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Isn't this the colorful pasta lady? I'm so excited to see this????? I didn't realize they had a channel, I absolutely love watching the entire process.
This is so awesome. I have never even seen pasta like this before and it's just amazing. I found it when trying to research natural food dyes since I have some exceedingly extreme food allergies making it virtually impossible for me to eat almost any premade/processed foods. For a couple of decades I decorated cakes as a hobby and suddenly one of my sisters has taken interest in it when she never had before. Talking with her made me start to wonder about natural food dyes as I try and see if I can find replacements so I can bake again. I was disappointed to realize that all those nifty fondant cutters were useless to me. About the same time I started playing with home ground & finely sifted garbanzo flour, eventually testing someone's egg pasta recipe using the flour (I cannot eat wheat, gluten, or corn and starch flours may be questionable.) I was expecting it to fail. Making fresh pasta was something I thought I wouldn't be able to do anymore when these allergies popped up 1.5 years ago. I was totally floored that garbanzo flour, salt, egg, and water made a dough that reminded me of semolina. Still need to figure out the right cooking time since it takes longer than wheat pasta. But seeing your videos make me really excited and gives me a use for fondant cutters again. I know my husband is going to love this 'crazy pasta' and it will be fun making it themed for the holidays especially since he's diabetic. Lastly I so very appreciate you mentioning butterfly pea flowers for blue color. Almost everywhere else mentions cabbage and baking soda, but I'm deathly allergic to baking soda. I am so looking forward to digging through your videos. :D
Thank you so much for sharing your skills ^_^ I now want to make my own pasta and becme more creative with the help of your videos. I have a small doubt, the tea made frm Butterfly Pea Flower would change its colour when citrus is added. I'd like to know if the blue pasta which is made from BPF, would change its colour to pink when citrus is added to it? Thanks to u once again Linda :) 😍😍
You guessed it! When you add acid (like vinegar or citrus) it turns more purple, whereas if you add alkaline (baking soda or kansui) it will turn more blue. Cheers, Linda
Hi my name is Arman,I come from Armenia.I wonder if can I dry coloured pasta and pack it for sale.So how long it is good to keep in the packs for sale?Thank You.
You can grind your all purpose flour in a coffee grinder to get it like microscopically smaller. All purpose works. Just had a slightly different “bite” to the pasta. And can plump up a tad more. At least in my own experience.
You make absolutely stunning pasta, your work is so beautiful! The videos are very professional and so nice to watch, the place where you work is stunning. You are very nice person, very nice talking, you are witty! All I see is incredibly well done, so I wonder why , why you need to use photos for the thumbnails that show similar but different pasta to the one you make in the video, what I see in the video is so beautiful, why do you need to change the image for something heavily retouched in your thumbnails? I have noticed this in several videos and I promise I don't understand why, you don't need to do so, your real pasta is absolutely stunning as it is!!!
C_p C_kes not all pasta. And besides. A lot of chickens are fed their own egg shells to help them make stronger eggs. It’s a free source of calcium. Kinda like humans and eating a bone marrow broth.
I would point out the meaning of a shape and the purpose of it. Pinching with finger create a vertical bulge, and when cutted it forms a little pouch in the front of the raviolo, using the sticks and cutting in a flat manner doesnt create the pouch and let that flat piece of pasta hanging in the front. the purpose of the pouch its to scoup the sauce, in this way you lose the simple yet genious shape so even the meaning of it.
