Pasta Experiment: Mixer vs Hand Kneading

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  • Опубліковано 18 січ 2023
  • Pasta Experiment: Mixer vs Hand Kneading
    Pasta by Hand vs. with a Food Processor vs. with a Mixer
    More about pasta:
    My in-depth pasta tutorial: • How to Make Egg Pasta ...
    How to get a wider pasta ribbon: • Pasta Ribbon Width and...
    How to freeze pasta and avoid sticking: • How to Freeze Pasta an...
    American Bread vs Italian 00 flour: • Pasta Test: American v...
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КОМЕНТАРІ • 138

  • @rohanlg790
    @rohanlg790 Рік тому +32

    Hands down this is why I love Helen. The obsessiveness and insane detail she provides. I learn so much about technique correction!!!!!! One of my all time favourite cooking UA-camrs

  • @helenrennie
    @helenrennie  Рік тому +42

    So many people asked about bread flour vs. all-purpose vs. semolina vs. 00. I made a video about it already. It's linked in the description below. It seems like everyone has theories about why the mixer dough is wetter. Is my wood board absorbing water? It's not a wood board. It's a finished wood counter. As far as I am aware it's not porous. I can leave a beet on it and wipe it off 2 hours later. It's possible that this counter is absorbing some moisture, but it's not likely. Are my hands heating the dough? That one I can tell you definitely. My hands are insanely cold. The dough that I kneaded by hand was much cooler than the dough that came out of a mixer. Of course, if a warm handed person was kneading this dough, it might have ended up stickier. As far as the kneading time. A mixer with a spiral hook is very aggressive. 8 min by hand doesn't equal 8 min in a mixer. I have let the pasta dough run longer than 6 min in the past and it didn't get any less sticky. The point of this video was not to come up with a theory. The point was to describe a phenomenon.

    • @audeforcione-lambert4293
      @audeforcione-lambert4293 Рік тому

      Might just be that hand kneading is longer. The dough has time to autolyse. You could try to let the mixer dough rest a few minutes between mixing and kneading to see if it changes anything

    • @mikenute7477
      @mikenute7477 Рік тому

      I'm surprised that you don't have a step in the kneading or rolling where you titrate the amount of flour in until the dough reaches the appropriate dryness by feel. I appreciate the step where you carefully weigh all the ingredients, but even that doesn't really capture the properties of them. For example, if you go from Bob's semolina to an italian one that is much finer, the same weight seems to react and absorb the egg way differently. But what I always end up doing ist just ballpark the initial eggs to flour ratio and then add a little bit of flour, roll it out a bit, a bit more flour, roll again, etc... until I like the dryness of the sheets. (btw, among the four methods, cast my vote for the fully automated: kitchen-aid dough hook with the kpra pasta attachments. my arms got tired just watching the other ones :-D).

    • @jrkorman
      @jrkorman Рік тому +1

      So one more test - Let the mixer knead the bread for longer.

    • @mandtgrant
      @mandtgrant Рік тому

      Sorry to be pedantic, but for some reason (okay, it's creationists) the misuse of the word theory must be guarded against. The term your looking for is hypothesis.

    • @dirtyketchup
      @dirtyketchup Рік тому +1

      @@mikenute7477 True, but she is using identical brands and weights in all tests, and the mixer version still comes out wetter/stickier, so what she is describing is a proven phenomenon in practice. There is something about the way that particular dough is treated that causes it, not the fine-tuning of her ingredient amounts.

  • @rumbleinthekitchen_Amy
    @rumbleinthekitchen_Amy Рік тому +30

    I have limited ability to knead by hand due to arthritis in my neck and hand, so this gives me hope! My family loves the homemade pasta I made after finding your channel but it came with a price. Right after dinner I needed to head to bed and am usually in pain for at least a day after. Can't wait to try the "all stand mixer" method.

    • @ludwigwittgenstein1280
      @ludwigwittgenstein1280 Рік тому +3

      Eat butter

    • @orenstovall4474
      @orenstovall4474 Рік тому +4

      Don' get me wrong I think Helen is the most awesome and I have the utmost respect for her and can't wait to try a lot of her recopies. Understanding your situation, I just wanted to let you know that (and I still consider myself a beginner) that the stand mixer method with a dough hook does work. Don't give up if you enjoy. If your family enjoys home made pasta possibly ask one of the younger or older ones to help, maybe a new family adventure. I'm 62 plus and my wife ( love her dearly) wants nothing to do with pasta making, however she likes homemade over store bought anytime. Looks to me that I now have a new kitchen purpose LOL Best wishes from Washington State.

    • @orenstovall4474
      @orenstovall4474 Рік тому +1

      PS the pic on my posting is what we call Oren and Sheryl the really early years, circa the early 80's

  • @lyria8469
    @lyria8469 Місяць тому

    Yes! I repeated this experiment, and it works!

  • @Cooked-with-Love
    @Cooked-with-Love Рік тому +9

    I love your in detailed research on all recipes! 💜

  • @zieg0r
    @zieg0r Рік тому +3

    A day with a new Helen video is a good day. 🥰

  • @paleologue
    @paleologue Рік тому +2

    I love your practical tips and practice-science approach to testing.

  • @christinathompson1630
    @christinathompson1630 Рік тому +2

    Perfectly timed video, thank you. Yesterday I decided to get back into pasta making. I did it by hand, it was perfect, but I will try with my spiral dough hook as standing kneading really makes my back ache. I very much appreciate your in depth videos. Have a great week.

  • @jasonsanchez3441
    @jasonsanchez3441 Рік тому +1

    How do you not have ASMR? You definitely have the voice for it I love listening to your videos

  • @peterevans8598
    @peterevans8598 Рік тому

    Amazing video. Thanks for putting this together. Very helpful.

  • @opulesce
    @opulesce Рік тому +2

    thank you for this experiment! Because I have issues with my hands, I can't knead more than a minute or two. I invested in a Kitchenaid with a spiral hook. I was told by Kitchenaid that when making pasta dough to start with the paddle attachment to mix and bring together to start with, then switch to the dough hook. Works very well for me, mind you though, my recipe is 3 eggs plus 1 yolk to 300 grams 00 flour. Never had a sticky issue. Again, thanks for the experiments.... so we don't have to. Really appreciate all the effort you put into this.

  • @Jopino594
    @Jopino594 Рік тому

    Thank you so much for doing this!

  • @60Airflyte
    @60Airflyte Рік тому +3

    Thank you! I’m unable to knead by hand so I gave up making many things that call for hand kneading. In my mind I could see the dough being shredded by the machine thus creating shorter fibers/strands and a much different end product. You gave me hope! I’ll be trying this.

    • @helenrennie
      @helenrennie  Рік тому +3

      What happens in the initial stage (bringing wet and dry together) doesn't matter. It's the second stage (kneading) that makes a difference (that's where shredding is not ok). Unfortunately, unless you have a mixer with a spiral hook, there is no way to get around hand kneading.

    • @60Airflyte
      @60Airflyte Рік тому

      @@helenrennie I do have a spiral hook! I guess I just didn’t trust it.

  • @davidoickle1778
    @davidoickle1778 Місяць тому

    Very helpful.

  • @genanadeau5476
    @genanadeau5476 Рік тому

    Great experiment! Nice to see you 😊

  • @gizmo7877
    @gizmo7877 Рік тому +1

    Thank Goodness for you and your expertise. I’m on a pasta making kick and I love making it. I bought the pasta extruded with different dyes and just love making different shapes. I don’t care for Kitchen Aid’s recipe though, it’s too tough. I’m Italian so I find making pasta by hand a tradition that I enjoy doing but admit challenging. I just love that you used a bowl to contain the ingredients that kept everything together and helped form a ball and keeps your counter clean as well!! I’ve learned that you freeze as soon as it’s made, dry pasta should dry naturally then packed away, not put in freezer! I didn’t know water could be substituted for eggs and measuring by weight is more accurate. I’ve done it by hand and processor only. I like them both. Now to know which flour is better is another challenge. Simple ingredients, delicious meals, and yet so challenging to make.

  • @ambp3392
    @ambp3392 Рік тому

    Found your video this week, perfect instruction, spasibo! nice to see someone explain with science rather than just "feel" which is impossible to recreate through the screen. Going to try the oliviye next, as my mum's instructions are impossible to recreate :-D

  • @marilynmanetta1017
    @marilynmanetta1017 2 місяці тому

    I love your channel

  • @panagiotisstef3637
    @panagiotisstef3637 4 місяці тому

    I adore you ! Best secrets ,Greetings from Greece

  • @rmd9032
    @rmd9032 Рік тому

    Bravo!!! Excellent demonstration and explanation. I wasn't aware of the difference between the c-hook and spiral hook for the mixers. I was wondering if they make a spiral hook for my regular stationary bowl kitchen-aid stand mixer?

  • @timothyhoff97
    @timothyhoff97 Рік тому +2

    I run into this issue when making pizza dough at home. When I mix exclusively in a bowl to avoid dirtying the counters, the dough seems wetter. My working theory is that the act of kneading on the countertop encourages more evaporation by bringing more of the dough in contact with a wide open surface and also that my hands absorb some of the moisture too. These two things might be enough to make make the dough seem slightly drier. This is just speculation after making a lot of dough though, I've never run an actual test like this. Very interesting!

  • @starpartyguy5605
    @starpartyguy5605 5 місяців тому

    Your ratio worked great. And I actually like the softer dough for my ravioli. And having it a little sticky is great for making a good seal.

  • @psmidt
    @psmidt Рік тому +1

    Wonderful and very detailed video as you always do, helping us home cooks to get consistent results!! Thank you !!
    Do you have a recipe or suggestions to use with the Kitchenaid pasta press accessory (the one that makes spaghetti and fusilli)? The recipe that comes with the manual is not good at all…

  • @idiomattic
    @idiomattic Рік тому +1

    Seems like the moisture discrepancy would be due to a cutting board absorbing some moisture while kneading? Plastic is also somewhat porous so it can absorb some (explains why food processor was similar to hand). A good test could be stainless steel work surface vs stand mixer.

  • @ctwest3601
    @ctwest3601 Рік тому +1

    I love this follow up video, it's the kind of interest responsibility and intellectual curiosity that I am grateful to enjoy. I do have my two cents on the extra sticky machine dough result: Intuitively, I would expect that the hand kneading exposes more surface area and therefore exacerbates moisture loss due to evaporation. I feel that seems like a reasonable expatiation, and I guess it could only be addressed by an additional video with a mid process weigh-in. Probably not algorithmically advantageous though.

  • @edwardalper3903
    @edwardalper3903 Рік тому

    Next week - варенники с вишней, пельмени, , can't wait, go Helen!!!

  • @johnwilson839
    @johnwilson839 Рік тому +3

    You can get a spiral dough hook for tilt head stand mixers. I did not know that my C-shaped attachment won't build gluten properly before watching this video. Thank you for letting me know! I don't know if this topic has been addressed in other comments, but I went online and found a perfect fit spiral dough hook for my 4.5 quart Kitchen Aid mixer. I will try it out for the first time tomorrow.

    • @jaynhawk2724
      @jaynhawk2724 4 місяці тому

      Hello, I had the same comment and also wonder if that means the same for bread dough? Was for spiral dough hook a kitchen aid brand please or did you find another brand that worked. Kind regards, Jayn

  • @gregbrunner599
    @gregbrunner599 Рік тому +2

    by hand, you are actually applying more heat during kneading and evaporating moisture, where the mixer does not add the heat generally, except large batches and heat transfers from motor through hook. I always add a bit more flour as you suggested and solves the problem

    • @helenrennie
      @helenrennie  Рік тому +1

      The dough is noticeably warmer coming out of the mixer. I have very cold hands. Though I don't know if the temp has anything to do with it. I am just reporting what I've observed.

    • @gregbrunner599
      @gregbrunner599 Рік тому

      @@helenrennie either way, really enjoy your in depth videos on various food subject matters. Terrific video

  • @Kermitthebadger
    @Kermitthebadger Рік тому +1

    omg Helen I've missed you!

  • @martineastman9855
    @martineastman9855 Рік тому

    Queen Helen 🙌🙌🙌

  • @Arberin
    @Arberin Рік тому +1

    I always had a sense that doughs I make in the mixer always turn out feeling wetter than ones I make by hand with the same ratio. Glad to see I'm not crazy!

  • @pjschmid2251
    @pjschmid2251 Рік тому +2

    I heard you say that for the dough that was made 100% in the mixer that you only let the mixer knead it for six minutes but you kneaded the other doughs for eight minutes. Wouldn’t that make a difference?

  • @rohanlg790
    @rohanlg790 Рік тому +13

    I feel like when you need by hand, especially on a wooden surface, the timber will absorb some of the liquid out of the dough, as well as your hands. When fully needing in the mixer as it’s made of stainless steel, none of that excess moisture can get absorbed into the surrounding material.

  • @richardfellows5041
    @richardfellows5041 Рік тому +1

    Spiral dough hooks are available for tilt head Kitchenaid mixers. They are not made by kitchenaid but by enlightened third parties who realized that the Kitchenaid hook for their tilt head mixers is just not that good. I just got one, ordered on Amazon, and it works great.

  • @elyseorecchio6462
    @elyseorecchio6462 4 місяці тому

    Thanks for this fun, informative video! There's one more method I've come to swear by. It's the laziest. I use my bread machine on the dough setting. It allows me to just dump the ingredients in, set and forget. Makes doubling the recipe a snap. As with the Kitchenaid doing the kneading it's a good idea to still hand-knead in the end, but honestly, sometimes I skip and it's fine. Depends on the shape I'm going to make.

  • @victorbenner539
    @victorbenner539 Рік тому +1

    Great side by side tests. I don't like the needing part of making pasta( I'm sure I'm using the wrong spelling of " needing". And yet using a rolling pin has always been wonderful. I can shut down my clutered thinking and just focus on rolling out the pasta. Very calming. Have a great day 🌤 😀.

    • @ExternusArmy
      @ExternusArmy Рік тому +2

      It’s spelled kneading 😊I’m usually sore the next day after making pasta by hand

    • @victorbenner539
      @victorbenner539 Рік тому

      @@ExternusArmy hey thanks for the correct spelling. I knew it didn't look right but was to lazy to check for the correct spelling. 🙃👍

  • @cisium1184
    @cisium1184 Рік тому +2

    It's possible that human hands soak up some of the water from in the dough, and perhaps even replace it with oil from the skin. Obviously a clean mixer attachment wouldn't do this. Fortunately I prefer hand-kneading; I find it therapeutic, almost addictive.

  • @amaliaaoun8786
    @amaliaaoun8786 Рік тому +3

    Hi Helen, could you please do a video explaining how different "all around" ingredients could influence the flavor profile of a dish?
    For instance today I made some black truffle pasta with parmesan and butter, they came out really tasty, but I feel like they were lacking some brightness/a hint of freshness

    • @helenrennie
      @helenrennie  Рік тому +3

      you just need acidity. I have a ton of videos on this already. Here is one: ua-cam.com/video/nH-RnrV0vvc/v-deo.html but you might want to check out the whole Seasoning playlist. ua-cam.com/play/PLaaYCMq3l7jsMOgvsUQ2z4GmceUr_wjUv.html

  • @medaling8338
    @medaling8338 11 місяців тому

    Lesson learned from making Chinese noodles & dumpling wrappers: use cornstarch instead of flour or semolina in final stacking of pasta sheets and/or dusting after cutting & storing to prevent sticking. Unlike flour, starch will not absorb into the dough. Hope this helps! 😊

  • @chEfurOobaW
    @chEfurOobaW Рік тому

    Wow nice 👌👌👌thanks for sharing stay connected 👍💖💖

  • @nyxh.7567
    @nyxh.7567 Рік тому +1

    I'd love to see what you did with all those leftover egg whites!

  • @PLXNL
    @PLXNL Рік тому +1

    After the dough comes together while mixing, you should let it rest for autolyse to take effect. Then let the mixer continue mixing. This might solve your wet dough problem.

  • @Andinus3000
    @Andinus3000 Рік тому +2

    Haha, this video comes out the very day I was going to try the whole process with a spiral hook I just bought. Great tip about adding more flour. I hope it turns out good, I'm not a fan of hand kneading.

    • @Cyrribrae
      @Cyrribrae Рік тому

      Any results to share?

    • @Andinus3000
      @Andinus3000 Рік тому +1

      @@Cyrribrae Yes, my mixer combined the ingredients great, but it had trouble with the kneading process, as in I had to stop it after about 3-4 minutes because it started to emit and odor like it was struggling. I might have had it on the wrong speed? So I finished kneading by hand and the dough turned out great, and it was actually not sticky at all for me.

    • @Cyrribrae
      @Cyrribrae Рік тому

      @@Andinus3000 cool thanks for the update!! A little bit of hand kneading is maybe ok.. But yea, hmm.

  • @lonsdalebelt9689
    @lonsdalebelt9689 8 місяців тому

    Hi there thanks sooooo much for this. I have been making pasta for 1:51 many years by hand. 1 cup of flour 1 Egg . Very hard work kneading . I saw your measurements and thought will try in processor. Wow beautiful soft dough and not so much kneading . But so soft had issues with strips stretching . And clumping in water. Ended up quite mushy . Usually mine is much stiffer and hard work. So i loved the way processor made dough like a cloud .however i will try 170 wet to 300 flour next time and go from there in my experiment may even have to go lower will see .i am useing 6 so quite thin .keep up great work definitely wont go back to hand tho

  • @SurataV
    @SurataV Рік тому

    Thank you for that video. You may have solved my sourdough bread problems. They always come out of the mixer sticky, and don't like to hold shape the way I want them to. Will add some hand kneading to them and see how it goes.

    • @zonith
      @zonith Рік тому

      How did it turn out?

  • @myllspicks
    @myllspicks Рік тому +1

    porous kneading board pulls out water from the dough during the hand kneading compared to the one done only in the bowl? 😉

  • @mattwilcoxuk
    @mattwilcoxuk Рік тому +1

    Wood absorbs moisture, as does skin. Steel and plastic doesn't. Over 8min of constant rubbing onto wood - it's likely pulling more moisture out. Be interesting to see if you have a wet mix kneeding on a steel plate while wearing rubber gloves.

  • @raychuang9922
    @raychuang9922 Рік тому

    hello helen i was wondering if you have an video about pasta made with eggs vs without eggs ? and what are the difference ?
    is it better or not ?

  • @cromwellfluffington1627
    @cromwellfluffington1627 6 місяців тому

    I imagine there is also more ambient drying when hand kneading. Therefore the kitchen aid kneading maintains the hydration, causing it to be stickier. So, perhaps you're right. Increasing the flour content just a bit would compensate for this phenomenon.

  • @rpenm
    @rpenm Рік тому

    I encountered the same issue when I began using a mixer to knead bread - a stickier, slack dough. The dough will quickly become less sticky and more springy if you do a couple stretch and folds. I imagine the same would be true for pasta.

  • @richardli7951
    @richardli7951 Рік тому +1

    Could it be our skin absorbs some water from the dough during hand kneading? Maybe a way to test would be to wear gloves?

  • @TheMadisonMachine
    @TheMadisonMachine Рік тому +1

    How much moisture gets absorbed by your wooden counter or hands?

  • @williamcampbell1528
    @williamcampbell1528 8 місяців тому

    Could it be that substituting water for egg protein makes for a wetter dough in the mixer?

  • @wooliswhyfibercraftskathle9058
    @wooliswhyfibercraftskathle9058 8 місяців тому

    Can you tell me? Best way to dry a spiral bunch of noodles

  • @gmax3925
    @gmax3925 Рік тому

    I wanted to ask about air drying pasta for storage. I can’t see you mentioning it in any of your pasta videos. Just wondering if it is safe??

  • @lisasanchez1679
    @lisasanchez1679 4 місяці тому

    Thank you for this demonstration! I have a question, I have used olive oil in pasta dough with pretty good results and a non-sticky dough. Is there a reason why a little EVO is not used? I have never done a comparison with a pasta dough with a little EVO added and one with only eggs flour and salt. Have you? Would love your thoughts! Thank you.

    • @helenrennie
      @helenrennie  4 місяці тому

      Using some EVO is totally fine, you might just need to adjust the other ingredients slightly if you are using my recipe. I don't think the stickiness of your dough is determined by the oil as much as by the ratio of wet to dry and gluten development, but I haven't done any testing with oil.

  • @The_Timinator
    @The_Timinator Рік тому

    I'm sure just by looking at the method of folding and pushing the 100% mixer dough wasn't going to be "drier". I'm sure that perhaps pulling all of the dough off the hook making a ball and then lower the hook and knead for a longer time would "probably" come closer to the Hand Kneading (?) the goal of a Machine doing something is that YOU don't have to do the work, if it takes 12 minutes to get the dough you like, you didn't have to do the 8 minutes of hand kneading...while the mixer is going for 12-15 minutes you can be doing something else. I've always sped up my Mixer with the C Dough Hook and held on to it as it slapped the dough around the bowl for a couple minutes, pretty scary but that actually works to build the gluten needed for Bread/Pizza Dough and I'm sure it would work for Pasta Dough.

  • @katastrofcia
    @katastrofcia Рік тому

    Maybe it's the surface against which the dough is pressed when kneading? You said yourself that after resting the last dough didn't behave that differently - maybe it's just how its surface feels right after being pressed against the metal bowl versus the wooden counter top? Just an idea!

  • @paulgdlmx
    @paulgdlmx 4 місяці тому

    I would like to know your opinion re. kneading with feet à la japonaise.

  • @lavjr9
    @lavjr9 3 дні тому

    Thanks Helen for all your hard work, learning a lot, please if I want to use spinach, should I substitute the eggs or water to obtain 185g?
    Thanks again

    • @helenrennie
      @helenrennie  2 дні тому

      I would replace the water and some egg, but keep most of the eggs in. Try 2 eggs, and spinach for the rest.

    • @lavjr9
      @lavjr9 2 дні тому

      Ok thanks then will be 2 eggs + spinach=185g

    • @lavjr9
      @lavjr9 2 дні тому

      And can I do less than 300g of flour, for example 100g, 200g, please how much wet ingredient will need?

  • @sird5878
    @sird5878 Рік тому

    Interesting choice to put the wet ingredients in the mixer first. That is the opposite of every other method.

  • @annchovy6
    @annchovy6 Рік тому +3

    You should check Chain Baker’s video on kneading. The over-heating and over-kneading theories seem unlikely.
    I’ve always preferred food processor for pasta when I make any. I’m much more likely to make Asian noodles instead. Food processor is great for udon, which is extremely stiff and requires lots of kneading.

    • @helenrennie
      @helenrennie  Рік тому +4

      I am not big on food theories :) Know what happens is more helpful than why it happens. The problem is that when it comes to cooking, people often assume that something will happen without actually testing it and having evidence for it.

  • @lukasroder14
    @lukasroder14 Рік тому +3

    I think the difference for the last batch is the wooden board. Its surface absorbs some of the moisture leaving the dough of the first 3 batches a tiny bit dryer than the final one, that was only in metal bowl with a flat non absorbing surface.

  • @gnic76
    @gnic76 Рік тому

    Does bread flour produce a better pasta than using semolina flour or a half n half mixture each?

    • @helenrennie
      @helenrennie  Рік тому

      answered in the pinned comment (first one)

  • @condeerogers5858
    @condeerogers5858 Рік тому

    Helen, can I use AP flour with some success?

    • @helenrennie
      @helenrennie  Рік тому

      some success, yes, but bread flour gives better texture.

  • @johnlyons1330
    @johnlyons1330 Рік тому

    I'm curious about making pasta dough and kneading using a bread maker. It's the hand-kneading that keeps me buying pasta from the store.

  • @Wanapelei
    @Wanapelei Рік тому

    Bread machine on dough cycle works great.

  • @Hullj
    @Hullj Рік тому

    I don't know if you have seen this but I'm interested in your take on using wonton wrappers. It's the first 2/3 of the vid and probably a few minutes into it. Seems legit to me and I would NEVER have thought of it. But that's the way of the best parents. Once you see it you shake your head and think "duh!" Or at least I do on a regular basis

  • @robertdayton5503
    @robertdayton5503 2 місяці тому

    My pasta is always the same. One must focus on when to open the box.

  • @martinhildebrandt6284
    @martinhildebrandt6284 Рік тому

    It´s basically knead more... better pasta dough. One way of achieving this: Bring in the bigger guns. Kitchen Aid is nice. Kenwood Cooking Chef is... bigger. Try it. Put your Pasta dough in it and knead it with the spiral hook for ten minutes at as high a setting as you dare. Then give it a try. And let us know.:)

    • @helenrennie
      @helenrennie  Рік тому

      I would love a Kenwood mixer. Can you mail me one ;)

    • @martinhildebrandt6284
      @martinhildebrandt6284 Рік тому

      @@helenrennie That thing is awfully heavy and shipping it via mail from Germany would be probably more expensive than the machine itself. Besides: We use it quite a lot and wouldn´t want to miss it.:)
      Seriously: I tried making pasta dough by hand twice over the years and wanted it to be to italian standards.
      I succeeded (the dough was really elastic and tough and the pasta tasted like Italy) but it was more
      a sports event than anything else.
      None of the kitchen mixers I had were ever able to do it to italian standards. One Moulinex broke over it. (Like in half.)
      I decided it wasn´t worth it and I would buy pasta instead.
      Then the household council decided we didn´t need any more toys that break and that a household of engineers should have proper tools.
      What can I say: The "mixer" (if you want to call it that) is nearly 19 kg without any tools attached. And the dough hook itself is 600 grams. No more parts breaking off. Just don´t get any fingers in it when its working.

  • @els1f
    @els1f Рік тому +1

    Could it just be that your skin is soaking up some of the extra moisture?

  • @NekoArts
    @NekoArts Рік тому

    For some reason, I thought that you had to hand knead pasta-dough (now that I think about it, I guess it doesn't make much sense when you consider ready-made pasta). Perhaps because I have very vivid memories of my Hungarian grandma stubbornly kneading that pasta dough in the kitchen in order to make me my favorite food, even after she became very old and sick. I don't think she would have accepted a blender or a mixer even if you offered her one, she was very old school and stuck in her ways when it came to cooking and baking. That said, she was an excellent cook even long after she lost her sense of taste. It still amazes me how she could make such delicious perfectly-spiced food even when she couldn't taste it herself.
    Anyway, will keep this experiment in mind for any future pasta-adventures!

    • @helenrennie
      @helenrennie  Рік тому

      I agree that for pasta dough hand kneading is best. My preference is to use a machine to bring the wet and dry together, like I show in the video (this does save some time with no impact to the final result), but I still knead for 8 min. Blender wouldn't work for the pasta dough at all (it's for liquids). A food processor works incredibly well, but again, that's not kneading -- just bringing the wet and dry together.

  • @cristianbrates9814
    @cristianbrates9814 Рік тому

    Ratio 300/185 is for all purpose flour? Which is ratio for semolina rimacinata? Thanks a lot!

    • @helenrennie
      @helenrennie  Рік тому

      it's an egg dough. semolina is for water based dough: ua-cam.com/video/m04OrKjXsXM/v-deo.html egg doughs are best made with high protein 00 or bread flour

    • @cristianbrates9814
      @cristianbrates9814 Рік тому

      @@helenrennie Thanks and best regards.

  • @Jon-G
    @Jon-G Рік тому +1

    I think it's because your hands are absorbing water from the dough and the bowl doesn't.

  • @kathyratino962
    @kathyratino962 Рік тому

    What about pasta machines?

  • @Jodunk705
    @Jodunk705 2 місяці тому

    That dangerous mixer versus hand that dangerous

  • @briankeegan8089
    @briankeegan8089 Рік тому

    Maybe when you use the stand mixer all the way, the dough needs more kneading than 6 minutes.

  • @amyweiner918
    @amyweiner918 Рік тому

    So I guess the next test is to try a longer mixer-only knead?

  • @werelemur1138
    @werelemur1138 Рік тому

    I can't believe you missed the opportunity for ... dough-nado.

  • @sublimnalphish7232
    @sublimnalphish7232 Рік тому

    I would think it's the warming that the body gives in the development of gluten. But that just my small knowledge of science that makes this what I think. Makes me wonder if warming the bowl before and during the kneeling process that does this. Which also if that's not the whole reason "why" . I wonder if making the hook a little wider would help in the development of glutens 🤔🤨 I really do not know these things as fact , just theory.

  • @lawrencekellie
    @lawrencekellie Рік тому

    Where is the video/recipe for your Eastern European Dumplings?

  • @CesarSchrega
    @CesarSchrega Рік тому +2

    To add up.. I have another method for dough. It's probably between hands and stand mixer. I think it actually mimics hands more.
    Korean hashi. Same as Japanese but made with metals. You get the clumps as quickly as a mixer, no electronics, no extra clean up, quick.
    I would really love to see a video where you, with all your experience, reacts and try unexpected methods.

    • @chezmoi42
      @chezmoi42 Рік тому +3

      Well, without more explanations, that makes no sense at all. I could say that my secret to making cookies is 'spoon' and you'd know more than I do about your dough method.

    • @Cyrribrae
      @Cyrribrae Рік тому +1

      @@chezmoi42 Are..... we talking cuddles? I mean.. they did say the best cookies were made with love....

    • @chezmoi42
      @chezmoi42 Рік тому +1

      @@Cyrribrae Ooooh! Yummy!
      But google 'Korean hashi' and tell me how it pertains to dough-making.

    • @pjschmid2251
      @pjschmid2251 Рік тому +2

      @@chezmoi42 I see what you’re saying because all I get is a bunch of listings for Korean metal chopsticks and I really have no idea how you would make a stiff dough with chopsticks 🥢🤔. Personally by the time I add up the time spent getting the food processor out setting it up and cleaning it I’m still ahead of the game just using a bowl in a bowl scraper.

    • @Cyrribrae
      @Cyrribrae Рік тому +1

      @@chezmoi42 haha I'm not disagreeing. I just wanted to make the spooning joke. Ignore me.

  • @nullasd4688
    @nullasd4688 Рік тому

    Might be gluten formation over time?

  • @ProfessorPancakes420
    @ProfessorPancakes420 Рік тому

    20 eggs; yes, 20?? (I wonder if anyone will get the Adam Ragusea reference...)

  • @darrenpeel2482
    @darrenpeel2482 Рік тому

    I have only ever made pasta dough by hand. However I do bread and pizza dough by hand. I used to use a Kitchenaid and hand knead afterward double work and mess so I do not use the Kitchenaid anymore unless it is a very high 95% hydration focaccia dough. I think while hand kneading the dough does lose water and is more firm. The dampness is removed by your hands and if you slap and fold dough as I do mostly with bread and pizza dough that aids evaporation.

  • @HomeBurger
    @HomeBurger Рік тому

    mmmmm data

  • @mariaconsuelothomen
    @mariaconsuelothomen Рік тому

    I think you'll make lasagna.

  • @constantin1959
    @constantin1959 Рік тому

    not convincing; the benefit of higher gluten comes with repeatedly folding the dough and passing it through the pasta roller as long as it takes to obtain proper elasticity.

    • @annchovy6
      @annchovy6 Рік тому

      In a couple of restaurants I worked in our pasta dough was made in the food processor and just brought together and rested overnight. No kneading. It was fairly shaggy when first mixed, but would be perfectly smooth once we started working with it the next day.
      I don’t really knead dough after I put it in the food processor outside of just bringing it together for a minute or so.
      For udon I knead maybe three minutes, but it’s the passing through the rollers repeatedly that really gets the dough to the right consistency.