no that is a frittata! Way too many eggs: Italians were poor people and eggs were scarce (that is why popular dried pasta is eggsless). n Too many eggs is the reason why she needs to add flour when kneading. Ratio of 100 gr to 1 egg per person is correct, if you want it richer add 1 egg to the overall mix. Oil can be omitted but a couple of spoons to a 4 egg mix helps to soften the texture if dough too stiff. Resting also soften it.
Ive been making pasta this way for several years. And most of the time, i only have small eggs so my ratio is 95g to 1 egg. (You are adding flour when you knead it so i make sure its a bit wet)
I've just watched no less than 10 UA-cam videos on how to make your own pasta. I cannot express HOW MUCH BETTER this video is than every single one I've seen. No rambling on about your personal life, no over exposition, narcissistic additions. My gosh. Your concise, detailed (between the flours and why) and thorough. THANK YOU
Best homemade pasta ever! It was my 1st time trying and it came out perfect. Make sure you follow the instructions to the dot! The tip about folding the dough like a letter is genius! This makes the pasta straight and super easy to roll out. I used regular all purpose organic flour and it worked perfectly. After you have tried you will never want to go back to store bought pasta! 🙂
@T Mox making macarons isnt easy tho, never tried making them but u need the texture to be perfect, make sure u dont under or over cook ur macarons, then the buttercream.... uh
The amount of eggs you use depends on how rich you want the pasta itself to be if your sauce is gonna be thick and rich cut back on eggs substitute with water and oil for instance since carbonara has an egg based sauce very thick and rich it’s recommended not to use an egg pasta
Me and my grandma tried this. She's 100% Italian and she has a recipe for this. We used 3 1/2 cups of all-purpose flour (I'm on vacation, we had nothing else) and 4 eggs. I will delete this comment if it turns out poorly! Edit: added at 7:04 PM It was delicious! It was the first time I ever made something like this. It took about 2-3 hours all together, not counting the breaks. I cut the dough into 8ths, I rolled it flat (if you use a rolling pin, don't roll back and forth too much, try to go forward more and stretch it), folded it like the person in the video did, her name is Claire, and cut it into smaller long strips. My goal was spagetti but it turned into langane as I cut it a little bit bigger and bigger as time went on. Great recipe and it's fun too!
It turned out great, I used the all purpose flour recipe. My dough did not spring back, but it definitely felt like it was done. I refrigerated overnight and in the morning I ran it through the kitchen aid attachment. It was so amazing after cooking in one minute in super salted water. You don't need any special sauces either. I bought parm, pecorino, and just sauteed mushrooms on olive oil, added garlic, turned it down, added some pasta water, a chunk of butter, then the pasta, and some fresh basil and oregano. At the end mixed the cheeses, and you can add a yolk if you want it like carbonara.
It was my first time so I didn’t wanna make that much so I found a different recipe online with one cup flour and one egg and used all ur steps and it turned out so good and it make enough pasta for one really hungry person
The ap recipe is 256 grams flour (2 cups) and 2 eggs and 6 yolks. Half the recipe would be 128 grams flour (1 cup) and 1 egg and 3 yolks. Quarter the recipe would be 64 grams flour (1/2 cup) and 1 egg and 1 yolk.
I begun cooking when I was 16. I couldn't even cook rice and pasta. Now I love it and love to cook for other people. Make my day when I hear that my food tastes good
I tried this recipe with 00 flour and AP flour and here are my notes. 1. Did not notice much difference in texture between AP flour and 00 flour but there was a VAST difference in price. 2. If I follow the 00 recipe it's a little more like in the video. The AP flour just isn't as absorbent and gets wetter and stickier even if I follow the recipe. Ended up using more flour than expected. 3. With the 00 I made when I had a rolling pin, but when I made the AP recipe I lost my rolling pin during moving so I used a soda can, works fine. It was a lot harder to get it paper thin though. 4. Do not overestimate how thin your dough is. If you want silky soft pasta then you have to stretch it paper thin and cook for 5-6 mins. Around 4 mins or if the dough is a bit thicker it actually gets slightly lumpy and the texture is al dente. Both taste phenomenal, you can literally eat the pasta on it's own, but the former definitely had a better silky texture. 5. When making papardelle I found it's easier to roll the dough sheet rather than folding it on itself. Much easier to unroll than to unfold. 6. Please dust very adequately when rolling the sheet up because the layers might stick together when they're being cut. 7. To prevent them sticking together dust them with flour when you roll it up, cut it out, and separate them into strands, also agitate them while they're in the pot. 8. The well is really not needed I realized that when making the AP recipe lol I just mixed them in a big bowl and kneaded it on a cutting board. Works just fine. 9. My favorite sauce when eating this pasta is 2 large egg yolks whisked with 80ml vegetable oil (olive and rice is preferred, since it's such a large part of the sauce you don't want it to be an unhealthy oil). Whisk the oil in bit by bit until it's emulsified or if you're lazy like me put in some mayonaisse or Kewpie sesame sauce and it automatically emulsifies to perfection :D crank in some salt and pepper, some oregano and thyme and whisk in 2 tablespoons of the pasta water and done. A silky creamy sauce. It's gonna be more liquidy but definitely still very rich
No idea what traditional is but accessible is apparently: double the ingredients and throw half of it away. Who needs simple when there are cook shows.
The video isn't titled "The most accessible pasta recipe", it claims to be the best. I'm from Italy, so I guess you can imagine why that claim makes me laugh
hey! idk if you'll respond to this reply, but do you know how to make a pasta recipe for 6 people? every time i cook it's such a stress to make enough for my whole family. it'd help a lot if i'd have a precise recipe because the recipes only dont specify how many servings it.. serves? anyways, thank you :)
Hey guys, this is Sezgin Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the Professional chefs. I’ve watched hundreds of tutorials online, but nothing beat this simple, clear to the cut video here: tii.ai/hDsNHom Click the l,nk above and you’ll land on intermediate page, just click ’’I’m not a robot’’ to continue and you’ll land on the best UA-cam tutorial video on pasta cooking where it shows step-by-step on how to prepare al-dente pasta even if you’re complete beginner. I hope that someone shows met his first when I was learning how to prepare my first pasta dish. That could sav eme hours and hours ıf bangting my head on the wall, trying different methods out. Again you can watch the tutorial here: tii.ai/hDsNHom Best Regards, Sezgin
FIRST TIME-PASTA MAKER! 💝 here in 2022! made this pasta and it was magnificent! Easy to make. Put all ingredients in food processor and in 3-5 mins: Wha-la! had the doughy ball and only had to knead few more mins. Dough will do just like they stated and "bounce back". Pretty solid pasta! did not fall apart. And really, once hit water, she's right, thickens up more so roll out well. Did fettuccini and was as if egg noodles. They were great and waay better than the one in the box that tastes like "wax." So glad I tried this. Didn't think I could pull it off. May invest in the pasta roller machine - but really can be done by hand like she stated. And love the east of the "fold-n-cut" which made easy fettuccini noodle strips. Thank u, Tasty. I may never go back to the box... like, it's gotta be homemade. And that little ball fed family of 4!! You'd be surprised how many strips it yields. May not look like a lot, but once cooked, thick and yields enough for 6-8 people easily! 🌟
I made pasta once before, recently, in two batches (as I made a measurement error in the first batch). Both came out really disappointing, so I had to go back to the drawing board and look up more pasta-making videos and eventually landed on this one. I used the 00 flour recipe and reduced the 2 cup quantity by approx 1/4 cup, which I made up with semolina. The pasta turned out SO gorgeous and malleable! I was able to get the thinness to the lowest setting on my pasta machine so that the pasta sheets were translucent enough to see you fingers through it, without any holes or tearing. I'm so happy! It was such a therapeutic process too. I'll definitely be making pasta again!
After watching this video for the "nth" time, I finally got to making pasta for the first time. This was so fun to make and I can't wait to experiment more with pasta. Just an fyi though, if you live in a place with zero humidity, the dough will dry out while kneading so just flick a couple drops of water to keep it from drying out.
I'm a little confused, by 2 eggs and six egg yolks did they mean two whole eggs plus six extra yolks or did they mean two whole eggs with the yolks plus four extra to make six yolks in total?
I know this is sometime after the original post, however we have lived at sea level and a number of places up to 3000m above sea level. Cooking has had its challenges, but this pasta recipe hits the spot constantly. I’ve tried the 100g -> 1 egg and all the variants. We love thin pasta for lasagne (setting no 7), slightly thicker (setting no 6) for tagliatelle and spaghetti and this recipe caters for all. The ravioli is perfect as there is enough flex when the pasta is thin. It’s never too dry and I don’t have to add oil or flour. - Perfect for us thank you.
If ur having trouble with not being able to incorporate all of the flour, this means you put too much flour on in to the recipe, most likely because you scooped flour with a measuring cup directly, try to scoop flour into the measuring cup with a spoon which will get you a more accurate amount of flour
All I want to say is thank you 💕 My little sister loves pasta but it is really bad for health . So I decided to make homemade pasta . Every pasta recipe that is saw was too complicated for me since I am not that good at cooking. This is the most easy and perfectly explained recipe . just love it
This is hands down the best pasta recipe that I have tried so far. I made spaguettis and ricotta ravioli and my family devowered both. I am not going to lie, at the beggining I was alarmed by the quantity of eggs and egg yolks... as other recepies use just one... but the dough is excellent, easy to work with, perfection, the taste is delicious. Thank you! PS. You forgot to put the salt in the prep 😀
@@saajnoorpuri4414 you didnt get what i mean; im saying that the person who wrote the comment wouldnt use nail polish or jewelry, so it wouldnt come on his/her food, so it doesnt matter
You know, my wife says, "that the only thing worse than a woman who talks too much, is a man who talks too much!". After watching this video, I have a new saying for myself: " the only thing better than a man who gets right to the point, is a woman who gets right to the point!". Excellent video, no wasted words, exceptionally informative, and you have a really nice voice!
I watched quite a few videos on making pasta without a machine....based on what I've seen so far, your video (method/instructions/tips) is the best!!! Thank you.
Absolutely love this series, it’s so nice to get all the different options and what the results are for each method - and love the narrator as well, so soothing lol. Would love to see an episode about how to make pie - love it but I’m terrible at making it look nice 🥧
I make homemade pasta all the time and this is hands down one of the best videos ive watched. She taught me a couple tricks which i’ll try to use soon.
Did this for the first time today -- pappardelle bolognese! Much much easier than I thought it would be. Soooo satisfying to make and even more satisfying to eat. Not sure if I can eat packaged pasta the same way again. Thanks a lot.
I made this with all purpose flour and used 3 eggs, instead of 6 yolks and 2 eggs. 🤤🤤 Turned out super delicious, also made marinara sauce, fits perfectly. 🤤♥️
I have been making pasta since I was little. It's a family tradition in Chinese families for Sunday lunch. As I got older I learnt a couple of short-cut tricks: knead the pasta over the ridges of draining board at you washing up sink - it cuts your kneading time by half. It works for me. I use cornflour to dust freshly cut pasta so that it doesn't stick together.
Best recipe for 2 people: 150g '00' tipo flour 50g semolina 2 eggs optionally, 3g of salt and a dash of olive oil Mix everything in a bowl with your hands or a spoon, no need to put it on the work surface. Once it adheres and almost all the flour is incorporated, dust your surface with some flour and knead the dough anywhere from 2-7 minutes, longer if you want a more supple dough. Once soft and smooth, wrap the dough in cling film tightly and let it rest for at least 30 minutes. Once rested, you can roll it however you want, but it's best to cut into 2-4 pieces and roll them out into a square or rectangle shape, dust with flour, fold and cut. To cook the pasta, boil a pan of very salty water, it should taste like the sea. Cook the pasta for 2 minutes or until the pasta floats, and then drain. Semolina is best if you want a restaurant quality pasta, as it adds a density to the texture which balances out the fine 00 tipo grain, whereas only using '00' tipo produces a texture than can feel overcooked or overly soft.
@@rppatel2567 You want to avoid your dough forming a crust, or 'drying out', hence why we wrap it in cling film. You want your pasta to be soft and supple before you cook it, ideally cooking it instantly after cutting it or forming it.
@@rppatel2567 You can dry out your pasta for a day after you cutted it, but then it won't be fresh pasta. Kind of pointless, you can buy that already cheap everywhere, so just use it fresh.
Thank you! I just bought my first pasta machine. My first pasta turned out pretty thick and chewy. I used AP flour. I am having trouble finding the 00. Your video is very informative. I'm confident enough to try to AP flour again. 😊
I watched my grandma do this many times. She taught me how to make quite a few things that until I got older I never really appreciated. Always listen when grandmas teaching you a skill!
Made dinner with my girlfriend for her sister and brother-in-law, we made homemade pasta, sauce, and meatballs since he is from Italy, I was told this was RISKY. Drinking wine helped with the frustration and nerves haha! Food was great and we had a great evening, thank you!
I would love for you guys to do a 101 on cooking with wines. The best kind of wines for cooking with each kind of meat or veggies. Cheap vs expensive vs wine specifically for cooking. Wines for sauces, marinades, and soup...❤️ 🍷 🥘🥧
It is dried tapoica kind of material in the form of dried flour shaped to be used as food material for cooking a kind of food of regular type or commonly found.
I HATE flour by cups! And what's even worse is that cups are not all the same. And I am talking about 2 sets of measuring cups I have at home. Please stop using cups for flour. It's not only wrong but messy too.
@@AceofEnderAfterDark These cups are mostly used in US. Are people so poor in US they can't afford to buy a kitchen scale? Even my grandma born at the end of XIXth century had one. My mom had a more modern one, and I have digital scales. In Europe there is no recipe that uses cups. Kitchen scales are basic item for any kitchen.
@@AceofEnderAfterDark I understand. I've just checked Walmart and you may get kitchen scales starting with $5. I guess people that can't afford that, don't have measuring cups either, which is fine. I completely lost confidence with cups when I realized my two sets of cups are so different. One set is 250ml/cup and the other 220 ml/cup. Yes, packing is a big problem with flour too. But what strikes me like a thunder is when the recipe asks for butter in spoons or cups (volumetric). I always need to google that and change it to weights. LOL. Greetings form Canada!
I hate using scales to measure while cooking, I can use the measuring cups (each are different amounts) and it works wonderfully. It's just an American thing 🤷. Most Americans hate using the scales for measuring 😂.
It’s actually a lot simpler then that: for every 100 grams of flour use one egg, and some salt. and if you want it a bit softer use a splash of oil. The most important thing is to really knead it for very very long time, it’ll make sure your pasta isn’t mushy
Here's a little tip if you don't like rolling it out with a rolling pin. Buy a manual pasta machine they are around 30 to 60 dollars you won't be able to use it on a countertop so you have to have a table. You just crank it thru and make the setting lower and lower till it's thin then add the attachment to what kind of pasta you want crank it thru and it cuts it to whatever attachment you have on it. I do have a mixer with a dough hook but I make my pasta just like she does I have never been great with a rolling pin I struggle through pie and pizza dough so graham cracker crust are my favorite pies to make and got do the pizza for the kids they love to "help".
I’ve made pasta with tipo and all purpose and I like all purpose more. 300g flour 2 eggs and 3 yolks Splash of oil Splash of water Will be a dry mixture but once you knead for 10 minutes it will all come together Rest in fridge for an hour Cut into 8 pieces and roll! I find hand rolling taste a lot better than machine rolling
A really good video. Presentation was excellent, not just good. My mom who was a very good home cook, used to make home made noodles occasionally and I loved them. She would make the noodles along with boiled spare ribs (they were cheap in those days) and mashed potatoes. I used to heap my noodles on top of my mashed potatoes with a little broth and yummy. Years later I heard a cook book author say noodles over mashed potatoes was a peculiarity in Indiana, which is where I am from. My mother learned to cook, as a young girl, from her grandmother so my lucky Dad got a young wife who could really cook. I have made noodles a couple of times but when I rolled them out with a rolling pin they were thicker than I wanted. I did buy a pasta machine which rolls out the dough nice and thin, but I never thought to hand cut the noodles after rolling them through the machine. I wanted wider noodles than the machine cutters make. I have been thinking about making some noodles since I had not done it in a long time. I really enjoyed watching this video.
Lol. My mom used to make noodles occasionally. We lived in Indiana for a few years. I was born in Elkhart and my brother Ft. Wayne. Still have family there. Anyway! I remember putting my noodles on top of my mashed potato volcano (butter in the middle). Lol since I've never made home made noodles, I just put alfredo noodles on top of my mashed potatoes. I'm going to have to try and make these and recapture my memories. 😍😂
I just made pasta myself for the first time after watching this great video. Thanks a lot for making it look easy because it was indeed not hard at all, and the result was delicious. It jus takes a bit of time but I enjoy the feeling of working on wooden surfaces with the flour.. I used 1 egg per 100g of flour and didn't add extra yolks. My doe looked less springy than in the video, but it turned out good anyways. I cooked it 3mins until all of it floating. I will definitely do this again. Thank you!
I really want to try this recipe. My most common complaint when eating restaurant "home-mades" is "they don't use enough egg. My mom and Aunt's home-mades were always much eggier. Your "heart" roll is a great idea to mix it up while needing. 👍
I'd love to see analytics on this video - whether there was a sudden increase in views since the beginning of 2020. I know this is why I'm looking at it. While I'm indoors I may as well learn to cook properly.
Says they wanted to make this recipe makeable for everyone *Uses cup measurements* Edit: I am impressed how easily offended some people can get over a joke they didn't get or chose to ignore. Apparently I feel oppressed because of cup measurements. Thank you for listening to my very brave story about my fight against having to google the conversion which I also am too dumb for.
Blitz herbs (basil : spinach : kale : mint) into ur flour before you start making pasta. It’s a great way to add extra flavor - and the dough comes out green.
the best recipe for pasta is per 100g 1 egg, pinch of salt, and eyeball some olive oil (Dont mix oil und eggs its makes or u get mayo) and dont put to much flour in it makes the dough to stiff. Just kneet it for 10 min and the dough and the gluten will make a smooth dough thts perfect for everything
Game Tech check out my cooking videos hope you can see if anything you like i got Thai tea boba cake, udon wrapped pretzels, all kinds of food inventions here is a link to one of my videos ua-cam.com/video/lSHE77a_kSw/v-deo.html
Easiest rule for pasta is for every 100g of flour, use one egg. And add oil if the mixture is too dry, add flour if it is too wet.
gardenofeden oil didn’t really work. It just got dry
Yeah , read my comment , this is an egg noodle .....
no that is a frittata! Way too many eggs: Italians were poor people and eggs were scarce (that is why popular dried pasta is eggsless). n Too many eggs is the reason why she needs to add flour when kneading. Ratio of 100 gr to 1 egg per person is correct, if you want it richer add 1 egg to the overall mix. Oil can be omitted but a couple of spoons to a 4 egg mix helps to soften the texture if dough too stiff. Resting also soften it.
the video is ‘best homemade pasta’ not ‘most traditional pasta’. The egg yolks are to enrich it
Ive been making pasta this way for several years. And most of the time, i only have small eggs so my ratio is 95g to 1 egg. (You are adding flour when you knead it so i make sure its a bit wet)
I didn’t know I had arthritis until I tried this. Ty.
HAHA😂
So i was scrolling about some experience of those ppl who try this but this, really kills me😂
BYE- 💀💀💀🤣
🤣🤣🤣
Hahaha 😆 🤣🤣
I've just watched no less than 10 UA-cam videos on how to make your own pasta. I cannot express HOW MUCH BETTER this video is than every single one I've seen. No rambling on about your personal life, no over exposition, narcissistic additions. My gosh. Your concise, detailed (between the flours and why) and thorough.
THANK YOU
Finally someone who doesn’t criticise Tasty
@@maraisfan4life517 I criticize plenty. Usually pedophiles, pyschopaths and narcissists. I'll never stop.
I got the opposite of that. Idk
@@mirrortoyourweakness9769 Those are valid to criticise honestly.
Oh good glad I found this one first lol
“that the dough kinda comes back at you when you poke it.”
**pokes dough**
dough: **punches**
granola THE _WORST_ PASTA ADVICE EVER
Love myself some aggressive dough
This made me wheeze
You may have overkneaded a little. That sounds like way too overdeveloped gluten.
The third law of Newton
seriously, making pasta isnt difficult. Even I can do it, and ive messed up instant coffee
TheElisabethMaria congrats
TheElisabethMaria To be honest me to do don't feel bad I fell stupid.
Feel stupid
It is. When you are lazy af
i would fuck up this and instant coffee
Tried this today. Oh my... The taste is heavenly. Totally worth it
You cooking lots?
Ru sure it’s worth it idk I’ve never tried this
how many servings was this recipe
@@akshayakaivalya3452 it's quite easy, so yes it's worth it
I tried it around a week ago it was the best pasta I’ve ever tasted
*_Ravioli Ravioli give me the formuoli_*
LMAOO
Sub cause i love
lol
nah, it's pretty funny
Adolf Hitler you don’t watch sponge bob huh?
Please tell I'm not the only one who watches Cooking video to fall asleep
Eva Black me!!
Well ,that's a coincidence. These kind of videos with narration are kinda boring and it insinuates sleep for me
Me too lol
This basically stops my insomnia
Eva Black Me too. Especially this one with her boring ass voice. Yawn.....
Best homemade pasta ever! It was my 1st time trying and it came out perfect. Make sure you follow the instructions to the dot! The tip about folding the dough like a letter is genius! This makes the pasta straight and super easy to roll out. I used regular all purpose organic flour and it worked perfectly. After you have tried you will never want to go back to store bought pasta! 🙂
6 egg yokes?! Well my parents are gonna kill me but whatever
I halfed the recipe and I makes enough for 3-4 people
@T Mox making macarons isnt easy tho, never tried making them but u need the texture to be perfect, make sure u dont under or over cook ur macarons, then the buttercream.... uh
The amount of eggs you use depends on how rich you want the pasta itself to be if your sauce is gonna be thick and rich cut back on eggs substitute with water and oil for instance since carbonara has an egg based sauce very thick and rich it’s recommended not to use an egg pasta
Bit late, but you don't need to do the egg yolk thing, a general rule of thumb is 1 egg to 100g of flour.
rlg_ just make an egg white omelet
Me and my grandma tried this. She's 100% Italian and she has a recipe for this. We used 3 1/2 cups of all-purpose flour (I'm on vacation, we had nothing else) and 4 eggs. I will delete this comment if it turns out poorly!
Edit: added at 7:04 PM
It was delicious! It was the first time I ever made something like this. It took about 2-3 hours all together, not counting the breaks. I cut the dough into 8ths, I rolled it flat (if you use a rolling pin, don't roll back and forth too much, try to go forward more and stretch it), folded it like the person in the video did, her name is Claire, and cut it into smaller long strips. My goal was spagetti but it turned into langane as I cut it a little bit bigger and bigger as time went on. Great recipe and it's fun too!
Growing Warrior my grandma and I*
Sunny Dighe: lol
@@sunnydighe7101 lol.
@@HartlandStudios No need to be rude I think
How the hecking heck did that take you 2-3 hours? Closer to 30 mins for just the pasta
It turned out great, I used the all purpose flour recipe. My dough did not spring back, but it definitely felt like it was done. I refrigerated overnight and in the morning I ran it through the kitchen aid attachment. It was so amazing after cooking in one minute in super salted water. You don't need any special sauces either. I bought parm, pecorino, and just sauteed mushrooms on olive oil, added garlic, turned it down, added some pasta water, a chunk of butter, then the pasta, and some fresh basil and oregano. At the end mixed the cheeses, and you can add a yolk if you want it like carbonara.
David Seymour
DJ A lien
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DJ Alien haha lol we love to watch him suffer
..
This is nothing compared to my superior microwaved cup noodles
Veridian LMAOOOO
Veridian lol
microwaved? doesnt it say not to microwave it?
Veridian. Its nothing compared to mine
*W I T C H E E SE*
Veridian bruh
“Don’t make it beautiful, it’s handmade and supposed to be rustic” I can already see my grandma grabbing the pasta-roller to beat you
Thats abuse!!!! Report report report. Lol your grandma sounds cool.
It was my first time so I didn’t wanna make that much so I found a different recipe online with one cup flour and one egg and used all ur steps and it turned out so good and it make enough pasta for one really hungry person
heey, could u pls send me the recipe??? :D
Or the link?
I mean u could just half everything in the video in you would end up with half of the pasta...
Absolutely I just eyeballed it made enough pasta to make me full there’s still a tiny bit left
The ap recipe is 256 grams flour (2 cups) and 2 eggs and 6 yolks. Half the recipe would be 128 grams flour (1 cup) and 1 egg and 3 yolks. Quarter the recipe would be 64 grams flour (1/2 cup) and 1 egg and 1 yolk.
I'm 12 and I'm learning to cook form tasty, I want to for when I grow up to have roommates, they'll love me for making them good food
@Southeastern777 and also food yummy
@@kripto4002 Food heaven.
I begun cooking when I was 16. I couldn't even cook rice and pasta. Now I love it and love to cook for other people. Make my day when I hear that my food tastes good
And your roommates will love you all the more for it! Trust me, I was so happy to have roommates who love cooking/baking like me!
Aww❤️
I love your tips on alternatives! Ie: “if the dough comes out too wet or too dry” it’s super useful and I wish more cooking tutorials did this 😅
I tried this recipe with 00 flour and AP flour and here are my notes.
1. Did not notice much difference in texture between AP flour and 00 flour but there was a VAST difference in price.
2. If I follow the 00 recipe it's a little more like in the video. The AP flour just isn't as absorbent and gets wetter and stickier even if I follow the recipe. Ended up using more flour than expected.
3. With the 00 I made when I had a rolling pin, but when I made the AP recipe I lost my rolling pin during moving so I used a soda can, works fine. It was a lot harder to get it paper thin though.
4. Do not overestimate how thin your dough is. If you want silky soft pasta then you have to stretch it paper thin and cook for 5-6 mins. Around 4 mins or if the dough is a bit thicker it actually gets slightly lumpy and the texture is al dente. Both taste phenomenal, you can literally eat the pasta on it's own, but the former definitely had a better silky texture.
5. When making papardelle I found it's easier to roll the dough sheet rather than folding it on itself. Much easier to unroll than to unfold.
6. Please dust very adequately when rolling the sheet up because the layers might stick together when they're being cut.
7. To prevent them sticking together dust them with flour when you roll it up, cut it out, and separate them into strands, also agitate them while they're in the pot.
8. The well is really not needed I realized that when making the AP recipe lol I just mixed them in a big bowl and kneaded it on a cutting board. Works just fine.
9. My favorite sauce when eating this pasta is 2 large egg yolks whisked with 80ml vegetable oil (olive and rice is preferred, since it's such a large part of the sauce you don't want it to be an unhealthy oil). Whisk the oil in bit by bit until it's emulsified or if you're lazy like me put in some mayonaisse or Kewpie sesame sauce and it automatically emulsifies to perfection :D crank in some salt and pepper, some oregano and thyme and whisk in 2 tablespoons of the pasta water and done. A silky creamy sauce. It's gonna be more liquidy but definitely still very rich
Bruh those who are complaining, this isn't traditional lol 😂 She made the recipe to make it accessible for everyone so calm yourselves
No idea what traditional is but accessible is apparently: double the ingredients and throw half of it away. Who needs simple when there are cook shows.
The video isn't titled "The most accessible pasta recipe", it claims to be the best. I'm from Italy, so I guess you can imagine why that claim makes me laugh
@@projectnaiad4534 do you make home made pasta in Italy?
@@izzyshur8323 Indeed
@@izzyshur8323 how dumb can humanity get? yes, of course.
i don't know what to write... you shocked me.
I'm a professional pasta maker, and I make pasta very similarly to this video's method. Pasta is super easy to make and everyone should try making it!
hey! idk if you'll respond to this reply, but do you know how to make a pasta recipe for 6 people? every time i cook it's such a stress to make enough for my whole family. it'd help a lot if i'd have a precise recipe because the recipes only dont specify how many servings it.. serves? anyways, thank you :)
Have to look at this because everyone finished pasta in my country due to lockdown for ncov
Michael Veneracion Italy?
But we haven’t got eggs as well
@@TheSpeflo I got eggs i get a doz every other day from my girls
Hey guys, this is Sezgin
Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the Professional chefs.
I’ve watched hundreds of tutorials online, but nothing beat this simple, clear to the cut video here: tii.ai/hDsNHom
Click the l,nk above and you’ll land on intermediate page, just click ’’I’m not a robot’’ to continue and you’ll land on the best UA-cam tutorial video on pasta cooking where it shows step-by-step on how to prepare al-dente pasta even if you’re complete beginner.
I hope that someone shows met his first when I was learning how to prepare my first pasta dish. That could sav eme hours and hours ıf bangting my head on the wall, trying different methods out.
Again you can watch the tutorial here: tii.ai/hDsNHom
Best Regards, Sezgin
I have nothing better to do but learn how to make everything from scratch.
Cooking mama flashbacks at 4:59-5:02
Duuuuude 😂that game was the real deal
Hahahaha so true
Sunnyflohour AH MY CHILDHOOD I UNDERSTAND WHY I LIKE TO COOK NOW
Kimathi Washington EVEN BETTER THAN MAMA!
Omg lmao
FIRST TIME-PASTA MAKER! 💝 here in 2022! made this pasta and it was magnificent! Easy to make. Put all ingredients in food processor and in 3-5 mins: Wha-la! had the doughy ball and only had to knead few more mins. Dough will do just like they stated and "bounce back". Pretty solid pasta! did not fall apart. And really, once hit water, she's right, thickens up more so roll out well. Did fettuccini and was as if egg noodles. They were great and waay better than the one in the box that tastes like "wax." So glad I tried this. Didn't think I could pull it off. May invest in the pasta roller machine - but really can be done by hand like she stated. And love the east of the "fold-n-cut" which made easy fettuccini noodle strips. Thank u, Tasty. I may never go back to the box... like, it's gotta be homemade. And that little ball fed family of 4!! You'd be surprised how many strips it yields. May not look like a lot, but once cooked, thick and yields enough for 6-8 people easily! 🌟
I love that the folding method for dough is the same method as wedging clay in ceramics :)
Can we please start getting ingredients in metric for baking and any recipes using flour as a major ingredient ?
Eddie Rivera “I feel uncomfortable when we are not about me”
No
It's just proportions dude. You can scale it up to any units provided you keep the same proportions
Hey there’s a thing called google where you can look it up into whatever measurements you need
We have to translate your recipes. You can translate ours or just get a set of measuring cups and stuff for $10.
I made pasta once before, recently, in two batches (as I made a measurement error in the first batch). Both came out really disappointing, so I had to go back to the drawing board and look up more pasta-making videos and eventually landed on this one. I used the 00 flour recipe and reduced the 2 cup quantity by approx 1/4 cup, which I made up with semolina. The pasta turned out SO gorgeous and malleable! I was able to get the thinness to the lowest setting on my pasta machine so that the pasta sheets were translucent enough to see you fingers through it, without any holes or tearing. I'm so happy! It was such a therapeutic process too. I'll definitely be making pasta again!
After watching this video for the "nth" time, I finally got to making pasta for the first time. This was so fun to make and I can't wait to experiment more with pasta. Just an fyi though, if you live in a place with zero humidity, the dough will dry out while kneading so just flick a couple drops of water to keep it from drying out.
I'm a little confused, by 2 eggs and six egg yolks did they mean two whole eggs plus six extra yolks or did they mean two whole eggs with the yolks plus four extra to make six yolks in total?
@@bigtoefungusvs.friedpochun7612 yes 2 eggs plus six extra
I suggest you use oil instead of water
*david...*
sachii. k. hi
DAVID SEYMOUR YASSSS SACHII. K.
.....,
david seymour?
I know this is sometime after the original post, however we have lived at sea level and a number of places up to 3000m above sea level. Cooking has had its challenges, but this pasta recipe hits the spot constantly. I’ve tried the 100g -> 1 egg and all the variants. We love thin pasta for lasagne (setting no 7), slightly thicker (setting no 6) for tagliatelle and spaghetti and this recipe caters for all. The ravioli is perfect as there is enough flex when the pasta is thin. It’s never too dry and I don’t have to add oil or flour. - Perfect for us thank you.
If ur having trouble with not being able to incorporate all of the flour, this means you put too much flour on in to the recipe, most likely because you scooped flour with a measuring cup directly, try to scoop flour into the measuring cup with a spoon which will get you a more accurate amount of flour
Or just weight your flour
Just used 6 of the 10 eggs we had and we’re in quarantine :)
Check my handmade pasta recipe on my channel. Very quick n simple only one egg . U will surely love it. ☺️
Get fucked lmao
Oh rip
All I want to say is thank you 💕
My little sister loves pasta but it is really bad for health . So I decided to make homemade pasta . Every pasta recipe that is saw was too complicated for me since I am not that good at cooking. This is the most easy and perfectly explained recipe . just love it
You forgot to add some pepper pepper pepper
Justin Y. Has strucked again!!
Mikah Ayaki *struck
Are you just gonna go to every youtube videos and comment everything ?
Hi my dude
pepper in pasta?
Mmmmmm.... food that i will never make
😂
Omg same
It's totally worth it !
I read that in Peter Griffin's voice 🤓
Andrew Bronee ok ?
This is hands down the best pasta recipe that I have tried so far. I made spaguettis and ricotta ravioli and my family devowered both. I am not going to lie, at the beggining I was alarmed by the quantity of eggs and egg yolks... as other recepies use just one... but the dough is excellent, easy to work with, perfection, the taste is delicious. Thank you!
PS. You forgot to put the salt in the prep 😀
Hey she said my high school nick name “extra virgin”
Your pfp also explains it
Bruh
First step: remove your nail polish and jewelry.
?
@@angie6004 it sticks to nails
well if u make this pasta, would nail polish and jewelry come on it? no, so stop complaining too much
jun gucci it sticks to your nail polish it would ruin it so check ur facts before
@@saajnoorpuri4414 you didnt get what i mean; im saying that the person who wrote the comment wouldnt use nail polish or jewelry, so it wouldnt come on his/her food, so it doesnt matter
You know, my wife says, "that the only thing worse than a woman who talks too much, is a man who talks too much!". After watching this video, I have a new saying for myself: " the only thing better than a man who gets right to the point, is a woman who gets right to the point!".
Excellent video, no wasted words, exceptionally informative, and you have a really nice voice!
OK who's here because of pasta shortages lol. Let the whole world make the world pasta. I shared this on my wall.
Yep
Yep, tried to get groceries today and all shelves are wiped. Just trying to feed my husband, little girl and I.
Any links on making toilet paper?
richard stott buy a bidet
100%Jim I am! 😂😂 I’m in the middle of making this now. Lol
I watched quite a few videos on making pasta without a machine....based on what I've seen so far, your video
(method/instructions/tips) is the best!!! Thank you.
Absolutely love this series, it’s so nice to get all the different options and what the results are for each method - and love the narrator as well, so soothing lol.
Would love to see an episode about how to make pie - love it but I’m terrible at making it look nice 🥧
I've tried these with :2 ratio(smaller portion) it's amazing!
how many can half of the recipe serve?
I make homemade pasta all the time and this is hands down one of the best videos ive watched. She taught me a couple tricks which i’ll try to use soon.
The ingredients and making it look so simple, but i know once i made this,
*_instant hell_*
Guys. I may be italian but I learnt how to make homemade pasta when I was like 5/6 years old.
It's not difficult.
I made my own pasta at 12 and I’m not even italian
Thank you for this video! I have never eaten fresh pasta, finally decided to make some myself, and it is AMAZING!
Did this for the first time today -- pappardelle bolognese! Much much easier than I thought it would be. Soooo satisfying to make and even more satisfying to eat. Not sure if I can eat packaged pasta the same way again. Thanks a lot.
Hit a homerun with this when I invited my Italian friend over one day for lunch. Earned me a date ;)
Cheers, Tasty & Crew!
the man or woman who first made pasta has forever changed the world.
I made this with all purpose flour and used 3 eggs, instead of 6 yolks and 2 eggs. 🤤🤤 Turned out super delicious, also made marinara sauce, fits perfectly. 🤤♥️
Whoever is narrating this needs to do an audiobook or something. She had the most weirdly soothing voice lol
She doesnt enunciate words properly tho
@@kafge7798 she's doing it on purpose there's a term for it but I forgot also it can be annoying at times
Ye the voice is pretty nice but I cant tolerate the accent😅 its driving me crazy
She reminds me of one of the narrators from the Vox UA-cam channel
She reminds me of one of the narrators from the Vox UA-cam channel
I Love her voice
Her voice is annoying asf
it's the vocal fry
CHETAN SHETTY Shetty very calming
@@wildybeast6968 it's the vocal fry.
I have been making pasta since I was little. It's a family tradition in Chinese families for Sunday lunch. As I got older I learnt a couple of short-cut tricks: knead the pasta over the ridges of draining board at you washing up sink - it cuts your kneading time by half. It works for me. I use cornflour to dust freshly cut pasta so that it doesn't stick together.
i love her voice so much.
jennyyxuaan she just seems adorable hahaha
Ehrmegerd the vocal fry is like so amazing.....not.
Best recipe for 2 people:
150g '00' tipo flour
50g semolina
2 eggs
optionally, 3g of salt and a dash of olive oil
Mix everything in a bowl with your hands or a spoon, no need to put it on the work surface.
Once it adheres and almost all the flour is incorporated, dust your surface with some flour and knead the dough anywhere from 2-7 minutes, longer if you want a more supple dough.
Once soft and smooth, wrap the dough in cling film tightly and let it rest for at least 30 minutes.
Once rested, you can roll it however you want, but it's best to cut into 2-4 pieces and roll them out into a square or rectangle shape, dust with flour, fold and cut.
To cook the pasta, boil a pan of very salty water, it should taste like the sea. Cook the pasta for 2 minutes or until the pasta floats, and then drain.
Semolina is best if you want a restaurant quality pasta, as it adds a density to the texture which balances out the fine 00 tipo grain, whereas only using '00' tipo produces a texture than can feel overcooked or overly soft.
So do you wait for the pasta to dry to boil it?
@@rppatel2567 You want to avoid your dough forming a crust, or 'drying out', hence why we wrap it in cling film. You want your pasta to be soft and supple before you cook it, ideally cooking it instantly after cutting it or forming it.
is it good?
@@rppatel2567 You can dry out your pasta for a day after you cutted it, but then it won't be fresh pasta. Kind of pointless, you can buy that already cheap everywhere, so just use it fresh.
Thank you! I just bought my first pasta machine. My first pasta turned out pretty thick and chewy. I used AP flour. I am having trouble finding the 00. Your video is very informative. I'm confident enough to try to AP flour again. 😊
“God, my husband is lucky to be with me”
that part lol
@Louis Barone all them bits on the teeth really stimulate the business, don't they?
I watched my grandma do this many times. She taught me how to make quite a few things that until I got older I never really appreciated.
Always listen when grandmas teaching you a skill!
I’ve used all purpose flour and sifted it. The pasta came out great. If you are low on eggs, use 1 egg per cup of flour and 1-2 tbls cold water.
Well I can never make them at home..... *I'm too lazy...*
So it can never be homemade for me 😂
Swayanshi Patra hehe
Swayanshi Patra hahaha
🙃🙃🙃🙃🙃
Swayanshi Patra lol 😂
Actually I choose pasta to eat when I have no time to cook
I would make it i dont have 00 flour
My aunt in Greece used to make us fresh pasta with sea snails harvested that day from the beach. So good.
Made dinner with my girlfriend for her sister and brother-in-law, we made homemade pasta, sauce, and meatballs since he is from Italy, I was told this was RISKY. Drinking wine helped with the frustration and nerves haha! Food was great and we had a great evening, thank you!
I would love for you guys to do a 101 on cooking with wines. The best kind of wines for cooking with each kind of meat or veggies. Cheap vs expensive vs wine specifically for cooking. Wines for sauces, marinades, and soup...❤️ 🍷 🥘🥧
"You wanna see that the dough comes back at you when you poke it."
*pokes dough*
Dough: Your mom doesn't love you
Then Iron man dies. Don't poke the dough. It can do things.
Lmao
It is dried tapoica kind of material in the form of dried flour shaped to be used as food material for cooking a kind of food of regular type or commonly found.
I came to this video to find an easy way to make my own pasta since all the stores are sold out due to the COVID-19 outbreak
Yes, me too.
@Arav Herunde 👍 I was able to find some finally.
Ya but good luck finding flour.
This is why all the stores ran out of flour, because of this video.
I feel lucky, my mum bought around four packets of pasta.
For people that use normal units:
2 cups of water may be 500ml
But 2 cups of flour are only 256g!
It was WAAAAAAAY too dry with 500g of flour :-(
I HATE flour by cups! And what's even worse is that cups are not all the same. And I am talking about 2 sets of measuring cups I have at home. Please stop using cups for flour. It's not only wrong but messy too.
@@AceofEnderAfterDark These cups are mostly used in US. Are people so poor in US they can't afford to buy a kitchen scale? Even my grandma born at the end of XIXth century had one. My mom had a more modern one, and I have digital scales. In Europe there is no recipe that uses cups. Kitchen scales are basic item for any kitchen.
@@AceofEnderAfterDark I understand. I've just checked Walmart and you may get kitchen scales starting with $5. I guess people that can't afford that, don't have measuring cups either, which is fine. I completely lost confidence with cups when I realized my two sets of cups are so different. One set is 250ml/cup and the other 220 ml/cup. Yes, packing is a big problem with flour too. But what strikes me like a thunder is when the recipe asks for butter in spoons or cups (volumetric). I always need to google that and change it to weights. LOL. Greetings form Canada!
Thank you. Saves me the time to look it up.
I hate using scales to measure while cooking, I can use the measuring cups (each are different amounts) and it works wonderfully. It's just an American thing 🤷. Most Americans hate using the scales for measuring 😂.
Her voice is so relaxing 😌
It’s actually a lot simpler then that: for every 100 grams of flour use one egg, and some salt. and if you want it a bit softer use a splash of oil.
The most important thing is to really knead it for very very long time, it’ll make sure your pasta isn’t mushy
Explain to me why their is 9 yolks in that bowl instead of 8 with the oo flour at 2:21
Joseph Eggemeyer ikr! Riddle me that
Young hens some times lay egg with double yolks, have had egg's with double yolks a numerous times when I bought from my local farmer's.
@@dennissvensson6051 your chickens are nuclear.
@@HateRedStephen Dammit Tjernobyl...
I think it’s just a mistake cause there is only 7 yokes in the other bowl...
Here's a little tip if you don't like rolling it out with a rolling pin. Buy a manual pasta machine they are around 30 to 60 dollars you won't be able to use it on a countertop so you have to have a table. You just crank it thru and make the setting lower and lower till it's thin then add the attachment to what kind of pasta you want crank it thru and it cuts it to whatever attachment you have on it. I do have a mixer with a dough hook but I make my pasta just like she does I have never been great with a rolling pin I struggle through pie and pizza dough so graham cracker crust are my favorite pies to make and got do the pizza for the kids they love to "help".
Her most used quote (or a variation of it):
"This is probably the best/my most favorite thing/food on the planet"
I love this recipe. I used it and the pasta turned out amazing!!
I’ve made pasta with tipo and all purpose and I like all purpose more.
300g flour
2 eggs and 3 yolks
Splash of oil
Splash of water
Will be a dry mixture but once you knead for 10 minutes it will all come together
Rest in fridge for an hour
Cut into 8 pieces and roll!
I find hand rolling taste a lot better than machine rolling
"3 Eggs, 5 Yolks"...
BUT 9 egg yolks in the bowl?!?!
2:17
Yes! It's driving me crazy!!!! What do we do?!
Berns1971 idk?
Berns1971 2:46 there are eight yolks in the final product. I guess there was some trial and error with this recipe lol
Me too!!! Omg!
Maybe one of the eggs was a 'twin'???
I probably eat wayyy too many carbs from pasta, but what can I say...
PASTA IS LIFE.
Hands down the best tutorial! Sophisticated and on-point. Thanks you! Can't wait to make it in the afternoon!
When combining the flour and egg mix maybe do it on a baking tray so it doesn’t go everywhere
I LOVE THE MUSIC! so comforting
A really good video. Presentation was excellent, not just good. My mom who was a very good home cook, used to make home made noodles occasionally and I loved them. She would make the noodles along with boiled spare ribs (they were cheap in those days) and mashed potatoes. I used to heap my noodles on top of my mashed potatoes with a little broth and yummy. Years later I heard a cook book author say noodles over mashed potatoes was a peculiarity in Indiana, which is where I am from. My mother learned to cook, as a young girl,
from her grandmother so my lucky Dad got a young wife who could really cook. I have made noodles a couple of times but when I rolled them out with a rolling pin they were thicker than I wanted. I did buy a pasta machine which rolls out the dough nice and thin, but I never thought to hand cut the noodles after rolling them through the machine. I wanted wider noodles than the machine cutters make. I have been thinking about making some noodles since I had not done it in a long time. I really enjoyed watching this video.
Lol. My mom used to make noodles occasionally. We lived in Indiana for a few years. I was born in Elkhart and my brother Ft. Wayne. Still have family there. Anyway! I remember putting my noodles on top of my mashed potato volcano (butter in the middle). Lol since I've never made home made noodles, I just put alfredo noodles on top of my mashed potatoes. I'm going to have to try and make these and recapture my memories. 😍😂
David seymour where u at
Does pasta go well with vocal fry?
Omg I was just looking for this
I just made pasta myself for the first time after watching this great video. Thanks a lot for making it look easy because it was indeed not hard at all, and the result was delicious. It jus takes a bit of time but I enjoy the feeling of working on wooden surfaces with the flour.. I used 1 egg per 100g of flour and didn't add extra yolks. My doe looked less springy than in the video, but it turned out good anyways. I cooked it 3mins until all of it floating. I will definitely do this again. Thank you!
Yassss I love making fresh pasta! Thanks for the tips, will deffinently be doing this soon!
Muriel Garms when you do it pls don't use this many eggs
Muriel Garms same soooo good I’m getting so inspired to start making pasta videos on my channel
@KAKyoin fite me BOI
if ur reading this, have a nice day
I made the pasta and it taste..
good
I really want to try this recipe. My most common complaint when eating restaurant "home-mades" is "they don't use enough egg. My mom and Aunt's home-mades were always much eggier. Your "heart" roll is a great idea to mix it up while needing. 👍
I'd love to see analytics on this video - whether there was a sudden increase in views since the beginning of 2020.
I know this is why I'm looking at it. While I'm indoors I may as well learn to cook properly.
Yup, me too. My best discovery has been caramelised onions.. Always thought life was too short to make pasta, turns out I was just too busy.
Super easy recipe, I saw one which uses much more expensive ingredients, this is so easy and cheep it takes so creamy and velvety. Yum
I have followed your recipe and directions and made the most wonderful pasta. My friends are impressed and love it. Thank you thank you thank you.
Says they wanted to make this recipe makeable for everyone
*Uses cup measurements*
Edit: I am impressed how easily offended some people can get over a joke they didn't get or chose to ignore. Apparently I feel oppressed because of cup measurements. Thank you for listening to my very brave story about my fight against having to google the conversion which I also am too dumb for.
They meant that all the ingredients are available to everyone
@@angie6004 I know. It was a joke.
@@banane2279 yea I know
A wooosh inside of a wooosh? What is this witchcraft?
@@mediocreburger2893 *but I don't exist*
Not even Chef Boyardee can do this
if i can do this any chef can do this
Mystic zodiac any chef can make this
Oh wow really?
Mystic zodiac haha I’m getting so inspired to start making Sparta videos on my channel
Mystic zodiac lmao
A method I used when folding the dough was if it was very dry, I would add a little bit of water. Anyways, great recipe! Works well!
*Instructions not clear enough, ended up making 69 bowls Sphaget instead*
Show me your noodle and I'll show you mine.
We The Animals leAVE OMAHAJA
Nice
TheFaze I want this comment tattooed on my forehead in comic sans
TheFaze, What is sphaget?
David seymour where are you??
Erel Quemquem
Blitz herbs (basil : spinach : kale : mint) into ur flour before you start making pasta. It’s a great way to add extra flavor - and the dough comes out green.
OMG! I made these and they were actually the best noodles I've ever had!
I feel like doing that when I'm old and I have a lot of time.
or when there is a global pandemic
the best recipe for pasta is per 100g 1 egg, pinch of salt, and eyeball some olive oil (Dont mix oil und eggs its makes or u get mayo) and dont put to much flour in it makes the dough to stiff.
Just kneet it for 10 min and the dough and the gluten will make a smooth dough thts perfect for everything
Why is no one talking about how freaking nice and calming her voice is?
This is my favorite tasty chef 👩🍳!
Game Tech check out my cooking videos hope you can see if anything you like i got Thai tea boba cake, udon wrapped pretzels, all kinds of food inventions here is a link to one of my videos ua-cam.com/video/lSHE77a_kSw/v-deo.html
This bitch doesn’t use gloves ur eating Pussy hands
Game Tech love it I’m getting so inspired to start making pasta videos on my channel
hi
wow, you just made me uncomfortable there😅