Thanks for watching Everyone! *Homemade Pasta at its most basic is super easy - so give this a try if you have flour and are self isolating.* Full recipe in the description box.
Love the videos Glen! have you ever made spaetzle? I had it years ago and it was served with sauteed cabbage and onion. very delicious. just thought it might be a fun pantry deal to make.
I love to see a down-to-earth video about homemade pasta, with all-purpose-flour --perfect for the current situation. Don't listen to haters and zealots. Keep up the "Stuff In Our Pantry" videos coming!
Hey Glen, thank you for making all these excellent videos, especially in these times. Feels like hanging out with a friend who happens to be super knowledgeable about food. Love your approach to cooking and your explanations. Cheers!
I have never made pasta in my life but you have inspired me to give it a try. You made it look so easy that I think that even I could do this! Thanks for the videos!
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.
This is my family’s pasta recipe. Here in the Midwest USA, we roll the dough out and cut like you did, then we boil a chicken or turkey and make chicken and noodles. Delicious 😋
My mother used to make chicken and noodles, I'm 73 , she came from Wyoming and my dad came from Kansas. Chicken and dumplings, chicken and noodles and sometimes beef and noodles. Comfort food Home Cookin.
Seriously. It's like, nobody bakes bread, but throw a worldwide pandemic at us, and it seems like EVERYbody is suddenly baking. No flour anywhere. Very little pastas. It's bananas.
No yeast, either. I've had to buy yeast off eBay! It's irritating when you know that about 99.9% of those people that panic bought yeast will never use it.
@@eurovision50 Aaaaaand when they get tired of the 100 rolls of TP stacked in their hallways in the next few months, there will be midnight runs to the donation containers. lol
I won't lie to you, I've done pasta like this at least a dozen or two times, and it *never* occurred to me to roll it up to make it easier to cut straight lines. My pasta always ends up looking like a child's drawing.
After I watched this I knew I had to make it,I ended up going the spaghetti route. Just a tip for anyone that’s going to do the same:make sure the water is in a roaring boil before you plop the noodles in, if you don’t,they will absorb water too quickly and they’ll become a sloppy mess. It was my first time making pasta, it made amazing noodles and I will definitely be using this recipe again!
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.
My wife and I would entertain the idea of making fresh pasta every now and then until one day I decided to bite the bullet and do it. Stumbled upon this video back then and this method is still my go-to many, many months later. Thank you so much, Glen!
That's an awesome dough! I have, at times in my past, been food short enough that I've made the pasta with just oil and flour. It's a little tougher in texture than with eggs, but it works just fine. I am loving your Pandemic Kitchen series. Such great ideas.
Glen Jules and Friends, Salutations to all from Oaxaca Mexico. A small tip, if you're making pasta as Glen did here with a rolling pin, and it's just not thin enough, cut the pasta in strips and roll the strips individually. It's time consuming but it does work. Glen, love the videos, thanks, all the best JIM
You make it all so accessible! I've got your n-knead bread in the oven right now and it was so easy. Going to make this for sure too. Always have been put off by the whole "make it on the countertop" process. This I can do!
HEB wouldn't let my husband buy regular milk and soy milk. My cousin who works at a grocery store in Oklahoma City put in almost 100 hours last week. Crazy!
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.
Thank you so much!!! I was one of the requesters for this video. I have had a kitchen aid pasta roller for over a year, I’ve only used it 3 or 4 times.Last Sunday’s noodles for chicken noodle soup were half noodle and half dumplings 😢
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.
Thanks Glen. Lockdown in South Africa from Thursday, 26 March from 12 o'clock midnight for 21 days. Will certainly try this pasta recipe!! Stay safe all!
Memories of my mom - thanks! She used to make chicken and noodles a few times a year with her homemade noodles - so much better than the hard packaged ones. Don't know how she found the time with all the rest she did for us but fresh noodles were a trreat. Maybe she made them in memory of her own mom.
Carol Zlab My mom would make homemade noodles a few time a year too. It was a lot of work to make enough for a family. I remember my grandma making noodles for soup.
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.
Thankyou so much for posting this. I love making pasta sauces from scratch and have never attempted my own pasta, and it turned out brilliantly!! With a scratchmade arabiata sauce
Pandemic Pantry. Love it. Hey, thanks for still posting Glen. Really helped me stay sane. Maintain some sense of normalcy. You and Jules (spelling?) stay safe!
I have made your type of pasta recipe for decades...and the Family loves it. Italian food expert and cookbook author, Marcella Hazan, believed that in North America, the best pasta was made with a good quality all-purpose flour. I have had satisfying results using all or part Semolina wheat flour. I don't use salt in the pasta: I salt the cooking water and there will be salt in my sauces.
I use my food processor too. Works great! I also have the roller and cutters for my Kitchen Aid mixer (got a "used once" deal on a local fb page)...best deal ever. Gave my manual roller to my grandkids for their play dough😎
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 😮😝 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.
The verdict isn't in until Jules tastes the tuna casserole. lol This was a great clip. What you've been doing recently is, without a doubt, what I want to actually make. Well done.
Cheri Finkbiner Maybe you could try pinching off little bits of dough and boil them. My mom used to do this with left over perogy dough, when she ran out of filling.
Egg noodles in tuna noodle are great :) Thank you for the video! I actually don't own a food processor, but I have a Vitamix so I'll give it try in that...or my KAid. Anyway, thank you for the tip!
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 “theater” 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!!
people making it for the first time (like so many will be over the next weeks / months) making it on the counter with their hands is a daunting process that many won’t try. (I know my inbox is filled with the emails). Showing and easy approachable way to make pasta for the first time - is what the vast majority of first time cooks need right now.
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.
we would always make homemade egg noodles for holidays (pretty much the same as this recipe). my one word of advice is to cut the noodles thinner than you think you want them to be when they are cooked. mine always balloon up to like twice the width.
Panic buying is still very much in effect down here in STL. Thank you for this video, I was trying to decide if it would be worth it to try to make pasta handmade.
Would love to see your attempt at making haggis. Should be pretty easy to gather the ingredients during the quarantine. Just need offal (usually the last pieces left), some oats, and some spices!
@@uweschroeder You can make haggis at home using regular sausage casing, or could even just make the internals. Plenty of recipes online that don't use stomach. Hell, most ones you buy in the shop these days use an artificial casing.
My 1934 Watkin's cookbook recipe for noodles/pasta is 1 egg, 1 cup flour, 1 tsp salt (I use just a half) and water as needed. I almost always use 1 TBSP of water. It makes enough for a nice pot of chicken/beef/turkey and noodles. I have a horror story about tuna casserole and I was the cook!
Well, THAT'S not the way Gramma made it!! Seriously, the only differences were the food processor (not invented yet), she cut her noodles in long strips freehand (no rolled tube) and the amazing cooking Super Powers all Gramma's have!! She used a board and the well method to make her pierogies and the left over dough was cut into strips and boiled as noodles. I would eat the noodles with the butter and fried onions from the pierogy and it was Heaven! I miss Grams cooking and even though I make it the same way...it's not quite the same.
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?
For those metric hardos (such as myself), the best ratio I've had is 1 part flour (00 preferred) to 0.62 part eggs. Combine with a splash of olive oil (~2 teaspoons) and knead without adding anything for 10-15 minutes. Cover and let rest for 45 mins - 1 hour. I don't salt my pasta dough for the same reason I don't use salted butter in my cooking. You can always add salt to pasta water or final dish. You have more control and less room for error when you don't add salt to the dough.
I quit buying pasta five years ago . I started with this technique and now I have two machines and can make any kind of pasta I want to make . Only problem now is , All baking products here are almost impossible to find . LOL My poor machines a rusting now . Oh , can't find pasta around here either . LOL It's all good though because Beer is still everywhere ! Cheers Yall !
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.
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.
It’s also a great way to just cut sheets for lasagna though if laying down single sheets in a pan I’d cut the lasagne into large pieces for even cooking
it is fantastic theatre to do whole counter top thing... but i rather just clean a counter top than a counter top AND a food processor... practicality wins!
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.
This is definitely a good time to be making these types of videos. I hope your calming influence is felt by all. would there be any detriment to adding some extra salt to the pasta while making it by hand? less need to over-salt your water? I imagine that you could have mentioned adding other flavors to the pasta like spinach or whatever. Don't mean to take away from your effort, just riffing in the inspiration you've provided.
Like your videos. Now I want to try this recipe but my old food processor died. Can you tell which brand is your food processor . Seems very sturdy. Thank you.
I've been loving your videos but I've only got 4 cups of AP Flour and about the same of Whole Wheat. I also only have half a dozen eggs left. My local supermarket is out of both. What are alternatives to flour and eggs?
Can you do an episode on how to oven can dried pasta ? I canned up a bunch of it about two months ago thank goodness . Still not much to find here to make any baked goods .
Where we are the eggs are back - so we’ve heard. Those were our last three eggs, and as soon as the milk runs out we’ll venture out to restock. Some of the stores here have imposed ‘limits’ just to discourage the panic buying and hoarding. It’s allowed them to restock.
Most of the dried pasta in the stores contain little to no eggs. Pasta dough with eggs is certainly much nicer but if you haven't got them, just use flour water and olive oil.
@@GlenAndFriendsCooking ---> if you want to limit your exposer SuperStore has a delivery service, I used them last week, it is a little expensive, but, the personal shopper delivered to my front door, then I brought it in stored it away & washed my hands, exposer very, very minimal...
@@GlenAndFriendsCooking Well I just went out looking for flour. We just began a sourdough starter... only to find that the empty shelves have progressed there. So tomorrow, we check a couple of other places.
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
