I just made this recipe this morning. I weighed my OO flour after measuring out the two cups. AMAZINGLY the 240 grams was actually less than the two cups I measured and sifted! Also…I mixed my eggs and oil with the broad beater of my Kitchen Aid for two minutes then changed to the dough beater and added my flour slowly. I turned it out and kneaded just a few more minutes with my hands….which I love to do but at 82 and with arthritis in both hands and wrists I can’t knead as well as I used to. Wrapped and set it in the refrigerator for a couple of hours and proceeded to make vermicelli and fettuccini with my Atlas 150 pasta machine!! It turned out perfect! Thank you, Chef! The OO flour is so soft and pliable. I really loved using it!
my 19yo son just gave me a pasta maker for Christmas, you're the first video I've seen. love how simple you make it seem. will definitely research more on flours. thank you for an informational yet not too long video.
John, you’re best baking/cooking teacher on TH-cam. You teach us so much with each recipe. I just love your channel. Every baker and cook should subscribe to you. A wealth of knowledge that you are passing on to each of us. I’ve always been terrified of making my own pasta but in such a short time you’ve given me the confidence to try it. You’re the best! Teaching is definitely in your blood…..love you! XxXx 🇬🇧💕
I tried this recipe and your techniques and the process was flawless. Had been meaning to make my own pasta for the last 10 years and finally did it yesterday!
Pro pasta tip: As soon as it comes together, let it rest for 30 minutes. You'll be able to roll it out much easier then. Gluten develops as the dough hydrates (without kneading). The kneading doesn't develop gluten, it stretches it.
Looks delicious! I'd love to see some cooking/baking technique videos such as how to use a water bath properly, how to brown butter, how to temper chocolate, how to make lollipops/sugar candy etc. Can't wait to try this recipe!
You are so charismatic. I just enjoy your voice and the way you explain not only the recipes but the tips and history behind them. You really need to have a TV show!!!
I keep telling John that too. I can’t believe he came to England and I didn’t know. He visited one of my favourite cupcake wiz kids too. Never mind; next time hopefully! Xx 💕💕
I absolutely love the way you explain the process. To know 'why' you are doing certain steps is helpful to be successful with your recipes. Thank you so much!
I've been wanting to make pasta for a long time now and this weekend I finally did! It was so easy and fun to make but the pasta turned out so good! I could eat them with just some butter; but we used them for your shrimp scampi recipe and it was amazing. I am definitely going to be making this pasta often.
My Mom would make unsweetened thin crepes in a skillet or crepe pan, roll each one up and slice the same way you do to get the strips. She would then drop them into a bowl of broth she made and you'd have instant soup. You can of course add vegetables to the broth to make it heartier, but as a kid, I loved the simplicity of the plain crepe soup. I can now see that you can just take some freshly made pasta and simmer that in a broth too. Thanks for reminding me I need to use my hand crank pasta machine again and showing us your recipe for the pasta dough.
Congrats on reaching 3 million subscribers John, my wife and I really love watching your videos and trying out your recipes... and we can't wait for your cookbook which of course we've already pre-ordered!
I was amazed at your demonstration on pasta making, John. I have a Kitchen Aid and I’m now in the market for the pasta attachment. Thank you for showing your skills once again. You are always so clear in your instructions! Xx 💕💕
Oh John, where were you 5 days ago when I was making my own!? I really need a go-to pasta dough recipe. Can't wait to try yours against the one I used! I've never been disappointed in a single recipe of yours.
Your egg sizing observation is spot on! When did egg sizes become so arbitrary? Love your show,I use several of your recipes often and they never let me down. Thanks for sharing
I know you have to have a certain presence for the camera but I LOVED when you were like “who ever is categorizing these eggs is STRAIGHT TRIPPIN” the street ! Lol
I used to make homemade pasta all the time. Angel hair is my favorite but fettuccini was the easiest. One of my finals in college was homemade tortellini. It came out so good! Thanks for the refresher course, Jon.
THANK YOU JOHN! I just made pasta from scratch for the first time on my own. I learned in cooking class in highschool how to make pasta from scratch but forgot and you helped refresh me on that note. Made some fettucine aglio e olio with some chicken on the side
I used this recipe to make alfredo pasta and it turned out amazing! Definitely worth the extra effort, my family loved it. Thanks for the wonderful recipe, it was easy to follow and yielded perfect results.:)
This is amazing, this is my first time making pasta and it tasted like heaven and earth. It is very chewy compared to store bought pasta. Amazing recipe.
You make it look easy! Instead of returning my new pasta making attachments, I will try again. I had too much flour but worked it out anyway. The fresh pasta was worth it!
Hi , Thank you for the explanation between both Semolina and 0 flours. Now I know the differences of these flours. I really appreciate the knowledge, I gained from this information.
You are so right about the decreasing size of eggs. My mother (who kept chickens and ducks) would have described the UK 'Standard' sized egg as little larger than a Bantam's egg!
Blessings John! I've really been wanting some good Ole homemade pasta & your recipe is so easy. Thank you for sharing! Will definitely be using your recipe soon! God bless
00 flour can be hard to find sometimes. When I’m in a pinch I will use bread flour. I find making pasta very soothing and calming. One of my favorite things to do.
@@jaellenwarren1895 It’s easy to find in the Detroit area because we have a lot of great Italian markets. When I lived in GA it was harder to come by and I would often want to make it on a whim. It wasn’t so easy unless I planned ahead.
Made this ....as ALWAYS JOHNNIES RECIPES ARE THE MOST DELICIOUS NEVER FAIL WELL UNLESS YOU DONT COOK OR BAKE OR CREATE WELL....HE EXPLAINS EVERY STEP WHY YOU DO THIS WHY YOU NEVER DO THAT WHICH TRUST AND BELIEVE IS A GODSEND! I LOVE YOU JOHNNIE AND YOUR HUBBY AND BOYS YOU ARE THEE BEST MOST TALENTED OH OH AND YOUR MOMMY SO CUTE AND ANOTHER GREAT CHEF...BEEN A FAN 4EVER AND WILL BE 4LIFE!
This is by far one of the most well-detailed tutorials I've viewed. I'm more than excited to try this. If there was an emoji that showed an ADHD approval for the inspiration of focus, this would qualify in abundance. Kudos to you good sir. 🥳
Very nice recipie John! They looks amazing! I love pasta recipies! Thanks for these recipie and for all the tips! Have a nice day and good weekend! 👍👏🍴
Hi John, not sure if you're reading/answering any questions on here. I'm just starting today to make fresh pasta. Your video is FANTASTIC! I do have some questions: 1. You said 240 grams or two cups of flour. I've always heard it's better to weigh flour, so is there a difference in weight of 2 cups of flour if you use "00" or semolina flour? 2. Can the KitchenAid be used to mix the dough or is it better to do what you have done with the well and slowly add the flour into the eggs? 3. I bought a KitchenAid press attachment to make different pasta shapes like penne. Is there a difference in which flour is better ("00" or semolina) based on pasta shape?
Excellent video @preppykitchen Chef John. I need to halve your recipe. QUESTION: How should I cut the egg quantity in half, please? Also, instead of using the fork mixing method, I prefer to use my triple loop Danish dough whisk in a slopped stainless steel mixing bowl (less countertop mess and easier bench scraper mixing/folding. I can’t see buying another kitchen gadget so will need to hand roll,
OMG John, tell me about it. Egg sizes are so wrong nowadays. Unless you can source them from a farmer rather than a supermarket. I am from Australia and love watching your channel. You can always cheer me up and bring a smile to my heart 😊 Thank you for being you and sharing all of your knowledge with us.
This is the BEST tutorial on making fresh pasta! I just bought a Marcato Atlas 150 past roller...I’m excited! Btw, you are the most adorable chef EVER! I enjoy your videos so much. My Husband is a tad bit jealous too! Lol...
"bronze cut" refers to the very old molds that the pasta is pushed through to yield the desired shape of the pasta one wants. Some of these bronze "dies" are over a hundred years old.
You added an extra twist by adding oil which I must try I was told to use cornstarch to keep from sticking but the oil may keep it from doing that. Thanks for sharing.
Well done! It is really a great recipe as well your style is so professional and full of humorous, I will definitely give it a try as I love handmade food from scratch♥️✨
I tried this and it was amazing. I wanted to know if you had any delicious Gluten free options? My daughter has celiac disease and cannot have anything with with gluten. And I would love to make her something like this from home.
I remember getting my first kitchenaid and my grandma got the pasta roller attachments for me ..I remember praying for a great pasta recipe .and a week later I got one in the mail out of the blue ...it called for 5:2 all purpose to cake flour .I don't know if that is the same as double zero , but the pasta was like eating silk or velvet ..the best recipe ever , and I would add infused oils to it and get creative ....unreal
Thanks for sharing your pasta recipe John. This will definitely be on my daily rotation. Thank you very much for sharing the macaroons recipe that I requested months ago. John, I am inspired by your bakery tours and I am grateful that you share the beautiful locations and delicious breads and pastries from Paris and London. I am looking forward for your future uploads on bakery tours! Some time in the future, may you please share your recipe on white sandwich bread. I've been making the french bread, focaccia and pizza on daily rotation. I am looking forward on making successful sandwich loaf to make grilled cheese and peanut butter and jelly sandwich and many other sandwiches that you have on your website. Thank you for sharing your knowledge and creativity. Sending and wishing you and your family more amazing and lovely adventures, delicious treats and continuous success and happiness!
John I LOVE all your recipes and have made a few of them:Lemmon cake?.? A little to dance for me? Can it come lighter and softer? Like mine came more of a corn bread texture?
I will not let my pasta wrinkle. I will not let my pasta wrinkle. I will not let me pasta wrinkle. LOL! Love your videos. Just found you. Thank you for the tips.
Hi John! I love this video! I just started making my own pasta last week, and it's been so fun and this video is very helpful. It's came out good, BUT, I must say my dough doesn't seem to form as nicely as yours. And was wondering if you, or any other user here, could offer some tips? So to give some background of how I'm making the dough. I'm using a ratio of 100g of flour and 55g of egg (without shell) (ratio from a book called Pasta Grannies I received for christmas). I'm using regular all purpose flour. So I've tried 400g of flour and 220g of egg, as well as 200g of flour and 110g egg. I then add the salt and olive oil as you show here. So here's where some of my struggles are coming in. 1) As I'm beating my eggs in the well, and try to start drawing flour in, it's not forming the nice thick mixture that you're getting. As I start breaking down my well to get the flour mixed in to the egg, the eggs start trying to escape, and then I'm left trapping run away egg with my bench scraper and pulling it back to the flour. 2) when I get to the point where I can start needing with the bench scraper and fold in the flour, it's not as together. There's still a decent amount of flecks and pieces that are coming off. I end up having to use my had to essentially cup some of those fragments back into the dough. 3) When I get to be able to hand knead, there's still a few flecks here and there that come off in the beginning, and my dough seems firmer and not as easy to knead as how it looks as you're doing it. My final product when I'm done kneading is ok, it has bounce to it, but it's definitely not as smooth and completely free of cracks as yours. Any tips or suggestions would be greatly appreciated! Thank you!
Update, ok I think I figured out the issue: Patience! Tried it again today, this time brought the flour in to the egg more gradual, and eventually my egg mixture in the middle got thicker and then could start folding the the rest of the flour into the egg without fear of the eggs breaking out of the nest and running.
Love your cooking & baking demos! Wondering if you have found a great recipe for light sub rolls….like for French dip Tritip sandwiches or other sandwich entrees. Thanks!
Definitely agree about the people sorting egg sizes. For a while now I've thought that the "large" eggs Ive been buying aren't nearly as large as they used to be.
Omg I make this same exact recipe! However, I use the food processor to make the dough. I put the eggs, oil, and salt in the bowl then pulse it a few times. Then add the flour and pulse until it makes the dough. I have no patience for the well method 😂😂
oh my okay this is so freaky I was gonna make pasta sometime this week when I get the right ingredients and then this pasta recipe showed up... is it just me or is that SUPER weird but also cool because now I can use this recipe😜
I just made this recipe this morning. I weighed my OO flour after measuring out the two cups. AMAZINGLY the 240 grams was actually less than the two cups I measured and sifted!
Also…I mixed my eggs and oil with the broad beater of my Kitchen Aid for two minutes then changed to the dough beater and added my flour slowly. I turned it out and kneaded just a few more minutes with my hands….which I love to do but at 82 and with arthritis in both hands and wrists I can’t knead as well as I used to. Wrapped and set it in the refrigerator for a couple of hours and proceeded to make vermicelli and fettuccini with my Atlas 150 pasta machine!!
It turned out perfect! Thank you, Chef! The OO flour is so soft and pliable. I really loved using it!
Nice work.........I have a kitchen Aid and was wondering if you can kneed pasta with it.
With everything that is going on around the world, the only thing that relaxes me is watching this channel.
my 19yo son just gave me a pasta maker for Christmas, you're the first video I've seen. love how simple you make it seem. will definitely research more on flours. thank you for an informational yet not too long video.
John, you’re best baking/cooking teacher on TH-cam. You teach us so much with each recipe. I just love your channel. Every baker and cook should subscribe to you. A wealth of knowledge that you are passing on to each of us. I’ve always been terrified of making my own pasta but in such a short time you’ve given me the confidence to try it. You’re the best! Teaching is definitely in your blood…..love you! XxXx 🇬🇧💕
He really is the best. I've used a few of his recipes, and they are legit 🤌
I absolutely agree! He is the best I've found on TH-cam, as well! 🥰
Love watching your videos ♥️♥️♥️
I tried this recipe and your techniques and the process was flawless. Had been meaning to make my own pasta for the last 10 years and finally did it yesterday!
Pro pasta tip: As soon as it comes together, let it rest for 30 minutes. You'll be able to roll it out much easier then. Gluten develops as the dough hydrates (without kneading). The kneading doesn't develop gluten, it stretches it.
I have a question I made ravioli but they turned hard do you have any tips
@@kikabxklat6507Sounds like too much flour
@@BlizzardWind99 I found that I actually made them really thick so when I tried to make them thinner they turned out really good
I have never made my own pasta, but I feel like kneading bread dough is the most relaxing therapeutic thing ever
It can be
Looks delicious! I'd love to see some cooking/baking technique videos such as how to use a water bath properly, how to brown butter, how to temper chocolate, how to make lollipops/sugar candy etc. Can't wait to try this recipe!
Yes. John definitely needs his own show and for it to be televised in the UK. Xx 💕💕
You are so charismatic. I just enjoy your voice and the way you explain not only the recipes but the tips and history behind them. You really need to have a TV show!!!
I keep telling John that too. I can’t believe he came to England and I didn’t know. He visited one of my favourite cupcake wiz kids too. Never mind; next time hopefully! Xx 💕💕
I love the tips for people like me for when we mess up. Can't wait to try this out.
Thanks Debs! We ALLLL make mistakes (especially me!)
I absolutely love the way you explain the process. To know 'why' you are doing certain steps is helpful to be successful with your recipes. Thank you so much!
I've been wanting to make pasta for a long time now and this weekend I finally did! It was so easy and fun to make but the pasta turned out so good! I could eat them with just some butter; but we used them for your shrimp scampi recipe and it was amazing. I am definitely going to be making this pasta often.
I used to think making pasta was difficult, but with your coaching, I know I'll definitely try it out! Thanks so much for all you do!
It’s so much fun just by watching you turned the right flour into all shapes of pasta. Thank you so much!
My Mom would make unsweetened thin crepes in a skillet or crepe pan, roll each one up and slice the same way you do to get the strips. She would then drop them into a bowl of broth she made and you'd have instant soup. You can of course add vegetables to the broth to make it heartier, but as a kid, I loved the simplicity of the plain crepe soup. I can now see that you can just take some freshly made pasta and simmer that in a broth too.
Thanks for reminding me I need to use my hand crank pasta machine again and showing us your recipe for the pasta dough.
Congrats on reaching 3 million subscribers John, my wife and I really love watching your videos and trying out your recipes... and we can't wait for your cookbook which of course we've already pre-ordered!
i'm eighteen years old and i did my first pasta dough with you! i'm so happy that i tried it. thank you.
I was amazed at your demonstration on pasta making, John. I have a Kitchen Aid and I’m now in the market for the pasta attachment. Thank you for showing your skills once again. You are always so clear in your instructions! Xx 💕💕
Oh John, where were you 5 days ago when I was making my own!?
I really need a go-to pasta dough recipe. Can't wait to try yours against the one I used! I've never been disappointed in a single recipe of yours.
Your egg sizing observation is spot on! When did egg sizes become so arbitrary? Love your show,I use several of your recipes often and they never let me down. Thanks for sharing
I know you have to have a certain presence for the camera but I LOVED when you were like “who ever is categorizing these eggs is STRAIGHT TRIPPIN” the street ! Lol
I used to make homemade pasta all the time. Angel hair is my favorite but fettuccini was the easiest. One of my finals in college was homemade tortellini. It came out so good! Thanks for the refresher course, Jon.
Did you add oil ?? I thought pasta dough only eggs and flour?
@@hanouf679 no. No oil.
@@heidid5275do you mean you add oil??
@@hanouf679
No. No oil. The pasta dough that I made was flour, eggs and water. NO OIL!!!
@Heidi D mine was every 100 grams of flour one egg and it was good but I got confused because of this recipe it has oil thanks for explaining 😊
THANK YOU JOHN! I just made pasta from scratch for the first time on my own. I learned in cooking class in highschool how to make pasta from scratch but forgot and you helped refresh me on that note. Made some fettucine aglio e olio with some chicken on the side
I finally had a chance to try this recipe and hands down, it’s the easiest one I have tried! It turned out great, thank you so much for the video!
Is me again I just tried your way to make pasta dough and let me tell you worked better than other recipe. Thanks again.
I used this recipe to make alfredo pasta and it turned out amazing! Definitely worth the extra effort, my family loved it. Thanks for the wonderful recipe, it was easy to follow and yielded perfect results.:)
This is amazing, this is my first time making pasta and it tasted like heaven and earth. It is very chewy compared to store bought pasta. Amazing recipe.
You make it look easy! Instead of returning my new pasta making attachments, I will try again. I had too much flour but worked it out anyway. The fresh pasta was worth it!
I had too much flour as well, so how you worked it out? When I made it, it was not that silky like in the video
Thank you.. needed a refresher before beginning the pasta making! You are the best at pointing out the details!
This man is a gift from God. He is so enjoyable to watch and informative to learn from! ❤
I've made my own pasta for years. NEVER pene! Only you, John. Only you. Ah-mazing!
I will definitely be trying this recipe!! I’ve been craving a simple lemon butter pasta this week!!
MMMMMM, lemon butter pasta! 😍
@PreppyKitchen how much should I put
My pasta machine at I don't want it to be thick??
Oh the urge of buying a pasta rolling attachment for my Kenwood. But I'll try the rolling pin method first. Looks amazing tks for the video!
The rolling pin way was soooo easy and actually more fun. Hope you enjoy!
As I sit here at 3:50am eating a big owl of pasta.😄 I enjoy seeing handmade pasta, it’s a real craft.
Hi , Thank you for the explanation between both Semolina and 0 flours.
Now I know the differences of these flours. I really appreciate the knowledge, I gained from this information.
Oh well I've just made my first batch of pasta and it wasn't bad at all! Thanks a lot will definitely keep this recipe with me for life.
This is the best explained video I have ever watched. Thank you! I’m so excited to try to make my own pasta!
Thank you John. Every recipe that I tried was successful. Love, love, love your content.
You are so right about the decreasing size of eggs. My mother (who kept chickens and ducks) would have described the UK 'Standard' sized egg as little larger than a Bantam's egg!
Honestly anything new I want to make when I look on YT your videos are the ones I’m looking for ❤
i love the way you describe the recipes,im glad i found you!
Blessings John! I've really been wanting some good Ole homemade pasta & your recipe is so easy. Thank you for sharing! Will definitely be using your recipe soon! God bless
I agree on the egg sizes! It’s kind of frustrating at times! But we have learned to LOVE the jumbo size for breakfast when we have teenagers around!
00 flour can be hard to find sometimes. When I’m in a pinch I will use bread flour. I find making pasta very soothing and calming. One of my favorite things to do.
Whoa, get out, bread flour? Those must be some chewy noodles!
@@katekramer7679 haha yeah, that’s what I was told to use by a chef and my great aunt. I never really thought they were chewy though.
I always find it on Amazon. I know everyone doesn’t like/use Amazon, but it is available there.
@@jaellenwarren1895 It’s easy to find in the Detroit area because we have a lot of great Italian markets. When I lived in GA it was harder to come by and I would often want to make it on a whim. It wasn’t so easy unless I planned ahead.
Made this ....as ALWAYS JOHNNIES RECIPES ARE THE MOST DELICIOUS NEVER FAIL WELL UNLESS YOU DONT COOK OR BAKE OR CREATE WELL....HE EXPLAINS EVERY STEP WHY YOU DO THIS WHY YOU NEVER DO THAT WHICH TRUST AND BELIEVE IS A GODSEND! I LOVE YOU JOHNNIE AND YOUR HUBBY AND BOYS YOU ARE THEE BEST MOST TALENTED OH OH AND YOUR MOMMY SO CUTE AND ANOTHER GREAT CHEF...BEEN A FAN 4EVER AND WILL BE 4LIFE!
This is by far one of the most well-detailed tutorials I've viewed. I'm more than excited to try this. If there was an emoji that showed an ADHD approval for the inspiration of focus, this would qualify in abundance. Kudos to you good sir. 🥳
Very nice recipie John! They looks amazing! I love pasta recipies! Thanks for these recipie and for all the tips! Have a nice day and good weekend! 👍👏🍴
Thank you! You too!
@@PreppyKitchen Thanks John! 🙂🙂🙂
Thank you so much for posting ! I’ve been wanting to try making pasta from scratch! Will definitely try your recipe
Yay! Hope you enjoy!
Hi John, not sure if you're reading/answering any questions on here. I'm just starting today to make fresh pasta. Your video is FANTASTIC! I do have some questions:
1. You said 240 grams or two cups of flour. I've always heard it's better to weigh flour, so is there a difference in weight of 2 cups of flour if you use "00" or semolina flour?
2. Can the KitchenAid be used to mix the dough or is it better to do what you have done with the well and slowly add the flour into the eggs?
3. I bought a KitchenAid press attachment to make different pasta shapes like penne. Is there a difference in which flour is better ("00" or semolina) based on pasta shape?
Made the pasta today. Followed his instructions to the letter. Will never buy box pasta again. Great pasta.
yes!!! we have it ya'll!! i really wanted a proper recipe for pasta dough mainly cz i love the labor lol. tysm john!!
I always enjoy pasta and this looks amazing. Thanks for sharing this
My pleasure 😊🍝
❤❤❤❤❤ thank you I love watching you. Fun and relaxing 😎
Thanks for making us feel like professional chefs! So delicious!!
Seriously tripping the egg person lol 😂. Great pasta can’t wait to try. The kneeding the dough so therapeutic , Thanks for sharing
Excellent video @preppykitchen Chef John. I need to halve your recipe. QUESTION: How should I cut the egg quantity in half, please? Also, instead of using the fork mixing method, I prefer to use my triple loop Danish dough whisk in a slopped stainless steel mixing bowl (less countertop mess and easier bench scraper mixing/folding. I can’t see buying another kitchen gadget so will need to hand roll,
OMG John, tell me about it. Egg sizes are so wrong nowadays. Unless you can source them from a farmer rather than a supermarket. I am from Australia and love watching your channel. You can always cheer me up and bring a smile to my heart 😊 Thank you for being you and sharing all of your knowledge with us.
I MADE UR RECIPE AND I USED IT FOR CHRISTMAS DINNER AND MY WHOLE FAMMILY LOVED IT
This is the BEST tutorial on making fresh pasta! I just bought a Marcato Atlas 150 past roller...I’m excited! Btw, you are the most adorable chef EVER! I enjoy your videos so much. My Husband is a tad bit jealous too! Lol...
I love your energy, your little chuckles and how you seem to enjoy what you're doing. I had to subscribe, I hope to learn a lot from you :)
Maravilhoso!!! ❤❤❤🎉🎉🎉🎉Tu és o máximo, amei, tu explica tu direitinho, dá todas as dicas, agradeço muito!!! 🇧🇷🇧🇷🇧🇷🇧🇷 🤗 Abraços!!!
"bronze cut" refers to the very old molds that the pasta is pushed through to yield the desired shape of the pasta one wants. Some of these bronze "dies" are over a hundred years old.
John, why did you choose to knead the dough by hand instead of using the mixer?
Great instruction! You just switched two letters on that final shape - garganelli. I love those!
You added an extra twist by adding oil which I must try I was told to use cornstarch to keep from sticking but the oil may keep it from doing that. Thanks for sharing.
The oil makes the dough a bit softer and easier to knead
Thank you so much! I love all your recipies. I’m trying the pasta dough recipe today!!
I make pasta dough completely by hand. Delicious and relaxing
Do you add olive oil o always make it with flour and eggs only I never knew you should add oil?
Made this for tonight’s dinner. Came out PERFECT.
Just used this to make fettuccine. My boyfriend and I loved it.
Well done! It is really a great recipe as well your style is so professional and full of humorous, I will definitely give it a try as I love handmade food from scratch♥️✨
I tried this and it was amazing. I wanted to know if you had any delicious Gluten free options? My daughter has celiac disease and cannot have anything with with gluten. And I would love to make her something like this from home.
He said "straight tripping" hahah hes always so cute and proper 😂
Wow loved watching this Video John you are amazing to watch and listen to you have inspired me once again.
Australia
You make it look so easy! 😊 Love your energy - your channel is flowing with food and joy! I like that! 😁
I had no idea that making noodles would be that easy. Thank you.
I am definitely going to try this recipe, my 5 yr old daughter love pasta ..
Great no single use plastic. Thank you for showing me how to get it made properly.
Birdy
Grazie per la tua ricetta, saluti da Boston.
John, you never cease to amaze me. Thank you so much for sharing this video. :)
I like to watch John, When I follow his steps i dont end up wasting my ingredients
I remember getting my first kitchenaid and my grandma got the pasta roller attachments for me ..I remember praying for a great pasta recipe .and a week later I got one in the mail out of the blue ...it called for 5:2 all purpose to cake flour .I don't know if that is the same as double zero , but the pasta was like eating silk or velvet ..the best recipe ever , and I would add infused oils to it and get creative ....unreal
Thanks for sharing your pasta recipe John. This will definitely be on my daily rotation. Thank you very much for sharing the macaroons recipe that I requested months ago. John, I am inspired by your bakery tours and I am grateful that you share the beautiful locations and delicious breads and pastries from Paris and London. I am looking forward for your future uploads on bakery tours! Some time in the future, may you please share your recipe on white sandwich bread. I've been making the french bread, focaccia and pizza on daily rotation. I am looking forward on making successful sandwich loaf to make grilled cheese and peanut butter and jelly sandwich and many other sandwiches that you have on your website. Thank you for sharing your knowledge and creativity. Sending and wishing you and your family more amazing and lovely adventures, delicious treats and continuous success and happiness!
John I LOVE all your recipes and have made a few of them:Lemmon cake?.? A little to dance for me? Can it come lighter and softer? Like mine came more of a corn bread texture?
I will not let my pasta wrinkle. I will not let my pasta wrinkle. I will not let me pasta wrinkle. LOL! Love your videos. Just found you. Thank you for the tips.
Wow good food pasta delicious and yum i love this way you prepare it, thank you for sharing with us sir ❤👍
Watched your video on lasagna, and now this pasta dough vid, and I am impressed, and a new subscriber. Great videos, and thanks.
Hi John! I love this video! I just started making my own pasta last week, and it's been so fun and this video is very helpful. It's came out good, BUT, I must say my dough doesn't seem to form as nicely as yours. And was wondering if you, or any other user here, could offer some tips? So to give some background of how I'm making the dough. I'm using a ratio of 100g of flour and 55g of egg (without shell) (ratio from a book called Pasta Grannies I received for christmas). I'm using regular all purpose flour. So I've tried 400g of flour and 220g of egg, as well as 200g of flour and 110g egg. I then add the salt and olive oil as you show here. So here's where some of my struggles are coming in. 1) As I'm beating my eggs in the well, and try to start drawing flour in, it's not forming the nice thick mixture that you're getting. As I start breaking down my well to get the flour mixed in to the egg, the eggs start trying to escape, and then I'm left trapping run away egg with my bench scraper and pulling it back to the flour. 2) when I get to the point where I can start needing with the bench scraper and fold in the flour, it's not as together. There's still a decent amount of flecks and pieces that are coming off. I end up having to use my had to essentially cup some of those fragments back into the dough. 3) When I get to be able to hand knead, there's still a few flecks here and there that come off in the beginning, and my dough seems firmer and not as easy to knead as how it looks as you're doing it. My final product when I'm done kneading is ok, it has bounce to it, but it's definitely not as smooth and completely free of cracks as yours. Any tips or suggestions would be greatly appreciated! Thank you!
Update, ok I think I figured out the issue: Patience! Tried it again today, this time brought the flour in to the egg more gradual, and eventually my egg mixture in the middle got thicker and then could start folding the the rest of the flour into the egg without fear of the eggs breaking out of the nest and running.
My first time making pasta! So entertaining!☺
Great technique, I have to try this, do you have a video on how to make dumplings for chicken & dumplings by scratch or can I use this one???
I'm pretty sure we have that recipe on the blog :)))
Love your cooking & baking demos! Wondering if you have found a great recipe for light sub rolls….like for French dip Tritip sandwiches or other sandwich entrees. Thanks!
Definitely agree about the people sorting egg sizes. For a while now I've thought that the "large" eggs Ive been buying aren't nearly as large as they used to be.
I was just about to make pasta when I saw this! Definitely making this soon! 🍝
Thats crazy that you uploaded this because just earlier today I was wondering how to make pasta!!
Omg I make this same exact recipe! However, I use the food processor to make the dough. I put the eggs, oil, and salt in the bowl then pulse it a few times. Then add the flour and pulse until it makes the dough. I have no patience for the well method 😂😂
Bravo, ragazzo 👍
This recipe reminds me of my granny who used to make noodles herself.
LOVE THIS GOING TO MAKE MY OWN FOR THE FIRST TIME I HAVE A TON OF BASIL TO GO WITH IT
oh my okay this is so freaky I was gonna make pasta sometime this week when I get the right ingredients and then this pasta recipe showed up... is it just me or is that SUPER weird but also cool because now I can use this recipe😜
Just found your site! I love your teaching style! You explain & make it fun! Thank you!🤗
How long can we store the pasta dough, and can you suggest a method to store them please.
Wow! I’ve done this during class.