Well here ya go! I have a 35 pound bucket of durum wheat. I also have the extruder. But, I have just been sitting on it. Made pasta a couple of times, but.... Well, now I have the how to..No excuses left. Thanks so much, Jason. I just needed that push, to get back at it! 😁😁
Great video... I grind my grains, make my own breads. Trying to perfect rye bread currently. Wanting to do pasta next. Can't seem to find any books on baking with fresh milled grains, any suggestions? 🥰 Subscribed...
Thanks for making this, I am looking to do this (when I find a source for Durum that isn't 3 times the price of regular wheat). I wouldn't use a pasta machine though, if you were not able to use the machine what shape would you chose to make (if you weren't intending to dry the pasta)?
Yeah, Durum is pretty expensive, but it’s delicious! My favorite handmade pasta is cavatelli rolled on a gnocchi board. I just use that to get the extra ridges for holding onto sauce, but you don’t need to use one.
I have this same mill and just got this same pasta maker! I haven’t used the pasta maker yet and don’t have any durum wheat berries, but I do have some Kamut so I will try it with that. I have the same Staub also, haha! Is the little cocotte an LC? Thanks for the videos!
Stupid question...If I want to add oil to the dough, I assume I factor that into the hydration %, correct? So, if you used 200g of flour and a 40% hydration, I would use 80 grams of combined water and olive oil. Is that right?
I like egg in my dough, so I tried the 50% with a mix of egg and a little oil. Came out way to dry. Not sure if it's because egg is not equal to water or the grind of the wheat. Stil very new to using fresh milled wheat.
I haven't done egg pasta in a while. I know the manual for the extruder has recipes using eggs, but there's always water with it. I think the standard ratio for egg pasta is 1 large egg per 100 grams. The large eggs I usually get are around 50 grams each. I'm not sure how much the grind makes a difference, because I've made pasta with semolina flour before, and that's usually fairly coarse and it turns out fine. The issue seems to be that not a lot of recipes out there are made with freshly milled flour in mind. That's one of the reasons I started this channel!
I don't see how it would be a problem. Hydration might need to be adjusted a bit. If it doesn't work, the good thing about this product is you can take it apart and remove the dough and use it for something else.
Most of the parts can go in the dishwasher, so it’s easy in that regard, but the plates can take a little time to clean, especially the spaghetti plate. It comes with a little tool that you can use to clean the plates.
Yes, that's a manufacturer recommendation. They claim it's not possible to increase the fineness and it increases the chances of the millstones smearing.
This recipe worked PERFECTLY for me!! Thanks so much for this!!
Excellent!! Thank you for making this video!
Glad you enjoyed it!
Jason, I love this video. Thank you so much.
Jason, my Mock Mill will be delivered today. I am so happy I found your video. Please keep this up, I love more💕
Thanks! I hope you're as happy with your mill as I am with mine!
Well here ya go! I have a 35 pound bucket of durum wheat. I also have the extruder. But, I have just been sitting on it. Made pasta a couple of times, but.... Well, now I have the how to..No excuses left. Thanks so much, Jason. I just needed that push, to get back at it! 😁😁
I hope you've been making fresh pasta! I can't explain the difference, it just feels heartier and better.
Just got my mill and I have my pasta maker too. Now to wait for the durum wheat berries.
Great video... I grind my grains, make my own breads. Trying to perfect rye bread currently. Wanting to do pasta next. Can't seem to find any books on baking with fresh milled grains, any suggestions? 🥰 Subscribed...
Bittman Bread by Mark Bittman and Flour Lab by Adam Leonti.
Thanks for making this, I am looking to do this (when I find a source for Durum that isn't 3 times the price of regular wheat). I wouldn't use a pasta machine though, if you were not able to use the machine what shape would you chose to make (if you weren't intending to dry the pasta)?
Yeah, Durum is pretty expensive, but it’s delicious!
My favorite handmade pasta is cavatelli rolled on a gnocchi board. I just use that to get the extra ridges for holding onto sauce, but you don’t need to use one.
I have this same mill and just got this same pasta maker! I haven’t used the pasta maker yet and don’t have any durum wheat berries, but I do have some Kamut so I will try it with that.
I have the same Staub also, haha! Is the little cocotte an LC?
Thanks for the videos!
I've heard kamut is supposed to work well for pasta! I don't know about the little one, it's a generic one I got from a friend.
Ah the Komo mill!! Waiting for mine to arrive,.Did yiy ever try making it with fresh ground red winter wheat? Or even spelt?
I've only used durum so far. Phillips has a recipe for ramen noodles using bread flour, so I'm going to try that one with the winter wheat.
Stupid question...If I want to add oil to the dough, I assume I factor that into the hydration %, correct? So, if you used 200g of flour and a 40% hydration, I would use 80 grams of combined water and olive oil. Is that right?
I believe that's correct. At least, that's the way I've seen it done for bread.
I like egg in my dough, so I tried the 50% with a mix of egg and a little oil. Came out way to dry. Not sure if it's because egg is not equal to water or the grind of the wheat. Stil very new to using fresh milled wheat.
I haven't done egg pasta in a while. I know the manual for the extruder has recipes using eggs, but there's always water with it. I think the standard ratio for egg pasta is 1 large egg per 100 grams. The large eggs I usually get are around 50 grams each. I'm not sure how much the grind makes a difference, because I've made pasta with semolina flour before, and that's usually fairly coarse and it turns out fine.
The issue seems to be that not a lot of recipes out there are made with freshly milled flour in mind. That's one of the reasons I started this channel!
@@jasonericson Thanks for that info. i'll try that next time
Good day Jason, thank you for the video. I also have a Komo mill. On which setting (which black dot) did you grind the durum wheat berries?
I almost always use the finest setting. I turn it down to where I hear the mill stones grind together, and then back off until they stop making noise.
Thanks a lot Jason. Appreciate your reply.@@jasonericson
What seed did you use ?. I know Kamut is suppose to make a good spaghetti
What is the brand of the durum mill? My family raises durum and we're looking to mill our own to make pasta.
It's called Komo Mio.
Hi can i make with kamut or other flour using same measurements?
I don't see how it would be a problem. Hydration might need to be adjusted a bit. If it doesn't work, the good thing about this product is you can take it apart and remove the dough and use it for something else.
@@jasonericson true I'll try out.
Is it a pain to clean that?
This so so cool!
That also looks delicious!
Most of the parts can go in the dishwasher, so it’s easy in that regard, but the plates can take a little time to clean, especially the spaghetti plate. It comes with a little tool that you can use to clean the plates.
It’s easier to just let the pasta dry and it comes off easier.
Is that a fine grind?
Yes, I almost always use the finest settings on my mill.
Have you tried higher hydration like 50 or 60%?
I haven't. I just use the amount recommended by the manufacturer.
You ran the grains only 1 time though the mill?
Yes, that's a manufacturer recommendation. They claim it's not possible to increase the fineness and it increases the chances of the millstones smearing.
@@jasonericson I see :) thanks!
Maybe its possible to sieve it to get the smallest bits out?
Have you tried to use the mill to make pizza flour?
@@39zack of course, but I prefer to leave it all in. And it's great for pizza flour!
Whats the brand of that pasta maker?
Phillips