I Turned My Dumb Food Dehydrator Into a Smart Pasta Dryer (PC fans, Sensors and all)

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  • čas přidán 1. 07. 2022
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    Italians : Food dehydrators can't make Dry Pasta. Alex: Hold my beer.
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Komentáře • 733

  • @VideoSchoolOnline
    @VideoSchoolOnline Před 2 lety +2089

    Never seen such a good cliffhanger in a pasta-themed video.

    • @MrMartinSchou
      @MrMartinSchou Před 2 lety +30

      Yup. I could hear the capital letters in that comment.
      > "EVERY day is a challenge in drying pasta."

    • @geraldbrooks2763
      @geraldbrooks2763 Před 2 lety +11

      That is a brand new sentence.

    • @VideoSchoolOnline
      @VideoSchoolOnline Před 2 lety +7

      @@geraldbrooks2763 😂 Alex, bringing out all kinds of new feelings in us.

    • @mister_darkwood9843
      @mister_darkwood9843 Před 2 lety +2

      @@VideoSchoolOnline ALEX!!!! why?

    • @latch909
      @latch909 Před 2 lety +11

      Easily in my top 5 for pasta themed cliffhangers

  • @PaulTMaack0
    @PaulTMaack0 Před 2 lety +1150

    "Every day is a challenge in drying pasta."
    That guy's awesome. Giving it to ya straight. No sugar-coating. Exactly the kinda guy you want in your corner.

    • @techorizo1
      @techorizo1 Před 2 lety +4

      Exactly!

    • @davidhalldurham
      @davidhalldurham Před 2 lety +32

      I was going to say the very same thing. Cavalieri seems like a great guy and is willing to share his expertise...as long as you're not going to open a pastificio.

    • @jonarific8504
      @jonarific8504 Před 2 lety +4

      For some reason that reminded me of davie504. Maybe the voice is similar as I think he's Italian.

    • @davidf2281
      @davidf2281 Před 2 lety +4

      I'd wear that t-shirt

    • @GigaDavy91
      @GigaDavy91 Před 2 lety

      Btw Cavalieri in Italian means Knights

  • @alevel2cpu285
    @alevel2cpu285 Před 2 lety +70

    I can only imagine this guy at Home Depot buying all of this equipment. "What are you making?" Alex: "Carbonara"

  • @fpoastro
    @fpoastro Před 2 lety +375

    I said this before and I know it may seem weird but its real.. you can also learn a lot from wood drying. Its the same exact principal. Dry, then allow a rest (which is some rehydration) then resume drying. Your fractured pasta result is exactly what happens with wood.

    • @PLF...
      @PLF... Před 2 lety +3

      Exactly, you dont want to go too hard. Also vacuum is a thing, but probably a bit too complicated for something like this

    • @fpoastro
      @fpoastro Před 2 lety +2

      @@PLF... Who said anything about vacuum? You can take a slow drying process where you slowly dry day to day allowing the charge to cool (and attract moisture) overnight to allow it to equalize then resume drying. Its much slower but also much easier.
      Again... where the fu)k did vacuum come from? Thats a whole nother level.

    • @j.anthonyszepsy8712
      @j.anthonyszepsy8712 Před 2 lety +8

      Just check out cannabis drying , people really delve into keeping RH and ventillation on spot for 14 days exact dry , then comes the cure which is a whole other ballgame , I have a feeling the processis there would help out in Alexs journey

    • @fpoastro
      @fpoastro Před 2 lety +13

      @@j.anthonyszepsy8712 My niece is a PHD bio and working on cannabis as a focus (not for passion but because its money).
      Drying cannabis has nothing to due with maintaining structural integrity as it does with wood/pasta/cellulosic materials that are trying to be dried with a specific structure and integrity. Drying basil, oregano, cannabis, etc.. mold control, is about all you care about. Drying wood and pasta, your concerns are stress relieving the cellulosic fibers periodically throughout the process as not to create infinite numbers of fractures in the structure that all equate to the catastrophic failure Alex has seen consistently in his pasta.

    • @LiteLotus
      @LiteLotus Před 2 lety +2

      @@fpoastro maybe not directly but im sure there are things to be learnt from the process im sure.

  • @chunguskhan3009
    @chunguskhan3009 Před 2 lety +520

    This guy will make a tandoor out of clay he found in a construction site and call on Indian masterchefs to make the best naan ever.

    • @Nickle314
      @Nickle314 Před 2 lety

      Check out the channel, "The Wood Fired Oven Chef" :-)

    • @MrBlueBurd0451
      @MrBlueBurd0451 Před 2 lety +75

      Don't give him ideas! No, wait, DO! I wanna see Alex-ified roti and tandoori chicken.

    • @petermarknimmo
      @petermarknimmo Před 2 lety +8

      You can make a decent tandoor out of terracotta pots. Tried it myself and it works a treat 👌

    • @jcnash02
      @jcnash02 Před 2 lety +6

      I would watch that

    • @TheCatWitch63
      @TheCatWitch63 Před 2 lety +4

      @@petermarknimmo please tell me how!!! I can get many types of clay pots in my country, but very few people has ever seen a tandoor and even fewer has one.

  • @catos3045
    @catos3045 Před 2 lety +68

    Ah, as an Electronics Engineer, this is what I love about your channel, and why I suscribed in the first palce. Don't get me wrong, I love everything you do, even if it doesn't have to do anythign with electronics, but I did missed seeing you building stuff with electronics for cooking.
    Keep it up.

    • @kubeek
      @kubeek Před 2 lety +9

      and yet he talks about turning the dryer on an off every hour with his finger, instead of hacking the guts out and controlling the heater and fan by his controller :D

    • @catos3045
      @catos3045 Před 2 lety +4

      @@kubeek HAHAHAHAHAHAHA That's the exact same thought I had. Just automate the hell out of it.

    • @rasmis
      @rasmis Před 2 lety +3

      @@catos3045 I searched the comments to see if anybody else had thought this. Alex is also an electronics engineer, so why doesn't he just connect the built in fan to the arduino? I'm a lawyer, but I could do that :-)

    • @bernat_CustardCream
      @bernat_CustardCream Před 2 lety

      @@rasmis I think there's a strong chance he will do that as one of the improvements.
      I mean, he made a bluetooth angle measuring device for knife sharpening, for example :D

  • @user-xv4id9xx7u
    @user-xv4id9xx7u Před 2 lety +95

    "Every day is a challenge in drying pasta" is the perfect cliffhanger. Love the series, can't wait for more.

  • @2guysandacooler
    @2guysandacooler Před 2 lety +231

    Loving the pasta series Alex!! Keep it up! Can't wait for the saucisson sec series😉

  • @SallyGreenaway
    @SallyGreenaway Před 2 lety +40

    I'm going to find some of Andrea Cavalieri's brand of pasta here in Australia, just to support him for being such a great guy in helping Alex! Great episode!

  • @TacohMann
    @TacohMann Před 2 lety +91

    Hey Alex, I’m sure you know this already but you can (probably) easily hijack the power to the fan and use the microcontroller to control it. If you need to control the heater you can also most likely do that with the microcontroller, you’ll just need to use a mosfet or a relay instead of controlling it directly from the gpio like I imagine you’re doing with the other fans. Lastly, I think it would be beneficial to find some way to add humidity. If it were me I would use an ultrasonic transducer to try and atomize the water as much as possible; that should make the “lag” between the addition of water and it’s acceptance as humidity relatively low. These are all fairly quick ideas though so I don’t know exactly how well they would pan out. Excited to see how you figure out each of these new challenges though!

    • @VinayVarsani
      @VinayVarsani Před 2 lety +1

      I was thinking less complicated and just use a humidifier and connect it externally but yh 🤷🏾‍♂️ bit difficult to control the humidity but then that's what the fans are for

    • @Reinier020
      @Reinier020 Před 2 lety

      +1

    • @elderperez2047
      @elderperez2047 Před 2 lety

      Exactly was I was thinking. You already went out of your way to upload data and have nice graphs, adding these features should be easier.

    • @Techno_Nomadic
      @Techno_Nomadic Před rokem

      Shoot, I would just go old school and put a relay between the motor/heater and the incoming power and control it with a programmable timer for lights. Doesn't matter if the unit is never turned off, and the built in temp control would still work, cause there would be no power to the fan/heating unit.

  • @kaib5048
    @kaib5048 Před 2 lety +30

    I have noooo interest in ever doing this, but I’m completely addicted to watching Alex slowly move towards pasta perfection. Keep it up man, almost there !! 🤓

  • @eliseleonard3477
    @eliseleonard3477 Před 2 lety +103

    It’s possible that your extruder isn’t generating enough pressure to really homogenize the dough structure. Maybe let the dough sit for a while longer before sending it through the machine.

    • @facundoriccardi6708
      @facundoriccardi6708 Před 2 lety +13

      I was thinking about this, maybe the pasta is not really hidrated. In the Monograno factory they use vaccum in the mixing system, so the dough get hidrated faster. But whit a house mixer like the one Alzex is using, I think that the dough is not getting the time to actually get that hidrated.

    • @JonCLTV
      @JonCLTV Před 2 lety +2

      This comment is so underrated right now

    • @rickross5421
      @rickross5421 Před 2 lety +1

      @@JonCLTV How is it overrated ?

    • @JonCLTV
      @JonCLTV Před 2 lety

      @@rickross5421 It should have more likes to get Alex to read it. I find it very useful information that can change the course of the pasta drying series.

    • @JonCLTV
      @JonCLTV Před 2 lety +1

      @@rickross5421 I mean underrated sorry 😣

  • @MarianaCorinaR
    @MarianaCorinaR Před 2 lety +30

    The only food channel that has a build/maker workshop vibe, loving the series Alex!

  • @wv_
    @wv_ Před 2 lety +77

    You’ve already got the Arduino going. You can get ready made opto-isolated relay modules that are built for Arduino.

    • @NonEuclideanTacoCannon
      @NonEuclideanTacoCannon Před 2 lety +13

      You mean for turning the original fruit dryer on and off? If he has arduino chops, and he clearly does, he could automate a lot more of this process. I'm imagining a source of humid air (either a humidifier, or even just an electric kettle) connected to the box with some of that duct hose, and a servo-controlled vent. It could turn on to warm up just before the active cycle ends, then the servo opens the vent and allows the humid air in to the box.

    • @iacopob
      @iacopob Před 2 lety +4

      @@NonEuclideanTacoCannon then he could add a PID controller and voilà!

    • @HaralHeisto
      @HaralHeisto Před 2 lety +4

      @@NonEuclideanTacoCannon Probably best to use one of those little ultrasonic humidifiers (can get USB powered ones that connect to a standard 500ml bottle for pennies on aliexpress). Using a kettle would add too much heat during the rest period

    • @fluffigverbimmelt
      @fluffigverbimmelt Před 2 lety +2

      @@iacopob very much agreeing with proper CL control. As an electrical engineer, this should not be an issue at all

    • @NonEuclideanTacoCannon
      @NonEuclideanTacoCannon Před 2 lety +1

      @@HaralHeisto oooh I forgot about those, that would be perfect

  • @jonmsimpson
    @jonmsimpson Před 2 lety +6

    This is the best series on CZcams right now! Your videos showcasing Luciano Monosilio's pasta techniques were a game changes to not only my own personal pasta making, but those of my customers at the shop I work at. As your videos educate me, I pass that knowledge on to many others in my local area to improve their pasta making. (I provide credit where it is due). Ciao!

  • @FrenchGuyCooking
    @FrenchGuyCooking  Před 2 lety +9

    Thanks for following my heavily-carb-loaded adventures ! You guys are the best ! Here's a link to the data collecting code : gist.github.com/frenchguycooking/d368ba94bb9754faecaa10d747e0c635

  • @azyfloof
    @azyfloof Před 2 lety +29

    You've got the arduino sorted for logging data, now it's time to disconnect the dryer's original control board entirely, and use the arduino to turn the fan and heater on and off :D
    Some fans have a separate PWM line which you can use with the arduino to vary their speed, which might help too

  • @thalesrodrigues8214
    @thalesrodrigues8214 Před 2 lety +28

    It feels illegal to be here that early

  • @NonEuclideanTacoCannon
    @NonEuclideanTacoCannon Před 2 lety +9

    "Every day is a challenge in drying pasta." Words to live by. Perhaps you could set up something with a servo to allow a few milliliters of water to drip onto the bottom of the box like a minute before the fans turn off, so that it starts to evaporate. That way the humidity will increase during the rest period. Or you could make it really complicated. Set up a humidifier with some of that duct hose, and use servo to open a vent to allow the humid air to enter during rest.

  • @JoriDiculous
    @JoriDiculous Před 2 lety +5

    If everything have to be Off at resting period, just hook the "dryer" to a timer socked. You can get some nice cheap digital ones that you can set to several intervals.

  • @christopherkarr1872
    @christopherkarr1872 Před 2 lety

    Yay! Alex is back!
    Thanks for more content! Your pasta types have been fun to watch in your shorts! Great production - I love the continuous loop style.

  • @jamescambray5595
    @jamescambray5595 Před 2 lety +5

    Alex, I would recommend you look into the science of psycrometrics. The relative humdity depends strongly on the temperature; increase the temp and the RH goes down. This is why you need to turn off the heater and not just the fans during the rest peroids.

  • @morningstar8187
    @morningstar8187 Před 2 lety +94

    Have you considered the possibility that your dough making process and extrusion method may be at least partially responsible? If the dough has a lot of air incorporated into its structure it could weaken its structural integrity after drying? Think hardtack vs a dried slice of bread. One is easier to crush than The other.

    • @Mikapoofs
      @Mikapoofs Před 2 lety +30

      true that, even shown in his monograno factory video the dough is mixed and extruded in a vacuum to avoid that problem

    • @thischannelisforcommenting5680
      @thischannelisforcommenting5680 Před 2 lety +20

      my man will be buying factory at this rate

    • @PLF...
      @PLF... Před 2 lety +3

      Its a factor but can be circumvented. It changes the material constant for the dough, likely making it require a more gentle drying program with longer rests.

    • @RoboticParanoia
      @RoboticParanoia Před 2 lety +16

      Vacuum extruded pasta gives a more resistant result, and iin colored pasta a more vibrant color. If you put pasta that wasn't vacuum extruded in an industrial tunnel dryer, it will collapse, because the air bubbles will expand too fast for the air to escape. A tunnel dryer, that can dry pasta between 4 and 8 hours work with a hot cycle ranging from 80° to 115°C, the pasta is pre cooked after drying, hence the dark yellow color. Pasta is carb, and carb is sugar, it caramelize. For drying non vacuum pasta you have to make three long cycles, at a very low temperature and long time. Aim for at least 48h total time, and it's the minimum. By the way, his first mod got it right, in order to the pasta dries from inside out, the first stage should have a huge increase in humidity, then slowly going down. There's more to that, but it's the beginning.

    • @thesecondislander
      @thesecondislander Před 2 lety +1

      @@RoboticParanoia how do you know this stuff

  • @tommasomanassero
    @tommasomanassero Před 2 lety

    As an Italian we take dry pasta for granted and rarely dig deeper into its making. Ty Alex, you opened my eyes to a new amazing world. You got me glued to the screen with last episode👀

  • @pantrymonster
    @pantrymonster Před 2 lety +1

    Omg.... the thing I love most about Alex's videos is the sheer determination he has to get things done as close to perfection as possible. It's really inspiring. Also the community here in the yt comments so is great! Everyone who knows something comes to share their expertise while this who don't know how to help still like the helpful comments for more visibility. It's so great 😊

  • @chinesefantasy
    @chinesefantasy Před 2 lety +2

    I love this series because it clearly shows the amount of engineering and thinking went on before they where capable of doing the stuff they did on an industrial scale and most of this stuff was figured out a century ago before they had precise measurement instruments and so on. Respect.

  • @carlosseum
    @carlosseum Před 2 lety +1

    So glad you mentioned benedetto cavalieri in this series. I am an absolute food lover and travel all over Europe in search of new things to try, I went to visit them at the factory and ended up talking with "Dottor Cavalieri" for over one hour. Such a great family business! Thank you for your great videos, I always highly anticipate to see where you are going next. Keep up the good work

  • @bamzilla1616
    @bamzilla1616 Před 2 lety

    This series is so entertaining and educational. The production value is superb. Always eager for the next installment.

  • @jonaslundholm
    @jonaslundholm Před 2 lety +5

    ”Every day is a challenge in drying pasta”

  • @samY-de9dq
    @samY-de9dq Před 2 lety

    I love that you show progression, very inspiring!

  • @iuribogar9611
    @iuribogar9611 Před 2 lety +2

    next step: build a pasta dryer from scratch! get rid of the elements of the food dryer and build a new one that can be fully programmed as wished
    I may be wrong, but that's what I think is coming for the next episode... can't wait to see it! congrats for all the great content Alex! \o/

  • @garethwesleyevans
    @garethwesleyevans Před 2 lety

    Alex, please more on the building process and programming! The combination of making and cooking is what brought me to the channel!

  • @ImBarryScottCSS
    @ImBarryScottCSS Před 2 lety +1

    Rofl the hard close is one of the best I've seen in a while. Now pasta drying is a Bourne movie.

  • @-_-hi8964
    @-_-hi8964 Před 2 lety

    Awesome Alex please never stop sharing knowledge. I dearly love it. thank you.

  • @Sketchcraft
    @Sketchcraft Před 2 lety

    Fantastic series Alex! Thank-you for sharing!

  • @moi-meme4502
    @moi-meme4502 Před 2 lety

    Okay man, you and the channel Italia Squisita are definitely one cut above the rest. I can't imagine how much work it has taken so far. These pasta series are the most impactful watch I had this year, no joking.
    Keep up the great work Alex !!

  • @Embre07
    @Embre07 Před 2 lety

    Incroyable, j'en reviens jamais (à chaque série) que vous vous impliquez autant et que vous n'abandonnez jamais. J'adore le processus de réflexion et d'ajustement mais ce que j'attends le plus (comme tous le monde) c'est le moment où vous allez enfin pouvoir manger le plat que vous aurez créé. J'ai hâte de voir le bonheur sur votre visage quand vous allez enfin pouvoir cuisiner avec les pates que vous aurez vous même séché puis manger votre travail.
    Bravo, c'est excellent et je vous souhaite de continuer !!

  • @Simon_Laserna
    @Simon_Laserna Před 2 lety +1

    These are the best episodes! When cooking meets the saw, and circuitry!

  • @laxchan6386
    @laxchan6386 Před 2 lety

    Keep it up Alex! You are certainly one of my recent favorite youtubers. I love the fact that you are humorous and passionate about what you are doing!

  • @waynepalmar6101
    @waynepalmar6101 Před 2 lety

    Love you step by step solution approach
    And your passion

  • @fishnewhere387
    @fishnewhere387 Před 2 lety +6

    I love you did this, I was thinking about getting the same one and hooking it up to an Arduino controller.

  • @Kalachoff
    @Kalachoff Před 2 lety +1

    I can't get rid of the feeling that I'm watching a very exciting TV show series :) Bravo Alex!
    Can't wait for the next episode!

  • @naingsoe6004
    @naingsoe6004 Před 2 lety

    Bruh just how far is this man willing to go for pasta.Your tenacity is truly something to to be praised.

  • @jc19438
    @jc19438 Před 2 lety

    So awesome Alex, I’ve been a fan for years, but this is amazing, above and beyond.

  • @PaulJMorey
    @PaulJMorey Před 2 lety +1

    I feel like Alex got hit with a very polite “if it were easy, everyone would do it”

  • @pieterbenjaminnijs2925

    Alex you’re an amazing content creator, chef, engineer and inspiration. Please never stop creating haha

  • @marianomancone6486
    @marianomancone6486 Před 2 lety

    >mid April: okay guys, we're in Naples to try out some traditional italian pasta
    >Early July: okay i just hijacked, re-engineered my drier and wrote a code to obtain the best degree of humidity for my homemade dry pasta.
    This guy is crazy as hell and i can't do but loving him

  • @HardwareLust
    @HardwareLust Před 2 lety

    This is such a good series, Alex. You're really outdone yourself this time.

  • @archael18
    @archael18 Před 2 lety

    I'm enjoying this series so much!

  • @leandronicolas8848
    @leandronicolas8848 Před 2 lety

    This has become my favorite series I'm watching right now.

  • @karstenlagermann3155
    @karstenlagermann3155 Před 2 lety

    Someone give this man an Oscar! Thank you Alex, been following for 3 years now. You are the Best.

  • @saarthsharma808
    @saarthsharma808 Před 2 lety

    The production quality just keeps on going up!!!!!

  • @danimarino5653
    @danimarino5653 Před 2 lety

    Love this series don’t give up Alex!!!

  • @robfenwitch7403
    @robfenwitch7403 Před 2 lety +32

    In the next episode, Alex builds his own pasta-drying street...

    • @canchero724
      @canchero724 Před 2 lety +1

      I'm half expecting him to go to Gragnano and dry it in the sun himself. He loves going to Italy and this sounds like the perfect opportunity to go back again.

  • @Jimbum34
    @Jimbum34 Před rokem

    Alex. Your dedikation is awsome !! I have followed you on CZcams long time and it never desepoints !!

  • @ptykiller
    @ptykiller Před 2 lety

    I am loving the epic little twists at the end.

  • @AramisWyler
    @AramisWyler Před 8 měsíci

    Loving this series.

  • @onyshchukv
    @onyshchukv Před 2 lety

    OMG! This video is absolutely great!
    The pure essence why I love this channel :)

  • @ssskids123
    @ssskids123 Před rokem

    Just love this series….thank you

  • @SirCutBent-Gaming
    @SirCutBent-Gaming Před 2 lety

    Definitely worth the wait I'm excited for the next video Alex!

  • @tonyluiscomedy
    @tonyluiscomedy Před rokem

    You gotta appreciate Alex coming at food like an engineer instead of an artist. Something so interesting about it

  • @Enclave.
    @Enclave. Před 2 lety

    Hey, hey! Now I see why you liked my comment a few episodes back about how pasta drying was done in specific locations in Italy the past! Love the attention to detail you have Alex!
    You definitely can't just dry pasta anywhere outdoors, you need specific conditions.

  • @maitreyeti
    @maitreyeti Před 2 lety +1

    Funny thing, I went into the exact same issues and solutions for making my charcuterie dryer from an electrical wine cellar, humidity was the biggest problem. I couldnt pierce through the side but had to rework the door seal instead. Anyway, great work and engineering Alex, I keep learning here with you :D

  • @alvarorabadanimagen
    @alvarorabadanimagen Před 2 lety

    Your level of commitment here is unparalleled, congrats!

  • @pingu99991
    @pingu99991 Před 2 lety

    You're one of my favorite maker channels. What better motivation for a project than food!

  • @robdielemans9189
    @robdielemans9189 Před 2 lety

    Merci bien Alex, love to witness this journey.

  • @crowman5936
    @crowman5936 Před rokem

    This is such a great series.

  • @mercury15316
    @mercury15316 Před 2 lety

    I think 95% of people would have quit like 3 episodes ago and of those left pretty much everybody by now. Keep it up Alex! You are an inspiration, not just in drying pasta but in sticking it through no matter what!

  • @ImTheDudeMan471
    @ImTheDudeMan471 Před 2 lety +1

    Incredible that you have the "best of the best world experts" helping with your project. It's like if you make hobby beer in your workshop and In-Bev is helping you.

  • @jasonwhiting1096
    @jasonwhiting1096 Před 2 lety

    Brilliant video Alex! And yes, love the cliff hanger.

  • @artmartdc
    @artmartdc Před 2 lety

    Gosh I do so enjoy your videos, and they are so well made. Thanks!

  • @Swangdangflang
    @Swangdangflang Před 2 lety +1

    Alex, you are the textbook definition of patience and tenacity. Definitely not "impatient"

  • @danieleriksson3170
    @danieleriksson3170 Před 2 lety

    Happy to see you took my advice! I knew you would make it.

  • @baileystanley8677
    @baileystanley8677 Před 2 lety +2

    Impressive work

  • @David.Lopezz
    @David.Lopezz Před 2 lety

    I'm so invested Alex!! 😂
    I need to see that perfectly dried pasta!

  • @lancelotdufrane
    @lancelotdufrane Před 2 lety

    I so enjoy your cooking/mechanical… tactics of the Kitchen!. Nice!

  • @loulouninyou
    @loulouninyou Před 2 lety

    good luck, keep it up, we're rooting for you!

  • @mattiauk
    @mattiauk Před 2 lety

    What a great episode! Amazing editing and music selection!

  • @dellasantamatteo
    @dellasantamatteo Před 2 lety

    i mean, with all the respect for the french cooking, you can clearly see why Italian cooking is simply the best.
    Alex you made loads of challenges and series, but this one was without any doubt the most complicated in a way that nobody would have expected; what I mean is that everybody thinks that pasta is a simple dish, but actually is one of the most difficult dish to make properly. If you compare what you learn from start to finish to other series, you can clearly see how this was the one you learned more, simply because nobody would have even thought what pasta really is.
    I guess you're the first international youtuber that has been able to make pasta like an Italian would, davvero bravo!

  • @ERey55
    @ERey55 Před 2 lety

    That cliffhanger!! hahahaha This series continues to amaze me Alex!

  • @vdmlouis
    @vdmlouis Před 2 lety +7

    Have you tried cooking the pasta you have dried so far? I’m really curious whether it would be good or not.

  • @joekoscielniak8576
    @joekoscielniak8576 Před 2 lety

    Once again you are challenging your engineers mind to get to the "why" behind any given result. Fried rice, meat balls, pizza, and now dried pasta; all approached from the mind set of cracking the code on your journey to excellences.
    This what I love about following you on your different projects. Stay the course!

  • @michelhv
    @michelhv Před 2 lety +8

    This is starting to look like those heat treating ovens for blade smiths. They can be programmed to a specific sequence of temperatures plateaus according to time to ensure proper hardness and toughness properties.

    • @jimurrata6785
      @jimurrata6785 Před 2 lety +2

      A heat treat microcontroller might be the readymade (and programmed) solution to Alex issues.
      It really is like the pasta needs tempering cycles... at lower temperature.

    • @VinayVarsani
      @VinayVarsani Před 2 lety

      They definitely need normalisation cycles too

  • @katharinasimbeck
    @katharinasimbeck Před 2 lety

    You are comppletely insane to go through such fuss for a little pasta. But I love to watch you go through it!
    Love the series and learn so much from your experiences!
    One question though: do you eat all your experiments? Or just store them for the moment (and one absolutely marvellous progress picture at the end)?
    Lots of love from Bavaria!

  • @lechatbotte.
    @lechatbotte. Před 2 lety

    If I need help I just pour a glass of wine and watch Alex, it’s a win win, it’s inexpensive I learn stuff and I enjoy watching Alex’s creative mind work. First the pizza oven now this. Wow

  • @jakubpetro7492
    @jakubpetro7492 Před 2 lety

    Amazing series, thank you Alex! :)

  • @stefanogagliardi4665
    @stefanogagliardi4665 Před 2 lety

    Suuuper video Alex! Top editing!
    Ad of course super topic for a pasta lover like me!

  • @Bthom999
    @Bthom999 Před 2 lety

    So excited for the next episode!!

  • @apefu
    @apefu Před 2 lety +1

    I hope there are more mistakes to come. This is so entertaining and it is making my aerophonics experiments look easy.
    This is so much fun to watch!

  • @ABullet520
    @ABullet520 Před 2 lety

    Just a thought and you probably already know this, but something might be helpful. Paulo originally said drying was cycles (cycle 1) high temp and low humidity to (cycle 2) low temp and high humidity. Cycle 1 will remove moisture from the outside edges of the pasta quickly, keeping in mind things move from areas of high concentration to low concentration this will begin the migration of moisture from the center towards the outside edges. Cycle 2 will maintain or even increase the moisture slightly to the outside edges. A repeat of cycle 1 continues the movement of moisture from the center to the outside edges. The cycles between low and high humidity are the way to balance the moisture from the outside edges to the center, my guess is your resting time needs some level of moisture/humidity added in. I would also guess that the highly automated process has been perfected by experience and they control the exact time and humidity of each cycle.
    Really enjoying this series.

  • @slipdud8929
    @slipdud8929 Před 2 lety

    *Talking about the fan* "This is great, except it sucks." I just love your videos, Alex! You're doing great job!

  • @petegalvs
    @petegalvs Před 2 lety +3

    "Every day is a challenge in drying pasta" 🤣🤣🤣

  • @joshuadavey8621
    @joshuadavey8621 Před 2 lety

    Love your energy Alex

  • @simonillescas9486
    @simonillescas9486 Před 2 lety

    This is madness, love it Alex !!

  • @aoeuable
    @aoeuable Před 2 lety +8

    Arctics are a nice budget option for PCs especially as they have decent airflow and a nice noise profile so while they're not as silent as can be they won't annoy you, however, as I already recommended on a previous video, in this case Noctua IndustrialPPCs is where it's at. They're *not* silent, they're performant. With only two on the inflow you'll rather have trouble not blowing away the pasta, forget about the outflow the inflow fans are easily going to pull from that side, too: 3000RPM IndustrialPPCs have twice the airflow and more than seven times the static pressure of Arctics, very much worth the money.

  • @Digital.Done.Right.
    @Digital.Done.Right. Před 2 lety

    What a great guest to support your journey.

  • @tomrockholm-timeless_morph6691

    Checkout a Hot Box Incubator design, we use them for incubating snake eggs, add a couple more fans to increase your ventilation as needed. Might be a bit more effective than your modified dehydrator.

  • @tibby934
    @tibby934 Před 2 lety

    I loved how your engineering skills came out in this video - who doesn't love plots?! haha 😆 Also, that cliffhanger was dramatic 😂

  • @UmmonTheLight
    @UmmonTheLight Před 2 lety +1

    Gotta say, as much as I love watching you tinker with stuff and as much as my pasta game has improved lately thanks to your series, I can't see your results actually being better than industrially made pasta. Are there shapes you just can't get otherwise? Or is it all just to understand the process?

  • @balin7201
    @balin7201 Před 2 lety

    this is going to drive you crazy lol
    excellent work, keep up. can't wait to watch next video