I was scared you guys had stopped making videos after your 30-day challenge 😢 So glad you re still making videos but how come you guys are not trending way more?! YT fix the algorithm lol
What is the white paste you put underneath? I see you put butter in the saucepan and suddenly it looks lovely white and creamy and you layer the form with it. Please let me know, thanks. By the way, I love almost all your food and have never eaten so much pasta before in my whole life - fantastic. Thank you very much for sharing. Greetings from🇪🇦, Calluna
Quality ingredients are keys for sure! I would suggest to let finely chopped onions soften for 10 minutes, then add your tomato sauce and let the sauce simmer gently until sweet! And don’t forget the seasoning and the herbs.. I use fresh basil and A special Italian herbs salt called Salamoia Bolognese..easy snd yummy😋 The other key for any Italian dish is patience and love! 😉😘
Oh thank you! ♥️ the water we used to rehydrate these Porcini mushrooms adds lot of flavour.. better if sieved to avoid dirt or impurities. If you’re afraid of the bitter taste, mix warm water and milk 😉
@thepastashowofficial i think i did okay, it was definitely **buonissimo**! Saffron makes it pop but taleggio was the real MVP for me here, had never thought to use it like that. The leeks were a nice touch too to bring balance. I took some liberties added a tiny bit white wine, since i couldnt get white truffle... Absolutely sublime, ❤
Hey, am from India and I love pastas, but it is really difficult to get all the authentic ingredients here, however, I try my best to make delicious pasta by improvising a little bit and btw, your pasta recipes are amazing❤
@thepastashowofficial oh beautiful! Never thought of using almonds.. I always go for pinenuts or cashews. When I saw you use almonds it confused me a little, but I trust your words! I'll have to try it soon😁
I'm one of ten so my mom has a lot of mouths to feed and she just cooks some rotini with marinara sauce from the can. we normally have it with broccoli and balsamic glaze.
