This tutorial is superb. I’ll pass along one little trick I learned of a Chinese cook, which is to use corn starch to dust the pasta sheets right before reaching the final thickness. Corn starch has no gluten so the sheets lose all tendency to stick. You can also dust the final cut pasta with it. Corn starch dusted pasta keeps in the fridge fine without sticking at all and the starch washes off in the cooking water completely.
Helen Rennie: Can't believe I am just now finding you. Hands down, the very best all round, clear, egoless, knowledgeable helpful cook on the internet.
People have to understand that this is the absolute most perfect video tutorial on pasta dough, there is NO more thorough video, she literally covers EVERYTHING to get you perfect results, bonus points for weighted measurements
as an italian who looks at Italian you tube english youtube trying to get an understanding of so many misunderstood reasoning and un answered questions this video is the best damn thing ever on pasta...it should be filed in the cooking library of congress !!
I've been trying to make pasta off and on for the past 4 months and I have seen every single TH-cam video you can imagine and every time it turns out horrible. I finally found the holy Grail of pasta making videos THAT ANSWER ALL OF MY QUESTIONS and I seriously have a tear in my eye. THANK YOU HELEN! Edit: 2 hours later and I finally made a successful batch of spaghetti!!! ❤️💕❤️
This is what a PROFESSIONAL video is all about ! NO.. cellphone camera in an unlit room, NO camera microphone in an echoing room ! This is one hell of a presentation with a clever and charming presenter, and should be held up as outstanding ! Brava, Brava !
And no horrible noise in the background passing itself off as music! I was watching one pasta video and the 'music' sounded like a bad construction job outside the window!
I am getting a lot of comments saying that it sounds like I am saying "285g" of wet ingredient. Just want to confirm that it's 185g of wet ingredients. Here is what I meant to say "get TO hundred eighty five", not "get TWO hundred eighty five" Another question that comes up a lot is why can't you knead this dough in a mixer. You can bring the wet and dry ingredients together in either a mixer or a food processor. If you are using a mixer, I suggest putting the wet on the bottom. The kneading is best done by hand. In my experience neither machine kneads this dough well because it's too stiff. if you have a kitchenaid with a spiral hook (like pro 600 series or better) and you are making a double batch, there is a possibility that it will knead pretty well, but for the batch that I made in the video (which serves 4) it doesn't do well for me. The KitchenAids with a C hook (like Classic and Artisan) don't knead this dough at all, just bang it around.
Do you have a perfect recipe for pasta using semolina instead of flour? I love the texture and flavor of semolina pasta and being Italian and having my nonna teaching me about feel and intuition, I'd love something more consistent.
@@eliachinellato5580 I've just today made some from 80% white strong bread flour with 20% fine ground Semolina Flour. I had to grind the coarse semolina down to nearly powder level in a blade mill that normally grinds up nuts, otherwise it would make the pasta very gritty texture and I don't think you could make good pasta with Semolina flour only - it might not be elastic enough. Mine was made in a pasta machine that did the kneading for me and it did come out well. Lovely taste. Try by experiment gradually adding a greater proportion of Semolina flour until it ends up wrong viscosity of dough.
I was planning on finding a summary of the video in comments or just skipping it so I don’t have ho spend 20mins but she explained so well and in such a nice manner I ended up watching the whole video
This is the best pasta tutorial I’ve watched. HANDS DOWN!!! I was having such a hard time finding tutorials or recipes that measure in weight instead of volume. Thank you Helen for all the great tips!
And where's the weight when she uses egg (not weighted) and yolks (not weighted)? In the proper recipe everything is measured and there is no need to add extra flour while using machine. It's just another pathetic, long and boring tutorial. Find something better.
I'm a baker, and I had to go through too many videos of pasta making in TH-cam to find out this one. By this time, I end up finding out and learning all this little details by myself, and it feels so good to see to a person explaining so well all the facts that I had to learn by making so many mistakes through my whole process of learning. This is exactly what everyone interested in the pasta making should watch if they really wanna have good results from the first try. Thank you for the video 🙏
And another shout out: The more I watch your videos and watch others’ videos, the more grateful I am for your accurate (weight-based) measurements, *insanely* detailed and helpful instructions, and your super clear descriptions of what dough should look at feel like (and what it shouldn’t), and the great video work to make it feel like I’m in your kitchen with you seeing and feeling the dough. You’re a real inspiration!
@@eveningstar5776 I doubt she ever answers these questions so you would have to go onto TH-cam and search to see if you can freeze the pasta do I know that if you make ravioli you can freeze the ravioli for later.
@@eveningstar5776 Yes you can freeze the pasta dough or the formed shapes to use later. Put shapes on a cookie sheet to freeze individually and then put in ziplock bag.
1) I like the calm, friendly, clear way you communicate. 2) You share your information in a really thorough way; it is almost like a scientific explanation (which I enjoyed). 3) You have been really thorough in researching all the possibilities. 4) The video is put together nicely; it has a warm, gentle clarity. Thank you.
I recently found this video. I"ve struggled with making pasta for years. I've followed recipes from well known chefs, to book authors to professional cook books. NONE of them address the mistakes like Helen does in this video. Since finding this video, I've made pasta twice and both times it comes out exactly like you'd expect. My sons, who love pasta and have been my critics for my pasta making abilities, have loved both attempts at making fresh pasta. THANK YOU HELEN!!! Since watching this video, I have also purchased the KitchenAid pasta rollers, and yes, they make the process MUCH easier.
as someone who is very detail-oriented with some borderline OCD tendencies, I really appreciated this video. your thoroughness and tips for the minutiae of problems we may encounter (e.g. leave your fingers up when kneading to avoid breaking of dough), I imagine, will prove very useful when I attempt my first pasta this weekend.
I absolutely love the precise instructions, there's nothing worse than following a recipe that says "season to taste". Chefs have to understand that if we're looking for recipes on TH-cam we have no idea what we're doing and we need measurements!! Made Helen's pasta last night, followed the instructions to the letter and it was absolutely amazing!! THANKS HELEN!!!
I love your method of teaching. It was perfect. I can not explain to you what a single father goes through trying to teach his three daughters to cook a great dinner. Thank you, and my daughters thank you. God bless.
This is so generous of you to share the specifics. I have been baking and cooking with increasingly complex recipes and always found it so frustrating when they are not specific. Your last comment of developing intuition through specific practice was music to my ears! I'm warmed by the generous sharing of your knowledge and can't wait to make my next batch of pasta. I felt quite affirmed that I had avoided most of the rookie mistakes you outlined LOL!
The biggest comment I got from this entire video is "you can't over-knead the dough, so if it's your first time...do 10 minutes!". This has ALWAYS been my issue, I was always afraid over over doing it and it forced me to always under-knead it. Well done video, and thank you!
Dear Helen Finally!!! I was searching for long for such a good an detailed tutorial because I always hated insufficient explanations and sloppy measurements So I recommend all serious pasta lovers to take the time and watch this video carefully! Guido
Today , I bought a Kitchenaid pasta press attachment and I tried it using 00 flour instead of the all-purpose flour or semolina I have been using for over 30 years and I must say that you are totally right. It makes a huge difference. The consistency of the cooked pasta is absolutely perfect. I wish I had known that sooner!
Best pasta tutorial ever. I've tried making pasta several times over the years and have failed each time. This time, I watched the whole video, took notes, put my tablet in the kitchen and then watched it again as I followed along. I still have a lot to learn but wow, this pasta came out incredible! Clear instructions, proper tools, proper ingredients, and patience make all the difference in the world. Well, that applies to most things actually ;)
My first attempt at making homemade pasta was an epic failure! My second attempt was with this video. The results? Perfection! Helen, you are a terrific teacher.
I have been an executive chef for 30 years and have always purchased fresh pasta from some very talented folks. I recently bought an Atlas 150 to play with at home. I understand technique, and this is one of the best videos I have ever watched!!
After watching this video, I made pasta that turned out perfect my first try. I added italian seasoning to my dough and used garlic salt for the salt in the pasta dough. It was Perfect. Ms Rennie's method is solid gold! She is the best instructor I have ever had teach me anything. I made fettuccine with brown butter sage sauce and asparagus...my husband was very very happy!! Thank you Ms Rennie!!!
My father for over 70 years subscribed to this misnomer from his grandmother. "Don't knead it more than 100 times." He always used to yell. Well? As I got older. Started perfecting my wood fired pizzas and dough management. Learned about bakers percentages, measuring in grams and weight, hydration percentages, etc. 1 egg per 100 grams of flour as a general rule of thumb. (Or 85 grams here.) Cut back on the whites and add more yolk for more yellowed pasta. I blend my flour into thirds. 100 grams AP 100 grams Semolina 100 grams 00 pizza flour.
For the first time in my life, I measured my ingredients to make egg pasta. I used the info you provided, and my pasta dough was perfect. I made my first dough at age 7 for my Italian family. We never measured anything as we adjusted the dough by feel. As years went by, I stopped making pasta dough. I redeveloped an interest, and this time, I wanted to understand the type of flour and method better. Your video is a blessing. I watched it a few times and took notes in my recipe book. I just wanted to say thank you Helen, and send you a hug. ❤
I received a pasta attachment for my Kitchen aid mixer for Christmas, super exited but nervous about making my own Pasta....then i stumbled on your youtube video, so today I tried it with your recipe, it was super easy to follow, made a few errors but nothing to serious and i think I did a really good job making spaghetti noodles. Hubby loved it and it can only get better - thank you so very much.
Not a pasta maker by any means but over the years I've muddled through. I made a batch per your recipe, weighing instead of using volumes and it turned out great. Better than anything I've done, silky texture and a delight to work with. I used a Kitchenaid to mix and knead (8 mins), rested 2 hrs, rolled with Marcato and cut by hand for Chicken noodle soup. Thanks for sharing the knowledge, you've saved my noodle making career :)
@@normanziegelmeyer7693 thanks for posting this Norman, I want to use my KitchenAid as well for kneading and have been very pleased with the results. 10 minutes of kneading would be hard for me. I've never done 8 minutes though on my KitchenAid so will do that.
This is the real deal. I just tried for the first time (I've seen people make fresh pasta before with semolina, but never tried it out myself). Using only 00 flour results in a dough that's easier to knead, but that ends up being a little harder to manage after opening, since it tends to stick a lot. The clothes hanger + corn starch solution that Helen provided in another video is absolutely flawless (remember not to drain the pasta, but to scoop it out, this is important when using a lot of corn starch). So, thanks to Helen, my first attempt was a huge success: I was able to try different cuts for each ribbon, different thicknessess, was able to troubleshoot stuff from the first ribbon to the last (use the back of the hands and adjusting the width, for example) and was even able to freeze some for later. This is hands down the best video on the topic and I cannot recommend Helen's channel enough. Having great results the first time around ensures that I'll keep making it and developing a new skill, which is awesome in the long run. Thanks Helen. Hugs from Brazil.
My son and I made pasta tonight following your tutorial, I’ve done it in the past and it has been mediocre at best! Thank you, it was perfect! My wife was beside herself it was so good!!
At 65 years old, I have decided it's time to learn to make my own pasta. Your tutorial is wonderful! I will be watching (and taking notes!) several more times. Thank you! 😀
I love to cook and love making different styles of food. Italian is one of my favorites. Making homemade pasta has always been a challenge for me. The weighing ingredients vs mesurments has changed everything for me when it comes to making pasta. I now have a reliable recipe for making pasta. Thanks so much for this video.
Followed the instructions and the pasta turned out delicious. I was so impressed with the results considering it was my first time making the pasta. Thank you! Can’t wait to try out your pelmeni recipe.
EXCELLENT VIDEO!!! I've been making pasta for a million years and literally every single part of this video is 100% on point accurate. Kudos to you for doing such a great breakdown! :) One thing I might mention is that the origin of "don't add salt to the pasta dough" came about in the 1950s(?) when iodized salt starting becoming the norm. If you add iodized salt to your pasta, it will develop a slightly grayish hue as it sits.
Thanks for the tip of not using iodized salt. I'll look for a better substition until I find the Diamond Crystal Kosher salt Helen uses. I wonder if I could mill my ordinary Kosher salt or pink Himalayan salt a little finer or use sea salt.
Tippy Mueller Yes you can grind your Kosher or Himalayan to a fine grind. I have done this for years, and I keep a mason jelly jar full of the salt so I have it on hand.
Also if you dont use the dough right away and put it in the refridg over night, it will turn green bc the eggs oxidize. It's ok to eat, just looks gross.
@@TippyMueller I get my Diamond Crystal Kosher salt at Cash & Carry, a restaurant supply store in Washington/Oregon/Idaho, maybe California. I imagine any restaurant supply store would carry it. And it's very inexpensive there -- 3 pound box for a bit over $2, as I recall.
You are the perfect instructor. You give necessary information and back it up with examples. Your detailed recipe gives confidence to rookies like myself, a 73 your old man. Many thanks. 👍👍👍👍👍👍👍👍👍👍
I watched several other videos, and then I watched Helen. Ok, I don't need anyone else. It is so easy to listen to and superb instructions. I was searching for a pasta roller. I have a kitchen aid, so now I am going to order my attachment instead of the tabletop. No more confusion. Great job, Helen!! Thank you so much!
6:43 "I think it's comforting, when you can recreate someone else's results." I'm a software engineer, not a chef, but... I still kind-of love it when I come up with the same solution to a problem as someone much smarter than me, working years before me, because that suggests to me I must be on the right track! =3
I used 300 g of flour, 3 eggs, some olive oil and a tbs of salt for my dough and had no problems with the pasta. The pasta was nice and chewy. The best pasta I have ever eaten
exactly the Italian rule of thumb is 1 egg and 100 grams of flour (a variable percentage semolina!) per person, a few tbsp of oil and a bit of salt. But those noodles in the video look good!
@@pizzagorgonzola Well if you want to make fresh pasta and you use it right away you don't need to dry it. And in case you want to make some and want to use it later you can put it in the freezer
@@xames3725 ok, but i still dont see the need for olive oil and it's just not part of any recipe for pasta dough, unless I want the taste of olive oil for some special recipe. Besides, I prefer to dry my pasta than to put it in the fridge, or a combination of both, if you put fresh ravioli in the fridge the humidity of the filling weakens the dough. (I don't keep them anyway, fresh pasta is not for keeping
My wifes father had his 84th birthday yesterday and he requested a lasagna. I never made fresh pasta before. I followed your recipe with bread flour and it was absolutely amazing. I love your formulas as they work great. Your gnocchi recipe is amazing as well. thank you for making his birthday a success!!
I cannot imagine anyone disliking this awesome teaching, I followed you to the “t”, and I was so delighted with your exact measurements, I actually bought 3 different scales., now I have to share, I’ve been taught by my Italian mother in law, she hand rolled all her fettuccine and famous people like Sophia Loren, Sylvana Mangano, and the whole gamma of those days, btw my mother in law is from Pignano, Alatri..,and they pride themselves in their handmade pasta, which Is why I was heavily bothered because she never measured!m, and could never duplicate her amazing pasta😞Ugh, but you gave me perfect instructions, brava! Even my critical husband loves it and complements everytime♥️‼️🙏
What a superb tutor. I love this lady ❤. The extreme attention to details, the thorough guide to mistakes avoidance, the weight measurement, the attempt to transfer visual and sensory experience into descriptive speech, and last but not least the soothing calm voice and smile. Perfection!
I made this pasta for sausage ravioli and spinach and bacon ravioli that I wanted to make. I invited my 93 year old Italian ex-marine ( Korean war) neighbor over for dinner to be my true taste tester. He told me that he had not had a meal this good since his mother was a live. She was from the old country and made everything from scratch. So thank you so much for allowing me to make a meal for a veteran that brought happiness to his day. Keep making your video's they touch many lives.❤❤
This is a well thought out and quite expert tutorial on making egg fresh pasta. I've been making pasta for nearly 40 years now and a couple of things which are not that important, but you don't find Italians adding salt to their dough and cooking times vary with thickness, and never add oil to your dough OR to the boiling water (it does NOT prevent boiling over NOR does it keep the pasta from sticking together), these were so called expert ideas prevalent in the 1980's however it's unclear where the idea of adding oil to your dough or your pot, even came from. Oil & salt do make the pasta slightly tougher, and it requires at least 30 minutes resting so the oil is evenly absorbed. Egg, flour & a little water and kneading, then wrapping and resting for about 15 minutes or longer is sufficient to relax the glutens but 30 minutes is just fine. Following Helen's instructions is an almost foolproof way to get good results from the beginning. Thinking of this again I need to also mention that over kneading IS a factor but generally 5-8 minutes is fine and 10 won't change too much however developing gluten means that you are causing those molecules to bind together in longer and longer chains and the longer you knead the tougher the pasta will be and is noticeable in the bite and mouthfeel. Tipo 00 flour is easily available these days. Walmart carries Anna Napoletana Tipo 00, and you may find 00 at many other stores however, Amazon has quite a few brands, and Caputo "blue" or "red" are what you'd use to make pasta! There is one thing that can noticeably affect the end result and that is moisture content. The firmer your dough ball, the drier it is. Drying for 15-20 minutes after making your sheets or cutting the pasta shapes yields a much firmer bite when boiling for 1-3 minutes (again depending on thickness) than sheets that are immediately cut and put in to boil. The difference can be dramatic but the higher moisture content the quicker the cooking and the more delicate and lighter the mouth feel will be.
What an excellent video! First time I've ever commented on a video. My daughter and I took an excellent pasta making class while in Bologna Italy. He was very thorough and taught us every step of the process of making the pasta. He was very articulate about doing everything correctly. This video has helped my daughter and I understand WHY everything is done this way. I now understand the process much better since it explains the importance of each step. It will help us to know what to expect from our pasta dough and how to fix or improve it if the dough isn't exactly right! Thank you for posting this as now we can improve our pasta making! I think it's important to understand why each step is done a certain way.
I made this tonight and it came out amazing! I used it in a chicken noodle soup recipe using fettuccini with a food processor for making the dough and the Kitchen Aid attachment for setting the thickness and slicing. I modified the chicken noodle recipe by cooking the noodles separately using your instructions (1 minute to cook, lots of salt) and then added the cooked noodles (I used the strainer you recommended) to the finished soup. It was perfect! Looking forward to trying the 00 flour but even with all purpose the results were way better than store bought. This was my second try, the first try was a bit of a fail at the last minute because I didn't "powder" enough flour on the strips before slicing and the pasta ended up glueing back together a bit. What I understand now is to generously use flour before running them through the slicer, the flour keeps the pasta from sticking together while it's waiting to cook and ends up harmlessly in the bottom of the pot after the pasta is cooked, the strainer makes sure it stays there and doesn't goop up the finished pasta. Thank you!
I am a chef that loves making pasta. I am honestly very impressed with your level of detail and the explanations you provide to the craft. Thank you. Also I am in the Boston area, you should come try my pasta sometime.
Made this pasta today. This recipe is spot on. Turned it into ravioli. I will make this again (and again). I love this lady. She explains things so very well.
Made this pasta tonight…OMG! It was amazing. Your accuracy, humor and expertise is so very much appreciated! Thank you!!! Looking forward to making many more of your incredible recipes.. hugs!
I’ve watch’s probably a dozen pasta making videos today and not a single one told me that egg dough is tougher and should only be used if rolling it thin, and if I want to make shaped pasta, I should use water based pasta dough. Thank you so much for telling me that because I would have used an egg pasta dough and made thicker pasta shapes. It would have been a disaster!
THANK YOU SO MUCH!!! for this video. I ventured out to learn how to make homemade pasta, bought a pasta roller and watched your video about 12 times so that I knew exactly how to do it. It is only my husband and I so I cut your recipe in half and it worked perfect. I can’t thank you enough. You are AMAZING!
I really appreciate your in depth guides to cooking. I wasnt lucky enough to have an Italian nonna taech me how to make pasta, but after 30+ years of practice, watching every nonna on TH-cam and buying every😅 Italian pasta cookbook im confident. All your tups and tricks are spot on! Bravo.
This is one of the most useful cooking videos I've ever watched. I've been having a number of problems with home-made pasta and I am pretty sure you've solved everything for me. Thank you so much!
@@JamesTalvy water is only there to provide moisture when there's insufficient liquid. If you weigh out the amount of flour needed from the liquid weight of the eggs, it'd be the exact amount of moisture ergo you won't need water (which doesn't add taste anyway).
I think you are missing the point. The ratio for pasta dough is 3 parts flour to 2 parts egg by weight. Flour comes in a big bag and you can portion it out however you like. Eggs vary in weight from egg to egg and we have no control over that. So rather than weighing out a fixed amount of flour and then screwing around with water to get the right amount egg, I'm merely suggesting to do it the other way around. Weigh your eggs first, then do the math to figure out how much flour you would need for the given amount of egg. And yes, 1.5 to maintain that ratio (sorry for the typo/bad math). This way, regardless of how big or small your eggs are, you will always have the correct ratio.
Made this and it worked GREAT, my wife loved it, and it was my first time making pasta! I used 185g of pure egg (no water, 5 yolks and the rest with white). Used 00 Caputo flour and a rolling pin. Gonna do it again today. I'll use 6.5g salt this time, since 5.7g was on the low side for me. Fantastic!
Okay, so for those of you who have been researching pasta recipes and have found 1000 different recipes for pasta online like I have- I tried this recipe last night and it was perfect!!!! I did make one small change- I used about a Tbs of olive oil in place of some of the water used to “get to 185g of wet ingredients”. My research showed olive oil encouraged a smoother, stretchier pasta, and those were characteristics I wanted in my pasta. It turned out way better than the semolina pasta I’ve been making (although, disclaimer- I did start using a pasta maker this time around, where I was using a rolling pin before. I was probably getting it too thick before). Bottom line- if you’re on the fence- try this recipe!!!! You will not be disappointed!!!!
THANK YOU! I've been searching the comments for this. I've been making "egg noodles" using this recipe and AP flour, but I've been wanting the silky feel of pasta.
@@ck4429 :) just make sure your wet ingredients (eggs plus water plus olive oil) still come out to 185g. I’ve done this multiple times since making this comment and it’s come out perfectly every time!
Thank you for giving knowledge, I do not believe in "you just got to know" style "training". You are definitely providing useful knowledge that allows others to develop their skill and intuition
Cooked fresh pasta for the first time 2 years ago and after looking at a lot of recipes and videos went for yours. First time was kinda messy, but it was delicious nonetheless. The later tries were even better. All of those I rolled by hand. Finally bought a Kitchenaid and of course the pasta attachment, so it was time to watch your video again! Loved it as much as the 1st time, and learned even more.
I’m new to pasta making. Where else does anyone go these days to learn something except TH-cam? Watched several other videos and thought I had it down till I found you. Your video was fabulous! Thank you very much!
The analogy comparing pasta making to learning a language is amazing. So many things clicked as to why I struggled with different skills (not just pasta making) that seemed to be so effortless for others. It's because I wasn't a "native speaker!" ❤❤❤
I am so ecstatic--I finally nailed a beautiful sweet potato fettuccine thanks to this video. It took making a lot of making not so great pasta after watching many tutorials and recipes. Definitely a tactile education but worth it--Thanks so much!!
My family has been making egg pasta "the hard way" for generations. We use American all-purpose flour, knead it by hand until it "fights back", and roll it out with a pin until we can read the recipe through it. I bought a pasta machine 5 years ago because I hate rolling by hand. They call me lazy.
You can tell them that the reason why mankind has become the absolute unit on this beautiful planet is because... *drumroll* laziness. Why go out into the woods to forage and put yourself in danger, not to mention the little amount you'll be getting all year around, when you can just grow it at home, right outside your door. Best part is, most of the work is done by nature itself. Laziness at its best. Why go out into the woods for days to hunt for meat and not to mention the amount of running you have to do. When you can just breed it at home and at significantly greater quantities. Laziness at its best. You can find hundreds upon hundreds of similar times when mankind has developed something because, well, laziness. What I am saying is, if someone calls you lazy. Take it with pride ;)
That is how I do it and that is how I will do it until the day I die. I did relent and buy a pasta machine but that is as far as I'm going to go. Wonderfully made pasta has been done for centuries without all this machinery. Our ancestors that made great pasta didn't have a scale or food processor thank God.
@@jacquiet3249 According to Nonnas, if you use the pasta machine, you'll have a smooth surface, not a toothy one that grabs the sauce. It's suitable for some types of pasta, but not others.
I'm currently on a quest to make homemade pasta. This video is so thorough and I absolutely love it! You are the queen of research and you are fantastic
I love that you use measurement. An egg is not a measurement. I do it slightly differently. I weigh the egg(s). Roughly one egg per person. Then I have a very simple google spreadsheet on my phone, which multiplies out the flour and salt, to give the right proportions for the eggs. I have some low-end lab-scales, which are good for yeast and salt and flour for two serves. Some ordinary kitchen scales for anything above 200 grams. Accurate measurement is great for baking bread too. I do it all by hand now-days. Faster because less clean-up.
6:45 Well, here are my many thanks sent your way. It is fundamentally important to do what you do. I can't believe we live in a world where cooking recipes don't care about repeatability as much as you do.
I love how you don't shy away from telling how you've been missing out on great flour for so long - and let us learn from that! Fantastic video for someone who loves pasta, but is definitely a "foreign speaker of pasta". =]
Love ur guide Helen, I learnt the hard way by the rough estimate of 100g per egg ratio. I think that when starting out having accurate measurements would’ve saved plenty of batches of lost pasta. Nothing store bought can match the fun of fresh pasta so its worth it to learn.
OMG, have been making homemade pasta for years...thought I knew what I was doing. I have a whole new take on pasta making...can't wait to try some of your techniques! This is the best pasta tutorial I have ever seen. I have learned soooooo much! Thank you.
Thanks so much for pointing out everything I was doing wrong. 634 dislikes? I think it was a mistake because of the yumminess, maybe they clicked on the wrong button. Seriously this is the goto video if you are serious about making the best egg noodles. Made them tonight and my family and friends were amazed. As was I. Thank you for this very thorough video.
I never tried to make pasta until last night. I just got a pasta machine for Christmas and wanted to try it out. Normally, I follow America's Test Kitchen closely and I'm sure (after watching theirs), it would have been fine. This time, I wanted to try her approach to something new. She is very precise and takes time to fully inform the viewer - I loved it! And my pasta came out really well! Brava, Helen Rennie!
I just want to appreciate you. This is the most comprehensive and concise video to make pasta. I come back to it over and over (since I only make it once or twice per year)
04:50 Ingredients: 300 gr of flour + 185 gr wet ingredients ( 2 large eggs + 3 yolks + water to get 185 gr) using a kitchen scale. 06:08 Option: 2 tsp Kosher Salt or 1 tsp of Table Salt 08:28 How to knead right 18:55 Salt/Water 6.5 quarts ( 6 L ) > 65 gr of salt
#realcomment I used to make my own pasta years ago, still have the manual pasta machine. After watching this video, I just may do it again.. Thanks Helen !
This recipe is perfect for me! 300 grams of flour and 185 grams wet is the best for my food processor. I’ve tried 500g and equivalent wet and it does not process as well. I tried less and hadn’t found the balance. When I used your method it balanced perfectly every time. Still a newb but I’ve used this recipe at least ten times. Thank you so much!
Thank you for taking the time to create such a thoughtful, insightful, educational video! I assumed I was gluten intolerant, but after traveling to Italy and enjoying homemade pasta without issues, I realize my inability to tolerate US store-bought pasta is likely from pesticides and chemicals used in our farming techniques in North America. We have invested in an Italian-made manual pasta maker to replicate the healthy homemade organic pasta in Italy. Thank you for this amazing video!
Best pasta video ever! We only make homemade now. QUESTIONS: Any special recommendations for using the KitchenAid mixer rather than the food processor for mixing dough? Also, when making ravioli, do you have any recommendations for re-using/re-combining the scraps? It adds a lot of labor and looking to cut that down (besides throwing out the scraps!). I'm also finding that the ravioli stamp doesn't cut through well and am now using a scone cutter and fork to seal the edges (which is very pretty).
you can bring the wet and dry ingredients together in a mixer using a paddle attachment (whisk all your eggs first). I find that kneading works best by hand. You can totally reuse scraps when making ravioli.
I literally love accurate measurements. Yes, cooking is some kind of art, but it also tasty laboratory practice. Do you know diferences between chem lab and kitchen? They are the same, but in chem lab you cannot lick the spoon :)
Wow, wow, wow! Made this today and it was a big hit! Helen’s way of explaining things step by step was the key to the success of this meal! Using my Kitchen Aid, I rolled out half of the pasta into Pappardelle. Mine took a little more than 1 minute to cook - maybe 1 min 30 seconds. Right into my sauce, topped with homemade garlic butter and it was done. Thank you for showing us the tips and tricks!!!
This tutorial is wonderful! My kids got me the pasta roller and cutting attachments for Christmas so I followed this tutorial step by step and my very first attempt at making fresh pasta was an absolute success! Thank you so much! I’m making a second batch today!❤
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
This tutorial is superb. I’ll pass along one little trick I learned of a Chinese cook, which is to use corn starch to dust the pasta sheets right before reaching the final thickness. Corn starch has no gluten so the sheets lose all tendency to stick. You can also dust the final cut pasta with it. Corn starch dusted pasta keeps in the fridge fine without sticking at all and the starch washes off in the cooking water completely.
Great tip, makes sense. Thanks for sharing!
I’ll second that, I’m going to try using that trick tomorrow!
Great tip! Thank you!
Thanks..I just got the three piece pasta attachments. Total beginner. I did get the little rack to hang it on once it’s cut. Hope I can do this.
Do you have a good recipe for homemade egg roll dough that doesn't stick from your Chinese cook? Thanks
Helen Rennie: Can't believe I am just now finding you. Hands down, the very best all round, clear, egoless, knowledgeable helpful cook on the internet.
People have to understand that this is the absolute most perfect video tutorial on pasta dough, there is NO more thorough video, she literally covers EVERYTHING to get you perfect results, bonus points for weighted measurements
Looks good!!!❤
as an italian who looks at Italian you tube english youtube trying to get an understanding of so many misunderstood reasoning and un answered questions this video is the best damn thing ever on pasta...it should be filed in the cooking library of congress !!
I've been trying to make pasta off and on for the past 4 months and I have seen every single TH-cam video you can imagine and every time it turns out horrible. I finally found the holy Grail of pasta making videos THAT ANSWER ALL OF MY QUESTIONS and I seriously have a tear in my eye. THANK YOU HELEN!
Edit: 2 hours later and I finally made a successful batch of spaghetti!!! ❤️💕❤️
All of her videos are great 🙂
Go you!! 🎉
This is what a PROFESSIONAL video is all about ! NO.. cellphone camera in an unlit room, NO camera microphone in an echoing room ! This is one hell of a presentation with a clever and charming presenter, and should be held up as outstanding ! Brava, Brava !
You cant get any better....not only presented well, but she is beautiful as well.!!!!
@@alexdemchenko7997 Last but not least, no long monologue on how cooking pasta changed her life.
And no horrible noise in the background passing itself off as music! I was watching one pasta video and the 'music' sounded like a bad construction job outside the window!
I am getting a lot of comments saying that it sounds like I am saying "285g" of wet ingredient. Just want to confirm that it's 185g of wet ingredients. Here is what I meant to say "get TO hundred eighty five", not "get TWO hundred eighty five"
Another question that comes up a lot is why can't you knead this dough in a mixer. You can bring the wet and dry ingredients together in either a mixer or a food processor. If you are using a mixer, I suggest putting the wet on the bottom. The kneading is best done by hand. In my experience neither machine kneads this dough well because it's too stiff. if you have a kitchenaid with a spiral hook (like pro 600 series or better) and you are making a double batch, there is a possibility that it will knead pretty well, but for the batch that I made in the video (which serves 4) it doesn't do well for me. The KitchenAids with a C hook (like Classic and Artisan) don't knead this dough at all, just bang it around.
Do you have a perfect recipe for pasta using semolina instead of flour? I love the texture and flavor of semolina pasta and being Italian and having my nonna teaching me about feel and intuition, I'd love something more consistent.
google for you video on "water based pasta dough" . That one uses semolina. I combine semolina and all-purpose flour, but you can use all semolina.
@@eliachinellato5580 I've just today made some from 80% white strong bread flour with 20% fine ground Semolina Flour. I had to grind the coarse semolina down to nearly powder level in a blade mill that normally grinds up nuts, otherwise it would make the pasta very gritty texture and I don't think you could make good pasta with Semolina flour only - it might not be elastic enough. Mine was made in a pasta machine that did the kneading for me and it did come out well. Lovely taste. Try by experiment gradually adding a greater proportion of Semolina flour until it ends up wrong viscosity of dough.
Thank you soooo much for also providing measurements for us in the US.
Helen Rennie i heard you perfectly well and i also think you did a great job on this video 👍🥰💖
I was planning on finding a summary of the video in comments or just skipping it so I don’t have ho spend 20mins but she explained so well and in such a nice manner I ended up watching the whole video
same!!!
@@Geo_Babe me too! Very watchable.
Same 😅
Very enjoyable tutorial thanks
you can play the video at 2.00 speed
This is the best pasta tutorial I’ve watched. HANDS DOWN!!! I was having such a hard time finding tutorials or recipes that measure in weight instead of volume. Thank you Helen for all the great tips!
And where's the weight when she uses egg (not weighted) and yolks (not weighted)? In the proper recipe everything is measured and there is no need to add extra flour while using machine. It's just another pathetic, long and boring tutorial. Find something better.
I'm a baker, and I had to go through too many videos of pasta making in TH-cam to find out this one. By this time, I end up finding out and learning all this little details by myself, and it feels so good to see to a person explaining so well all the facts that I had to learn by making so many mistakes through my whole process of learning. This is exactly what everyone interested in the pasta making should watch if they really wanna have good results from the first try. Thank you for the video 🙏
THIS is the pasta video I've been looking for. Where has this video been all my life?
And another shout out: The more I watch your videos and watch others’ videos, the more grateful I am for your accurate (weight-based) measurements, *insanely* detailed and helpful instructions, and your super clear descriptions of what dough should look at feel like (and what it shouldn’t), and the great video work to make it feel like I’m in your kitchen with you seeing and feeling the dough. You’re a real inspiration!
Sssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss@ssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssml
Can I freeze the pasta or the unrolled dough?
@@eveningstar5776 I doubt she ever answers these questions so you would have to go onto TH-cam and search to see if you can freeze the pasta do I know that if you make ravioli you can freeze the ravioli for later.
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@@eveningstar5776 Yes you can freeze the pasta dough or the formed shapes to use later. Put shapes on a cookie sheet to freeze individually and then put in ziplock bag.
1) I like the calm, friendly, clear way you communicate.
2) You share your information in a really thorough way; it is almost like a scientific explanation (which I enjoyed).
3) You have been really thorough in researching all the possibilities.
4) The video is put together nicely; it has a warm, gentle clarity.
Thank you.
I recently found this video. I"ve struggled with making pasta for years. I've followed recipes from well known chefs, to book authors to professional cook books. NONE of them address the mistakes like Helen does in this video. Since finding this video, I've made pasta twice and both times it comes out exactly like you'd expect. My sons, who love pasta and have been my critics for my pasta making abilities, have loved both attempts at making fresh pasta. THANK YOU HELEN!!! Since watching this video, I have also purchased the KitchenAid pasta rollers, and yes, they make the process MUCH easier.
as someone who is very detail-oriented with some borderline OCD tendencies, I really appreciated this video. your thoroughness and tips for the minutiae of problems we may encounter (e.g. leave your fingers up when kneading to avoid breaking of dough), I imagine, will prove very useful when I attempt my first pasta this weekend.
I absolutely love the precise instructions, there's nothing worse than following a recipe that says "season to taste". Chefs have to understand that if we're looking for recipes on TH-cam we have no idea what we're doing and we need measurements!!
Made Helen's pasta last night, followed the instructions to the letter and it was absolutely amazing!! THANKS HELEN!!!
congrats on your pasta :)
I love your method of teaching. It was perfect. I can not explain to you what a single father goes through trying to teach his three daughters to cook a great dinner. Thank you, and my daughters thank you. God bless.
This is so generous of you to share the specifics. I have been baking and cooking with increasingly complex recipes and always found it so frustrating when they are not specific. Your last comment of developing intuition through specific practice was music to my ears! I'm warmed by the generous sharing of your knowledge and can't wait to make my next batch of pasta. I felt quite affirmed that I had avoided most of the rookie mistakes you outlined LOL!
The biggest comment I got from this entire video is "you can't over-knead the dough, so if it's your first time...do 10 minutes!". This has ALWAYS been my issue, I was always afraid over over doing it and it forced me to always under-knead it. Well done video, and thank you!
Dear Helen
Finally!!! I was searching for long for such a good an detailed tutorial because I always hated insufficient explanations and sloppy measurements
So I recommend all serious pasta lovers to take the time and watch this video carefully!
Guido
Today , I bought a Kitchenaid pasta press attachment and I tried it using 00 flour instead of the all-purpose flour or semolina I have been using for over 30 years and I must say that you are totally right. It makes a huge difference. The consistency of the cooked pasta is absolutely perfect. I wish I had known that sooner!
At least you know it now. LOL
Best pasta tutorial ever. I've tried making pasta several times over the years and have failed each time. This time, I watched the whole video, took notes, put my tablet in the kitchen and then watched it again as I followed along. I still have a lot to learn but wow, this pasta came out incredible! Clear instructions, proper tools, proper ingredients, and patience make all the difference in the world. Well, that applies to most things actually ;)
congrats on successful pasta :)
My first attempt at making homemade pasta was an epic failure! My second attempt was with this video. The results? Perfection! Helen, you are a terrific teacher.
I have been an executive chef for 30 years and have always purchased fresh pasta from some very talented folks. I recently bought an Atlas 150 to play with at home. I understand technique, and this is one of the best videos I have ever watched!!
After watching this video, I made pasta that turned out perfect my first try. I added italian seasoning to my dough and used garlic salt for the salt in the pasta dough. It was Perfect. Ms Rennie's method is solid gold! She is the best instructor I have ever had teach me anything. I made fettuccine with brown butter sage sauce and asparagus...my husband was very very happy!! Thank you Ms Rennie!!!
God woman, you would kill it with your own TV program. I'm blown away!
I love what she said about analysis (accuracy) and intuition at the end. That applies to all art forms.
9:54 "you can't over knead pasta dough" THANK YOU! I'm always terrified of over kneading the dough!!
My father for over 70 years subscribed to this misnomer from his grandmother. "Don't knead it more than 100 times." He always used to yell. Well? As I got older. Started perfecting my wood fired pizzas and dough management. Learned about bakers percentages, measuring in grams and weight, hydration percentages, etc. 1 egg per 100 grams of flour as a general rule of thumb. (Or 85 grams here.) Cut back on the whites and add more yolk for more yellowed pasta. I blend my flour into thirds. 100 grams AP 100 grams Semolina 100 grams 00 pizza flour.
wow
Here is a tip when i comes to kneeding (by hand) is really hard to over knead we are speking abount 20 min stright
For the first time in my life, I measured my ingredients to make egg pasta. I used the info you provided, and my pasta dough was perfect. I made my first dough at age 7 for my Italian family. We never measured anything as we adjusted the dough by feel. As years went by, I stopped making pasta dough. I redeveloped an interest, and this time, I wanted to understand the type of flour and method better. Your video is a blessing. I watched it a few times and took notes in my recipe book. I just wanted to say thank you Helen, and send you a hug. ❤
I received a pasta attachment for my Kitchen aid mixer for Christmas, super exited but nervous about making my own Pasta....then i stumbled on your youtube video, so today I tried it with your recipe, it was super easy to follow, made a few errors but nothing to serious and i think I did a really good job making spaghetti noodles. Hubby loved it and it can only get better - thank you so very much.
Not a pasta maker by any means but over the years I've muddled through. I made a batch per your recipe, weighing instead of using volumes and it turned out great. Better than anything I've done, silky texture and a delight to work with. I used a Kitchenaid to mix and knead (8 mins), rested 2 hrs, rolled with Marcato and cut by hand for Chicken noodle soup. Thanks for sharing the knowledge, you've saved my noodle making career :)
Did you use the dough hook with your kitchenaid for the whole b 8 mins or use the paddle.
Yes
@@normanziegelmeyer7693 thanks for posting this Norman, I want to use my KitchenAid as well for kneading and have been very pleased with the results. 10 minutes of kneading would be hard for me. I've never done 8 minutes though on my KitchenAid so will do that.
Not only you are a great cook and teacher, you are a great youtuber as well.
agreed, best pasta tutorial I have ever seen. have tried to make pasta twice, and they were both nightmares....will try this next week
Couldn't have said it better
How thorough and entertaining!! Great camera work. Love listening to her talk too ☺️ I’m feeling much more confident at attempting this now!
this might just be the greatest tutorial on youtube. I'm not just talking about pasta/cooking tutorials.
This is the real deal. I just tried for the first time (I've seen people make fresh pasta before with semolina, but never tried it out myself). Using only 00 flour results in a dough that's easier to knead, but that ends up being a little harder to manage after opening, since it tends to stick a lot. The clothes hanger + corn starch solution that Helen provided in another video is absolutely flawless (remember not to drain the pasta, but to scoop it out, this is important when using a lot of corn starch). So, thanks to Helen, my first attempt was a huge success: I was able to try different cuts for each ribbon, different thicknessess, was able to troubleshoot stuff from the first ribbon to the last (use the back of the hands and adjusting the width, for example) and was even able to freeze some for later. This is hands down the best video on the topic and I cannot recommend Helen's channel enough. Having great results the first time around ensures that I'll keep making it and developing a new skill, which is awesome in the long run. Thanks Helen. Hugs from Brazil.
My son and I made pasta tonight following your tutorial, I’ve done it in the past and it has been mediocre at best! Thank you, it was perfect! My wife was beside herself it was so good!!
I Really like how you approach cooking with repeatable scientific resolve. You and Chef John are the best!
Gennaro isn`t that bad either. :)
So…did this tonight and my daughter said “I think you’ve mastered making pasta.’ ❤ Thank you!
The pasta tutorial to end all pasta tutorials on TH-cam.
I second that
+1
hands down the best pasta tutorial I've ever seen
Agreed. I'm over here wanting to plan a trip to Boston just to take one of her classes 😂
At 65 years old, I have decided it's time to learn to make my own pasta. Your tutorial is wonderful! I will be watching (and taking notes!) several more times. Thank you! 😀
I love to cook and love making different styles of food. Italian is one of my favorites. Making homemade pasta has always been a challenge for me. The weighing ingredients vs mesurments has changed everything for me when it comes to making pasta. I now have a reliable recipe for making pasta. Thanks so much for this video.
Followed the instructions and the pasta turned out delicious. I was so impressed with the results considering it was my first time making the pasta. Thank you! Can’t wait to try out your pelmeni recipe.
so glad your pasta turned out well :)
Same for me.
Same with me. I had an attempt before watching this video and it was ok. But then I watched this video here and tried again. It turned out perfect.
nice
Oh My ! You have articulated All the things I have learned over the last 50 years of pasta making! Bless the heck out of you!
This video tutorial is _beyond_ professional! Amazing!
EXCELLENT VIDEO!!! I've been making pasta for a million years and literally every single part of this video is 100% on point accurate. Kudos to you for doing such a great breakdown! :)
One thing I might mention is that the origin of "don't add salt to the pasta dough" came about in the 1950s(?) when iodized salt starting becoming the norm. If you add iodized salt to your pasta, it will develop a slightly grayish hue as it sits.
Thanks for the tip of not using iodized salt. I'll look for a better substition until I find the Diamond Crystal Kosher salt Helen uses. I wonder if I could mill my ordinary Kosher salt or pink Himalayan salt a little finer or use sea salt.
Tippy Mueller Yes you can grind your Kosher or Himalayan to a fine grind. I have done this for years, and I keep a mason jelly jar full of the salt so I have it on hand.
Also if you dont use the dough right away and put it in the refridg over night, it will turn green bc the eggs oxidize. It's ok to eat, just looks gross.
@@TippyMueller I get my Diamond Crystal Kosher salt at Cash & Carry, a restaurant supply store in Washington/Oregon/Idaho, maybe California. I imagine any restaurant supply store would carry it. And it's very inexpensive there -- 3 pound box for a bit over $2, as I recall.
Tippy Mueller try a mortar and pestle for this if you have one.😀
You are the perfect instructor. You give necessary information and back it up with examples.
Your detailed recipe gives confidence to rookies like myself, a 73 your old man.
Many thanks.
👍👍👍👍👍👍👍👍👍👍
I watched several other videos, and then I watched Helen. Ok, I don't need anyone else. It is so easy to listen to and superb instructions. I was searching for a pasta roller. I have a kitchen aid, so now I am going to order my attachment instead of the tabletop. No more confusion. Great job, Helen!! Thank you so much!
6:43 "I think it's comforting, when you can recreate someone else's results." I'm a software engineer, not a chef, but... I still kind-of love it when I come up with the same solution to a problem as someone much smarter than me, working years before me, because that suggests to me I must be on the right track! =3
I used 300 g of flour, 3 eggs, some olive oil and a tbs of salt for my dough and had no problems with the pasta. The pasta was nice and chewy. The best pasta I have ever eaten
exactly the Italian rule of thumb is 1 egg and 100 grams of flour (a variable percentage semolina!) per person, a few tbsp of oil and a bit of salt. But those noodles in the video look good!
That's the way I make my pasta too. Sometimes you have to adjust a little, depending on the size of the eggs.
the problem with oil is that your pasta will never completely dry, and it's totaly useless anyway
@@pizzagorgonzola Well if you want to make fresh pasta and you use it right away you don't need to dry it. And in case you want to make some and want to use it later you can put it in the freezer
@@xames3725 ok, but i still dont see the need for olive oil and it's just not part of any recipe for pasta dough, unless I want the taste of olive oil for some special recipe. Besides, I prefer to dry my pasta than to put it in the fridge, or a combination of both, if you put fresh ravioli in the fridge the humidity of the filling weakens the dough. (I don't keep them anyway, fresh pasta is not for keeping
I tried making pasta for the first time in my entire life today following your receipe and it worked out perfectly! Thank you so much ❤
My wifes father had his 84th birthday yesterday and he requested a lasagna. I never made fresh pasta before. I followed your recipe with bread flour and it was absolutely amazing. I love your formulas as they work great. Your gnocchi recipe is amazing as well. thank you for making his birthday a success!!
I cannot imagine anyone disliking this awesome teaching, I followed you to the “t”, and I was so delighted with your exact measurements, I actually bought 3 different scales., now I have to share, I’ve been taught by my Italian mother in law, she hand rolled all her fettuccine and famous people like Sophia Loren, Sylvana Mangano, and the whole gamma of those days, btw my mother in law is from Pignano, Alatri..,and they pride themselves in their handmade pasta, which Is why I was heavily bothered because she never measured!m, and could never duplicate her amazing pasta😞Ugh, but you gave me perfect instructions, brava! Even my critical husband loves it and complements everytime♥️‼️🙏
What a superb tutor. I love this lady ❤.
The extreme attention to details, the thorough guide to mistakes avoidance, the weight measurement, the attempt to transfer visual and sensory experience into descriptive speech, and last but not least the soothing calm voice and smile. Perfection!
Crazy how much more informative this was than some young dude with music,editing and a marketable look.
I made this pasta for sausage ravioli and spinach and bacon ravioli that I wanted to make. I invited my 93 year old Italian ex-marine ( Korean war) neighbor over for dinner to be my true taste tester. He told me that he had not had a meal this good since his mother was a live. She was from the old country and made everything from scratch. So thank you so much for allowing me to make a meal for a veteran that brought happiness to his day. Keep making your video's they touch many lives.❤❤
Bravo...bravo!!! 😉
This is a well thought out and quite expert tutorial on making egg fresh pasta. I've been making pasta for nearly 40 years now and a couple of things which are not that important, but you don't find Italians adding salt to their dough and cooking times vary with thickness, and never add oil to your dough OR to the boiling water (it does NOT prevent boiling over NOR does it keep the pasta from sticking together), these were so called expert ideas prevalent in the 1980's however it's unclear where the idea of adding oil to your dough or your pot, even came from. Oil & salt do make the pasta slightly tougher, and it requires at least 30 minutes resting so the oil is evenly absorbed. Egg, flour & a little water and kneading, then wrapping and resting for about 15 minutes or longer is sufficient to relax the glutens but 30 minutes is just fine. Following Helen's instructions is an almost foolproof way to get good results from the beginning. Thinking of this again I need to also mention that over kneading IS a factor but generally 5-8 minutes is fine and 10 won't change too much however developing gluten means that you are causing those molecules to bind together in longer and longer chains and the longer you knead the tougher the pasta will be and is noticeable in the bite and mouthfeel.
Tipo 00 flour is easily available these days. Walmart carries Anna Napoletana Tipo 00, and you may find 00 at many other stores however, Amazon has quite a few brands, and Caputo "blue" or "red" are what you'd use to make pasta!
There is one thing that can noticeably affect the end result and that is moisture content. The firmer your dough ball, the drier it is. Drying for 15-20 minutes after making your sheets or cutting the pasta shapes yields a much firmer bite when boiling for 1-3 minutes (again depending on thickness) than sheets that are immediately cut and put in to boil. The difference can be dramatic but the higher moisture content the quicker the cooking and the more delicate and lighter the mouth feel will be.
What an excellent video! First time I've ever commented on a video.
My daughter and I took an excellent pasta making class while in Bologna Italy. He was very thorough and taught us every step of the process of making the pasta. He was very articulate about doing everything correctly.
This video has helped my daughter and I understand WHY everything is done this way. I now understand the process much better since it explains the importance of each step. It will help us to know what to expect from our pasta dough and how to fix or improve it if the dough isn't exactly right! Thank you for posting this as now we can improve our pasta making! I think it's important to understand why each step is done a certain way.
"In case it's been a while since you swallowed seawater, I'll give you exact measurements" Hahaha, I love this lady.
Agreed! I really appreciated everything however when she said that line, here was me tripping over myself to hit the subscribe button. Haha.
Isnt she great God bless her..
I made this tonight and it came out amazing! I used it in a chicken noodle soup recipe using fettuccini with a food processor for making the dough and the Kitchen Aid attachment for setting the thickness and slicing. I modified the chicken noodle recipe by cooking the noodles separately using your instructions (1 minute to cook, lots of salt) and then added the cooked noodles (I used the strainer you recommended) to the finished soup. It was perfect! Looking forward to trying the 00 flour but even with all purpose the results were way better than store bought. This was my second try, the first try was a bit of a fail at the last minute because I didn't "powder" enough flour on the strips before slicing and the pasta ended up glueing back together a bit. What I understand now is to generously use flour before running them through the slicer, the flour keeps the pasta from sticking together while it's waiting to cook and ends up harmlessly in the bottom of the pot after the pasta is cooked, the strainer makes sure it stays there and doesn't goop up the finished pasta. Thank you!
Great job! Congrats on mastering pasta :)
I am a chef that loves making pasta. I am honestly very impressed with your level of detail and the explanations you provide to the craft. Thank you. Also I am in the Boston area, you should come try my pasta sometime.
Made this pasta today. This recipe is spot on. Turned it into ravioli. I will make this again (and again). I love this lady. She explains things so very well.
This is what I'm been looking for for years, correct information without a lot of fluff. The production values are outstanding. Bravo!
The kneading technique was pivotal to my success with homemade pasta.
Made this pasta tonight…OMG! It was amazing. Your accuracy, humor and expertise is so very much appreciated! Thank you!!! Looking forward to making many more of your incredible recipes.. hugs!
Do you happen to know roughly how many does this recipe feed?
I’ve watch’s probably a dozen pasta making videos today and not a single one told me that egg dough is tougher and should only be used if rolling it thin, and if I want to make shaped pasta, I should use water based pasta dough. Thank you so much for telling me that because I would have used an egg pasta dough and made thicker pasta shapes. It would have been a disaster!
THANK YOU SO MUCH!!! for this video. I ventured out to learn how to make homemade pasta, bought a pasta roller and watched your video about 12 times so that I knew exactly how to do it. It is only my husband and I so I cut your recipe in half and it worked perfect. I can’t thank you enough. You are AMAZING!
I really appreciate your in depth guides to cooking. I wasnt lucky enough to have an Italian nonna taech me how to make pasta, but after 30+ years of practice, watching every nonna on TH-cam and buying every😅 Italian pasta cookbook im confident.
All your tups and tricks are spot on! Bravo.
This is one of the most useful cooking videos I've ever watched. I've been having a number of problems with home-made pasta and I am pretty sure you've solved everything for me. Thank you so much!
She is telling you in fifteen min what took me yaers to learn from my mother and grandmother
Or weigh out your eggs first and multiply that by 1.6...that will give you the amount of flour you need.
Sounds like a good idea but then you will have no water and will that impact the results?
@@JamesTalvy Same result, no worries!
@@JamesTalvy it won't matter. The eggs are enough liquid. If it seems dry, add water a few drops at a time till its moister.
@@JamesTalvy water is only there to provide moisture when there's insufficient liquid. If you weigh out the amount of flour needed from the liquid weight of the eggs, it'd be the exact amount of moisture ergo you won't need water (which doesn't add taste anyway).
I think you are missing the point. The ratio for pasta dough is 3 parts flour to 2 parts egg by weight. Flour comes in a big bag and you can portion it out however you like. Eggs vary in weight from egg to egg and we have no control over that. So rather than weighing out a fixed amount of flour and then screwing around with water to get the right amount egg, I'm merely suggesting to do it the other way around. Weigh your eggs first, then do the math to figure out how much flour you would need for the given amount of egg. And yes, 1.5 to maintain that ratio (sorry for the typo/bad math). This way, regardless of how big or small your eggs are, you will always have the correct ratio.
Made this and it worked GREAT, my wife loved it, and it was my first time making pasta! I used 185g of pure egg (no water, 5 yolks and the rest with white). Used 00 Caputo flour and a rolling pin. Gonna do it again today. I'll use 6.5g salt this time, since 5.7g was on the low side for me. Fantastic!
The first time I made pasta was from this video. It was a success totally. No first time failure here. Helen is a great teacher.
Okay, so for those of you who have been researching pasta recipes and have found 1000 different recipes for pasta online like I have- I tried this recipe last night and it was perfect!!!! I did make one small change- I used about a Tbs of olive oil in place of some of the water used to “get to 185g of wet ingredients”. My research showed olive oil encouraged a smoother, stretchier pasta, and those were characteristics I wanted in my pasta. It turned out way better than the semolina pasta I’ve been making (although, disclaimer- I did start using a pasta maker this time around, where I was using a rolling pin before. I was probably getting it too thick before). Bottom line- if you’re on the fence- try this recipe!!!! You will not be disappointed!!!!
THANK YOU! I've been searching the comments for this. I've been making "egg noodles" using this recipe and AP flour, but I've been wanting the silky feel of pasta.
@@ck4429 :) just make sure your wet ingredients (eggs plus water plus olive oil) still come out to 185g. I’ve done this multiple times since making this comment and it’s come out perfectly every time!
Thank you for giving knowledge, I do not believe in "you just got to know" style "training". You are definitely providing useful knowledge that allows others to develop their skill and intuition
Cooked fresh pasta for the first time 2 years ago and after looking at a lot of recipes and videos went for yours. First time was kinda messy, but it was delicious nonetheless. The later tries were even better. All of those I rolled by hand.
Finally bought a Kitchenaid and of course the pasta attachment, so it was time to watch your video again!
Loved it as much as the 1st time, and learned even more.
I’m new to pasta making. Where else does anyone go these days to learn something except TH-cam? Watched several other videos and thought I had it down till I found you. Your video was fabulous! Thank you very much!
The analogy comparing pasta making to learning a language is amazing. So many things clicked as to why I struggled with different skills (not just pasta making) that seemed to be so effortless for others. It's because I wasn't a "native speaker!" ❤❤❤
I am so ecstatic--I finally nailed a beautiful sweet potato fettuccine thanks to this video. It took making a lot of making not so great pasta after watching many tutorials and recipes. Definitely a tactile education but worth it--Thanks so much!!
My family has been making egg pasta "the hard way" for generations. We use American all-purpose flour, knead it by hand until it "fights back", and roll it out with a pin until we can read the recipe through it.
I bought a pasta machine 5 years ago because I hate rolling by hand. They call me lazy.
You can tell them that the reason why mankind has become the absolute unit on this beautiful planet is because... *drumroll* laziness.
Why go out into the woods to forage and put yourself in danger, not to mention the little amount you'll be getting all year around, when you can just grow it at home, right outside your door. Best part is, most of the work is done by nature itself. Laziness at its best.
Why go out into the woods for days to hunt for meat and not to mention the amount of running you have to do. When you can just breed it at home and at significantly greater quantities. Laziness at its best.
You can find hundreds upon hundreds of similar times when mankind has developed something because, well, laziness.
What I am saying is, if someone calls you lazy. Take it with pride ;)
@@stoffni they also acknowledge that I have the highest IQ in the family. I think it's sour grapes at not thinking of it first.
That is how I do it and that is how I will do it until the day I die. I did relent and buy a pasta machine but that is as far as I'm going to go. Wonderfully made pasta has been done for centuries without all this machinery. Our ancestors that made great pasta didn't have a scale or food processor thank God.
stoffni 👏👏👏
@@jacquiet3249 According to Nonnas, if you use the pasta machine, you'll have a smooth surface, not a toothy one that grabs the sauce. It's suitable for some types of pasta, but not others.
I'm currently on a quest to make homemade pasta. This video is so thorough and I absolutely love it! You are the queen of research and you are fantastic
I love that you use measurement. An egg is not a measurement.
I do it slightly differently. I weigh the egg(s). Roughly one egg per person.
Then I have a very simple google spreadsheet on my phone, which multiplies out the flour and salt, to give the right proportions for the eggs.
I have some low-end lab-scales, which are good for yeast and salt and flour for two serves. Some ordinary kitchen scales for anything above 200 grams. Accurate measurement is great for baking bread too. I do it all by hand now-days. Faster because less clean-up.
6:45
Well, here are my many thanks sent your way. It is fundamentally important to do what you do. I can't believe we live in a world where cooking recipes don't care about repeatability as much as you do.
I love how you don't shy away from telling how you've been missing out on great flour for so long - and let us learn from that! Fantastic video for someone who loves pasta, but is definitely a "foreign speaker of pasta". =]
Love ur guide Helen, I learnt the hard way by the rough estimate of 100g per egg ratio. I think that when starting out having accurate measurements would’ve saved plenty of batches of lost pasta. Nothing store bought can match the fun of fresh pasta so its worth it to learn.
This lady is a beast. I've watched many pasta making videos-- she is by far the most in-depth and logical. She is a queen!
OMG, have been making homemade pasta for years...thought I knew what I was doing. I have a whole new take on pasta making...can't wait to try some of your techniques! This is the best pasta tutorial I have ever seen. I have learned soooooo much! Thank you.
This was by far the best pasta tutorial I’ve ever seen! It’s so insightful and user friendly! LOVED THIS! thank you so much!
We were supposed to be headed to Italy on Mother's Day. I am thankful to have found your video. I will try to make some yummy pasta instead.
Thanks so much for pointing out everything I was doing wrong. 634 dislikes? I think it was a mistake because of the yumminess, maybe they clicked on the wrong button. Seriously this is the goto video if you are serious about making the best egg noodles. Made them tonight and my family and friends were amazed. As was I. Thank you for this very thorough video.
I never tried to make pasta until last night. I just got a pasta machine for Christmas and wanted to try it out. Normally, I follow America's Test Kitchen closely and I'm sure (after watching theirs), it would have been fine. This time, I wanted to try her approach to something new. She is very precise and takes time to fully inform the viewer - I loved it! And my pasta came out really well! Brava, Helen Rennie!
I just want to appreciate you. This is the most comprehensive and concise video to make pasta. I come back to it over and over (since I only make it once or twice per year)
04:50 Ingredients: 300 gr of flour + 185 gr wet ingredients ( 2 large eggs + 3 yolks + water to get 185 gr) using a kitchen scale.
06:08 Option: 2 tsp Kosher Salt or 1 tsp of Table Salt
08:28 How to knead right
18:55 Salt/Water 6.5 quarts ( 6 L ) > 65 gr of salt
How many portions does this make (looking for 4 entree portions)?
@@jehaymanable I say 8 small-medium portions or 4 really big ones. I used half of the dough for 2 portions and they were huge.
#realcomment I used to make my own pasta years ago, still have the manual pasta machine. After watching this video, I just may do it again.. Thanks Helen !
My favorite part: "A healthy chunk of butter..." I love me some butter!
This recipe is perfect for me!
300 grams of flour and 185 grams wet is the best for my food processor.
I’ve tried 500g and equivalent wet and it does not process as well.
I tried less and hadn’t found the balance. When I used your method it balanced perfectly every time.
Still a newb but I’ve used this recipe at least ten times.
Thank you so much!
Thank you for taking the time to create such a thoughtful, insightful, educational video! I assumed I was gluten intolerant, but after traveling to Italy and enjoying homemade pasta without issues, I realize my inability to tolerate US store-bought pasta is likely from pesticides and chemicals used in our farming techniques in North America. We have invested in an Italian-made manual pasta maker to replicate the healthy homemade organic pasta in Italy. Thank you for this amazing video!
Best pasta video ever! We only make homemade now. QUESTIONS: Any special recommendations for using the KitchenAid mixer rather than the food processor for mixing dough? Also, when making ravioli, do you have any recommendations for re-using/re-combining the scraps? It adds a lot of labor and looking to cut that down (besides throwing out the scraps!). I'm also finding that the ravioli stamp doesn't cut through well and am now using a scone cutter and fork to seal the edges (which is very pretty).
you can bring the wet and dry ingredients together in a mixer using a paddle attachment (whisk all your eggs first). I find that kneading works best by hand. You can totally reuse scraps when making ravioli.
Helen: It's a thankless job
me: Thank you, Helen! Sincerely
I literally love accurate measurements. Yes, cooking is some kind of art, but it also tasty laboratory practice. Do you know diferences between chem lab and kitchen? They are the same, but in chem lab you cannot lick the spoon :)
Technically you can but probably only the once!
Wow, wow, wow! Made this today and it was a big hit! Helen’s way of explaining things step by step was the key to the success of this meal! Using my Kitchen Aid, I rolled out half of the pasta into Pappardelle. Mine took a little more than 1 minute to cook - maybe 1 min 30 seconds. Right into my sauce, topped with homemade garlic butter and it was done. Thank you for showing us the tips and tricks!!!
This tutorial is wonderful! My kids got me the pasta roller and cutting attachments for Christmas so I followed this tutorial step by step and my very first attempt at making fresh pasta was an absolute success! Thank you so much! I’m making a second batch today!❤
I wish there is 2 thumbs up button, because you deserve it.
I sometimes also wish I could give more than one Thumbs Up!