Easy trick to extrude FRESH BUCATINI!

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  • เผยแพร่เมื่อ 26 ธ.ค. 2024

ความคิดเห็น • 41

  • @chlodnia
    @chlodnia ปีที่แล้ว +5

    I use to eat bucatini with a hole in the middle. Perfect texture. Thank you

  • @tsg7official
    @tsg7official 6 หลายเดือนก่อน +3

    Vito Scaletta approves

  • @randyvfromtheperch
    @randyvfromtheperch 4 หลายเดือนก่อน +1

    How is the hole formed in the strand of pasta?

  • @yeetyoot8111
    @yeetyoot8111 ปีที่แล้ว +2

    my issue when making bucatini is just how quickly our recipe dries out, and how long it takes for our machine to extrude. might give this method a shot, it’d save me so much time!

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว

      Definitely try it out. I had the same issues. You want the dough dry enough to create nice texture on the outside but not too dry where it falls apart.
      I like to leave the long strand of pasta in the bag for a couple of minutes then start pulling out the strands and cutting into the length you want. When you let it rest in the bag for a couple of minutes, it gives it time to hydrate and become pliable, once it is cut into your desired length you can store it in nests or flat.
      Please let me know If this helps and if you haven't heard, we are creating a community of pasta makers from around the world here - www.thepastacommunity.com check us out on instagram and sign up for email updates about when we launch. There's going to be so much to learn and connect with a ton of people.
      GRAZIE!
      Michael

    • @DungeonAesthetics
      @DungeonAesthetics ปีที่แล้ว

      Ehm *blanching*

  • @SM-im8lt
    @SM-im8lt 2 ปีที่แล้ว +5

    Brother! You’re a pasta god. I’ve been making bucatini for years and it always sucks. Curious if you’re willing to share your ingredients and the ratio you use.

    • @brooklynpastalab
      @brooklynpastalab  2 ปีที่แล้ว

      Thanks- well be going over all of that soon in The Pasta Community.
      You can check it out here - brooklynpastalab.com/the-pasta-community
      You’ll learn a ton. See you there!
      Michael

    • @SM-im8lt
      @SM-im8lt ปีที่แล้ว

      Just signed up! Looking forward to learning a little more. Thanks brother.

  • @bigdaddytheprofessor1651
    @bigdaddytheprofessor1651 ปีที่แล้ว +1

    Love it Brother

  • @Abc-we4ry
    @Abc-we4ry 2 ปีที่แล้ว +2

    Super sick…❤️

  • @mandrakeabbey353
    @mandrakeabbey353 ปีที่แล้ว +1

    Do you have tips on fusilli? I'm having trouble keeping the circular shape. It ends up getting a tighter curl as the machine warms up. Thanks for your help!

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว +1

      Send me a video of it to my email michael@thepastacommunity.com I’ll see how I can help. Could be a hydration issue.

    • @grantwann8960
      @grantwann8960 11 หลายเดือนก่อน

      I just learned the other day; but we found that giving that mix a good 15-20 mins made our fusilli come out amazing from the start

  • @komandorshepard3083
    @komandorshepard3083 ปีที่แล้ว +5

    Make the rmake the right choice here and he will whip up some fresh bucatini for you.

    • @vinnies4497
      @vinnies4497 ปีที่แล้ว +2

      that's why you should not kill vito

  • @michaelnewell5422
    @michaelnewell5422 ปีที่แล้ว +1

    Thanks for the tip - does this dough method work with a KitchenAid extruder? I am experimenting with different doughs and my pasta always closes or sticks together. Can I put that dry, crumbly mixture into the KitchenAid?

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว

      glad you enjoyed it! To be honest, I was never able to make good pasta with the kitchen aid attachment... The dough needs to be very dry so when it extrudes it holds it's shape. The kitchen aid attachment doesn't have enough strength to push a very dry dough through it.
      What hydration level are you using now? Maybe if you lower the hydration a bit it will help. Let me know the recipe you are using and I can see how I can help! Let's try to figure this out.

  • @frankcacciatore5344
    @frankcacciatore5344 2 ปีที่แล้ว +2

    Hello, having trouble keeping my rigatoni and ziti from collapsing on them self once cooked they become flat. I was wondering if you might have any tips. Thanks.

    • @brooklynpastalab
      @brooklynpastalab  2 ปีที่แล้ว

      Yes! Email me orders@brooklynpastalab.com

  • @jetx2710
    @jetx2710 ปีที่แล้ว +1

    Do you know how to dry it out for long-term storage?

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว +1

      You'll need special pasta driers. They are large machines that are expensive and dried pasta is a whole different game. Hope to one day learn more about it

    • @jetx2710
      @jetx2710 ปีที่แล้ว

      @@brooklynpastalab thanks for your help 🙏

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว +1

      @@jetx2710 of course!

  • @lelesinga
    @lelesinga 10 หลายเดือนก่อน

    Hi, do you always pre mix your dough by hand first and then place it into yhe machine or you also puor the semolina and water in and then mix? If you do could you explain please why is that way better than the other?
    Thanks!

  • @atabac
    @atabac ปีที่แล้ว

    what's the recommended pasta extruder for semolina water pasta?

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว

      if you're making small batches - DOLLY III Pasta Extruder
      if you're making larger batches - P6 Pasta Extruder

    • @atabac
      @atabac ปีที่แล้ว

      @@brooklynpastalab great thanks!

  • @kevinonono
    @kevinonono ปีที่แล้ว

    So you're mixing the dough by hand? And use the extruder only for extruding? (not using the mix functionality)

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว +1

      I just mix it beforehand to get it semi homogenous then use the mix functionality. I don’t like adding flour in the hoper then mixing the water. There’s a chance that dry flour can get caught in the section where the auger is and once you begin extruding the small pieces of dry flour can get caught in the pasta die which can create and issue when extruding. The shape can have a tear in it from the stuck piece of dry flour and it is very hard to get out once you are extruding.
      Let me know if you have any other questions! Happy to help.

  • @terrystroble8657
    @terrystroble8657 ปีที่แล้ว

    Doesn't look like it has the hole through?

  • @iluvmusic1710
    @iluvmusic1710 ปีที่แล้ว

    Are you able to make gluten free bucatini? It’s impossible to find.

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว +1

      You can but we don’t! We aren’t a gluten free facility! 🫠

  • @suzzylouloudougherty5237
    @suzzylouloudougherty5237 2 ปีที่แล้ว +1

    What a pain in the ass job but it was smart what you did

  • @Caz1242
    @Caz1242 ปีที่แล้ว +1

    What is the point of bucatini? You can't suck it up with your mouth and the hole is too small to allow sauce in. Literally the worst pasta imo.

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว +1

      Preference 🤷‍♂️

    • @brooklynpastalab
      @brooklynpastalab  ปีที่แล้ว

      @Negro family for sure!!! You know it!

    • @jazzmongrel
      @jazzmongrel ปีที่แล้ว

      Texture .... it feels like a fat Udon noodle, but less overall volume. For me that's it, just a nice fat mouthfeel when biting