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 | Fantastic tutorial. Well done and thanks! Комментарий от : @davidmiller3128 |
 | This was a very good tutorial. I learned a few things I had not heard before. Thank you Комментарий от : @chevypreps6417 |
 | This is the best video on making pasta I have seen. Thank you. I learned so much watching this video. Комментарий от : @gameface8080 |
 | If you want to settle a marital argument: my wife insists that egg noodles are not meant to be used with any Italian pasta dishes. She thinks they are only for things like beef stroganoff. When we are looking up a mushroom and pork cacciatore sauce, all the pictures I saw it with were with egg noodles. So I bought egg noodles. Apparently that was a mistake! I told my wife that there are all kinds of pasta in Italy and surely some of them are egg based. Can you tell her that I'm right? ;) Комментарий от : @kimberlydrennon4982 |
 | Thanks was wondering what I was doing wrong. Комментарий от : @Charley7771 |
 | ❤ excellent instructions!! First try and the recipe came out perfect. Комментарий от : @user-uy4ok5vm7m |
 | Good tips for beginners! The only thing to add is always add a bit of pasta water to your sauce to help emulsify everything. Комментарий от : @cheesy6516 |
 | Fabulous video, measurement conspiracy has finally been solved, thank you! Комментарий от : @jeangreen432 |
 | Very good thanks. But you don't mention the weight of egg yolks and white Комментарий от : @adame26 |
 | Hi Helen, although I have not tried your recipe yet, I believe it is very complete and detailed. It has all those little secrets that not everybody shares. My question is whether you have tried whole wheat flour in your pasta. If so, what would the ratio be? or would you use it the whole wheat flour all alone? Thanks in advance! Комментарий от : @irmamedrano897 |
 | Thank you for such a generous and detailed tutorial Helen! And thank you for being clear about the term "00 Flour". Indeed it's a reference to the milling fineness and has nothing to do with the protein content or other qualities. Finally I love your flour to liquid ratio! It comes down to 1:0.62 which means for every 100g flour it's 62g of eggy liquid. x Комментарий от : @brad70618 |
 | Thank you. I thoroughly enjoyed this tutorial and just made an excellent fettuccini dinner with it. Комментарий от : @davidadams8438 |
 | Thank you so much Helen 🥰 Комментарий от : @catherinecarter8987 |
 | Thank you! I have made your pasta before and returning again to refresh. By the way, it was absolutely perfect my first time with your recipe and feeling confident about they two. Комментарий от : @michelepope |
 | I am making this tonight!!!!! ❤😊 Комментарий от : @paulamarie7455 |
 | Did I miss the amount of flour used? Can someone please tell me how much to use/ Комментарий от : @LuciTiburzi |
 | My first attempt was just now. Not a disaster, but messy and took me a while. Turned out pretty good but looking for more tips for sure. Комментарий от : @alexlabs4858 |
 | Either I have been lucky or it’s easier than you portray. I always make by hand and have guessed / rough measured but I like your 62% hydration but then not all flours are the same !! And you admit to using general purpose flours yourself. I encourage everyone to have a go but you have some excellent advice just don’t put people off , it’s not that difficult x Комментарий от : @stickyprickle |
 | good so far Комментарий от : @user-el7pu1xo5v |
 | Finally someone tells me how much salt to put in the cooking water. thank you - thank you Комментарий от : @jpwiggins3725 |
 | Excellent video! Thanks. I've been making pasta for 30 years, and I found valuable new insights here. Комментарий от : @dgourmet |
 | Talk too much. My God Комментарий от : @TheHaileab |
 | Best video love it Комментарий от : @wendyfallis1345 |
 | The fresh pasta came out delicious. Thank you! Fresh pasta tastes so much better and lighter than store bought Комментарий от : @greglee1585 |
 | Good details. Thanks. Комментарий от : @davidoickle1778 |
 | 1/2 a cup of unbleached flour 1 egg form into a ball perfect dough no waiting done. Комментарий от : @mytree123 |
 | The analogy of native speaker is very useful. What I love about this tutorial is that it combines acknowledging the science without being slavish to it. There is a joy to cooking by feel but most of us need a while to get there and Комментарий от : @calluma8472 |
 | Hi again Helen. I have made pasta before with great results but not for quite a while. I thought I would take a quick refresher course here and brush up on the details. You convinced me some time ago that weight based measurements are the way to go so I had to revise my recipe anyway. I did notice though that my previous recipe uses a bit of oil. You did not. I was wondering what the difference might be and if you have done any testing regarding this. As always, thanks for the great tutorial and the wonderful instructive demeanor. Комментарий от : @billfield8300 |
 | Wow! I don’t think I need to watch any other videos! 💗 Комментарий от : @user-sd3ju7qf9p |
 | An excellent tutorial - I have held off making homemade pasta because of confusing techniques - I have even watched Chinese chefs making noodles (no machinery or rolling pins required - it's all in the hands of looping & stretching (their mix is flour & water & they use oil to prevent sticking on the bench then transfer to flour for the stretching process). It is mesmerising to watch them effortlessly produce consistent product to say the least. I resent the exorbitant prices charged for fresh made pasta at the local market - I am now inspired to experiment - no doubt there will be failures - but that is part of the learning process. Комментарий от : @oseasviewer7108 |
 | My first time making pasta (today 10.03.24) went pretty great actually. Took 4 hrs. Should have cooked it for a lil bit longer than what the recipe said but- it was delish! Комментарий от : @CatzuZ |
 | I weighed all my ingredients and the dough wasnn’t sticky, it was tough when it came out of the food processor. I used unbleached all purpose flour (because this is my first time). I kneeded for 11 minutes but it never got to the pliable texture that yours did. It is now resting. I will see what happens, but I was wondering about moisture (you say to add flour when it’s tacky, but what do you do when it’s dry?) Комментарий от : @amd6397 |
 | I’ve been trying King Arthur’s keto flour, and my noodles always come out like cardboard. I was using a pasta roller, found it easier to hand roll it, and then use the roller to cut my pasta. I’m learning that the smaller the pasta, the less dense. I appreciate your videos!! Комментарий от : @BrAvO_ThE_ThRuTH_YT |
 | what is the perfect thickness of fresh pasta for lasagna? Thank you. Комментарий от : @reubenclicayan |
 | thank you! so much detail ❤ Комментарий от : @wanemy14 |
 | Hi Helen, I have been making this pasta for about a year and it is our favourite and turns out well. Lately it is a bit wet. My thoughts are that I should just had some flour. It is winter here and I wonder if that makes a difference. Hoping to hear back from you. Thank you. Комментарий от : @user-gq6pi2hx9l |
 | I followed recipe to a T and will never buy pasta again. First time making my own and it was mind-blowing. Thank you!! Комментарий от : @artjournalgirl3291 |
 | The first time I made pasta was from this video. It was a success totally. No first time failure here. Helen is a great teacher. Комментарий от : @dirmfe2 |
 | I do it with my kitchenaid and comes out grat, why can't a stand mixer be used? Комментарий от : @Nicolas-cl1gq |
 | Amazing tutorial!!!❤❤❤❤ subscribed!! Комментарий от : @toritease6136 |
 | Seriously you are the best teacher!!! Комментарий от : @yuvalrefaeli7354 |
 | Awesome video!!! Explains everything so thoroughly. Комментарий от : @allangilpin3616 |
 | Hi..tried making pasta for the first time today and am super happy with the proportions given by you! Though I did not have 00 flour, and used apf, me and my family were ecstatic with the result! Do you have a recipe for whole wheat pasta too? Комментарий от : @14kasturi |
 | You talk too much We aren't ignorant Boring lecture time wasted warching Комментарий от : @laufitubalawanilotu3267 |
 | 4:12 THANK YOU for this! Watching all these cooking tutorials and I don't understand what ever happen to standard measuring units. Комментарий от : @TheIdo14 |
 | Turned out great!! Perfect pasta. I did a wide noodle for bolognese and needed to cook for about 2 minutes. Also meant I needed a more lightly salted water. The dough felt great the whole time. What a wonderful video. Thank you! Комментарий от : @ericdimarzio5756 |
 | Only advice I need now is how THIN to roll out various pastas. I find when I do tagliatelle mine are too thin, what is ideal? Same for lasagne sheets. Equipment I have is Imperia pasta roller Комментарий от : @cannibalholocaust3015 |
 | I've done a TON of recipes over the years and this is without a doubt BY FAR the best Комментарий от : @ExiledDelver |
 | You're right - it HAS been a while since I've swallowed sea water 😂 Комментарий от : @nataliekeller |
 | Thank you for this video. I encountered the opposite issue from what you described re: sticky dough. My dough was very dry, despite taking weight measurements of the wet and dry ingredients. I have no idea if I should keep kneading or add some liquid... I guess we'll see how this turns out. Комментарий от : @reneedsouza3279 |
 | Has anyone tried halving this recipe? This makes a heck of a lot of pasta and yes, I know you can freeze it, but would rather make a small batch. Комментарий от : @ruthsutton7887 |
 | WOW what a fantastic video. I always struggled to make pasta correctly. This tutorial says it all with excellent suggestions and tips, which I realise now, are particularly important. The video is to the point with great timing and from what I can see and hear the information is from experience and not recited. Комментарий от : @marcpiscaer5567 |
 | Great tutorial! Thank you Комментарий от : @pizzaicecreamOG |
 | Thanks Helen! Followed all your instructions with success! Комментарий от : @boricua_in_wa |
 | And thank you for the Video, it is great! I forgot to mention Комментарий от : @stadtrandkollektiv7498 |
| Let me give it a try... Triticum aestivum, triticum durum - two totally different plants. In Germany we have triticum aestivum only. It is the one you can't make Pasta or Pizza with. The both have different Protein complexes: the Protein Content is crucial for water absorbtion. Boom. Комментарий от : @stadtrandkollektiv7498 |
 | I really appreciate your in depth guides to cooking. I wasnt lucky enough to have an Italian nonna taech me how to make pasta, but after 30+ years of practice, watching every nonna on YouTube and buying every😅 Italian pasta cookbook im confident. All your tups and tricks are spot on! Bravo. Комментарий от : @Jessejrt1 |
 | Just found your videos. Helen, hands down, an excellent video tutorial! ❤ Комментарий от : @missy7971 |
 | Fantastic tutorial. Add pasta many times, it find her instructions accurate and really helpful for those with less experience. Great job Комментарий от : @jackfahey4610 |
 | this might just be the greatest tutorial on youtube. I'm not just talking about pasta/cooking tutorials. Комментарий от : @omando2992 |
 | Im surprised there’s no olive oil in this recipe. I thought that was in all pasta dough. I’m getting ready to test it out now. Комментарий от : @rochelle2269 |
 | Thanks Helen! Glad I found your video. My first ever batch of pasta was a success, closely followed by 2 more. Love your style😊 Комментарий от : @lyshmoda |
 | If you don't have a food processor, can you use a stand mixer to incorporate the ingredients? Комментарий от : @heatherhall9228 |
 | great video wonderful instructions and explanations of the grinds the different pastas. the flours i do have a question about i dont use any 00 grind flour, any all purpose flour or any American flour i use wheat grain that i milled and leave unsifted and some semolina .. does anyone else its gunna be a whole other video cause itll need more wet ingredients due to the moisture absorbency of the bran and wheat germ that is wrongfully sifted out and turned to pig feed(thats why we have sickest people here but the healthiest pigs in the states) gotta get your nutrition. no nutrition in any of those preground flours reap your nutrition get a mill and ditch the constipation powder yall call flour youll be greatful 90% of diseases start with bein constipated just lettin yall know Комментарий от : @ymarb7085 |
 | Thank you for this easy to follow tutorial! Комментарий от : @shirleycisneros6813 |
 | Ty 😊 Комментарий от : @JosephReference |
 | I’m so grateful to have found your tutorial! You’ve explained the processes perfectly! Thank you very much indeed! Комментарий от : @itsallinthehead |
 | after seeing the tiktok about the kraft factories cleaning their equipment only every 10 days, seeing photos and the descriptions of mold, not wanting to eat anything made by kraft again, making our own and "knowing" what goes into the ingredients. Комментарий от : @michelec6596 |
 | I made this, the dough was beautiful, kneaded for 8-10 min, left for about an hour, when i roll it out there are quite a few tiny bubbles. is this normal? i can't find anything about it online. Комментарий от : @liia9736 |
 | Hi, Im planing to do pasta recipe for tonight, could you tell me please if I make the pasta in the morning and planing to cook it at night same day, do you recommend to let the pasta sit to dry for several hours or is better to make it and freeze it? Thanks Комментарий от : @sabrinaformoso6114 |
 | This was such a thorough video, I could not find an answer on why my dough ball didn’t feel smooth all the way through. Nifty trick with the pasta roller and the counter attachment. Комментарий от : @danielarecio7650 |
 | Note everyone King Arthur flour is do not Want Europeans or those of European descent to use or purchase their flour. In 2023 they had a baking contest that purposely excluded all Europeans, but all other ethnicities and races were encouraged to participate. Комментарий от : @Nachos_with_a_slice_of_lime |
 | Hi. Thank you for this fantastique tutoriel. Can you tell me about your semoula. Is it wheat or corn? Thank you Комментарий от : @reneeamyot4261 |
 | Excellent video—-so glad I watched it before I tried! Комментарий от : @SandiHooper |
 | As a classically trained chef AND training developer, this video is an EXCELLENT . Комментарий от : @lolacanna6247 |
 | It didn't work for me, but I saved it. I used 300g of Caputo 00 flour and 185g of egg yolks, but it was toooo firm. 200g of egg yolks should be used for that type of flour. I had to add extra liquid and remix it again. Комментарий от : @heyalenofficial |
 | This was the best pasta video I’ve come across and I’ve watched about 50 of them even including high level chefs. Thank you. Комментарий от : @StrobeHypnoticz |
 | Thank you so much, i made my first pasta today after being given a pasta roller for Christmas and i am so grateful to your video🙏 It not only worked like a dream but it tasted delicious too, THANK YOU Комментарий от : @PoLarBear_1973 |
 | This tutorial is wonderful! My kids got me the pasta roller and cutting attachments for Christmas so I followed this tutorial step by step and my very first attempt at making fresh pasta was an absolute success! Thank you so much! I’m making a second batch today!❤ Комментарий от : @Dee-ki9py |
 | Oh great! I now have to start working my way through all of your videos.... I know what this weekend is going to look like. Fantastic videos! Thanks Комментарий от : @rmccabe117 |
 | wow this was extremely helpful! I did everything you suggested and I have never attempted this before. The pasta turned out amazing. Thank you! Комментарий от : @amythurman6337 |
 | Great video and younare too funny--Can you make a video using semolina flour? Комментарий от : @howandtrago2far49 |
| I received a pasta attachment for my Kitchen aid mixer for Christmas, super exited but nervous about making my own Pasta....then i stumbled on your youtube video, so today I tried it with your recipe, it was super easy to follow, made a few errors but nothing to serious and i think I did a really good job making spaghetti noodles. Hubby loved it and it can only get better - thank you so very much. Комментарий от : @user-pj1yr7st8t |
 | Wonderful tutorial! I want to try this way! Would you say that the wet ingredients are about 62% of the dry ones? I am asking just in case I want to increase or decrease the recipe. Thank you so much! Комментарий от : @AnaCosta-wr7fx |
 | Good God, I’ve waited my whole life for a pasta video like this. Huge thanks to you! Комментарий от : @jmuscat69 |
 | Watching this while waiting for my dough to settle Комментарий от : @themiddleones11 |
 | She says 285g of wet ingredients but the screen shows 185g.... Which is correct?? Комментарий от : @evawilliammusic |
 | Great video, thanks Комментарий от : @flixiconSJA |
 | I know it's perfectly fine, but as an RN in the operating room doing surgery?...I CANNOT rub the dough off my hands in that fashion...lol. I don't care how CLEAN your hands are...dermal cells still exfoliate. A morning surgical scrub is a full 10 minutes. It takes that long to get through the superficial organisms in the epidermis. I hope this doesn't gross anyone out...but it is fact...lol. I am LEARNING to get over this...because rationally...I know it's find...but after 30 years in the operating room...you don't get over it over night...I love your channel. You inspired me to make my own pasta...my kitchen aid is now a work horse...lol Комментарий от : @undercoloroflaw |
 | I tried making pasta for the first time ever today. It was amazing! Got 10/10 from family even my brother loved it! Even thou I didn't have a scale I tried to be as close to your recipe as possible and thankfully it worked! I didn't even need adjustments. The minute of kneeding the dough is absolutely brilliant i would have added flour unnecessarily if not for ur advice. Didn't take as much time as i feared it would so that's a plus! Ur amazing! Комментарий от : @saranaila5905 |
 | Are the almond used raw or toasted ? Please te us know Комментарий от : @mgomez8864 |
 | My son and I made pasta tonight following your tutorial, I’ve done it in the past and it has been mediocre at best! Thank you, it was perfect! My wife was beside herself it was so good!! Комментарий от : @charlievega1077 |
 | Do you have a gnocchi recipe? Also if you could do a pasta making video with semolina , Id be elated .Ty Комментарий от : @jay-stellapa3745 |
 | Is it 285 g of wet ingredients or 185 g? She says 285g but the screen said 185g Комментарий от : @alwaysbeclosing6790 |
 | Can i hire you to teach me everything???? You nailed it! I try to explain to the trainers at my job, they are fluent and im just a beginner, so when they explain to me they leave out so many steps that they dont even think about they just do. Your a godsend! Thank you Helen! <3 Комментарий от : @LinatheLovewitch |
 | Logical approach. I appreciate the precision and accuracy. Комментарий от : @Weaver1812 |
 | What a great video. Thanks, Helen. I am not Italian but love pasta and want to learn to make it. You've explained it well. Комментарий от : @Eric-us5ey |
 | I'm not paying attention to this video whatsoever. I'm just using it as background noise, because Helen's voice is so soothing. Комментарий от : @soldbyrise |
 | as someone who is very detail-oriented with some borderline OCD tendencies, I really appreciated this video. your thoroughness and tips for the minutiae of problems we may encounter (e.g. leave your fingers up when kneading to avoid breaking of dough), I imagine, will prove very useful when I attempt my first pasta this weekend. Комментарий от : @SneedEmFeedEm292 |
 | I made 3 double batches of your dough. Used half to make ravioli and half to make spaghetti. Dough was softer than I’m used to, but it worked great! Комментарий от : @starpartyguy5605 |
