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!
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.
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?
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
@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
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?
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
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
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
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.
Glad you enjoy it!
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!
Hello, go to my website Mateo.kitchen and email me please
Thank you for a good video
So nice of you
Great video, do you have any tips for drying extruded pasta at home?
I will do video as soon I Come back from my trip
Hi, can we use semola, instead of semolina? Very detailed explanation and very high quality video.
Yes xx thank you
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.
Hi, very good video, but i have a question. Can we use type 00 with eggs?
Yes you can! But I will recommend making lasagna sheets and tagliatelle only - other pasta shapes it’s not as good
Thanks for a great video. One Q... can you use the machine during a whole day on and off with cleaning ?
My pasta machine have water cooler on the back - so you can use all day and clean when you finish
Thanks for the good work.
Please where can find that machine? And how much is it?
Thanks
Check arcobaleno Pasta
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?
If you going to Blanch and blitz spinach - I will use anything between 32-35% hydration of liquid to semola
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
You need to email arcobaleno kitchen
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?
I will use 32-35 % hydration so for each 1kg of semola 320-350g water
@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
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?
Yes absolutely :)
Hello!! What is the best way to clean the pasta from the attachements (bronze die)
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
Thank youu
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
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
The AEX30 is an awesome machine from Arcobaleno!!
Absolutely adore this machine :)
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
Hello, if you dry this pasta properly you can story it for up to one year :)
Any ideas of how to dry it? Do I need a machine to dry it?
How can I make gluten free pasta with extruder with out egg ? Corn flour is available?
I need to test it x
Is it possible to make a dough with only floor and eggs in the machine?🤔
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 :)
@@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?
First much love.
Thank you :)
How much kostet the Mashine?
I don’t remember - you need to email them
How to roasting this product
What do you mean?
Terlihat sekali dia sangat terobsesi dgn pasta, hampir semua alat punya.
Yes that’s correct
I bet that cost an arm and leg.
Two