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šŸ„« Fresh Pasta Recipe HomeMade In Food Processor ā€¬ – Glen & Friends Cooking

Byamazingfoodstv


šŸ„« Stuff In Our Pantry Fresh Pasta Recipe HomeMade Food Processor Making fresh pasta recipes at home is easy – sometimes chefs tend to make recipes into something they don’t need to be. This is how to make pasta at home in a food processor. Fast fresh homemade pasta noodle recipe; easy egg pasta.

Ingredients:
500 mL (2 cups) all-purpose flour
5 mL (1 tsp) coarse salt
3 large eggs
15 mL (1 Tbsp) olive oil
15 mL (1 Tbsp) water – if needed

Our Canned Meat Noodle Casserole Recipe:
2 Ingredient no egg pasta recipe:

Method:
Place flour, salt, and eggs in a food processor, and turn on.
Drizzle the oil in with the machine running.
The dough should come together into a ragged ball – if it doesn’t drizzle in a little water.
Once a ragged dough ball is formed, run the machine for about a minute more.
Turn the dough out onto a lightly floured board, and knead until smooth and elastic.
Wrap tightly in plastic wrap, and set aside at room temp for an hour before rolling; or place in the fridge for use up to two days in the future.
Roll to desire thickness; depending on your final use and sauce.

#GlenAndFriendsCooking #stayhome #withmeā€¬

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45 Comments

  5. Eggs may vary in size and it's like bread in a way you have to develop a feel and and eye to adjust as if goes but my grandma used 1 egg per 100 grams of 00 flouer and 1 tea spoon of olive oil, also eggs may be replace by water in part or all of them as long as it's done in the same weight ratio of one egg to ML of water

  6. This popped up in my feed today. I have made scratch pasta on the counter and it is a lot of work. This looked so simple. So, after watching and writing down the recipe, I got everything assembled and within minutes I had dough resting on the counter. I am going to save it for chicken noodle soup tomorrow. But…I did chop off a small piece and run it through my roller and then the fettuccine roller and had fresh pasta for dinner. Thank you! I am really enjoying your videos.

  10. I remember the day, that everything became VERY REAL, and very scary for me. It was Friday, March 13, 2020 (Friday 13 isn't lost on me.. I find it nearly comical). My daughter's high school closed, for the foreseeable future. In my 34 years, I've never seen this happen. I had approximately 2-3 severe anxiety attacks (when no one was around of course, didn't want to panic my daughter). I was on the floor, in a cold sweat, shaking, trying to think of ANYTHING else. That was one of the scariest days of my life, and I've been through some scary times in 34 years, lol.
    Not long after, I found this channel. Glen, you don't understand how much your channel has helped me be a better cook. (You and Adam Ragusea) it's strange to me how other channels emphasize the fear/anxiety of cooking and baking.
    I digress. Your channel has given me a distraction. It started with Soda (yes, I'm from Michigan, and I say soda šŸ˜®šŸ˜ always have, always will. Everyone else says "pop", and I say soda *shrug*) videos, and I've binged your channel ever since.
    Thank you, for giving home cooks their confidence back.

  19. I like to cook and my wife doesn't. So I do all the cooking at our house and I'm a fairly good cook. But no one taught me how to cook. Mom grew up during the great depression and men didn't need to know how to cook in her generation. She taught me sisters how to cook but not me. Mom made pasta fairly often and I saw her do it but didn't pay much attention. I've tried to make it myself and it didn't turn out very well. This video is very helpful. Thank you.

  21. So inspired! I haven't been able to get pasta. I put several kinds on my order last time and got one. Haven't been going inside the store just pick up so I'm at the shopper's mercy. Anyway, haven't been able to procure fresh meat either, but I do have some frozen meatballs. I do believe we will be having meatball stroganoff tonight thanks to your inspiration. I've been rationing flour since it's also been hard to come by, but stroganoff is one of our favorite dishes, so worthy of the flour and the eggs.

  22. I always enjoy your videos. You obviously know what you're doing, but at the same time, you come across as way more accessible, and much more of an "ordinary guy" (in a good way) than most cooking show personas. As a fellow Canadian, I definitely appreciate the nice guy Canadian personality too.

  24. I made some of this recipe, surprised how easy it was! However, i used half of the pasta, packed the other half of the dough in clingfilm in the fridge. It has been sitting there now for 36 hours or something, and has developed a grey-ish color. I was planning on using this tonight, but is this still safe to eat?

  28. Have you ever tried doing something like this gluten free? I've had to really alter my cooking since finding out I have Celiac disease. Still learning when it comes to baking but the store bought items are so expensive that I want to learn to make my own.

  29. I personally like the egg in a well method for one thing I don't own a food processor and two I don't plan on buying one but that's just me. Thanks for the video. Also I've just used a pizza cutter to rough cut pasta.

  31. Sadly for our area panic buying is going strong. You would think they wouldnt have any room anymore… but they keep the shelves empty. Thankfully since I have a big family I always buy the huge bags of flour, sugar, eggs. Gonna have to try this recipe out. Looks really good.

  32. When someone starts gassing on about the real, right way to cook something I chuckle. As if it was some kind of a moral issue. People should save their scruples for things that are important like not needlessly making people feel bad about unimportant stuff.

  34. Glen, this is true about what you say of making pasta mass produced… yes use a machine if you need too or have no time. But I strongly argue that pasta made entirely by hand is different and the OG way of making it. I have learned to make it as fast as a food processor, so I call BS on the attitude that it is mere ā€œtheaterā€ to make it on a table top….

    Please read Evan Funke – American Sfoglino… wel dont read it, but have a reference!! Very new school chef doing old school things. If we dumb everything down for everyone we will all be dumb… make pasta by hand, its theraputic!!

    Love your channel!!

  42. some recipes will tell you to rest it in the fridge. DO NOT. it will be impossible to roll out when cold. when doing it a day in advance, take it out an hour before using to let it come to room temperature.

  44. That….actually looks extremely simple and low-key awesome. And that sounds uber impressive to tell your date that you handmade the pasta yourself.

    Unless they end up choking on it, then she was never over here, Officer, in fact, I never even heard of her before tonight.

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