Shop for the products Frank uses to make pasta! Matfer Bourgeat Dough Scraper: amzn.to/3dBCER4 (Similar) Gnocchi Board amzn.to/3ffmzkq KitchenAid: amzn.to/3S781BX KitchenAid Flat Roller Attachment: amzn.to/3R7WtNC Made In Stainless Steel: amzn.to/3f8iPBj Cuisinart Spider: amzn.to/3C4NgkX Le Creuset Pot: amzn.to/3R2vOSx When you buy something through our retail links, we earn an affiliate commission.
@@mattsturgess1545 a lot of people make videos and explain the processes but not *why* you make those choices. Successful teaching is a two part process, both how and why.
I love that he explains the why and his steps. That can really help other people feel confident in the kitchen, because you understand the why behind the process.
I've made a bunch of my cooking Utensils too. The great thing about making them out of Wood is they won't scratch Non-Stick Pans, Pots or Trays either.
@@allgoodthingsarewildfree8011 I'm pretty sure that was a joke, but Chef Frank's TH-cam channel is "ProtoCooks With Chef Frank" He has crossover vids with other people on Epicurious and from elsewhere- he's done things with Emily (Her channel is "No Expert with Emily Duncan") as well as Chef Penny and others.
@@morganmcallister2001 after cultivating that air just right! He made sure to have all the right plants and herbs growing in that air at the right ratios to get the most delicious air for his condensed water.
The way he kneads the dough is the exact same way I was taught to prep clay before sculpting, to get rid of all the air pockets and evenly distribute the moisture!
Frank: A tree in my backyard fell down and i made my own gnocchi board. Me and the whole Epicurious family: *of course you did frank….. of course you did*
I read this comment before watching the video and thought you were engaging in a bit of sarcastic hyperbole given the whole ‘made from scratch’ vibe of these videos…. Didn’t realise he literally did do it hahaha
As a semi-retired Professional Chef it was fun watching this as it reminded me of a few pasta making lessons I had to learn through experience. I was LMAO when he was talking about the pasta stretching back if you didn't let it rest as that was my first on the job lesson in pasta making. Great Job Chef!!!
Wow…so many rude comments. What kind of people watch pasta demos. Lol I found this to be very informative as I do like to host a homemade pasta feast every winter. Perfect comfort on a cold winters night.
Thank you for this fantastic tutorial, Frank! I just bought the 3-piece pasta making kit for my Kitchenaid mixer. I have also bought 00 Flour - I'm going to make the egg & flour pasta dough. This was informative and very well done. Happy New Year!
You just saved me a LOT OF $$$$$ I was going to buy me a Pasta Maker and a Kitchenaid mixer NOW... All I need is to buy the Kitchenaid mixer to do my pasta... YEAH...
Hi Frank, Your getting this comment from an Liverpool man Living here in France, I am new to Pasta cooking and need all the help i can get and understand, And you are the one i can understand and learn from, you do a good job and do not leave out the reason why something is done, These little things make all the difference Thank you big guy and keep doing what you do and how you do them.
I've watched probably 30 videos on making fresh pasta dough and every time my dough turned out so firm you couldn't even knead it. The way he explained why you make the volcano and slowly incorporate the flour made so much sense. My first attempt after watching this my pasta turned out perfectly!
@@naveentata1539 I don't measure out the flour any more. Just use about one egg per person and a generous pile of flour. You don't have to use all the flour in your pile just incorporate it until it's the consistency you want
Lol frank ! The only reason we don't see him every episode is because he is either growing, making, or waiting for just the right ingredient lol gota love him. Cheers from your biggest fan in Colombia amigos !
Ya never know, my Son and I made Ravioli once a month for years when he was a Teenager. It's actually fun to do, we would try different fillings every time. He and I played Video Games together on the Weekend and we'd take a break and go make the dough, play some more games, then go roll it out, I have a Hand Crank Pasta Machine, so I would crank and feed and he would catch and fold. The Ravioli gizmo I have is like an Ice Cube Tray you lay the flat pasta over the tray and press the dough down into the "cup" and then spoon in your filling and then another layer of Pasta on top to seal the Ravioli and a Roller that came with it was pressed and rolled over the Pasta and the Tray had a nice edge that cut the Ravioli apart. Yeah it's a little work but, MOST good cooking is... A cool Date Night Meal with a Special Person for sure.
It's just a video a little longer than 14 minutes but with great details and tips. It's very helpful for beginners like myself. Thank you very much Frank.
I use 100g AP flour, 100g semolina and 2 eggs. 1 egg per 100g of flour. And a pinch of salt. I personally like to wisk the eggs first in a cup, and then pour over flour. Super fast, super easy
You can freeze your homemade egg pasta. Divide into portions you'll use, flour it well, then freeze in separate sealed containers. Put it in the boiling water while still frozen.
My fav pasta making video ever. I actually learned to make pasta on vacation in Florence. I needed a brush up. You provided great guidance. Thank You Chef
I was looking to purchase a kitchen aid today and I was like the pasta attachment looks interesting but how would I actually use it… and there ya go! Looks easy broken down in steps! This was phenomenal!
Lovely thank you, I have been making pasta for a long time. But its been a while since I have made it, so wanted to watch someone making it just to reignite my memory lol and this was perfect. thank you .x
if you did not mention that proto makes, i would never found out you have own youtube channel as well! One of the best cooks here on Epicurious, skill and personality wise!
For me, the problem with homemade pasta is when you're feeding 4-7 people and everyone is going to eat seconds and want leftovers for the next day. That's a LONG time investment to make pasta. But thanks to these videos, I have tried it when I am cooking for just myself. Thanks!
My daughter is 2 and she loves pasta ! I like cooking but most of my coming is Mexican stuff she will love some pasta ! I like to transfer my love through food to the ones I love .
My hungarian great-grandmother had that device you were using. Gnocci board? When i visited Hungary i was amazed by tge culture around the pasta. The rolling board was a piece of art, mostly given by boys to the girl who they wanted to marry. They burned the name of the girl into the board. Ladies used it for a lifetime, they took care of it like as if it was gold. When october hit, they used to gather in somebody's house to make "snailshell pasta" as they calked it, and they were rolling tge pasta for hours. Meanwhile they were singing and telling stories and the kids were playing by the fire - it must have been amazing. It made me think if what we have lost by adjusting to the modern life.
If you get cracking/tearing/ripping etc I would do that thing where he folds it in 1/3rds and machines it out a few times. Maybe it's just the moisture in MD but that fixed all that for me
EXCELLENT VIDEO.... GREAT TEACHER (and I am a great teacher) ... not as good as you... but hope one of these days I will be... "Bravo Darling... Bravo"
1:32 THANK YOU!!! Well not today. But i used to be scared of making a mess on the kitchen. If i knew that you could use the mixer to make the dough i would've done it sooner. You are the first one i saw saying you have that option. And for the smartasses on the block. In theory the mixer could screw up the dough( Like making too much gluten, making the dough too chewy) and yeah it is a reason for people to be afraid of trying it without someone saying it's okay to do so
Thank you so much I have always wanted to make pasta I only have a problem with how not to make it dry but other than that this was a really great video well explained 😊
Fantastic video! Thanks so much! I just started making my own pasta with my KitchenAid attachment and using only AP flour. I made spaghetti and was delighted with the texture and taste. Have you ever experimented with any eggs other than chicken eggs?
Can you make ravioli with semolina dough? I know you "can", but should you? What pastas should always be made from semolina and what pasta needs to always be made with a fresh egg dough? Thank you Frank!
The Pappardelle was cut a bit too wide. It's actually the width of what a "lasagne" pasta is meant to be. But then again, in Italy, all rolled pasta is lasagne.
Diy pasta is easy and delicious. Throw your leftover dough in the freezer, i usually make 1.5kg of Pasta dough and freeze it in 250g portions. Always fresh dough
Quick question: I like to make fresh pasta but i make big amounts at once (like for a family dinner) and that takes up a lot of time... Question: Can i freeze it or keep it in the fridge and cook it the next day or should i air-dry it somehow? Love your shows, keep it up ^^
I made this pasta using eggs,but I had a big problem trying to roll out into the sausage lengths.i tried using a silicone mat and a wooden board both didn't work well.Sny ideas on why I had this problem? Dispite that the pasta turned out really well.Just want to know how to roll out better thank you for an excellent video
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper: amzn.to/3dBCER4
(Similar) Gnocchi Board amzn.to/3ffmzkq
KitchenAid: amzn.to/3S781BX
KitchenAid Flat Roller Attachment: amzn.to/3R7WtNC
Made In Stainless Steel: amzn.to/3f8iPBj
Cuisinart Spider: amzn.to/3C4NgkX
Le Creuset Pot: amzn.to/3R2vOSx
When you buy something through our retail links, we earn an affiliate commission.
He built Kitchen Aid🎉
you had already posted this video before
How much flour do you use
Man, huge appreciation for explaining *WHY* you're doing those steps.
Well there would no point in making a video otherwise 😂
@@mattsturgess1545 a lot of people make videos and explain the processes but not *why* you make those choices. Successful teaching is a two part process, both how and why.
I love that he explains the why and his steps. That can really help other people feel confident in the kitchen, because you understand the why behind the process.
I agree
Well, he's an instructor for a reason...
Of course he made his own kitchen equipment from scratch. The man not just embraces his meme, he flaunts it!!
Frank is the Chuck Norris of cooking
I've made a bunch of my cooking Utensils too. The great thing about making them out of Wood is they won't scratch Non-Stick Pans, Pots or Trays either.
I couldn’t find the channel he mentioned he made it on. Anyone have any luck?
@@allgoodthingsarewildfree8011 I found it. th-cam.com/users/ProtoCookswithChefFrank
@@allgoodthingsarewildfree8011 I'm pretty sure that was a joke, but Chef Frank's TH-cam channel is "ProtoCooks With Chef Frank"
He has crossover vids with other people on Epicurious and from elsewhere- he's done things with Emily (Her channel is "No Expert with Emily Duncan") as well as Chef Penny and others.
Frank could tell me that he made his own water from scratch and I would believe him.
He figured out how to bond the hydrogen and oxygen molecules in just the right way.
He used a condenser to pull the water straight from the air just like his nonna taught him.
@@morganmcallister2001 after cultivating that air just right! He made sure to have all the right plants and herbs growing in that air at the right ratios to get the most delicious air for his condensed water.
😂😂😂
Frank I made pasta from scratch on my own at 17 because your instructions were so easy 👌🏾👌🏾👌🏾
The way he kneads the dough is the exact same way I was taught to prep clay before sculpting, to get rid of all the air pockets and evenly distribute the moisture!
I love Frank so much! And he's a very good teacher
Considering he is a culinary instructor at the Institute of Culinary Education...
Also a teacher at my school
Making fresh pasta doesn't need a lot of ingredients, except time. But absolutely worth it!!
Frank: A tree in my backyard fell down and i made my own gnocchi board.
Me and the whole Epicurious family: *of course you did frank….. of course you did*
Ha! Literally, my exact words! 😂
I couldn’t find the channel he mentioned he made it on. Anyone have any luck?
Guilty! Hahahaha
Exactly an authentic Proto Project
I read this comment before watching the video and thought you were engaging in a bit of sarcastic hyperbole given the whole ‘made from scratch’ vibe of these videos…. Didn’t realise he literally did do it hahaha
3:05
“My dough is nice and elastic, I’m gonna wrap it in a piece of plastic”
That is a really nice rhyme
As a semi-retired Professional Chef it was fun watching this as it reminded me of a few pasta making lessons I had to learn through experience. I was LMAO when he was talking about the pasta stretching back if you didn't let it rest as that was my first on the job lesson in pasta making. Great Job Chef!!!
This makes me so excited for pasta next semester in culinary school! Love your explanations and teaching style, Chef!
Just bought a pasta maker. I ‘m excited thinking about try this. Thanks for showing how to properly knead the dough. Lots of good information.
Wow…so many rude comments. What kind of people watch pasta demos. Lol
I found this to be very informative as I do like to host a homemade pasta feast every winter. Perfect comfort on a cold winters night.
Wow, I’m so early that Frank is still harvesting his wheat
Oh wow, I accidentally logged on at the second this was posted 😂 love this! Wish it’d been posted before I had to make that ravioli and fettuccine… ❤
Thank you for this fantastic tutorial, Frank! I just bought the 3-piece pasta making kit for my Kitchenaid mixer.
I have also bought 00 Flour - I'm going to make the egg & flour pasta dough.
This was informative and very well done.
Happy New Year!
You just saved me a LOT OF $$$$$
I was going to buy me a Pasta Maker and a Kitchenaid mixer
NOW... All I need is to buy the Kitchenaid mixer to do my pasta... YEAH...
Hi Frank, Your getting this comment from an Liverpool man Living here in France, I am new to Pasta cooking and need all the help i can get and understand, And you are the one i can understand and learn from, you do a good job and do not leave out the reason why something is done, These little things make all the difference Thank you big guy and keep doing what you do and how you do them.
I've watched probably 30 videos on making fresh pasta dough and every time my dough turned out so firm you couldn't even knead it. The way he explained why you make the volcano and slowly incorporate the flour made so much sense. My first attempt after watching this my pasta turned out perfectly!
Can you tell me how much is one cup of flour like 200 grams or what please
@@naveentata1539 I don't measure out the flour any more. Just use about one egg per person and a generous pile of flour. You don't have to use all the flour in your pile just incorporate it until it's the consistency you want
@@naveentata1539one cup of flour is 140-150 grams.
Lol frank ! The only reason we don't see him every episode is because he is either growing, making, or waiting for just the right ingredient lol gota love him. Cheers from your biggest fan in Colombia amigos !
Never gonna do this myself but it's really interesting to watch
Ya never know, my Son and I made Ravioli once a month for years when he was a Teenager. It's actually fun to do, we would try different fillings every time. He and I played Video Games together on the Weekend and we'd take a break and go make the dough, play some more games, then go roll it out, I have a Hand Crank Pasta Machine, so I would crank and feed and he would catch and fold. The Ravioli gizmo I have is like an Ice Cube Tray you lay the flat pasta over the tray and press the dough down into the "cup" and then spoon in your filling and then another layer of Pasta on top to seal the Ravioli and a Roller that came with it was pressed and rolled over the Pasta and the Tray had a nice edge that cut the Ravioli apart. Yeah it's a little work but, MOST good cooking is... A cool Date Night Meal with a Special Person for sure.
I'm saddened he didn't show the part where he grew his own wheat for the 00 flour
You may laugh, but I did just that in my back yard garden!☺️
His next video is building the mill that mills the wheat into the flour
Chef Proto woodworking his way to better to kitchen utensils, not surprised anymore just impressed.
It's just a video a little longer than 14 minutes but with great details and tips. It's very helpful for beginners like myself. Thank you very much Frank.
I use 100g AP flour, 100g semolina and 2 eggs. 1 egg per 100g of flour. And a pinch of salt. I personally like to wisk the eggs first in a cup, and then pour over flour. Super fast, super easy
I appreciated the very clear explanation of why/how you were doing what you were doing. Incredible explanations. Thank you!
Frank you’re a FANTASTIC chef and an even better teacher ❤
He’s a teacher at my school
You can freeze your homemade egg pasta. Divide into portions you'll use, flour it well, then freeze in separate sealed containers. Put it in the boiling water while still frozen.
3:05 started rhyming hahaha “my dough is nice and elastic im gonna put in some plastic”
My fav pasta making video ever. I actually learned to make pasta on vacation in Florence. I needed a brush up. You provided great guidance. Thank You Chef
I’m not gonna lie! I’m a lazy guy and I will never do it myself but it’s always interesting! Nice job Frank 👍
Cheers from San Diego California
I was looking to purchase a kitchen aid today and I was like the pasta attachment looks interesting but how would I actually use it… and there ya go! Looks easy broken down in steps! This was phenomenal!
but I have tree in my backyard, and I made this board my self!
Aah, yes. The classic old Frank.
Never change Frank, never change
any video with Frank is an automatic like
Lovely thank you, I have been making pasta for a long time. But its been a while since I have made it, so wanted to watch someone making it just to reignite my memory lol and this was perfect. thank you .x
Always nice to see a new video with Frank! He is a great chef and has an awesome vibe to him :)
Need more vids with Frank!
if you did not mention that proto makes, i would never found out you have own youtube channel as well! One of the best cooks here on Epicurious, skill and personality wise!
3:05 "My dough is nice and elastic, I'm gonna wrap it in a piece of plastic"
Not only a great cook, but also a poet!
For me, the problem with homemade pasta is when you're feeding 4-7 people and everyone is going to eat seconds and want leftovers for the next day. That's a LONG time investment to make pasta.
But thanks to these videos, I have tried it when I am cooking for just myself. Thanks!
I absolutely love this man and his teaching style
Thank you for showing all of the different ways to shape pasta without any fancy equipment! This makes me less intimidated to try!
I just made some pasta following this recipe and it was amazing. I have never made fresh pasta but, it maybe tough to eat out of a box again
My daughter is 2 and she loves pasta ! I like cooking but most of my coming is Mexican stuff she will love some pasta ! I like to transfer my love through food to the ones I love .
My hungarian great-grandmother had that device you were using. Gnocci board?
When i visited Hungary i was amazed by tge culture around the pasta. The rolling board was a piece of art, mostly given by boys to the girl who they wanted to marry. They burned the name of the girl into the board.
Ladies used it for a lifetime, they took care of it like as if it was gold. When october hit, they used to gather in somebody's house to make "snailshell pasta" as they calked it, and they were rolling tge pasta for hours. Meanwhile they were singing and telling stories and the kids were playing by the fire - it must have been amazing.
It made me think if what we have lost by adjusting to the modern life.
I am hungarian and I can confirm
If you get cracking/tearing/ripping etc I would do that thing where he folds it in 1/3rds and machines it out a few times. Maybe it's just the moisture in MD but that fixed all that for me
Just made my first batch of cavatelli. Thank you Frank. They were wonderful!
I just finished making some pasta for the first time and my parents and siblings loved it thank you. ❤
EXCELLENT VIDEO....
GREAT TEACHER (and I am a great teacher) ... not as good as you... but hope one of these days I will be...
"Bravo Darling... Bravo"
Beautiful pasta.I live Nona style because I'm have no money
1:32 THANK YOU!!!
Well not today. But i used to be scared of making a mess on the kitchen. If i knew that you could use the mixer to make the dough i would've done it sooner.
You are the first one i saw saying you have that option. And for the smartasses on the block. In theory the mixer could screw up the dough( Like making too much gluten, making the dough too chewy) and yeah it is a reason for people to be afraid of trying it without someone saying it's okay to do so
Beware of the comment sending you to Telegram. It’s a scam.
I want to go to Frank's school and I don't even want to be a professional chef. Just love the way he teaches.
wow, you’ve really inspired me to make my own pasta. made it look easy to do at home. wish me luck.
Thank you so much I have always wanted to make pasta I only have a problem with how not to make it dry but other than that this was a really great video well explained 😊
This has been the most helpful and enjoyable TH-cam watch I’ve had possibly ever. The perfect kitchen video. Thank you!!!
I made the best pasta I’ve ever eaten because of this video!! Wow I’m shook thank you for this!!!
Yay Frank!!! I can't believe this just came out, I just messed up my homemade pasta an hour ago hahaha and now i even know why!
so if I cook for 4 then 4 cup of flour and 4 eggs? right? also if I don't have a kitchen aid pasta maker, then can I just roll it? by hand?
Fantastic video! Thanks so much! I just started making my own pasta with my KitchenAid attachment and using only AP flour. I made spaghetti and was delighted with the texture and taste. Have you ever experimented with any eggs other than chicken eggs?
Beware of the comment sending you to Telegram. It’s a scam.
"Oh, it's a video how to make my own pasta from a scratch!"
*Sees Frank*
"Nevermind, I don't have the tears of 33 virgins from mount Fuji"
Thanks! Just found your channel! May Jesus continue to bless you and your family
3:04 "My dough is nice and elastic, so I am gonna wrap it in a plastic" damn....
I’d happily go to cooking with this guy.
Pity I don’t live on the same continent!
Can you make ravioli with semolina dough? I know you "can", but should you? What pastas should always be made from semolina and what pasta needs to always be made with a fresh egg dough? Thank you Frank!
When Frank talks...
I Listen...
I am all ears...
3:05 absolute bars
When you see frank you know its a good video
Beware of the comment sending you to Telegram. It’s a scam.
'My dough is nice and elastic now I'm gonna put it in some plastic' lol fantastic
Beware of the comment sending you to Telegram. It’s a scam.
They call me Mr bombastic
Mr ro ro mantic
"Put it in your mouth hole." OMG. I had to stop the video because I was laughing so hard. Chef Proto definitely makes his videos fun.
Im a fan, Chef. I’m a fan.
Ayyyye! I am glad they let Frank promote his channel!
The Pappardelle was cut a bit too wide. It's actually the width of what a "lasagne" pasta is meant to be. But then again, in Italy, all rolled pasta is lasagne.
This was amazing, thank you for being thorough with your explanation, super helpful and appreciated
Diy pasta is easy and delicious. Throw your leftover dough in the freezer, i usually make 1.5kg of Pasta dough and freeze it in 250g portions. Always fresh dough
Frank has a great last name for making things
Just like Epicurious’ resident scientist: Rosemary Trout
The moment notif popped out, I just knew it had to be Frank the legend.
Best instructor, I like ur method . V easy and effective. Keepup z goodwork
Okay I’m ready for the sauce tutorial now!
I'm simple : I see Frank, I WATCH AND LIKE! 🎉
Beware of the comment sending you to Telegram. It’s a scam.
I just found this video but wow this video is amazing it’s very helpful.
I love the fork technique! I would add additional spices to the egg though.
When to use the egg/flour and the semolina dough? Which is best for what kind of sauce? Or whatever?
Awesome Video Chef Thanks You... Your the Chef
Chef, I'm obsessed with your video.
i never knew it was so easy to make pasta.. if i'm not drained tomorrow i'm gonna make this!
Quick question:
I like to make fresh pasta but i make big amounts at once (like for a family dinner) and that takes up a lot of time...
Question: Can i freeze it or keep it in the fridge and cook it the next day or should i air-dry it somehow?
Love your shows, keep it up ^^
Beware of the comment sending you to Telegram. It’s a scam
Great information! I have been wanting to make my own pasta. which recipe would be the one to use for ravioli?
I made this pasta using eggs,but I had a big problem trying to roll out into the sausage lengths.i tried using a silicone mat and a wooden board both didn't work well.Sny ideas on why I had this problem?
Dispite that the pasta turned out really well.Just want to know how to roll out better thank you for an excellent video
Got a pasta machine for christmas. Excited to use it.
Made my own pasta, and it went as well as it could have for my first time! Thanks for the tutorial!
Ok... Let me guess.. Step one, planting the wheat.
And, he made his own gnocchi board... impressive, but not surprising.
Thank you for this video, and indeed pasta is so easy to make. And I love the homemade gnocchi board, it reminds me of some pasta grannies episodes.
Frank is my hero xxx
You are a great teacher! Exactly what was looking for! Thank you!
always a good video when frank is here
Beware of the comment sending you to Telegram. It’s a scam.
Frank I love you
He’s a brilliant teacher
Finally right at the end of the video he pronounced pappardelle correctly (like an Italian).
He made his own gnocchi board. Because Frank. I’m dead. 😂😂😂
Beware of the comment sending you to Telegram. It’s a scam.