I made it! And I love it! It's the best pasta that I've ever maden It wasn't easy 1st problem - don't have such flour in shops in my area, but I've read what kind of is it and found smth similar 2nd problem - eggs not in gramms (eggs that I have in shops near me are much smaller than in the video, but I understood it too late). i'm not a master in making pasta and it was difficult to find out how many of them do I need But still the first try and I'm satisfied with a result Thank you ^_^
It’s 100 grams of flour per egg and add another 20-25g of flour per additional yolk. Dough is always a feel too though so that’s a good start. Personally I go with premium eggs with very orange yolks and caputo pasta flour. 250g of flour with 2 whole eggs and 2 yolks. Have fun
May I ask for bicolor pasta: how do you keep the long sheet of dough from stickijg to itself? Tried bicolor tonight and was a bit of a disaster. By the time I filled it...the bicolor pasta was dry...i tried to flour liberally and yet... any advice? Does one just have to work super fast? Also i noticed as I kneaded the dough did not join together after a while...did I overknead?
For some reason my dough is way too hard compared to yours...either youre super strong or that dough is soft...mine is never soft like that...its pretty hard
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Your pasta skills helped me so much thank you
I'm so glad! More to come
Thank you for recipe!!🎉🎉🎉❤❤❤
My pleasure 😊
I made it! And I love it! It's the best pasta that I've ever maden
It wasn't easy
1st problem - don't have such flour in shops in my area, but I've read what kind of is it and found smth similar
2nd problem - eggs not in gramms (eggs that I have in shops near me are much smaller than in the video, but I understood it too late). i'm not a master in making pasta and it was difficult to find out how many of them do I need
But still the first try and I'm satisfied with a result
Thank you ^_^
What can be use on substitutes of egg?
Hola Mateo, tengo una pregunta ☝🏼: si me sobra masa puedo congelar para formar pasta para otro día? Espero no confundirte
Yes x just remove from the freezer day before and defrost in the fridge
@@mateo.zielonka thanks ☺️
Hello chef, thanks for your video. How to store it and how many days? Thanks.
48-72 hours - fridge - dough wrapped in cling film or left in airtight container
@@mateo.zielonka thanks chef.
For how much Pasta is that revcipe?
4 people
Hi, can you replace some of the flour with semolina flour? And what percentage would you suggest
Yes I will recommend 70 flour to 30% semolina
Зачем?
@@Jang-c2s к другому комментарию ответили, что если нет такой муки 00, то часть муки модно заменить на манку, вот и спрашивают о пропорциях
@user-wt1ec4ni2q 70% 00 flour, 30% semolina. Ratio, they asked fo4.
Can we use refined flour for the dough???
What kind ?
I was wondering, how long have you been making pasta for? You seem like a master 😮
That’s so kind of you :) I have made my first dough 6-7 years ago
Interesting 😮@@mateo.zielonka
Your recipe is 260g 00 flour , 2 whole egg and 3 egg yolk. But why your video is mention 480g 00 flour , 2 whole egg and 4 egg yolk?
You can add additional 20 g of flour + 1 egg yolk :) same recipe base but will give extra 35 g of dough
@@mateo.zielonkathis still doesn’t add up
It’s 100 grams of flour per egg and add another 20-25g of flour per additional yolk. Dough is always a feel too though so that’s a good start. Personally I go with premium eggs with very orange yolks and caputo pasta flour. 250g of flour with 2 whole eggs and 2 yolks. Have fun
Can I make it with a rolling pin, without the pasta machine
Yes ! Absolutely :)
May I ask for bicolor pasta: how do you keep the long sheet of dough from stickijg to itself? Tried bicolor tonight and was a bit of a disaster. By the time I filled it...the bicolor pasta was dry...i tried to flour liberally and yet... any advice? Does one just have to work super fast? Also i noticed as I kneaded the dough did not join together after a while...did I overknead?
Will do video very soon:)
My man! thank you @@mateo.zielonka
Sir I am vegetarian please tell me how to make dough without egg . And which types of flour use for pasta . I am from panjab (India)
Have you try semolina and water dough ?
@@mateo.zielonka ok thank you🙏
What's 00 flour? We just had low-protein, medium-protein, or high-protein flour here in Indonesia.
00 flour is finely ground flour ranging around 12% protein
@@mateo.zielonka Oh, that's a mean low-protein flour. OK, I get it. Thank you...
@mateо.zielonka если мука обычная, то тоже столько же яиц надо? Или меньше?
@@mateo.zielonkaпоэтому вы столько яиц берете? Почему такую муку используете?
For some reason my dough is way too hard compared to yours...either youre super strong or that dough is soft...mine is never soft like that...its pretty hard
Try reducing amount of flour - I think it’s the egg weight
👍👍👍
I used the food processor method but my pasta dough is never smooth and stretchy like that, it’s always hard 🤷🏻♂️
Is it to hard ? Try adjusting flour content by reducing 10% of flour
It's hard to get 00 flour in my country, can I use all purpose flour instead?
Hi, yes you can but quality it’s gonnna be different - can you find semola in your country ?
@@mateo.zielonka I think so.
What can be use on substitutes of egg?
Make pasta with semolina and water instead