Is the Philips Pasta Maker the Best Home Pasta Extruder? — The Kitchen Gadget Test Show

– I’m thrilled to be joined
by a very special guest, the Phillips pasta maker! So, this Phillips pasta maker
is basically your all-in-one noodle maker that mixes,
kneads, extrudes your dough. So basically, you can make a
whole bunch of different pasta and noodles in just a few minutes. Alright, to get straight in,
we’ll assemble the machine, we’ll make some penne, we’ll test the different
pasta attachments, and then we’re gonna
make my favorite thing in the world, ramen. Ready, set, assemble. So, got the penne attachment here. Pretty self-explanatory,
very easy to assemble. There we go, and we’re ready to roll! So, we’re just using the
recipe that’s in the manual. It is a classic penne
recipe with beet juice. That’s some AP flour going in, and this is a single-serving recipe. We’ll put the lid on, turn the machine on, and this is on automatic, and
that’s what we want it on. We’ll hit play first, and then we’ll add our wet ingredients. This is just a mixture
of beet juice and egg. This is cool, so you see
the kneading happening. So this is really awesome,
because, obviously, it does all the kneading for you. No messiness, no dirty
work, you add the flour, you add the wet ingredients,
you can see the dough coming together really nicely. Okay, so it looks like
at about four minutes, it starts rotating the other way, which means that it’s
gonna start extruding, which is what’s happening right here. It comes with this little tool, which is like a scraper. Oh! The shape I’m not sure about yet. Already, I’m concerned, because I can tell the dough needed a lot more time to knead. I dunno, I dunno about this. As I’m doing this more, and
as the machine’s going longer, the shape is a little bit better, it’s holding a little bit better, and that’s… I think
that’s pretty much it. I’m not sure if it’s gonna
extrude any more pasta. So I’m gonna turn it off at this point, even though I have three
minutes and thirty seconds left. Also, I’m just feeling the
dough that it’s been extruding, and it’s just too dry. Alright, so my pasta’s out. All in all, the shape looks pretty decent. In the middle of the
extrusion you can tell when it first starts coming
out, the dough looks horrible, like this, but I think that as
the machine keeps extruding, it looks better and better. So, I’m just gonna take the nicer ones, and throw in a pot and
cook them and taste it. Alright, pasta’s out, time to taste! Alright. I don’t hate it.
I think with a little bit of tinkering, we’ll get
a really good pasta. This is really not bad. Now, moving on! Round two. Pasta, pasta, pasta. Okay, we’re doing a double batch. We’re gonna do sheets first, and then we’re gonna move
on to the fettuccine. We’re gonna do this real quick. This is double batch of regular flour, and, again, this is what
the manual calls for, because what you think
a nice pasta dough is, is not a nice pasta dough to this gadget. Hey, and maybe the double
batch will work better, because it’s like, more dough, we’ll see. Then we add the water. So
it’s straight flour and water. Alright, and now we just wait! It seems like the dough is coming together a lot better with more flour in there, because it’s just kneading
a little bit better. But yet, it still looks
like a dry pasta dough. Alright, like I said, the
first five to ten seconds, the dough looks pretty
horrible, like right now, but I’m just gonna let
this go so we can see… Okay, so now we can see, the dough looks a lot
better at this point. Okay, so I’m gonna cut there. Cut it like you mean it! Like that! All in all, pretty nice
pasta sheets, right? It’s really not that bad. We have some dough left
here, so I’m just going to change out the attachments, get fettuccine, and move on. Fettuccine time! Oh my god, this is so satisfying to watch! At this point, I can maybe cut it. There’s only a little bit of dough left, so I’m just gonna let this go. Ta-dah! Got pasta! It’s beautiful. So, there is dough that
is stuck on the paddle. So, at this point you
would have to open the lid, and sort of, like, help it, right? Then at this point, you’ll
see the dough being forced. Yeah, this is always gonna be a concern if you have a little bit of dough left, it’s just gonna rotate it there, and not be forced through the extrusion. Opinion! Opinions. It feels really nice,
it looks really nice, I think it’s gonna taste great, I’m gonna just add a
little bit of semolina and toss it, so that when
we cook it, it separates, but it looks beautiful,
it looks store bought. (upbeat whistling music) Alright, so, pasta’s out. Yum! It has a really nice
chewy texture, and… Dude, there’s nothing wrong with this. I’m happy with this. (claps)
Let’s do it! Ramen time! Well we’re just gonna go
with the manual’s recipe, which calls for bread
flour, water, and salt. Keeping it simple here. Obviously, we don’t have
like alkaline water, or anything like that that
usually is in ramen noodles. I have faith, because I
really liked the fettuccine. Add the bread flour, bread
flour has more protein, and higher gluten, so you know
we’ll have a chewier noodle. After a few times, this is
like so easy to use, so simple. The dough looks very similar
to the pasta dough previously, and obviously we know that
it looks a little weird for the first ten seconds,
so at a certain point, you’ll know when the
noodles look pretty decent, like right now, so I’m gonna cut it here. I’m gonna make the longest
ramen noodle ever made. It looks great, I mean, look at that. You wanna see how long
it is? It’s really long. It’s extremely long. It is long. I’m gonna live a long life. Dude, I’m super excited to try this, and that literally took less
than ten minutes, you guys. Like, for fresh ramen noodles,
less than ten minutes? That’s great. So, I’m super excited,
I’ve brought some broth from a restaurant. We’re gonna cook this, slurp some noodles, and hopefully it’s a delicious bowl. So I have the noodles cooked. The look, I mean it doesn’t
really look like ramen, but you know what, let
me not be so skeptical, and just eat it. (slurps) I guess it’s not as bad
as I thought it would be, by the look of it. The texture is… Okay. I actually like the texture
of the fettuccine extruder, or it’s maybe that recipe,
but it’s definitely not as chewy and springy as I’d like it to be. All in all, it’s fine. The
noodles are really pretty. I think that you can tweak
the recipe to your liking, maybe I could use that fettuccine
recipe for this extruder, and use it as the noodle. I think all in all, it’s
a pretty good product. It’s $250, it’s a little bit expensive, but, you know, if you love
making noodles and pasta, and you wanna do it easily,
you could totally go for this. Well, thank you for joining me. Thank you for joining me, Phillips. I’m gonna go enjoy my bowl of ramen. You wanna see more kitchen gadgets? Subscribe, watch, do it, now.

100 thoughts on “Is the Philips Pasta Maker the Best Home Pasta Extruder? — The Kitchen Gadget Test Show

  1. Alright I don't hate it. Great commercial right there. You only know if your dough I ready to rest of u made it by hand, and the n you have to rest it, so the gluten will unnerve and it won't be a freaking rock when u make pasta. This is the worst pasta making video since… No this is the worst video for sure

  2. Honestly this is a terrible review.
    I have it and I can offer a quick review and answer any questions.

    First off she made so many mistakes. If you are doing a review on a pasta machine maybe have someone review it who actually knows something about noodles/pasta??
    As for her making “ramen” noodles. I am not sure why she even tried that if she did not have kansui??? If you don’t make something properly you can’t judge a machine based off of that.
    She also completely messed up when she just used AP flour and water. Like honestly what are you even doing??? You can’t make a good pasta with that. You need to use semolina flour if you are not using eggs.

    She also had a lot of leftover dough. I always have way less than that. It’s definitely because she wasn’t using the machine properly.

    There are three machine options and depending on the package you get some have more dies. 2 are this size- one is self weighing and one is not. There is a smaller version. However i would recommend this size as it has a metal mixing paddle.

    You can make many kinds of noodles. Asian noodles, typical italian noodles, gluten free noodles, flavoured noodles. I personally usually just use Semolina flour and water.

    Even if you have the self weighing option the recommended liquid level is not full proof. It does help a lot but the humidity in the air can change how much liquid is needed.

    I usually double knead the dough and also let it rest for 10-20 minutes.

    I personally love this machine. It’s on sale a lot so check amazon or other stores for sales. I was dying to buy a pasta extruder but i couldn’t justify spending over a thousand dollars for an industrial one. This was a perfect option.

    I’ve had no issues with it at all. Always great results. Cleanup is easy. I usually let the die dry out before cleaning so it is easier. Honestly one of the best items I have ever bought.

    Third party manufacturers make additional dies. One company in particular Makes amazing bronze dies! Awesome quality. (fyi you need to buy an adapter on the website first so the dies fit).

    Another awesome thing about this product is that there are amazing facebook groups with thousands of members. People post recipes and offer advice.

    Overall I would highly recommend this product! I will say though that I do not use the lasagne sheet for making any filled pastas like ravioli for example. Some people do but the lasagne disk is a little too thick for that purpose. I prefer using an old style pasta machine for filled pastas. If you are looking to make pasta shapes that you can not achieve with a traditional pasta maker it is a great option.

    If you guys have any questions at all feel free to ask me! I’ve had this machine for about 6 months now.

  3. Why does the pasta use no eggs? The recipe looks more like noodle recipe than pasta. But from the looks it looks dry. Plus fresh pasta is suppose let air dry and rest after it is cut before it is cooked. But their manual recipes looks like all the same except the name of each

  4. What a waste of time (the video and this contraption). In the amount of time that it would take for you to set this thing up, get the pasta made and then clean everything up, you could've made far better pasta in larger quantities by hand. The "reviewer" had no intention of being unbiased.

  5. If you let the machine run through the full cycle it will grab the remain bits of dough. You’ll jam the extractor if you jam the remaining dough into it. The only thing I do is open the cover when there’s 3 minutes remaining and remove the dough stuck on the blades, it’ll then grab the small bits of dough and extract in the last 3 minutes. Also, you need to pour the liquid in slowing into the machine vs a fast pour. The disk should also be attached to the unit before placing the cover on it. There’s a notch that the disk needs to line up and click into before the cover. If you’re going to judge the performance of a machine you need to use it per the manufacturers instructions rather than winging it.

  6. You need to turn the cutter around the other way also, as you're cutting with the flow of the pasta being extruded, instead of against it. I've had the model above this one the automatically weighs how much liquid you need to flour for over 2 years now, awesome machine and from what other people are saying (I'll agree with here) the first 5-10cm cut off and put back into the machine to allow this to be reincorporated. Also, it's not meant to be a dough, it's suppose to be a damp crumbly mix, as the pressure through the die will force the mix to compress and hold it's shape. There shouldn't be that much dough left in your machine. Using a spice grinder to grind up your own spices into the flour is great, different vegetable juices also are amazing as well. TIP – using an egg in most noodle recipes if you're not using semolina flour and want an eggless flour, and definitely a teaspoon of vegetable oil will also give you amazingly smooth pasta, and noodles as well (garlic oil is my fave) Running the machine through an additional extrusion cycle, if there's still dough in the machine, will help ensure all the dough is used.

  7. the machine will back itself up to get that extra dough did you even read the instruction booklet? i bet not and i bet you didn't even run a test batch before you did this video

  8. Why did you dye your hair blonde? You need contrast. Your hair is blonde, then you have a pale face and wearing that ug pale sweater. Your all the same bland pale color. Change it up.

  9. Well, can't really call it ramen if you don't use Kansui, so its no wonder it doesn't look and taste like ramen

  10. Nice video as usual. Just saw so many of your viewers checking out my Philips pasta video ….. thank you all and YouTube for suggesting mines 🎉🎉🎉

  11. There are so many different kinds of pasta, ingredients, methods, etc. It is best to take a fun day and just experiment and document the results. I would like to see more "Asian" pasta, i.e., rice noodles and pho noodles. Learning specific ingredients to accomplish those types would be very useful to all.

  12. So do not mean the following as rude or critical in the slightest:
    I’m one of those that hears well, but sounds can become confused. I find it best when music is played at a lower volume than that of the speaker if music is to be played during the speech at all. My desire in sharing this is to help you create a positive experience for all viewers. Hope it helps. And thanks for this review!
    FYI – Viewers such as myself tend to click off immediately. I stuck around on this because I’d never heard of a pasta maker like this. I had to use cc and completely shut the volume off. Since I’m nearly blind this makes it super difficult for me to enjoy.

  13. Learn to make dough from scratch and buy a decent MANUAL pasta machine. Atlas works well. I made some fantastic ravioli with it.

  14. Great reviews, no sugarcoating. Exactly what you need to hear before buying. Except for long-term testing of course.

  15. I have this machine, it rocks, love it! My suggestion would be to use a mixture of bread flour and semolina and an egg rather than just the water for traditional homeade pasta you would get in a nice restaurant

  16. You stopped the machine in the middle of the cycle. It had 3 minutes left. If not stopped it would reverse rotation to collect remainder of dough and then reverse itself and push the remainder out. It’s a shame you get paid to review and yet don’t read the instructions and don’t know what your doing and then teach others the wrong way.

  17. wait what? blaming the springiness on the type of extruder attachment used? LOL it's not how it's extruded it's the technique and recipe and she owns a restaurant? LOL what a fraud.

  18. Would be nice to have implemented a guillotine style cutter above the output interface.
    No need to thank me Phillips, just give me a job already.

  19. Do you think they would have come out better if maybe you would have used your own pasta recipe instead of using the ones that come in the book

  20. Boys and girls – these bronze noodle-screens from "Pastaidea" (an orig. Italian manufacturer) are what you need to make the real deal fine pasta in approved Italian quality.

    The basic plastic ones are kinda OK – at first, but comes time, you'll want the real thing. And believe me it is a huge difference nonetheless (because the noodles become so fine but still with a rough texture that enables every sauce to keep a good grip on the noodle).
    Look here:

    OK, they're kind of costly for about 30 EUROS a pop, but they'll practically last forever. Anyway you don't have to buy them all – just your favourite kinds of noodles. Still it will be an investment in the future as well as in excellent taste.

  21. Pasta is so much more satisfying to make by hand. It's not something to make on weeknights anyways and this thing just looks like a pain to clean.

  22. I have a large herb garden and "flavored pasta" is incredible. Marjoram, basil, tarragon, sage, oregano, parsley. Also lime zest pasta – great with fish or hearty chicken and sausage (with juices).

  23. Rest time and some olive oil.. I'm at 2.47.. fettuccine 4.27.. pretty sure it's ribbon pasta ..not spaghetti or the like..

  24. If you made proper ramen in this the machine it would grind to a halt.. It is the most stiff dough I've ever made and this silly machine would explode 🙂

  25. For your ramen noodles you will find a huge difference if you use baked baking soda – I bake quite a bit and then it is perfect in an air tight container for later use. I have the original machine and love it. I do adjust the amount of water because it really depends on the weather as to how much liquid is needed.

  26. So why should we trust this girl who has never made pasta in her life let alone give a description of what she’s doing/tasting?? ‘Yum – it has a chewy texture……. (error brain not found)’

  27. To produce good pasta quality, the usage of Grano Duro flour (Semolina) is needed to a ratio of 60% Grano Duro (Semolina) and 40% of regular flour. Do not forget the eggs – try that – it works!

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