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I Try To Make Dry Pasta For The First Time (Orecchiette)

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Dry Pasta Series Ep4 : To make dried pasta you just need Semolina, water and looaads of technique... Go to NordVPN.com/fr... to get a 2-year plan plus 1 additional month with a huge discount.
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Orecchiette pasta comes from the south of Italy. In Bari, they make it on the streets.
I used a tutorial to learn. where the lovely Porzia made orecchiette by hand : • Pasta Grannies learns ...
Big thanks to Pasta Grannies for making this precious knowledge available. Check out their channel here : / @pastagrannies
Orecchiette Pasta Recipe
----------------------------------------
Ingredients :
- 400g of re-milled durum wheat semolina
- Salt to taste
- 200ml warm water
Instructions
Place semolina onto the board, forming a well in the center.
Add a pinch of salt. Add the water and start working with your fingers, incorporating flour gradually so that it absorbs as you go.
Knead the dough with your hands, until you get a smooth and "veluto" texture .
After about 10 minutes, give your dough a round shape and let it rest at room temperature for 30 minutes under a cloth. Afterwards, cut it in long sausages, one batch at a time, leaving the rest covered. Cut these sausages into chickpea sized balls.
Using a butter knife, form shells by dragging pieces towards yourself, squeezing them between the blade and the board.
After the knife operation, turn the orecchiette inside out.
Repeat. Dry or eat fresh.
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Опубликовано:

28 авг 2024

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Комментарии : 744

@giuseppelepore3 2 года назад

I'm Pugliese, and I gotta say it: you did a good job with the orecchiette!

@Yungdil 2 года назад

You’re being too kind lol. They’re too thick

@endeav0r_49 2 года назад

@@Yungdil vabbè dai é la sua prima volta e ha imparato da un video su yt, è un buon inizio ahaha

@scaevolaludens679 2 года назад

yeah mate, i was impressed. that stuff's hard

@jericksonalbaira3539 2 года назад

I will be at the office by

@samuelwolfe 2 года назад

Somebody let This Old Tony know he's on deck to rebuild another machine in a few episodes? lol

@KAESowicz 2 года назад

Great, cause I actually like the work of both of them.

@daanwilmer 2 года назад

My thoughts exactly! Though I wouldn't mind in the slightest, Tony makes awesome videos.

@fearofchicke 2 года назад

Came to the comments to say this, but you beat me to it.

@CaptRedbeardFTW1 2 года назад

100%

@GibsonMarco 2 года назад

I thought exactly that watching the previous video. This serie asks for a new collab with TOT.

@UrbanHomesteadMomma 2 года назад

I love that you turned to “Pasta Grannies” as the utmost experts in making pasta by hand! They really are!! I adore that channel… they make amazing hand made pastas… I love watching the Italian Grannies and learning new ideas and techniques for making home made pasta. ❤️

@OblivionWonderlust 2 года назад

If you’re looking for a manual extruder, you might wanna try a shop that sells Indian cooking equipment (like the shop you got the grinding wheel from for your chocolate series). In Indian cooking, extruders are used to make fried savory snacks called farsaan. These are made with in a variety of thicknesses (from less than a millimeter across to about a centimeter across) so you might be able to get a whole kit with different sized and shaped holes.

@SapioiT 2 года назад

Alternatively, you could use meat mincers with custom-made metal openings for the pasta to be extruded through.

@moonsong2341 2 года назад

I tried to google for that and at first only found those huge machines with compressor (actually I can see Alex using one of those for funsies)....but you mean Sev Chakli makers, right? But pressing the dough through ...I'm not sure that's doable without greater force...

@mihir2607 2 года назад

@@moonsong2341 yep the disk/dies are too thin for this role. the sev chakli is basically for wet goopy mess of chickpea flour which has no gluten whatsoever. this on the other hand will break that die for sure. maybe a custom thickness die will help.

@professortrog7742 2 года назад

The brass or teflon extrusionplate can not be replaced by steel without consequences

@TheRealVandpistolen 2 года назад

Too bad he most likely already ordered the machine for the next video

@leotrif6739 2 года назад

The "artisan" spaghetti you made, are famous, they're called pici, Great job Alex you taught me a lot even though i'm italian

@BrianRipa 2 года назад

ensomma, i pici sono parecchio più grandi ma soprattutto uniformi che io sappia

@SuWoopSparrow 2 года назад

Pici is fresh isnt it?

@jijieats 2 года назад

@@BrianRipa eh sì, quelli di Alex erano 'na cagata e basta ahahaha

@IronFreee 2 года назад

@@SuWoopSparrow They can be fresh, yes. But when made by hand they often look like what he did.

@KAESowicz 2 года назад

@@IronFreee maybe they look the same but fresh and dried pasta are just different dishes

@Josh-ly9mi 2 года назад

Thank you for this series. I ordered a few boxes of Monograno Felicetti after your video and it was delicious! It made amazing Cacio e pepe. The pasta water was so silky, it made the best cream for the pecorino.

@axlch454 2 года назад

Hey man how did your order?

@joaotiagompereira 2 года назад

Honestly, am I the only trained chef that still learns amazing things from this guy? I grab the knowledge i absorb from him, and try new things, and try to get better! That's awesome!! Keep the good work please!

@shainazion4073 2 года назад

So glad on your shout out to Pasta Grannies, they are wonderful!!!

@ontherailmedia 2 года назад

Alex you’ve come such a long way over the years. Production value is spectacular. Great job!

@Y0G0FU 2 года назад

The second Wife of my Grandpa was Italian and OH BOI i enjoyed a Childhood filled with making fresh Orechiette at home for HOURS AND HOURS AND HOURS xD It seems easy... but it takes A LOT of practice to make an Italian Grandma proud :P

@CarlosEduardodeMeloRodovalho 2 года назад

It is beautiful to see the hands of that lady making the little shells. Look how precise and quick the movements are. It looks pretty easy..casual even.. but I'm 100% sure that's a illusion generated by the huge experience she have.

@elagrion 2 года назад

Prediction: this will end up with Alex building his own spaghetti factory from scratch and just casually starting a side-hustle of making and selling pasta on an industrial scale.

@boostfx4203 2 года назад

this made my day

@shakeorefined2514 2 года назад

DUDE! I busted out laughing when you played the Pasta Grannies bit. I love that channel! I watch it all the time with my daughter.

@antoniosignorelli930 2 года назад

I’m Italian, you’re the number one Alex, I love you ❤️❤️❤️🇮🇹

@defeatSpace 2 года назад

Alex, remember that Paulo says you need PRESSURE for good dry pasta, some hints come from making the orecchiette! Anyways, I love these videos!!!

@defeatSpace 2 года назад

Ayyy, you got it, the orecchiette spoke to you! What a good story you're telling, now I'm exited to see your mechanical solutions for making dry spaghetti and other pasta.

@KAESowicz 2 года назад

I think that the pressure needed isn't that big and achievable in home conditions, at least judging from process of making orecchiette.

@robbeelsas 2 года назад

@Gulliver Byrne that or an old arbor press or something

@Sunflow730 2 года назад

My lil STEM brain really loves this channel. It s all my favorite things, Curiously, Storytelling, Experiments, Food, Engineering, SCIENCE!!!!..... Oh I'm happy, very happy

@KokurenHunters 2 года назад

Alex you gave me unforgettable cooking stories over the years and I'm just feeling grateful for this. Thank you! ☺️

@FrenchGuyCooking 2 года назад

🙂

@roshanBA 2 года назад

Salut @Alex, To make it fully handmade, you may use a string hopper extruder (rather than a fancy electric one 😀 ). You can buy it at La Chapelle. the holes can be bit smaller. But there are versions that you can change the plate at the bottom and you can make your own plate.

@micahcoover6351 2 года назад

The crossover we never knew we needed!!! Pasta Grannies is one of my favorite channels!!!

@misssoandso 2 года назад

Having the right working surface has been underrated! Not pasta related, but for me, it was changing to a marble surface to roll out my flour tortillas that is making the biggest improvement. Marble slab....I wonder what I have been doing with my life without this! lol!

@playea123 2 года назад

Fantastic episode as always, Alex!! just to clarify two points (which I am sure you already know), rolling up strands of semolina dough by hand makes pici . Not spaghetti. You can also make a multitude of short and long pasta shapes by hand. Not just Orecchiette as the wonderful nonnas over at pasta grannies illustrate. P.S. I am secretly hoping the next episode involves you making your own extruder from scratch so I'll keep my fingers crossed lol

@mania.v 2 года назад

I'm so happy you know Pasta Grannies, Alex! The channel and all the grannies are wonderful ❤️

@BD-lq4id 2 года назад

I want to say I respect and appreciate the ethics you adhere to for disclosure of advertising on this channel.

@LorenzoBredaggwp 2 года назад

Pasta Grannies is for sure the best channel in the world. Inestimable.

@CKOD 2 года назад

From the mechanical engineering sort of side, comparing it to metal forging. Extrusion of it in a plastic state in metal will orient the metal grains along the axis of the extrusion. I'm assuming the "metal grains" equivalent for pasta is the bonds between gluten. Extrusion though a die will have a very high amount of shear flow in the material. Even rolling a flat sheet of dough a pasta roller would orient the "grain" along the axis of extrusion though the roller, but not as much sheer flow as a die extrusion. I'm not sure exactly what rolling the snake out will do, but it will certainly be a lot less sheer along the axis of the pasta than even a die roller. I bet if you break out the ramen machine, and roll and knife cut some pasta, let it dry, it will have more flex than the snake-rolled pasta. The "smear" of the orecchiette will have a good amount of sheer flow (hence the curling coming out) and between that and the good results? We'll see, but I'm betting that "more sheer flow = more gooder" up to a point.

@ProgramKiraTV 2 года назад

I love orecchiette! It’s spoonable it grabs sauce, it grabs chunks of stuff you add to it, it’s shape lends further to the amazing chew as it springs back and I just want to eat more of it!

@scottamori3188 2 года назад

Pasta Grannies! YES! I am glad you partake of that glorious channel, too. Those Nonas are magicians.

@Pikkunalka1 2 года назад

Professional dry pasta makers: you cant do good dry pasta at home Alex: i will try to do dry pasta at home

@kimberlypotts8922 Год назад

I actually came across a RU-vid channel that I respect. They parboil their pasta bits before they put them in the dehydrator. Maybe that is the game changer?

@buaan 2 года назад

It’s like therapy watching Alex’s videos. Positive energy and learning new skills

@esti-od1mz 2 года назад

I'm very proud about dry pasta and spaghetti, they were invented in my region, Sicily. Great video

@defeatSpace 2 года назад

Paulo is completely phenomenal at describing their methods in the previous video.

@NimbusEntry 2 года назад

Saying it again until it gets noticed or the series ends. I recommend as part of the series, please try a hybrid fresh/semolina pasta that you make with the fresh method (flour & eggs, cook fresh), but using 50% semolina 50% AP flour. It's what I started doing a few years back, and I'd like to see how it compares according to your testing methods.

@Apathymiller 2 года назад

This is what my grandmother did, used ap and semolina when making her pasta. She had a spaghetti "guitar", it was a board with like 50 wires stretched across it and we'd roll the dough on top of it with a rolling pin and it would make spaghetti or you could space the wiring to make bigger or smaller pasta with it

@kimberlypotts8922 Год назад

You are absolutely….darling. You are hilarious! (The Mark Twain of pasta-makers…) I took a three-week solo vacation to Italy, traveling down the Ligurian coast via railway. It absolutely changed my life. Today marks the three-year anniversary of the beginning of that beautiful trip. I am making pasta today, was curious about some of the finer aspects, and came across your beautiful channel. I am now subscribed for every update! - Joie de vivre , k

@nielsbuhrmann1908 2 года назад

Really fun series!! I am a pasta fan myself and you are a genuine learner Alex!

@jevans80 2 года назад

I'm not sure how important it is to the process, but I'm pretty sure the pasta granny said that you shouldn't be touching the pasta after you've rolled it into the cylinder. The pasta is extruded without any direct hand contact- could the warmth of your hands rolling the spaghetti out also be a problem? Just wondering

@misterplane5488 2 года назад

Well I mean 1-ton table-top presses for pressing bearings into wheels/rollers in machine shops do exist. If you can manufacture a brass die (which wouldn't be too crazy, you'd need a drill press and care but you could do it) then you can probably construct a cylinder with the die at the bottom, some kind of plate on top, and the pasta dough in the middle. Slap that whole thing into the press and crank.

@alichi101 2 года назад

Yeah. Shouldn't be that different from all the crushed playdough one sees on hydraulic press channel. Just with a die to shape them :)

@BigHenFor 2 года назад

The dies are made of Bronze or Teflon.

@misterplane5488 2 года назад

@@BigHenFor Oh are they? Lmao my b. Still, I think bronze should be easy enough to drill, if expensive to buy in a big disk lol

@recoil53 2 года назад

Time to collab with the Hydraulic Press Channel.

@JohnHausser 2 года назад

Bon travail mon ami ! Je suis fan de ta chaîne RU-vid depuis 2018 Cheers from California

@abetinacookery8955 2 года назад

You should look into the overall gluten structure of the dough when made. It's possible you don't rest the dough for long enough. Additionally, it's not true to say that Orecchiette are one of the only handmade pastas with eggless semolina dough. There are many - Trofie, Capunti, Foglie d'Ulivo (+ spinach), Malloredus, Maccheroni al Ferretto. MANY pasta shapes can be made with simple tools or just by hand. We also make "Culurgiones", a filled pasta, with 100% semola dough.

@iskillio 2 года назад

People like you have issues. He's not saying it as a matter of fact. If you listen to his statement it's moreso how it's extruded by hand and that's why it keeps its structure..I'm sure you are fun at parties.

@kindabluejazz 2 года назад

@@iskillio I see no 'issues' with the original post, just information. I've never heard of those other pasta shapes. In fact you seem to be the triggered one, micro-parsing and presuming other's intent.

@iskillio 2 года назад

@@kindabluejazz less assumption, more generalized truth. My statement isn't guided on a misconceived notion. Its calling it for what it is, unnecessary fluff as a form of correction to what his statement was. If you learned from it, fantastic. However in regards to Alex video he wasn't speaking in absolutes as far as dry pasta varieties by hand. Moreso emphasizing the hidden gem of the process required a form of hand extruding that made it keep its form.

@cyndifoore7743 2 года назад

Great information, thanks!

@cyndifoore7743 2 года назад

@@iskillio try the decaf lol

@Sbratters 2 года назад

U did a great job with orecchiette. For spaghetti try searching "spaghetti alla chitarra". It's a really simple method to do them. I'm pugliese, keep going with this pasta series

@seanet1310 2 года назад

When the world class pasta chief doesn't make his own spaghetti but Alex will. Bring on the crazy abuse and modification of components.

@daanyd13 2 года назад

Love the fact that you just dropped a massive shoutout to pasta grannies lol. Ok what an epic name drop!

@Britzzio 2 года назад

Nice! I made orecchiette many times but never really realised they were effectively extruded! If you wanto to give a go to non-extruded long pasta by hand with semolina, try looking for Pici :) it's a type of thick spaghetti from tuscany that you first cut and then pull to make longer. The pull itself gives them a rough texture on the surface

@alysoffoxdale 2 года назад

Wait, what??? Food, But We Digress started up again and I never knew?!? I gave up looking when I hadn't seen a new episode for three months.. Also, yay shout-out for Pasta Grannies! They are the best!

@MaartenBlij 2 года назад

With every video you release I get more and more the feeling I'm a good old Discovery program.

@txelcat 2 года назад

Alex watches pasta grannies? My life is complete now, I love that channel.

@pasqua.bro.334 2 года назад

Ohhh Alex, you always make me astonished! WOW you just made some orecchiette in the first 5 minutes of video... As an Italian, pugliese fan I'm more than happy to see you doing this. Good job, always a master.

@RoderickGMacLeod 2 года назад

@Alex Using one flat board to slide back and forth over another flat board will work. Think of a dough sheeter that uses two flat surfaces instead of a flat surface and a roller. All you need is a couple of spacers of the right size to keep the boards from touching.

@yassenhany447 2 года назад

Editing Is Unnecessary For A Food Channel But Holy Hell Your The King Of Editing For One

@easkay 2 года назад

The massive grin on Alex's face when he realises he gets to play with pasta machines is amazing, and I am absolutely here for it :D

@avargs3505 2 года назад

+1 exactly!

@T-H-B 2 года назад

Just when I made a carb cutting bet. Not only am I going to lose, but this series will make me carb load like I've never carb load before. To the kitchen!!

@lc5945 2 года назад

This brings back memories. When I was a kid my grandma (from Puglia) let me help her making pasta...I failed bad at orecchiette, but at least succeeded with fusilli 😂

@remooniaa887 2 года назад

My day always gets better when I see you upload

@koolway 2 года назад

Went through the same process years ago. Orichiette, then a cavatelli hand cranked forming machine, then cheap extruder… then to the smallest la montferina dolly. Game changer. Short pasta is not an issue to dry and store.. around 20° with very little airflow and they dry nicely in 24-48h. spaghetti on the other hand 🙄 they’re a beast of their own… I half dry them for max 24h and store them in a ziplock to avoid check marks and they don’t become so brittle.

@VirgilKrell 2 года назад

alex keep in mind historically egg pasta was only made in regions where the wheat was of inferior qulaity to make proper or true pasta, there is alot about the orgions of italian food the modern chefs have forgotten because they have interregional goods exchanged at a much higher level then ever before as well as refrigeration replacing fermentation, curing and drying of food for preservation.

@scottamori3188 2 года назад

Pasta Grannies is a diamond of RU-vid.

@blorblin 2 года назад

I saw the community post, scrolled down, and here it was! The highlight of my week. Thanks Alex!

@connermcgraw5755 2 года назад

The quality of this series has been fantastic! Thank you!

@stex83 2 года назад

The best french man in the world (said by an Italian is a huge compliment)

@kmartin8881 2 года назад

Hey Alex, I love your channel. Your take on creating these dishes is unique and enlightening. I have a suggestion for a future series. You take what seem to be simple dishes and in the search for perfection, bring out all their nuance and complexity. In your search for perfection you explore and build whatever equipment is necessary for the production of that dish. I would absolutely love to see your take on American style barbecue ribs. I think it would be right down your alley.. a relatively simple concept that includes almost unlimited variety and which comes down to the application of great ingredients, technique and specialized equipment to create a magical dish that is more than the sum of its parts. Cant wait to see your next series. Thanks for listening.

@TizioGen82 2 года назад

Hey man, good job with the orecchiette. I think you should try to make something like tonnarelli alla chitarra. La chitarra is a pasta cutting implement that can be used with both egg and water dough. Who knows, maybe you can build one yourself.

@dea2860 2 года назад

Hi alex. I fr waited the entire week for this episode and I hope you never stop producing this series. Plssssss

@patrickwallen5065 2 года назад

I love when you go all in on a project

@manuelapollo7988 2 года назад

Pasta grannies is such a great channel, all the nonne shown are real representation of the average italian nonna

@johnkirton4588 2 года назад

This channel rocks, Alex is the best! making his Lasagna tomorrow, and croissants this weekend.

@santiagofernandez3215 2 года назад

Pasta Grannies! One of the best RU-vid channels

@siregno 2 года назад

I'm Italian, from Sicily, in my family's sunday lunches, we make pasta with semola and eggless. This is my way to make "fresh-dried" pasta. Semola and water, of course, as you did, but we "work" the dough with the machine (the tool to make lasagne). 5 minutes and the dough is perfect. The easy way to obtain something like spaghetti is make tagliolini (or spaghetti alla chitarra). They are squared, not round.

@crossrhodes9658 2 года назад

As a first experiment for orecchiette is a really good result, congratulations. For spaghetti i suggest you to buy a "fresh pasta machine", I know is a little difficult to find in other countries, but is really helpful for this kind of job.

@fejimush 2 года назад

Fascinating, never thought that dried pasta could be "better" in certain circumstances. Wonderful series so far.

@aleksstosich 2 года назад

Pasta Grannies and Alex is the crossover of my dreams

@workinprogress5936 2 года назад

You have a lot of folks who watch your channgle considering how many sub's you have. Your video's are just that entertaining.

@Nerdificationing 2 года назад

I love that he talks friction and forces - was about to say the strength comes from extrusion, and he already knew that but told the story much better

@ezerivadeneiral 2 года назад

I always wanted to do dry pasta at home because there are no good choices in my city. This video series is outstanding!!

@Ally-Oop 2 года назад

I’m thrilled at the prospect of a new culinary adventure.

@simonkalaszi9302 2 года назад

Great video! I also love the 3 huge boxes of Monograno in the bacground at 8:22 ! :D

@tarotreadingsbysteven8545 2 года назад

I found your channel through uncle Roger and while I don't normally subscribe to cooking channels I was intrigued because your channel is more than just cooking which I like a lot and your personality and sense of humor hooked me. I look forward to catching up on your videos and trying a few recipes myself.

@Archxelion 2 года назад

Hi Alex! Thanks a lot for all of your work. Already looking forward to the next episode: I love it when you take the "machine" direction. Another direction I was thinking about, if you want to try spaghetti by hand, is the chineese technique for hand-pulled noodles (not very Italian though). The dried pasta dough is probably not elastic enough to perform this technique but I'm still amazed at how well-shaped they managed to make them with nothing else than their bare hands (and looaads of technique ;) )

@marcelodelarosag.1085 2 года назад

The way you explore cooking posibilities in your channel is amazing.

@davidblalock9945 2 года назад

This is the only cooking channel I know of that involves power tools and woodworking almost as much as pasta pot.

@lukasl6822 2 года назад

Hi Alex If u really want to do Spagetti Maybe u should go for a long thin rolling pin and firstly try to make big pasta sheets. The roling pin also forces the dough in an extruding fashion if u roll up the dough Around it! Pasta granny's has several videos on that technique I believe. And then use a "Chitarra" To turn them into Spagetti cittara .

@aidanbernal 2 года назад

is that a sailor fountain pen I see towards the end? very nice :)

@janehall2720 2 года назад

I love Pasta Grannies! I have watched them since they first started! They are a wealth of knowledge. I love that they are preserving history. Keep going Alex!

@francescoprati9033 2 года назад

Episode 34, Alex made his own Pasta factory and outsells all Italian brands togheter. Grande Alex! serie molto interessante!

@chilipez2934 2 года назад

So great to see that you're a Pasta Grannies fan, too!!

@giuliafanara7437 2 года назад

Wow, I want a crossover with Pasta Grannies! Great video Alex!

@theinternetseekers2436 2 года назад

You are the only man alive who literally rebuilds his kitchen for every dish hahaha

@mactns1 2 года назад

This guy does what our mom's always told us to not do. Playing with FOOD !

@vanderalm 2 года назад

Alex, you might want to try using slightly less water. To get the right consistency it's helpful to lightly knead together the ingredients and then put it in a vacuum bag to pull a vacuum.

@MrAymardo 2 года назад

Pasta Grannies is a gem!!!! Bravo!

@the98thpenguin62 2 года назад

I cannot wait for the season finale of this series

@ChopChopRecipes 2 года назад

Hi my friend,..Wow..that's unique & awesome recipe,thanks for sharing😋🥰🥰👍👍💖your the best@fantastic##

@TheRedscreed 2 года назад

You should try these pasta shapes: tagliatelle, papardelle and farfalle (a little bit more complicated but they are basically just a square u fold the right way) or even filled ones like tortellini and ravioli. I have done this a few times already. Also make sure u add a lilttle bit salt and olive oil to the dough

@lbenedix 2 года назад

Sounds like an amazing opportunity for another collaboration with ThisOldTony.

@loupthevenin8176 2 года назад

Yes! YES! Pretty please *w*

@e45630 2 года назад

Ah, Alex. Your videos are the thing that keeps me going…

@SythKohore 2 года назад

Wooo! Been SO looking forward to this part!

@thegsmash 2 года назад

This Channel is a blessing thank you very much Alex

@reaperofthegrey7294 2 года назад

there is beauty in both dried and fresh pasta. much like there is beauty within sundried tomatoes and fresh tomatoes. one is not superior to the other. but both are perfect in their own Circumstancial dishes

@Phoenix684 2 года назад

I love The Pasta Grannies! 😍🥰 Alex, you are so talented and too cute for words!

@Rsama60 2 года назад

You can see in Paolos eyes that he loves what he is doing. Do one thing but do it perfect. This video is about 45 yeasr too late, my mother taught me to make pasta when I was in my teens. First Spätzle (yes I am German from Suebia) then fresh egg pasta followed by dry pasta.