I work at a restaurant in tampa and I've been trying to add something new and I have been trying this for 2 days. this is the best video I've seen so far (out of a dozen).Thank you very much. I'm going to nail it today.
I make Ravioli frequently and have "attempted" Agnolotti a few times... but they just ended up as "Fixed" Ravioli to be edible. I didn't know the pinch up technique. Can't wait to go for it again! Such a sexy pasta. Love it! Thank you for the technique instruction.
Me gustó esa técnica
Gracias, saludos desde Perú 🇵🇪🤗
I work at a restaurant in tampa and I've been trying to add something new and I have been trying this for 2 days. this is the best video I've seen so far (out of a dozen).Thank you very much. I'm going to nail it today.
Can't wait to make them.
Love you and your creations Chef ❤
Amei a explicação do fechamento do agnolotti. Gostaria da receita completa do recheio, por favor
I make Ravioli frequently and have "attempted" Agnolotti a few times... but they just ended up as "Fixed" Ravioli to be edible. I didn't know the pinch up technique. Can't wait to go for it again! Such a sexy pasta. Love it! Thank you for the technique instruction.
Can I find out the brand of this clip?
This is 90 degree ravioli 😅
I'm here from the bear
At least pronounce it correctly. An-yo-low-tee (long o's).