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are you sure its the same mix for every type of pasta? i had understood for each of the shapes it was a different mix. might explian why it did weird shapes if the mix was too dry or too moist for the desired shape.
I got the one from Emeril lagasse. The ingredients are right, however it's true that you should add some more liquid and possibly some olive oil. I'd suggest about a tablespoon of olive oil and some more water. Basically the mixture should be almost to the point of dough. I find that if you want to make shapes, it's better if the mixture is exactly like dough. The biggest issue with these automatic posture extruders is that you literally have to use trial and error to see exactly what the mixture looks like when it's good.
I'm wondering if you can review the extruder attachment for the KitchenAid stand mixer. I'd like to see how those work considering you can make the dough right there and then extrude the pasta. Keep up the good work!
Hello James, first of all sorry for my bad english. Italian fan here, i've been watching your videos for a long time but until now I've never made a comment. My nationality oblige me to tell you that here in Italy we use 1 egg (roughly 70g) and a little spoon of olive oil every 100g of flower so I wasn't surpirsed your pasta was dry, if u can try the product with this recepe I think it would turn better. The penne shape disc it's ok but you will never get penne out of there simply cause of gravity. The fettuccine shape disc is more like a linguine shape. I don't really think the pasta maker is that bad for the price but the recipe is completely wrong. All that said, love your videos and keep up with your work, I'll be following you from the land of pasta and pizza for sure
Just a note, the amount of moisture needed for pasta can vary depending on temperature, humidity and so on, this means you can't go strictly by recipe but may need more or less liquid, your extrusions look a bit dry so I would have added a touch more water to it until the extrusion is smooth.
And different brands of flour need different amount of water. I use Italian tipo 100 and this needs at least 10% more moistures (egg and water). Another tip is to send the first 10/15 millimetres back in the container as a rerun
There are several tricks to make it work better. Oil the die openings. Add more water till you see the right consistency. The amount depends on elevation and humidity. You need to play with it till you get a good texture.
He’s in Nevada so it’s very dry and low altitude. He definitely needed more liquid! I’ve lived all along the east coast and I’m always so amazed at how much location affects cooking ratios and recipes.
This. I have an old machine and oil is always needed. I was even cracking the die holder when it was too dry. Maybe this is a machine where you can't rely too heavily on recipes.
FETTUCINE is generally a narrow pasta. Since you live in DRY Nevada you may need to adjust your liquid to flour ratio to get your pasta texture correct.
Fettuccine is a flat noodle. So it's thicker than spaghetti but it's flat. I think you're thinking of linguine which is about the same width as spaghetti but instead of being a round noodle it is a flatter noodle
I used to have a Ronco pasta maker and I used it to make macaroni and spaghetti. I used it a lot. I used it until the motor gave out. I love homemade pasta with that machine.
13:11 he says he had been using a scale. But from my experience you just gotta go by feel a little more than directions since even the humidity in your air can affect dough. And he lives in a dry climate so probably just needs more liquid in general.
1. I'd let the penne pasta get really long. So it self straights due to the weight and then straighten it out on a cutting board and cut to size manually. Basically like the length you let the spaghetti and fettuccini get to. 2. More liquid and or as someone else mentioned, a little oil on the die. The tearing causing those ridges is from the pasta getting stuck to the die. So either too dry or too sticky. 4. 1/4" is about what I expect the wide side of fet to be(which is what that looked like). But that looks like its too thick on the thin dimension of the fet so when its cook it just looks like fat spaghetti.That could possibly also be caused by the pasta being too dry and/or sticky I suppose. Still, overall it looked very simple to use. Once you tweak it a bit I could see using that fairly often.
The easiest way to clean the disks is to leave them out in the air and allow the pas t a to dry and harden. Then take a toothpick and poke out the dry bits
If you have a KitchenAid mixer, you might want to try their pasta extruder attachment. That way you can mix and knead the dough with more control and then push it through a die in a similar manner as your machine.
I have an old Takka electric pasta machine that makes very good pasta. I just don't like cleaning it. I now use my KitchenAid mixer. I make the dough in the mixer, then attach an off brand pasta attachment to roll out the pasta sheet to the desired thickness and put the sheet in the spaghetti attachment to cut it. I use the flat sheet to make lasagna or ravioli. The attachment works great. Much easier to clean too.
@@brichter4669 I have the set of pasta rollers for my KitchenAid mixer and they do work very well. But, if you want to make macaroni and spaghetti, there's also an extruder. I just don't know if I will ever eat that much pasta.
Depending on the flour you use it might need more or less liquid. Some flour needs more liquid and some flour needs less liquid. They absorb the water differently so when making products with flour the gluten formation is affected by the protein content and the amount of liquid you use. It's difficult to recognize how much water is needed unless you have the eye for it after making bread or using flour enough times. It also helps to use one brand and then learn how much water it needs to be to get a certain outcome. Otherwise it can come out dry or it might not form correctly. Suggested dough hydration for pasta is 42%. That's 420g of water per 1000g of flour. Adjust according to recipes. Edit: seems like the recipe shows a 40% hydration, 80g(liquid) / 200g flour. Too dry. Edit2: Semolina flour hydration in the recipe is at 37.5% it's dryer because semolina needs less water. but I think it's still too dry for this machine.
@@mrmurphy172 Based on the Italians in the shorts that I've watched, the pasta being pale is the correct color. The darker yellow pasta is lower quality. Dunno how accurate that is but I'm gonna trust the Italians from Italy.
I’ll say these comments are very helpful with this machine! I’ve never made pasta homemade but have always been interested in it. And I’ve come to learn that pasta making is truly an art. It takes a lot of trial and error to perfect your recipe for sure
Echoing what everyone else in the comments said. The problem with following recipes strictly with baking is that the humidity of the air matters a lot (this is my objection to the use of kitchen scales in baking). You're in Vegas, which means that your flour is definitely dryer than the norm. It's best to watch the dough and get a sense of what consistency looks 'right', and drizzle water in slow until you get there. Some oil might help, as well. This is obviously something that it takes a bit of experience to get a feel for.
We've had the original version (it's the larger version that cost ~$300 back 8+ years ago). It's still going strong and we've got many different dies for it that we've bought over the years. A couple points for our machine: 1) Make sure that the egg/water mixes well with the flour 2) After the initial extrusion and backup step, we stop the machine (it's not worth the time for the small amount that may come out after). This is at roughly 9 min total 3) I shake the machine and tilt it foward to aid in the flour reaching the auger at the front. Opening the lid and pushing it by hand helps with clumps that form Overall, it's marvelous and we have had very few issues making pasta. If you are feeding more than 1 person, get the bigger unit. This one shown is great for single serve sizing.
Reminds me of the Ronco Pasta Maker from 20 years ago. It looks like you could have used a bit more water in every recipe because the pasta looked to be too dry as they came out and gave it that weird crumbly looking texture.
Hello Herr Fraken, James if you prefer (I'm also a Jamesian) Back in the 1970s a close friend of mine had a machine very similar to this one. To help out I would do a lot of the cooking and I remember both of us wrasslin with this mechanical demon. Your testing brought back unpleasant memories of our results half a century ago. Acceptable but thin spaghetti, much too thin and curley tublets and fetucininininini. Also it was a pain in the tuchus to clean. Some things never change. Thanks for this drag down memory lane Jacques Mexico retired....
Not sure if your instructions said to soak the die in hot water, but the one I have does. I also let the dough dry in the die dry out and it sorta pops out if you bang it on the counter. Then use a toothpick if anything is left. A splash of olive oil couldn't hurt
Heating up the die is pretty useless for plastic dies. They cool down faster than the dough gets ready to be extruded. It is crucial for bronze dies, though.
I used a way more expensive extruder like this at a restaurant I worked at years ago now and we were probably 50 to 100lbs of each type of pasta we had a day. We used semolina flour as well. The one we had did have brass inserts too. Also, I wanted to add if you noticed at 4:42 the pasta is coming out smoother and more uniform it is because the insert where the pasta is coming out from is getting hot. I don't know if you can get the attachment for this one. Still, there is an attachment we had where if we were making rigatoni noodles it was a blade that was spinning around and that we could set the speed to and it would cut the pasta for you while you are working the sauté station or something. Pasta maker La Fattorina is pretty much the exact one we used if you want to google it.
I’ve been watching your videos for a very long time a very long time. You didn’t used to repeat things as frequently but lately you’ve been repeating yourself nearly 4 times a minute, 4 times a minute. Keep up the great work James
hi one of the reason for the "riges" isn't really the reciepie, it's the extrusion trough a plastic dye, there is too much friction and it breaks up the pasta surface, industrial dyes are made out of bronze to combat that exact issue =)
not only does it work better it also helps dry the pasta a bit , as some noodles will melt in hot water if they are not dried first. this is why in Italian households , pasta making is a whole day activity. make and dry then cook. Grew up in an Italian household , i remember this all too well.
They only give you three shaping discs? I bought a Pasta Express pasta maker like that about 30 years ago and it came with eleven different shaping discs. (and you could upgrade it to twenty three total.)
For those of you saying that the dough is too dry, these machines can’t handle a much wetter dough. Generally, extruded pasta is much less hydrated than hand rolled pasta. Anything much wetter than the texture of sand will come out gummy or be too firm to go through the extruder and it will automatically turn off to not burn out the motor. That being said, when I make Asian noodles like ramen, udon, somen, or soba, I do use different flours and I let the dough hydrate a for like 10 minutes before I extrude. I then extrude the doughy once, chop the noodles into 1/4 inch pieces and then put them back in the machine to mix and extrude again. This makes for a much bouncier texture seen in some Asian noodles. I don’t know if this technique is necessary for Italian pasta, since I did buy my machine for Asian noodles primarily.
I've had a machine like this for years. I've always used a combination of all-purpose flour and pasta flour, and I had to get used to the cooking time difference between what comes out of the machine and dry pasta. Since it uses plastic discs, it didn't surprise me that the pasta sometimes comes out a little rough. When dealing with flour in recipes, sometimes you need less or more liquid.
Yeah I think with pasta, it's tricky to just follow a recipe especially when it comes to liquid. With all three, it seems like it needed more liquid. That said, those craggy edges are wonderful for making the sauce adhere ❤️ this is REALLY making me want to buy it 😂❤
I have a more premium version they make with more dies and it automatically weighs the ingredients etc and it's superb. Sometimes the first few pieces a little dry so break them off and just pop them back in the machine and they'll remix.
I bought a higher version of this a couple of years ago. It weighs the dry ingredients and then tells you the appropriate amount of liquid to add. Makes much friendlier to use and you aren't stuck using the recipe amounts. I only wash it by hand. If you allow a few hours for the discs to dry after removing the bulk of the leftover dough the dough is then dry and much easier to remove. My only real complaint about it is the silly thing weighs only in decimal cups for the dry ingredients (I am in Canada) but even for the US who uses 1.8 cups? Oh and then it gives you how many millilitres of liquid to add? Still though now I don't even bother looking at the dry ingredients measurement as long as I don't go over the maximum and just put the appropriate amount of wet ingredients. It's great though because the we ingredients can be anything. Tomato juice, Black Squid Ink, Water coloured with Saffron etc... Plus mine came with 8 different shaping discs. (Additional discs are ridiculously expensive!). Over all though I like it and have not purchased any dry pasta since I got this unit.
I live in the sam dry climate like your's... and I 'always' have to add extra liquid. Seems like the pasta was too dry. I would try it again with a little extra liquid or olive oil. Also, yes, you do need to use semolina four (or 0.0 flour). :)
Yeah i definitely think more moisture is needed for the pasta dough. Also i think the die for Fettuccine was purposely compromised to allow the machine to make more of it at once, resulting in smaller pasta.
The recipe was definitely the culprit. With pasta and breads, it's all about the feel of the dough, which is why you see most chefs make a well and add flour a little at a time. Depending on the moisture in your environment, some flous is more hydrated than others. I typically start out with 2/3 rds the liquid a recipe calls for and then go by feel. With a machine, that is almost impossible unless you learn your environment and flour hydration. Keep experimenting and I bet that machine will work wonders for you
Great Thrift Shop donation, I know from experience (that's where mine went and it was better quality). I'm a thrift shop volunteer, bread makers and pasta makers galore.
As many comments said, it needs adjusting, making pasta is an art and just like any automatic machine and recipe, it's always going to need adjusting and a learning curve. If you do notice that your pasta stick together while cooking, you can actually let it dry out naturally just by letting it sit for a little bit on the counter. Flouring the sticky pasta would just change the ratio and that's not what you want. P.S. True italians know that semolina is what you use to roll pizza dough over because it gives it texture and no ap flour taste :).
Judging by the look of the measuring cup and your fingerprints on the top at 6:57, it looks like you packed the flour in. That's probably why the proportions aren't right and it's so dry. Try filling the cup to the top with a spoon or measuring cup, and then leveling it off with a knife. Leave it airy and don't pack it down. That goes for all cooking/baking with flour, btw.
I would say the semolina flour is more traditional and does make a better pasta. I would be curious how the Emeril Ligase pasta maker really does. It looked pretty good on the infomercial when I saw it a while back ago. I don't recall what all types of pasta shapes it does though. Maybe try and locate one and do that as a comparison video?
Look similar to the old ronco pasta maker. Which I actually had. Came with a ton of those cast dyes* like probably over 20 of them also had something to make sausages. Probably only use a device maybe five times.
My mom used to make her own pasta and sauce (think pot of tomatoes simmering all day). She would have pasta laying all over the kitchen to dry. Chairs, cupboard doors, counters, you name it. Pasta was everywhere.😂
I use my old Ronco (?) machine for gluten-free pasta, and it works great. It tastes so much better than store-bought chickpea,...pasta that's also *very* expensive. If we weren't gluten free (celiac), we'd probably just buy dry pasta and call it a day. 🤷♀️
FYI, don’t try to wash the discs. Leave some of the dough attached and let it dry out overnight. You can pop the dough out and it should take out most of the other little bits and pieces with it. You can then use the brush to clean whatever is left. I would only wash your discs after you’ve gotten the dough off them. This process makes the cleaning much easier!
I've always been surprised how different and how much better fresh pasta can be from dry pasta, considering how good dry pasta already is, so I've tried a few pasta makers over time. I never liked the ones that just rolled it into sheets and maybe cut it into a simple shape for you. I eventually tried one similar to this Philips, but it was fairly cheap and quickly broke (quick enough for me to get a refund!) Then I got a Philips, but a slightly higher-end version, which is still going strong after several months of moderate use. But I've been thinking that just getting a KitchenAid attachment might have been even better. I already have a mixer, and don't trust these things to mix up the dough any more. There's more residue than necessary and IMO mixing is not the hard part. So now I mix by hand, then cut it into chunks to throw in the chamber, but the KitchenAid extrude (not cutter) attachments can do that (then again the good ones aren't exactly cheap either). It also helps get the consistency right, these can be fairly sensitive to hydration, which can vary based on ambient conditions (so just using consistent measurements isn't always enough).
I have had this thing for a few years now. It is really good at the little fiddly pasta shapes like macaroni. Dont waste your time with things like ravioli or linguini. It comes out great, but flat sheets are just so easy to do by hand, it's not worth the clean up.
I love homemade pasta and really used my machines. I owned 3 different pasta makers in the past (been awhile), and the plastic parts break pretty easy.
A lot of things can affect flour and how much water it takes to make bread or pasta. Given you are in Vegas and the air is dryer, I would expect you'd have to add a little more liquid to get it to the right consistency.
if you can notice, the front end where the pasta exists is slightly wobbling... since this is the first time you are using it, this machine wont last too long, they cut corners on amount of plastics used so it will only get worse... all in all excellent way to add some more microplastics into your diet...
Try throwing your shaping die into the freezer for 5 or 6 hours before cleaning. The wet pasta will freeze and you can pop it out with a toothpick real quick or a cleaning brush 😀
I watched this video with the idea of buying one of these machines because my friends and I get together once a year for Noodle Day. We make egg noodles and use an attachment for my Kitchen Aid mixer to flatten and cut into shape (spaghetti or fettuccine). After watching your review, I'll be staying with how we make it. Sometimes simple is better. Thanks for saving me some money and disappointment.
Those are egg noodles which is different than regular boxed pasta noodles. Those are usually just flour and water. It is weird that they expected to make egg pasta into regular pasta shapes. Egg noodles are usually long, flat ribbons. You can add those noodles to soup and they'd be great.
It comes down to how often you make pasta. If you don't make it at least weekly that's a lot of space taken up in your kitchen for a single purpose contraption
The discs clean off really easily if you let the dough dry on them. It just "pops" off after it dried. If you want to wash the discs right away use cold water.
You have the patience of Jobe to make four batches for us to see..... would you say it makes enough for a family of four or would 2 batches have to be run? Thanks for all your reviews James, very helpful. 👍😎
after watching this video it's making me want one but I don't think they do a UK version and if I imported one the power might be different so I would also need an inverter. D:
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You should do some kitchen aid mixer attachments for noodles. Those come out perfect for me
are you sure its the same mix for every type of pasta? i had understood for each of the shapes it was a different mix. might explian why it did weird shapes if the mix was too dry or too moist for the desired shape.
I got the one from Emeril lagasse. The ingredients are right, however it's true that you should add some more liquid and possibly some olive oil. I'd suggest about a tablespoon of olive oil and some more water. Basically the mixture should be almost to the point of dough. I find that if you want to make shapes, it's better if the mixture is exactly like dough. The biggest issue with these automatic posture extruders is that you literally have to use trial and error to see exactly what the mixture looks like when it's good.
I'm wondering if you can review the extruder attachment for the KitchenAid stand mixer. I'd like to see how those work considering you can make the dough right there and then extrude the pasta. Keep up the good work!
To me, it looks like the dough is way too dry. Ad one more egg, or maybe just a pinch of water 😉👍
Hello James, first of all sorry for my bad english.
Italian fan here, i've been watching your videos for a long time but until now I've never made a comment.
My nationality oblige me to tell you that here in Italy we use 1 egg (roughly 70g) and a little spoon of olive oil every 100g of flower so I wasn't surpirsed your pasta was dry, if u can try the product with this recepe I think it would turn better.
The penne shape disc it's ok but you will never get penne out of there simply cause of gravity.
The fettuccine shape disc is more like a linguine shape.
I don't really think the pasta maker is that bad for the price but the recipe is completely wrong.
All that said, love your videos and keep up with your work, I'll be following you from the land of pasta and pizza for sure
Your English is better than a lot of English speakers haha!!
I really home he sees this comment and tries it in the next video!
@@Naz_Nomadunfortunately this is true. Too many butcher our language these days.
@@ericmendenhall2867 Who you a speakada about?
Your English is much better than my Itaian. Best wishes to the land of pasta and pizza.
Just a note, the amount of moisture needed for pasta can vary depending on temperature, humidity and so on, this means you can't go strictly by recipe but may need more or less liquid, your extrusions look a bit dry so I would have added a touch more water to it until the extrusion is smooth.
And different brands of flour need different amount of water. I use Italian tipo 100 and this needs at least 10% more moistures (egg and water).
Another tip is to send the first 10/15 millimetres back in the container as a rerun
There are several tricks to make it work better. Oil the die openings. Add more water till you see the right consistency. The amount depends on elevation and humidity. You need to play with it till you get a good texture.
He’s in Nevada so it’s very dry and low altitude. He definitely needed more liquid! I’ve lived all along the east coast and I’m always so amazed at how much location affects cooking ratios and recipes.
This. I have an old machine and oil is always needed. I was even cracking the die holder when it was too dry. Maybe this is a machine where you can't rely too heavily on recipes.
You can also re use the pasta cant you? If the batch comes out dry you can throw it back in and add water?
@@Pulstar232 yes, you can! It’s just three ingredients luckily so you can absolutely do that with the raw dough.
I think a wetter dough would extrude out better, maybe add a touch of olive oil instead of just water.
FETTUCINE is generally a narrow pasta. Since you live in DRY Nevada you may need to adjust your liquid to flour ratio to get your pasta texture correct.
Fettuccine is a flat noodle. So it's thicker than spaghetti but it's flat. I think you're thinking of linguine which is about the same width as spaghetti but instead of being a round noodle it is a flatter noodle
Yes, dryer areas need more liquid in doughs
I used to have a Ronco pasta maker and I used it to make macaroni and spaghetti. I used it a lot. I used it until the motor gave out. I love homemade pasta with that machine.
I wondered how it compared with the Ronco. That was a temptation I resisted with difficulty.
I used to watch those infomercials way more than I should admit to. ☺️
I think you need to weigh the egg mixture, not measure cup it. The mixture is too dry.
I was thinking the same thing.
It's the wrong type of flour anyway. Doubt that flimsy machine can handle pasta semolina. 🤷♂
13:11 he says he had been using a scale. But from my experience you just gotta go by feel a little more than directions since even the humidity in your air can affect dough. And he lives in a dry climate so probably just needs more liquid in general.
I came to say this....after merely watching the previews. DOUGH IS TOO DRYYYY.
After the dough is made it needs to sit to give the flour time to hydrate before shaping
1. I'd let the penne pasta get really long. So it self straights due to the weight and then straighten it out on a cutting board and cut to size manually. Basically like the length you let the spaghetti and fettuccini get to.
2. More liquid and or as someone else mentioned, a little oil on the die. The tearing causing those ridges is from the pasta getting stuck to the die. So either too dry or too sticky.
4. 1/4" is about what I expect the wide side of fet to be(which is what that looked like). But that looks like its too thick on the thin dimension of the fet so when its cook it just looks like fat spaghetti.That could possibly also be caused by the pasta being too dry and/or sticky I suppose.
Still, overall it looked very simple to use. Once you tweak it a bit I could see using that fairly often.
The easiest way to clean the disks is to leave them out in the air and allow the pas t a to dry and harden. Then take a toothpick and poke out the dry bits
If you have a KitchenAid mixer, you might want to try their pasta extruder attachment. That way you can mix and knead the dough with more control and then push it through a die in a similar manner as your machine.
Do you know if that attachment works on all KitchenAid mixers? I’d love to get one if I knew it was gonna work with it.
I have one of those and yes, it does work. In fact, my cousin just gave me some duck eggs and that will make really good egg noodles.
I have an old Takka electric pasta machine that makes very good pasta. I just don't like cleaning it. I now use my KitchenAid mixer. I make the dough in the mixer, then attach an off brand pasta attachment to roll out the pasta sheet to the desired thickness and put the sheet in the spaghetti attachment to cut it. I use the flat sheet to make lasagna or ravioli. The attachment works great. Much easier to clean too.
@@brichter4669 I have the set of pasta rollers for my KitchenAid mixer and they do work very well. But, if you want to make macaroni and spaghetti, there's also an extruder. I just don't know if I will ever eat that much pasta.
Depending on the flour you use it might need more or less liquid. Some flour needs more liquid and some flour needs less liquid. They absorb the water differently so when making products with flour the gluten formation is affected by the protein content and the amount of liquid you use. It's difficult to recognize how much water is needed unless you have the eye for it after making bread or using flour enough times. It also helps to use one brand and then learn how much water it needs to be to get a certain outcome. Otherwise it can come out dry or it might not form correctly.
Suggested dough hydration for pasta is 42%. That's 420g of water per 1000g of flour. Adjust according to recipes.
Edit: seems like the recipe shows a 40% hydration, 80g(liquid) / 200g flour. Too dry.
Edit2: Semolina flour hydration in the recipe is at 37.5% it's dryer because semolina needs less water. but I think it's still too dry for this machine.
Throw the first stuff back into bender - probably dry due to flour getting into extruder before liquid
Just from the previews alone I can see it's too dry lol.
Wrong color as well.
@@mrmurphy172 Based on the Italians in the shorts that I've watched, the pasta being pale is the correct color. The darker yellow pasta is lower quality. Dunno how accurate that is but I'm gonna trust the Italians from Italy.
I’ll say these comments are very helpful with this machine! I’ve never made pasta homemade but have always been interested in it. And I’ve come to learn that pasta making is truly an art. It takes a lot of trial and error to perfect your recipe for sure
Echoing what everyone else in the comments said. The problem with following recipes strictly with baking is that the humidity of the air matters a lot (this is my objection to the use of kitchen scales in baking). You're in Vegas, which means that your flour is definitely dryer than the norm. It's best to watch the dough and get a sense of what consistency looks 'right', and drizzle water in slow until you get there. Some oil might help, as well. This is obviously something that it takes a bit of experience to get a feel for.
We've had the original version (it's the larger version that cost ~$300 back 8+ years ago). It's still going strong and we've got many different dies for it that we've bought over the years. A couple points for our machine:
1) Make sure that the egg/water mixes well with the flour
2) After the initial extrusion and backup step, we stop the machine (it's not worth the time for the small amount that may come out after). This is at roughly 9 min total
3) I shake the machine and tilt it foward to aid in the flour reaching the auger at the front. Opening the lid and pushing it by hand helps with clumps that form
Overall, it's marvelous and we have had very few issues making pasta. If you are feeding more than 1 person, get the bigger unit. This one shown is great for single serve sizing.
Reminds me of the Ronco Pasta Maker from 20 years ago. It looks like you could have used a bit more water in every recipe because the pasta looked to be too dry as they came out and gave it that weird crumbly looking texture.
Italian grandmas may bill Philips for emergency room apoplectic breakdowns
Yeah I think we're gonna need a part 2 to this.
I like the notches on the pasta as they will grab the sause
The fettuccine looks like some kind of new breed of ocean creature LOL.
I was thinking Pasta...by Cthulu!
I was thinking, instead of Angel Hair, it’s Monster Hair pasta.
I’ve had a pasta maker exactly like this for 30+ year, still works great.shows there’s no reason to change something simple that works
Take a drink every time the pasta maker starts and stops 🤣
I’m game, let’s go lol
Take a drink everything he repeats the same words over and over and over😅
Can't you add the first bits back in the machine until the consistency is right?
Hello Herr Fraken, James if you prefer (I'm also a Jamesian) Back in the 1970s a close friend of mine had a machine very similar to this one. To help out I would do a lot of the cooking and I remember both of us wrasslin with this mechanical demon. Your testing brought back unpleasant memories of our results half a century ago. Acceptable but thin spaghetti, much too thin and curley tublets and fetucininininini. Also it was a pain in the tuchus to clean. Some things never change. Thanks for this drag down memory lane Jacques Mexico retired....
Not sure if your instructions said to soak the die in hot water, but the one I have does. I also let the dough dry in the die dry out and it sorta pops out if you bang it on the counter. Then use a toothpick if anything is left. A splash of olive oil couldn't hurt
Heating up the die is pretty useless for plastic dies. They cool down faster than the dough gets ready to be extruded. It is crucial for bronze dies, though.
We have a more expensive model and we are quite pleased with it. A small learning curve, but once you get it, very satisfying.
I used a way more expensive extruder like this at a restaurant I worked at years ago now and we were probably 50 to 100lbs of each type of pasta we had a day. We used semolina flour as well. The one we had did have brass inserts too. Also, I wanted to add if you noticed at 4:42 the pasta is coming out smoother and more uniform it is because the insert where the pasta is coming out from is getting hot. I don't know if you can get the attachment for this one. Still, there is an attachment we had where if we were making rigatoni noodles it was a blade that was spinning around and that we could set the speed to and it would cut the pasta for you while you are working the sauté station or something. Pasta maker La Fattorina is pretty much the exact one we used if you want to google it.
I’ve been watching your videos for a very long time a very long time. You didn’t used to repeat things as frequently but lately you’ve been repeating yourself nearly 4 times a minute, 4 times a minute. Keep up the great work James
I wish I didn't read this comment because now I can't stop noticing how often he repeats himself
@@mtndewhero Ive come back after a few years and I was like "Has he always been like this?"
I am glad that I was not the only one who noticed this continual repetition. Oh it's working..it's working now, she is working...
Not this bad. This video was hard ti watch. Over and over and over. Same words @@monkeyfeed908
I guess he didn't know what else to say. This review could have been 30 seconds long
Hope everyone had a great Thanksgiving. ✌️
You too. ✌️
You too 🙌🏻
Traeger kicked the boot but of course now is working
Can you check out ceiling fan filters? Do these things work? Thanks love the channel!
hi one of the reason for the "riges" isn't really the reciepie, it's the extrusion trough a plastic dye, there is too much friction and it breaks up the pasta surface, industrial dyes are made out of bronze to combat that exact issue =)
Hi, the disks works better when warm - so I throw the fist noodles back to the dough or warm the disk in hit water
Thanks for the tip! I have a more heavy duty version of this machine and will have to try that
not only does it work better it also helps dry the pasta a bit , as some noodles will melt in hot water if they are not dried first. this is why in Italian households , pasta making is a whole day activity. make and dry then cook. Grew up in an Italian household , i remember this all too well.
The penne pasta has a rougher texture on the outer surface. It looks like it could hold on to sauce well.
They only give you three shaping discs? I bought a Pasta Express pasta maker like that about 30 years ago and it came with eleven different shaping discs. (and you could upgrade it to twenty three total.)
For those of you saying that the dough is too dry, these machines can’t handle a much wetter dough. Generally, extruded pasta is much less hydrated than hand rolled pasta. Anything much wetter than the texture of sand will come out gummy or be too firm to go through the extruder and it will automatically turn off to not burn out the motor.
That being said, when I make Asian noodles like ramen, udon, somen, or soba, I do use different flours and I let the dough hydrate a for like 10 minutes before I extrude. I then extrude the doughy once, chop the noodles into 1/4 inch pieces and then put them back in the machine to mix and extrude again. This makes for a much bouncier texture seen in some Asian noodles. I don’t know if this technique is necessary for Italian pasta, since I did buy my machine for Asian noodles primarily.
I've had a machine like this for years. I've always used a combination of all-purpose flour and pasta flour, and I had to get used to the cooking time difference between what comes out of the machine and dry pasta.
Since it uses plastic discs, it didn't surprise me that the pasta sometimes comes out a little rough. When dealing with flour in recipes, sometimes you need less or more liquid.
Could you throw the messed up part back into the mixer to be used
are any of the options low-carb? Any recipes for other flours?
Yeah I think with pasta, it's tricky to just follow a recipe especially when it comes to liquid. With all three, it seems like it needed more liquid. That said, those craggy edges are wonderful for making the sauce adhere ❤️ this is REALLY making me want to buy it 😂❤
I have a more premium version they make with more dies and it automatically weighs the ingredients etc and it's superb. Sometimes the first few pieces a little dry so break them off and just pop them back in the machine and they'll remix.
I bought a higher version of this a couple of years ago. It weighs the dry ingredients and then tells you the appropriate amount of liquid to add. Makes much friendlier to use and you aren't stuck using the recipe amounts. I only wash it by hand. If you allow a few hours for the discs to dry after removing the bulk of the leftover dough the dough is then dry and much easier to remove. My only real complaint about it is the silly thing weighs only in decimal cups for the dry ingredients (I am in Canada) but even for the US who uses 1.8 cups? Oh and then it gives you how many millilitres of liquid to add? Still though now I don't even bother looking at the dry ingredients measurement as long as I don't go over the maximum and just put the appropriate amount of wet ingredients. It's great though because the we ingredients can be anything. Tomato juice, Black Squid Ink, Water coloured with Saffron etc... Plus mine came with 8 different shaping discs. (Additional discs are ridiculously expensive!). Over all though I like it and have not purchased any dry pasta since I got this unit.
I live in the sam dry climate like your's... and I 'always' have to add extra liquid. Seems like the pasta was too dry. I would try it again with a little extra liquid or olive oil. Also, yes, you do need to use semolina four (or 0.0 flour). :)
Yeah i definitely think more moisture is needed for the pasta dough. Also i think the die for Fettuccine was purposely compromised to allow the machine to make more of it at once, resulting in smaller pasta.
fettuccine is fairly narrow.
Shouldn't the dough rest before extruding?
Can you throw in the starting bit to remix with the rest of the dough?
The recipe was definitely the culprit. With pasta and breads, it's all about the feel of the dough, which is why you see most chefs make a well and add flour a little at a time. Depending on the moisture in your environment, some flous is more hydrated than others. I typically start out with 2/3 rds the liquid a recipe calls for and then go by feel. With a machine, that is almost impossible unless you learn your environment and flour hydration. Keep experimenting and I bet that machine will work wonders for you
Great Thrift Shop donation, I know from experience (that's where mine went and it was better quality). I'm a thrift shop volunteer, bread makers and pasta makers galore.
great wedding gift, to much hassle to make something you can buy for less money
As many comments said, it needs adjusting, making pasta is an art and just like any automatic machine and recipe, it's always going to need adjusting and a learning curve. If you do notice that your pasta stick together while cooking, you can actually let it dry out naturally just by letting it sit for a little bit on the counter. Flouring the sticky pasta would just change the ratio and that's not what you want.
P.S. True italians know that semolina is what you use to roll pizza dough over because it gives it texture and no ap flour taste :).
You said it was too narrow.. it can't come out any wider than the openings that are cut for it.
The fettuccine should be called linguine.
I like the fact that you always read the directions first!!!
Judging by the look of the measuring cup and your fingerprints on the top at 6:57, it looks like you packed the flour in. That's probably why the proportions aren't right and it's so dry. Try filling the cup to the top with a spoon or measuring cup, and then leveling it off with a knife. Leave it airy and don't pack it down. That goes for all cooking/baking with flour, btw.
He said he used a kitchen scale to measure the grams
I would say the semolina flour is more traditional and does make a better pasta. I would be curious how the Emeril Ligase pasta maker really does. It looked pretty good on the infomercial when I saw it a while back ago. I don't recall what all types of pasta shapes it does though. Maybe try and locate one and do that as a comparison video?
Didn't Ronco have a similar machine in the 90s? Although the Ronco machine had a little lever attached to the machine to cut off the pasta.
Look similar to the old ronco pasta maker. Which I actually had. Came with a ton of those cast dyes* like probably over 20 of them also had something to make sausages. Probably only use a device maybe five times.
My mom used to make her own pasta and sauce (think pot of tomatoes simmering all day). She would have pasta laying all over the kitchen to dry. Chairs, cupboard doors, counters, you name it. Pasta was everywhere.😂
I use my old Ronco (?) machine for gluten-free pasta, and it works great. It tastes so much better than store-bought chickpea,...pasta that's also *very* expensive.
If we weren't gluten free (celiac), we'd probably just buy dry pasta and call it a day. 🤷♀️
I Love Freakin' Reviews Videos 💗💗
FYI, don’t try to wash the discs. Leave some of the dough attached and let it dry out overnight. You can pop the dough out and it should take out most of the other little bits and pieces with it. You can then use the brush to clean whatever is left. I would only wash your discs after you’ve gotten the dough off them. This process makes the cleaning much easier!
I've always been surprised how different and how much better fresh pasta can be from dry pasta, considering how good dry pasta already is, so I've tried a few pasta makers over time.
I never liked the ones that just rolled it into sheets and maybe cut it into a simple shape for you. I eventually tried one similar to this Philips, but it was fairly cheap and quickly broke (quick enough for me to get a refund!) Then I got a Philips, but a slightly higher-end version, which is still going strong after several months of moderate use.
But I've been thinking that just getting a KitchenAid attachment might have been even better. I already have a mixer, and don't trust these things to mix up the dough any more. There's more residue than necessary and IMO mixing is not the hard part. So now I mix by hand, then cut it into chunks to throw in the chamber, but the KitchenAid extrude (not cutter) attachments can do that (then again the good ones aren't exactly cheap either). It also helps get the consistency right, these can be fairly sensitive to hydration, which can vary based on ambient conditions (so just using consistent measurements isn't always enough).
I've been eyeing this for almost a decade now, but never pulled the trigger. Cleaning and durability are my concerns that owners actually experience
My favorite pasta video James did was the “Pasta & More”
Air temp and humidity can effect any dough, needs a bit more water with a little bit of olive oil. that dough was too dry.
I have had this thing for a few years now. It is really good at the little fiddly pasta shapes like macaroni. Dont waste your time with things like ravioli or linguini. It comes out great, but flat sheets are just so easy to do by hand, it's not worth the clean up.
I love homemade pasta and really used my machines. I owned 3 different pasta makers in the past (been awhile), and the plastic parts break pretty easy.
what type of flour did you use?
A lot of things can affect flour and how much water it takes to make bread or pasta. Given you are in Vegas and the air is dryer, I would expect you'd have to add a little more liquid to get it to the right consistency.
I wonder if the weather in Las Vegas has to be corrected for. All your pasta dough looked too dry.
if you can notice, the front end where the pasta exists is slightly wobbling... since this is the first time you are using it, this machine wont last too long, they cut corners on amount of plastics used so it will only get worse... all in all excellent way to add some more microplastics into your diet...
Try throwing your shaping die into the freezer for 5 or 6 hours before cleaning. The wet pasta will freeze and you can pop it out with a toothpick real quick or a cleaning brush 😀
I've just smacked it on the counter after the dough dried out. Usually all it takes although I have had to push a couple out on occasion.
I watched this video with the idea of buying one of these machines because my friends and I get together once a year for Noodle Day. We make egg noodles and use an attachment for my Kitchen Aid mixer to flatten and cut into shape (spaghetti or fettuccine). After watching your review, I'll be staying with how we make it. Sometimes simple is better. Thanks for saving me some money and disappointment.
Those are egg noodles which is different than regular boxed pasta noodles. Those are usually just flour and water. It is weird that they expected to make egg pasta into regular pasta shapes. Egg noodles are usually long, flat ribbons. You can add those noodles to soup and they'd be great.
Bought the Ronco a long long time ago and it still works fine.
I heard that homemade pasta taste so much better than box pasta. I love pasta.
and you know what is in it cause you made it
@@Elon_Trumpwhat’s in the box pasta that they are hiding
@@Cupo666 cheap ingredients in the flour? Eggs from China?
Great review as always. Something to note, flour is abrasive and will quickly wear out the screw and die. You want metal parts for making pasta.
Take a shot every time he repeats himself. You'll be plastered in the first 5 minutes.
Worth it. His delivery is so endearing and personal.
Hey James, those are „linguine“ Not „fettuccine“ 👍🏽
I use our stand mixer to make pasta, works fantastic
hydration doesn't look right but it's a cool idea, maybe there are other recipes that will work better than the basic one?
it looks good.might thave to tinker with it.but i might as well buy the speggeti or what i wants for 89 up to 3 dollars at walmart.good vid.
It comes down to how often you make pasta. If you don't make it at least weekly that's a lot of space taken up in your kitchen for a single purpose contraption
Curious does it do soba noodles with buckwheat
The discs clean off really easily if you let the dough dry on them. It just "pops" off after it dried. If you want to wash the discs right away use cold water.
Dunno man it seems like your reviewing the recipe more than the actual machines performance, which looked good enough
It's a review lol
@ a product review
You have the patience of Jobe to make four batches for us to see..... would you say it makes enough for a family of four or would 2 batches have to be run? Thanks for all your reviews James, very helpful. 👍😎
Maybe a benefit of the rough texture on the penne is it’ll grab the sauce better?
I’d add a little more water. Too dry.
Video suggestions:
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You need more liquid, and you must pour it slower. Egg & water is not by weight.
after watching this video it's making me want one but I don't think they do a UK version and if I imported one the power might be different so I would also need an inverter. D:
You convinced me, I don't want one. Dry pasta is way easier.
I am nowhere near the foodie that James is. I don't want to make my own pasta.
It's an entertaining video anyway.
That measuring cup would be 200g if you leveled it off on top. 😏
No necessarily. It depends how tightly it is packed.
I think I would rather just buy the boxed stuff than deal with all of that and be out $100
I used to have a pasta machine. Worked great. Just need some moisture
What happens if you add some oil to the flour?
I'll stick with Barilla or DeCecco pasta. Seems like a lot of work and clean-up
I had an automatic pasta machine and it was great. That would about 20 years ago.
Your italian Nono will tell you you have to feel the dough. Each try.
More water some days, more flour others.
My Italian Nono just buys dry pasta. I don't actually know an Italian that makes their own 😂
Ought to make pasta by hand to compare. Try oo flour