The OTHER Kind of Fresh Pasta (you're probably missing out on)
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- Опубликовано: 9 июн 2024
- We love that more and more people are making fresh pasta at home, but unfortunately many of them are missing out by focusing on just ONE type: egg fresh pasta.
We love tagliatelle and pappardelle as much as the next person, but fresh semolina pasta is a must-try for all pasta lovers. In this video, we'll explain what it is, why it's different, how to make it, and why you should definitely give it a shot.
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FRESH SEMOLINA PASTA GUIDE - www.pastagrammar.com/post/the...
PASTA ALLO SCARPARIELLO RECIPE - www.pastagrammar.com/post/pas...
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00:00 - The OTHER Kind of Fresh Pasta
01:39 - What Is Semolina Pasta?
02:08 - Which Flour Is Best for Fresh Pasta?
02:54 - Semolina Pasta vs. Egg Pasta
04:49 - How to Make Semolina Pasta Dough
08:45 - Semolina vs. Egg Pasta Shapes
11:09 - How to Make Pasta Shapes
12:08 - How to Make Cavatelli Pasta
13:45 - How to Make Gnocchetti Sardi Pasta
14:04 - How to Make Orecchiette Pasta
14:52 - How to Make Busiate Pasta
15:59 - How to Make Lorighittas Pasta
17:12 - How to Dry Homemade Pasta
18:47 - Lorighittas allo Scarpariello
19:33 - Tasting the Pasta
21:02 - Pasta Grammarian in Action!
21:27 - Vegan Fresh Pasta
#freshpasta #pasta #italianfood
There is a basic difference between semolina and 00 flour: proteins. Durum wheat is high in proteins, but it has a lower yeld and it doesn't do well in cooler climates. In northern Italy the main wheat crop is regular wheat, which has a lower protein content. Now what makes pasta stick together is proteins aka gluten. If you remove the gloten, the pasta melts while cooking. So, in the north we had to compensate the lack of protein by kneading the pasta with eggs instead of water. There is also another difference: the egg fresh pasta needs rolling, while the fresh semolina pasta can simply ba shaped by hand. The rolling changes the way the proteins bind the flour, making it bitier (although not as chewy as semolina pasta). I take time to explain to foreigners that the best type of pasta is dried durum wheat, while egg dough pasta is the lower grade pasta made in the areas where durum wheat didn't grow, not a superior type. We have an affection for it, but it's not better, it's worse.
Also, Harper, farfalle are actually in origin egg dough pasta. The offcuts of making tortelli were folded to make "galani" or "galè", a gala is a ribbon tied in a bow.
Very last thing, egg dough pata can be dried just on the board. We use superlarge boards (granny's was 80×140 cm, you do the conversion), and when the tagliatelle were done, they would be spread on the board and left to air-dry ina dry but cool space (usually the bedroom where traditionally the heating is not on). Once very dry they can last for up to a week or ten days. Obviously, this can't be done with stuffed pasta.
I'm thinking you can have lorighitas deep fried as calamari.
What flour do you recommend for us Canadians🙏🇨🇦🎄🌹
I have made egg and semolina pasta in humid Florida and dry Nevada. both require an adjustment depending on location. Stop being so anal.
Yes, I was wondering about what Canadians would say to the theory that you can't grow hard wheat in cold climates...The best high protein flour in the world comes from tropical Manitoba.
Thank you for elaborating on this. Never cease to learn. 💜
Eva, you are not a "short Italian" .. you are a sensibly-statured person of Mediterranean heritage. :)
I made Gnocchi with cherry tomato sauce and burrata last night. Myself, my husband and my daughter loved it, my MIL said it was a disgusting. I consider that a win in my book 😂
🤣
why would you add burrata? 🤔
@Siddich My stepdaughter loves burrata, she picked dinner.
Dang, that is a rude thing to say!
😂😂😂
Sunday mornings are so much fun now.
And yes, that cherry tomato sauce, which Eva first taught us many months ago, is the building block. Whether you’ve never cooked before or have, but need to relearn some bad habits, it all starts there. Plus you will never buy jarred sauce again (why? This is fresher, easier, and just better.)
After coming to Calabria and learning to make fresh semola/water pasta with you, it’s become my go-to pasta way more often than egg. Thank you!
Italy has the most beautiful and varied kitchen in Europe. After all, if it weren’t for the Italians the French wouldn’t have learned how to cook. Bravo, yiasas! 🇮🇹🇬🇷
Eva’s “Plus, it’s vegan!” is now my new ringtone. 😃
Thanks, Eva!
I'm going to need a video on those bean sauces. I love chickpeas, cannellini and borlotti beans and semolina pasta :)
They have a calabrian canellini bean dish on their website that's awesome. It's beans, toasted (or old) bread, roasted bell peppers (skin removed), Chilli powder and olive oil. Which is one of my favorites since Eva gave us that recipe 🤤 (and for those that don't do well with spicy, I found the Chilli powder can be substituted with paprika powder just fine.) Just Google calabrian canellini beans pasta grammar, and it's the 1st result you'll get. 👌
From your interesting and informative video I've learned that my mother used to make pasta without egg because she always dried it for a day or so..... that was in Romania where I grew up. It's amazing how much the Romanian cuisine is related to the Italian cuisine.... especially pasta, polenta, the cheeses, the stuffed peppers, zucchini or tomatoes, the meatballs, etc.
I just made fresh pasta for the first time in my life -- the orecchiete with scarpariello cherry tomato sauce. It was one of the best pasta dishes I have ever eaten. This video is literally a game-changer for me - thank you!!!
Eva, you looked adorable..."Plus! It's vegan!" You were perfect!
"The knowledgeable hands of the old women in Italy!" great expression Eva!😀
Scarpariello sauce is theeeeee best recipe I've had from your page. It is a staple in my household now!
I love Sunday mornings with you guys. It’s a wonderful time. I learn so much about Italian food. Eva inspires even this 66 year old lady. ❤ Thank you for another wonderful video and learning experience ❤️❤️❤️
♥Thank you! Eva, Harper should have you make a cook book for your recipes. I would definately get one. I find myself always coming back to the internet to watch your explanations on how to make your dishes. I love you both.
Stay tuned! 😉
I was overjoyed when Eva said that orecchiette goes with everything. It is my favourite pasta shape!!! Fusilli is my second favourite 🙂❤
You two are the "rescuers of food". Bravo. Food, although a basic requirements for life is, by default, simply a thing we need to do but, actually enjoying food is a treasure of life that so many people don't have. Thank you for showing people how to live in actually enjoying what you eat... Every meal should be an event...
Vivere per mangiare, non mangiare per vivere! ❤
I think that last pasta shape kids would enjoy because of the shape. It looks fun and different than what they would normally see. I can picture my granddaughters calling it hula hoop pasta.
In Asia we have lots of rice-based water fresh pasta. In fact, it's by far the most common type of noodles
Thank you! I learnt that a lot of preteen children nowadays enjoy cooking and food shows when they watch TV, and that some of them actually attempt goodheartedly to prepare food themselves (this might be because the adults in their households work so much nowadays that they do not have time to cook good homemade meals as before). This fresh pasta can be a fantastic group activity for the children and the adults in a family together when they have precious free times.
I feel like a window was opened! My grandmother made pasta and hung it on broom sticks to dry, until she got too old and started buying it! Ha! It must of been semolina & water! However ravioli and lasagna, she always made the pasta! And now I know why! She must of made it with eggs! And I also now know why that pasta tasted and felt different to the bite! Great video! It brought understanding of my past! You guys are the best!
Thank you Eva and Harper. Always enjoy Eva passing on her Fresh Pasta Knowledge !
....the mistery of different grades and quality of semolina, flour...it is a class we could learn from Eva.
Here in London we have just the regular flour and the so called self- raising flour...., I dont notice much difference......but visiting my ex-italian flatmates in Italy........I was in awe how many types and grades of flour, semolina you have... there is one for regular white bread, another for sourdough bread, there is one for the pizza base, there is one for baking at home , there is one when cooking with meat, fish, then for the fine bakery....😱. The italian culinary world is enormous, and if we add all those good quality tomatoes, cheeses, salumi, etc etc....I think I need to live in Italy to have a decent and proper meal..
Grazie mile Eva for all your teaching👌🤤🍝🙏⚘
"It's not a suggestion for a Christmas gift" 😂 priceless 😂
I LOVE the basic cherry tomato pasta/sauce... I make it often and actually froze bags of cherry tomatoes to use through the winter and it is still delicious!!! Thanks!!! @ West Coast Grandma
This was much more informative than a normal cooking video. Thanks.
Another fun and very helpful video. You do a great job of adding more details that I don’t see in other videos. Plus, this is a great recipe for those like me who have an egg allergy.I used to make egg fresh pasta regularly, but after I got my allergy my pasta machine sat idle for years because I didn’t realize I could make eggless pasta. Thanks so much!
Reminds me of Saturday afternoons with my beloved Zia Maria, making pasta, chatting, gossiping, and Being Together. ❤🥰❤️
I don't know if Eva knows about *_Pasta Grannies_* the channel where older Italians make regional pastas from scratch!!
I love Pasta Grannies! I experimented with pastas during COVID and their videos were integral to my journey.
She does, they're friends with vincenzos plate and his granny is on it
You two have really grown on me over time. one could call you true pasta scholars!
I have never come across Lorighittas before and I live in Italy. Plus it's vegan!
It's a pasta from a specific town in Sardinia, Morgongiori. Obviously, you couldn't know them. I'm from Cuartu Sant'Aleni and barely know them.
@@antoniousai1989 Grazie della precisazione
Love you two. My only connection to real Italy. So informative.
Can you imagine how big the book would be if it was EVERY pasta shape that Italians make and the history behind it (and where it is made)?
Bravissimi, diffondere la nostra cucina è opera meritoria.
a kind of pasta that i love are the "pizzoccheri" a traditional Valtellina recipe of north of Italy, simply delicious
Thank you for this video! I knew how to make egg pasta, but since watching PG I have made semolina pasta (your maccaruna, which we had this past summer in Tropea and my husband LOVES) and the cavatelli (00 + water "recipe" from Molise). I have loved trying all these things just from watching your videos and basically knowing what pasta dough should feel like. This semolina video is just the thing I needed to refine things and now I know how make homemade busiate (we had that in Palermo and loved it too). Graze mille à voi due!!!
I love you guys. Thank you for this video. I am vegan and am very much looking forward to making semolina pasta and many of your recipes.
😁 That was my dish you featured at the end...Thank you 🙏🏻 And if you guys are even in the Tampa FL area let me know! I'd be honoured to make it for you guys!!! I grew up eating broccoli & Pasta but had no idea there were so many variations. I loved the ceci beans in it, and it's going to be in regular rotation in this house. Calabrian food is awesome. My roots are in Napoli an uncle thru marriage from Sicily so my heart is in the South. Thanks again 🍷
I love Eva, so precise,so thorough .A great teacher, with a little smile
You two make such a beautiful couple. You compliment each other so well. Thank Eva & Harper for this episode. It brings back such beautiful memories of my mother, who was from Apulia, making pasta semolina with water. Her signature dish was cavatelli with broccoli rape. God bless you both. Keep up the good work.
Do you know the Catholic school for girls in Francavilla Fontana? I can't remember the name. I was there in 1970.
Brava, brava and brava Eva. I am an old Italian American who grew up in Northern Italy in the fifties and most of the food I knew was from my region until a relative began to bring us great food from the south, and then I forgot about it. Eva, I love your explanations and I thank you for reintroducing me to Calabrian and other southern food. My family and friends also think you are GREAT. Grazie infiniti.
you make everything look so easy
It's a masterclass! Bravo, Eva! Have you notice how Eva'curly hair is similar to some pasta shapes?
Really enjoy your explanations of how to make things.
Have tried several of your recipes need more practice 😊
Will have to try this dish
I have made the simple cherry tomato sauce at least once a week since I first saw Eva make it. Delicious!!
My 5-year old daughter and I made the busiate for dinner tonight with a bolognese sauce. We need more practice with our technique, but it was delicious! Thank you!
Arthur is as happy as a pig in slop whenever Eva cooks. ❤ I bet he hasn't seen a TV dinner or boiled hot dogs since he met her. 😄
Love you two. My only connection to real Italy. So informative. My kids are 1/16 Italian... so it's important to me
Eva THANK YOU for the Breakfast idea.
Awesome. Loved seeing this.
Yay!! I love when the new video pops!
I am learning so much from you! Thank you!
I love this tutorial! And the information
VERY informative video. THANK YOU!!!
Great video, as usual, y'all
so glad you guys have fun together.
Very interesting and informative. Thank you!!!
Thanks guys!! Love your video's and your content.
You two are wonderful 👍❤️
This was all new info for us ! 👨🍳🍝 Great episode
Orecchiette is my favorite shape of pasta! I also love Cavatelli.
Since I do not eat eggs, I really appreciate this video! :)
Bravo!
Ciao Eva! Ciao Harper! That OO Caputo flour is great for pasta - but it ALSO makes a damn good pizza dough.
Definitely a go-to for us!
Yayyyyy! Vegan fresh pasta. Thank you 🙏
GREAT episode!!! Eva is sooo talented!
Wow!!!! Loved this episode! Learned so much!! A lot of work but worth it!! Pasta love💚♥️💜
Those are so cute, the lorighittas. I’m going to have to try it!
Ciao, I not only enjoyed that, I actually learned a thing or two. Thanks
Thank you for answering all my questions on pasta making. I’ve heard bits and pieces of info but not until now does it all come together and make sense. I was doing it all wrong. Eggs, no eggs, 00 flour, all purpose, semolina…!!!?? Dry or freeze? All makes sense now. I can’t thank you enough for this video!! I’m rating to go do it the right way? ❤️😊👍
Ava is so sweet
Love the show
Learn so much❤❤
Thank you for this video! Made my own semolina pasta today 🎉
I need a step stool in the kitchen as well. I was told that if you use warm or hot water with the simolina it absorbs it better. I love your show.
So fantastic. So amazing your videos and that hair!!! Love it. I love this video the best of all the others I have seen you do. Old school pasta.
Watching you make pasta brings me back to my youth…….bon appetit.
There are a lot of kind of semolino pasta even in the north-center, here in my region (Romagna) we have strozzapreti, in Tuscany there are pici, in Liguria Trofie and so on. Ah, real tagliatelle and cappelletti are really thick.
You guys! So much YESSS
Eva! love your sweater. It looks vintage and so cute.
I love you guys...almost as much as I love semolina
Eva is an amazing cook, delicious
Yum! Thank you :)
Delightful ❤
Grazie Eva e Harper, io non amo (eufemismo) la pasta all'uovo e mi fa molto piacere questo video!❤
I love the shapes especially the one that looked like a Christmas wreath so I was thinking I would make that one with a simple tomato basil sauce for the holiday served before dinner. Do you think I could make and freeze ahead of time? Great video loved it!
The lighting at the beginning of your video is nuch nicer than usual. Usually you guys are washed out but the light is more golden. Makes you look healthier. Also you are starting too pronounce egg like your wife does.
The Pastabilities are seemingly endless, and it's gorgeous to the senses. 💚🤍❤
Wonderful video, thank you! It's hard to find regional recipes and techniques for Sicily, so I'm starting with the basics the best I can.
Earlier this year I made busiate to go with your Pesto alla Trapanese recipe - it was time consuming but oh so delicious.
I made pasta with my Nona, when I was young . I have forgotten how to make some pasta.THANK YOU for this instructions
unmissable masterclass
I’ve been using Durum wheat for both egg and not egg pasta. 😊
Article on Durum from Wikipedia is interesting and Breadtopia: Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. When combined with all purpose or bread flour, it’s also a key ingredient in some “Italian Style” breads like our awesome Sicilian No Knead Bread, or a crispy pizza crust.
Our grain is grown by family-owned and operated farms - certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations.
Additional Info:
Durum wheat wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today (tetraploid wheat has 28 chromosomes, unlike hard red winter and hard red spring wheats, which are hexaploid and have 42 chromosomes each). Durum was selected from domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 B.C.
Durum in Latin means “hard”, and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta which in Italy is exclusively made from durum wheat. Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise. As a result, although 100 percent durum wheat breads do exist, such as pagnotte di Enna from Sicily, as well as others, in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, oftentimes those higher in gluten necessary to offset the poor gluten contribution of durum flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary to effect rising. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking.
Source: Wikipedia
Before I converted to a Carnivore diet, I used to make "water" pasta more than "egg" pasta as I could easily dry it as well if I had too much. Was delicious with olive oil and some coarse black pepper, fresh parsley and coarse ground Himalayan salt
I just took my 18 year old to Europe so he could experience life outside of America. We spent the majority of the time in Florence and he fell in love with it. We are having the "back at home" blues and he's grumbling about how terrible American food is and how poor the quality. I made pasta as a kid with my dad so I'm going to teach my son. This video will be my go to guide.
Try using a spray bottle to add water. Works in pie crust too.
I just kneaded my semolina dough and wet my kneading fingers to adjust the water. I wondered where I would have learned the technique. Then I remembered. Here. 😊
Love it! Thank you! I made my first semolina pasta last week and now I know what I did wrong, lol! Quick question -- how long can you keep the 'rested' dough? Can you leave it in the fridge to shape the pasta the next day? Or two days later?
Yeah, you can definitely make it a day or two in advance and just let it rest in the fridge!
Thanks for explaining that :) That makes the difference between Italian cuisine and Marcela Hazan and her similar over-reaching DIY stomach aches.
Ho capito che fare la pasta fresca non è così difficile. Prima o poi devo provare.
Is strozzapreti basically busiate? I love the shape and texture of strozzapreti. Thank you for reigniting my passion for creating wonderful food experiences!
My husband is from Calabria. One of their special treats at Christmas, is potato donuts. Have you ever made those?
that's why families used to be so large! we needed many hands to make pasta 🙂