Well here ya go! I have a 35 pound bucket of durum wheat. I also have the extruder. But, I have just been sitting on it. Made pasta a couple of times, but.... Well, now I have the how to..No excuses left. Thanks so much, Jason. I just needed that push, to get back at it! 😁😁
Great video... I grind my grains, make my own breads. Trying to perfect rye bread currently. Wanting to do pasta next. Can't seem to find any books on baking with fresh milled grains, any suggestions? 🥰 Subscribed...
I have this same mill and just got this same pasta maker! I haven’t used the pasta maker yet and don’t have any durum wheat berries, but I do have some Kamut so I will try it with that. I have the same Staub also, haha! Is the little cocotte an LC? Thanks for the videos!
I don't see how it would be a problem. Hydration might need to be adjusted a bit. If it doesn't work, the good thing about this product is you can take it apart and remove the dough and use it for something else.
Stupid question...If I want to add oil to the dough, I assume I factor that into the hydration %, correct? So, if you used 200g of flour and a 40% hydration, I would use 80 grams of combined water and olive oil. Is that right?
Thanks for making this, I am looking to do this (when I find a source for Durum that isn't 3 times the price of regular wheat). I wouldn't use a pasta machine though, if you were not able to use the machine what shape would you chose to make (if you weren't intending to dry the pasta)?
Yeah, Durum is pretty expensive, but it’s delicious! My favorite handmade pasta is cavatelli rolled on a gnocchi board. I just use that to get the extra ridges for holding onto sauce, but you don’t need to use one.
I like egg in my dough, so I tried the 50% with a mix of egg and a little oil. Came out way to dry. Not sure if it's because egg is not equal to water or the grind of the wheat. Stil very new to using fresh milled wheat.
I haven't done egg pasta in a while. I know the manual for the extruder has recipes using eggs, but there's always water with it. I think the standard ratio for egg pasta is 1 large egg per 100 grams. The large eggs I usually get are around 50 grams each. I'm not sure how much the grind makes a difference, because I've made pasta with semolina flour before, and that's usually fairly coarse and it turns out fine. The issue seems to be that not a lot of recipes out there are made with freshly milled flour in mind. That's one of the reasons I started this channel!
Yes, that's a manufacturer recommendation. They claim it's not possible to increase the fineness and it increases the chances of the millstones smearing.
Most of the parts can go in the dishwasher, so it’s easy in that regard, but the plates can take a little time to clean, especially the spaghetti plate. It comes with a little tool that you can use to clean the plates.
