Extruded Pasta using bronze die. How It Works , Recipe and more. Stella by Arcobaleno

Поділитися
Вставка
  • Опубліковано 8 гру 2024

КОМЕНТАРІ • 51

  • @anne-marielittenberg8950
    @anne-marielittenberg8950 Місяць тому +1

    thank you. I bought the Arcobaleno aex 5 (Vita) in part based on your videos. today is my 3rd day with it and it is wonderful.

  • @carloskor6728
    @carloskor6728 5 місяців тому +2

    Hi Matt Im a chef and a big fan of you.
    I am are trying to shift pasta producing from Kenwood attachments to La Felsinea Pasta Extruder.
    Im having hard time adapting our dough to the extruder.
    The original recipe we use for the pasta is:
    600g Egg yolk
    15g Milk
    930g Strong Flour
    We are trying at the extruder varing the flour ratio form 800g to 1000g.
    But none of it comes out the way we want. It’s very frim and a bit floury.
    Have you ever tried pasta dough with egg yolks in extruder? If you ever succeded one, please share your experience! It would be very helpful!
    Thanks. Always admire your contents!

    • @mateo.zielonka
      @mateo.zielonka  5 місяців тому

      Hello, go to my website Mateo.kitchen and email me please

  • @КатеринаБорисова-б6з
    @КатеринаБорисова-б6з 9 місяців тому

    Hi, can we use semola, instead of semolina? Very detailed explanation and very high quality video.

    • @mateo.zielonka
      @mateo.zielonka  9 місяців тому

      Yes xx thank you

    • @anne-marielittenberg8950
      @anne-marielittenberg8950 Місяць тому

      If you stop the video at a point where he is pouring from the flour bag, you can see it is labeled semola. A friend with much more experience than I have told me that in Italy, semolina is different than in the usa...semola and semolina are words used interchangeably there for twice milled semolina. I have not experienced this myself, but looking at the writing on his bag of flour supports this.

  • @jimbie5781
    @jimbie5781 6 місяців тому +2

    Great video, do you have any tips for drying extruded pasta at home?

    • @mateo.zielonka
      @mateo.zielonka  6 місяців тому +2

      I will do video as soon I Come back from my trip

  • @NdayisengaEmmanuel-ko3ut
    @NdayisengaEmmanuel-ko3ut 21 день тому

    Thank you for a good video

  • @safibahgat5164
    @safibahgat5164 Рік тому +1

    Really enjoyable watching fresh pasta using the machine . How much please ? Is it available Only on Italy or can order on line ? If so the link please , thank you

  • @henrikvester-andersen4921
    @henrikvester-andersen4921 10 місяців тому +1

    Thanks for a great video. One Q... can you use the machine during a whole day on and off with cleaning ?

    • @mateo.zielonka
      @mateo.zielonka  10 місяців тому +1

      My pasta machine have water cooler on the back - so you can use all day and clean when you finish

  • @WMK4757
    @WMK4757 9 місяців тому +1

    Hi, very good video, but i have a question. Can we use type 00 with eggs?

    • @mateo.zielonka
      @mateo.zielonka  9 місяців тому +1

      Yes you can! But I will recommend making lasagna sheets and tagliatelle only - other pasta shapes it’s not as good

  • @gusgustavo6055
    @gusgustavo6055 Рік тому +1

    Hi, nice machine, i enjoyed your video. I wanted to ask if it's possible to make green pasta with spinach. Does it throw the water-to-flour ratio out? how would you make the adjustment?

    • @mateo.zielonka
      @mateo.zielonka  Рік тому +1

      If you going to Blanch and blitz spinach - I will use anything between 32-35% hydration of liquid to semola

  • @maryamsani3850
    @maryamsani3850 Рік тому +1

    Hi, thanks for the great video. You have just earned a follower. Can this machine makes the smooth surface and glassy pasta similar to industry commercial type pasta?

  • @rational_US_test
    @rational_US_test 7 місяців тому

    The AEX30 is an awesome machine from Arcobaleno!!

  • @محمدالبومرداسي
    @محمدالبومرداسي Рік тому +1

    Hi , thank you for your video , i have question: i got parmigiana d55 , what is the best pasta dough recipe for glassy smooth tilitili please?

    • @mateo.zielonka
      @mateo.zielonka  Рік тому +1

      I will use 32-35 % hydration so for each 1kg of semola 320-350g water

    • @محمدالبومرداسي
      @محمدالبومرداسي Рік тому

      @mateo.zielonka thanks a lot , believe it or no , that's exactly the same measure im using.
      One more question: What is the best temperature in the dryer and how long i shall leave it to dry ( capacity 50kg )?? Thanks in advance

  • @NdayisengaEmmanuel-ko3ut
    @NdayisengaEmmanuel-ko3ut 21 день тому

    Thanks for the good work.
    Please where can find that machine? And how much is it?
    Thanks

  • @MonicaPedemonte-bk2xb
    @MonicaPedemonte-bk2xb 10 місяців тому +1

    Hello!! What is the best way to clean the pasta from the attachements (bronze die)

    • @mateo.zielonka
      @mateo.zielonka  10 місяців тому

      Bronze die ? Clean as much as you can without sharp instruments - you don’t want to damage the die. Brush it gently and store in container filled with water- fully submerged- in the fridge. When extruding next pasta - remove first 5 inches as a waste

    • @MonicaPedemonte-bk2xb
      @MonicaPedemonte-bk2xb 10 місяців тому

      Thank youu

  • @peterbradney9159
    @peterbradney9159 6 місяців тому

    Could you use a paddle attachment on a mixer if you had a cheaper machine and didn't want to overtax it. Also is it OK to use flour/semolina mix, 50/50 or what would you suggest. Thanks Peter

    • @mateo.zielonka
      @mateo.zielonka  6 місяців тому

      Yes you can! I will use mix 70/30 semolina to flour if you want to make extruded pasta - for handroll do 30/70 semolina to flour

  • @JustPix1
    @JustPix1 Рік тому

    First much love.

  • @marcpetit4888
    @marcpetit4888 Рік тому +1

    Is it possible to make a dough with only floor and eggs in the machine?🤔

    • @mateo.zielonka
      @mateo.zielonka  Рік тому +2

      Hello :) if you making egg dough I will recommend just for tagliatelle or lasagna sheets, Mayeb rigatoni. Rest is not as good as hand rolled :)

    • @mickmick7114
      @mickmick7114 4 місяці тому

      @@mateo.zielonka great vid! For the Egg pasta lasagne and tagliatelle do you still keep to the 32% (32% egg yoke weight to flour) hydration rate?

  • @selahaddincekcikar1143
    @selahaddincekcikar1143 Рік тому

    How can I make gluten free pasta with extruder with out egg ? Corn flour is available?

  • @bibimeeah6083
    @bibimeeah6083 8 місяців тому

    Hi. Bibi from South Africa. Does the pasta gets dry enough to b packed n ready to b put on supermarkets shelves? How long does it take to get dry? Shelf life pls? Thanks

    • @mateo.zielonka
      @mateo.zielonka  8 місяців тому

      Hello, if you dry this pasta properly you can story it for up to one year :)

    • @bibimeeah6083
      @bibimeeah6083 8 місяців тому

      Any ideas of how to dry it? Do I need a machine to dry it?

  • @ramj.k7957
    @ramj.k7957 9 місяців тому +1

    How to roasting this product

  • @Tiger-tf6pk
    @Tiger-tf6pk 3 місяці тому

    How much kostet the Mashine?

    • @mateo.zielonka
      @mateo.zielonka  3 місяці тому +1

      I don’t remember - you need to email them

  • @hereweare9011
    @hereweare9011 Рік тому

    I bet that cost an arm and leg.

  • @momuwi_pku
    @momuwi_pku 9 місяців тому

    Terlihat sekali dia sangat terobsesi dgn pasta, hampir semua alat punya.