Fresh Milled Durum Wheat Extruded Pasta

Рет қаралды 5,557

Jason Ericson

2 жыл бұрын

Using a Phillips pasta extruder.
40% hydration.
200 grams freshly stone-ground durum wheat.
80 grams water.

Пікірлер: 38

@rainthomps694 Жыл бұрын

This recipe worked PERFECTLY for me!! Thanks so much for this!!

@andrealittle6811 5 ай бұрын

Jason, I love this video. Thank you so much.

@andrealittle6811 5 ай бұрын

Jason, my Mock Mill will be delivered today. I am so happy I found your video. Please keep this up, I love more💕

@jasonericson 5 ай бұрын

Thanks! I hope you're as happy with your mill as I am with mine!

@k.p.1139 3 ай бұрын

Well here ya go! I have a 35 pound bucket of durum wheat. I also have the extruder. But, I have just been sitting on it. Made pasta a couple of times, but.... Well, now I have the how to..No excuses left. Thanks so much, Jason. I just needed that push, to get back at it! 😁😁

@jasonericson Ай бұрын

I hope you've been making fresh pasta! I can't explain the difference, it just feels heartier and better.

@cocacolafiesta Жыл бұрын

Just got my mill and I have my pasta maker too. Now to wait for the durum wheat berries.

@danthelambboy 3 ай бұрын

Thanks for making this, I am looking to do this (when I find a source for Durum that isn't 3 times the price of regular wheat). I wouldn't use a pasta machine though, if you were not able to use the machine what shape would you chose to make (if you weren't intending to dry the pasta)?

@jasonericson 3 ай бұрын

Yeah, Durum is pretty expensive, but it’s delicious! My favorite handmade pasta is cavatelli rolled on a gnocchi board. I just use that to get the extra ridges for holding onto sauce, but you don’t need to use one.

@tinakelch9471 2 жыл бұрын

What seed did you use ?. I know Kamut is suppose to make a good spaghetti

@MichelleHotchkissArt Жыл бұрын

I have this same mill and just got this same pasta maker! I haven’t used the pasta maker yet and don’t have any durum wheat berries, but I do have some Kamut so I will try it with that. I have the same Staub also, haha! Is the little cocotte an LC? Thanks for the videos!

@jasonericson Жыл бұрын

I've heard kamut is supposed to work well for pasta! I don't know about the little one, it's a generic one I got from a friend.

@suemerritt1679 5 ай бұрын

Great video... I grind my grains, make my own breads. Trying to perfect rye bread currently. Wanting to do pasta next. Can't seem to find any books on baking with fresh milled grains, any suggestions? 🥰 Subscribed...

@jasonericson 5 ай бұрын

Bittman Bread by Mark Bittman and Flour Lab by Adam Leonti.

@chefe2152 Жыл бұрын

Ah the Komo mill!! Waiting for mine to arrive,.Did yiy ever try making it with fresh ground red winter wheat? Or even spelt?

@jasonericson Жыл бұрын

I've only used durum so far. Phillips has a recipe for ramen noodles using bread flour, so I'm going to try that one with the winter wheat.

@user-dz4uj5ew3q Жыл бұрын

Good day Jason, thank you for the video. I also have a Komo mill. On which setting (which black dot) did you grind the durum wheat berries?

@jasonericson Жыл бұрын

I almost always use the finest setting. I turn it down to where I hear the mill stones grind together, and then back off until they stop making noise.

@user-dz4uj5ew3q 11 ай бұрын

Thanks a lot Jason. Appreciate your reply.@@jasonericson

@Realmonkebusiness 11 ай бұрын

What is the brand of the durum mill? My family raises durum and we're looking to mill our own to make pasta.

@jasonericson 11 ай бұрын

It's called Komo Mio.

@freerangedingo 7 ай бұрын

Stupid question...If I want to add oil to the dough, I assume I factor that into the hydration %, correct? So, if you used 200g of flour and a 40% hydration, I would use 80 grams of combined water and olive oil. Is that right?

@jasonericson 7 ай бұрын

I believe that's correct. At least, that's the way I've seen it done for bread.

@freerangedingo 6 ай бұрын

I like egg in my dough, so I tried the 50% with a mix of egg and a little oil. Came out way to dry. Not sure if it's because egg is not equal to water or the grind of the wheat. Stil very new to using fresh milled wheat.

@jasonericson 6 ай бұрын

I haven't done egg pasta in a while. I know the manual for the extruder has recipes using eggs, but there's always water with it. I think the standard ratio for egg pasta is 1 large egg per 100 grams. The large eggs I usually get are around 50 grams each. I'm not sure how much the grind makes a difference, because I've made pasta with semolina flour before, and that's usually fairly coarse and it turns out fine. The issue seems to be that not a lot of recipes out there are made with freshly milled flour in mind. That's one of the reasons I started this channel!

@freerangedingo 6 ай бұрын

@@jasonericson Thanks for that info. i'll try that next time

@SustainableKat 2 жыл бұрын

Is it a pain to clean that? This so so cool!

@SustainableKat 2 жыл бұрын

That also looks delicious!

@jasonericson 2 жыл бұрын

Most of the parts can go in the dishwasher, so it’s easy in that regard, but the plates can take a little time to clean, especially the spaghetti plate. It comes with a little tool that you can use to clean the plates.

@cocacolafiesta Жыл бұрын

It’s easier to just let the pasta dry and it comes off easier.

@illletmyselfout.8516 10 ай бұрын

Have you tried higher hydration like 50 or 60%?

@jasonericson 9 ай бұрын

I haven't. I just use the amount recommended by the manufacturer.

@lolcopterz Жыл бұрын

Whats the brand of that pasta maker?

@andrealittle6811 5 ай бұрын

Phillips

@39zack Жыл бұрын

You ran the grains only 1 time though the mill?

@jasonericson Жыл бұрын

Yes, that's a manufacturer recommendation. They claim it's not possible to increase the fineness and it increases the chances of the millstones smearing.

@39zack Жыл бұрын

@@jasonericson I see :) thanks! Maybe its possible to sieve it to get the smallest bits out? Have you tried to use the mill to make pizza flour?

@jasonericson Жыл бұрын

@@39zack of course, but I prefer to leave it all in. And it's great for pizza flour!