How to Make Fettuccine & Tagliatelle Step-by-Step Tutorial + Pappardelle, Taglioline & Maltagliati
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Want to learn how to make wonderful handmade Fettuccine and Tagliatelle? What about those other beautiful ribbon shapes like Pappardelle, Capelli d'Angelo (Angel Hair) and Taglioline? And the iconic 'Maltagliati' or Poorly cut offcuts which are wonderful in bean and vegetable soups?
How do you go about making the iconic Italian Ribbon pasta shapes if you don't have a pasta machine and cutter? Here I guide you through drying your dough for best results, how to know when your dough is ready to cut, folding and and how to cut all those iconic egg pasta shapes mentioned above.
You can learn how to roll out your dough without a pasta machine and a regular home rolling pin here: • How to Make Perfect Pa...
Who am I and What is Yummy Italy?
My name is Helena Kyriakides and I am the owner and founder of Yummy Italy based in the Bologna Hills where I teach Pasta Classes and offer boutique culinary tours and experiences. I am a professional Sfoglina (pasta maker) in Bologna, Italy and teach the art of making pasta and traditional Italian home cooking. I am also a qualified Sommelier and have National Cheese, Traditional Balsamic and Parmigiano Reggiano tasting diplomas as well as certifications in Olive Oil, Chocolate, Coffee and Gelato tasting. I am an official Taster for the Italian Association of Tasters and was made an Ambassador of the Wines of Emilia Romagna by the Regional Ministry of Agriculture and Regional Wine Association. Last year, Yummy Italy won the Global Industry Travel Award as 'Best Artisan Food & Wine Experiences in Italy'. You can check out my website here: www.yummy-italy...
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Enjoy your tutorial! And leave any comments or questions below.
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You’re very neat when you work!! I feel like I’m always buried in flower
This is a part of the technique. It doesn't have to be messy. Using a benchscraper to mix the dough and using the right ratio of ingredients helps to avoid that 'bakery' feel! 🙂
Did you ever make a video on portion, dry, storing the ribbons? Love your videos. Thank you for sharing.
Ciao Simon. I think I did. I will have a look through and send you the link.
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on TH-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: th-cam.com/video/8ISHSk_6JzI/w-d-xo.html
Totally thrilled to have your tuition. I am in Italy and just started making fresh pasta, all your tips are so helpful, I just love making it!
Thank you so much for letting me know.
I love that giant rolling board. Where did it come from?
Hi Bradley. I got this board from www.almarangoun.it. He ships all over the world.
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on TH-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: th-cam.com/video/8ISHSk_6JzI/w-d-xo.html
Hi there! I love your board size. Can you tell me the dimensions?
is that raw wood or does it have some kind of surface on it? if yes, which do you recommend? 😇
Ciao from Italy! The wood is raw and untreated. Popular wood types are beech, birch, poplar, although some people like to use oak or maple, especially in the US. We use raw wood so that the wood absorbs the moisture from the dough and so that the surface of the wood creates texture on the pasta. Let me know if you have any more questions and I hope that helps. xxx
@@yummyitaly1970 that's great news. question now is how to keep it clean 😇i'm really looking forward on trying to make my own pasta eventually :)
@@Laurelinad you need a bench scraper, held at a 45 degree angle. I tend scrape reside off as I work also as if there is residue one could think that the dough is sticky which may not be the case. So, I scrape as I work and then scrape off residue at the end. Occasionally I will wipe over with a lightly dampened cloth with vinegar. I have a supplier here in Italy that ships to the US if you are interested.
@@yummyitaly1970 i'm from germany so that wouldn't help for now, but i guess my dough scraper from bread baking would do for that and vinegar isn't a problem either :) thx
What kind of knife?
It’s a special knife for pasta which has a square and not a pointed end.
Ciao, I use a rectangular ended knife but you can use a large chopping knife.
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on TH-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: th-cam.com/video/8ISHSk_6JzI/w-d-xo.html
I have seen it called a “Salami knife” here in the states, got one on Amazon ✌🏽