Homemade Pasta in a Food Processor - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 8 тра 2015
- Full Recipe: ttp://www.marthastewart.com/857656/homemade-pasta?xsc=soc_ytfoodedfedfsc
While it may only take 4 ingredients, the idea of fresh pasta dough can intimidate even those experience cooks. Here's a way to make it not only easier but faster too!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Homemade Pasta in a Food Processor - Kitchen Conundrums with Thomas Joseph
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i really like this guy - he explains everything well and adds in the tips.
I was always under the impression that the pasta needed to be dried out.... i guess that just if you're storing it?
The dry pasta is made from semolina and flour. the fresh pasta is the egg based pasta you see here
@@simeonkarlev3766
Thank you for sharing that.
I am definitely going to watch him as much as possible he is very good at explaining with good detail
You are a born teacher, everything is loud and clear.!!!
This is amazing! I think I'll try this tonight :) Thank you for being so awesome, TJ!
Brilliant. You made it easy and straight forward. Thank you 🌹
Excellent explanation of the technique Thomas.
Thank you so much for explaining kneeding! I always wondered! This was a great video!
Thank you, you truly know your kitchen😊
Wow... you made that look so easy!
You are so great at explaining!!
So cool!!! Love this I'll definitely give it a try!
Once agin great! Thank you sharing your knowledge and experience!
Tipo "00" is just regular Canadian all purpose flour...in Europe they call it Manitoba flour.
Beautifully explained. Thank you
Good grief!!! This looks sooooo easy! You wouldn’t believe the mess I made doing the “well” method! I CAN do this. I’m going to try again. Thanks for the inspiration Thomas!
Thank You! You always have great information.
I love this channel so much
I love your measurement suggestions, you speak my cooking language- " a hefty pinch of fine sea salt", "a scant tablespoon of olive oil" "a teeny bit more olive oil". :) Love your videos.
EXACTLY... I do not weigh anything...
I have been cooking for over 50 years and that is the way I cook also.
That looks actually really easy, thanks for your tips :)
Awesome! Thanks for the tip + recipe!!!
I love your videos, thank you!!!!!!!
Love this video!
this was amazing! thank you :)
Really tutorial process, thanks, SUPER,SUPER !!
Solid instructions
Looks good. One day I will attempt this.
I will use this recipe. Thanks!!
Thank you for a wonderful presentation---have an old mixer but no paddle, so using my oster processor will be fantastic for my arthritic hands---and only the kneading will be challenging. Already use the Oster for pie crust.
Wow..amazing..i will try
BRAVO..........excellent video
Just tried this today and it turned out great!
How long did you knead it? I've got real bad arthritis in my hands and I was hoping the processor could do it!
Well done, thanks!
Perfect 🥰🥰
Thank you ☺️
really nice video.
Is it just me or was this really fun to watch?! I love step by step instruction that is so easy to follow!! I enjoyed it:)
So simple to make
Amazing 😊 i like it 🙌
Awesome!
Great Video. Thx!!
Super easy & awesome tips. If you haven’t had fresh pasta…PLEASE treat yourself. It is truly heaven. (Please boil til al dente) Enjoy! Thanks for the video!
Just found this video.....I live in Nevada, and I needed an additional egg. Easy! So easy in the food processor! I've been making egg noodles the "old fashioned"way.... no longer! Thanks for the video and all the tips!
This is an excellent, straightforward video. I just got the pasta roller for my KitchenAid and I want to start simple. I've been rolling out pasta by hand for a couple of years, but it's so much work to get it thin enough for ravioli.
I'm also buy my first Kitchen Aid...
Which one did you buy?
@@judichristopher4604 I have the Kitchen Aid Artisan stand mixer. It's great.
@@morganchilds9054
Good to know...
Can you make Pizza dough and Bread in this too... is it strong enough?
@@judichristopher4604 More than strong enough. I put mine through the paces. I grind meat, make pizza and bread dough, ice cream, etc... the toughest task is grinding meat... I have the Gvode attachment, the KA motor is more than up for the task.
I've made pasta a few times in the past and the results were all over the map. I made this recipe this afternoon and it's to die for! Tender but with a little bit of chew. This recipe will be made regularly in my house! And I couldn't agree more that, that old recipe mixing the flour and eggs on the counter is rediculous! Messy and difficult to work with. I pulled out my old hand crank pasta roller and had fun with this. Thanks for this great recipe!!
helpfulnatural Hey could you please tell how do you cook it? Like do you boil it (I had bought Del Monte Penne Rigget from the store and it called for boiling and then sauteing it in the sauce. Would be of real help!
Cooking homemade pasta, which is soft and somewhat moist; and cooking dry pasta from the grocery store are 2 different things. If you're using dry, store bought pasta, just follow the directions on the package. My general rule is if your recipe calls for cooking the pasta first, then adding it to a casserole dish to be baked, don't cook the pasta too soft during the boiling step. Otherwise it will get too soft or mushy at the end. Boil the pasta until it's "el dente" as described on the package instructions. What this means is that the pasta will still have a bit more chew rather than being soft. While it's baking in the oven or being cooked further in sauce/etc. on the stove, it will continue to "cook" and absorb more liquid in the recipe. Be sure to salt the water before adding the pasta to it. This will give it more flavor, and unless the recipe specifically calls for it, don't rinse the pasta after the boiling process is done. Hope this helps. :)
Okay but how do YOU cook this kinda pasta? Like he made fettucini, but say, I make penne, so will I have to boil it for a somewhat less time compared to the store bought pasta, or what otherwise?
Yes, fresh pasta is much softer and moist whereas store bought varieties are bone dry. Fresh pasta will cook in 1 to 2 minutes where dry will take anywhere from 6 to 9 minutes, depending on the variety and application.
Okay, thank you soooooo much for the help!
I love this brother
Can you use this recipe in a dough machine?
This guy is great and he explains well which he makes it seem easy.
I’d love it if you could do a episode on cheesecake / and mini cheese cakes and low calorie cheese cakes.
You are amazing
can you do an episode on biscuits?! dinner biscuits vs breakfast biscuits.
kitchenaid is so beautiful
EXCELLENT Video...
Which Food Processor do you recommend?
Thank YOU for sharing this great video.
You should do one on baking level cakes
Awesome video....was going to do well method but this is great and easier....I’ll need to roll my pasta out because don’t have kitchen aisle attachment...so after dough rests...roll out with rolling pin to about how much thickness for fettuccine? Love love your videos!
What do I add to this process to end up with spinach pasta or tomato pasta?
Thanks for this video. Been eyeing to make fresh pasta. Question, how do you determine the amount of pasta for certain number of people or guest?
🌟🌟🌟🌟👉 thank you I just recently did your recipe on how to make the pasta dough came out great of course I added my little twist to it but the only problem I have is having someone clean up after me 👉😜😂🤣😁 look for a thing to seeing more videos from you and be safe 💯
This is a great video...easy to understand and clear to see how to do it. I am doing it tomorrow...lasagna here we come!!
Thomas, please do a video on homemade white sandwich bread. Every time I make it it's either too dry or gooey. Thanks!!
yay
So cool! What if I use buckwheat flour? It will be the same result? Thx
do you have video on how to perfect pizza dough
Hey Thomas.. have u infused avocado in olive oil before... or white truffles.. thx
Hi Thomas,
May I ask how do I dry the pasta so I can give away as gifts to friends?
can you show how to do that with spinach or roasted peppers? I want to get the moisture right for colored pasta.
When he says "it's kind of a pain in the butt", trust him, he's speaking from experience.
Can you freeze the dough for a later date? if so, for how long?
Tips on french macarons?
Shelby Banera In his recent Q & A video, he stated that he has a maccaron video coming soon.
Once I’ve formed the spaghetti or fettuccine, can I store it in the fridge for a while?
How to make Sugar Spun and other sugar decorations?
Also, we should be able to grind up All-purpose flour in a vitamix to make 00 flour, it's the grind, not the protein %
So could you put AP flour in the blender/processor to make it a smaller grain?
What if I wanted to use whole wheat flour?
If it's fresh pasta, instead of dehydrated pasta, how long must it boil for?
How do you dehydrate pasta to store it?
Can you have same results by using kitchen aide stand mixer?
can you use bread flour - higher protein content?
Is there a video on the proper texture of different types of cooked fish? If not can you PLEASE make one? I bought some frozen swai and no matter what I did it was always mushy. Was it me or the fish? and maybe the best methods of cooking the different types?
Everyday Food
Please share how to make italian bread
Thank u very much
Do you have a vegan pasta backing recipe?
how long you can keep the fresh pasta? Can you put it on the fridge ? Can you maybr dry it and keep it Longer ?
If i want to add natural food coloring like spanish or tomato paste how can i adjust the consistency of the dough?
Exactly what I needed!! How long should I cook this for? :)
Therese Reyes fresh pasta normally needs just a few minutes in boiling water. It’s very quick so keep a watch on it.
Can you show me how to make kuai teaw? #kitchen conundrum
What size processor was that? I know it's a Cuisinart. Looked like a 7 cup?
What is a really good food processor?
Hi ....for how long do you cook it .
can you store the dough in the freezer just like that??
I'm curious as to what his work surface is? He didn't need any flour to knead the dough and not stick.
Is it a steel table?
How long do you cook that?
Could I use the same technique using semolina flour?
Well I like to do the flour well. Mainly because I don’t have a food processor.
Can you show me how to make kuai teaw? #kitchenconundrum
Is it possible to make pizza or bread dough with a food processor?
How can I make this without eggs? What’s your substitute?
Could you do a video on how to use Collard Greens as a wrap. I've seen so many conflicting videos. Thanks:)
I teach a class on this! The secret is to blanch them Which softens them and if the stem is large you can cut the stem out of the middle and use two overlapping leaves to create the collard green tortilla ( so to speak)
Can I use a stand mixer instead of a food processor?
How many servings does this make?
can you do a spinach pasta in this recipe?
Can the unused dough be frozen?
What's a scant tablespoon?
wow I like your voice
If making Pasta to put in Chicken Noodle Soup, will this recipe work? I don't want it to turn to mush if we don't eat it all the first day.
Can u freeze it ?
The higher the protein content of the flour, the chewier your pasta will be. AP flour is lower in protein. Bread flour is a good flour to use. durum wheat flour . What is durum wheat and why is it used to make pasta? Durum wheat is a hard wheat that when milled properly produces high-quality semolina. It is high quality because semolina has proteins in it that contain elevated quantities of gluten. These attributes, along with the compact structure of semolina, allow your Pasta to maintain its cooking consistency, delicious flavor, and al dente texture.