What a good vibe in this channel... make me relax and hungry for comfort food and comfort cooking in peace of mind not far from the perfect moment... remind me of endless night back in the days... cooking loops behind the old carpet factory with the boys... oh man... what a memory... those years look now more colorfull! Thanks for your video. Love and peace to you and your super team. Respect, Mike.
Man oh man Top notch talented chefs whipping up knowledge 💣 and wicked eats. Some of the best pastas and risotto’s have been prepared and served from a parm wheel
I’ve been making some very good Alfredo (IMHO) for years with milk, cream cheese, butter, and Parmesan in equal amounts. I had no idea how to do it properly. Thanks for the education guys!
Bravi, finalmente qualcosa che e' vicino ai gusti originali italiani: stuzzicante, appetitoso e originale. P.S. Le paste con la crema non le possiamo sopportare e ridiamo tanto per come le preparate :)
Best new food/cooking channel on TH-cam!
Amazing!!! Thank you both for the history and techniques.
What a good vibe in this channel... make me relax and hungry for comfort food and comfort cooking in peace of mind not far from the perfect moment... remind me of endless night back in the days... cooking loops behind the old carpet factory with the boys... oh man... what a memory... those years look now more colorfull! Thanks for your video. Love and peace to you and your super team. Respect, Mike.
Love the channel. Keep it coming
Laurent calling the pasta water the tears of the gods, a minute later: I discard this shit right now
hahahahahha😂😂
Man oh man
Top notch talented chefs whipping up knowledge 💣 and wicked eats.
Some of the best pastas and risotto’s have been prepared and served from a parm wheel
Very clean and well conducted video. Thank you
love your videos and such positive spirit.
Great channel. Keep them coming. Insta is great as well. 👍
Starting to become one of my favourite channels. Great video. Gotta find the pasta man’s restaurant.
I’m in Montreal next weekend. Where is your guest’s restaurant?
Thanks. Didn’t see it. Looking at the website now.
Recette simple mais exécuter selon les règles de l'art. Félicitations et bonne continuation 👏💯
Tes vids are getting better and better dogg!
that is ridiculously good - well done lads!
Well the food too 😁😅
I’ve been making some very good Alfredo (IMHO) for years with milk, cream cheese, butter, and Parmesan in equal amounts.
I had no idea how to do it properly. Thanks for the education guys!
thanks a lot from france for your video ! Merci beaucoup ☺
Bravi, finalmente qualcosa che e' vicino ai gusti originali italiani: stuzzicante, appetitoso e originale. P.S. Le paste con la crema non le possiamo sopportare e ridiamo tanto per come le preparate :)
So good 👌🏼
Thanks 😊
“Don’t cut corners, don’t be a loser” - Laurent dagenais
Laurent surprised by your uncomfortablenesses cracking and separating those egg whites and yolks.
❤️ It! Trust the process!!
As an American you had me up until the no pepper. Blasphemy. Really enjoy your videos, def will give this a try sometime.
What's the football shirt Jonathan is wearing? I can't seem to find out anywhere!
*Let's make...* Addicted to this channel...
Eres mi chef favorito en el mundo
❤
he likes the natural imperfection, yet he trims the ends 😂
Just made the recipe, 10/10.
Bellissima
❤❤❤❤❤🤤🤤🤤🤤🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🍝🍝🍝🍝😍😍😍
Where can I get this knife?
Magnificó
👏🏻👏🏻👏🏻👏🏻
Fucking nice Keep up the good work ❤ from Holland
🤤
Bella zio 😂
Ma men
Menoum....
doux jésus
en français s'il vous plait
Love your work but this video is too long 😂 and la cucina povera would never use 24 yolks on half a kg of flower 🙈 that’s just snobish 😄