The fact that you saved a little just for us who can’t get fancy supplies. This was my first video on your channel and now I really wanna just start cooking! ♥️
I’ve made this a few times - it’s amazing. My only added bit of advice would be to have an 8th egg beaten on the side. If dough just isn’t coming together the way you’d like you can drizzle in moisture from that 8th egg until you just get to the consistency you want. It really helped me match up to what Billy’s dough looks like in the video.
We will do this next time! It certainly needed another egg. We added a touch of olive oil and a bit of water and it softened a bit but it didn't look like the video. Extra egg on the side is brilliant!
Ok, anyway I think if your dough needs plus moisture, you may use some drops of water, chefs say no problem with that! Eggs may be bigger or smaller ones, so your moisture is not always the same you are right !
Finally made the pasta! First time was not a success. I didn't have a pasta machine and couldn't get the dough rolled out thin enough. Second time around I purchased a pasta machine $40.00 and it was a success!! Thank you!
I love that you always show us alternatives...from ingredients to techniques to kitchen utensils. For those of us who don't have a pasta machine, thank you for showing us the rolled up pasta method. I truly appreciate that you try to reach as many people as possible. One day, I swear I will try to make my own pasta. LOLOL
I made pasta last night for the FIRST time. It was soooo good. I've always loved cooking and creating new dishes, but you inspired me to step out of my comfort zone! My husband was IN LOVE with it and went in for a third helping!
After so many pasta dough fails finally success! Thank you! And also thank you for that useful trick of 1 egg/100 g flour - best tip of all. Will really help with those larger batches.
I stayed at an Air BnB with a retired chef in Florence last January. He gave a lesson on making pasta. This is how they do it in Tuscany. They also have a certain number of yellow vs orange yolk eggs for the color. They add a little olive oil and salt. But it's semolina and 0. This is as close as you can possibly get in the US to what he was doing. And I'm sure this will yield excellent results. Thanks for sharing this!!!
I made this tonight!!! So delish with your flour combo, 00 and semolina served over ground Briskit meat sauce. I kneaded 8 plus 8 with a 5 minute break.
So, I'm no cook or anything, but I wanted to thank you for this video! As weird as it sounds, I'm an aspiring author and, as a writer, I find myself learning new skills because of the research I do. This video helped me get my facts straight for a scene I was writing, so thank you!
I am so BEYOND exited!!!! 😍😍😍 This is the first time I can say "I HAVE ALREADY MADE THIS!!!!!" All your other videos are teaching moments. But not this time!!!👍👍👍 I have been making homemade pasta with my mom for years!!!!! So fun! Taste so much better!!!
Great to the point video!! Thank you.. My grandma also always made pasta in her basement too in Northwest Indiana. And I have her pasta maker, the same exact one like yours!!!
I've always wanted to make my own pasta, but was always so intimidated. Also because I didn't have any of the "necessary" tools. After watching this though, i felt so excited, and confident to try. So i did yesterday! And it came out fantastic and everything by hand 🙏 thanks again loved your video and positive attitude!👍
I made my first handmade pasta today, just eggs and flour, not even salt! gotta admit, it was the most delicious pasta I've ever had! Although, kneading it and rolling it by hand burned enough calories for 5 servings of pasta! a good trick to know if you rolled it thin enough is to check to see if you can see the color of your skin from behind the sheet while holding it in your hand.
Easier than my mother’s recipe where it’s all measured by eye. Old school Italian. I subscribed to your channel looking forward to making this for the wife. Grazie mille 🙏
I love your recipes I'm Italian and have few recipes I remember from my mom and grandmas cooking. Im so happy to have found your RU-vid videos God Bless. Thank you for putting the foods from Italy back into mine and my family's life.
I've been looking for a really good pasta recipe and came across yours. Made it for Easter. It was a big hit. Excellent recipe Chef. Now that I have extra time, I'll be trying your biscuit, pretzel and bread recipes. So excited. Cheers from Canada. 🇨🇦
Homemade pasta, especially by hand with a rolling pin and knife, is just so easy and has such a wow factor impact for a dinner with friends or family. You can put together a fancy ragú sauce and truly say everything on the plate is homemade by hand.
Made this last night with my daughter, doubled the recipe and worked out well. Took longer than 1hr, but I'll attribute that to my being new to pasta rolling. LOL
Hi Billy! I was taught that "00" in Italy is the degree to which the flour has been ground whereas in the US we rate our flour by its level of protein. Some American flours like "all purpose" have a lower protein content, 3%, compared to "bread/pasta" flours that might have as much as 11% to 13%. The higher the protein, the different the workability, texture and taste. Is this true? Thanks for your recipes!
Actually no and a very common mistake. "00" is not a measure of grounding in Italy. It measures the amount of "ash" when a sample of the flour is burnt. The ash then signifies the amount of leftover bran part from the grain. The smaller the number the less ash/bran in the sample. And there are course, fine and superfine "00's" although typically it is very fine. So to summarize the "00" is just flour made from the whitest nuclear core of the wheat grain. "0/1/2" all have more of those "undesirable" parts of bran. You're welcome.
Can hardly wait to try this! My Kitchen Maid pasta maker gave about 30% of this info, so my first batch was dry and almost flavorless. Your instructions were excellent!
Wow, how cool. And you saved me from buying a pasta machine! I'll have to try this out using the old-fashioned method you showed! Thanks for throwing that tip in there.
Thanks so much. It was really a good tutorial for me. I just got a pasta machine, but didn't know how to start. But you gave me all the courage I need. 👍
After trying to make pasta so many times, and it always just becoming a gooey mess; this recipe gave us a larve portion of perfect pasta. Perfect consistency, good taste. I have the fancy machine AND the drying rack, but I had no idea how long to dry for before. Perfect amount of info in the video. Thanks 😘
I made pasta last night and it was so good!!!! I had to add another egg - mine was too dry..not sure why - it was a lot of fun to make - thanks a lot for your video!!
@@ChefBillyParisi Thanks for the answer - thats what I figured.... I though best not to add water...so I figured another egg... The pasta turned out and it was soooo good... yes fresh pasta is the best!!!!
Fantastico! Grazie molto! I went from deer in headlights w my new (used) Atlas pasta maker to all comfy and happy. It's so much fun! Made my second "batch" today and found it positively meditative. BTW I used eggs with golden yolks so the pasta was a rich gold color. Also, Atlas's biggest dough setting is 1, and I think 7 is smallest. So for linguine, for instance, I only went up to a 4, per the suggestion of Atlas for this type of pasta. Basically, check your pasta maker's ideal settings!
Thankyou for your recipe! I already try it and so delicious. Omg love this! Btw, i use 80g all purpose flour + 20g whole wheat flour (i don’t have samolina) with 1 extra large egg and some extra wheat flour to make sure it not sticky
Looks great..I've done my sourdough starter..made a crusty bread now onto the pasta...could you send me a link to your pasta machine please? keep the videos coming!!
Hi Chef Billy from here in Calgary, Alberta. I am one of your many fans. I am making your pasta today to make my lasagna. On your recommendation I bought the pasta machine that you use and I love it. My question is - my husband ‘accidentally’ froze a dozen eggs 😱😱Can I use them in homemade pasta? Also, I noticed a few black specks when I cracked the eggs. I do have fresh eggs available but just thought that I would seek your advice. I wish you and your family the very best of everything in the New Year. I so appreciate everything that you do.
Absolutely FABULOUS! Well explained and easy to follow. Thank you very much 💐 I've exactly the same pasta machine (found it at a thrift store for $5.00). I knew it was a great find, and I knew I would use it eventually "some day"..... NOW is the time because your tutorial is inspiring :-)
We've always used the pasta machine to knead the dough. Just mix the dough by hand until it comes together but is still 'raggedy' and then start passing it through the rollers at the widest settings, fold it onto itself, roll it through again and again until it's smooth. So much easier and quicker than all that kneading!
I have a kitchen aid stand mixer. Would you recommend buying a pasta attachment or is it more cost efficient to get a manual crank pasta maker? Love your videos by the way.
Just found your channel. Love it! And Shout out to Detroit. I grew up in SW! P.S. I was looking for recipes because I just got a pasta machine, I intended to use for my poly clay.... But hubby was so excited because he thought I was making pasta! Guess I’ll have to wait to get one for my clay. Lol!
This 👴old man👴 learned a trick from making Chinese noodles! Using a dusting of corn flour (starch) rather than AP flour before rolling out works MUCH BETTER. Flour tends to stick to the pasta, leaving a 'doughy' taste when cooked. Corn flour is much lighter. Still keeping it from sticking to itself, but far less noticeable in the final result. *Give a try once and see what you think!*
Thank you for your generosity in sharing this wonderful recipe. I love your direct, straight to the point step by step guidance. It was a hit with the family. They love the texture. I used semolina as I couldn’t find semolina flour. Are they the same thing?
