Traditional italian pasta recipe according to vincenzo's plate: 1egg=100 g flour 1 batch=1 serving Tip: Please don't add salt to the dough. Salt the pasta water instead

I’d recommend using 1 full egg and 3 egg yolks. It makes it a lot more smooth and the dough needs to be kneaded for 10 minutes which is a lot but it’s worth it because you get that really silky smooth look and mouth feel to it.

“ Its dry so fast here in Colorado “ Me trying to do a pasta in sudia arabia : 😐

I’m also in Colorado! Trying out homemade pasta for the first time today 🥰

I made some fresh pasta today but I had to roll it out by hand, but it was worth it

I always do 100 g of flour per egg so if it’s four people use 400 g of flour and four eggs

Wow I just gotta say the way you hang the noodles looks like the inside of a bee nest 🤩🤩 So satisfying I love it

I feel like there's not enough emphasis on how well you need to knead it. After you take all that time to slowly incorporate the egg into the flour you really gotta knead the shit out of it.

Great skills

I live in Colorado. I would love to pick your brain about how to garden here. Cali was so easy to garden. Here is so tricky. I need your help

And the eggs are lovely too.

Amazing! Thank you

That's why we been told made your food simple really cooking a bread and curry is more fuller and easy

Gorgeous!

Wow! You are soo awesome and so is everyone in the comment section! Thanks. 😊

Noodle curtains 😂❤😂

Good job!

How long do you dry?

Please invite me to your home. Craving some home made pasta

Personally I prefer thicker noodles but it look great

Delicioussss

The scheme fact this is in Colorado made me happy

How do you get your pasta to look so good

Brilliant

What flour brand did you use?

I've never been to Colorado. A former co worker and his extended family moved to Colorado in mid 1990s. I would love to go to Colorado. Your pasta is beautiful.

❤❤❤

I made this and i turned out great and easy to make, i used garlic confee i already had. But easy and works, leaving the skin on was a game changer, cause everyone else says to boil them skin them, so many extra steps for the same result Actually it was kinda sour on second thought, maby I should of took skin off

I love the sound of this woman voice.

Mam pls tell me about diff shape macaroni. And if possible recommend me machine maker who Elbow type macroni deal. Lot of thank

Thank you🥹

Thanks

I use my large clothes drying rack. No need to buy something extra

Do your eggs have to be room temperature or is it ok to use it from the fridge

How long does it take, from the time you begin until you hang the last strand?

Love making my own pasta! But I don’t have all the fun tools you have lol 😂 do you know of the flout you used is gluten free?

Do i need a pasta maker for it or can I use a rolling pin or my hands

In my country everybody doing that

What kind of pasta maker is that?

WHAT DO I GET IF I MENTION THAT I LOVE ANY KIND OF PASTA?!?!

For how long you have to leave it to dry?

And do they need to dry for a certain amount of time before you can use them?

#homemadepasta

Does it taste better since it’s fresh?

Dough is made which flour ??

Damn girl you snapped!

I wonder how people made pasta in tbe olden days without scales to weigh the flour?!🤔 Much easier to work with cup measurements, especially of you're a beginner.

A what cloth?

What kind of flour?

I realy want a dinner at you house

it was painful watching the egg white go into the pasta 😢

as a Filipino I eat noodles a k a pasta

Well I'm your subscriber so I'm coming for dinner tomorrow tonight and I want pasta I'm not joking so pls 😊

Use semolina for a non egg dough. Use water for semolina instead of egg 😂

This looks Beautiful, but my uestion is WHY can't I hit the like button??? I tried and tried, it won't register, what did you reach your quota for likes??? I am going to make my own Pasta drying Rack, I love it

Dose the flour really matter, ?

I was gonna make that but I realized I ran out of eggs

I can never find instructions on exactly what to do after making the pasta. Do you let them dry a little before cooking or just throw them straight into boiling water?

What’s the name of the cloth you use ?

I have a question? What did y’all do when the recipe says to let something sit for whatever amount of time like then just wait and stare at it Iike💀

Is there a reason why you can’t just scramble eggs and then put them into the mountain of flour?

Seriously I do not ever buy store pasta anymore. I grew up Italian American but this was 100% not something my working parents had time to do, so when I went off on my own, I realized I do have time and I think they’re full of trash!

Is it all purpose flour or the semolina??

Any way to make it without the pasta maker?

From today am not buying no more .Where can I buy the machine

Damn, but she got a machine..

How many people does this feed?

Why semolina it looks so dry

Chat she oiled up

The gluten was not finished forming

Hi

Why dry it, cause the things fresh pasta texture is it. If you dry it, you might as well buy dry pasta...know what I mean. It's all about eating fresh pasta, not dried.

is adding flour+semolina okayy??

Pasta with semolina is made with water not eggs, egg pasta uses 00 flour

Hi.

Pasta is fine is because they don't care about pasta even if it's homemade

No eggs please :D

Can you use all purpose flower?

Let me come to dinner at your house

DO NOT COPY LYNJA SHE DIED

You know what Italians DON'T put in their pasta? SALT! Be heart smart.

Why are you cooking on the kitchen counter doesn’t that get messy

I would end up feeling SO awkward as I'd have to decline eating it due to an egg allergy :')

Ok some mf is gonna hear her say I oil my hands and then use baby oil 💀💀

And don’t follow the recipe that comes with the pasta machine! 2 c flour, 2 eggs. It never came together and was not a good first experience. Your recipe calls for more eggs which makes sense after my first effort.

wtf you showing us if u already using a machine

Interesting you used semolina with eggs.

Why do americans say “Paahh stuh” Calm down and say “pasta”. I’ve heard you say “quasi” and “aqua”and some other sh without having a stroke. 😂

I only use egg yolks makes a better taste

Thanks for sharing God bless you Jesus loves you it’s relationship not religion He is truly the Greatest Father and the Bestest Friend you should get to know Him 😊❤

Kind of stupid not to beat the egs before putting them in the flowet

How to make pasta ✨My Way✨ 1. Beg parents for money 2. Run to Olive Garden 3. Wait 46678908765543445566543 years for someone to take ur order 4. Order pasta of ur choice 5. Wait another 1234567890988776533577643211 years for ur food to be ready 6. Eat your pasta 7. Enjoy!🍝

Your only supposed to use the yolks 😑

Quran is from our God to all people.. you just read the Quran and understand and succeed the message of our Our God.. If you don't want, you are ennemi of our God majesty..

You did it wrong

Okay but why didn't you use anything under it 🤮🤮🤮😭😭😭

Hijab and prayer are the will of God..

Hell no

Yeah, no. This is all wrong - wrong ingredients, wrong methods, wrong texture, wrong color, wrong process. All of it, wrong. Semolina dough doesn’t use eggs as the binder. It uses warm salt water. Fresh egg pasta uses eggs and tipo 00 flour. You made up your own shit and the result is shit dough. You used way too much flour, so your dough was too dry, hence why it was cracked and wasn’t staying together when you were cutting it into pieces. The color was too dark because you used the wrong flour. When you tried to roll it out, it kept pulling back because it didn’t have enough moisture in it for it to properly stretch. Semolina flour is way drier and more robust than a fine white 00 flour, which is why you use warm water with semolina. You also didn’t run your pieces through the lowest setting on the machine more than once to get the air bubbles out. You’re SUPPOSED TO pass the dough through the lowest number, fold it in halves or thirds, run it back through, then repeat two more times. This ensures that your dough is smooth and free of air bubbles when you start running it through higher settings on your machine. Which brings me to my next point: if you’re just running your dough through a machine, you have no need to roll it out. You’d only roll it if you were cutting the pasta shapes yourself. Also, STOP SALTING YOUR FLOUR!!! That shit’s annoying. Italians don’t do that, because the dough doesn’t need it. You’re just wasting salt. Save it for the water. Your mixing, combining, and kneading methods were horrendous. You spilled eggs out of the well at the beginning because you didn’t make the walls of it high enough. And your flour and egg combining skills need a lot of work. You are supposed to gather flour from the edges of the mound and fold it into the center; not whatever that was that you were doing. Finally, why are you drying your pasta? Dry pasta = ruined pasta. ESPECIALLY when it’s fresh egg pasta. If you’re just going to hang it up to dry, then reduce the amount of flour and eggs that you use, and make just enough to eat in one sitting. Drying egg pasta is literally ruining it. When we see people like you doing this foolishness and giving other people their terrible advice, it makes us laugh because we know that you guys have no idea what you’re doing. But we also get offended that you guys are bastardizing our food. You should ask for a refund from whoever taught you how to make pasta, because they taught you wrong and led you astray. Please save the pasta making for Italians like us.