@@bradbrown6875 Have you seen the other videos? There's a lot of goofing around. I thought for sure this video and channel was Food52: th-cam.com/video/Ns3g7E7sNWk/w-d-xo.html 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.
@@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
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?
@@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.
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 !
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.
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
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
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!
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!
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!!!
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
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. 👏👍
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!!
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 🙏
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.
This was a wonderfully helpful and insightful video, thank you so much. I have 2 questions. 1. Is there a reason to not beat the eggs first and then add it to the flour? 2. Can you reroll left over pasta cut offs? And if yes, how? How do do we prevent it from absorbing too much flour and drying out?
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.
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... 😅
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.
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'!
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...:-/
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
@@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.
I don’t believe it’s accurate to say ‘00’ flour is “straight gluten”. In fact, it has lower gluten content than bread flour. It’s really the size of the particles that makes ‘00’ smooth and nicely extensible. The protein content however is generally approx. 11% whereas a good bakery’s bread flours are closer to 14% protein (gluten is one of these proteins). Personally, I add vital wheat gluten to my ‘00’ flour in order to raise the protein content by 2-3%.
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.
@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.
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.
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.
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.
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.
Just to be clear, "un etto" is not simply a handful of something. "etto" stands for "ettogrammo", which means 100 grams. It's the International System of Units.
Being an avid woodworker I’m amused that Mr Funke would use a curved blade to scrape the bench top, and insist that the top be perfectly “flat”; if he did that repeatedly it wouldn’t be flat much longer!
By tradition, you wrap it it in a old tea towel. If you are making cut pasta like fettuccine you have to drape it over the back of a chair or else spread it out on top if a tea towel on the bed to dry some or it won't be right..
Now this is exactly the type of educational lesson/tutorial I am looking for. This is a Food Show. Cheers.
So glad you enjoyed, Rob!
@@food52 i agree Rob, I cant stand goofiness, when it comes to learning,
@@bradbrown6875 Have you seen the other videos? There's a lot of goofing around.
I thought for sure this video and channel was Food52: th-cam.com/video/Ns3g7E7sNWk/w-d-xo.html
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.
Well said. Love the details. Most “cooking shows” are just dumping pre measured ingredients, which is less than helpful.
exactly. that's what i'd need for about anything including my ventures into bread making ^^ and i'm german 😇
The younger guy is definitely taking notes. You can tell he really respects the chefs techniques
Repetition Repetition Repetition Repetition yes I also respect his techniques but would you ever make this at home?
@@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
he's in love
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.
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?
@@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.
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 !
Glad you enjoyed watching, Marilyn!
The host is charmingly engaged and his smile makes him endearing.... I appreciate his emoting as a reflection of my enthusiasm watching this!!!
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.
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
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
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!
I don‘t get why this beautiful piece of art/masterclass only has 7700 views?
May 2020 .. 68,000 views : )
185,000 on Aug 25th, 2020
man the passion of this chef creates something amazing in my brain about how much love is involved in Italian cooking, amazing Evan.
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!
My mind will never cease to be blown by fresh pasta making. They work that goes into it is as incredible as the result.
The perfect accompaniment to his book. I couldn't visualize the kneading when reading it but now it all makes sense.
So glad you found Evan's tutorial useful!
Same here!
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!!!
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.
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
clearest and most informative video for how to make tortelloni
The way that Evan talks and describes his techniques or experience is so beautiful and poetic.
That was fantastic. The level of detail is impressive, and Evan explained it all really well. Bravo.
Evan Funke speaks in such a calm way! I would love a cooking audio book frome this dude.
A beautiful lesson about pasta, mattarelli, and the joy of cooking and eating comfort Italian food!
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.
Glad you enjoyed watching, E!
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. 👏👍
I think I've watched this 8 times now. I'm making pasta now Funke style and it's SO legit. What a champion.
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!!
Evan Funke is one serious chef. Something to aspire towards.
"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
Thorough and educational. Thank you. The enthusiasm is inspirational. In these crazy times, nothing beats watching something so lovely.
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 🙏
Evan Funke has so much passion when he talks, this video was amazing
This has to be one of the best vids made on pasta.
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.
Absolutely. If you make all the effort with even pleading the plastic wrap you have to get the basics right and get good wood.
or alternativley just get food grade finish plywood
Junk Man yes ridiculous advice...holy chemicals
Plywood is glued for sure but not made from wood chips; that’s fiberboard, a material unsuitable for so many different things! ;-)
This was a wonderfully helpful and insightful video, thank you so much. I have 2 questions.
1. Is there a reason to not beat the eggs first and then add it to the flour?
2. Can you reroll left over pasta cut offs? And if yes, how? How do do we prevent it from absorbing too much flour and drying out?
Evan is so passionate about what he does and i cant help but be inspired by it
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.
This guy is amazing. The devil is in the details. Excellent vid!! Full of great key points! Thank you both.
This is an unbelievable video. Pearls of wisdom in here.
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.
I love Chef Evan Funkie cookbook a must have for your collections of cookbooks.
I'm so happy I discovered this youtube channel.
This is top level artistry.
when you have a special way to wrap the pasta doughhh....you're the mannnnnn
I thought I knew a thing or two about Pasta. I’ll take that back, This is incredible 👏
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.
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... 😅
Evan’s a great instructor. Mille grazie.
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.
You can tell he is a master at his craft.
MIND BLOWN (and I am not even going to make it myself.) Thank you for so much information!
This was both educational and entertaining. Thanks to both of you people
I feel peaceful after watching this
This is beautiful. I feel like I've just watched you guys create a wonderful piece of art.
Grace O yes, art, but would you make this?
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.
😊So glad you enjoyed this episode of "Dear Test Kitchen," Elke!!
Thank you. This was such an amazing GEM of Funke’s tutorial. I hope you will please consider another episode….
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'!
Made fresh pasta for the first time yesterday. Went with cacio e pepe. Was amazing. Im never buying pasta again.
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...:-/
My kids and I are doing this rn for dinner tonight. Aloha from maui
I fell into shock at 20:06, scraping the table with the sharp side of the knife
That was a pasta master class! Well done.
Feel like I'm back in class at culinary school! Great video! Brought back some wonderful memories 😁
How on God’s green earth does this only have like 250 likes?! This is beautiful ❤️
Glad you enjoyed watching, Saschia!
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
@@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.
Great Job Evan, a true master.
I don’t believe it’s accurate to say ‘00’ flour is “straight gluten”. In fact, it has lower gluten content than bread flour. It’s really the size of the particles that makes ‘00’ smooth and nicely extensible. The protein content however is generally approx. 11% whereas a good bakery’s bread flours are closer to 14% protein (gluten is one of these proteins). Personally, I add vital wheat gluten to my ‘00’ flour in order to raise the protein content by 2-3%.
Thanks for inspiring me to do and be better Evan Funke!
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.
@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.
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.
@@SimonsssssssssExcactly.
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.
Nonsense
chef's voice is soothing af
Food52 is changing the game.
Excellent quality of knowledge from a professional, good video.
This is an amazing lesson of making pasta!
The zen master of pasta.
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.
Question on wood board. Is the board sealed with any oils?
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.
Wow. He is the Pasta Master!
I learned so much from this, amazing chef
Regina's Kitchen Ja while yes I learned a lot, my question is...would you ever make this?
Cracking content you got a sub. Just having evan funke feature on your channel was worth a sub
So glad you enjoyed watching, Carl! Welcome!
Just to be clear, "un etto" is not simply a handful of something. "etto" stands for "ettogrammo", which means 100 grams. It's the International System of Units.
He said that
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.
So nicely explained everything! 💕
What an absolute delight.
Glad you enjoyed watching, Austin!
I watched with such interest and desire to learn to do this myself!!!! Thank you for this wonderful video.
Let us know if you try it, Sandra -- so glad you found Evan's tutorial useful!
Being an avid woodworker I’m amused that Mr Funke would use a curved blade to scrape the bench top, and insist that the top be perfectly “flat”; if he did that repeatedly it wouldn’t be flat much longer!
im pretty he sure he wouldnt use that in his own kitchen
So true
Loved the documentary about Evan Funke...was really interesting
Could you wrap the ball of dough in a tea towel, or must you use plastic wrap?
By tradition, you wrap it it in a old tea towel. If you are making cut pasta like fettuccine you have to drape it over the back of a chair or else spread it out on top if a tea towel on the bed to dry some or it won't be right..
Sensacional!! Obrigada por compartilhar seus conhecimentos. 👏👏👏
Absolutely amazing! This is art and the artists clearly love what they are creating! Thank you for sharing that passion!
So why not just bring the dough together enough to achieve absorption and then autolyse for an hour or so?
i'm not sure how that blanching (?) is supposed to work ... dunk them in and immediately out again?
Don't cut the dough with the board scraper (minute 9:55) as you are breaking the gluten threads as it forms!
My old head chef used to use a broom handle to roll out ravioli
mr mirage of pasta, fascinating demo. I'm just relearning pasta having not made it for ages. Just subbed
if martial arts people would make pasta videos this would be the 10th dan pasta making video.
Fantastic! Thank you for sharing!
Chef Evan is a walking cookbook for pasta
Excellent instructions!
How do restaurants store pasta like ravioli and tortellini? In semolina? Do they pre cook or freeze it then cook to order ?
Absolutely wonderful
Espléndido!