How to Make Egg Pasta (an in-depth guide)
How to Make Egg Pasta (an in-depth guide)
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine
00:00 Intro
02:00 Flour Types
04:10 Measuring Ingredients
06:55 Making the Dough
10:44 Rolling
16:40 Cutting into ribbons and storing
18:23 Cooking
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Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as "00" pasta flour that I recommended in this video amzn.to/2IE9VKB If neither is available, all-purpose flour works, but produces less chewy results.
Makes 4 portions (6 as first course)
Pasta Dough:
300 g flour (see the note above)
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying "285". it's "get to hundred eighty five", not "get two hundred eighty five".)
* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.
KitchenAid Pasta rolling attachment: amzn.to/48zNBJf
Table Top Pasta Roller: amzn.to/2DsNlAj
If you don't have a food processor, the well method is in my water based pasta dough video: • Pasta Dough (water based)
Shapes you can make out of water based pasta dough: • Shaping Cavatelli, Ore...
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This tutorial is superb. I’ll pass along one little trick I learned of a Chinese cook, which is to use corn starch to dust the pasta sheets right before reaching the final thickness. Corn starch has no gluten so the sheets lose all tendency to stick. You can also dust the final cut pasta with it. Corn starch dusted pasta keeps in the fridge fine without sticking at all and the starch washes off in the cooking water completely.
Great tip, makes sense. Thanks for sharing!
I’ll second that, I’m going to try using that trick tomorrow!
Great tip! Thank you!
Thanks..I just got the three piece pasta attachments. Total beginner. I did get the little rack to hang it on once it’s cut. Hope I can do this.
Do you have a good recipe for homemade egg roll dough that doesn't stick from your Chinese cook? Thanks
THIS is the pasta video I've been looking for. Where has this video been all my life?
People have to understand that this is the absolute most perfect video tutorial on pasta dough, there is NO more thorough video, she literally covers EVERYTHING to get you perfect results, bonus points for weighted measurements
"In case it's been a while since you swallowed seawater, I'll give you exact measurements" Hahaha, I love this lady.
Agreed! I really appreciated everything however when she said that line, here was me tripping over myself to hit the subscribe button. Haha.
Isnt she great God bless her..
I was planning on finding a summary of the video in comments or just skipping it so I don’t have ho spend 20mins but she explained so well and in such a nice manner I ended up watching the whole video
same!!!
@@HitchcockBrunette me too! Very watchable.
Same 😅
Very enjoyable tutorial thanks
you can play the video at 2.00 speed
This is what a PROFESSIONAL video is all about ! NO.. cellphone camera in an unlit room, NO camera microphone in an echoing room ! This is one hell of a presentation with a clever and charming presenter, and should be held up as outstanding ! Brava, Brava !
You cant get any better....not only presented well, but she is beautiful as well.!!!!
@@alexdemchenko7997 Last but not least, no long monologue on how cooking pasta changed her life.
And no horrible noise in the background passing itself off as music! I was watching one pasta video and the 'music' sounded like a bad construction job outside the window!
I'm a baker, and I had to go through too many videos of pasta making in KZhead to find out this one. By this time, I end up finding out and learning all this little details by myself, and it feels so good to see to a person explaining so well all the facts that I had to learn by making so many mistakes through my whole process of learning. This is exactly what everyone interested in the pasta making should watch if they really wanna have good results from the first try. Thank you for the video 🙏
Helen Rennie: Can't believe I am just now finding you. Hands down, the very best all round, clear, egoless, knowledgeable helpful cook on the internet.
The pasta tutorial to end all pasta tutorials on KZhead.
I second that
+1
hands down the best pasta tutorial I've ever seen
Agreed. I'm over here wanting to plan a trip to Boston just to take one of her classes 😂
I've been trying to make pasta off and on for the past 4 months and I have seen every single KZhead video you can imagine and every time it turns out horrible. I finally found the holy Grail of pasta making videos THAT ANSWER ALL OF MY QUESTIONS and I seriously have a tear in my eye. THANK YOU HELEN! Edit: 2 hours later and I finally made a successful batch of spaghetti!!! ❤️💕❤️
All of her videos are great 🙂
Go you!! 🎉
This is the best pasta tutorial I’ve watched. HANDS DOWN!!! I was having such a hard time finding tutorials or recipes that measure in weight instead of volume. Thank you Helen for all the great tips!
And where's the weight when she uses egg (not weighted) and yolks (not weighted)? In the proper recipe everything is measured and there is no need to add extra flour while using machine. It's just another pathetic, long and boring tutorial. Find something better.
9:54 "you can't over knead pasta dough" THANK YOU! I'm always terrified of over kneading the dough!!
My father for over 70 years subscribed to this misnomer from his grandmother. "Don't knead it more than 100 times." He always used to yell. Well? As I got older. Started perfecting my wood fired pizzas and dough management. Learned about bakers percentages, measuring in grams and weight, hydration percentages, etc. 1 egg per 100 grams of flour as a general rule of thumb. (Or 85 grams here.) Cut back on the whites and add more yolk for more yellowed pasta. I blend my flour into thirds. 100 grams AP 100 grams Semolina 100 grams 00 pizza flour.
wow
Here is a tip when i comes to kneeding (by hand) is really hard to over knead we are speking abount 20 min stright
Not only you are a great cook and teacher, you are a great youtuber as well.
agreed, best pasta tutorial I have ever seen. have tried to make pasta twice, and they were both nightmares....will try this next week
Couldn't have said it better
How thorough and entertaining!! Great camera work. Love listening to her talk too ☺️ I’m feeling much more confident at attempting this now!
And another shout out: The more I watch your videos and watch others’ videos, the more grateful I am for your accurate (weight-based) measurements, *insanely* detailed and helpful instructions, and your super clear descriptions of what dough should look at feel like (and what it shouldn’t), and the great video work to make it feel like I’m in your kitchen with you seeing and feeling the dough. You’re a real inspiration!
Sssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss@ssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssml
Can I freeze the pasta or the unrolled dough?
@@eveningstar5776 I doubt she ever answers these questions so you would have to go onto KZhead and search to see if you can freeze the pasta do I know that if you make ravioli you can freeze the ravioli for later.
top
@@eveningstar5776 Yes you can freeze the pasta dough or the formed shapes to use later. Put shapes on a cookie sheet to freeze individually and then put in ziplock bag.
This is hands down “THE” best homemade fresh pasta tutorial. Everything turned out amazing everyone loves my fresh pasta now. ☺️❤️
I'm currently on a quest to make homemade pasta. This video is so thorough and I absolutely love it! You are the queen of research and you are fantastic
This is so generous of you to share the specifics. I have been baking and cooking with increasingly complex recipes and always found it so frustrating when they are not specific. Your last comment of developing intuition through specific practice was music to my ears! I'm warmed by the generous sharing of your knowledge and can't wait to make my next batch of pasta. I felt quite affirmed that I had avoided most of the rookie mistakes you outlined LOL!
This was by far the best pasta tutorial I’ve ever seen! It’s so insightful and user friendly! LOVED THIS! thank you so much!
I love these videos. I hope Helen never stops educating us. Be it food or something else. The format and delivery keep me clicking every video even if I don't think I'll make the dish. I watch it for the euducation.
This is what I'm been looking for for years, correct information without a lot of fluff. The production values are outstanding. Bravo!
This is the best pasta tutorial on KZhead. So perfectly explained and perfect for beginners. Bravo!
I tried making pasta for the first time in my entire life today following your receipe and it worked out perfectly! Thank you so much ❤
Made this pasta tonight…OMG! It was amazing. Your accuracy, humor and expertise is so very much appreciated! Thank you!!! Looking forward to making many more of your incredible recipes.. hugs!
Do you happen to know roughly how many does this recipe feed?
My first attempt at making homemade pasta was an epic failure! My second attempt was with this video. The results? Perfection! Helen, you are a terrific teacher.
I absolutely love the precise instructions, there's nothing worse than following a recipe that says "season to taste". Chefs have to understand that if we're looking for recipes on KZhead we have no idea what we're doing and we need measurements!! Made Helen's pasta last night, followed the instructions to the letter and it was absolutely amazing!! THANKS HELEN!!!
congrats on your pasta :)
I am getting a lot of comments saying that it sounds like I am saying "285g" of wet ingredient. Just want to confirm that it's 185g of wet ingredients. Here is what I meant to say "get TO hundred eighty five", not "get TWO hundred eighty five" Another question that comes up a lot is why can't you knead this dough in a mixer. You can bring the wet and dry ingredients together in either a mixer or a food processor. If you are using a mixer, I suggest putting the wet on the bottom. The kneading is best done by hand. In my experience neither machine kneads this dough well because it's too stiff. if you have a kitchenaid with a spiral hook (like pro 600 series or better) and you are making a double batch, there is a possibility that it will knead pretty well, but for the batch that I made in the video (which serves 4) it doesn't do well for me. The KitchenAids with a C hook (like Classic and Artisan) don't knead this dough at all, just bang it around.
Do you have a perfect recipe for pasta using semolina instead of flour? I love the texture and flavor of semolina pasta and being Italian and having my nonna teaching me about feel and intuition, I'd love something more consistent.
google for you video on "water based pasta dough" . That one uses semolina. I combine semolina and all-purpose flour, but you can use all semolina.
@@eliachinellato5580 I've just today made some from 80% white strong bread flour with 20% fine ground Semolina Flour. I had to grind the coarse semolina down to nearly powder level in a blade mill that normally grinds up nuts, otherwise it would make the pasta very gritty texture and I don't think you could make good pasta with Semolina flour only - it might not be elastic enough. Mine was made in a pasta machine that did the kneading for me and it did come out well. Lovely taste. Try by experiment gradually adding a greater proportion of Semolina flour until it ends up wrong viscosity of dough.
Helen Rennie i heard you perfectly well and i also think you did a great job on this video 👍🥰💖
You were clear to me. 185 grams
This is now my favorite food channel I have ever watched!!! I love your instructions and results, thank you for the education!!!!
THANK YOU!!!! I just got my first pasta machine this Christmas and never tried to make pasta myself before. I exactly did it according to this video and I swear nothing can go wrong if you stick to this. This whole channel is absolutely great and I am looking forward to seeing more! Kind regards from Switzerland!
love the accent, personality, and easy real time instructions! for a professional and experienced cook to be able to come down to a beginner level is amazing! thank you!
I love what she said about analysis (accuracy) and intuition at the end. That applies to all art forms.
I really appreciate your in depth guides to cooking. I wasnt lucky enough to have an Italian nonna taech me how to make pasta, but after 30+ years of practice, watching every nonna on KZhead and buying every😅 Italian pasta cookbook im confident. All your tups and tricks are spot on! Bravo.
I have been making this pasta recipe for over a year now. I had never made pasta before and this recipe has never gone wrong. Thank you Helen!
I Really like how you approach cooking with repeatable scientific resolve. You and Chef John are the best!
Gennaro isn`t that bad either. :)
This is one of the most useful cooking videos I've ever watched. I've been having a number of problems with home-made pasta and I am pretty sure you've solved everything for me. Thank you so much!
The analogy comparing pasta making to learning a language is amazing. So many things clicked as to why I struggled with different skills (not just pasta making) that seemed to be so effortless for others. It's because I wasn't a "native speaker!" ❤❤❤
What a great help to really improve the pasta game! Nice, detailed and absolutely bullet proof with the measurements. My entire family made this the favourite way of enjoying pasta. Many thanks
Oh My ! You have articulated All the things I have learned over the last 50 years of pasta making! Bless the heck out of you!
This video tutorial is _beyond_ professional! Amazing!
Thank you for giving knowledge, I do not believe in "you just got to know" style "training". You are definitely providing useful knowledge that allows others to develop their skill and intuition
I love the slightly sassy closing remarks about your precision, and intuition! Thank you Chef Helen for so many informative videos!
I so enjoyed your video! Thanks for making it all accessible, your practical and warm manner is infectious, I could watch you all day!
I love your method of teaching. It was perfect. I can not explain to you what a single father goes through trying to teach his three daughters to cook a great dinner. Thank you, and my daughters thank you. God bless.
Brilliant! Brilliant! Brilliant! I have made fresh pasta for over 30 years and I have learnt more about pasta in this video than in my 30 years of pasta making. I cannot thank you enough. I just subscribed to your channel.
I watched your video a year ago. Then i started making my own pasta. I watched it tonight and now I totally understand everything you are talking about. You are spot on!!! Thanks for your expertise!!
I recently found this video. I"ve struggled with making pasta for years. I've followed recipes from well known chefs, to book authors to professional cook books. NONE of them address the mistakes like Helen does in this video. Since finding this video, I've made pasta twice and both times it comes out exactly like you'd expect. My sons, who love pasta and have been my critics for my pasta making abilities, have loved both attempts at making fresh pasta. THANK YOU HELEN!!! Since watching this video, I have also purchased the KitchenAid pasta rollers, and yes, they make the process MUCH easier.
Awesome! I made my first spinach pasta this evening by hand; utilizing supplies on hand (quarantine) and by watching you!! NOW - I must find your Bolognese video!!! Thank you Helen!
Crazy how much more informative this was than some young dude with music,editing and a marketable look.
This has to be the best pasta making tutorial. Thank You for your time and effort you put into this.
Happy to have found this Chanel. Good writing and having a warm personality are a winning combo again. Thanks Helen.
I am so ecstatic--I finally nailed a beautiful sweet potato fettuccine thanks to this video. It took making a lot of making not so great pasta after watching many tutorials and recipes. Definitely a tactile education but worth it--Thanks so much!!
1) I like the calm, friendly, clear way you communicate. 2) You share your information in a really thorough way; it is almost like a scientific explanation (which I enjoyed). 3) You have been really thorough in researching all the possibilities. 4) The video is put together nicely; it has a warm, gentle clarity. Thank you.
Classy, funny, beautiful, a little quirky, knowledgeable and a little mischievous. A great mix of qualities 😊
At 65 years old, I have decided it's time to learn to make my own pasta. Your tutorial is wonderful! I will be watching (and taking notes!) several more times. Thank you! 😀
Best pasta tutorial ever. I've tried making pasta several times over the years and have failed each time. This time, I watched the whole video, took notes, put my tablet in the kitchen and then watched it again as I followed along. I still have a lot to learn but wow, this pasta came out incredible! Clear instructions, proper tools, proper ingredients, and patience make all the difference in the world. Well, that applies to most things actually ;)
congrats on successful pasta :)
I'm an Italian young boy with passion for cooking, when fresh pasta starts floating it is ready.. And the dough is only thin enough when you can place the pasta sheet over a newspaper and you are still able to read through, especially if you need it for stuffed pasta. Water based pasta is not produced with 00 flour like egg based pasta, but with very fine semolina flour which comes from durum wheat flour which is yellow instead of soft wheat one which is white. The durum wheat flour is called in Italian "Semola di grano duro rimacinata"" where "rimacinata" means regrinded or grinded twice.. I can see you have passion for this and if I can help somehow with useful information I am very glad to.. And if one day I visit your city, it would be nice to come and meet you in one of your schools.. Most of the dry pasta is made with durum wheat flour to help reaching a good consistency over a long cooking time. In case it is very coarse it will need to cook for a much longer time, but always less then written on the box if you finish the cooking process to continue in your pan with the sau e or any other dressing afterwards. Remember always al dente like in Italy for the dry one and not soft like the rest of the world that overlooks it. Fresh one can be soft. If you watch masterchef Italia you will realise that judges prefer manual kneaded dough and rolling pin over pasta machine and attachment but because I'm a bit lazy I do prefer using a planetary with hook attachment for kneading purposes and rolling attachment to produce the sheet as I have two hand available to hold the sheet while it is coming out and it also exists a cutting attachment if you are also lazy to cut by hands and you require more precision so that all single tagliatelle look the same in width and length. Greets from me and my wife from London because it is where we are living currently 😀 keep up the good work.
How do you cut the dough to spaghetti or very fine pasta like capellini? Does KZhead here (or yourself?!) have a vid that you think is very very good?
@@mkleng kzhead.info/sun/eNtmY5FwoKamnZs/bejne.html this is good for shapes. It's really interesting
@@adrienneclarke3953 👍🙏☺️
@@mkleng spaghetti is not made of 00 flour and eggs, it MUST be made of semola (not semolina) and water and it's not rolled and cut, it MUST be extuded. There's a law here in Italy about the quality of pasta, if your spaghetti is not 100% semola you just can't sell it
@@micheleruggiero5349 Interesting. Where can one find semola?
I love to cook and love making different styles of food. Italian is one of my favorites. Making homemade pasta has always been a challenge for me. The weighing ingredients vs mesurments has changed everything for me when it comes to making pasta. I now have a reliable recipe for making pasta. Thanks so much for this video.
This has been the most informative and helpful pasta how-to video I've watched on KZhead! Thank you so much. Going to try my first homemade pasta now.
This recipe and method worked incredibly well for me! Thanks for breaking it down into grams - I can now scale it to whatever portion size I want by sticking to the hydration and salt percentages.
I love you!! You made my life so much easy in making fresh pasta. I was failing all the time until I watched this video
My wife and I have been trying to perfect fresh pasta. Your tutorial is very informative and user friendly. We have made fresh pasta using your guidelines and both times we were very happy with the results. Thanks!
Followed the instructions and the pasta turned out delicious. I was so impressed with the results considering it was my first time making the pasta. Thank you! Can’t wait to try out your pelmeni recipe.
so glad your pasta turned out well :)
Same for me.
Same with me. I had an attempt before watching this video and it was ok. But then I watched this video here and tried again. It turned out perfect.
nice
I love how you don't shy away from telling how you've been missing out on great flour for so long - and let us learn from that! Fantastic video for someone who loves pasta, but is definitely a "foreign speaker of pasta". =]
You are one of the most enjoyable, easy to follow and encouraging you tube instruction creators. Thank you so much for this video. Trying to make fresh pasta for valentines day tomorrow.
as someone who is very detail-oriented with some borderline OCD tendencies, I really appreciated this video. your thoroughness and tips for the minutiae of problems we may encounter (e.g. leave your fingers up when kneading to avoid breaking of dough), I imagine, will prove very useful when I attempt my first pasta this weekend.
Cooked fresh pasta for the first time 2 years ago and after looking at a lot of recipes and videos went for yours. First time was kinda messy, but it was delicious nonetheless. The later tries were even better. All of those I rolled by hand. Finally bought a Kitchenaid and of course the pasta attachment, so it was time to watch your video again! Loved it as much as the 1st time, and learned even more.
We were supposed to be headed to Italy on Mother's Day. I am thankful to have found your video. I will try to make some yummy pasta instead.
Thanks for the video. Have been making pasta for decades. You validated a LOT of what I discovered by trial and error. Highly, highly recommend this video to any newbies. I especially like the part about egg-based dough vs water-based dough with regards to shaped pastas. Learned something in that regard. Thanks again!
Fabulous video and love all the details. You’ve answered many of the questions I’ve had along the way and save me much time with trial and error. Can’t wait to watch more of your videos.
The kneading technique was pivotal to my success with homemade pasta.
Okay, so for those of you who have been researching pasta recipes and have found 1000 different recipes for pasta online like I have- I tried this recipe last night and it was perfect!!!! I did make one small change- I used about a Tbs of olive oil in place of some of the water used to “get to 185g of wet ingredients”. My research showed olive oil encouraged a smoother, stretchier pasta, and those were characteristics I wanted in my pasta. It turned out way better than the semolina pasta I’ve been making (although, disclaimer- I did start using a pasta maker this time around, where I was using a rolling pin before. I was probably getting it too thick before). Bottom line- if you’re on the fence- try this recipe!!!! You will not be disappointed!!!!
THANK YOU! I've been searching the comments for this. I've been making "egg noodles" using this recipe and AP flour, but I've been wanting the silky feel of pasta.
@@ck4429 :) just make sure your wet ingredients (eggs plus water plus olive oil) still come out to 185g. I’ve done this multiple times since making this comment and it’s come out perfectly every time!
I'm so happy I found this video before starting my pasta-making journey! I believe you have covered everything. Thank you!
Finally understand WHY we must do the specific things included herein. I wish all cooking instructions were this great. Thank you!!
She is telling you in fifteen min what took me yaers to learn from my mother and grandmother
Today , I bought a Kitchenaid pasta press attachment and I tried it using 00 flour instead of the all-purpose flour or semolina I have been using for over 30 years and I must say that you are totally right. It makes a huge difference. The consistency of the cooked pasta is absolutely perfect. I wish I had known that sooner!
At least you know it now. LOL
Fantastic tutorial. Add pasta many times, it find her instructions accurate and really helpful for those with less experience. Great job
Made this pasta today. This recipe is spot on. Turned it into ravioli. I will make this again (and again). I love this lady. She explains things so very well.
Not a pasta maker by any means but over the years I've muddled through. I made a batch per your recipe, weighing instead of using volumes and it turned out great. Better than anything I've done, silky texture and a delight to work with. I used a Kitchenaid to mix and knead (8 mins), rested 2 hrs, rolled with Marcato and cut by hand for Chicken noodle soup. Thanks for sharing the knowledge, you've saved my noodle making career :)
Did you use the dough hook with your kitchenaid for the whole b 8 mins or use the paddle.
Yes
I am here to say a heartfelt thank you to you, Helen. After watching your video my pasta-making experience went from frustrating to fun. My latest batch (following all of your instruction) came out great and my mom said it was the best part of our Mother's Day steak dinner! Thank you so much! I am eager to watch more of your videos and learn from you!
Wow, wow, wow! Made this today and it was a big hit! Helen’s way of explaining things step by step was the key to the success of this meal! Using my Kitchen Aid, I rolled out half of the pasta into Pappardelle. Mine took a little more than 1 minute to cook - maybe 1 min 30 seconds. Right into my sauce, topped with homemade garlic butter and it was done. Thank you for showing us the tips and tricks!!!
I made fresh pasta for the first time last night using your recipe and your process. It was a wonderful success! I do believe this is also the very first time I have ever had fresh pasta. I love it. Thank you so much for a great recipe, excellent instruction, and example. I found myself referring back to the video over and over again for clarification and confirmation of what I was doing. Keep up the good work.
6:45 Well, here are my many thanks sent your way. It is fundamentally important to do what you do. I can't believe we live in a world where cooking recipes don't care about repeatability as much as you do.
6:43 "I think it's comforting, when you can recreate someone else's results." I'm a software engineer, not a chef, but... I still kind-of love it when I come up with the same solution to a problem as someone much smarter than me, working years before me, because that suggests to me I must be on the right track! =3
What a great teacher! Thank you for taking the time to explain each step!
Thank you for sharing your wealth of knowledge! I just moved into my new home last Sunday and I now have my dream kitchen. I am now able to make my own pasta, bread, and cakes without having to choose between a pot or equipment to be on the counter. I'm not joking, that's how small my previous kitchen was. This took so much joy out of cooking and baking, but I still marched on feeling blessed that I had a home at all. Now I can make whatever I want without worrying about not having enough room and I cannot wait to use your method of pasta perfection!! I will post my results and will probably ask you how to fix my mistakes, :) Thank you, again! Until next time...
She's a natural! How entertaining and inspiring!
Helen: It's a thankless job me: Thank you, Helen! Sincerely
WOW ! Helen is one sharp chef. The amount of tips in this one video surpasses any other video I have watched on making pasta. Thank You !
Thank You so very much Helen. You answered so many questions in this video. I'm looking forward to following for more cooking techniques and your expertise in such a humble and kind manner!
What a superb tutor. I love this lady ❤. The extreme attention to details, the thorough guide to mistakes avoidance, the weight measurement, the attempt to transfer visual and sensory experience into descriptive speech, and last but not least the soothing calm voice and smile. Perfection!
EXCELLENT VIDEO!!! I've been making pasta for a million years and literally every single part of this video is 100% on point accurate. Kudos to you for doing such a great breakdown! :) One thing I might mention is that the origin of "don't add salt to the pasta dough" came about in the 1950s(?) when iodized salt starting becoming the norm. If you add iodized salt to your pasta, it will develop a slightly grayish hue as it sits.
Thanks for the tip of not using iodized salt. I'll look for a better substition until I find the Diamond Crystal Kosher salt Helen uses. I wonder if I could mill my ordinary Kosher salt or pink Himalayan salt a little finer or use sea salt.
Tippy Mueller Yes you can grind your Kosher or Himalayan to a fine grind. I have done this for years, and I keep a mason jelly jar full of the salt so I have it on hand.
Also if you dont use the dough right away and put it in the refridg over night, it will turn green bc the eggs oxidize. It's ok to eat, just looks gross.
@@TippyMueller I get my Diamond Crystal Kosher salt at Cash & Carry, a restaurant supply store in Washington/Oregon/Idaho, maybe California. I imagine any restaurant supply store would carry it. And it's very inexpensive there -- 3 pound box for a bit over $2, as I recall.
Tippy Mueller try a mortar and pestle for this if you have one.😀
This is the best how to video on making fresh pasta I've seen. Great job Helen!. Thanks for sharing.
Helen, Thank you SO MUCH for this comprehensive video!! I recently bought a pasta roller attachment for my Kitchenaid and I was so fortunate to find your video before I attempted to use it! My first batch of handmade pasta was to die for!! I expected to have issues the first few times but this video cleared up so many possible mistakes that it turned out to it be truly excellent. I can't wait to get some more experience under my belt and to try some things like ravioli and tortellini. I will definitely be trying more of our recipes and binge watching your videos. Thanks again!!
#realcomment I used to make my own pasta years ago, still have the manual pasta machine. After watching this video, I just may do it again.. Thanks Helen !
I am a chef that loves making pasta. I am honestly very impressed with your level of detail and the explanations you provide to the craft. Thank you. Also I am in the Boston area, you should come try my pasta sometime.
Thank you so much for this detailed and easy to follow recipe! As you stated, my first few attempts were a complete disaster. Your recipe produced a dough that was easy to work with and a delicious finished product!
THANK YOU SO MUCH!!! for this video. I ventured out to learn how to make homemade pasta, bought a pasta roller and watched your video about 12 times so that I knew exactly how to do it. It is only my husband and I so I cut your recipe in half and it worked perfect. I can’t thank you enough. You are AMAZING!
Love ur guide Helen, I learnt the hard way by the rough estimate of 100g per egg ratio. I think that when starting out having accurate measurements would’ve saved plenty of batches of lost pasta. Nothing store bought can match the fun of fresh pasta so its worth it to learn.
I made this tonight and it came out amazing! I used it in a chicken noodle soup recipe using fettuccini with a food processor for making the dough and the Kitchen Aid attachment for setting the thickness and slicing. I modified the chicken noodle recipe by cooking the noodles separately using your instructions (1 minute to cook, lots of salt) and then added the cooked noodles (I used the strainer you recommended) to the finished soup. It was perfect! Looking forward to trying the 00 flour but even with all purpose the results were way better than store bought. This was my second try, the first try was a bit of a fail at the last minute because I didn't "powder" enough flour on the strips before slicing and the pasta ended up glueing back together a bit. What I understand now is to generously use flour before running them through the slicer, the flour keeps the pasta from sticking together while it's waiting to cook and ends up harmlessly in the bottom of the pot after the pasta is cooked, the strainer makes sure it stays there and doesn't goop up the finished pasta. Thank you!
Great job! Congrats on mastering pasta :)
Not only you have the most sweet manners and voice but your explanation is spot on! I would love to one day take your classes, in the mean time I enjoy your videos immensely
You are the perfect instructor. You give necessary information and back it up with examples. Your detailed recipe gives confidence to rookies like myself, a 73 your old man. Many thanks. 👍👍👍👍👍👍👍👍👍👍
17:54 mind blown. Great video, I totally enjoyed it.