I feel like Kendall is feeling more comfortable being in front of the camera suddenly and I’m excited for her because she’s such a delight. She and Alvin are a blast together too.
I think the "made pasta" here is the kind where you open a package and add it to boiling water (I do hope you have done that before or plan to at some point)
@@Straystar1235 wdym, you don't have a resident chemist to boil your water? What next, you're gonna tell me you don't have a resident physicist to drive your car, or a resident biologist to give you a bath?
Way back in the late 80’s The Olive Garden was more fancy. I got a job making both fresh, and dried pasta. I was right behind the hostess station, and had to put on a show. The pay was💩, but it was kind of fun. I learned a lot about pasta making. The machine I used cost more than a car, wish I had access to it now.
I think a grater is *usually* preferred for cheese because a blender/food processor could heat it up and the consistency/quality could change. Also, blending the almonds poses the "risk" of getting all the oils out, resulting in a more greasy end product.
@@emeraldbonsai I depends on the speed and the quantity on food inside, really. And cooling down plastic risks increasing the chances of it breaking. That's why in patisserie labs they use a "refiner" (I'm not sure it's the right translation), essentially a machine with two rollers/cylinders that can crush and pulverize any material without heating it up nor getting out the oils.
In both these recipes, the parmesan is incorporated into a hot butter or oil sauce, at which point a little warmth from the food processor is irrelevant.
@@agate_jcg Ah, but you see, usually pesto is never heated up on the stove, just incorporated into the hot pasta as not to change quality, consistency and taste of the fresh ingredients. But to each is own, cuisine is free!
I like to get the dough all formed up inside a large metal bowl, that way you have less mess and can work on a smaller work surface, plus you can cover the dough in the metal bowl and let it rest.
My best guess to why the dough ball lightened in color is from the second round of kneading, incorporating air. Some chewy and hard candy making is a similar process, pulling, stretching, and rolling can greatly lighten the color
That was my first thought too, but if that were the case, wouldn't it get larger/less dense? And that didn't look like the case in the shot. My second thought was microstructure coloration (like in many feathers and butterfly wings)--that the changes to the gluten structure cause the reflecting light to behave in slightly different ways. Still just a guess, though.
It might depend on how much air gets incorporated. With the dough ball itself, to be bigger and less dense, it might take more air from kneading. Other than that, I don’t have another answer. With your second thought, that could be a possibility too. I’m not scientifically nerdy enough to know how to answer that, but it sounds pretty cool
I'll start with this is my first Kendall video. I'm strictly Babi baby! That being said, it appears I've cut myself short! I'm going to have to try this out. Never had fresh pasta. Now, looking at a few comments, it appears we're not going to hold her to the same standard we do with Babish. I think that means we like her lol she's definitely a delight to listen to!
Great job on this pasta video. Love how she said, "...if you have the time". That is a lot of work. But, I do agree that there is nothing like fresh made pasta. Beats out store bought every time. Happy cooking, UB
I love that Alvin did the voice over. I understand the ability to sleep anywhere. What is "not a fork gal"? I really like the individual shows Anime with Alvin and Fundakendalls ... I love Basics with Kendall and Alvin. The interaction is so fun and funny.
@@DucNguyen-bd5ir do you mean 15:18 roughly? Cause I'm pretty sure that was Brad, i've heard his voice a lot on some of the other videos like Soy Boys etc. He even filmed & commented on Alvin sleeping during that segment. If that's the one you're talking about ?
Some kitchen robots have the gadgets to do it and it's cheaper than a proper pasta machine, but still pretty expensive. You could try making "spaghetti alla chitarra", all you need is a wooden and strings tool. It's different than normal spaghetti (the dough contains eggs and the base isn't circular but squared), but it's as close as you can get without getting a machine.
Not sure where you live, but you can get a cheap model for like 25€ online. Alternatively, just roll the dough and cut very thin strips, which is what I do because I'm too lazy to assemble and clean my pasta machine most of the time.
@@DangerSquiggles I come from the hospitality sector, so I have in mind certain machines made for a more consistent production and they are nowhere cheap like that (even the smallish ones), but I didn't know there were some options (maybe made for a more general use) that cheap! Would you please care to provide a link for yours?
Hi, from experience I can tell you that usually when doing homemade pasta you would choose tagliatelle (larger than spaghetti, but even better), ravioli or lasagne. I'd say those are the preferred formats to make at home (at least in mine!)
I've not seen the double knead, double rest technique before. Thanks for that. If you are using a pasta machine for the rolling, would you alter any of the prior steps?
YAY MORE FUNDAKENDALLS and oooh, pasta without a machine! on account of i don't have one but i do have hands and now i have a rollator i can stay at the counter with. Thank you!
So cool! You really know what you are doing. I have a suggestion. Make dried pasta. Not die cut, but hand made no-egg pasta. My favourite is orecchiette.
There’s an anime airing right now called Deaimon- recipe for happiness. Wholesome little sweet shop anime. They go into detail about many seasonal Japanese sweets and treats. I think it would be a great show to get some videos from. If you guys want to 👍🏻
I’ve used almonds, cashews, pine nuts or a mix of all for pesto. Personally I’ve found you want something like the cashews with a creaminess if you aren’t using pine nuts.
Using almonds instead of pine nuts for the pesto is a great idea bc my fiancee is allergic to pine nuts..... but i hate almonds .... but it's still something to try in the future! Love the FundaKendalls!
This must be the most comfortable place to work or you guys built such a positive work environment. Alvin was just able to fall asleep! It’s really nice to see that. It’s not common.
The more you knead, the more glutinic web you create. The stronger the glutinic web, the more tough the dough, meaning that it's harder to give it a shape (not impossible) and tends to shrink back if certain considerations aren't taken (letting the dough rest, for once, then making it "jump" after rolling it for the final time). Making it rest between kneading it again is just so the dough "relaxes" enough to be kneaded again, with less difficulty and without the risk of it breaking apart.
