Shop for the products Frank uses to make pasta! Matfer Bourgeat Dough Scraper: amzn.to/3dBCER4 (Similar) Gnocchi Board amzn.to/3ffmzkq KitchenAid: amzn.to/3S781BX KitchenAid Flat Roller Attachment: amzn.to/3R7WtNC Made In Stainless Steel: amzn.to/3f8iPBj Cuisinart Spider: amzn.to/3C4NgkX Le Creuset Pot: amzn.to/3R2vOSx When you buy something through our retail links, we earn an affiliate commission.
@@mattsturgess1545 a lot of people make videos and explain the processes but not *why* you make those choices. Successful teaching is a two part process, both how and why.
I love that he explains the why and his steps. That can really help other people feel confident in the kitchen, because you understand the why behind the process.
I've made a bunch of my cooking Utensils too. The great thing about making them out of Wood is they won't scratch Non-Stick Pans, Pots or Trays either.
@@allgoodthingsarewildfree8011 I'm pretty sure that was a joke, but Chef Frank's UA-cam channel is "ProtoCooks With Chef Frank" He has crossover vids with other people on Epicurious and from elsewhere- he's done things with Emily (Her channel is "No Expert with Emily Duncan") as well as Chef Penny and others.
Frank: A tree in my backyard fell down and i made my own gnocchi board. Me and the whole Epicurious family: *of course you did frank….. of course you did*
I read this comment before watching the video and thought you were engaging in a bit of sarcastic hyperbole given the whole ‘made from scratch’ vibe of these videos…. Didn’t realise he literally did do it hahaha
@@morganmcallister2001 after cultivating that air just right! He made sure to have all the right plants and herbs growing in that air at the right ratios to get the most delicious air for his condensed water.
The way he kneads the dough is the exact same way I was taught to prep clay before sculpting, to get rid of all the air pockets and evenly distribute the moisture!
Wow…so many rude comments. What kind of people watch pasta demos. Lol I found this to be very informative as I do like to host a homemade pasta feast every winter. Perfect comfort on a cold winters night.
Lol frank ! The only reason we don't see him every episode is because he is either growing, making, or waiting for just the right ingredient lol gota love him. Cheers from your biggest fan in Colombia amigos !
I've watched probably 30 videos on making fresh pasta dough and every time my dough turned out so firm you couldn't even knead it. The way he explained why you make the volcano and slowly incorporate the flour made so much sense. My first attempt after watching this my pasta turned out perfectly!
@@naveentata1539 I don't measure out the flour any more. Just use about one egg per person and a generous pile of flour. You don't have to use all the flour in your pile just incorporate it until it's the consistency you want
Hi Frank, Your getting this comment from an Liverpool man Living here in France, I am new to Pasta cooking and need all the help i can get and understand, And you are the one i can understand and learn from, you do a good job and do not leave out the reason why something is done, These little things make all the difference Thank you big guy and keep doing what you do and how you do them.
You just saved me a LOT OF $$$$$ I was going to buy me a Pasta Maker and a Kitchenaid mixer NOW... All I need is to buy the Kitchenaid mixer to do my pasta... YEAH...
It's just a video a little longer than 14 minutes but with great details and tips. It's very helpful for beginners like myself. Thank you very much Frank.
Thank you for this fantastic tutorial, Frank! I just bought the 3-piece pasta making kit for my Kitchenaid mixer. I have also bought 00 Flour - I'm going to make the egg & flour pasta dough. This was informative and very well done. Happy New Year!
My fav pasta making video ever. I actually learned to make pasta on vacation in Florence. I needed a brush up. You provided great guidance. Thank You Chef
Ya never know, my Son and I made Ravioli once a month for years when he was a Teenager. It's actually fun to do, we would try different fillings every time. He and I played Video Games together on the Weekend and we'd take a break and go make the dough, play some more games, then go roll it out, I have a Hand Crank Pasta Machine, so I would crank and feed and he would catch and fold. The Ravioli gizmo I have is like an Ice Cube Tray you lay the flat pasta over the tray and press the dough down into the "cup" and then spoon in your filling and then another layer of Pasta on top to seal the Ravioli and a Roller that came with it was pressed and rolled over the Pasta and the Tray had a nice edge that cut the Ravioli apart. Yeah it's a little work but, MOST good cooking is... A cool Date Night Meal with a Special Person for sure.
As a semi-retired Professional Chef it was fun watching this as it reminded me of a few pasta making lessons I had to learn through experience. I was LMAO when he was talking about the pasta stretching back if you didn't let it rest as that was my first on the job lesson in pasta making. Great Job Chef!!!
@CalenEllsworth Where in my comment did I say or even imply such a thing. If you're referring to me mentioning my experience, I only put that up so others would know that I have a lot of experience, nothing more, nothing less. What are you so mad at that you're randomly looking for a word fight? Whatever it is, I hope you can get over it.🤞 ✌️🤙🙏🎄
I use 100g AP flour, 100g semolina and 2 eggs. 1 egg per 100g of flour. And a pinch of salt. I personally like to wisk the eggs first in a cup, and then pour over flour. Super fast, super easy
You can freeze your homemade egg pasta. Divide into portions you'll use, flour it well, then freeze in separate sealed containers. Put it in the boiling water while still frozen.
Lovely thank you, I have been making pasta for a long time. But its been a while since I have made it, so wanted to watch someone making it just to reignite my memory lol and this was perfect. thank you .x
I was looking to purchase a kitchen aid today and I was like the pasta attachment looks interesting but how would I actually use it… and there ya go! Looks easy broken down in steps! This was phenomenal!
I just made some pasta following this recipe and it was amazing. I have never made fresh pasta but, it maybe tough to eat out of a box again
Рік тому
if you did not mention that proto makes, i would never found out you have own youtube channel as well! One of the best cooks here on Epicurious, skill and personality wise!
My daughter is 2 and she loves pasta ! I like cooking but most of my coming is Mexican stuff she will love some pasta ! I like to transfer my love through food to the ones I love .
My hungarian great-grandmother had that device you were using. Gnocci board? When i visited Hungary i was amazed by tge culture around the pasta. The rolling board was a piece of art, mostly given by boys to the girl who they wanted to marry. They burned the name of the girl into the board. Ladies used it for a lifetime, they took care of it like as if it was gold. When october hit, they used to gather in somebody's house to make "snailshell pasta" as they calked it, and they were rolling tge pasta for hours. Meanwhile they were singing and telling stories and the kids were playing by the fire - it must have been amazing. It made me think if what we have lost by adjusting to the modern life.
Thank you so much I have always wanted to make pasta I only have a problem with how not to make it dry but other than that this was a really great video well explained 😊
For me, the problem with homemade pasta is when you're feeding 4-7 people and everyone is going to eat seconds and want leftovers for the next day. That's a LONG time investment to make pasta. But thanks to these videos, I have tried it when I am cooking for just myself. Thanks!
1:32 THANK YOU!!! Well not today. But i used to be scared of making a mess on the kitchen. If i knew that you could use the mixer to make the dough i would've done it sooner. You are the first one i saw saying you have that option. And for the smartasses on the block. In theory the mixer could screw up the dough( Like making too much gluten, making the dough too chewy) and yeah it is a reason for people to be afraid of trying it without someone saying it's okay to do so
If you get cracking/tearing/ripping etc I would do that thing where he folds it in 1/3rds and machines it out a few times. Maybe it's just the moisture in MD but that fixed all that for me
Hello. Question: When forming the dough with the semolina flour, are we looking for gluten formation with that as well? If so, how do we test if it does have enough gluten formation?
Great video, great 101!! Thanks Frank! you are a genius!!!!! I really enjoy yours videos!, and of course i love cook! Some day you could do asado argentino!!!
Diy pasta is easy and delicious. Throw your leftover dough in the freezer, i usually make 1.5kg of Pasta dough and freeze it in 250g portions. Always fresh dough
The Pappardelle was cut a bit too wide. It's actually the width of what a "lasagne" pasta is meant to be. But then again, in Italy, all rolled pasta is lasagne.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper: amzn.to/3dBCER4
(Similar) Gnocchi Board amzn.to/3ffmzkq
KitchenAid: amzn.to/3S781BX
KitchenAid Flat Roller Attachment: amzn.to/3R7WtNC
Made In Stainless Steel: amzn.to/3f8iPBj
Cuisinart Spider: amzn.to/3C4NgkX
Le Creuset Pot: amzn.to/3R2vOSx
When you buy something through our retail links, we earn an affiliate commission.
He built Kitchen Aid🎉
you had already posted this video before
How much flour do you use
Dough scraper, costs like $1..... *sells for $12*
Man, huge appreciation for explaining *WHY* you're doing those steps.
Well there would no point in making a video otherwise 😂
@@mattsturgess1545 a lot of people make videos and explain the processes but not *why* you make those choices. Successful teaching is a two part process, both how and why.
I love that he explains the why and his steps. That can really help other people feel confident in the kitchen, because you understand the why behind the process.
I agree
Well, he's an instructor for a reason...
Of course he made his own kitchen equipment from scratch. The man not just embraces his meme, he flaunts it!!
Frank is the Chuck Norris of cooking
I've made a bunch of my cooking Utensils too. The great thing about making them out of Wood is they won't scratch Non-Stick Pans, Pots or Trays either.
I couldn’t find the channel he mentioned he made it on. Anyone have any luck?
@@allgoodthingsarewildfree8011 I found it. ua-cam.com/users/ProtoCookswithChefFrank
@@allgoodthingsarewildfree8011 I'm pretty sure that was a joke, but Chef Frank's UA-cam channel is "ProtoCooks With Chef Frank"
He has crossover vids with other people on Epicurious and from elsewhere- he's done things with Emily (Her channel is "No Expert with Emily Duncan") as well as Chef Penny and others.
3:05
“My dough is nice and elastic, I’m gonna wrap it in a piece of plastic”
That is a really nice rhyme
Frank: A tree in my backyard fell down and i made my own gnocchi board.
Me and the whole Epicurious family: *of course you did frank….. of course you did*
Ha! Literally, my exact words! 😂
I couldn’t find the channel he mentioned he made it on. Anyone have any luck?
Guilty! Hahahaha
Exactly an authentic Proto Project
I read this comment before watching the video and thought you were engaging in a bit of sarcastic hyperbole given the whole ‘made from scratch’ vibe of these videos…. Didn’t realise he literally did do it hahaha
Frank could tell me that he made his own water from scratch and I would believe him.
He figured out how to bond the hydrogen and oxygen molecules in just the right way.
He used a condenser to pull the water straight from the air just like his nonna taught him.
@@morganmcallister2001 after cultivating that air just right! He made sure to have all the right plants and herbs growing in that air at the right ratios to get the most delicious air for his condensed water.
😂😂😂
The way he kneads the dough is the exact same way I was taught to prep clay before sculpting, to get rid of all the air pockets and evenly distribute the moisture!
I love Frank so much! And he's a very good teacher
Considering he is a culinary instructor at the Institute of Culinary Education...
Also a teacher at my school
Making fresh pasta doesn't need a lot of ingredients, except time. But absolutely worth it!!
3:05 started rhyming hahaha “my dough is nice and elastic im gonna put in some plastic”
Wow…so many rude comments. What kind of people watch pasta demos. Lol
I found this to be very informative as I do like to host a homemade pasta feast every winter. Perfect comfort on a cold winters night.
This makes me so excited for pasta next semester in culinary school! Love your explanations and teaching style, Chef!
Frank I made pasta from scratch on my own at 17 because your instructions were so easy 👌🏾👌🏾👌🏾
ha! i made it at 13 😎
Nis tri. 8 hear
Just bought a pasta maker. I ‘m excited thinking about try this. Thanks for showing how to properly knead the dough. Lots of good information.
Oh wow, I accidentally logged on at the second this was posted 😂 love this! Wish it’d been posted before I had to make that ravioli and fettuccine… ❤
Wow, I’m so early that Frank is still harvesting his wheat
Chef Proto woodworking his way to better to kitchen utensils, not surprised anymore just impressed.
Lol frank ! The only reason we don't see him every episode is because he is either growing, making, or waiting for just the right ingredient lol gota love him. Cheers from your biggest fan in Colombia amigos !
I've watched probably 30 videos on making fresh pasta dough and every time my dough turned out so firm you couldn't even knead it. The way he explained why you make the volcano and slowly incorporate the flour made so much sense. My first attempt after watching this my pasta turned out perfectly!
Can you tell me how much is one cup of flour like 200 grams or what please
@@naveentata1539 I don't measure out the flour any more. Just use about one egg per person and a generous pile of flour. You don't have to use all the flour in your pile just incorporate it until it's the consistency you want
@@naveentata1539one cup of flour is 140-150 grams.
Hi Frank, Your getting this comment from an Liverpool man Living here in France, I am new to Pasta cooking and need all the help i can get and understand, And you are the one i can understand and learn from, you do a good job and do not leave out the reason why something is done, These little things make all the difference Thank you big guy and keep doing what you do and how you do them.
I appreciated the very clear explanation of why/how you were doing what you were doing. Incredible explanations. Thank you!
You just saved me a LOT OF $$$$$
I was going to buy me a Pasta Maker and a Kitchenaid mixer
NOW... All I need is to buy the Kitchenaid mixer to do my pasta... YEAH...
It's just a video a little longer than 14 minutes but with great details and tips. It's very helpful for beginners like myself. Thank you very much Frank.
Thank you for showing different techniques and options that don't require special ingredients or special tools!
Thank you for this fantastic tutorial, Frank! I just bought the 3-piece pasta making kit for my Kitchenaid mixer.
I have also bought 00 Flour - I'm going to make the egg & flour pasta dough.
This was informative and very well done.
Happy New Year!
My fav pasta making video ever. I actually learned to make pasta on vacation in Florence. I needed a brush up. You provided great guidance. Thank You Chef
Never gonna do this myself but it's really interesting to watch
Ya never know, my Son and I made Ravioli once a month for years when he was a Teenager. It's actually fun to do, we would try different fillings every time. He and I played Video Games together on the Weekend and we'd take a break and go make the dough, play some more games, then go roll it out, I have a Hand Crank Pasta Machine, so I would crank and feed and he would catch and fold. The Ravioli gizmo I have is like an Ice Cube Tray you lay the flat pasta over the tray and press the dough down into the "cup" and then spoon in your filling and then another layer of Pasta on top to seal the Ravioli and a Roller that came with it was pressed and rolled over the Pasta and the Tray had a nice edge that cut the Ravioli apart. Yeah it's a little work but, MOST good cooking is... A cool Date Night Meal with a Special Person for sure.
As a semi-retired Professional Chef it was fun watching this as it reminded me of a few pasta making lessons I had to learn through experience. I was LMAO when he was talking about the pasta stretching back if you didn't let it rest as that was my first on the job lesson in pasta making. Great Job Chef!!!
do you think you're better than us.
@CalenEllsworth Where in my comment did I say or even imply such a thing. If you're referring to me mentioning my experience, I only put that up so others would know that I have a lot of experience, nothing more, nothing less. What are you so mad at that you're randomly looking for a word fight? Whatever it is, I hope you can get over it.🤞 ✌️🤙🙏🎄
Frank you’re a FANTASTIC chef and an even better teacher ❤
He’s a teacher at my school
Always nice to see a new video with Frank! He is a great chef and has an awesome vibe to him :)
Need more vids with Frank!
I use 100g AP flour, 100g semolina and 2 eggs. 1 egg per 100g of flour. And a pinch of salt. I personally like to wisk the eggs first in a cup, and then pour over flour. Super fast, super easy
This is seriously the best explanation on this topic I’ve ever seen
You can freeze your homemade egg pasta. Divide into portions you'll use, flour it well, then freeze in separate sealed containers. Put it in the boiling water while still frozen.
any video with Frank is an automatic like
Lovely thank you, I have been making pasta for a long time. But its been a while since I have made it, so wanted to watch someone making it just to reignite my memory lol and this was perfect. thank you .x
3:05 "My dough is nice and elastic, I'm gonna wrap it in a piece of plastic"
Not only a great cook, but also a poet!
but I have tree in my backyard, and I made this board my self!
Aah, yes. The classic old Frank.
Never change Frank, never change
I'm saddened he didn't show the part where he grew his own wheat for the 00 flour
You may laugh, but I did just that in my back yard garden!☺️
His next video is building the mill that mills the wheat into the flour
I absolutely love this man and his teaching style
Thank you for showing all of the different ways to shape pasta without any fancy equipment! This makes me less intimidated to try!
I was looking to purchase a kitchen aid today and I was like the pasta attachment looks interesting but how would I actually use it… and there ya go! Looks easy broken down in steps! This was phenomenal!
Yay Frank!!! I can't believe this just came out, I just messed up my homemade pasta an hour ago hahaha and now i even know why!
Just made my first batch of cavatelli. Thank you Frank. They were wonderful!
I just made some pasta following this recipe and it was amazing. I have never made fresh pasta but, it maybe tough to eat out of a box again
if you did not mention that proto makes, i would never found out you have own youtube channel as well! One of the best cooks here on Epicurious, skill and personality wise!
This has been the most helpful and enjoyable UA-cam watch I’ve had possibly ever. The perfect kitchen video. Thank you!!!
I’m not gonna lie! I’m a lazy guy and I will never do it myself but it’s always interesting! Nice job Frank 👍
Cheers from San Diego California
I made the best pasta I’ve ever eaten because of this video!! Wow I’m shook thank you for this!!!
"Put it in your mouth hole." OMG. I had to stop the video because I was laughing so hard. Chef Proto definitely makes his videos fun.
My daughter is 2 and she loves pasta ! I like cooking but most of my coming is Mexican stuff she will love some pasta ! I like to transfer my love through food to the ones I love .
My hungarian great-grandmother had that device you were using. Gnocci board?
When i visited Hungary i was amazed by tge culture around the pasta. The rolling board was a piece of art, mostly given by boys to the girl who they wanted to marry. They burned the name of the girl into the board.
Ladies used it for a lifetime, they took care of it like as if it was gold. When october hit, they used to gather in somebody's house to make "snailshell pasta" as they calked it, and they were rolling tge pasta for hours. Meanwhile they were singing and telling stories and the kids were playing by the fire - it must have been amazing.
It made me think if what we have lost by adjusting to the modern life.
I am hungarian and I can confirm
Thank you so much I have always wanted to make pasta I only have a problem with how not to make it dry but other than that this was a really great video well explained 😊
I just finished making some pasta for the first time and my parents and siblings loved it thank you. ❤
For me, the problem with homemade pasta is when you're feeding 4-7 people and everyone is going to eat seconds and want leftovers for the next day. That's a LONG time investment to make pasta.
But thanks to these videos, I have tried it when I am cooking for just myself. Thanks!
wow, you’ve really inspired me to make my own pasta. made it look easy to do at home. wish me luck.
1:32 THANK YOU!!!
Well not today. But i used to be scared of making a mess on the kitchen. If i knew that you could use the mixer to make the dough i would've done it sooner.
You are the first one i saw saying you have that option. And for the smartasses on the block. In theory the mixer could screw up the dough( Like making too much gluten, making the dough too chewy) and yeah it is a reason for people to be afraid of trying it without someone saying it's okay to do so
Beware of the comment sending you to Telegram. It’s a scam.
Thank you for this video, and indeed pasta is so easy to make. And I love the homemade gnocchi board, it reminds me of some pasta grannies episodes.
Beautiful pasta.I live Nona style because I'm have no money
Ayyyye! I am glad they let Frank promote his channel!
Im a fan, Chef. I’m a fan.
This was amazing, thank you for being thorough with your explanation, super helpful and appreciated
If you get cracking/tearing/ripping etc I would do that thing where he folds it in 1/3rds and machines it out a few times. Maybe it's just the moisture in MD but that fixed all that for me
I want to go to Frank's school and I don't even want to be a professional chef. Just love the way he teaches.
I love this guy. Thank you!!!
I love the fork technique! I would add additional spices to the egg though.
Got a pasta machine for christmas. Excited to use it.
I loved watching this, very informative 👏
Best instructor, I like ur method . V easy and effective. Keepup z goodwork
You are a great teacher! Exactly what was looking for! Thank you!
I immediately give a like because I know it's delicious!!! 👍😆😋
Made my own pasta, and it went as well as it could have for my first time! Thanks for the tutorial!
Thanks! Just found your channel! May Jesus continue to bless you and your family
Frank. Love your video. Have all the equipment just need motivation. Will try laminating my pasta next time.
Chef, I'm obsessed with your video.
Awesome Video Chef Thanks You... Your the Chef
I just found this video but wow this video is amazing it’s very helpful.
so if I cook for 4 then 4 cup of flour and 4 eggs? right? also if I don't have a kitchen aid pasta maker, then can I just roll it? by hand?
I’d happily go to cooking with this guy.
Pity I don’t live on the same continent!
great video, simple and clear
Hello.
Question: When forming the dough with the semolina flour, are we looking for gluten formation with that as well? If so, how do we test if it does have enough gluten formation?
3:05 absolute bars
Okay I’m ready for the sauce tutorial now!
Great video, great 101!! Thanks Frank! you are a genius!!!!! I really enjoy yours videos!, and of course i love cook! Some day you could do asado argentino!!!
The moment notif popped out, I just knew it had to be Frank the legend.
'My dough is nice and elastic now I'm gonna put it in some plastic' lol fantastic
Beware of the comment sending you to Telegram. It’s a scam.
They call me Mr bombastic
Mr ro ro mantic
Very simple yet informative. Thank you sir
I would LOVE to learn how to cook or like bake me personally thinks it’s fun and for me pasta is a nice and easy start❤ thanks for the tutorial😊
Thank you very much I watched this video and made my own.
Turned out GREAT. thankyou
Great video…very informative and entertaining. Thanks
Thank you so much for sharing this with me 🙏🥂🤗
Diy pasta is easy and delicious. Throw your leftover dough in the freezer, i usually make 1.5kg of Pasta dough and freeze it in 250g portions. Always fresh dough
Frank is my hero xxx
Great information! I have been wanting to make my own pasta. which recipe would be the one to use for ravioli?
When you see frank you know its a good video
Beware of the comment sending you to Telegram. It’s a scam.
The Pappardelle was cut a bit too wide. It's actually the width of what a "lasagne" pasta is meant to be. But then again, in Italy, all rolled pasta is lasagne.
Grande chef la pasta sembra davvero perfetta, complimenti
When Frank talks...
I Listen...
I am all ears...
I always give Proto thumbs up!