As a chef myself, I really enjoy your content. No filler and straight to the point. Keep up the good work!

I got a pasta machine for my birthday and decided to make some spaghetti carbonara for my family the next evening. Well, I didn't use enough flour and I overcooked the spaghetti and instead of carbonara we had a mushy egg-bacon-cheese soup with giant clumps of chewy dough and some noodles which fall apart when you try to roll them with your fork. I tried again after I watched this video and my family are impressed.

Making the flour pile and the well for the egg is authentic Italian. However you can do it in a good processor like Bobby Flay. BTW to make it authentic Italian you need to have a picture of the pope on the wall behind you.

This is the best hidden gem of a channel I've ever had the chance to stumble on

what if it's more than a slight addiction to carbs tho??? asking for a friend

Found this channel two nights ago and have binged watched ever since. Ugh is there anything you can't do with flour and water??

Thanks to Quarantine I’m trying to make all the dishes I never managed to do during my day to day live. Yesterday I toyed to make 3 „ new experiments“ one the same day. Doesn’t went so well but I’ve learned a lot.

I made pasta from scratch for the first time with my grandma a few weeks ago (she's passing down her chicken noodle soup recipe to me and I was helping her out for Thanksgiving) and it was so much fun, I would love to do it more often. It was a fun experience, though exhausting lol

Beardless josh feels weird

I followed this recipe to a tee, and I fed my family an immense amount of tagliatelle and tortellini's. Thank you PAPA!

Why don't you have a million subs already? BTW I tried your croissant recipe and can proudly say it's the best ever.

He’s great isn’t he; kind generous, clear and not superfluous, yet humorous and current. Excellent skills and knowledge.

One of the best cooking channels on youtube. Likeable guy, informative and seems to know where the tricky areas will be for people who aren't professional chefs.

I'm really loving this kind of KZfaq chefs trends, Babish, Ragusea and you have encouraged me to cook dishes that I thought only chefs or pros could do. Your content is really really good, I enjoy it a lot, keep at it!

I made this but I did one fifth of the recipe (1 egg and 96 grams of flour). I did that and added a pinch of salt, no oil or anything. Turned out amazingly even though I had no pasta machine. That fed me and my mum and it was great for a quick and easy lunch

I made this with my friends. We have never made homemade noodles before, but they turned out EXTREMELY DELICIOUS! Recipe was clear, simple, and flavorful. Your tips were helpful as always :)

Love your channel and the high-quality content I find every time! Can't wait to see it grow, you deserve so many more views and likes 😄

Man, i'm from Italy and i have to say everything was straight on point! Comparing to most American chefs, you really get the sense of Italian kitchen! Only suggestion: keep a all of the pasta water after draining it and keep adding it while tossing the pasta with the sauce in the pan! And never put Pesto on the heat, mix it with pasta directly in a bowl. Keep up the good work! I really love your videos!

Cool new kitchen, but mostly great content! 👍🏻 glad you like Italian food for what it is: simple cuisine, where less is more, ad it’s all about fresh ingredients 💕 thanks for sharing!

I am a retired teacher and finally have time to cook with you. A definite pleasure! ❤️😊👍

I am 11 years old about to be 12 and your videos INSPIRE ME I am always bothering my mom to let me make your recipes and I think tonight she might let me make some fresh pasta! Thank you!

Love the simplicity to the filming and tune recipes and techniques haven't failed me yet. Thank you, your instruction is easier to remember than my mentors training.

I find the fact that you give us the metric as well, so satisfying 😍 thank you!! (I’m in the UK). Love your videos!

I got a pasta maker for Christmas last year and you're right, nothing like fresh made pasta (here's a tip) take those sheets, and make lasagne!

a good tip: if you are just learning how to do this and are scared ur lil well is going to have a breach you can use a baking sheet instead of a cutting board bc if it leaks you don’t have a huge mess. i found making a well and not having leaks was hard the few first times i made pasta, it can take practice!

You forgot the ricotta recipe in the description :) awesome video!!!

Nice digs dude! Love your videos because it's evident that you not only know what your doing (retired chef here), but your love of the craft comes through loud and clear!

I use a magic eraser sponge after washing my enamel cast iron pots and pans, very gentle abrasion that removes discoloration from cooking. Keeps them in like new condition. Can't wait to try homemade pasta while in self-quarantine!

Dude, I couldn't stop binge watching your videos lol! I love them. 🤤

I love all aspects of your videos, especially the attention to detail. Glad I found your channel.

Just made pasta for the first time using this video. Your instructions were very easy to follow for someone who is as far from ever being a chef as anyone.(me==computer nerd) Thank you!...yes, it did turn out. wife approved. :)

Just stumbled upon your channel. Such an artistic video oh my 😍 Keep up the good work man!

i really love carbs. i like ur way to explanin things. very straight forward.

I'd gotten to a point in life where I hated cooking- these videos are making me fall in love with it all over again 😊😊

For the pork ragu, adding some chopped Italian parsley before finishing with the cheese completes it for me. Enjoy with a glass of Chianti (used in the sauce of course).

I found your channel 2 days ago and been binge watching all your videos. I can’t even express with words how amazing your videos are. Amazing. I love you. I want to try out all of your recipes. And I love you being all "extra"!!! Thank you for sharing this with us, teaching us with passion and inspiring and making us feel excited and appreciate life and food :D you are a precious gift to humanity, truly ❤️ wish you all the best 🙌🏻🙌🏻🙌🏻 !

I love you because of your sour dough advice, so was a little nervous to see a pasta link, but when I read your recipe I loved you again. It is really good. Pasta is my area of expertise. You nailed it.

I just tried your risotto recipe and made pan seared scallops with it! I cannot wait to try some of these sauces with fresh pasta!

Hey Joshua! Your videos about Italian cuisine are usually great, I just have one complaint about your pesto (I'm from Genoa, Italy, basil pesto is our proud creation just like pizza is in Naples). So, just three quick tips: 1) Yes, pine nuts are the correct choice, and using walnuts as a substitute has become somewhat of a meme, but you do you; also, if you wanna be fancy (as you use to), don't use a blender. Traditionally it is done using mortar and pestle, and you can really taste the difference! 2) Tortellini may not be the best choice of pasta; in fact, they actually are from another Italian region entirely, and I think I've never seen them (or "filled" pasta in general, such as ravioli) served with pesto. The most "appropriate" and easily avaiable choice for pasta outside of Italy might be linguine, I think, but spaghetti, short pasta or "lasagne sheets" are good choices as well. 3) DON'T heat it up! Don't heat the pesto! Just toss the cooked pasta in and serve it. Pesto is basically made of fresh basil and olive oil and heating it kinda ruins its freshness. The heat from the cooked pasta should be enough. That's it, thanks for this video and keep up the good work!

I thought the camera lived in the cabinet with the sea salt... this intro feels... unnatural. Also... any possible hope of getting a croissant video 👀

Thanks so much! I never did before homemade pasta and I had perfect result from first try.

Great work man, I love your straight forward approach and simplicity.

you are great! straight to the point, always with such a relaxing music and clear guidelines. I really enjoy your pasta and bread recipes!

Thanks so much for this video. I made this pasta as a first timer for my family and I, and it really went so well. Definitely gave me the confidence to make fresh pasta more often :)

Duuuuude! I’m So Glad I stumbled upon your channel! Your content is far better than most out there!

Just made this tonight. First time making fresh pasta. Mumma mia, it's so good. Thank you. Been using your Carbonara receipe and now this, love it.

You got me back into cooking and now I remember why i loved it so much, so Thank you kind sir :) i hope you have an amazing day! شكراً✨✨💕💕

As I'm watching this the subscribers went from 2.99M to 3M. Congrats, Josh!

hahahahahaha when the spoon went back to the pan I won my day. Thank you 🧡🧡🧡🧡🧡

I discovered the wonderful taste of butter in red sauce as a young teen by buttering my spaghetti pasta on my plate well then adding my red sauce yummmmm

Yo bro, you're doing a great job with your channel. Pure quality, great content, and original recipes! Keep it going! *fist bump*

The Tagliatelle cut with the knife is a new one for me. Thank you!!! I always try to cut with a pizza cutter and ruler, but that’s annoying! Now I can have tagliatelle and pappardelle as often as I want!!! In my experience, fettuccine is thicker than tagliatelle. Your process to produce your soffritto is definitely excellent. (Before anybody @‘s me, that spelling is Italian, sofrito is Spanish, and they’re definitely not the same) Going to be having a good time making pasta, now! (BTW - you do a better job with the flour and eggs on the board, than anyone I’ve seen. I watch a lot of the big names, they’re messy)

The ending LOL! awesome

The only time I made noodles before (closest thing anyways) was käsespätzle. It was actually more of a workout than I thought it would be but it was awesome. Made a huge batch again this past Christmas.

Can you do a video with semolina flour?

There is something to be said about the fact that the Italians taught the French how to next-level cook. :)

I think I am in love with this man

Very artistic and technical! :) Have you ever made JAPANESE OMURICE? if you like technical dishes, then you'll love. It's a rice mixture molded with a Shimotori, then a rolled almost uncooked omelette on top, sauce on and cut it to let the omelette open and bleed it's goodness. Chef Motokichi Yukimura was on Tasty showing how to make it. Pretty amazing.

When you said “ragú”, as an Italian, I screamed. Nobody, other than Italians, knows it’s not “bolognese sauce”, it’s ragú. Thank you so much for that.

My pasta machine is on the counter ready to go. Thanks for the recipes and the tips. Your videos are 5 Stars.♡♡♡♡♡

I love watching Papa Joshua, he is my favorite cook on KZfaq, and the B-roll is most Delicious

They're Pasta dough delicious and cooked

I have a copy of your incredible first book. Can’t wait to make pasta and your famous Cesar salad. You are so awesome!

Thank you! I loved your bagel show and I live this one as well!!!! Keep it up.

You never give the yield of your recipes and that's my biggest pet peeve!

Oh Papa has come along way with the video editing!!!! My guy!!! 😃

It's wild to see how far you've come sir ❤️

Love your videos! Im staring culinary school in 2 weeks & i hope i can turn out half of the cook you are now!

Very informative, Joshua. Very clear and informative presentation. I do have a pasta maker and will refer back to this video when I decide to have a pasta night. Pine nuts in the last few years have been very pricey as well. . . so I'm with you--find a nice substitute. I've been using cashews. Great job and thanks for the great cooking channel. Well done! Darryl

As someone who makes pasta professionally, it is a ton of fun to make. Please do this if you have not yet.

Congratulations on 3 million

Absolutely incredible video! I’ve never made my own pasta and never thought I would… this changes everything

Hand made pasta is definitely my next quarantine kitchen project!

just made pasta at home for supper tonight, thanks man!

Came for the recipe, stayed for the hair and glasses 🙃

Just thought I'd share my non fancy everyday pasta dough recipe here. This is enough for one big 3 layered lasagnia or 4 portions of whatever pasta dish you do. This all depends on egg sizes, this is for a medium egg if you're using small eggs I'd add one more. Get a big bowl and measure 280g of regular flour, add 3 eggs, knead it until it's quite smooth and let it rest for a few minutes, then knead it again and you should get a quite smooth dough. Then roll the pasta to the 6th thickness, not too slim since you want some bite to it! If you're in a hurry you can just put the kind of smooth dough in the pasta roller and roll it multiple times on the biggest (0) setting, it will break apart but keep folding it and rolling again until it's smooth.

this is awesome ! How does this video not have over a million views ? Best pasta video I have watched so far !

Perfect recipe and instructions. Pasta came out perfect! Bravo

I'm only seeing this now, you have grown so much on the channel since, wow! Great job josh keep it up, love the videos❤🎉👌👌👏

As you said the difference between Fettuccine and Tagliatelle is very variabile. Someone says that Fettuccine is wider (about 1 to 1.2 cm) than Tagliatelle (0.7 cm). Others say that Fettuccine has less egg (1 medium egg every 0.12 Kilos of flour, and a splash of milk and EVO oil) than the Tagliatelle (1 medium egg every 0.1 Kilos of of Flour. Others say the difference, I promise you is the last, is in the flour: 1/2 farina di semola (semolino flour) and 1/2 00 flour for the Fettuccine, and only 00 flour for Tagliatelle. As you have probably understood, things in Italy are very complicated. Thank you all of you that have come this far and thank you Joshua. You deserve 10mil subscribers. P.S. Sorry for all the mistakes that I may have done.

Made this pasta last night and omg!!!

One of my favorite kitchen gadgets is my pasta maker! Mines a kitchen aid attachment, I just used it earlier this week to make butternut squash ravioli! Yum!

Great vid, I've never really tried making shapes. I'll have to give this a bash at some point. The garganelli looks pretty cool. I've only ever really tried making fettuccine/ tagliatelle. I wanted to ask if you've (I'm sure you probably have) tried making a tomato sauce with fresh tomatoes vs. canned? IMO the difference is night and day. Canned tomatoes are often much more bitter and don't have that same sauce quality that you get from cooking down fresh tomatoes for an hour.

I think your subtle cringinesd is actually what makes this channel original. You are awesome. Make more vegetarian videos!!! Por Favor, Amigo

So I did this recipe for my Gluten Free Kids. IT. WAS. PERFECT!!! They were incredibly interested in how it was made. With GF flour you have to be a little more patient, and the sides are a little ragged, but it is still wonderful.

It's almost a ritual to anticipate the b-roll followed by the iconic closet dialogue slammed straight at ya face...but nonetheless great content as always. So much finesse yet traditional recipes. Maybe someday I'll make my own handmade tortellini and gargalenni . Something endearing and gratifying about making everything from scratch whilst refining one's craftsmanship. This is true art! A treat for the senses of while being therapeutic too..

honestly who needs food network when your channel exists

love this!! will try it this weekend, thank you!💖

Love your videos Josh!!♥

Thanks. You make it look so simple and fun. I enjoy watching your videos. Keep them rolling:)

“And if you have a slight addiction to carbs” Me: “HA! ‘Slight’ addiction”

Thanks Josh! Made Fettucini tonight with our pasta roller, and used your Fettucini al Burro recipe from your 3x ways to make Alfredo video. It was a great way to bring out the clean flavor of the homemade noodles without distraction! Though, next time I'll use more pasta water when mixing up the cheese and the noodles. Cheers!

a lot italians grandma are alive ... thank you! :)

Dawg.. the SCARIEST THING I’ve ever been through ever, I didn’t make the well big enough and I started beating the eggs and the eggs SHOOT out of the side and that was like 2 minutes after I promised my family I wouldn’t make a mess, but I’m not finished. I somehow blocked the eggs from running off of the table and I mixed with my hands as good as I could. Then I put the dough in a blender and we were FINEEEEEE 💯

“All you need is flour eggs and a slight addiction to carbs”. He Proceeds to use weird machines that I don’t have.

tortellini are made from a square form and usually filled with meat, those you made are called cappelletti

Yes, pasta making is so much fun. My 6 yr old daughter loves it! ;)

You should have your own cooking show! Love watching your videos!

The camera work on your videos are superb.

I wish I could make this stuff but I mostly watch it because it relaxing beautiful and very satisfying