con el tema de la pandemia ,no sabia que proyecto iniciar sinceramente con esta idea se que me voy a lucir ...genial tu trabajo ERICA .....DE ARGENTINA
Hello Salty, how are you? I'm Brazilian and I really like your recipes. Would you like to know how to color the pasta please? Congratulations on the excellent work.
Beautiful! I live in Bologna and can’t find artisan pasta maker as unique as you are! Complimenti! I wanted to ask how much Butterfly Pea Flower water do you use on 200g of flour (when you make it vegan)? Thanks!!
Thanks for sharing you knowledge!! Amazing video!!! How do you cook them? The color of my pasta fades every time when I cook them. I don´t know what I am doing wrong :-(
Vanilla Bean great question! Eggs give the pasta firmness. If you don't use them, you need to laminate more, consider replacing some of the softer 00 flour with semolina, & make a stiffer, lower hydration dough. Also water-based pasta should rest a bit longer before cooking so it has a chance to lose some of the moisture & really set up.
As a professional chef of 35 years, let me give you a bit of professional advice- savory food is not given to the color of blue- I would really recommend that you turn your talents towards sweets and desserts. You will be at home in that arena. You are extremely talented, but your in the wrong sandbox with savory foods that are this graphic. You will be perfectly suited towards working with pastilliage dough for cake decoration. Look into pastry competitions during the holiday seasons, you will do very well .
I love this channel! It’s so mesmerizing to watch you make all these fun types of pasta!
Mesmerizing is the perfect word to describe!
And "prank" pasta to 😅😂
So pretty! Love the video and how happy she looks explaining everything :)
um, this is amazing. You should know that because of this video you've brought joy to my family. i'll be buying all your stuff. thank you so much
Thanks for sharing your creativity..!!!
I love your creations.
I just bought your book! Everything you make is sooo cool. Thanks for these awesome little videos!
con el tema de la pandemia ,no sabia que proyecto iniciar sinceramente con esta idea se que me voy a lucir ...genial tu trabajo
ERICA .....DE ARGENTINA
You're such a gem! Thank you for sharing. :)
Love watching your pasta skills! How do you keep the shape of the dots when combining the two shape?
I love your pasta, the spiral one inside looks as if it is a flower:)
It's lemon zest formed into a curl shape, actually! I love the way it unfurled.
Thank you for sharing. Your works are truly amazing.
Btw, what pasta sheeter do you use
Браво!!! Это фантастика!!) Спасибо за рецепт)
Oh man...this will take me hours but it's so pretty!
Can you include some of your sauce recipes or even just ingredients you use in your sauces. Thanks. Love making pasta!
hey ! I was wondering how do you make your pasta dough before coloring it ?
So beautiful and sure so tasty!!❤❤
Hello Salty, how are you?
I'm Brazilian and I really like your recipes.
Would you like to know how to color the pasta please?
Congratulations on the excellent work.
Hi. Can you please make a video regarding the different pasta sauces you make.
Beautiful! I live in Bologna and can’t find artisan pasta maker as unique as you are! Complimenti!
I wanted to ask how much Butterfly Pea Flower water do you use on 200g of flour (when you make it vegan)?
Thanks!!
absolutely beautiful!!
Your work is superb
can't wait to take your class!
Yay!
Beautiful pasta shape, love it... But how to make the meyer lemon brodo?
I wonder if those natural color ingredient does add flavour to the dough?
They look really pretty, I thought they’re much smaller. :) I make them from a 1x1 inch squares. :)
what do you call that tool,, that you use to punch out the holes on the blue pasta?
Hi I follow you from middle East, would like to know if I can freeze de dough and how to use it after
making eggless dough, do you use a different type of flour ? (different from the 00 flour?)
К такой пасте можно было бы еще тыквенное пюре со специями, было бы вкусно)
Dear saltyseatttle, can u taste the turmeric, the beets, the parsley etc in the pasta?
I don't think so
Hello ! What machine you recommend? Thanks
I do a lot of quilting, why isn't Olfa making this kind of rotary cutters for fabric! hahaa
Thanks for sharing you knowledge!! Amazing video!!! How do you cook them? The color of my pasta fades every time when I cook them. I don´t know what I am doing wrong :-(
Zehra Grassl two tips- sheet very thin, boil only for a short time. Good luck!
Thanks!! You are great!!!!
What is the name if the tool you are using to make the small holes...
Buenas tardes, con que coloreas la pasta en azul?
I love your pasta!
Vanilla Bean great question! Eggs give the pasta firmness. If you don't use them, you need to laminate more, consider replacing some of the softer 00 flour with semolina, & make a stiffer, lower hydration dough. Also water-based pasta should rest a bit longer before cooking so it has a chance to lose some of the moisture & really set up.
Thank you so much! I'll try it and let you know how it went :)
So excited about your channel and the next video!
gorgeous
Alguém poderia me dizer onde compro esse cilindro.obrigado
정말 예뻐요!
Its beautiful...but when u xpect something in it..........its nothinnn...😥...
neelaayaannn batuu it called "Surprise" 😂😂
Wowwww
Do you give out the recipe for the sauces you use?
When I don't it and I actually write them down, yes! This time, it's been so long I don't recall 100%.
wait what's the no egg pasta recipe?
The name of this pasta is
Ingannapreti
Como puedo traducir al español el vídeo?
Can u show the sauce recipe,
И опять платье под цвет пасты))
Thanks for the prank
What is the recipe???
As a professional chef of 35 years, let me give you a bit of professional advice- savory food is not given to the color of blue- I would really recommend that you turn your talents towards sweets and desserts. You will be at home in that arena. You are extremely talented, but your in the wrong sandbox with savory foods that are this graphic. You will be perfectly suited towards working with pastilliage dough for cake decoration. Look into pastry competitions during the holiday seasons, you will do very well .