Traditional italian pasta recipe according to vincenzo's plate: 1egg=100 g flour 1 batch=1 serving Tip: Please don't add salt to the dough. Salt the pasta water instead
I can never find instructions on exactly what to do after making the pasta. Do you let them dry a little before cooking or just throw them straight into boiling water?
it's an old comment but yeah you can use it pretty much instantly. egg pasta you shouldn't really leave out to air dry for hours anyway because you aren't ment to leave raw eggs out for more than 2 hours and there's no preservatives in the pasta. it'll keep about 3 days in the fridge or you can freeze it.
I wonder how people made pasta in tbe olden days without scales to weigh the flour?!🤔 Much easier to work with cup measurements, especially of you're a beginner.
Its not much easier, its stupid. Flour is a powder which can be compressed easily, it should never be measured in cups but only by weight. When it comes to dough being precise and accurate is the key
And don’t follow the recipe that comes with the pasta machine! 2 c flour, 2 eggs. It never came together and was not a good first experience. Your recipe calls for more eggs which makes sense after my first effort.
How to make pasta ✨My Way✨ 1. Beg parents for money 2. Run to Olive Garden 3. Wait 46678908765543445566543 years for someone to take ur order 4. Order pasta of ur choice 5. Wait another 1234567890988776533577643211 years for ur food to be ready 6. Eat your pasta 7. Enjoy!🍝
I feel like there's not enough emphasis on how well you need to knead it. After you take all that time to slowly incorporate the egg into the flour you really gotta knead the shit out of it.
I’d recommend using 1 full egg and 3 egg yolks. It makes it a lot more smooth and the dough needs to be kneaded for 10 minutes which is a lot but it’s worth it because you get that really silky smooth look and mouth feel to it.
For everyone wondering the same: I made tagliatelle today and used eggs straight from the fridge for the dough, I forgot to get them out before - still turned into the best pasta I've ever had, even though it was my first time. Make sure to knead the dough very long, it will get warm anyway
Why dry it, cause the things fresh pasta texture is it. If you dry it, you might as well buy dry pasta...know what I mean. It's all about eating fresh pasta, not dried.
I saw a woman who took duck eggs and she put about 12 of them in a bowl She scrambled them up and slowly added in the flower She made her pasta dough by hand and did not even use a Kitchen Aid She she rolled it out and use their Pasta Machine and made Pasta She put all the pasta on a sheet on a bed and let them dry out with the he was a former Mennonite
Seriously I do not ever buy store pasta anymore. I grew up Italian American but this was 100% not something my working parents had time to do, so when I went off on my own, I realized I do have time and I think they’re full of trash!
I've never been to Colorado. A former co worker and his extended family moved to Colorado in mid 1990s. I would love to go to Colorado. Your pasta is beautiful.
@@limbeboy7That’s not the point. The point is, Italians don’t salt their pasta dough. It doesn’t need it. And we use a pasta flour for fresh egg pasta - not semolina. This shit’s all wrong.
@@Rapaglia1 I know I'm late to the party, but I just wanted to say, she does not claim anywhere in this video that it is perfect, absolutely authentic pasta. She is calling it "Simple home made", so I'm not sure why you gotta be so rude about a pinch of salt.
Semolina flour has a very high gluten content, which is why it's used for pasta. I feel gnocchi would be achievable gluten-free because it uses potatoes and doesn't rely on gluten (as much) to remain flexible and chewy.
This looks Beautiful, but my uestion is WHY can't I hit the like button??? I tried and tried, it won't register, what did you reach your quota for likes??? I am going to make my own Pasta drying Rack, I love it
She used semolina but it depends. Do you want fresh pasta to eat right away or do you want to dry and store it. Typically semolina is only used for dry pasta and dough's without eggs, so it can be stored longer and will be used in a somewhat 50:50 ratio with normal flour. For a fresh egg dough pasta you can use all purpose flour for the start and later switch to 00 flour. Definitely search for more experienced pasra maker videos, she doesnt really know what shes doing
How bad is your egg allergy used to be allergic but did oral tolerance at home mind you I was quite young ~7-8 so it was much easier to get rid of the allergy and I was not anaphylactic
Traditional italian pasta recipe according to vincenzo's plate:
1egg=100 g flour
1 batch=1 serving
Tip: Please don't add salt to the dough.
Salt the pasta water instead
Thank you so much
oh no
I was so scared because i just msde this and forgot the salt but your comment made it so much better thankyou
Lmfao.
normal plain flour
I always do 100 g of flour per egg so if it’s four people use 400 g of flour and four eggs
I live in Colorado. I would love to pick your brain about how to garden here. Cali was so easy to garden. Here is so tricky. I need your help
Waw🎉
I live in Colorado tooo
Gorgeous!
I’m also in CO. Where do you get the semolina (sp) flour?
Dough is made which flour ??
Thank you🥹
Mam pls tell me about diff shape macaroni. And if possible recommend me machine maker who Elbow type macroni deal. Lot of thank
Do i need a pasta maker for it or can I use a rolling pin or my hands
What kind of pasta maker is that?
What’s the name of the cloth you use ?
What ever she used didint work that pasta ball looked horrible
Any way to make it without the pasta maker?
I just tried it, without a pasta maker and I just rolled it out a lot
Use a rolling pin, it works too
I was gonna make that but I realized I ran out of eggs
I can never find instructions on exactly what to do after making the pasta. Do you let them dry a little before cooking or just throw them straight into boiling water?
Pretty sure you can use it once your done. Since it’s fresh it should be done in about 3 minutes.
it's an old comment but yeah you can use it pretty much instantly. egg pasta you shouldn't really leave out to air dry for hours anyway because you aren't ment to leave raw eggs out for more than 2 hours and there's no preservatives in the pasta.
it'll keep about 3 days in the fridge or you can freeze it.
it was painful watching the egg white go into the pasta 😢
U can make it with water as well
True. No whites in pasta.
Pasta with semolina is made with water not eggs, egg pasta uses 00 flour
The gluten was not finished forming
Hi
Interesting you used semolina with eggs.
Can you use all purpose flower?
Yup! Just might be different measurements, taste, and texture I think.
I wonder how people made pasta in tbe olden days without scales to weigh the flour?!🤔
Much easier to work with cup measurements, especially of you're a beginner.
Its not much easier, its stupid. Flour is a powder which can be compressed easily, it should never be measured in cups but only by weight. When it comes to dough being precise and accurate is the key
DO NOT COPY LYNJA SHE DIED
And don’t follow the recipe that comes with the pasta machine! 2 c flour, 2 eggs. It never came together and was not a good first experience. Your recipe calls for more eggs which makes sense after my first effort.
How to make pasta ✨My Way✨
1. Beg parents for money
2. Run to Olive Garden
3. Wait 46678908765543445566543 years for someone to take ur order
4. Order pasta of ur choice
5. Wait another 1234567890988776533577643211 years for ur food to be ready
6. Eat your pasta
7. Enjoy!🍝
“ Its dry so fast here in Colorado “
Me trying to do a pasta in sudia arabia : 😐
My brother I also come from Saudi Arabia 🇸🇦
@@naz_is_here Happy Ramadan
@@hashimtk6602 Greetings, my muslim friend! Pascha/Easter is coming up! April 16th! God bless. ☦️
samee
@@the-real-John-Oconnor Have fun
!
I feel like there's not enough emphasis on how well you need to knead it. After you take all that time to slowly incorporate the egg into the flour you really gotta knead the shit out of it.
Use semolina for a non egg dough. Use water for semolina instead of egg 😂
I use my large clothes drying rack. No need to buy something extra
😂😂😂
I’d recommend using 1 full egg and 3 egg yolks. It makes it a lot more smooth and the dough needs to be kneaded for 10 minutes which is a lot but it’s worth it because you get that really silky smooth look and mouth feel to it.
or better yet, NO full egg
@@jonathanielpringlemaniiiNo less then 17 eggs should be used
@@seancorbett8777 bro how much do you make..
what type of flour you use?
@@bigbootyjudy439 thanks!
I made some fresh pasta today but I had to roll it out by hand, but it was worth it
How long do you dry?
Do your eggs have to be room temperature or is it ok to use it from the fridge
Eggs and surface you make pasta on must be room temperature. See Google for more info.
Room temperature
If you don't want to wait. Just put your eggs in warm water for about 5-minutes. Bon appetite! ;)
For everyone wondering the same: I made tagliatelle today and used eggs straight from the fridge for the dough, I forgot to get them out before - still turned into the best pasta I've ever had, even though it was my first time. Make sure to knead the dough very long, it will get warm anyway
And do they need to dry for a certain amount of time before you can use them?
No you can use them right away but they cook VERY fast compared to dried pasta so like 60-90 seconds
@@pohateos9394 hes right dont cook it over 2 mins
@@pohateos9394this information is so useful im literally so grateful to all people leaving pasta advices here❤❤❤god bless
Personally I prefer thicker noodles but it look great
Why dry it, cause the things fresh pasta texture is it. If you dry it, you might as well buy dry pasta...know what I mean. It's all about eating fresh pasta, not dried.
Wow I just gotta say the way you hang the noodles looks like the inside of a bee nest 🤩🤩 So satisfying I love it
إنتإعسللتزرعرامتغرلتبتالرلنلوولو
I saw a woman who took duck eggs and she put about 12 of them in a bowl
She scrambled them up and slowly added in the flower
She made her pasta dough by hand and did not even use a Kitchen Aid
She she rolled it out and use their Pasta Machine and made Pasta
She put all the pasta on a sheet on a bed and let them dry out with the he was a former Mennonite
How do you hang them on the rack without it being a hassle? Bc those bars are really close together & those noodles are really long lol
Seriously I do not ever buy store pasta anymore. I grew up Italian American but this was 100% not something my working parents had time to do, so when I went off on my own, I realized I do have time and I think they’re full of trash!
Respect your parents more
@@YoavMarciano they admire sarcasm
I've never been to Colorado. A former co worker and his extended family moved to Colorado in mid 1990s. I would love to go to Colorado.
Your pasta is beautiful.
I recently learned english, what's extended family?
@@TortillaSticks your aunt, uncle, cousins, grandparents, for example.
You know what Italians DON'T put in their pasta? SALT! Be heart smart.
Salt is not that bad for you.
@The Endicott exactly, if you have a balance of all 5 electrolytes it cancels your sodium levels
@@limbeboy7That’s not the point. The point is, Italians don’t salt their pasta dough. It doesn’t need it.
And we use a pasta flour for fresh egg pasta - not semolina. This shit’s all wrong.
@@Rapaglia1 I know I'm late to the party, but I just wanted to say, she does not claim anywhere in this video that it is perfect, absolutely authentic pasta. She is calling it "Simple home made", so I'm not sure why you gotta be so rude about a pinch of salt.
That's one lucky boyfriend
Why are you cooking on the kitchen counter doesn’t that get messy
Noodle curtains 😂❤😂
WHAT DO I GET IF I MENTION THAT I LOVE ANY KIND OF PASTA?!?!
Where did you get the noodle hanging rack?
Come on! Just use knife and rolling pin
Love making my own pasta! But I don’t have all the fun tools you have lol 😂 do you know of the flout you used is gluten free?
Semolina flour has a very high gluten content, which is why it's used for pasta. I feel gnocchi would be achievable gluten-free because it uses potatoes and doesn't rely on gluten (as much) to remain flexible and chewy.
@@ActBreaker thanks I’ll have to try it!
gLuTeN fReE
Semolina flour or all purpose flour
Is there a reason why you can’t just scramble eggs and then put them into the mountain of flour?
More stuff to clean 😂
How many people does this feed?
1 plate is 100g of flour
Ill come over plese 😂
NICE NOODLES 🦾🗿🐐🍜🍝
way too much egg.
Chat she oiled up
White flour?
This looks Beautiful, but my uestion is WHY can't I hit the like button??? I tried and tried, it won't register, what did you reach your quota for likes??? I am going to make my own Pasta drying Rack, I love it
No eggs please :D
Why do americans say “Paahh stuh”
Calm down and say “pasta”.
I’ve heard you say “quasi” and “aqua”and some other sh without having a stroke.
😂
Is it all purpose flour or the semolina??
She said semolina flour
She used semolina but it depends. Do you want fresh pasta to eat right away or do you want to dry and store it. Typically semolina is only used for dry pasta and dough's without eggs, so it can be stored longer and will be used in a somewhat 50:50 ratio with normal flour. For a fresh egg dough pasta you can use all purpose flour for the start and later switch to 00 flour. Definitely search for more experienced pasra maker videos, she doesnt really know what shes doing
I’m also in Colorado! Trying out homemade pasta for the first time today 🥰
Me Tooo❤😂
I have a question? What did y’all do when the recipe says to let something sit for whatever amount of time like then just wait and stare at it Iike💀
Well I'm your subscriber so I'm coming for dinner tomorrow tonight and I want pasta I'm not joking so pls 😊
How long does it take, from the time you begin until you hang the last strand?
What flour brand did you use?
Wow! You are soo awesome and so is everyone in the comment section! Thanks. 😊
Pasta is fine is because they don't care about pasta even if it's homemade
I love the sound of this woman voice.
Ok some mf is gonna hear her say I oil my hands and then use baby oil 💀💀
From today am not buying no more .Where can I buy the machine
In my country everybody doing that
Damn, but she got a machine..
as a Filipino I eat noodles a k a pasta
Why semolina it looks so dry
For how long you have to leave it to dry?
Let me come to dinner at your house
The scheme fact this is in Colorado made me happy
Dose the flour really matter, ?
How do you get your pasta to look so good
What kind of flour?
Thanks
#homemadepasta
Please invite me to your home. Craving some home made pasta
I learned tons !!😊
A what cloth?
Does it taste better since it’s fresh?
Great skills
Delicioussss
❤❤❤
I realy want a dinner at you house
Brilliant
Good job!
is adding flour+semolina okayy??
And the eggs are lovely too.
I would end up feeling SO awkward as I'd have to decline eating it due to an egg allergy :')
How bad is your egg allergy used to be allergic but did oral tolerance at home mind you I was quite young ~7-8 so it was much easier to get rid of the allergy and I was not anaphylactic
Amazing! Thank you
Damn girl you snapped!
Not really she didn’t need the dogh long enough.
Kind of stupid not to beat the egs before putting them in the flowet