Stop Making This Mistake with Fresh Pasta! Must Watch!

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  • Опубликовано: 4 ноя 2024

Комментарии • 132

  • @quebirt
    @quebirt 7 месяцев назад +25

    The answer is right there. We do it because we want to preserve them for more than a few months. Yes, fresh is best. Next best is a few days old from the fridge, and then frozen, and, not quite as good, is dried. But, there's a reason you see the artisan pastas on the shelves are all dried. It's because it keeps for a LONG time after it is dried well. So, some people want to make a good herb infused pasta, or maybe just use up a bunch of eggs that are about to go bad, or a bunch of eggs they caught on sale. My point is, don't frame everything as if the goal is gourmet food. Some of us just want to eat well on a budget.

    • @ChefDez
      @ChefDez  7 месяцев назад +3

      Good point! Thanks for watching.

    • @ALLPANICNODISCO1999
      @ALLPANICNODISCO1999 4 месяца назад

      Jesus fuck it's called batch cooking. Make a bunch at once so you can buy ingredients in bulk and then you don't have to make it every time you want some pasta. What a pretentious waste of oxygen.

    • @alteredLori
      @alteredLori 26 дней назад +2

      I agree, I was totally turned off by this video. Not very friendly and very condescending. no new subscriber here.

  • @iandempster9818
    @iandempster9818 10 месяцев назад +16

    I use one of the hanging contraptions. I love it. I don't use it to dry the pasta, it is for easily managing the pasta just before I cook it. I find the pasta in nests sticks together.

    • @ChefDez
      @ChefDez  10 месяцев назад +3

      I see. Thanks for sharing. I use a pasta dough recipe that doesn't call for water as an ingredient, so mine does not stick together in the nests. Thanks for watching.

    • @scod3908
      @scod3908 7 месяцев назад

      I used a clothes horse for that.... until I worked out all you need to do is rub a few pinches of flour into the pasta sheet before you roll it super thin and cut it. This works much better than sprinkling it on afterwards as it gets incorporated into the pasta and doesn't end up loose in the pasta water. It also makes a softer texture that holds the sauce better as a bonus!

    • @ChefDez
      @ChefDez  7 месяцев назад +1

      @@scod3908 Thanks for sharing and for watching.

  • @katkatCSI
    @katkatCSI 8 месяцев назад +23

    You dry your pasta sir because you want to eat it in 4 weeks. You make your own pasta because you care about the quality of the food you put n your body

    • @ChefDez
      @ChefDez  8 месяцев назад +8

      That's why I freeze my fresh pasta. No need for drying. Thanks for watching.

    • @Penguins875
      @Penguins875 3 месяца назад

      If I’m going to freeze my pasta and do all the work to knead it again, I’m just going to make fresh pasta. Takes the same amount of time lol

    • @fantacer
      @fantacer 3 месяца назад +3

      ​@@Penguins875what do you mean knead? Lol, you cut the pasta then freeze it

    • @peachesandpoets
      @peachesandpoets 2 месяца назад +1

      ​@@Penguins875 you cut the pasta and then freeze it. Why are yall acting so confused?

  • @annettastelter3756
    @annettastelter3756 7 месяцев назад +2

    Thank you! Got a pasta machine for my birthday and your advice is so great and easy to follow !

    • @ChefDez
      @ChefDez  7 месяцев назад

      Thanks so much. Glad I could help! Thanks for watching.

  • @boogliosi
    @boogliosi 9 месяцев назад +8

    We have chickens producing more eggs than we can eat. Drying pasta is one of many ways to preserve eggs without relying on electricity.

    • @ChefDez
      @ChefDez  9 месяцев назад

      Understood. Thanks for watching!

  • @stephenkelly1650
    @stephenkelly1650 Год назад +82

    That was ridiculous. The reason I dry my pasta, is because it costs 1/10 the price. Why would you say "I don't understand this whole drying pasta thing" You do understand. It's been done for millenia. I'm not a troll. Drying is not a mistake, as your video title implies. With respect.

    • @ChefDez
      @ChefDez  Год назад +10

      You are entitled to your opinion, as am I. Thanks for watching.

    • @Lexievan242
      @Lexievan242 9 месяцев назад +5

      And clean ingredients ❤

    • @lukoppc
      @lukoppc 8 месяцев назад +3

      This comment is valid especially in Uruguay the most expensive country in the world. But as the chef said, if you have a freezer you don’t have to worry about drying the pasta, drying pasta like the commercial one is literally impossible at home.

    • @LivingSimply-uq5uz
      @LivingSimply-uq5uz 7 месяцев назад +7

      Exactly. And can control the ingredients going into your pasta. People who homestead and have large families are preserving many other things in the kitchen, so it is also for convenience. You can store dried nests of pasta more efficiently than big containers of fresh pasta in a freezer.

    • @stefanjohnson5295
      @stefanjohnson5295 5 месяцев назад +4

      I would think he means fresh egg pasta

  • @charliemagpie
    @charliemagpie 3 дня назад

    Mate , pasta 101 clear and precise.. Great vid

    • @ChefDez
      @ChefDez  3 дня назад +1

      Thanks so much!

  • @robertebob
    @robertebob Месяц назад

    Thank you! I learned something. I've never made pasta, but I'm going to experiment soon using freshly milled flour. I did buy a drying stand just because I'll probably gift some to friends/relatives, assuming it's any good. Milling wheat for myself is one of the best things I've ever done.

    • @ChefDez
      @ChefDez  Месяц назад

      @@robertebob Glad I could help! Thanks for watching.

  • @slowwound2656
    @slowwound2656 Год назад +6

    My family and I love fresh pasta we make it all the time. I freeze it and i also dry some. With fresh pasta you get a nice smooth texture. it is easier for most people to cook pasta al dente with dried pasta though. Dried pasta is also a great method for long term storage, especially in areas with lots of power outages, or no power.

    • @ChefDez
      @ChefDez  Год назад +1

      Absolutely! Thanks for watching.

    • @slowwound2656
      @slowwound2656 Год назад

      @ChefDez I really like the idea of freezing the bundles and then stacking them in a bag. I'd never thought of that. I always just separated them with parchment paper.

    • @ChefDez
      @ChefDez  Год назад

      @@slowwound2656 Thanks!

  • @AceHBK972
    @AceHBK972 3 дня назад

    Agreed! Dried pasta at home can’t replicate dry pasta from the store. Alex did a whole YT series on it.

    • @ChefDez
      @ChefDez  3 дня назад

      Thanks and thanks for watching.

  • @chuckfinley3542
    @chuckfinley3542 10 месяцев назад +1

    Thanks for the video, Chef. It’s likely that most home cooks don’t realize that store-bought pasta is generally semolina & water. As you know, we can use AP or 00 flour & eggs for a finer-tasting pasta.

    • @ChefDez
      @ChefDez  10 месяцев назад

      Thanks so much!

  • @louisecook1588
    @louisecook1588 3 месяца назад

    I wouldn't dry my pasta either, unless I don't have a fridge or freezer!.
    Thank you so much!
    I will start my freezing pasta the way you show!

    • @ChefDez
      @ChefDez  3 месяца назад

      My pleasure. Thanks for watching!

  • @lorimorgan2900
    @lorimorgan2900 9 месяцев назад +1

    No need to dry - good to know. About how many people do those 4 nests serve? Thx.

    • @ChefDez
      @ChefDez  9 месяцев назад

      Thanks for watching. Depending on portion size about 1 nest person.

    • @lorimorgan2900
      @lorimorgan2900 9 месяцев назад

      Brilliant. Thx!

    • @ChefDez
      @ChefDez  9 месяцев назад

      @@lorimorgan2900 My pleasure!

  • @jenciamannan7503
    @jenciamannan7503 Год назад

    Thank you sir for sharing this video.
    How long can we freeze the egg pasta ?

    • @ChefDez
      @ChefDez  Год назад

      Thanks for watching! Ideally up to 3 or 4 months.

  • @robjayb775
    @robjayb775 3 месяца назад +2

    You can’t really get al dente “pahhhsta” with fresh pasta. Some pastas are better fresh, some do better dried. It depends on what your desired end result should be.

    • @ChefDez
      @ChefDez  3 месяца назад

      @@robjayb775 Thanks for watching!

  • @Bartfast
    @Bartfast Месяц назад +1

    I'm impressed this guy can count to four

    • @ChefDez
      @ChefDez  Месяц назад

      Thanks for taking the time to post such kind words!

  • @blaklena
    @blaklena 4 месяца назад +4

    This is probably because you are a male cook! My Nonna was also a cook but then she had children and job (Farm), so they would make pasta in a batch with their own eggs, to store them because as a mom and more so as a working mom you don't always have the time, but you still want to have it homemade!
    For me this is ok if you think about food only in a gourmet way and have the luxury to do it fresh every time! But I know that the wheat I buy, sometimes I make my own flour, the eggs, I all know where it comes from and it is a Beautiful Tradition!
    And it also depends on how much you want to make. For us Freezer was and is often for meet or vegetables from the garden, we would rather dry pasta because of the quantity we eat. Or special pasta like tortelloni

    • @ChefDez
      @ChefDez  4 месяца назад +1

      It's all good! Thanks for sharing and watching!

    • @blaklena
      @blaklena 4 месяца назад

      @@ChefDez K realise I was a bit reactive 😅 Childhood memories and values can do that 😳 Have a nice day

    • @ChefDez
      @ChefDez  4 месяца назад +1

      @@blaklena No worries at all. Lord knows I have strong opinions about things 😂.
      Have a wonderful weekend!

  • @christopherfountain7129
    @christopherfountain7129 10 месяцев назад +4

    For the most part I would agree with you but, tomorrow you might not have a freezer or even a refrigerator. So for those of us who prepare for those possible times we'll eat the fruit of our labor while your hunting for grubs.

    • @ChefDez
      @ChefDez  10 месяцев назад

      Thanks for watching. If I don’t have a freezer or refrigerator tomorrow (or ever) then I will dry.

  • @joahgotjams139
    @joahgotjams139 11 месяцев назад

    Thank you for your insight! I just started making my own pasta and I’ve been trying to figure out the best way to store a large amount to make dinner at a girls night! I think I’ll go with freezing

    • @ChefDez
      @ChefDez  11 месяцев назад

      Glad I could help! Thanks for watching.

    • @joahgotjams139
      @joahgotjams139 11 месяцев назад

      @@ChefDez of course! I look forward to checking out the rest of the page after I’ve tackled todays pasta for dinner

    • @ChefDez
      @ChefDez  11 месяцев назад

      @@joahgotjams139 Thanks! Enjoy!

  • @LaOwlett
    @LaOwlett Месяц назад

    I prefer the texture and flavor of dried pasta, plus if I'm going through all that effort - I'm not going to do it just for one meal. I'm going to make an entire day of it, making spaghetti, cavatelli and orecchiette... Dried hand extruded artisan pasta also makes a nice gift.

    • @ChefDez
      @ChefDez  Месяц назад

      Thanks for watching.

  • @timetravellist1930
    @timetravellist1930 6 месяцев назад

    Can I vacuum seal them instead?

    • @ChefDez
      @ChefDez  6 месяцев назад +1

      I’ve never tried that but you should be able to in smaller batches. Thanks for watching.

  • @peachesandpoets
    @peachesandpoets 2 месяца назад

    Thanks!

    • @ChefDez
      @ChefDez  2 месяца назад

      My pleasure. Thanks for watching.

  • @NikkiRox247
    @NikkiRox247 9 месяцев назад

    My fresh pasta sticks together if I cook it immediately. My dough is semolina and eggs. Any tips?

    • @ChefDez
      @ChefDez  9 месяцев назад +1

      I use regular all-purpose flour and it is always fine. Try my recipe in this video: ruclips.net/video/lS-z2otNhi0/видео.htmlsi=G4lDT_uVKKmWzwpM

    • @LadyPelikan
      @LadyPelikan 7 месяцев назад

      Try letting the pasta dry 15 min before cooking.

  • @stevejorde
    @stevejorde Год назад

    I always freeze using the baking sheet method. If it's rigatoni or any other tubes (using my Kitchenaid Pasta Press), I'll transfer it to large ZipLock bags. If it's spaghetti or fettuccine, I just keep it on the sheet in the freezer because I go through it so quickly.

    • @ChefDez
      @ChefDez  Год назад

      Nice! Thanks for watching.

  • @Lou_Snuts
    @Lou_Snuts Месяц назад

    I agree.
    Drying homemade egg pasta is futile. The objective of cooking pasta is to "rehydrate" it to an optimum point. Therefore, fresh pasta needs LESS hydration. Drying ftesh egg pasta only adds to cooking time.

    • @ChefDez
      @ChefDez  Месяц назад

      @@Lou_Snuts You bet! Thanks for watching.

    • @Lou_Snuts
      @Lou_Snuts Месяц назад

      @ChefDez Thanks for validating my conclusions!
      Drying pasta is good for "extruded" shapes which use a high-pressure extruder like the Lillo Due, bronze dies, coarse semolina combined with water.
      Check our Chef Luciano Monosilio and his extruded "pasta laboratory."

    • @ChefDez
      @ChefDez  Месяц назад

      @@Lou_Snuts You bet!

  • @songyangyao5557
    @songyangyao5557 3 дня назад

    So true.

    • @ChefDez
      @ChefDez  2 дня назад

      Thanks and thanks for watching!

  • @samosasnmimosas2055
    @samosasnmimosas2055 Год назад +2

    when I cut my pasta, the nests were having the noodles get stuck together

    • @ChefDez
      @ChefDez  Год назад +3

      Make sure you are using a pasta dough recipe that doesn’t have water as an ingredient. Water makes the dough too wet and harder to work with, even when well floured.

  • @kevinpflaum19
    @kevinpflaum19 11 месяцев назад

    I finally started making fresh pasta again. It's cheaper than buying in bulk all the time, it's fun to make and nothing tastes better than fresh. Thanks for the tip on freezing pasta. Now i know what to do with all of this homemade yumminess other than eating it all. When you bundle it in nests, when is the best time to nest it? When it's drying or the dough is still a bit flexible?

    • @ChefDez
      @ChefDez  11 месяцев назад +1

      I don't dry it, so when it is flexible is the best time. Thanks for watching.

  • @JustinTBowen
    @JustinTBowen Год назад +2

    I agree 100% with every word. Great video and excellent advice on freezing, thank you. New subscriber. Looking forward to the rest of your videos!! Thanks again.

  • @lydiashandro3037
    @lydiashandro3037 8 месяцев назад

    many thanks

    • @ChefDez
      @ChefDez  8 месяцев назад

      My pleasure! Thanks for watching.

  • @TheDajoca
    @TheDajoca 11 дней назад

    Also, by hanging it up, it doesn't stick together before it's cooked.
    It's really not a difficult concept.

    • @ChefDez
      @ChefDez  11 дней назад

      If you use a recipe that doesn't call for water or oil as an ingredient, then it won't stick together.

  • @Leisurelistsb
    @Leisurelistsb 6 месяцев назад

    I just add more loose flour on my homemade pasta when it's fresh to avoid it sticking together.

    • @ChefDez
      @ChefDez  6 месяцев назад

      Thanks for watching!

  • @jmsuther01
    @jmsuther01 7 месяцев назад

    Don’t dry or freeze. Just cut and dump into boiling water for 3 minutes. Drain and cool. They won’t stick together and can be reheated the same way.

    • @ChefDez
      @ChefDez  7 месяцев назад +1

      Thanks for watching!

  • @nippypinto
    @nippypinto 3 месяца назад +2

    I do regret watching this video. You just sucked the fun out of life and shared it with the world.
    Peace and Blessings 🌺

    • @ChefDez
      @ChefDez  3 месяца назад

      Sorry, but thanks for watching

    • @joeoleary5346
      @joeoleary5346 Месяц назад

      What?????

    • @ChefDez
      @ChefDez  Месяц назад

      @@joeoleary5346 I know, right.

  • @seanbudinsky1700
    @seanbudinsky1700 2 месяца назад

    Store bought pasta is dried using high heat which changes the gluten significantly, rendering it difficult to digest. Air dried does not.

    • @ChefDez
      @ChefDez  2 месяца назад +1

      Thanks for sharing and for watching.

  • @bradlococo4806
    @bradlococo4806 6 месяцев назад

    Dez so you have 4 sectons of fresh pasta, how many people will that feed Thanks

    • @ChefDez
      @ChefDez  6 месяцев назад

      All depends on your appetite, but 3 or 4

  • @ritas6972
    @ritas6972 10 месяцев назад

    Doesn’t it stick together in nests ?

    • @ChefDez
      @ChefDez  10 месяцев назад +1

      Just each nest will when forzen, but you will be dropping a whole nest in the boiling water from frozen so it doesn't matter. Because the nests are floured the pasta noodles won't stick when refrigerated. Thanks for watching!

    • @ritas6972
      @ritas6972 10 месяцев назад

      @@ChefDez Thank you!

    • @ChefDez
      @ChefDez  10 месяцев назад

      My pleasure!@@ritas6972

  • @atabac
    @atabac 3 месяца назад

    not all pasta recipe uses fresh pasta, having dried fresh pasta makes sure you use the flour you want and its cheaper.

    • @ChefDez
      @ChefDez  3 месяца назад

      Thanks for watching.

  • @KLucero22
    @KLucero22 4 месяца назад +1

    Fresh pasta will never cook al dente. Some dishes require dried pasta. Yes you could buy it in the store but where’s the fun in that? 😉

  • @baldbearded9601
    @baldbearded9601 Год назад +3

    Homemade dried pasta tastes NOTHING like store bought dried pasta.. and you never completely dry them 😂 that was a funny take! You leave them to "dry" 15 minutes just so they don't get stuck together when you nest them.. regardless of water in the recipe or not. They are not completely dehydrated hehe. Cheers man

    • @ChefDez
      @ChefDez  Год назад

      Thanks for watching

  • @MadeManifest111
    @MadeManifest111 10 месяцев назад

    The economy is crap, people are struggling to buy groceries. I'm seeing more and more making their own foods. Many are storing long term too, most of which are putting pasta in mylar bags. I understand drying on the rack. Definitely becoming more useful now.

    • @ChefDez
      @ChefDez  10 месяцев назад

      I get it. Thanks for watching.

  • @thisandthatdailylife9081
    @thisandthatdailylife9081 Год назад +1

    great practical advice
    thank you

    • @ChefDez
      @ChefDez  Год назад

      Thanks and thanks for watching!

  • @mrmghannoum
    @mrmghannoum 11 месяцев назад

    or if you live in a country that they really have bad flour that are filled with Chemicals and Pesticides and cause stomach issues, and when you go to buy "GOOD" Italian Pasta you need to pay half your paycheck to buy it from Whole Foods.

    • @ChefDez
      @ChefDez  11 месяцев назад

      Thanks for watching

  • @mimibelle76
    @mimibelle76 9 месяцев назад

    This was helpful! Ty!

    • @ChefDez
      @ChefDez  9 месяцев назад

      Thanks and thanks for watching!

  • @grantowen507
    @grantowen507 7 месяцев назад

    He likes playing with his noodle😅

    • @ChefDez
      @ChefDez  7 месяцев назад +1

      😂 Thanks for watching.

  • @mackgt
    @mackgt Год назад

    Great advice Chef, looking forward to seeing more videos…new subscriber here!

  • @The_Timinator
    @The_Timinator 8 месяцев назад +1

    Hmmm big decision here, use my Freezer for Fish, Beef and Pork....or just make pasta for one meal, guess what I'll choose.

  • @CharlieLaDue-m5b
    @CharlieLaDue-m5b 3 месяца назад

    Duh! Wed have to eat it everyday.

    • @ChefDez
      @ChefDez  3 месяца назад

      Thanks for the kind words!

  • @aquagamer1212
    @aquagamer1212 Месяц назад

    1080p and yet the quality is still terrible, you need a better camera. 😢

    • @ChefDez
      @ChefDez  Месяц назад +1

      Sorry, this was just a snippet taken from a zoom session on my laptop.

  • @BarrymcCockiner-z1b
    @BarrymcCockiner-z1b 6 месяцев назад

    PAAhsta!!...

    • @ChefDez
      @ChefDez  6 месяцев назад

      😂 Thanks for watching!