Hello! I just discovered your channel and already love you but I would still like to give you some criticism, so that I can give my opinion! (I'm italian after all) ahah. - I would like to see a little graphic with all the ingredients and portions, so that you can already read the ingredients from the beginning! - Work more the dough, even if it seems smooth and homogeneous needs at least 10/15 minutes of manual work or at least in a planetary, so as to make it even smoother and more elastic (which is very useful during the drawing) - Roll out the dough of the ravioli with a rolling pin only when you have to form the "tongues" in which to put the filling, otherwise it will stress losing much of its elasticity - You don’t need to have the dough at room temperature, even if it was in the fridge, as soon as you start working it will immediately heat up. It can rest for hours, nothing happens, there is only a minimum time of rest (at least 1 hour) that must be respected to ensure the elasticity of the dough! - When you divide the dough always cover with a slightly damp cloth so as not to form crusts (as seen when you have spread the first piece of dough with the bottle) or at the limit with the transparent film well adhered (dust the dough before with a little flour). - It’s ok to use the ravioli mold but always remember to apply a slight pressure on the outside of each ravioli, so as to ensure that no ravioli then breaks during cooking! - When cooking fresh pasta (of any kind), ALWAYS use a drizzle of olive oil in the cooking water, this prevents the ravioli from sticking to each other, thanks to this you can cook way more ravioli than normal. - I don’t speak English very well but I imagine that you, being vegan, used margarine and not real butter, in both cases when you want to create a cream or a base with these ingredients always add a little water, so as to create an emulsion, preventing the burning (11:50). Fat, whether butter or margarine becomes toxic as soon as it gets dark (the acceptable color is a light brown but not more)! If you do not want an emulsion but a simple liquid bottom, then use simple olive oil, always at low temperature so as not to exceed the point of smoke! I love your attitude and I hope you don't get offendend by my tips (in this case delete my comment). In Italy there are a type of dumplings without eggs on the dough called "Culurgiones", they have a different shape (with a decoration) and are with potatos and mint as the filling. they are vegetarian but if you want to trasform into vegan, just use vegan cheese! It's a traditional dish, so I perfectly know how to make it because i failed it a lot of time ahah, for this I want to help you with this comment ^^ Love u!
Hello!
I just discovered your channel and already love you but I would still like to give you some criticism, so that I can give my opinion! (I'm italian after all) ahah.
- I would like to see a little graphic with all the ingredients and portions, so that you can already read the ingredients from the beginning!
- Work more the dough, even if it seems smooth and homogeneous needs at least 10/15 minutes of manual work or at least in a planetary, so as to make it even smoother and more elastic (which is very useful during the drawing)
- Roll out the dough of the ravioli with a rolling pin only when you have to form the "tongues" in which to put the filling, otherwise it will stress losing much of its elasticity
- You don’t need to have the dough at room temperature, even if it was in the fridge, as soon as you start working it will immediately heat up. It can rest for hours, nothing happens, there is only a minimum time of rest (at least 1 hour) that must be respected to ensure the elasticity of the dough!
- When you divide the dough always cover with a slightly damp cloth so as not to form crusts (as seen when you have spread the first piece of dough with the bottle) or at the limit with the transparent film well adhered (dust the dough before with a little flour).
- It’s ok to use the ravioli mold but always remember to apply a slight pressure on the outside of each ravioli, so as to ensure that no ravioli then breaks during cooking!
- When cooking fresh pasta (of any kind), ALWAYS use a drizzle of olive oil in the cooking water, this prevents the ravioli from sticking to each other, thanks to this you can cook way more ravioli than normal.
- I don’t speak English very well but I imagine that you, being vegan, used margarine and not real butter, in both cases when you want to create a cream or a base with these ingredients always add a little water, so as to create an emulsion, preventing the burning (11:50). Fat, whether butter or margarine becomes toxic as soon as it gets dark (the acceptable color is a light brown but not more)! If you do not want an emulsion but a simple liquid bottom, then use simple olive oil, always at low temperature so as not to exceed the point of smoke!
I love your attitude and I hope you don't get offendend by my tips (in this case delete my comment). In Italy there are a type of dumplings without eggs on the dough called "Culurgiones", they have a different shape (with a decoration) and are with potatos and mint as the filling. they are vegetarian but if you want to trasform into vegan, just use vegan cheese! It's a traditional dish, so I perfectly know how to make it because i failed it a lot of time ahah, for this I want to help you with this comment ^^
Love u!