How to Make Pasta - STEP 1 (of 3)

[N0rthernGamer]

You got those eggs from a farm didn't you? Grocery store eggs aren't orange they're sickly pale yellow

[KarinaBruger]

haha my wall brokeee...shitt the egg..

[Pchelka77]

Can't you just stick everything in a mixer ? What difference does it make if you do it by hand? Thanks. :0)

[matwade76]

@Pchelka77 Hey there. You can do it in a mixer, but I find it easier to get the proportions right (i.e. exactly how much flour to use) this way. Anything to avoid over flouring the dough, making it hard and unmalleable!

[Pchelka77]

@matwade76 Thank you! :0)

[mikurulove10]

Feliciano approves.

[kuchiharu]

my wall broke the first time >.<

[matwade76]

@kuchiharu Mine did too. All part of the learning curve ;-)

[darkblood0501]

so you only use just egg salt and flower? would u recommend oil of any sort or no?

[matwade76]

@darkblood0501  It's an option that some people use. I was taught without, but a tablespoon of fine EVOO in the mix doesn't help (some people think this makes the dough a little more elastic). Try it both ways, then let us know your thoughts! Matt

[joshuaschimanski]

just whisk the eggs in a a bowl before adding to flour bowl der 

[matwade76]

@joshuaschimanski Hi Joshua. You're arguing against the traditional Italian way of making pasta? Very brave man ;-) The benefit this way is that there's less washing up and you can mix in a little flour as you go.

[slimjimguy99]

thats a lot of salt dude

[matwade76]

@slimjimguy99 Works a treat sir ;-)

[5tonyvvvv]

@matwade76 lol. come on man, just use your hands..come to Sicily, will show you how its done..Si

[TheKeito]

Thank you... so much for this! We've done this in our cooking class, and everytime it never comes out right. Your way of doing it, is alot easyer :)

[PaulsBeesInTrees]

Are you northern english??

[matwade76]

@PaulsBeesInTrees Yes indeed. From sunny Huddersfield, which is roughly between Leeds and Manchester :-)

[PaulsBeesInTrees]

@PaulsBeesInTrees Haha noway, im from just outside of manchester near stockport. When i clicked on this i thought you'd be Italian lol small world :)

[makedamanuts]

I would not however, break the eggs above the flower. Small pieces of agg shell can fall in to you mixture. egg shell in food for me is a def. turn off.

thx for the receipe :)

[954amm]

you can do the same thing in a bowl, this way if u break the well your pasta dough is not ruined...

[jihanwaked]

can I mix the eggs and salt with a blender before putting them inside the hole?

[matwade76]

@jihanwaked You could, but the act of mixing them in here helps thicken the central sauce, as flour from the sides gets more and more gradually mixed in. Plus this way, you then don't need to clean your blender either! ;-)

[matwade76]

@kakashifreak111 I don't see why you cannot try it. As long as the board is flat, strong, and can be cleaned properly after use (a metal scraper is preferable to water I find).

[whitbyjet65]

Do you have to use refined white flour? I can't eat it and wondered if you can use something like almond flour.

[matwade76]

@whitbyjet65 Good question there. I'm not sure almond flour would provide the elasticity required, but what's the harm in you trying it? Give it a bash I reckon. Curious to see how that goes... :-)

[patrick10001]

@whitbyjet65 you need gluten. Otherwise it will turn in a roux sauce lol. Make sure yr flower has lost of gluten ;)!

[whitbyjet65]

@patrick10001 So how come I can buy gluten free pasta in the supermarket? I'll allergic to gluten.

[patrick10001]

@whitbyjet65 I understand. Can you give me the ingredients?

[dnhshhb]

Hey, what type of flour do you use?

[matwade76]

@dnhshhb Hey. The ideal is 'type double zero or '00' which is very fine. But failing that, it works perfectly well with general purpose/plain flour. Enjoy!

[dnhshhb]

@matwade76 alright thanks! (:

[elreydefutbol111]

where can you get a roller machine?????

[shadowsbode]

What is the point of adding salt to the dough if you are supposed to cook the pasta in heavily salted water?

[matwade76]

Hey Shadows,

Good question.

According to mamma-in-law Marisa - who taught me pasta making - it's all about taste. Based on the handful of salt I throw in my pasta pan (when cooking pasta for 2), this approach gives just the right amount of salt in total for the pasta - in terms of bringing out its taste without oversalting it. You can put more or less salt, as u like.

Same goes for oil. Some put a little in the dough to make it more elastic, some in the pan to avoid sticking...

Matt.

[craigomatic2000]

Where the hell did he get orange eggs?! My eggs have yellow yolks...good recipe though...thanks

[Archtraveler]

Eggs from free-range chickens tend to be more orange because of the protein diet of bugs, which is one of their natural food sources. Chickens were never designed to eat just a corn diet, and the eggs show it.

[thebpapii007]

egg gluuuup lol

[sunnyamberskye]

Is there a reason to do this on a surface? Would it be okay to mix the eggs/salt/oil in a bowl before hand...and then mix everything together in a bowl rather than using the well method?

[matwade76]

Hi Sunny,

This is simply the traditional way of doing it.

However it's possible to use a bowl too: just add the salt, whiz the egg, then gradually add the flour as you mix (there is no oil involved!).

Enjoy!

Matt

[me1570]

@matwade76 hey love the vid - is there a way that you can store fresh pasta in any way? I think i read somwhere that you can store fresh pasta in the freezer for around the month - and although the quality wont be the same it will be ok. but the rule is that you must cook it directly from frozen. have you done this?

[ElShadaiLives]

I use the kneading cycle of my bread machine. (Complete decadence) XD

[kismias1212]

i mix mine i a bowl

[matwade76]

Hi there,

Yes it is an option - apparently my mamma-in-law's own mamma used to do this.

By popping in a tablespoon of extra virgin olive oil, this can give the dough a little more elasticity.

It is far from essential though.

Ciao!

Matt.

[JPZ16974]

ive heard some pasta recipes actually use olive oil, is there a difference in using it or not?