Homemade Pasta in a Food Processor - Kitchen Conundrums with Thomas Joseph

Full Recipe: ttp://www.marthastewart.com/857656/homemade-pasta?xsc=soc_ytfoodedfedfsc
While it may only take 4 ingredients, the idea of fresh pasta dough can intimidate even those experience cooks. Here's a way to make it not only easier but faster too!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Homemade Pasta in a Food Processor - Kitchen Conundrums with Thomas Joseph
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[@sarah7755]

i really like this guy - he explains everything well and adds in the tips. I was always under the impression that the pasta needed to be dried out.... i guess that just if you're storing it?

[@simeonkarlev3766]

The dry pasta is made from semolina and flour. the fresh pasta is the egg based pasta you see here

[@judichristopher4604]

@@simeonkarlev3766 Thank you for sharing that.

[@sana-if7rb]

Tipo "00" is just regular Canadian all purpose flour...in Europe they call it Manitoba flour.

[@leanneleanne8944]

I am definitely going to watch him as much as possible he is very good at explaining with good detail

[@wrestlingwes8]

I love your measurement suggestions, you speak my cooking language- " a hefty pinch of fine sea salt", "a scant tablespoon of olive oil" "a teeny bit more olive oil". :) Love your videos.

[@judichristopher4604]

EXACTLY... I do not weigh anything... I have been cooking for over 50 years and that is the way I cook also.

[@valerieneelund3610]

You are a born teacher, everything is loud and clear.!!!

[@helpfulnatural]

I've made pasta a few times in the past and the results were all over the map. I made this recipe this afternoon and it's to die for! Tender but with a little bit of chew. This recipe will be made regularly in my house! And I couldn't agree more that, that old recipe mixing the flour and eggs on the counter is rediculous! Messy and difficult to work with. I pulled out my old hand crank pasta roller and had fun with this. Thanks for this great recipe!!

[@Death_Bliss]

helpfulnatural Hey could you please tell how do you cook it? Like do you boil it (I had bought Del Monte Penne Rigget from the store and it called for boiling and then sauteing it in the sauce. Would be of real help!

[@helpfulnatural]

Cooking homemade pasta, which is soft and somewhat moist; and cooking dry pasta from the grocery store are 2 different things. If you're using dry, store bought pasta, just follow the directions on the package. My general rule is if your recipe calls for cooking the pasta first, then adding it to a casserole dish to be baked, don't cook the pasta too soft during the boiling step. Otherwise it will get too soft or mushy at the end. Boil the pasta until it's "el dente" as described on the package instructions. What this means is that the pasta will still have a bit more chew rather than being soft. While it's baking in the oven or being cooked further in sauce/etc. on the stove, it will continue to "cook" and absorb more liquid in the recipe. Be sure to salt the water before adding the pasta to it. This will give it more flavor, and unless the recipe specifically calls for it, don't rinse the pasta after the boiling process is done. Hope this helps. :)

[@Death_Bliss]

Okay but how do YOU cook this kinda pasta? Like he made fettucini, but say, I make penne, so will I have to boil it for a somewhat less time compared to the store bought pasta, or what otherwise?

[@helpfulnatural]

Yes, fresh pasta is much softer and moist whereas store bought varieties are bone dry. Fresh pasta will cook in 1 to 2 minutes where dry will take anywhere from 6 to 9 minutes, depending on the variety and application.

[@Death_Bliss]

Okay, thank you soooooo much for the help!

[@morganchilds9054]

This is an excellent, straightforward video. I just got the pasta roller for my KitchenAid and I want to start simple. I've been rolling out pasta by hand for a couple of years, but it's so much work to get it thin enough for ravioli.

[@judichristopher4604]

I'm also buy my first Kitchen Aid... Which one did you buy?

[@morganchilds9054]

@@judichristopher4604 I have the Kitchen Aid Artisan stand mixer. It's great.

[@judichristopher4604]

@@morganchilds9054 Good to know... Can you make Pizza dough and Bread in this too... is it strong enough?

[@morganchilds9054]

@@judichristopher4604 More than strong enough. I put mine through the paces. I grind meat, make pizza and bread dough, ice cream, etc... the toughest task is grinding meat... I have the Gvode attachment, the KA motor is more than up for the task.

[@carlmcclain6934]

Good grief!!! This looks sooooo easy! You wouldn’t believe the mess I made doing the “well” method! I CAN do this. I’m going to try again. Thanks for the inspiration Thomas!

[@otishooper9208]

Just tried this today and it turned out great!

[@isabellabuchanan3446]

How long did you knead it? I've got real bad arthritis in my hands and I was hoping the processor could do it!

[@nataliefrances6319]

Brilliant. You made it easy and straight forward. Thank you 🌹

[@rickmelcher6845]

Super easy & awesome tips. If you haven’t had fresh pasta…PLEASE treat yourself. It is truly heaven. (Please boil til al dente) Enjoy! Thanks for the video!

[@allisonmatarrese]

Is it just me or was this really fun to watch?! I love step by step instruction that is so easy to follow!! I enjoyed it:)

[@bjjbarbells2735]

This is amazing! I think I'll try this tonight :) Thank you for being so awesome, TJ!

[@jbarrjt]

Excellent explanation of the technique Thomas.

[@tinkzilla1682]

Just found this video.....I live in Nevada, and I needed an additional egg. Easy! So easy in the food processor! I've been making egg noodles the "old fashioned"way.... no longer! Thanks for the video and all the tips!

[@pamhc3993]

Thank you so much for explaining kneeding! I always wondered! This was a great video!

[@dottieferrell1546]

Thank you for a wonderful presentation---have an old mixer but no paddle, so using my oster processor will be fantastic for my arthritic hands---and only the kneading will be challenging. Already use the Oster for pie crust.

[@814ErieGurl]

Looks good. One day I will attempt this.

[@galaf9790]

You are so great at explaining!!

[@hl10gg]

kitchenaid is so beautiful

[@ttnt8883]

Thank you, you truly know your kitchen😊

[@rh2378]

can you do an episode on biscuits?! dinner biscuits vs breakfast biscuits.

[@nazia20]

Wow... you made that look so easy!

[@fatmaimran5045]

I love this channel so much

[@jbabella45]

Really tutorial process, thanks, SUPER,SUPER !!

[@kamspork8408]

I will use this recipe. Thanks!!

[@joanmeisles550]

Can you use this recipe in a dough machine? This guy is great and he explains well which he makes it seem easy.

[@katecasey92]

Beautifully explained. Thank you

[@judichristopher4604]

EXCELLENT Video... Which Food Processor do you recommend? Thank YOU for sharing this great video.

[@supremekitchen1710]

Wow..amazing..i will try

[@MultiSalts]

I’d love it if you could do a episode on cheesecake / and mini cheese cakes and low calorie cheese cakes.

[@beppo0816]

Once agin great! Thank you sharing your knowledge and experience!

[@spunkmonkey5000]

So simple to make

[@mariaelenalamotta1107]

yay

[@ridgesimba]

Thank You! You always have great information.

[@ambsoccer84]

Solid instructions

[@carleighhiggins9480]

You should do one on baking level cakes

[@modavisa123]

Thomas, please do a video on homemade white sandwich bread. Every time I make it it's either too dry or gooey. Thanks!!

[@thomaxinedixon9852]

Perfect 🥰🥰 Thank you ☺️

[@missiemisterie]

So cool!!! Love this I'll definitely give it a try!

[@karengardiner6370]

You are amazing

[@sandrasealy7411]

Love this video!

[@EventHandler]

That looks actually really easy, thanks for your tips :)

[@micuchua70]

I love your videos, thank you!!!!!!!

[@ellisvereen4957]

🌟🌟🌟🌟👉 thank you I just recently did your recipe on how to make the pasta dough came out great of course I added my little twist to it but the only problem I have is having someone clean up after me 👉😜😂🤣😁 look for a thing to seeing more videos from you and be safe 💯

[@PawsAndProfoundFacts]

BRAVO..........excellent video

[@creamy0bear]

this was amazing! thank you :)

[@shelbinater2981]

Tips on french macarons?

[@helpfulnatural]

Shelby Banera In his recent Q & A video, he stated that he has a maccaron video coming soon.

[@joywilliams594]

Also, we should be able to grind up All-purpose flour in a vitamix to make 00 flour, it's the grind, not the protein %

[@elinax5330]

really nice video.

[@samurai1833]

Well done, thanks!

[@jk25medrano]

How to make soba noodles please

[@teaolive21]

jk25medrano soba isn't easy to make but if you really want to, search "Peaceful Cuisine" channel, that guy made nice soba

[@thealize808]

jk25medrano 😉

[@esthie9060]

can you guys do a kitchen conundrums for gnocchi?

[@hayleym5263]

I second this!

[@SeungCanFade]

PLEASE! I even use my ricer for the potatoes in gnocchi but the texture is still grainy and never pillowy soft like at the restaurants.

[@brandonm.mcdaniel9384]

Yes please do

[@nainy121]

This is a great video...easy to understand and clear to see how to do it. I am doing it tomorrow...lasagna here we come!!

[@dawnmarko1]

Awesome! Thanks for the tip + recipe!!!

[@switchbladekittykat]

Is there a video on the proper texture of different types of cooked fish? If not can you PLEASE make one? I bought some frozen swai and no matter what I did it was always mushy. Was it me or the fish? and maybe the best methods of cooking the different types?

[@fabianofcarlos]

Awesome!

[@veganchefleah]

I love this brother

[@elviratang]

Hi Thomas, May I ask how do I dry the pasta so I can give away as gifts to friends?

[@SB-pc3wt]

I've seen some people fold their pasta a few times to laminate it (I think that's what it was called). I noticed that you only folded it for the purpose of shaping. Does that step not matter or it is only for specific kinds of pasta? Thanks!

[@BensonsHandyAndy]

Great Video. Thx!!

[@jareddion9759]

I wonder amd i able to adress salmonellia to this recipe also would this recipe work with two egg yolks and one whole egg too make the pasta more golden

[@dottieferrell1546]

I should think that would work but you could use free range brown eggs----that is what I use as we have chickens, and everything with eggs, turns out more golden. Might also put in one gtt of yellow food color....

[@sujonso]

Could you do a video on how to use Collard Greens as a wrap. I've seen so many conflicting videos. Thanks:)

[@dianebassett1930]

I teach a class on this! The secret is to blanch them Which softens them and if the stem is large you can cut the stem out of the middle and use two overlapping leaves to create the collard green tortilla ( so to speak)

[@lallefunkuba]

Amazing 😊 i like it 🙌

[@johnbiswanger4292]

The higher the protein content of the flour, the chewier your pasta will be. AP flour is lower in protein. Bread flour is a good flour to use. durum wheat flour . What is durum wheat and why is it used to make pasta? Durum wheat is a hard wheat that when milled properly produces high-quality semolina. It is high quality because semolina has proteins in it that contain elevated quantities of gluten. These attributes, along with the compact structure of semolina, allow your Pasta to maintain its cooking consistency, delicious flavor, and al dente texture.

[@2NE1972000]

How to make Sugar Spun and other sugar decorations?

[@TheHadeelMohammad]

This guy really is a GENIUSSS!!!!

[@bl6973]

Well I like to do the flour well. Mainly because I don’t have a food processor.

[@sandrasealy7411]

Awesome video....was going to do well method but this is great and easier....I’ll need to roll my pasta out because don’t have kitchen aisle attachment...so after dough rests...roll out with rolling pin to about how much thickness for fettuccine? Love love your videos!

[@abriellhawkins4983]

I'm curious as to what his work surface is? He didn't need any flour to knead the dough and not stick. Is it a steel table?

[@georgwaa]

Does this keep long? I'd like to make some and keep it in the fridge/freezer or possibly dry it.

[@askaaronlee]

georgwaa I'd like to know this too.

[@martamch84]

Me too

[@pamhc3993]

ditto!

[@jtang72]

georgwaa most people say you can keep it for 2 days in the fridge. Any longer it might go bad. I won't recommend freezing it since it might destroy the texture if I'm not wrong.

[@Haroldm814]

+georgwaa I'm a little late to this comment, sorry! But if you wrap the dough up after you make it, suck the air out (ziploc & straw or use a vac-seal) and pop it in the freezer. OR! You could make your spaghetti/linguine whatever and dry it! I use some coat hangers (washed with soap before of course!) and just drape them somewhere where hair and dust won't get at it and let hang until dried. Then after it's dried, again, using either ziploc or one of those long pasta holders you buy at wal-mart will work to store it :)

[@samsung7648]

So cool! What if I use buckwheat flour? It will be the same result? Thx

[@joywilliams594]

can you show how to do that with spinach or roasted peppers? I want to get the moisture right for colored pasta.

[@MminaMaclang]

No, I'm pretty certain this is my new all time favorite cooking webseries.

[@rantimarantika7454]

Everyday Food Please share how to make italian bread Thank u very much

[@priscillajimenez27]

So could you put AP flour in the blender/processor to make it a smaller grain? What if I wanted to use whole wheat flour? If it's fresh pasta, instead of dehydrated pasta, how long must it boil for? How do you dehydrate pasta to store it?

[@eline5093]

can you store the dough in the freezer just like that??

[@timothyj67]

can you do a spinach pasta in this recipe?

[@OnedayDesigns]

Once I’ve formed the spaghetti or fettuccine, can I store it in the fridge for a while?

[@danaangela6577]

Can you have same results by using kitchen aide stand mixer?

[@jillhbaudhaan]

What do I add to this process to end up with spinach pasta or tomato pasta?

[@kdiverdown]

can you use bread flour - higher protein content?

[@thejulesthomas]

The recipe on the website says 4 eggs, no mention of salt or olive oil ?! What is the recipe used in this video please ?

[@michaelkelly3221]

When he says "it's kind of a pain in the butt", trust him, he's speaking from experience.

[@raniayacoub1770]

Do you have a vegan pasta backing recipe?

[@rachellewilliams1680]

If making Pasta to put in Chicken Noodle Soup, will this recipe work? I don't want it to turn to mush if we don't eat it all the first day.

[@nojoudsaadeddin7474]

Hey Thomas.. have u infused avocado in olive oil before... or white truffles.. thx

[@Marrio49]

I tried your proportions of 2 cups flour/3 eggs with the EVOO and salt. That certainly does not look like 2 cups in the FP. I don't believe you specified if you use just regular all purpose flour (not 00 pasta flour) 3 eggs is not enough. I needed to add 2 more eggs for a total of 5 and then a tad more flour to complete (maybe 4 eggs would have been enough).

[@2010stoof]

What size processor was that? I know it's a Cuisinart. Looked like a 7 cup?

[@nukuaomailangi2898]

wow I like your voice

[@kamalaraghunath8525]

How can I make this without eggs? What’s your substitute?

[@galaf9790]

Could I use the same technique using semolina flour?

[@gabbyofmilton]

Is there a difference recipe for potlickers, porgies, etc…

[@sakhaakarsum809]

If i want to add natural food coloring like spanish or tomato paste how can i adjust the consistency of the dough?

[@t.m.f.7145]

how long you can keep the fresh pasta? Can you put it on the fridge ? Can you maybr dry it and keep it Longer ?

[@suppusoora]

what is the cooking time for this pasta? Does it take the same amount of time as regular boxed pasta?

[@fleurn0ire]

+Supriya Soora because its fresh it should take 2-4 minutes

[@IlDeimos]

Supriya Soora fresh pasta takes about 45 seconds to 3 in a half minutes, depending on the thickness of the pasta. Thick fresh fettuccine takes about 3 to 4mins. Just under 3mins if it's on the thinner side. That's the thing about fresh pasta, you can make the pasta any way you want, any shape or thickness you prefer. But yeah, fresh pasta cooks extremely fast. Very thin fresh angel hair pasta takes less then a minute for Al Dente. You just have to keep an eye on the fresh pasta as it cooks, and keep tasting it, so it doesn't over cook. Also, always add a lot of sea salt to the boiling water. It needs to taste like the sea. And don't worry about adding to much, because most of that salt is going down the drain anyway, most of it is not going on the pasta.

[@geneil26]

do you have video on how to perfect pizza dough

[@stevepatrickjarvis]

Yeah but he doesn't look like Martha to me though. Anyways does it have to be pasta flour or can it be all purpose?

[@OnedayDesigns]

Can the unused dough be frozen?

[@andrew55944]

Is it possible to make pizza or bread dough with a food processor?