市 Stuff In Our Pantry Fresh Pasta Recipe HomeMade In Food Processor

市 Stuff In Our Pantry Fresh Pasta Recipe HomeMade In Food Processor


welcome friends welcome back to the kitchen
welcome back to stuff in our cupboard pantry it’s still March 2020 and
through the through the comments section below I come to understand that a lot of
people are having trouble finding pasta in the grocery store I think the panic
buying is pretty much over at this point it’s taking a little while for the
stores to restock and there’s still a lot of people who are maybe afraid to go
to the grocery store to get the staples and that’s fine totally understand that
so I thought I’d just do a simple pasta recipe put a pasta recipe isn’t that
simple because there’s gonna be a lot of people who argue over the finer points
of making pasta and there are some finer points of making pasta around the type
of flour you use I’m just gonna use all-purpose this time just because I
know that everybody’s got all-purpose flour in their kitchen right now or many
people have all-purpose flour in the kitchen right now I mean it comes down
to there is a specific double zero flour for making pasta and I have some of that
but I’m not going to use it you can also use different types of durum semolina
flour which is a coarse grain flour that makes a great pasta let’s just break it
down let’s make it as simple as possible don’t overthink it you’ve got three
ingredients flour a little bit of salt and three eggs so I’m gonna put the eggs
in and I’m gonna do it in a food processor the whole the whole thing on
the countertop you know with the eggs in the well fantastic theater it really is
fantastic theater I shot in a michelin-starred Italian restaurant
probably around 2008 shot with the chef as he made pasta and he did all of that
theater and as we were shooting you know when the camera’s not rolling
because it was I was shooting for somebody else it wasn’t for this channel
you know I would talk to the chef and say you know is this the way you make it
what are the finer points and he laughed and he pointed to this giant machine in
the corner of the kitchen and said no one of the guys makes the pasta in that
machine over there and he goes if I ever make pasta at home
I do it in the food processor so it looks fantastic but you know totally
unnecessary and if they’re not doing it a michelin-starred restaurant this will
be good enough for us so everything gets whacked into the food processor we’re
gonna turn it on and let it process now this is the art part of cooking I’ve
made this recipe by volume so a couple of cups of flour 3 eggs you might need
to adjust the amount of liquid that’s in there because 3 large eggs where I live
are gonna be different than 3 large eggs where you live even within a carton of
eggs here 3 large eggs are different sizes so you can adjust that level with
a little bit of olive oil and you just squirt it in and it’ll come together but a tablespoon of oil and if you don’t
have olive oil you could use any oil and if you don’t want to use any oil you
could just spoon in a tablespoon of water maybe drizzle in a little bit of
extra comes together into a ball and you can leave it in the food processor and
let it do part of the kneading for you but at this point I’m gonna pull it out
pull it out and put it onto the bench so a little bit of flour on the bench
doesn’t take much you don’t need a whole lot and out comes
the pasta dough and I will just finish kneading it by hand I pretty much always
finish kneading stuff like this by hand gives me a better sense of what it feels
like feel and touch is a big part of cooking and I know the first time you
make it you’re gonna say well I don’t know what it’s supposed to feel like
and you won’t but it will it will become obvious fairly shortly once you’re doing
it and then the second time you do it’ll be like second nature okay so I’m gonna
clear most of this flour away because I don’t need it and I’m just gonna need
this until a nice smooth elastic ball happens which won’t take long at all okay this is looking really good at this
point and kneading it I mean you don’t have to use a specific technique right
off the bat but I push out like that turn it fold it back over push it out
turn it fold it over push it out and once I see that when I push it out it’s
not cracking here at the front I say it’s pretty much done so at this point
we wrap it up piece of plastic wrap wrap it as tightly as possible and you leave
it on the counter for at least an hour when you read recipes for making pasta
on the internet you’re going to see people tell you everything from an hour
to eight hours to twelve hours to you know it just goes on and on and on at
least an hour gets you where you want to be if you want to make this today
and cook it tomorrow or roll it out tomorrow stick it in the fridge and you
can leave it in the fridge for I would say two days you should use it up before
two days have gone past so I’m going to leave this on the counter let it rest
for an hour and then we’ll roll it out okay a little bit of flour it on the
bench you don’t need too much now if you have a pasta machine obviously you’re
going to use a pasta machine and if you have a pasta machine you probably didn’t
need to watch this video because you’ve already made pasta and you you know what
you’re doing a little bit of flour out on the bench I’m just gonna use rolling
pin because that’s really all you need pasta machine is fantastic but not
strictly necessary and I would also suggest that you only roll out as much
dough as you plan to eat today it’s much easier to wrap this back up keep it in
the fridge and roll it out when you need it it will keep much better so into the
fridge with this half don’t need it today and if you watched the video we
put out a couple days ago on making pierogies you’re gonna see that up to
this point it’s pretty much the same thing the dough really isn’t much
different between this pasta dough and the pierogi dough and if you wanted to
you could use them relatively interchangeably they come from the same
place a lot of food as you start to look at food around the world you can start
to see that they come from the same place and then they may diverge in
points based on geography based on what the people had where the recipe ended up
so there’s really not that much difference between a pierogi and a
ravioli just what’s what’s in the filling so we’re gonna roll this out use
whatever you have for a rolling pin and don’t be afraid to pick up the dough and
move it around it is very pliable it’s not going to rip and tear or it
shouldn’t rip and tear now see how the dough is pulling back on itself and it’s
not really rolling out very nicely that just means that the gluten needs to
relax so don’t be afraid to just cover it over
the tea towel and let it rest for 10-15 minutes and then come back and continue
rolling and if you need to do that two or three times do it two or three times
it’s not a big deal it just means that maybe you didn’t need it enough at the
beginning you didn’t develop enough gluten and it hasn’t rested enough in
that hour-long rest period okay so depending on what you’re going to do
with this you can roll it thinner or thicker if you’re gonna make raviolis or
something you want to have it a little bit thinner if you’re going to make just
plain old spaghetti or fettuccine roll it a little bit thicker completely up to
you depending on what your use is I’m crazy enough I’m actually gonna make a
tuna casserole to use up some canned goods so not necessarily the right pasta
for tuna casserole not necessarily the right pasta for tuna casserole at all
but that’s what I have to do you have to do what you have to do I mean it’s March
2020 the world is a little bit crazy so I’m gonna roll it up you know not tight
just sort of roll it over put down a cutting board and I’m just gonna use a
knife to cut it and you just take your knife and you cut them as wide or narrow
as you want it is your pasta and there you go pasta noodle so I’m gonna slice
this into hmm I’m gonna slice these into lengths about like that to use it in the
tuna casserole but I mean you could cut them as narrow as long as thin as you
want it’s up to you depending on your use
like I said so fresh pasta really is pretty easy you
cook this in salted boiling water the same as you would cook any other pasta
but it takes a lot less time to cook it’s almost dip it in take it out sort
of thing don’t make it harder than it needs to be this is not a time
be overthinking things you can just make it work and if it’s if the pasta starts
sticking together just you know spring a little bit of flour on top not too much
and there you go check out the tuna casserole a video
coming up thanks for stopping by stay safe stay healthy see you again soon you

78 comments

  1. Thanks for watching Everyone! Homemade Pasta at its most basic is super easy – so give this a try if you have flour and are self isolating. Full recipe in the description box.

  2. Hey Glen, thank you for making all these excellent videos, especially in these times. Feels like hanging out with a friend who happens to be super knowledgeable about food. Love your approach to cooking and your explanations. Cheers!

  3. Thanks for this. Ive had a very Glen and friends week, pierogies, no-kneed bread and a lemon pie so far. Keep it up:)

  4. Panic buying is still very much in effect down here in STL. Thank you for this video, I was trying to decide if it would be worth it to try to make pasta handmade.

  5. Love home made pasta. Since my stroke a couple months ago I just cant roll it out. Hope to get a machine if this crazy ever ends~

  6. I have never made pasta in my life but you have inspired me to give it a try. You made it look so easy that I think that even I could do this! Thanks for the videos!

  7. Thank you Glen for making this simple. Your videos inspire me to get moving in the kitchen and not be so dependent on pre-made foods

  8. Egg noodles in tuna noodle are great Thank you for the video! I actually don't own a food processor, but I have a Vitamix so I'll give it try in that…or my KAid. Anyway, thank you for the tip!

  9. Thank you so much!!! I was one of the requesters for this video.
    I have had a kitchen aid pasta roller for over a year, Ive only used it 3 or 4 times.Last Sundays noodles for chicken noodle soup were half noodle and half dumplings

  10. This is definitely a good time to be making these types of videos. I hope your calming influence is felt by all.

    would there be any detriment to adding some extra salt to the pasta while making it by hand? less need to over-salt your water? I imagine that you could have mentioned adding other flavors to the pasta like spinach or whatever. Don't mean to take away from your effort, just riffing in the inspiration you've provided.

  11. Memories of my mom – thanks! She used to make chicken and noodles a few times a year with her homemade noodles – so much better than the hard packaged ones. Don't know how she found the time with all the rest she did for us but fresh noodles were a trreat. Maybe she made them in memory of her own mom.

  12. Dough! The shade Glenn… I know I have a pasta machine but did you have to get me like that.
    I just put your vids on for company when I cook.

  13. Would love to see your attempt at making haggis. Should be pretty easy to gather the ingredients during the quarantine. Just need offal (usually the last pieces left), some oats, and some spices!

  14. Panic buying is over? Where are you shopping? I just got back from the store a couple of hours ago and 90% of the stuff delivered last night is gone already.

  15. Thanks Glen. Lockdown in South Africa from Thursday, 26 March from 12 o'clock midnight for 21 days. Will certainly try this pasta recipe!! Stay safe all!

  16. Well, THAT'S not the way Gramma made it!!

    Seriously, the only differences were the food processor (not invented yet), she cut her noodles in long strips freehand (no rolled tube) and the amazing cooking Super Powers all Gramma's have!!

    She used a board and the well method to make her pierogies and the left over dough was cut into strips and boiled as noodles. I would eat the noodles with the butter and fried onions from the pierogy and it was Heaven! I miss Grams cooking and even though I make it the same way…it's not quite the same.

  17. That's an awesome dough! I have, at times in my past, been food short enough that I've made the pasta with just oil and flour. It's a little tougher in texture than with eggs, but it works just fine.

    I am loving your Pandemic Kitchen series. Such great ideas.

  18. Thanks chef Glen 綾綾 I have some pasta flour, put I didnt find an easy way to do it till you share your recipe today thanks again. 屢踱歹

  19. After seeing a (philips) pastamaker making them in 12 minutes, I started doing the same by hand (and food processor)

  20. This is my familys pasta recipe. Here in the Midwest USA, we roll the dough out and cut like you did, then we boil a chicken or turkey and make chicken and noodles. Delicious

  21. I just have to say, thank you for keeping your techniques and instruction as down to earth as possible. I think it is easy to fall into the mindset that whatever a chef or youtuber says is the "right" way to make something must be taken as gospel. As you point out, now is not the time or place to be pedantic about authenticity or food science.

  22. I love to see a down-to-earth video about homemade pasta, with all-purpose-flour –perfect for the current situation. Don't listen to haters and zealots. Keep up the "Stuff In Our Pantry" videos coming!

  23. I have made your type of pasta recipe for decades…and the Family loves it. Italian food expert and cookbook author, Marcella Hazan, believed that in North America, the best pasta was made with a good quality all-purpose flour. I have had satisfying results using all or part Semolina wheat flour. I don't use salt in the pasta: I salt the cooking water and there will be salt in my sauces.

  24. Were gonna use the food processor.
    Old school Italian cooks: Once were out of quarantine, first thing were doing is going to Canada.

  25. If only stores also had flour.
    But flour, sugar, pasta, toiletpaper, body lotion,soap and shelf stable milk are things that are sold out in like 2 hours.

  26. 00 is the flour usually used in northern Italy to make egg pasta. I suggest you try not adding the salt. As it's igroscopic, it tends to cause the pasta to break or becone sticky more easily. And yes, it must be finished by hand!

  27. if i dont have cling wrap, what can i use instead? damp towel? maybe those plastic bags used for vegetables in some markets? or nothing at all?

  28. I'm thinking about Collard Valley Cooks, another channel like you guys. Very down to earth and reasonable ingredients, with reasonable methods. She has a Dumplings recipe which is like pasta but softer, fluffier, and has no kneading or resting. Both are great, but sometimes you want to change it up. Thought I'd give a shout-out to another pantry-staple idea channel.

  29. I won't lie to you, I've done pasta like this at least a dozen or two times, and it never occurred to me to roll it up to make it easier to cut straight lines. My pasta always ends up looking like a child's drawing.

  30. You make it all so accessible! I've got your n-knead bread in the oven right now and it was so easy. Going to make this for sure too. Always have been put off by the whole "make it on the countertop" process. This I can do!

  31. Thanks for this recipe. I will try it tomorrow if the stores have flour. In the Netherlands the panic buy is still going on.

  32. Panic buying still happening in central TX. Despite limits on products, the store was still out of alot of staples. Now I have to make a second trip, thereby increasing my potential exposure. Ugh

  33. After I watched this I knew I had to make it,I ended up going the spaghetti route. Just a tip for anyone thats going to do the same:make sure the water is in a roaring boil before you plop the noodles in, if you dont,they will absorb water too quickly and theyll become a sloppy mess. It was my first time making pasta, it made amazing noodles and I will definitely be using this recipe again!

  34. Thanks Glen. What a great easy way to make pasta. I'm curious if you could do a follow up to this one about cooking it from wet and dry, and also how to dry that pasta for a future use. Thanks man, you've taught me so much this extended spring break.

  35. Speaking as a branding expert (I am not a branding expert, I have never worked in advertising or anything remotely connected) I think you should stick with Pandemic Pantry. We need some light relief, it's accessible and not disrespectful and alliteration is nine tenths of the law. Eat well everyone

  36. Thankyou so much for posting this. I love making pasta sauces from scratch and have never attempted my own pasta, and it turned out brilliantly!! With a scratchmade arabiata sauce

  37. My 1934 Watkin's cookbook recipe for noodles/pasta is 1 egg, 1 cup flour, 1 tsp salt (I use just a half) and water as needed. I almost always use 1 TBSP of water. It makes enough for a nice pot of chicken/beef/turkey and noodles. I have a horror story about tuna casserole and I was the cook!

  38. I've been loving your videos but I've only got 4 cups of AP Flour and about the same of Whole Wheat. I also only have half a dozen eggs left. My local supermarket is out of both. What are alternatives to flour and eggs?

  39. Panic buying is still only starting here in the US. Things are getting bad, particularly in rural areas and in city areas. Suburbs are okay.

  40. What's your food processor machine or a good inexpensive one I may be able to get. I live on a meager disability income but I still need buy one.

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