Lucas Learns How to Make Ravioli from an Italian Master Pasta Maker - Dining on a Dime

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On a special episode of Dining on a Dime, Lucas Peterson is in Rome visiting master pasta maker Mauro at Pastificio Secondi for a lesson on cacio e pepe.
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29 май 2018

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Комментарии : 98

@amyrivers9792 6 лет назад

What a real gentleman. It was an honor to see him make this pasta. He was a great teacher and helped without getting frustrated like some people do when they teach.

@zaprude 6 лет назад

Aww! Lucas! I love seeing you so happy as in this episode! And the chemistry between you and Mauro is magnifico as well!

@jaczekdertuerke 6 лет назад

They would be great lovers.

@Timmycoo 6 лет назад

What an awesome teacher. Lovely video, Lucas! As always.

@antney6745 6 лет назад

I think your instructor wants you to be his baby momma

@sanojas93 6 лет назад

People commenting about the egg-thing, I think Mauro meant the eggshells, eggs in european countries are usually unwashed and therefore wont have to be refrigerated as a result!

@chickenballs-balls 6 лет назад

really? I thought it was the egg yolk that needs to be refrigerated so it doesn't spoil rather than the bacteria in the shell? If I understood you correctly, wait am I making sense?

@xandrios 6 лет назад

The egg itself does not spoil at room temperature. The shelf life is longer in the fridge, sure, but there is nothing wrong with keeping eggs outside of the fridge. European supermarkets do not refrigerate the egg section at all. The only thing to be careful about is the shell as it can contain some nasty bacteria.

@FilthyFloor 5 лет назад

xandrios: In Denmark we refrigerate egg sections. We never wash the eggs tho, as you say, because there is a natural protecting layer of 'wax' i would say, that keeps the bacteria from entering the egg. You should generally never was your eggs, as you remove the protecting layer from the shell.

@sprezzaturista 6 лет назад

Lucas, you magnificent man! Thank you for this video.

@alphacause 6 лет назад

Lucas has an awesome job. He gets to eat great food, and he gets to learn from a master pasta maker.

@livingsouljourney312 6 лет назад

Yummy! Looks like Lucas had fun.

@Char12403 6 лет назад

Fantastic episode.

@incanada83 Год назад

Oh man! I'm HUNGRYYY now! These look delicious! That dough.....Those stamps....Aw, so, so pretty. That's what I call food made with TLC. Thank you for your demonstration. 💐

@nickcloete5938 6 лет назад

That pasta expert sure puts the "sensual" into "non-consensual"

@elkhunter76 5 лет назад

Some of you and you comments are sick. Trolls suck.

@TonecrafteLuthiery 4 года назад

@@elkhunter76 Says the guy that replied that on every top comment

@anthonysiu6010 6 лет назад

Great episode!!!

@ObserverOfFire 6 лет назад

Anthony Siu great only?

@pastacecchi 4 года назад

Great...only?! I liked that! 👍🏻 La danza della pasta...

@toyairy7612 5 лет назад

I love that dough made with eggs. I make same recipe for a polish noodle but everyone I watch on you tube uses one egg, the rest water. Huge difference. i'm going to use his mixing method next time because its better than the way I've always done it.

@fergskitchen 2 года назад

loved this !

@clementpapa7126 6 лет назад

Love this

@ISeeYouOliver 6 лет назад

Lookin' good Lucas!

@007Decky 6 лет назад

3:36-3:39 wonder where Romano's hands were! Never expect that Lucas using rolling pin can be this sensually entertaining! Good work, Lucas my boy!

@dimasnov4436 6 лет назад

this is really a satisfying video

@ariel3725 6 лет назад

This is making me want to make ravioli this weekend.

@anglija2009 5 лет назад

Fantastico!

@kristacorzine7492 6 лет назад

Lucassss! Yesss

@carlcat 5 лет назад

I love the way this guy makes raviolis. Most chefs make the ricotta mixture way too loose so when you cut them with your fork the hot ricotta oozes out. I not only like the thick viscosity of the ricotta but I love the size of the raviolis. Can't stand small raviolis. I love Parmigiana cheese but Pecorino has more flavor and is my preference. I never had Goat ricotta but I bet it's delicious. Would love to eat those raviolis.

@inam2916 6 лет назад

Ravioli ravioli, what's in my pocketoli?

@ArielKennethAmpol 6 лет назад

Ravioli, ravioli. Give me the formuoli

@ilhamjulyansyah1159 6 лет назад

ALMOST CHOKED TO DEATH WHILE EATING AND CAME ACCROSS THIS COMMENT BUT THANKS FOR THE LAUGH

@inam2916 6 лет назад

Ilham Julyansyah much obliged.

@kirstenouellette3814 6 лет назад

Clicked like so fast!!!! Awesome video

@StevenD215 6 лет назад

So what were the ones cut with the crosette for?

@trivera78 6 лет назад

Damn it, now I'm hungry. Again

@tinamariefarmer4419 6 лет назад

yummy!!

@CritterFritter Год назад

The plastic ravioli stamp ring - I have not seen before. Is that a custom piece? Excellent video & beautiful pasta!

@beatrizfores 6 лет назад

Craving for really good pasta in the middle of the night is tough. Instant noodles will have to do.

@aaronschilling3103 6 лет назад

Lucas great video! How long have you studied the languages you speak and what do you find the best method? Thanks!

@GitaSavitriDevi 6 лет назад

he's not a human I believe

@Arsen4155 5 лет назад

Wah Gita Sav

@DavyMcKay 3 года назад

Hi. What are the ingredients & ratios for the pasta?

@slampiecedirtylove 6 лет назад

Good stuff my friend :)

@TheMUZZWELL 6 лет назад

Lucas. Hit me up if you ever make it to Malaysia. I'll show you the best food in the world and everything is diming on a dime

@soulcatcher668 6 лет назад

Finally.... Italian food in Rome.

@sammybowker7823 7 месяцев назад

wouldn't the guanciale make it ravioli alla gricia? either way it looks AMAZING!

@mykolatkachuk7770 5 лет назад

squisito -- that's the word you were looking for

@t.anderson6069 6 лет назад

South Side!!!

@nicholasperry56 6 лет назад

"Come, come... how do we start?" ;)

@Sakja 6 лет назад

I must make ravioli.

@evilcab 6 лет назад

This video should be age restricted with all that sensual dancing. lol.

@film_magician 6 лет назад

Hey that chef has the same name as me. So this is what it feels like when doves cry.

@Beul8677 6 лет назад

👏👏👏😋

@Knulppage 3 года назад

I suspect he presses hard at the end not only to seal but to bring down the thickness of the outer layer

@NinjaKitty148 6 лет назад

Where is his restaurant?

@cafezo87934 6 лет назад

lucaaaas 😍😘😗😙😚

@Paulsicles 6 лет назад

Lucas, you smash or nah?

@jlibb099 6 лет назад

I think there was a "loss in translation"

@shaik.m.834 5 лет назад

What's the recipe?

@TopFoodEli 3 года назад

In love with Ravioli! Today i made Beetroot Ravioli in my Channel if you wanna see it, they turned out so pretty and tasty!

@BrianMcNay 6 лет назад

Thought bald dude was Sean Evans at first blush 😂😂😂

@phoenixfire125 6 лет назад

Does Lucas speak/understand Italian????

@lebastiaisivan 3 года назад

Forza ITALIA

@myshinobi1987 2 года назад

I felt a definite passive/aggressive undertone while they made the ravioli.

@alexmoon3130 6 лет назад

What was the crossette for, and what did he end up using his signature for?

@ryancribb3413 6 лет назад

looks like they just made a few corzetti with the stamp. it was just for using the other sheet of pasta

@user-pv3ry6os8m Год назад

tesbn tuyet v ngon thank

@RBRB431 6 лет назад

We have Mr Miyagi of Pasta!

@cekandrewssisters 6 лет назад

Can I Just a place to come visit

@jordancadet7950 6 лет назад

I see lucas i click like!!@

@purpletigerluver5678 6 лет назад

looking fine as hell lucas love u a and ur passion for food

@Knulppage 3 года назад

lol always clean your hands before kneading :)

@yowiepucnha88 6 лет назад

Only clicked on this video cause the guy in the caption picture looks like Dr Evil

@TheVietSlade 5 лет назад

Don’t you need to rest the pasta dough ? Serious question.

@badabingmike 6 лет назад

Lucille Ball would have been perfect for this clip.

@kortedala4159 6 лет назад

Try persian food

@simzocker 6 лет назад

ravioli ravioli whats in the pocketoli

@tofinoguy 4 года назад

First, why was the dough not rested, and second, why didn't he answer the question about how to know when they are cooked?

@BnaBreaker 6 лет назад

1, 2, 3, DOINK!

@u235u235u235 Год назад

too much dough around ravioli center could of been smaller border.

@invis16 6 лет назад

translation needs work. dude said the water needs to be salted well, but no mention

@Rosk03 5 лет назад

First thing Lucas does in front of the instructor is cross his arms... Super Stoked ...!? Really ?

@jareddion9759 5 лет назад

This kid already breaking rules thats not where you should be washing your hands thats meant for the dishes lol

@nikolaialiotti2665 Год назад

Jahahahahah

@pizzagorgonzola 3 года назад

Guanciale is cured , not smoked

@easysmurf1173 6 лет назад

1 like = 1 pasta

@malditangbaog 6 лет назад

1st

@silentofthewind 6 лет назад

You must never touch eggs with bare hands it's very unhygenic. *Proceeds to eat dough*

@alexpantagruelico 6 лет назад

Eric the eggshells he means

@notusneo 6 лет назад

This video is too kinky for me

@pmw928 6 лет назад

‘Touching raw eggs with your bare hands is unhygienic’, goes on to knead it with bare hands anyways.. not that it really matters though

@iSpedd 6 лет назад

pmw928 Yeah because we don't wash and refrigerate our eggs like America. Our eggs are always fresh. He means the shell is dirty not the yolk and whites.

@user-pv3ry6os8m Год назад

tryeh thankm