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H is for Homemade Pasta

Byamazingfoodstv


H is for Homemade Pasta🍝

If you’ve been waiting to make your own pasta dough, here is your sign to start. I’ve been making my own for well over 10 years now, and this is what I wish I knew from the beginning. Every recipe didn’t work, but now I focus on these things, and it works every time WITHOUT measuring. I hope this will help you to make better Pasta Dough at home. If you have any other issues making pasta dough, let me know in the comments, and I’ll try to help.

Here is my preferred recipe from all the ones I’ve tried. Whatever your needs, counters, and humidity… this is a good place to start… but you MUST adapt. And when in doubt, start wet and add flour gradually.

300g-350g 00 Flour
100g whole eggs (2 Large Eggs)
90g Egg Yolks (5 Yolks)

#italianfood #pasta #pastafresca #freshpasta #cooking

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45 Comments

  1. H is for Homemade Pasta🍝

    If you've been waiting to make your own pasta dough, here is your sign to start. I've been making my own for well over 10 years now, and this is what I wish I knew from the beginning. Every recipe didn't work, but now I focus on these things, and it works every time WITHOUT measuring. I hope this will help you to make better Pasta Dough at home. If you have any other issues making pasta dough, let me know in the comments, and I'll try to help.

    Here is my preferred recipe from all the ones I've tried. Whatever your needs, counters, and humidity… this is a good place to start… but you MUST adapt. And when in doubt, start wet and add flour gradually.

    300g-350g 00 Flour
    100g whole eggs (2 Large Eggs)
    90g Egg Yolks (5 Yolks)

    #italianfood #pasta #pastafresca #freshpasta #cooking

  6. That was my mistake, I followed 100g of flour for one egg, first it was so dry I needed to add some water, and then it was so tough that I could barely kneed it, I'm gonna roll it but I doubt it'll be soft when I put it in the soup, but it's my first time making it, so at least I'll learn something for next time. And why didn't I find your video an hour ago? 😔

  10. Hello I’m new to your channel but man, I have to say this series is fantastic. I’ve been saying for years I need an Italian friend to show me their ways. There’s something magical about knowing exactly what to look for— what to feel for— etc., when making amazing pasta. Thanks for your videos 😌

  11. Additional tricks.
    *You can mix the dough in your food processor, it always works. (Also for any kind of dough, just use a processor not a blender)

    * The best is to dry the dough for at least 30 minutes, if you can use your wood spoon like a clothesline.

    * When you cook your pasta use little water. For 100gr you can use 400ml of water, it will left a starchy water that's ideal for your sauce.

    *Always cook it 70% (al dente) and finish it in the sauce, so you get the proper texture.

    *Thin pasta for runny sauce (pommarola, bianca, aglio e olio) thick pasta for thick sauce (carbonara, ragu aka bolognesa, marinara).

  14. Thank you! I’ve been thinking to avoid most arguments, since I don’t want to put myself in thin waters. What I share is an experience of learning, not to unilaterally shove ideas into people’s minds. And I can only pray that their hearts soften.

  16. I've been wanting to make homemade pasta for a while now (only ever done gnocchi) but i still don't have one of those pasta rollers… Is it reasonable to try to roll the pasta out with a rolling pin? Even if it's way harder lol

  20. I once made homemade pasta paired with a homemade pesto Genovese and my roomies loved it I really like to make homemade pasta with Genovese and I always make a pasta salad from the leftovers adding some toasted pinenuts and some cucumber and to top it all off a big ball of Buratta cheese

  28. Hey, in south india, there us a dish called chappathi, so if i were to cut it into the pasta shape before frying on pan, is it fried pasta or fried chappathi? Ngl i just thought of this doubt no jokes

  29. Many Americans and western people often see such things as you describe with negativity. Few people often look at such "collectivistic"/"shame" societies with bias instead of their own merits and ways of life. The stereotype of destruction of the indicidual surely does not help it.

  30. ok but once you find the flour that works for you, start weighing the flour and the eggs so you don’t have to go by feel and eyeball everything every time. you develop your own recipe and make the process easier for you. also, experiment with different white to egg ratios, mixing flour and semolina, try to find an all purpose flour that works so you don’t have to spend so much money on 00 flour and all that. i like my cacio e pepe made with yolk only tonnarelli. and also, speaking of non traditional, some orange zest in the pecorino and pepper mix. yolk only dough is traditional in Piemonte but i made tortellini bolognesi (which should be whole eggs because they are from Emila) with it and it wasn’t bad at all. plus i have a vacuum sealer and and a pasta roller so i’m experimenting a modern technique that allows to form and roll waaaaaaaaay lower hydration doughs, around 42% liquid ingredients with respect to the flour. i mix until i get the consistency of a biga but with near zero dry flour visible. a crumbly mess. then i vacuum seal it and rest it in the fridge for 10 hours to… idk i’m using pasteurized yolks so it lasts very long. however after at least 10 hours it comes out like a real dough. very tough but not crumbly anymore. so i roll it gently because it’s very tough but then i get a dough that is very easy to work with. it’s hard like to one you see in those bon appetit videos where they make all the freaking shapes. no problem. and the your tortellini don’t stick to each other when you store them. it’s so much fun, i’m never kneading by hand anymore. plus you can make the process once and have all these bags in the fridge and roll, shape and cook whenever you feel like it

  34. Spent a long time trying to track down what i assumed was your high end automatic pasta roller, turns out it's a kitchenAid attachment knock off 😂
    I guess you paid about $40 for it? I've seen some plastic ones in UK for £75. Any recommendations?

  35. I have followed this guide to the tee. No. Matter. What. I. Do. The pasta always sticks to itself. I sprinkle flour before cutting. Nothing. I cut and peel it apart then toss it in flour to keep it from sticking. Sticks anyways and ruins the integrity of the pasta. HELP.

  36. thank you. I tried making pasta and was shocked and annoyed by how nont "simple" it was. The problem with people who have been making pasta since there were a kid is that they intuitively know how to make pasta but not how to teach people how to do it from the get go lol

  43. For those who get worried about the dough feeling almost too dry whenever you first start your kneading process, just have faith in it. Knead it until it's incorporated before adding anything to it. As you knead, the dough hydrates and becomes more wet over time than some may expect. No need to panic or feel measurements are off, just work it in and then make a judgement call. Before resting the dough should be smooth, bounce back when pressed, and should barely try to stick to the finger. After resting, the dough is hydrated and much stickier, leaving room to flour as you roll.

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