The "sometimes it's enough to just wet your hands" tip has come in so handy for me so many times, especially while making dough in warm & dry weather. Thank you for this video! Made this dough today for some tortellini and even hand-rolled, the dough easily rolled out thinly and the pasta turned out amazing!
That's exactly what I pretend to do. I have a 60 year old pasta machine. I will try to work the dough sheets with some extra semolina, so it doesn't stick to the rolls...
Mate, what are you playing at? I clicked your channel straight away expecting a good binge and only two videos!? In all seriousness, great work. I sense a lot of potential in these videos and you’ve got the vibe set just right. Hope your well and get back to sharing more of these!
I feel that you should have more than 21k reviews.......Thank you for making pasta easy to make.....I did what you did and listened to you...the dish came out perfectly!!!! THANK YOU
Yeah, I've taken such a break from the channel from when I initially started. I appreciate all the support from everyone and I hope I can get a few more videos out there shortly. (I have them filmed, just have to make the time to edit and get them up here!)
Honestly, there is no degrees I'm sure someone out there does. I sometimes use water from the tap as warm as I can it or I may use boiling water (in the video the water is just under boiling, if that's too hot no problem just use what you're comfortable with). For me - semolina will absorb hot water quicker and you'll be able to work in more water easier - hope that help
I love your videos! How long would you say to cook the pasta for? I know it's a lot faster than store bought dry pasta, but unsure of how much faster. How can you tell it is done properly if there isn't a set time?
Hey Leigh, wow I'm so sorry for how long it has taken me to reply to this! Depending on the shape you make and the type of ingedients you use (00 flour will cook faster than semolina will) it will change. For example a tagliatelle will cook within 1-2 minutes whereas a cavatelli or orecchiette may take 4-8 minutes. The most tried and true method is to taste, taste, taste. If you really want to be exact about it, bite a piece in half and look at the middle of the pasta. The cooked part will be almost translucent and the uncooked part will be white and raw still. Remember even if you undercook it, you can add it to you sauce and it will continue to cook. And if you overcook it then whatever you still are feeding yourself with something homemade! Just make a note of what went wrong and adjust the next time
@@alfonzospancake You're the first presenter to point out re semolina taking longer to cook. 👍 Most say 5 min for a cup of OO flour with semolina and egg mixed 1:1/3 c semonila but many recipes are out there!
Can I dry these out and put them in jars or bags? I don't have a dehydrator, but I usually dry stuff like this on racks on trays for a few days on the counter. I suppose freezing them would be best for a fresher taste? I'll figure it out.
Hey there, you can put it on a tray with some flour into the freezer for 30 mins or so just so they don't stick together and then transfer to a freezer safe container. If you want to dry on the counter it just needs an hour or two. When it's dry to the touch and there's no worry about sticking pop em into a container and freeze
Hey Maren, here I did 1000 grams of semolina 450 g of warm h20 and I believe some salt. It makes approx. 1450g of dough. I like a big portion so I divide it by 150g giving me 9 portions with a little left over. Scale it up or down if you'd like more or less. Or just freeze the rest and enjoy later 🙂
Of course you can, I've cooked it fresh many times when I didn't want to wait. Again, always just taste the doneness of the pasta as you go. Fresh may be a bit quicker and may have a little more ' plumpness' (lol can't describe it well) to it. Preferable to let it dry but it won't be a big deal
@@godnasus thank for you the question. I would suggest following my egg dough recipe. There are some recipes that would use eggs if you really really wanted to add it in when you're adding the water just be careful that the water isn't too hot and that you whisk the eggs first. The reason there are no eggs in this recipe is more for shapes rather than nutrition.
@@godnasus you can use durum flour and add eggs. I would not use my recipe with durum flour. I would maybe do 40% durum and 60% 00. The reason being: durum flour is high in protein compared to 00 flour. The eggs for 00 is needed for texture, mouth feel and the ability for the gluten in flour to stretch in different ways. Durum doesn't need the help of eggs to make certain shapes and in some cases may make it harder to make. But there's nothing stopping you from being creative and trying. You may need to adjust the liquid in the recipe. I would say for pasta we are more concerned with what shape and mouth feel do we want to achieve and that dictates the type of dough we make rather than nutrition. I would make a sunny side up egg while I'm waiting for the dough to rest and get my protein there ;)
Could I use durum flour for this recipe or would I have to change the proportions? And is it fine to make the dough in the morning, letting it sit in the fridge during the day, shaping in the evening?
Late reply: I'm using durum flour in the video. Pasta dough like this is simple it's just flour and water. As long as you're within an acceptable ratio of water (44-46%) to flour, you'll make a great pasta. For finer textured flour just reduce the water by a percent or so. It's fine to make ahead of time, just take it out an hour or two before shaping. Refrigerating will tighten up the dough and you want it nice and relaxed so you can shape it with ease without it tearing on you.
Bought a house, decided it would be a good idea to rip it all apart and renovate it myself! Having a baby in 2 months. Life got in the way of my ambition to make more content. Will finally have a kitchen in a few weeks, let's see if I can get back into it!
@@mirellamancuso6882 no problem it's called a gnocchi board I found one at shoprite and whole foods , I'm not sure what state or country you live in but you can also find it on Amazon :)
Hey Debbie, I would not suggest freezing the pasta dough. Instead I would just take the extra time to make all the dough into your desired shape and then freeze from there so you can cook from frozen. Thawing dough and sheeting it out or making it into a shape will not work the same way as making the dough fresh and working with it from there
It's a nice video BUT traditional, classic, original, authentic Gnocchi is made of potato, not flour and water! Italian pasta is made with Semolina and eggs, not water! I know, I'm a Marciano. 🙈
I'm not making Gnocchi, never mentioned it in this video or description. With as many different shapes and types of dough there are, the combinations for flour, eggs are endless and yes they do make it with water! Would you consider a dough that has 100% hydration in the form of egg yolks, traditional and classic? Actually yes it can be, but does that even matter! Ask, why am I adding eggs to semolina, what's the purpose? Semolina is high enough in protein as a flour that it doesn't need the extra strength to hold it's shape from eggs, so then am I adding it for flavour or is it just because that's how it's supposed to be done? While I appreciate your comment, if you'd like to know why we use water instead of eggs and the history behind that decision you can ask a question and we can start a conversation so everyone can benefit from learning more. I't's not just wrong because of your background and tradition.
Actually "traditional" southern italian pasta dough doesn't tend to use eggs. Italy isn't a country with only one tradition, there is a lot of variation across regions and even within those regions, everyone can do their own thing. There isn't a single "authentic, original, classic" way of doing things that I've found that every Italian agrees on. There will always be someone who does it slightly differently, but that's the beauty of cooking: the result is always delicious and it's nice that everyone brings their own stories to the table.
This channel is criminally underrated ... beautiful, beautiful video: the vibe and also the clear and thorough explanations. Learned a ton!
The "sometimes it's enough to just wet your hands" tip has come in so handy for me so many times, especially while making dough in warm & dry weather. Thank you for this video! Made this dough today for some tortellini and even hand-rolled, the dough easily rolled out thinly and the pasta turned out amazing!
Juat used this recipe to make some noddles. Came out great! Thanks.
That's exactly what I pretend to do. I have a 60 year old pasta machine. I will try to work the dough sheets with some extra semolina, so it doesn't stick to the rolls...
Just finished kneading and my dough ball is GORGEOUS!!! Thank you.
Mate, what are you playing at? I clicked your channel straight away expecting a good binge and only two videos!? In all seriousness, great work. I sense a lot of potential in these videos and you’ve got the vibe set just right. Hope your well and get back to sharing more of these!
Cavatelli maker arrived this week and looks like yours. So glad. Thankful am I. :-)
This is AMAZING and you are criminally underrated. This video should have 10M views you should atleast have 5M subscribers
I feel that you should have more than 21k reviews.......Thank you for making pasta easy to make.....I did what you did and listened to you...the dish came out perfectly!!!! THANK YOU
Still can't believe he has 793 subscribers ?? Like WHAAAAAAAAA?? HOW? WHY
I keep coming back to this is an absolutely incredible video!
Much better volume. Loving these videos!
Nice i like that . All the pasta i see in the supermarket is made with semolina .thankyou
Instantly SUBSCRIBED! GREAT video 👍🏼
Super talented, you make it look effortless.
Omg why do u not have many subscribers wth ??? AM I LOVE WITH YOUR CHANNEL ! keep going darling ❤
Yeah, I've taken such a break from the channel from when I initially started. I appreciate all the support from everyone and I hope I can get a few more videos out there shortly. (I have them filmed, just have to make the time to edit and get them up here!)
Waiting
Excellent, I just got semolina flours and try with your teachings.. thx for video..
That jersey is a classic!
Finally, I've been waiting for this comment!!
@@alfonzospancake Can you use coarse semolina?
great video ! definitely trying this soon
Hope you will be back one day chef, you are a great teacher!
Are there any specific measurements for the flour and water?
He said in the video about 44-48% water, so just about half as much water as semolina, for 300g semolina, juate under 150g water or 150mL
Gonna make this today for lunch!
Thanks! looks delicious
Hello from Bulgaria! Please answer what does it mean warm water in degrees. Thanks for the video.
Honestly, there is no degrees I'm sure someone out there does. I sometimes use water from the tap as warm as I can it or I may use boiling water (in the video the water is just under boiling, if that's too hot no problem just use what you're comfortable with). For me - semolina will absorb hot water quicker and you'll be able to work in more water easier - hope that help
Thank you for share your recipes
I love your videos! How long would you say to cook the pasta for? I know it's a lot faster than store bought dry pasta, but unsure of how much faster. How can you tell it is done properly if there isn't a set time?
Hey Leigh, wow I'm so sorry for how long it has taken me to reply to this! Depending on the shape you make and the type of ingedients you use (00 flour will cook faster than semolina will) it will change. For example a tagliatelle will cook within 1-2 minutes whereas a cavatelli or orecchiette may take 4-8 minutes. The most tried and true method is to taste, taste, taste. If you really want to be exact about it, bite a piece in half and look at the middle of the pasta. The cooked part will be almost translucent and the uncooked part will be white and raw still. Remember even if you undercook it, you can add it to you sauce and it will continue to cook. And if you overcook it then whatever you still are feeding yourself with something homemade! Just make a note of what went wrong and adjust the next time
@@alfonzospancake You're the first presenter to point out re semolina taking longer to cook. 👍 Most say 5 min for a cup of OO flour with semolina and egg mixed 1:1/3 c semonila but many recipes are out there!
Masha Allah
I have one question why do you only use water for drum wheat and eggs for 00 flour . Can I use eggs on drum wheat. ?
I don't thinks my arms will be able to do what you doing
Could I use a dough blade mixer?
Is this course semolina or semolina flour called as durum
Can I dry these out and put them in jars or bags? I don't have a dehydrator, but I usually dry stuff like this on racks on trays for a few days on the counter.
I suppose freezing them would be best for a fresher taste? I'll figure it out.
Hey there, you can put it on a tray with some flour into the freezer for 30 mins or so just so they don't stick together and then transfer to a freezer safe container. If you want to dry on the counter it just needs an hour or two. When it's dry to the touch and there's no worry about sticking pop em into a container and freeze
Thank you for this recipe or really help me ☺😀😀😃😄😁
Could I use a food processor to mix dough?
cant do this with a kitchenaid doughook?
Is it fine or coarse semolina flour?
Hi do you use 00 semolina or do you use the little thicker semolina
Thank you very much
He used normal semolina in this video, not 00
What are your volumes? Maybe 1000 gms semolina, ~ 300-600 mls warm H20?
Makes about how much/servings? Thanks from WA State USA.
Hey Maren, here I did 1000 grams of semolina 450 g of warm h20 and I believe some salt. It makes approx. 1450g of dough. I like a big portion so I divide it by 150g giving me 9 portions with a little left over. Scale it up or down if you'd like more or less. Or just freeze the rest and enjoy later 🙂
Can i make lasagna sheets from this. And if so how do make and cook pls...from kenya
i was glued to my screen.
How long can i store it
Can you cook them right after you make the pasta? or do you need to wait until the pasta is hardened?
Of course you can, I've cooked it fresh many times when I didn't want to wait. Again, always just taste the doneness of the pasta as you go. Fresh may be a bit quicker and may have a little more ' plumpness' (lol can't describe it well) to it. Preferable to let it dry but it won't be a big deal
@@alfonzospancake I want to add some eggs for extra protein. At what stage should I do this?
@@godnasus thank for you the question. I would suggest following my egg dough recipe. There are some recipes that would use eggs if you really really wanted to add it in when you're adding the water just be careful that the water isn't too hot and that you whisk the eggs first. The reason there are no eggs in this recipe is more for shapes rather than nutrition.
@@alfonzospancake Okay, let me ask one more question then, can I make your egg dough with durum flour (yellow flour)?
@@godnasus you can use durum flour and add eggs. I would not use my recipe with durum flour. I would maybe do 40% durum and 60% 00. The reason being: durum flour is high in protein compared to 00 flour. The eggs for 00 is needed for texture, mouth feel and the ability for the gluten in flour to stretch in different ways. Durum doesn't need the help of eggs to make certain shapes and in some cases may make it harder to make. But there's nothing stopping you from being creative and trying. You may need to adjust the liquid in the recipe.
I would say for pasta we are more concerned with what shape and mouth feel do we want to achieve and that dictates the type of dough we make rather than nutrition.
I would make a sunny side up egg while I'm waiting for the dough to rest and get my protein there ;)
Could I use durum flour for this recipe or would I have to change the proportions? And is it fine to make the dough in the morning, letting it sit in the fridge during the day, shaping in the evening?
Late reply: I'm using durum flour in the video. Pasta dough like this is simple it's just flour and water. As long as you're within an acceptable ratio of water (44-46%) to flour, you'll make a great pasta. For finer textured flour just reduce the water by a percent or so. It's fine to make ahead of time, just take it out an hour or two before shaping. Refrigerating will tighten up the dough and you want it nice and relaxed so you can shape it with ease without it tearing on you.
Thank you!
How much semolina and how much water?
Hi Micheal. Why did you stop making video?
Good stuff, where did ya go!?!
Bought a house, decided it would be a good idea to rip it all apart and renovate it myself! Having a baby in 2 months. Life got in the way of my ambition to make more content. Will finally have a kitchen in a few weeks, let's see if I can get back into it!
omg this looks so perfect!! where did you get this tool to form the pasta into so beautiful gnocchi?
Surprisingly you can find them at more big name super markets
@@Officalmattandmathew O whow thank you! What's the name of it? Thanks again :-)
@@mirellamancuso6882 no problem it's called a gnocchi board I found one at shoprite and whole foods , I'm not sure what state or country you live in but you can also find it on Amazon :)
You can use the back of a dinner fork!
useful.
How many cups was that
1000g of semolina, 450g of 35-40C warm H2O and a bit of salt if you wish.
@@martha6720 how many cups is that
4 cups approximately
Thanks! How long did you knead the dough for? Also how long does it store? Should I keep the dough in the fridge if i have leftovers? Thanks
Until it’s smooth in texture
Fantastique.. greetings from France
Get back, my man! you are great at making videos .
Very good bro just like a japanese way
can you freeze the pasta dough that you don't use? and if you can for how long?
Hey Debbie, I would not suggest freezing the pasta dough. Instead I would just take the extra time to make all the dough into your desired shape and then freeze from there so you can cook from frozen. Thawing dough and sheeting it out or making it into a shape will not work the same way as making the dough fresh and working with it from there
No eggs ?
Not in this dough. I have a video for egg dough
like, I just came here to no the most chewy pasta, semolina or eggs, and I still don't know
Wow i was in search of healthy pasta...all purpose flour is unhealthy..can u teach us rice flour noodles?
Trash - no measurements of weight or temperature.
Guess you didnt read the description
no@@alfonzospancake
@@DamianKamieniecki then do it you dummy
Eggs
Chota
Background music is horrible
Sik aja pagle lakhan kone
It's a nice video BUT traditional, classic, original, authentic Gnocchi is made of potato, not flour and water! Italian pasta is made with Semolina and eggs, not water! I know, I'm a Marciano. 🙈
I'm not making Gnocchi, never mentioned it in this video or description. With as many different shapes and types of dough there are, the combinations for flour, eggs are endless and yes they do make it with water! Would you consider a dough that has 100% hydration in the form of egg yolks, traditional and classic? Actually yes it can be, but does that even matter! Ask, why am I adding eggs to semolina, what's the purpose? Semolina is high enough in protein as a flour that it doesn't need the extra strength to hold it's shape from eggs, so then am I adding it for flavour or is it just because that's how it's supposed to be done? While I appreciate your comment, if you'd like to know why we use water instead of eggs and the history behind that decision you can ask a question and we can start a conversation so everyone can benefit from learning more. I't's not just wrong because of your background and tradition.
Actually "traditional" southern italian pasta dough doesn't tend to use eggs. Italy isn't a country with only one tradition, there is a lot of variation across regions and even within those regions, everyone can do their own thing. There isn't a single "authentic, original, classic" way of doing things that I've found that every Italian agrees on. There will always be someone who does it slightly differently, but that's the beauty of cooking: the result is always delicious and it's nice that everyone brings their own stories to the table.
If there's no eggs it's not pasta
Hahahahaha terrible comment
@@alfonzospancake ;)
No offence but the music is so load its hard to hear you, I'll kindly move on.