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The type of pasta dough used makes a HUGE difference. Extrusion machines are for a semolina based dough. Very different than the egg & soft wheat dough used with the type of pasta machine shown in this video. It sounds like your dough was pretty tough- that would explain the difficulty with your first machine. Glad you found a solution.

Making mistakes is part of the process, if you only knew how many I made! :) The important thing is that you don't let the mistakes hold you back! Keep making pasta||

@@philipjacob5876 thanks so much! I’m curious, what parts did you feel were most helpful?

@@anniepicco4700 I don’t have that attachment but it should just slide off. If it doesn’t, it might be rusty.

@@anniepicco4700 hello Annie, I don’t have the ravioli attachment so can’t show you. But I’d say try sliding in one direction and if necessary try the other. Also check for rust, this could be the reason why the attachment is stuck. If there is rust try adding a couple of drops of vegetable oil and give it some time to go down before reattemping to slide. Worst case, call the Marcato company for assistance

@@TasteofItaly thank you I’ve watched a couple and it’s supposed to slide but no. I messaged the manufacturer but no reply.

Ciao Frank, I am happy with my hand crank pasta machine but you should know that 99% of the time I make fresh pasta with a rolling pin. so there's that! Aside from that, things I would consider are: is the speed of the electric pasta machine comfortable for me, or is it too fast, too slow? Cost of machine and frequency of use. I hope this helps! :)

Hope you enjoy it!

The folding part definitely is! 🎉🎉

Thank you! 😊 Technically I’d say it was a solid C; content wise I showed you everything I have learned about making pasta with a machine in the last 30yrs! 😅

@@TasteofItaly haha i only just ordered my first pasta machine, i tried making pasta using a rolling pin but yeah that didnt go too well 🥲

I haven’t tried those doughs on my machine so cannot comment; sorry!

Any other city in Italy but this place, belive me

@@DardellX why?

@@IchMagKartoffelndid you end up going to Bologna?

@@brizzle3903 yes

Unfortunately, I saw this a bit late. In any event, there is a tourist office that gives out free maps and can provide suggestions based on your interests.

I don't always have to wait to cut the pasta, it does depend on the weather: on cold or rainy days, I have to, on warm or windy days I don't need to wait, I sometimes have to roll and cut each sheet as it comes through!

Ay gracias!🙏 ay me van a hacer llorar, son tan buenos conmigo 🥰

Thank you so much! I never expected this to be so successful! The information I provide is from years of teaching and learning, the actual editing, acting etc is beginner level.

My goodness, thank you for your comment! I have been teaching pasta making in person for over 16 yrs and before that, made pasta for my family and friends for at least another decade so I have made every single mistake in the book 😂🤣 I am happy to share my knowledge on YT. 💖

Wow that’s great to hear, thanks for sharing!

You are most welcome!

I would suggest you look at a local store that carries kitchen items. If there are none nearby then try an online store such as A….n . Look for an Italian brand of pasta machine such as Marcato or Imperial. I thought all pasta machines were the same until I got one that was defective- I changed it and the new one was only a bit better!

yay, that's great!!

Thanks! My video editing skills are very basic 😂 but the contents is from over 15 yrs of teaching in person lessons so hopefully the contents made up for the video quality

Thank you!! I appreciate you taking the time to write this nice note 😊

Grazie a te, per aver guardato il video. Non esitare a scrivermi se hai qualche dubbio 😊

I will do a video soon about the board and other pasta tools, stay tuned

@@TasteofItaly okalso i had a hand crank machine like you have and my dough got stuck to the rollers..I had plenty flour so they would stick..how do u go about yours not sticking to ur rollers

That is so very kind of you! I appreciate it so much, it keeps me motivated as I learn how to use the software to edit my videos!! Thanks again

Yes! It is best to lay pasta on a tray that will fit in the freezer, it shld be frozen after one hr and then you can bag them. Plan on eating within a month

@@TasteofItalyThanks

Thank you 😊 for your kind words- happy 2024 to you and your family!

Bonjour Rosa, Merci beaucoup pour votre aimable commentaire. Je l'apprécie beaucoup car j'ai eu quelques difficultés à créer de nouvelles vidéos. J'espère que les difficultés sont derrière moi ! Je vous souhaite également une merveilleuse fin d'année, en mangeant des pâtes bien sûr ! Je serai heureux de répondre à toutes vos questions et suggestions dans mes prochaines vidéos. 😊 Merci encore une fois.

Thanks for the feedback, I will fix that asap. This was my first video and there was so much to learn and this part apparently slipped!

I have benefited from your suggestion. So blessed to come upon this video and recipe, from the 50/50 mix to kneading the dough, resting the dough on the counter, using my pasta machine and cleaning and maintaining the machine. This video is a gem and is now saved.

I have a 26 yr old Marcato machine, wedding present. Imperia is another popular (and solid) brand. Thanks for the compliments, the more you make pasta the more you know what works, etc. 💪

See my comment below 👇

See my comment below 👇

@@TasteofItaly Thank you very much. The Marcato is on sale for Black Friday. I was also considering the Imperia. This will be a gift from me to me.

Thank you!🙏🥰

So happy to hear that

If you plan to make a generous pasta for more than one person and up to 6 persons, then I'd suggest a 1 meter wide by 60cm long board. ideally the board should have a lip to keep it from sliding forward. Maybe I shld do a video about this?

@@TasteofItaly That is larger than expected. Thank you for your suggestion. In regards to making a video, I am not sure of how many people that would interest.

@@scotthewett540 I get that question a lot in my real life pasta lessons. Obviously the video would include other information as well. Thanks for your feedback

Thanks so much! I find that children learn very quickly so get them playing with the dough asap. I have had 4 and 5 year olds really go for it. I would get them small rolling pins and they can roll out a small bit of dough and/or you cut the pasta dough into rectangles and they make bowties (I have a video on that shape too).

Thanks for your encouragement. I don’t recommend placing pasta in the fridge EVER, either you eat it fresh, dry it or freeze it. Not only can it get moldy (black spots) but it will stick together (very moist in fridge) and absorb flavors/smells of other foods in fridge. I don’t think I said to place in fridge, but if you think I did let me know what minute.

I have meant to publish other videos but in real life pasta lessons take lots of time. I will look into help for editing videos! Thanks

1.) Semolina Pasta is semolina and water, 2 ingredients, period. Semolina pasta is an artisan pasta. You make lasagna like strips, let them dry a little (due to the fine flour), dust them with flour, then run them through your pasta machine to flatten and shape (they shouldnt be sticky, hence the slight drying)

2.) Egg Pasta is Tipo 00 flour (or all purpose, I guess). Eggs and flour, thats it.

3.) Kneading dough involves getting those "chunks" into the daggone dough!!!! You dont make flour wells often (I can tell). The whole point of kneading is to follow one preset recipe and press your dough and pick up the flour and bits and pieces until its incorporated into the dough and its smooth so it can form a glutten structure (you gotta let it rest after forming the ball). Your kneading and chunking and setting aside parts makes me want to pull my hair out when you are in that well. I make my well into a thick pancake like batter then collapse it all and it doesnt spill everywhere, because I use hands to knead it constantly (8 - 11 minutes). I dont care if I get a call thats what voicemail is for. I may not be italian (I am part native central american, and middle eastern), but this isnt the simple way they use that works. I recommend you watch Vincenzo's plate.

You should go find some of your friends in Bolgnese to help you understand what I am talking about. Italians are the scientists and experts and if your making this for the purpose of an italian dish, I am sure some of your friends who make pasta in Bolognese can teach you how to knead dough and actually appear educated when you explain this. They can also explain that the regular recipe is simpler, way simpler, again two ingredients for egg pasta (Type 00 or all purpose flour and eggs), and for semolina pasta (Artisan - simply semolina and water).

​@@yechezkelmendoza5698My mother is Italian. But anyway, as far as the ingredients, you are right. She looked like she used Tipo 00 and Semolina at the beginning. Normally, its one or the other like you said. The kneading process you mentioned is correct as well. An all in approach incorporating all the ingredients your recipe indicates and kneading until smooth is the way. But be nice. Youre kinda mean