same. I love to see people like Ramsay cook, but I know I'm néver going to make pan-seared shark with scallops and baby carrots. What I want is simple techniques that feel good to do and turn into nice tasting dishes.
@@fhpratiwi5022 So you want a separate series for techniques when he does that already on his channel. Right. People do make things called playlists. That's all he needs to do.
I'm so glad I found this video. I'm going to try it this weekend. I'm incredibly skint at the moment and can't to buy any equipment - so it's great that you've shown how to do all of this on a shoestring. I'd love to see more technique videos like this from you! Thanks
I was watching some cooking videos of epicurious you were on. I was thinking “man, I wish Chef Frank had his own channel”. The I looked at the comments and someone recommended your channel! I was so excited because I love how you explain and instruct on cooking basic things. So thank you! 👩🍳
I'm a 73-year-old Italian woman, 2nd generation Italian, life-long cook and I've watched just four Chef Frank videos. I have learned basic technique tips I wish I'd known a long time ago, simple changes that are now so stupidly obvious! Thank you Chef! Don't need recipes, just teach me TECHNIQUE! 😀 🍝. YAY!
I've watched this like 3-4 times now and have since made my own from scratch! thanks for the inspiration! It came out quite good, a bit on the salty side, i think i over salted the cooking water. Hoping to see more pasta cooking and advanced techniques!!
I love how chef Frank in every video doesn't use any fancy equipment, just focus in the plain technique, so then you can learn and adapt from that point. A true teacher ^^
Frank, I really appreciate how unpretentious you are! You really get me jazzed to cook. Pasta and I usually don't get along, but this looks extremely ~fun~ so I'd probably make pasta just to make it.
Yeah, all he had to do was saute a ton of sliced garlic in olive oil, pour it over that pasta with red pepper flakes, parsley and lots of parm reg and make aglio e oilo!
So excited for more tutorials from Chef Frank. Would love to see a beef stroganoff recipe. My mom always made it for me as a kid, never found a recipe I liked or reminded me of how she made it. Thanks for the great videos!
i watch a LOT of food videos on days that i fast.. this video is bringing me life and killing me at the same time. thanks Chef! going to give this a whirl soon
Chef, at least ten of these views are from me watching you before and while I, as a beginner, am making my own pasta, always successfully. I love this video. Thank you. You are my fresh pasta Sherpa
Chef Frank - from high school thru most my employment years, I watched the Saturday morning chefs & cooks on PBS, via the New Orleans station, WYES. There were many great ones - teaching magic in a half an hour. Tho I don’t watch cable tv now in my retirement, I’ve found many good cooks on TH-cam. But these recipes and techniques you show remind me of the best days, watching on WYES and PBS. Cooking is and should always be fun, filling and fulfilling. I think you’ve got that down, and I appreciate it.
Seriously, Frank. I've been cooking for 14 years now as a home cook. I've gotten bored within the last year, but you've somehow reinvigorated that cooking passion. Good stuff and thanks!
I loved this video. I'm looking for those bare basic technique videos so I can understand the basic concept behind something like pasta before I look at recipes that include flairs on the original basic technique/concept, and this was right on the money.
im trying to learn how to cook greatly and i saw you and lorenzos cook off challenges and wanted to learn how to cook and looked you up and sure enough you have a youtube channel. i love your videos keep it up
11yo who is into cooking watching this rn and thinking: - we don't have a rolling pin, fricc chef frank: use a wine bottle, but drink the wine first. and 11yo be like: - 'guess i gotta commit to it
Fresh pasta doesn't get more simple or more elegant than this!!! 💜💜💜 Looking forward to seeing alternate flours, incorporating vegetables into the dough, and your favorite pasta shapes, too, Chef!
@@ProtoCookswithChefFrank Oh Frank! That would be so wonderful! My boyfriend works long hours/shift work so I would like him to be able to have Level 4 inspired food readily available to him. (Making him your risotto tonight!)
Thanks for this video! I love making pasta, and watching your kneading technique is really helpful. Maybe now I can finesse my dough instead of brutalizing it.
When I was maybe 10 yrs old, my kid sister and I went over to our Sicilian granny’s house to help her make this insane pasta fatta in casa that was formed by rolling strands of dough around individual broom straws. Took all afternoon. I don’t remember what she called this kind of pasta (we barely understood her strong Sicilian accent, which she managed to maintain her whole life even though she came to the U.S. in 1900 as a baby), but I guess it was basically bucatini. It was an interesting experience, but I wasn’t convinced that the result, tasty as it was, was really worth all that effort.
Another awesome video. So glad I found your channel. My quick tip is the kitchenaid pasta roller attachment. Many of us do not have enough counter space to properly roll it by hand. And it's fun going through the numbers to get perfect pasta sheets!
I do this with 00 flour, sea salt and lukewarm water when on budget, kneading for 10-15min. Covered in a box, 2-3 hrs in the fridge. Then I can roll it paper thin.
I knew you had to have made a channel based on how well you are received on Epicurious, but I never thought to look for it. Thank the TH-cam algorithm for pointing it out to me! A few points/questions: 1) for cutting the pasta, a sharp knife is obviously ideal, but if your knife is crimping the pasta closed, is there a way to recover from that? I don't think I've ever had a knife that can get through dough as easily as your knife did. 2) If you realize your dough is still too wet when you go to roll it out, can you smush it back together and try again later? 3) It's great that you showed how to do it with no specialized tools, but I wish you'd have shown the process with a pasta roller as well. It makes the process so much easier that to me it's worth the expense.
I made my own pasta a month ago. I wish I saw your video before that bcoz rolling dough is really a workout! I always roll through the edges and as what you said, it crimps the edges and I almost have to start all over again. So I ended up with very thick pasta bcoz I’m tired already. I guess my saving grace there would be my garlic sauce. Simple and very tasty.
I've been afraid to tackle pasta, but I bake bread a couple times a week. The kneading is the same, rolling out is the trick, like pie dough. What was I afraid of? Thanks for a great, easy to follow how to video!
A pasta roller (the one with the crank) is a good investment if you make your pasta regularly. Every sheet will have the same thickness and most models have implements for tagliatelle and fettuccine. In short time you can make a lot of pasta and then dried it out and store it.
Well simple technique but a lot of knowledge about how dough works and how thin and so on. I did try this tonight. MUCH better than my first disasterous attempt. They were edible though I wouldn't say delicious. Needed more cooking time since they were thicker than his.
Great video, Frank! I use AP flour and a pasta machine, but I'm told that for the rolling pin method, "0000" flour is easier to roll out (Not really in the spirit of your video since most people don't have that in their pantry- Just informational). Looking forward to more!
I can't wait to make some pasta next Italian night, you are a life saver I have always wanted to make completely homemade spaghetti but never knew how thanks bro 💯
Have you ever made pasta dough without using grains? I am attempting to make a crunchy fried noodle snack using almond flour. Similar to sev or those crunchy chow mein noodles as the end result. I also have coconut flour and flax flour if you think either of those would work better. "unless you have a problem with salt" THANKYOU! You are the first person I have ever heard mention salt issues when they do food vids. I am one of those people and use as little salt as possible, none if I can get away with it.
Recommends using a wine bottle if you can’t afford a rolling pin. When you said the way grannies have been making it for year I didn’t think you’d go that far. Lol.
@ProtoCooks with Chef Frank thanks for the video, i really enjoyed it. made me finally do some fresh pasta again. I admit, i used a manual pasta-machine since i do not have much space to roll out the dough. What I am curious about: is the flour enough when you cut the pasta so it doesnt get pressed together or do you have to watch out and slide the knife enough? Little feedback to the video: the white balance between the two camera angles is off at times. nothing big to worry, but i think it might elevate the video a bit, if you keep that in mind when editing.
Hope Chef Frank can do more of these videos since not all of us have money to buy tools for cooking or baking and Like me I'm just a simple 16 yr. old that has no job and the only way for me to have money is by asking my Father
Yo Frank, can you make a couple videos about Ramen? I tried to make some Broth and everything but i'm not happy with the result yet. I wanna see how you do it :) Great Vid btw, Home made pasta is the best!
One day I tried to make some more or less like you did just here, but I made to much of them so decided to keep the raw pasta in the fridge (in plastic wrap) to cook them at a later date. Almost only 24h after they started to get little black dot on them so I had to throw them away... Do you have any advice about how to store / freeze fresh pasta for a few day after?
I've seen pasta making videos where they use a pasta roller and everyone says that you need to fold the dough in every time you roll it out to "laminate it". I noticed you didn't do it in this video, could you please explain why you skipped this step? PS: awesome channel, awesome videos! Go Chef Frank! :)
Frank: this is a simple technique
Also Frank: *one-handed crack all six eggs to prove dominance*
He invented food, what did you expect?
i started cracking eggs with one hand when i was like 5, it's not that hard.
Y'all don't even get jokes. Lmao
It’s not really difficult-after the first 10-12 tries.
You finally harvested your wheat!
And your eggs too!
HAHAHAHAHA
And mill them using donkey or winmill lol
Did someone call me
This is the kinda stuff I want to see: basics that can be used in multiple recipes. Things like pasta and roux
I agree. I love technique videos sometimes more than recipe videos.
I would love to see him make roux
same. I love to see people like Ramsay cook, but I know I'm néver going to make pan-seared shark with scallops and baby carrots.
What I want is simple techniques that feel good to do and turn into nice tasting dishes.
@@daphnepearce9411 rirhbtwyuobik
Just made pasta using this recipe for hubby on Valentines Day. Thanks for a simple yet tasty technique. ❤
My pleasure
We need more Chef Frank 101 series please.!! :)
YES YES YES!! that would be very helpful for beginner like me, pls chef frank make 101 as a series!!!
@@fhpratiwi5022 So you want a separate series for techniques when he does that already on his channel. Right. People do make things called playlists. That's all he needs to do.
I'm so glad I found this video. I'm going to try it this weekend. I'm incredibly skint at the moment and can't to buy any equipment - so it's great that you've shown how to do all of this on a shoestring. I'd love to see more technique videos like this from you! Thanks
I was watching some cooking videos of epicurious you were on. I was thinking “man, I wish Chef Frank had his own channel”. The I looked at the comments and someone recommended your channel! I was so excited because I love how you explain and instruct on cooking basic things. So thank you! 👩🍳
Nicole De Lancret thanks
I knead this in my life!
I'm trying to think of another pun...there are so many pasta-bilities!
Y'all are *rolling* these puns out well, it's *eggcellent*
I'm a 73-year-old Italian woman, 2nd generation Italian, life-long cook and I've watched just four Chef Frank videos. I have learned basic technique tips I wish I'd known a long time ago, simple changes that are now so stupidly obvious! Thank you Chef! Don't need recipes, just teach me TECHNIQUE! 😀 🍝. YAY!
God: how salty should the sea be
Frank: no I control the salt
Frank: I’m going to taste it, and I want it to be sea salty...oh yeah that tastes like sea water...I’m gonna add some more salt.
wouldn't frank be god though because he makes everything from scratch. and that includes the universe.
Underrated comment
I just watched a 20 minute video on how to make fresh pasta, a skill i know, just because its Frank..
people with money for wine bottles but not a rolling pin need to rethink their priorities in life hahahha, thank you for this great video
Life during COVID
@@ProtoCookswithChefFrank Or just life!
But you can also use it as a rolling pin, I don't see the problem
my parents have wine bottles from gifts and we still have them all because my parents don't drink
40oz beer cans work wonderfully and cost less than $2. lol
I've watched this like 3-4 times now and have since made my own from scratch! thanks for the inspiration! It came out quite good, a bit on the salty side, i think i over salted the cooking water. Hoping to see more pasta cooking and advanced techniques!!
Frank is just so cool.
I love how chef Frank in every video doesn't use any fancy equipment, just focus in the plain technique, so then you can learn and adapt from that point. A true teacher ^^
Love the dual camera Frank! And great audio quality. Content on point as always 🤗
The advice about not rolling over the edge made me flashback to all the times I have....this changed me.
Frank, I really appreciate how unpretentious you are! You really get me jazzed to cook. Pasta and I usually don't get along, but this looks extremely ~fun~ so I'd probably make pasta just to make it.
"You're watching a master at work"
So many tips and advices !
Just suprised there's not much butter involved ;-)
Yeah, all he had to do was saute a ton of sliced garlic in olive oil, pour it over that pasta with red pepper flakes, parsley and lots of parm reg and make aglio e oilo!
when a professional chef recipe is more easy and good than most boxed pasta at shop
Who else agrees that Frank should be as famous as Gordon Ramsey?
Solid video mate. No one has really made a pasta video this straightforward and non-sensationalized. I appreciate it - I'll be making this tomorrow.
God: Here, let me create a tiny volcano.
Frank: Make it bigger. I need to place six eggs in it. Also add a big pinch of salt.
My father loves your videos, He will try your pasta on Saturday for my mom's birthday. You are amazing Chef Frank
So excited for more tutorials from Chef Frank. Would love to see a beef stroganoff recipe. My mom always made it for me as a kid, never found a recipe I liked or reminded me of how she made it. Thanks for the great videos!
Frank makes fresh pasta.
Yeah, I have time for it! Thanks frank!
Enjoy!
Hello, you are a great teacher. Thanks a lot for all your recipes. Your simplicity is admirable. That's real life.
My pleasure
i watch a LOT of food videos on days that i fast.. this video is bringing me life and killing me at the same time. thanks Chef! going to give this a whirl soon
Chef, at least ten of these views are from me watching you before and while I, as a beginner, am making my own pasta, always successfully. I love this video. Thank you. You are my fresh pasta Sherpa
Thanks for the support. That is exactly what we are trying to produce on this channel.
Chef Frank - from high school thru most my employment years, I watched the Saturday morning chefs & cooks on PBS, via the New Orleans station, WYES. There were many great ones - teaching magic in a half an hour. Tho I don’t watch cable tv now in my retirement, I’ve found many good cooks on TH-cam. But these recipes and techniques you show remind me of the best days, watching on WYES and PBS. Cooking is and should always be fun, filling and fulfilling. I think you’ve got that down, and I appreciate it.
Thank you.
Seriously, Frank. I've been cooking for 14 years now as a home cook. I've gotten bored within the last year, but you've somehow reinvigorated that cooking passion. Good stuff and thanks!
this was the first time I've seen pasta making explained so simply- thanks i can't wait to try this
Hell yeah, no matter how many times I see Frank make fresh pasta on epicurious it's always my fave thing to watch him do
This is the content I want. All the basics in simple videos
Thanks Chef Frank!!! Looks like I'm gonna do pasta without buying the machine.... You're the best Frank!!
Aaakkk my favorite chef makes youtube channel! Auto subscribe! Greetings from Indonesia! ❤️
I loved this video. I'm looking for those bare basic technique videos so I can understand the basic concept behind something like pasta before I look at recipes that include flairs on the original basic technique/concept, and this was right on the money.
Damn that increase in the quality!
im trying to learn how to cook greatly and i saw you and lorenzos cook off challenges and wanted to learn how to cook and looked you up and sure enough you have a youtube channel. i love your videos keep it up
11yo who is into cooking watching this rn and thinking:
- we don't have a rolling pin, fricc
chef frank: use a wine bottle, but drink the wine first.
and 11yo be like:
- 'guess i gotta commit to it
All glass bottles work well, like empty vinegar or oil bottles :)
@@Carobcherub Thanks for and advice, but you literally commented on a joke
i didn't know Frank have his own youtube Channel,
i've never click that subscribe button so fastttt
i made fresh pasta for the first time with the info from this video. thanks, frank
Fresh pasta doesn't get more simple or more elegant than this!!! 💜💜💜 Looking forward to seeing alternate flours, incorporating vegetables into the dough, and your favorite pasta shapes, too, Chef!
Thank you for making your TH-cam channel, you are great!
i love frank's because his videos are simple recipe or technique that everyone can try or do at home
after i finish cleaning stuff since we move in to a new place i will celebrate with this pasta. thanks chef Frank!
This is making my quarantine a lot more bearable. Thanks, chef!!!
Thank you Frank. Would you be able to do a few videos on foods that can then be frozen? (Meal prep sort of stuff.)
Yes I can
@@ProtoCookswithChefFrank Oh Frank! That would be so wonderful! My boyfriend works long hours/shift work so I would like him to be able to have Level 4 inspired food readily available to him. (Making him your risotto tonight!)
Thanks for this video! I love making pasta, and watching your kneading technique is really helpful. Maybe now I can finesse my dough instead of brutalizing it.
When I was maybe 10 yrs old, my kid sister and I went over to our Sicilian granny’s house to help her make this insane pasta fatta in casa that was formed by rolling strands of dough around individual broom straws. Took all afternoon. I don’t remember what she called this kind of pasta (we barely understood her strong Sicilian accent, which she managed to maintain her whole life even though she came to the U.S. in 1900 as a baby), but I guess it was basically bucatini. It was an interesting experience, but I wasn’t convinced that the result, tasty as it was, was really worth all that effort.
I love Frank's way of making it simple. I will try this next week. 😊
Another awesome video. So glad I found your channel. My quick tip is the kitchenaid pasta roller attachment. Many of us do not have enough counter space to properly roll it by hand. And it's fun going through the numbers to get perfect pasta sheets!
3:45 "this is the way it's been done by grannies.. FOREVER"
I do this with 00 flour, sea salt and lukewarm water when on budget, kneading for 10-15min. Covered in a box, 2-3 hrs in the fridge. Then I can roll it paper thin.
I knew you had to have made a channel based on how well you are received on Epicurious, but I never thought to look for it. Thank the TH-cam algorithm for pointing it out to me!
A few points/questions: 1) for cutting the pasta, a sharp knife is obviously ideal, but if your knife is crimping the pasta closed, is there a way to recover from that? I don't think I've ever had a knife that can get through dough as easily as your knife did. 2) If you realize your dough is still too wet when you go to roll it out, can you smush it back together and try again later? 3) It's great that you showed how to do it with no specialized tools, but I wish you'd have shown the process with a pasta roller as well. It makes the process so much easier that to me it's worth the expense.
I made my own pasta a month ago. I wish I saw your video before that bcoz rolling dough is really a workout! I always roll through the edges and as what you said, it crimps the edges and I almost have to start all over again. So I ended up with very thick pasta bcoz I’m tired already. I guess my saving grace there would be my garlic sauce. Simple and very tasty.
This guy cooks like a level 3 chef.
I've been afraid to tackle pasta, but I bake bread a couple times a week. The kneading is the same, rolling out is the trick, like pie dough. What was I afraid of? Thanks for a great, easy to follow how to video!
A pasta roller (the one with the crank) is a good investment if you make your pasta regularly. Every sheet will have the same thickness and most models have implements for tagliatelle and fettuccine. In short time you can make a lot of pasta and then dried it out and store it.
The explanations are so easy to understand to the point that I made totally perfect pasta at first try
Which also way better than I expected😳
This is amazing...just what the proto chef ordered
Really enjoy chef Franks videos
Glad to hear it
Well simple technique but a lot of knowledge about how dough works and how thin and so on. I did try this tonight. MUCH better than my first disasterous attempt. They were edible though I wouldn't say delicious. Needed more cooking time since they were thicker than his.
Thank you. You explain it well and make it so a beginner such as me has a chance to do it.
Glad it was helpful!
It looks so simple and delicious...thanks for sharing the tips frank!
I don't know why but i feel pretty confident to try to make one after seeing your video, maybe will try by the weekend. Thanks Frank
I would really like to see a taco or burrito video, i like your videos so so much, keep up the good work frank👍🏼😁
Noted!
Next time I'm cooking, I'd like Chef Frank next to me saying, "that's okay."
Now that's level 3 chef pasta
Thanks for these videos, Chef Frank. Love from Indonesia!
Great video, Frank! I use AP flour and a pasta machine, but I'm told that for the rolling pin method, "0000" flour is easier to roll out (Not really in the spirit of your video since most people don't have that in their pantry- Just informational). Looking forward to more!
The way the dough is rolled out reminds me of rumali roti♥️♥️
Definitely would love to see some more pasta videos
Would you mind making a playlist of all your "101" videos at some point?
Mmm as an Italian/German I love me some pasta, only thing I'd add is some cheese and om nom nom!!!
You need to get Lorenzo here with you! The two of you(s) work well together.
Let Lorenzo do his own thing. This is (taking a title from a fine TV show) “FRANK’s PLACE.”
I can't wait to make some pasta next Italian night, you are a life saver I have always wanted to make completely homemade spaghetti but never knew how thanks bro 💯
Chef Frank thanks for the videos, I've learned a lot!
You know what I don't have to make this recipe - I don't have Frank's hands ! He's been growing them all his life.
Shell usually attracts shell 😂
Well i found that little piece of advice underrated, i been fishing shells out by hand like an idiot, this is life changing advice ^^
This video motivates harder than that greenscreen “just do it” guy. Frank, you are awesome
Thanks for sharing. Looking forward for more pasta technique. May I know what type of flour you use? or just bread flour?
Nam Nam all purpose flour
I love ur videos 👍🏻that tool is so familiar)) we always use it to cook our national meal “Beshbarmak”🇰🇿
thank you so much I have been waiting for this for a long time. Cannot wait to make it.
Have you ever made pasta dough without using grains? I am attempting to make a crunchy fried noodle snack using almond flour. Similar to sev or those crunchy chow mein noodles as the end result. I also have coconut flour and flax flour if you think either of those would work better.
"unless you have a problem with salt"
THANKYOU! You are the first person I have ever heard mention salt issues when they do food vids. I am one of those people and use as little salt as possible, none if I can get away with it.
Recommends using a wine bottle if you can’t afford a rolling pin. When you said the way grannies have been making it for year I didn’t think you’d go that far. Lol.
I love the video very easy to follow! I'm just not sure when the pasta dough has enough flour. Is it when it springs back?
Cynthia Loforte it should not be sticky at all and should spring back
So cool! thanks for the knowledge Frank!
@ProtoCooks with Chef Frank thanks for the video, i really enjoyed it. made me finally do some fresh pasta again. I admit, i used a manual pasta-machine since i do not have much space to roll out the dough. What I am curious about: is the flour enough when you cut the pasta so it doesnt get pressed together or do you have to watch out and slide the knife enough?
Little feedback to the video: the white balance between the two camera angles is off at times. nothing big to worry, but i think it might elevate the video a bit, if you keep that in mind when editing.
Very helpful Chef, I'll give it a go!
I LOVE YOU FRANK
Hope Chef Frank can do more of these videos since not all of us have money to buy tools for cooking or baking and Like me I'm just a simple 16 yr. old that has no job and the only way for me to have money is by asking my Father
Lets make the DOH!
Frank: hi I'm chef Frank and this is ProtoCooks
me: AWW YISS WE GO AGAIN
You see him rollinn'
And turninnn'
Yo Frank, can you make a couple videos about Ramen? I tried to make some Broth and everything but i'm not happy with the result yet. I wanna see how you do it :)
Great Vid btw, Home made pasta is the best!
Max Peters I plan on doing one soon
eyyy so glad I have notifications on!
Great video as always. 😊
One day I tried to make some more or less like you did just here, but I made to much of them so decided to keep the raw pasta in the fridge (in plastic wrap) to cook them at a later date.
Almost only 24h after they started to get little black dot on them so I had to throw them away... Do you have any advice about how to store / freeze fresh pasta for a few day after?
I've seen pasta making videos where they use a pasta roller and everyone says that you need to fold the dough in every time you roll it out to "laminate it". I noticed you didn't do it in this video, could you please explain why you skipped this step?
PS: awesome channel, awesome videos! Go Chef Frank! :)