Warm dish? A couple drops of water and 45 seconds in the microwave. Evaporates the water and warms the bowl or plate perfectly. I love fresh pasta vs dry. Thanks for the technique Chef!
Simple but great. I love the fact that you're encouraging people to learn from doing and follow their instincts, rather than slavishly follow recipes. I enjoy reading cookbooks because they're great for inspiration, but in general it's extremely rare that I'll actually follow a recipe to the letter (and perhaps this is why I don't bake!). I remember my mom trying to get precise recipes out of my grandmother, with questions like "How much flour are you using?" and Granny's answer would always be "You use as much as you need!" I took that one to heart, and it's served me well ever since.
First of all thanks for sharing….i have been cooking professionally for more than 22 years, and as always say there’s no need for a recipe, but a guideline. Meaning you use the guideline to make your own exclusive recipe. Since we are all beautiful human beings, we create our own flavors from childhood and we add some on the way, that’s the beauty and passion i put in my food ❤❤❤
In the video you said “you need to learn from people who learned from masters” and this case that is me learning from YOU! I cannot thank you enough for all the informational videos you’ve put out for us. Quality is always top notch. Thanks man 🙏🏼
This video was fantastic. I tried making pasta for the first time after getting the kitchen aid pasta attachments. Followed instructions and came a way with a wonderful pasta making experience. Love your channel!
Daaamn that pasta looked really good! As a tip to people who might want to try it my mum/grandma use as a general guideline 1 egg/100gr of 00 flour. Just make the well mix it up and the dough will then let you know what it needs as Stephen said
Great video, fantastic advice. One note: Protein content of "00" flour can vary so don't just grab the first bag of "00" you see, although apparently most "00" flour in the US has a protein level similar to AP flour.
I fkn love you man. Thank you so much for upping my food game. I've been obsessed with your channel for a while now and every recipe just turns out amazing. I love all the simple techniques especially the Italian cooking. The authentic ways you teach us! Just amazing stuff man.
You may have just solved my problem! The first time I made pasta is was perfect. But, I didn't cook anything else at that time. The next few times I was actively cooking with more heat, humidity, etc. The pasta didn't turn out so great. This explains it! Great video!
Great video, but in terms of egg dough, the yolk gives the structure and the whites give the stretch. That’s why in Vetri’s book, he suggest a whole egg dough for ravioli and stuffed pasta. Egg yolk only doughs are incredibly tough to work with and result in tense pasta that is great for tagliatelle alla Bolognese.
Steve serving his pasta's on a wooden cutting board for years. Also Steve: "I forgot to tell you all these years you have to serve your pasta in a warm plate".
I've been making egg and flour pasta for over 25 years and even I learned something today! I've never let my dough rest overnight before. Usually I let it rest on the counter for 30 minutes or so before rolling it through the machine. Then I have to let the sheets dry before I run them through the cutter. It looks like you went directly from the roller to the cutter and got a cleaner cut. I'm definitely going to try this the next time I make pasta.
5:30 “now start to feel the dough and understand what it’s going through” Me talking to my dough ball: Damn that sucks man, I’m really sorry you’re going through that...
Man, maybe I should try this. I make fresh pasta a few times a week but my process is SO simple. I weigh eggs, use 1.7x that weight in 00, knead for a few minutes, wrap tight in plastic and let rest for 30 min, and done. The finished product looks identical to this but is so much faster and easier, so easy in fact that I don't mind making fresh pasta 3x per week. I've got to try this method now to compare.
I've always let my pasta sit for about 3 hrs before rolling out. I have put my pasta dough in frig overnight and made pasta noodles the next day, it was fine!
Tried for my first time tonight and it wouldn't come together😭 it was not folding into itself, just layering. I'm confident it was too dry. I live high in the mountains, and just followed an exact recipe. This video helped me a ton! I'm not discouraged, and I'm gonna keep trying til I get it right!
Got all the stuff to get this done but a little chicken to start. I bought a pasta machine, made all the sauces (with dry pasta), even found Caputo 00 flour. Diving in tomorrow.
Amazingly helpful and interesting video again man! Do any of the books also mention how to make a perfect pizza dough? I never seem to get that right :p
Try watching #VitoLacopelli videos. He has really great and easy to follow tutorials for authentic Italian pizza and he has made many different style recipes for almost all events and for different ovens which is great. I highly recommend
I already knew how to make pizza as I worked for gourmet Italian restaurants for a while, but this Chef honestly made me more knowledgeable and make wayyyyyy better pizza dough.
Now you gotta start rolling by hand. I bought Funke’s book after you featured him on the channel and have never touched my pasta machine since. #themattarellolife
Here I am, sitting here, trying to learn how to make excellent pasta, while eating a plate of kraft mac & cheese. Man i wanna get good at this! Practice makes perfect!
I have a question, I have made the dough as you did but is it possible to make the fettucine or spaghetti in a kitchen maid pasta maker attachment? I don't have a pasta machine yet because I am still learning
I have frozen pasta before and it was still very nice. Not quite as a good as fresh, but close enough. If you shaped it into ribbons then froze it, it would defrost in no time.
Those who want to make perfect pasta dough should keep in mind to not knead the dough too much. You don't want to develop gluten like you would do for bread dough. Just 4 minutes is good. You don't even need to have perfect dough ball. Then keep the dough ball resting for 30 minutes before rolling. I've been making pasta for decades with different grains and I have to make no change with this technique.
I've watched 28 seconds and have already subscribed. I love this guy. Back to the video ...
Warm dish? A couple drops of water and 45 seconds in the microwave. Evaporates the water and warms the bowl or plate perfectly. I love fresh pasta vs dry. Thanks for the technique Chef!
Simple but great. I love the fact that you're encouraging people to learn from doing and follow their instincts, rather than slavishly follow recipes. I enjoy reading cookbooks because they're great for inspiration, but in general it's extremely rare that I'll actually follow a recipe to the letter (and perhaps this is why I don't bake!). I remember my mom trying to get precise recipes out of my grandmother, with questions like "How much flour are you using?" and Granny's answer would always be "You use as much as you need!" I took that one to heart, and it's served me well ever since.
First of all thanks for sharing….i have been cooking professionally for more than 22 years, and as always say there’s no need for a recipe, but a guideline. Meaning you use the guideline to make your own exclusive recipe. Since we are all beautiful human beings, we create our own flavors from childhood and we add some on the way, that’s the beauty and passion i put in my food ❤❤❤
Love this message. It’s on you to make food as great as it can and should be.
In the video you said “you need to learn from people who learned from masters” and this case that is me learning from YOU! I cannot thank you enough for all the informational videos you’ve put out for us. Quality is always top notch. Thanks man 🙏🏼
I followed your recipe to the t. And it was fantastic 😊
Great video again - I make my own egg pasta regularly taught by my Italian Nonna - and her rule of thumb is 100g 00 for/1 medium egg.
Dude i am learning so much from you. You are not only amazing at your craft, you are also an excellent teacher.
I THINK YOU ARE JUST FABULOUS, PLUS YOU EXPLAIN WELL!
GOD BLESS!
As an italian, learning from my dad, almost perfect. Bravo!!
I would love to see all the cook books you'd recommend
This video was fantastic. I tried making pasta for the first time after getting the kitchen aid pasta attachments. Followed instructions and came a way with a wonderful pasta making experience. Love your channel!
How beautifully explained
Daaamn that pasta looked really good!
As a tip to people who might want to try it my mum/grandma use as a general guideline 1 egg/100gr of 00 flour. Just make the well mix it up and the dough will then let you know what it needs as Stephen said
A egg per person
- U gotta get to know the dough
- Took it out for drinks last night, seems like a nice guy
Damn dude you are criminally underrated. Approachable and educational. Just solid content.
That was about as perfect a cooking tutorial video available anywhere... Thank you
You are an amazing man! Your brain and your caring are so impressive.
I made it last night...was supper yummy gooooooooood!!! Thank You so much.
The process is definitely an art. Amazing
Great video, fantastic advice. One note: Protein content of "00" flour can vary so don't just grab the first bag of "00" you see, although apparently most "00" flour in the US has a protein level similar to AP flour.
I've ONLY JUST finally bought a pasta machine. It's so much fun to use. Highly recommend getting one if you haven't already! Good stuff again Stephen.
Thanks for the great videos man, you’re videos have helped me cook for my family dozens of times !
I fkn love you man. Thank you so much for upping my food game. I've been obsessed with your channel for a while now and every recipe just turns out amazing. I love all the simple techniques especially the Italian cooking. The authentic ways you teach us! Just amazing stuff man.
I always wondered how Evan Funke got his dough to look so picture perfect in his video where he makes all the different pasta shapes. This is it 👌
You may have just solved my problem! The first time I made pasta is was perfect. But, I didn't cook anything else at that time. The next few times I was actively cooking with more heat, humidity, etc. The pasta didn't turn out so great. This explains it! Great video!
awesome video Thank You for sharing...
Awesome info
Big fan of your videos. Can you recommend us more Italian culinary books
Thank you man we really appreciate your hard work ❤️ ❤️🔥🔥
Steveo, you nailed it again... looking forward to making this delish pasta. Thank you for all your hard work and dedication!
You and your channel are both amazing. True cooking Zen.
Great video, but in terms of egg dough, the yolk gives the structure and the whites give the stretch.
That’s why in Vetri’s book, he suggest a whole egg dough for ravioli and stuffed pasta.
Egg yolk only doughs are incredibly tough to work with and result in tense pasta that is great for tagliatelle alla Bolognese.
Great video dude. Between the laid back vibe and really detailed tutorial, I hope this inspires more people to make their own pasta!
Steve serving his pasta's on a wooden cutting board for years.
Also Steve: "I forgot to tell you all these years you have to serve your pasta in a warm plate".
More videos from these books my friend!! Please keep em coming
One thing I've learned trying to make my own pasta - keep it simple! If you try to get too complicated, it will go very south very quickly!
The real secret of becoming a PASTA MASTA.
PASTA
MASTA
Master of pasta I'm grating the cheeeeese
Adding water to emulsify things
PASTA MASTA
OOOHHHHH
@@t0msie
your SAUCE burns fasteeeeer
obeyyy your PASTA, MASTA
you legit make this look fun and achieveable...
Solid info. Homemade pasta is next level and we love doing it!
I loved how thorough this was. Great!
Not Another Pasta Video!! Being serious, though, please do not stop, as these are great and informative videos.
Thank you my friend
Thank you ..... thank you ........ and, thank you!!!!!!!!
very nice introduction
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
After kneeding it looks like a little wheel of dutch cheese, gorgeous!
Thank you so much for your video brother! I made some amazing pasta last weekend using your knead-relax method, it turned out perfect :)
You are amazing chef
I've been making egg and flour pasta for over 25 years and even I learned something today! I've never let my dough rest overnight before. Usually I let it rest on the counter for 30 minutes or so before rolling it through the machine. Then I have to let the sheets dry before I run them through the cutter. It looks like you went directly from the roller to the cutter and got a cleaner cut. I'm definitely going to try this the next time I make pasta.
how was it?
He teaches more than my dad
5:30 “now start to feel the dough and understand what it’s going through”
Me talking to my dough ball: Damn that sucks man, I’m really sorry you’re going through that...
My Dad always said "the more your Mom curses at the dough, the better it tastes." I think this may be the same scenario. 🙄
Nice video, wanted to try again homemade pastas once again soon !
I don't have a pasta machine but whatever i'll do it without it
thank you sir
Man, maybe I should try this. I make fresh pasta a few times a week but my process is SO simple. I weigh eggs, use 1.7x that weight in 00, knead for a few minutes, wrap tight in plastic and let rest for 30 min, and done. The finished product looks identical to this but is so much faster and easier, so easy in fact that I don't mind making fresh pasta 3x per week. I've got to try this method now to compare.
did you test it??
@@Peterswag yes. I really truly could not tell a difference in the finished product. I'll stick with my easy method lol
I've always let my pasta sit for about 3 hrs before rolling out. I have put my pasta dough in frig overnight and made pasta noodles the next day, it was fine!
Tried for my first time tonight and it wouldn't come together😭 it was not folding into itself, just layering. I'm confident it was too dry. I live high in the mountains, and just followed an exact recipe. This video helped me a ton! I'm not discouraged, and I'm gonna keep trying til I get it right!
Amazing...As Always🙇🏽♀️🤌🏽🧡💛💚
Perfectly explained thank you subscribed
I've tried making pasta several times and always have a hard time with it. I think I'll give it another shot
It’s worth it. So much better and if you get enough practice it becomes much less tedious
Thanks. Nice work.
I am sold - great show
Fantastic work
That simple sauce makes the pasta sing! Question: what pasta machine do you use/recommend please? Thanks and love your channel.
Got all the stuff to get this done but a little chicken to start. I bought a pasta machine, made all the sauces (with dry pasta), even found Caputo 00 flour. Diving in tomorrow.
I'm building a home right now that will have a 9 foot island. This is exactly the very first thing I plan to make on it.
You are so inspiring. Thank you for this.
Amazingly helpful and interesting video again man! Do any of the books also mention how to make a perfect pizza dough? I never seem to get that right :p
Try watching #VitoLacopelli videos. He has really great and easy to follow tutorials for authentic Italian pizza and he has made many different style recipes for almost all events and for different ovens which is great. I highly recommend
I already knew how to make pizza as I worked for gourmet Italian restaurants for a while, but this Chef honestly made me more knowledgeable and make wayyyyyy better pizza dough.
Now you gotta start rolling by hand. I bought Funke’s book after you featured him on the channel and have never touched my pasta machine since. #themattarellolife
Just made this recipe. It's f .. good.
Awesome! Thanks
Great video!!👍
that was serene.
I really love your videos! I am from Germany, and i would love it to live in the area you live. I think it is allowed to dream :D
Really awesome looking pasta. Cheers!
Here I am, sitting here, trying to learn how to make excellent pasta, while eating a plate of kraft mac & cheese. Man i wanna get good at this! Practice makes perfect!
Spray bottle is a great tip.
Waited for this episode for sooooo long!!! Thanks xD
Exceptional well done👌
_The Silver Spoon Pasta_ is a great book too.
My friend, you are a good teacher!
I know, I am one ;-) !
So beautiful!
Wowww amaizing
👌👌
You are a star.
Marc Vetri: Eagles fan.
Does it work with semola? How do you store the pasta for days?
Very nice!!!
Wait. New Kitchen? Did you move? Great video. I learned that I do not let my pasta dough rest nearly enough.
Well done ,
I have a question, I have made the dough as you did but is it possible to make the fettucine or spaghetti in a kitchen maid pasta maker attachment?
I don't have a pasta machine yet because I am still learning
can we keep the pasta dough for one day in the fridge then use it like we want ?
what would a northern italy pasta dough vs southern?
Good stuff. Can one freeze pasta dough?
I have frozen pasta before and it was still very nice. Not quite as a good as fresh, but close enough. If you shaped it into ribbons then froze it, it would defrost in no time.
Why does the title say semolina and water dough but the video is an egg dough?
Can I use wheat flower instead ?
Those who want to make perfect pasta dough should keep in mind to not knead the dough too much. You don't want to develop gluten like you would do for bread dough. Just 4 minutes is good. You don't even need to have perfect dough ball. Then keep the dough ball resting for 30 minutes before rolling. I've been making pasta for decades with different grains and I have to make no change with this technique.
Great episode, man.
Yo man I love your vids!!
FINALLYYY IVE BEEN WAITING FOR YOU TO MAKE THIS VIDEO
How do you not weight 350lbs by eating all this pasta? Looks so great!
I don't think you know how eating affects your weight. Most overweight people aren't overweight from eating pasta, just saying.
Reasonable portion size.
how long will the extra doe hold for? and how do you store it?
Leaving it in the fridge over night will leave the dough so perfect you won’t need to flour your pasta machine.