Відео

@@lucciahel thank you! 😊

Hi I would suggest a half cup of sifted flour per large egg, always remembering you may need a bit more, or a bit less - it does depend on the size of the egg and the level of humidity in your home kitchen. Let me know how it goes. :) 😀

@ thanks for the information. I think I heard from another video to use 1 cup of flour

@@chrisdiane8429 mine goes up to 7… 🤷🏻‍♀️

@@chrisdiane8429 in my case less is NOT better. You have more options regarding thinness- I don’t want my pasta to be too thin, so I keep it 1-2 numbers off the thinest setting and wish had another number between the last 2 settings.

Thank you mine are turning our perfect ​@@TasteofItaly

@@chrisdiane8429 I have an old machine (gifted to me in 1996!) The machines today have 9 settings, mine has 7 so we can’t really compare them. Always begin with the widest setting ( so you can get the dough between the two rollers. if you turn the knob you’ll see that the space between the rollers gets wide or narrow), pat down your pasta as I do in the video and then put it between the rollers now use the crank. I usually stop at the next to last number but remember that my machine has 7 numbers. I would suggest that after you get to the middle point, you put through a small piece. If it rips (but not because it is stuck to the metal rollers) then the previous setting is my last setting.

@@stefankempkes3769 this makes me happy, thank you!

Ciao Deb! Thank you for your comment. the recipe is in the description box below the video as well in my "pinned comment" - it should appear as the first comment. let me know if you have any questions.

Thank you! I am planning to be back with more videos soon. Are you more interested in pasta sauce or pasta shape videos?

Nonsense

@@semperfidelis2970 What is nonsense

I disagree because that "perfect hydration" only works in a closed environment such as a professional kitchen. A person's home kitchen has different levels of humidity every day! On a rainy day you need more flour, on a dry or sunny day you need less flour. So it is best to leran how to do it by touch, if you are a home pasta maker. BTW, the dough for the machine is always a bit "harder" than the dough that one rolls out by hand... subject for another video...

The type of pasta dough used makes a HUGE difference. Extrusion machines are for a semolina based dough. Very different than the egg & soft wheat dough used with the type of pasta machine shown in this video. It sounds like your dough was pretty tough- that would explain the difficulty with your first machine. Glad you found a solution.

Making mistakes is part of the process, if you only knew how many I made! :) The important thing is that you don't let the mistakes hold you back! Keep making pasta||

@@philipjacob5876 thanks so much! I’m curious, what parts did you feel were most helpful?

@@anniepicco4700 I don’t have that attachment but it should just slide off. If it doesn’t, it might be rusty.

@@anniepicco4700 hello Annie, I don’t have the ravioli attachment so can’t show you. But I’d say try sliding in one direction and if necessary try the other. Also check for rust, this could be the reason why the attachment is stuck. If there is rust try adding a couple of drops of vegetable oil and give it some time to go down before reattemping to slide. Worst case, call the Marcato company for assistance

@@TasteofItaly thank you I’ve watched a couple and it’s supposed to slide but no. I messaged the manufacturer but no reply.

Ciao Frank, I am happy with my hand crank pasta machine but you should know that 99% of the time I make fresh pasta with a rolling pin. so there's that! Aside from that, things I would consider are: is the speed of the electric pasta machine comfortable for me, or is it too fast, too slow? Cost of machine and frequency of use. I hope this helps! :)

Hope you enjoy it!

The folding part definitely is! 🎉🎉

Thank you! 😊 Technically I’d say it was a solid C; content wise I showed you everything I have learned about making pasta with a machine in the last 30yrs! 😅

@@TasteofItaly haha i only just ordered my first pasta machine, i tried making pasta using a rolling pin but yeah that didnt go too well 🥲

I haven’t tried those doughs on my machine so cannot comment; sorry!

Any other city in Italy but this place, belive me

@@DardellX why?

@@IchMagKartoffelndid you end up going to Bologna?

@@brizzle3903 yes

Unfortunately, I saw this a bit late. In any event, there is a tourist office that gives out free maps and can provide suggestions based on your interests.

I don't always have to wait to cut the pasta, it does depend on the weather: on cold or rainy days, I have to, on warm or windy days I don't need to wait, I sometimes have to roll and cut each sheet as it comes through!

Ay gracias!🙏 ay me van a hacer llorar, son tan buenos conmigo 🥰

Thank you so much! I never expected this to be so successful! The information I provide is from years of teaching and learning, the actual editing, acting etc is beginner level.

My goodness, thank you for your comment! I have been teaching pasta making in person for over 16 yrs and before that, made pasta for my family and friends for at least another decade so I have made every single mistake in the book 😂🤣 I am happy to share my knowledge on YT. 💖

Wow that’s great to hear, thanks for sharing!

You are most welcome!

I would suggest you look at a local store that carries kitchen items. If there are none nearby then try an online store such as A….n . Look for an Italian brand of pasta machine such as Marcato or Imperial. I thought all pasta machines were the same until I got one that was defective- I changed it and the new one was only a bit better!

yay, that's great!!

Thanks! My video editing skills are very basic 😂 but the contents is from over 15 yrs of teaching in person lessons so hopefully the contents made up for the video quality

Thank you!! I appreciate you taking the time to write this nice note 😊

Grazie a te, per aver guardato il video. Non esitare a scrivermi se hai qualche dubbio 😊

I will do a video soon about the board and other pasta tools, stay tuned

@@TasteofItaly okalso i had a hand crank machine like you have and my dough got stuck to the rollers..I had plenty flour so they would stick..how do u go about yours not sticking to ur rollers

That is so very kind of you! I appreciate it so much, it keeps me motivated as I learn how to use the software to edit my videos!! Thanks again

Yes! It is best to lay pasta on a tray that will fit in the freezer, it shld be frozen after one hr and then you can bag them. Plan on eating within a month

@@TasteofItalyThanks

Thank you 😊 for your kind words- happy 2024 to you and your family!

Bonjour Rosa, Merci beaucoup pour votre aimable commentaire. Je l'apprécie beaucoup car j'ai eu quelques difficultés à créer de nouvelles vidéos. J'espère que les difficultés sont derrière moi ! Je vous souhaite également une merveilleuse fin d'année, en mangeant des pâtes bien sûr ! Je serai heureux de répondre à toutes vos questions et suggestions dans mes prochaines vidéos. 😊 Merci encore une fois.

Thanks for the feedback, I will fix that asap. This was my first video and there was so much to learn and this part apparently slipped!

I have benefited from your suggestion. So blessed to come upon this video and recipe, from the 50/50 mix to kneading the dough, resting the dough on the counter, using my pasta machine and cleaning and maintaining the machine. This video is a gem and is now saved.

I have a 26 yr old Marcato machine, wedding present. Imperia is another popular (and solid) brand. Thanks for the compliments, the more you make pasta the more you know what works, etc. 💪

See my comment below 👇

See my comment below 👇

@@TasteofItaly Thank you very much. The Marcato is on sale for Black Friday. I was also considering the Imperia. This will be a gift from me to me.