How to Make Fresh EGG PASTA DOUGH from Scratch
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- čas přidán 4. 04. 2020
- Egg pasta dough is one of the simplest ingredients to make but the dishes you choose to cook with it are infinite! In Italy, it has been said that there are over 400 different pasta shapes, so just imagine the endless options and flavours. This is my Nonna’s original egg pasta dough recipe and can be easily recreated with a rolling pin or pasta machine. Follow the steps and become a pasta master in no time! How to Make Pasta Episode 1
- 1:00 History of Pasta
- 3:10 Egg Pasta Recipe
- 17:10 How to Cook Pasta
🌍Get the printer friendly recipe on my website www.vincenzosplate.com/recipe...
#eggpasta #howtomakepasta #pasta
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PASTA RECIPES: bit.ly/MyPastaRecipes
PIZZA RECIPES: bit.ly/MyPizzaRecipes
NONNA’S RECIPES: bit.ly/NonnaRecipes
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🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!). - Jak na to + styl
TimeStamps:
- 1:00 History of Pasta
- 3:10 Egg Pasta Recipe
- 17:10 How to Cook Pasta
Great video sir.
I am so glad you showed people they do not need a pasta machine, and using a mixer is not how you do it.
I own 3 different pasta machines. and I do not use them, I do it all by hand. Besides mom and nonna would kick me if they saw me using a pasta machine. Yes it might be easier, But I will never know.
Stay safe and keep eating.
@@tbac2432 So true. The only pasta "machine" allowed by my Nona was the tried and true Imperia type, which only stretches and does simple cuts. Like you, I think mixing pasta dough with a machine both takes away the mystique and defeats the whole purpose of making fresh pasta from scratch!
Thank you so much! This is so relaxing and I can’t wait to make some!
I just found this video and thank you! My Nonna always made her pasta with water no mater what and as I knew no one who did it differently I never thought to question! Are there certain shapes that tend to hold up better with egg noodles versus water? Or can you use them interchangeably? Also, semolina or 00 flour can be difficult to find, what is the best substitute? I have a freezer full of semolina right now because I buy it when I see it and the freezer keeps the weevils at bay, eeewww!P.S.I’m italian by birth, Japanese by marriage! Makes for interesting holidays!!!🤣🤣🤣
I'm never never never never never buying pasta again
I luv it thankyou thankyou
Ty so much Chef.
This is an excellent teaching segment.
Perfect for me, a
Novice.
I shared this video with my family who are more talented than i am, my brother a trained chef from C.I.A.
My niece who is a natural excellent cook, very intuitive, creative, and bold in her cooking.
What I learned: I have a rolling pin and a knife. That is all I need.
exactly! This is super easy-to-make!!!
@@vincenzosplate I’m making it because I have so much random flour and eggs
AP and 00
I just had a wine bottle, good enough lol
Grazie Mille Vincenzo!!! I made your homemade pasta tonight for dinner, substituted the eggs for more egg yolks, my husband (who's of Italian descent) was very impressed!! Can't thank you enough 😊
This is great, Vincenzo! Today I tried this and did it all by hand because I don't have a pasta machine and I shoud say this is the tastiest pasta I have ever tried in my life. I made tagliatelle with Bolognese sauce(also your recipe) and all members of my family really enjoyed it! Thank you for the great recipes! :)
Wow this is great to hear 😍 thank you so so much, I’m really happy you and your family loved the recipe! ❤️
Wonderful pasta. This is exactly how to make it. And I loved the little history info at the beginning.....I hope all your family is safe in Abruzzo Vincenzo during this difficult period.....Some wonderful pasta to feed the soul. Keep it going!!!
Omg, I’m glad you liked the recipe! My family is safe, thank you so much 🙏🏻❤️
Hey Vincenzo! Just wanted to let you know I bought a pasta roller, followed these instructions to the letter, and I'm now officially ruined for packet pasta! I'm making my own all the time from now on! Thanks for the easy to follow instructions :)) my life just changed!
Amazing!
This is most gentle and soft voice I heard in all your videos, shows how much you love making pasta❤️😁
Wow, thank you! 🙏🏻❤
I got a pasta maker for Christmas and I made my first home made pasta today. I had to shave off the cooking time on the pasta as I was making Cacio e Pepe. Didn’t want to overcook. But man this is next level and I don’t think I’ll be going back to dried pasta for a long time! Thank you Vincenzo and Blwyddyn Newydd Dda from Wales!
Wow what a beautiful Christmas gift 😍
Fresh pasta is at a higher level than the dry one, you will see that you will always want to eat only that! 😋😋
Thank you very much. lt is very interesting...The best regards...
Just ate this pasta with bolognese sauce. Absolutely delicious. I always had bolognese with spagetti 🙈 but this time i made tagiatelle from this video. This pasta with bolognese bring dish to the next level. Thank you. This receipe is great. First time i made pasta and was perfect. 😘😘😘😘😘
oh yes, fresh pasta is the perfect pasta for Bolognese sauce (but actually for all ragùs) 😋
Fantastic video!
Nothing like home made!!
Oh yeah, well said!
This is one of the best pasta making videos I’ve seen. The history is very helpful. Now it is clear to me when to use an egg based dough vs water based. I also appreciate you explaining how to freeze it too. I can’t wait to try!
Glad it was helpful!
We love to learn the history of foods.Bravissimo!
thank you so much! 🙏🏻 I really love to share everything I know about Italian cuisine!
Thank you for the history, it's very fascinating
Glad you enjoyed it!
Great video! You have a really nice way of explaining things and the extra info you provide is golden!
Glad you think so! Thank you a lot 🙏🏻❤ Are you going to make Fresh Pasta now?
@@vincenzosplate Yes! Made it today for supper and it was great! I made fresh pasta before but your video helped me to finetune it to perfection!
Love the history lesson. Good content.
Glad you enjoyed it
So helpful, thank you Vincenzo.
Glad it was helpful! Many thanks to you Alys!
@@vincenzosplate I made pasta this morning for the first time in many years. I have a pasta roller attachment for my KitchenAid mixer but next time I think I will roll the dough by hand. So, all ready to cook later for lunch with meatballs and sauce. Thank you for all your excellent videos on making authentic Italian food. You are an absolute star. I wish you and your lovely family all the very best. Better go and clean up the kitchen now as it looks like a bombsite!
Thank you for sharing this passionate and very well explained way to make fresh pasta, I loved it
Thank you so much 🙂
Thank you for this 😊
You're welcome 😊 Are you going to try it?
This is such a good teaching ! Very sensitive, gives me the feeling for it.
wow thank you so much 🙏🏻 Are you going to follow this recipe?
@@vincenzosplategreat video.
Vincenzo, grazie di tutto! This is truly fascinating. You are making me dig out my pasta making machine from the garage and start cranking out some good old fresh pasta again! 🥰🙏🏼
Wow, your words make me really happy! starting to knead again is the wisest choice you can make 😋
Amazing video
Thanks for this👍👍👍
My pleasure 😊 Have you ever made Egg Pasta?
Thank you for Making this video. I learned a lot.
Glad it was helpful!
Ciao Vincenzo! I made pasta according to this guide and it came out great. Definitely a big difference from dry pasta
Thank you , enjoyed watching your videos. First time making pasta, I tried your recipe and pasta came out beautiful and delicious....you are the best!
oh wow, this is great to hear! I'm glad you tried and loved my recipe 😍😋
Love watching u Vincenzo ! You inspired me to start my own channel although I’m an amateur at video my cooking is top notch ! I am Italian girl thru n thru !
Go Nancy! 💪🏻 thank you ❤️
What is your channel called Nancy??? I'd like to subscribe
@@carriemartinez2933 thank you ! #cookingathomewithnancy
Thank you! I‘m very proud of myself. Delicious!
Have you made it? 😋
@@vincenzosplate Yes!:)
Thank you, Vincenzo
It was a pleasure 🙏🏻
Looks amazing, love from Greece.
Many thanks 😘 do you make pasta?
@@vincenzosplate I did once and it turned out ok. Im going to try to replicate yours too.
Fantastic video Vincenzo! You're my favorite CZcams channel :)
Omg! Thank you
Thank you so much, Vincenzo! It's fascinating to hear about the history of pasta. I really appreciate your pasta making expertise!
Oh thank you so much Jennifer ❤️ whic is you favorite pasta?
@@vincenzosplate My pleasure. I love so many pastas - it's hard to choose! I really love ravioli, gnocchi and fusilli. Looking forward to more of your videos.
Thanks!
thank you so much!
thanks a lot, always a pleasure to watch and learn with you, your channel reaaally derserve more visibility ! ciao from France ^^
Awesome, thank you!
Thank you great help
My pleasure!
Thank u so much.
You're most welcome! Are you going to make Egg Pasta?
Thank you!
it is a pleasure for me!!
Are you going to make fresh pasta?? 😋
@@vincenzosplate yes!
You Rock Nonna, and so does your ravioli. Thank You.
wow thank you so much!!
Nonna is the queen 😍
This is what I am gonna try next weekend! Bravo! Stay safe and eat some pasta!
Grande Joey! Try it and Enjoy 😎😋
Perfect..
Divine!! 🤤
Great video.
Many many thanks 🙏🏻
This is just how my best friend's mom learned from her Italian grandma's.
The true Italian way! 😍
Grazie mille per aver condiviso la tua esperienza e tradizione. Greeting from TX.
è sempre un piacere per me
Well done Vincenzo
Many thanks David! Are you going to make it? 😋
@@vincenzosplate yes of course I have 2 days off Wednesday and I will try semolina and egg pasta dough as well. If you have a good recipe for ravioli and filling it will be a great honour. Many thanks from your neighbors in Malta
Bravissimo amico mio 😉👍🏼✌🏼😘
Grazie grazie grazieee
Hi Vincenzo! Thank you for all your videos, I have learned so much about Italian cooking thanks to you and I love it! My favourite cuisine by far!
One question about the pasta dough. Is it possible to store the pasta dough balls before stretching and cutting it, or would you always cut it first? Grazie Mille!
Ciao! I'm thrilled to hear that you enjoy my videos and Italian cooking! Regarding the pasta dough, you can definitely store the dough balls before stretching and cutting. Just make sure to cover them tightly and refrigerate. Buon appetito! 🍝👨🍳
Nic job
Super
Thank you Leah!
Which is you favorite pasta?
I LOVE your accent! And your channel is VERY informative! Thank you! Can you please do a video explaining how to make pastas like: farfalle (my favorite), ravioli and fusilli????
Thank you so much!
I'd really like to try making fusilli and farfalle, maybe one day I'll try! meanwhile, you can take a look at the ravioli recipe 😋 www.vincenzosplate.com/recipe-items/how-to-make-ravioli/
@@vincenzosplate omg you responded lol! I will look at the ravioli video and share it with my sister. Thanks again!
Thanku sir
Thank to you😘
🌍Get the printer friendly recipe on my website www.vincenzosplate.com/recipe-items/egg-pasta/
Thank you for this video!!
I just made this, they turned our fatasic with meat sauce.
which pasta shape have you made? 😋
Great job Fredrik
@@vincenzosplate I tried to make Tagliatelle, about 5 mm wide. But they turned out a bit too big and thick. I’m am trying to improve.
Hi Vincenzo! I love your videos, and they have inspired me to cook all of the things you demonstrate, and become obsessed with Italian cuisine and cuisine history. I have a question. I like your proportion of 100g flour to one egg. Simple, easy to remember, and works. I use all semolina, but now I'm tempted to try with GP flour, or half and half. However, I read on Marcato's web page, the company that makes our pasta machines, that they say to add water to bring the volume of the wet ingredients to 1/2 the volume of flour. Does this make sense? Thanks, jv
You can give that suggestion a try so it wouldn't ruin the equipment that you're using, if it works then that's good. But if it works although you're not satisfied with the outcome, you can follow the technique that you learned, 100g of flour to one egg.
@@vincenzosplate Thank you! I just used your technique, and made fettuccine, and it worked great! I wish I could post pics here.... I made fettuccine Alfredo according to your technique for both and added shrimp sautéed in butter and garlic, and it was great!
Thank you!
I do everything as you say, the pasta comes out great. I’ve done every pasta that I can with it.
I have a problem though.
My favorite is spaghetti but my dough will not get caught by the spaghetti attachment. I try and try and can’t get it to cut into spaghetti. I tried wetting the tip of the dough, adding more flour to the tips, adding flour to the teeth of the attachment and nothing. I even tried making the dough thinner. The spaghetti attachment just won’t catch the dough.
Hey brother Hello from Sweden , would you recommend pasta a la assasina with fresh pasta? ❤
I know you say to use top quality ingredients BUT even cheap all purpose flour and grocery store eggs will make decent pasta... and it’s cheap... something great for people on a budget... I make fresh pasta for my family often... it tastes much better than dried store bought and costs almost nothing to make! Don’t be afraid to try it thinking you can’t do it because you can’t afford the best ingredients... it will be fine!
Oh, and I also use a food processor most of the time and it comes out just fine... just rest the dough for a bit longer before you work with it... I usually let it rest at least 30 min.
Yes Marie, of course we use what we find, what we can afford. I'm not saying that you can't make pasta if you don't have the best products!
Ciao! Do you have a recepie for a vegan pasta?
💜
Italians took the invention from Chinese noodles and made it better! Love Italian food!
therapy
Just like dad used to make. But he made tons of it. Pasta strips all over the table, the washer and dryer...
Sounds like an amount for a normal family of 4.
@@tbac2432 - Correction. Normal _Italian_ family of 4.
@@@tron3entertainment I stand corrected.
I know, also my grandmother makes tons of pasta 😁
We used to put the ravioli on a white linen sheet in the beds when we ran out of room at the dining room table at Christmas.
I have that exact same pasta machine but in silver. I guess I picked the correct one without even knowing it.
oh yes, that's a great pasta machine!
If you’re making lasagna, do you need to boil the pasta before assembling? Or should you just put the pasta in as is after making it?
Yes, it's important to boil the lasagna pasta before assembling the dish. Otherwise, the noodles will not cook evenly, and the texture of the lasagna will be compromised. Thank you for your question! 🍝👨🍳
This is personal preference:
If I boil it beforehand the pasta gets too soft for me. I like how it is when I put it in raw.
But I know the correct way is to boil it first. But it just loses that bite that I enjoy so much😅
Is there a difference between 00 flour and all purpose flour ?
00 flour develops more gluten than all purpose flour and would allow for a more chewier, stretchier end product but it also gives a more silkier pasta since it's finer than all purpose
@@luisburgos6164 Thank you !!!
Luis explained it very well!
Vincenzo help.. im doing exactly as you said and my dough is hard and kinda rubbery. What im doing wrong?
Hi there! Sorry to hear that your dough turned out hard and rubbery. Did you use the correct flour and measurements? Make sure to knead the dough well and let it rest before using. Try again and let me know how it goes 😊👍
Can I dry this instead putting them in freezer? Sorry if it is stupid question
of course you can dry the pasta!
There aren't stupid questions, don't be afraid to ask
In my family I think with 200g of flour only 1 can eat 🤣.
I usually prefer to make semolina pasta even if I use eggs... I love the bite of semolina, that's not something you will get from 00 flour (even if you use eggs), on the other hand semolina flour works with eggs too even if you make filled pasta.
The only downside is that 00 flour is cheaper.
PS. And since I'm lazy I usually mix everything in a bowl... semolina and eggs, or semolina and water... I only take it out when the dough is almost done (but still doing it with my hand).
That's a fantastic insight! Using semolina flour for pasta dough does give it a unique texture. It's great that you found a method that works well for you. Happy cooking and enjoy your homemade pasta! 🍝👨🍳
What do you do when the pasta seems to be too dry? Will just wetting my hands be enough? Thanks
the solution could be to add a little water
Do you have to freeze it or can it be cooked straight away. Apologies my hearing is not to good and I struggled to foloow
you can cook it straight away
when you said one egg per 100g flour, what is the weight of one egg?
well I don't know the exact weight, a medium-sized egg, therefore from 50 to 60 grams!
Did you say invaded Sicily in Puglia ?
Now i can use my mother machine to make your pasta recipe, while she keep making a snack like maruku with that pasta machine😂
Hahahaha yes please, make fresh pasta!!
Yum looks delicious i am making this soon will make this with few subs making your eggplant parmesan soon love 🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆🍆 soooooooooooo much drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
Thank youuu my friend! Try it and let me know 😋 Enjoy
Vinny- flour: bleached? unbleached? 00? 000? mix with semolina?
Plain flour Tim
2 eggs doesn’t feed me and my husband, he’s a little piggy so i have to do 3 lol
And that's okay. The more, the merrier.
'Ang on, is the letter "H" silent in Italian, like 'ow it is in Spanish and French? This is the first time I've noticed you saying words like 'istory or 'ow, Vincenzo.
In Italian, the letter "H" is usually silent. However, it can be pronounced in certain cases. Thank you for noticing the difference! 🇮🇹🗣️
Can anyone tell me what I've done wrong if the dough refuses to come together and remains crumbs and clumps?
If the dough remains crumbly and clumpy, it may need more moisture. Try gradually adding small amounts of liquid, like water or oil, while kneading until the dough comes together. Don't give up! Keep experimenting, and you'll get it right. Happy cooking! 👨🍳🥣
@@vincenzosplate I tried adding water and oil but the dough refused to work perhaps I gave up on it too soon.
Thank you for the reply
If pasta is meant as cheap & filling component, why does everyone, including you, say that I need good quality organic free-range blahs blahs blahs flour & eggs. I would challenge all of you to a blind taste test between your "quality" (ie more expensive) ingredients vs normal plain everyday ingredients.
My friend quality has a price. To make good food you need top quality ingredients. This is a fact
Of course you can use cheaper ingredients and it is all up to you. This recipe uses 2 ingredients and in my opinion they better be good
And to further the point that he made in the video, organic eggs tend to have a much deeper yellow/orange-ish colour which will come through in the resulting pasta. Also, the 00 flour is milled much finer thank All Purpose which will give your pasta a more toothy texture, which is what you are really looking for in a fresh pasta.
If it ends up costing ~$5 more for these type ingredients to feed a family of four versus the cheaper alternatives, it’s worth the extra $1.25/serving. Trust me.