The ART of pasta making isn’t in recipes, it’s all touch and feel. Your content is always good, but it’s at its best when you’re passionate about cooking good Italian food. Great episode, looking forward to the sauces next.
Literally, generations of pasta making distilled into a 20-minute video. Beyond “artisanal,” this is exceptional. Can’t thank our host and his guest enough. Bravo!
The best teachers never stop being students. Many thanks for bringing your friend in. Great episode. I learned so much! Brooklyn-born boy here, though have lived my entire life in Calif. I love hearing "New York" voices. Keep doing the good work you do.
I had a friend send me a recipe she got from Skillshare the other day and my first thought was "why would go on Skillshare for cooking content when there's so much quality info floating around on TH-cam?" and I think this is a prime example of that. Thanks for everything you've been doing over the years!
That Luca is one charming authentic dude. He was so joyous watching you learn!! What a great teacher to hold that kind of generational knowledge. He’s a blessing bro, don’t let him go!
As a professional cook this is honestly so refreshing. I love when two chefs learn from each other and are willing to listen to (and apply) feedback. No matter how good you think you are, practice is always essential and absolutely key. And they killed it for sure. Stunning pasta dishes. Thank you chefs!
Another Nonna here. I’ve been making all these for over 60 years. But I never fail to get new and better tips from others . Also reinforces techniques I’ve learned over those 60 years. So big thanks.
Stephen, omg i love this video. Its informative, you're learning and teaching at the same time. Its perfection. Im gonna rewatch this many times. Thank you.
For all the foodies tuning in, this might be the best example of why we love creating great food. Love this. Shared it with the wife and daughter. Great video and I appreciate you creating it.
Making pasta is always fun, even more fun with friends! I am still learning new techniques after over 30 years of pasta making. Thanks for this fun and really informative video.
Dude, thank you so much for this video. I’ve been enjoying your videos for a few months now and found this one especially good. For sure gonna try this. Thanks again!
Great video. It's been on my "list" to make my own pasta. Just another video to push me closer to doing it. Cheers from Hillsdale, Kansas (south of Kansas City).
I never have to sit in a waiting room. My therapist is always on time. But, I live in an area that has a smaller population. However, thank you for promoting mental health!
Amazing! Can the ravioli sit out for a few hours at room temperature before I cook them (covered or not covered)? Or do they go in the fridge for a few hours before cooking (covered or not covered)? This is a question I can't seem to get the answer to. Great video! Thank you.
@@SD_Alias I think he´s talking about the video only being in 720p and not 1080p or higher and i have asked him several times but he doesn´t answer and there is no logical answer to why he has started uploading 720p...
I love how Luca is smiling the whole time. You can tell he loves what he is doing and loves teaching.
Cheers
It's great how he explains what we should feel in our fingers when working with the dough.
The ART of pasta making isn’t in recipes, it’s all touch and feel. Your content is always good, but it’s at its best when you’re passionate about cooking good Italian food. Great episode, looking forward to the sauces next.
Literally, generations of pasta making distilled into a 20-minute video. Beyond “artisanal,” this is exceptional. Can’t thank our host and his guest enough. Bravo!
The best teachers never stop being students. Many thanks for bringing your friend in. Great episode. I learned so much! Brooklyn-born boy here, though have lived my entire life in Calif. I love hearing "New York" voices. Keep doing the good work you do.
Incredible video Steve, as always. I hope Luca comes back for many for videos (maybe even a Sunday Supper)
“Biggie taught me that a kilo is 1000 grams” 😂😂
I came here to post just this. Did biggie also teach you a day is 24 hours?
@@wideeyedraven15 he taught me never to mix family & business!!
You'd be amazed at how oblivious americans are to the metric system.
@@Oanjoexterminador I was taught the metric system in grade school back in the late seventies. Guess they don’t do that anymore.
Oh come on any good dealer knows that 🧐
Luca is an incredible teacher wow
I had a friend send me a recipe she got from Skillshare the other day and my first thought was "why would go on Skillshare for cooking content when there's so much quality info floating around on TH-cam?" and I think this is a prime example of that. Thanks for everything you've been doing over the years!
That Luca is one charming authentic dude. He was so joyous watching you learn!! What a great teacher to hold that kind of generational knowledge. He’s a blessing bro, don’t let him go!
As a professional cook this is honestly so refreshing. I love when two chefs learn from each other and are willing to listen to (and apply) feedback. No matter how good you think you are, practice is always essential and absolutely key. And they killed it for sure. Stunning pasta dishes. Thank you chefs!
Another Nonna here.
I’ve been making all these for over 60 years. But I never fail to get new and better tips from others . Also reinforces techniques I’ve learned over those 60 years.
So big thanks.
Steve, this was an incredible video! Luca was a great teacher. It was a pleasure learning from you both.
Thank you Luca for sharing the how too’s of pasta making, and Stephan Thank you for inviting us along for this awesome class!👍⭐️💕
Stephen, omg i love this video. Its informative, you're learning and teaching at the same time. Its perfection. Im gonna rewatch this many times. Thank you.
Fantastic video, is there a recipe for the filling too?
For all the foodies tuning in, this might be the best example of why we love creating great food. Love this. Shared it with the wife and daughter. Great video and I appreciate you creating it.
Would love to have filling recipes shown with this video thanks.
Luca is an artist and a magician. Great work both of you 👍👍
I've been conditioned by excellent content to watch your videos no matter what, lol.
Luca you make Nona proud. Bless you
To be A Master One has to be Humble. You are a Master
Making pasta is always fun, even more fun with friends! I am still learning new techniques after over 30 years of pasta making. Thanks for this fun and really informative video.
Used to work with Luca, great guy and incredible pasta maker!
Love that you don't back away from a learning experience!!!
I took a pasta class in Florence. I make the pumpkin ravioli they taught me every fall, and freeze it to have for a few months. It's so delicious. 😋😊
Delicious as always. Please follow up with tips and recipes for ravioli fillings.
Thx. U have thr best pasta recipes. I always save ur recipes in my recipe folder
Love watching my teacher get schooled. This is a fun episode.
Love your content 🎉🎉🎉🎉
Oh my god you are making me so hungry!
Fascinating and again, so intensely beautiful. I am gonna follow and try this weekend!
Dude, thank you so much for this video. I’ve been enjoying your videos for a few months now and found this one especially good. For sure gonna try this. Thanks again!
Jist wanted to mention this. I was going the my dinner list for the week and realized im making 3 of your recipes. Im so hype
Amazing video! Learned so much and watching has brought a big smile to my face.
Great video. It's been on my "list" to make my own pasta. Just another video to push me closer to doing it.
Cheers from Hillsdale, Kansas (south of Kansas City).
Luca is surgical with his motions. Love watching it.
I never have to sit in a waiting room. My therapist is always on time. But, I live in an area that has a smaller population. However, thank you for promoting mental health!
I tune in to all of your videos. Very educational and easy to follow.
That. Was. Fantastic. Bravo.
2 pasta nonno’s !! Wonderful video guys!
Thank you very much for sharing.
Thanks for the great video, would love to see more of this kind of content
He is the only pasta maker I want in my life. Great Vid.
Man, that's a lot of pasta! 😮
Some great looking pasta. Cheers! 👍🏻👍🏻✌️
Great job cuz, so proud of you!
Another awesome video! Thank you!!
Wonderful video. Ty so much
Great content! Thanks 🙏
Amazing! Can the ravioli sit out for a few hours at room temperature before I cook them (covered or not covered)? Or do they go in the fridge for a few hours before cooking (covered or not covered)? This is a question I can't seem to get the answer to. Great video! Thank you.
Great video! More of this please!
Great video. Thanks for sharing
Those are some beautiful egg yolks!
Excellent.... Cheers from Canada...!
damn, those egg yolks are gorgeous
Awesome a true pleasure to watch 👍👍
Just beautiful!
Love this series - hoping the channel continues on this avenue
LOVED this episode!!!
Oh Betterhelp! Is that the company caught selling their clients personal information to advertisers???
Love this guy! Si vede che era buono!
i learn so much from you!
OUTSTANDING!!!!!!!
😎👍🏻👍🏻
Dam I’m hungry now
Thank you both
Pure satisfaction❤
If you make a giant portion of pasta dough, how long will it last in the refrigerator if you don’t cook it all at once?
3 days max, pasta dough is a breeding ground for mold.
Instant classic that I'll be coming back to try again and again. Just not Stephen's blunts that he rolled. LOL
this was great!
Took me a minute as an Aussie to not be seriously puzzled by “He taught me a kilo is 1000 grams”
What pasta machine is that? I have been looking for something similar
Great video
Luca!!! PS: Molino Pasini!
What about filling recipes?
علي موحان💗💗😘💗😘😘💗😘💗😘😘💗😘💗😘😘💗😘💗😘💗😘😘💗😘💗😘💕😘💕😘💕😘😘💕😘💕😘💕😘💕😘💕😘💕😘💕💕
Is he called a “pastaio”?😊
Can i make this big portion of dough and store part of it in the freezer for later use in weeks? Or will the frost destroy the binding of the dough?
They know anout the "nutmeg". Buona!
Does anyone know the difference between the Pasta D’ Oro four used in this video and the Molino Pasini Pasta Fresca flour that’s available on Amazon?
🔥
can someone tell me what was in that first filling? Ricotta, parmegiano, muscat and the last one?
What is the name of that automatic pasta machine? I want one!
does anyone know where to find those molds? can't find them for the life on me online. i know they're matfer but no luck anywhere
❤❤❤
Very interesting! Why not use a dough kneader?
Unpopular opinion:
Tortellini > Ravioli
🇮🇹 ❤️
This is my favorite video you've done so far.
Why is tortelli not something halfway between tortellini and tortelloni?
Is that Jack Scalfani
I thought tortellini are made from circle and cappeletti are made from square pasta shape....
My 7th grade science teacher taught me a kilo was 1000 grams.
I think it’s Ghostface, not Biggie
(Easy to remember)
I make homemade pasta from scratch too. Marry me!!!!
🤓🪷🙏🏽
taught me what a kilo was..... super sus
Better help is very scummy , they sell medical data which is illegal for a practiceing therapist.
How about we have honest convos about the effectiveness of therapy before we shit on a company that realized narcissists and money are soon parted 😂
First.
Second!
I gave up counting.
First
Why is the quality so bad?
Less of that
bad? what is bad?
@@SD_Alias I think he´s talking about the video only being in 720p and not 1080p or higher and i have asked him several times but he doesn´t answer and there is no logical answer to why he has started uploading 720p...
@@alyhassabelnaby8239 He´s talking about the video-quality not the content.