Jamie Oliver's mate Gennaro Contaldo shows how to make Taglierini Pasta. Filmed in his hometown of Minori. Loads more recipes, tips, videos and competitions at www.jamieoliver.com. For more nutrition info, click here: jamieol.com/D3JimM
I’ve watched this episode several times since I got my pasta maker. Gennaro makes wish I could move to Italy and spend my days making food for people I ❤️!
To use the food processor is the cleverest idea ever! Tried it tonight. Never ever had a dough like that before. In my food processor it took about one minute. Great idea, thanks a lot!
I made pappardelle today. It came out Amazing. Honestly possibly best I had. I watched a few vids but your pasta making video (not this one) is where it all clicked for for.
Dear Chef Gennaro, thank you so much for the inspiration and passion. I have small coffee shop and one of our specialities is homemade pasta. It really makes the difference to make it, people love it and we are the only shop to make and serve our own fresh made pasta. But is there anyway to make it in advance or to store the made pasta. I am loving that people love the pasta but as the only coffee maker and cook in my shop, I am having a really hard time making the pasta as orders come in.
Good that pasta dough keeps for nearly a week in the fridge ,if you wrap it in clingfilm & then a dark paper bag . (Quoted by Gennaro in previous film clip) . What passion and skill ! :0)
here in turkey when we make erişte or turkish pasta we do not use pasta machines we use roller pin, roles the dough really thin and then cut it in whatever shape you like! ıf you do not own a pasta machine use a roller pin it is a lot easier..I promise!
1 egg, 100g 00flour (00 or double zero is double milled flour. Bread flour is fine) mix. Should look like breadcrumbs then knead it for a few minutes, wrap it and chill it for at least 15 minutes to rest. That's enough for a single portion of pasta. Gennaro himself taught me how to make pasta. I used to work as a chef in Jamies Italian
Did it, not knowing we actually have the pasta roller, rolled it out with a pin, made that chilli tomato taglierini, my mother literally licked everything off the plate.
Always enjoy watching Gennaro, he has such a passion for food. Seriously though, someone should put the caption writer out of our misery. Human or machine, they are just plain *wrong*
I have "problems" timing the pasta. It's not going that fast, since I don't have a pasta-machine and roll by hand. But, how do you "plan" the pasta when you make multiple portions? Because you can't leave it on the counter for too long when it's done. But.. I don't have to cook it portion by portion, I cook everything at once, right? If you could give some tips on that, that'd be great!
The machines work fine, but they won't last as long as the traditional hand cranks and there's something nice about rolling your own pasta instead of letting a machine do it for you. I've had mine in my family for 3 generations.
would you consider doing a trouble shooting video. my dough tears apart when rolling through dough roller. does that mean the dough is to dry. I made ravioli turned out oh so good and then tried to use leftvover dough by re-rolling it and it tears when sending back through dough roller do I have to not use it? Thanks
I don’t want to use cling film, please give an alternative. How did your grandma cover and keep her pasta from drying back in her time prior to single use plastics?
I am guessing it is just a trick to teach beginners to understand the thickness and the feel of the layer when it is done. I really doubt chefs are blowing underneath pasta every time after they are done rolling it.
