Have you tried yelling "mannaggia" at it? That's the secret Felicetti won't tell you. The carbon dioxide from yelling mixes with the dough and makes it extrude and dry more easily. Everyone knows this.
I know a little bit about the manufacturing and i can tell you that the problem is lack of proper pressure. The dough is just being gently and slowly pushed through the hole but it has no internal structure. The pressure needs to be WAY higher. Maybe you could craft own extruder using a hydraulic press? Pretty much build a big metal syringe and add the die at the end. Also heat the dough up to 40-45C and keep the temperature through the extrusion.
Hi Alex! I used to teach pasta production at my university so i can give a couple of tips: 1) the most important variable is the PRESSURE. Extruders have usually a sensor to measure pressure before the dye. Simply put, more pressure, more texture in the pasta! 2) Water content is extremely important. More water, less viscosity, less pressure. Moreover, less water, more viscosity, higher temperature => pasta breaks! Hope it helps! And keep it up with the amazing videos!
Quick queston: Are there machines that can produce the pressure required for proper pasta available for home use, or does alex quite literally have no chance of getting anywhere near the pressure required for the job with whatever he can come up with in his kitchen?
@@unlink1649 no chance. You usually extrude pasta at more than 100 bar. With a smaller dye you require less force, but I really doubt he can make it by hand or with the small Kenwood engine.
@@Athror21 Any idea how that pressure is achieved in industrial machines? Is it simply a matter of a larger auger coupled with a smaller die? In that case it might be possible for Alex to build some sort of new machine with ThisOldTony
You would think Alex would make pasta dough with eggs as the recipe suggested, before going to buy a new die or experiment with different flours. I mean, directions are there for a reason lol.
come'n Paride. It's possible of course but not with that Marcato Joke and not with the small Kenwood machine. However it's possible with the standard Italian Artisanal Pasta machines, even Marcato ones (not that plastic toy of course). What he needs is a decent small (1.5/3Kg range) decent machine, equipped with bronze auger and dies. Self mixing and extruding in a 2 steps process. Probably not going to make actual spaghetti, but maybe bucatini and spaghetti alla chitarra can be achieved for sure. And all sort of short pasta, including the flat lasagna style (with the proper die). I'm laughing loud just at reading all these alien "engineers" sentencing about processing pasta. Really funny .
Called it in the first video, I want to see a 3 way collab between Alex, Tony a nd the Hydraulic press channel!! Every kitchen needs a 50 press... THERE! I said it!!
Alex, I'm a process engineer that deals with extrusion (for plastics, but maybe pasta is not far off!) Like many people here are saying, getting higher pressure generated across the die will lead to a more consistent extrusion. However, this will quickly lead to *extremely* high forces at the other end of the screw at the crank/gearbox, as well as on the flights of the screw. P=F/A, and the area of the screw core is much smaller than the area of the die. Be sure you use robust enough materials for the screw and extruder housing. I wonder if you could use a twin screw extruder which would knead and extrude your pasta in one go, with one power input. But, of course, this is something that would need to be built :)
That's why I wrote him to ask for RUclipsHelp like "this old tony" (where he got his extremely durable Ramen Pasta machine from) or "MyMechanics" because he build his stuff in high quality and knows what he is doing. Maybe there will he something like that in the future episodes.
I had the phillips autopasta machine with extruder. It was a big solid metal box with big bolts to keep the face and extruder fixed. Needless to say, I wasn't surprised when the first manual extruder blew apart!
Alex, you might have to use a wetter dough for this machine. The industrial machines you saw at Monograno distributed the pressure across the entire dye so it was even all around and the extruded dough never moved back and forth before getting cut. Since this has a rotating assembly in it, there is one particular spot in the extruder that pushes the dough and it is constantly rotating around the dye, hence why the markings are so even on the pasta on the plate. Its a cycle. I hope this helps. All the best, Luis
Your die needs time to warm up. Just keep putting the pasta back in until it starts to smooth out. This warmth also helps the pasta hold its shape and begins the drying process. We also use a courser grind of semolina flour. Hope this makes it to you. Good luck!!
Okay, so watching the pasta come out of the bigger die on your stand mixer at the end it looks like the pressure isn’t evenly distributed, so it’s pulling away on the weakest area of pressure as the closest side of the auger moves away. I’m betting you anything the pressure would have to be even and consistent to get the correct roughness. Something I’m realizing might be possible if your stand mixer attachment had a longer chamber before the die hole OR if you were using a more linear “hydraulic press” pushing the dough through Keep it up Alex! Don’t let the pasta win! THE PRESSURE IS ON
Having manufactured pasta for a living, you hit the nail on the head. There's a cone just before the die on pasta lines that allows for exactly what you described. Minute adjustments in screw speed/pressure and water to semolina flour ratios help mitigate the variance in the length of the pasta as well. On "long pasta"-type machines this is, however, somewhat of a different case.
When you heat up the brass extrusion panel, the pasta should come out way smoother. The big commercial used extruder are getting hot due to fraction between the metal and the dough. Hope I helps, so excited for the next episode
Probably the auger in the extrusion machine is making a "heartbeat" in the dough and pushing it out/pulling it back into the die. That could be causing the rippled texture.
Yes it's because the dough is not formed. Because it's in grains the material moving through the auger needs to be pressed up against the die, compress with the next twist and then extrude.
Somewhere far away, a guy named Tony: oh no, he did it again... Btw: when I was little we used an old (full metal) meat grinder for three things: mincing meat, extruding cookies and pasta! The concept of your machine is great, but as you said, it's all plastic :D
It's not about semolina. Extruders for the pasta production (or other products) have much higher pressure and temperature. I don’t know if this information will be useful, but try to look at the specifications of various extruders or just check extrusion definition on Wikipedia 🤞🏻🤞🏻🤞🏻
The most feasible way to make a high pressure extruder at home would either be through mechanical advantage (screw or lever) or manual hydraulic (bottle jack). However both would be an intermittent extruder, unlike the screw compressor he has now. But needing to refill the chamber for every batch wouldn’t be a dealbreaker.
First: I’m Italian, respect for quoting “Miseria e Nobiltà” and for the patience you’re having to reach your goal Second: every time you end a video in this serie I feel more suspence 😂 better than movies
Even a ''home-sized" pasta extruder, with bronze dies, costs thousands of dollars. A special die is needed to produce each shape/diameter. This is a fascinating series BUT the most helpful information for me is the selected list of fine artisanal-style pasta manufacturers given in an earlier episode. I can buy fine pasta for the remainder of my life for what the machine and dies would cost.
Hallelujah!! 100% agree!! The only reason I make pasta is for lasagna because I've NEVER had an instant lasagna pasta that came anywhere near to a 'boil it first' type. They all are horrible - gluggy, pappy, soft - and this is after trying many other's, not just mine.
Your videos always bring me joy, I expected a hand made extruded abomination with a bottle jack to get some hydrolics power, but a stand mixer attachment makes more sense.
This + more consistent pressure, and maybe an ever so slightly wetter dough to compensate for lower pressure. And warming up the dye. From what I'm gathering from various comments it seems like those things would fix the issue. He can't vacuum seal the machine itself but vacuum packing the dough to set is a great home alternative, good idea.
I'm loving this series! I'm an italian descendent Brazilian, worked making fresh pasta with the Marcato roller and with an extruder machine. I experienced the exact same dificulties that you've experienced. This learning curve is a pain.... Hehehe Go on! Enjoy the trip! We are with you! Thanks for your work!
It seems the auger is pushing the pasta through the dye unevenly. As the end of the flutes pass over the dye it briefly stops pushing pasta through that part of the dye. I looked at some industrial designs, and they have a small tapered chamber between the screw and the dye. I think this helps even out the pressure being created by the auger so the extrusion force is more consistent.
I suspect that the factory machines that use that sort of hydration level in the dough have massively higher internal pressure levels, which will not be achievable with a plastic augur screw in a home machine. I also suspect Alex knows this and he's just messing with us...😁
That’s what I figure as well. I’m sure flour could be optimized more, but he’s no where near the pressure mentioned by the pasta maker while using his hydration levels.
Lol exactly, all the failures are written in. He could have tried the loose dough grains in the cheap machine but didn't. This is a series, the end is already written
@@SimonWoodburyForget I get your point but Italian pasta doesn't contain anything other than semolina flour, because they are purists about it. They do use enriched flour, and it's possible that the added B vitamins contribute something, but I kind of doubt it. NIacin would help with the yellow color though.
I mean, he chose the cheapest machine he could find, used water and semola dough despite the machine being designed for egg and flour, crank the handle like a madman after hearing an ominous cracking noise, stiffened the dough lowering the water content when nothing dramatic happened during the first round. Surely you could never imply that this was all a fabrication to inject artificial drama in an otherwise interesting and informative video...
Hi Alex, I see some people suggesting some pretty big steps, like more pressure, bigger machines etc. But what about the temperature. Like fridge temp dough, vs room temp vs slightly heated? I know in plastic extrusion the temperatures matter, so maybe here as well
Alex, all pasta is dried in an oven after extrusion, do you forget ? the big ones you made for an home made rigatoni are quite good, try drying them in your oven at low temperature, let'say 60 °C, and then try and cook them...
No one could get me to watch something like this but Alex! The best cooking and engineering historical, cultural, travel channel all rolled up like a nice ravioli!
I'm happy you got the Kenwood extruder. I've broken mine once. The screw wasn't strong enough. But I am sure my dough was terrible. Can't wait to see you fixing it in the next episode. Make sure to let us know your succesful dough recipe. Good luck!
You Alex, you bring a smile to my face so often with the content but especially the comments you make 😂♥️ "i have never broken any pasta machine" "then the problem comes from somewhere, else" 😂😭🙏 thank you 👋🏻
I literally got the Regina extruder yesterday from a friend, haven't tried it yet, but I am exactly 2 steps behind you so you are paving the way - thank you!
The rougher texture is actually a good thing, it will allow the pasta to hold the sauce better. Teflon dies are cheaper and will result in a smoother surface, generally not as desirable .
I quote another interresting comment that answers your question : too rough surface makes the outer layer of the pasta faster to cook than the core. You end up with an overcooked texture on the outside, to which the sauce doesn't stick.
Ive got as a birthday present a Philips hr2345 pasta maker. Im in heaven, now Im having pasta three times a week. Love it. Pasta looks great when you strict follow attached recipes (dough has to be dry).
speaking from 3d printer pelletextruder experience, the screw being too steep causes those back and forth movements in the dough. try filling it up with more dough, different speeds or a finer pitched drive screw.
This has to be the best series yet, this is what cooking is all about! The trial and error, the emotions, it’s all just amazing to watch! Thanks, Alex!
I work in a resturant in italy, to make pasta with our extruder we usually let the bronze plate warming up in a hot water bath before using it. When it's like warm to the touch u can pat dry it (se asciugarlo si dice così) and use it in your extruder.
Alex, you evil man, your videos have caused me to buy DeCecco, La Molisana and I even found a local source for Monograno ... My pantry is overflowing and my pasta dishes have leveled up !!!!!
Very lucky I had already settled on garofalo after a lot of pasta experimentation over the years. Unfortunately I had to eat a lot of substandard pasta along the way...
I love your in-depth series! I don’t have the resources to buy your equipments, so I’m living vicariously through you and enjoying the experience so very much. Thank you!
This is a fantastic cooking channel. Alex you helped me improve my cooking skills. Sous Vide steak, Jacques Pepin's Omelette, Ratte Potato Puree, now amazing Pasta Series. Thanks to you I know what Cacio e Pepe is and its significance. Merci beacoup! Keep on cooking and sharing knowledge!!!!
Alex, your deep dives into food are truly remarkable. I love to get down to soonish the molecular level of food to understand how to make things better. Keep it up, you inspire hobby chefs like myself!
Alex is great. Now, if you want to get into the molecular level, check out the book set: “Modernist Cuisine: The Art and Science of Cooking”. It’s expensive but it’s amazing.
That T-shirt was definitely noticed by me right away, and many other Italians, I'm sure. Nice touch, and nice everything else. As soon as I make more money I'll become one of your sponsors just out of gratitude. Just remember, pasta is singular, always!
Alex, in a commercial extruder the water is slowly added to the flour as the machine mixes it in the chamber while the bottom spiral spins away from the dye. ACHIEVING RICE GRAIN SIZE LUMPS OF FLOUR AND WATER IS THE KEY!!! when that happens, you switch the spiral spinning direction toward your die... Extrusion begins. good luck. hydration 33.5%... Vai bello!
Some months back I complained about you making too many jokes. The channel, from my point of view, had gone wrong trying to be a cheap, easy joke that caught the attention of new viewers (I guess). But oh boy those days are gone. I LOVE the new series. In depth explanations, new knowledge, understanding the ingredients at the next level... That's why I followed you! This is more like the beginning! Love the change, Alex. Keep it up!!
i would love to see this series in like a movie format as it seems like the story would flow better. And wait after each episode kills me each time. Thank you Alex
This pasta season is freaking amazing, i needed to buy pasta anyway and been buying all kinds of different pastas now to try out that have been done with bronze dies and all the other tips from this season.
I grew up in a pastificio and had a lot of experience with die extruded pasta, we made mostly malloreddusu (traditional south sardinia dried egg pasta) and looking at the color and "rippling" of that pasta i can tell you that the second machine/tool is probably okay, but youre working with a dough that's a little too dry and most importantly it's behing extruded too fast, this makes the edges "rip and tear" giving you that surface
Hi Alex, love your videos! It seems to me you are experiencing the "shark-skin" effect dreaded by all people working with polymer extrusion. An easy fix you could try is increasing or decreasing significantly the speed at which you are extruding. Then again the pasta machine may not have enough rpm range to let you fix the issue that easily...
Thank you for another amazing video Alex! Been following your beautiful journeys for years, and have taken a lot of knowledge from your content. It has improved my work as a sous chef so much, and has given me more confidence in my work. I want to thank you for what you have brought to the culinary side of the internet, and for the amazing lessons you have provided. bisous
I've been making pasta for years using the Marcato Roller and the Kitchen-Aid pasta attachments and pasta press. For as long as I can remember, I have had trouble with making the dough too wet. This video will be extremely helpful on how the consistency of the dough should actually be. My next machine will be the Omra manual pasta maker with five brass dies. I cannot wait to put what I have learned here into practice!
Haven't you dried any of them?? to check how it behaves and to start practicing that in the meantime... Ohhh episode 11 will be drying! 🤣 Keep it going, I really appreciate your rabbit holes incursions! 👏👏👏
Salute Alex!!! Loving the dry pasta series!!! Cant believe the simplicity of dry pasta is proberly one of the most complex things to make....very interesting!!!
It's a compliment to your style and presentation when you buy a cheap machine, make a review about how cheap it is and still be very entertaining for the whole 15 minutes.
This is brilliant. It's how I solve problems but I find your unashamed childlike curiosity reassuring and inspirational. Thank you. BTW J'habite en France aux Alpilles, sud d'Avignon d'origine Australienne
I'm impressed that you've managed to get this far without addressed the 100 bars of pressure elephant in the room. I look forward to seeing the next episode.
Hello. Water evaporates while blending at high speed. For wetter pasta; measure the water precisely and dump all into the bowl immediately. For dryer, add by teaspoons ..
Absolutely Love this content... Alex you are doing a service to a lot of us who are on the path of culinary progress... Thank you so Much I sincerely love and appreciate your Content... Love Yah Alex!
I feel like I'm losing the engineer, the food nerd I loved to watch again and again... I was always astonished by your way of analysing things down to the molecule, I really hope the next episode on semolina will get some of that blue fridge theory Thx again Alex for all your videos :)
If I may make a request - could you do a deep dive into the world of pepper mills? I received a Peugot u'select mill for Valentine's Day, and the difference between it and the department store model I had been using is startling. Maybe go into the different peppercorns and other stuff that can be ground with a pepper mill? Love this pasta series, will watch the next, no matter what it is, I promise!
i love that i only now see that you have a complete gong fu set behind you when you talk about your sponsors! and i can honestly say i love it since i'm an avid follower of mei leaf :D
Try linseed flour mixed with water (mix 1:1 spoon full and rest for 10-15 min) as "glue" (purpose of egg in pasta) to prevent cracking and difficulties in extrusion. The proportions will be similar to egg pasta, linseed mix (1 spoon linseed flour + 1 spoon water) per approx 100g semolina. Adjust the quantity of semolina to get soft dough.
Buying pasta from the store is the way for me as I'm not a big pasta eater=less machines in the cupboard etc. however I do make yoghurt as I have it every day and I get consistent results. I make ravioli to and use the prepared Chinese wanton wrappers so making them is so easy and delicious.
Hi Alex, very nice attempt anyway. In my experience so far, I learned that the temperature of the dyes also play a big role. The good temperature cannot be reached by extruding small batches, so maybe you can overcome the problem by pre-heating the dyes to a good temp and see if the texture issue can be solved. See you soon!
I used to work in a italian restaurant. We boiled the die, which made i go through it more easily. Also very important that the pasta is noy ever kneaded
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It really is impressive how invested I am in watching a French dude trying to make spaghetti, I can't wait for the next episode
His passion really carries over to feed our interest. He's a great creator!
i felt this too the core, i don’t understand why but it’s definitely the way he produces these videos.
Same
Hes actually making it with a chinese machine, right? Very international
Chef Alex is more of a Comedian/Entertainer than Chef and that's why I watch
Have you tried yelling "mannaggia" at it? That's the secret Felicetti won't tell you. The carbon dioxide from yelling mixes with the dough and makes it extrude and dry more easily. Everyone knows this.
Sounds like Italian home cook magic. I have observed it in action many times.
what are u doing there :D maybe some pasta machine restoration is coming soon ? :D
Maybe he can borrow your steam engine, if it hasn't been hooked up to the lathe yet. ;)
The machine spirit is unhappy?
This is hilarious !
I know a little bit about the manufacturing and i can tell you that the problem is lack of proper pressure. The dough is just being gently and slowly pushed through the hole but it has no internal structure. The pressure needs to be WAY higher. Maybe you could craft own extruder using a hydraulic press? Pretty much build a big metal syringe and add the die at the end. Also heat the dough up to 40-45C and keep the temperature through the extrusion.
That was my thinking. How are you building a proper gluten structure. This is normally done by kneading or autolysis.
this mand solved the issue.
All he needs to do is to modify the machine to apply up to 100 bar of pressure, and do it in a vacuum. Should be easy.... 🤣
Honest question, of rougher pasta is better than smooth pasta, why is this pasta not good?
@@oh0stv too rough, the outer surface will go mushy before the middle of the thickness cooks, and sauce doesn't stick to mush.
Hi Alex!
I used to teach pasta production at my university so i can give a couple of tips:
1) the most important variable is the PRESSURE. Extruders have usually a sensor to measure pressure before the dye. Simply put, more pressure, more texture in the pasta!
2) Water content is extremely important.
More water, less viscosity, less pressure.
Moreover, less water, more viscosity, higher temperature => pasta breaks!
Hope it helps! And keep it up with the amazing videos!
Quick queston: Are there machines that can produce the pressure required for proper pasta available for home use, or does alex quite literally have no chance of getting anywhere near the pressure required for the job with whatever he can come up with in his kitchen?
@@unlink1649 no chance. You usually extrude pasta at more than 100 bar. With a smaller dye you require less force, but I really doubt he can make it by hand or with the small Kenwood engine.
@@Athror21 Any idea how that pressure is achieved in industrial machines? Is it simply a matter of a larger auger coupled with a smaller die?
In that case it might be possible for Alex to build some sort of new machine with ThisOldTony
You would think Alex would make pasta dough with eggs as the recipe suggested, before going to buy a new die or experiment with different flours. I mean, directions are there for a reason lol.
come'n Paride. It's possible of course but not with that Marcato Joke and not with the small Kenwood machine.
However it's possible with the standard Italian Artisanal Pasta machines, even Marcato ones (not that plastic toy of course).
What he needs is a decent small (1.5/3Kg range) decent machine, equipped with bronze auger and dies. Self mixing and extruding in a 2 steps process.
Probably not going to make actual spaghetti, but maybe bucatini and spaghetti alla chitarra can be achieved for sure.
And all sort of short pasta, including the flat lasagna style (with the proper die).
I'm laughing loud just at reading all these alien "engineers" sentencing about processing pasta. Really funny .
Might need another This Old Tony collaboration for this one.
Called it in the first video, I want to see a 3 way collab between Alex, Tony a nd the Hydraulic press channel!! Every kitchen needs a 50 press... THERE! I said it!!
Yes please! These guys need to work together again
Probably making a machine to extrude at 100bar
First thing I thought when Alex showed the broken machine Pic.🤣
@@aronsztojka6034 how offensive! At least 150 bar cad/cam machine!
Alex, I'm a process engineer that deals with extrusion (for plastics, but maybe pasta is not far off!) Like many people here are saying, getting higher pressure generated across the die will lead to a more consistent extrusion. However, this will quickly lead to *extremely* high forces at the other end of the screw at the crank/gearbox, as well as on the flights of the screw. P=F/A, and the area of the screw core is much smaller than the area of the die. Be sure you use robust enough materials for the screw and extruder housing.
I wonder if you could use a twin screw extruder which would knead and extrude your pasta in one go, with one power input. But, of course, this is something that would need to be built :)
That’s what is usually used in small production a machine that does both but the machine is super strong
That's why I wrote him to ask for RUclipsHelp like "this old tony" (where he got his extremely durable Ramen Pasta machine from) or "MyMechanics" because he build his stuff in high quality and knows what he is doing.
Maybe there will he something like that in the future episodes.
I had the phillips autopasta machine with extruder.
It was a big solid metal box with big bolts to keep the face and extruder fixed.
Needless to say, I wasn't surprised when the first manual extruder blew apart!
something like roots or lysholm supercharger?
there's this old tony dw they can make one
Alex, you might have to use a wetter dough for this machine. The industrial machines you saw at Monograno distributed the pressure across the entire dye so it was even all around and the extruded dough never moved back and forth before getting cut. Since this has a rotating assembly in it, there is one particular spot in the extruder that pushes the dough and it is constantly rotating around the dye, hence why the markings are so even on the pasta on the plate. Its a cycle.
I hope this helps.
All the best,
Luis
Comment for visibility
I am betting too that the tube between the die and the worm gear isn't long enough causing pushback
This is the way.
11:28 you can even see it grow in this spiral way if you look closly
Well even if it rotates you can channel the dough evenly onto the extruder, but i think getting higher pressure with a rotary device is much harder
Your die needs time to warm up. Just keep putting the pasta back in until it starts to smooth out. This warmth also helps the pasta hold its shape and begins the drying process. We also use a courser grind of semolina flour. Hope this makes it to you. Good luck!!
Okay, so watching the pasta come out of the bigger die on your stand mixer at the end it looks like the pressure isn’t evenly distributed, so it’s pulling away on the weakest area of pressure as the closest side of the auger moves away. I’m betting you anything the pressure would have to be even and consistent to get the correct roughness. Something I’m realizing might be possible if your stand mixer attachment had a longer chamber before the die hole OR if you were using a more linear “hydraulic press” pushing the dough through
Keep it up Alex! Don’t let the pasta win! THE PRESSURE IS ON
Get the hoodraulic press channel over here!
Having manufactured pasta for a living, you hit the nail on the head. There's a cone just before the die on pasta lines that allows for exactly what you described. Minute adjustments in screw speed/pressure and water to semolina flour ratios help mitigate the variance in the length of the pasta as well. On "long pasta"-type machines this is, however, somewhat of a different case.
So what was the number of This old Tony?
You could take a car lever as hydraulic they are Pretty cheap
We need to get Colin Furze on the problem STAT!!
When you heat up the brass extrusion panel, the pasta should come out way smoother. The big commercial used extruder are getting hot due to fraction between the metal and the dough. Hope I helps, so excited for the next episode
Probably the auger in the extrusion machine is making a "heartbeat" in the dough and pushing it out/pulling it back into the die. That could be causing the rippled texture.
Yeah definitely something to do with the cyclical nature of the auger/motor
This. You can see the rotation in the motion of the extruded dough before he cuts it.
Yes it's because the dough is not formed. Because it's in grains the material moving through the auger needs to be pressed up against the die, compress with the next twist and then extrude.
Need more dough in the auger. Needs to make more pressure from being more full i would say.
Somewhere far away, a guy named Tony: oh no, he did it again...
Btw: when I was little we used an old (full metal) meat grinder for three things: mincing meat, extruding cookies and pasta! The concept of your machine is great, but as you said, it's all plastic :D
Huh, I guess my largest die for meat grinding would make some pretty good spaghetti/toni! Brilliant!
It's not about semolina. Extruders for the pasta production (or other products) have much higher pressure and temperature. I don’t know if this information will be useful, but try to look at the specifications of various extruders or just check extrusion definition on Wikipedia 🤞🏻🤞🏻🤞🏻
That is my guess as well
The most feasible way to make a high pressure extruder at home would either be through mechanical advantage (screw or lever) or manual hydraulic (bottle jack). However both would be an intermittent extruder, unlike the screw compressor he has now. But needing to refill the chamber for every batch wouldn’t be a dealbreaker.
The video isn't titled "cheapest pasta machine" for nothing
He knows that. He knew it 3 weeks ago, he's intentionally failing along the way to make youtube content.
You can cleary see where the spiral is applying pressure while it rotates. Each time the pressure sinks you get these humps on the pasta.
First: I’m Italian, respect for quoting “Miseria e Nobiltà” and for the patience you’re having to reach your goal
Second: every time you end a video in this serie I feel more suspence 😂 better than movies
Can't believe you didn't actually cook the pasta and show us the result though! Love your work, keep it up, salut
Even a ''home-sized" pasta extruder, with bronze dies, costs thousands of dollars. A special die is needed to produce each shape/diameter. This is a fascinating series BUT the most helpful information for me is the selected list of fine artisanal-style pasta manufacturers given in an earlier episode. I can buy fine pasta for the remainder of my life for what the machine and dies would cost.
Hallelujah!! 100% agree!! The only reason I make pasta is for lasagna because I've NEVER had an instant lasagna pasta that came anywhere near to a 'boil it first' type. They all are horrible - gluggy, pappy, soft - and this is after trying many other's, not just mine.
Halfway through the video i got high hopes for another This Old Tony project, but the extruder you bought seems solid enough.
Your videos always bring me joy, I expected a hand made extruded abomination with a bottle jack to get some hydrolics power, but a stand mixer attachment makes more sense.
Vacuum bag your dough after you make it to pull all the air out. It helps hydrate the dough better. It works wonders on ramen dough
Great idea.
This + more consistent pressure, and maybe an ever so slightly wetter dough to compensate for lower pressure. And warming up the dye. From what I'm gathering from various comments it seems like those things would fix the issue. He can't vacuum seal the machine itself but vacuum packing the dough to set is a great home alternative, good idea.
I'm loving this series! I'm an italian descendent Brazilian, worked making fresh pasta with the Marcato roller and with an extruder machine. I experienced the exact same dificulties that you've experienced. This learning curve is a pain.... Hehehe
Go on! Enjoy the trip! We are with you!
Thanks for your work!
It seems the auger is pushing the pasta through the dye unevenly. As the end of the flutes pass over the dye it briefly stops pushing pasta through that part of the dye.
I looked at some industrial designs, and they have a small tapered chamber between the screw and the dye. I think this helps even out the pressure being created by the auger so the extrusion force is more consistent.
This series has such a strong Good Eats vibe. This is the most fun I've had watching someone learn to make pasta lol
I suspect that the factory machines that use that sort of hydration level in the dough have massively higher internal pressure levels, which will not be achievable with a plastic augur screw in a home machine. I also suspect Alex knows this and he's just messing with us...😁
That’s what I figure as well. I’m sure flour could be optimized more, but he’s no where near the pressure mentioned by the pasta maker while using his hydration levels.
Lol exactly, all the failures are written in. He could have tried the loose dough grains in the cheap machine but didn't. This is a series, the end is already written
@@SimonWoodburyForget I get your point but Italian pasta doesn't contain anything other than semolina flour, because they are purists about it. They do use enriched flour, and it's possible that the added B vitamins contribute something, but I kind of doubt it. NIacin would help with the yellow color though.
I mean, he chose the cheapest machine he could find, used water and semola dough despite the machine being designed for egg and flour, crank the handle like a madman after hearing an ominous cracking noise, stiffened the dough lowering the water content when nothing dramatic happened during the first round. Surely you could never imply that this was all a fabrication to inject artificial drama in an otherwise interesting and informative video...
This honestly has to be one of my favorite series so far
Hi Alex, I see some people suggesting some pretty big steps, like more pressure, bigger machines etc. But what about the temperature. Like fridge temp dough, vs room temp vs slightly heated?
I know in plastic extrusion the temperatures matter, so maybe here as well
Perfekt Alex, you made me read the back og pasta packages. Love the Series!
Alex, all pasta is dried in an oven after extrusion, do you forget ? the big ones you made for an home made rigatoni are quite good, try drying them in your oven at low temperature, let'say 60 °C, and then try and cook them...
No one could get me to watch something like this but Alex! The best cooking and engineering historical, cultural, travel channel all rolled up like a nice ravioli!
I'm happy you got the Kenwood extruder. I've broken mine once. The screw wasn't strong enough. But I am sure my dough was terrible. Can't wait to see you fixing it in the next episode. Make sure to let us know your succesful dough recipe. Good luck!
I doubt he will fix it but rather replace it 🤣
You Alex, you bring a smile to my face so often with the content but especially the comments you make 😂♥️ "i have never broken any pasta machine" "then the problem comes from somewhere, else" 😂😭🙏 thank you 👋🏻
Since my sister-in-law broke my sainted grandmother's pasta machine, I might just buy this and restore this rift in the time space continuum. ✨
I literally got the Regina extruder yesterday from a friend, haven't tried it yet, but I am exactly 2 steps behind you so you are paving the way - thank you!
The rougher texture is actually a good thing, it will allow the pasta to hold the sauce better. Teflon dies are cheaper and will result in a smoother surface, generally not as desirable .
But the rough texture here has the unwanted side effects of otherwise bad pasta...
@@rkan2 what?
@@rkan2 and that is?
I quote another interresting comment that answers your question : too rough surface makes the outer layer of the pasta faster to cook than the core. You end up with an overcooked texture on the outside, to which the sauce doesn't stick.
Ive got as a birthday present a Philips hr2345 pasta maker. Im in heaven, now Im having pasta three times a week. Love it. Pasta looks great when you strict follow attached recipes (dough has to be dry).
speaking from 3d printer pelletextruder experience, the screw being too steep causes those back and forth movements in the dough.
try filling it up with more dough, different speeds or a finer pitched drive screw.
This has to be the best series yet, this is what cooking is all about! The trial and error, the emotions, it’s all just amazing to watch! Thanks, Alex!
Let’s gooo!! Everyone grab a drink and enjoy the new video :)
I work in a resturant in italy, to make pasta with our extruder we usually let the bronze plate warming up in a hot water bath before using it. When it's like warm to the touch u can pat dry it (se asciugarlo si dice così) and use it in your extruder.
Alex, you evil man, your videos have caused me to buy DeCecco, La Molisana and I even found a local source for Monograno ... My pantry is overflowing and my pasta dishes have leveled up !!!!!
Molisana was on sale here for 99 cents, now my pantry is full :P
Very lucky I had already settled on garofalo after a lot of pasta experimentation over the years. Unfortunately I had to eat a lot of substandard pasta along the way...
I love your in-depth series! I don’t have the resources to buy your equipments, so I’m living vicariously through you and enjoying the experience so very much. Thank you!
I can't be the only one hoping for another This Old Tony fix?!
I was thinking the same!
This is a fantastic cooking channel. Alex you helped me improve my cooking skills. Sous Vide steak, Jacques Pepin's Omelette, Ratte Potato Puree, now amazing Pasta Series. Thanks to you I know what Cacio e Pepe is and its significance. Merci beacoup! Keep on cooking and sharing knowledge!!!!
Sorry, forgot about meatballs and pizza at home -> 500*C temperature home oven trick : D
Can’t wait for the final level, I’m sure the will be stunning
Alex, your deep dives into food are truly remarkable. I love to get down to soonish the molecular level of food to understand how to make things better. Keep it up, you inspire hobby chefs like myself!
Alex is great. Now, if you want to get into the molecular level, check out the book set: “Modernist Cuisine: The Art and Science of Cooking”. It’s expensive but it’s amazing.
@@StefanSteinerWA there's like 5 volumes??
That T-shirt was definitely noticed by me right away, and many other Italians, I'm sure. Nice touch, and nice everything else. As soon as I make more money I'll become one of your sponsors just out of gratitude. Just remember, pasta is singular, always!
Alex, in a commercial extruder the water is slowly added to the flour as the machine mixes it in the chamber while the bottom spiral spins away from the dye. ACHIEVING RICE GRAIN SIZE LUMPS OF FLOUR AND WATER IS THE KEY!!! when that happens, you switch the spiral spinning direction toward your die... Extrusion begins.
good luck. hydration 33.5%... Vai bello!
As a die-hard [Dried!]Pasta Lover myself, I salut Alex's Dedication getting to the bottom of the problem.
Some months back I complained about you making too many jokes. The channel, from my point of view, had gone wrong trying to be a cheap, easy joke that caught the attention of new viewers (I guess).
But oh boy those days are gone. I LOVE the new series. In depth explanations, new knowledge, understanding the ingredients at the next level... That's why I followed you! This is more like the beginning!
Love the change, Alex. Keep it up!!
i would love to see this series in like a movie format as it seems like the story would flow better. And wait after each episode kills me each time. Thank you Alex
I so agree! When I really start to get into the video... It ends... hahaha, such good content, 15 minutes is way too short
This pasta season is freaking amazing, i needed to buy pasta anyway and been buying all kinds of different pastas now to try out that have been done with bronze dies and all the other tips from this season.
I grew up in a pastificio and had a lot of experience with die extruded pasta, we made mostly malloreddusu (traditional south sardinia dried egg pasta) and looking at the color and "rippling" of that pasta i can tell you that the second machine/tool is probably okay, but youre working with a dough that's a little too dry and most importantly it's behing extruded too fast, this makes the edges "rip and tear" giving you that surface
Thanks for making a shirt about one of the best scene of Totò! Really appreciate.
Sei un grande!
Love from Italy 🇮🇹
*I WANT PASTA … NOW* 🤤
Exactly.
love this channel. and this crowd. i went from watching a video about pasta to understanding how extrution works. ahhh everything´s so fascinating
Hi Alex,
love your videos!
It seems to me you are experiencing the "shark-skin" effect dreaded by all people working with polymer extrusion. An easy fix you could try is increasing or decreasing significantly the speed at which you are extruding. Then again the pasta machine may not have enough rpm range to let you fix the issue that easily...
He can still print endless screw that move the dough faster or slower for a given rotation
I have a pasta extruder for my kitchenaid mixer, and I LOVE it!! Homemade pasta is the best!!
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Thank you for another amazing video Alex! Been following your beautiful journeys for years, and have taken a lot of knowledge from your content. It has improved my work as a sous chef so much, and has given me more confidence in my work. I want to thank you for what you have brought to the culinary side of the internet, and for the amazing lessons you have provided. bisous
I've been making pasta for years using the Marcato Roller and the Kitchen-Aid pasta attachments and pasta press. For as long as I can remember, I have had trouble with making the dough too wet. This video will be extremely helpful on how the consistency of the dough should actually be. My next machine will be the Omra manual pasta maker with five brass dies. I cannot wait to put what I have learned here into practice!
Hi Alex! u must say, this is one of the best and most fun series to watch on a food channel and in general!
keep em' coming, love from Israel!
Haven't you dried any of them??
to check how it behaves and to start practicing that in the meantime...
Ohhh episode 11 will be drying! 🤣
Keep it going, I really appreciate your rabbit holes incursions! 👏👏👏
About two years ago, I purchased an Emeril Lagasse pasta machine. I’ve been afraid to try it but your video makes me want to give it a try!
Salute Alex!!! Loving the dry pasta series!!! Cant believe the simplicity of dry pasta is proberly one of the most complex things to make....very interesting!!!
I'm still using the crank extruder my grandmother gave me. The older ones have dies that come apart so you can clean them.
I love it! So much more satisfying than buying the dry product in the supermarket!
I hope Alex has as much fun making these Videos as much I do watching them! What a legend.
What you are describing with the second pasta extruder dough basically matches almost exactly the "field capacity" metric in mushroom growing
This is now my favourite youtube channel. Hello for England.
It's a compliment to your style and presentation when you buy a cheap machine, make a review about how cheap it is and still be very entertaining for the whole 15 minutes.
Dude is insanely successful with great access to sponsors and money and still puts “cheap” first in his Amazon searches. Man after my own heart ❤️
This is brilliant. It's how I solve problems but I find your unashamed childlike curiosity reassuring and inspirational. Thank you. BTW J'habite en France aux Alpilles, sud d'Avignon d'origine Australienne
That spaghetti at 12:00 when bunched up looks awesome. If I would see it in the shop I would buy it for sure.
I like to see this series when all videos are out. Now I cannot wait for the next one. Pasta is my favorite dish for sure.
I have learnt so much from you Alex, and its still going on. Cannot wait for the next episode.
Your Great sense of humor and superb editing skills will make any topic interesting!
8:32 that look when you fix something you didn't know you could fix 😂 love it!
Incredible high production quality. OMG you have evolved Alex! Informative and Trés intertaining at once. Peace from Samsø - Denmark
When Alex started unpacking and going over the machine and said well. I was like well it's cheap alright.
I'm impressed that you've managed to get this far without addressed the 100 bars of pressure elephant in the room. I look forward to seeing the next episode.
tu es vraiment un chef ! faire les choses par toi même et cette envie de curiosité ! j'adore
Hello. Water evaporates while blending at high speed. For wetter pasta; measure the water precisely and dump all into the bowl immediately. For dryer, add by teaspoons ..
6:00 The machine was incognito! Thanks for blowing its cover!
I’m so glad you keep producing quality content while most of my favorite youtubers gave up now shorts are taking over. Please keep up the good work ❤️
Absolutely Love this content... Alex you are doing a service to a lot of us who are on the path of culinary progress... Thank you so Much I sincerely love and appreciate your Content... Love Yah Alex!
This is the pasta series I have been looking for my whole life. Thank you.
I feel like I'm losing the engineer, the food nerd I loved to watch again and again...
I was always astonished by your way of analysing things down to the molecule, I really hope the next episode on semolina will get some of that blue fridge theory
Thx again Alex for all your videos :)
If I may make a request - could you do a deep dive into the world of pepper mills? I received a Peugot u'select mill for Valentine's Day, and the difference between it and the department store model I had been using is startling. Maybe go into the different peppercorns and other stuff that can be ground with a pepper mill? Love this pasta series, will watch the next, no matter what it is, I promise!
i love that i only now see that you have a complete gong fu set behind you when you talk about your sponsors! and i can honestly say i love it since i'm an avid follower of mei leaf :D
He's also excellent on bass guitar. Glad to see he started a cooking channel, too! 🙂
I love seeing you figuring out stuff like this. Love the series, keep it up!
Try linseed flour mixed with water (mix 1:1 spoon full and rest for 10-15 min) as "glue" (purpose of egg in pasta) to prevent cracking and difficulties in extrusion. The proportions will be similar to egg pasta, linseed mix (1 spoon linseed flour + 1 spoon water) per approx 100g semolina. Adjust the quantity of semolina to get soft dough.
I've always felt this way, thank you for giving dried pasta its much earned respect
Buying pasta from the store is the way for me as I'm not a big pasta eater=less machines in the cupboard etc. however I do make yoghurt as I have it every day and I get consistent results. I make ravioli to and use the prepared Chinese wanton wrappers so making them is so easy and delicious.
Hi Alex, very nice attempt anyway. In my experience so far, I learned that the temperature of the dyes also play a big role. The good temperature cannot be reached by extruding small batches, so maybe you can overcome the problem by pre-heating the dyes to a good temp and see if the texture issue can be solved.
See you soon!
Omg! Alex you al most got it !! I was sure the change of mold would fix the problem 🙈
For some reason, this season making pasta remain remind me Japanese chef making Soba noodles 💕❤️
You should just try to use the play dough extruder... it looked like it had small holes perfect
for spaghetti :)
I used to work in a italian restaurant. We boiled the die, which made i go through it more easily. Also very important that the pasta is noy ever kneaded
Oh the suspense! Always looking forward to the next episode. Merci, Alex.
These episides cant come fast enough ! Loving the series Alex ! Keep em coming !