Brother! You’re a pasta god. I’ve been making bucatini for years and it always sucks. Curious if you’re willing to share your ingredients and the ratio you use.
Thanks- well be going over all of that soon in The Pasta Community. You can check it out here - brooklynpastalab.com/the-pasta-community You’ll learn a ton. See you there! Michael
my issue when making bucatini is just how quickly our recipe dries out, and how long it takes for our machine to extrude. might give this method a shot, it’d save me so much time!
Definitely try it out. I had the same issues. You want the dough dry enough to create nice texture on the outside but not too dry where it falls apart. I like to leave the long strand of pasta in the bag for a couple of minutes then start pulling out the strands and cutting into the length you want. When you let it rest in the bag for a couple of minutes, it gives it time to hydrate and become pliable, once it is cut into your desired length you can store it in nests or flat. Please let me know If this helps and if you haven't heard, we are creating a community of pasta makers from around the world here - www.thepastacommunity.com check us out on instagram and sign up for email updates about when we launch. There's going to be so much to learn and connect with a ton of people. GRAZIE! Michael
Thanks for the tip - does this dough method work with a KitchenAid extruder? I am experimenting with different doughs and my pasta always closes or sticks together. Can I put that dry, crumbly mixture into the KitchenAid?
glad you enjoyed it! To be honest, I was never able to make good pasta with the kitchen aid attachment... The dough needs to be very dry so when it extrudes it holds it's shape. The kitchen aid attachment doesn't have enough strength to push a very dry dough through it. What hydration level are you using now? Maybe if you lower the hydration a bit it will help. Let me know the recipe you are using and I can see how I can help! Let's try to figure this out.
Hello, having trouble keeping my rigatoni and ziti from collapsing on them self once cooked they become flat. I was wondering if you might have any tips. Thanks.
Hi, do you always pre mix your dough by hand first and then place it into yhe machine or you also puor the semolina and water in and then mix? If you do could you explain please why is that way better than the other? Thanks!
Do you have tips on fusilli? I'm having trouble keeping the circular shape. It ends up getting a tighter curl as the machine warms up. Thanks for your help!
You'll need special pasta driers. They are large machines that are expensive and dried pasta is a whole different game. Hope to one day learn more about it
I just mix it beforehand to get it semi homogenous then use the mix functionality. I don’t like adding flour in the hoper then mixing the water. There’s a chance that dry flour can get caught in the section where the auger is and once you begin extruding the small pieces of dry flour can get caught in the pasta die which can create and issue when extruding. The shape can have a tear in it from the stuck piece of dry flour and it is very hard to get out once you are extruding. Let me know if you have any other questions! Happy to help.
I use to eat bucatini with a hole in the middle. Perfect texture. Thank you
Brother! You’re a pasta god. I’ve been making bucatini for years and it always sucks. Curious if you’re willing to share your ingredients and the ratio you use.
Thanks- well be going over all of that soon in The Pasta Community.
You can check it out here - brooklynpastalab.com/the-pasta-community
You’ll learn a ton. See you there!
Michael
Just signed up! Looking forward to learning a little more. Thanks brother.
my issue when making bucatini is just how quickly our recipe dries out, and how long it takes for our machine to extrude. might give this method a shot, it’d save me so much time!
Definitely try it out. I had the same issues. You want the dough dry enough to create nice texture on the outside but not too dry where it falls apart.
I like to leave the long strand of pasta in the bag for a couple of minutes then start pulling out the strands and cutting into the length you want. When you let it rest in the bag for a couple of minutes, it gives it time to hydrate and become pliable, once it is cut into your desired length you can store it in nests or flat.
Please let me know If this helps and if you haven't heard, we are creating a community of pasta makers from around the world here - www.thepastacommunity.com check us out on instagram and sign up for email updates about when we launch. There's going to be so much to learn and connect with a ton of people.
GRAZIE!
Michael
Ehm *blanching*
How is the hole formed in the strand of pasta?
Thanks for the tip - does this dough method work with a KitchenAid extruder? I am experimenting with different doughs and my pasta always closes or sticks together. Can I put that dry, crumbly mixture into the KitchenAid?
glad you enjoyed it! To be honest, I was never able to make good pasta with the kitchen aid attachment... The dough needs to be very dry so when it extrudes it holds it's shape. The kitchen aid attachment doesn't have enough strength to push a very dry dough through it.
What hydration level are you using now? Maybe if you lower the hydration a bit it will help. Let me know the recipe you are using and I can see how I can help! Let's try to figure this out.
Hello, having trouble keeping my rigatoni and ziti from collapsing on them self once cooked they become flat. I was wondering if you might have any tips. Thanks.
Yes! Email me orders@brooklynpastalab.com
Hi, do you always pre mix your dough by hand first and then place it into yhe machine or you also puor the semolina and water in and then mix? If you do could you explain please why is that way better than the other?
Thanks!
Do you have tips on fusilli? I'm having trouble keeping the circular shape. It ends up getting a tighter curl as the machine warms up. Thanks for your help!
Send me a video of it to my email michael@thepastacommunity.com I’ll see how I can help. Could be a hydration issue.
I just learned the other day; but we found that giving that mix a good 15-20 mins made our fusilli come out amazing from the start
Make the rmake the right choice here and he will whip up some fresh bucatini for you.
that's why you should not kill vito
Love it Brother
Happy to hear!
Vito Scaletta approves
Super sick…❤️
Do you know how to dry it out for long-term storage?
You'll need special pasta driers. They are large machines that are expensive and dried pasta is a whole different game. Hope to one day learn more about it
@@brooklynpastalab thanks for your help 🙏
@@jetx2710 of course!
So you're mixing the dough by hand? And use the extruder only for extruding? (not using the mix functionality)
I just mix it beforehand to get it semi homogenous then use the mix functionality. I don’t like adding flour in the hoper then mixing the water. There’s a chance that dry flour can get caught in the section where the auger is and once you begin extruding the small pieces of dry flour can get caught in the pasta die which can create and issue when extruding. The shape can have a tear in it from the stuck piece of dry flour and it is very hard to get out once you are extruding.
Let me know if you have any other questions! Happy to help.
what's the recommended pasta extruder for semolina water pasta?
if you're making small batches - DOLLY III Pasta Extruder
if you're making larger batches - P6 Pasta Extruder
@@brooklynpastalab great thanks!
Doesn't look like it has the hole through?
it does its pretty small
Are you able to make gluten free bucatini? It’s impossible to find.
You can but we don’t! We aren’t a gluten free facility! 🫠
What a pain in the ass job but it was smart what you did
🤣
What is the point of bucatini? You can't suck it up with your mouth and the hole is too small to allow sauce in. Literally the worst pasta imo.
Preference 🤷♂️
The hole allows it to hold sauce better and cook better it makes better texture and you can still eat it normally
@@michellen5704 for sure!!! You know it!
Texture .... it feels like a fat Udon noodle, but less overall volume. For me that's it, just a nice fat mouthfeel when biting