Have you ever made fresh pasta from scratch? Let me know about your experiences with it! If you like this, you might like our product review for the Philips 7000 Series Pasta Maker: kzbin.info/www/bejne/fGWYlYNpp9CFgbM
@DenisePeterson-ug8ui2 ай бұрын
Yes, and I wish someone had told me to let the dough run across the top of my hand, not the palm. It's easy to poke a hole in the dough with your fingertips when palm up.
@DenisePeterson-ug8ui2 ай бұрын
And your dough looked dry on the edges.
@johnbrandolini291511 күн бұрын
Whenever I make lasagna I make the noodles for it. However, what you are making in the video are egg noodles. Nothing wrong with it except for the fact that if you want Italian style pasta you need to use 100% durum wheat semolina and solely cold water. Those are the only two ingredients permitted by law to be used in Italy to get certified as authentic. As for the actual process I use a Kitchen Aid mixer with the dough hook, a silicone paddle, and the sheet roller. Sometimes I break out the Marcato Atlas150 machine for fettuccine or pappardelle, Otherwise I cut the pasta by hand for a "rustic" style. The way I proceed since I've done this for years on end is I add a cup of spring water to the mixer bowl then add about a half cup of semolina and stir it into a sticky dough. Then I lower the dough hook in, set the speed to 2, and slowly add more semolina until the dough reaches the consistency I desire. It gets wrapped and left to rest for about 20 to 30 minutes. From there the dough gets worked similar to your technique. There are a couple of reasons I make my own lasagna noodles. First it's hard to find imported lasagna noodles here in ME and NH and second I cut the noodles to fit my casserole dish thus having no leftover bits. I make Asian style egg noodles the same way except I use bread flour for the extra gluten to give it the chewy texture of Chinese egg noodles. Incidentally I picked up a trick for keeping the noodles from sticking together. According to an Asian lady chef on youtube using flour or semolina isn't recommended because they both contain gluten whereas potato or corn starch will keep them from sticking since they are both gluten free. I use potato starch since it's a lot cheaper than corn starch. Incidentally my dad used to make spaghetti alla chitarra. The spaghetti came out square due to the method of rolling the dough out. He used to work the dough by hand. Btw, excellent beginner's tutorial.
@brisatorresm8 ай бұрын
The BEST explanation all over KZbin!!!! Thanks for your content! Excellent video! New subscriber!! 🎉
@JoesPhenomenal8 ай бұрын
Thanks, Brisa!
@Fantasia54178 ай бұрын
Looks delicious, Joe. I have the Kitchen Aid mixer and the pasta attachments as well. Making fresh pasta is fun and easy. I'll never buy dry pasta again!
@JoesPhenomenal8 ай бұрын
Nice! Definitely worth the time it takes!
@norabrameld9045 ай бұрын
I love and appreciate that you shared every single step, including cooking the pasta right down to freezing it for later. Just what I needed - thank you!
@JoesPhenomenal5 ай бұрын
Glad it was helpful!
@brianmorgАй бұрын
14:28 You can also use some of the starch water you discarded to make a creamy sauce with the butter and pecorino cheese, but not with the heavy cream calories and fat.
@JoesPhenomenalАй бұрын
Nice.. Sounds like traditional Alfredo
@bottomofthemap69622 күн бұрын
Great video! I've always been told you're supposed to use semolina flour when making noodles though. Have you tried that and have you noticed a difference if you have?
@JoesPhenomenal20 күн бұрын
The semolina tastes better... I would have used that for the video, but my local grocery was out of it.
@merlinofnewАй бұрын
Great video! We made this last night for dinner. Only thought is letting it rest in the fridge for 30 mins isn’t long enough. The dough is still very elastic. Next time I’ll let it sit for an hour.
@JoesPhenomenalАй бұрын
Ah... Good call... I keep my fridge as cold as it goes with freezing, so I probably should have mentioned that. The extra time is just good policy.
@jimedwards7345Ай бұрын
You made this look easy! Looking forward to trying to make pasta.
@JoesPhenomenalАй бұрын
It's really is easy! You won't have any problem. You don't have to flour everyting like I did though. I wen't a little nuts there.
@aliciacorelli29086 ай бұрын
Great video I have never made fresh pasta however I am going to do it with your excellent explanation
@JoesPhenomenal6 ай бұрын
Thanks! Hope it turns out good for you!
@NessaRossini...9 ай бұрын
Looks good. Nothing like fresh fettuccine. I haven't eaten pasta in months, going to have some today with a little EVOO and salmon.
@JoesPhenomenal9 ай бұрын
Nice!!
@leahfaraci75502 ай бұрын
Try adding EVOO, anchovies, garlic and a pinch of red pepper flakes. Mmm!
@marytrujillo84333 ай бұрын
New subscriber here! I've had this attachment for years and have been too afraid to use it! Now I'm less afraid 😅
@JoesPhenomenal3 ай бұрын
Lol. Nice. Sometimes ya just have to punch fear in the face!
@thomaschiappisi37269 ай бұрын
Thanks for the noodle video... BTW, I saw the Stretch-Tite Plastic Wrap! It is the absolute best wrap, beats ALL the others, including the Name Brands.
@JoesPhenomenal9 ай бұрын
LOL.. You saw that eh? Love that stuff.
@DashMan-g7z9 ай бұрын
Nice video, learned a few tricks on how to use the pasta maker, didn't think of putting flour on the machine itself. I usually start cutting my pasta sheet in half to not make meter long pasta though.
@JoesPhenomenal9 ай бұрын
Glad it was helpful. Yeah... I ran that pasta pretty long.... Lady and the Tramp style... LOL
@brianmorgАй бұрын
7:15 I learned how to make pasta in Rome, and was taught to turn the pasta 90 degrees after tri-folding it to get the gluten weave properly formed.
@JoesPhenomenalАй бұрын
That's awesome... Are you from there or were you going to school?
@brianmorgАй бұрын
@ Took a couple of cooking classes while traveling there. Learned a ton and had a blast.
@JoesPhenomenalАй бұрын
@brianmorg that right there sounds like a good time.
@mandiigraham159617 күн бұрын
I put my dough in between two sheets of cling wrap and roll it flat as much as possible before putting in the fridge. This way you are not adding more flour than you need and that will make the dough tough. Also the longer you leave it in the fridge the easier it is to work with. I have left it up to 24 hours. Leaving the sheets covered for 15mins before cutting also makes it easier to feed through the machine. A question for you…. Why are you freezing it when you can leave it on the bench to dry and then shelf store it? Freezing fresh dough will make it sticky when thawed..
@JoesPhenomenal16 күн бұрын
Well, I just freeze it if it's going to be a long time before I use it... I try not to eat pasta too often, so my pasta balls sit in there for probably around a month or two. Not ideal, but it's nice to have em anyways. When I cook them, I just throw them right in the hot water from frozen and haven't had too many problems with sticking or anything.
@brianmorgАй бұрын
8:39 When you go very thin, use the back of your hands instead of your fingers to guide the dough. Keeps things smooth and no divots.
@JoesPhenomenalАй бұрын
@@brianmorg ahhh... Thank you. Good stuff!
@shygirlshar85095 күн бұрын
Hi. Where did you buy your drying rack? Please share link.
@JoesPhenomenal4 күн бұрын
Here goes the exact rack that I have... There are cheaper ones that are really similar though. amzn.to/41F78bu
@shygirlshar85094 күн бұрын
@JoesPhenomenal awesome! I will buy today. Thank u!
@JoesPhenomenal3 күн бұрын
@shygirlshar8509 you got it!
@starpartyguy5605Ай бұрын
My recipe is by weight. 300 g flour, in a bowl break 3 eggs and add 1 yolk. Weigh wet ingredients and add water to reach 185 g. Put wet ingredients in bowl first then add flour. Use paddle then dough hook, knead for 7-10 minutes. Let rest at room temperature for 1 hour
@JoesPhenomenalАй бұрын
Nice... Gonna have to try it your way.
@tonydeangelo7317Ай бұрын
I use the same weights, but use 3 yolks and 2 whole eggs, then enough water to make 185 g.
@mandiigraham159618 күн бұрын
Exactly. I make my dough in the food processor using the plastic blade and pulsing. It doesn’t take long at all for it to bind and I also may have to add a tablespoon of water depending on egg size. ..
@morenomauri2957 күн бұрын
@@tonydeangelo7317that sounds great thanks
@omarortiz77883 ай бұрын
The pasta that you freeze do you defrost it before cooking? If you don’t how long do you cook it for?
@JoesPhenomenal3 ай бұрын
I usually just throw it into the water when it reaches boil. I haven't noticed any quality drops by doing that. Takes 3 to 4 minutes to cook in there depending on how you like your pasta. I would check it at about that time to be sure it's the way you like and not overcooked.
@melimel961Ай бұрын
Just got a kitchen aid mixer, cant wait to get the attachment to make my own pasta, im wondering how habachi garlic butter homemade fettuccine will turn out, thanks.
@JoesPhenomenalАй бұрын
One way to find out!
@sarahjanes789 ай бұрын
About how much pasta does this make? I usually buy box pasta and use a 1 lb. box for dinner, just curious how many dinners I could get from this one recipe. Love your videos, especially your Ninja creami recipes. Thanks
@JoesPhenomenal9 ай бұрын
Heya Sara. That demo that I did made 8 balls of pasta at your typical serving size. Thanks for the kind words! Glad you're liking the content.
@latnahc2 ай бұрын
So you can adjust the sheetmaker while the machine is on?? Is was stopping and starting it ....
@JoesPhenomenal2 ай бұрын
I always stop if I have to make an adjustment, but it will let you do it when it's on if you want to.
@melissasandlin80234 ай бұрын
How long after making the pasta did you cook it?
@JoesPhenomenal4 ай бұрын
After it was done and rolled? I made some right away after that... Also, I froze the remaining balls, and had them about a week later.
@OvGraphicsАй бұрын
Well hello Mr. Phenom! Checking back here to grab the url to share on my review on Amazon my extremely excellent thank you note to you has vanished....just like YT likes to do on occasion. Suffice to say we just used your COMPLEATELY stupid proofed method and making noodles with our brand new RETHONE device (Which works exactly like the one you demonstrated) was actually fun. I never would have guessed we could let the mixer do all the heavy lifting. OUTSTANDING! You deserve maximum upvotes and stars! Ya done GREAT~!!! Wow!
@JoesPhenomenalАй бұрын
Hey Thanks! Sorry about the KZbin thing. Comments get deleted sometimes, and I don't get to have any say about it. It's weird... sometimes it flags stuff for me to approve, and sometimes, I just never get to see it at all. Glad ya had fun with it. There's something really satisfying about making pasta.
@OvGraphics25 күн бұрын
@@JoesPhenomenal Hello again Mr. Phenom.... Not to belabor the point, but again, last night we fetched out your vid and using your recipe ran up some noodles. Gotta say, doing it YOUR way with the Kitichinaid is almost FUN. Is fun compared to the 10 minute kneeding knuckle busting way. Your plan of action is inspired. I find that your recipe makes 8 batches of noodles, where three is enough for two people to have a good chew. That puts 5 back in the freezer for later. Super thanks again!! Ya done good!
@JoesPhenomenal24 күн бұрын
@OvGraphics hey thanks! That means a lot to me. Glad I could help make things easier, and more importantly FUN
@mrb01273 ай бұрын
Hi Joe, I tried making pasta last night using my Kitchenaid mixer attachments. My dough looked just like yours all the way up to the point of putting it through the roller. I had the mixer on a 2 speed, and the roller on the #1 setting. When I placed the dough to the roller it basically wouldn't go through without me forcing it (yes, I did flatten it out). Then, when it did go through, it fell to pieces. I never could get strips like your. Any suggestions on where I went wrong? Michelle
@JoesPhenomenal3 ай бұрын
If it breaks into pieces like that, it means it is a tiny bit too dry.
@MermaidCore_3 ай бұрын
How do you dry the pasta balls?
@JoesPhenomenal3 ай бұрын
You can use a pasta hanger, but whne I did these it really wasn't that neccesary. I wouldn't roll them right away though.
@ohiobenz36294 ай бұрын
How long does it need to dry before cooking?
@JoesPhenomenal3 ай бұрын
It depends on how wet it ends up, the way I did it, I ended up only having to let it dry like that for about 10 minutes, but it can vary a little bit based on your environment also.
@JustCookIt8134 ай бұрын
How much flour did you start with?
@JoesPhenomenal3 ай бұрын
2 3/4 cups
@bradlococo48067 ай бұрын
thanks BUT been nice to tell us how much flour you put in mixer and how long to mix with the beater blade
@JoesPhenomenal3 ай бұрын
It's 2 3/4 cups. You just run it slow until it gets to that crumbly type texture, which should be pretty quick.. Under 20 seconds or so depending.
@dinodinosaur29309 ай бұрын
😋 Mmm Mmm Mmm ... Delicious ... I'll add salmon or wild mushrooms to mine
@JoesPhenomenal9 ай бұрын
Heck yeah on those mushrooms!
@wildknights7 ай бұрын
How much does this receipt make
@JoesPhenomenal7 ай бұрын
For me, I rolled 6 pasta balls out of it. It depends how large you roll them. Each one is around 3 oz
@jowind7778 ай бұрын
Can the KitchenAid pasta maker be used to make croissants too?😊
@JoesPhenomenal7 ай бұрын
Not sure... Never tried breads with it. That might be a litle too light.
@mariejordan66862 ай бұрын
Can u use the pasta maker without the mixer
@JoesPhenomenal2 ай бұрын
With the mixer attachments? The attachments are powered by thr mixer motor, so it needs them in order to turn.
@steelersforlife965729 күн бұрын
@@JoesPhenomenalBut his question was can you use the pasta maker without the kitchenaid. The answer is yes because the pasta maker comes with a crank that allows you to roll it manually.
@JoesPhenomenal29 күн бұрын
@steelersforlife9657 ahh.. I mis-read that. Thanks! Are the Steelers gonna take it this year? That defense is legit.
@steelersforlife965729 күн бұрын
@ Don’t think so. Not with that putrid offense.
@JoesPhenomenal29 күн бұрын
@steelersforlife9657 well... The bucs did it with Trent Dilfer, so anything is possible.
@dianafrizzle30769 ай бұрын
I have an extruder attachment. How do I make pasta for my equipment?
@JoesPhenomenal8 ай бұрын
Is that the KitchenAid made one what just makes the pasta in one shot and pushes it out of the screen on the front?
@billchief397Ай бұрын
Love my attachments make egg noodles and dry for gifts.
@JoesPhenomenalАй бұрын
Oh.. I like the gift idea.
@billchief397Ай бұрын
@@JoesPhenomenal I do the soup in a jar with dried ingredients and homemade pasta. Thickness at 4 inler for a hearty noodle gift ideas.
@JoesPhenomenalАй бұрын
@billchief397 ill keep that in mind. Thanks!
@pollyester6639Ай бұрын
Are the pasta attachments made in US?
@JoesPhenomenalАй бұрын
I think the KitchenAid ones are. They make compatible ones you can get on Amazon though that are a lot cheaper. Those are made in China, however.
@TheFrenchieConnection9 ай бұрын
Tasted great!
@JoesPhenomenal9 ай бұрын
Thank you! 😀
@lolabelle498922 күн бұрын
Quick tip...if you make your pasta balls more like a long rectangle, you'll get nicer more even strips
@JoesPhenomenal22 күн бұрын
Good stuff. Thanks.
@donnahodges13308 ай бұрын
Can I dry the Pasta and vacuum seal lightly and ship to someone ?
@JoesPhenomenal8 ай бұрын
Heya Donna. It's got eggs in there and its fresh, so I wouldn't want to leave it out Unrefrigerated for more than a few hours at the most. If you ship it, you probably need to send it in those cold packs at the least, but I'm not sure how many days those stay cold enough.
@Rafa_Alkimin7 ай бұрын
Thank You!
@Mas2339 күн бұрын
The sound of the cat when you threw away the eggshell lmao
@JoesPhenomenal8 күн бұрын
LOL.. Like that, eh? No one has ever mentioned it before.
@faithoverfear708 ай бұрын
great video, if you are making gluten free pasta would you still need to put the ball of dough in the fridge?
@JoesPhenomenal8 ай бұрын
Thanks! I still would rest it. It gives the flour extra time to fully absorb the moisture.
@faithoverfear708 ай бұрын
@@JoesPhenomenal thank you - going to try and make some this weekend
@JoesPhenomenal8 ай бұрын
@faithoverfear70 you bet!
@saraht21198 ай бұрын
Great video thanks!
@JoesPhenomenal8 ай бұрын
You're welcome. Thanks for checking it out.
@GodardScientific3 ай бұрын
I tried this in my off brand mixer and it nearly caught fire. Use a good mixer haha
@JoesPhenomenal3 ай бұрын
That's some hot pasta!
@noahbarnes98195 ай бұрын
Went through all the trouble to make fresh noodles then uses the worst possible "parmesan" lololol
@JoesPhenomenal5 ай бұрын
Yeah.. we have 1 local grocer, and they were out of the fresh stuff, so I just grabbed the fallout resistant stuff from the shelf.
@Thedudenurse16 күн бұрын
I was gonna say the same thing ha ha…nicely done though! Pasta looks yummy.
@JoesPhenomenal16 күн бұрын
Lol. Thanks
@mabbaticchio4 ай бұрын
Everything was going perfect..Up until the minute I saw that cheese...Just kidding. Great job! I use the same techniques to the T.
@JoesPhenomenal4 ай бұрын
Lol.. I know.... I live in a tiny rural town now and what I wanted was sold out, and I didn't wanna drive into Vegas to get good stuff, so I bought the sawdust.
@smika7109 ай бұрын
Don't think i misses one
@adamjones-ps26 күн бұрын
Damn, I'm hungry now.
@JoesPhenomenal26 күн бұрын
Welcome to my world. Ha ha
@jjintheflesh13 күн бұрын
Chuck in a "little" bit of butter... I would like to see a lot of butter😂
@JoesPhenomenal12 күн бұрын
Yeeeeeep
@davidoickle17787 ай бұрын
Suggestion: "Flour" the dough not the machine.
@samiarti2 ай бұрын
Mate I thought the same- never seen anyone flour their machine 😂
@JoesPhenomenal2 ай бұрын
@samiarti yeah... I went a little off the deep end on that. Ha ha
@DPRyan-vd5pp7 ай бұрын
I’ve actually been to Italy when I was in the Navy ….this is almost as good as in Italy….seriously better than the boxed crap from the store! That’s blasphemy lol you’re cooking on an electric stove!? Lol jk man, great video
@JoesPhenomenal3 ай бұрын
Sweet! And Thank you for your service.
@markp69305 ай бұрын
Good video but you lost me at the Kraft Parmesan cheese.
@JoesPhenomenal5 ай бұрын
I hear ya. I live in a tiny town, and I have to travel to get decent ingredients a lot of the time. In this case I had to just grab what I could get on short notice. Definitely agree with ya. No comparison to real, nice, fresh grated parm.
@thenanook16 күн бұрын
i gain 20lbs just by looking the video 😂
@JoesPhenomenal15 күн бұрын
lol
@lolabelle498922 күн бұрын
if your pasta is well kneaded it is better NOT to fold over again and again.
@Drilla0437 ай бұрын
30 minutes in the fridge isn’t enough to really develop gluten properly. Cold temperatures stunt gluten production.
@DPRyan-vd5pp7 ай бұрын
Ok, you commented that it’s not long enough…how long?
@SPECTORMW25 ай бұрын
Then what’s better?
@mynewalias19265 ай бұрын
The gluten was developed by the dough hook. The point of putting it in the fridge is to relax the gluten.
@Greglouis19615 ай бұрын
Joe ..excellent video but I can't believe the end... you ruined the pasta with that green jar of cheese. I'm not a food snob but there's a line there you crossed. I know it's less expensive, but if you're going through the expense & time of making homemade pasta spend a little extra for Parmagiano Reggiano or at the least advise your viewers accordingly so they know Kraft cheese which contains cellulose is NOT okay. Pastene and others make a jarred, dessicated Parmesan that is also economical and by far, a much better option than Kraft.
@Greglouis19615 ай бұрын
@@SPECTORMW2 4 hours up to 24 I always make the pasta the day prior. It makes it less daunting the day making lasagna or other pasta.
@MoriahMina7 ай бұрын
😮😮😮
@cdpond21 күн бұрын
Personally, I think you're introducing way too much flour by your constant and never-ending dusting. If you introduce a small amount of olive oil in your dough mixture, you'll find you can run the sheets easily without sticking and you don't have to dust it with flour. Where I would dust the pasta is at the very end when you cut it into your desired type. I use a drying rack (the same as the one you're using) most of the time, but if I'm making a larger batch, I'll often dust it and loosely coil it on a tray for later use.
@JoesPhenomenal21 күн бұрын
Yeah... I went Muppets Swedish Chef a little on that flour... Ha ha
@osmondnguyen57816 күн бұрын
Lol that pasta is super overcooked. Al donezo 😂
@missyleng10 ай бұрын
😂
@abdullatifalmusa289223 күн бұрын
Bro .. that for poor human ... Cheap food 😂 .... Cost 0.01$
@collhartiАй бұрын
Good video. Man, cheese from a container. Why bother making pasta.
@JoesPhenomenalАй бұрын
Thanks! Didn't have a choice that day on the cheese, unfortunately... Live in a rural town and that's all that wasn't sold out. Agreed... It's crap.
@kaysmyth709915 күн бұрын
I love my kitchen aide mixer. I love pasta but for what it cost for the pasta attachments I can buy expensive pasta for the rest of my life. I know kitchen aide is a good product but I can’t afford attachments. That’s to bad most people can’t afford the extras🦩
@JoesPhenomenal12 күн бұрын
On Amazon they have knockoff attachments that come with the whole set for around 100. Not too bad and they seem to work just fine.