Thank you for the video I see some people's make with the Cold and some makes with warm water Do you think make a difference?? Thank you very very much
Good evening thanks for the video though Do you use double zero semolina( just like flower texture or do you use use the little ticker semolina ? Thank you very much
Thank you for informative video (s). I have a question and would appreciate your help; which type of dough would you recommend for making larger size (2 1/2" squares) ravioli using Ravioli maker trays? I have pasta machine, semolina/durum and other flours.
Great effective video thank you. I did try this recipe to make fettuccine using machine. I hanged them on the rack to dry but they started breaking and falling off the rack. Should I use lower or higher % of water in that case? Thanks a lot.
Hi there! Thanks for the feedback! This dough isn’t suited for a thin noodle. This dough is good for hand shapes like orecchiette, Cavatelli etc. Our egg dough would be a great option for a thin rolled pasta like fettuccine or tagliatelle. I hope this helps and let us know if you need any other guidance! Happy pasta making.
Is this with the same old durum semolina you buy in the grocery store (like Unico)? Or is it a finer grind? I just made a batch with all semolina and whole it shaped nicely it fell apart a bit while hanging. I suspect I didn't knead enough?
shaolin1derpalm yes you can use that semolina. This type of dough that is made with water and semolina is best for hand shapes. Something like orecchiette or Cavatelli. We have videos for those shapes too for reference. If you want to make a flat long pasta I recommend using our egg dough recipe. That dough is meant for pasta that is rolled thin and cut into noodles. It definitely holds better if you are drying. What shape did you make with this semolina dough?
@@brooklynpastalab it was not good with issues but good dropped in boiling water and then shut off for 1.5 minute and tossed with oil and pecorino. Still not the chew I wanted. Would doing a half half mix of semolina and flour (and maybe a bit of gluten) work? I'm tired of egg pasta even though it's delicious. Wanna switch it up or a bit.
shaolin1derpalm yes if you want to have eggless pastas try out Cavatelli or Pici they are very simple to make. I have a pici video on the channel. I love the chew on that one. You should make it with the fine semolina.
This dough is for pasta rolled by hand or machine. Pasta that is extruded uses different type of dough. Semolina and water. About 28-30% water to semolina.
@@brooklynpastalab Great, thank you for the clarification. That means for 300g of semolina, I would use 84g-90g of water for extruded pasta? I did end up using the ratio in this video for the rigatoni. It was a little soft but still worked for the dish and was tasty!
I just bought a 4ft by 2ft butcher board. It looks just like your table here. Should I sand it smooth or should I leave it rough? Sorry for all of the questions. Also, I just followed you on Instagram.
Jerry Kim I bring it to a simmer. It cools off pretty fast too. This just makes the dough a bit easier to work with. Warmer dough is softer and easier to knead than a cold dough. Because this dough is pretty dry compared to an egg dough, if the water is hot the dough will be easier to knead. It isn’t really “cooking” the dough. I hope this makes sense!
I just started making pasta by hand and I'm curious about making "Spaghetti". I can make very small noodles using my Chittara but they aren't round and isn't it a rule that "Spaghetti" need to be round? Do you use an extruder or something?
Hi There! Spaghetti made with the chitarra is intended to have a square shape. Spaghetti that has a round shape is extruded through a pasta extruder. Although there are some dies for extruders that give that square shape as well. Hope this helps!!
I’ve looked at a few extruders for different stand mixers and the pasta always seems to have a horrible texture that their marketing guys say is “texture to hold onto extra sauce”. Is this just a poor recipe? I mean who wants that ruffled surface from poor extrusion? Is it possible to achieve totally smooth result using at home extrusions or do you need a specific machine? It’s frustrating how little information likes of Kitchenaid put out there, maybe to cover an inferior product.
You should check out pasta biz. They sell extenders that are well made and different sizes / price points. The stand mixer extenders aren’t very good. The texture is good, but too much isn’t very good. A fine texture is nice but it is personal preference.
Coming from bread making world, don't think of bread and pasta dough as recipes but more as formulas. Measuring by weight in grams is extremely more accurate😊
Oooooh! I want to expand my pasta making and try this!
Yesss do it!
Nice video, easy to follow.👍
Hungry Man thanks! Glad you enjoyed!
Thank you for the video
I see some people's make with the Cold and some makes with warm water
Do you think make a difference??
Thank you very very much
it is a bit easier to knead with warm water
Good evening thanks for the video though
Do you use double zero semolina( just like flower texture or do you use use the little ticker semolina ?
Thank you very much
This is made with the coarse semolina
Thank you for informative video (s).
I have a question and would appreciate your help;
which type of dough would you recommend for making larger size (2 1/2" squares) ravioli using Ravioli maker trays?
I have pasta machine, semolina/durum and other flours.
Definitely an egg dough. Check out our egg dough video! Let me know if you need any other help.
@@brooklynpastalab I made ravioli but will leave comment/question under the egg pasta dough 🙂
Is this dough good to make tagliatelle, etc? I'm trying to understand the place for semolina dough and egg dough.
It’s good for hand formed shapes like orecchiette and cavatelli
Do you use fine or coarse semolina flour?
For this dough we use coarse! Our semola rimacinata dough uses fine semolina!
Great effective video thank you. I did try this recipe to make fettuccine using machine. I hanged them on the rack to dry but they started breaking and falling off the rack. Should I use lower or higher % of water in that case? Thanks a lot.
Hi there! Thanks for the feedback! This dough isn’t suited for a thin noodle. This dough is good for hand shapes like orecchiette, Cavatelli etc.
Our egg dough would be a great option for a thin rolled pasta like fettuccine or tagliatelle. I hope this helps and let us know if you need any other guidance! Happy pasta making.
@@brooklynpastalab just done a tortellini using your egg recipe and it worked like magic thank you.
@@ahmed_elalfy So happy to hear!!! Thank you for the feedback!
Is this with the same old durum semolina you buy in the grocery store (like Unico)? Or is it a finer grind?
I just made a batch with all semolina and whole it shaped nicely it fell apart a bit while hanging. I suspect I didn't knead enough?
shaolin1derpalm yes you can use that semolina. This type of dough that is made with water and semolina is best for hand shapes. Something like orecchiette or Cavatelli. We have videos for those shapes too for reference. If you want to make a flat long pasta I recommend using our egg dough recipe. That dough is meant for pasta that is rolled thin and cut into noodles. It definitely holds better if you are drying. What shape did you make with this semolina dough?
@@brooklynpastalab lol spaghettini. It was on the capellini setting but I rolled it to 4
@@brooklynpastalab it was not good with issues but good dropped in boiling water and then shut off for 1.5 minute and tossed with oil and pecorino. Still not the chew I wanted. Would doing a half half mix of semolina and flour (and maybe a bit of gluten) work? I'm tired of egg pasta even though it's delicious. Wanna switch it up or a bit.
@@brooklynpastalab so this is mostly for short shapes?
shaolin1derpalm yes if you want to have eggless pastas try out Cavatelli or Pici they are very simple to make. I have a pici video on the channel. I love the chew on that one. You should make it with the fine semolina.
Would you recommend this dough for all extruded pasta? I'm specifically looking for a dough recipe for rigatoni
This dough is for pasta rolled by hand or machine.
Pasta that is extruded uses different type of dough. Semolina and water. About 28-30% water to semolina.
@@brooklynpastalab Great, thank you for the clarification.
That means for 300g of semolina, I would use 84g-90g of water for extruded pasta?
I did end up using the ratio in this video for the rigatoni. It was a little soft but still worked for the dish and was tasty!
friedscrimps yes exactly! Well that’s good that worked out for you!
Nice short video, to the point, no waffling 💥
Emmet Lyons thanks glad you enjoyed!
I just bought a 4ft by 2ft butcher board. It looks just like your table here. Should I sand it smooth or should I leave it rough? Sorry for all of the questions. Also, I just followed you on Instagram.
How hot is the water boiling or simmering .
Are you doing cooked dough?
What is the result like?
Jerry Kim I bring it to a simmer. It cools off pretty fast too. This just makes the dough a bit easier to work with. Warmer dough is softer and easier to knead than a cold dough. Because this dough is pretty dry compared to an egg dough, if the water is hot the dough will be easier to knead. It isn’t really “cooking” the dough. I hope this makes sense!
I just started making pasta by hand and I'm curious about making "Spaghetti". I can make very small noodles using my Chittara but they aren't round and isn't it a rule that "Spaghetti" need to be round? Do you use an extruder or something?
Hi There! Spaghetti made with the chitarra is intended to have a square shape. Spaghetti that has a round shape is extruded through a pasta extruder. Although there are some dies for extruders that give that square shape as well. Hope this helps!!
@@brooklynpastalab Yes thank you.
Kush me thot qa esht SEMOLINA
I’ve looked at a few extruders for different stand mixers and the pasta always seems to have a horrible texture that their marketing guys say is “texture to hold onto extra sauce”. Is this just a poor recipe? I mean who wants that ruffled surface from poor extrusion? Is it possible to achieve totally smooth result using at home extrusions or do you need a specific machine? It’s frustrating how little information likes of Kitchenaid put out there, maybe to cover an inferior product.
You should check out pasta biz. They sell extenders that are well made and different sizes / price points.
The stand mixer extenders aren’t very good. The texture is good, but too much isn’t very good. A fine texture is nice but it is personal preference.
I love how people do this like we dont have food processors
You dont use a food processor to make pasta dough. Pie crust yes. But you cannot feel pasta dough slowly come together in a food processor.
I would lose the grams.
Coming from bread making world, don't think of bread and pasta dough as recipes but more as formulas. Measuring by weight in grams is extremely more accurate😊
I stopped watching when water was added. Bye
Italians will tell you that semolina is used with water whereas double zero flour is used with eggs.