I had one of these machines years ago, and made lots of pasta with it...and just bought another from ebay....little hint, I always spray the die I'm using with Pam, helps the pasta extract and aids in cleaning the die when you have completed making pasta
From the USA and never heard of Tipo 00 four or Swans or Caputo flour. I feel I am now in on a well kept secret. I really appreciate your video so I can finally start to use a Propeil pasta maker I picked up second-hand long ago. Going to have some fun making pasta the correct way and will also use the flour for making breads. I subscribed and will also check your videos for pizza and bread recvipes using Tipo 00 flour. So excited.
Thank you so very much for this wonderful video. I bought this machine and lots of parts yesterday at the thrift store for $14.99. I was excited! Your making it look like so much fun. Thx again.
WOW!! Another bargain! You should be excited, and I am sure you will have lots of fun with it. I hope to be making more videos about this machine. Please stay tuned.
@@sherrivoebel609 I am afraid that I din't know the answer to that. You can find dyes at reasonable prices on ebay, if you want to experiment. I hope that helps
Thank you very much! I just took a ravioli class last night and was finally motivated to figure out how to use the Popeil pasta machine that I got for free from my local Buy Nothing group a couple months ago. My VHS (yes, that's how old the machine is!) player ate the instructional tape that came with it, so I searched online and found your video. I will still look for the manufacturer's instructions, but I think your video is more helpful, as you said, because you're able to show the problems that can come up and the fixes for them. But it looks like I'll still have to get a pasta attachment for my Kitchenaid to make ravioli because it needs to come out in sheets, right?
Why thank you, TheBobelly628 :) I hope you have hours of endless fun with your machine. I am hoping to make more videos about this machine. Stay tuned!
Thank-you so much for this tutorial. I scored one at my local thrift store for $4.00 and wanted to see a video before I try making anything. Mine has the pasta cutter attachment and has the recipe book that lists parts but no true instructions. It has several dies and a couple other parts that I am not so sure aren't for the sausage stuffer however it doesn't have a stuffer tube.
Congratulations!! They only way to really get the most out of your machine is to experiment with it. That's what I did and I found that some shapes turn out better than others. The main thing is that you can now have a go and get creative!
Ciao DBC. I added egg to my recipe since I am making the same pasta you would find them making at home in Italy. If you wanted to use water, you will need to use semolina (durum wheat flour) as water alone used with Tipo 00 (or Swans Down) will not result in a pasta dough, just a dough :) I hope this helps. Please look at our other recipes for pasta dough and I am hoping to make more pasta dough videos using this machine. Stay tuned!
That looks really good. I bought the alfredo sauce in a jar once and didn't like it. Haven't bought it since. I'm going to make your way next time. Thank you for your video.
Ciao Martha! Thank you for joining my pasta madness. You can freeze your pasta. All you have to do is to place it on a baking sheet in an even layer, in the shape you want to pack it. Let's say it's fettuccine - wrap it into a nest and freeze it that way. Once it is frozen, pack it into the portion sizes you want and place it somewhere it won't get crushed. That's what I do. I hope this helps and HAPPY PASTA MAKING!
Hello, I purchased this used device and can't wait to try it. What I would really like to know is how to dry pasta and store it and also how to prepare it for freezing. I have a sous-vide machine and my conventional oven has the dehydrate position. Thank you for these fabulous Italian recipes.
Ciao Mimi! I can't wait for you to give pasta making a go either. First of all, drying: This can be a little problematic as the pasta can become brittle during the drying process. Some of the shapes don't do too well, for example rigatoni tends to split, spaghetti, fettuccine will snap, but experiment. To begin with, I would recommend freezing. Once you have made your pasta, arrange it into manageable folds, nests (like fettuccine) and allow it to air dry for about an hour. Then pop it into the freezer in a single layer and allow it to freeze before packing it. As for dehydration, that may be an option. I haven't tried that yet but I know that in Italy, the pasta makers dry their pasta in temperature controlled areas. You will need to be mindful of egg pasta. Usually, dried pasta is made using semolina without egg and the motor on this particular machine struggles to extrude this type of pasta as it is a bit too dense. Freezing is your absolute best option and it will only take a minute or so to cook from frozen. I wish you happy pasta making!
@@pastanostrausa Good morning Your comments will help me with my tests, although freezing would be the easiest and safest. thank you for this response, much appreciated Mimi
ciao Kathy! Thank you for your question. I have not made sausage in this machine but I have found the advertising video that shows you how at about the 15.30 minute mark: ua-cam.com/video/vtXrBOW031Q/v-deo.html. I hope this helps. I got my machine second hand and it didn't come with the attachment that they demonstrate. Not sure if you could find that on ebay. I do have a die with a large hole and I imagine that when using that one to extrude, it should come out as one long sausage. Let me know if you give it a try. I am now very curious :)
Ciao Gee Va. The reason is that you need the dough to rest for the dough to become 'elastic'. It would be the same for 4, 6 or 8 cups. I hope this answers your question.
Ist das wirklich alles aus Plastik? Unsere Nudelmaschine besteht fast nur aus Metall. Der „Teig“ wird bei unserer Maschine her krümelig, was zu einem super Ergebnis bei den Nudeln führt. Was nicht funktioniert ist, daß man einen Kloß zurück in Krümel kneten kann.
I like your recipe and technique better than Ron Popiel’s. Your recipe is more foolproof and seems more authentic. If you wanted to make a flavored fettuccine, say, spinach, how would you account for the added spinach liquid?
The first thing I do when making say a spinach pasta, is to create a very thick puree of spinach. I use a Ninja blender to achieve it. A little drop of water and a whole bunch of leaves. Keep adding leaves to the mix. When you have the puree, it will be very strong. Simply swap out an egg. You can also add garlic powder and ground black pepper. I hope to do a video showing you exactly how I do it.
thank you for your input, however, having lived in Italy for many years, I can assure you that real pasta can contain eggs, no eggs, water, wine ... real pasta is a place to create your own style and there are few rules :)
I had one of these machines years ago, and made lots of pasta with it...and just bought another from ebay....little hint, I always spray the die I'm using with Pam, helps the pasta extract and aids in cleaning the die when you have completed making pasta
Great advice! Thank you
In the video his assistant said to spray it with olive oil and he stopped her and said we already use oil
I’m glad I found your video I just got one of these at an estate sale I can’t wait to use it
From the USA and never heard of Tipo 00 four or Swans or Caputo flour. I feel I am now in on a well kept secret. I really appreciate your video so I can finally start to use a Propeil pasta maker I picked up second-hand long ago. Going to have some fun making pasta the correct way and will also use the flour for making breads. I subscribed and will also check your videos for pizza and bread recvipes using Tipo 00 flour. So excited.
Thank you so very much for this wonderful video. I bought this machine and lots of parts yesterday at the thrift store for $14.99. I was excited! Your making it look like so much fun. Thx again.
WOW!! Another bargain! You should be excited, and I am sure you will have lots of fun with it. I hope to be making more videos about this machine. Please stay tuned.
This have been so much help. Thanks. I found mine at goodwill as well, I paid $3.00 LOVE YOUR VIDEO AND RECIPE
Thank you. Sandra!! We hope to do more videos using our little machine, as well as others. Hope you are getting as much joy with yours too!
Very helpful. I have the Kitchenaid pasta attachment and 6 dyes. I'm wondering if any of the popeil dyes are interchangeable or the phillips dyes?
@@sherrivoebel609 I am afraid that I din't know the answer to that. You can find dyes at reasonable prices on ebay, if you want to experiment. I hope that helps
Thank you very much! I just took a ravioli class last night and was finally motivated to figure out how to use the Popeil pasta machine that I got for free from my local Buy Nothing group a couple months ago. My VHS (yes, that's how old the machine is!) player ate the instructional tape that came with it, so I searched online and found your video. I will still look for the manufacturer's instructions, but I think your video is more helpful, as you said, because you're able to show the problems that can come up and the fixes for them. But it looks like I'll still have to get a pasta attachment for my Kitchenaid to make ravioli because it needs to come out in sheets, right?
You have a great speaking voice- almost thought I was watching a tv commercial! Thanks for video! Just purchased one from EBay ☺️.
Why thank you, TheBobelly628 :) I hope you have hours of endless fun with your machine. I am hoping to make more videos about this machine. Stay tuned!
Lovely review, thank you so much!!
Thank you :) You are very welcome @bostonjackson9384
thank you so much
You are very welcome!
Thank-you so much for this tutorial. I scored one at my local thrift store for $4.00 and wanted to see a video before I try making anything. Mine has the pasta cutter attachment and has the recipe book that lists parts but no true instructions. It has several dies and a couple other parts that I am not so sure aren't for the sausage stuffer however it doesn't have a stuffer tube.
Congratulations!! They only way to really get the most out of your machine is to experiment with it. That's what I did and I found that some shapes turn out better than others. The main thing is that you can now have a go and get creative!
in the popiel instuctions
you add water.. I know you mentioned water but nothing?
Ciao DBC. I added egg to my recipe since I am making the same pasta you would find them making at home in Italy. If you wanted to use water, you will need to use semolina (durum wheat flour) as water alone used with Tipo 00 (or Swans Down) will not result in a pasta dough, just a dough :) I hope this helps. Please look at our other recipes for pasta dough and I am hoping to make more pasta dough videos using this machine. Stay tuned!
That looks really good. I bought the alfredo sauce in a jar once and didn't like it. Haven't bought it since. I'm going to make your way next time. Thank you for your video.
Thank you, Larry Early. I hope to do more videos for making pasta from start to dish! Stay tuned!
Hi thank you for the video. How can i store the pasta if I dont use it right away..?
Thanks
Martha
Ciao Martha! Thank you for joining my pasta madness. You can freeze your pasta. All you have to do is to place it on a baking sheet in an even layer, in the shape you want to pack it. Let's say it's fettuccine - wrap it into a nest and freeze it that way. Once it is frozen, pack it into the portion sizes you want and place it somewhere it won't get crushed. That's what I do. I hope this helps and HAPPY PASTA MAKING!
Hello, I purchased this used device and can't wait to try it. What I would really like to know is how to dry pasta and store it and also how to prepare it for freezing. I have a sous-vide machine and my conventional oven has the dehydrate position. Thank you for these fabulous Italian recipes.
Ciao Mimi! I can't wait for you to give pasta making a go either. First of all, drying: This can be a little problematic as the pasta can become brittle during the drying process. Some of the shapes don't do too well, for example rigatoni tends to split, spaghetti, fettuccine will snap, but experiment. To begin with, I would recommend freezing. Once you have made your pasta, arrange it into manageable folds, nests (like fettuccine) and allow it to air dry for about an hour. Then pop it into the freezer in a single layer and allow it to freeze before packing it. As for dehydration, that may be an option. I haven't tried that yet but I know that in Italy, the pasta makers dry their pasta in temperature controlled areas. You will need to be mindful of egg pasta. Usually, dried pasta is made using semolina without egg and the motor on this particular machine struggles to extrude this type of pasta as it is a bit too dense. Freezing is your absolute best option and it will only take a minute or so to cook from frozen. I wish you happy pasta making!
@@pastanostrausa Good morning
Your comments will help me with my tests, although freezing would be the easiest and safest. thank you for this response, much appreciated Mimi
Do you have to have the wide paddle to make sausage in this machine or can you make it with the paddle like you're showing in this video?
ciao Kathy! Thank you for your question. I have not made sausage in this machine but I have found the advertising video that shows you how at about the 15.30 minute mark: ua-cam.com/video/vtXrBOW031Q/v-deo.html. I hope this helps. I got my machine second hand and it didn't come with the attachment that they demonstrate. Not sure if you could find that on ebay. I do have a die with a large hole and I imagine that when using that one to extrude, it should come out as one long sausage. Let me know if you give it a try. I am now very curious :)
There is a cutter blade that comes with the machine - it's great! Maybe you can buy one?
Ciao! I believe that to be true. However, mine are second hand but I must keep an eye out for one. Thank you @lynnsk94
My this same pasta machine is got burnt inside what should I do now ?
Why does it take long timings to complete 2 cups flour
Ciao Gee Va. The reason is that you need the dough to rest for the dough to become 'elastic'. It would be the same for 4, 6 or 8 cups. I hope this answers your question.
Ist das wirklich alles aus Plastik? Unsere Nudelmaschine besteht fast nur aus Metall. Der „Teig“ wird bei unserer Maschine her krümelig, was zu einem super Ergebnis bei den Nudeln führt. Was nicht funktioniert ist, daß man einen Kloß zurück in Krümel kneten kann.
I love to learn it properly so I have patience
You do need some patients but it is all worth it @juanitalara6543
Mrs Doubtfire looks different than I remember.
I like your recipe and technique better than Ron Popiel’s. Your recipe is more foolproof and seems more authentic. If you wanted to make a flavored fettuccine, say, spinach, how would you account for the added spinach liquid?
The first thing I do when making say a spinach pasta, is to create a very thick puree of spinach. I use a Ninja blender to achieve it. A little drop of water and a whole bunch of leaves. Keep adding leaves to the mix. When you have the puree, it will be very strong. Simply swap out an egg. You can also add garlic powder and ground black pepper. I hope to do a video showing you exactly how I do it.
this machine have all the assesorios way she dont use?
Ciao Luz Osorio, I had a limited amount of pasta dough at the time. However, I will be making more videos using this machine.
That "dragging" sound is a cheap electric motor struggling.
real pasta contains no eggs.
thank you for your input, however, having lived in Italy for many years, I can assure you that real pasta can contain eggs, no eggs, water, wine ... real pasta is a place to create your own style and there are few rules :)