I've been making pasta for years. Usually I use 200 grams of unbleached flour, 100 grams semolina. Put this in the food processor with a ½ teaspoon of salt. Aerate the flours and salt pulsing the processor a couple of times. Break 3 eggs, adding them on top of the flour. Then add a couple teaspoons of extravirgin olive oil. Pulse the processor a few times.. Then turn it on full until the dough forms a mass. Empty the dough out onto a lightly floured work surface and knead until the dough is smooth. Wrap in plastic wrap and let it rest for 30 minutes. Then divide the dough into 6 ounce pieces. Cover all but one piece. Flatten it out and run it through pasta machine to the desired thickness. Lightly dust the pasta strip with flour and proceed withe remaining pieces. Then run the sheets trough the desired cutter for spaghetti or linguine. Or using a pastry cutter, cut 1 inch wide noodles for paperadella.
Gene Park!!! Thank you so much. This is the best, most foolproof fresh pasta recipe I have come across! (p.s. I tried the recipe in this test kitchen video, and it didn't come out nearly as good as yours)
Jean Park - I do same thing and made paparedell yesterday. I made frsh pasta like 4 X now and it's amazing. Isn't wheat hard to wk with ???? I'm going to save your directions cuz even tho I do same, I've not yet used alt flour. Thx!! Do some ppl make it with all wheat? I've done w all white flour, evoo, salt, and eggs and I love it. I'm amazed I can do this now.
One more time... America's Test Kitchen comes to my rescue!!! I have been having stomach problems and found out that I can't eat things that have a lot of preserities in it... (like a BOX of Spaghetti noodles, that can last a year on the shelf.) I thought I have to give up noodles... so I immediately came to ATK... AND... I'm so glad that I can also make this in a Food Processor... So HAPPY.
Thank You so much for keeping it simple, telling the settings. God Bless U I have a learning disability, I watched so many video's Yours was the only one I was able to understand. You are a GREAT Teacher, anyone would be lucky to know YOU. You are Special. Thank You Peter DeCicco, a disabled senior who had terrible teachers in his life. I knew I was different, I didn't need those teachers calling me crazy in front of all my school-mates.
I just love Bridgette (sp?) & Julia, they’ve always been my favorites. I would’ve liked to have seen how you can roll & hand cut different varieties for those of us that don’t have a pasta maker. Liked & saved.
I love ATK videos. I REALLY wish they'd specify the weights (e.g., grams) of ingredients instead of just volume (e.g., cups), though, especially for ingredients which incorporate air like flour. Please consider this, ATK. Thanks!
@@charlie_mario6292 I mean even an Italian grandma didn't make her first handmade pasta by instinct alone right? I'm no expert cook but I would think that this is a "start with someone else's measurements and feel it out as you get better at it" type of thing
I agree as a Brit in the Us I hate using cup measures and it used for everything liquids solids, butter ,flour it just doesn’t seem precise and baking is supposed to be more precise. Let’s go metric America like Uk didin the 80’s
3/4 C flour for every egg and a bit of water depending on where you live. In San Francisco I never added water, in Vegas I add water and a spot of oil. 1 egg per person
Excellent presentation and excellent technique. The fact I can go back and look at this again give s me confidence I can do this right! Thank you so much! Sorry I'm so late to the party!
I have never made pasta before - today I made this recipe only I used 1 3/4Cup 00 Flour and 1/4Cup Semolina - I used a Ninja with a setting on dough and it made beautiful pasta - I was thrilled - Ok so Nonna's may shake their head in dismay and experienced cooks may laugh but when you have never made pasta before - this was excellent - a great place to start - it was easy and it tasted great - kinda fool proof really - next time maybe I will try it by hand - but if you are having guests this could not have been simpler. :)
Literally the most helpful recipe I've seen. Might keep my current portions of egg as well as egg yolks but the tips on using the processor helped so much
Thank you sooooo much for the basic proportions! I now can make smaller amounts using the 2/3 c flour to 1 egg formula! As a new widow, small portions is so handy!
If you have a pasta machine, as you roll out the pasta on #4 setting, pinch one end to the other and form a loop. You can then roll non-stop while changing the setting.
Thank you for telling us about needing to keep the pasta in a slightly damp towel if not using right away! I had just made pasta, but left it on the cutting board to cook later. After watching your video I quickly transferred it to a wet towel!
I love America's Test Kitchen. I have been making Pasta for 40 years and this to me looks like "how to massage a noodle." There are so many steps you can cut when you've done this a lot. If it sits or not, makes no difference; whisk the eggs or not makes no difference. Roll them thick once twice till it has the shape you want. Roll them thin and cut the length you want. Then on to the cutting. 3/4C flour for every egg, one egg per person eating. Their details on the texture are good. Try some olive oil in the mix, it keeps them from drying while rolling out. 1/2 teaspoon for each egg is good to start. Too sticky and they are hard to work with, too dry and they are difficult to roll out but there is a lot of wiggle room either way.
Sometimes I add minced cooked spinach that has been squeezed dry to the flour to make pasta spinacci. Or I'll add a tablespoon or of ground black pepper to the flours. Other times I omit the semolina and use 300 grams of unbleached flour. Other times I cut the pasta into 3 inch squares. Make a batter of mascarpone, powdered sugar and almond extract. The place a small amount of this in the centre of the squares. Then moisten the edges of the pasta and seal in the filling. Heat a deep fryer to 350F and deep fry the packets until golden and crisp. Buon apetito
I mix my pasta by hand because that way, I can tell by feel if there is not enough liquid or too much; and I can also tell when it it kneaded enough. I do this in a bowl, because a bowl is far easier to clean than a table top.
I have the same machine and absolutely love it. Fabulous video as a reminder of all those little steps. It's so convenient that when I make Ukrainian Perogies, I even use the pasta machine to roll out the dough.
I would love the recipe for your Ukrainian Perogies. I moved from Ohio where I could get wonderful perogies, moved to Maryland’s eastern shore and can’t find good perogies. Miss getting fish with Perogies, no one does that down here.
@@lisaharding8537 Hi Lisa. . . here is my recipe for perogies: 2 cups flour, 1/2 tsp salt, 2 eggs beaten, 1/2 cup sour cream, 1/4 cup soft butter. I find the "5" setting is the perfect thickness. This recipe should provide you with 40 perogies. If you find the dough binds a bit when putting through the rollers, add a bit more flour and do it again until the dough comes out silky. Of course the filling is totally up to you. Good luck with that. Cheers, Darryl from Nanaimo BC
I use OO flour and weigh it rather than measure by volume. I usually add one egg for every 120 grams of flour and add a little olive oil and mix it all in my kitchen aid mixer. It takes a little hand kneading to get it where I want it and I always let it rest and hour in the refrigerator well wrapped
omg i LOVE you! hahah i am JUST breaking out my pasta maker which is the same as yours somewhat and includes the spaghetti noodle cut as well. you were VERY clear in your tutorial,and to the point. keeping my attention without excessive info. Great tips and tricks, My teen neighbor is inspired to cook with me after your tutorial, let the culinary action BEGIN!
you can make pasta with out a machine use a rolling pin use a little flour to keep it from getting sticky roll it out thin so you see your hand in it as she did in the video and you can cut it out with a knife or pizza cutter dust the sheet with flour fold it over and over till its rolled up cut it into strips its very easy there are lots of you tube videos demonstrating this fully
get the marcato 150 without the cutting attachment. go 6 out of 9 in thickness (7 is a bit too thin), dust/fold and cut by hand on the board......much easier and you have better control with a rustic look. chiao.
It’s so interesting how things have changed. You shouldn’t use the same flour when you roll it as it will soak into the flour. You should use rice flour or semolina.
Very nice. I recently got this same pasta crank (or at least one that looks very similar) and just tried to use it... It didn't end well for me. I'll be trying again. Super helpful!
If you don't have a cutting machine you could also try cutting the pasta like they do soba noodles, where they fold it (using flour between layers so it doesn't stick) and cutting against the folds to the thickness of a noodle. Bundle them up and cook.^^
Yes, Gene I remember back in the day when food Network was about cooking instead of eating, I believe it was Molto Mario said the pasta equation was one egg per 100g flour.
The rule is 100 gr flour : 1 egg=1 serving. Often make one serving for myself, doing it by hand & finishing with my thrift store marcato pasta roller. Makes 2 servings of ravioli with a tablet. Very simple, fast, inexpensive & tasty.
Is it possible to have grams of egg per 100g of flour. I have ducks and want to use their eggs but they are larger than chicken eggs? Would I just add 15-20 grams more of flour?
Impossible to make at home? Semolina and durum wheat are used in the best pastas, they are essentially the same thing but the grind is different. When working these flours all is needed is water and salt. A home mixer and pasta machine are preferable but not essential. Hand mixing and kneading , rolling out and cutting and drying can all be done with a rolling pin , a shape knife and a clean broomstick for drying. All purpose flour and eggs will produce a some what gummy noodle and not conducive to the stuffed pasta recipes like lasagna , ravioli, etc. or pastas like spaghetti, linguini etc. The pasta can be boiled fresh , taking no more then a minute for spaghetti . If the fresh pasta is fully dried then essential you have the same product that is commercially available . If making ravioli , I find freezing the product then simmering for five min. in a partial covered pan brings the best results with the partially steamed product silkier . Semolina and durum flours are available at Italian specialty stores and at King Arthur's on line. This is the products that Italians have been using for centuries with great results and much more superior to the Midwestern noodle/dumpling pasta dough for Southern Italian specialties .
I was under the impression Semolina and durum flour are the same thing with different names. Also, I believe durum flour is made from Durum wheat, AP Flour isn't.
As stated Both are wheat, Semolina and durum are interchangeable it is the grind that is different ,Semolina is a coarser grind , Durum is finely ground Semolina. Both are essential for Southern Italian Pastas. All Purpose flour would not be used.
after rereading what you wrote I understand. at first I thought you were saying the 3 were all the same except the grind, but you were only talking about Durum and Semolina.
It is almost impossible to buy semolina flour at a cheap enough price to make pasta in economical sense in North America. The cheapest semolina flour I can find costs more than CAD$5 to make pasta only enough for one serve to me, while dried pasta cost less than $1 to make 4-5 serves. So this is more sense to use regular all purpose flour (even use local organic ones)for homemade pasta.
I tried to make this years ago and thought it too much work. Then I bought a KitchenAid mixer and a roller attachment. Now I won't eat anything except fresh pasta!
Robert, EVERYONE struggles with that when they first start making pasta. It does take practice. For me, the trick is to work with smaller batches of dough. In other words, if the dough is stretching out wider than the roller, I need to cut the ball of dough in half. The "obvious" solution of folding the edges of the dough in on itself never works well for me.
I found a high-end pasta roller at my local Goodwill for just $2! It just needed a handle replacement ($15) from the manufacturer and a good cleaning! YESSS! Also, homemade pasta gives me really bad gas.
OK I've got a question, but first I am a low carb/pre-diabetic Italian who misses pasta! I have found pre made "Impastables" pasta at $8.99 plus s/h. I found low carb all purpose flour, but not sure how it will behave and wanted to ask and expert. Here is the ingredients list: [vegetable fibers, wheat protein, wheat gluten, unbleached hard wheat flour, whey protein, low glycemic monosaccharide, baking powder (calcium acid phosphate, biocarbonate of soda), lectin, yeast flakes, all natural monk fruit] So after all of that...... can I roll out pasta to make pasta? Anything I need to add or do differently? Thank you for the help!
Just make it and adjust the proportions of ingredients untold you find something you like. I'm not sure what the GI of vital wheat gluten is but I would add a little if you can because it will create a better texture. So yeah just do that 3 years ago. Hope you still have both your legs!
mixing by hand is always better. The same with mayonnaise, you just get a better idea of what stages the mixture goes through because you can physically feel it.
(read entire recipe first) To make 1 Lb. of damn good pasta use a blend of 2/3 cups of Semolina flour with 1/3 cup of all purpose flour, in a large mixing bowl. The large mixing bowl is key, it will contain the entire mixing and setting processes. Once the flour is mixed create a crater in the center, visually enough to hold 1 cup of fluid comfortably. Add a mixture of 2 whole eggs, 1 Tbsp of good olive oil, and 1 tsp of preferred salt to the crater. Cascade the outer peaks into the crater with a large table fork and mix, alternate between cascading and mixing until a slurry occurs in the cavity. Slowly mix the remaining dry ingredients into the wet slurry. After about 30 seconds you should have a mass that is not easily persuaded merely by a fork.cover bowl with cloth for 5 minutes. Knead by hand and then create whatever pasta you want....except al dente.
To Louis: Yes, and that's who their target market is. This video is perfect for the home cook who just wants to make their food a little better, not a cooking school hopeful who wants a Micheline star.
This was clear and instructive, but I was disappointed that the instructor did not make a suggestion about how to rehabilitate dough that had dried out on its surface. Surely rekneading it and covering it would have put it back in the running for rolling out.
The most important part, i.e. the amount of flour and eggs, isn't mentioned in a reproducible way. Just say 100 grams of flour and 50 grams of egg. That's so much easier to reproduce.
I'll definitely make this quick question, once my water is boiling and I add the pasta how long should I keep it in the water? My understanding is that fresh pasta cooks very quickly. Another quick question, no oil on the recipe? Thank you.
Made ravioli last night. The result was pretty rubbery tough dough. I realize there maybe many reasons for this but upon second research I think I didn’t roll it out thin enough. Would having really thick dough cause it to be rubbery? Thanks!
If the pasta doesn't dry before you put it in the fridge, it will all stick together. How is the pasta suppose to dry when you have covered it with a damp towel?
Is it possible at all to make pasta without one of those squishing machines? Can you use a rolling pin or something? I'd like to try making fresh pasta some time, but I'm not sure if I'd really like it and if it'd be a common thing, so I don't want to spend money on one of those machines.
GigaBoost yes, make well with the flour. Crack eggs in the well and slowly mix them in with the flour. Knead this together. It can take about 20 minutes or so. You may need to add more flour. The dough should be pliable but not stick to your hands or the table/cutting board. Cover the dough with a towel or plastic wrap and let it rest for 30 minutes. Cut a piece and roll it out. If it stretches back into place, let it rest a few more minutes covered. Use a little more flour when rolling it out. Keep rolling until you reach your desired thickness. For ravioli, it should be almost paper thin. You should be able to see your fingers/the grain of wood of the cutting board through the pasta. That is how you know you are done rolling. Cut into whatever shap pasta you want. Let it dry out for a few hours before cooking while you finish rolling the rest. It is more labor intensive, but that is how my family from Northern Italy has done it for generations. Hope you enjoy your pasta! My dad just got me a pasta machine for my birthday. I am excited to try it out. My shoulders hurt for 2 days after rolling out pasta last time. I am short, so the angle of the counter with rolling agitated my shoulder. I am happy to have a device to help, even if I have to keep it a secret from the relatives.
You can, and I would recommend trying with a rolling pin before buying a machine. But if you like to make fresh pasta often, a machine is a very good investment. Good Italian ones are like 40€ and they last a long time
That is not a good idea. The yeast dough is supposed to be light and soft, also it is very sticky and wet. The best way to flatten yeast dough is by using a rolling pin or just your hands.
![The Wall Song ร้องข้ามกำแพง | EP.213 | กรีน อัษฎาพร | 3 ต.ค. 67 [1/5]](http://i.ytimg.com/vi/3KrlLbCsadI/mqdefault.jpg)
I've been making pasta for years. Usually I use 200 grams of unbleached flour, 100 grams semolina. Put this in the food processor with a ½ teaspoon of salt. Aerate the flours and salt pulsing the processor a couple of times. Break 3 eggs, adding them on top of the flour. Then add a couple teaspoons of extravirgin olive oil. Pulse the processor a few times.. Then turn it on full until the dough forms a mass. Empty the dough out onto a lightly floured work surface and knead until the dough is smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Then divide the dough into 6 ounce pieces. Cover all but one piece. Flatten it out and run it through pasta machine to the desired thickness. Lightly dust the pasta strip with flour and proceed withe remaining pieces. Then run the sheets trough the desired cutter for spaghetti or linguine. Or using a pastry cutter, cut 1 inch wide noodles for paperadella.
Gene Park!!! Thank you so much. This is the best, most foolproof fresh pasta recipe I have come across! (p.s. I tried the recipe in this test kitchen video, and it didn't come out nearly as good as yours)
Gene Park i
Jean Park - I do same thing and made paparedell yesterday. I made frsh pasta like 4 X now and it's amazing. Isn't wheat hard to wk with ????
I'm going to save your directions cuz even tho I do same, I've not yet used alt flour. Thx!!
Do some ppl make it with all wheat? I've done w all white flour, evoo, salt, and eggs and I love it. I'm amazed I can do this now.
Gene Park Thank you will make your recipe
Gene Park thank-you !!!
One more time... America's Test Kitchen comes to my rescue!!!
I have been having stomach problems and found out that I can't eat things that have a lot of preserities in it... (like a BOX of Spaghetti noodles, that can last a year on the shelf.)
I thought I have to give up noodles... so I immediately came to ATK...
AND... I'm so glad that I can also make this in a Food Processor... So HAPPY.
Thank You so much for keeping it simple, telling the settings. God Bless U I have a learning disability, I watched so many video's Yours was the only one I was able to understand. You are a GREAT Teacher, anyone would be lucky to know YOU. You are Special. Thank You
Peter DeCicco, a disabled senior who had terrible teachers in his life. I knew I was different, I didn't need those teachers calling me crazy in front of all my school-mates.
I just love Bridgette (sp?) & Julia, they’ve always been my favorites. I would’ve liked to have seen how you can roll & hand cut different varieties for those of us that don’t have a pasta maker. Liked & saved.
I love ATK videos. I REALLY wish they'd specify the weights (e.g., grams) of ingredients instead of just volume (e.g., cups), though, especially for ingredients which incorporate air like flour. Please consider this, ATK. Thanks!
When pasta is made by hand there’s no measuring. It’s all done by feel. Do it like an Italian grandma and don’t be a wuss
@@charlie_mario6292 I mean even an Italian grandma didn't make her first handmade pasta by instinct alone right? I'm no expert cook but I would think that this is a "start with someone else's measurements and feel it out as you get better at it" type of thing
I agree as a Brit in the Us I hate using cup measures and it used for everything liquids solids, butter ,flour it just doesn’t seem precise and baking is supposed to be more precise. Let’s go metric America like Uk didin the 80’s
3/4 C flour for every egg and a bit of water depending on where you live. In San Francisco I never added water, in Vegas I add water and a spot of oil. 1 egg per person
100 grams of flour and one egg per person eating is a good start. 👍🏼
Excellent presentation and excellent technique. The fact I can go back and look at this again give s me confidence I can do this right! Thank you so much! Sorry I'm so late to the party!
I have never made pasta before - today I made this recipe only I used 1 3/4Cup 00 Flour and 1/4Cup Semolina - I used a Ninja with a setting on dough and it made beautiful pasta - I was thrilled - Ok so Nonna's may shake their head in dismay and experienced cooks may laugh but when you have never made pasta before - this was excellent - a great place to start - it was easy and it tasted great - kinda fool proof really - next time maybe I will try it by hand - but if you are having guests this could not have been simpler. :)
Literally the most helpful recipe I've seen. Might keep my current portions of egg as well as egg yolks but the tips on using the processor helped so much
Thank you sooooo much for the basic proportions! I now can make smaller amounts using the 2/3 c flour to 1 egg formula! As a new widow, small portions is so handy!
Great step by step on how to make fresh pasta from scratch.
I LOVE my hand crank pasta machine. It was a present 20 years ago and I have made countless miles of pasta since. Get one, you will not dissapointed!
If you have a pasta machine, as you roll out the pasta on #4 setting, pinch one end to the other and form a loop. You can then roll non-stop while changing the setting.
Thank you for telling us about needing to keep the pasta in a slightly damp towel if not using right away! I had just made pasta, but left it on the cutting board to cook later. After watching your video I quickly transferred it to a wet towel!
I love America's Test Kitchen. I have been making Pasta for 40 years and this to me looks like "how to massage a noodle." There are so many steps you can cut when you've done this a lot. If it sits or not, makes no difference; whisk the eggs or not makes no difference. Roll them thick once twice till it has the shape you want. Roll them thin and cut the length you want. Then on to the cutting. 3/4C flour for every egg, one egg per person eating. Their details on the texture are good. Try some olive oil in the mix, it keeps them from drying while rolling out. 1/2 teaspoon for each egg is good to start. Too sticky and they are hard to work with, too dry and they are difficult to roll out but there is a lot of wiggle room either way.
Sometimes I add minced cooked spinach that has been squeezed dry to the flour to make pasta spinacci. Or I'll add a tablespoon or of ground black pepper to the flours. Other times I omit the semolina and use 300 grams of unbleached flour. Other times I cut the pasta into 3 inch squares. Make a batter of mascarpone, powdered sugar and almond extract. The place a small amount of this in the centre of the squares. Then moisten the edges of the pasta and seal in the filling. Heat a deep fryer to 350F and deep fry the packets until golden and crisp. Buon apetito
I like the way you think. :-)
Gene Park you should post how and what you do, here on TH-cam
I add meth to my homemade pasta. Everyone loves it and wants to know the recipe, but I tell them it's a secret.
It Burns 😂😂😂😂😂
Love spinach pasta.!
Bridget rocks. Great tutorial!
That's the first time I ever heard someone explain why it is important to let the dough rest. Thanks for that.
Excellent teaching, thankyou from tamilnadu
Just bought that pasta maker today! Loved this instructional with tips! Thank you so much! Clear precise and quick! Bella!
What is it??
@@Mr.56Goldtop The one in the video is a Marcato Atlas 150, the classic to which all others are compared.
@@seikibrian8641 Which is exactly what I have. A very nice machine.
really detailed descriptions and explanations. so perfect
I've used this recipe multiple times and it works beautifully.
How much pasta does it make more or less?
@@carojuana6482 I'd guess enough for four-six people.
I mix my pasta by hand because that way, I can tell by feel if there is not enough liquid or too much; and I can also tell when it it kneaded enough. I do this in a bowl, because a bowl is far easier to clean than a table top.
The pasta machine they’re using is the marcato atlas which has a motor attachment for it.
Made pasta with bread flour today. Turned out great. Wasn’t at all hard to work with. And had a nice bite to it. Certainly not tough to eat.
This recipe worked great for us! Thanks for all the helpful hints! Our first try was a success!
I have the same machine and absolutely love it. Fabulous video as a reminder of all those little steps. It's so convenient that when I make Ukrainian Perogies, I even
use the pasta machine to roll out the dough.
I would love the recipe for your Ukrainian Perogies. I moved from Ohio where I could get wonderful perogies, moved to Maryland’s eastern shore and can’t find good perogies. Miss getting fish with Perogies, no one does that down here.
@@lisaharding8537 Hi Lisa. . . here is my recipe for perogies: 2 cups flour, 1/2 tsp salt, 2 eggs beaten, 1/2 cup sour cream, 1/4 cup soft butter. I find the "5" setting is
the perfect thickness. This recipe should provide you with 40 perogies. If you find the dough binds a bit when putting through the rollers, add a bit more flour and
do it again until the dough comes out silky. Of course the filling is totally up to you. Good luck with that. Cheers,
Darryl from Nanaimo BC
Thank you for sharing your recipe. I am planning to make the Perogies this weekend.
Love the way this video was presented. A lot of information to learn
Thank you, great info and helpful tips! I'd love to find out how to make flavored fresh pasta. I'll see if you've made videos about that.
Finally, a way to encourage me to use my Atlas 150.
EXCELLENT video. I wish they were all this straightforward.
i've always wanted to make my own pasta, but it always seemed so daunting. this was an excellent primer for someone just starting out. thank you.
How could anything be simpler? You don't need a food processor or even a pasta machine. In fact, you don't need eggs either.
I use OO flour and weigh it rather than measure by volume. I usually add one egg for every 120 grams of flour and add a little olive oil and mix it all in my kitchen aid mixer. It takes a little hand kneading to get it where I want it and I always let it rest and hour in the refrigerator well wrapped
Super tutorial! Thank you!
This is cool. We're gonna try this on our show, Kookin' with Kid Troy. Thanks for sharing.
I was going to buy one. I'll stick to aisle 7 at Krogers. Thanks...
omg i LOVE you! hahah i am JUST breaking out my pasta maker which is the same as yours somewhat and includes the spaghetti noodle cut as well. you were VERY clear in your tutorial,and to the point. keeping my attention without excessive info. Great tips and tricks, My teen neighbor is inspired to cook with me after your tutorial, let the culinary action BEGIN!
Fantastic! That's much easier than I anticipated. Why have I let my pasta machine sit unused for years?
Beautiful video great information, thank you.
you can make pasta with out a machine use a rolling pin use a little flour to keep it from getting sticky roll it out thin so you see your hand in it as she did in the video and you can cut it out with a knife or pizza cutter dust the sheet with flour fold it over and over till its rolled up cut it into strips its very easy there are lots of you tube videos demonstrating this fully
I use “0” setting to dry my socks and it also cleans any bits of dough off the rollers. 🧦
How about using a dryer for your socks so you can reserve the pasta rolling machine for food only? (Although it’s a bit late now.)
get the marcato 150 without the cutting attachment. go 6 out of 9 in thickness (7 is a bit too thin), dust/fold and cut by hand on the board......much easier and you have better control with a rustic look. chiao.
ciao
@@pizzagorgonzola4699 sorry....typo mio amico
Funny, my Atlas 150 only has settings 1-7, not 0-9.. Like me, must just be an older model.
GOD bless you, My went out well thanks for sharing.
Always unplug the food processor when reaching in, just say'n.
fresh human hands sounds good 😋
That's scary. Good tip
Use the dough blade instead of the sharp one. Even though it stills works, but not safe
I didn’t even notice that till I saw this 😂
Opening the cover automatically disconnects the food processor. But don’t put your fingers through the pasta maker machine. 😍
It’s so interesting how things have changed. You shouldn’t use the same flour when you roll it as it will soak into the flour. You should use rice flour or semolina.
thanks 👍
Thanks for the vid! I always wanted to make fresh pasta at home. I mean if I cannot got to Eataly Torino =)
th-cam.com/video/eD5z5Zkcc0s/w-d-xo.html ...
I’ll try your channel ! Food is my life .
Very nice. I recently got this same pasta crank (or at least one that looks very similar) and just tried to use it... It didn't end well for me.
I'll be trying again. Super helpful!
Thank you so much for this great video! Learned so much from you!
looks so good ! thanks for sharing.
Perfect... very well explained
If you don't have a cutting machine you could also try cutting the pasta like they do soba noodles, where they fold it (using flour between layers so it doesn't stick) and cutting against the folds to the thickness of a noodle. Bundle them up and cook.^^
Great easy Pasta or Ravioli 3 eggs, 2 cups all purpose flour, = 1lb pasta
Yes, Gene I remember back in the day when food Network was about cooking instead of eating, I believe it was Molto Mario said the pasta equation was one egg per 100g flour.
It is one egg per 100 grams flour.
The rule is 100 gr flour : 1 egg=1 serving. Often make one serving for myself, doing it by hand & finishing with my thrift store marcato pasta roller. Makes 2 servings of ravioli with a tablet. Very simple, fast, inexpensive & tasty.
Is it possible to have grams of egg per 100g of flour. I have ducks and want to use their eggs but they are larger than chicken eggs? Would I just add 15-20 grams more of flour?
I did it it came out good and I'm using wheat flour used to make this with my mom years ago I'm very happy I even have homemade sauce woohoo
Really, really good! Thank you
Great recipe. Just how long would you boil it for?
About the eggs...I might suggest you process ( pulse)them first in the food processor ... then add the flour
Thkssssssss alot for show us thkssssss
love love love this show!
WATCH THIS VIDEO BEFORE MAKING PASTA. Dammit, I wish I had, when it dries out it will straight up ruin your day
Really? A lot more dried pasta is sold than "fresh". And dried pasta usually wins the blind taste tests.
its 2am why am I watching this
@@darthandeddeu bet you that girl is a pasta master by now. Alyssa4masterchefseason10
Because you were going to make pasta for me
1:51 AM here D:
Did you mix up the flour with the cocaine again Alyssa? Lol
Because your high
Impossible to make at home? Semolina and durum wheat are used in the best pastas, they are essentially the same thing but the grind is different. When working these flours all is needed is water and salt. A home mixer and pasta machine are preferable but not essential. Hand mixing and kneading , rolling out and cutting and drying can all be done with a rolling pin , a shape knife and a clean broomstick for drying. All purpose flour and eggs will produce a some what gummy noodle and not conducive to the stuffed pasta recipes like lasagna , ravioli, etc. or pastas like spaghetti, linguini etc. The pasta can be boiled fresh , taking no more then a minute for spaghetti . If the fresh pasta is fully dried then essential you have the same product that is commercially available . If making ravioli , I find freezing the product then simmering for five min. in a partial covered pan brings the best results with the partially steamed product silkier . Semolina and durum flours are available at Italian specialty stores and at King Arthur's on line. This is the products that Italians have been using for centuries with great results and much more superior to the Midwestern noodle/dumpling pasta dough for Southern Italian specialties .
Once fresh semolina pasta is dried it is exactly the same as store bought . She may have believed the processing is to difficult to handle.
I was under the impression Semolina and durum flour are the same thing with different names. Also, I believe durum flour is made from Durum wheat, AP Flour isn't.
As stated Both are wheat, Semolina and durum are interchangeable it is the grind that is different ,Semolina is a coarser grind , Durum is finely ground Semolina. Both are essential for Southern Italian Pastas. All Purpose flour would not be used.
after rereading what you wrote I understand. at first I thought you were saying the 3 were all the same except the grind, but you were only talking about Durum and Semolina.
It is almost impossible to buy semolina flour at a cheap enough price to make pasta in economical sense in North America. The cheapest semolina flour I can find costs more than CAD$5 to make pasta only enough for one serve to me, while dried pasta cost less than $1 to make 4-5 serves. So this is more sense to use regular all purpose flour (even use local organic ones)for homemade pasta.
Great. Thank you.
thank you
Thankyou for this video!
A lot of Italian grandmothers from Emilia-Romagna (en.wikipedia.org/wiki/Emilia-Romagna) are crying.
I tried to make this years ago and thought it too much work.
Then I bought a KitchenAid mixer and a roller attachment.
Now I won't eat anything except fresh pasta!
Yup...me too. Amazing. Glad you never gave up. Its so easy to make,. sad the people who think this is hard.Fresh pasta perfect life
تحفه تسلم ايدك وعنيكى وياريت بالعربى
How do you get the width of the pasta the same width of the pasta roller?
Robert, EVERYONE struggles with that when they first start making pasta. It does take practice. For me, the trick is to work with smaller batches of dough. In other words, if the dough is stretching out wider than the roller, I need to cut the ball of dough in half. The "obvious" solution of folding the edges of the dough in on itself never works well for me.
When making sheets for lasagna, should the sheets be cooked for a few minutes before assembling the lasagna to cook/freeze?
How do you keep the pasta for a longer time and how do you dry it??????
I found a high-end pasta roller at my local Goodwill for just $2! It just needed a handle replacement ($15) from the manufacturer and a good cleaning! YESSS!
Also, homemade pasta gives me really bad gas.
intergalacticman2012 r/nobodyasked
Can home made pasta be dried for later use? If so, how long can it store up for?
It can, and it can last a month in a sealed container, according to my pasta machine instructions. Be careful with the egg though
Bet your tot loves it!
OK I've got a question, but first I am a low carb/pre-diabetic Italian who misses pasta! I have found pre made "Impastables" pasta at $8.99 plus s/h. I found low carb all purpose flour, but not sure how it will behave and wanted to ask and expert. Here is the ingredients list: [vegetable fibers, wheat protein, wheat gluten, unbleached hard wheat flour, whey protein, low glycemic monosaccharide, baking powder (calcium acid phosphate, biocarbonate of soda), lectin, yeast flakes, all natural monk fruit] So after all of that...... can I roll out pasta to make pasta? Anything I need to add or do differently? Thank you for the help!
Just make it and adjust the proportions of ingredients untold you find something you like. I'm not sure what the GI of vital wheat gluten is but I would add a little if you can because it will create a better texture. So yeah just do that 3 years ago. Hope you still have both your legs!
mixing by hand is always better. The same with mayonnaise, you just get a better idea of what stages the mixture goes through because you can physically feel it.
Also, washing the blender takes time and effort.
For those of us with arthritis, kneading can be painful. I really need the food processor.
@@sheila6420 I use my kitchen aid mixer….
And also my cusinart. But always knead for a few minutes.
very god tutorial.
(read entire recipe first) To make 1 Lb. of damn good pasta use a blend of 2/3 cups of Semolina flour with 1/3 cup of all purpose flour, in a large mixing bowl. The large mixing bowl is key, it will contain the entire mixing and setting processes. Once the flour is mixed create a crater in the center, visually enough to hold 1 cup of fluid comfortably. Add a mixture of 2 whole eggs, 1 Tbsp of good olive oil, and 1 tsp of preferred salt to the crater. Cascade the outer peaks into the crater with a large table fork and mix, alternate between cascading and mixing until a slurry occurs in the cavity. Slowly mix the remaining dry ingredients into the wet slurry. After about 30 seconds you should have a mass that is not easily persuaded merely by a fork.cover bowl with cloth for 5 minutes. Knead by hand and then create whatever pasta you want....except al dente.
Great suggestions,
An old Italian lady weeps everytime somebody watches this video!!
can be really labor intensive before food processor and pasta press so that old lady may rejoice lol!
Only way is to do it by hand. Don't care what test kitchen says. Test kitchen is only good for Sally home maker.
That's why I watch it on loop.
To Louis: Yes, and that's who their target market is. This video is perfect for the home cook who just wants to make their food a little better, not a cooking school hopeful who wants a Micheline star.
This was clear and instructive, but I was disappointed that the instructor did not make a suggestion about how to rehabilitate dough that had dried out on its surface. Surely rekneading it and covering it would have put it back in the running for rolling out.
Is there ever an episode on pasta maker?
The most important part, i.e. the amount of flour and eggs, isn't mentioned in a reproducible way. Just say 100 grams of flour and 50 grams of egg. That's so much easier to reproduce.
I'll definitely make this quick question, once my water is boiling and I add the pasta how long should I keep it in the water? My understanding is that fresh pasta cooks very quickly.
Another quick question, no oil on the recipe?
Thank you.
Takes 2 or 3 minutes to cook. No oil in recipe or in water.
@@callanish8632 thank you
Fresh pasta cooks within a minute or so in well salted water. Dried pasta takes a bit longer.
yes, just use a fondant roller.
Hey, how about testing einkorn all purpose flour?
Should the eggs be at room temperature?
Yes. I think she says so in the video
Always
Made ravioli last night. The result was pretty rubbery tough dough. I realize there maybe many reasons for this but upon second research I think I didn’t roll it out thin enough. Would having really thick dough cause it to be rubbery? Thanks!
I'll take it.
I kg = 2.17lbs of flour, and 10 medium eggs.
You can find 00 flour in your neighborhood Italian store ($6.99 for 5 lbs. at ours).
It’s $5.00 for 1 kilogram now….which is 2.2 pounds…but still worth it.
If the pasta doesn't dry before you put it in the fridge, it will all stick together. How is the pasta suppose to dry when you have covered it with a damp towel?
Now make this with spelt flour oh yummy yummy yummy!
May I ask, why mine is not rolling or something like functioning? I'm meant on the back side where we flat the pasta. Pls answer. Thanks.
corn flour in between sheets prevents them to sticking together
What's the Name Brand of your hand Crank Pasta Machine?
I'm not even Italian and can hear someone's grandmother screaming at me about using a food processor.
snob, th-cam.com/video/ESz55eORW44/w-d-xo.htmlm51s
I wonder if she used a steel processor blade, or dough blade
It has to be steel (sharp) or else she wouldn't have said to watch out for it when getting the dough out of the bowl.
A spatula is your friend. Use it to scrape all of the egg out of the bowl!
Is it possible at all to make pasta without one of those squishing machines? Can you use a rolling pin or something? I'd like to try making fresh pasta some time, but I'm not sure if I'd really like it and if it'd be a common thing, so I don't want to spend money on one of those machines.
GigaBoost yes, make well with the flour. Crack eggs in the well and slowly mix them in with the flour. Knead this together. It can take about 20 minutes or so. You may need to add more flour. The dough should be pliable but not stick to your hands or the table/cutting board. Cover the dough with a towel or plastic wrap and let it rest for 30 minutes. Cut a piece and roll it out. If it stretches back into place, let it rest a few more minutes covered. Use a little more flour when rolling it out. Keep rolling until you reach your desired thickness. For ravioli, it should be almost paper thin. You should be able to see your fingers/the grain of wood of the cutting board through the pasta. That is how you know you are done rolling. Cut into whatever shap pasta you want. Let it dry out for a few hours before cooking while you finish rolling the rest. It is more labor intensive, but that is how my family from Northern Italy has done it for generations. Hope you enjoy your pasta! My dad just got me a pasta machine for my birthday. I am excited to try it out. My shoulders hurt for 2 days after rolling out pasta last time. I am short, so the angle of the counter with rolling agitated my shoulder. I am happy to have a device to help, even if I have to keep it a secret from the relatives.
You can, and I would recommend trying with a rolling pin before buying a machine. But if you like to make fresh pasta often, a machine is a very good investment. Good Italian ones are like 40€ and they last a long time
Thank you for the video. It was great ! Can you tell me if I can use a dough made with yeast for bread on the machine to flatten it ?
That is not a good idea. The yeast dough is supposed to be light and soft, also it is very sticky and wet. The best way to flatten yeast dough is by using a rolling pin or just your hands.
***** thank you so much for your answer. What a great teacher you are.
Thank you .