How to Make Fresh Homemade Pasta in 10 Min
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- เผยแพร่เมื่อ 1 ต.ค. 2024
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THIS VIDEO IS THE BEST AND THE MOST EASY HOW TO MAKE FRESH PASTA AT HOME, MADE WITH ONLY 2 INGREDIENTS AND IN 10 MIN.
Use 125ml. Water and 250gr. Flour that's all you need
Today we went to one of the best italian restaurant located in: 1200 Bison Ave C2, Newport Beach, CA 92660
Name : BELLO BY SANDRO NARDONE
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1 to 10 how easy was this recipe ?
10 super easy, thx
I think, 1(!!!!) . It's very very very easy!!! For small children!!!
Grazie di cuore! ♥️
Dalla russia con amore!!!
Fantastic ! Enjoyed it very much
11
9
An 18 minute video has never gone by so fast! You have enough pizza content, more like this please!
so true, only noticed it was 18 minutes after I read your comment
Some different content once in a while is really good and I love fresh pasta.
Vito Shut up, let your guest speak man
😂 ok sir
I love making homemade pasta. So glad to see a recipe without eggs. The finished product looked delicious. Thank you for sharing.
Ok video. Heinous music.
10! I give 11 just to listen to the two of you talking about making the pastas. I wish I were back in Cali so I could go to his beautiful restaurant to enjoy that delicious pasta for myself!
Great, absolutely authentic! Always love(d) your collaboration vids. Can't wait for the next one!
Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
100g flour x 1 egg = best fresh pasta
Another terrific and educational video. Learned how simple to make pasta, and the meal that Sandro made was beautiful. One could almost taste it through the video. Thank you Sandro for the lesson n pasta making and Vito making another fun filled lesson in the art of Italian cuisine.
Fantástico! Il meglio video che ho visto su come fare la pasta in casa. Grazie Vito e Sandro
Great video, cant wait to try it out. Only thing is, it would be great to know how much salt to use and how long to cook the pasta.
Fresh pasta you cook for 2 to 3 minutes (al dente) and the salt you just grab a handful and throw in the boiling water before the pasta. Don't go crazy with the salt in small quantities of pasta, but you also don't have to be scared to properly salt your water. Sometimes you can take the pasta out one minute earlier and finish the cooking in the sauce you choose.
Great idea Vito, can't wait for the next video!
Also, where can I find the restaurant?
This looks like a very easy recipe for fresh pasta. I have never made fresh pasta but I think I'm going to try now. Thank you Vito for showing us this. I would love to visit your home town one day
How to make fresh pasta in 10 minutes - *rests pasta for 20 minutes* 😂
How long to cook it?
So so happy to see how easy it is to make fresh pasta withOUT the fancy machine!! I’ll be making this pasta tomorrow!
When Vito asked why he didn't use eggs in the dough he said because people use to be poor and could only afford flour and water. So I get this is authentic to how he grew up, but meanwhile, he said his restraunt's in Newport Beach. I Googled the menu and a plate of pasta there's $30+ dollars. Definitely not a place for poor people lol.
@@crabbingclammingboatcampin4962 pasta made with just semolina and water is extremely authentic lol. just because your grandparents didn't make em like that doesn't mean it's not authentic. go to italy please
you do understand that a lot of food made a long time ago were due to the people being poor but over time they continue to make with the same methods but prices changes due to ingredients right?
@@crabbingclammingboatcampin4962 Basicaly, Northern Italy: egg fresh pasta, with semolina and 00 flour - Shouthern Italy: semolina flour and water.
@@crabbingclammingboatcampin4962 okay so since the 1950's italian american in new york ate egg pasta. but in italy for hundreds of years people italians ate pasta from semolina and water lol
Chef I am from India ...I have learnt from you that to make 1 pizza we need 150 gm flour and 100 ml water ....so for this how much poolish should i make?? Like water flour yeast honey measurements....pls do reply and thank you so much for the wonderful videos
Amazing video, Vito! I can’t wait for more collaborations!
Pasta in the water like...poom, poom, poom
Vito laCopelli i love that you travel America 🇺🇸 looking for the Best foods and we all get to Bonus out with you with this very Special video on how to make Pasta with the Most simple ingredients iam great full of you Vito more Vito LaCopelli from Canada 🇨🇦 I follow you 💯 from #YSW respect back to you Vito laCopelli
“You’re going to learn and I’m going to taste”, welcome back to the best Italian food series.
Thank you Ralph
Love all your contents ❤️.Can't wait to make my own fresh pasta and neapolitan pizza from your recipes 🤩.Wish me luck 🥺
Great Vito I love it! I think that all of us we have plenty of semolina home because we make pizza from your recipes👍👍
This was a very good video. A nice tutorial on making fresh pasta. Cheers, Vito!
Homemade pasta? Yes please! Thanks for this, very good idea to spice the channel up a bit.
This was great but show us the sauce prep too next time!
Definitely yes next time
Easy pasta to make at home.
Made the first one today, that with the worm look. It taste AMAZING.
Nice Vito. How long do you cook the pasta? 5 minutes or 10? How much salt do you use pr liter?
Need this info to make the same you tasted🕺🍝🍕❤️❤️
10 minutes?Oh man, fresh pasta is ready in 1-2 minutes, when come up to water is done.And salt thats easy - have to salty as a sea water.Hope it help you and good luck!
@@PeteerStep Hi. Thanks. How much salt do you use pr 1 liter? Best regards
@@Pininfarina87 10g
Looks perfect, but how much time do they have to boil?
Boil to al dente, with fresh pasta that's roughly 2-3 minutes; slightly longer if you like soft pasta.
@@KowboyUSA Thanks man!
Yummy
Hi Vito, question when making poolish how do I know how much yeast to use? I seen you used 5gyest with 300ml water and 5g yeast with 1000ml water. Do you always use 5g of yeast?
The yeast never changes. It always stays at 5gr
If you are familiar with baker's percentage (all weights are calculated from weight of flour which is taken as 100%), you use 1.4-1.6% of yeast for the dough in total, and for poolish and biga you use around 0.25% of yeast taken from weight of prefermented flour if it will preferment for 12-18 hours. And you add rest of yeast when you combine preferment and rest of ingredients.
So, in numbers it will look like this roughly: 500g of total flour, prefermented 50% of it, so its 250g, total amount of yeast 7-8g, amount of yeast for preferment 0.25% of 250 = 0.6g.
If you put too much yeast in preferment, be it poolish or biga, and will ferment it at room temperature which is usual routine - it will overferment and all yeast in it will die.
You can put more yeast in preferment and you need to keep it in fridge after initial 30 minutes at room temperature to slow down fermentation and keep yeast alive - that's what Vito does.
Great video. Easy and no tools needed.
To bad there was not shown how to make the sauce. Love to see some tips on Italian sauce
Nice video really Pasta Pasta👍
Hi Vito. Why do you travel across USA to show Italian cuisine? Don't you have italian food in Italy?
Great work, Vito! Appreciating Italian cooks like yourself, who were successful in America. You told the chef the best compliment: "I went back to Italy with one bite."!
Looking forward to this new playlist. Ciao!
Found semolina and just made pasta by instructions of this video :D thanks for video
Nice look forward to more!
I have backyard chickens, so, pasta dough without eggs seems..sad..!
Been wanting to make my own pasta for years. 👍
Vito! I spread your channel among all my friends, you made my kichen a better place in the most heart touching sense! Now this! The next biggest thing for me, the pasta! I love a Pasta Norcina and can eat it all day long! :) Thank you for this video, opens eyes to homemade pasta :)
Vito, You are doing a great job. Thank you for your videos.
2018 prior to pandemic 🤔🤔🤔🤔
pandemic took place in 2020
Phenomenal video Vito! I have been watching you since when you first started making videos. Im so Happy to see you have taken your videos to the next level! These are masterpieces! Thank you!!
I just made semolina & water pasta with my granddaughter. I grew up making egg pasta. So if I don’t dry this pasta go long does it take to cook?
I've made egg pasta before, but not flour and water only. I am very intrigued.
I am going to make this homemade pasta! Looked so delicious! Thank you for sharing!
that trofie needs a lot more practice lol
also at 50% hydration it's too moist to be making that shape. needs to be closer to 46
Vito your videos have become a lot more professional. Great to see you trying new things
Any plans to check out Mom's Spaghetti in Detroit?
im saving money to buy oni 16. but i really want to use it to its full potential. can you make recipe other than pizza in portable pizza oven?
Hmmm, no salt or egg?
I've always used the yolk and a little salt dissolved in the water!
How come a video that will teach how to make pasta in 10 minutes be 18 minutes long? 🤔
Welcome to my new serious! 😂😂 Love u man! 😂😘👍🏻
I might try this on sunday. Looks easier than gnocchi
Hahahaha You was like “this is my plate. I’m putting it over here” hahahaha It must be yummy 😋
I don't get it, just flour and water? I would never eat that. What happened to eggs and salt?
wonder what the protein % of the 00 flour he made was at or recommended.
All right, I love travel cooking series. Have fun on the trip
People were very poor, they only had water and flour ... Puts heaps of truffles on top.
Any suggestions for what is in the sauce recipes? To make close at home.
Vito was not liking kneading that dough lol not like those niceya dougha ballss
Grande Vitoooo, un saluto dalle Marche!
Love you vito .
I can’t wait to go visit that restaurant that looks delicious
it`s really cool ideas - thank you, Vito!
Make a video about different toppings to put on pizza for pizza parties. :)
Pasta with sauces 👍👍👍
Vito
Nice Latina!!
So pleased that there’s no eggs in the dough!! Got really annoyed at those internet recipes which contain eggs. Thank you so much for helping people realize that you don’t really need eggs to make perfect pasta!!!
La polenta si fa con la farina di mais. Con la semola di grano duro non sa da nulla. Sorrrry.
Damn I was just there a couple months ago.
sooo cool thank you Vito!!!
wow that was cool, I will give this a try. Thumbs up. Vito, maybe you could show us how to make a turkish lahmacun. All you need ist Pizza dough and the authentic topping. Very easy but something completely new.
lol Vito... Why did you keep you saying don't come to the restaurant? You should have cut that out of the video.
It was a joke
good people. thank you both chef and vito
Could you please ask Chef Nardone how many minutes should i cook the pasta after water is boiling to get it ready ? thanks Vito !
Awesome vito. You should have your own show on the food network 👍👍👍
Hahah I wish
I live in Costa Mesa this was cool thx Vito
Great show love the pasta home made
I have to make pasta this way!!!!!!!!❤
What is the name of the first pasta? Also would you share the ingredients for the sauces, not the amounts. I am interested in teaching my students new sauces and now I have a new exchange student from Italy. This would be great for her if she’s feeling homesick. Great video.
amzing video vito!!
So which flower would you use to make Spaghetti? Semolina, 00 or even a mix of both? And how to best preserve it, if you make it in larger quantities, so it doesn't stick together?
What a sweet chef !! Great video!
This was a really great video. I now am going to make pasta using just 00 flour and water. I've done it with egg, but never just water. I want to make cavatelli right away using my grater and I'm interested in that other shape and also buisate.
a pasta dough with zero egg feels nutritionally underwhelming ...
My man Frosinone strong! My family is from Settefrati. No one beats us in the kitchen.
Whats the name from the pasta shapes?
Why no salt on the dough
Thanks Vito
That was very interesting already. Having a part two and three where the chef shows his sauce recipe would make it very wholesome. ;)
Would love to try this restaurant. Love how much this restaurateur shows his passion for his food
😊❤️😊
What an upgrade in picture quality - I love this new style, keep going Vito, the sky is the limit! Tanti saluti !
Amazing! Yum. Now we have another restaurant to add to our USA foodie road trip!
Vito you are amazing! Will you think about doing a calzone video next?
Very nice. I will try..
Oh man, that looked great. Thanks for sharing.