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• 
  @cicciofa7 сағат бұрын

  Do the idratation change with whole egg?

• 
  @bomdoughnuts192813 күн бұрын

  i need this in my life!

• 
  @sarotaes14 күн бұрын

  Isn’t it a problem if you let it dry out of the fridge, considering it has raw egg?

• 
  @tsg7official28 күн бұрын

  Vito Scaletta approves

• 
  @jerudtrigger866529 күн бұрын

  How thin do you role the dough out to? Thanks for the video it was great to see the process without the bs

• 
  @jerome17izationАй бұрын

  Recipe PLEASE 🥲

• 
  @jerome17izationАй бұрын

  Can I have your recipe in this pasta? 🥹

• 
  @matt.ArelloАй бұрын

  Matt arello approva 😂

• 
  @piotrineto4850Ай бұрын

  Great stuff! What's the real reason you don't recommend storing the extruded pasta (made only of semolina+water) in the refrigerator for more than 72 hours? Is it to prevent risk of mold growth?

• 
  @ihazchubbyАй бұрын

  Dude. Thank you.

• 
  @SleazyE007Ай бұрын

  This was a great recipe! Heads up if you think you're clever, just weigh everything on a scale and don't try and use Google to convert grams to cups. I ended up with sticky hands and having to use my elbows to add more flour 😂😂😂. After I got it right, recipe was on point.

• 
  @SadieLast-vs8dlАй бұрын

  Great video. This is real pasta. Thanks I really love it ❤

• 
  @CookChadАй бұрын

  me personally i always add one small egg to the recipe i get a better result and color hold better for my personal taste

• 
  @virgoooooooo132Ай бұрын

  recepie ? and %? please

• 
  @matthewsatow3386Ай бұрын

  Is it essential to roll out the dough on a wood surface or will a countertop do?

• 
  @thehorrorseries2 ай бұрын

  What machine is that

• 
  @thehorrorseries2 ай бұрын

  What machine is this

• 
  @vanderbiltst2 ай бұрын

  You should look up my son who jus got off the boat in Mississippi a year ago. He's looking to make money in America and has had experience in Italy in the restaurant business to include working in Venice. He already worked in the Casinos in Biloxi but does not like it and says the people know nothing about cooking.

• 
  @tompitta32832 ай бұрын

  Do you cook it right away or do you dry it some?

• 
  @englishfoodie10413 ай бұрын

  i have been searching and searching for a recipe for extruded pasta dough, can this be used for extrusion or do you recommend a different one ?

• 
  @coen5553 ай бұрын

  But how 😩

• 
  @tomgardner88253 ай бұрын

  yum yum tum tum

• 
  @ryanyasilli1853 ай бұрын

  So the more you knead the dough, the lighter the pasta is?

• 
  @xTobsecretx3 ай бұрын

  Where do you buy your mattarello? I’m in NYC too so if there’s a neighborhood shop you recommend I’m all ears.

• 
  @markharrisllb2 ай бұрын

  I bought mine online, though I’d avoid places like Amazon and eBay and go to an Italian supplies shop. If the seller hasn’t stored them properly they’re liable to have warped and they seem to be almost half as much again than from Italian shops.

• 
  @xTobsecretx3 ай бұрын

  Such a soothing video and great demonstration!

• 
  @DJC13able3 ай бұрын

  Can you give the specs on this machine? I’m thinking of purchasing one!

• 
  @deni14703 ай бұрын

  Dope dude 🤙🏼

• 
  @prstark14 ай бұрын

  Do you have a version done with a machine? Would it be rolled to the thinnest setting? Thx.

• 
  @darrenbivings42274 ай бұрын

  What exactly is the difference between using Water vs Egg in Semola Rimacinata?

• 
  @josyeborboy4 ай бұрын

  When I make reginette pasta, it doesn’t have good shape, it doesn’t look wavy. I don’t know what can I do to it better. 😅

• 
  @nahi_love1114 ай бұрын

  Please send this mashi photo

• 
  @simplysourdough54444 ай бұрын

  I'm commenting so I can remember to come back to around 15:50 point. Thanks

• 
  @bigonprivacy27084 ай бұрын

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

• 
  @lelesinga4 ай бұрын

  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!

• 
  @user-sg9qt8xj9n5 ай бұрын

  How to keep pasta fridge or freezer??

• 
  @user-sg9qt8xj9n5 ай бұрын

  When you make extruded pasta, are you used 00 flour or eggs?? Or is it possible??

• 
  @Manhadanite5 ай бұрын

  Hi! Thanks for sharing all this great pasta-making info. I've seen very similar semolina/water doughs elsewhere for use in a powerful electric extruder, same 1:3 hydration. But for a manual extruder, that's a super hard dough to work with (and produced a REALLY rough, brittle pasta). For those, I've seen not just higher hydrations (like 1:2), but also egg pasta recipes, which I guess would be served fresh vs. dried. What's your advice for a manual extruder? Thanks so much!!!!

• 
  @yh97725 ай бұрын

  Hi, I just found your videos and I subscribe it right away. Can you please suggest me an extruder to buy? I want a semi professional with bronze or brass dies. (Not the kitchen aid home appliances or similar). It will be for home use only. Thank you

• 
  @TOXOTIS635 ай бұрын

  Why not show the complete recipe, portions of each ingredient? Not useful.

• 
  @brooklynpastalab5 ай бұрын

  You’re right! The recipes are in the other videos! This one was mostly for fun visuals & relaxing music.

• 
  @deansnipah13925 ай бұрын

  I stopped watching when water was added. Bye

• 
  @juliantorres62036 ай бұрын

  Super inspiring man keep it up. Following your lead

• 
  @karencruciani88576 ай бұрын

  How much salt???

• 
  @myonlyif6 ай бұрын

  Hi! Thanks for all the helpful content. Can I ask about shipping out fresh pasta? When is it ideal to do so? Is it better after the first 10-20 minutes of air drying or is it better to let it cool off completely uncovered in the fridge for 1-2 hours before shipping? Roughly the shipping time average takes up to 2 hours and the climate conditions is humid and hot. Appreciate your input.

• 
  @michaznak20976 ай бұрын

  Wonder what kind of flour you are using ?

• 
  @brooklynpastalab6 ай бұрын

  This was from a while ago I don’t remember exactly which one here. But the best flour I like is molino pasini

• 
  @michaznak20976 ай бұрын

  @@brooklynpastalab Thank you !

• 
  @user-sx9rm8sg8g6 ай бұрын

  Напиши пожалуйста рецепт.

• 
  @CookChadАй бұрын

  recipe is on his last video

• 
  @Raul281536 ай бұрын

  Why are bronze or brass dies a "thing." I mean as opposed to stainless steel.

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  @brooklynpastalab6 ай бұрын

  I haven't seen any stainless steel dies. But The bronze or brass helps create a fine but rough texture on the surface of the pasta. Compared to a teflon die or plastic, those create a very very smooth surface which can create a slippery pasta. People use that for mass produced pasta, it extrudes faster so it cuts down costs. For Italian pasta it is traditionally made with bronze dies.

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  @Raul281536 ай бұрын

  @@brooklynpastalab thanks, I did a little googling after I posed the question. It turns out the SST ones get warmer because they can't dump hear as fast as bronze. It seems too much heat is an issue.

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  @brooklynpastalab6 ай бұрын

  awesome. yes that makes sense too. Heat is an issue, there is so much pressure that you need to keep the machine and die cool. We use a water cooler with large machines to cool the dies. Amazing thanks for the help

• 
  @sandrinou13296 ай бұрын

  Bonjour, auriez-vous des marques de semoule à me proposer en France ? j'ai peur de me tromper dans mes choix en grande surface

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  @brooklynpastalab6 ай бұрын

  Nice! Molino Pasini is the best

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  @sandrinou13296 ай бұрын

  @@brooklynpastalab ok I will see. Thanks

• 
  @MarilenaRossi-ri3hh6 ай бұрын

  Perfect... but are you a man? Sei un maschietto? Bravo tiri la pasta perfettamente

• 
  @capecoralgreg7 ай бұрын

  I would lose the grams.

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  @mehdibadman59617 ай бұрын

  Hello, I just start my small business making pasta. Can I use white flour to make pasta dough? And how much of water and eggs for 1 kilo flour? Thank you so much