The answer is right there. We do it because we want to preserve them for more than a few months. Yes, fresh is best. Next best is a few days old from the fridge, and then frozen, and, not quite as good, is dried. But, there's a reason you see the artisan pastas on the shelves are all dried. It's because it keeps for a LONG time after it is dried well. So, some people want to make a good herb infused pasta, or maybe just use up a bunch of eggs that are about to go bad, or a bunch of eggs they caught on sale. My point is, don't frame everything as if the goal is gourmet food. Some of us just want to eat well on a budget.
Jesus fuck it's called batch cooking. Make a bunch at once so you can buy ingredients in bulk and then you don't have to make it every time you want some pasta. What a pretentious waste of oxygen.
I use one of the hanging contraptions. I love it. I don't use it to dry the pasta, it is for easily managing the pasta just before I cook it. I find the pasta in nests sticks together.
I see. Thanks for sharing. I use a pasta dough recipe that doesn't call for water as an ingredient, so mine does not stick together in the nests. Thanks for watching.
I used a clothes horse for that.... until I worked out all you need to do is rub a few pinches of flour into the pasta sheet before you roll it super thin and cut it. This works much better than sprinkling it on afterwards as it gets incorporated into the pasta and doesn't end up loose in the pasta water. It also makes a softer texture that holds the sauce better as a bonus!
You dry your pasta sir because you want to eat it in 4 weeks. You make your own pasta because you care about the quality of the food you put n your body
Thanks for the video, Chef. It’s likely that most home cooks don’t realize that store-bought pasta is generally semolina & water. As you know, we can use AP or 00 flour & eggs for a finer-tasting pasta.
My family and I love fresh pasta we make it all the time. I freeze it and i also dry some. With fresh pasta you get a nice smooth texture. it is easier for most people to cook pasta al dente with dried pasta though. Dried pasta is also a great method for long term storage, especially in areas with lots of power outages, or no power.
@ChefDez I really like the idea of freezing the bundles and then stacking them in a bag. I'd never thought of that. I always just separated them with parchment paper.
Thank you! I learned something. I've never made pasta, but I'm going to experiment soon using freshly milled flour. I did buy a drying stand just because I'll probably gift some to friends/relatives, assuming it's any good. Milling wheat for myself is one of the best things I've ever done.
You can’t really get al dente “pahhhsta” with fresh pasta. Some pastas are better fresh, some do better dried. It depends on what your desired end result should be.
I prefer the texture and flavor of dried pasta, plus if I'm going through all that effort - I'm not going to do it just for one meal. I'm going to make an entire day of it, making spaghetti, cavatelli and orecchiette... Dried hand extruded artisan pasta also makes a nice gift.
That was ridiculous. The reason I dry my pasta, is because it costs 1/10 the price. Why would you say "I don't understand this whole drying pasta thing" You do understand. It's been done for millenia. I'm not a troll. Drying is not a mistake, as your video title implies. With respect.
This comment is valid especially in Uruguay the most expensive country in the world. But as the chef said, if you have a freezer you don’t have to worry about drying the pasta, drying pasta like the commercial one is literally impossible at home.
Exactly. And can control the ingredients going into your pasta. People who homestead and have large families are preserving many other things in the kitchen, so it is also for convenience. You can store dried nests of pasta more efficiently than big containers of fresh pasta in a freezer.
For the most part I would agree with you but, tomorrow you might not have a freezer or even a refrigerator. So for those of us who prepare for those possible times we'll eat the fruit of our labor while your hunting for grubs.
I agree. Drying homemade egg pasta is futile. The objective of cooking pasta is to "rehydrate" it to an optimum point. Therefore, fresh pasta needs LESS hydration. Drying ftesh egg pasta only adds to cooking time.
@ChefDez Thanks for validating my conclusions! Drying pasta is good for "extruded" shapes which use a high-pressure extruder like the Lillo Due, bronze dies, coarse semolina combined with water. Check our Chef Luciano Monosilio and his extruded "pasta laboratory."
This is probably because you are a male cook! My Nonna was also a cook but then she had children and job (Farm), so they would make pasta in a batch with their own eggs, to store them because as a mom and more so as a working mom you don't always have the time, but you still want to have it homemade! For me this is ok if you think about food only in a gourmet way and have the luxury to do it fresh every time! But I know that the wheat I buy, sometimes I make my own flour, the eggs, I all know where it comes from and it is a Beautiful Tradition! And it also depends on how much you want to make. For us Freezer was and is often for meet or vegetables from the garden, we would rather dry pasta because of the quantity we eat. Or special pasta like tortelloni
Thank you for your insight! I just started making my own pasta and I’ve been trying to figure out the best way to store a large amount to make dinner at a girls night! I think I’ll go with freezing
I always freeze using the baking sheet method. If it's rigatoni or any other tubes (using my Kitchenaid Pasta Press), I'll transfer it to large ZipLock bags. If it's spaghetti or fettuccine, I just keep it on the sheet in the freezer because I go through it so quickly.
You describe every method for freezing pasta nests except the simplest one: wrap your nests in plastic wrap, then place them all in a gallon-size Ziploc freezer bag. They won’t stick and you save freezer space by not using bulky Rubbermaid containers.
I finally started making fresh pasta again. It's cheaper than buying in bulk all the time, it's fun to make and nothing tastes better than fresh. Thanks for the tip on freezing pasta. Now i know what to do with all of this homemade yumminess other than eating it all. When you bundle it in nests, when is the best time to nest it? When it's drying or the dough is still a bit flexible?
Make sure you are using a pasta dough recipe that doesn’t have water as an ingredient. Water makes the dough too wet and harder to work with, even when well floured.
Homemade dried pasta tastes NOTHING like store bought dried pasta.. and you never completely dry them 😂 that was a funny take! You leave them to "dry" 15 minutes just so they don't get stuck together when you nest them.. regardless of water in the recipe or not. They are not completely dehydrated hehe. Cheers man
I agree 100% with every word. Great video and excellent advice on freezing, thank you. New subscriber. Looking forward to the rest of your videos!! Thanks again.
The economy is crap, people are struggling to buy groceries. I'm seeing more and more making their own foods. Many are storing long term too, most of which are putting pasta in mylar bags. I understand drying on the rack. Definitely becoming more useful now.
or if you live in a country that they really have bad flour that are filled with Chemicals and Pesticides and cause stomach issues, and when you go to buy "GOOD" Italian Pasta you need to pay half your paycheck to buy it from Whole Foods.
Just each nest will when forzen, but you will be dropping a whole nest in the boiling water from frozen so it doesn't matter. Because the nests are floured the pasta noodles won't stick when refrigerated. Thanks for watching!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
The answer is right there. We do it because we want to preserve them for more than a few months. Yes, fresh is best. Next best is a few days old from the fridge, and then frozen, and, not quite as good, is dried. But, there's a reason you see the artisan pastas on the shelves are all dried. It's because it keeps for a LONG time after it is dried well. So, some people want to make a good herb infused pasta, or maybe just use up a bunch of eggs that are about to go bad, or a bunch of eggs they caught on sale. My point is, don't frame everything as if the goal is gourmet food. Some of us just want to eat well on a budget.
Good point! Thanks for watching.
Jesus fuck it's called batch cooking. Make a bunch at once so you can buy ingredients in bulk and then you don't have to make it every time you want some pasta. What a pretentious waste of oxygen.
I agree, I was totally turned off by this video. Not very friendly and very condescending. no new subscriber here.
I use one of the hanging contraptions. I love it. I don't use it to dry the pasta, it is for easily managing the pasta just before I cook it. I find the pasta in nests sticks together.
I see. Thanks for sharing. I use a pasta dough recipe that doesn't call for water as an ingredient, so mine does not stick together in the nests. Thanks for watching.
I used a clothes horse for that.... until I worked out all you need to do is rub a few pinches of flour into the pasta sheet before you roll it super thin and cut it. This works much better than sprinkling it on afterwards as it gets incorporated into the pasta and doesn't end up loose in the pasta water. It also makes a softer texture that holds the sauce better as a bonus!
@@scod3908 Thanks for sharing and for watching.
You dry your pasta sir because you want to eat it in 4 weeks. You make your own pasta because you care about the quality of the food you put n your body
That's why I freeze my fresh pasta. No need for drying. Thanks for watching.
If I’m going to freeze my pasta and do all the work to knead it again, I’m just going to make fresh pasta. Takes the same amount of time lol
@@Penguins875what do you mean knead? Lol, you cut the pasta then freeze it
@@Penguins875 you cut the pasta and then freeze it. Why are yall acting so confused?
Thank you! Got a pasta machine for my birthday and your advice is so great and easy to follow !
Thanks so much. Glad I could help! Thanks for watching.
We have chickens producing more eggs than we can eat. Drying pasta is one of many ways to preserve eggs without relying on electricity.
Understood. Thanks for watching!
Thanks for the video, Chef. It’s likely that most home cooks don’t realize that store-bought pasta is generally semolina & water. As you know, we can use AP or 00 flour & eggs for a finer-tasting pasta.
Thanks so much!
My family and I love fresh pasta we make it all the time. I freeze it and i also dry some. With fresh pasta you get a nice smooth texture. it is easier for most people to cook pasta al dente with dried pasta though. Dried pasta is also a great method for long term storage, especially in areas with lots of power outages, or no power.
Absolutely! Thanks for watching.
@ChefDez I really like the idea of freezing the bundles and then stacking them in a bag. I'd never thought of that. I always just separated them with parchment paper.
@@slowwound2656 Thanks!
Thank you! I learned something. I've never made pasta, but I'm going to experiment soon using freshly milled flour. I did buy a drying stand just because I'll probably gift some to friends/relatives, assuming it's any good. Milling wheat for myself is one of the best things I've ever done.
@@robertebob Glad I could help! Thanks for watching.
I wouldn't dry my pasta either, unless I don't have a fridge or freezer!.
Thank you so much!
I will start my freezing pasta the way you show!
My pleasure. Thanks for watching!
You can’t really get al dente “pahhhsta” with fresh pasta. Some pastas are better fresh, some do better dried. It depends on what your desired end result should be.
@@robjayb775 Thanks for watching!
I prefer the texture and flavor of dried pasta, plus if I'm going through all that effort - I'm not going to do it just for one meal. I'm going to make an entire day of it, making spaghetti, cavatelli and orecchiette... Dried hand extruded artisan pasta also makes a nice gift.
Thanks for watching.
Agreed! Dried pasta at home can’t replicate dry pasta from the store. Alex did a whole YT series on it.
Thanks and thanks for watching.
That was ridiculous. The reason I dry my pasta, is because it costs 1/10 the price. Why would you say "I don't understand this whole drying pasta thing" You do understand. It's been done for millenia. I'm not a troll. Drying is not a mistake, as your video title implies. With respect.
You are entitled to your opinion, as am I. Thanks for watching.
And clean ingredients ❤
This comment is valid especially in Uruguay the most expensive country in the world. But as the chef said, if you have a freezer you don’t have to worry about drying the pasta, drying pasta like the commercial one is literally impossible at home.
Exactly. And can control the ingredients going into your pasta. People who homestead and have large families are preserving many other things in the kitchen, so it is also for convenience. You can store dried nests of pasta more efficiently than big containers of fresh pasta in a freezer.
I would think he means fresh egg pasta
Mate , pasta 101 clear and precise.. Great vid
Thanks so much!
For the most part I would agree with you but, tomorrow you might not have a freezer or even a refrigerator. So for those of us who prepare for those possible times we'll eat the fruit of our labor while your hunting for grubs.
Thanks for watching. If I don’t have a freezer or refrigerator tomorrow (or ever) then I will dry.
I agree.
Drying homemade egg pasta is futile. The objective of cooking pasta is to "rehydrate" it to an optimum point. Therefore, fresh pasta needs LESS hydration. Drying ftesh egg pasta only adds to cooking time.
@@Lou_Snuts You bet! Thanks for watching.
@ChefDez Thanks for validating my conclusions!
Drying pasta is good for "extruded" shapes which use a high-pressure extruder like the Lillo Due, bronze dies, coarse semolina combined with water.
Check our Chef Luciano Monosilio and his extruded "pasta laboratory."
@@Lou_Snuts You bet!
This is probably because you are a male cook! My Nonna was also a cook but then she had children and job (Farm), so they would make pasta in a batch with their own eggs, to store them because as a mom and more so as a working mom you don't always have the time, but you still want to have it homemade!
For me this is ok if you think about food only in a gourmet way and have the luxury to do it fresh every time! But I know that the wheat I buy, sometimes I make my own flour, the eggs, I all know where it comes from and it is a Beautiful Tradition!
And it also depends on how much you want to make. For us Freezer was and is often for meet or vegetables from the garden, we would rather dry pasta because of the quantity we eat. Or special pasta like tortelloni
It's all good! Thanks for sharing and watching!
@@ChefDez K realise I was a bit reactive 😅 Childhood memories and values can do that 😳 Have a nice day
@@blaklena No worries at all. Lord knows I have strong opinions about things 😂.
Have a wonderful weekend!
Thank you for your insight! I just started making my own pasta and I’ve been trying to figure out the best way to store a large amount to make dinner at a girls night! I think I’ll go with freezing
Glad I could help! Thanks for watching.
@@ChefDez of course! I look forward to checking out the rest of the page after I’ve tackled todays pasta for dinner
@@joahgotjams139 Thanks! Enjoy!
I always freeze using the baking sheet method. If it's rigatoni or any other tubes (using my Kitchenaid Pasta Press), I'll transfer it to large ZipLock bags. If it's spaghetti or fettuccine, I just keep it on the sheet in the freezer because I go through it so quickly.
Nice! Thanks for watching.
You describe every method for freezing pasta nests except the simplest one: wrap your nests in plastic wrap, then place them all in a gallon-size Ziploc freezer bag. They won’t stick and you save freezer space by not using bulky Rubbermaid containers.
Thanks for sharing and for watching.
I'm impressed this guy can count to four
Thanks for taking the time to post such kind words!
No need to dry - good to know. About how many people do those 4 nests serve? Thx.
Thanks for watching. Depending on portion size about 1 nest person.
Brilliant. Thx!
@@lorimorgan2900 My pleasure!
Don’t dry or freeze. Just cut and dump into boiling water for 3 minutes. Drain and cool. They won’t stick together and can be reheated the same way.
Thanks for watching!
Store bought pasta is dried using high heat which changes the gluten significantly, rendering it difficult to digest. Air dried does not.
Thanks for sharing and for watching.
I finally started making fresh pasta again. It's cheaper than buying in bulk all the time, it's fun to make and nothing tastes better than fresh. Thanks for the tip on freezing pasta. Now i know what to do with all of this homemade yumminess other than eating it all. When you bundle it in nests, when is the best time to nest it? When it's drying or the dough is still a bit flexible?
I don't dry it, so when it is flexible is the best time. Thanks for watching.
not all pasta recipe uses fresh pasta, having dried fresh pasta makes sure you use the flour you want and its cheaper.
Thanks for watching.
I just add more loose flour on my homemade pasta when it's fresh to avoid it sticking together.
Thanks for watching!
Thank you sir for sharing this video.
How long can we freeze the egg pasta ?
Thanks for watching! Ideally up to 3 or 4 months.
Also, by hanging it up, it doesn't stick together before it's cooked.
It's really not a difficult concept.
If you use a recipe that doesn't call for water or oil as an ingredient, then it won't stick together.
when I cut my pasta, the nests were having the noodles get stuck together
Make sure you are using a pasta dough recipe that doesn’t have water as an ingredient. Water makes the dough too wet and harder to work with, even when well floured.
Homemade dried pasta tastes NOTHING like store bought dried pasta.. and you never completely dry them 😂 that was a funny take! You leave them to "dry" 15 minutes just so they don't get stuck together when you nest them.. regardless of water in the recipe or not. They are not completely dehydrated hehe. Cheers man
Thanks for watching
Thanks!
My pleasure. Thanks for watching.
My fresh pasta sticks together if I cook it immediately. My dough is semolina and eggs. Any tips?
I use regular all-purpose flour and it is always fine. Try my recipe in this video: th-cam.com/video/lS-z2otNhi0/w-d-xo.htmlsi=G4lDT_uVKKmWzwpM
Try letting the pasta dry 15 min before cooking.
I do regret watching this video. You just sucked the fun out of life and shared it with the world.
Peace and Blessings 🌺
Sorry, but thanks for watching
What?????
@@joeoleary5346 I know, right.
I agree 100% with every word. Great video and excellent advice on freezing, thank you. New subscriber. Looking forward to the rest of your videos!! Thanks again.
Thanks so much!
Can I vacuum seal them instead?
I’ve never tried that but you should be able to in smaller batches. Thanks for watching.
The economy is crap, people are struggling to buy groceries. I'm seeing more and more making their own foods. Many are storing long term too, most of which are putting pasta in mylar bags. I understand drying on the rack. Definitely becoming more useful now.
I get it. Thanks for watching.
many thanks
My pleasure! Thanks for watching.
So true.
Thanks and thanks for watching!
Fresh pasta will never cook al dente. Some dishes require dried pasta. Yes you could buy it in the store but where’s the fun in that? 😉
😁
great practical advice
thank you
Thanks and thanks for watching!
or if you live in a country that they really have bad flour that are filled with Chemicals and Pesticides and cause stomach issues, and when you go to buy "GOOD" Italian Pasta you need to pay half your paycheck to buy it from Whole Foods.
Thanks for watching
Doesn’t it stick together in nests ?
Just each nest will when forzen, but you will be dropping a whole nest in the boiling water from frozen so it doesn't matter. Because the nests are floured the pasta noodles won't stick when refrigerated. Thanks for watching!
@@ChefDez Thank you!
My pleasure!@@ritas6972
Dez so you have 4 sectons of fresh pasta, how many people will that feed Thanks
All depends on your appetite, but 3 or 4
Hmmm big decision here, use my Freezer for Fish, Beef and Pork....or just make pasta for one meal, guess what I'll choose.
Fuuny
This was helpful! Ty!
Thanks and thanks for watching!
Great advice Chef, looking forward to seeing more videos…new subscriber here!
Thanks so much!
He likes playing with his noodle😅
😂 Thanks for watching.
Duh! Wed have to eat it everyday.
Thanks for the kind words!
PAAhsta!!...
😂 Thanks for watching!
1080p and yet the quality is still terrible, you need a better camera. 😢
Sorry, this was just a snippet taken from a zoom session on my laptop.