Dear Vincenzo, would you consider making a video on Ragú alla Napoletana? Not just about the sauce but also about ways we can serve the meat as a second course? (as it is tradition, from what I know)
What a wonderful idea! Ragù alla Napoletana is such a rich, flavorful dish, and I’d love to dive deeper into its full potential. I’ll definitely consider making a video on this classic, thank you for the inspiration!
I have made fresh pasta in my restaurants for years. When I'm teaching others how to make pasta, they always ask how to know when the kneading is done. When the gluten is ready, I do a pinch test. If you pinch the dough and the shape doesn't bounce back to it's original shape, you have to knead it some more. If it bounces back to it's original shape, the dough is ready. Your recipe is great and letting it stand is important also. When I put it through the lasagne roller, I'll put the flat sheets on paper towel to absorb some of the moisture so it doesn't sweat underneath. It helps it to pass through the rollers to cut your shapes. Come sempre, grazie per tutto quello che fai con questi video - sei un mito!
The fact you have to tell people not to put olive oil in boiling water made me laugh out loud which scared my cat who jumped and landed in her water bowl. Now I have to mop my floor. Thanks Vin.
Bravo 👏❤️it is a true pleasure and pure joy watching an Italian chef make and teach authentic pasta making for the home cook. So many chefs add their pretentious flairs and then it’s no longer attainable or reasonable. The fact that you got your Nonna’s approval melted my heart. Ciao Bello.
I just learned how to make pasta from Chef Jean-Peirre. I've tried many years to make good Italian pasta and his video made the best pasta I've ever made. I will try yours as well
Vincenzo it's an absolutely magic experience watching you cook and seeing how passionate you are. I love making my own pasta dishes from scratch and seeing this just makes me want to get up and make more 😂 much love from the UK my friend and keep doing what you are doing! 🙏
As always, you do it like I do it! BUT, now that I had a stroke and arthritis I do whiz my dough in a food processor. Thanks for the memories Vincenzo. 🍝
I’m so glad my approach resonates with you! I completely understand the need for shortcuts like the food processor, especially after going through challenges like a stroke and arthritis. It’s all about making things work for you, and I'm happy my recipes can bring back those good memories. Take care of yourself, and keep enjoying the process in whatever way works best for you!
Love making my own pasta. It is quality. It is easy and inexpensive to make. It tastes fabulous. I even make dried pasta with just semolina and water. I counter dry it. Been doing this for years. Great video. I can see why Nonna approved it.
I bought my pasta maker when I was living in Kenya 30 years ago. It still works beautifully. I was given a motor attachment by an Italian friend, Giovanni, ( which has made the work go quickly) who had been born and raised in Kenya. His father was a POW interned by the British during WW2. Some Italian POWs remained in Kenya after the war and opened restaurants or farmed. Now I live in Melbourne and whenever I use my pasta maker to make pasta, ravioli or crostoli at Christmas, I think of Giovanni and his family. I love my pasta maker. Ciao.
A really great video! The "trick" with the water for flour that does not bind is really very clever. I had exactly the same problem today when making a dough for "Bohemian dumplings", which are prepared from flour, milk, egg and yeast. The film is the best I've seen so far on the subject of homemade pasta. Thank you! 👍👍
Thank you so much for your kind words! ❤️ Cooking is all about understanding the ingredients and adapting, sometimes a little water makes all the difference! Your Bohemian dumplings sound delicious, and I love how food connects different traditions. Keep cooking with passion!
just tried this recipe: very nice and easy to work with, no stickiness on the marcato. Tonight was (hand cut) tagliatelle bolognese but I made the rest in stracci. Probably my fav pasta (also because I'm lazy)
If my schedule and budget wasn’t so tight i would have fresh pasta at least once a week lol The detailed explanations along with the smooth transitions make these videos fabulous. That close up of the flour well with the egg mixing was sooo satisfying 😋😋😋
I made 2 pounds of homemade pasta yesterday for a family gathering, using a blend of OO, semolina, AP and egg, it was delicious. Today I get on RUclips and this is in my feed.
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pasta looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Thanks Vincenzo for this very informative video. It had reminded me of of the different types of noodles that my mum used to make; she had also used the same type of pasta machine where I was asked to crank the handle while she fed the dough. She had also made thicker knife-cut noodles (without using said machine) as well for a different texture.
Excellent video! Thank you for this! I'll have to try this recipe next time I make fresh pasta...It's been a long time since I made my own from scratch. My favorite is cheese ravioli. When it's made fresh, it's the most delicious pasta, in my opinion!
Fresh cheese ravioli is a classic, and you're absolutely right, nothing beats the taste of homemade pasta. The delicate, flavorful filling paired with the fresh pasta dough is just unbeatable!
@@vincenzosplate Just curious, what is your favorite style/type of sauce for cheese ravioli? I'm a huge fan of pesto, personally. I'd love to get a pesto recipe one of these days!
I bought my Atlas over 30 years ago in Duluth MN. I have since started using my Kitchen aid mixer with the dough hook. I have found no difference over hand mixing. When I can I use farm fresh eggs. Every body who has ever eaten it loves it.
Using farm-fresh eggs makes such a difference, adding richness and color to the dough. And if the KitchenAid works just as well for you, that’s fantastic, what matters most is the love and passion you put into it.
I have bought myself an electric pasta machine for Christmas last year. It weighs the flour shows how much liquid you need then kneads the dough and makes the pasta It's maybe more fun to make it all by yourself but i like this thing and use it very often 😊
It’s amazing how technology can help us bring a bit of tradition into the modern kitchen! Plus, it sounds like you’re enjoying it a lot, and that’s what matters most. Keep making those delicious pasta dishes!
@vincenzosplate of course I have made these ricotta raviolis of your nonna recently and liked them a lot hope to see more of these recipes on your channel 😊👍
I'm looking forward to making this. Especially this summer when I will be able to make a pasta dinner and almost everything except for the flours and salt will be from my micro farm
Thank you, I will be trying this mix. I have only one recommendation to start of this recipe. I say this for the home cook. Make the well just like you did. I would crack the eggs into a bowl, as it is easier to make sure no shell bits fall into the mix. I would then mix the eggs in the bowl as it is easy and you can be vigorous. Pour the mixed eggs into the flour well..... Well done Vincenzo.
Cracking the eggs into a bowl first is a smart move to avoid those pesky shell bits, and mixing them before adding to the well definitely gives you more control. Thanks for sharing your tip, it's all about making the process as smooth as possible for home cooks! I'm sure everyone will appreciate it.
@@vincenzosplate I am looking at it as there are many different sizes and thicknesses of egg shells in the world and even locally here. I am fairly good at it but many don't have that skill. Thanks
I would personally {whatever I am cooking or baking} crack the eggs Individually into a bowl, not just for shell bits Because even though I use Fresh Ecological eggs, there is always a chance one is not so good .... If this happens you have sadly wasted flour and eggs... When living on a very tight budget this must be taken into consideration I think .. Also any ideas on cheap but practical Pasta machines... As again it comes down to finances...😢😢 Living here on the Canary Islands... Prices of everything being imported make items very expensive... Including Pecorino and fresh mozzarella.... doesn't really exist unless it comes out of a Lidl o Aldi packet .... Guessing not so fresh...😮 Goats cheese is a good price ...Great melted on my Buckwheat pasta {Sadly dried} not fresh ..
Awesome video Vincenzo, great tutorial as well. Now I'm going to make some fresh pasta as well. Since I don't have a pasta machine, I'm going to do it the hard way with a rolling pin. I know l should invest in a good pasta machine to make fresh pasta, but I'd like to experience how to make it the old fashion way. I know l will have a lot of trouble making it this way so wish me luck. Until next time take care of yourself Vincenzo.
I love that you're embracing the traditional way with a rolling pin ,there's something special about making pasta by hand, even though it takes a bit more effort. You’ve got this!
It would be fun to see you try an extruder machine. I got a nice Philips Pasta machine as a gift, but it was on my wish list. It takes Semolina and water, where the water is 1/3 to 1/2 compared to the amount of flour, so it's very dry, and then it's pushed through either plastic or copper pasta dies, and it comes out ready to cook. It's really nice, and a lot less time and space needed. It can even do lasagna sheets, and those came out wonderful, and you can use those to make ravioli as well.
What an awesome video. It is negative 34Celsius here so I decided to make Polish haluski with cabbage, bacon and kielbasa and pasta. So what do I do? I make my trusted Italian pappardelle. Used your recipe and my atlas marcatto pasta maker with a motor and voila. I call it Euro fusion. Tried to get guancialle to use instead of bacon but my butcher was sold out and next batch won't be ready untll March. Still turned out great served with some crostini and bruschetta- a little bit of sunshine in the middle of Canadian winter.
Crazy how just in my lifetime (54 years) even BASIC cooking has become a rare skill. "Takes too long" "Too complicated" "I like (insert restaurant/fastfood place) better" are things I hear all the time when I talk about making something at home. I learned how to cook because I HAD to, my ex-wife could burn water and I didn't want to live out of cans for the rest of my life, lol. Ground beef, eggs, cheese, just with those I can make a ton of stuff, and it costs WAY less than processed/take out food. I don't eat a ton of pasta, so making my own would be a waste, but your simple recipe is so easy nobody can complain about it being too hard. I always feel slightly guilty when I get food from someplace, like I wasted money, cooking even something simple like scrambled eggs with shallots and cheese just feels RIGHT, I guess perhaps it hearkens back to our primitive days when everything HAD to be cooked by our own hands. Awesome episode Vincenzo!
I agree that cooking from scratch is much more satisfying! It feels good to know exactly what’s in your food! Even if you don’t eat much pasta, the joy of making something with your own hands is priceless. Your scrambled eggs with shallots and cheese sound like a dish made with love, just like fresh pasta. Keep cooking and enjoying the process!
It would be interesting to see you make cavatelli or other shaped pastas. Please, Vincenzo! I promise I'll never cheat on you with a Stanley Tucci recipe!❣️❤️❣️
Thank you for the suggestion my friend, I'll see what I can do! As for Stanley, as long as his recipes are authentic it's okay if you cheat on me ahaha
Ciao Vincenzo ! Thank you so much - i´m hungry now ! the tipo 00 gives you the elasticy you have here because of high protein value. with our wheat it will maybe break (9% max). last time in my ristorante in the city I tried: Paccheri freschi allo scarpariello con salsiccia wow great taste - I wish you could show me how to cook this at home in your style? PLEEEZE !!!
Dear sir, I absolutely love your passion and I have made dozens of your recipes. From you I learned how life changing high quality can be. Thank you. Please please please consider NOT making that OMG face on your tabs. It’s inauthentic. It’s cheap. A smile is just fine. Let the other tubers pretend they just saw a crocodile give birth to a zebra. You’re better than that.
So, I have to share this with you Vincenzo, even if it's not directly related to this video. Yesterday I want binging some of your videos in the last year, and then went grocery shopping. And even since I started watching you, so a few years ago, I was telling myself I should try parmigiano reggiano, but never could find it. I'm in Canada, so has to be imported overseas. But yesterday I found some, literally the last piece in the store. 250g for 15$ canadian. VERY expensive, but still bought it. Went home, cut a piece off, and tried it right there and then. I was expecting a taste similar to Kraft parmesan, just stronger and better and... I don't recall ever being such a fool. The difference isn't night and day, it's even more than that. And the first comparison I could think of of how much difference there was was canadian maple syrup compared to american corn syrup imitating maple syrup. It may look similar, but once you've tried the real deal, you just KNOW you've been missing out. And boy do In get your offense when people say that parmesan and parmigiano reggiano are the same. I wouldn't use it on a daily basis due to the price here, but if I want to treat myself...
@@vincenzosplate Absolutely! Now challenge for you: find and try some real canadian maple syrup :P Also, it may not seem like much to you, just replying to my comment, but I've had a terrible day, and this simple reply put just a little bit of joy in my otherwise dreadful day...
Great video. Let me add to the point about egg whites. Egg whites are mostly water (with some proteins like Albumin) Water is essential ingredient for the formation of the gluten network. Without water, the glutenin and gliadin will not hydrolyze and not form disulfide bridges (extremely strong bonds) to male gluten. Furthermore, the fat (lipids) in the yolks is an antagonist to gluten formation (this is why Brioche is very soft, compared to sourdough - the butter disrupts the gluten that gives the bread its chewy texture ). So egg whites are a must. Also, in the US is is very common to keeps eggs in the fridge. From my experience, using room temp eggs makes superior pasta (cold temperatures slow the chemical reactions) . So couple of hours before making the pasts, take the eggs out of the fridge.
Dear Vincenzo could you address in a future video what you think about adding “wine” to pasta tomato sauce? I think it’s something that’s really underrated. I use white wine but am unsure if I’m doing it correctly. Would love very much to know your take on it.
Love your videos Vincenzo. I need help getting the consistency of my gnocchi right. Sometimes they are good and sometimes not, and I am not sure what the difference is. Grazie!
I noticed that there are two variations on semolina. The first is "fine" but has a texture a little less than corn meal. The other variation is very fine and is known as "Semola" or "Semolina Remacinata" (finely milled). In your demonstration, which variation for you use. In my experience, combining equal parts "00" flour with "Semola Rimacinata" but with less egg (e.g., 3 eggs to 400 grams of the flour blend) produces a sturdier pasta when made using a Kitchen Aid mixer and the pasta attachments. I also have a mechanical extruder (Bottene Lilo Due) which requires proportionally less liquid. The extruder also uses bronze dies for various shapes. The liquid-flour mixture is best when it resembles wet sand because of the strong compression of the extruder prrssing the mixture through the dies. Will you eventually demonstrate pasta making using an extruder and bronze dies?
Hermoso, beautiful, bellissimo!!! THAT is pasta! Oh my god. ...and you know what? I remembered why la nonna got so pissed off when somebody ask "al dente"... because this pasta has only one cooking point, " justo" when it floats. Less cooking is raw and too much is overcooked. Industrial pasta? Maybe... Dry pasta? Is this one when dried. And who never heard about la pasta asciutta? Regards from Chicago. Fred.
I have yet to gather up enough "moxie" to attempt to make my own pasta. I will, but what would you suggest for a beginner who knows just enough to create a disaster? Flour type (several Italian brands are readily available) etc.?
I had try to make my own pasta, but its failed because i use wrong flour. Hahaha..... Do you have any video or can make video about pasta thats no one rarely or never heard, chef? I had read article about unknkown well pasta. For the example is ribbon shape pasta farfalle or su filindeu. And last question, is there any pasta other than gnocchi that replace the flour with potato?
Let's start using grams for eggs too, eggs come in different sizes. Removing a bit or adding a bit more wait by uaing water shouldn't be too difficult but it makes it so much more consistent. A lot of recipes say to go by feel, but most people don't know what it should feel like the first time around.
Fresh pasta can be stored in the freezer for up to 1-2 months. For the best results, let the pasta dry for about 15-20 minutes on a floured surface before freezing. I hope you find this tip useful!
Absolutely! The size of the eggs can change everything, too much or too little moisture can make a big difference in the dough’s texture. That’s why you need to feel the dough, adjust as needed, and let your hands guide you. Fresh pasta is all about intuition and love!
0:11 I finally know they also approved pasta made of only flour and egg, but what kind of flour? Is it Whole wheat flour? Or Bread Flour? Or All Purpose Flour? Edit: flour and water
Yes, if the dough is too soft, it can definitely cause the pasta to stick together when it comes out of the machine. It could be that the dough needs a bit more flour or isn’t rested enough.
@vincenzosplate Maybe You have right. I am 180 cm tall and have only 70 kg weight. I can eat 500g of pasta or whole pizza 1m diagram and I am steel hungry.
@vincenzosplate ruclips.net/video/BiCWmv26uqE/видео.htmlfeature=shared Tasting History with Max Miller greetings from Chicago made your vodka sauce was delicious 😋
Can you show how to make authentic Sicilian orange marmalade (marmellata di arance amare) with Campari? I can't buy it anywhere in Winnipeg but I can buy all the ingredients, I just need a visual tutorial. I did find some by accident at a Dollarama for $4.50 CND, the bottle was the size of a child's teacup, enough for two slices of toast, no wine and it tasted like very sweet orange Gummi candy covered in sugar. Terrible stuff but you get what you pay for.
Such a great tip! 👌 Using a colander can indeed lead to that pesky flour getting mixed into your dish. Instead, gently lifting the pasta from the water with tongs or a slotted spoon keeps it clean and perfectly ready for that delicious sauce. Fresh pasta deserves that extra care!
I use the blender. The trick is to let the dough go for long enough and the hydration to be balanced. The dough is done in a very short time and is just as good as when I make it by hand. I have no problems with the blender.
That’s a great method! Using the blender makes it super efficient, and as you mentioned, letting the dough blend long enough and ensuring the hydration is balanced makes all the difference.
I used to crack egs directly into stuff until one day I got a red whites egg, lol... never again. I crack aside and add one by one so i dont have to throw out everything and restart. Im not talking about a blood spot either. I'm talking fully red whites, normally caused by a type of bacteria. It's super gross, very rare, but it has me nicely traumatized. I've eaten thousands of eggs in my life. That was enough to be careful when I'm cracking multiple eggs, though.
I honestly don't enjoy making pasta, it's too much like baking, I find it tedious and boring. The only times I make pasta from scratch is for ravioli because premade ravioli never has the guts just the way I like, my favourite ingredients are chicken, spinach and burrata cheese with lemon zest. I also make mine 25-30% larger than average as well as add extra stuffing, I'm very generous with my portions, just one is a mouthful, pre-made ravioli is cheap like Scrooge with the guts.
Sarcastic joke! Vincenzo, please contact Uncle Roger and he will teach you the proper way to break an eag with one hand at a very fast paste. You could even try to break the word record if you want.
Egg whites generally have more protein than the yolk. The egg white contains about 3.6 grams of protein, while the yolk contains around 2.7 grams. The white is mostly water and protein (like albumin), while the yolk contains fat, vitamins, and minerals along with its protein content.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Dear Vincenzo, would you consider making a video on Ragú alla Napoletana? Not just about the sauce but also about ways we can serve the meat as a second course? (as it is tradition, from what I know)
Yeah, that video is certainly needed
What a wonderful idea! Ragù alla Napoletana is such a rich, flavorful dish, and I’d love to dive deeper into its full potential. I’ll definitely consider making a video on this classic, thank you for the inspiration!
Ah Meu Deus Vin!!!
Critic this!! Please?!!! 🙏🙏🙏🙏
ruclips.net/video/onn-dl86p70/видео.htmlfeature=shared
I have made fresh pasta in my restaurants for years. When I'm teaching others how to make pasta, they always ask how to know when the kneading is done. When the gluten is ready, I do a pinch test. If you pinch the dough and the shape doesn't bounce back to it's original shape, you have to knead it some more. If it bounces back to it's original shape, the dough is ready.
Your recipe is great and letting it stand is important also.
When I put it through the lasagne roller, I'll put the flat sheets on paper towel to absorb some of the moisture so it doesn't sweat underneath. It helps it to pass through the rollers to cut your shapes.
Come sempre, grazie per tutto quello che fai con questi video - sei un mito!
I agree, it's a great way to know when the dough is ready. Thanks for the tips!
The fact you have to tell people not to put olive oil in boiling water made me laugh out loud which scared my cat who jumped and landed in her water bowl. Now I have to mop my floor. Thanks Vin.
Oh no, say sorry to your cat from my part hahaa
Bravo 👏❤️it is a true pleasure and pure joy watching an Italian chef make and teach authentic pasta making for the home cook. So many chefs add their pretentious flairs and then it’s no longer attainable or reasonable. The fact that you got your Nonna’s approval melted my heart. Ciao Bello.
I just learned how to make pasta from Chef Jean-Peirre. I've tried many years to make good Italian pasta and his video made the best pasta I've ever made. I will try yours as well
That's great to hear! I'm sure you'll love my recipe too! I hope you will make these recipes again and again.
Vincenzo it's an absolutely magic experience watching you cook and seeing how passionate you are. I love making my own pasta dishes from scratch and seeing this just makes me want to get up and make more 😂 much love from the UK my friend and keep doing what you are doing! 🙏
As always, you do it like I do it! BUT, now that I had a stroke and arthritis I do whiz my dough in a food processor. Thanks for the memories Vincenzo. 🍝
I’m so glad my approach resonates with you! I completely understand the need for shortcuts like the food processor, especially after going through challenges like a stroke and arthritis. It’s all about making things work for you, and I'm happy my recipes can bring back those good memories. Take care of yourself, and keep enjoying the process in whatever way works best for you!
I appreciate you so much, Vincenzo. Thank you for all your fantastic videos.
this video was fun and interesting! Thank you! 🤗👍
I'm so glad you enjoyed it! I hope you get a chance to make your own fresh pasta soon.
What clear instructions! I will use your method for my first attempt at making fresh spaghetti, which I have wanted to do for a long time!
Love making my own pasta. It is quality.
It is easy and inexpensive to make. It tastes fabulous.
I even make dried pasta with just semolina and water. I counter dry it.
Been doing this for years.
Great video. I can see why Nonna approved it.
Thanks for sharing your experience!
I bought my pasta maker when I was living in Kenya 30 years ago. It still works beautifully. I was given a motor attachment by an Italian friend, Giovanni, ( which has made the work go quickly) who had been born and raised in Kenya. His father was a POW interned by the British during WW2. Some Italian POWs remained in Kenya after the war and opened restaurants or farmed. Now I live in Melbourne and whenever I use my pasta maker to make pasta, ravioli or crostoli at Christmas, I think of Giovanni and his family. I love my pasta maker. Ciao.
It’s amazing how food and tools like that can connect us to so many meaningful moments.
I am way overdue in making my own pasta. Thank you for this video👍😊
My pleasure 😊
Thank You My go to recipe for pasta from now on.... you make it look so easy - plenty of practice😃
You’re welcome! Keep practicing and you’ll be a pasta pro in no time!
You did very well in Italy and I believe you are are expert now
Your Chanel change my food style 🤞🏻🇮🇹💚🙏🏻
Wow this makes me so happy to hear!! Stay tuned for more cooking tips and delicious recipes!
A really great video! The "trick" with the water for flour that does not bind is really very clever. I had exactly the same problem today when making a dough for "Bohemian dumplings", which are prepared from flour, milk, egg and yeast.
The film is the best I've seen so far on the subject of homemade pasta. Thank you! 👍👍
Thank you so much for your kind words! ❤️ Cooking is all about understanding the ingredients and adapting, sometimes a little water makes all the difference! Your Bohemian dumplings sound delicious, and I love how food connects different traditions. Keep cooking with passion!
just tried this recipe: very nice and easy to work with, no stickiness on the marcato. Tonight was (hand cut) tagliatelle bolognese but I made the rest in stracci. Probably my fav pasta (also because I'm lazy)
If my schedule and budget wasn’t so tight i would have fresh pasta at least once a week lol
The detailed explanations along with the smooth transitions make these videos fabulous. That close up of the flour well with the egg mixing was sooo satisfying 😋😋😋
It's so satisfying to watch, right? I feel the same way!
I made 2 pounds of homemade pasta yesterday for a family gathering, using a blend of OO, semolina, AP and egg, it was delicious. Today I get on RUclips and this is in my feed.
That’s awesome! Homemade pasta is always the best.
Nice T-shirt! In old Italian carbonara recipes there often was cream, today the recipe is more pure and more original. 🇮🇹
Happy you agree with my T-shirt! Cream has no place in carbonara!
Eccellente 🏆
🥳 Viva Vincenzo 🎉
Thank you so much for the love and support my friend! It means the world to me!
This is beautiful and even relaxing.
Aw messages like yours are my biggest motivation to keep doing what I do! Thanks for following along my friend!
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pasta looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
I am so happy to hear that! You will love making your own fresh pasta. It is super easy to make!
Thanks Vincenzo for this very informative video. It had reminded me of of the different types of noodles that my mum used to make; she had also used the same type of pasta machine where I was asked to crank the handle while she fed the dough. She had also made thicker knife-cut noodles (without using said machine) as well for a different texture.
Sounds like your mum was a fantastic cook, keep those memories alive by making pasta like she did!
Thanks Vincenzo, this has been the best instruction on using the pasta machine I've found.....
I now know some mistakes I've been making.
Makes me happy to hear that you found this video useful my friend!
Great pasta recipe. im going to do it my friend.
Thanks, I hope you enjoy it! I'd love to hear your feedback!
Excellent video! Thank you for this! I'll have to try this recipe next time I make fresh pasta...It's been a long time since I made my own from scratch. My favorite is cheese ravioli. When it's made fresh, it's the most delicious pasta, in my opinion!
Fresh cheese ravioli is a classic, and you're absolutely right, nothing beats the taste of homemade pasta. The delicate, flavorful filling paired with the fresh pasta dough is just unbeatable!
@@vincenzosplate Just curious, what is your favorite style/type of sauce for cheese ravioli? I'm a huge fan of pesto, personally. I'd love to get a pesto recipe one of these days!
I bought my Atlas over 30 years ago in Duluth MN. I have since started using my Kitchen aid mixer with the dough hook. I have found no difference over hand mixing. When I can I use farm fresh eggs. Every body who has ever eaten it loves it.
Using farm-fresh eggs makes such a difference, adding richness and color to the dough. And if the KitchenAid works just as well for you, that’s fantastic, what matters most is the love and passion you put into it.
Grande Vincenzo, faglielo vedere come si fa la pasta fresca. Complimenti
Grazie di cuore! ❤️ La pasta fresca è un’arte e una tradizione da preservare, farla in casa è un gesto d’amore!
Thank you so much for the love and support my friend!
Love the video ❤
Thanks for watching! I hope you enjoyed it!
I have bought myself an electric pasta machine for Christmas last year. It weighs the flour shows how much liquid you need then kneads the dough and makes the pasta
It's maybe more fun to make it all by yourself but i like this thing and use it very often 😊
It’s amazing how technology can help us bring a bit of tradition into the modern kitchen! Plus, it sounds like you’re enjoying it a lot, and that’s what matters most. Keep making those delicious pasta dishes!
@vincenzosplate of course I have made these ricotta raviolis of your nonna recently and liked them a lot hope to see more of these recipes on your channel 😊👍
Great... Now I need to get a pasta maker.😁 Looks delicious! 😋
It's an investment, nothing beats fresh homemade pasta!
btavo! my mouth startet waterin!g I shall do it tomorrow, maybe fettucini and a ragu bolognese though
Happy to hear that this video inspired you to cook fresh pasta! I'd love to hear how it will turn out for you so keep me updated! Happy cooking!
I'm looking forward to making this. Especially this summer when I will be able to make a pasta dinner and almost everything except for the flours and salt will be from my micro farm
Sounds amazing! Fresh ingredients really make all the difference.
@vincenzosplate I agree completely. I even have the fresh eggs 🥚
Thanks Vincenzo, now I will surely make my own pasta from now on 👍
Glad to have inspired you to make your own pasta my friend. I hope you enjoy it!
This looks amazing! I can't eat fresh pasta, the eggs would hurt me, but you did a great job!
Fresh pasta is also made with water and no eggs.
You can always try the no eggs version, but eggs will cook together with the pasta in the boiling water s I don't see where the problem is
Fantastic video. Thanks!
Glad you liked it! Hope you try making your own pasta soon!
@vincenzosplate ohohoho i will, in a few mins! :)
God bless nonna!
Thank you for the love my friend! Nonna’s hands hold the secrets of generations, and every pasta dough carries a bit of her love and wisdom.
Thank you, I will be trying this mix. I have only one recommendation to start of this recipe. I say this for the home cook. Make the well just like you did. I would crack the eggs into a bowl, as it is easier to make sure no shell bits fall into the mix. I would then mix the eggs in the bowl as it is easy and you can be vigorous. Pour the mixed eggs into the flour well..... Well done Vincenzo.
Cracking the eggs into a bowl first is a smart move to avoid those pesky shell bits, and mixing them before adding to the well definitely gives you more control. Thanks for sharing your tip, it's all about making the process as smooth as possible for home cooks! I'm sure everyone will appreciate it.
@@vincenzosplate I am looking at it as there are many different sizes and thicknesses of egg shells in the world and even locally here. I am fairly good at it but many don't have that skill. Thanks
I would personally {whatever I am cooking or baking} crack the eggs Individually into a bowl, not just for shell bits
Because even though I use Fresh Ecological eggs, there is always a chance one is not so good ....
If this happens you have sadly wasted flour and eggs...
When living on a very tight budget this must be taken into consideration I think ..
Also any ideas on cheap but practical Pasta machines...
As again it comes down to finances...😢😢
Living here on the Canary Islands...
Prices of everything being imported make items very expensive...
Including Pecorino and fresh mozzarella.... doesn't really exist unless it comes out of a Lidl o Aldi packet ....
Guessing not so fresh...😮 Goats cheese is a good price ...Great melted on my Buckwheat pasta {Sadly dried} not fresh ..
Looks so good!!
Thanks! I hope you'll give it a try!
Awesome video Vincenzo, great tutorial as well. Now I'm going to make some fresh pasta as well. Since I don't have a pasta machine, I'm going to do it the hard way with a rolling pin. I know l should invest in a good pasta machine to make fresh pasta, but I'd like to experience how to make it the old fashion way. I know l will have a lot of trouble making it this way so wish me luck. Until next time take care of yourself Vincenzo.
I love that you're embracing the traditional way with a rolling pin ,there's something special about making pasta by hand, even though it takes a bit more effort. You’ve got this!
Beautiful as always :D
Thanks for watching!
It would be fun to see you try an extruder machine. I got a nice Philips Pasta machine as a gift, but it was on my wish list. It takes Semolina and water, where the water is 1/3 to 1/2 compared to the amount of flour, so it's very dry, and then it's pushed through either plastic or copper pasta dies, and it comes out ready to cook. It's really nice, and a lot less time and space needed. It can even do lasagna sheets, and those came out wonderful, and you can use those to make ravioli as well.
I haven’t had the chance to use an extruder machine but I’d be curious to see how it handles different pasta shapes!
@vincenzosplate There are heads for about any pasta types, and a great after-market of dies made in Italy.
My favorite is water and semolina, non stick perfect pasta for me.
Semolina pasta is a classic and always delicious!
What an awesome video. It is negative 34Celsius here so I decided to make Polish haluski with cabbage, bacon and kielbasa and pasta. So what do I do? I make my trusted Italian pappardelle. Used your recipe and my atlas marcatto pasta maker with a motor and voila. I call it Euro fusion. Tried to get guancialle to use instead of bacon but my butcher was sold out and next batch won't be ready untll March. Still turned out great served with some crostini and bruschetta- a little bit of sunshine in the middle of Canadian winter.
Thank you
You're welcome my friend!
Crazy how just in my lifetime (54 years) even BASIC cooking has become a rare skill. "Takes too long" "Too complicated" "I like (insert restaurant/fastfood place) better" are things I hear all the time when I talk about making something at home. I learned how to cook because I HAD to, my ex-wife could burn water and I didn't want to live out of cans for the rest of my life, lol. Ground beef, eggs, cheese, just with those I can make a ton of stuff, and it costs WAY less than processed/take out food. I don't eat a ton of pasta, so making my own would be a waste, but your simple recipe is so easy nobody can complain about it being too hard.
I always feel slightly guilty when I get food from someplace, like I wasted money, cooking even something simple like scrambled eggs with shallots and cheese just feels RIGHT, I guess perhaps it hearkens back to our primitive days when everything HAD to be cooked by our own hands. Awesome episode Vincenzo!
I agree that cooking from scratch is much more satisfying! It feels good to know exactly what’s in your food! Even if you don’t eat much pasta, the joy of making something with your own hands is priceless. Your scrambled eggs with shallots and cheese sound like a dish made with love, just like fresh pasta. Keep cooking and enjoying the process!
It would be interesting to see you make cavatelli or other shaped pastas. Please, Vincenzo! I promise I'll never cheat on you with a Stanley Tucci recipe!❣️❤️❣️
Thank you for the suggestion my friend, I'll see what I can do! As for Stanley, as long as his recipes are authentic it's okay if you cheat on me ahaha
@vincenzosplate ❤️
You’re a professional.
Thank you for the support my friend, it means a lot to me!
Ciao Vincenzo ! Thank you so much - i´m hungry now ! the tipo 00 gives you the elasticy you have here because of high protein value. with our wheat it will maybe break (9% max).
last time in my ristorante in the city I tried: Paccheri freschi allo scarpariello con salsiccia
wow great taste - I wish you could show me how to cook this at home in your style?
PLEEEZE !!!
Un pollice in su per la nonna. 😁👍
Grazie di cuore!
Dear sir,
I absolutely love your passion and I have made dozens of your recipes. From you I learned how life changing high quality can be. Thank you.
Please please please consider NOT making that OMG face on your tabs. It’s inauthentic. It’s cheap. A smile is just fine. Let the other tubers pretend they just saw a crocodile give birth to a zebra. You’re better than that.
Thank you so much for your kind words and support! I truly appreciate the feedback, and I’ll definitely take it to heart.
So, I have to share this with you Vincenzo, even if it's not directly related to this video. Yesterday I want binging some of your videos in the last year, and then went grocery shopping. And even since I started watching you, so a few years ago, I was telling myself I should try parmigiano reggiano, but never could find it. I'm in Canada, so has to be imported overseas. But yesterday I found some, literally the last piece in the store. 250g for 15$ canadian. VERY expensive, but still bought it. Went home, cut a piece off, and tried it right there and then. I was expecting a taste similar to Kraft parmesan, just stronger and better and... I don't recall ever being such a fool. The difference isn't night and day, it's even more than that. And the first comparison I could think of of how much difference there was was canadian maple syrup compared to american corn syrup imitating maple syrup. It may look similar, but once you've tried the real deal, you just KNOW you've been missing out. And boy do In get your offense when people say that parmesan and parmigiano reggiano are the same. I wouldn't use it on a daily basis due to the price here, but if I want to treat myself...
I’m so glad you were able to find some good Parmigiano Reggiano! It's a real game-changer.
@@vincenzosplate Absolutely! Now challenge for you: find and try some real canadian maple syrup :P
Also, it may not seem like much to you, just replying to my comment, but I've had a terrible day, and this simple reply put just a little bit of joy in my otherwise dreadful day...
Great video. Let me add to the point about egg whites. Egg whites are mostly water (with some proteins like Albumin) Water is essential ingredient for the formation of the gluten network. Without water, the glutenin and gliadin will not hydrolyze and not form disulfide bridges (extremely strong bonds) to male gluten. Furthermore, the fat (lipids) in the yolks is an antagonist to gluten formation (this is why Brioche is very soft, compared to sourdough - the butter disrupts the gluten that gives the bread its chewy texture ). So egg whites are a must.
Also, in the US is is very common to keeps eggs in the fridge. From my experience, using room temp eggs makes superior pasta (cold temperatures slow the chemical reactions) . So couple of hours before making the pasts, take the eggs out of the fridge.
That’s very informative! I’ll keep that in mind for future pasta-making!
Dear Vincenzo could you address in a future video what you think about adding “wine” to pasta tomato sauce? I think it’s something that’s really underrated. I use white wine but am unsure if I’m doing it correctly. Would love very much to know your take on it.
Love your videos Vincenzo. I need help getting the consistency of my gnocchi right. Sometimes they are good and sometimes not, and I am not sure what the difference is. Grazie!
Have you tried following my gnocchi recipe? You ca either find it here on my YT channel or at my website www.vincenzosplate.com
Thanks for the link. I did try to scan the videos but didn’t find it. Sorry to bother you. Much appreciated.
❤❤❤Nonna Igea😘
I noticed that there are two variations on semolina.
The first is "fine" but has a texture a little less than corn meal.
The other variation is very fine and is known as "Semola" or "Semolina Remacinata" (finely milled). In your demonstration, which variation for you use.
In my experience, combining equal parts "00" flour with "Semola Rimacinata" but with less egg (e.g., 3 eggs to 400 grams of the flour blend) produces a sturdier pasta when made using a Kitchen Aid mixer and the pasta attachments.
I also have a mechanical extruder (Bottene Lilo Due) which requires proportionally less liquid. The extruder also uses bronze dies for various shapes. The liquid-flour mixture is best when it resembles wet sand because of the strong compression of the extruder prrssing the mixture through the dies. Will you eventually demonstrate pasta making using an extruder and bronze dies?
Thanks for the tip! I'm always looking for ways to make better pasta, so an extruder video might be in the future.
Hermoso, beautiful, bellissimo!!!
THAT is pasta!
Oh my god.
...and you know what? I remembered why la nonna got so pissed off when somebody ask "al dente"... because this pasta has only one cooking point, " justo" when it floats.
Less cooking is raw and too much is overcooked.
Industrial pasta? Maybe...
Dry pasta? Is this one when dried.
And who never heard about la pasta asciutta?
Regards from Chicago.
Fred.
I love how you captured the essence of perfectly cooked pasta. That "justo" point is a beautiful thing!
I have yet to gather up enough "moxie" to attempt to make my own pasta. I will, but what would you suggest for a beginner who knows just enough to create a disaster? Flour type (several Italian brands are readily available) etc.?
You should talk about which pasta dishes are best with fresh and which are best with dry pssta
You are right, some dishes are better with fresh pasta than others. I will have to explore this in a future video.
@vincenzosplate precisely, as you can't do al dente with fresh pasta, or how egg based sauces like carbonara are better with dried non egg pastas...
I knead the dough with wet hands if it gets too dry. So it's easy to regulate the hydration.
Thanks for sharing this useful tip!
For homemade pasta like that (especially longer/thinner pastas), could you simply cook it directly in the sauce?
What brand of pasta maker do you recommend ?
❤❤❤
❤️❤️
To make manicotti or lasagna would you just cut smaller pieces off of the sheet you rolled out? Or is there something else to it?
I had try to make my own pasta, but its failed because i use wrong flour. Hahaha.....
Do you have any video or can make video about pasta thats no one rarely or never heard, chef? I had read article about unknkown well pasta. For the example is ribbon shape pasta farfalle or su filindeu.
And last question, is there any pasta other than gnocchi that replace the flour with potato?
Let's start using grams for eggs too, eggs come in different sizes. Removing a bit or adding a bit more wait by uaing water shouldn't be too difficult but it makes it so much more consistent. A lot of recipes say to go by feel, but most people don't know what it should feel like the first time around.
Just use medium sized eggs like I did in this video and you'll be fine my friend!
Is it ok to bake the fresh pasta and then store it out of the freezer?!, to use it later
Yes, you can store it in the freezer for up to two months. Happy cooking!
What about using other types of flour such as potato flour for a gluten-free pasta 🤔
I haven't explored yet with GF pasta my friend, sorry. I might consider doing it in the future though!
It's great, that's how I make it, but when I'm a bit lazy I buy Rana 😁😉
Rana is pretty good, but it's nothing like homemade! 😋
No reactions to Pasta Queen channel? Come on, you can do it 💪🏼
Noted! Let me see what I can do!
how long can fresh pasta be stored in the freezer?
Fresh pasta can be stored in the freezer for up to 1-2 months. For the best results, let the pasta dry for about 15-20 minutes on a floured surface before freezing. I hope you find this tip useful!
What pasta machine/roller?
What sice of the egg? S, M, L or XL? I guess it would be size M, right?
You're correct, these are medium sized eggs
Yes, for both manicotti and lasagna, you can cut smaller pieces from the sheet you rolled out.
"The world moves for those who refuse to stand still."
That's so true!
Proportion also depends on the size of the eggs
Absolutely! The size of the eggs can change everything, too much or too little moisture can make a big difference in the dough’s texture. That’s why you need to feel the dough, adjust as needed, and let your hands guide you. Fresh pasta is all about intuition and love!
🌿👏👏👏🌿🥇❤️
0:11 I finally know they also approved pasta made of only flour and egg, but what kind of flour? Is it Whole wheat flour? Or Bread Flour? Or All Purpose Flour?
Edit: flour and water
You can find all the details of the recipe in my website my friend!
Gordon would definitely put olive oil in the water. Stops it from "sticking" lol.
He always does!
When i cut it with the machine it stucks together. It comes out like that. What is the reason? Could be the dough too soft?
Yes, if the dough is too soft, it can definitely cause the pasta to stick together when it comes out of the machine. It could be that the dough needs a bit more flour or isn’t rested enough.
👍
I love the italian kitchen! I love alll kinde of pasta, pizza and lazania... but after 2 houres I am hungry again, why?
Maybe your body needs the protein! You should also prepare a side dish I guess😅
@vincenzosplate Maybe You have right. I am 180 cm tall and have only 70 kg weight. I can eat 500g of pasta or whole pizza 1m diagram and I am steel hungry.
Oi my dude tasting history made cheese gnocchi I'd love to see you take a crack at it
Who made them?
@vincenzosplate ruclips.net/video/BiCWmv26uqE/видео.htmlfeature=shared Tasting History with Max Miller greetings from Chicago made your vodka sauce was delicious 😋
I’m sure you can use 2 eggs and 3 egg yolks for the pasta,but I think you might have to lower the amount of flour a bit.
Feel free to adjust the ingredients as you find opportune!
@ sure it gives richness to the dough, but enough egg whites to hold the pasta together well.
Can you show how to make authentic Sicilian orange marmalade (marmellata di arance amare) with Campari? I can't buy it anywhere in Winnipeg but I can buy all the ingredients, I just need a visual tutorial.
I did find some by accident at a Dollarama for $4.50 CND, the bottle was the size of a child's teacup, enough for two slices of toast, no wine and it tasted like very sweet orange Gummi candy covered in sugar. Terrible stuff but you get what you pay for.
Actually, could your Nona show us? Please?
Sicilian orange marmalade is such a treat my friend, I'll see what I can do about a recipe! Stay tuned!
Remember never use a colander when draining fresh pasta as the loose flour that prevented the pasta from sticking will get into your dish.
Such a great tip! 👌 Using a colander can indeed lead to that pesky flour getting mixed into your dish. Instead, gently lifting the pasta from the water with tongs or a slotted spoon keeps it clean and perfectly ready for that delicious sauce. Fresh pasta deserves that extra care!
I use the blender. The trick is to let the dough go for long enough and the hydration to be balanced. The dough is done in a very short time and is just as good as when I make it by hand. I have no problems with the blender.
That’s a great method! Using the blender makes it super efficient, and as you mentioned, letting the dough blend long enough and ensuring the hydration is balanced makes all the difference.
@@vincenzosplate For a single portion, I use the mini chopper.
What if you don't have Semolina flour
Chef please let us know the weight of your eggs without shell in Australia. Eggs are different all over the world. I'm in South Africa.
1 egg 50g
Just use medium sized eggs my friend
@vincenzosplate ah we don't even have that size in South Africa! If you mean medium UK that would be large here and in the USA.
Vinny, good pasta making video. Question: why do you always put a mouth open surprised face in your thumbnails?
I haven't noticed that I've done it several times. I guess sometimes I'm shocked and others surprised :p
I used to crack egs directly into stuff until one day I got a red whites egg, lol... never again. I crack aside and add one by one so i dont have to throw out everything and restart. Im not talking about a blood spot either. I'm talking fully red whites, normally caused by a type of bacteria. It's super gross, very rare, but it has me nicely traumatized. I've eaten thousands of eggs in my life. That was enough to be careful when I'm cracking multiple eggs, though.
That is definitely a good way to avoid any unwanted surprises, better safe than sorry!
Five eggs?? I'm going to have to go to the bank and take out a loan first.
I understand that the cost of living has increased, but let's not exaggerate!
@@vincenzosplate Eggs here in California are close to eight dollars a dozen. Even places like Walmart.
You can use half water half eggs instead for saving money
I was under the impression that you didn't use egg with semolina.
What about the mattarello (I hope I used the correct word) method 😉....ypur Nona should know and even have one 😊
Using the mattarello would make the process even more traditional but it would slow you down, so it's up to you!
Metal spoon on non stick pan, haiyaa...
Did uncle Roger send you? 🤣🤣
I honestly don't enjoy making pasta, it's too much like baking, I find it tedious and boring. The only times I make pasta from scratch is for ravioli because premade ravioli never has the guts just the way I like, my favourite ingredients are chicken, spinach and burrata cheese with lemon zest. I also make mine 25-30% larger than average as well as add extra stuffing, I'm very generous with my portions, just one is a mouthful, pre-made ravioli is cheap like Scrooge with the guts.
Homemade ravioli is definitely a whole different level compared to store-bought. Keep making them as big and stuffed as you like!
ruclips.net/video/TDvihUu1Rxc/видео.htmlsi=Wao-isHjhKQnxGlG
Sarcastic joke!
Vincenzo, please contact Uncle Roger and he will teach you the proper way to break an eag with one hand at a very fast paste. You could even try to break the word record if you want.
Hahahah uncle Roger is a pro at breaking eggs with one hand, we all can learn sth from him!
Egg white does not have more protein than the yolk it however has a different protein
🤌🤌🤌
Egg whites generally have more protein than the yolk. The egg white contains about 3.6 grams of protein, while the yolk contains around 2.7 grams. The white is mostly water and protein (like albumin), while the yolk contains fat, vitamins, and minerals along with its protein content.
Thanks for pointing that out, you're right the proteins that they contain are different.
@@GeordiLaForgery 100% agree 👍