- That's the worst looking pasta I've seen in my life.
(orchestral crescendo)
(bubbles popping)
Hello everybody, I know what you're thinking first up,
why the heck do you have a pan of spinach on, wilting?
Mm, we'll come on to that in just a bit.
(box thudding) Oh, geese, you might remember,
recently I've been doing this series
of videos where I've been getting
some bargains, that really smacked my head.
(box thudding) Oh,
(box thuds) oh,
(box thuds) oh, off of eBay,
and actually, the last two videos I did,
we did a little kebab-making machine which is phenomenal.
And then we did a Mac & Cheese maker,
I wore this top both times before,
yeah just keep it similar.
This machine that I'm carrying like a ghetto box
is a pasta-maker, I need to really refresh myself
what it should retail at because it's an unopened
birthday present that I got off eBay for 22 pounds.
It's basically a pimped up Play-Doh machine.
169 quid, listed as an unwanted birthday present.
We've all been there, my father-in-law in fact,
bought my mother-in-law, they always tell me this story,
pots and pans for Christmas, which went down, yeah.
Like an emoji poo sandwich.
So this thing, Mrs Barry couldn't understand
why I bought it, and I said, the pasta pun, fusilli reasons.
She's like, what's it for?
I said, it's 22 quid, it's a bargain, I can sell it myself
and make a bit of money on it, but also, you literally
put your fresh dough in, you make your fresh pasta.
If you've never done that before,
people say, what's one of the coolest things to cook
for a first time, make some fresh pasta.
It's like making Play-Doh as I say.
And this will churn out into not just one,
but five, I think, different types of pasta.
Spaghetti, fettuccine, penne, penne for your thoughts.
Lasagna, it does sheets of lasagna.
Like pasta making is actually quite fun.
If you've never done it, I've done videos
on a channel here before, but you basically,
effectively normally need a pasta-making machine like this,
which is got a nozzle on it,
which has got different thicknesses.
So you make the dough, and you go with the widest setting,
You wind it through, and then you keep threading
it through and then you lower and lower and lower,
till it's super thin, and that's how you make it.
And then you can cut it into all your different shapes.
I can imagine some hardcore Italian people
looking at this, thinking, oh my gosh you're an impasta.
But just as I open this, if you've got any funny
unwanted birthday present, Christmas gifts or whatever,
just let me know in the comments down below.
I'd love to browse through,
as I (says foreign word), all my pasta later.
Look at this, it's got a toothbrush.
I love how it's all freshly packaged.
Look, (bristles rustling).
There's one of the nozzles, I don't know which one
this is, does say on it?
It does not say on it, brilliant. (laughs)
So we're gonna stick these on the ends
and that will effectively make our shapes.
Ah, there's another one, ooh, I think that could
be the penne, looking at the shape of it, you see that?
Oh my gosh, this is quite heavy.
So it should be, for that price, well not the price I paid.
Okay, so you got the big fat nozzle thing.
And these are the ends that go into it.
So you can sort of push it in like this.
This one is spaghetti, this one is fettuccine,
then it's got this,
but then it also has got this that goes in there,
so I think you can get two different sizes of penne pasta.
Like that, so that's how you do it.
And I guess this thing, because it comes out so thin,
is the lasagna sheet, so I'm gonna pick a couple of these.
I'm definitely gonna do the spaghetti and the penne.
Maybe the lasagna, I don't know.
So that's how they work, and I've just noticed
on the top, it's got a really funky,
so, oh yeah, if we put play and pause button on it.
We can charge people loads more money.
It looks like so sort of mp3 player or something.
But quite futuristic looking, let's get it going.
Hang on just a second Boston,
no wonder it's as expensive as it is.
You don't shove the dough in, ready done,
and it does it, this will actually make the dough for you.
I've just read this here, I can pour the flour
and the other ingredients in, and it does everything.
What?
That's crazy.
I'll be honest, I've been reading this for ages,
and they go two different cups with volumes on the sides,
it's saying I just do this.
It's really, really confusing.
I kind of don't trust it, 'cause on one side
it's got this mixture of egg and water measurement.
I don't know if you can see that in the light there,
slightly, and then on the back
it's got a flour measurement of 200 grammes,
but then you've also got this flour thing as well?
Apparently this should hold 200 grammes.
To be fair, it's looking quite accurate.
Yeah, all right, that will do.
Snow capped, but yet, 200 grammes that is.
It's saying I need 80 mils of water and egg total in there,
so normally what I use is just eggs and flour.
But well they're saying water as well.
(crack) (plop)
Oh, ha, ha, what a sound.
Ah, so I've only got to top it up
a little bit to that line, you see that?
This is kind of exciting, it feels so lazy.
But if this works, this is genius.
We're gonna, I think, have to go with spaghetti first,
front up, so that's the spaghetti one.
Oh yes, look at that. (laughs)
It's ready, boosh, doesn't feel like
we're making pasta does it?
So A, oh no, that's German, is that German?
(speaks foreign sounding gibberish)
Making pasta, plug in, open the lid and pour in the flour.
Close the lid.
Why would I just add the flour and close the lid?
Surely I want other stuff in there as well.
Select auto.
Oh, there's auto.
(machine beeping) (machine whirring)
I'm pretty certain, that it needs something else in there.
(laughs) It's mixing that flour around beautifully.
Slowly pour the liquid into the opening in the lid.
Oh, here.
Oh, how do I open this? (laughs)
I didn't actually look how this lid opens.
Oh look, there's literally holes in it.
What?
Surely they don't just fall through those little gaps there?
But our yolk isn't going to go through that, is it?
It's going in.
Fair play, it's going in.
There you go, ah look, it's finally succumbed.
This is so weird.
Look at that yolk.
Yeah, I forgot to warn you, but it does say
in three minutes, pasta will emerge
from the disc at the front.
I haven't even got anything there to catch it.
There we go.
Never in doubt. (laughs)
Look, that is quite clearly not pasta in there.
(machine beeping)
(machine whirring)
I tell you what, it's doing something.
That's the worst looking pasta I've ever seen in my life.
It looks like spaghetti.
It's staying together.
I don't know why it's so tough,
'cause when I make pasta normally,
I'll knead the flour and the eggs together
and then I let it rest, which lets it kind of,
it's more rigid at first, for the first half an hour.
You kinda let it rest for about half an hour
and that softens it and lets it be a bit more,
well, soft.
Whereas that just looks quite,
rigid.
That's like wire.
As the pasta comes out, cut it to your preferred size,
haven't been doing that, all right we gotta do a haircut.
Here we go.
(laughs) Short back and sides.
The next time you go into that flashy pasta restaurant,
imagine a guy at the back going, uh, how many is it,
four people?
Yeah, that'll do.
Well I don't know what that's doing,
but it does say to not let it dry out.
So you do wanna keep it cool.
But also to sprinkle it flour to stop it sticking together.
Now I've probably left that a little too late.
Ah no, it's okay.
It's actually all right.
And there's more coming out, look at that.
(machine beeps)
There's quite a significant beep then.
I think that's just meant, yeah, that I'm done.
Pasta done, right okay, cool.
One last haircut.
Brilliant, missed the plate.
But I think now I can see why it comes with
a brush and all that, but look at all this gunk.
I actually do need to clean this out quite properly
because I will be giving this away on Patreon,
but I'm using this brush, and that's done a really good job.
I was just thinking, I've gotta clean this bit.
And look, That bit just comes right out.
That's amazing.
All right, apparently,
ah, yes, this thing is coming out,
makes it really easy to clean it.
I got a little bit of pasta dough on my lens.
Sorry about this. (blowing)
We're gonna try and do some lasagna sheets.
Okay, so I don't know what this gonna turn out like.
And I was saying earlier that you can flavour pasta,
hence the spinach, which we'll do in a moment.
This is what we're gonna use here,
this is some sun dried tomato paste
or you can use tomato puree to get a tomato
flavoured and coloured pasta.
Meh, put about two tablespoons.
And I don't know if this is gonna work. (laughs)
Press the play button.
(machine whirring)
There we go, and then again, we slowly add the mixture in.
Ah that's going in way better.
Definitely beat your eggs.
So if our calculations are correct,
I can just about see a red tinge in it.
We should in a moment, have some red,
tomato flavoured lasagna sheets coming out of this thing.
(cheerful instrumental music)
It's starting to push something out.
This is like childbirth in the movies,
it takes 10 seconds, in real life it takes a long time.
(laughs) Look, it's all droopy.
No.
It's still working, sort of.
Oh,
I think it might need a little bit more flour.
(machine beeping)
Oh I can get my hands in there.
Oh yeah, that's way too wet, oh dear.
Ah no.
I'll add some more flour in.
That's quite clever though, how the power shut off
when I took the plastic lid off.
That is not a lasagna sheet. (laughs)
It looks like a man flu protest, doesn't it.
It is properly coming out now, look at that.
I just can't really plate it up.
We'll still boil it though.
We have to.
I have to have some sort of perspective here
because I was ready to make homemade dough
from scratch, completely.
I did not realise this machine made it all,
just by adding the ingredients in, which is amazing.
It's taking some the interest and the manual bit
away from it, but maybe that justifies
the cost a little bit?
Okay, this is all of the pasta that I got out of that,
and I'm feeling a little bit sorry for this machine.
So we're gonna try doing the tomato one again,
but proper old school.
And then just stick it through the machine.
So wedding ring off, and we're gonna go
proper old school flour right down.
And what you tend to do is lift the flour into it
with a fork, it does get messy.
I'm trying to do this,
why am I doing this with my other hand?
No, all right, get it into the flour.
And this is where I would normally add my flavouring,
so I'm gonna get my tomato puree.
Which you can counter then, with the flour.
So if you need to get it a little drier.
'Cause that will actually add more moisture
like we saw before, you can just put
a bit more flour through it, okay.
It smells amazing.
Hoping that by doing this a little bit,
making sure the consistency is right.
That, that machine might actually love me back.
There we go, and that's probably been
10 minutes of kneading later.
A little bit of extra flour down,
just to make sure it's not too sticky.
And I'm gonna wrap this now and leave it for 30 minutes.
And that's quite difficult to do, one-handed.
(laughs) Looks like a haggis.
So there is a much easier way of doing that method
we just did, and we're gonna do that with the spinach.
So this is spinach that wilted earlier.
And I'm just squeezing all the moisture out of that,
as much as possible.
It holds it so well, like a sponge.
And the eggs, uh.
We stick the spinach in as well.
Oh my gosh, this is surprisingly full.
(cheerful instrumental music)
The only problem is sometimes getting it out.
Okay, got a little bit of flour there,
'cause you do need to do one final knead anyway.
It still feels a teeny bit wet,
so the flour helps with that too, to dry it out.
Just initial little bit like that.
And you just wrap that in clingfilm.
I don't know if you've seen pasta making machines
they have in some restaurants.
They actually have a rotating blade.
So that they can actually periodically cut off the pasta
into the right shapes.
Let's see what happens.
(machine whirring)
Oh, hey?
That's looking good.
(cheerful instrumental music)
Sticking it near the front now, c'mon.
(cheerful instrumental music)
Maybe there's too much in there.
I'm gonna take a little bit out,
this is perfect texture for pasta
when you make it normally.
(machine whirring)
It could be a teeny bit dry.
(machine beeping)
I don't know, ah.
(cheerful instrumental music)
That is my sun dried tomato pasta.
Hup, I hope you guys are hungry
because that's the pasta we've got.
Do you know what I might do,
is to stick the spinach mixture in there now
and just see if that pushes it out.
I don't think it will.
(cheerful instrumental music)
Okay, it's just finished beeping,
and it's just not working.
So the first one, the spaghetti kinda worked.
But the one where we added the tomato paste,
like it says in the manual, no.
And then the other two, although they were perfect
as they are, we're gonna have pasta
for the rest of the week here, it's gonna be amazing.
Just not pushing through there.
So I'll get all that out.
But let's still cook the first two batches
we did anyway, and see what they're like.
So you've got quite the selection here.
This is some spaghetti that I've actually separated.
So that's going in loose.
I'm gonna also grab a clump that I haven't separated.
Let's go for this one, see that,
how they're all joined together still?
And see if, when it cooks it separates.
(laughs) These are our lasagna sheets, look at these.
Oh my gosh, we'll just stick that in.
The good thing about fresh pasta,
is that it does cook very quickly indeed.
When it floats to the top, it's pretty much ready.
But then this is the stuff that I did by hand.
Look at this.
It's gorgeous, we just stick one of those in.
Just to have something nice to look at.
And this should cook in a couple of minutes.
Oh wow, the bits that I didn't separate,
for the spaghetti, I'll just try and get a bit out.
It's gonna be really hot.
It's all congealed together.
Okay, let's just ultimately see,
one strand of spaghetti, if this is any good.
Ooh, it's blooming nice.
It's cooked really soft and tender.
The texture's really not, to be fair,
that is decent spaghetti.
I don't know how we've done it, but it's okay.
My spinach blobs that I just chucked together.
That's a new name, blobs.
Mm, it's that little bit more flavour.
And I don't really wanna, (laughs)
the lasagna sheet is kinda,
I'm not even sure if that bit's cooked
'cause it's so thick.
The lasagna sheets we'll leave.
But we'll try some of my own stuff.
It even smells tomatoey.
(smacking lips)
Can just about taste it.
I just a got a nice little piece
of sun dried tomato in there.
I think next time I put a little bit more in there,
just to compensate for that, a bit more flour.
But we kinda winged that a little bit.
I know how much you guys enjoy this playlist,
the other two that I got off eBay were absolute bargains.
Whereas today, is this worth a 170 pounds?
Probably not, is it worth 22?
Yeah maybe, just to kind of experiment
and have some fun with it.
And that spaghetti, it didn't look like spaghetti
when it first came out, but it tastes absolutely delicious
so 22, just about, but a 170, I can't really justify that.
So I've kinda lost out today.
The world at eBay has got me,
I bought an actual lemon.
Seriously though, I do hope this video's opened your eyes
to the world of homemade pasta,
'cause it is so easy to do and customise,
and you'll really enjoy it.
It's one of my favourite things to do.
Don't forget to subscribe for regular videos,
if you haven't already, and follow me on social media.
And I'll see you very soon.
♪ Check you level player ♪
♪ No matter what your style ♪
♪ The kitchens for me, sideburns, moustache, goatee ♪
♪ Maybe all three ♪
Hello, welcome to my editing bit.
I'm editing the video, and I wanna give it one more go.
Let's go.
So I'm up there, editing, and I'm looking
at the first two, and I'm thinking,
wow, they actually did work, and they were
both the machine's actual recipes.
That the two that didn't work so well
were my own ones, which work
outside of the machine, normally.
So I've gotta give it another go.
And they've got a beetroot pasta
which is basically plain flour,
so I've got that there already.
And this is one egg beaten again.
Now instead of water, we've added beetroot juice
to this, which is basically the same thing they use
in food dye, but you can get it in a jar.
So that's basically there.
It's a bit dark, I'm playing around with the cameras,
but that is beetroot juice and egg.
That's it.
So let's just jump to it.
Washing this thing up, and all the bits.
Let me tell you, after doing it four times,
is a little bit of a nightmare.
But, let's put it round the right way, first of all.
I'm confident this is gonna work.
Okay, so just like before, flour down.
Lid on.
Auto mode. (machine beeps)
Spinny, spinny.
But we're gonna slowly add in the beetroot and egg mixture.
And that is it, it looks pretty gory.
But that should give us beetroot pasta.
(laughs) C'mon.
Look.
That's working.
So is this now worth a 170 pounds?
It actually works.
You must stick to the recipes in the book
which I find quite disappointing.
You wanna be able to stick your own stuff in there, I think.
But it does.
I've just gotta stay here forever, cutting pasta.
But, there we go. (laughs)
You got 22 quid I can borrow?