I Try To Make Dry Pasta For The First Time (Orecchiette)
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- čas přidán 28. 01. 2022
- Dry Pasta Series Ep4 : To make dried pasta you just need Semolina, water and looaads of technique... Go to NordVPN.com/frenchguy 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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Salut,
Alex - Zábava
I'm Pugliese, and I gotta say it: you did a good job with the orecchiette!
You’re being too kind lol. They’re too thick
@@Yungdil vabbè dai é la sua prima volta e ha imparato da un video su yt, è un buon inizio ahaha
yeah mate, i was impressed. that stuff's hard
I will be at the office by
Somebody let This Old Tony know he's on deck to rebuild another machine in a few episodes? lol
Great, cause I actually like the work of both of them.
My thoughts exactly! Though I wouldn't mind in the slightest, Tony makes awesome videos.
Came to the comments to say this, but you beat me to it.
100%
I thought exactly that watching the previous video. This serie asks for a new collab with TOT.
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. ❤️
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.
Alternatively, you could use meat mincers with custom-made metal openings for the pasta to be extruded through.
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...
@@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.
The brass or teflon extrusionplate can not be replaced by steel without consequences
Too bad he most likely already ordered the machine for the next video
The "artisan" spaghetti you made, are famous, they're called pici, Great job Alex you taught me a lot even though i'm italian
ensomma, i pici sono parecchio più grandi ma soprattutto uniformi che io sappia
Pici is fresh isnt it?
@@BrianRipa eh sì, quelli di Alex erano 'na cagata e basta ahahaha
@@SuWoopSparrow They can be fresh, yes. But when made by hand they often look like what he did.
@@IronFreee maybe they look the same but fresh and dried pasta are just different dishes
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.
Hey man how did your order?
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!
Alex you’ve come such a long way over the years. Production value is spectacular. Great job!
So glad on your shout out to Pasta Grannies, they are wonderful!!!
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
The crossover we never knew we needed!!! Pasta Grannies is one of my favorite channels!!!
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.
Alex you gave me unforgettable cooking stories over the years and I'm just feeling grateful for this. Thank you! ☺️
🙂
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!
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
I’m Italian, you’re the number one Alex, I love you ❤️❤️❤️🇮🇹
Alex, remember that Paulo says you need PRESSURE for good dry pasta, some hints come from making the orecchiette!
Anyways, I love these videos!!!
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.
I think that the pressure needed isn't that big and achievable in home conditions, at least judging from process of making orecchiette.
@Gulliver Byrne that or an old arbor press or something
I'm so happy you know Pasta Grannies, Alex! The channel and all the grannies are wonderful ❤️
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!
Pasta Grannies is for sure the best channel in the world. Inestimable.
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
I want to say I respect and appreciate the ethics you adhere to for disclosure of advertising on this channel.
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.
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.
@@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.
@@kindablue1959 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.
Great information, thanks!
@@iskillio try the decaf lol
Professional dry pasta makers: you cant do good dry pasta at home
Alex: i will try to do dry pasta at home
I actually came across a CZcams channel that I respect. They parboil their pasta bits before they put them in the dehydrator. Maybe that is the game changer?
It’s like therapy watching Alex’s videos. Positive energy and learning new skills
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.
I'm very proud about dry pasta and spaghetti, they were invented in my region, Sicily. Great video
Pasta Grannies! YES! I am glad you partake of that glorious channel, too. Those Nonas are magicians.
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.
Yeah. Shouldn't be that different from all the crushed playdough one sees on hydraulic press channel. Just with a die to shape them :)
The dies are made of Bronze or Teflon.
@@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
Time to collab with the Hydraulic Press Channel.
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.
this made my day
The quality of this series has been fantastic! Thank you!
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
Really fun series!! I am a pasta fan myself and you are a genuine learner Alex!
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
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
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
Amazing! This is going to be such a great series- can't wait for more! ❤
The way you explore cooking posibilities in your channel is amazing.
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.
Hi alex. I fr waited the entire week for this episode and I hope you never stop producing this series. Plssssss
Amazing episode as always Alex!!
Love the fact that you just dropped a massive shoutout to pasta grannies lol. Ok what an epic name drop!
I saw the community post, scrolled down, and here it was! The highlight of my week. Thanks Alex!
Pasta Grannies is a diamond of CZcams.
Always a pleasure to see this videos. Please never give up :)
When the world class pasta chief doesn't make his own spaghetti but Alex will.
Bring on the crazy abuse and modification of components.
This Channel is a blessing thank you very much Alex
Wooo! Been SO looking forward to this part!
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!
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.
Your videos are very well done, with excellent information. Grazie mille!!
With every video you release I get more and more the feeling I'm a good old Discovery program.
I always wanted to do dry pasta at home because there are no good choices in my city. This video series is outstanding!!
Great video! I also love the 3 huge boxes of Monograno in the bacground at 8:22 ! :D
Pasta Grannies is a gem!!!! Bravo!
I love when you go all in on a project
My day always gets better when I see you upload
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!!
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.
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.
Nice video. We really enjoy the series :)
Greetings from Germany
I love The Pasta Grannies! 😍🥰 Alex, you are so talented and too cute for words!
wohoo have been waiting for this! The GoT of dried pasta, hopefully with a better ending !
Alex watches pasta grannies? My life is complete now, I love that channel.
Pasta grannies is such a great channel, all the nonne shown are real representation of the average italian nonna
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.
@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.
I love this. Learn as you go.
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
+1 exactly!
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 ;) )
Fantastic pasta process my friend ❤️
Wonderful Episode of this fantastic series. Thank you A L E X we are staying so much tuned with you.
This video is definitely going to be an inspiration! 🖤
Editing Is Unnecessary For A Food Channel But Holy Hell Your The King Of Editing For One
Just wanna say the podcast is amazing! Really good stuff !
Pasta Grannies! One of the best CZcams channels
Superb content as per always! Cheers fella!
Another amazing series
This channel rocks, Alex is the best! making his Lasagna tomorrow, and croissants this weekend.
Hi my friend,..Wow..that's unique & awesome recipe,thanks for sharing😋🥰🥰👍👍💖your the best@fantastic##
Awesome. I too watch Pasta Grannies. I like where this is going.
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.
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.
Bon travail mon ami ! Je suis fan de ta chaîne CZcams depuis 2018
Cheers from California
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.
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.
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
The best french man in the world (said by an Italian is a huge compliment)
Alex, you actually can do spaghetti without machine: try to search spaghetti alla chitarra
I made the same comment before I saw this.
he's trying to make it without egg I think, just semolina and water
@@beehard44 you can use the chitarra for semolina pasta. just need to be aware you'll need more tension on the chords. i have it at home and it works wonders
Exactly!
Pasta Grannies and Alex is the crossover of my dreams
So great to see that you're a Pasta Grannies fan, too!!
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
If anyone wants to know, the music at 0:12 is Boccherini Minuetto!
I cannot wait for the season finale of this series
Pasta Grannies! The true masters of the art.
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 .
I’m thrilled at the prospect of a new culinary adventure.
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 😂
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.
So you recorded this 15th of October! I saw you watch! ;) Well planned and edited! Love the new series! I'm rebooting my own pasta skills now thanks to you! You give so much insperation! Thank you Alex! Much love from Sweden where you should have went to learn of to make real pasta! :D or not! ;)
Episode 34, Alex made his own Pasta factory and outsells all Italian brands togheter.
Grande Alex! serie molto interessante!