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  2. I only ever made fresh pasta once, and that was when I was in cooking school. I said, "Never again" to that because the pasta maker was difficult to work with. Maybe I'll try again since you make it look so easy, Pasquale.

  22. Good information!  The most important thing for me is that you solved the,"I can not attach my pasta machine to my counter because the overhang of my countertop is too small for the machine to grasp" problem.  You are a genius!  Now I need to find a board like you have.  Thank you .

  35. Great video. You make the process look very easy. As a kid I used to beg for fresh pasta. There was a store on Arthur Ave. in the Bronx that sold it and I would wheedle my Z'Emidio to buy some for Sunday's meal. I now make it myself mainly for lasagna and manicotti; however, I use semola rather than white flour. My method is to break two large eggs into a measuring cup and add enough water to get a cup of liquid. I do not add evoo or salt. I have in the past but prefer it without. Since I use a mixer and dough hook I add the whisked egg and water to the bowl and add semola little by little to get the dough ball. Very little olio di gomito goes into the noodles. I'm a bit lazy by nature. Just thought I'd share my method. I do use white flour when I make noodles for Asian style cooking.

  38. Size matters….of the eggs….lg eggs are not always the same…and a little water is needed. i also like to make my pasta on a marble surface because the wood can steel some of the moisture….just a preference, boards are used all over italy…they work great….recently purchased a Chitarra (to cut my pasta) from Abruzzo. Just another way to cut the pasta!! As always a wonderful video!!!

  42. Thank you so much!! I've always wanted a pasta machine and my hubby gave me one recently, but, it had no recipes with it. You're timing couldn't have been any more perfect!!
    I'll give it a try over the weekend!!
    Thanks for sharing!!!! 🤗💗

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