Perfection! Much better than piping a continuous line on the pasta as you see too often! Pasta will cling on pasta and not pressing the filling in between!!
I never had a problem with the agnolotti not closing properly, but I agree: it looks cleaner and you get neater packages. I noticed as well that he is very exacting when it comes to the size of the filling. He corrects it with one of the last in the first row. I love that escarole is coming back. I remember it from my childhood summers in Italy in the 60s and 70s.
@@regularSenseAppeal I have never had an issue. I suspect that you fold the packets in the wrong way. Where they are cut you have four layers of pasta.
@@donaldist7321 I did fold the pasta wrong and the filling was too wet (forgot to properly squeeze out the spinach water). Good you mention it because I didn't even pay attention to the way he squeezed pasta vertically 👍👍 Next time it will be a winner 🙂
Will someone here please link to the sheeter machine the chef is using to work the pasta? I have searched and so far unable to locate this machine. Thank you for any help, friends.
And the equipment. You could make a delicious ravioli with just a rolling pin and a paring knife or a glass jar to cut. But it’s not gonna look as pretty. Aesthetics are a big thing for Michelin restaurants
Complimenti per lavorare con bracciali e anello.... E complimentissimi per come ha aperto le uova e soprattutto per aver impastato a mano dopo aver toccato le uova spiaccicandole sul tagliere..... La stella in testa.... Che mondo di merda... Finti chef incapaci... Vergogna... Tornate in cucina al posto di fare le superstar... Che schifo.....
ma perche insultare subito cosi?Incapace non mi sembra per niente e secondo me quei gesti strani ed insicuri sono dati alla presenza della videocamera - non so cosa fa lei di mestiere ma io sono un cuoco e il video e pure lo chef li trovo molto professionali ciao buona vita
Michelin star pasta 😂😂😂 It looks like this guy has never made pasta in his life! Presentation was disgusting and portion was huge if that is supposed to 1 Michelin. Also, never wear jewelry in the kitchen!
Perfection!
Much better than piping a continuous line on the pasta as you see too often!
Pasta will cling on pasta and not pressing the filling in between!!
I never had a problem with the agnolotti not closing properly, but I agree: it looks cleaner and you get neater packages. I noticed as well that he is very exacting when it comes to the size of the filling. He corrects it with one of the last in the first row. I love that escarole is coming back. I remember it from my childhood summers in Italy in the 60s and 70s.
I failed miserably trying to make agnolotti due to this (and due to making the sheet too thin). This method looks so much better!
@@regularSenseAppeal I have never had an issue. I suspect that you fold the packets in the wrong way. Where they are cut you have four layers of pasta.
@@donaldist7321 I did fold the pasta wrong and the filling was too wet (forgot to properly squeeze out the spinach water). Good you mention it because I didn't even pay attention to the way he squeezed pasta vertically 👍👍 Next time it will be a winner 🙂
the art of italian food! thank you for demonstrating the cooking skill!
Love the Simplicity. Bellissimo ❤
Excellent job, thank you for sharing chef.
wow, definitely gonna steal that technique lmao. so time efficient
Yeah same me !! Haha
absolutely. Love it.
Pasta looks yolk heavy and supple. He didn't show his pasta formula but imo, yolks plenty. :)
Looks like glace de viande with butter at the end. Tightens up perfectly around the filled pasta. Very nice.
Friends, cooking is technique first. This one is a winner.
Masterpiece. Keep posting!
Brilliant
se ve y parece facil, pero... donde podre conseguir esa maquina de pasta??
Ciao Luca, che spessore di sfoglia usi? Grazie.
Will someone here please link to the sheeter machine the chef is using to work the pasta? I have searched and so far unable to locate this machine.
Thank you for any help, friends.
Very nice Chef Luca
Super skills
Awesome channel
It really boils down to
where the food is produced and
then picked up or delivered to
the restaurant..
Quality of
the freshest ingredients…
And the equipment. You could make a delicious ravioli with just a rolling pin and a paring knife or a glass jar to cut. But it’s not gonna look as pretty. Aesthetics are a big thing for Michelin restaurants
Yummi
Finally somebody’s still using their bare hands! Getting sick of all those wannabees wearing their precious little plastic gloves!
That plate is large like a cymbal but the center its so small
Che maestria! Fantastico
This chef make it look so easy te make, but we all know it is not
Practice and practice more. It's not that difficult
"Being a great cook is doing a lot of little things really well" - Marco Pierre White
I think that definitely applies here.
Its deceivingly simple
Picked the wrong day to go on a diet
Buondì… ma i grandi chef non dicono che la sfoglia va tirata al mattarello?
Il braccialetto e l’anello lo devi togliere.
interesting technique at 4:10 my nigga
I bet he eats that pasta.
While I would definitely eat that, I see nothing Michelin about it.
the Restaurant is Michelin starred
from what we see, - technique, best quality ingredients, huge and beautifully outfitted kitchen, - Michelin doesn't matter anymore anyway.
/cheers 🍻
I guanti no?
My grandmother pasta is way better than any michelin cielbleu or any kind of fancy names pastas... kisses :*
pasta is shite, how is Italian cuisine held in high regard, its nothing to write home about boring !
Complimenti per lavorare con bracciali e anello.... E complimentissimi per come ha aperto le uova e soprattutto per aver impastato a mano dopo aver toccato le uova spiaccicandole sul tagliere..... La stella in testa.... Che mondo di merda... Finti chef incapaci... Vergogna... Tornate in cucina al posto di fare le superstar... Che schifo.....
ma perche insultare subito cosi?Incapace non mi sembra per niente e secondo me quei gesti strani ed insicuri sono dati alla presenza della videocamera - non so cosa fa lei di mestiere ma io sono un cuoco e il video e pure lo chef li trovo molto professionali
ciao buona vita
@@matteomaccherone sono uno chef.... Consapevole del fatto che l televisione ha distrutto questo mondo... Ormai senza un briciolo di meritocrazia
Michelin star pasta 😂😂😂 It looks like this guy has never made pasta in his life! Presentation was disgusting and portion was huge if that is supposed to 1 Michelin. Also, never wear jewelry in the kitchen!
Menomale che I plin erano piccoli piccoli.... Licenziate sto cane