I have made fresh pasta in my restaurants for years. When I'm teaching others how to make pasta, they always ask how to know when the kneading is done. When the gluten is ready, I do a pinch test. If you pinch the dough and the shape doesn't bounce back to it's original shape, you have to knead it some more. If it bounces back to it's original shape, the dough is ready. Your recipe is great and letting it stand is important also. When I put it through the lasagne roller, I'll put the flat sheets on paper towel to absorb some of the moisture so it doesn't sweat underneath. It helps it to pass through the rollers to cut your shapes. Come sempre, grazie per tutto quello che fai con questi video - sei un mito!
Dear Vincenzo, would you consider making a video on Ragú alla Napoletana? Not just about the sauce but also about ways we can serve the meat as a second course? (as it is tradition, from what I know)
What a wonderful idea! Ragù alla Napoletana is such a rich, flavorful dish, and I’d love to dive deeper into its full potential. I’ll definitely consider making a video on this classic, thank you for the inspiration!
Love making my own pasta. It is quality. It is easy and inexpensive to make. It tastes fabulous. I even make dried pasta with just semolina and water. I counter dry it. Been doing this for years. Great video. I can see why Nonna approved it.
I just learned how to make pasta from Chef Jean-Peirre. I've tried many years to make good Italian pasta and his video made the best pasta I've ever made. I will try yours as well
A really great video! The "trick" with the water for flour that does not bind is really very clever. I had exactly the same problem today when making a dough for "Bohemian dumplings", which are prepared from flour, milk, egg and yeast. The film is the best I've seen so far on the subject of homemade pasta. Thank you! 👍👍
Thank you so much for your kind words! ❤️ Cooking is all about understanding the ingredients and adapting, sometimes a little water makes all the difference! Your Bohemian dumplings sound delicious, and I love how food connects different traditions. Keep cooking with passion!
As always, you do it like I do it! BUT, now that I had a stroke and arthritis I do whiz my dough in a food processor. Thanks for the memories Vincenzo. 🍝
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the pasta looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Thank you, I will be trying this mix. I have only one recommendation to start of this recipe. I say this for the home cook. Make the well just like you did. I would crack the eggs into a bowl, as it is easier to make sure no shell bits fall into the mix. I would then mix the eggs in the bowl as it is easy and you can be vigorous. Pour the mixed eggs into the flour well..... Well done Vincenzo.
Cracking the eggs into a bowl first is a smart move to avoid those pesky shell bits, and mixing them before adding to the well definitely gives you more control. Thanks for sharing your tip, it's all about making the process as smooth as possible for home cooks! I'm sure everyone will appreciate it.
@@vincenzosplate I am looking at it as there are many different sizes and thicknesses of egg shells in the world and even locally here. I am fairly good at it but many don't have that skill. Thanks
Excellent video! Thank you for this! I'll have to try this recipe next time I make fresh pasta...It's been a long time since I made my own from scratch. My favorite is cheese ravioli. When it's made fresh, it's the most delicious pasta, in my opinion!
Fresh cheese ravioli is a classic, and you're absolutely right, nothing beats the taste of homemade pasta. The delicate, flavorful filling paired with the fresh pasta dough is just unbeatable!
I bought my Atlas over 30 years ago in Duluth MN. I have since started using my Kitchen aid mixer with the dough hook. I have found no difference over hand mixing. When I can I use farm fresh eggs. Every body who has ever eaten it loves it.
Using farm-fresh eggs makes such a difference, adding richness and color to the dough. And if the KitchenAid works just as well for you, that’s fantastic, what matters most is the love and passion you put into it.
I'm looking forward to making this. Especially this summer when I will be able to make a pasta dinner and almost everything except for the flours and salt will be from my micro farm
I have bought myself an electric pasta machine for Christmas last year. It weighs the flour shows how much liquid you need then kneads the dough and makes the pasta It's maybe more fun to make it all by yourself but i like this thing and use it very often 😊
It’s amazing how technology can help us bring a bit of tradition into the modern kitchen! Plus, it sounds like you’re enjoying it a lot, and that’s what matters most. Keep making those delicious pasta dishes!
@vincenzosplate of course I have made these ricotta raviolis of your nonna recently and liked them a lot hope to see more of these recipes on your channel 😊👍
Crazy how just in my lifetime (54 years) even BASIC cooking has become a rare skill. "Takes too long" "Too complicated" "I like (insert restaurant/fastfood place) better" are things I hear all the time when I talk about making something at home. I learned how to cook because I HAD to, my ex-wife could burn water and I didn't want to live out of cans for the rest of my life, lol. Ground beef, eggs, cheese, just with those I can make a ton of stuff, and it costs WAY less than processed/take out food. I don't eat a ton of pasta, so making my own would be a waste, but your simple recipe is so easy nobody can complain about it being too hard. I always feel slightly guilty when I get food from someplace, like I wasted money, cooking even something simple like scrambled eggs with shallots and cheese just feels RIGHT, I guess perhaps it hearkens back to our primitive days when everything HAD to be cooked by our own hands. Awesome episode Vincenzo!
I agree that cooking from scratch is much more satisfying! It feels good to know exactly what’s in your food! Even if you don’t eat much pasta, the joy of making something with your own hands is priceless. Your scrambled eggs with shallots and cheese sound like a dish made with love, just like fresh pasta. Keep cooking and enjoying the process!
Love your videos Vincenzo. I need help getting the consistency of my gnocchi right. Sometimes they are good and sometimes not, and I am not sure what the difference is. Grazie!
It would be interesting to see you make cavatelli or other shaped pastas. Please, Vincenzo! I promise I'll never cheat on you with a Stanley Tucci recipe!❣️❤️❣️
Thank you for the suggestion my friend, I'll see what I can do! As for Stanley, as long as his recipes are authentic it's okay if you cheat on me ahaha
0:11 I finally know they also approved pasta made of only flour and egg, but what kind of flour? Is it Whole wheat flour? Or Bread Flour? Or All Purpose Flour?
Fresh pasta can be stored in the freezer for up to 1-2 months. For the best results, let the pasta dry for about 15-20 minutes on a floured surface before freezing. I hope you find this tip useful!
Egg whites generally have more protein than the yolk. The egg white contains about 3.6 grams of protein, while the yolk contains around 2.7 grams. The white is mostly water and protein (like albumin), while the yolk contains fat, vitamins, and minerals along with its protein content.
Absolutely! The size of the eggs can change everything, too much or too little moisture can make a big difference in the dough’s texture. That’s why you need to feel the dough, adjust as needed, and let your hands guide you. Fresh pasta is all about intuition and love!
Such a great tip! 👌 Using a colander can indeed lead to that pesky flour getting mixed into your dish. Instead, gently lifting the pasta from the water with tongs or a slotted spoon keeps it clean and perfectly ready for that delicious sauce. Fresh pasta deserves that extra care!
I use the blender. The trick is to let the dough go for long enough and the hydration to be balanced. The dough is done in a very short time and is just as good as when I make it by hand. I have no problems with the blender.
That’s a great method! Using the blender makes it super efficient, and as you mentioned, letting the dough blend long enough and ensuring the hydration is balanced makes all the difference.
I used to crack egs directly into stuff until one day I got a red whites egg, lol... never again. I crack aside and add one by one so i dont have to throw out everything and restart. Im not talking about a blood spot either. I'm talking fully red whites, normally caused by a type of bacteria. It's super gross, very rare, but it has me nicely traumatized. I've eaten thousands of eggs in my life. That was enough to be careful when I'm cracking multiple eggs, though.
Sarcastic joke! Vincenzo, please contact Uncle Roger and he will teach you the proper way to break an eag with one hand at a very fast paste. You could even try to break the word record if you want.
"The origins of pasta are very ancient. Present in its simplest and primordial forms in different parts of the Eurasian continent, since ancient times, developing in a totally parallel, independent, diversified manner and without any reciprocal relationship, from the Chinese valleys of the Far East to the Mediterranean areas of the Italian peninsula. In this last area, in particular, there was a rapid and important gastronomic and traditional development, which will last intact until today" - Wikipedia
So vincenZo i have no time to make my own pasta in italy due to my job . But i would like to select best pasta you suggested to ourselves to use ex ÷ liguori
I have many different size eggs so I weigh the egg after cracking and use a simple the ratio of liquid egg to flour of 1⅔ (1.67) So 3 ounces egg needs 5 ounces flour, or 209g egg needs 209×1.67=349g flour. Adjust flour ± 3% based on local weather and flour (start with 1.64 in the desert with much air movement, and 1.70 in high humidity or other slow drying conditions)
That’s a brilliant and precise method! Adjusting the ratio based on egg size, weather, and local flour conditions ensures you get the perfect dough every time. I love how you’ve made the process adaptable for different environments. Keep up the fantastic work, and your pasta will always be top-notch!
I have made fresh pasta in my restaurants for years. When I'm teaching others how to make pasta, they always ask how to know when the kneading is done. When the gluten is ready, I do a pinch test. If you pinch the dough and the shape doesn't bounce back to it's original shape, you have to knead it some more. If it bounces back to it's original shape, the dough is ready.
Your recipe is great and letting it stand is important also.
When I put it through the lasagne roller, I'll put the flat sheets on paper towel to absorb some of the moisture so it doesn't sweat underneath. It helps it to pass through the rollers to cut your shapes.
Come sempre, grazie per tutto quello che fai con questi video - sei un mito!
I agree, it's a great way to know when the dough is ready. Thanks for the tips!
Dear Vincenzo, would you consider making a video on Ragú alla Napoletana? Not just about the sauce but also about ways we can serve the meat as a second course? (as it is tradition, from what I know)
Yeah, that video is certainly needed
What a wonderful idea! Ragù alla Napoletana is such a rich, flavorful dish, and I’d love to dive deeper into its full potential. I’ll definitely consider making a video on this classic, thank you for the inspiration!
this video was fun and interesting! Thank you! 🤗👍
I'm so glad you enjoyed it! I hope you get a chance to make your own fresh pasta soon.
Love making my own pasta. It is quality.
It is easy and inexpensive to make. It tastes fabulous.
I even make dried pasta with just semolina and water. I counter dry it.
Been doing this for years.
Great video. I can see why Nonna approved it.
Thanks for sharing your experience!
Thank You My go to recipe for pasta from now on.... you make it look so easy - plenty of practice😃
You’re welcome! Keep practicing and you’ll be a pasta pro in no time!
You did very well in Italy and I believe you are are expert now
I just learned how to make pasta from Chef Jean-Peirre. I've tried many years to make good Italian pasta and his video made the best pasta I've ever made. I will try yours as well
Eccellente 🏆
🥳 Viva Vincenzo 🎉
Thank you so much for the love and support my friend! It means the world to me!
A really great video! The "trick" with the water for flour that does not bind is really very clever. I had exactly the same problem today when making a dough for "Bohemian dumplings", which are prepared from flour, milk, egg and yeast.
The film is the best I've seen so far on the subject of homemade pasta. Thank you! 👍👍
Thank you so much for your kind words! ❤️ Cooking is all about understanding the ingredients and adapting, sometimes a little water makes all the difference! Your Bohemian dumplings sound delicious, and I love how food connects different traditions. Keep cooking with passion!
Love the video ❤
Thanks for watching! I hope you enjoyed it!
As always, you do it like I do it! BUT, now that I had a stroke and arthritis I do whiz my dough in a food processor. Thanks for the memories Vincenzo. 🍝
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the pasta looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
I am so happy to hear that! You will love making your own fresh pasta. It is super easy to make!
Great pasta recipe. im going to do it my friend.
Thanks, I hope you enjoy it! I'd love to hear your feedback!
I am way overdue in making my own pasta. Thank you for this video👍😊
Thank you, I will be trying this mix. I have only one recommendation to start of this recipe. I say this for the home cook. Make the well just like you did. I would crack the eggs into a bowl, as it is easier to make sure no shell bits fall into the mix. I would then mix the eggs in the bowl as it is easy and you can be vigorous. Pour the mixed eggs into the flour well..... Well done Vincenzo.
Cracking the eggs into a bowl first is a smart move to avoid those pesky shell bits, and mixing them before adding to the well definitely gives you more control. Thanks for sharing your tip, it's all about making the process as smooth as possible for home cooks! I'm sure everyone will appreciate it.
@@vincenzosplate I am looking at it as there are many different sizes and thicknesses of egg shells in the world and even locally here. I am fairly good at it but many don't have that skill. Thanks
Looks so good!!
Thanks! I hope you'll give it a try!
Excellent video! Thank you for this! I'll have to try this recipe next time I make fresh pasta...It's been a long time since I made my own from scratch. My favorite is cheese ravioli. When it's made fresh, it's the most delicious pasta, in my opinion!
Fresh cheese ravioli is a classic, and you're absolutely right, nothing beats the taste of homemade pasta. The delicate, flavorful filling paired with the fresh pasta dough is just unbeatable!
I bought my Atlas over 30 years ago in Duluth MN. I have since started using my Kitchen aid mixer with the dough hook. I have found no difference over hand mixing. When I can I use farm fresh eggs. Every body who has ever eaten it loves it.
Using farm-fresh eggs makes such a difference, adding richness and color to the dough. And if the KitchenAid works just as well for you, that’s fantastic, what matters most is the love and passion you put into it.
Thank you
You're welcome my friend!
Your Chanel change my food style 🤞🏻🇮🇹💚🙏🏻
Grande Vincenzo, faglielo vedere come si fa la pasta fresca. Complimenti
Grazie di cuore! ❤️ La pasta fresca è un’arte e una tradizione da preservare, farla in casa è un gesto d’amore!
Thank you so much for the love and support my friend!
Thanks Vincenzo, this has been the best instruction on using the pasta machine I've found.....
I now know some mistakes I've been making.
Makes me happy to hear that you found this video useful my friend!
God bless nonna!
Thank you for the love my friend! Nonna’s hands hold the secrets of generations, and every pasta dough carries a bit of her love and wisdom.
I'm looking forward to making this. Especially this summer when I will be able to make a pasta dinner and almost everything except for the flours and salt will be from my micro farm
Sounds amazing! Fresh ingredients really make all the difference.
I have bought myself an electric pasta machine for Christmas last year. It weighs the flour shows how much liquid you need then kneads the dough and makes the pasta
It's maybe more fun to make it all by yourself but i like this thing and use it very often 😊
It’s amazing how technology can help us bring a bit of tradition into the modern kitchen! Plus, it sounds like you’re enjoying it a lot, and that’s what matters most. Keep making those delicious pasta dishes!
@vincenzosplate of course I have made these ricotta raviolis of your nonna recently and liked them a lot hope to see more of these recipes on your channel 😊👍
Crazy how just in my lifetime (54 years) even BASIC cooking has become a rare skill. "Takes too long" "Too complicated" "I like (insert restaurant/fastfood place) better" are things I hear all the time when I talk about making something at home. I learned how to cook because I HAD to, my ex-wife could burn water and I didn't want to live out of cans for the rest of my life, lol. Ground beef, eggs, cheese, just with those I can make a ton of stuff, and it costs WAY less than processed/take out food. I don't eat a ton of pasta, so making my own would be a waste, but your simple recipe is so easy nobody can complain about it being too hard.
I always feel slightly guilty when I get food from someplace, like I wasted money, cooking even something simple like scrambled eggs with shallots and cheese just feels RIGHT, I guess perhaps it hearkens back to our primitive days when everything HAD to be cooked by our own hands. Awesome episode Vincenzo!
I agree that cooking from scratch is much more satisfying! It feels good to know exactly what’s in your food! Even if you don’t eat much pasta, the joy of making something with your own hands is priceless. Your scrambled eggs with shallots and cheese sound like a dish made with love, just like fresh pasta. Keep cooking and enjoying the process!
btavo! my mouth startet waterin!g I shall do it tomorrow, maybe fettucini and a ragu bolognese though
Happy to hear that this video inspired you to cook fresh pasta! I'd love to hear how it will turn out for you so keep me updated! Happy cooking!
You’re a professional.
Great... Now I need to get a pasta maker.😁 Looks delicious! 😋
It's an investment, nothing beats fresh homemade pasta!
Un pollice in su per la nonna. 😁👍
Love your videos Vincenzo. I need help getting the consistency of my gnocchi right. Sometimes they are good and sometimes not, and I am not sure what the difference is. Grazie!
Have you tried following my gnocchi recipe? You ca either find it here on my YT channel or at my website www.vincenzosplate.com
Thanks for the link. I did try to scan the videos but didn’t find it. Sorry to bother you. Much appreciated.
Thanks Vincenzo, now I will surely make my own pasta from now on 👍
Glad to have inspired you to make your own pasta my friend. I hope you enjoy it!
This looks amazing! I can't eat fresh pasta, the eggs would hurt me, but you did a great job!
Fresh pasta is also made with water and no eggs.
You can always try the no eggs version, but eggs will cook together with the pasta in the boiling water s I don't see where the problem is
To make manicotti or lasagna would you just cut smaller pieces off of the sheet you rolled out? Or is there something else to it?
You should talk about which pasta dishes are best with fresh and which are best with dry pssta
You are right, some dishes are better with fresh pasta than others. I will have to explore this in a future video.
@vincenzosplate precisely, as you can't do al dente with fresh pasta, or how egg based sauces like carbonara are better with dried non egg pastas...
It would be interesting to see you make cavatelli or other shaped pastas. Please, Vincenzo! I promise I'll never cheat on you with a Stanley Tucci recipe!❣️❤️❣️
Thank you for the suggestion my friend, I'll see what I can do! As for Stanley, as long as his recipes are authentic it's okay if you cheat on me ahaha
@vincenzosplate ❤️
0:11 I finally know they also approved pasta made of only flour and egg, but what kind of flour? Is it Whole wheat flour? Or Bread Flour? Or All Purpose Flour?
What about using other types of flour such as potato flour for a gluten-free pasta 🤔
I haven't explored yet with GF pasta my friend, sorry. I might consider doing it in the future though!
🌿👏👏👏🌿🥇❤️
What pasta machine/roller?
how long can fresh pasta be stored in the freezer?
Fresh pasta can be stored in the freezer for up to 1-2 months. For the best results, let the pasta dry for about 15-20 minutes on a floured surface before freezing. I hope you find this tip useful!
👍
Egg white does not have more protein than the yolk it however has a different protein
🤌🤌🤌
Egg whites generally have more protein than the yolk. The egg white contains about 3.6 grams of protein, while the yolk contains around 2.7 grams. The white is mostly water and protein (like albumin), while the yolk contains fat, vitamins, and minerals along with its protein content.
Thanks for pointing that out, you're right the proteins that they contain are different.
Proportion also depends on the size of the eggs
Absolutely! The size of the eggs can change everything, too much or too little moisture can make a big difference in the dough’s texture. That’s why you need to feel the dough, adjust as needed, and let your hands guide you. Fresh pasta is all about intuition and love!
Chef please let us know the weight of your eggs without shell in Australia. Eggs are different all over the world. I'm in South Africa.
1 egg 50g
Just use medium sized eggs my friend
@vincenzosplate ah we don't even have that size in South Africa! If you mean medium UK that would be large here and in the USA.
Five eggs?? I'm going to have to go to the bank and take out a loan first.
I understand that the cost of living has increased, but let's not exaggerate!
@@vincenzosplate Eggs here in California are close to eight dollars a dozen. Even places like Walmart.
Vinny, good pasta making video. Question: why do you always put a mouth open surprised face in your thumbnails?
I haven't noticed that I've done it several times. I guess sometimes I'm shocked and others surprised :p
Remember never use a colander when draining fresh pasta as the loose flour that prevented the pasta from sticking will get into your dish.
Such a great tip! 👌 Using a colander can indeed lead to that pesky flour getting mixed into your dish. Instead, gently lifting the pasta from the water with tongs or a slotted spoon keeps it clean and perfectly ready for that delicious sauce. Fresh pasta deserves that extra care!
I’m sure you can use 2 eggs and 3 egg yolks for the pasta,but I think you might have to lower the amount of flour a bit.
Feel free to adjust the ingredients as you find opportune!
@ sure it gives richness to the dough, but enough egg whites to hold the pasta together well.
I use the blender. The trick is to let the dough go for long enough and the hydration to be balanced. The dough is done in a very short time and is just as good as when I make it by hand. I have no problems with the blender.
That’s a great method! Using the blender makes it super efficient, and as you mentioned, letting the dough blend long enough and ensuring the hydration is balanced makes all the difference.
I used to crack egs directly into stuff until one day I got a red whites egg, lol... never again. I crack aside and add one by one so i dont have to throw out everything and restart. Im not talking about a blood spot either. I'm talking fully red whites, normally caused by a type of bacteria. It's super gross, very rare, but it has me nicely traumatized. I've eaten thousands of eggs in my life. That was enough to be careful when I'm cracking multiple eggs, though.
That is definitely a good way to avoid any unwanted surprises, better safe than sorry!
Sarcastic joke!
Vincenzo, please contact Uncle Roger and he will teach you the proper way to break an eag with one hand at a very fast paste. You could even try to break the word record if you want.
Hahahah uncle Roger is a pro at breaking eggs with one hand, we all can learn sth from him!
What about the mattarello (I hope I used the correct word) method 😉....ypur Nona should know and even have one 😊
Using the mattarello would make the process even more traditional but it would slow you down, so it's up to you!
Someone tell vincenzo pasta is chinese
"The origins of pasta are very ancient. Present in its simplest and primordial forms in different parts of the Eurasian continent, since ancient times, developing in a totally parallel, independent, diversified manner and without any reciprocal relationship, from the Chinese valleys of the Far East to the Mediterranean areas of the Italian peninsula. In this last area, in particular, there was a rapid and important gastronomic and traditional development, which will last intact until today" - Wikipedia
Whatever its origins Italians really brought pasta into the spotlight by perfecting it!
So vincenZo i have no time to make my own pasta in italy due to my job . But i would like to select best pasta you suggested to ourselves to use ex ÷ liguori
I have actually posted a video here on my YT channel where I rate different pasta brands. I hope it comes in handy to you!
I have many different size eggs so I weigh the egg after cracking and use a simple the ratio of liquid egg to flour of 1⅔ (1.67)
So 3 ounces egg needs 5 ounces flour, or 209g egg needs 209×1.67=349g flour. Adjust flour ± 3% based on local weather and flour (start with 1.64 in the desert with much air movement, and 1.70 in high humidity or other slow drying conditions)
That’s a brilliant and precise method! Adjusting the ratio based on egg size, weather, and local flour conditions ensures you get the perfect dough every time. I love how you’ve made the process adaptable for different environments. Keep up the fantastic work, and your pasta will always be top-notch!