Yes! And it feels like I'm part of the conversation. They look at each other when they speak and then look at us too. It's like I'm in the kitchen with them!
I took a pasta making class once. It’s amazing how different the water quantity can be based on humidity. It’s all about the way it looks and feels. I learned a lot watching Becky from Acre Homestead. She’s got pasta making down!
I am Italian on both sides (Northern Italy and Sicily) and I found this video enjoyable. You are learning and that's what counts. It takes alot of practice to get pasta making just right. Keep at it and you will perfect your pasta making.
I’m not Italian or anything but if you finish the pasta in the sauce it’s incredible. Just throw the pasta and a bit of that salty pasta water and maybe some parmesan cheese all in a pan together and mix it real hard. The starch in the pasta water and the olive oil will emulsify and make it come together into a rich creamy sauce in no time. Really ups the flavor quota even if you use prego or something. For my homemade sauces I always make them a little extra concentrated for this reason.
Why would you take your hat off? Unless it's at the end of the day. I know personally for me if I'm taking my hat off It means I'm done and won't be going outside anymore, I'm relaxing having some food and going to bed.
Seeing the sauce you made reminded me of the pasta sauce I'd make for kids as a nanny! I'd start with whatever tomatoes the family had, so sometimes fresh, sometimes canned, usually a mix, then in go some roughly chopped carrot, onion, garlic, and bell peppers (orange or red, not green because it would turn the sauce brown when blended) simmer to get rid of some of the liquid and add in your spices, then you blend it till smooth, and the kids would never eat bell pepper raw or even in a stir fry, but in that sauce they couldnt get enough theyd even just scoop it up with a spoon and eat it by itself almost like a savory apple sauce lol
Great job guys! A couple tips: Be sure to keep the unrolled dough ball covered at all times to prevent drying out. Also, I would roll out and cut your whole dough ball and just toss the extra in the freezer. I lay the noodles on a sheet tray and freeze them for one hour and them move them into a container. Take them straight from the freezer and put them into boiling water. Nothing better than fresh pasta!
“Not Another Cooking Show” is a great channel on TH-cam to learn the basics of how to cook pasta. Also look up Kenji Lopez for any other culinary questions, man is a food science genius
Jacques: Did you roast this? Kevin: *deer in the headlights stare* 'Is that a thing??' You gotta roast the tomatoes next time. Night and day difference in flavour.
I loved every aspect of this video. Just a bunch of guys, not experts, showing us how they make pasta. I am definitely interested in seeing how you make pizza.
If you want to try other homemade pastas, you should give ravioli or tortellini a try. You shouldn't have to use a machine, but the machine will make the process faster.
My youngest batch of hens started laying in the last week. Today I got a mini egg and a giant egg that looked like a duck laid it. 😂 They’ll even out in time. I just add an extra if I use the small ones to bake.
next time heat the sauce in sauté pan then add the pasta straight in the sauce then and the fresh tomato and fresh grated parm and u just made a 30 dollar dinner from a restaurant but id still eat the HELL out it good job
Some chinese noodle making masters (like actual trained masters) in cooking documentaries literally say they knead and pull noodles PAST the point of what gluten can handle/when gluten springs back with a life of their own. 😅 get that workout in!
When you said “If you are of Italian descent… if you have a Nonna…” I felt attacked 😂 but don’t worry not offended! I love that you’re making your own pasta!
How can the two hottest (because it's 100F in the shade) men on TH-cam know so much about pasta and gardening and kitchens - and have the sexiest (l)eggs on the planets...?
There is a non-machine pasta recipe out there that uses less water. I think the recipe said you could cut them with a knife, but if you want easier cuts you can use a pizza cutter.
Now do all of that with no machines/appliances. It’s brutal 😂 I’ve only tried it once, but homemade pasta is so worth the inability to use your hands afterwards.
appliance tech tip: don't run the microwave empty. it overheats the magnetron ( the part that produces the microwaves. however, most microwaves have a 'timer' button you can hit and just turn it into a timer :)
This Italian girl loved the fact that you made homemade pasta at all!! You doing this and showing what you're unsure of, what may not be 'tradition', but it still turned out delicious - this is truly admirable and shows that anyone can give it a try. We love you both for it. 😊💕 And I always love the exaggerated laughter intro - so funny.
I had a Nona († 1993). En garde. OO flour can be replaces with pastry or AP flour. Bread flour has too much gluten use semolina and water, no eggs. If you can't find semolina, then use bread flour with water. Thou shalt not use salt in pasta. It slows the development of gluten. When kneading you need to stretch the dough to lengthen and strengthen the gluten but not to the point of tearing. If you want to use a high gluten flour use semolina and water, with no eggs. Let the dough rest on the counter. Cover it with a slightly damp towel, not plastic or aluminum unless all you have are paper towels.
If you put a slightly damp paper towel under your board it won’t slide. Also, you could have just gone to kneading with a little flour when it was a little too wet. I’m not Italian but I have been making fresh pasta for decades. Next you can make spinach pasta!
I used to make larger batches and lay it over the backs of the table chairs... pasta hanging everywhere. You did great for your first time! The easiest IMO is ravioli and you can REALLY have fun with the sauces.
As one non-Italian to another…if your board moves around, place a wet towel under board. A bread maker’s trick! I miss my KitchenAid mixer! Time to get a new one. Years ago when I moved from San Diego to East Coast it disappeared from the movers’ truck. Somebody bagged it! 😂
My husband is 100% Italian so I had to learn for him cause I'm just a old fashioned country girl. I watched BUON-A- PETETTIE. She is the best pasta Nonna ever. Your video was awesome. I love watching you guys.
Really fun! But I think jeaq left hungry! Should've had his own bowl! Lol It does show how close ya'll are. I would never share from the same dish or utensil-the germ concept gets to me. 🤷🏼♀️💖
Totally with you on the homemade pasta. I started making it about a year ago - basic recipe of 100 grams of flour to one egg - and it is so easy and totally addictive. I'm generally sceptical of the whole 'countertop appliance' mania, but a stand mixer is very much worth it if you love pasta (or bread), and the pasta attachments are expensive but worth it. The recipe I follow is boiling for two minutes boiling, followed by another couple of minutes sautéing in a non-stick pan with some olive oil & garlic. I usually finish it with just salt, pepper, & good parmesan. It's....amazing. For years I've read that quality Italian dried pasta is 'as good as homemade'. It's just not true. I'm curious now to try a version with higher egg content. Pizza?? Totally recommend Kenji's cast iron pan method. I use my usual bread dough recipe for the crust, but the way he uses the cast iron pan seems to result in a 'home style' type of pizza that is consistently foolproof and delicious. I always have right-sized balls of pizza dough in the freezer now, for use on short notice. Another recent addiction is 'microwave oven potato chips'. It sounds ridiculous (and maybe disgusting?), but it actually works. YT has many videos, all with basically the same process. Set aside 15 minutes one day and try it. 🙂
The pasta looks delicious! Why couldn't Jacques have his own plate? Ewww, sharing germs. Pouring hot boiling water down your sink drain can damage the pipes. Run cold water at the same time. Don't run the microwave when it's empty unless you want to buy a new microwave.
italian here! Thoroughly enjoyed the process 😂 Great job, soon you will be one of us! I know that we can be harsh when judging but when you try the "real" good stuff, properly made, it's difficult to go back! 😉
If you have a food processor use that to mix the dough! It does ALL the work and the dough is a great texture after! Pulse the ingredients for about 60-65 seconds and you’re gold, no extra kneading!
I love making pasta, was taught by my grandmother. Solid first go. Instead of water toss in another egg yolk and a bit of evoo. Will turn the pasta richer and silky.
I’ve watched my Amish neighbors make noodles. They use the yolks only and knead it all and roll it by hand With a roller. They have a hand crank noodle cutting machine. It’s a family affair.
I had fun watching this. Also, you probably have everything you need in the garden to make an eggplant parmesan or ratatouille. Every summer I make Andy at Bon appetite's ratatouille with my own garden harvest along with my own twists and turns.
Pasta does not belong to Italians. You make it to your preferences. It's really not that complicated and it's done in so many cultures. Of course, if you want pasta made specifically like you would have it in Italy, you follow Italian instructions, but apart from that, it's your kitchen and your food.
My wife is from Northern Italy and we make a pasta dish I have not found anywhere else. We call it "Lasanione." The pasta is made in a similar fashion as you used; but we roll it out into an oval shape about the thickness of a flat noodle. On top sprinkle a little nutmeg. Then spread cooked spinach over it. We also make a homemade meat sauce and spread that over it and over it all with mozzarella cheese. Roll it into a strudel-like shape and wrap/tie it up in a cheese cloth. Boil in salt water for about 45 minutes; slice; place in plate; cover with meat sauce and serve.
I'm curious about resting in the fridge. I always leave mine out on the side as it's dough, and you want gluten to form right? It's not pastry. So any thoughts on this fridge method, something I'm missing?
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
Im so over “experts” and “know it alls” - this is the video I want! Hilarious and entertaining with a bit of knowledge! Keep making these please!!!!
This! 👆🏻
Yes! And it feels like I'm part of the conversation. They look at each other when they speak and then look at us too. It's like I'm in the kitchen with them!
Screw the concept of experts, everyone's just pretending !
Dear friends...watch PASTA GRANNIES!
I took a pasta making class once. It’s amazing how different the water quantity can be based on humidity. It’s all about the way it looks and feels. I learned a lot watching Becky from Acre Homestead. She’s got pasta making down!
Oh I believe it!
I am Italian on both sides (Northern Italy and Sicily) and I found this video enjoyable. You are learning and that's what counts. It takes alot of practice to get pasta making just right. Keep at it and you will perfect your pasta making.
Honestly it's the attempt that counts. I hate that people tend to be so judgy and quick to criticize.
I’m not Italian or anything but if you finish the pasta in the sauce it’s incredible. Just throw the pasta and a bit of that salty pasta water and maybe some parmesan cheese all in a pan together and mix it real hard. The starch in the pasta water and the olive oil will emulsify and make it come together into a rich creamy sauce in no time. Really ups the flavor quota even if you use prego or something. For my homemade sauces I always make them a little extra concentrated for this reason.
Oooh!
Loving the harvest to table demos! Keep ‘em comin!!
The fact that Jacque still has his hat indoors makes me wonder
😂. Yeah, like he stopped in on a bathroom break.
Why would you take your hat off? Unless it's at the end of the day. I know personally for me if I'm taking my hat off It means I'm done and won't be going outside anymore, I'm relaxing having some food and going to bed.
The few times he didn’t wear it he was unrecognizable to a lot of people, I didn’t even recognize him at first
Seeing the sauce you made reminded me of the pasta sauce I'd make for kids as a nanny! I'd start with whatever tomatoes the family had, so sometimes fresh, sometimes canned, usually a mix, then in go some roughly chopped carrot, onion, garlic, and bell peppers (orange or red, not green because it would turn the sauce brown when blended) simmer to get rid of some of the liquid and add in your spices, then you blend it till smooth, and the kids would never eat bell pepper raw or even in a stir fry, but in that sauce they couldnt get enough theyd even just scoop it up with a spoon and eat it by itself almost like a savory apple sauce lol
You need to put together a video of all the ____ boys intros
Great job guys! A couple tips: Be sure to keep the unrolled dough ball covered at all times to prevent drying out. Also, I would roll out and cut your whole dough ball and just toss the extra in the freezer. I lay the noodles on a sheet tray and freeze them for one hour and them move them into a container. Take them straight from the freezer and put them into boiling water. Nothing better than fresh pasta!
Thanks for the tips!
Haven't even watched it yet and I'm looking forward to seeing what shenanigans you guys come up with
Annnd now I'm hungry 😆
“Not Another Cooking Show” is a great channel on TH-cam to learn the basics of how to cook pasta. Also look up Kenji Lopez for any other culinary questions, man is a food science genius
As a fellow non-Italian, it looked great to me! 😂
Delicious! Next time: Please give the hermit his own bowl, even if only a hermit-sized bowl. 🙂
Jacques: Did you roast this?
Kevin: *deer in the headlights stare* 'Is that a thing??'
You gotta roast the tomatoes next time. Night and day difference in flavour.
Lol why didnt you put it in two little bowls
I loved every aspect of this video. Just a bunch of guys, not experts, showing us how they make pasta.
I am definitely interested in seeing how you make pizza.
For the future, you can use a bowl with a lid (or plate) for the fridge part. That way you don't have to use any foil.
Yep and you can also use a clock or phone to time 2 mins instead of running the microwave 🤣 must admit I did laugh when he put the microwave 🤣
If you want to try other homemade pastas, you should give ravioli or tortellini a try. You shouldn't have to use a machine, but the machine will make the process faster.
They could use other garden ingredients for the fillings!
My youngest batch of hens started laying in the last week. Today I got a mini egg and a giant egg that looked like a duck laid it. 😂
They’ll even out in time. I just add an extra if I use the small ones to bake.
Loved it. Next time get another bowl for Jaques! Loving all your new content. Im hooked. Waiting for the home tour inside edition!
next time heat the sauce in sauté pan then add the pasta straight in the sauce then and the fresh tomato and fresh grated parm and u just made a 30 dollar dinner from a restaurant but id still eat the HELL out it good job
It's only a little weird that you were sharing one bowl. I thought you were about to 'Lady and the Tramp' that pasta.
it’s not weird
😹
That laugh in the beginning 🤣 😂 😆
That was well creepy!
Pasta has been a great way to “store” eggs and wheat for millennia.
So my question is where’s Why isn’t there 2 servings made? 😂
Until you eat it the same day the dough was made, you have no idea how melt-in-your- mouth delicious fresh pasta can be!
I like that y'all laugh at the beginning
Some chinese noodle making masters (like actual trained masters) in cooking documentaries literally say they knead and pull noodles PAST the point of what gluten can handle/when gluten springs back with a life of their own. 😅 get that workout in!
Also, dude has been growing tomatoes for like 10 years and this is the first time he’s made sauce???!!
When you said “If you are of Italian descent… if you have a Nonna…” I felt attacked 😂 but don’t worry not offended! I love that you’re making your own pasta!
You could have given Jacques a bowl too instead of sharing:)
These videos are getting better and better!!
Please check out Alex French guy cooking. He dives head first in the (dried) pasta game as you dive into your gardens!
Will do!
“All I have in this world is my pasta balls and my word, and I don't break 'em for no one! Say hello to my little hen!” -Kevin Espiritu
Y’all should have ate it like Lady and the Tramp
Yum!!! Love homemade pasta. I learned from Grandma Gina at th-cam.com/users/BuonAPetitti. Watch her videos. She’s absolutely the best. Mangia 🍝 🇮🇹
YASSS PASTA BOIS!! These viking heathens ❤️ fresh pasta 😋
Where is our lady and the tramp scene? Lol
If you have to buy flour, King Arthur is, IMHO, the best. Not only do they have great flour, they are 100% employee owned.
Don't run your microwave empty! It's bad for the microwave itself. Plus, there probably is a timer button on there...
How can the two hottest (because it's 100F in the shade) men on TH-cam know so much about pasta and gardening and kitchens - and have the sexiest (l)eggs on the planets...?
How about a zoodles stir fry episode? I have three zucchini plants and am running out of takers and recipes… 🤷♀️
There is a non-machine pasta recipe out there that uses less water. I think the recipe said you could cut them with a knife, but if you want easier cuts you can use a pizza cutter.
Now do all of that with no machines/appliances. It’s brutal 😂 I’ve only tried it once, but homemade pasta is so worth the inability to use your hands afterwards.
appliance tech tip: don't run the microwave empty. it overheats the magnetron ( the part that produces the microwaves. however, most microwaves have a 'timer' button you can hit and just turn it into a timer :)
My 2.5 y.o. daughter is devastated you didn't give her any pasta. She's genuinely upset with the pasta boys. 🤣
Fresh pasta is SO WORTH the little bit of extra effort! And then you can dry the pasta you made!
I was expecting a bit of "lady and the tramp"-esque when you ate the pasta at the end...
You two are a hoot 😂. Your pasta and sauce looked good. I would eat it and I'm half Italian.
1.4% 😂
If you put a damp towel under your wooden cutting board it won't slip on your counter top. It works!
One bowl? And begin the Lady and the Tramp jokes...
I make my own lasagna sheets by beating three eggs and keep adding enough flour to the right consistency. Saves on the measuring.
Nice effort! Question, do you save a bowl/plate of what you make for the camera guy?
Guys, lots of other things to make with your eggs instead of pasta!
Busting out the Old Time Hawaiian sea salt! Good stuff!
Whoa ….where did you get that three-tiered countertop egg holder????
Etsy
This Italian girl loved the fact that you made homemade pasta at all!! You doing this and showing what you're unsure of, what may not be 'tradition', but it still turned out delicious - this is truly admirable and shows that anyone can give it a try. We love you both for it. 😊💕
And I always love the exaggerated laughter intro - so funny.
Italian call it pasta, Chinese call it noodle(but a bit wide)🤣🤣🤣
Not gonna lie, thought you had more Italian than that 😅
Hey Pasta Bois! Can you grow some semolina wheat and make your own pasta from scratch from homegrown semolina?
I had a Nona († 1993). En garde.
OO flour can be replaces with pastry or AP flour.
Bread flour has too much gluten use semolina and water, no eggs. If you can't find semolina, then use bread flour with water.
Thou shalt not use salt in pasta. It slows the development of gluten.
When kneading you need to stretch the dough to lengthen and strengthen the gluten but not to the point of tearing.
If you want to use a high gluten flour use semolina and water, with no eggs.
Let the dough rest on the counter. Cover it with a slightly damp towel, not plastic or aluminum unless all you have are paper towels.
I think the point of the pasta is to use up the eggs from his chickies.
The cooking content should be called Epic try’s in the kitchen
That’s ok, gonna keep watching
Is the kitchen sun in your eyes? 🤣😂👒
I loved that you cooked for us. Haha. Keep up the great content.
You did very good.
Ravioli w squash or spinich
If you put a slightly damp paper towel under your board it won’t slide. Also, you could have just gone to kneading with a little flour when it was a little too wet.
I’m not Italian but I have been making fresh pasta for decades. Next you can make spinach pasta!
I used to make larger batches and lay it over the backs of the table chairs... pasta hanging everywhere. You did great for your first time! The easiest IMO is ravioli and you can REALLY have fun with the sauces.
I need pasta maker now.
As one non-Italian to another…if your board moves around, place a wet towel under board. A bread maker’s trick!
I miss my KitchenAid mixer! Time to get a new one. Years ago when I moved from San Diego to East Coast it disappeared from the movers’ truck. Somebody bagged it! 😂
How did the Grenadero tomatoes work out for you?
Jacques eating from the same bowl, now that's friendship. 😊
My husband is 100% Italian so I had to learn for him cause I'm just a old fashioned country girl. I watched BUON-A- PETETTIE. She is the best pasta Nonna ever.
Your video was awesome. I love watching you guys.
I’m sure it was delicious! But just fyi (haha everybody has an opinion and critique) >> Oil prevents the sauce from absorbing into the pasta 🤷🏻♀️
I’m sure it was delicious! But just fyi (haha everybody has an opinion and critique) >> Oil prevents the sauce from absorbing into the pasta 🤷🏻♀️
Really fun! But I think jeaq left hungry! Should've had his own bowl! Lol It does show how close ya'll are. I would never share from the same dish or utensil-the germ concept gets to me. 🤷🏼♀️💖
Totally with you on the homemade pasta. I started making it about a year ago - basic recipe of 100 grams of flour to one egg - and it is so easy and totally addictive. I'm generally sceptical of the whole 'countertop appliance' mania, but a stand mixer is very much worth it if you love pasta (or bread), and the pasta attachments are expensive but worth it.
The recipe I follow is boiling for two minutes boiling, followed by another couple of minutes sautéing in a non-stick pan with some olive oil & garlic. I usually finish it with just salt, pepper, & good parmesan. It's....amazing. For years I've read that quality Italian dried pasta is 'as good as homemade'. It's just not true. I'm curious now to try a version with higher egg content.
Pizza?? Totally recommend Kenji's cast iron pan method. I use my usual bread dough recipe for the crust, but the way he uses the cast iron pan seems to result in a 'home style' type of pizza that is consistently foolproof and delicious. I always have right-sized balls of pizza dough in the freezer now, for use on short notice.
Another recent addiction is 'microwave oven potato chips'. It sounds ridiculous (and maybe disgusting?), but it actually works. YT has many videos, all with basically the same process. Set aside 15 minutes one day and try it. 🙂
You fold forward & push it back...why? It gives you a nice bottom...died laughing 😃
The pasta looks delicious! Why couldn't Jacques have his own plate? Ewww, sharing germs. Pouring hot boiling water down your sink drain can damage the pipes. Run cold water at the same time. Don't run the microwave when it's empty unless you want to buy a new microwave.
italian here! Thoroughly enjoyed the process 😂 Great job, soon you will be one of us!
I know that we can be harsh when judging but when you try the "real" good stuff, properly made, it's difficult to go back! 😉
I love that standard of Italian apologies across the internet anytime pasta is involved. 😅 🍝 Yay! So excited about your pasta ventures!!!
Oh! Yes! Jacques, PLEASE make pizza for Kevin and for our eyes only 😛🤗😍😉
It blows my mind seeing people use King Arthur Flour. They are 20 minutes from me and I always forget how massive they are ❤
This is so much fun to watch, you can add my Sardinian blood to your Italian mix, brings you up to like 5 1/2% 😂 💜🔮🌱🐾
If you have a food processor use that to mix the dough! It does ALL the work and the dough is a great texture after! Pulse the ingredients for about 60-65 seconds and you’re gold, no extra kneading!
I love making pasta, was taught by my grandmother. Solid first go. Instead of water toss in another egg yolk and a bit of evoo. Will turn the pasta richer and silky.
The title says it all
I’ve watched my Amish neighbors make noodles. They use the yolks only and knead it all and roll it by hand With a roller. They have a hand crank noodle cutting machine. It’s a family affair.
I had fun watching this. Also, you probably have everything you need in the garden to make an eggplant parmesan or ratatouille. Every summer I make Andy at Bon appetite's ratatouille with my own garden harvest along with my own twists and turns.
Pasta does not belong to Italians. You make it to your preferences. It's really not that complicated and it's done in so many cultures. Of course, if you want pasta made specifically like you would have it in Italy, you follow Italian instructions, but apart from that, it's your kitchen and your food.
My wife is from Northern Italy and we make a pasta dish I have not found anywhere else. We call it "Lasanione." The pasta is made in a similar fashion as you used; but we roll it out into an oval shape about the thickness of a flat noodle. On top sprinkle a little nutmeg. Then spread cooked spinach over it. We also make a homemade meat sauce and spread that over it and over it all with mozzarella cheese. Roll it into a strudel-like shape and wrap/tie it up in a cheese cloth. Boil in salt water for about 45 minutes; slice; place in plate; cover with meat sauce and serve.
I'm curious about resting in the fridge. I always leave mine out on the side as it's dough, and you want gluten to form right? It's not pastry.
So any thoughts on this fridge method, something I'm missing?
I would love to see rhubarb pie. Great video, amazing video. I will watch again.
Problem I have…. My sauce never comes out the same lol … good but not the same. Now I know how to make fresh pasta….. watch out world!
Pasta a la Kacque!
And I’ve just bought the pasta maker attachment for my Cuisinart mixer😂😂😂
"the personal touch is the personal touch." -Bobby Hollander
Thanks for the warning.