Laminated pasta with a machine shouldn't require any water as to seal as long as your pasta isn't dry or over floured. There should still be enough moisture in the herbs to get the desired results. Other than that great video very informative and easy to follow. Keep up the great content I will be subscribing!
o my gosh i literally loved your video like anything...the background took me to some other world...since years i am in love with italian food....i will definitely make this....thanku so much...very difficult to find such a transparent video.... love n regards india
Chef, what a great demonstration and awesome camera work! Definitely going to give this a go since turning Vegan. I stopped making my own pasta as my homemade lasagne sheets just didn’t seem the same without egg, even though I have used eggless commercial lasagne sheets for lasagne. They seem okay, but the texture of MY eggless pasta sheets seemed doughy and soggy after being cooked. The structure wasn’t quite right. So…I will try this recipe since it has a higher quantity of semolina.
Hi chef! I am so inspired by you so much! I am sous chef here in Minnesota but im into molecular gastronomy and many other things and everything you do I absolutely am head over heels with! I love how you share all secrets even down to yeast for pasta which I didn't even know ! Please keep doing what your doing i appreciate it 🙏 🙂 love your work so much and your so adorable ❤
salve! grazie for this wonderful description - one question I have was not answered in your demonstration ... Can I freeze the fresh pasta before I am ready to use? - I plan to make with zucchini blossoms in place of herbs
i think there is little bit challenging for ravioli because when we cut it it can come out of leaf from the sheet .but you are so talented and beautiful, love u and God bless you
If you make like a ravioli with this, I think as soon as you cut through a leaf of herb your ravioli will thereby be unsealed. So I think you should make the leaves/herbs really small otherwise I doubt if it will work. Looks great but…..
Vitor Apollinario Nutritional yeast, technically is a deactivated yeast, containing some glutathione, which acts as a dough relaxer🤓 Relaxed dough = more elastic dough. So to answer your question, yes, nutritional yeast would help dough elastisity if you don’t have much time to relax the dough properly or don’t have excess to industrial dough relaxers.
I’ve been using the dough blade in my breville food processor. Not sure if that optimal; the dough sometimes comes out a bit warm because of the friction. I let it rest 15-30 minutes before rolling it. How can we tell if the dough has been overworked?
If you see the rips and stretches in the dough, it's been overworked. You can identify the perfect dough with a "poke" test, it should spring right back, meaning that the gluten had been developed and it's all tense now. Let it relax for half and hour before rolling out.🤓✌ I hope it helps
Hello, in my region I only get instant dry yeast.... what else I can put to make eggless & we don't get 00 flour only all purpose flour please reply.... ❤from India.
dig deeper my friend. All the best ingredients are hidden away from the mass public. They are not very scalable for the manufactures to produce and make money on, so they push their most common and plane ingredients on us instead...
I like that this video had a romantic vibe LOL we all know pasta is SEXY! Cannelloni would show of those herbs. I'm thinking rabbit filling and a light beurre monte sauce because I'm not vegan or vegetarian. Nice video
