How to Make Egg Pasta (an in-depth guide)
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- čas přidán 10. 06. 2024
- How to Make Egg Pasta (an in-depth guide)
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine
00:00 Intro
02:00 Flour Types
04:10 Measuring Ingredients
06:55 Making the Dough
10:44 Rolling
16:40 Cutting into ribbons and storing
18:23 Cooking
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Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as "00" pasta flour that I recommended in this video amzn.to/2IE9VKB If neither is available, all-purpose flour works, but produces less chewy results.
Makes 4 portions (6 as first course)
Pasta Dough:
300 g flour (see the note above)
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying "285". it's "get to hundred eighty five", not "get two hundred eighty five".)
* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.
KitchenAid Pasta rolling attachment: amzn.to/48zNBJf
Table Top Pasta Roller: amzn.to/2DsNlAj
If you don't have a food processor, the well method is in my water based pasta dough video: • Pasta Dough (water based)
Shapes you can make out of water based pasta dough: • Shaping Cavatelli, Ore...
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This tutorial is superb. I’ll pass along one little trick I learned of a Chinese cook, which is to use corn starch to dust the pasta sheets right before reaching the final thickness. Corn starch has no gluten so the sheets lose all tendency to stick. You can also dust the final cut pasta with it. Corn starch dusted pasta keeps in the fridge fine without sticking at all and the starch washes off in the cooking water completely.
Great tip, makes sense. Thanks for sharing!
I’ll second that, I’m going to try using that trick tomorrow!
Great tip! Thank you!
Thanks..I just got the three piece pasta attachments. Total beginner. I did get the little rack to hang it on once it’s cut. Hope I can do this.
Do you have a good recipe for homemade egg roll dough that doesn't stick from your Chinese cook? Thanks
People have to understand that this is the absolute most perfect video tutorial on pasta dough, there is NO more thorough video, she literally covers EVERYTHING to get you perfect results, bonus points for weighted measurements
I'm a baker, and I had to go through too many videos of pasta making in CZcams to find out this one. By this time, I end up finding out and learning all this little details by myself, and it feels so good to see to a person explaining so well all the facts that I had to learn by making so many mistakes through my whole process of learning. This is exactly what everyone interested in the pasta making should watch if they really wanna have good results from the first try. Thank you for the video 🙏
Helen Rennie: Can't believe I am just now finding you. Hands down, the very best all round, clear, egoless, knowledgeable helpful cook on the internet.
THIS is the pasta video I've been looking for. Where has this video been all my life?
I was planning on finding a summary of the video in comments or just skipping it so I don’t have ho spend 20mins but she explained so well and in such a nice manner I ended up watching the whole video
same!!!
@@HitchcockBrunette me too! Very watchable.
Same 😅
Very enjoyable tutorial thanks
you can play the video at 2.00 speed
9:54 "you can't over knead pasta dough" THANK YOU! I'm always terrified of over kneading the dough!!
My father for over 70 years subscribed to this misnomer from his grandmother. "Don't knead it more than 100 times." He always used to yell. Well? As I got older. Started perfecting my wood fired pizzas and dough management. Learned about bakers percentages, measuring in grams and weight, hydration percentages, etc. 1 egg per 100 grams of flour as a general rule of thumb. (Or 85 grams here.) Cut back on the whites and add more yolk for more yellowed pasta. I blend my flour into thirds. 100 grams AP 100 grams Semolina 100 grams 00 pizza flour.
wow
Here is a tip when i comes to kneeding (by hand) is really hard to over knead we are speking abount 20 min stright
This is the best pasta tutorial I’ve watched. HANDS DOWN!!! I was having such a hard time finding tutorials or recipes that measure in weight instead of volume. Thank you Helen for all the great tips!
And where's the weight when she uses egg (not weighted) and yolks (not weighted)? In the proper recipe everything is measured and there is no need to add extra flour while using machine. It's just another pathetic, long and boring tutorial. Find something better.
This is what a PROFESSIONAL video is all about ! NO.. cellphone camera in an unlit room, NO camera microphone in an echoing room ! This is one hell of a presentation with a clever and charming presenter, and should be held up as outstanding ! Brava, Brava !
You cant get any better....not only presented well, but she is beautiful as well.!!!!
@@alexdemchenko7997 Last but not least, no long monologue on how cooking pasta changed her life.
And no horrible noise in the background passing itself off as music! I was watching one pasta video and the 'music' sounded like a bad construction job outside the window!
The pasta tutorial to end all pasta tutorials on CZcams.
I second that
+1
hands down the best pasta tutorial I've ever seen
Agreed. I'm over here wanting to plan a trip to Boston just to take one of her classes 😂
I've been trying to make pasta off and on for the past 4 months and I have seen every single CZcams video you can imagine and every time it turns out horrible. I finally found the holy Grail of pasta making videos THAT ANSWER ALL OF MY QUESTIONS and I seriously have a tear in my eye. THANK YOU HELEN!
Edit: 2 hours later and I finally made a successful batch of spaghetti!!! ❤️💕❤️
All of her videos are great 🙂
Go you!! 🎉
as an italian who looks at Italian you tube english youtube trying to get an understanding of so many misunderstood reasoning and un answered questions this video is the best damn thing ever on pasta...it should be filed in the cooking library of congress !!
I am getting a lot of comments saying that it sounds like I am saying "285g" of wet ingredient. Just want to confirm that it's 185g of wet ingredients. Here is what I meant to say "get TO hundred eighty five", not "get TWO hundred eighty five"
Another question that comes up a lot is why can't you knead this dough in a mixer. You can bring the wet and dry ingredients together in either a mixer or a food processor. If you are using a mixer, I suggest putting the wet on the bottom. The kneading is best done by hand. In my experience neither machine kneads this dough well because it's too stiff. if you have a kitchenaid with a spiral hook (like pro 600 series or better) and you are making a double batch, there is a possibility that it will knead pretty well, but for the batch that I made in the video (which serves 4) it doesn't do well for me. The KitchenAids with a C hook (like Classic and Artisan) don't knead this dough at all, just bang it around.
Do you have a perfect recipe for pasta using semolina instead of flour? I love the texture and flavor of semolina pasta and being Italian and having my nonna teaching me about feel and intuition, I'd love something more consistent.
google for you video on "water based pasta dough" . That one uses semolina. I combine semolina and all-purpose flour, but you can use all semolina.
@@eliachinellato5580 I've just today made some from 80% white strong bread flour with 20% fine ground Semolina Flour. I had to grind the coarse semolina down to nearly powder level in a blade mill that normally grinds up nuts, otherwise it would make the pasta very gritty texture and I don't think you could make good pasta with Semolina flour only - it might not be elastic enough. Mine was made in a pasta machine that did the kneading for me and it did come out well. Lovely taste. Try by experiment gradually adding a greater proportion of Semolina flour until it ends up wrong viscosity of dough.
Thank you soooo much for also providing measurements for us in the US.
Helen Rennie i heard you perfectly well and i also think you did a great job on this video 👍🥰💖
I absolutely love the precise instructions, there's nothing worse than following a recipe that says "season to taste". Chefs have to understand that if we're looking for recipes on CZcams we have no idea what we're doing and we need measurements!!
Made Helen's pasta last night, followed the instructions to the letter and it was absolutely amazing!! THANKS HELEN!!!
congrats on your pasta :)
"In case it's been a while since you swallowed seawater, I'll give you exact measurements" Hahaha, I love this lady.
Agreed! I really appreciated everything however when she said that line, here was me tripping over myself to hit the subscribe button. Haha.
Isnt she great God bless her..
this might just be the greatest tutorial on youtube. I'm not just talking about pasta/cooking tutorials.
And another shout out: The more I watch your videos and watch others’ videos, the more grateful I am for your accurate (weight-based) measurements, *insanely* detailed and helpful instructions, and your super clear descriptions of what dough should look at feel like (and what it shouldn’t), and the great video work to make it feel like I’m in your kitchen with you seeing and feeling the dough. You’re a real inspiration!
Sssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss@ssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssml
Can I freeze the pasta or the unrolled dough?
@@eveningstar5776 I doubt she ever answers these questions so you would have to go onto CZcams and search to see if you can freeze the pasta do I know that if you make ravioli you can freeze the ravioli for later.
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@@eveningstar5776 Yes you can freeze the pasta dough or the formed shapes to use later. Put shapes on a cookie sheet to freeze individually and then put in ziplock bag.
1) I like the calm, friendly, clear way you communicate.
2) You share your information in a really thorough way; it is almost like a scientific explanation (which I enjoyed).
3) You have been really thorough in researching all the possibilities.
4) The video is put together nicely; it has a warm, gentle clarity.
Thank you.
My first attempt at making homemade pasta was an epic failure! My second attempt was with this video. The results? Perfection! Helen, you are a terrific teacher.
I recently found this video. I"ve struggled with making pasta for years. I've followed recipes from well known chefs, to book authors to professional cook books. NONE of them address the mistakes like Helen does in this video. Since finding this video, I've made pasta twice and both times it comes out exactly like you'd expect. My sons, who love pasta and have been my critics for my pasta making abilities, have loved both attempts at making fresh pasta. THANK YOU HELEN!!! Since watching this video, I have also purchased the KitchenAid pasta rollers, and yes, they make the process MUCH easier.
Not only you are a great cook and teacher, you are a great youtuber as well.
agreed, best pasta tutorial I have ever seen. have tried to make pasta twice, and they were both nightmares....will try this next week
Couldn't have said it better
How thorough and entertaining!! Great camera work. Love listening to her talk too ☺️ I’m feeling much more confident at attempting this now!
Crazy how much more informative this was than some young dude with music,editing and a marketable look.
This is what I'm been looking for for years, correct information without a lot of fluff. The production values are outstanding. Bravo!
Dear Helen
Finally!!! I was searching for long for such a good an detailed tutorial because I always hated insufficient explanations and sloppy measurements
So I recommend all serious pasta lovers to take the time and watch this video carefully!
Guido
This is so generous of you to share the specifics. I have been baking and cooking with increasingly complex recipes and always found it so frustrating when they are not specific. Your last comment of developing intuition through specific practice was music to my ears! I'm warmed by the generous sharing of your knowledge and can't wait to make my next batch of pasta. I felt quite affirmed that I had avoided most of the rookie mistakes you outlined LOL!
I love your method of teaching. It was perfect. I can not explain to you what a single father goes through trying to teach his three daughters to cook a great dinner. Thank you, and my daughters thank you. God bless.
as someone who is very detail-oriented with some borderline OCD tendencies, I really appreciated this video. your thoroughness and tips for the minutiae of problems we may encounter (e.g. leave your fingers up when kneading to avoid breaking of dough), I imagine, will prove very useful when I attempt my first pasta this weekend.
Good God, I’ve waited my whole life for a pasta video like this. Huge thanks to you!
She is telling you in fifteen min what took me yaers to learn from my mother and grandmother
I'm an Italian young boy with passion for cooking, when fresh pasta starts floating it is ready.. And the dough is only thin enough when you can place the pasta sheet over a newspaper and you are still able to read through, especially if you need it for stuffed pasta. Water based pasta is not produced with 00 flour like egg based pasta, but with very fine semolina flour which comes from durum wheat flour which is yellow instead of soft wheat one which is white. The durum wheat flour is called in Italian "Semola di grano duro rimacinata"" where "rimacinata" means regrinded or grinded twice.. I can see you have passion for this and if I can help somehow with useful information I am very glad to.. And if one day I visit your city, it would be nice to come and meet you in one of your schools.. Most of the dry pasta is made with durum wheat flour to help reaching a good consistency over a long cooking time. In case it is very coarse it will need to cook for a much longer time, but always less then written on the box if you finish the cooking process to continue in your pan with the sau e or any other dressing afterwards. Remember always al dente like in Italy for the dry one and not soft like the rest of the world that overlooks it. Fresh one can be soft. If you watch masterchef Italia you will realise that judges prefer manual kneaded dough and rolling pin over pasta machine and attachment but because I'm a bit lazy I do prefer using a planetary with hook attachment for kneading purposes and rolling attachment to produce the sheet as I have two hand available to hold the sheet while it is coming out and it also exists a cutting attachment if you are also lazy to cut by hands and you require more precision so that all single tagliatelle look the same in width and length. Greets from me and my wife from London because it is where we are living currently 😀 keep up the good work.
How do you cut the dough to spaghetti or very fine pasta like capellini? Does CZcams here (or yourself?!) have a vid that you think is very very good?
@@mkleng czcams.com/video/Ew-3-8itpjc/video.html this is good for shapes. It's really interesting
@@adrienneclarke3953 👍🙏☺️
@@mkleng spaghetti is not made of 00 flour and eggs, it MUST be made of semola (not semolina) and water and it's not rolled and cut, it MUST be extuded.
There's a law here in Italy about the quality of pasta, if your spaghetti is not 100% semola you just can't sell it
@@micheleruggiero5349 Interesting. Where can one find semola?
At 65 years old, I have decided it's time to learn to make my own pasta. Your tutorial is wonderful! I will be watching (and taking notes!) several more times. Thank you! 😀
Best pasta tutorial ever. I've tried making pasta several times over the years and have failed each time. This time, I watched the whole video, took notes, put my tablet in the kitchen and then watched it again as I followed along. I still have a lot to learn but wow, this pasta came out incredible! Clear instructions, proper tools, proper ingredients, and patience make all the difference in the world. Well, that applies to most things actually ;)
congrats on successful pasta :)
Oh My ! You have articulated All the things I have learned over the last 50 years of pasta making! Bless the heck out of you!
This video tutorial is _beyond_ professional! Amazing!
I love these videos. I hope Helen never stops educating us. Be it food or something else. The format and delivery keep me clicking every video even if I don't think I'll make the dish. I watch it for the euducation.
After watching this video, I made pasta that turned out perfect my first try. I added italian seasoning to my dough and used garlic salt for the salt in the pasta dough. It was Perfect. Ms Rennie's method is solid gold! She is the best instructor I have ever had teach me anything. I made fettuccine with brown butter sage sauce and asparagus...my husband was very very happy!! Thank you Ms Rennie!!!
Okay, so for those of you who have been researching pasta recipes and have found 1000 different recipes for pasta online like I have- I tried this recipe last night and it was perfect!!!! I did make one small change- I used about a Tbs of olive oil in place of some of the water used to “get to 185g of wet ingredients”. My research showed olive oil encouraged a smoother, stretchier pasta, and those were characteristics I wanted in my pasta. It turned out way better than the semolina pasta I’ve been making (although, disclaimer- I did start using a pasta maker this time around, where I was using a rolling pin before. I was probably getting it too thick before). Bottom line- if you’re on the fence- try this recipe!!!! You will not be disappointed!!!!
THANK YOU! I've been searching the comments for this. I've been making "egg noodles" using this recipe and AP flour, but I've been wanting the silky feel of pasta.
@@ck4429 :) just make sure your wet ingredients (eggs plus water plus olive oil) still come out to 185g. I’ve done this multiple times since making this comment and it’s come out perfectly every time!
6:43 "I think it's comforting, when you can recreate someone else's results." I'm a software engineer, not a chef, but... I still kind-of love it when I come up with the same solution to a problem as someone much smarter than me, working years before me, because that suggests to me I must be on the right track! =3
Made this pasta tonight…OMG! It was amazing. Your accuracy, humor and expertise is so very much appreciated! Thank you!!! Looking forward to making many more of your incredible recipes.. hugs!
Do you happen to know roughly how many does this recipe feed?
I have been an executive chef for 30 years and have always purchased fresh pasta from some very talented folks. I recently bought an Atlas 150 to play with at home. I understand technique, and this is one of the best videos I have ever watched!!
I love what she said about analysis (accuracy) and intuition at the end. That applies to all art forms.
This is the best pasta tutorial on CZcams. So perfectly explained and perfect for beginners. Bravo!
This is now my favorite food channel I have ever watched!!! I love your instructions and results, thank you for the education!!!!
I really appreciate your in depth guides to cooking. I wasnt lucky enough to have an Italian nonna taech me how to make pasta, but after 30+ years of practice, watching every nonna on CZcams and buying every😅 Italian pasta cookbook im confident.
All your tups and tricks are spot on! Bravo.
This was by far the best pasta tutorial I’ve ever seen! It’s so insightful and user friendly! LOVED THIS! thank you so much!
I Really like how you approach cooking with repeatable scientific resolve. You and Chef John are the best!
Gennaro isn`t that bad either. :)
So…did this tonight and my daughter said “I think you’ve mastered making pasta.’ ❤ Thank you!
I'm currently on a quest to make homemade pasta. This video is so thorough and I absolutely love it! You are the queen of research and you are fantastic
The kneading technique was pivotal to my success with homemade pasta.
I tried making pasta for the first time in my entire life today following your receipe and it worked out perfectly! Thank you so much ❤
This is the real deal. I just tried for the first time (I've seen people make fresh pasta before with semolina, but never tried it out myself). Using only 00 flour results in a dough that's easier to knead, but that ends up being a little harder to manage after opening, since it tends to stick a lot. The clothes hanger + corn starch solution that Helen provided in another video is absolutely flawless (remember not to drain the pasta, but to scoop it out, this is important when using a lot of corn starch). So, thanks to Helen, my first attempt was a huge success: I was able to try different cuts for each ribbon, different thicknessess, was able to troubleshoot stuff from the first ribbon to the last (use the back of the hands and adjusting the width, for example) and was even able to freeze some for later. This is hands down the best video on the topic and I cannot recommend Helen's channel enough. Having great results the first time around ensures that I'll keep making it and developing a new skill, which is awesome in the long run. Thanks Helen. Hugs from Brazil.
I made this pasta for sausage ravioli and spinach and bacon ravioli that I wanted to make. I invited my 93 year old Italian ex-marine ( Korean war) neighbor over for dinner to be my true taste tester. He told me that he had not had a meal this good since his mother was a live. She was from the old country and made everything from scratch. So thank you so much for allowing me to make a meal for a veteran that brought happiness to his day. Keep making your video's they touch many lives.❤❤
Bravo...bravo!!! 😉
love the accent, personality, and easy real time instructions! for a professional and experienced cook to be able to come down to a beginner level is amazing! thank you!
Brilliant! Brilliant! Brilliant! I have made fresh pasta for over 30 years and I have learnt more about pasta in this video than in my 30 years of pasta making. I cannot thank you enough. I just subscribed to your channel.
OMG, have been making homemade pasta for years...thought I knew what I was doing. I have a whole new take on pasta making...can't wait to try some of your techniques! This is the best pasta tutorial I have ever seen. I have learned soooooo much! Thank you.
I so enjoyed your video! Thanks for making it all accessible, your practical and warm manner is infectious, I could watch you all day!
This is one of the most useful cooking videos I've ever watched. I've been having a number of problems with home-made pasta and I am pretty sure you've solved everything for me. Thank you so much!
Today , I bought a Kitchenaid pasta press attachment and I tried it using 00 flour instead of the all-purpose flour or semolina I have been using for over 30 years and I must say that you are totally right. It makes a huge difference. The consistency of the cooked pasta is absolutely perfect. I wish I had known that sooner!
At least you know it now. LOL
THANK YOU SO MUCH!!! for this video. I ventured out to learn how to make homemade pasta, bought a pasta roller and watched your video about 12 times so that I knew exactly how to do it. It is only my husband and I so I cut your recipe in half and it worked perfect. I can’t thank you enough. You are AMAZING!
My son and I made pasta tonight following your tutorial, I’ve done it in the past and it has been mediocre at best! Thank you, it was perfect! My wife was beside herself it was so good!!
Thank you for giving knowledge, I do not believe in "you just got to know" style "training". You are definitely providing useful knowledge that allows others to develop their skill and intuition
Awesome! I made my first spinach pasta this evening by hand; utilizing supplies on hand (quarantine) and by watching you!! NOW - I must find your Bolognese video!!! Thank you Helen!
I love the slightly sassy closing remarks about your precision, and intuition! Thank you Chef Helen for so many informative videos!
I have been making this pasta recipe for over a year now. I had never made pasta before and this recipe has never gone wrong. Thank you Helen!
I am so ecstatic--I finally nailed a beautiful sweet potato fettuccine thanks to this video. It took making a lot of making not so great pasta after watching many tutorials and recipes. Definitely a tactile education but worth it--Thanks so much!!
Followed the instructions and the pasta turned out delicious. I was so impressed with the results considering it was my first time making the pasta. Thank you! Can’t wait to try out your pelmeni recipe.
so glad your pasta turned out well :)
Same for me.
Same with me. I had an attempt before watching this video and it was ok. But then I watched this video here and tried again. It turned out perfect.
nice
I’m new to pasta making. Where else does anyone go these days to learn something except CZcams? Watched several other videos and thought I had it down till I found you. Your video was fabulous! Thank you very much!
I love to cook and love making different styles of food. Italian is one of my favorites. Making homemade pasta has always been a challenge for me. The weighing ingredients vs mesurments has changed everything for me when it comes to making pasta. I now have a reliable recipe for making pasta. Thanks so much for this video.
I love how you don't shy away from telling how you've been missing out on great flour for so long - and let us learn from that! Fantastic video for someone who loves pasta, but is definitely a "foreign speaker of pasta". =]
Not a pasta maker by any means but over the years I've muddled through. I made a batch per your recipe, weighing instead of using volumes and it turned out great. Better than anything I've done, silky texture and a delight to work with. I used a Kitchenaid to mix and knead (8 mins), rested 2 hrs, rolled with Marcato and cut by hand for Chicken noodle soup. Thanks for sharing the knowledge, you've saved my noodle making career :)
Did you use the dough hook with your kitchenaid for the whole b 8 mins or use the paddle.
Yes
For the first time in my life, I measured my ingredients to make egg pasta. I used the info you provided, and my pasta dough was perfect. I made my first dough at age 7 for my Italian family. We never measured anything as we adjusted the dough by feel. As years went by, I stopped making pasta dough. I redeveloped an interest, and this time, I wanted to understand the type of flour and method better. Your video is a blessing. I watched it a few times and took notes in my recipe book. I just wanted to say thank you Helen, and send you a hug. ❤
WOW ! Helen is one sharp chef. The amount of tips in this one video surpasses any other video I have watched on making pasta. Thank You !
Helen: It's a thankless job
me: Thank you, Helen! Sincerely
This recipe and method worked incredibly well for me! Thanks for breaking it down into grams - I can now scale it to whatever portion size I want by sticking to the hydration and salt percentages.
THANK YOU!!!! I just got my first pasta machine this Christmas and never tried to make pasta myself before. I exactly did it according to this video and I swear nothing can go wrong if you stick to this. This whole channel is absolutely great and I am looking forward to seeing more! Kind regards from Switzerland!
What a great help to really improve the pasta game! Nice, detailed and absolutely bullet proof with the measurements. My entire family made this the favourite way of enjoying pasta. Many thanks
My favorite part: "A healthy chunk of butter..." I love me some butter!
I am a chef that loves making pasta. I am honestly very impressed with your level of detail and the explanations you provide to the craft. Thank you. Also I am in the Boston area, you should come try my pasta sometime.
I watched your video a year ago. Then i started making my own pasta. I watched it tonight and now I totally understand everything you are talking about. You are spot on!!! Thanks for your expertise!!
My wifes father had his 84th birthday yesterday and he requested a lasagna. I never made fresh pasta before. I followed your recipe with bread flour and it was absolutely amazing. I love your formulas as they work great. Your gnocchi recipe is amazing as well. thank you for making his birthday a success!!
I love you!! You made my life so much easy in making fresh pasta. I was failing all the time until I watched this video
What a superb tutor. I love this lady ❤.
The extreme attention to details, the thorough guide to mistakes avoidance, the weight measurement, the attempt to transfer visual and sensory experience into descriptive speech, and last but not least the soothing calm voice and smile. Perfection!
Happy to have found this Chanel. Good writing and having a warm personality are a winning combo again. Thanks Helen.
Made this pasta today. This recipe is spot on. Turned it into ravioli. I will make this again (and again). I love this lady. She explains things so very well.
Cooked fresh pasta for the first time 2 years ago and after looking at a lot of recipes and videos went for yours. First time was kinda messy, but it was delicious nonetheless. The later tries were even better. All of those I rolled by hand.
Finally bought a Kitchenaid and of course the pasta attachment, so it was time to watch your video again!
Loved it as much as the 1st time, and learned even more.
We were supposed to be headed to Italy on Mother's Day. I am thankful to have found your video. I will try to make some yummy pasta instead.
This has been the most informative and helpful pasta how-to video I've watched on CZcams! Thank you so much. Going to try my first homemade pasta now.
You are the perfect instructor. You give necessary information and back it up with examples.
Your detailed recipe gives confidence to rookies like myself, a 73 your old man.
Many thanks.
👍👍👍👍👍👍👍👍👍👍
She's a natural! How entertaining and inspiring!
I used 300 g of flour, 3 eggs, some olive oil and a tbs of salt for my dough and had no problems with the pasta. The pasta was nice and chewy. The best pasta I have ever eaten
exactly the Italian rule of thumb is 1 egg and 100 grams of flour (a variable percentage semolina!) per person, a few tbsp of oil and a bit of salt. But those noodles in the video look good!
That's the way I make my pasta too. Sometimes you have to adjust a little, depending on the size of the eggs.
the problem with oil is that your pasta will never completely dry, and it's totaly useless anyway
@@pizzagorgonzola Well if you want to make fresh pasta and you use it right away you don't need to dry it. And in case you want to make some and want to use it later you can put it in the freezer
@@xames3725 ok, but i still dont see the need for olive oil and it's just not part of any recipe for pasta dough, unless I want the taste of olive oil for some special recipe. Besides, I prefer to dry my pasta than to put it in the fridge, or a combination of both, if you put fresh ravioli in the fridge the humidity of the filling weakens the dough. (I don't keep them anyway, fresh pasta is not for keeping
Thank you for sharing your wealth of knowledge! I just moved into my new home last Sunday and I now have my dream kitchen. I am now able to make my own pasta, bread, and cakes without having to choose between a pot or equipment to be on the counter. I'm not joking, that's how small my previous kitchen was. This took so much joy out of cooking and baking, but I still marched on feeling blessed that I had a home at all. Now I can make whatever I want without worrying about not having enough room and I cannot wait to use your method of pasta perfection!! I will post my results and will probably ask you how to fix my mistakes, :) Thank you, again! Until next time...
This lady is a beast. I've watched many pasta making videos-- she is by far the most in-depth and logical. She is a queen!
My family has been making egg pasta "the hard way" for generations. We use American all-purpose flour, knead it by hand until it "fights back", and roll it out with a pin until we can read the recipe through it.
I bought a pasta machine 5 years ago because I hate rolling by hand. They call me lazy.
You can tell them that the reason why mankind has become the absolute unit on this beautiful planet is because... *drumroll* laziness.
Why go out into the woods to forage and put yourself in danger, not to mention the little amount you'll be getting all year around, when you can just grow it at home, right outside your door. Best part is, most of the work is done by nature itself. Laziness at its best.
Why go out into the woods for days to hunt for meat and not to mention the amount of running you have to do. When you can just breed it at home and at significantly greater quantities. Laziness at its best.
You can find hundreds upon hundreds of similar times when mankind has developed something because, well, laziness.
What I am saying is, if someone calls you lazy. Take it with pride ;)
@@stoffni they also acknowledge that I have the highest IQ in the family. I think it's sour grapes at not thinking of it first.
That is how I do it and that is how I will do it until the day I die. I did relent and buy a pasta machine but that is as far as I'm going to go. Wonderfully made pasta has been done for centuries without all this machinery. Our ancestors that made great pasta didn't have a scale or food processor thank God.
stoffni 👏👏👏
@@jacquiet3249 According to Nonnas, if you use the pasta machine, you'll have a smooth surface, not a toothy one that grabs the sauce. It's suitable for some types of pasta, but not others.
I’ve watch’s probably a dozen pasta making videos today and not a single one told me that egg dough is tougher and should only be used if rolling it thin, and if I want to make shaped pasta, I should use water based pasta dough. Thank you so much for telling me that because I would have used an egg pasta dough and made thicker pasta shapes. It would have been a disaster!
I received a pasta attachment for my Kitchen aid mixer for Christmas, super exited but nervous about making my own Pasta....then i stumbled on your youtube video, so today I tried it with your recipe, it was super easy to follow, made a few errors but nothing to serious and i think I did a really good job making spaghetti noodles. Hubby loved it and it can only get better - thank you so very much.
This is the BEST pasta making video on CZcams!
6:45
Well, here are my many thanks sent your way. It is fundamentally important to do what you do. I can't believe we live in a world where cooking recipes don't care about repeatability as much as you do.
EXCELLENT VIDEO!!! I've been making pasta for a million years and literally every single part of this video is 100% on point accurate. Kudos to you for doing such a great breakdown! :)
One thing I might mention is that the origin of "don't add salt to the pasta dough" came about in the 1950s(?) when iodized salt starting becoming the norm. If you add iodized salt to your pasta, it will develop a slightly grayish hue as it sits.
Thanks for the tip of not using iodized salt. I'll look for a better substition until I find the Diamond Crystal Kosher salt Helen uses. I wonder if I could mill my ordinary Kosher salt or pink Himalayan salt a little finer or use sea salt.
Tippy Mueller Yes you can grind your Kosher or Himalayan to a fine grind. I have done this for years, and I keep a mason jelly jar full of the salt so I have it on hand.
Also if you dont use the dough right away and put it in the refridg over night, it will turn green bc the eggs oxidize. It's ok to eat, just looks gross.
@@TippyMueller I get my Diamond Crystal Kosher salt at Cash & Carry, a restaurant supply store in Washington/Oregon/Idaho, maybe California. I imagine any restaurant supply store would carry it. And it's very inexpensive there -- 3 pound box for a bit over $2, as I recall.
Tippy Mueller try a mortar and pestle for this if you have one.😀
Wow, wow, wow! Made this today and it was a big hit! Helen’s way of explaining things step by step was the key to the success of this meal! Using my Kitchen Aid, I rolled out half of the pasta into Pappardelle. Mine took a little more than 1 minute to cook - maybe 1 min 30 seconds. Right into my sauce, topped with homemade garlic butter and it was done. Thank you for showing us the tips and tricks!!!
This has to be the best pasta making tutorial. Thank You for your time and effort you put into this.
Officially the PHD of pasta making