Here in India we make this pasta sweet with evaporated milk. But we have manual machine and it takes lot of effort to do this manually still every year we make this pasta and store. I really loved your video, Thanks for making such effort to make this video
I was a chef for 20 years. This is the best home pasta extruding machine, but the elasticity of the pasta leaves something to be desired. You gotta do alot of experimenting before you get it right.
I'm not sure what you mean by "normal" one, but the a wheat pasta recipe (the first one listed) it's 250g of all purpose flour and 95g: 1egg+water. For durum pasta (my favorite) is 200g semolina; 50g all pupose flour; and 95 g (1 egg+water). If you want durum "noodle" then omit the egg and just use 90g of water. I hope that helps!!
as a chef I never used a machine to make my pasta but I am interested in this machine, why do you not use eggs in your recipe? or you leave as an option? Eggs I believe are important to great taste and pasta color as well as texture.
You can use eggs with the machine but I don't think you need to. It doesn't alter the taste much surprisingly - and I can't really give a specific reason why. It does come with recipes for eggs and without. I would have thought my Sicilian in laws would prefer the result with eggs, but they liked it without. Said it reminds them of how they had it in Sicily. However, when I make handmade pasta without the machine, I notice a bigger lack of flavor without the eggs than when using the machine. Maybe it's a texture thing as the Philips produces a much thicker noodle than a regular hand crank machine.
I'm not sure where to get the book. Last I saw they sell their newer pasta makers with a recipe app. You might want to reach out directly to them or check online for any used recipe books. Good luck!
I usually do not let it fully dry before putting it in the freezer. However if the pasta is really wet because youbused too much liquid and is sticking together let it dry fully before putting in the freezer. I also dust with a little bit of flour.
I follow the portions specified in the recipe book it comes with. I use a 200 grams of semolina and 50 grams of white all purpose flour. it goes by weight.
It would be wonderful if your recipes on SimpleItalianCooking had metric measurements as well, I am in Australia, love your recipes but it's a bit tedious converting every ingredient
It came with the package. It doesn't have a cover except Philips Pasta Maker. Here's a link to my written review and you can see what it looks like. www.simpleitaliancooking.com/reviews/philips-pasta-maker-machine-review/#:~:text=Philips%20pasta%20makers.-,Easy,-to%20Assemble%20and
Mine didn't come with one, I'm not sure there is one. But there is a fettuccini die. I'd imagine with this machine the difference is very minimal. Hope that helps!
It is a cultural thing, really, generally people from southern italy usually cook with dried pasta, which is just water and durum wheat semolina. meanwhile, people from northern italy generally like fresh egg pasta. Recipes like carbonara are normally done with eggless pasta. Fresh pasta is more delicate, normally served with ricotta and light sauces. Dried (eggless) pasta is mostly used with sauces that have more body and they have more bite to them. This is my viewpoint, at least.
Here in India we make this pasta sweet with evaporated milk. But we have manual machine and it takes lot of effort to do this manually still every year we make this pasta and store. I really loved your video, Thanks for making such effort to make this video
I loved that you used distilled water!
I was a chef for 20 years. This is the best home pasta extruding machine, but the elasticity of the pasta leaves something to be desired. You gotta do alot of experimenting before you get it right.
I have seen video's where they let the pasta rest for an hour after mixing. Stop the machine before extruding.
Yes I agree for the exact measuring is important and constant adjusting texture or you may have a sticky mess especially cleanup
*I lost my Recepie book and I don't remember how I made the NORMAL one😢 Was going to use it today😢*
I'm not sure what you mean by "normal" one, but the a wheat pasta recipe (the first one listed) it's 250g of all purpose flour and 95g: 1egg+water. For durum pasta (my favorite) is 200g semolina; 50g all pupose flour; and 95 g (1 egg+water). If you want durum "noodle" then omit the egg and just use 90g of water. I hope that helps!!
as a chef I never used a machine to make my pasta but I am interested in this machine, why do you not use eggs in your recipe? or you leave as an option? Eggs I believe are important to great taste and pasta color as well as texture.
You can use eggs with the machine but I don't think you need to. It doesn't alter the taste much surprisingly - and I can't really give a specific reason why. It does come with recipes for eggs and without. I would have thought my Sicilian in laws would prefer the result with eggs, but they liked it without. Said it reminds them of how they had it in Sicily. However, when I make handmade pasta without the machine, I notice a bigger lack of flavor without the eggs than when using the machine. Maybe it's a texture thing as the Philips produces a much thicker noodle than a regular hand crank machine.
hi. just interested on where can i get that book?
I'm not sure where to get the book. Last I saw they sell their newer pasta makers with a recipe app. You might want to reach out directly to them or check online for any used recipe books. Good luck!
What are the measurements for liquids with and without egg?
90 ml with egg and 95ml without. It comes with a marked measuring cup.
Do we need to let it dry first?
Do you let pasta completely dried before before put in the freezer?
I usually do not let it fully dry before putting it in the freezer. However if the pasta is really wet because youbused too much liquid and is sticking together let it dry fully before putting in the freezer. I also dust with a little bit of flour.
Semolina? Flour? and what kind of flour do you use?
I follow the portions specified in the recipe book it comes with. I use a 200 grams of semolina and 50 grams of white all purpose flour. it goes by weight.
@@SimpleItalianCooking try antimo capuito 00”flour instead of plain all purpose a lot better
@@jeromewaites5364 Yes, semolina and OO flour is the best mixture for home made pasta.
It would be wonderful if your recipes on SimpleItalianCooking had metric measurements as well, I am in Australia, love your recipes but it's a bit tedious converting every ingredient
what is the name of the book
It came with the package. It doesn't have a cover except Philips Pasta Maker. Here's a link to my written review and you can see what it looks like. www.simpleitaliancooking.com/reviews/philips-pasta-maker-machine-review/#:~:text=Philips%20pasta%20makers.-,Easy,-to%20Assemble%20and
Is there a linguine die?
Mine didn't come with one, I'm not sure there is one. But there is a fettuccini die. I'd imagine with this machine the difference is very minimal. Hope that helps!
There is a linguine die. Mine came with that one instead of fettuccine 😢
Why doesn't anyone post a recipe? What's the point of measuring cup if I cant use it?
Can you put a link to book
Why wouldn't you use egg?
We can taste the egg slightly in egg pasta, but you have the option to use it - just use less water. It explains the various methods in the manual.
It is a cultural thing, really, generally people from southern italy usually cook with dried pasta, which is just water and durum wheat semolina. meanwhile, people from northern italy generally like fresh egg pasta. Recipes like carbonara are normally done with eggless pasta. Fresh pasta is more delicate, normally served with ricotta and light sauces. Dried (eggless) pasta is mostly used with sauces that have more body and they have more bite to them. This is my viewpoint, at least.
Semolina
It’s not the best machine.
Which one is, the best? Or better?
To the price, I believe it is.