I love this. I made my egg pasta using 00 flour. I made a 4 egg dough. It worked beautifully. The kneading process was so fulfilling and fun. After a rest my pasta was as fine as a baby’s behind and sprang back when pressed with my thumb. It will rest overnight to be rolled tomorrow.
Thank you! Now I know WHY we make pasta like this. I never knew why on a wooden board or why we make a crater in the flour. I love your fork technique. You are a gifted teacher.
thanks so much for reaching out. Hope your pasta making goes well. Check out the other videos in the series for more information and pasta making skills. If you have any further questions, please do comment and I will do my best to send you a timely reply. :-)
Dear Helena, thank you for your priceless lessons. Could you please tell me the size and diameter of the Matterello and the wooden table? I'm from Brasil and We don't have it for sale here, it has to be made by a carpenter. Thank you so much. My best regards.
Monica Macho GRI CRS SRS yes! It’s a slow process, filming, editing and posting with a bad internet connection and I’m new to this. So I will do as much as I can as soon as I can. Thank you so much for asking. Stay tuned and you’ll see the updates!
Thanks for this video! When you are done with the impasto, is there a reason why you don't cut into the dough to incorporate the flour? Did you noticed that is changes something to its texture and consistency when you do?
Good question. Yes, there is a reason. When you cut into the dough or use your hands to squeeze the dough and flour together, you are 'forcing' hydration. When we lift it, what I call the 'egg monster' will absorb as much flour as the impasto needs. When you try to force any remaining flour into the dough, the risk is that the dough can be too dry. It's a very organic way of the dough almost 'making itself', also usually with little or no waste and with the added benefit of having a dough that has (almost - hopefully) perfect hydration.
@@yummyitaly1970 I get it! I will try it next time. I always struggle to figure out if my dough needs water. I feel that with this method it will be better easier to gage. Thank you!
Ciao! I usually leave it covered for between half and hour and two hours at room temperature depending on what I am doing. Half an hour is the minimum..
Excellent, I am going to try this today! Do you have instructions for rolling out the dough and making shapes? Nice to meet you here. I am a personal chef in Phoenix, Arizona.
Debbie J. Elder thanks so much for reaching out. I will be posting more tutorials. It’s a lot of work and I am doing my best. Keep watching! All my pasta is rolled by hand!
Excellent video. I followed your instructions to the tee and my tagliatelle turned out wonderful. Two questions- I can’t seem to get my pasta dough as smooth as yours. Kneaded for 10 minutes and scrapped my bench constantly but the final dough’s surface was still bumpy. Will this affect the pasta’s texture? How can I get it smoother? Also, what can I do make give my tagliatelle a springier mouth feel?
Thanks for reaching out! How did you knead? Did you always make sure to have the fold in the same place in the dough? And were you quite fast? I knead quite quickly so maybe you need to give it a bit longer kneading time. The texture needs to be cellulite thigh and spring back when you give it a gentle poke. Regarding a springier mouth feel, what flour are you using and are you rolling with a pin or by hand?
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Good descriptive details.
Thanks.
I love this. I made my egg pasta using 00 flour. I made a 4 egg dough. It worked beautifully. The kneading process was so fulfilling and fun. After a rest my pasta was as fine as a baby’s behind and sprang back when pressed with my thumb. It will rest overnight to be rolled tomorrow.
Thank you! Now I know WHY we make pasta like this. I never knew why on a wooden board or why we make a crater in the flour. I love your fork technique. You are a gifted teacher.
Thank you so much for your feedback. I will be posting more tutorials. Just takes time to edit and I am new to this 😊
Eagerly waiting for the next part.
Thank you so much for sharing your expertise and for your time. I've wanted to make pasta for many years. In 64 and can't wait.
thanks so much for reaching out. Hope your pasta making goes well. Check out the other videos in the series for more information and pasta making skills. If you have any further questions, please do comment and I will do my best to send you a timely reply. :-)
Absolutely terrific, thank you! So thorough and simply stated and demonstrated. I will no longer roll dough like an ape, haha. Thank you!!
I really appreciate you letting me know that this video was of help to you. Happy pasta making!
very informative! Brava!
Dear Helena, thank you for your priceless lessons. Could you please tell me the size and diameter of the Matterello and the wooden table? I'm from Brasil and We don't have it for sale here, it has to be made by a carpenter. Thank you so much. My best regards.
Love this! So therapeutic watching you! Stay safe 💖 x
Teresa Sweeney thank you! You stay safe too!
Thanks for that! Just one thing... how long should the pasta rest for please?
Ciao from Bologna! I'm sorry, I was sure I had mentioned that. The dough should rest for AT LEAST half an hour. About an hour is ideal.
@@yummyitaly1970 Maybe you did mention it and I missed it. If so I am sorry. But thanks a lot for answering anyway. All the best and good health
Hi, thank you so much. After the dough rests can you show the types of pasta that can be made. Thank you!
Monica Macho GRI CRS SRS yes! It’s a slow process, filming, editing and posting with a bad internet connection and I’m new to this. So I will do as much as I can as soon as I can. Thank you so much for asking. Stay tuned and you’ll see the updates!
Amazing!
Thank you! Especially coming from you!!
Thanks for this video! When you are done with the impasto, is there a reason why you don't cut into the dough to incorporate the flour? Did you noticed that is changes something to its texture and consistency when you do?
Good question. Yes, there is a reason. When you cut into the dough or use your hands to squeeze the dough and flour together, you are 'forcing' hydration. When we lift it, what I call the 'egg monster' will absorb as much flour as the impasto needs. When you try to force any remaining flour into the dough, the risk is that the dough can be too dry. It's a very organic way of the dough almost 'making itself', also usually with little or no waste and with the added benefit of having a dough that has (almost - hopefully) perfect hydration.
@@yummyitaly1970 I get it! I will try it next time. I always struggle to figure out if my dough needs water. I feel that with this method it will be better easier to gage. Thank you!
What if I don’t have a wooden board 🥺will it still work?
Thank you for the video! How long do you leave it covered for?
Ciao! I usually leave it covered for between half and hour and two hours at room temperature depending on what I am doing. Half an hour is the minimum..
Excellent, I am going to try this today! Do you have instructions for rolling out the dough and making shapes? Nice to meet you here. I am a personal chef in Phoenix, Arizona.
Debbie J. Elder thanks so much for reaching out. I will be posting more tutorials. It’s a lot of work and I am doing my best. Keep watching! All my pasta is rolled by hand!
Excellent video. I followed your instructions to the tee and my tagliatelle turned out wonderful. Two questions- I can’t seem to get my pasta dough as smooth as yours. Kneaded for 10 minutes and scrapped my bench constantly but the final dough’s surface was still bumpy. Will this affect the pasta’s texture? How can I get it smoother? Also, what can I do make give my tagliatelle a springier mouth feel?
Thanks for reaching out! How did you knead? Did you always make sure to have the fold in the same place in the dough? And were you quite fast? I knead quite quickly so maybe you need to give it a bit longer kneading time. The texture needs to be cellulite thigh and spring back when you give it a gentle poke. Regarding a springier mouth feel, what flour are you using and are you rolling with a pin or by hand?
What kind of wood is this borad made?
Willian Pereira this particular board is made with beech
The sound is echo-y, l can barely understand anything you are saying, and because of those frustrations I will find a clearer video to watch.