When making pasta with the pasta machine, I use a blend of soft wheat flour 00 and hard wheat flour aka Semolina rimacinata in the ratio of 50-50. Usually the proportions are 100g/3.5oz per large egg. so if making 3 eggs worth (for 3-4 servings) use a total of 300g flour in a 50-50 proportion.
One of the employees at Bob's Red Mill told me she uses half soft wheat flour and half Semolina. It is so cool to live near their headquarters and mill in Milwaukie, Oregon (25 miles away) and be able to ask questions in person. They give daily tours of the mill during the week. All the flours are stone ground with mill stones. Bob has traveled all over the world to get the old mill stones to do this. They do have a video on their website but in person is great. Best about the company is that they are great people, both the store and the employees reflect the spirit of Bob and Charlee (his wife who has passed away). He looks very friendly and kind and he really is. He often walks through the store or the mill tour and talks to the customers.
@@JRoman1970 sorry I am just seeing this msg now. Each egg should have a total of 100g; so for 3 eggs you’d need 150g of each semolina and softwheat 00 flour to arrive to the 300g
I appreciate your comment, should I make more of these long & in-depth or make shorter ones? I think my zucchini blossom appetiser is another in-depth video although not as long.
I appreciate your comment. To think I was terrified to show my face! I have a bunch of videos I will be editing and publishing soon - I have a full time job and other responsibilities so haven't been able to publish as often as I would like. I am making time for it next week, thanks again.
@@TasteofItalyi second this comment! You did a great job of sharing your wonderful information and love of pasta. Thank you for helping us to create great pasta, to clean the machines, and to improve our times in the kitchen! Have a lovely day, and thanks again.
@@leimaniax I really really appreciate your support! Pls don’t forget to subscribe, I think I finally have learned how to use all my new filming equipment- unfortunately it isn’t easy to find someone who will help me make the videos.
Thank you. Even after having learned to make pasta sixty years ago, I picked up a couple of hints here I've not seen in other videos. I especially appreciate the showing how to properly clean the machine.
Thanks a lot, Maribel. The video was excellent! The way you teach is fantastic. I already have the machine and I will apply your method. I liked so much how you started mixing the flour and the eggs. Please Keep the good work.
I don't always have to wait to cut the pasta, it does depend on the weather: on cold or rainy days, I have to, on warm or windy days I don't need to wait, I sometimes have to roll and cut each sheet as it comes through!
What a wonderful tutorial! I've never thought to oil any parts of my machine after cleaning, but it's such a common-sense thing to do! Also, my technique obviously needs work because your machine didn't rock all over the place as you rolled the dough through. Mine does not stay steady on my counter, no matter how hard I tighten the clamp that holds it down. I need to find a thick table to try next time. I really enjoyed this! Thank you for taking the time to film it.
I received a pasta machine at Christmas and have been too hesitant to use it, until now. Having watched this marvellous lady explain so clearly how to make pasta and use the machine, as well as clean and maIntain it, I now feel confident enough to have a go. Tagliatelle here we come!
El mejor vídeo clase de hacer pasta fresca terminada a máquina! Es usted una artesana de la pasta y una artista gráfica. Muchas gracias for the best video on how to make fresh !pasta
Thank you so much for this info. The video & your expertise is amazing. I am an accomplished cook, new to pasta making I have been experimenting with different methods & recipes & I think your process is my final destination. With what I have tried previously, your videos critiqued all the mistakes I’ve made. Everything makes sense now as to why some things worked or didn’t work for me. Following you!!!
My goodness, thank you for your comment! I have been teaching pasta making in person for over 16 yrs and before that, made pasta for my family and friends for at least another decade so I have made every single mistake in the book 😂🤣 I am happy to share my knowledge on YT. 💖
Thanks so much! I find that children learn very quickly so get them playing with the dough asap. I have had 4 and 5 year olds really go for it. I would get them small rolling pins and they can roll out a small bit of dough and/or you cut the pasta dough into rectangles and they make bowties (I have a video on that shape too).
@@TasteofItaly just finished making the pasta and tasting it right now, it's amazing and I love the proces of making it myself. Thanx again for your video it helped me a lot. I made tagliatelli with cheese saus also home made
Tried making pasta the first time last night. Turned out great.... for a first try! Learned a lot. After watching your video I am excited to try again! You have convinced me to order the pasta roller too! Have a great weekend
Bonjour Maribel, Je viens tout juste de vous découvrir et, je suis étonnée de votre dextérité et de votre minutie concernant le travail de la pâte, la coupe et l'entretien de la machine. Votre vidéo est complète et très instructive pour une débutante comme moi. Je vous souhaite de passer une belle fin d'année 🎉 Au plaisir de vous écouter et de vous voir prochainement. Je m'abonne tout naturellement avec grand plaisir à votre site 😊
Bonjour Rosa, Merci beaucoup pour votre aimable commentaire. Je l'apprécie beaucoup car j'ai eu quelques difficultés à créer de nouvelles vidéos. J'espère que les difficultés sont derrière moi ! Je vous souhaite également une merveilleuse fin d'année, en mangeant des pâtes bien sûr ! Je serai heureux de répondre à toutes vos questions et suggestions dans mes prochaines vidéos. 😊 Merci encore une fois.
I recently bought a Marcato pasta machine and made my first 'pasta' today. I really wish I'd watched this video first. Maybe then I wouldn't have made so many mistakes and wouldn't still be trying to clean dried-on pasta from the cutters! It'll be better next time, I'm sure. Great video.
Making mistakes is part of the process, if you only knew how many I made! :) The important thing is that you don't let the mistakes hold you back! Keep making pasta||
Fantastically helpful. Just started my pasta adventure and was just looking for a video on cleaning my machine, but I learnt so much more from this -thank you! ❤
Thank you so much for such a great tutorial! We've just made our first pasta, carefully following your instructions. It's turned out brilliantly! THANK YOU!!
awesome video! I loved the tip of drying the sheets for a short time before putting them through the cutter! I just got my machine and used it for the first time this week. My dough was a bit too wet and pieces kept getting stuck in the cutters. Made it quite difficult to clean afterwards to get all the pasta dough out. And the pasta stuck together after it was cut. Can't wait to try again and will dry the sheets first next time. THANK YOU!!
Great Video! New to making pasta. I think I have the same pasta maker, 1 - 6 setting, mine was made in 1978…all the new ones go to 9 or 10. Thanks for the details in your video
I’m happy you found it helpful! My pasta machine was given to me in 1996 and has 7 settings. I wish the machines came with a chart informing us of eacg setting’s measurements @marcato
Thank you!!! I bought a pasta machine today because my chooks are laying and I need to use up eggs. It wasn’t going so well until I watched your video. But now I have lovely nests of pasta.
I made pasta and it was crumbly when rolled. Watched your video and realized I didn't knead enough. The next batch came out great. It was delicious . thank you for making the video. Eating fresh pasta in Maine Mtns . I bet you also have a great simple sauce recipe too . I subscribed.
Thank you Russell for your comment. I am in the process of editing videos I created in the last year and a half. I had stopped publishing bec of personal reasons but I am back 💪 now. Thanks for sticking around
Thanks! My video editing skills are very basic 😂 but the contents is from over 15 yrs of teaching in person lessons so hopefully the contents made up for the video quality
Grazie for this wonderful video. We are making pasta tonight to celebrate the New Year with your family. I SUBSCRIBED also. Ciao from Nantasket Beach, MA
Thank you! 😊 Technically I’d say it was a solid C; content wise I showed you everything I have learned about making pasta with a machine in the last 30yrs! 😅
Hi Maribel! Amazing tutorial! I’ve recently looked back at photos of my Italy trip and I really miss Bologna, that was truly the highlight of my trip and also learning pasta making from you. Looking forward to more videos! -Krystal ❤️
Hi Maribel! Since we first learned to make pasta from your video 5 months ago, we love it! We make it at least once a week. We have the same machine as you. Do you have a recipe for lasagne? If not, what number do you set the machine on to roll the lasagne sheets? Thank you for your help!
Hi! Its so nice to hear this. I do have a recipe for lasagne but still need to write it in English & post it. Like regular pasta, you want to make your dough thin because it will get thick as it absorbs water. For lasagne, I usually roll it 2 settings below the thinnest. So if its 9, then at 7. In my machine's case at 5. BTW don't miss making the squash stuffed Cappellaci (amazing) or Balanzoni (delicious) that are little known outside the region. They are absolutely loved by locals.
Thanks! It was my first video and I approached it like I do in my pasta lessons (where we cover a lot more) and then I read they suggest to keep the videos short so all my other videos are much shorter but don’t get as many views 🤷🏻♀️
Thank you so much! I never expected this to be so successful! The information I provide is from years of teaching and learning, the actual editing, acting etc is beginner level.
What a wonderful tutorial. Mille grazie. I watched many and this is the best. I have one question and that is that I bought a bag of Semolina and now I notice that it says "Course" for the grind. Should or can I put it in the blender to make it finer like regular flour? Nostra Nonna used to cut them all by hand and we bought the same machine you have and it is a real time saver. We remember helping her "roll" the little pockets into all the cavatelli after she cut them. Her parents came from Abruzzo. Thank you again for the great tutorial.
Mille grazie to you. Regarding your coarse semola, you can still make pasta with coarse semola, I’d suggest doing so with a small amount to see if you like working with it. I also think its worth trying to make the semola finer, great idea. I use coarse semola to make a type of gnocchi - I’ll have to look for the recipe. I will publish on my website www taste-of-italy.com (give me a couple of weeks, trying to catch up)
Thank you so much for the pasta tutorial especially with the machine and also all the tips!!! I believe you're 100% correct about the settings and how many times you run in your pasta through the machine! You can only bust the gluten so many times!
Yes! It is best to lay pasta on a tray that will fit in the freezer, it shld be frozen after one hr and then you can bag them. Plan on eating within a month
They are found in supermarkets and houseware shops throughout Bologna. You can also line baking trays with linen or cotton kitchen towels. These are much better than smothering pasta with flour which makes the pasta heavy.
If I make the pasta after lunch for dinner, how do I handle the noodles? Do I cover them, or leave them in the open until cooking. Thanks! Great video.
Great question, thanks! If you have pets or are concerned about dust (open windows and windy day) or flies, it is best to cover with a clean linen kitchen towel.
Hello again Maribel. I watched your video a second time and now understand why I had such a mess when attempting ravioli! It looks as if you have the same vintage Atlas pasta machine that I received as a hand-me-down from my aunt. The newer ones have 9 thickness settings. I do have a question about the double cutter attachment. What are the two sizes that it cuts? The wider one is tagliatelle, but I’m not sure about the other as I also have a separate cutter for spaghetti, which looks different from it. Thank you so much for your excellent videos! I think I will try a veggie lasagne next.
The thinner one is for tagliolini, thin tagliatelle, if made with egg pasta dough. They’d be spaghetti if made with hard wheat flour & water dough. Tagliolini are often served with seafood sauces or soups. Im happy my video helped you (send me photos!) to my email, instagram or fb account. 🤩
I want to buy a machine that wont break, I dont have a lot of money. I keep hearing people say they stripped the handle or the clamp really doesnt hold the pasta maker. So, if I may, what might be a reasonable price for a decent machine? Loved your video thank you.
Hi, yes the pasta machines are quite expensive these days. It may be helpful, if available in your area, to go to a store to check various models. I have used various brands and it is normal for the handle to fall off sometimes during the rolling out phase (at least the way I use it). My biggest concern is the pasta sheet catching and ripping up in the final phase of rolling! 😱 this happened on a less expensive pasta machine because there was space between the rollers and the “walls” of the machine. Why not look for a used pasta machine from a really good Italian brand? Ask friends, neighbors or family, etc if they would sell you a pasta machine that they don’t want anymore. There are 2 Italian brands, (one is represented in the video) that I suggest you look into. Those are workhorses, made to withstand a lot of use!
Check thrift stores, yard sales, flea markets. Recently I’ve found 2 like new machines still in boxes for $20 each in thrift stores. On eBay you’ll pay $20 just for shipping. Good luck.
When my children were little, these wonderful machines were in the Sears catalog for $35 (USA) which was well beyond our meager budget so my pasta noodles were all rolled out by hand. This machine was my dream machine so thirty years later when I found one in our local kitchen store (Kitchen Kaboodle) for the same price, I bought it immediately! It was still the top-quality machine (Atlas) made in Italy. Since then, I have made pasta with my granddaughters and it will not be long before it will be with my great grandchildren. About ten years ago, I found the main parts for one at a garage sale for $10 and bought the missing parts for under $10 so have a complete machine to give to one of my granddaughters. You can find them at thrift stores but avoid any with plastic parts! (I've seen several, cheap but junk.) Better to wait and get a good one. Until you have one, you can roll out the noodles like pie dough, roll the dough as if for cinnamon buns, then slice them and hang them to dry. That is how I was taught to do it and did it that way for many years. The noodles taste the same. 😊 Silly little hint here - if you are going to make lasagna and there are young children, you can roll out the dough and use cookie cutters - they will love it. Several years ago, I bought the KitchenAid attachment which works fine but the spaghetti noodle size is different. I prefer the hand-crank machine because the spaghetti noodle cutter is more like angel hair pasta. Be aware that KA has the noodle attachment (which makes noodles like demonstrated here) and the pasta press - two entirely different things. If you are going to buy one, be sure to buy a quality machine - remember you will have it the rest of your kitchen life so you don't want something that will break. A good quality machine will last for generations, literally. I also recommend you buy it locally, not on-line, so you can see what you are buying. This video is outstanding for the information presented!!! Five stars out of five stars for certain.
Ciao Frank, I am happy with my hand crank pasta machine but you should know that 99% of the time I make fresh pasta with a rolling pin. so there's that! Aside from that, things I would consider are: is the speed of the electric pasta machine comfortable for me, or is it too fast, too slow? Cost of machine and frequency of use. I hope this helps! :)
I have a 26 yr old Marcato machine, wedding present. Imperia is another popular (and solid) brand. Thanks for the compliments, the more you make pasta the more you know what works, etc. 💪
Is there any type of dough that should not be laminated in the lasagne rollers of the pasta machine? Is it possible to roll dough for Mexican tortillas, or gyoza? . Thank you.
Could you please do an instruction video for the "CucinaPro Pasta Maker Deluxe Set"? No one has bothered to do that yet, and a lot of people are giving it bad reviews because they don't know the details of how to put it together, how to use the knobs/handle properly, and so on. The company isn't helpful to them either - their reps just keep telling them "Go online and figure it out for yourself." The good reviews come from people who already know how to put it together and use it correctly. I'd like to buy one, but until I know how, I'm afraid to do that. Help?
Hi Rosy, in order to do an instructional video on a pasta maker machine, I would need to receive it - ideally from the company. I think there are lots of good pasta makers out there, the one you see in the video was a wedding gift over 25 yrs ago and in no way is an endorsement or advertisement. Having said that, maybe people were upset with the company you mentioned lack of response to their questions and requests; their lack of “customer service”. If the company doesn’t care about the customers then why should the customers care about the company?
Ciao Laura, yes the electric pasta machines do exist: amzn.to/40PV3gn for the Marcato Atlas 150 and amzn.to/404UnTr for the Marcato Atlas 180. Regarding your question about Angel Hair pasta, that would be the "cappellini" attachment. It may make sense to see which machine has that attachment available (probably the 150)
@@TasteofItaly okalso i had a hand crank machine like you have and my dough got stuck to the rollers..I had plenty flour so they would stick..how do u go about yours not sticking to ur rollers
Hi Petra, if you cook the pasta within minutes of having made it - you should cook the pasta for 2 minutes. Pull one out at the 2 min mark and taste. The more the pasta dries, the longer it takes to cook - but never as long as semolina and water pasta- even frozen egg pasta takes about 7 minutes to cook. It also depends on how thin you’ve rolled it
Can you show how how to take off the marcato pasta machine atlas 150 . I bought one and it will not slide off. It has the ravioli attachment on and I want to take off to put the spaghetti attachment on. What way do I slide to get off. I can’t find no where how to get off. I want to use it but can’t take off . Please and thank you !
@@anniepicco4700 hello Annie, I don’t have the ravioli attachment so can’t show you. But I’d say try sliding in one direction and if necessary try the other. Also check for rust, this could be the reason why the attachment is stuck. If there is rust try adding a couple of drops of vegetable oil and give it some time to go down before reattemping to slide. Worst case, call the Marcato company for assistance
When making pasta with the pasta machine, I use a blend of soft wheat flour 00 and hard wheat flour aka Semolina rimacinata in the ratio of 50-50. Usually the proportions are 100g/3.5oz per large egg. so if making 3 eggs worth (for 3-4 servings) use a total of 300g flour in a 50-50 proportion.
If you plan to make a generous pasta for more than one person and up to 6 persons, then I'd suggest a 1 meter wide by 60cm long board. ideally the board should have a lip to keep it from sliding forward. Maybe I shld do a video about this?
@@TasteofItaly That is larger than expected. Thank you for your suggestion. In regards to making a video, I am not sure of how many people that would interest.
@@scotthewett540 I get that question a lot in my real life pasta lessons. Obviously the video would include other information as well. Thanks for your feedback
It is hard to explain in words - maybe I should do a video (!) but let me try with words, first: on one side of the pasta maker the pasta comes out. on the other side, there is a ridge and if you look at the attachment, it also has ridges. You must slide the attachment into the pasta machine by inserting into the ridges. The ridges of one go into the ridges of the other. Let me know if this helps. If not, I will make a video soon. God knows I need to get back on YT!
I don’t suggest you dry pasta in a direct hot sunlight, it will most likely dry too fast and crack. If you are thinking of drying the pasta in order to keep it, try doing it when the sun is not so hot. Let me know how it goes!
I can’t recommend a brand per se but I believe that there are 2 well known Italian brands that have stood the test of time. They have been used by generations and been passed down generations of Italians. My machine is over 25 yrs old!
Putting the pasta in little clumps is not a good idea, my first try molded in the fridge a couple of days. The last time I made ravioli and used what was left over into fettuccine I dried them separately and ate them weeks later and they were perfect. You are an awesome teacher and should make more videos! However you should let everyone know it can mold in the fridge if it’s not all the way dry! I really wish you would make more Italian food videos!
Thanks for your encouragement. I don’t recommend placing pasta in the fridge EVER, either you eat it fresh, dry it or freeze it. Not only can it get moldy (black spots) but it will stick together (very moist in fridge) and absorb flavors/smells of other foods in fridge. I don’t think I said to place in fridge, but if you think I did let me know what minute.
Yes it does make a difference. I shall be making a video about the advantage of using wood but if you have very warm-hot hands and/or your kitchen is very warm then yes use granite. But wood is always preferred bec of the texture it gives your dough. Its a very short answer but I will be preparing a video soon
@@TasteofItaly Thank you SOO much for taking the time to reply to me! I tried my first batch - I think I need a better pasta machine though … while trying the fettuccine attachment it didn’t cut right through so I was gently pulling the pieces apart on the indentations :/ I used eggless dough, I’ll keep trying! 🤗
I would suggest you look at a local store that carries kitchen items. If there are none nearby then try an online store such as A….n . Look for an Italian brand of pasta machine such as Marcato or Imperial. I thought all pasta machines were the same until I got one that was defective- I changed it and the new one was only a bit better!
I have benefited from your suggestion. So blessed to come upon this video and recipe, from the 50/50 mix to kneading the dough, resting the dough on the counter, using my pasta machine and cleaning and maintaining the machine. This video is a gem and is now saved.
Why is my dough tearing when I knead? No matter how gentle I fold and roll it tears and I don't get a smooth bottom. I've gone 20 min kneading and never got a smooth one.
what type of flour are you using? The problem, could be the flour, not enough moisture (does it ever feel pliable or bouncy?), or is drying out because your kitchen is very dry. Tell me more so I can try to help you.
Didn't work for me. The pasta sheet got stuck in the Atlas machine and got crummy and dried - couldn't get it out. Ended up buying a Philips automatic extrusion pasta machine. Could not be happier!!
The type of pasta dough used makes a HUGE difference. Extrusion machines are for a semolina based dough. Very different than the egg & soft wheat dough used with the type of pasta machine shown in this video. It sounds like your dough was pretty tough- that would explain the difficulty with your first machine. Glad you found a solution.
