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no that is a frittata! Way too many eggs: Italians were poor people and eggs were scarce (that is why popular dried pasta is eggsless). n Too many eggs is the reason why she needs to add flour when kneading. Ratio of 100 gr to 1 egg per person is correct, if you want it richer add 1 egg to the overall mix. Oil can be omitted but a couple of spoons to a 4 egg mix helps to soften the texture if dough too stiff. Resting also soften it.
Ive been making pasta this way for several years. And most of the time, i only have small eggs so my ratio is 95g to 1 egg. (You are adding flour when you knead it so i make sure its a bit wet)
@T Mox making macarons isnt easy tho, never tried making them but u need the texture to be perfect, make sure u dont under or over cook ur macarons, then the buttercream.... uh
The amount of eggs you use depends on how rich you want the pasta itself to be if your sauce is gonna be thick and rich cut back on eggs substitute with water and oil for instance since carbonara has an egg based sauce very thick and rich it’s recommended not to use an egg pasta
I've just watched no less than 10 RU-vid videos on how to make your own pasta. I cannot express HOW MUCH BETTER this video is than every single one I've seen. No rambling on about your personal life, no over exposition, narcissistic additions. My gosh. Your concise, detailed (between the flours and why) and thorough. THANK YOU
I begun cooking when I was 16. I couldn't even cook rice and pasta. Now I love it and love to cook for other people. Make my day when I hear that my food tastes good
hey! idk if you'll respond to this reply, but do you know how to make a pasta recipe for 6 people? every time i cook it's such a stress to make enough for my whole family. it'd help a lot if i'd have a precise recipe because the recipes only dont specify how many servings it.. serves? anyways, thank you :)
Me and my grandma tried this. She's 100% Italian and she has a recipe for this. We used 3 1/2 cups of all-purpose flour (I'm on vacation, we had nothing else) and 4 eggs. I will delete this comment if it turns out poorly! Edit: added at 7:04 PM It was delicious! It was the first time I ever made something like this. It took about 2-3 hours all together, not counting the breaks. I cut the dough into 8ths, I rolled it flat (if you use a rolling pin, don't roll back and forth too much, try to go forward more and stretch it), folded it like the person in the video did, her name is Claire, and cut it into smaller long strips. My goal was spagetti but it turned into langane as I cut it a little bit bigger and bigger as time went on. Great recipe and it's fun too!
No idea what traditional is but accessible is apparently: double the ingredients and throw half of it away. Who needs simple when there are cook shows.
The video isn't titled "The most accessible pasta recipe", it claims to be the best. I'm from Italy, so I guess you can imagine why that claim makes me laugh
Hey guys, this is Sezgin Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the Professional chefs. I’ve watched hundreds of tutorials online, but nothing beat this simple, clear to the cut video here: tii.ai/hDsNHom Click the l,nk above and you’ll land on intermediate page, just click ’’I’m not a robot’’ to continue and you’ll land on the best RU-vid tutorial video on pasta cooking where it shows step-by-step on how to prepare al-dente pasta even if you’re complete beginner. I hope that someone shows met his first when I was learning how to prepare my first pasta dish. That could sav eme hours and hours ıf bangting my head on the wall, trying different methods out. Again you can watch the tutorial here: tii.ai/hDsNHom Best Regards, Sezgin
Best homemade pasta ever! It was my 1st time trying and it came out perfect. Make sure you follow the instructions to the dot! The tip about folding the dough like a letter is genius! This makes the pasta straight and super easy to roll out. I used regular all purpose organic flour and it worked perfectly. After you have tried you will never want to go back to store bought pasta! 🙂
It turned out great, I used the all purpose flour recipe. My dough did not spring back, but it definitely felt like it was done. I refrigerated overnight and in the morning I ran it through the kitchen aid attachment. It was so amazing after cooking in one minute in super salted water. You don't need any special sauces either. I bought parm, pecorino, and just sauteed mushrooms on olive oil, added garlic, turned it down, added some pasta water, a chunk of butter, then the pasta, and some fresh basil and oregano. At the end mixed the cheeses, and you can add a yolk if you want it like carbonara.
It was my first time so I didn’t wanna make that much so I found a different recipe online with one cup flour and one egg and used all ur steps and it turned out so good and it make enough pasta for one really hungry person
The ap recipe is 256 grams flour (2 cups) and 2 eggs and 6 yolks. Half the recipe would be 128 grams flour (1 cup) and 1 egg and 3 yolks. Quarter the recipe would be 64 grams flour (1/2 cup) and 1 egg and 1 yolk.
All my italian brothers & sisters!! Before angrily writing how this is wrong, give the viewers an authentic recipe comment instead of a furious one! I am genuinely interested to know how it is traditionally done :) So far, I’ve read to use just eggs & flour and not too many eggs?
Aubrey Rispoli yea I'm not Italian but this recipe is way far off. People can make it all types of ways but this is not going to taste good. I recommend 2 cups of all purpose flour and 3 whole eggs. You can mix it like they did in this video. Add water if the dough isn't sticking enough. You kneed the dough for 10-12 minutes. You wrap it and let it rest in the fridge for 1hr. You can roll it out with a machine or a pin but you want to make sure it's very thin. You cook it in boiling salted water for 5-8 minutes. This is how I made it when I first started out and it's pretty simple and tasty. You can play around with the recipe for your liking. Maybe if you want a more rich flavor you can add an extra egg yolk. But I do NOT recommend the amount of eggs used in the video. You can look up videos on how to roll and cut the dough if you need help.
After watching this video for the "nth" time, I finally got to making pasta for the first time. This was so fun to make and I can't wait to experiment more with pasta. Just an fyi though, if you live in a place with zero humidity, the dough will dry out while kneading so just flick a couple drops of water to keep it from drying out.
I'm a little confused, by 2 eggs and six egg yolks did they mean two whole eggs plus six extra yolks or did they mean two whole eggs with the yolks plus four extra to make six yolks in total?
Best recipe for 2 people: 150g '00' tipo flour 50g semolina 2 eggs optionally, 3g of salt and a dash of olive oil Mix everything in a bowl with your hands or a spoon, no need to put it on the work surface. Once it adheres and almost all the flour is incorporated, dust your surface with some flour and knead the dough anywhere from 2-7 minutes, longer if you want a more supple dough. Once soft and smooth, wrap the dough in cling film tightly and let it rest for at least 30 minutes. Once rested, you can roll it however you want, but it's best to cut into 2-4 pieces and roll them out into a square or rectangle shape, dust with flour, fold and cut. To cook the pasta, boil a pan of very salty water, it should taste like the sea. Cook the pasta for 2 minutes or until the pasta floats, and then drain. Semolina is best if you want a restaurant quality pasta, as it adds a density to the texture which balances out the fine 00 tipo grain, whereas only using '00' tipo produces a texture than can feel overcooked or overly soft.
@@rppatel2567 You want to avoid your dough forming a crust, or 'drying out', hence why we wrap it in cling film. You want your pasta to be soft and supple before you cook it, ideally cooking it instantly after cutting it or forming it.
@@rppatel2567 You can dry out your pasta for a day after you cutted it, but then it won't be fresh pasta. Kind of pointless, you can buy that already cheap everywhere, so just use it fresh.
I make homemade pasta all the time and this is hands down one of the best videos ive watched. She taught me a couple tricks which i’ll try to use soon.
I’m so thankful I came across your video because I’m in culinary right now and currently week is to make pasta from scratch, you just helped me out so much
Absolutely love this series, it’s so nice to get all the different options and what the results are for each method - and love the narrator as well, so soothing lol. Would love to see an episode about how to make pie - love it but I’m terrible at making it look nice 🥧
I tried this recipe with 00 flour and AP flour and here are my notes. 1. Did not notice much difference in texture between AP flour and 00 flour but there was a VAST difference in price. 2. If I follow the 00 recipe it's a little more like in the video. The AP flour just isn't as absorbent and gets wetter and stickier even if I follow the recipe. Ended up using more flour than expected. 3. With the 00 I made when I had a rolling pin, but when I made the AP recipe I lost my rolling pin during moving so I used a soda can, works fine. It was a lot harder to get it paper thin though. 4. Do not overestimate how thin your dough is. If you want silky soft pasta then you have to stretch it paper thin and cook for 5-6 mins. Around 4 mins or if the dough is a bit thicker it actually gets slightly lumpy and the texture is al dente. Both taste phenomenal, you can literally eat the pasta on it's own, but the former definitely had a better silky texture. 5. When making papardelle I found it's easier to roll the dough sheet rather than folding it on itself. Much easier to unroll than to unfold. 6. Please dust very adequately when rolling the sheet up because the layers might stick together when they're being cut. 7. To prevent them sticking together dust them with flour when you roll it up, cut it out, and separate them into strands, also agitate them while they're in the pot. 8. The well is really not needed I realized that when making the AP recipe lol I just mixed them in a big bowl and kneaded it on a cutting board. Works just fine. 9. My favorite sauce when eating this pasta is 2 large egg yolks whisked with 80ml vegetable oil (olive and rice is preferred, since it's such a large part of the sauce you don't want it to be an unhealthy oil). Whisk the oil in bit by bit until it's emulsified or if you're lazy like me put in some mayonaisse or Kewpie sesame sauce and it automatically emulsifies to perfection :D crank in some salt and pepper, some oregano and thyme and whisk in 2 tablespoons of the pasta water and done. A silky creamy sauce. It's gonna be more liquidy but definitely still very rich
I just bought a bunch of pasta making stuff and I can't wait for it to come. I haven't made fresh homemade pasta in years this was an excellent video to watch it was like a refresher course! Thanks for making this video! 😉👍
I HATE flour by cups! And what's even worse is that cups are not all the same. And I am talking about 2 sets of measuring cups I have at home. Please stop using cups for flour. It's not only wrong but messy too.
@@AceofEnderAfterDark These cups are mostly used in US. Are people so poor in US they can't afford to buy a kitchen scale? Even my grandma born at the end of XIXth century had one. My mom had a more modern one, and I have digital scales. In Europe there is no recipe that uses cups. Kitchen scales are basic item for any kitchen.
@@AceofEnderAfterDark I understand. I've just checked Walmart and you may get kitchen scales starting with $5. I guess people that can't afford that, don't have measuring cups either, which is fine. I completely lost confidence with cups when I realized my two sets of cups are so different. One set is 250ml/cup and the other 220 ml/cup. Yes, packing is a big problem with flour too. But what strikes me like a thunder is when the recipe asks for butter in spoons or cups (volumetric). I always need to google that and change it to weights. LOL. Greetings form Canada!
I hate using scales to measure while cooking, I can use the measuring cups (each are different amounts) and it works wonderfully. It's just an American thing 🤷. Most Americans hate using the scales for measuring 😂.
FIRST TIME-PASTA MAKER! 💝 here in 2022! made this pasta and it was magnificent! Easy to make. Put all ingredients in food processor and in 3-5 mins: Wha-la! had the doughy ball and only had to knead few more mins. Dough will do just like they stated and "bounce back". Pretty solid pasta! did not fall apart. And really, once hit water, she's right, thickens up more so roll out well. Did fettuccini and was as if egg noodles. They were great and waay better than the one in the box that tastes like "wax." So glad I tried this. Didn't think I could pull it off. May invest in the pasta roller machine - but really can be done by hand like she stated. And love the east of the "fold-n-cut" which made easy fettuccini noodle strips. Thank u, Tasty. I may never go back to the box... like, it's gotta be homemade. And that little ball fed family of 4!! You'd be surprised how many strips it yields. May not look like a lot, but once cooked, thick and yields enough for 6-8 people easily! 🌟
I made pasta once before, recently, in two batches (as I made a measurement error in the first batch). Both came out really disappointing, so I had to go back to the drawing board and look up more pasta-making videos and eventually landed on this one. I used the 00 flour recipe and reduced the 2 cup quantity by approx 1/4 cup, which I made up with semolina. The pasta turned out SO gorgeous and malleable! I was able to get the thinness to the lowest setting on my pasta machine so that the pasta sheets were translucent enough to see you fingers through it, without any holes or tearing. I'm so happy! It was such a therapeutic process too. I'll definitely be making pasta again!
@@saajnoorpuri4414 you didnt get what i mean; im saying that the person who wrote the comment wouldnt use nail polish or jewelry, so it wouldnt come on his/her food, so it doesnt matter
All I want to say is thank you 💕 My little sister loves pasta but it is really bad for health . So I decided to make homemade pasta . Every pasta recipe that is saw was too complicated for me since I am not that good at cooking. This is the most easy and perfectly explained recipe . just love it
It’s actually a lot simpler then that: for every 100 grams of flour use one egg, and some salt. and if you want it a bit softer use a splash of oil. The most important thing is to really knead it for very very long time, it’ll make sure your pasta isn’t mushy
I know this is sometime after the original post, however we have lived at sea level and a number of places up to 3000m above sea level. Cooking has had its challenges, but this pasta recipe hits the spot constantly. I’ve tried the 100g -> 1 egg and all the variants. We love thin pasta for lasagne (setting no 7), slightly thicker (setting no 6) for tagliatelle and spaghetti and this recipe caters for all. The ravioli is perfect as there is enough flex when the pasta is thin. It’s never too dry and I don’t have to add oil or flour. - Perfect for us thank you.
Did this for the first time today -- pappardelle bolognese! Much much easier than I thought it would be. Soooo satisfying to make and even more satisfying to eat. Not sure if I can eat packaged pasta the same way again. Thanks a lot.
You know, my wife says, "that the only thing worse than a woman who talks too much, is a man who talks too much!". After watching this video, I have a new saying for myself: " the only thing better than a man who gets right to the point, is a woman who gets right to the point!". Excellent video, no wasted words, exceptionally informative, and you have a really nice voice!
I watched my grandma do this many times. She taught me how to make quite a few things that until I got older I never really appreciated. Always listen when grandmas teaching you a skill!
If ur having trouble with not being able to incorporate all of the flour, this means you put too much flour on in to the recipe, most likely because you scooped flour with a measuring cup directly, try to scoop flour into the measuring cup with a spoon which will get you a more accurate amount of flour
Of course he can't he is dead Be a health hazard to let his corpse try to make the food Do you want zombie toddlers? That would be a terrible reality show
I watched quite a few videos on making pasta without a machine....based on what I've seen so far, your video (method/instructions/tips) is the best!!! Thank you.
I have been making pasta since I was little. It's a family tradition in Chinese families for Sunday lunch. As I got older I learnt a couple of short-cut tricks: knead the pasta over the ridges of draining board at you washing up sink - it cuts your kneading time by half. It works for me. I use cornflour to dust freshly cut pasta so that it doesn't stick together.
I would love for you guys to do a 101 on cooking with wines. The best kind of wines for cooking with each kind of meat or veggies. Cheap vs expensive vs wine specifically for cooking. Wines for sauces, marinades, and soup...❤️ 🍷 🥘🥧
Game Tech check out my cooking videos hope you can see if anything you like i got Thai tea boba cake, udon wrapped pretzels, all kinds of food inventions here is a link to one of my videos ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lSHE77a_kSw.html
I'd love to see analytics on this video - whether there was a sudden increase in views since the beginning of 2020. I know this is why I'm looking at it. While I'm indoors I may as well learn to cook properly.
Omg I am so excited to do this honestly this was the best pasta making video I’ve never felt more confident. Ive been scared to try making hmp but i think this month I am going to surprise my partner. ❤️
