Have you ever made fresh pasta from scratch? Let me know about your experiences with it! If you like this, you might like our product review for the Philips 7000 Series Pasta Maker: ruclips.net/video/F45dP3rkRKQ/видео.html
Yes, and I wish someone had told me to let the dough run across the top of my hand, not the palm. It's easy to poke a hole in the dough with your fingertips when palm up.
Great video! We made this last night for dinner. Only thought is letting it rest in the fridge for 30 mins isn’t long enough. The dough is still very elastic. Next time I’ll let it sit for an hour.
I love and appreciate that you shared every single step, including cooking the pasta right down to freezing it for later. Just what I needed - thank you!
Looks delicious, Joe. I have the Kitchen Aid mixer and the pasta attachments as well. Making fresh pasta is fun and easy. I'll never buy dry pasta again!
My recipe is by weight. 300 g flour, in a bowl break 3 eggs and add 1 yolk. Weigh wet ingredients and add water to reach 185 g. Put wet ingredients in bowl first then add flour. Use paddle then dough hook, knead for 7-10 minutes. Let rest at room temperature for 1 hour
14:28 You can also use some of the starch water you discarded to make a creamy sauce with the butter and pecorino cheese, but not with the heavy cream calories and fat.
Nice video, learned a few tricks on how to use the pasta maker, didn't think of putting flour on the machine itself. I usually start cutting my pasta sheet in half to not make meter long pasta though.
Just got a kitchen aid mixer, cant wait to get the attachment to make my own pasta, im wondering how habachi garlic butter homemade fettuccine will turn out, thanks.
Thanks for the noodle video... BTW, I saw the Stretch-Tite Plastic Wrap! It is the absolute best wrap, beats ALL the others, including the Name Brands.
I usually just throw it into the water when it reaches boil. I haven't noticed any quality drops by doing that. Takes 3 to 4 minutes to cook in there depending on how you like your pasta. I would check it at about that time to be sure it's the way you like and not overcooked.
About how much pasta does this make? I usually buy box pasta and use a 1 lb. box for dinner, just curious how many dinners I could get from this one recipe. Love your videos, especially your Ninja creami recipes. Thanks
Hi Joe, I tried making pasta last night using my Kitchenaid mixer attachments. My dough looked just like yours all the way up to the point of putting it through the roller. I had the mixer on a 2 speed, and the roller on the #1 setting. When I placed the dough to the roller it basically wouldn't go through without me forcing it (yes, I did flatten it out). Then, when it did go through, it fell to pieces. I never could get strips like your. Any suggestions on where I went wrong? Michelle
It depends on how wet it ends up, the way I did it, I ended up only having to let it dry like that for about 10 minutes, but it can vary a little bit based on your environment also.
Lol.. I know.... I live in a tiny rural town now and what I wanted was sold out, and I didn't wanna drive into Vegas to get good stuff, so I bought the sawdust.
I’ve actually been to Italy when I was in the Navy ….this is almost as good as in Italy….seriously better than the boxed crap from the store! That’s blasphemy lol you’re cooking on an electric stove!? Lol jk man, great video
Heya Donna. It's got eggs in there and its fresh, so I wouldn't want to leave it out Unrefrigerated for more than a few hours at the most. If you ship it, you probably need to send it in those cold packs at the least, but I'm not sure how many days those stay cold enough.
I hear ya. I live in a tiny town, and I have to travel to get decent ingredients a lot of the time. In this case I had to just grab what I could get on short notice. Definitely agree with ya. No comparison to real, nice, fresh grated parm.
Joe ..excellent video but I can't believe the end... you ruined the pasta with that green jar of cheese. I'm not a food snob but there's a line there you crossed. I know it's less expensive, but if you're going through the expense & time of making homemade pasta spend a little extra for Parmagiano Reggiano or at the least advise your viewers accordingly so they know Kraft cheese which contains cellulose is NOT okay. Pastene and others make a jarred, dessicated Parmesan that is also economical and by far, a much better option than Kraft.
![Best KitchenAid Attachments 2024 [don’t buy one before watching this]](http://i.ytimg.com/vi/McwfGrdhoRI/mqdefault.jpg)
Have you ever made fresh pasta from scratch? Let me know about your experiences with it! If you like this, you might like our product review for the Philips 7000 Series Pasta Maker: ruclips.net/video/F45dP3rkRKQ/видео.html
Yes, and I wish someone had told me to let the dough run across the top of my hand, not the palm. It's easy to poke a hole in the dough with your fingertips when palm up.
And your dough looked dry on the edges.
Great video! We made this last night for dinner. Only thought is letting it rest in the fridge for 30 mins isn’t long enough. The dough is still very elastic. Next time I’ll let it sit for an hour.
Ah... Good call... I keep my fridge as cold as it goes with freezing, so I probably should have mentioned that. The extra time is just good policy.
The BEST explanation all over RUclips!!!! Thanks for your content! Excellent video! New subscriber!! 🎉
Thanks, Brisa!
I love and appreciate that you shared every single step, including cooking the pasta right down to freezing it for later. Just what I needed - thank you!
Glad it was helpful!
Looks delicious, Joe. I have the Kitchen Aid mixer and the pasta attachments as well. Making fresh pasta is fun and easy. I'll never buy dry pasta again!
Nice! Definitely worth the time it takes!
You made this look easy! Looking forward to trying to make pasta.
It's really is easy! You won't have any problem. You don't have to flour everyting like I did though. I wen't a little nuts there.
Love my attachments make egg noodles and dry for gifts.
Oh.. I like the gift idea.
@@JoesPhenomenal I do the soup in a jar with dried ingredients and homemade pasta. Thickness at 4 inler for a hearty noodle gift ideas.
@billchief397 ill keep that in mind. Thanks!
My recipe is by weight. 300 g flour, in a bowl break 3 eggs and add 1 yolk. Weigh wet ingredients and add water to reach 185 g. Put wet ingredients in bowl first then add flour. Use paddle then dough hook, knead for 7-10 minutes. Let rest at room temperature for 1 hour
Nice... Gonna have to try it your way.
7:15 I learned how to make pasta in Rome, and was taught to turn the pasta 90 degrees after tri-folding it to get the gluten weave properly formed.
That's awesome... Are you from there or were you going to school?
@ Took a couple of cooking classes while traveling there. Learned a ton and had a blast.
@brianmorg that right there sounds like a good time.
Great video I have never made fresh pasta however I am going to do it with your excellent explanation
Thanks! Hope it turns out good for you!
14:28 You can also use some of the starch water you discarded to make a creamy sauce with the butter and pecorino cheese, but not with the heavy cream calories and fat.
Nice.. Sounds like traditional Alfredo
New subscriber here! I've had this attachment for years and have been too afraid to use it! Now I'm less afraid 😅
Lol. Nice. Sometimes ya just have to punch fear in the face!
Looks good. Nothing like fresh fettuccine. I haven't eaten pasta in months, going to have some today with a little EVOO and salmon.
Nice!!
Try adding EVOO, anchovies, garlic and a pinch of red pepper flakes. Mmm!
8:39 When you go very thin, use the back of your hands instead of your fingers to guide the dough. Keeps things smooth and no divots.
@@brianmorg ahhh... Thank you. Good stuff!
Nice video, learned a few tricks on how to use the pasta maker, didn't think of putting flour on the machine itself. I usually start cutting my pasta sheet in half to not make meter long pasta though.
Glad it was helpful. Yeah... I ran that pasta pretty long.... Lady and the Tramp style... LOL
Just got a kitchen aid mixer, cant wait to get the attachment to make my own pasta, im wondering how habachi garlic butter homemade fettuccine will turn out, thanks.
One way to find out!
Thanks for the noodle video... BTW, I saw the Stretch-Tite Plastic Wrap! It is the absolute best wrap, beats ALL the others, including the Name Brands.
LOL.. You saw that eh? Love that stuff.
😋 Mmm Mmm Mmm ... Delicious ... I'll add salmon or wild mushrooms to mine
Heck yeah on those mushrooms!
The pasta that you freeze do you defrost it before cooking? If you don’t how long do you cook it for?
I usually just throw it into the water when it reaches boil. I haven't noticed any quality drops by doing that. Takes 3 to 4 minutes to cook in there depending on how you like your pasta. I would check it at about that time to be sure it's the way you like and not overcooked.
About how much pasta does this make? I usually buy box pasta and use a 1 lb. box for dinner, just curious how many dinners I could get from this one recipe. Love your videos, especially your Ninja creami recipes. Thanks
Heya Sara. That demo that I did made 8 balls of pasta at your typical serving size. Thanks for the kind words! Glad you're liking the content.
How long after making the pasta did you cook it?
After it was done and rolled? I made some right away after that... Also, I froze the remaining balls, and had them about a week later.
Hi Joe, I tried making pasta last night using my Kitchenaid mixer attachments. My dough looked just like yours all the way up to the point of putting it through the roller. I had the mixer on a 2 speed, and the roller on the #1 setting. When I placed the dough to the roller it basically wouldn't go through without me forcing it (yes, I did flatten it out). Then, when it did go through, it fell to pieces. I never could get strips like your. Any suggestions on where I went wrong? Michelle
If it breaks into pieces like that, it means it is a tiny bit too dry.
Tasted great!
Thank you! 😀
Are the pasta attachments made in US?
I think the KitchenAid ones are. They make compatible ones you can get on Amazon though that are a lot cheaper. Those are made in China, however.
How long does it need to dry before cooking?
It depends on how wet it ends up, the way I did it, I ended up only having to let it dry like that for about 10 minutes, but it can vary a little bit based on your environment also.
How do you dry the pasta balls?
You can use a pasta hanger, but whne I did these it really wasn't that neccesary. I wouldn't roll them right away though.
How much flour did you start with?
2 3/4 cups
Everything was going perfect..Up until the minute I saw that cheese...Just kidding. Great job! I use the same techniques to the T.
Lol.. I know.... I live in a tiny rural town now and what I wanted was sold out, and I didn't wanna drive into Vegas to get good stuff, so I bought the sawdust.
Don't think i misses one
Can u use the pasta maker without the mixer
With the mixer attachments? The attachments are powered by thr mixer motor, so it needs them in order to turn.
Thank You!
Can the KitchenAid pasta maker be used to make croissants too?😊
Not sure... Never tried breads with it. That might be a litle too light.
I tried this in my off brand mixer and it nearly caught fire. Use a good mixer haha
That's some hot pasta!
So you can adjust the sheetmaker while the machine is on?? Is was stopping and starting it ....
I always stop if I have to make an adjustment, but it will let you do it when it's on if you want to.
thanks BUT been nice to tell us how much flour you put in mixer and how long to mix with the beater blade
It's 2 3/4 cups. You just run it slow until it gets to that crumbly type texture, which should be pretty quick.. Under 20 seconds or so depending.
Went through all the trouble to make fresh noodles then uses the worst possible "parmesan" lololol
Yeah.. we have 1 local grocer, and they were out of the fresh stuff, so I just grabbed the fallout resistant stuff from the shelf.
I’ve actually been to Italy when I was in the Navy ….this is almost as good as in Italy….seriously better than the boxed crap from the store! That’s blasphemy lol you’re cooking on an electric stove!? Lol jk man, great video
Sweet! And Thank you for your service.
Great video thanks!
You're welcome. Thanks for checking it out.
How much does this receipt make
For me, I rolled 6 pasta balls out of it. It depends how large you roll them. Each one is around 3 oz
I have an extruder attachment. How do I make pasta for my equipment?
Is that the KitchenAid made one what just makes the pasta in one shot and pushes it out of the screen on the front?
Can I dry the Pasta and vacuum seal lightly and ship to someone ?
Heya Donna. It's got eggs in there and its fresh, so I wouldn't want to leave it out Unrefrigerated for more than a few hours at the most. If you ship it, you probably need to send it in those cold packs at the least, but I'm not sure how many days those stay cold enough.
great video, if you are making gluten free pasta would you still need to put the ball of dough in the fridge?
Thanks! I still would rest it. It gives the flour extra time to fully absorb the moisture.
@@JoesPhenomenal thank you - going to try and make some this weekend
@faithoverfear70 you bet!
Suggestion: "Flour" the dough not the machine.
Mate I thought the same- never seen anyone flour their machine 😂
@samiarti yeah... I went a little off the deep end on that. Ha ha
Good video but you lost me at the Kraft Parmesan cheese.
I hear ya. I live in a tiny town, and I have to travel to get decent ingredients a lot of the time. In this case I had to just grab what I could get on short notice. Definitely agree with ya. No comparison to real, nice, fresh grated parm.
😮😮😮
30 minutes in the fridge isn’t enough to really develop gluten properly. Cold temperatures stunt gluten production.
Ok, you commented that it’s not long enough…how long?
Then what’s better?
The gluten was developed by the dough hook. The point of putting it in the fridge is to relax the gluten.
Joe ..excellent video but I can't believe the end... you ruined the pasta with that green jar of cheese. I'm not a food snob but there's a line there you crossed.
I know it's less expensive, but if you're going through the expense & time of making homemade pasta spend a little extra for Parmagiano Reggiano or at the least advise your viewers accordingly so they know Kraft cheese which contains cellulose is NOT okay.
Pastene and others make a jarred, dessicated Parmesan that is also economical and by far, a much better option than Kraft.
@@SPECTORMW2
4 hours up to 24
I always make the pasta the day prior. It makes it less daunting the day making lasagna or other pasta.
😂
Good video. Man, cheese from a container. Why bother making pasta.
Thanks! Didn't have a choice that day on the cheese, unfortunately... Live in a rural town and that's all that wasn't sold out. Agreed... It's crap.
Great video, thanks!
Thanks for checking it out!