I love that you turned to “Pasta Grannies” as the utmost experts in making pasta by hand! They really are!! I adore that channel… they make amazing hand made pastas… I love watching the Italian Grannies and learning new ideas and techniques for making home made pasta. ❤️
If you’re looking for a manual extruder, you might wanna try a shop that sells Indian cooking equipment (like the shop you got the grinding wheel from for your chocolate series). In Indian cooking, extruders are used to make fried savory snacks called farsaan. These are made with in a variety of thicknesses (from less than a millimeter across to about a centimeter across) so you might be able to get a whole kit with different sized and shaped holes.
I tried to google for that and at first only found those huge machines with compressor (actually I can see Alex using one of those for funsies)....but you mean Sev Chakli makers, right? But pressing the dough through ...I'm not sure that's doable without greater force...
@@moonsong2341 yep the disk/dies are too thin for this role. the sev chakli is basically for wet goopy mess of chickpea flour which has no gluten whatsoever. this on the other hand will break that die for sure. maybe a custom thickness die will help.
Thank you for this series. I ordered a few boxes of Monograno Felicetti after your video and it was delicious! It made amazing Cacio e pepe. The pasta water was so silky, it made the best cream for the pecorino.
The second Wife of my Grandpa was Italian and OH BOI i enjoyed a Childhood filled with making fresh Orechiette at home for HOURS AND HOURS AND HOURS xD It seems easy... but it takes A LOT of practice to make an Italian Grandma proud :P
Honestly, am I the only trained chef that still learns amazing things from this guy? I grab the knowledge i absorb from him, and try new things, and try to get better! That's awesome!! Keep the good work please!
Fantastic episode as always, Alex!! just to clarify two points (which I am sure you already know), rolling up strands of semolina dough by hand makes pici . Not spaghetti. You can also make a multitude of short and long pasta shapes by hand. Not just Orecchiette as the wonderful nonnas over at pasta grannies illustrate. P.S. I am secretly hoping the next episode involves you making your own extruder from scratch so I'll keep my fingers crossed lol
Having the right working surface has been underrated! Not pasta related, but for me, it was changing to a marble surface to roll out my flour tortillas that is making the biggest improvement. Marble slab....I wonder what I have been doing with my life without this! lol!
I love orecchiette! It’s spoonable it grabs sauce, it grabs chunks of stuff you add to it, it’s shape lends further to the amazing chew as it springs back and I just want to eat more of it!
Nice! I made orecchiette many times but never really realised they were effectively extruded! If you wanto to give a go to non-extruded long pasta by hand with semolina, try looking for Pici :) it's a type of thick spaghetti from tuscany that you first cut and then pull to make longer. The pull itself gives them a rough texture on the surface
U did a great job with orecchiette. For spaghetti try searching "spaghetti alla chitarra". It's a really simple method to do them. I'm pugliese, keep going with this pasta series
Ayyy, you got it, the orecchiette spoke to you! What a good story you're telling, now I'm exited to see your mechanical solutions for making dry spaghetti and other pasta.
I'm not sure how important it is to the process, but I'm pretty sure the pasta granny said that you shouldn't be touching the pasta after you've rolled it into the cylinder. The pasta is extruded without any direct hand contact- could the warmth of your hands rolling the spaghetti out also be a problem? Just wondering
You should look into the overall gluten structure of the dough when made. It's possible you don't rest the dough for long enough. Additionally, it's not true to say that Orecchiette are one of the only handmade pastas with eggless semolina dough. There are many - Trofie, Capunti, Foglie d'Ulivo (+ spinach), Malloredus, Maccheroni al Ferretto. MANY pasta shapes can be made with simple tools or just by hand. We also make "Culurgiones", a filled pasta, with 100% semola dough.
People like you have issues. He's not saying it as a matter of fact. If you listen to his statement it's moreso how it's extruded by hand and that's why it keeps its structure..I'm sure you are fun at parties.
@@iskillio I see no 'issues' with the original post, just information. I've never heard of those other pasta shapes. In fact you seem to be the triggered one, micro-parsing and presuming other's intent.
@@kindabluejazz less assumption, more generalized truth. My statement isn't guided on a misconceived notion. Its calling it for what it is, unnecessary fluff as a form of correction to what his statement was. If you learned from it, fantastic. However in regards to Alex video he wasn't speaking in absolutes as far as dry pasta varieties by hand. Moreso emphasizing the hidden gem of the process required a form of hand extruding that made it keep its form.
My lil STEM brain really loves this channel. It s all my favorite things, Curiously, Storytelling, Experiments, Food, Engineering, SCIENCE!!!!..... Oh I'm happy, very happy
You are absolutely….darling. You are hilarious! (The Mark Twain of pasta-makers…) I took a three-week solo vacation to Italy, traveling down the Ligurian coast via railway. It absolutely changed my life. Today marks the three-year anniversary of the beginning of that beautiful trip. I am making pasta today, was curious about some of the finer aspects, and came across your beautiful channel. I am now subscribed for every update! - Joie de vivre , k
I actually came across a TH-cam channel that I respect. They parboil their pasta bits before they put them in the dehydrator. Maybe that is the game changer?
Well I mean 1-ton table-top presses for pressing bearings into wheels/rollers in machine shops do exist. If you can manufacture a brass die (which wouldn't be too crazy, you'd need a drill press and care but you could do it) then you can probably construct a cylinder with the die at the bottom, some kind of plate on top, and the pasta dough in the middle. Slap that whole thing into the press and crank.
Ohhh Alex, you always make me astonished! WOW you just made some orecchiette in the first 5 minutes of video... As an Italian, pugliese fan I'm more than happy to see you doing this. Good job, always a master.
From the mechanical engineering sort of side, comparing it to metal forging. Extrusion of it in a plastic state in metal will orient the metal grains along the axis of the extrusion. I'm assuming the "metal grains" equivalent for pasta is the bonds between gluten. Extrusion though a die will have a very high amount of shear flow in the material. Even rolling a flat sheet of dough a pasta roller would orient the "grain" along the axis of extrusion though the roller, but not as much sheer flow as a die extrusion. I'm not sure exactly what rolling the snake out will do, but it will certainly be a lot less sheer along the axis of the pasta than even a die roller. I bet if you break out the ramen machine, and roll and knife cut some pasta, let it dry, it will have more flex than the snake-rolled pasta. The "smear" of the orecchiette will have a good amount of sheer flow (hence the curling coming out) and between that and the good results? We'll see, but I'm betting that "more sheer flow = more gooder" up to a point.
Hey Alex, I love your channel. Your take on creating these dishes is unique and enlightening. I have a suggestion for a future series. You take what seem to be simple dishes and in the search for perfection, bring out all their nuance and complexity. In your search for perfection you explore and build whatever equipment is necessary for the production of that dish. I would absolutely love to see your take on American style barbecue ribs. I think it would be right down your alley.. a relatively simple concept that includes almost unlimited variety and which comes down to the application of great ingredients, technique and specialized equipment to create a magical dish that is more than the sum of its parts. Cant wait to see your next series. Thanks for listening.
I'm Italian, from Sicily, in my family's sunday lunches, we make pasta with semola and eggless. This is my way to make "fresh-dried" pasta. Semola and water, of course, as you did, but we "work" the dough with the machine (the tool to make lasagne). 5 minutes and the dough is perfect. The easy way to obtain something like spaghetti is make tagliolini (or spaghetti alla chitarra). They are squared, not round.
Hey man, good job with the orecchiette. I think you should try to make something like tonnarelli alla chitarra. La chitarra is a pasta cutting implement that can be used with both egg and water dough. Who knows, maybe you can build one yourself.
Went through the same process years ago. Orichiette, then a cavatelli hand cranked forming machine, then cheap extruder… then to the smallest la montferina dolly. Game changer. Short pasta is not an issue to dry and store.. around 20° with very little airflow and they dry nicely in 24-48h. spaghetti on the other hand 🙄 they’re a beast of their own… I half dry them for max 24h and store them in a ziplock to avoid check marks and they don’t become so brittle.
As a first experiment for orecchiette is a really good result, congratulations. For spaghetti i suggest you to buy a "fresh pasta machine", I know is a little difficult to find in other countries, but is really helpful for this kind of job.
Hi Alex! Thanks a lot for all of your work. Already looking forward to the next episode: I love it when you take the "machine" direction. Another direction I was thinking about, if you want to try spaghetti by hand, is the chineese technique for hand-pulled noodles (not very Italian though). The dried pasta dough is probably not elastic enough to perform this technique but I'm still amazed at how well-shaped they managed to make them with nothing else than their bare hands (and looaads of technique ;) )
Just when I made a carb cutting bet. Not only am I going to lose, but this series will make me carb load like I've never carb load before. To the kitchen!!
Wait, what??? Food, But We Digress started up again and I never knew?!? I gave up looking when I hadn't seen a new episode for three months.. Also, yay shout-out for Pasta Grannies! They are the best!
@Alex Using one flat board to slide back and forth over another flat board will work. Think of a dough sheeter that uses two flat surfaces instead of a flat surface and a roller. All you need is a couple of spacers of the right size to keep the boards from touching.
I found your channel through uncle Roger and while I don't normally subscribe to cooking channels I was intrigued because your channel is more than just cooking which I like a lot and your personality and sense of humor hooked me. I look forward to catching up on your videos and trying a few recipes myself.
You can see in Paolos eyes that he loves what he is doing. Do one thing but do it perfect. This video is about 45 yeasr too late, my mother taught me to make pasta when I was in my teens. First Spätzle (yes I am German from Suebia) then fresh egg pasta followed by dry pasta.
Prediction: this will end up with Alex building his own spaghetti factory from scratch and just casually starting a side-hustle of making and selling pasta on an industrial scale.
@@beehard44 you can use the chitarra for semolina pasta. just need to be aware you'll need more tension on the chords. i have it at home and it works wonders
Nice video. Did you read about trofie, dried pasta of Genoa? It is mid way from orecchiette and spaghetti. And for making pasta as spaghetti you should check for "Nonna papera" or pasta maker with the extruder, the one with rollers.
Use a rolling pin to flatten it out to about 2mm thick, fold it over itself in a zig zag shape till you achieve a rectangle parcel... then cut it vertically (horizontal/opposite way to the folds) at about 2mm thick aswell, dust with flour then use your hands to shake it all up and separate the strands on spaghetti
Hi Alex If u really want to do Spagetti Maybe u should go for a long thin rolling pin and firstly try to make big pasta sheets. The roling pin also forces the dough in an extruding fashion if u roll up the dough Around it! Pasta granny's has several videos on that technique I believe. And then use a "Chitarra" To turn them into Spagetti cittara .
if you are having trouble with the consistency and thinness that you can get it to, you should try treating it like fresh pasta and passing it through a roller or cutting it. Might not work, but I think it is worth a shot.
The whole south uses semola without any eggs, and that includes traditional shapes like lorighitas and fusilli al ferretto that will have the same structural integrity problem as the failed spaghetti. You either need a stronger flour or, more likely, longer kneading. For spaghetti, lamination could also help
Saying it again until it gets noticed or the series ends. I recommend as part of the series, please try a hybrid fresh/semolina pasta that you make with the fresh method (flour & eggs, cook fresh), but using 50% semolina 50% AP flour. It's what I started doing a few years back, and I'd like to see how it compares according to your testing methods.
This is what my grandmother did, used ap and semolina when making her pasta. She had a spaghetti "guitar", it was a board with like 50 wires stretched across it and we'd roll the dough on top of it with a rolling pin and it would make spaghetti or you could space the wiring to make bigger or smaller pasta with it
I was thinking that a good hand-made method for spaghetti would be to use the dragon beard candy method, obviously stopping at a thicker string and not "hair diameter" string, but i don't know if the consistency and the strenght of the dough would be enough for the process, definetly something i would try! Keep up the good work Alex! (Thank you for your videos from Italy!)
Alex, you might want to try using slightly less water. To get the right consistency it's helpful to lightly knead together the ingredients and then put it in a vacuum bag to pull a vacuum.
I'm thinking something like a joint roller. 2 dowels with a belt the width of the pasta. Just enough slack in the belt to put a measured amount of dough on the belt like a hammock. Roll the dowels until the desired diameter.
Alex, try pasta Leonessa (at least that is what I am told it is called, I live in Leonessa) roll the pasta dough around twisted wire, like a coat hanger. I've only seen done with fresh pasta but I imagine it would work for dried. It's a bit like bucatini but hand made.
I'm Pugliese, and I gotta say it: you did a good job with the orecchiette!
You’re being too kind lol. They’re too thick
@@Yungdil vabbè dai é la sua prima volta e ha imparato da un video su yt, è un buon inizio ahaha
yeah mate, i was impressed. that stuff's hard
I will be at the office by
Somebody let This Old Tony know he's on deck to rebuild another machine in a few episodes? lol
Great, cause I actually like the work of both of them.
My thoughts exactly! Though I wouldn't mind in the slightest, Tony makes awesome videos.
Came to the comments to say this, but you beat me to it.
100%
I thought exactly that watching the previous video. This serie asks for a new collab with TOT.
I love that you turned to “Pasta Grannies” as the utmost experts in making pasta by hand! They really are!! I adore that channel… they make amazing hand made pastas… I love watching the Italian Grannies and learning new ideas and techniques for making home made pasta. ❤️
If you’re looking for a manual extruder, you might wanna try a shop that sells Indian cooking equipment (like the shop you got the grinding wheel from for your chocolate series). In Indian cooking, extruders are used to make fried savory snacks called farsaan. These are made with in a variety of thicknesses (from less than a millimeter across to about a centimeter across) so you might be able to get a whole kit with different sized and shaped holes.
Alternatively, you could use meat mincers with custom-made metal openings for the pasta to be extruded through.
I tried to google for that and at first only found those huge machines with compressor (actually I can see Alex using one of those for funsies)....but you mean Sev Chakli makers, right? But pressing the dough through ...I'm not sure that's doable without greater force...
@@moonsong2341 yep the disk/dies are too thin for this role. the sev chakli is basically for wet goopy mess of chickpea flour which has no gluten whatsoever. this on the other hand will break that die for sure. maybe a custom thickness die will help.
The brass or teflon extrusionplate can not be replaced by steel without consequences
Too bad he most likely already ordered the machine for the next video
The "artisan" spaghetti you made, are famous, they're called pici, Great job Alex you taught me a lot even though i'm italian
ensomma, i pici sono parecchio più grandi ma soprattutto uniformi che io sappia
Pici is fresh isnt it?
@@BrianRipa eh sì, quelli di Alex erano 'na cagata e basta ahahaha
@@SuWoopSparrow They can be fresh, yes. But when made by hand they often look like what he did.
@@IronFreee maybe they look the same but fresh and dried pasta are just different dishes
Thank you for this series. I ordered a few boxes of Monograno Felicetti after your video and it was delicious! It made amazing Cacio e pepe. The pasta water was so silky, it made the best cream for the pecorino.
Hey man how did your order?
The second Wife of my Grandpa was Italian and OH BOI i enjoyed a Childhood filled with making fresh Orechiette at home for HOURS AND HOURS AND HOURS xD It seems easy... but it takes A LOT of practice to make an Italian Grandma proud :P
Honestly, am I the only trained chef that still learns amazing things from this guy? I grab the knowledge i absorb from him, and try new things, and try to get better! That's awesome!! Keep the good work please!
So glad on your shout out to Pasta Grannies, they are wonderful!!!
Alex you’ve come such a long way over the years. Production value is spectacular. Great job!
I'm so happy you know Pasta Grannies, Alex! The channel and all the grannies are wonderful ❤️
The crossover we never knew we needed!!! Pasta Grannies is one of my favorite channels!!!
Alex you gave me unforgettable cooking stories over the years and I'm just feeling grateful for this. Thank you! ☺️
🙂
Fantastic episode as always, Alex!! just to clarify two points (which I am sure you already know), rolling up strands of semolina dough by hand makes pici . Not spaghetti. You can also make a multitude of short and long pasta shapes by hand. Not just Orecchiette as the wonderful nonnas over at pasta grannies illustrate. P.S. I am secretly hoping the next episode involves you making your own extruder from scratch so I'll keep my fingers crossed lol
Having the right working surface has been underrated! Not pasta related, but for me, it was changing to a marble surface to roll out my flour tortillas that is making the biggest improvement. Marble slab....I wonder what I have been doing with my life without this! lol!
DUDE! I busted out laughing when you played the Pasta Grannies bit. I love that channel! I watch it all the time with my daughter.
I love orecchiette! It’s spoonable it grabs sauce, it grabs chunks of stuff you add to it, it’s shape lends further to the amazing chew as it springs back and I just want to eat more of it!
Nice! I made orecchiette many times but never really realised they were effectively extruded! If you wanto to give a go to non-extruded long pasta by hand with semolina, try looking for Pici :) it's a type of thick spaghetti from tuscany that you first cut and then pull to make longer. The pull itself gives them a rough texture on the surface
Pasta Grannies is for sure the best channel in the world. Inestimable.
U did a great job with orecchiette. For spaghetti try searching "spaghetti alla chitarra". It's a really simple method to do them. I'm pugliese, keep going with this pasta series
I’m Italian, you’re the number one Alex, I love you ❤️❤️❤️🇮🇹
I want to say I respect and appreciate the ethics you adhere to for disclosure of advertising on this channel.
Alex, remember that Paulo says you need PRESSURE for good dry pasta, some hints come from making the orecchiette!
Anyways, I love these videos!!!
Ayyy, you got it, the orecchiette spoke to you! What a good story you're telling, now I'm exited to see your mechanical solutions for making dry spaghetti and other pasta.
I think that the pressure needed isn't that big and achievable in home conditions, at least judging from process of making orecchiette.
@Gulliver Byrne that or an old arbor press or something
It’s like therapy watching Alex’s videos. Positive energy and learning new skills
I'm not sure how important it is to the process, but I'm pretty sure the pasta granny said that you shouldn't be touching the pasta after you've rolled it into the cylinder. The pasta is extruded without any direct hand contact- could the warmth of your hands rolling the spaghetti out also be a problem? Just wondering
is that a sailor fountain pen I see towards the end? very nice :)
I'm very proud about dry pasta and spaghetti, they were invented in my region, Sicily. Great video
You should look into the overall gluten structure of the dough when made. It's possible you don't rest the dough for long enough. Additionally, it's not true to say that Orecchiette are one of the only handmade pastas with eggless semolina dough. There are many - Trofie, Capunti, Foglie d'Ulivo (+ spinach), Malloredus, Maccheroni al Ferretto. MANY pasta shapes can be made with simple tools or just by hand. We also make "Culurgiones", a filled pasta, with 100% semola dough.
People like you have issues. He's not saying it as a matter of fact. If you listen to his statement it's moreso how it's extruded by hand and that's why it keeps its structure..I'm sure you are fun at parties.
@@iskillio I see no 'issues' with the original post, just information. I've never heard of those other pasta shapes. In fact you seem to be the triggered one, micro-parsing and presuming other's intent.
@@kindabluejazz less assumption, more generalized truth. My statement isn't guided on a misconceived notion. Its calling it for what it is, unnecessary fluff as a form of correction to what his statement was.
If you learned from it, fantastic. However in regards to Alex video he wasn't speaking in absolutes as far as dry pasta varieties by hand. Moreso emphasizing the hidden gem of the process required a form of hand extruding that made it keep its form.
Great information, thanks!
@@iskillio try the decaf lol
My lil STEM brain really loves this channel. It s all my favorite things, Curiously, Storytelling, Experiments, Food, Engineering, SCIENCE!!!!..... Oh I'm happy, very happy
You are absolutely….darling. You are hilarious! (The Mark Twain of pasta-makers…) I took a three-week solo vacation to Italy, traveling down the Ligurian coast via railway. It absolutely changed my life. Today marks the three-year anniversary of the beginning of that beautiful trip. I am making pasta today, was curious about some of the finer aspects, and came across your beautiful channel. I am now subscribed for every update! - Joie de vivre , k
Professional dry pasta makers: you cant do good dry pasta at home
Alex: i will try to do dry pasta at home
I actually came across a TH-cam channel that I respect. They parboil their pasta bits before they put them in the dehydrator. Maybe that is the game changer?
The quality of this series has been fantastic! Thank you!
Well I mean 1-ton table-top presses for pressing bearings into wheels/rollers in machine shops do exist. If you can manufacture a brass die (which wouldn't be too crazy, you'd need a drill press and care but you could do it) then you can probably construct a cylinder with the die at the bottom, some kind of plate on top, and the pasta dough in the middle. Slap that whole thing into the press and crank.
Yeah. Shouldn't be that different from all the crushed playdough one sees on hydraulic press channel. Just with a die to shape them :)
The dies are made of Bronze or Teflon.
@@BigHenFor Oh are they? Lmao my b. Still, I think bronze should be easy enough to drill, if expensive to buy in a big disk lol
Time to collab with the Hydraulic Press Channel.
Pasta Grannies! YES! I am glad you partake of that glorious channel, too. Those Nonas are magicians.
Really fun series!! I am a pasta fan myself and you are a genuine learner Alex!
My day always gets better when I see you upload
Hi alex. I fr waited the entire week for this episode and I hope you never stop producing this series. Plssssss
Ohhh Alex, you always make me astonished! WOW you just made some orecchiette in the first 5 minutes of video... As an Italian, pugliese fan I'm more than happy to see you doing this. Good job, always a master.
The way you explore cooking posibilities in your channel is amazing.
When the world class pasta chief doesn't make his own spaghetti but Alex will.
Bring on the crazy abuse and modification of components.
From the mechanical engineering sort of side, comparing it to metal forging. Extrusion of it in a plastic state in metal will orient the metal grains along the axis of the extrusion. I'm assuming the "metal grains" equivalent for pasta is the bonds between gluten. Extrusion though a die will have a very high amount of shear flow in the material. Even rolling a flat sheet of dough a pasta roller would orient the "grain" along the axis of extrusion though the roller, but not as much sheer flow as a die extrusion. I'm not sure exactly what rolling the snake out will do, but it will certainly be a lot less sheer along the axis of the pasta than even a die roller. I bet if you break out the ramen machine, and roll and knife cut some pasta, let it dry, it will have more flex than the snake-rolled pasta. The "smear" of the orecchiette will have a good amount of sheer flow (hence the curling coming out) and between that and the good results? We'll see, but I'm betting that "more sheer flow = more gooder" up to a point.
I saw the community post, scrolled down, and here it was! The highlight of my week. Thanks Alex!
Hey Alex, I love your channel. Your take on creating these dishes is unique and enlightening.
I have a suggestion for a future series. You take what seem to be simple dishes and in the search for perfection, bring out all their nuance and complexity.
In your search for perfection you explore and build whatever equipment is necessary for the production of that dish.
I would absolutely love to see your take on American style barbecue ribs. I think it would be right down your alley.. a relatively simple concept that includes almost unlimited variety and which comes down to the application of great ingredients, technique and specialized equipment to create a magical dish that is more than the sum of its parts.
Cant wait to see your next series.
Thanks for listening.
Pasta grannies is such a great channel, all the nonne shown are real representation of the average italian nonna
I love when you go all in on a project
I'm Italian, from Sicily, in my family's sunday lunches, we make pasta with semola and eggless. This is my way to make "fresh-dried" pasta. Semola and water, of course, as you did, but we "work" the dough with the machine (the tool to make lasagne). 5 minutes and the dough is perfect. The easy way to obtain something like spaghetti is make tagliolini (or spaghetti alla chitarra). They are squared, not round.
Hey man, good job with the orecchiette. I think you should try to make something like tonnarelli alla chitarra. La chitarra is a pasta cutting implement that can be used with both egg and water dough. Who knows, maybe you can build one yourself.
Went through the same process years ago. Orichiette, then a cavatelli hand cranked forming machine, then cheap extruder… then to the smallest la montferina dolly. Game changer. Short pasta is not an issue to dry and store.. around 20° with very little airflow and they dry nicely in 24-48h. spaghetti on the other hand 🙄 they’re a beast of their own… I half dry them for max 24h and store them in a ziplock to avoid check marks and they don’t become so brittle.
Pasta Grannies is a gem!!!! Bravo!
I always wanted to do dry pasta at home because there are no good choices in my city. This video series is outstanding!!
As a first experiment for orecchiette is a really good result, congratulations.
For spaghetti i suggest you to buy a "fresh pasta machine", I know is a little difficult to find in other countries, but is really helpful for this kind of job.
Hi Alex! Thanks a lot for all of your work.
Already looking forward to the next episode: I love it when you take the "machine" direction.
Another direction I was thinking about, if you want to try spaghetti by hand, is the chineese technique for hand-pulled noodles (not very Italian though).
The dried pasta dough is probably not elastic enough to perform this technique but I'm still amazed at how well-shaped they managed to make them with nothing else than their bare hands (and looaads of technique ;) )
Bon travail mon ami ! Je suis fan de ta chaîne TH-cam depuis 2018
Cheers from California
Just when I made a carb cutting bet. Not only am I going to lose, but this series will make me carb load like I've never carb load before. To the kitchen!!
Pasta Grannies! One of the best TH-cam channels
This channel rocks, Alex is the best! making his Lasagna tomorrow, and croissants this weekend.
Wait, what??? Food, But We Digress started up again and I never knew?!? I gave up looking when I hadn't seen a new episode for three months.. Also, yay shout-out for Pasta Grannies! They are the best!
@Alex
Using one flat board to slide back and forth over another flat board will work. Think of a dough sheeter that uses two flat surfaces instead of a flat surface and a roller. All you need is a couple of spacers of the right size to keep the boards from touching.
Love the fact that you just dropped a massive shoutout to pasta grannies lol. Ok what an epic name drop!
Great video! I also love the 3 huge boxes of Monograno in the bacground at 8:22 ! :D
I found your channel through uncle Roger and while I don't normally subscribe to cooking channels I was intrigued because your channel is more than just cooking which I like a lot and your personality and sense of humor hooked me. I look forward to catching up on your videos and trying a few recipes myself.
Amazing episode as always Alex!!
If anyone wants to know, the music at 0:12 is Boccherini Minuetto!
Wooo! Been SO looking forward to this part!
You can see in Paolos eyes that he loves what he is doing. Do one thing but do it perfect.
This video is about 45 yeasr too late, my mother taught me to make pasta when I was in my teens. First Spätzle (yes I am German from Suebia) then fresh egg pasta followed by dry pasta.
With every video you release I get more and more the feeling I'm a good old Discovery program.
This Channel is a blessing thank you very much Alex
I’m thrilled at the prospect of a new culinary adventure.
Prediction: this will end up with Alex building his own spaghetti factory from scratch and just casually starting a side-hustle of making and selling pasta on an industrial scale.
this made my day
I love that he talks friction and forces - was about to say the strength comes from extrusion, and he already knew that but told the story much better
I cannot wait for the season finale of this series
I love your t shirt with totò from the movie miseria e nobiltà! 😍
Alex, you actually can do spaghetti without machine: try to search spaghetti alla chitarra
I made the same comment before I saw this.
he's trying to make it without egg I think, just semolina and water
@@beehard44 you can use the chitarra for semolina pasta. just need to be aware you'll need more tension on the chords. i have it at home and it works wonders
Exactly!
Nice video. Did you read about trofie, dried pasta of Genoa? It is mid way from orecchiette and spaghetti. And for making pasta as spaghetti you should check for "Nonna papera" or pasta maker with the extruder, the one with rollers.
Pasta Grannies! The true masters of the art.
So great to see that you're a Pasta Grannies fan, too!!
Use a rolling pin to flatten it out to about 2mm thick, fold it over itself in a zig zag shape till you achieve a rectangle parcel... then cut it vertically (horizontal/opposite way to the folds) at about 2mm thick aswell, dust with flour then use your hands to shake it all up and separate the strands on spaghetti
Wonderful Episode of this fantastic series. Thank you A L E X we are staying so much tuned with you.
I love this. Learn as you go.
The massive grin on Alex's face when he realises he gets to play with pasta machines is amazing, and I am absolutely here for it :D
+1 exactly!
I love The Pasta Grannies! 😍🥰 Alex, you are so talented and too cute for words!
Hi Alex
If u really want to do Spagetti
Maybe u should go for a long thin rolling pin and firstly try to make big pasta sheets.
The roling pin also forces the dough in an extruding fashion if u roll up the dough Around it!
Pasta granny's has several videos on that technique I believe.
And then use a "Chitarra" To turn them into Spagetti cittara .
if you are having trouble with the consistency and thinness that you can get it to, you should try treating it like fresh pasta and passing it through a roller or cutting it. Might not work, but I think it is worth a shot.
Spaghetti alla chitarra! Simple way to do spaghetti at home
Always a pleasure to see this videos. Please never give up :)
The whole south uses semola without any eggs, and that includes traditional shapes like lorighitas and fusilli al ferretto that will have the same structural integrity problem as the failed spaghetti. You either need a stronger flour or, more likely, longer kneading. For spaghetti, lamination could also help
Saying it again until it gets noticed or the series ends. I recommend as part of the series, please try a hybrid fresh/semolina pasta that you make with the fresh method (flour & eggs, cook fresh), but using 50% semolina 50% AP flour. It's what I started doing a few years back, and I'd like to see how it compares according to your testing methods.
This is what my grandmother did, used ap and semolina when making her pasta. She had a spaghetti "guitar", it was a board with like 50 wires stretched across it and we'd roll the dough on top of it with a rolling pin and it would make spaghetti or you could space the wiring to make bigger or smaller pasta with it
I made pasta alla gricia using nice quality dry pasta and you are 100% Correct! ITS ABOUT DRY PASTA!!!!
Alex, thank you Alex!~
Pasta Grannies is a diamond of TH-cam.
Alex watches pasta grannies? My life is complete now, I love that channel.
Awesome. I too watch Pasta Grannies. I like where this is going.
This video is definitely going to be an inspiration! 🖤
Wow, I want a crossover with Pasta Grannies!
Great video Alex!
I was thinking that a good hand-made method for spaghetti would be to use the dragon beard candy method, obviously stopping at a thicker string and not "hair diameter" string, but i don't know if the consistency and the strenght of the dough would be enough for the process, definetly something i would try!
Keep up the good work Alex!
(Thank you for your videos from Italy!)
Episode 34, Alex made his own Pasta factory and outsells all Italian brands togheter.
Grande Alex! serie molto interessante!
wohoo have been waiting for this! The GoT of dried pasta, hopefully with a better ending !
Alex, you might want to try using slightly less water. To get the right consistency it's helpful to lightly knead together the ingredients and then put it in a vacuum bag to pull a vacuum.
I'm thinking something like a joint roller. 2 dowels with a belt the width of the pasta. Just enough slack in the belt to put a measured amount of dough on the belt like a hammock. Roll the dowels until the desired diameter.
Editing Is Unnecessary For A Food Channel But Holy Hell Your The King Of Editing For One
Alex, try pasta Leonessa (at least that is what I am told it is called, I live in Leonessa) roll the pasta dough around twisted wire, like a coat hanger. I've only seen done with fresh pasta but I imagine it would work for dried. It's a bit like bucatini but hand made.