Homemade Pasta in a Food Processor - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 8 май 2015
- Full Recipe: ttp://www.marthastewart.com/857656/homemade-pasta?xsc=soc_ytfoodedfedfsc
While it may only take 4 ingredients, the idea of fresh pasta dough can intimidate even those experience cooks. Here's a way to make it not only easier but faster too!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Homemade Pasta in a Food Processor - Kitchen Conundrums with Thomas Joseph
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i really like this guy - he explains everything well and adds in the tips.
I was always under the impression that the pasta needed to be dried out.... i guess that just if you're storing it?
The dry pasta is made from semolina and flour. the fresh pasta is the egg based pasta you see here
@@simeonkarlev3766
Thank you for sharing that.
I am definitely going to watch him as much as possible he is very good at explaining with good detail
This is amazing! I think I'll try this tonight :) Thank you for being so awesome, TJ!
You are a born teacher, everything is loud and clear.!!!
Excellent explanation of the technique Thomas.
Good grief!!! This looks sooooo easy! You wouldn’t believe the mess I made doing the “well” method! I CAN do this. I’m going to try again. Thanks for the inspiration Thomas!
I love your measurement suggestions, you speak my cooking language- " a hefty pinch of fine sea salt", "a scant tablespoon of olive oil" "a teeny bit more olive oil". :) Love your videos.
EXACTLY... I do not weigh anything...
I have been cooking for over 50 years and that is the way I cook also.
Brilliant. You made it easy and straight forward. Thank you 🌹
Thank you so much for explaining kneeding! I always wondered! This was a great video!
You are so great at explaining!!
Thank you, you truly know your kitchen😊
So cool!!! Love this I'll definitely give it a try!
Wow... you made that look so easy!
Thank You! You always have great information.
Once agin great! Thank you sharing your knowledge and experience!
Thank you for a wonderful presentation---have an old mixer but no paddle, so using my oster processor will be fantastic for my arthritic hands---and only the kneading will be challenging. Already use the Oster for pie crust.
Beautifully explained. Thank you
That looks actually really easy, thanks for your tips :)
Awesome! Thanks for the tip + recipe!!!
I've made pasta a few times in the past and the results were all over the map. I made this recipe this afternoon and it's to die for! Tender but with a little bit of chew. This recipe will be made regularly in my house! And I couldn't agree more that, that old recipe mixing the flour and eggs on the counter is rediculous! Messy and difficult to work with. I pulled out my old hand crank pasta roller and had fun with this. Thanks for this great recipe!!
helpfulnatural Hey could you please tell how do you cook it? Like do you boil it (I had bought Del Monte Penne Rigget from the store and it called for boiling and then sauteing it in the sauce. Would be of real help!
Cooking homemade pasta, which is soft and somewhat moist; and cooking dry pasta from the grocery store are 2 different things. If you're using dry, store bought pasta, just follow the directions on the package. My general rule is if your recipe calls for cooking the pasta first, then adding it to a casserole dish to be baked, don't cook the pasta too soft during the boiling step. Otherwise it will get too soft or mushy at the end. Boil the pasta until it's "el dente" as described on the package instructions. What this means is that the pasta will still have a bit more chew rather than being soft. While it's baking in the oven or being cooked further in sauce/etc. on the stove, it will continue to "cook" and absorb more liquid in the recipe. Be sure to salt the water before adding the pasta to it. This will give it more flavor, and unless the recipe specifically calls for it, don't rinse the pasta after the boiling process is done. Hope this helps. :)
Okay but how do YOU cook this kinda pasta? Like he made fettucini, but say, I make penne, so will I have to boil it for a somewhat less time compared to the store bought pasta, or what otherwise?
Yes, fresh pasta is much softer and moist whereas store bought varieties are bone dry. Fresh pasta will cook in 1 to 2 minutes where dry will take anywhere from 6 to 9 minutes, depending on the variety and application.
Okay, thank you soooooo much for the help!
this was amazing! thank you :)
I love this channel so much
I will use this recipe. Thanks!!
Love this video!
Looks good. One day I will attempt this.
I love your videos, thank you!!!!!!!
Just tried this today and it turned out great!
How long did you knead it? I've got real bad arthritis in my hands and I was hoping the processor could do it!
Solid instructions
Tipo "00" is just regular Canadian all purpose flour...in Europe they call it Manitoba flour.
This is an excellent, straightforward video. I just got the pasta roller for my KitchenAid and I want to start simple. I've been rolling out pasta by hand for a couple of years, but it's so much work to get it thin enough for ravioli.
I'm also buy my first Kitchen Aid...
Which one did you buy?
@@judichristopher4604 I have the Kitchen Aid Artisan stand mixer. It's great.
@@morganchilds9054
Good to know...
Can you make Pizza dough and Bread in this too... is it strong enough?
@@judichristopher4604 More than strong enough. I put mine through the paces. I grind meat, make pizza and bread dough, ice cream, etc... the toughest task is grinding meat... I have the Gvode attachment, the KA motor is more than up for the task.
Wow..amazing..i will try
Really tutorial process, thanks, SUPER,SUPER !!
Just found this video.....I live in Nevada, and I needed an additional egg. Easy! So easy in the food processor! I've been making egg noodles the "old fashioned"way.... no longer! Thanks for the video and all the tips!
Well done, thanks!
Perfect 🥰🥰
Thank you ☺️
really nice video.
Super easy & awesome tips. If you haven’t had fresh pasta…PLEASE treat yourself. It is truly heaven. (Please boil til al dente) Enjoy! Thanks for the video!
Can you use this recipe in a dough machine?
This guy is great and he explains well which he makes it seem easy.
So simple to make
BRAVO..........excellent video
Is it just me or was this really fun to watch?! I love step by step instruction that is so easy to follow!! I enjoyed it:)
Awesome!
Awesome video....was going to do well method but this is great and easier....I’ll need to roll my pasta out because don’t have kitchen aisle attachment...so after dough rests...roll out with rolling pin to about how much thickness for fettuccine? Love love your videos!
Great Video. Thx!!
I’d love it if you could do a episode on cheesecake / and mini cheese cakes and low calorie cheese cakes.
Amazing 😊 i like it 🙌
EXCELLENT Video...
Which Food Processor do you recommend?
Thank YOU for sharing this great video.
can you do an episode on biscuits?! dinner biscuits vs breakfast biscuits.
Thanks for this video. Been eyeing to make fresh pasta. Question, how do you determine the amount of pasta for certain number of people or guest?
kitchenaid is so beautiful
I love this brother
🌟🌟🌟🌟👉 thank you I just recently did your recipe on how to make the pasta dough came out great of course I added my little twist to it but the only problem I have is having someone clean up after me 👉😜😂🤣😁 look for a thing to seeing more videos from you and be safe 💯
You should do one on baking level cakes
Hi Thomas,
May I ask how do I dry the pasta so I can give away as gifts to friends?
So cool! What if I use buckwheat flour? It will be the same result? Thx
Thomas, please do a video on homemade white sandwich bread. Every time I make it it's either too dry or gooey. Thanks!!
yay
This is a great video...easy to understand and clear to see how to do it. I am doing it tomorrow...lasagna here we come!!
You are amazing
do you have video on how to perfect pizza dough
What do I add to this process to end up with spinach pasta or tomato pasta?
Hey Thomas.. have u infused avocado in olive oil before... or white truffles.. thx
So could you put AP flour in the blender/processor to make it a smaller grain?
What if I wanted to use whole wheat flour?
If it's fresh pasta, instead of dehydrated pasta, how long must it boil for?
How do you dehydrate pasta to store it?
can you show how to do that with spinach or roasted peppers? I want to get the moisture right for colored pasta.
Can you freeze the dough for a later date? if so, for how long?
how long you can keep the fresh pasta? Can you put it on the fridge ? Can you maybr dry it and keep it Longer ?
If i want to add natural food coloring like spanish or tomato paste how can i adjust the consistency of the dough?
Once I’ve formed the spaghetti or fettuccine, can I store it in the fridge for a while?
How to make Sugar Spun and other sugar decorations?
can you store the dough in the freezer just like that??
Could you do a video on how to use Collard Greens as a wrap. I've seen so many conflicting videos. Thanks:)
I teach a class on this! The secret is to blanch them Which softens them and if the stem is large you can cut the stem out of the middle and use two overlapping leaves to create the collard green tortilla ( so to speak)
Can you show me how to make kuai teaw? #kitchen conundrum
Is there a video on the proper texture of different types of cooked fish? If not can you PLEASE make one? I bought some frozen swai and no matter what I did it was always mushy. Was it me or the fish? and maybe the best methods of cooking the different types?
Can you have same results by using kitchen aide stand mixer?
Tips on french macarons?
Shelby Banera In his recent Q & A video, he stated that he has a maccaron video coming soon.
Exactly what I needed!! How long should I cook this for? :)
Therese Reyes fresh pasta normally needs just a few minutes in boiling water. It’s very quick so keep a watch on it.
Is it possible to make pizza or bread dough with a food processor?
CAn you tell me how I can make fettuccine and save it for later week? Can I freeze this?
Could I use the same technique using semolina flour?
can you guys do a kitchen conundrums for gnocchi?
I second this!
PLEASE! I even use my ricer for the potatoes in gnocchi but the texture is still grainy and never pillowy soft like at the restaurants.
Yes please do
I'm curious as to what his work surface is? He didn't need any flour to knead the dough and not stick.
Is it a steel table?
Can you show me how to make kuai teaw? #kitchenconundrum
Question: should I adjust the cooking time if using all purpose flour instead of doppio zero? To adjust the chewiness that is. Thanks!
Juan David Orjuela I made this recipe today using all-purpose flour and made the fettuccine like Thomas did. I dropped the noodles in boiling water and cooked it for exactly 7 minutes. It came out perfectly tender with a little bit of chew.
Freshly made pasta only needs a minute or two in boiling water. Basically when it floats, it's done. The water should be salted as well.
Everyday Food
Please share how to make italian bread
Thank u very much
Do you have a vegan pasta backing recipe?
can you use bread flour - higher protein content?
What is a really good food processor?
If making Pasta to put in Chicken Noodle Soup, will this recipe work? I don't want it to turn to mush if we don't eat it all the first day.
I've seen some people fold their pasta a few times to laminate it (I think that's what it was called). I noticed that you only folded it for the purpose of shaping. Does that step not matter or it is only for specific kinds of pasta? Thanks!
What size processor was that? I know it's a Cuisinart. Looked like a 7 cup?
Can I use a stand mixer instead of a food processor?
Does this keep long? I'd like to make some and keep it in the fridge/freezer or possibly dry it.
georgwaa I'd like to know this too.
Me too
ditto!
georgwaa most people say you can keep it for 2 days in the fridge. Any longer it might go bad. I won't recommend freezing it since it might destroy the texture if I'm not wrong.
+georgwaa I'm a little late to this comment, sorry! But if you wrap the dough up after you make it, suck the air out (ziploc & straw or use a vac-seal) and pop it in the freezer.
OR! You could make your spaghetti/linguine whatever and dry it! I use some coat hangers (washed with soap before of course!) and just drape them somewhere where hair and dust won't get at it and let hang until dried. Then after it's dried, again, using either ziploc or one of those long pasta holders you buy at wal-mart will work to store it :)
How long do you cook that?
Well I like to do the flour well. Mainly because I don’t have a food processor.
How many servings does this make?
How can I make this without eggs? What’s your substitute?
Hi ....for how long do you cook it .
can you do a spinach pasta in this recipe?
Hiiii can u teach us how to make sourdough at home from scratch
When he says "it's kind of a pain in the butt", trust him, he's speaking from experience.