Hi Bold Bakers! Make my 2-ingredient pasta recipe and any of these pasta shapes: www.biggerbolderbaking.com/handmade-pasta-shapes/. Which is your favorite shape?
Thank Genna! My hubby bought me a pasta attachment for my kitchenaid mixer for Xmas so your video is perfect timing! My grandmother always made her own pasta and I always loved the way it tasted, with her added spices or vegetables like spinach or carrots or even cheese. She'd generally cook it after she made it (depending on the pasta and sauce). Fresh is always best! 😉 TY so much again!❤❤❤
@@biggerbolderbakingmy grandkids just came to live with me last year and they eat so much unhealthy junk food so I want to feed them better. You are very inspiring!👍⚘
Happy New Year Gemma to you and you family! That recipie is amazing! The fresh pasta is the best! Have a nice day and good weekend! Have a good week! 👍👏🍴
Hi. It may be because of the flour you are using. Flours do not absorb liquids the same way, some may need more, (or less!) than the amount in the recipe. Add a little more water until it reaches the right consistency. For other doughs, you can use my guide to high altitude baking here, www.biggerbolderbaking.com/high-altitude-baking-guide/
Yes, it can. Both Semolina Pasta and pasta made of all-purpose flour shine in their own ways. 2-Ingredient Semolina Pasta is made from semolina flour and water with a more robust, wheaty, nutty taste than pasta made from all-purpose flour. Known as “pasta di semola” in Italy, it’s a traditional pasta that’s popular in Southern Italy, particularly Puglia, Calabria, and Sicily, where durum wheat is grown. My 2-Ingredient Homemade Pasta is made from all-purpose flour or plain flour, which is easily accessible. It gives the fresh pasta elasticity to hold its shape during cooking. The amount of gluten also gives the pasta a perfectly firm and slightly chewy texture. Hope this helps.
I'm confused. You state that the Eggless pasta dough can be used for all 9 shapes, yet your video clearly states that an egg pasta dough should be used for rigatoni, Penne and farfalle. Which is correct, please.?
Hi. You can use the egg free pasta dough for all 9 shapes. But for rigatoni, penne and farfalle, egg pasta is recommended because these three are meant to be lighter and 'fluffier' compared to other shapes/kinds of pasta. Hope this clarifies things.
Hi. I'm afraid I can't cover all emails as I literally get hundreds of emails every day. If it's a baking question, you can send one in the comments section of any recipe in www.biggerbolderbaking.com and I'll see what I can do. Thanks for being here.
I made a New Years resolution to learn how to make pasta this year so this video is just perfect! Thank you so much!! Also guessing that a chop stick will easily replace the stick for the Sicilian twist. The rigatoni!!!
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Hi Bold Bakers! Make my 2-ingredient pasta recipe and any of these pasta shapes: www.biggerbolderbaking.com/handmade-pasta-shapes/. Which is your favorite shape?
I love the pronunciation of Italian names by someone with an Irish accent! ❤️
I am so happy that the measurements are displayed below. Thank you.
I think there's nothing more satisfying than home made food and baked goods!
I agree! Homemade is the best!
Wow! Loved the no eggs, thank you
Glad you like them!
I love all those pasta shapes!!! Great job
Absolutely one of the best pasta videos I've ever seen.
Glad you enjoyed the video!
Thank you Gemma God bless always with family
Thank Genna! My hubby bought me a pasta attachment for my kitchenaid mixer for Xmas so your video is perfect timing! My grandmother always made her own pasta and I always loved the way it tasted, with her added spices or vegetables like spinach or carrots or even cheese. She'd generally cook it after she made it (depending on the pasta and sauce). Fresh is always best! 😉 TY so much again!❤❤❤
Hope you enjoy making these!
You're Officially My New Favorite!!😁👍⚘
Thanks a million! Glad to have you here.
@@biggerbolderbakingmy grandkids just came to live with me last year and they eat so much unhealthy junk food so I want to feed them better. You are very inspiring!👍⚘
i’m watching you when i was not mother now i’m mother of 3 kids love to see your videos and learnt a lot love from pakistan 🇵🇰
Glad to have you here!
Cant wait to make all soon for me i love pasta soooooooooo much i never had handmade pasta shapes before perfect for my after office meals
Go for it, Ramya! This one is vegan, too.
You made this look so easy! Definitely going to try because I’ve been wanting to try making my own pasta!
Go for it, Cynthia!
Thank you so much 😍🙏🏻
Love this!!
Thank you so much Gemma! My nephew is allergic to eggs, and I'm sure he will love this.
Italians have been known to make pasta with just flour and water, so it is possible to make an egg-free pasta. He can enjoy pasta dishes without eggs.
Happy New Year Gemma to you and you family! That recipie is amazing! The fresh pasta is the best! Have a nice day and good weekend! Have a good week! 👍👏🍴
Happy New Year to you too, Dia. Glad you enjoyed watching!
@@biggerbolderbaking Thanks Gemma! 🤩🤩🤩
Lovely. Can you please make a video on pasta with avocado in the dough and discuss how to store it? Thank you!
I'll look into it. Thanks for being here.
Pasta looks good Gemma. Hope you have an amazing day
Thank you! You too!
This is a great video, to see how to make these pastas thank you 😊
Thanks for watching!
I think the 1st one looks more like flower petals the little ears
and no extruder? super cool!
Glad you think so!
Thanks Gemma for such a wonderful recipe ❤
My pleasure 😊
😋😀
❤❤❤😊😊😊
Wow an Irish girl teaching us how to make pasta🫶🫶🫶🫶🫶🙌🩷❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥🍝🍝🍝🍝
My dough was extremely crumbly even though I added a bit extra water. I am in Montana at about 5000 feet of elevation. Should I add even more water
Hi. It may be because of the flour you are using. Flours do not absorb liquids the same way, some may need more, (or less!) than the amount in the recipe. Add a little more water until it reaches the right consistency.
For other doughs, you can use my guide to high altitude baking here, www.biggerbolderbaking.com/high-altitude-baking-guide/
Hi Gemma. Can all purpose flour work ?
Yes, it can. Both Semolina Pasta and pasta made of all-purpose flour shine in their own ways.
2-Ingredient Semolina Pasta is made from semolina flour and water with a more robust, wheaty, nutty taste than pasta made from all-purpose flour. Known as “pasta di semola” in Italy, it’s a traditional pasta that’s popular in Southern Italy, particularly Puglia, Calabria, and Sicily, where durum wheat is grown.
My 2-Ingredient Homemade Pasta is made from all-purpose flour or plain flour, which is easily accessible. It gives the fresh pasta elasticity to hold its shape during cooking. The amount of gluten also gives the pasta a perfectly firm and slightly chewy texture.
Hope this helps.
@@biggerbolderbaking Yes it has. Thank you 😊
I'm confused. You state that the Eggless pasta dough can be used for all 9 shapes, yet your video clearly states that an egg pasta dough should be used for rigatoni, Penne and farfalle. Which is correct, please.?
I don't eat wheat products. Wheat contains paraquat and glysophate chemicals
Hi. You can use the egg free pasta dough for all 9 shapes. But for rigatoni, penne and farfalle, egg pasta is recommended because these three are meant to be lighter and 'fluffier' compared to other shapes/kinds of pasta. Hope this clarifies things.
@@biggerbolderbaking ... yes... thank you! I appreciate your response!
Hey Gemma! Do you ever answer emails? I have sent several to the contact on your website, and never got a response 😢
Hi. I'm afraid I can't cover all emails as I literally get hundreds of emails every day. If it's a baking question, you can send one in the comments section of any recipe in www.biggerbolderbaking.com and I'll see what I can do. Thanks for being here.
Sorry to be picky, but the rusty pan is a turn off.
The stains are not from rust. Well used pans brown over time when fat and oils polymerize on to the surface of pans. Hope this helps.
My cookie sheets are well used, and have developed patina. They are NOT rusted. Neither is the sheet Gemma is using.
⭐️⭐️⭐️⭐️⭐️ excellent. This is a miracle to me. No eggs, thank you so much, so excited to try 🙏🩷
Hope you enjoy these! Go for it!
Semolina is made with eggs. Do the research.
No, it does not have eggs. It is from durum wheat, which is a naturally pale golden yellow color. Hope this helps.
Brilliant! You make everything look so easy, but will definitely be giving this a try! Thank you!
This is very easy to make. I hope you'll give it a go!
Happy Thursday
Wow these are so nice 🙂
Glad you like them!
I made a New Years resolution to learn how to make pasta this year so this video is just perfect! Thank you so much!! Also guessing that a chop stick will easily replace the stick for the Sicilian twist. The rigatoni!!!
I'm happy to hear that! Go ahead and give these a go!