Top 5 Fresh Pasta Myths DEBUNKED | How to Make Fresh Egg Pasta
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- Опубліковано 24 чер 2024
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While Eva has made a LOT of fresh pasta over the years, she's never really had a chance to explain the finer points in a dedicated video. Today we're remedying that! This week, she's sharing everything you need to know to make delicious, homemade fresh egg pasta. And along the way, we're going to debunk some popular fresh pasta myths that I (and some prominent celebrity chefs) fell for.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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The pasta machine Eva sometimes uses (affiliate) - amzn.to/3mFd9D4
If anyone's looking for a matarello, we found the one Eva uses on Etsy. There are a lot of craftsmen who make them, and lots of options to choose from!
HOMEMADE FRESH EGG PASTA RECIPE - www.pastagrammar.com/post/how...
TOCCO DE FUNZI MUSHROOM RAGÙ RECIPE - www.pastagrammar.com/post/veg...
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00:00 - Debunking Fresh Pasta Myths!
01:15 - Myth #1: Fresh Pasta vs. Dry Pasta
02:49 - Myth #2: Fresh EGG Pasta
04:58 - Ingredients Needed to Make Fresh Egg Pasta
05:57 - Myth #3: Seasoning the Pasta Dough
07:32 - How to Make Fresh Pasta Dough
12:21 - Myth #4: The Truth About Pasta Machines
13:23 - The Best Rolling Pins for Making Pasta
14:03 - Why You SHOULDN'T Use A Pasta Machine
14:51 - Why You SHOULD Use a Pasta Machine
16:00 - How to Roll Pasta Dough Without a Machine
17:59 - How to Cut Fresh Pasta Noodles
18:14 - Tagliolini, Fettuccine, Tagliatelle and Pappardelle Compared
19:27 - Myth #5: Storing Fresh Pasta for Later
20:34 - How to Freeze Fresh Pasta
21:58 - How to Make Pappardelle ai Funghi... Ligurian Style!
24:51 - "Tocco de Funzi" Vegetarian Mushroom Ragù
27:51 - Pasta Grammarian in Action
#freshpasta #homemadepasta #pasta
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Did we miss any myths about fresh pasta? Let us know!
Did she really say it’s also good for disciplining your husband😂 I love it
@@ReadingtheBibleforever You mean “Matterello” (Rolling pin) ? Here in Italy in the kitchen, when a woman uses a Matterello, her husband has to be careful that it can also be used for other things. 😉
@@aris1956 oh that’s dirty😂
Biggest myth you missed is that MasterWorks isn't a scam.
What is the myth around whole grain pasta? I see it more often in the shops, is it just as good?
"and also for disciplining your husband" I laughed so hard tears came out of my eyes. You are both amazing and the two of you together are special. Thank you for sharing your life with us. I am making my first trip to Italy next year with a friend whose husband is Italian and I cannot wait to experience true Italian home cooking when I do. Buon Appetito. And again, thanks. I am still smiling.
In the early XX century, my granny's relatives would always complain about having to eat homemade pasta: they wanted "pasta compra", store bought pasta. Durum wheat pasta requires the highest quality ingredients in order to have sufficient quality, and indeed the earliest "proper" pastas (ittrya) were dried, not fresh. But dried pasta requires industrial procedures, as the dough is so tough that it can't be kneaded by hand and must be extruded (older machines were manual, but they were machines nonetheless). Fresh pasta of either kind used to be made mainly by those families who could not afford dried pasta and had to make do with what they had locally. So, in the north where durum wheat didn't grow properly, we used eggs and regular wheat flour: the eggs were necessary because the regular wheat does not have enough proteins (gluten) to make a decent pasta.
There are plenty of examples in history of people wanting to demonstrate status through their food. A lot of foods that were considered poor people foods are considered fancy today and vice versa. Back in the 80s when I grew up salmon was a fancy luxury food, now salmon is among the cheaper fish you can buy and its aura is gone.
Also white sugar was a luxury kept for guest and they would use maple syrup or molasse as sweetener during the week
@@batiagabrielleeven154 absolutely not. Molasses was never used in Italian cooking, and maple syrup was not only a luxury imported item (at a time when Italy was under a stiff embargo), but also one from an enemy country. Besides, whole sugar was indeed a valuable commodity, Italy always had more than average white sugar availability, even in the late antique or middle ages, due to Sicily being a large sugar cane producer. When France introduced the sugar beet, this plant became extremely common place in the Po valley.
Where I live, wild salmon (if available) is approaching 40$ a pound.@@MrAranton
@@MrArantonMy mom grew up poor in Mexico and only poor people breastfed their babies. My sister and I were born in the 60s in NYC (our dad was American) and were bottle fed.
About the matterello vs machine debacle: I found that the big difference is not about thickness but texture. The metal rolls of the machine don’t allow any texture to the pasta, but the wooden matterello does. It’s a bit like the difference between normal and bronze cut dry pasta: the latter is so textured that the sauce will stick perfectly; the former is SO smooth that we now need to use “pasta rigata” to have the sauce stick (in fact, “penne rigate” are a fairly recent addition to the market, when factories moved away from bronze cut for the high cost of the manufacturing process).
Non sapevo!
Great episode! As Eva noted, sometimes you’ll have added a little too much flour. If that happens and you try to add water directly to the dough, you’ll probably end up with a gluey, unworkable mess. The way around this is to wet your hands a little at a time and continue to knead the dough. If you add water using this technique, it will be seamlessly incorporated into the dough.
I wish someone had told me this two years ago.
That's really smart, thank you!
strain the water from the mushrooms and then boil it until it's reduced by 80%. Then you have a liquid with an intense mushroom aroma. you can freeze it and use it for sauces or risotto, for example
Great idea..
Seems to me handmade vs machine is like a painting vs a photograph. I love how Eva is not shy about her bites of food. 💛
Nobody should feel shy to eat..that's ridiculous. We worry so much about the way we look to others as it is. Don't worry about what you look like to feed yourselves
@angelarigido7161 - we should absolutely worry about we ingest and what we look like!
As opposed to obese"models" claiming they deserve the same rights as disabled people while showing their cellulite covered bottoms, sagging utters and upper arms larger than my thighs during pregnancy - that's what is popular today, not the healthy lifestyle, so enough with stupid comments and victimhood.
@@anabellepreis1920 It's not my business what others eat or how much they weigh. I can only change myself. This is a cooking and eating channel. Lots of Italians eating lots of pasta. Fat or thin I love their joy and community surrounding food!
13:59 "This is really good not only to make pasta but also to discipline your husband”. Sono morto 😂
Calabrian spice.
best comment! yep
Sto morta XD
Honestly, that thing would pass for a martial arts staff!
Don't cross an Italian woman wielding a mattarello or you will get an oucharello.
Their videos are so enjoyable-fun to watch and filled with tips, techniques, and colorful context. Watching Eva make pasta (and panettone!) is witnessing artistry in motion; her hands move swiftly and deftly, with both power and grace, and her dough rolls off the mattarello like a length of plushest satin. Camera, editing, and soundtrack come together in well-paced and lighthearted pieces with individual appeal and personality; their interactions balance nicely and their story/backstory is charming. Highly recommended: "How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes".
Oh yes, the Northern v. Southern Lasagna video is SO enlightening, a wonderful teaching tool. Because they’re so different but each so delicious, I love them equally but for different reasons.
Alex would be so glad to hear this haha
His whole Pasta Series vindicated by a true Italian Master Chef !
yeah, i mean his entire thesis when setting out on his quest was proving that fresh pata isn't inherently better than dry pasta.
I was literally just binging that series when pasta grammar uploaded this, so spooky 😮
The background is the same photo from Alex's t-shirt!
I tried many times to make egg fresh pasta. I put the flour on the counter, make a little crater, add the eggs, stir the eggs and flour together, but I always broke the crater and turned my floor into Herculaneum. Now I just use a bowl.
LOLOL..... Me too!
My mom and grandma used the well method when making noodles for chicken noodle soup. I think they added salt though. It waa also left out all day to dry out. I make noodles just not on the scale they did.
I sue a plate . It helps with clean up and if the dam breaks it’s still contains the oooz.
Make a pile of flour then push a round bottom bowl into the centre and move it around in a circular motion. You will then have a clean base to put your eggs and steep sides to keep it in. Then just use a fork to slowly combine the flour until it’s stiff enough to start kneading. 😀👍
@@simonashworth2820 If I should dirty a bowl to make the crater, why not just dirty the bowl mixing the pasta in it?
I use De Cecco and La Molisana, depending on the shape.
Can I just say one of the sweetest things about your videos is you SHARING the plate of pasta and looking into each other's eyes as you share the experience of the food together. It's pure LOVE. And it's giving "Lady and the Tramp" vibes which makes the little girl in me just 😍😍😍💕 say awwww. Love your videos.
Eva is so amazing, she makes you comfortable, and calms your fear of trying these wonderful recipes. Like cooking with your best friend.
Thank you for debunking these myths. So many people have no idea how easy pasta making is!! Brava!
Alex French guy cooking did a series on dried pasta. He started off by making carbonara with fresh pasta, then going to Rome to meet with the "king " of carbonara, and lots of other stuff in Italy. It's a great series and very educational.
Carbonara is really one of those recipes that requires durum wheat pasta like no other since an essential part of it is to cook the egg sauce with the pasta water while completing the pasta cooking for the last 2-3 mins you can never achieve the same with fresh pasta
about drying pasta: i saw some people use fresh egg pasta as method to preserve fresh eggs in some period og the year when their chicken lay more eggs than they could possibly eat. So they make large quantity of pasta and dry it (they also chose drying instead of freezing to save space in the freezer for other foods)
This is also the method used to sell dry egg pasta in Italy. In Gragnano there is a whole street dedicated to pasta makers and in the 1800s the walkway in front of the stores were filled by humongous pasta dryer racks just like the home size shown here.
I've watched a single video and am very skeptical about the food safety of dried home made egg pasta.
@@t-bone6467 1) Dried foods are protected to a large degree from microbial spoilage because microbes require water/moisture to grow. 2) The pasta will be cooked before being consumed, killing all microbes and destroying at least some toxins. 3) Mold growth or other microbial spoilage will generally be easy to detect if it is present based on sight and smell.
@@AdamBittner people were doing this way before refrigeration and pasteurization (of the eggs) in places without running water and all the 'anti bacterials' we use today. They survived.. and even lived longer than people are with all the conveniences. It will be ok (T bone)
It’s also based on the liturgical year, many Catholic countries don’t eat fresh eggs throughout lent and use them all up on Fat Tuesday. In the U.K., though not Catholic we retain Catholic traditions like Mother's Day in lent, we make copious amounts of pancakes (crêpes).
I love all the shade thrown at Gordon Ramsay in this and other videos. I love making fresh pasta, but I do enjoy my Kitchen Aid pasta roller attachment. Unfortunately it only makes thin strips and not big sheets like you get by rolling it by hand. And that mushroom tomato pasta looks amazing!
Does anyone else here watch the Pasta Grannies? They go around Italy filming older mostly village women cooking. So often the herbs, the tomatoes, the onions, the spinach, are all out of her garden before she starts to cook.
I love the Pasta Grannies!
I love the Pasta Grannies! I’m just reading their first book! It’s a page turner, I had trouble putting it down last night!
Every Sunday I made a fresh sugo and fresh pasta. There is nothing that compares to fresh pasta on Sunday. It's a tradition passed on and i will never stop making fresh pasta this is a treat !❤❤❤
Since I understand Italian nearly perfectly I sometimes watch the Italian cooking channels, but Evas’s explanations are better. Thanks Eva!
Thank you for showing us egg pasta, Eva. Please, will you show us water and semolina pasta? Especially the different flour. Eggs are so expensive now.
I was seriously looking at getting a pasta roller, but I'm gonna literally try my hand at this. Thank you Eva!
This video inspired me so much. I am making papardelle today with mushroom and cream sauce. I remember my dad insisting on dried pasta only because he had to have his spaghetti fix and it had to be 'al dente', otherwise fresh pasta is incomparable. So delicious in lasagna or papardelle. Thank you beautiful, talented Eva. Thank you both. Love and blessings.
Cream sauce. But, but, but it’s not traditional. Italian don’t use cream blah blah blah. So it can’t taste good blah blah blah. Time to point out that many traditional Italian recipes developed as they did because Italy at the time was a relatively poor country so they were saving on ingredients. They couldn’t dump a ton of cream in a pasta sauce like an American. Enjoy your cream sauce.
@@frankfurter7260 you're right. If my mother sees this, I'm done. Lolol
@@frankfurter7260that's not the reason. Otherwise the same would be true or truer for the many meat and fish based pasta recipes that are certainly more expensive than cream. Cream is not used because it's a shortcut to give some taste thru fat and texture and because it's easy to add to anything but there is a reason why good Italian chefs don't overindulge with cream and that's because it kind of cover the taste of the other ingredients. If you love cream by all means use it but that has nothing to do with proper Italian cooking. Using cream with a good mushroom sauce is criminal in my opinion because good mushrooms are very subtle in taste and using cream with them just kill it
After spending the past few months in Italy, this is my favorite channel. Thank you for just being REAL about Italian food!
At the very end you mentioned the difference between the fresh pasta you made, and one made with semolina.
Would love to hear about the pro vs. cons of using ‘00’ vs. All Purpose vs. semolina flours!
My grandmother used white cotton sheets to dry her noodles. The couch, the table, the bed all covered with white sheets.
Saves the cupboard space for the plates and bowls. 😊
So did I. Mine also taught me to make her pasta.
Gordon Ramsey puts oil in the water, lot of famous Chefs seem to have difficulty with the simplicity of quality Italian cooking.
cause they're French-trained
The weirdest thing is that these chefs go around the frickin world and yet they still do these little mistakes that would drive culture of that dish insane
Gordon Ramsey is great Showman not Chef,he knows what and how to do in front of camera ,not fron of stove.If it wasn't for his father in law money he would still play soccer
@@chefe2152 half to disagree with that tho. While he's not the perfect chef he is a great chef. That camera stuff isn't just for show. Well, most of it
No no no Gordon!!
I have made pasta only once and it’s been with eggs, I’ve never tried it with no eggs.. I really would love to make pasta with semolina to see what it tastes like. I love your myths debunked, thank you Eva and Harper. Love your channel. Grazie Mille.
Eva, I made your Tocco de Funzi recipe and it was amazing!! The dried mushrooms gave the sauce such a wonderful rich mushroom taste. I used dried pappardelle that I had on hand and it was great but next time I will make the fresh pasta. Today I ate the leftovers (the pasta was still al dente) and the sauce was even tastier as the flavors married even further overnight. My 98 y old Calabrian mother even raved about this dish. The two of us devoured it yesterday and today. Thanks so much for sharing it. I can't wait to try some more of your recipes. Grazie mille !
Thank you Harper and Eva for the conversation and sharing your knowledge of Fresh Pasta making.
i admire Gordon Ramsay's confidence in spewing utter nonsense.
Ha! this was funny!
he is very good at confident ignorance
I love it even more that they had a go at him.🥲
@My Getaway. One of my favorite bits is when Gordon Ramsay adds olive oil to the pasta water! 😱😨😵
Henceforth to be referred to as "He who shall not be named".
This was wonderful Eva. A very thorough explanation. This brought me back to my days as a young girl making pasta with my grandmother. She really liked this pasta. Thanks!
I occasionally make homemade egg pasta. It's easy to make and tastes incredibly good but I also appreciate being able to open a box and pour!! ☺️ Thank you Eva and Harper!!❤
There are so many culinary similarities between Italy and Japan. The rolling pin is similar to what is used to make soba. Eating raw fish, making fresh noodles, etc.
I made your homemade egg pasta with spinach last weekend. Wow! Amazing!!! Thank you so much for sharing your lives and amazing recipes with us!
Gosh, your channel has become my new ASMR. It calms the racing to do lists and stress. I even listen while i'm working.
I am so happy to see you every Sunday!!!! Thank you for continuing your interesting content!
Thank you for talking about this subject! I have been slowly learning how to make acceptable fresh pasta.
Love your videos, very informative.
That’s it…I’m giving up on my low carb diet! 😂 You inspire me to make/eat delicious Italian dishes every time I watch your channel. Your carbonara and ragu alla bolognese recipes are big hits in my home. Thank you! 😋 🍝
I bought myself an electric pasta maker during lockdown, it's handy because I don't have the time/space/confidence to really try with making it by hand, and it's opened me up to exploring pasta seeing as I'd have it 2-3 times a week using shop bought dried pasta. Enjoying this channel since I found it last week!
Love this channel, always walk away learning something new while enjoying the content. 🤗
Great show! Very informative, thank you! Can't wait to see more! 😃
I got very hungry watching you eat! I am headed out for some, now! Thank you for a very clear lesson on fresh vs dried pasta.
You made me happy!! This is the type of sauce I wanted for my Pappardellie pasta. I know some make a more meaty 'ragu', but this is what I was thinking. Thank you.
Eva, please don't ever stop doing these videos just the way you're doing them! They are excellent!!! Stay true to the beautiful culture of Italy and keep making them proud by sharing it with the world. The content and knowledge you provide with each accompanying recipe is so unique and makes you a standout among other Italian cooking videos. I'm a fan and I look forward to every new video you post! Grazie molto!!
Yumm! Just discovered your channel, planning to binge watch. My favorite food!!
So much valuable information and every question answered - this is the only channel that you need to make great pasta!
I make it exactly like Eva. I had a northern and a southern Italian nona and I learned from them...the many pastas, gnocchi, cavatelle..I have my nonna's materello and guitarra..sorry if I misspelled italian words...I recently remodeled my kitchen and I had the contractor build me a butcher block top table ..it's large, has breaks and tucks away under my peninsula..I love it😊
I love everything you put on your channel!!! You are both awsome together!!
Also I love your vlogs and recipes! I have learned so much from you guys and your videos are super entertaining!
Thank you
You're both just so natural on camera.
Love from Las Vegas
I think the whole point of hanging the past is not to dry it, but to leave aside without the sheets sticking to each other. Even if you code your sheets in flower, they will stick to each other if left them alone for like 15 min minutes to make a sauce for example.
We had an au pair girl from Rome, and she showed us how to make egg pasta. They were delicious! Just rapidly boiled, and served with olive oil and grated Grana Padano that she brought from Italy. This was 30 years ago I still have the taste 😀
My grandmother and her sisters used to make it with no egg, just flour, water and olive oil. There were always coat hangers loaded with drying pasta.
Would you two please make a video on the terra-cotta pots of southern Italy? Example: How to season them, take care of them, and what to cook in them.
My family is from Sicily but I never learned the basics although I have a few pots of my own. I tried looking up videos on them but the majority of the videos are for using clay pots from South American, the Middle East, and East Asian
Thank you so much! I’m learning a lot about Pasta! Thank you! Thank you! Thank you! 💕💕💕
My grandmother made homemade buccatini: She used a wire and rolled the pasta around it, then she pulled the wire from the center. It was soft, like fresh pasta, but it was homemade!
Sounds like fileja!
@@PastaGrammar or fusilli fusieddi we call in the vallo di diano region
Me and my partner always eat our Sunday main meal at 2pm U.K. time. Your new video always goes live at the time.
We love your channel. My partners parents came from Acquaviva in the isernia region of Italy. Obviously we love Italian food.
We are lucky to have two Italian restaurants in our village by the sea near Brighton. Both sell lots of Italian delicatessen stuff. Keep up the great work. Not seen chef Alfredo for a while.
I am a new subscriber, I love your videos. I’ve seen about six so far and have shared them cuz I want others to see your video’s!😊
Great video. I learned a lot about pasta from this video.
Pappardelle is my favorite pasta. It’s my favorite one to make fresh. There’s just something so satisfying about those size of fresh pasta🤤. Thanks so much for making that for us. I’ve been looking forward to seeing it done on your channel.
No kidding. I don't eat boxed pasta unless the kid is hungry on a work night & I'm too tired to cook. I grew up on the fresh stuff. Great video!
OMG, awesome video, I am loving this channel. Just Subscribed
This was an amazing concise lesson! Great channel.
I am a HUGE fan from Brazil (LOVE LOVE LOVE Eva and HER HAIR!!!!) I have been watching for years and always saying I'm going to make pasta. Yesterday, I finally made it!!!!!! I didn't roll it out think enough and it was VERY thick, (but good). I made it again today and it came out PERFECT!!!! THANK YOU for this recipe and tips! I wish I knew how to send a picture. My best friend lives here with me and he's from Rome. I told his mother that he is now eating fresh pasta a few times a week!!!!!! He really loves it too!!! Thank you both!
Love your videos, and you. I might try to make my own pasta, now that I have been schooled in the method. I am building my courage. Thank you.
I love fresh pasta only for one reason. They are usually not perfectly cut, shaped or even textured in the same batch. Each time I make a batch, it is always a new adventure even though I had done it like hundred times. Of course, vino while making it is very important.
I learn more and more with the two of you. Bravisimo
Omg, l love your cooking learning so much.And my Italian partner is loving it also,thank u so much.🤗
Looks really good! Thank you.
Eva, I keep wondering what your making next. I’m hooked. I love you two and your channel.
I love you too! You are so sweet! Never stop having fun and just making videos on whatever you feel like!
Per favore, it would be lovely to watch/listen to an episode where Eva speaks Italian, to enjoy the fluency of her native language!
Si, ma lento e parole facile!
I would love that, I am trying to learn italian :)
I second that !❤
And then Calabrian, for the next level!
No no I love her accent. It’s become her brand, plus it reminds me of my sicilian born mother and her Italian girl friends in the US who had moved here with their american service men husbands after the war ❤
The frozen pasta nido technique is a LIFE-CHANGER! Grazie!!
Oh i think she meant Garfield as the cartoon character that loves lasagna. She's so adorable. I'm loving these videos. So many of these dishes I haven't made since I was a child living with my Sicilian grandparents. So grateful you guys are making videos like these!
Can't wait to try this recipe ... Great video
I certainly did learn something, a lot actually, and I also enjoyed the video. Thank you. 🙂
I love your channel❤ thank you so much🎉
Dry pasta is my favorite. It can’t be made at home, and it requires long, environmentally controlled drying and good semolina and water. Not all industrial dry pasta is done at the highest level of quality. A few dollars more often make an enormous difference.
You guys are a fantastic couple.
I'd love to hear how you two met and found each other.
It's like a miracle.. the north east coast American boy meets the southern Italian girl..
I just wonder.. where and how?
It's just fantastic it happened
Bucatini is my favorite long pasta. Making that Papardella recipe. Btw braised beef ribs in Barolo with Papardella is wonderful!
Another great video !
I just love you two, You make the perfect pair. Like a fresh pasta with a delicious sauce!
In this video, I learned that Nonna Felice e Zia Maria taught me well and properly, without myths. Stories, yes! Every Italian is a storyteller, but myths, no. Grazie, Eva e Harper! ❤
really interesting! Thanks for the explanations :D
One of the best videos I've seen on UA-cam. You are very sympathetic. And I find the “fuck it, just do it” vibe very much :) Thanks alot
Off topic, I love Ava's hair and her accent. On topic, I watched my grandma make homemade lasagna noodles many times. No machine. She used a closet hanger pole similar to Ava's to roll out the dough. When she made raviolis, I would help her seal the edges with a fork. I really miss my grandma. Thank you for such interesting videos. I'm always so hungry by the end of your presentation. Mangia!! Ciao
That pappardelle and fungi looked so amazing!
I love both of you 🥰 My pasta and Gnocchi game is on another level thanks to Eva. Italian cuisine is the best. 👨🏻🍳😎
I'm learning so much about pasta here 😊🤤
Thanks for the wonderful video on proper pasta.
Thank you for this video! I've been struggling with egg fresh pasta (too sticky, too dry, forgot the rest time, etc). I finally went out and bought the biggest bamboo cutting board I could find locally, so at least I stopped rolling everything off the edges!
This was fantastic. I was actually searching your channel for the word "pasta"...which was silly because it brings up EVERY video (Pasta Grammar), ha ha! I was thinking, just as you stated, that I'd love to know how to make all the different types of pasta. Thank you for sharing all this information and your recipes just make me so hungry! I love watching your videos and learning so much. :) Thank you.
That looks so good!
Thank you , first time making it , always shy,d away from making it , been cooking over 35 years . 1st time perfect , thank you Ava and Harper .
Tocco de funzi...looks like an excellent use for the dried porcini I foraged back in September!
Love Love Love you guys ❤️❤️❤️
I really enjoyed that! That pasta with the mushrooms is a must do!! I saw mixed dried mushrooms in Costco, we will get some next time. It’s funny, I just watched an Italian chef make pasta, he put in some olive oil. He was asked, what if you don’t have a pasta machine, his response was, get one! He said you can also make it by hand though. I’m new to this, I want to try everything!
Well spoken, as someone learning a second language at 30, I appretiate the process itself so much more now. Keep it up and good luck . Also sweet Video about pasta 😉