Have you ever tried to make frsh pasta before? If so, how did it work out for you? Watch our in-depth review to find out! If you like this spaghetti marinara we made with this machine: ua-cam.com/video/_6VraDzvVgg/v-deo.html
Absolutely the best review for this machine. I already have it and have been using it, so no surprises, but very thorough, thank you. I have discovered a use for overhydrated dough, tho. When that happened, I realized the ingredients are the same as flour totillas, so instead of wasting the ingredients, I added salt, and a little more water and made flour tortillas!
This tutorial is simply fabulous ... I wish I had found it before I started using my Philips 7000. My favorite tip is the one about how to disassemble the penne disc. I've spent HOURS trying to clean mine while it was in one piece - this made my day!!! I'm going to try your Penne Primavera this weekend!! Thanks so very much!
You're welcome! Glad it helped you... I didn't notice that came apart either until I was almost done recording. I had to redo part of it because of that. Lol
Is this the best review ever? I think so. All the question I did not have about the pasta maker I did not need or want were answer. And now I want one pasta machine! Seriously, great video.
Those two nubs in the back of the cover are interlocks. They push switches to prevent the machine from running with the lid off. Yours is the best review I've heard.
I like my Philips Pasta Maker. My lid is different, I don't have a bucket just the dip and holes. It is MUCH easier to clean if you just leave for the next day - no gooey mess. The dough dries, shrinks, and falls off, for the most part. I bought several more dies (?), extruder discs, whatever one is supposed to call them. I wanted smooth elbow macaroni. Now I have way more than I need or will likely use, but at least I have them. I would like some of the novelty ones available for other pasta makers but that would just be for the fun of it. I also use FMF - whole grain wheat (hard red, hard white or a combo) only, so far. And being at 7K' I am trying to find the best moisture level but it all tastes great. However, I think I'm going to give up on the eggs. I've tried using V8 as the liquid which didn't really change much - neither color nor flavor.
I noticed that about the cleaning after the pasta dries up. Thats a great hack and does save tons of time. Thanks. Better to have too many tools, than not enough, right? That's surprising about the v8. I would have thought that would have come through more
I have the "Smart" Version of this which weighs the flower you put in and then tells you how much liquid to add. It works great and I have had it for almost exactly 2 years now. My only gripe (I'm in Canada) is that the weight measurement is in decimal cups. Kind of useless for both Canadians and Americans I think? In any case I am wondering if you know how they manage to do away with the 20 - 30 minute "Resting" time that is generally involved in most Pasta making videos I have seen?
Hi Carl... I think it has something to do with the way it's pushing it out into shape. I thought that was interesting too. I was used to having to mix the ingredients, let it rest, and then have to make the sheets and then cut into shape. It really does make it more simple... The ratios on the ingredients are a little different with th machines, so that would Def. Have an effect on it.
I just got the 7000 black one the other day after a flash 38% Philips discount. My only gripe is no udon noodle disk, but I can get one from an online store. I cannot wait to give it a go!! Great review buddy and yummy looking pasta!!
This covers it all! I loved how thorough you were, and you've reminded me of much I love fresh pasta. I will check the manual of my own to see if the bowl and mixer are dishwasher safe. Running to make this ravioli - the lasagna attachment is perfect for this - recipe pending on my wish-to-make list since 2 months ago. I recently purchased the Philips ProBlend 7000 blender, and am wondering if the choice was a good one - in case you're looking for ideas 😂 I keep seeing people obsessing over the Vitamix, but I refuse to pay that much for a blender, even if it promises to last the rest of my life.
I tend to buy this machine to make fresh gluten free pasta for my wife. I just did not get what you used as binding agent with chickpea flour? And in what proportion? Thanks.
I got about 8 servings out of it in one shot, and it did have room where I could have done a little more. It doesn't seem to heat up much so I would image you can run it a lot, but I haven't done a lot of long sessions on it either, so that would just be speculation on my part.
Another Quality and Informative video from you Joe so Thank You 😊 Can I ask what in your opinion is the best Automatic Pasta maker for at home please and I has to be one that I can buy here in the UK. Price isn’t that big a deal I just want Quality.
Thanks! I don't have a ton of reference on that. This is the first automatic machine that I've used, but I so like it a lot. There is an Emeril Laggasse machine that's supposed to work really well also.
@@JoesPhenomenal let me know what you think Joe, it’s not cheap but it’s the only Kitchen appliance really that you can buy and Every Michelin Starred Restaurant has Thermomixs in them,
When I make it the traditional way, I use a pasta drying rack and the last time I did it, I had to let it lay out for about 30 mins. When I used this machine, it came out drier, so I didn't have to hang it. I just sprinkled in a little extra flour, and twisted it into loose pasta balls. I did all three of those pastas at the same time and then cooked them in order, so each type probably sat for around 15 minutes before I cooked them. It probably didn't need that long, but I couldn't get to it quicker, anyways. Getting the water content right is critical with this machine though... A little too wet, and it will stick together when it comes out of the machine.
You don't wait in this case. The pasta is ready to use in the time it takes to mix and extrude. It's actually best if you cook the pasta right out of the machine in my experience. I make sure to put the pot of water on the stove after measuring the ingredients for the pasta. If the pasta dries, it doesn't cook that well, and it tends to crumble if you leave it overnight.
I would like to know what the thickness is of the angel hair pasta made with this machine. I understand that it is based on the openings of the disk. I love much thinner angel hair pasta than the traditional store bought. I would not like to purchase a pasta machine and then return it. I have a Marcato Atlas 150 pasta maker and I can make thin angel hair pasta with it, but it is too time consuming. Than you in advance.
The angel hair thickness on that is just the standard sized angel hair. For Spaghetti, it comes with templates for the thin and regular variations, but I feel like thin angel hair might be too thin for the Philips to handle. Just an educated guess, but this angel is reaaaaallly thin, and I think that might break apart a lot coming out.
Does Philips 7000 sell disc for making elbow macaroni like is in Kraft dinner box’s. I find the one that comes with the machine is thick and heavy tasting.
Yeah... I feel the same way. If you look on Amazon, there are a few companies that make discs for that, and I thought I saw one a while back that makes skinnier macaroni. I might see about getting that myself too... Usually they sell them in little sets.
I was looking at those. It looks like it doesn't come with as many pasta shape options, and the capacity is lower. I think the 7000 might have better construction also. I really like the big hefty plate on the front. Not sure if it's totally necessary, but it does make me feel more secure about it.
Sure... Here goes the link to the video that I made the chickpea spaghetti for the clips in the review. If you go into the video description on that, all the measurements I used are down there. ua-cam.com/video/_6VraDzvVgg/v-deo.html
Probably just the thickness... Fresh pasta is heavier than store bought dry pasta also, for the most part. Some of the discs make it a little on the thick side.
We have a domestic short hair cat, and 4 French bulldogs. We have 2 additional Frenchies there when I recorded this though. My son has 2 and brought them along for a visit..... Lol. Crowded.
![TOP 5 Best Electric Pasta Maker [ 2024 Buyer's Guide ]](/img/n.gif)
Have you ever tried to make frsh pasta before? If so, how did it work out for you? Watch our in-depth review to find out! If you like this spaghetti marinara we made with this machine: ua-cam.com/video/_6VraDzvVgg/v-deo.html
Absolutely the best review for this machine. I already have it and have been using it, so no surprises, but very thorough, thank you.
I have discovered a use for overhydrated dough, tho. When that happened, I realized the ingredients are the same as flour totillas, so instead of wasting the ingredients, I added salt, and a little more water and made flour tortillas!
Thanks! And great idea with the tortillas!
This tutorial is simply fabulous ... I wish I had found it before I started using my Philips 7000. My favorite tip is the one about how to disassemble the penne disc. I've spent HOURS trying to clean mine while it was in one piece - this made my day!!! I'm going to try your Penne Primavera this weekend!! Thanks so very much!
You're welcome! Glad it helped you... I didn't notice that came apart either until I was almost done recording. I had to redo part of it because of that. Lol
Thank you I was about to get rid of my machine until I watched this wonderful demonstration amazing
Thank you x
Glad to help!
Is this the best review ever? I think so. All the question I did not have about the pasta maker I did not need or want were answer. And now I want one pasta machine! Seriously, great video.
Thanks! Appreciate it
The brass adapter and dies from Pastidea make for a really authentic pasta.
Those two nubs in the back of the cover are interlocks. They push switches to prevent the machine from running with the lid off.
Yours is the best review I've heard.
Thanks for the info, and Thanks for the kind words as well!
I use a water pic to clean my dies, both the POM plastic and the brass dies from Pastidea.
That's a great tip. Those work really well.
I like my Philips Pasta Maker. My lid is different, I don't have a bucket just the dip and holes. It is MUCH easier to clean if you just leave for the next day - no gooey mess. The dough dries, shrinks, and falls off, for the most part.
I bought several more dies (?), extruder discs, whatever one is supposed to call them. I wanted smooth elbow macaroni. Now I have way more than I need or will likely use, but at least I have them. I would like some of the novelty ones available for other pasta makers but that would just be for the fun of it.
I also use FMF - whole grain wheat (hard red, hard white or a combo) only, so far. And being at 7K' I am trying to find the best moisture level but it all tastes great. However, I think I'm going to give up on the eggs. I've tried using V8 as the liquid which didn't really change much - neither color nor flavor.
I noticed that about the cleaning after the pasta dries up. Thats a great hack and does save tons of time. Thanks. Better to have too many tools, than not enough, right? That's surprising about the v8. I would have thought that would have come through more
I have the "Smart" Version of this which weighs the flower you put in and then tells you how much liquid to add. It works great and I have had it for almost exactly 2 years now. My only gripe (I'm in Canada) is that the weight measurement is in decimal cups. Kind of useless for both Canadians and Americans I think? In any case I am wondering if you know how they manage to do away with the 20 - 30 minute "Resting" time that is generally involved in most Pasta making videos I have seen?
Hi Carl... I think it has something to do with the way it's pushing it out into shape. I thought that was interesting too. I was used to having to mix the ingredients, let it rest, and then have to make the sheets and then cut into shape. It really does make it more simple... The ratios on the ingredients are a little different with th machines, so that would Def. Have an effect on it.
I just got the 7000 black one the other day after a flash 38% Philips discount. My only gripe is no udon noodle disk, but I can get one from an online store. I cannot wait to give it a go!!
Great review buddy and yummy looking pasta!!
Well.... I need to get that disc! Nice discount ya got there.
This covers it all! I loved how thorough you were, and you've reminded me of much I love fresh pasta. I will check the manual of my own to see if the bowl and mixer are dishwasher safe. Running to make this ravioli - the lasagna attachment is perfect for this - recipe pending on my wish-to-make list since 2 months ago.
I recently purchased the Philips ProBlend 7000 blender, and am wondering if the choice was a good one - in case you're looking for ideas 😂 I keep seeing people obsessing over the Vitamix, but I refuse to pay that much for a blender, even if it promises to last the rest of my life.
Hope it helps ya out! The extra capacity on the deluxe was a really big deal for me.
I tend to buy this machine to make fresh gluten free pasta for my wife. I just did not get what you used as binding agent with chickpea flour? And in what proportion? Thanks.
Here goes a recipe that I used chickpea flour in that machine. I used Xanthan Gum to help bind it. ua-cam.com/video/_6VraDzvVgg/v-deo.html
I love never made my own pasta but I’ve been wanting to make homemade ramen and the pasta is expensive. Hoping I can make it with this.
I think they make a ramen template for it. I saw it on Amazon I think.
I like this.
How much pasta can this machine make in one go? Can it run continuously, like making enough pasta for a whole week for a family?
I got about 8 servings out of it in one shot, and it did have room where I could have done a little more. It doesn't seem to heat up much so I would image you can run it a lot, but I haven't done a lot of long sessions on it either, so that would just be speculation on my part.
Another Quality and Informative video from you Joe so Thank You 😊
Can I ask what in your opinion is the best Automatic Pasta maker for at home please and I has to be one that I can buy here in the UK.
Price isn’t that big a deal I just want Quality.
Thanks! I don't have a ton of reference on that. This is the first automatic machine that I've used, but I so like it a lot. There is an Emeril Laggasse machine that's supposed to work really well also.
@@JoesPhenomenal ok thanks Joe TBH when I make any kind of Dough it’s always with my Thermonix TM6.
Do you have one of these Joe?
@andrewthomas3270 I do not.... Gonna look it up and see what it's about though, now.
@@JoesPhenomenal let me know what you think Joe, it’s not cheap but it’s the only Kitchen appliance really that you can buy and Every Michelin Starred Restaurant has Thermomixs in them,
@andrewthomas3270 I might see if I can somehow get them to send one. 😉
Is the mixing paddle aluminum?
Yep. I'd have to double check but I think it's annodiized aluminum
It's Teflon coated aluminum @@JoesPhenomenal
@GardeningHomesteadingWoodwork Thanks for the info! Appreciated.
You should use Semola and not AP flour for the best pasta. Never use 00 in the extruder.
Great tip!
What was the drying process/time?
When I make it the traditional way, I use a pasta drying rack and the last time I did it, I had to let it lay out for about 30 mins. When I used this machine, it came out drier, so I didn't have to hang it. I just sprinkled in a little extra flour, and twisted it into loose pasta balls. I did all three of those pastas at the same time and then cooked them in order, so each type probably sat for around 15 minutes before I cooked them. It probably didn't need that long, but I couldn't get to it quicker, anyways. Getting the water content right is critical with this machine though... A little too wet, and it will stick together when it comes out of the machine.
You don't wait in this case. The pasta is ready to use in the time it takes to mix and extrude. It's actually best if you cook the pasta right out of the machine in my experience. I make sure to put the pot of water on the stove after measuring the ingredients for the pasta. If the pasta dries, it doesn't cook that well, and it tends to crumble if you leave it overnight.
I would like to know what the thickness is of the angel hair pasta made with this machine. I understand that it is based on the openings of the disk. I love much thinner angel hair pasta than the traditional store bought. I would not like to purchase a pasta machine and then return it. I have a Marcato Atlas 150 pasta maker and I can make thin angel hair pasta with it, but it is too time consuming. Than you in advance.
The angel hair thickness on that is just the standard sized angel hair. For Spaghetti, it comes with templates for the thin and regular variations, but I feel like thin angel hair might be too thin for the Philips to handle. Just an educated guess, but this angel is reaaaaallly thin, and I think that might break apart a lot coming out.
Thank you very much. @@JoesPhenomenal
@andreabakes4304 you're welcome!
Does Philips 7000 sell disc for making elbow macaroni like is in Kraft dinner box’s. I find the one that comes with the machine is thick and heavy tasting.
Yeah... I feel the same way. If you look on Amazon, there are a few companies that make discs for that, and I thought I saw one a while back that makes skinnier macaroni. I might see about getting that myself too... Usually they sell them in little sets.
How would you compare this to the Viva compact model?
I was looking at those. It looks like it doesn't come with as many pasta shape options, and the capacity is lower. I think the 7000 might have better construction also. I really like the big hefty plate on the front. Not sure if it's totally necessary, but it does make me feel more secure about it.
Can you tell me the measurements for the chickpea flour pasta please?
Sure... Here goes the link to the video that I made the chickpea spaghetti for the clips in the review. If you go into the video description on that, all the measurements I used are down there. ua-cam.com/video/_6VraDzvVgg/v-deo.html
@@JoesPhenomenal thank you so much for the reply 🙏🏽
@hydrationhealth you're very welcome.
Anyone who has used both this and the emril have an opinion?
I was thinking about picking up the Emeril also.... Was a hard choice when I was ordering.
Why is my pasta so heavy and thick tastings
Probably just the thickness... Fresh pasta is heavier than store bought dry pasta also, for the most part. Some of the discs make it a little on the thick side.
What animals do you have?
We have a domestic short hair cat, and 4 French bulldogs. We have 2 additional Frenchies there when I recorded this though. My son has 2 and brought them along for a visit..... Lol. Crowded.
@@JoesPhenomenal Super fun!b I have a blue merle Aussie
@smika710 aww... That's awesome. Those are fun dogs.
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