video! I've been experimenting with the Atlas for months and this explanation worked the best, by far, including your very simple recipe! Thank you. FWIW: I mix by hand and it probably just as easy - no machine to clean up.
I just tried this with my new pasta roller and it works GREAT! It's a bit dry so my dough was more crumbly at first so I didn't need any added flours (many folks may use a flour mixture which could account for the plural). I have the cutting attachment on my machine so I put the water on to boil just as I started to roll out the pasta and by the time they were cut I just dropped them right into the boiling water. Amazing!
I made this! And it turned out really, really good. One problem, by dough started to dry out (this was the 1st time I ever made pasta). So I rubbed some milk on the part that was waiting to go through the machine, covered it and put it in the fridge. As I said, it turned out really really really good. THANK YOU PASTA DUDE!
Daylight Disinfectant I was thinking that(not that he sounded cute)but that he was calling flour "flowers".And was thinking shouldn't u put a bit of salt in it?
this is a great recipe! i had a medium egg so it was too much flour. then i added more flour (too much flour this time) lmao, so i had to add another egg. well, ya guessed it, to much egg. by the 3rd time i had the dough just right! it was really tasty, and kneading was a breeze with my cuisinart! i rolled it out and then cut it with a pasta cutter. i was effortless! that flour trick was just the thing to keep my pasta from sticking together! thanks so much for sharing!
It's the fact that he folded it upon itself when stretching it out. it helps develop a "mesh-like" structure within the dough itself. makes it stronger.
He said "How to make pasta from scratch in 5(five) minutes. Not bad. He did it. I grew up eating my mother's cooking in the 40's and 50's. She was a great cook and often made noodles from scratch, but she could not get that paper thin pasta when she rolled it out by hand. Now I have a pasta machine and I can roll it out as thin as I want it. If you look around the internet there are many videos for home made pasta and a lot of different recipes and techniques. There is no official recipe. Pick out one that you like and use it.
I'm Chinese, and moreover, I have an ear for subtle accents and speech and grammar patterns, not just Chinese. I can pick up if a person is born in Canada, where I live, but say, with first generation immigrant parents; once I picked up on a Scottish accent that a California woman picked up from her Edinburgh-born husband! This guy is Hong Kong born, although he has spent many years in the US, likely having migrated as a child or very young adult, so gaining fluency in US English.
Amazing! I just made this and it was so simple and great, just like pasta should be. Why did it take 15 years for me to find this wonderful recipe. Thank you! BTW 100gm = 1/2 cup +/-
@2001Rivera did you dry the pasta after you cut it? Homemade pasta needs to dry, I used coat hangers and let dry for almost a hour and came out perfect.
I use a mix of semolina and durum flour and water and all purpose for dusting. the two wheat are really just hard wheat that is ground differently, if you look at a box of commercial pasta this is what is used. It's use in stuffed pastas is pretty much the best way to go since it is less likely to tear or become gummy. It cooks quickly, if you make ravioli as soon as it rises to the top it's done. 2 or three mins tops. a little longer if you had frozen the product before hand. You need the dough till smooth then refrigerate 30 min, just so the moisture is incorporated. A little tip. try to flatten the dough to a rectangle rather then a disc it will make it easier to roll out. After rolling out filling and cutting the product use some corn meal or semolina to keep ravioli, manicotti etc. separated. If you are making a unstuffed product like spaghetti or linguini etc. you can dry it completely and store it in a airtight container unrefrigerated as long as you didn't use eggs in the preparation. The product will be pretty much like a commercial pasta but it will taste better.
Mr Sawyer - you made me laugh - daffodils! not as well as you'd hoped! - lol - no one ever uses daffodils - tsk! But on a serious note - you actually really did make me laugh out loud - that doesn't happen often - thanks
First, I would like to thank you that you make it simple. Second, I hope that you would help us with a manual technique that we can use in our regular everyday kitchen with handy usually available tools. Thanks
You don't need to dry the cut pasta, lagomorfus, but the end result is greatly improved if you do. I dry my cut pasta for around 15 minutes, hung over an item such as a chair back. I find it improves the texture. More al dente.
@THthefirst you don't have to put in fridge, i guess it's up to the individual, i use mine right away and it's fine, and the chefs on chopped and the other shows where they have little time don't let it rest either, but ty for your comment, have a nice day
Hey, I love your video. I tried to copy your method however I may have put a little too much flour because the dough is really tough. How do I fix if the dough is too tough? Add water? Or another egg?
Good work. The Michelin star guys here use 250g 'OO' flour, 3 egg yolks, 2 whole eggs, small amount of extra virgin olive oil and salt. My only suggestion to your method is to cut the long sheet in half otherwise the strands will be a bit long.
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I love the sound of the knife slicing through, am I the only one?
Thanks for the video. Very helpful to see how you handled the pasta, floured it & folded it to cut up. Much appreciated
Oh. My. God. I've been overpaying for pasta for a long ass time.
oh and 100 grams = 3.5 oz, which is roughly just under half a cup of flour
you just saved me a trip to Google, sir. thank you!
Benjamin Filber
Benjamin Filbert thx
Wow! I have never had a pasta recipe actually go completely right from start to finish on the first try. It did take me more than 5 minutes, but it was still a reasonable amount of time. And the finished product was wonderful!
Thanks for doing the video,i like the idea of the machine to mix the dough.I must try this method soon.
WOW SUCH GREAT PASTA MAKING SKILLS
i was looking for a quick and easy homemade pasta dough for a while now! thanks!
This is officially my favourite way to make pasta! So quick and easy!
Thank you!
Thank you. This is the best homemade pasta video ever!
GREAT video sir! Quick and easy with no fuss! I have watched a lot of video's and this is by far the best one. THX!
Excellent video! I've been experimenting with the Atlas for months and this explanation worked the best, by far, including your very simple recipe! Thank you.
FWIW: I mix by hand and it probably just as easy - no machine to clean up.
I believe you have an excellent video, and an awesome knife technique is used. Thanks for sharing!
I just tried this with my new pasta roller and it works GREAT! It's a bit dry so my dough was more crumbly at first so I didn't need any added flours (many folks may use a flour mixture which could account for the plural). I have the cutting attachment on my machine so I put the water on to boil just as I started to roll out the pasta and by the time they were cut I just dropped them right into the boiling water. Amazing!
Thank you for the simplicity of your video . Making this for dinner today :)
Thanks! I just made it using your method, and it tasted... well like spaghetti! First try!
Great video, Took me a little to get the hang of it. But it works great. Pasta was delicious.
I made this! And it turned out really, really good. One problem, by dough started to dry out (this was the 1st time I ever made pasta). So I rubbed some milk on the part that was waiting to go through the machine, covered it and put it in the fridge. As I said, it turned out really really really good. THANK YOU PASTA DUDE!
+1 for the cute way he says "flowers"
Daylight Disinfectant I was thinking that(not that he sounded cute)but that he was calling flour "flowers".And was thinking shouldn't u put a bit of salt in it?
Bloody amazing. Can't wait to try it.
this is a great recipe! i had a medium egg so it was too much flour. then i added more flour (too much flour this time) lmao, so i had to add another egg. well, ya guessed it, to much egg. by the 3rd time i had the dough just right! it was really tasty, and kneading was a breeze with my cuisinart! i rolled it out and then cut it with a pasta cutter. i was effortless! that flour trick was just the thing to keep my pasta from sticking together! thanks so much for sharing!
Woooow that was fast !!! We can see that you're used to it, it's fantastic !!! :) I really want to try
It's the fact that he folded it upon itself when stretching it out. it helps develop a "mesh-like" structure within the dough itself. makes it stronger.
Brilliant!! Thank you very much! I tried and it was the easiest with the best result!!
That was simple and easy to understand. A very well done video. Thanks!
Great video Thanks for posting. im going to try this right now!
So easy! Great recipe!
I cant wait to try it again . Thank you very much . Awesome
That's amazing, i'm gonna go try this right now!!
Thank you for the vidoe. I purchased a machine as yours, but I run once then to the fettucini adapter. Thank You! AWESOME JOB!!!!
Thank you people !!!! It is a good tehnick exactly if you have to prepare this pasta for the exam !
He said "How to make pasta from scratch in 5(five) minutes. Not bad. He did it. I grew up eating my mother's cooking in the 40's and 50's. She was a great cook and often made noodles from scratch, but she could not get that paper thin pasta when she rolled it out by hand. Now I have a pasta machine and I can roll it out as thin as I want it. If you look around the internet there are many videos for home made pasta and a lot of different recipes and techniques. There is no official recipe. Pick out one that you like and use it.
Excellent tutorial. Thanks a bunch!
WOW, thanks for shown us how to make Pasta easy as. thanks again.
nice video sir. homemade pasta is amazing and it's nice to see you can knock it out so quickly
I'm Chinese, and moreover, I have an ear for subtle accents and speech and grammar patterns, not just Chinese. I can pick up if a person is born in Canada, where I live, but say, with first generation immigrant parents; once I picked up on a Scottish accent that a California woman picked up from her Edinburgh-born husband! This guy is Hong Kong born, although he has spent many years in the US, likely having migrated as a child or very young adult, so gaining fluency in US English.
great video.....you just gave me some new little tricks on how to make it easier :)
Awesome! Easy & simple. Even a bachelor can do it! Grazie!
First video of this topic to watch , and its just perfect
This was so damn easy! Great recipe and technique video. First time to try it I nailed it.
Super nice...Great vid!!
Great video. Very helpful!
Amazing! I just made this and it was so simple and great, just like pasta should be.
Why did it take 15 years for me to find this wonderful recipe.
Thank you!
BTW 100gm = 1/2 cup +/-
He made all of that with just half of one egg. Amazing.
I like it
Easy and fast
Homemade pasta :)
Good video! placement of bowl is funny and lent to it's charm.
I love it. thank you!
Thanks for uploading this video, very helpful!
Yo i just learnt how to make pasta at college today. this video is great almost identical to the way we were taught. Nice video dude =D
AWESOME VIDEO.
Great video
omggg thankz diz video is awsome i saved so much tym on cooking
Very Informative, I did not realise I was so easy ;-)
I need a pasta roller I make it the old fashion way the may my Mom made it Rolling by hand... forever I enjoy your video nice job
@2001Rivera did you dry the pasta after you cut it? Homemade pasta needs to dry, I used coat hangers and let dry for almost a hour and came out perfect.
VERY INFORMATIVE!!
I use a mix of semolina and durum flour and water and all purpose for dusting. the two wheat are really just hard wheat that is ground differently, if you look at a box of commercial pasta this is what is used. It's use in stuffed pastas is pretty much the best way to go since it is less likely to tear or become gummy. It cooks quickly, if you make ravioli as soon as it rises to the top it's done. 2 or three mins tops. a little longer if you had frozen the product before hand. You need the dough till smooth then refrigerate 30 min, just so the moisture is incorporated. A little tip. try to flatten the dough to a rectangle rather then a disc it will make it easier to roll out. After rolling out filling and cutting the product use some corn meal or semolina to keep ravioli, manicotti etc. separated. If you are making a unstuffed product like spaghetti or linguini etc. you can dry it completely and store it in a airtight container unrefrigerated as long as you didn't use eggs in the preparation. The product will be pretty much like a commercial pasta but it will taste better.
Thanks, gonna start making my own pasta.
this is PRICELESS- I need one of those rollers - where can i get one?
This is my go to Pasta recipe!!
very good vid.. most helpful.. thanks.
kiwi from nz
Great video thank you
Cheers mate :) Good video!
Thank you for helping me!
looks very nice man.
iv heard men dont cook like in jhonny test, his dad but dang ! your good
Very nice Vid. Thank you, sir!
1 egg.
100 grams of flowers.
Sounds simple enough. Thank you!
nice vid!!! made mine for the 1st time w/out my cuisinart. his time i will use it! so much faster and a better texture! thanks so much!!!
Thank you, nice explained! :)
Definetly Making This!!!!!!
Yes he used all-purpose flour, he made it look sooo easy, but I'm finally ready to try:)
I have that same food processor, isn't it awesome? Thanks for the instruction! Pasta has always been mysterious to me. xD
great video! I tried this without the pasta machine and ended up with dumplings. hard to get it thin enough with just a roller.
Thanks a lot for the video!
Mr Sawyer - you made me laugh - daffodils! not as well as you'd hoped! - lol - no one ever uses daffodils - tsk!
But on a serious note - you actually really did make me laugh out loud - that doesn't happen often - thanks
that was cool!!! 8)
COOL!
I'm all for natural at home made food...
Now all I have to do is buy one of those turner-thingies...
Thank you very much for that info
Great Vid! Thanks
I love pasta🍝😍❤
thanks,bought pasta machine,now I know what setting to use
Good video, thank you! A technique I still need to master, and I don't have a pasta maker. Just FYI it's flour rather than flowers
First, I would like to thank you that you make it simple.
Second, I hope that you would help us with a manual technique that we can use in our regular everyday kitchen with handy usually available tools.
Thanks
Richard Zemore For a bachelor, that is rocket sciences :)
i love it
You don't need to dry the cut pasta, lagomorfus, but the end result is greatly improved if you do. I dry my cut pasta for around 15 minutes, hung over an item such as a chair back.
I find it improves the texture. More al dente.
@THthefirst you don't have to put in fridge, i guess it's up to the individual, i use mine right away and it's fine, and the chefs on chopped and the other shows where they have little time don't let it rest either, but ty for your comment, have a nice day
My pasta machine comes in the mail today. Thank you for your video. That egg is HUGE. Pteranodon?
Hey, I love your video. I tried to copy your method however I may have put a little too much flour because the dough is really tough. How do I fix if the dough is too tough? Add water? Or another egg?
Good work. The Michelin star guys here use 250g 'OO' flour, 3 egg yolks, 2 whole eggs, small amount of extra virgin olive oil and salt.
My only suggestion to your method is to cut the long sheet in half otherwise the strands will be a bit long.
flours??
What kind of flowers did you use there at the beginning? I tried daffodils but it didn't come out as well as I'd hoped.
I have to try this
It looks so easy huh :)
That was sure one big ass knife! :D
Dang you beat me to it, I was just going to say that xD
Can u subsitute the first machine with a blender?
for fresh pasta 45 seconds in boiling water and about 30 seceonds in souce,,,great video
thats lokks good
Yes please! What is the make, and model of the machine you used????