Making spaghetti with pasta machine (YouTube).wmv
2012 ж. 8 Нау.
345 142 Рет қаралды
Pasta dough is 200g 'OO' flour and two medium eggs. Although I now always make my pasta dough as 100g 'OO' flour plus one medium egg plus a blob of olive oil (especially useful in winter). In summer the machine is very forgiving! Spaghetti bolognese is spectacular with fresh pasta into spaghetti.
I did upload a ravioli recipe and method on Amazon UK which also works very well; it was entered as a review for a book about pasta machine recipes. See also my KZhead video 'The Third Man Making Scones' which is a homage to my favourite film: The Third Man, if you have never seen The Third Man my video will seem very strange!
don know why so many dislikes but this shows any normal people struggle which is better than highlights of people doing it perfectly
Parthagone: Thanks for taking the time to and effort to upload this helpful video. What I find brilliant about it is that you've showed, with enough thoroughness, each step that you've taken in making and cooking the pasta using a pasta rolling machine. This allows viewers to see the process and imagine how each would adapt what you've done to do things their own way. Some ignorant and callous people have viewed your video and have taken it as some kind of definitive statement on how to cook pasta correctly. It's correct for you, and that's all that matters. There are plenty of videos on how to make and cook pasta on youtube - why stop and make insulting comments? I came here looking for clips on how to use a pasta machine that I was recently given. Thanks again for uploading this.
Thanks for sharing. I made my first pasta yesterday, and I thought it was a disaster, it looked terrible, was difficult to roll and cut, and very frustrating. But, it tasted delicious. I guess no matter how you slice or roll it, it's still the same dough. I've watched a few videos since then and understand why I was having so much trouble. Thanks for taking the time to show how you do it for yourself. Because all that matters is if you like it. Cooking is about discovery, not about doing what someone else does. And one can't discover anything new for themselves if they think their way is the only way.
Just got a pasta machine and can’t wait to use it. Thank you for sharing.
This was a really nice video to watch. Easy to follow. I just purchased a pasta machine and this video is exactly what I needed to build my confidence to try making homemade pasta. Thank you very much for taking the time to make the video.
i enjoyed your video. it is nice to see someone excited about making their own pasta. it is so less daunting of a task than people guess. thanks for sharing and cook on, brother.
Thank you for making a video of this. I am having anxiety attack and this helps me feel relaxed. Hoping I could have a pasta maker too. The thought of making a homemade pasta would be a beautiful way to get myself busy. Thank you and God bless you more.
Thank you. Well explained at a good pace
Thanks for your extremely detailed description! 👍🏽
Thank you for sharing the video, we enjoyed the pasta. Very good description!
Thank you, this video helped me to make my first pasta. They turned out perfect.
Thanks. I will try this. I heard it twice that it is better than it looks...I already tend to agree because it really depends what we are looking for, sometime a dry spaghetti and even cut can taste dull but I trust you on that. Especially when you boiled it for 3 minutes in salty water
I have seen a half dozen videos made by people with varying degrees of credibility. A teacher at a Culinary Institute. A home kitchen chef. A "grand Master" chef. I learned something from all of them , many times in terms of "how do I adapt my limited skill, equipment and raw materials" to best get a good outcome. I recently discovered your butter, tomato recipe and I love it.. I hope the wine you poured wa a light chianti from Tuscany.
I use semolina powder on the rollers, and for spaghetti each machine is different, therefore your final setting would be whatever your machine does for spaghetti. Also mine does not come out wrinkled. 3 eggs, at least 9 heaped tablespoons of plain flour, and a bit of olive oil, and a processor, perfect mix every time. You may need to add an extra tablespoon of flour if its still a bit sticky.
awesome ! thank you for the video ! i lost my booklet for the pasta machine and i was wondering how to use it ~ your video helped me a lot ! your spaghetti look delicious !
Most spaghetti attachments for pasta machines only make thin spaghetti, but this spaghetti looks more like thicker, or at least like regular spaghetti. I like that! I prefer the thicker stuff! Well done!!
His spaghetti looks thick because of the amount of times he folded the dough and ran it threw the machine... I doubt if it was the machines only make thin, but because of his techniques
Everybody is a critic...I enjoyed watching your video. Thanks for sharing 😀
Totally agree. Sadly KZhead is full of keyboard cowboys.
Ainda bem que não é piloto de avião.
Very helpful video for first-time user. My first run with a new Bed-Bath-Beyond machine (similar if not identical to this one), modeled after this video, went off without a hitch.
Thank you very much for your tutorial. You attached the tray easily but I couldn't do though 😂
"And a glass of your favorite CURRANT JUICE!" :) LOL!
spent ages trying to find out what setting to roll out to with imperia machine, to use for cutting spaghetti with imperia machine, now know setting 4. Thanks for that.
Roll it to whatever thickness you prefer.
Looks really good and you make it look so easy.
LOOKS SO GOOD I CAN ALMOST SMELL IT!!!!!!!!!!!!!
When you flatten the dough leave it to dry approx 10mibutes, then cut in spaghetti or any other cutter, that way the dough won't stick, like it happened to you on 6th minute
Is the spaghetti round or does it tend to be on the flatter side?
How can I buy this pleasee
thanks for sharing!
Thank you last comment, happy New real year!
Very nervous till watched video. Thanks. Now ready to use mine with confidence.
This video induces ASMR. 😴😴😴Good sleeping aid. Thanks for the tutorial.
Where can I buy the flat metal piece to you added onto your pasta machine?
It comes with the Imperia machine.
Quanto costa il pezzo per fare ravioli?
Why did it get stuck at the end of cutting?
Thank you :)
I need one of those.
Bueno, hizo el intento, esta aprendiendo a usar la maquina. Lo positivo de esto, es que no hay placer mas grande, que el comer un buen plato de spaguetti hecho por uno mismo :)
exactamente
What's the name of that pasta machine you're using please ?
Yas-x²-sin It looks like he's using an Imperia Sp150. The main Italian competitor--the Marcato Atlas--works exactly the same way except that the adjustment dial works slightly differently.
Looks good.
Thanks, please post more ..
Just used this , simple and perfect 👍
Looks good to me . The only thing missing is meat balls.
In asia we had this machine more then 30 years before ...
Anyone watching this who has experienced that the pasta dough gets stuck in the spaghetti roller? I have tried with and without semolina flour, I'm using 00 flour and I have tried with hard and softer dough. It still gets stuck, and I have to dry it out first before removing the dried dough with a wooden toothpick. The only thing I haven't tried yet is to have oil in the dough, but it shouldn't be needed? Does anyone have a clue what to do?
Menum Menum... seems good
Very helpful!
Молодец ! Паста это не сложно и очень вкусно ! 😋
Does anyone know how to clean the rollers for the fettuccine and spaghetti rollers? I can't figure out the plastic things that came in the box. My first time using it my dough was too soft (?) and it just kept rolling in the cutters making a mess and didn't amount to noodles. I can't find anything and am sick of running into videos about people using it for clay!!!!
Cary, I use paper towel from the top and crank it at fully open roller. That's it. Don't use water, detergent, nothing liquid. You may put a little of oil in the paper towel while you roll the machine, but dont allow the paper to 'go through the rollers. Your pasta has to be to the hard dry side, and it has to have a light dusted flour to it. I use a food processor, 3/4 cups of flour, 1 egg per person. put all in the food processor and first pulse it until mixed, if the eggs to flour mixture is right it will form a ball, if your flour needs more liquid add it slowly a teaspoon of water at a time until processing makes a ball. Don't put too much water, as I said it has to be a hard ball but not totally dry. And remember to use enough flour so it does not sticks to the machine,.
+ Cary "[The dough] just kept rolling in the cutters making a mess and didn't amount to noodles." It sounds like you didn't have the combs in place. As for cleaning, there's a very short clip of doing it at the 3:00 mark in this video: kzhead.info/sun/Z9yfe5qpbWSHlGg/bejne.html
Wow
Spaghetti Yeah !
I never use eggs in Pasta, I use 50g of Semolina and 50g of flour mixed, then make the dough with about 50ml of water. That makes one decent portion.
This tyle of pasta is called linguine
You are a fascinating gentleman. I was looking for a recipe for a ton of coarsely chopped onions sauteed in butter and, oh yeah, some tomato, poured over clumpy pasta. I usually let my sauce simmer in a pot for a long time until the ingredients come together as sauce, but it lacks the chunkiness that only a fuckload of onions dumped in a pan can provide. "It's better than it looks." I'll bet! Good thing you recorded this event for posterity.
Wow! Little judgemental there Gary.
ahah ! I´m talking salt here !
Missed a couple steps IMO (too much flour during noodle making), but I still learned a lot!
That's what I thought too. I hear Gordon Ramsay yelling "TOO MUCH FLOUR"😂
These comments are gold! Sorry mate 😂
400g di semola di grano duro, un uovo intero e acqua quanto basta. Semola di grano duro e non farina 00. Provare per credere...
Sauce looks like they would serve in a hospital
Nice video but don't call them spaghetti, the correct name is Tagliolini
hai messo troppa cipolla nel sugo / you put too much onion in the sauce ;-)
Non ha messo troppa cipolla nel sugo, ma doveva cucinarla un po più lungo di presente.
Con la cipolla non si puo esagerare..
Nikola Srdanov non ti offendere ma sono italiano e vivo in italia e a pasta col sugo ci sono cresciuto: ha messo troppa cipolla, e poi come dici tu doveva farla rosolare, quella è cruda anche se poi i gusti son gusti...
+arcos77 Sono d'accordo con te. Sapevo che sei un vero Italiano nato in Italia, ma questo non significa necessariamente che tu sai tutto di cucina italiana :)
Ammazza che zozzeria
Un desastre, disculpa.
That dough was not ready to go through the cutters. You never use #4 as the final setting for pasta. You could see how the seam where he doubled it was not even smoothed out as yet. That dough should have gone down another two notches through the rollers before going through the cutters. Wrong.
I agree, probably the sheet needed 1 setting thinner to go through the spaghetti attachment more smoothly... for a wrikle free spaghetti that is... But what if our layed back chef was aiming for the wrinkly effect the slightly too thick pasta sheet interacting with the spaghetti rollers has on the end product ??? He has us all wondering doesn't he !? Anyway: I am sure it tasted just as good... thanks for showing us the (slightly wrinkled) ropes. Regards, Sander...
Gardis72 is number 6 good for spaghetti?
leefuji I used number 6 for my spaghetti today, a little too thin for my liking although the fettucine was good on 6
sandertel I agree, as long as he likes it and its good for him.... thrn good for him! hats off to him for even bothering to make it.... id be setting it another number though too
Gardis72 Plus, with all that dough, he didn't even have enough pasta to feed two people. I'm amazed at the people that put up videos on things they know nothing about, and the people that view them say WOW! That dough didn't even produce enough pasta for two people. You double that dough and put it through the largest roller at least 4 times, then you start to put it through the rest of the tightenings. I agree, tagliatelle could be made the 2nd from last setting if you like it a little more al dente, but the thinnest is truly deletectable. This video is baloney.
is not spaghetti is tegetelli
tagliatelle, comunque quella misura son spaghetti
arcos77 what setting (number) do I use to make spaghetti ?
leefuji the same that man used on video
Not a good idea to dust the prepared dough with flour as it just makes it stick. Much better to use semolina, or cornmeal. Also the dough needed to be a lot thinner before putting it through the cutter attachment. If it is too thick it just tastes gummy. The cutters should also be dusted with semolina. Finally that has to be the worst tomato sauce I have ever seen.
Your comment comes on a pasta making weekend! I will try semolina. These days my bolognaise is extremely good, I even make the mince myself from braising steak. And I use a thinner cut, machine set at number 2 (second thinnest)
Arent you going to tell us how your grandmother made this for you when you were a child and how this special dish got you through the soap opera of your life? What kind of cooking show is this?
Creepy
You are haha
i'm italian and i don't think that you know what is spaghetti
I am English and learning. Now I am very proficient at making this type of pasta. 100g OO flour plus one egg gradually mixed-in. Then to my machine to number three or sometimes number two setting on noodle/spaghetti attachment. I know Italians also use ready-made packet 'spaghetti.' Fresh is best even when learning.
He didnt Even show how to make the dough it just magically apeard !
😣😤😣😤
Recipes can be found all over the internet - a recipe was included in the pamphlet that came with my machine.
Way too many onions my guy
I guess you don't need to eat dinner with him then. When you make yours do it the way you like it.
Why do people who can't cook post videos?.
Elias Perez I second that. The great thing about home cooking is that you don't have to follow anybody else's commandments--you add your own personal touches as you learn to make things just the way you like them, and I admire anybody proud enough of their own cooking to want to share it with others, even if their taste isn't my own.
why do negatives hornets swarm around something so innocent as a dear soul fixing his supper?
this sucks
+Dan Murphy still sucks
+Dan Murphy suckzone X infinity
Then why are you watching it? Move on down the road!
Che schifo!!!
your face
Aw dear god. What was that monstrosity of a 'sauce'???
This was one of the most BORING cooking videos I've seen, and I watch cooking videos constantly. The host never showed his face, never interacted with the camera, never engaged his audience. I didn't downvote, because I know that's detrimental to the channel, but I didn't upvote either. Just terrible.
I didn't mind it because I came for the information. Very informative which I think is the most important aspect of a cooking video.
Bye
Ummm I don't see anything said about him being a professional chef making this for a cooking show. What makes you so special to criticize someone doing something nice so others can learn how to use their pasta machines. If you don't like the video MOVE ON.
this is disgusting ... please buy noodles for the next time and don´t make noodles again !
Wow! Are you eating them? No? Then what the heck are you worried about what they looked like?