Never fail Pasta Using Fresh Milled Flour - FMF

[@suemerritt1679]

Wow! I can't believe I found you... I grind my own wheat and make our bread. Been searching for a KZbin 'er that makes pasta from home milled grains. Thank you!🥰💕

[@cindyoconnellHealth]

Awesome! I mix both traditional recipes in here as well as converting traditional recipes that use AP flour into FMF. Thanks for watching and commenting! I appreciate it!

[@BeachPeach2010]

Thank you for providing the flour measure in grams. I switched from Imperial a couple of years ago and I can't go back. There is no other way to get any consistency, especially with the fresh milled grains. There are so many variables as it is with types and moisture etc. Your recipe is definitely on my list! 👍

[@cindyoconnellHealth]

So true! I love whenever a recipe is in grams. Definitely more accurate. Thanks for watching and commenting. I really appreciate it!

[@user-03-gsa3]

very interesting

[@PottsysPreppasParadise]

Hiiii! You got a new subscriber! Love your content! I just started my milling journey, I only have access to hard red wheat so using that for everything.

[@cindyoconnellHealth]

Well, thank you!! I had no idea what to get at first and ordered a bunch of hard red. I have since fallen in love with hard white. I do mix red and white and others for a lot of bread, etc.

[@tjo4893]

Thank you for your videos! I love it when you show what you have learned with fresh-milled flour. I have been a newbie since about June and I am always looking for videos to learn more. Thank you!

[@cindyoconnellHealth]

Thank you! It's amazing how much there is to learn when using FMF. I thought it would be easy! 😂

[@tjo4893]

There is a learning curve further sure! It’s worth it!

[@heidibohnert4959]

Thank you so much. Made ham pot pie and the noodles were so much fun to make. It only my second recipe I’ve made with FGF. Very encouraging to have it work out😊

[@cindyoconnellHealth]

That's awesome! I LOVE making pasta. The FMF journey is an interesting one!

[@josdantas9739]

Thank you for the video I’m new at fresh milled and am not having luck at making it stay together. I may try the durum and hard wheat combo.

[@cindyoconnellHealth]

@@josdantas9739 it's definitely a journey. Don't give up! Start with this recipe. Trust your gut when it comes to adapting to FMF. If it looks too dry, don't be afraid to add a little more water. FMF tends to be a little "thirstier".

[@markdavis4100]

Thank you very much for the wonderful video. I have had a Komo grain mill for some years now and have used it for homemade breads and other things. I have made pasta from scratch before, but not with freshly ground flour. I purchased some Durum wheat berries sometime back in prep for making pasta completely from scratch and have been looking for video's doing just that. From some experience I know freshly ground flour used in a recipe can result in different results so your video has given me the desire once again to pursue making pasta dough completely from scratch. Thanks once again and I'll let you know how it goes.

[@cindyoconnellHealth]

Please do! This recipe works great. I've made FMF pasta with this recipe many times, whether sheets or strands. It really is a no fail. But, as you know FMF is a little temperamental, so just watch the hydration. Lots of people also use Kamut instead of Durum and I hear that works a lot like the Durum. I've never used Kamut but I will try it one of these days.

[@earlschultz7880]

I love how easy you make it look, mine sure don't turn out like yours#@! I use hard winter white berries and soft white berries. My sheets don't look as smooth yours, and falls apart on the edges. Wish you were here!

[@cindyoconnellHealth]

I would use 100% hard white or durum or kamut. It's the moisture level. Once you get that on point, you'll be good! Keep trying. My first attempts were awful. I tried to follow my mothers recipe which she used 100% instinct. 😝 using the recipe I show here is what saved me. I try to get to 7 ounces liquid, but sometimes need to add a touch more with the FMF.

[@heatherb918]

Could I make this with Einkorn? I plan to sift and run those bits back through my mill to get a finer result but keeping all the bran.

[@cindyoconnellHealth]

For sure! I think you could use just about any grain you have and it would work. This recipe was converted from AP flour and I made that for years.

[@Jennb1373]

Sounds like you didn’t have to sift out some of the thicker bran from your flour? I’m new to milling and I want to keep as much of the nutrition as I can in the flour, but my doughs have been coming out a little more gritty than I’d like. And I’m worried that sifting is the only way to get that nice soft texture. But I might also need to upgrade to a komo/mock mill to get the finer flour.

[@cindyoconnellHealth]

@@Jennb1373 I almost never sift. Like you, I want as much nutritional value as I can get. It could be your setting. I almost always grind on fine. And letting the dough sit for a bit also let's it hydrate. I'll also add, I have grown to absolutely LOVE the flavor of FMF over plain white flour, and that has grown more and more over time. This pie crust is soooo good. I use it in both sweet and savory applications and just love it. ❤️

[@dominiqueballacchino5257]

Thanks for posting this. I look forward to watching the ravioli one. I have been in the FMF journey for a few years now but recently tried to make pasta (used to make it a while ago with AP flour). I have a machine my husband brought back from Italy for me 20 years ago! But extruding has been a bit of a flop. I made lasagna in the summer and that came out well and was delicious! I look forward to trying your recipe. Can this recipe be used to extrude or does it need to me more dry? I am learning that the dough needs to be more dry for extruding. I think mine have been too wet. I’ve been using FM Kamut.

[@cindyoconnellHealth]

Hi Dominique~ Yes, I call this a journey! This recipe would not work for extruding. You need a courser flour mix like semolina and soft white with water and a lower hydration. I will try to get a video up of that process soon. So stay tuned!

[@Nunya-biz-ness]

Excellent!

[@cindyoconnellHealth]

Thank you so much for watching and commenting. I really do appreciate it!

[@karenthompson4251]

Wuhoo! Subscribed and thank you for posting! I am only a few months into my FMF journey (a fascinating time, lol) and am determined. I'll try this recipe with hard white & kamut since I don't have any durum. -- 👍p.s. loved the old movie on in the background #soulsister

[@cindyoconnellHealth]

Thank you! Yes, Kamut is very popular in pasta. Very similar to durum. And yes, I made this video before I realized that everyone could see my tv in the background. 🤣 #soulsister Love the old B&W's. ♥

[@lindaschouten7210]

Could you please tell us why you add olive oil to the dough? I thought it was just water and flour or optional egg?

[@cindyoconnellHealth]

I've been making this recipe for years and years and it just works.The olive oil gives you flavor and the right consistency to work the dough. Give it a try and let me know what you think!

[@elyse443]

Cool video. Thank you. 😊

[@cindyoconnellHealth]

Thanks so much! This was one of my earliest videos. Hopefully, I have improved!

[@k.p.1139]

Thank you so much for this recipe. I have been trying to find one that my family doesn't give me the stank eye.🤨😂 Our oldest lived in Italy for 5 years, and it's HARD to compete with the memory, of the Italian mama's "recipe." This one seems more realistic than some of these others that I have tried. 😝 I only use fresh milled wheat, and yeah the "00" works like a charm, but, it's as valuable as eating fresh cardboard. 😆I know this was posted 3 months ago, but, have you heard of Autolyse? If you haven't tried it, boy is it a game changer. Again, thanks for this.

[@cindyoconnellHealth]

Thank you so much! I use this recipe all the time and it works like a charm. I did not know what Autolyse was when I first started milling, but now I do! Yes, I do it with every recipe now.

[@jamieguillaume3024]

Where are you getting your durum berries? I can only find that in bulk

[@cindyoconnellHealth]

I order a lot of my. berries from Janie's Mill. I am in Wisconsin and they are in Illinois. They do sell them in smaller quantities. www.janiesmill.com/search?q=durum

[@dlk6g]

Thanks! Can you use 100% fresh milled white wheat instead of durum?

[@cindyoconnellHealth]

You absolutely could! I used to use this recipe with commercial AP flour!

[@dlk6g]

@@cindyoconnellHealth Thank you! I will try it. I’ve had a difficult time with whole wheat fresh milled. I have the same Komo and I love mint too!

[@cindyoconnellHealth]

@@dlk6g This one works so good. Let me know how it goes!

[@dlk6g]

​@@cindyoconnellHealth This was an absolute success! I have the same mill and I love it. I made this dough and it was wonderful. Finally found duram berries and I this is fabulous. Thanks so much for posting this recipe!

[@cindyoconnellHealth]

@@dlk6g It works every time for me and it's my standard go-to. So glad it worked for you!!

[@davefallow3469]

Does it need salt, or salted cooking water enough?

[@cindyoconnellHealth]

@@davefallow3469 I don't salt the dough, just the water.

[@br4653]

Can I make this with hardwhite and Kamut, spelt or soft white? I don't have Durum. Thank you! Great video!!

[@cindyoconnellHealth]

Kamut is a great substitute for the Durum. Spelt or Soft white would probably work too, but have a little less protein than. hard white, so you might not get as much structure, but should work. I think the Kamut and hard white would be your best combo.

[@KatMa664]

So why didn’t you use 100% Durham wheat? You mixed it 50-50 with hard white is that correct?

[@cindyoconnellHealth]

Hi KatMa664! Yes, that is correct. You definitely could go 100% durham with the same results. I like to mix a hard white with this for flavor and texture. I've also mixed hard and soft and that works too!

[@terimei5540]

Hi when you say 130 gm …. Is that flour or berries?

[@cindyoconnellHealth]

@@terimei5540 weigh your berries, then grind. They should weigh the same when you're done. 😃

[@phils2795]

Great video. Thanks. Going to make ravioli for the first time and also use KA roller. Have you ever used a food processor to mix the dough? Also I’m thinking of using all Kamut or 50-50 Kamut and Durum. After you make the ball and wrap in plastic and leave on your counter, are you looking for it to grow in size? Is it ok to leave on the counter for several hours or put in the fridge for several fours and then put it in the KA roller cold? Thank you!

[@cindyoconnellHealth]

Great! I personally have not made pasta in a food processor, but I have heard you can. Kamut is an excellent substitute for durum. I would definitely leave it out on the counter as opposed to the refrigerator. It will not grow in size, it just gets a little softer, and much easier to work with. You do not need to refrigerate it, but obviously if it were going to be a day or so I would probably refrigerate it.

[@homemadefood99]

🙂🙂👍Incredible Job! 🙂 Stay blessed! 👍 Keep it up! 🙂 God bless you abundantly forever 🙂 Enjoy amazingly blessed life 🙂 Stay happy and well protected. HAPPY NEW YEAR 2024! 🙂💐🥧🍬🍩🍪🎂🎂☃🎁🎉🎍👍👀🙂🙂🙂🙂🙂

[@saielady]

My half Italian mother told me off for ‘kneading the dough too much’ and told me how my great grandmother would be angry with me 😂. I tried explaining that it’s not shop bought flour and needs to be worked a bit more

[@cindyoconnellHealth]

Lol! Yes, it's one thing Italian mothers and grandmothers have.... strong opinions! Especially about food!

[@saielady]

@@cindyoconnellHealth With that said, my great grandmothers recipe for gnocchi is the only gnocchi recipe I will make. My husband always shows me different recipes for other things to try that look nice to him and I usually agree, but once I told him off for asking me to change my grandmothers recipe and add this or that. He’s never asked me to again. I told him if he wanted them he’d have to make it himself because it’s sacrilege for me to do that 😂

[@cindyoconnellHealth]

@@saielady See??? It's in the genes!