My 99 year old grandma and I were cheering for you while yelling "more flour in the dough" the whole time. We both love your show!

Yep, when she says keep adding flour until it's not sticky, she means it!

When making fresh pasta moisture is the enemy. Use as as little egg as possible or use as much flour as it will take up. Also resting the dough helps quite a bit.

While making fresh pasta you must adjust flour because as the time goes by, the flour in the dough moisturizes due to gluten developement.

Keep in mind there is nothing wrong with cutting the pasta sheets in half when they start getting really long. A 4-foot long noodle is pretty pointlessly hard to eat anyway!

BTW, reserve 1 cup of pasta cooking water and put a bit at a time on your sauce before tossing it with the pasta. It will help emulsify the sauce and make it creamier, at the same time helping it to coat the pasta better. Put a bit at a time (like a tablespoon), until you get the consistency you like. NEVER put whatever amount it says in ANY recipe, don't trust that, too many variables involved.

lmao the spinning colander with the ghostly Julia sounds is the best gag

I'm Italian and it's strange to see such a small amount of Ragù, we usually make a huge batch and then freeze it in small portions ready to be used

You already mentioned in previous recipes that "back then" eggs were smaller. So using the two eggs you used were actually three eggs back when the recipe was written. So you have to adjust the amount of flour accordingly. I even know recipes that use one single egg per batch. Also, just hang your pasta after cutting, much, much better than clumping it all together. ;)

The Silver Fox has a pasta maker you can get that does not need to be clamped down. It is held sturdy by the machine♡

You need to flour the dough and the machine cylinder to prevent it from sticking. Also, flour the dough when cutting. Marcela assumes you know those things, so she omitted that. Also, you need to let the pasta dry for at least an hour, better 2, before cooking it, to prevent it from sticking to itself in the water. And let the pasta rest for at least 1/2 hour before passing it through the machine.

my favorite line: "is this dough made for ants??" i was thinking the same thing. ROFL. second favorite line: "i dont think anything gets any better than that" [showing the empty bowl]. the ultimate compliment.

remember Jamie...in Italy the standard ratio for fresh pasta is 100gr to 1 egg...you cant go wrong with that proportions...i keep screaming "Jamieeee!!!Your pasta dough is too soft!!!" I love your videos! Keep up man...we love you!

My family loves sitting down and watching your videos after farm work! It always makes us laugh and gets us inspired to start cooking different dishes from our garden. Love from our homestead in Morocco Africa 🇲🇦 Keep up the great work! Loving the new series!

When I was in my pasta phase I remember putting brooms across chair backs and hanging the pasta strands to dry from them. My little helper daughter loved that part the best. Like a pasta forest she could walk through and feel the strands on her face. Such lovely memories coming back thanks to you!

00 flour changes everything when it comes to homemade pasta. Good on you for persevering during the pasta making process. I use our 'red fox' to get the dough together using the dough hook, rest it for 20 minutes, then portion into 4 pieces before putting it through the pasta machine. I also learned to never go beyond notch 6 for thickness. It's all trial and error really, but always edible.

You probably get suggestions all of the time. But as far as classic dishes that I’d suggest, I’d like to see you tackle Mole Poblano. It is the most absurd, labor and time intensive recipe I have ever made. I believe it uses close to 30 ingredients. Multiple sub-assemblies coming together. Whole roasted and ground spices and seeds, dried chiles seeded, toasted and soaked, tomatoes, onions, and tomatillos roasted and blended. Before everything comes together in a big pot and is stewed together for hours to concentrate the flavors. It’s surprisingly worth the almost entire day it takes to make from scratch.

Every time the bowl spins no matter what video it is it kills me!!!!! I don’t know why it’s so hilarious, it’s probably you editing in the “he he he, Bon appétit!” Julia Child voice clip. It’s just the most hilarious thing to me, but maybe she is with you in spirit sometimes doing funny things with your bowls, utensils and other equipment. I think where ever Julia is she is watching you and likes what you are doing, I really don’t think that if she’s spinning the bowls she’s mad , I think it means she wants to have fun with you and say how amused she is by you cooking her food from her cook books!

Jamie, mate. Youre NOT fine. Youre surrounded by culinary chaos😅😅😅😅😅😅😅

Your purpose in life is to do this for us so we know to KEEP GOING!

"Marcella was probably correct" has to be the most understated quote of your channel. I've watched so much that I can emphasize that. For real, you need the clamp. Also, you don't need the cutting attachment. also, flour is your friend.

Man, that running gag with the ghostbowl that keeps on spinning, combined with the slow zoom-in never gets old. Also, congrats on that first try with the pastadough 😁

Bravo dear sir. You didn't give it a college try, you gave it the post doctoral PhD thesis paper try. Hats off to you and this marvelous, yet challenging recipe. 👏

At one point it looked like a pasta murder scene. Awhh Jamie, bless your tenacity

I love when ole Jules comes to spin the bowls 🥰

I’m pretty sure Julia visits you quite often… as the old saying goes… ‘I came to mock, and stayed to marvel…’ Your an inspiration to us all… bravissimo!

The spirit of Julia in the spinning bowls is so silly LOL I love it. And I love these pasta videos I don’t know why!

It's been a long time since I've seen you struggle so much, I feel so sorry for you today. But you kept going as you always do. Still a joy to watch Jamie.

Funny ... my Dad used to make the homemade tagliatelle by hand (and using a rolling pin) ... AND my Mom's maiden name was ROMEO (as in "Chromeo" the pasta machine"). I will take this episode as an homage to them !! BTW, he used a little more flour, and he also laid out his strands on our clean, floured kitchen table in order to "dry" .... perhaps an hour or so. It's been a long time and I don't remember the details (he passed in 1984). I loved this episode ! Grew up on Italian food, and it's still my go-to comfort food. Grazie, Jamie !

I respect your determination, Jamie. Been a long time watcher but this was one of my favorite episodes. Truly a monumental task, this tagliatelle.

There’s a pasta attachment for the Silver Fox. I make fresh pasta all the time. Get one; you’ll love it

My mum made homemade noodles by hand. Mum used cornstarch to keep them from sticking. I would come in from school and noodles would be hanging from her homemade rope attachments. Those noodles were perfect.

The dry comedy in this episode is something else. Have I told you lately that I love you?

You did not get owned, you learned a valuable skill…and got to practice it a lot. Bravo Jamie!

I love how everyone here is so helpful. I learn a lot from Jamie's comment sections.

I work at a pizza shop, and yep, I saw you needed flour when they were all sticking together. Flour is indeed your friend.

I love your videos Jamie, I really do. But as someone who has made pasta from scratch multiple times, I think if the pasta wasn't as wet (more flour!!!) it would work. Also, definitely cut it into 6 pieces, its much easier and does not clump up under the machine. But I love that you made the longest pasta I have ever seen haha

My god, the pasta struggle was real. You're a trooper, dude. The one and only time I've ever used a pasta machine, it was a multi-person job, and even that was a pain.

Jamie, my wife and I used to use that forbidden attachment all the time when we made fresh pasta. What you could use is a drying rack. It's this neat tinkertoy like Gizmo that looks like a miniature clothesline. You hang the freshmade noodles on it to keep them separate.

I find it very reassuring that you don't just get everything instantly. Practice makes "perfect", and as a creator of things (albeit of the crafting variety), I sometimes feel discouraged when my projects don't work out the first, second, or sometimes third try. At the same time, if I go back and look at your earlier videos, it is clear to see that you have come SO FAR in your culinary journey. Thank you for the endless inspiration to keep at it. This meal looks absolutely delicious. 🥰

It’s hilarious to me that you didn’t want to follow the instructions to divide the dough and ended up struggling with these enormous pieces, both times 😂 The end product ended up looking beautiful, well done

I think the pasta came out great, particularly as he kept the pasta sheets at their full length. Impressive!

This is the best recipe I've ever made. It is something I've been making for years, and it's still my favourite. You can't go wrong with Marcella Hazan

I love how she always uses butter, not olive oil. That's real Italian and makes a huge difference in both taste and appearance. Great job!

My favourite part was when the dough very clearly stuck to your thumb, and you declared the dough not sticky

My heart broke and reformed about 5x during the pasta making segment. That's some beautiful prose in the cookbook for this recipe 🥰 and that was possibly the prettiest bowl of pasta I've ever seen! I never want to go through the trouble of making my own pasta then I'm reminded how awesome and worth it it is when you do.

Always a great day when Jamie uploads.

Pretty much the exact experience I had making this recipe from this recipe book for the first time years ago. This is not a glitzy recipe book in terms of pictures. It's magic lies in the process.

You are tenacious and “never say ‘die’!” (That said FOUR HOURS to make the pasta!?!; also how about designing an “Anti-Chef” apron? 😉)

I remember early covid, when it had just broken out in itlay but hadn't yet made it to where I live, there was a nonna that was interviewed and asked her thoughts about the lockdown. She said she would make Ragú alla Bologneise for the time of the lockdown. So if the lockdown lasted a week, she would have one-week bologneise, if it took six months, she would have six month bologneise. I aspire to be this careless.

The Julia noises throughout the video after the bowl bit is goddamn gold and i'll never get tired of it

If you let the dough in the fridge covered with plastic wrap for 20/30 minutes before rolling,it would be much easier. Also before cutting it with the machine the strips of dough should be let to dry so that they don’t stick… works every time like a charm. Also don’t be shy with the flouring 😉 love your content btw ❤

Nice job! Fresh pasta cooks super fast. Seeing that you got it really thin, it really shouldn't take any longer than a minute or minute and a half. Keep up the great work.

I love how you started this with "last time i made my own pasta i made a mess of it" and then proceded to say I dont think i should cut this into six pieces it seems too small 😂

There is nothing better than homemade noodles. And finally you found out ‘“flour is your friend” great job!!!! 🎉love your show ❤

Jamie's pronunciation of "bolognese" and "tagliatelle" could use a little work, but the soffritto and ragu were spot on. I bet the bolognese was wonderful! It was so hard to watch him struggle with the tagliatelle making. I'm sure every viewer was rooting for him. Jamie, let the pasta fall onto your hands from the machine, be careful not to pull it and stretch it out. Bravo for your determination and perseverance!

Hi Jamie, I found your channel last week, love the format, editing and determination 😂 More people need to see your content. Keep up the great work!

Winner, winner. Pasta dinner! Marcella would be so proud of you. BTW, your intuition is your best guide. You have no idea what a grand cook you have become. Bravo, Jamie. Can't wait to see what is next. I studied pasta making in Bologna and our first day we did this, along with gnocchi and fresh tortellini.

Dude after 9 minutes was like "I've only made pasta one time five years ago and I feel it went poorly, but I certainly know better than the book on these portions!" lmao I love your videos. They're so scuffed, but the struggle is what makes it fun. You're wonderful!

The ghost of Julia Child coming in to lend her support, how sweet

Okay, I didn't hear you mention it, but every recipe I have used to make egg pasta (and heard mentioned from the Iron Chef kitchens on a few occasions), you have to let the dough ball rest for 20 minutes before proceeding. This really does seem to make a better pasta with more integrity as the flour moistens evenly during this time and the gluten creates a meshwork that makes handling the pasta much simpler. Of course the insane number of passes is still part of the process but it rolls out much easier. Also having a little flour for sprinkling, to keep everything moving on is a must. I generally let the machine cut my pasta unless I am making my German Grandmother's recipe for egg noodles which I roll and cut by hand. They are a thicker noodle though, so cutting it is easier. That is how she taught me, so I still make it that way. Good job, everything looked delicious and perfect in the end.

Thanks for having us. Cheers!

You have the patience of a Saint. I would have probably needed sectioning after the 5th try with that pasta.

I bought this book and a pasta maker about 2 months ago and decided to do this EXACT dish three days ago because I have been watching your videos so often. Had a similar experience... Was a blast. Damn fine ragu too. Love your work mate.

Jamie, your tenacity is absolutely inspiring.

So, if you're thinning down your pasta, and the length becomes way more than you can manage, you're supposed to cut it in half to make it shorter. Love the show, keep at it. If you can do all that French cooking, you can do literally anything in the kitchen! 😅😊

I felt so bad this book is flawed. You are supposed to rest pasta dough 30 mins then roll out and lots of flour. Poor guy. Amazing perseverance Jamie!

Hi Jamie, Italian here! Good job on that pasta al ragù! Just a few heads up for next time: - that dough was definitely too moist! That’s why you had such a hard time passing it through the pasta machine. It should be waaay stiffer and drier. In Italy we all use the same measurement which is 1 egg for 100g of all purpose (ideally 00) flour. And then you can scale it up multiplying by any amount! 3 eggs, 300g of flour and so on… . That way you should have a less elastic and more compact dough; - flour is your friend in this case, not your enemy! You must use a lot of it when rolling the dough through the pasta machine and even when you formed the tagliatelle (btw, it’s pronounced t-uh-yee-uh-tay-llay 😊): we usually toss the formed tagliatelle with a bit of flour to coat them and prevent sticking while they are waiting to be cooked

Portioning the dough into her recommended sectiong,six, sets the length of the pasta. A trick I learned for twirling the pasta for plating is to put the pasta in wide glass and twirl in the glass. Then invert out the plate/bowl. I love, love, LOVE your podcasts.

Happy (day after) Canada Day, Jamie! I made the four-ingredient tomato sauce and it was incredible. Looking forward to making some bolognese in the future, too. Thank you!

I have awoken whole commyblock laughing when dough did the funni 😂😂😂

I bought the book because of you and made this last week. Really good but time consuming. Someday I'll give the fresh pasta a shot

Onions+butter searing=heaven on earth😍 Ps: i loved this episode jamie, it became one of my favourites in your channel! Your determination gives me the courage to cook even more complicated recipes!

I mentally checked out when you brought out the can of tomatoes! I don’t eat them … ever. Vile fruit. 🍅🍅🍅 But, I continued to mostly listen because you are just so entertaining. I do not understand why Food Network hasn’t come knocking on your door! 😂😂😂 “Order Up!”

'Let's not use the clamp.' oh no 'Let's use the clamp.' Thank heavens. Looked lovely in the end.. Welcome back to the show, shrieking siren. You missed the dinner party with the Hoovers from upstairs.

All that matters is that WE GOT THERE!😂❤️

Love it! This has me thinking about our pasta machine tucked away in a cupboard in the basement, and needing a trip to the Italian grocery store just up the road. Maybe after the weather turns cool again... Great job, Jamie! Can't wait to try it.

You owned a pasta machine at the start of this video but you OWNED "Chromeo" in the end, Jamie! The meal looked top notch.

This is a FANTASTIC sauce. I always do a double recipe.

Good job for a first timer ❤! As an italian living in Bologna i'd like to say there are some things that could be adjusted based on what I've seen doing by my mum and grandma growing up (I know I know everybody has it's own version...): - the ragu: there should be some pork meat. Some make it half and half, some use italian pork sausage, some add pancetta. No milk needed. Red wine. Vegetables need to be cut way smaller than you did, they should almost disappear, the goal is to have a soft sauce without big chunks, this is the reason for the long cooking; you can also use a good olive oil instead of butter to have a "lighter" ragu; - the pasta: tagliatelle don't need to be 1 meter long. Around 40 cm is ok. That's why she wrote to cut the dough into six pieces. You should be able to spin the fork 4/5 times to have a nice roll of tagliatelle. You could try to make the pasta with the rolling pin, it's a skill worth having. You'll have a little more rustic pasta and the ragu will stick better to it; that's why the classic dry pasta isn't a great match for ragu, it's too smooth; - please please please try to learn how to say properly italian words, as you've always done with the french ones. I understand it might be difficult but hearing you say tagliatelle was funny but broke my brain a little 😅😅😅.

your pronunciation of tagliatelle made me laugh a lot, but I bet they were amazing! Good job Jamie!

I've never made pasta, but as an avid home cook and watcher of cooking shows, I could tell the first batch needed more flour from the get go. Kudos for not giving up. I've been there too.

Flour is definitely your friend with fresh pasta. Also, in my struggles to improve my fresh pasta, I learned letting the dough rest in the fridge before rolling it out makes the whole job SO much easier. Toss the ball of dough in the fridge for 30 minutes to an hour and it will be so much easier to roll out.

The pure chaos emanating from that thumbnail 💀

Marcella Hazan is the bomb. I use that cookbook all the time. Her Pink Shrimp Sauce with Cream is one of my favorite pasta sauces, but there are so many.

We make this recipe often. I've stopped making the tagliatelle though, too lazy. I use a combination of beef, pork and pancetta. And that brand of tomatoes is all I use. My husband really didn't love Bolognese until we made this and he *loves* it. Perfect Sunday Supper.

Good effort! Stick with the pasta making. It gets easier with practice and there is nothing quite like fresh homemade pasta! I learnt the rolling pin technique at a cooking course in Tuscany, but a pasta machine is definitely easier. At my cooking course we made ravioli, which is an extra level of complexity. In my experience at home, 00 flour is key to success. On your first attempt you definitely didn’t have enough flour. I also recommend letting the dough rest for 20-30 minutes. When using the pasta machine, I was taught to run the pasta through twice on each setting before dialing down to the next one. Buon appetito!

While resting the dough gets his final silky perfection. No rest, no flour.. omg.. i almost wanted to jump right through the lens!!

17:43 thanks so much- I’m outside alone in the dark watching this- and now I’m actually spooked!😅😂🤷‍♀️

I learn something from you every time As an old cook it is fun to watch you perfect your style.

In every video, you go through all the frustrations that I would go through and it reminds me why I don’t cook or bake 😅

50/50 AP and semolina flour, two eggs, salt and olive oil. knead for eight min wrap in plastic wrap and put into fridge for at least 30min. If dough is sticky add more flour, if it crumbles sprinkle water in it. always use a dusting of flour when rolling out. easy peezy lemon squeezie

Not the Charlie Brown spatula. And I couldn't agree more about onions cooking in butter, now that's a great union!

I have the book and made this after watching you. It was delicious my teenage son mumbled something about it being really good.... trust me he is a tough room. Thanks for the inspiration and the two words of conversation with my boy...

I like how your adherence to the directions shows so many problems in cookbooks. If she had said use lots of flour you wouldn’t have had any problems.

the cut at 16:23 had me laughing so hard. That's just how it feels sometimes. and gotta appreciate the spinning bowls coming back to haunt us. awesome video! I'm so happy every time you post :D

My top 3 KZfaq food channels ATM:: ANTI-CHEF, Guga Foods, Food Wishes. Amazing Video. this is the standard !!

The spinning bowl broke me - so funny!

The best part is watching him say "yeah thats not sticky" and deciding its done, as his hands are still visibly sticking to the dough 😂

You can call the pasta machine Pastricia haha