How to make Fresh Pasta 101~with Chef Frank

[@psophilsalva5888]

Frank: this is a simple technique Also Frank: *one-handed crack all six eggs to prove dominance*

[@kecoakerok8240]

He invented food, what did you expect?

[@imSoapu]

i started cracking eggs with one hand when i was like 5, it's not that hard.

[@amaljay8158]

Y'all don't even get jokes. Lmao

[@mousiebrown1747]

It’s not really difficult-after the first 10-12 tries.

[@hunterpollock2697]

This is the kinda stuff I want to see: basics that can be used in multiple recipes. Things like pasta and roux

[@daphnepearce9411]

I agree. I love technique videos sometimes more than recipe videos.

[@nguyenchau2765]

I would love to see him make roux

[@omikronweapon]

same. I love to see people like Ramsay cook, but I know I'm néver going to make pan-seared shark with scallops and baby carrots. What I want is simple techniques that feel good to do and turn into nice tasting dishes.

[@CyrilDash]

@@daphnepearce9411 rirhbtwyuobik

[@KL005]

You finally harvested your wheat!

[@KL005]

And your eggs too!

[@patotinaaah7447]

HAHAHAHAHA

[@ratnapuri9291]

And mill them using donkey or winmill lol

[@hvrst6241]

Did someone call me

[@jodifortner8843]

I'm a 73-year-old Italian woman, 2nd generation Italian, life-long cook and I've watched just four Chef Frank videos. I have learned basic technique tips I wish I'd known a long time ago, simple changes that are now so stupidly obvious! Thank you Chef! Don't need recipes, just teach me TECHNIQUE! 😀 🍝. YAY!

[@noah4987]

I knead this in my life!

[@khushik3899]

I'm trying to think of another pun...there are so many pasta-bilities!

[@roseboxx4657]

Y'all are *rolling* these puns out well, it's *eggcellent*

[@spicymaple7069]

We need more Chef Frank 101 series please.!! :)

[@fhpratiwi5022]

YES YES YES!! that would be very helpful for beginner like me, pls chef frank make 101 as a series!!!

[@TheMrCC21]

@@fhpratiwi5022 So you want a separate series for techniques when he does that already on his channel. Right. People do make things called playlists. That's all he needs to do.

[@nicoledelancret216]

I was watching some cooking videos of epicurious you were on. I was thinking “man, I wish Chef Frank had his own channel”. The I looked at the comments and someone recommended your channel! I was so excited because I love how you explain and instruct on cooking basic things. So thank you! 👩‍🍳

[@ProtoCookswithChefFrank]

Nicole De Lancret thanks

[@ihateviolence3778]

Frank is like your coolest Uncle that always takes you out for movies

[@knndyskful]

I like to think of him as uncle frank also :)

[@dorkhydrogen]

God: how salty should the sea be Frank: no I control the salt

[@Poopooluvin]

Frank: I’m going to taste it, and I want it to be sea salty...oh yeah that tastes like sea water...I’m gonna add some more salt.

[@franziska9260]

wouldn't frank be god though because he makes everything from scratch. and that includes the universe.

[@gavintucker8769]

Underrated comment

[@ImZyker]

people with money for wine bottles but not a rolling pin need to rethink their priorities in life hahahha, thank you for this great video

[@ProtoCookswithChefFrank]

Life during COVID

[@joshuathomas1499]

@@ProtoCookswithChefFrank Or just life!

[@ffwast]

But you can also use it as a rolling pin, I don't see the problem

[@franziska9260]

my parents have wine bottles from gifts and we still have them all because my parents don't drink

[@SnazzyZubloids]

40oz beer cans work wonderfully and cost less than $2. lol

[@ip-2206]

I just watched a 20 minute video on how to make fresh pasta, a skill i know, just because its Frank..

[@ahnaly935]

Frank is just so cool.

[@r0secm]

Love the dual camera Frank! And great audio quality. Content on point as always 🤗

[@Daniel-es9dq]

Frank makes fresh pasta. Yeah, I have time for it! Thanks frank!

[@ProtoCookswithChefFrank]

Enjoy!

[@HollyBusker]

I love how chef Frank in every video doesn't use any fancy equipment, just focus in the plain technique, so then you can learn and adapt from that point. A true teacher ^^

[@Butlinsgvn6]

I'm so glad I found this video. I'm going to try it this weekend. I'm incredibly skint at the moment and can't to buy any equipment - so it's great that you've shown how to do all of this on a shoestring. I'd love to see more technique videos like this from you! Thanks

[@ConniMiller]

Just made pasta using this recipe for hubby on Valentines Day. Thanks for a simple yet tasty technique. ❤

[@ProtoCookswithChefFrank]

My pleasure

[@the_absurd_hero]

Frank, I really appreciate how unpretentious you are! You really get me jazzed to cook. Pasta and I usually don't get along, but this looks extremely ~fun~ so I'd probably make pasta just to make it.

[@tylerhall4707]

The advice about not rolling over the edge made me flashback to all the times I have....this changed me.

[@karolkosakowski5160]

I've watched this like 3-4 times now and have since made my own from scratch! thanks for the inspiration! It came out quite good, a bit on the salty side, i think i over salted the cooking water. Hoping to see more pasta cooking and advanced techniques!!

[@user-bn9lm9cs1n]

Hello, you are a great teacher. Thanks a lot for all your recipes. Your simplicity is admirable. That's real life.

[@ProtoCookswithChefFrank]

My pleasure

[@adilezzaam]

"You're watching a master at work" So many tips and advices ! Just suprised there's not much butter involved ;-)

[@daphnepearce9411]

Yeah, all he had to do was saute a ton of sliced garlic in olive oil, pour it over that pasta with red pepper flakes, parsley and lots of parm reg and make aglio e oilo!

[@Brogle288]

Who else agrees that Frank should be as famous as Gordon Ramsey?

[@ArghyadebBandyopadhyay]

God: Here, let me create a tiny volcano. Frank: Make it bigger. I need to place six eggs in it. Also add a big pinch of salt.

[@xXKickButtKidXx]

So excited for more tutorials from Chef Frank. Would love to see a beef stroganoff recipe. My mom always made it for me as a kid, never found a recipe I liked or reminded me of how she made it. Thanks for the great videos!

[@khankhattak.]

when a professional chef recipe is more easy and good than most boxed pasta at shop

[@natgoboom]

Solid video mate. No one has really made a pasta video this straightforward and non-sensationalized. I appreciate it - I'll be making this tomorrow.

[@andreirodriguez5183]

My father loves your videos, He will try your pasta on Saturday for my mom's birthday. You are amazing Chef Frank

[@stathamspeacoat]

Chef, at least ten of these views are from me watching you before and while I, as a beginner, am making my own pasta, always successfully. I love this video. Thank you. You are my fresh pasta Sherpa

[@ProtoCookswithChefFrank]

Thanks for the support. That is exactly what we are trying to produce on this channel.

[@mousiebrown1747]

Chef Frank - from high school thru most my employment years, I watched the Saturday morning chefs & cooks on PBS, via the New Orleans station, WYES. There were many great ones - teaching magic in a half an hour. Tho I don’t watch cable tv now in my retirement, I’ve found many good cooks on KZbin. But these recipes and techniques you show remind me of the best days, watching on WYES and PBS. Cooking is and should always be fun, filling and fulfilling. I think you’ve got that down, and I appreciate it.

[@ProtoCookswithChefFrank]

Thank you.

[@mattcanoy5353]

i watch a LOT of food videos on days that i fast.. this video is bringing me life and killing me at the same time. thanks Chef! going to give this a whirl soon

[@choirgrrrl1257]

When I was maybe 10 yrs old, my kid sister and I went over to our Sicilian granny’s house to help her make this insane pasta fatta in casa that was formed by rolling strands of dough around individual broom straws. Took all afternoon. I don’t remember what she called this kind of pasta (we barely understood her strong Sicilian accent, which she managed to maintain her whole life even though she came to the U.S. in 1900 as a baby), but I guess it was basically bucatini. It was an interesting experience, but I wasn’t convinced that the result, tasty as it was, was really worth all that effort.

[@can-i-go-now]

this was the first time I've seen pasta making explained so simply- thanks i can't wait to try this

[@ed1659]

3:45 "this is the way it's been done by grannies.. FOREVER"

[@gearholder8882]

Hell yeah, no matter how many times I see Frank make fresh pasta on epicurious it's always my fave thing to watch him do

[@lowlight1063]

11yo who is into cooking watching this rn and thinking: - we don't have a rolling pin, fricc chef frank: use a wine bottle, but drink the wine first. and 11yo be like: - 'guess i gotta commit to it

[@Carobcherub]

All glass bottles work well, like empty vinegar or oil bottles :)

[@lowlight1063]

@@Carobcherub Thanks for and advice, but you literally commented on a joke

[@audreygf2663]

Thanks Chef Frank!!! Looks like I'm gonna do pasta without buying the machine.... You're the best Frank!!

[@lemaran01]

I loved this video. I'm looking for those bare basic technique videos so I can understand the basic concept behind something like pasta before I look at recipes that include flairs on the original basic technique/concept, and this was right on the money.

[@n__neen]

i made fresh pasta for the first time with the info from this video. thanks, frank

[@loganlane4638]

im trying to learn how to cook greatly and i saw you and lorenzos cook off challenges and wanted to learn how to cook and looked you up and sure enough you have a youtube channel. i love your videos keep it up

[@ArghyadebBandyopadhyay]

This guy cooks like a level 3 chef.

[@giacomocassarfenech4311]

This is the content I want. All the basics in simple videos

[@sagenorris693]

Seriously, Frank. I've been cooking for 14 years now as a home cook. I've gotten bored within the last year, but you've somehow reinvigorated that cooking passion. Good stuff and thanks!

[@OurKitchenClassroom]

Fresh pasta doesn't get more simple or more elegant than this!!! 💜💜💜 Looking forward to seeing alternate flours, incorporating vegetables into the dough, and your favorite pasta shapes, too, Chef!

[@alexandrorocca7142]

A pasta roller (the one with the crank) is a good investment if you make your pasta regularly. Every sheet will have the same thickness and most models have implements for tagliatelle and fettuccine. In short time you can make a lot of pasta and then dried it out and store it.

[@r.1553]

Thank you for making your KZbin channel, you are great!

[@IlhamMaulana-gw1qv]

i didn't know Frank have his own youtube Channel, i've never click that subscribe button so fastttt

[@pirhan]

Thank you Frank. Would you be able to do a few videos on foods that can then be frozen? (Meal prep sort of stuff.)

[@ProtoCookswithChefFrank]

Yes I can

[@pirhan]

@@ProtoCookswithChefFrank Oh Frank! That would be so wonderful! My boyfriend works long hours/shift work so I would like him to be able to have Level 4 inspired food readily available to him. (Making him your risotto tonight!)

[@laparngantuk]

Damn that increase in the quality!

[@davidbarnett8617]

Another awesome video. So glad I found your channel. My quick tip is the kitchenaid pasta roller attachment. Many of us do not have enough counter space to properly roll it by hand. And it's fun going through the numbers to get perfect pasta sheets!

[@ajengpita]

Aaakkk my favorite chef makes youtube channel! Auto subscribe! Greetings from Indonesia! ❤️

[@jakubstupka2922]

I do this with 00 flour, sea salt and lukewarm water when on budget, kneading for 10-15min. Covered in a box, 2-3 hrs in the fridge. Then I can roll it paper thin.

[@Metatarsus0]

Thanks for this video! I love making pasta, and watching your kneading technique is really helpful. Maybe now I can finesse my dough instead of brutalizing it.

[@raflintar3479]

i love frank's because his videos are simple recipe or technique that everyone can try or do at home

[@Play_Streams]

Now that's level 3 chef pasta

[@ryncalasagsag4909]

after i finish cleaning stuff since we move in to a new place i will celebrate with this pasta. thanks chef Frank!

[@AnaPerez-qy2de]

This is making my quarantine a lot more bearable. Thanks, chef!!!

[@dkyhhykd]

I made my own pasta a month ago. I wish I saw your video before that bcoz rolling dough is really a workout! I always roll through the edges and as what you said, it crimps the edges and I almost have to start all over again. So I ended up with very thick pasta bcoz I’m tired already. I guess my saving grace there would be my garlic sauce. Simple and very tasty.

[@merlinstwin7373]

I've been afraid to tackle pasta, but I bake bread a couple times a week. The kneading is the same, rolling out is the trick, like pie dough. What was I afraid of? Thanks for a great, easy to follow how to video!

[@atoz4399]

Thank you. You explain it well and make it so a beginner such as me has a chance to do it.

[@ProtoCookswithChefFrank]

Glad it was helpful!

[@kayeramos7892]

I love Frank's way of making it simple. I will try this next week. 😊

[@michtesl1850]

Really enjoy chef Franks videos

[@ProtoCookswithChefFrank]

Glad to hear it

[@yohmsaw]

Next time I'm cooking, I'd like Chef Frank next to me saying, "that's okay."

[@chooperchris]

The explanations are so easy to understand to the point that I made totally perfect pasta at first try Which also way better than I expected😳

[@515aleon]

Well simple technique but a lot of knowledge about how dough works and how thin and so on. I did try this tonight. MUCH better than my first disasterous attempt. They were edible though I wouldn't say delicious. Needed more cooking time since they were thicker than his.

[@jonaskoppens5485]

I would really like to see a taco or burrito video, i like your videos so so much, keep up the good work frank👍🏼😁

[@ProtoCookswithChefFrank]

Noted!

[@NerdrageHockey]

You need to get Lorenzo here with you! The two of you(s) work well together.

[@mousiebrown1747]

Let Lorenzo do his own thing. This is (taking a title from a fine TV show) “FRANK’s PLACE.”

[@feliciacallista9558]

It looks so simple and delicious...thanks for sharing the tips frank!

[@cfwtalks]

You know what I don't have to make this recipe - I don't have Frank's hands ! He's been growing them all his life.

[@tomroberts1105]

For those poor schlubs (like me) who don't live near the sea, and have never tasted ocean water, it's 35 g/l of water (Or, solely for benefit of the Americans, 1 1/8 Oz/quart. Or 2 and third drams per gill. One grain per 30 minims?...) Make it once, taste it, and you've got something to compare to.

[@ProtoCookswithChefFrank]

😀

[@QuietEco]

Recommends using a wine bottle if you can’t afford a rolling pin. When you said the way grannies have been making it for year I didn’t think you’d go that far. Lol.

[@sstasbelov]

This video motivates harder than that greenscreen “just do it” guy. Frank, you are awesome

[@bvoyelr]

I knew you had to have made a channel based on how well you are received on Epicurious, but I never thought to look for it. Thank the KZbin algorithm for pointing it out to me! A few points/questions: 1) for cutting the pasta, a sharp knife is obviously ideal, but if your knife is crimping the pasta closed, is there a way to recover from that? I don't think I've ever had a knife that can get through dough as easily as your knife did. 2) If you realize your dough is still too wet when you go to roll it out, can you smush it back together and try again later? 3) It's great that you showed how to do it with no specialized tools, but I wish you'd have shown the process with a pasta roller as well. It makes the process so much easier that to me it's worth the expense.

[@okayfineiguessilltrythat]

The way the dough is rolled out reminds me of rumali roti♥️♥️

[@darklordsagar]

This is amazing...just what the proto chef ordered

[@Bog_Lulu]

I don't know why but i feel pretty confident to try to make one after seeing your video, maybe will try by the weekend. Thanks Frank

[@thebluesega6199]

Frank: hi I'm chef Frank and this is ProtoCooks me: AWW YISS WE GO AGAIN

[@TheTigerTye]

Have you ever made pasta dough without using grains? I am attempting to make a crunchy fried noodle snack using almond flour. Similar to sev or those crunchy chow mein noodles as the end result. I also have coconut flour and flax flour if you think either of those would work better. "unless you have a problem with salt" THANKYOU! You are the first person I have ever heard mention salt issues when they do food vids. I am one of those people and use as little salt as possible, none if I can get away with it.

[@meiona8916]

Thanks for these videos, Chef Frank. Love from Indonesia!

[@priyadarshinic]

Shell usually attracts shell 😂

[@micamaca1337]

Well i found that little piece of advice underrated, i been fishing shells out by hand like an idiot, this is life changing advice ^^

[@messitup]

the color on those eggs. a beautiful pale yellow...

[@carballodensly7215]

Hope Chef Frank can do more of these videos since not all of us have money to buy tools for cooking or baking and Like me I'm just a simple 16 yr. old that has no job and the only way for me to have money is by asking my Father

[@benedictus7081]

I wonder why nobody brings up the "Let's make the dough" part. hahaha. anyway as an amateur in the cooking world, I often see chefs and culinary educators tend to be stiff and all-serious (which is not bad, actually), but sometimes I wish they could loosen up a bit, and discuss cooking in a fun way. I really enjoy watching your video, Chef Frank, and still learn something out of it.

[@justinpettit8282]

I can't wait to make some pasta next Italian night, you are a life saver I have always wanted to make completely homemade spaghetti but never knew how thanks bro 💯

[@karolkosakowski5160]

Frank looks like he came back from his side job at Home Depot lmao

[@RedRoseSeptember22]

Mmm as an Italian/German I love me some pasta, only thing I'd add is some cheese and om nom nom!!!

[@ed1659]

Definitely would love to see some more pasta videos

[@AstroDenny]

Great video, Frank! I use AP flour and a pasta machine, but I'm told that for the rolling pin method, "0000" flour is easier to roll out (Not really in the spirit of your video since most people don't have that in their pantry- Just informational). Looking forward to more!

[@Berumaru]

You see him rollinn' And turninnn'

[@daracaceres9331]

Chef Frank thanks for the videos, I've learned a lot!

[@aref6561]

thank you so much I have been waiting for this for a long time. Cannot wait to make it.

[@tahatuna-dev]

I LOVE YOU FRANK

[@FavrrYT]

Frank, I know you know how to make a good doughnut, so how bout you drop some knowledge 👀🙏🏾

[@von1glik]

American doughnuts are not good. Try jewish/polish dougnuts. I hope Frank knows the recepie.

[@manuelgomezcassanello4570]

So cool! thanks for the knowledge Frank!

[@JTStonne]

Hey, can you make a video on the best way to sanitize a countertop to prepare food on it?

[@mousiebrown1747]

What about white vinegar in water & wipe it down?

[@noshame2389]

eyyy so glad I have notifications on!

[@MrRunebro]

Oh god, I am just seeing this now. I made a small volcano, my eggs went crazy and some ran off my chopping board. I have made Pasta 3 times before, but alas, the 4th time was a disaster. Thanks for the very clear simple instructions Frank!

[@justmutantjed]

I am very upset that it took me this long to find out you had your own channel.

[@Sleepy-Spell]

Would you mind making a playlist of all your "101" videos at some point?

[@maxpeters9088]

Yo Frank, can you make a couple videos about Ramen? I tried to make some Broth and everything but i'm not happy with the result yet. I wanna see how you do it :) Great Vid btw, Home made pasta is the best!

[@ProtoCookswithChefFrank]

Max Peters I plan on doing one soon