Short and sweet. Informative and confident. You can tell she's from Northern Italy because she's not trying to convince us that semolina is better lmao.
@@pastaevangelists 🆘🆘🆘Hola tesoro me acabo de subscribir y ya tienes una alumna nueva. 😜😜Podrías por favor decirme si la harina 00 es la harina de fuerza.?. O simplemente con decirme la cantidad de proteína me basta para entendernos 🙏🙏. Te sigo desde España. Agradecería respuesta para aprender bien una buena base para tener una buena receta.😁😁 Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo 😍😍💕❤️💕❤️👌🌈🌄🍀🍀
I have a lovely pasta machine but even rolling the dough on number 5 literally looks and feels double the thickness that looks like on this video? I have to turn it past even number 7 to get the thinness you show here? Maybe I need a new machine but it was a good quality one x Love your channel x
Short and sweet. Informative and confident. You can tell she's from Northern Italy because she's not trying to convince us that semolina is better lmao.
Your voice reminds me somewhat of Gennaro Contado, smooth limpid Italian with a little touch of London east end. The huge pasta ribbon looks so fun.
Just signed up to this, best thing I have done in a while. So much inspiration
Amazing!!! So much attention to the details!
Gonna try it right now!
Looks amazing! Thanks for sharing:)
Magnifico me gusto tu explicación y ya lo hice (resulto) deliciosa Gracias por compartir
Grazie Roberta with your tips I've made different pastas I want to add to my portfolio next year
Fantastico! You're so welcome!
@@pastaevangelists grazie assai
@@pastaevangelists 🆘🆘🆘Hola tesoro me acabo de subscribir y ya tienes una alumna nueva. 😜😜Podrías por favor decirme si la harina 00 es la harina de fuerza.?. O simplemente con decirme la cantidad de proteína me basta para entendernos 🙏🙏. Te sigo desde España. Agradecería respuesta para aprender bien una buena base para tener una buena receta.😁😁 Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo 😍😍💕❤️💕❤️👌🌈🌄🍀🍀
Well, I made this recipe today and the dough is covered and in the fridge for making tomorrow! Wish me luck :)
Great technique thanks for the video
I grew up where my italian grandparents used semola or semolina also.
Wow! Omg! The way she works on making that dough! So professional!
Hi :)
Where do you put the dough when you leave it to rest? Can we leave it in in the kitchen environment or should we put it in the fridge?
in the fridge to avoid drying out
merci!!! wow!! nice!!
Thanks so much!!!!
When you do the dusting, are you still dusting with 00? Or do you dust with semolina?
Thank you for showing can I make lasagne with same dough
Can I freeze this and use it. Also, please let me know can I use this for lasagnya sheets?
I have a lovely pasta machine but even rolling the dough on number 5 literally looks and feels double the thickness that looks like on this video? I have to turn it past even number 7 to get the thinness you show here? Maybe I need a new machine but it was a good quality one
x Love your channel x
Hey, do you roll out the pasta on number 0 3 times and the rest 3 times or once?
Most chefs I’ve seen say to run through each level three times. Vincenzo’s Plate has a good tutorial for egg pasta.
Good video
I'm in love with this woman. Not even sorry
bread flour and regular eggs ok?
She has the same accent inflections as gennado contaldo haha Italians who's lived a long time in England
Can this dough be used for ravioli?
Yes it can!
@@pastaevangelists 👍🏻💗
Ee.. starTh Eeee... tzero tzero 😂
Which type of machine do you use?
We use the Marcato pasta machine but there are a variety of types out there that work well!
You say 00 Flour is high in carbs, isn't it the high protein and gluten content that makes it ideal for pasta?
Little bite late, but 00 flour is high in proteins also. I dunno about carbs. I think every single flour has pretty much carbs
This was my point, I was saying that it's the high protein and gluten content in Tipo 00 that makes it ideal for pasta
You are short & lovely & beautiful & Awesome chef & yummilicious😊🌷🌸🌹🥀
Thats a great fucking looking dough.
Four eggs? I saw five yolks ?
I did it with 4 eggs and the dough ended up suuuper dry. Had to add water. Next time I’ll try 5 eggs
@@travelingduo7523 the same thing happened to mine. Probably needed better quality, larger eggs.
@@FaithSheikh I used organic XL eggs 😅 I guess she uses Jumbo ones 😂
@FaithSheikh how many sheets did it make ?? Should I double the recipe if I making large casserole dish ? First time making past dough
Just lovely & beautiful & yummilicious 😋❤💓 💋 🌻🌷🌸🌹🥀🫒🍀🌾 teacher
00 is the grind, I could grind a rock to 00. It has nothing to do with the type of flour. I am none the wiser.
You are wrong, the numbers refer to the mineral content in the flour after grinding.
@@lt4801 I beg to differ