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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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
What kind of flour?
I followed your tips and your recipe having previously used one egg to 100 grams of flour and the outcome was the best pasta I've made so far! thank you!
I found my self saying 'this guy is too good all the while looking for the subscribe button to press, but what do you know, i already have. Love from Ghana 😂❤
Can we make 00 flour from semolina flour at home?
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? 😔
You should collab with PetersPasta
Homemade always the best, when comes to pasta and noodles
How long can we store them?
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 😌
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).
Can I make it without the eggs?
Best advice yet
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.
Great suggestion
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
Thank you. I shall finally try my pasta machine.
I love These cooking Videos so much
I could only do this a few months out of the year. I live in a place with 100 percent humidity and HOT weather.
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
Do we cook the pasta immediately or do we have to dry it out?
I dont have a pasta maker… I don't have room for it. Do í need it?
A superb direction worthy of gratitude.
Just do 50% of the weight of the flour as whole eggs.
My nonna always said the same thing about making pasta it's easier to add flour than water
There’s something incredibly satisfying about the pasta
I think it’s because it reminds me of the bubblegum that comes rolled up like tape
Bubble tape? I can’t remember
Is the cooking process change when the pasta is homemade.. I'm still learning
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
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.
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
Can you do a video on home made gluten free pasta for us who are intolerant or have celiac?
You're one of the best non italian italian chef, but this time you ised too mucch eggs because it has to be more pale than yellow. You're great!
How dumb of me, i like all the videos to save them when there's the whole playlist of this series 🤡
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?
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.
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
Germans like spelt pasta.
you're absolutely nailing these ABCs!!
That is a proper way to explain a recipe.
What about that press/rolling thing? How much is it, where can one find one?
I wish he gave the ratio egg to flour
in italy we use the rule 100 grams of flour for every whole chicken egg, then you adjust based on stickiness and it has to bhe smoth and stiff
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.
100 grammi di farina per ogni uovo usato. Punto.
This is completely unrelated but you are so attractive like you look like a hotter ryan reynolds