Traditional italian pasta recipe according to vincenzo's plate: 1egg=100 g flour 1 batch=1 serving Tip: Please don't add salt to the dough. Salt the pasta water instead
I’d recommend using 1 full egg and 3 egg yolks. It makes it a lot more smooth and the dough needs to be kneaded for 10 minutes which is a lot but it’s worth it because you get that really silky smooth look and mouth feel to it.
I've never been to Colorado. A former co worker and his extended family moved to Colorado in mid 1990s. I would love to go to Colorado. Your pasta is beautiful.
I feel like there's not enough emphasis on how well you need to knead it. After you take all that time to slowly incorporate the egg into the flour you really gotta knead the shit out of it.
I made this and i turned out great and easy to make, i used garlic confee i already had. But easy and works, leaving the skin on was a game changer, cause everyone else says to boil them skin them, so many extra steps for the same result Actually it was kinda sour on second thought, maby I should of took skin off
For everyone wondering the same: I made tagliatelle today and used eggs straight from the fridge for the dough, I forgot to get them out before - still turned into the best pasta I've ever had, even though it was my first time. Make sure to knead the dough very long, it will get warm anyway
Semolina flour has a very high gluten content, which is why it's used for pasta. I feel gnocchi would be achievable gluten-free because it uses potatoes and doesn't rely on gluten (as much) to remain flexible and chewy.
Seriously I do not ever buy store pasta anymore. I grew up Italian American but this was 100% not something my working parents had time to do, so when I went off on my own, I realized I do have time and I think they’re full of trash!
She used semolina but it depends. Do you want fresh pasta to eat right away or do you want to dry and store it. Typically semolina is only used for dry pasta and dough's without eggs, so it can be stored longer and will be used in a somewhat 50:50 ratio with normal flour. For a fresh egg dough pasta you can use all purpose flour for the start and later switch to 00 flour. Definitely search for more experienced pasra maker videos, she doesnt really know what shes doing
I can never find instructions on exactly what to do after making the pasta. Do you let them dry a little before cooking or just throw them straight into boiling water?
it's an old comment but yeah you can use it pretty much instantly. egg pasta you shouldn't really leave out to air dry for hours anyway because you aren't ment to leave raw eggs out for more than 2 hours and there's no preservatives in the pasta. it'll keep about 3 days in the fridge or you can freeze it.
This looks Beautiful, but my uestion is WHY can't I hit the like button??? I tried and tried, it won't register, what did you reach your quota for likes??? I am going to make my own Pasta drying Rack, I love it
Why dry it, cause the things fresh pasta texture is it. If you dry it, you might as well buy dry pasta...know what I mean. It's all about eating fresh pasta, not dried.
@@limbeboy7That’s not the point. The point is, Italians don’t salt their pasta dough. It doesn’t need it. And we use a pasta flour for fresh egg pasta - not semolina. This shit’s all wrong.
@@Rapaglia1 I know I'm late to the party, but I just wanted to say, she does not claim anywhere in this video that it is perfect, absolutely authentic pasta. She is calling it "Simple home made", so I'm not sure why you gotta be so rude about a pinch of salt.
How bad is your egg allergy used to be allergic but did oral tolerance at home mind you I was quite young ~7-8 so it was much easier to get rid of the allergy and I was not anaphylactic
I wonder how people made pasta in tbe olden days without scales to weigh the flour?!🤔 Much easier to work with cup measurements, especially of you're a beginner.
Its not much easier, its stupid. Flour is a powder which can be compressed easily, it should never be measured in cups but only by weight. When it comes to dough being precise and accurate is the key
And don’t follow the recipe that comes with the pasta machine! 2 c flour, 2 eggs. It never came together and was not a good first experience. Your recipe calls for more eggs which makes sense after my first effort.
How to make pasta ✨My Way✨ 1. Beg parents for money 2. Run to Olive Garden 3. Wait 46678908765543445566543 years for someone to take ur order 4. Order pasta of ur choice 5. Wait another 1234567890988776533577643211 years for ur food to be ready 6. Eat your pasta 7. Enjoy!🍝
Thanks for sharing God bless you Jesus loves you it’s relationship not religion He is truly the Greatest Father and the Bestest Friend you should get to know Him 😊❤
Quran is from our God to all people.. you just read the Quran and understand and succeed the message of our Our God.. If you don't want, you are ennemi of our God majesty..
Yeah, no. This is all wrong - wrong ingredients, wrong methods, wrong texture, wrong color, wrong process. All of it, wrong. Semolina dough doesn’t use eggs as the binder. It uses warm salt water. Fresh egg pasta uses eggs and tipo 00 flour. You made up your own shit and the result is shit dough. You used way too much flour, so your dough was too dry, hence why it was cracked and wasn’t staying together when you were cutting it into pieces. The color was too dark because you used the wrong flour. When you tried to roll it out, it kept pulling back because it didn’t have enough moisture in it for it to properly stretch. Semolina flour is way drier and more robust than a fine white 00 flour, which is why you use warm water with semolina. You also didn’t run your pieces through the lowest setting on the machine more than once to get the air bubbles out. You’re SUPPOSED TO pass the dough through the lowest number, fold it in halves or thirds, run it back through, then repeat two more times. This ensures that your dough is smooth and free of air bubbles when you start running it through higher settings on your machine. Which brings me to my next point: if you’re just running your dough through a machine, you have no need to roll it out. You’d only roll it if you were cutting the pasta shapes yourself. Also, STOP SALTING YOUR FLOUR!!! That shit’s annoying. Italians don’t do that, because the dough doesn’t need it. You’re just wasting salt. Save it for the water. Your mixing, combining, and kneading methods were horrendous. You spilled eggs out of the well at the beginning because you didn’t make the walls of it high enough. And your flour and egg combining skills need a lot of work. You are supposed to gather flour from the edges of the mound and fold it into the center; not whatever that was that you were doing. Finally, why are you drying your pasta? Dry pasta = ruined pasta. ESPECIALLY when it’s fresh egg pasta. If you’re just going to hang it up to dry, then reduce the amount of flour and eggs that you use, and make just enough to eat in one sitting. Drying egg pasta is literally ruining it. When we see people like you doing this foolishness and giving other people their terrible advice, it makes us laugh because we know that you guys have no idea what you’re doing. But we also get offended that you guys are bastardizing our food. You should ask for a refund from whoever taught you how to make pasta, because they taught you wrong and led you astray. Please save the pasta making for Italians like us.
@Rapaglia1 wow. You are way harsh. Whats up with the swearing at her? Why don't you make your own video instead of criticizing her on every single point. I bet her pasta tastes great and I love how simple and easy her video makes this look. I just came here for a simple video for a beginner and this works fine. I'm not trying to be a professional pasta maker or a chef in an Italian restaurant. Im sure you make great pasta but how about just being nice?
@@kellycantwaitformyKing Why? She’s ruining pasta and giving people bad advice. Why should I be nice about her bastardizing my peoples’ food? That’s the problem with society today - everybody wants participation trophies and to not be treated accordingly. If you fuck up, it needs to be corrected - not kiss your ass and tell you you’re doing a good job. If nobody else will tell her that her methods, ingredients, and preparation are all wrong, I will. You can take her advice and ruin pasta, or you can take what I am saying into consideration and do it the right way.
Traditional italian pasta recipe according to vincenzo's plate:
1egg=100 g flour
1 batch=1 serving
Tip: Please don't add salt to the dough.
Salt the pasta water instead
Thank you so much
oh no
I was so scared because i just msde this and forgot the salt but your comment made it so much better thankyou
Lmfao.
normal plain flour
I’d recommend using 1 full egg and 3 egg yolks. It makes it a lot more smooth and the dough needs to be kneaded for 10 minutes which is a lot but it’s worth it because you get that really silky smooth look and mouth feel to it.
or better yet, NO full egg
@@jonathanielpringlemaniiiNo less then 17 eggs should be used
@@seancorbett8777 bro how much do you make..
what type of flour you use?
@@bigbootyjudy439 thanks!
“ Its dry so fast here in Colorado “
Me trying to do a pasta in sudia arabia : 😐
My brother I also come from Saudi Arabia 🇸🇦
@@naz_is_here Happy Ramadan
@@hashimtk6602 Greetings, my muslim friend! Pascha/Easter is coming up! April 16th! God bless. ☦️
samee
@@the-real-John-Oconnor Have fun
!
I’m also in Colorado! Trying out homemade pasta for the first time today 🥰
I made some fresh pasta today but I had to roll it out by hand, but it was worth it
I always do 100 g of flour per egg so if it’s four people use 400 g of flour and four eggs
I learned tons !!😊
Wow I just gotta say the way you hang the noodles looks like the inside of a bee nest 🤩🤩 So satisfying I love it
إنتإعسللتزرعرامتغرلتبتالرلنلوولو
I live in Colorado. I would love to pick your brain about how to garden here. Cali was so easy to garden. Here is so tricky. I need your help
I've never been to Colorado. A former co worker and his extended family moved to Colorado in mid 1990s. I would love to go to Colorado.
Your pasta is beautiful.
I recently learned english, what's extended family?
@@TortillaSticks your aunt, uncle, cousins, grandparents, for example.
I feel like there's not enough emphasis on how well you need to knead it. After you take all that time to slowly incorporate the egg into the flour you really gotta knead the shit out of it.
Personally I prefer thicker noodles but it look great
And the eggs are lovely too.
How long do you dry?
I made this and i turned out great and easy to make, i used garlic confee i already had. But easy and works, leaving the skin on was a game changer, cause everyone else says to boil them skin them, so many extra steps for the same result
Actually it was kinda sour on second thought, maby I should of took skin off
Great skills
Amazing! Thank you
Gorgeous!
Do your eggs have to be room temperature or is it ok to use it from the fridge
Eggs and surface you make pasta on must be room temperature. See Google for more info.
Room temperature
If you don't want to wait. Just put your eggs in warm water for about 5-minutes. Bon appetite! ;)
For everyone wondering the same: I made tagliatelle today and used eggs straight from the fridge for the dough, I forgot to get them out before - still turned into the best pasta I've ever had, even though it was my first time. Make sure to knead the dough very long, it will get warm anyway
Delicioussss
And do they need to dry for a certain amount of time before you can use them?
No you can use them right away but they cook VERY fast compared to dried pasta so like 60-90 seconds
@@pohateos9394 hes right dont cook it over 2 mins
@@pohateos9394this information is so useful im literally so grateful to all people leaving pasta advices here❤❤❤god bless
Good job!
Love making my own pasta! But I don’t have all the fun tools you have lol 😂 do you know of the flout you used is gluten free?
Semolina flour has a very high gluten content, which is why it's used for pasta. I feel gnocchi would be achievable gluten-free because it uses potatoes and doesn't rely on gluten (as much) to remain flexible and chewy.
@@ActBreaker thanks I’ll have to try it!
gLuTeN fReE
I use my large clothes drying rack. No need to buy something extra
😂😂😂
I love the sound of this woman voice.
Please invite me to your home. Craving some home made pasta
Brilliant
Wow! You are soo awesome and so is everyone in the comment section! Thanks. 😊
The scheme fact this is in Colorado made me happy
Noodle curtains 😂❤😂
How long does it take, from the time you begin until you hang the last strand?
❤❤❤
How do you get your pasta to look so good
it was painful watching the egg white go into the pasta 😢
U can make it with water as well
True. No whites in pasta.
Mam pls tell me about diff shape macaroni. And if possible recommend me machine maker who Elbow type macroni deal. Lot of thank
Does it taste better since it’s fresh?
Well I'm your subscriber so I'm coming for dinner tomorrow tonight and I want pasta I'm not joking so pls 😊
What flour brand did you use?
Seriously I do not ever buy store pasta anymore. I grew up Italian American but this was 100% not something my working parents had time to do, so when I went off on my own, I realized I do have time and I think they’re full of trash!
Respect your parents more
@@YoavMarciano they admire sarcasm
Use semolina for a non egg dough. Use water for semolina instead of egg 😂
Is it all purpose flour or the semolina??
She said semolina flour
She used semolina but it depends. Do you want fresh pasta to eat right away or do you want to dry and store it. Typically semolina is only used for dry pasta and dough's without eggs, so it can be stored longer and will be used in a somewhat 50:50 ratio with normal flour. For a fresh egg dough pasta you can use all purpose flour for the start and later switch to 00 flour. Definitely search for more experienced pasra maker videos, she doesnt really know what shes doing
For how long you have to leave it to dry?
Do i need a pasta maker for it or can I use a rolling pin or my hands
WHAT DO I GET IF I MENTION THAT I LOVE ANY KIND OF PASTA?!?!
In my country everybody doing that
I can never find instructions on exactly what to do after making the pasta. Do you let them dry a little before cooking or just throw them straight into boiling water?
Pretty sure you can use it once your done. Since it’s fresh it should be done in about 3 minutes.
it's an old comment but yeah you can use it pretty much instantly. egg pasta you shouldn't really leave out to air dry for hours anyway because you aren't ment to leave raw eggs out for more than 2 hours and there's no preservatives in the pasta.
it'll keep about 3 days in the fridge or you can freeze it.
I realy want a dinner at you house
#homemadepasta
This looks Beautiful, but my uestion is WHY can't I hit the like button??? I tried and tried, it won't register, what did you reach your quota for likes??? I am going to make my own Pasta drying Rack, I love it
What’s the name of the cloth you use ?
What ever she used didint work that pasta ball looked horrible
What kind of pasta maker is that?
as a Filipino I eat noodles a k a pasta
I was gonna make that but I realized I ran out of eggs
Any way to make it without the pasta maker?
I just tried it, without a pasta maker and I just rolled it out a lot
Use a rolling pin, it works too
I have a question? What did y’all do when the recipe says to let something sit for whatever amount of time like then just wait and stare at it Iike💀
Dough is made which flour ??
Damn girl you snapped!
Not really she didn’t need the dogh long enough.
Thanks
A what cloth?
Thank you🥹
Why dry it, cause the things fresh pasta texture is it. If you dry it, you might as well buy dry pasta...know what I mean. It's all about eating fresh pasta, not dried.
Damn, but she got a machine..
What kind of flour?
How many people does this feed?
1 plate is 100g of flour
Dose the flour really matter, ?
Is there a reason why you can’t just scramble eggs and then put them into the mountain of flour?
More stuff to clean 😂
is adding flour+semolina okayy??
Pasta is fine is because they don't care about pasta even if it's homemade
From today am not buying no more .Where can I buy the machine
You know what Italians DON'T put in their pasta? SALT! Be heart smart.
Salt is not that bad for you.
@The Endicott exactly, if you have a balance of all 5 electrolytes it cancels your sodium levels
@@limbeboy7That’s not the point. The point is, Italians don’t salt their pasta dough. It doesn’t need it.
And we use a pasta flour for fresh egg pasta - not semolina. This shit’s all wrong.
@@Rapaglia1 I know I'm late to the party, but I just wanted to say, she does not claim anywhere in this video that it is perfect, absolutely authentic pasta. She is calling it "Simple home made", so I'm not sure why you gotta be so rude about a pinch of salt.
That's why we been told made your food simple really cooking a bread and curry is more fuller and easy
Cooking a decent bread and a halfway decent curry takes just as long as making your own pasta. If you can do it faster your bread and curry sucks
I would end up feeling SO awkward as I'd have to decline eating it due to an egg allergy :')
How bad is your egg allergy used to be allergic but did oral tolerance at home mind you I was quite young ~7-8 so it was much easier to get rid of the allergy and I was not anaphylactic
Ok some mf is gonna hear her say I oil my hands and then use baby oil 💀💀
Pasta with semolina is made with water not eggs, egg pasta uses 00 flour
The gluten was not finished forming
Why semolina it looks so dry
Let me come to dinner at your house
Can you use all purpose flower?
Yup! Just might be different measurements, taste, and texture I think.
Hi.
Chat she oiled up
Hi
I wonder how people made pasta in tbe olden days without scales to weigh the flour?!🤔
Much easier to work with cup measurements, especially of you're a beginner.
Its not much easier, its stupid. Flour is a powder which can be compressed easily, it should never be measured in cups but only by weight. When it comes to dough being precise and accurate is the key
No eggs please :D
DO NOT COPY LYNJA SHE DIED
Why are you cooking on the kitchen counter doesn’t that get messy
Interesting you used semolina with eggs.
And don’t follow the recipe that comes with the pasta machine! 2 c flour, 2 eggs. It never came together and was not a good first experience. Your recipe calls for more eggs which makes sense after my first effort.
How to make pasta ✨My Way✨
1. Beg parents for money
2. Run to Olive Garden
3. Wait 46678908765543445566543 years for someone to take ur order
4. Order pasta of ur choice
5. Wait another 1234567890988776533577643211 years for ur food to be ready
6. Eat your pasta
7. Enjoy!🍝
Why do americans say “Paahh stuh”
Calm down and say “pasta”.
I’ve heard you say “quasi” and “aqua”and some other sh without having a stroke.
😂
Thanks for sharing God bless you Jesus loves you it’s relationship not religion He is truly the Greatest Father and the Bestest Friend you should get to know Him 😊❤
I only use egg yolks makes a better taste
Kind of stupid not to beat the egs before putting them in the flowet
Quran is from our God to all people.. you just read the Quran and understand and succeed the message of our Our God..
If you don't want, you are ennemi of our God majesty..
Your only supposed to use the yolks 😑
Hijab and prayer are the will of God..
Islam...Christianity...Hinduism...Buddhism...Judaism....it's all just various forms of fiction.
You did it wrong
Elaborate
@@kaya.crimson767 you should take out the white in the egg
@@Anthony_Or_Yesno No, that’s just an option. Makes it taste richer and eggier but way more expensive and unnecessary
Okay but why didn't you use anything under it 🤮🤮🤮😭😭😭
What are you even talking about
Hell no
Yeah, no. This is all wrong - wrong ingredients, wrong methods, wrong texture, wrong color, wrong process. All of it, wrong.
Semolina dough doesn’t use eggs as the binder. It uses warm salt water. Fresh egg pasta uses eggs and tipo 00 flour. You made up your own shit and the result is shit dough.
You used way too much flour, so your dough was too dry, hence why it was cracked and wasn’t staying together when you were cutting it into pieces.
The color was too dark because you used the wrong flour.
When you tried to roll it out, it kept pulling back because it didn’t have enough moisture in it for it to properly stretch. Semolina flour is way drier and more robust than a fine white 00 flour, which is why you use warm water with semolina.
You also didn’t run your pieces through the lowest setting on the machine more than once to get the air bubbles out. You’re SUPPOSED TO pass the dough through the lowest number, fold it in halves or thirds, run it back through, then repeat two more times. This ensures that your dough is smooth and free of air bubbles when you start running it through higher settings on your machine.
Which brings me to my next point: if you’re just running your dough through a machine, you have no need to roll it out. You’d only roll it if you were cutting the pasta shapes yourself.
Also, STOP SALTING YOUR FLOUR!!! That shit’s annoying. Italians don’t do that, because the dough doesn’t need it. You’re just wasting salt. Save it for the water.
Your mixing, combining, and kneading methods were horrendous. You spilled eggs out of the well at the beginning because you didn’t make the walls of it high enough.
And your flour and egg combining skills need a lot of work. You are supposed to gather flour from the edges of the mound and fold it into the center; not whatever that was that you were doing.
Finally, why are you drying your pasta? Dry pasta = ruined pasta. ESPECIALLY when it’s fresh egg pasta. If you’re just going to hang it up to dry, then reduce the amount of flour and eggs that you use, and make just enough to eat in one sitting. Drying egg pasta is literally ruining it.
When we see people like you doing this foolishness and giving other people their terrible advice, it makes us laugh because we know that you guys have no idea what you’re doing. But we also get offended that you guys are bastardizing our food.
You should ask for a refund from whoever taught you how to make pasta, because they taught you wrong and led you astray. Please save the pasta making for Italians like us.
@Rapaglia1 wow. You are way harsh. Whats up with the swearing at her? Why don't you make your own video instead of criticizing her on every single point. I bet her pasta tastes great and I love how simple and easy her video makes this look. I just came here for a simple video for a beginner and this works fine. I'm not trying to be a professional pasta maker or a chef in an Italian restaurant. Im sure you make great pasta but how about just being nice?
@@kellycantwaitformyKing Why? She’s ruining pasta and giving people bad advice. Why should I be nice about her bastardizing my peoples’ food? That’s the problem with society today - everybody wants participation trophies and to not be treated accordingly. If you fuck up, it needs to be corrected - not kiss your ass and tell you you’re doing a good job. If nobody else will tell her that her methods, ingredients, and preparation are all wrong, I will.
You can take her advice and ruin pasta, or you can take what I am saying into consideration and do it the right way.