Many years ago. This video was the first about pasta fresca that has seen. Since then I have been a pasta fresca neard and your biggest fan. Greetings from Germany and a good time. Sigrid
absolutely. spread them on a cookie sheet lined with foil in a single layer and freeze for a few hours (just until rock hard). Then move to a zip lock bag and store in the freezer until ready to use. they can last for months. cook them frozen, don't defrost.
Super clear good information. I just started making fresh pasta. It was easy to make but hard to shape until I watched this - with practice. Thanks you!
Brilliant..your delivery is spot on...the methods are nicely explained and I love that you incorporated your young daughters method...my fav by the way
Marry me! (Just kidding, I'm already married and way too old for you.) Excellent video. I never realized how easy it is to make different pasta shapes, or maybe you are just very good at it,. Thank you for posting.
Ms. Rennie, first thanks for a really clear video on making different shaped pastas. Sadly, I have already wasted money on both a paddle and a Cucina Pro cavatelli maker. The sushi mat tip was fantastic. Wish I had run across your video sooner. Could the sushi mat also be used for gnocchi?
Helen !.... . . Very good !. . . I'm Italian, but, hardly, I can find explanations so simple and useful in our Italian sites ! CONGRATULATIONS!. . . 'I feel' in your English pronunciation a thin, mild Italian accent!. . . Is it so? It does' n matter !!! May be that...someone in your family was Italian ...and that makes me happy ! ^_^ A Big Hug from Italy ! Kissssesss !!! ....a lot of Kissesss !!! :* ♥
So glad you found the video helpful. My accent is Russian, but I am glad my pasta skills are good enough to convince someone that my accent is Italian :)
Thanks for this. Two new shapes to me this week. Garganelli and now Trofie. I know these are traditionally white flour and egg pastas but is there any reason why I can't make them with semolina only? I prefer semolina to white flour.
Wow, this is so beautiful to watch❤one question if you could help me out please, Whenever I have been trying to make cavatelli and such other handmade shapes like orecchiette, gnocchi etc which are formed without dough sheets, the problem I have always faced is that even on cooking the pasta several minutes, the inside of the pasta remains raw and tough. Is that to do with a complete drying of such shapes? I have tried drying these shapes too though, but still the inside remains raw. Where could I be going wrong? Please help fix this.
I don't dry my pasta. For longer storage try freezing. I assume you are making water based dough, right? the egg would make it tough. for cavatelli, make sure they are hollow, not fat little cylinders. If you want to trouble shoot further, e-mail me at helenrennie@gmail.com RU-vid doesn't notify me of follow up comments.
Thanks a ton for the detailed response.. will surely keep in mind the differences of egg and water based doughs now on, and work with thin dough cut outs, hopefully will get good results.
Ciao sono Maurizio dall'Italia. Trofie e Pici perfette, ma le orecchiette devi farle con il coltello e non con la spatola se vuoi ottenere il bordino esterno carnoso. Brava e bella.
Hi thanx for sushi mat tip, i will use it, but the striped ones are gnocchetti sardi, cavatelli are just rolled with knife or finger (first step of orecchiette) and orecchiette have to be more rolled then opened, thanx for your video 😊
She makes that pasta look sooo delicious, as in, it looks like you could simply boil the pasta and eat it plain and it would taste fantastic.The thing is though, I wanna know what this HEAVENLY PESTO is!!!
Pesto: basil, toasted pine nuts, lemon zest, squeeze of lemon juice, garlic, parmesan, olive oil, salt and pepper. Process everything in a food processor, then mash in a little butter at room temperature.
Vince Amato You don't have to do it the traditional way. Just press on the pillows to flatten them out. Let them dry a bit and make a dimple with your thumb, but sometimes I just cook them flat.
