I help care for a 10 year old girl with Down Syndrome who loves to cook and bake! Your videos are extremely helpful to me as her teacher and she as a student! She has found success and joy and loves when you call her "friend"! Many thanks
A noble profession that I have no doubt is tough. May God Bless you and YOUR US Army (Infantry) has your back up to and including life. LOL, mostly other peoples
Outstanding time to start learning. Even if just to make your life better and impress a date as you get older! I wish you the best young man. Jean Pierre? You cant have a better teacher than this guy. Retired Army Infantry and you are why.
I was younger than you when I started watching cooking shows. I’m so happy I did since I able to cook and enjoy it a lot and is a way for me to relax. The thing you’ll enjoy the most when you get older and are more creative is to see the enjoyment on the face of the people enjoying your food from the satisfaction you see. Learn as much as you can and become a great chef professionally or for your friends and family.
Imagine if politicians worked this hard (and loved doing their jobs as much) as Chef Jean Pierre!!! He NEVER misses a beat and is sharper than any knife in his kitchen! ❤
One of the best teachers I have ever come across. The way he breaks it down and not only explains but also shows and really teaches you as goes is absolutely legendary!
I made pasta with my daughter last night for the first time ever. We made so many mistakes. SO. MANY. Now with Chef Jean-Pierre's guidance we will try again with great success.
This video has showcased Chef JP's knowledge of food.. He plays down his ability, but he has incredible talent, and he's a wonder to watch. The best chef I ever did see.
None of the pasta lessons I learned from before this, ever mentioned to let the dough set for a long while before making the pasta. That makes a lot of sense, my dough before was always different each time I made it. Now I know the problems I had, thank you.
Chef JP your video is near and dear to my heart. I am not Italian but American Ukrainian but I can still see my mother kneading her 5 pound of bread flour for many minutes and 3 rises . Brought tears to my eyes. Miss you mom.
Chef ,as an italian, I grew up making pasta with my grandmother . Over the years, I have made pasta so many times also with the help of the kitchen aid machine, which makes has made it so much easier, and I must say, I thought I knew it all about making pasta . I guess I did not .you have given me more tips and ideas I did not know . I will implement those tips next time I will make pasta . Thank you for inspiring us and for your knowledge . Buon Appetito .
Wonderful. This is how cooking should always be taught. You can actually watch the different steps and learn to follow them. Now I know what 00 flour is, and the reason why you use semolina, and what to look out for AND how to use the pasta attachment for a stand mixer!
I would love to see more “fireside chats” with you drinking a glass of Chardonnay and sharing stories of your restaurant days or first learning from your Mom. Just a suggestion because I love your stories just as much as learning from your cooking.
WOOOOoooooW👍Superb! We love it. Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!👍Keep it up!🙂God bless you abundantly forever 🙂🙂Enjoy amazingly blessed weekend 🙂🙂Stay happy and well protected.🙂
There isn't a better culinary Teacher online than Chef Jean-Pierre! I definitely feel like I can accomplish any dish or task because of his approach and inviting nature.🥰💖
I love watching your videos. I have printed many of your recipes. When I printed the Fresh Homemade pasta you forgot to give the measurements in grams. I can watch the video again and write down what I need. Thanks for making a great show. Your friend Mark
Dear chef, greetings from Plovdiv Bulgaria! You are great and always full of smiles and good mood. I can't help but smile when I look at you. Stay healthy and keep going!
Great tutorial, Chef. You have so much energy, enthusiasm, and passion for your craft, it is infectious. The pasta looks like art when it's done properly. My grandmother made noodles by hand, rolling out the dough with a broomstick handle into a large thin sheet. She would cut the dough with the broomhandle as a guide, and a knife rolling the broomhandle in small increments across the dough, cutting as she went. It would look like machine cut pasta at the end. She was good at it, but probably was taught by my great grandmother, and did it this way her whole life.
Thank you Chef for showing a different way to what I learned from Eva of Pasta Grammar on how to make fresh egg pasta..."More than one way to skin a cat! " I didn't realise who simple so many things are to make in the kitchen until I found your channel and this is one of them. I now make my own butter thanks to you, which I did tonight and that , together with some fresh sage leaves and some home made spinach and ricotta ravioli, makes a quick but delicious meal to impress any guest. Keep them coming please.
I used to think like that, until I saw the light. It is all about the sauce - for some sauce dried pasta is better. But always use bronze cut slowly dried dry pasta.
Good day Chef, My mama taught me how to make homemade pasta when I was 10 years old. I'm 63 years old now and I still make homemade pasta.❤💕 My you and your have a wonderful Independence Day.🇺🇸 Much love, Rennie
6 years ago my wife and I moved to the suburbs of Tampa. It's been challenging finding ways to stay connected with our friends that now live 45-60 min away. I have decided I am going to start doing a monthly dinner party where we get a few couples together and cook your recipes while we watch video. I am starting with a pasta night because I this would be a blast as a group activity. Each couple can take a style and pair a sauce of their preference. Or we could rotate nights and all make different variations of the same pasta. I especially like this for ravioli or tortellini. Once again, you bring some of the best content on TH-cam regardless of genre. I am so here for your love and positivity and it's a huge bonus knowing we both shop at Publix so I have no problems finding the same ingredient!!!!
I make pasta with eggs from my pet ducks, the yolks are bigger so I don't add extra yolks. The best pasta ever! And this video shows the best way to knead the dough. I love this presentation, so many useful points to make the best pasta, I always learn something new!
❤❤❤❤❤Started laughing at the interdiction and still laughing at the end of the video, Chef you bring joy to my kitchen and life, and I am sure to countless others. The recipes, tips, and techniques are extra. I’m a friend for life. Thank you for another joyful day!!!😀
I was scrolling through your recipe catalog for something to serve with Lamb Steaks. I chose my family's favorite recipe of yours. Potatoes Au Gratin is their absolute favorite and I also made your Chocolate Cheesecake for dessert. I also have my wife and son go to your recipes and my wife picks the main dish. My son picks a dessert and I pick the main dish. Then we pick a day to make the dinner. And we cook the meal together. Thank you Chef for helping me a better cook.
Hi Chef....I remember watching my favourite Auntie making noodles (65 years ago). Everything by hand. No machines. She rolled out her dough, rolled it up, cut the noodles and hung them over a broomstick suspended between a couple chairs to dry a bit. Was so much fun and so delicious. Thanks for your videos I really enjoy them and still learning at 73. Take care.
I add spinach to make spinach pasta....it is sooo good ! Saute the spinach ..drain the liquid and puree it with the egg and then follow the same steps just mentioned. Thank you, chef ...great video ❤
"You are not going to excite an American if it's complicated."😂Love that and the simple but precise instructions Chef Jean-Pierre. Liked and subscribed. I am doing your pasta dough today😉
Great video, I’ve always done 100 grams of 00 flour to one X-large egg, I make pasta almost everyday when I get home from work so I can have dinner. I like how you did this. 🙏🏽
Great timing to catch your video of making pasta! New subscriber. I enjoy watching your videos Chef! When sitting next to my husband and I watch your videos he likes to listen in. LOL! 😊❤
I wish I watched this video 10 years ago. This is the best pasta recipe I've ever watched on youtube. Thank you, chef Jean-Pierre for giving the ratio of eggs to flour in the baker's percentage. Most recipes I've read called for eggs and grams. Even standard-sized eggs could be slightly different in weight but with scales and the ratio, the size of eggs is irrelevant. Yes, the type of flour and its moisture content also matter. But it's something that comes only with experience. Let me put my amature 2 cents in. If you don't have 00 flour, use bread flour, use AP flour only as the last option.
Thank you chef - using the food processor was a game changer! We appreciate how you uncomplicate everything for us. You are my go-to chef for everything food - I worked as a sous chef most of my adult life and still learn a lot watching your videos. You my friend are an awesome chef. 👍👏👌
I watched a lot of episodes of the Pasta Grannies. I think the youngest one was in her late 70's. Of course, they never measured anything since they just knew. I ended up making a mattarello which is similar to your rolling pin only 3 foot long since I have several wood lathes. It really isn't too difficult to roll a thin sheet with a long thin rolling pin. I haven't gotten to ravioli thinness yet... I seem to remember that they all used flour made from Durham wheat, which is marketed as semolina. It really is simple to make your own pasta...
Just tried to make pasta the other week and didnt turn out too well. Can't wait to give it another shot. Thanks for the good timing and good morning, Chef!
I actually bought one of those hand crank pasta machines at good will for 6 dollars. Works great. I love home made noodles. I use my grandmothers kluskie noodle recipe and home made chicken soup. The best.
I have always wanted to make my own pasta! Having purchased various pasta making devices over the years NOTHING worked!! Complicated directions and always a complete fail. OMG!! Just watching your video and hearing your logical, easy to follow directions and tips . . . .mama Mia! You wonderful man, where have you been all my life! ❤️. I have a Kitchen Aid and am now going to make my own pasta. Thank you, thank you!!!!
I love the visual of Chef wearing a skirt of pasta! Ha! What a great video - I almost want to give it a try! Thanks to Jack for the water tip and ATB to your both!
Thank you for encouraging me to break out the nice shiny KitchenAid pasta rollers I received for Christmas! We appreciate you, Chef (and those pins your Grandma had were knitting needles)!
Personally used a Stand Mixer to make Pasta Dough, but a Food Processor is more practical in most kitchens. Tho I find Dough Hooks make kneading a bit more easy
This was so perfect! the BIG last TIP is everything. Now I am loading my cart with flour and Semolina and the attachments! Thanks again Chef for helping me make delicious home cooked meals for my family.
My dear Chef Jean-Pierre 💖💖!!! You can't deny the Italian blood 😆 which is almost a must to make proper Pasta. I very much enjoyed the video and will give it a try. I learned from my Mama (she learned from hers!) to take per 100 gr flour 1 egg and yes ... mix it on the counter working from the inside out etc. I shall try your way - definitely. As for drying the pasta: I always use plastic cloth hangers and it works fine. I happen to have rings on my upper kitchen closets and they are a perfect match 🤣. And I still have the good old pasta cutter with the crank which I got waaaayyy back then as a wedding gift - love it. It would be great if you could give us some tips as how to store them. I've tried drying them and then freezing them ... I've tried in a big lock 'n lock container ... each one works but maybe you have a better idea? Lots of bisous coming your way 😘😘😘 A little tip: I often use beet root powder to give the papardelle or fettucine a different color - it looks funny with a creamy sauce. It's also nice for ravioli or mezze lune.
I would be most grateful if you continue this tutorial and show us lasagna sheets and small noodles like Penna etc., I am very curious how you would make these, and I doubt anyone could teach them like you do! Thank you so much for all the great videos, Sir.
Ooh yes please do some ravioli or tortellini! I'd love to see that. I've been making fresh pasta for a few years now but as usual you teach me several new things. Love to you Chef!
I really appreciate you making this video. I bought my attachments for my kitchenaide to make my mother chicken and noodles years ago. I've tried a few recipes for Italian pasta usually doesn't turn out well. this video has given me the proper instructions to do it correctly. Thank you.❤ I made your recipe today. I made 2 recipes the first with cups which I had to add an egg yolk to because when I made the second batch I used my scale and found out with my measuring cups 2 cups is 300 gm. the kneading was easy and dough got softer as the 10 minutes went by. this was the best pasta I have ever made. 👍I made your pasta for the second time today, it turned out even better this time. the second time I had to use 2 eggs and 3 yokes to get the right grams.
This man is a national treasure
I kindly advise people not waste their money at culinary school coz God has provided everything with chef Jean Pierre I love you chef
I think he is the best teacher and I love his personality. He makes me smile. Thank you chef for all you hard work..
I help care for a 10 year old girl with Down Syndrome who loves to cook and bake! Your videos are extremely helpful to me as her teacher and she as a student! She has found success and joy and loves when you call her "friend"! Many thanks
So nice. My heart is w/You. That Girl will be fine w/Ur guidance. Chef never measures... that.s Ok too(weighted scale).
♥️
A noble profession that I have no doubt is tough. May God Bless you and YOUR US Army (Infantry) has your back up to and including life. LOL, mostly other peoples
Thanks for sharing, friend. This little girl is fortunate to have you🙏
Hi I’m ten years old and I love watching your videos!
Outstanding time to start learning. Even if just to make your life better and impress a date as you get older! I wish you the best young man. Jean Pierre? You cant have a better teacher than this guy. Retired Army Infantry and you are why.
It's great that you are interested in cooking! Learn to cook, you will be glad you did. I wish I would have taken that advice when I was your age.
I was younger than you when I started watching cooking shows. I’m so happy I did since I able to cook and enjoy it a lot and is a way for me to relax. The thing you’ll enjoy the most when you get older and are more creative is to see the enjoyment on the face of the people enjoying your food from the satisfaction you see. Learn as much as you can and become a great chef professionally or for your friends and family.
Imagine if politicians worked this hard (and loved doing their jobs as much) as Chef Jean Pierre!!!
He NEVER misses a beat and is sharper than any knife in his kitchen! ❤
One of the best teachers I have ever come across. The way he breaks it down and not only explains but also shows and really teaches you as goes is absolutely legendary!
MAY GOD BLESS YOU WITH LONG LIFE SO YOU CAN KEEP ADDING JOY IN THIS WORLD.....CHEERS TO YOU CHEF JEAN
I've said it once and I'll say it again, Jean Pierre is always welcome at my house for dinner.
He's great, but I couldn't eat a full one.
@@DeltaMikeTorrevieja😂
I want to go to his house for dinner. ☺️
He could come to my place too, but I’d be cooking his dishes 😂
@chefJeanPierre Oh come on, that deserved a like at least?
Give a tramp a chance!
I made pasta with my daughter last night for the first time ever. We made so many mistakes.
SO. MANY.
Now with Chef Jean-Pierre's guidance we will try again with great success.
This video should get a million views. I'd love to see the different styles of pastas. Maybe once a month show a new pasta shape?
This video has showcased Chef JP's knowledge of food.. He plays down his ability, but he has incredible talent, and he's a wonder to watch. The best chef I ever did see.
🙏❤️
Chef dosent lie , my 8 year old already made half your TH-cam teachings. Thank you chef my kids are finding joy into cooking because of you.
🙏🙏🙏❤️
great parenting! :)
None of the pasta lessons I learned from before this, ever mentioned to let the dough set for a long while before making the pasta. That makes a lot of sense, my dough before was always different each time I made it. Now I know the problems I had, thank you.
This gentleman has such a finess about him. Such much love and skill put into such a simple preparation. Admirable
Chef JP your video is near and dear to my heart. I am not Italian but American Ukrainian but I can still see my mother kneading her 5 pound of bread flour for many minutes and 3 rises . Brought tears to my eyes. Miss you mom.
Jean-Pierre you truly are an exceptional world-class chef. Thank you for sharing your knowledge. Much love ♥️
Made pasta just like you every step, beautiful 😊 proud of myself and thank you chef, you’re brilliant 🇦🇺
You’re very welcome! 🙏❤️
I don't enjoy Chef Jean Pierre - SAID NO ONE EVER! 😉Chef Jean Pierre is the absolute best and I bet I'm not alone in thinking so. Happy Thursday!
🙏🙏🙏❤️❤️❤️
Speak for yourself.
Chef ,as an italian, I grew up making pasta with my grandmother . Over the years, I have made pasta so many times also with the help of the kitchen aid machine, which makes has made it so much easier, and I must say, I thought I knew it all about making pasta . I guess I did not .you have given me more tips and ideas I did not know . I will implement those tips next time I will make pasta . Thank you for inspiring us and for your knowledge . Buon Appetito .
Wonderful. This is how cooking should always be taught. You can actually watch the different steps and learn to follow them. Now I know what 00 flour is, and the reason why you use semolina, and what to look out for AND how to use the pasta attachment for a stand mixer!
I was just talking last night to myself that I wanted to make some more fresh pasta and then this today? It's a sign time to make some soon.
I would love to see more “fireside chats” with you drinking a glass of Chardonnay and sharing stories of your restaurant days or first learning from your Mom. Just a suggestion because I love your stories just as much as learning from your cooking.
Wow Chef! Almost 2 million. Well done!
Just seeing your demeanour gets a smile to my face. The recipe is a bonus!
Literally was smiling as soon as I saw him. great comment!
He and Marco White could have an odd couple style cooking show
Wonderful channel!
Thank you very much!🙏❤️
I suggested a homemade pasta video a while back, and here it is! 😍 Thank you so much Chef John Pierre! I loved it! ❤️
You make me smile every time I see you! Thank you chef!
🙏😊
@@ChefJeanPierre hello Chef I would like to became your student is there any chance to be your student?
WOOOOoooooW👍Superb! We love it. Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!👍Keep it up!🙂God bless you abundantly forever 🙂🙂Enjoy amazingly blessed weekend 🙂🙂Stay happy and well protected.🙂
🙏🙏🙏❤️
There isn't a better culinary Teacher online than Chef Jean-Pierre! I definitely feel like I can accomplish any dish or task because of his approach and inviting nature.🥰💖
🙏🙏🙏❤️
A child can do it!!!! I love him.
this man is the very reason i became a good cook
Hi chef! Can you make Chicken Kiev? Would love to see how you make it.
I love watching your videos. I have printed many of your recipes. When I printed the Fresh Homemade pasta you forgot to give the measurements in grams. I can watch the video again and write down what I need. Thanks for making a great show. Your friend Mark
Dear chef, greetings from Plovdiv Bulgaria! You are great and always full of smiles and good mood. I can't help but smile when I look at you. Stay healthy and keep going!
Great tutorial, Chef. You have so much energy, enthusiasm, and passion for your craft, it is infectious. The pasta looks like art when it's done properly. My grandmother made noodles by hand, rolling out the dough with a broomstick handle into a large thin sheet. She would cut the dough with the broomhandle as a guide, and a knife rolling the broomhandle in small increments across the dough, cutting as she went. It would look like machine cut pasta at the end. She was good at it, but probably was taught by my great grandmother, and did it this way her whole life.
That intro never and I mean never gets boring. Amazing video as always chef.
Love how much you love your life and new chapter with your new certification!!
Thank you Chef for showing a different way to what I learned from Eva of Pasta Grammar on how to make fresh egg pasta..."More than one way to skin a cat! " I didn't realise who simple so many things are to make in the kitchen until I found your channel and this is one of them. I now make my own butter thanks to you, which I did tonight and that , together with some fresh sage leaves and some home made spinach and ricotta ravioli, makes a quick but delicious meal to impress any guest. Keep them coming please.
Oh, I love fresh pasta!!! Once you go fresh, you never go back.
I used to think like that, until I saw the light. It is all about the sauce - for some sauce dried pasta is better. But always use bronze cut slowly dried dry pasta.
Good day Chef,
My mama taught me how to make homemade pasta when I was 10 years old. I'm 63 years old now and I still make homemade pasta.❤💕
My you and your have a wonderful Independence Day.🇺🇸
Much love,
Rennie
6 years ago my wife and I moved to the suburbs of Tampa. It's been challenging finding ways to stay connected with our friends that now live 45-60 min away. I have decided I am going to start doing a monthly dinner party where we get a few couples together and cook your recipes while we watch video. I am starting with a pasta night because I this would be a blast as a group activity. Each couple can take a style and pair a sauce of their preference. Or we could rotate nights and all make different variations of the same pasta. I especially like this for ravioli or tortellini. Once again, you bring some of the best content on TH-cam regardless of genre. I am so here for your love and positivity and it's a huge bonus knowing we both shop at Publix so I have no problems finding the same ingredient!!!!
That is so Kool. Watching this vid; comically I though, "world beware". Guess U kno just what 2 do. Cook on(I might B there soon).
This gentleman’s culinary knowledge is amazing, and his teaching ability is even more so!❤
I've learned more in the first 5 minutes from chef jean-pierre than from any other chef .❤❤
Thank you much chef. I'll follow those steps to make pasta. Cheers from Rio de Janeiro Brazil.
I always say it, but the world needs more people like Chef. ABSOLUTE GEM.
Thank you Chef ! I've been thinking about making my own pasta for a long time and seeing you make a video about it just convinced me to do it
Always happy to see notifications of Chef JP videos! 😊
Very methodical
Hay frends love videos bin cooking since I was 13 most intertaning cheff
I make pasta with eggs from my pet ducks, the yolks are bigger so I don't add extra yolks. The best pasta ever! And this video shows the best way to knead the dough. I love this presentation, so many useful points to make the best pasta, I always learn something new!
I still remember the Onyo video... Thanks so much for the cooking show by the way
I love the videos where chef teaches us from scratch!
Thank you very much Jean Pierre! Learnead a lot. Greetings from Uruguay!
❤❤❤❤❤Started laughing at the interdiction and still laughing at the end of the video, Chef you bring joy to my kitchen and life, and I am sure to countless others. The recipes, tips, and techniques are extra. I’m a friend for life. Thank you for another joyful day!!!😀
🙏🙏🙏❤️
Yes... Jean-Pierre I love your videos.
I was scrolling through your recipe catalog for something to serve with Lamb Steaks. I chose my family's favorite recipe of yours. Potatoes Au Gratin is their absolute favorite and I also made your Chocolate Cheesecake for dessert. I also have my wife and son go to your recipes and my wife picks the main dish. My son picks a dessert and I pick the main dish. Then we pick a day to make the dinner. And we cook the meal together. Thank you Chef for helping me a better cook.
Hi Chef....I remember watching my favourite Auntie making noodles (65 years ago). Everything by hand. No machines. She rolled out her dough, rolled it up, cut the noodles and hung them over a broomstick suspended between a couple chairs to dry a bit. Was so much fun and so delicious. Thanks for your videos I really enjoy them and still learning at 73. Take care.
I prefer to use my rolling pin instead of fancy machinery.
I appreciate that you share your knowledge and experience in a such a humble way.
My mom was like you she never, never wanted to use the machine!!!🙏❤️
I add spinach to make spinach pasta....it is sooo good ! Saute the spinach ..drain the liquid and puree it with the egg and then follow the same steps just mentioned. Thank you, chef ...great video ❤
"You are not going to excite an American if it's complicated."😂Love that and the simple but precise instructions Chef Jean-Pierre. Liked and subscribed. I am doing your pasta dough today😉
I haven't made pasta in ages but now I feel like adding this to my ragu bolognese.
I always love the after credits bonus scene
Great video, I’ve always done 100 grams of 00 flour to one X-large egg, I make pasta almost everyday when I get home from work so I can have dinner. I like how you did this. 🙏🏽
🙏❤️
Great timing to catch your video of making pasta! New subscriber. I enjoy watching your videos Chef! When sitting next to my husband and I watch your videos he likes to listen in. LOL! 😊❤
No doubt about it fresh pasta is the best! Great stuff and thankyou Chef JP.
I wish I watched this video 10 years ago. This is the best pasta recipe I've ever watched on youtube. Thank you, chef Jean-Pierre for giving the ratio of eggs to flour in the baker's percentage. Most recipes I've read called for eggs and grams. Even standard-sized eggs could be slightly different in weight but with scales and the ratio, the size of eggs is irrelevant. Yes, the type of flour and its moisture content also matter. But it's something that comes only with experience. Let me put my amature 2 cents in. If you don't have 00 flour, use bread flour, use AP flour only as the last option.
Thank you chef - using the food processor was a game changer! We appreciate how you uncomplicate everything for us. You are my go-to chef for everything food - I worked as a sous chef most of my adult life and still learn a lot watching your videos. You my friend are an awesome chef. 👍👏👌
I watched a lot of episodes of the Pasta Grannies. I think the youngest one was in her late 70's. Of course, they never measured anything since they just knew. I ended up making a mattarello which is similar to your rolling pin only 3 foot long since I have several wood lathes. It really isn't too difficult to roll a thin sheet with a long thin rolling pin. I haven't gotten to ravioli thinness yet... I seem to remember that they all used flour made from Durham wheat, which is marketed as semolina. It really is simple to make your own pasta...
Just tried to make pasta the other week and didnt turn out too well. Can't wait to give it another shot. Thanks for the good timing and good morning, Chef!
Texture is the conductor of flavor,, momma mi
Chef JP, coming through with a simply elegant cooking lesson. Much appreciated!
I actually bought one of those hand crank pasta machines at good will for 6 dollars. Works great. I love home made noodles. I use my grandmothers kluskie noodle recipe and home made chicken soup. The best.
I have always wanted to make my own pasta! Having purchased various pasta making devices over the years NOTHING worked!! Complicated directions and always a complete fail. OMG!! Just watching your video and hearing your logical, easy to follow directions and tips . . . .mama Mia! You wonderful man, where have you been all my life! ❤️. I have a Kitchen Aid and am now going to make my own pasta. Thank you, thank you!!!!
Knitting needles Jean-Pierre. Excellent video.
Very very good effort, nice to see that✌✌✌✌
Thank you for sharing!! I've always wondered how to make pasta. Please keep sharing more recipes on how to make it!! Thank you!!😀😀💕💕💕💕😘😘😘😘
I've seen a lot of recipes for making pasta...but never have I ever seen a ball of pasta dough turn out so damn, just gorgeous and perfect!
I think he should be a legend! Best telling! There is a lot of details which I need! Thank you! I like your energy!
I love the visual of Chef wearing a skirt of pasta! Ha! What a great video - I almost want to give it a try! Thanks to Jack for the water tip and ATB to your both!
Thank you for encouraging me to break out the nice shiny KitchenAid pasta rollers I received for Christmas! We appreciate you, Chef (and those pins your Grandma had were knitting needles)!
Thank you Chef. Please do a semolina recipe soon.
I don't know why I never asked my favorite French Italian Chef to show us how to makea da pasta before! Thanks Chef JP!!!
Personally used a Stand Mixer to make Pasta Dough, but a Food Processor is more practical in most kitchens. Tho I find Dough Hooks make kneading a bit more easy
This was so perfect! the BIG last TIP is everything. Now I am loading my cart with flour and Semolina and the attachments! Thanks again Chef for helping me make delicious home cooked meals for my family.
My dear Chef Jean-Pierre 💖💖!!! You can't deny the Italian blood 😆 which is almost a must to make proper Pasta. I very much enjoyed the video and will give it a try. I learned from my Mama (she learned from hers!) to take per 100 gr flour 1 egg and yes ... mix it on the counter working from the inside out etc. I shall try your way - definitely. As for drying the pasta: I always use plastic cloth hangers and it works fine. I happen to have rings on my upper kitchen closets and they are a perfect match 🤣. And I still have the good old pasta cutter with the crank which I got waaaayyy back then as a wedding gift - love it.
It would be great if you could give us some tips as how to store them. I've tried drying them and then freezing them ... I've tried in a big lock 'n lock container ... each one works but maybe you have a better idea? Lots of bisous coming your way 😘😘😘
A little tip: I often use beet root powder to give the papardelle or fettucine a different color - it looks funny with a creamy sauce. It's also nice for ravioli or mezze lune.
🙏❤️👍
Chef, first off’ thank you so much for your hard work. You have so much patience teaching dummies like us. Lol Your so cool, my friend
Thanks Jack! Chef is correct, it's a very important detail.
Love watching these videos, Chef Jean Pierre is amazing friends....onyo first and turn the heat off, once the heat is off.....you got it " BUTTER" 👍👍
Been making pasta for decades and I learned something from Chef JP! I always do… make a mark/measure your machine to make the best sheet 😊🇮🇹
Good Morning Chef!
I was almost out the door to go shopping for your Goulash Recipe.
I suppose a can wait a few more minutes.
I would be most grateful if you continue this tutorial and show us lasagna sheets and small noodles like Penna etc., I am very curious how you would make these, and I doubt anyone could teach them like you do! Thank you so much for all the great videos, Sir.
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Awesome recipe chef, please show italian pollo rosa Maria recipe please please 🥺 please
We'll do it as soon as we can! 😊👍
I used to make fresh pasta all the time. Need to start up again. It’s so delicious. Thanks, Chef, for reminding me. I appreciate you….
Aloha from Hawai'i! Wonderful. How about a part II on cooking and serving with a simple sauce? And, the ravioli? Mahalo nui loa, no ho'i!!
Chef, your videos have leveled up my cooking 10 fold, thank you!
Ooh yes please do some ravioli or tortellini! I'd love to see that.
I've been making fresh pasta for a few years now but as usual you teach me several new things. Love to you Chef!
Oh my, I must try this!
We started making fresh pasta last year, and it makes a HUGE difference. Appreciate seeing a pro do it- I picked up a number of tips to up my game!
I really appreciate you making this video. I bought my attachments for my kitchenaide to make my mother chicken and noodles years ago. I've tried a few recipes for Italian pasta usually doesn't turn out well. this video has given me the proper instructions to do it correctly. Thank you.❤ I made your recipe today. I made 2 recipes the first with cups which I had to add an egg yolk to because when I made the second batch I used my scale and found out with my measuring cups 2 cups is 300 gm. the kneading was easy and dough got softer as the 10 minutes went by. this was the best pasta I have ever made. 👍I made your pasta for the second time today, it turned out even better this time. the second time I had to use 2 eggs and 3 yokes to get the right grams.