I’m Greek and I use to make pasta with my mother. We use to dry and store them in clean pillowcases. They lasted for months that way. There were no airtight containers back then. We use to cut by hand. I use to hate summers for that reason. We use to make pasta for the rest of the year. But it was so delicious and we had fun, even tho It was a lot of work.
Ah how lovely! I remember making pasta with my nan! I’m half Greek half Cypriot, I used to look forward to making it with her, I loved our conversations we used to have during that time.
@@mogbaba use an instant pot, 1 cup water, 1 cup rice, 2tbsp butter and a pinch of salt, set to high pressure for 3 minutes and let natural release when done for 10 minutes, you cant mess it up and it's like a pro chef made it.
@@NessaRossini... You're right, I haven't taste your rice. if you make it the Persian way, it should be close but from your comment, I should say, don't use olive oil. Olive oil has a distinct aroma which will dominate your rice. The idea is to feel the best of rice taste. Of course, if you are satisfied with olive oil, just do it. Nobody can decide what taste other people should like.
❤❤❤ Yesterday, we were talking to our Amish friend Herman. We were telling him we couldn’t keep up with egg storage. Our freezer is full of frittatas and we have two pigs on the hoof that will be ready in the winter. So we need that freezer space. Anyways, he said why don’t you make egg noodle?! They are super easy to make! Your tutorial showed that! We will do the by hand our first few rounds and then upgrade to some equipment. Thanks for sharing Carolyn!
I so appreciate you teaching us to "read the dough, not the recipe" - truly game changing when building confidence and competence in the kitchen. My Grammy used to talk about dough "feeling right." Your videos help me to remember to practice and practice to build the skills that my Grandmothers had!
I made noodles for the very first time Saturday. No idea what I was doing... they turned out very basic - they did look like noodles, but my ingredients needed to be amended as well as my technique. I learned from your video that I need to put in more salt, knead 10 longer than what I did, run the dough through the roller more than just once and put the noodles into little nests to dry. Thanks, Teach!
I appreciate how you present this in a traditional homestead way and to include the mixer alternative as well as understanding the feel of the dough. I love the pasta nest drying too.👍
I remember my mom giving me dough to play with as well. I use to make all kinds of things like people, tables, etc….lol. My best memories are spent in the kitchen with her.
Saw the topic. Saw you kneading. Immediately felt the need to give you a thumbs up, without even completing this video. Why? Because what you are showing here is, yes, *THAT RARE,* among the "modern" you-know-who. This is what people like us value, adore and long to have in our lives. You know what I'm talking about. Thank you for being a good W because you know that your other half is a good H. Wishing you guys continuation of deep-L based bond as you continue the journey together.
Oh my... I don't know how many of you vids I've watched in the past 6 months but I have to confess I just noticed your stove hood... "Kiss The Cook" sticker/plaque! That is too cute! It seems I must find you bread making videos now for the lessons to learn there. Please keep up the great work and thank you for sharing your family and home with us as you teach us a better way! Blessings to you and yours always in all ways!
Rebecca was such a sweet little addition to this video! Thank you for including her. I'm expecting my sixth baby during our main vegetable harvest this year (God has a sense of humour when it comes to the plans of man!) And I find myself struggling to include the five older munchkins (ages 7 to 18 months) in the kitchen. Last time we did anything major together my oven literally set itself on fire and I had to call the fire department and get all five kids on my front porch waiting for them. I am a cook by trade, but children totally throw me off when I am working. This was a great encouragement to me to continue to include even the youngest.
Once again you have given me/us a great idea. This time it was putting the freshly cut noodles into the bowl of semolina flour so it doesn't stick. And as a beginner pasta maker, that has been a bit of a problem. Some times when I'm cutting noodles they will stick together in a glump, which can be somewhat frustrating. Thank you "AGAIN" for a great suggestion.
I had given up on homemade egg noodles. You have convinced me to give it one more try. I now see that I wasn't kneading the dough and that's why they were eggy-tasting. Thanks for the video!
I found you by mistake, and am glad I did. I have made pasta with a crank pasta machine, and really enjoyed your tips. You are very good at teaching and explaining everything. And your daughter is precious. Thank you. Have subscribed.
Carolyn, I loved this video, but, I have to admit, watching your daughter "help" was just precious. Thanks for sharing the making of the noodles and your daughters participation. Enjoy the day! Catherine
I actually found a TH-cam channel called "pasta grannies" a few years ago. They are AMAZING! They almost ALL say 100 grams of flour to 1 egg. I have been wanting to try this with whole wheat fresh ground einkorn. So far so good 😊
If you don't want to measure you can also just make sure you fill the well in the middle of the flour right up to the top of the surrounding flour (exactly) with the eggs or whatever other liquid you use. I do this method and it never fails.
Simple trick for drying: have the noodles ‘fall’ out onto a wax paper lined cookie sheet, just like the uncut sheet of pasta. Then take fine-mesh bbq grate, flip onto that. Sandwich layers of grate-pasta-grate-spacer and repeat. Perfectly straight pasta every time!
Hey Caroline! Been busy busy this spring but had a few minutes and boy am I glad I did! I've been looking for a good easy noodle recipe as my grandma's recipe is long lost. So I'm really looking forward to trying yours. Take care. Adorable helper!
Very Fun! I've been making noodles for my family for over 40 years. They just love freshly made noodles. It's one of their favorite things to have with our dinners. It's so easy to do. As I make them by hand. I cut the noodles into small squares. When our children were young and I would use them in soup, they called the soup, square soup.
Thank you I love all of your videos.. you and your husband have so much great knowledge to pass on. When my children were young I did all my cooking from scratch, I cheat some now that there all grown and have there own families., But any get together meals I still do. Little Rebecca is a doll!
Thank you so much for doing this video...I have not bought pasta in anticipation of you sharing this.😀 What a blessing you are to those of us who want to make our own and dry it for later and yes use up those lovely chicken eggs we have. Again...thank you!!!🌻
Will need to get old fashioned crank/turn pasta maker for when the grid is down vs attachment for kitchenaid. My uncle that works at gforks base brought us a wood stove to the farm saying we will need it soon. Had fam sent to Romania, largest NGuard deployment sent to Poland 2 wks ago, various other troops sent to China Sea, Venezuela, and mid east. Things are getting biblical, we all need to be spiritually ready #1, and prepping like this now. Thank you for always sharing wonderful info. God Bless!
I 💜 your how- to videos! Im trying to learn how to make more things from scratch because I know it'll be more delicious, nutritious and it also helps me and my family to reduce our trash (minimal/ zero waste) please keep more videos like these coming!
When I did strict meal planning on a tight budget it was really easy to figure out exactly how much I needed of everything. Set meals really helps plan and budget.
My granny is italian..we make homemade pasta..its easy with grams..every 100 g of flour require 1 egg..the rest is similar the way we do it..+ we always wrap in plastic..other then that good job 👍
Carolyn, I have so enjoyed your videos and am going to start making our pasta again! Thank You for the quick refresher course as I forgot about semolina flour to keep the pasta from sticking! That would have been a bad mistake! Your little one is Precious and I really enjoy your videos!
Mmmmmmm, so good! I havent made noodles in awhile, am I craving them now! I also made a German Spaezle noodle that is a big favorite. Chicken soup takes awhile when you make your own bone broth and noodles, but oh my goodness, it is worth it.
It's always bewildering to me, that "spetzle" are related to "mac&cheese" /"craft diner", one for example includes cheese and the other has it in its name 😂
Carolyn I can not wait to try this!! Thank you so much for sharing!! I had no idea I could make egg noodles. Lord knows I have enough eggs to do this right now👍👍
I was so excited to see this video. You make things so easy to understand. Thanks for another great video. I never thought to let the egg noodles dry in nests. Very egg-cited
Wow that is so amazing. You made these look so easy and fun to make. Thank you so much. I have made noodles before but you put so many great tips in I love it. Many many Thanks. Love your channel. Blessings to you and you family.
I’m Italian and we always ate it fresh before it dried or froze it . From freezer direct to boiling water. I’m sure it’s really good if you dry it, but nothing like fresh! Fresh is best! I have bought dry Amish egg noodles and they are good but nothing like fresh! It will store in the refrigerator for several days in an air tight container and is good as fresh. If need more space to lay it out when making large quantities and you have a bed on the same level as the kitchen, spread a freshly washed sheet or 2 over the bed and lay out the pasta until it’s dry enough that it would stick together and you are ready to package it for the freezer or refrigerator or cook it. If freezing or refrigerating it is best to let it dry an hour or two before packing it up and separating layers with parchment or wax paper. Not until crisp. Prevents sticking. Try it before drying. You won’t go back!
Thank you for sharing how you make your pasta. I have always wanted to try to make it for my family. Due to all of the changes in how the various foods are grown and altered today it even more important for my health. I look back at how my Mom did things and what she used compared to how it is now and I can clearly see how the changes have affected everyone and especially me personally. I sadly have developed more and more allergies as I got older and am still learning how an allergy to one food can affect whether or not you might be sensitive or not allergic to another food item. Due to this I am trying to get back to basics and using unaltered and unprocessed foods and making things from scratch. I wish that I could grow more of the various foods we use but unfortunately that isn’t an option. I try to use locally grown and raised foods when possible and thankfully I do live a more rural area that’s the best of both worlds between rural and urban areas with larger cities only 45 minutes to an hour away and we have multiple markets/grocery store options that purchase from the local farmers for vegetables and produce as well as other products. Having access to an amazing meat market and farmers who also process and package their various meat products has been a huge blessing and I know what I am actually getting when I purchase something. So thank you again for helping us on our journey to knowing what we eat and how to make healthier foods using unaltered ingredients.
Thanks for the clear instructions. I'm a pasta newbie who is the proud mama of 20 ducks and 15 chickens (don't ask). So I gots eggs. Lots of eggs. Gonna try this this weekend.
This is what I'm scrolling through the comments for. Gluten free flours all have such different properties; I was looking for others' results. Thank you.
I'm Italian and don't worry. Every village has their own methods and even there own shape of pasta. If we all did things the same way, there would never have been a tortellini or a farfalle or orecchiette.
I LOVE this! I added the Kitchenaide pasta attachments to my Amazon cart. ;) I would love to do big pasta making sessions with my girls and have our own on hand all of the time. I'm heading over to watch your bread making videos later while I'm using my treadmill. THAT should encourage me to go a little faster so I can eat more yummy bread! Thanks for all that you share!
Gosh I’ve never seen any of your videos in this home 🤷🏼♀️ it is so beautiful 🥰 I used to have a pie shop and my young children made mud pies with real pie crust scraps……and then insisted I bake them 🙄 Let me just say baked mud does not smell good in a pie shop 🤣🤣🤣 But all my kids grew up and love to cook ❤️❤️❤️
@@elariel01 It’s possible that every batch will be slightly different even if you use the same size egg, but basically 100 grams (equals half a cup) to one large eggs. It should hold its shape without sticking to your hands or cracking. Add a tsp of water if dry, or half tsp if too wet until you get the right consistency. Only way to learn exactly is to make some. The learning curve is getting the “feel” of the dough right. Doesn’t take long.
Yay! The egg noodle video is here! I can't wait until my little pullets start laying and have my very own home raised egg noodles from hens I raised from day old chicks!
Thank you for the video. I was thinking about buying a hand cranked pasta maker but not anymore. I’ll get the attachment for my Kitchenaid instead. Great instructions!
I don't worry about adding more moisture and just combine until it feels right. If I have extra flour that didn't incorporate I use that to flour my board for the kneading.
I’m Greek and I use to make pasta with my mother. We use to dry and store them in clean pillowcases. They lasted for months that way. There were no airtight containers back then. We use to cut by hand. I use to hate summers for that reason. We use to make pasta for the rest of the year. But it was so delicious and we had fun, even tho It was a lot of work.
Did you make egg pasta dough or eggless? Being a beginner, I'm learning so I'm asking. Thank you
Ah how lovely! I remember making pasta with my nan! I’m half Greek half Cypriot, I used to look forward to making it with her, I loved our conversations we used to have during that time.
Pillow cases are a great idea
Amazing idea, thanks for sharing!!
I make what I call 1-2-3 noodles; 1 tsp salt, 2 cups of flour and 3 eggs. It's the standard go to noodle recipe.
I'm Italian and approve this video.
I am Iranian and have not yet found a western person make rice that I can approve.
@@mogbaba use an instant pot, 1 cup water, 1 cup rice, 2tbsp butter and a pinch of salt, set to high pressure for 3 minutes and let natural release when done for 10 minutes, you cant mess it up and it's like a pro chef made it.
mogbaba please teach me. I can’t make rice to save my life.
@@mogbaba That's because you've never tasted my Persian rice.
Basmati, olive oil, saffron...so light and fluffy.
@@NessaRossini...
You're right, I haven't taste your rice. if you make it the Persian way, it should be close but from your comment, I should say, don't use olive oil. Olive oil has a distinct aroma which will dominate your rice. The idea is to feel the best of rice taste. Of course, if you are satisfied with olive oil, just do it. Nobody can decide what taste other people should like.
This is by far, the finest homesteading channel I’ve found.🌹
Homestead mentor is also excellent
Look up Justin Rhodes, good simple living firebox stove,
❤❤❤ Yesterday, we were talking to our Amish friend Herman. We were telling him we couldn’t keep up with egg storage. Our freezer is full of frittatas and we have two pigs on the hoof that will be ready in the winter. So we need that freezer space. Anyways, he said why don’t you make egg noodle?! They are super easy to make! Your tutorial showed that! We will do the by hand our first few rounds and then upgrade to some equipment. Thanks for sharing Carolyn!
And Rebecca's little yawn 🥱 made me smile! What a precious gift! Babies are the best part of life. Made my heart happy.
I so appreciate you teaching us to "read the dough, not the recipe" - truly game changing when building confidence and competence in the kitchen. My Grammy used to talk about dough "feeling right." Your videos help me to remember to practice and practice to build the skills that my Grandmothers had!
I made noodles for the very first time Saturday. No idea what I was doing... they turned out very basic - they did look like noodles, but my ingredients needed to be amended as well as my technique. I learned from your video that I need to put in more salt, knead 10 longer than what I did, run the dough through the roller more than just once and put the noodles into little nests to dry. Thanks, Teach!
Great job!
Everything you did would make any of us Italians happy.
My mother AND grandmother would have dried them in the sun 👍
I appreciate how you present this in a traditional homestead way and to include the mixer alternative as well as understanding the feel of the dough. I love the pasta nest drying too.👍
That kid looks like he's forever having fun in the muddied mud hole he can find! Great helper.
Love the idea of drying the noodles in "nests", looks so much easier than hanging them.
Me too. Never thought of that. I just make them from fresh each meal. Never had a drying rack. Yay, don't need one!!!
@@mamamode1312 that’s the way!!
Clean clothes hangers work well as drying racks . No need to spend money on something not needed.
I made a pasta rack from dowels and scrap wood. Works well.
I like seeing you in your kitchen! It is lovely!
Actually I would love a tour of your favorite kitchen tools.. Thank you
I'm 73 and started making noodles at 16y/I. I still make them fresh as needed.
Rebecca is so sweet and I love how you gave her some dough to play with. Also that you could concentrate while she was talking.
I think the baby ate some of the dough .....
Thank you so much for this video. I feel brave enough to try making pasta now!! I love your confident calm teaching WITH a baby. You are amazing.
I really appreciate your food preservation videos. They're great guidance, easy to follow, and a great help. Thank you!
I remember my mom giving me dough to play with as well. I use to make all kinds of things like people, tables, etc….lol. My best memories are spent in the kitchen with her.
And the mini helper was the cutest! Thanks for letting her help with the video!😍😊
Saw the topic. Saw you kneading. Immediately felt the need to give you a thumbs up, without even completing this video. Why? Because what you are showing here is, yes, *THAT RARE,* among the "modern" you-know-who. This is what people like us value, adore and long to have in our lives. You know what I'm talking about. Thank you for being a good W because you know that your other half is a good H. Wishing you guys continuation of deep-L based bond as you continue the journey together.
Oh my... I don't know how many of you vids I've watched in the past 6 months but I have to confess I just noticed your stove hood... "Kiss The Cook" sticker/plaque! That is too cute! It seems I must find you bread making videos now for the lessons to learn there. Please keep up the great work and thank you for sharing your family and home with us as you teach us a better way! Blessings to you and yours always in all ways!
Here is our free workshop! www.schooloftraditionalskills.com/opt-in-bread
Your dd is precious! And you were so gracious despite the interruption.
Rebecca was such a sweet little addition to this video! Thank you for including her. I'm expecting my sixth baby during our main vegetable harvest this year (God has a sense of humour when it comes to the plans of man!) And I find myself struggling to include the five older munchkins (ages 7 to 18 months) in the kitchen. Last time we did anything major together my oven literally set itself on fire and I had to call the fire department and get all five kids on my front porch waiting for them. I am a cook by trade, but children totally throw me off when I am working. This was a great encouragement to me to continue to include even the youngest.
💖
Once again you have given me/us a great idea. This time it was putting the freshly cut noodles into the bowl of semolina flour so it doesn't stick. And as a beginner pasta maker, that has been a bit of a problem. Some times when I'm cutting noodles they will stick together in a glump, which can be somewhat frustrating. Thank you "AGAIN" for a great suggestion.
I had given up on homemade egg noodles. You have convinced me to give it one more try. I now see that I wasn't kneading the dough and that's why they were eggy-tasting. Thanks for the video!
I found you by mistake, and am glad I did. I have made pasta with a crank pasta machine, and really enjoyed your tips. You are very good at teaching and explaining everything. And your daughter is precious. Thank you. Have subscribed.
Carolyn, I loved this video, but, I have to admit, watching your daughter "help" was just precious. Thanks for sharing the making of the noodles and your daughters participation. Enjoy the day! Catherine
I actually found a TH-cam channel called "pasta grannies" a few years ago. They are AMAZING! They almost ALL say 100 grams of flour to 1 egg. I have been wanting to try this with whole wheat fresh ground einkorn. So far so good 😊
I LOVE THOSE GRANNIES
@Christina Dill, did you try it with the einkorn flour? I just ordered some and am planning on making noodles and bread with it! 😍
@@lindseyroberson5723 I did. Turned out super yummy
Great! Thanks!!
Those pasta grannies never dry their pasta. Just make it, cook it eat it! Bingo!
If you don't want to measure you can also just make sure you fill the well in the middle of the flour right up to the top of the surrounding flour (exactly) with the eggs or whatever other liquid you use. I do this method and it never fails.
Interesting! I’m sure I’ll mess that up but I’m curious about it!
Simple trick for drying: have the noodles ‘fall’ out onto a wax paper lined cookie sheet, just like the uncut sheet of pasta. Then take fine-mesh bbq grate, flip onto that. Sandwich layers of grate-pasta-grate-spacer and repeat.
Perfectly straight pasta every time!
I have the hand-cranked pasta maker. After watching you with the kitchen aid one, I added it to my shopping cart. So much easier!
Hey Caroline! Been busy busy this spring but had a few minutes and boy am I glad I did! I've been looking for a good easy noodle recipe as my grandma's recipe is long lost. So I'm really looking forward to trying yours. Take care. Adorable helper!
My late neighbor was Italian.
I made her some noodles and used a strong sweet Basel tea instead of water. It was fantastic!
omg just saw this. rebecca is so incredibly adorable!!!! she is so serious about making noodles!
Very Fun!
I've been making noodles for my family for over 40 years. They just love freshly made noodles. It's one of their favorite things to have with our dinners. It's so easy to do. As I make them by hand. I cut the noodles into small squares. When our children were young and I would use them in soup, they called the soup, square soup.
A beautiful mom in the beautiful kitchen 🤗🤗🤗
I love making fresh egg noodles. Can't believe I never thought of this! Thank you!
Thank you I love all of your videos.. you and your husband have so much great knowledge to pass on. When my children were young I did all my cooking from scratch, I cheat some now that there all grown and have there own families., But any get together meals I still do. Little Rebecca is a doll!
Thank you so much for doing this video...I have not bought pasta in anticipation of you sharing this.😀 What a blessing you are to those of us who want to make our own and dry it for later and yes use up those lovely chicken eggs we have. Again...thank you!!!🌻
I love that you give the baby their own bit of dough to work with and let them “help”
Will need to get old fashioned crank/turn pasta maker for when the grid is down vs attachment for kitchenaid. My uncle that works at gforks base brought us a wood stove to the farm saying we will need it soon. Had fam sent to Romania, largest NGuard deployment sent to Poland 2 wks ago, various other troops sent to China Sea, Venezuela, and mid east. Things are getting biblical, we all need to be spiritually ready #1, and prepping like this now. Thank you for always sharing wonderful info. God Bless!
Everyday is biblical!!!
@@Beecozz7
With dragons and unicorns?
Shasha ND check out Alaska Prepper. He's doing that too
@@edieboudreau9637 thank you
Shasha ND you're welcome. Those that read the signs deep in the word know.
I 💜 your how- to videos! Im trying to learn how to make more things from scratch because I know it'll be more delicious, nutritious and it also helps me and my family to reduce our trash (minimal/ zero waste) please keep more videos like these coming!
I love the way you teach 😀 its soooooo easy to follow and you cover everything beautifully ❤ you make me smile 👍🏻👍🏻
Grandma taught me to make noodles from perogy dough. But they were never dried. Frozen fresh and stored. I like this idea and will try it.
When I did strict meal planning on a tight budget it was really easy to figure out exactly how much I needed of everything. Set meals really helps plan and budget.
My granny is italian..we make homemade pasta..its easy with grams..every 100 g of flour require 1 egg..the rest is similar the way we do it..+ we always wrap in plastic..other then that good job 👍
Thank you for that extra information. It answered my question of how would one know when to stop adding eggs and start adding water! 😁
What flour do you use? Organic? What type is best for pasta.
How adorable is Rebecca! So so CUTE!
Thank you Carolyn!! We recently started making pasta and we found some tips that will help.
Carolyn I just love you. You have taught me so much
Thank you for letting us know how by hand. I don’t have a pasta cutter.
Carolyn, I have so enjoyed your videos and am going to start making our pasta again! Thank You for the quick refresher course as I forgot about semolina flour to keep the pasta from sticking! That would have been a bad mistake! Your little one is Precious and I really enjoy your videos!
Mmmmmmm, so good! I havent made noodles in awhile, am I craving them now! I also made a German Spaezle noodle that is a big favorite. Chicken soup takes awhile when you make your own bone broth and noodles, but oh my goodness, it is worth it.
It's always bewildering to me, that "spetzle" are related to "mac&cheese" /"craft diner", one for example includes cheese and the other has it in its name 😂
Ellen Chappell späzle are amazing little mini dumpling bits. Yumm
Carolyn and gang, I love, love, love your videos!
Been doing this for years with moms Passat recipe. Nice to search TH-cam and see confirmation that you’re doing the right job. Mimi would be proud.
Carolyn I can not wait to try this!! Thank you so much for sharing!! I had no idea I could make egg noodles. Lord knows I have enough eggs to do this right now👍👍
I had problems to concentrate on noodles… This little girl is soooo cute :-)
I was so excited to see this video. You make things so easy to understand. Thanks for another great video. I never thought to let the egg noodles dry in nests. Very egg-cited
Yay! Making homemade pasta is so much fun
I learned this technique from my grandma and mom who learned from our Italian neighbors!
My grandmother made egg noodles and put them in roast beef gravy ! Sooo good
Wow that is so amazing. You made these look so easy and fun to make. Thank you so much. I have made noodles before but you put so many great tips in I love it. Many many Thanks. Love your channel. Blessings to you and you family.
I only use eggs nothing else.
I was raised making homemade noodles and parogies with the hand cracked noodle maker i enjoy doing those jobs.
I love your videos and learn so much from you. Thank you for sharing your wisdom.
Watching this in Feb 2021. I have so many eggs! Hahahaha... I have been looking for a recipe for noodles. Thanks Caroline!
A great way to utilise an abundance of eggs, wonderful
So great! I've got a back log of eggs right now I'm trying to make into things! Great timing and fantastic tutorial.
I have been wanting to try this! Thank you for your simple instructions and for the idea to do this to preserve eggs....so smart!!
Omg. Your daughter is soo adorable.
I made pasta for my Italian friend and added sweet Basel puree instead of water. She really loved it! 😍
I’m Italian and we always ate it fresh before it dried or froze it . From freezer direct to boiling water. I’m sure it’s really good if you dry it, but nothing like fresh! Fresh is best! I have bought dry Amish egg noodles and they are good but nothing like fresh! It will store in the refrigerator for several days in an air tight container and is good as fresh.
If need more space to lay it out when making large quantities and you have a bed on the same level as the kitchen, spread a freshly washed sheet or 2 over the bed and lay out the pasta until it’s dry enough that it would stick together and you are ready to package it for the freezer or refrigerator or cook it. If freezing or refrigerating it is best to let it dry an hour or two before packing it up and separating layers with parchment or wax paper. Not until crisp. Prevents sticking. Try it before drying. You won’t go back!
I came immediately to watch. Absolutely love your videos😁
I also come immediately
Thank you for sharing how you make your pasta. I have always wanted to try to make it for my family. Due to all of the changes in how the various foods are grown and altered today it even more important for my health. I look back at how my Mom did things and what she used compared to how it is now and I can clearly see how the changes have affected everyone and especially me personally. I sadly have developed more and more allergies as I got older and am still learning how an allergy to one food can affect whether or not you might be sensitive or not allergic to another food item. Due to this I am trying to get back to basics and using unaltered and unprocessed foods and making things from scratch. I wish that I could grow more of the various foods we use but unfortunately that isn’t an option. I try to use locally grown and raised foods when possible and thankfully I do live a more rural area that’s the best of both worlds between rural and urban areas with larger cities only 45 minutes to an hour away and we have multiple markets/grocery store options that purchase from the local farmers for vegetables and produce as well as other products. Having access to an amazing meat market and farmers who also process and package their various meat products has been a huge blessing and I know what I am actually getting when I purchase something. So thank you again for helping us on our journey to knowing what we eat and how to make healthier foods using unaltered ingredients.
Thanks for the clear instructions. I'm a pasta newbie who is the proud mama of 20 ducks and 15 chickens (don't ask). So I gots eggs. Lots of eggs. Gonna try this this weekend.
Have you tried making this with duck eggs?
I tried this with pea flour for a gluten free version it took a little more water to make it more smooth but they where really good
This is what I'm scrolling through the comments for. Gluten free flours all have such different properties; I was looking for others' results. Thank you.
I appreciate this video soooooo much. Thank you for sharing your talents with us. Blessings!
Such grace!
Thanks Caroline that was awesome information. God Bless
Thank you I always wanted to know how ❤️🇨🇦
You’re welcome 😊
I've done it completely by hand several times including making ravioli.. Home made is so delicious
I'm Italian and don't worry. Every village has their own methods and even there own shape of pasta. If we all did things the same way, there would never have been a tortellini or a farfalle or orecchiette.
I LOVE this! I added the Kitchenaide pasta attachments to my Amazon cart. ;) I would love to do big pasta making sessions with my girls and have our own on hand all of the time. I'm heading over to watch your bread making videos later while I'm using my treadmill. THAT should encourage me to go a little faster so I can eat more yummy bread! Thanks for all that you share!
Gosh I’ve never seen any of your videos in this home 🤷🏼♀️ it is so beautiful 🥰
I used to have a pie shop and my young children made mud pies with real pie crust scraps……and then insisted I bake them 🙄 Let me just say baked mud does not smell good in a pie shop 🤣🤣🤣
But all my kids grew up and love to cook ❤️❤️❤️
Awesome video thank you!! I'll be coming back to this!
You make it look so easy Thankyou for the instructions
Rebecca says, "Who are you talking to Mommy?". :) Adorable!! Thanks for the video....nice!
We love homemade pasta! Nothing like it. 😊
My foolproof pasta recipe: 1 egg per 100g flour. Comes out PERFECT every time!
What size eggs though?
@@elariel01 It’s possible that every batch will be slightly different even if you use the same size egg, but basically 100 grams (equals half a cup) to one large eggs. It should hold its shape without sticking to your hands or cracking. Add a tsp of water if dry, or half tsp if too wet until you get the right consistency. Only way to learn exactly is to make some. The learning curve is getting the “feel” of the dough right. Doesn’t take long.
Yay! The egg noodle video is here! I can't wait until my little pullets start laying and have my very own home raised egg noodles from hens I raised from day old chicks!
Tell me the map of flour eggs and stuff for egg noodles
Such an awesome way to use all of these eggs thank you!
We have successfully persevered our noodles in the freezer also.
Awesome, you make it look so easy. Now all I need is a good arrabbiata pasta sauce.
Your a good teacher💕
Great tutorial! Thanks for sharing and look forward to trying out your recipe.
I have a manual pasta roller that I bought a motor for. Makes that style of roller easy to use.
Awesome video. Thanks for sharing your knowledge.
Thank you for the video. I was thinking about buying a hand cranked pasta maker but not anymore. I’ll get the attachment for my Kitchenaid instead. Great instructions!
SewFit4You I own a hand cranked machine and I like it a lot. I manage on my own easily, and it makes no noise...
Thank you for making this look like something that I can actually accomplish.
I don't worry about adding more moisture and just combine until it feels right. If I have extra flour that didn't incorporate I use that to flour my board for the kneading.
Thank you this was very helpful