I use to eat bucatini with a hole in the middle. Perfect texture. Thank you

Awesome video my man! I'm starving and bucatini is my favorite!! What extruder would you recommend?

Make the rmake the right choice here and he will whip up some fresh bucatini for you.

@vinnies4497

8 ай бұрын

that's why you should not kill vito

my issue when making bucatini is just how quickly our recipe dries out, and how long it takes for our machine to extrude. might give this method a shot, it’d save me so much time!

@brooklynpastalab

Жыл бұрын

Definitely try it out. I had the same issues. You want the dough dry enough to create nice texture on the outside but not too dry where it falls apart. I like to leave the long strand of pasta in the bag for a couple of minutes then start pulling out the strands and cutting into the length you want. When you let it rest in the bag for a couple of minutes, it gives it time to hydrate and become pliable, once it is cut into your desired length you can store it in nests or flat. Please let me know If this helps and if you haven't heard, we are creating a community of pasta makers from around the world here - www.thepastacommunity.com check us out on instagram and sign up for email updates about when we launch. There's going to be so much to learn and connect with a ton of people. GRAZIE! Michael

@swipergangjohnwicks

8 ай бұрын

Ehm *blanching*

Hi, do you always pre mix your dough by hand first and then place it into yhe machine or you also puor the semolina and water in and then mix? If you do could you explain please why is that way better than the other? Thanks!

Love it Brother

@brooklynpastalab

Жыл бұрын

Happy to hear!

Brother! You’re a pasta god. I’ve been making bucatini for years and it always sucks. Curious if you’re willing to share your ingredients and the ratio you use.

@brooklynpastalab

Жыл бұрын

Thanks- well be going over all of that soon in The Pasta Community. You can check it out here - brooklynpastalab.com/the-pasta-community You’ll learn a ton. See you there! Michael

@SM-im8lt

Жыл бұрын

Just signed up! Looking forward to learning a little more. Thanks brother.

Super sick…❤️

Thanks for the tip - does this dough method work with a KitchenAid extruder? I am experimenting with different doughs and my pasta always closes or sticks together. Can I put that dry, crumbly mixture into the KitchenAid?

@brooklynpastalab

9 ай бұрын

glad you enjoyed it! To be honest, I was never able to make good pasta with the kitchen aid attachment... The dough needs to be very dry so when it extrudes it holds it's shape. The kitchen aid attachment doesn't have enough strength to push a very dry dough through it. What hydration level are you using now? Maybe if you lower the hydration a bit it will help. Let me know the recipe you are using and I can see how I can help! Let's try to figure this out.

Hello, having trouble keeping my rigatoni and ziti from collapsing on them self once cooked they become flat. I was wondering if you might have any tips. Thanks.

@brooklynpastalab

Жыл бұрын

Yes! Email me orders@brooklynpastalab.com

Do you have tips on fusilli? I'm having trouble keeping the circular shape. It ends up getting a tighter curl as the machine warms up. Thanks for your help!

@brooklynpastalab

9 ай бұрын

Send me a video of it to my email michael@thepastacommunity.com I’ll see how I can help. Could be a hydration issue.

@grantwann8960

5 ай бұрын

I just learned the other day; but we found that giving that mix a good 15-20 mins made our fusilli come out amazing from the start

Vito Scaletta approves

what's the recommended pasta extruder for semolina water pasta?

@brooklynpastalab

7 ай бұрын

if you're making small batches - DOLLY III Pasta Extruder if you're making larger batches - P6 Pasta Extruder

@atabac

7 ай бұрын

@@brooklynpastalab great thanks!

So you're mixing the dough by hand? And use the extruder only for extruding? (not using the mix functionality)

@brooklynpastalab

11 ай бұрын

I just mix it beforehand to get it semi homogenous then use the mix functionality. I don’t like adding flour in the hoper then mixing the water. There’s a chance that dry flour can get caught in the section where the auger is and once you begin extruding the small pieces of dry flour can get caught in the pasta die which can create and issue when extruding. The shape can have a tear in it from the stuck piece of dry flour and it is very hard to get out once you are extruding. Let me know if you have any other questions! Happy to help.

Do you know how to dry it out for long-term storage?

@brooklynpastalab

Жыл бұрын

You'll need special pasta driers. They are large machines that are expensive and dried pasta is a whole different game. Hope to one day learn more about it

@jetx2710

Жыл бұрын

@@brooklynpastalab thanks for your help 🙏

@brooklynpastalab

Жыл бұрын

@@jetx2710 of course!

Doesn't look like it has the hole through?

@brooklynpastalab

8 ай бұрын

it does its pretty small

Are you able to make gluten free bucatini? It’s impossible to find.

@brooklynpastalab

Жыл бұрын

You can but we don’t! We aren’t a gluten free facility! 🫠

What a pain in the ass job but it was smart what you did

@brooklynpastalab

Жыл бұрын

🤣

What is the point of bucatini? You can't suck it up with your mouth and the hole is too small to allow sauce in. Literally the worst pasta imo.

@brooklynpastalab

Жыл бұрын

Preference 🤷‍♂️

@michellen5704

Жыл бұрын

The hole allows it to hold sauce better and cook better it makes better texture and you can still eat it normally

@brooklynpastalab

Жыл бұрын

@@michellen5704 for sure!!! You know it!

@jazzmongrel

6 ай бұрын

Texture .... it feels like a fat Udon noodle, but less overall volume. For me that's it, just a nice fat mouthfeel when biting