Philosopher here! Your conundrum regarding when exactly the egg and flour turn into dough is similar to what is known as sorites paradox which asks how many grains make a heap. These are paradoxes of ambiguity (-: I don’t know if I’m a philosopher… I’m for sure a philosophy teacher.
I love how casual this video is. Usually, I need full concenteation for your videos. As I want to learn something, improve my cooking skill or br more healthy... but this is so random and allowing space for errors, it really feels relaxing 😊
Speaking as an Italian: great job! Pretty relaxing video :) From my personal experience, the type of flour you use can make all the difference (especially on a thin pasta like spaghetti). There are lots of tutorials out there if you wanna try again. It doesn't matter if it isn't perfect, the important thing is that you had fun doing it ^^
@@Makenor13 Una volta ho provato a fare la pasta con la farina 00 di grano tenero e si incollava, facendo con farina 0 di grano duro invece reggeva molto meglio. Conosco anche gente che la fa in parte con farina 0 o 00 e in parte con farina di semola... La pratica è sicuramente la migliore insegnante :)
Thx for that video, found it really relaxing as well :), except for the part where the dough almost got messed up in the machine, that shit gave me anxiety!
I have this super old book on making pasta and it says your meant to let it hang dry for like 3 hours before cooking it. We made fresh pasta and carbonara using our neighbours chicken eggs, i dont think i’d ever used our pasta machine before i moved out of my parents place a few years ago
Hey kwook, can't believe i missed this video. I made my own pasta for the first time a week ago. My biggest mistake was not slowly adding the flour, meaning i had to make a dough out of splotchy concrete. That being said, the ravioli was amazing.
I've watched so many videos of Italians making pasta. Of course, they make it look easy because they have been doing it for years. I so want to make my own ravioli. I have all the ingredients & rolling pins (which I have never used- sound familiar) but I too am intimidated by actually making ravioli. I don't have much counter or table space so I need to figure out how to do it. Thanks for doing this video, Kevin. It gives me more of an incentive to try making ravioli from scratch.
Philosopher here! I think you need a patissier more than a philosopher, but my guess would be that you're on the right track : if it's pullable, it's a dough, before that it's a batter.
bought your cookbook for my wife for her birthday and we keep looking through it like " if we try and label the pages we will cook its gonna be all of them" why ya gotta be so talented.
Ca să fii sigur că pastele sunt ok rețeta clasică (și sigură) este 1 ou la 100 gr. făină. Pentru mine frământatul pastei într-un lighean este cea mai bună soluție. Felicitări pentru tot ce faci!
In the screensavers of your videos, your head is slightly above the table you're cooking on, and I always imagine you're sitting there on a little toy chair 😊
Hi mr. Kwook, Lady Kwoowk I bow to you! If I can dare.. When spaghetti are soooo skinny (b!) are wonderful with different kind of sauce: try it with only mushrooms, garlic and lot of peas! Love your contents and... Damn, "guy making past" hit different!
I love making pasta- as away to slow my brain down - but I jumped from making lasagna pasta, to home made ravioli ! I will never use a processor for making pasta, by hand it’s the meditative part
This is the first time I am writing to you .....I saw in one of your videos a star on nihari from Pakistan on your notice board. So when r u making a video of this nihari .....????
Pro-Tip: Don't make your pasta too thin. Add unripe spelt grains for extra flavour and texture. Make sure you sir the pasta in butter before adding it to the sauce. Yours was definitely too wet because you diluted it with your water spray.
Wayment, did dude really just pour the flour from the bag to the container...... then container to surface for cinematic effect? 😆... I actually appreciate that! 😁 👍
Can u make a video where u make smth without milk or gluten? I woud love to make ur food but they need gluten And milk usually And my stomach cant digest them😢
As a child that had eaten play-dough it is not very pleasant, tastes like salt and chemicals, I am but surprisingly still alive, probably got a small brain.
