![Taste of Italy](/img/default-banner.jpg)
- Видео 32
- Просмотров 193 200
Taste of Italy
Италия
Добавлен 1 дек 2011
Ciao! I am Maribel and have lived in Bologna, Italy since February 1997 where I've taught authentic Italian cooking and fresh pasta making since January 2007. In this channel you'll find authentic Italian food; specifically: (TAP TO SEE MORE)
● pasta making tutorials
● pasta shaping tutorials
● pasta stuffings
● pasta sauces
● + lots of quick and tasty authentic Italian dishes
➡️ along with lots of TIPS and TRICKS to assure success!
Make sure you hit the red SUBSCRIBE button 🟥 and the BELL 🛎 (next to it) so you'll receive a notification every time a video is uploaded. I have lots of good stuff to create - stay tuned!
If you like my videos, PLEASE give them a LIKE 👍 so I know which ones you prefer (and make more of that type)
➡️ MORE VIDEOS COMING SOON: Ready to roar in 2022!
STATS
➡️ On May 14, 2020 I uploaded my first RUclips video!
➡️ 300 subs as of May 2021with 10 videos
➡️ 535 subs as of early Feb 2022 with 20 videos
👉1230 subs with 28 videos and a bunch of shorts!
● pasta making tutorials
● pasta shaping tutorials
● pasta stuffings
● pasta sauces
● + lots of quick and tasty authentic Italian dishes
➡️ along with lots of TIPS and TRICKS to assure success!
Make sure you hit the red SUBSCRIBE button 🟥 and the BELL 🛎 (next to it) so you'll receive a notification every time a video is uploaded. I have lots of good stuff to create - stay tuned!
If you like my videos, PLEASE give them a LIKE 👍 so I know which ones you prefer (and make more of that type)
➡️ MORE VIDEOS COMING SOON: Ready to roar in 2022!
STATS
➡️ On May 14, 2020 I uploaded my first RUclips video!
➡️ 300 subs as of May 2021with 10 videos
➡️ 535 subs as of early Feb 2022 with 20 videos
👉1230 subs with 28 videos and a bunch of shorts!
Passatelli in Brodo, Tutorial & Recipe : Italian Cucina Povera
Keywords: Passatelli Soup Tutorial, How to make, Passatelli in Brodo, Passatelli in Broth, Italian Breadcrumb Noodles, Regional Italian Recipe, Emilia-Romagna, Marche
-------------------------------------------------------------------------------------------------------------------------------------------------
To make Passatelli you will need either the traditional tool, a Ferro, or a ricer with large, 5mm holes. Below I list the pros and cons of each type and list affiliate links where you can purchase the tool if you don't already own one. Affiliate links mean that at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase.
Tools:
+The Ferro ...
-------------------------------------------------------------------------------------------------------------------------------------------------
To make Passatelli you will need either the traditional tool, a Ferro, or a ricer with large, 5mm holes. Below I list the pros and cons of each type and list affiliate links where you can purchase the tool if you don't already own one. Affiliate links mean that at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase.
Tools:
+The Ferro ...
Просмотров: 1 176
Видео
Tasty Fresh Tomato Sauce, Tutorial & Recipe
Просмотров 2562 года назад
I get asked all the time how to make a fresh tomato sauce, here is my favorite "no recipe" really needed guide.Try it and let me know what you think in the comments! This is a super versatile recipe - yes, you can use it to serve with any type of pasta but is also delicious as a topping on bread...let your imagination fly with this one! Change the herb so that it tastes different each time: bas...
Stuffed Pasta (with Butternut Squash) Served 3 Ways! Recipe & Tutorial
Просмотров 3452 года назад
Comforting and delicious, this seasonal pasta dish is sure to become a favorite throughout autumn and winter! When the cold weather arrives, it is common to find pasta stuffed with roasted butternut squash in the northern part of Italy. The towns of Mantova, Cremona and Ferrara all have their own way of preparing their butternut squash stuffed pasta, all different. Note: You can use pumpkin ins...
Welcome to Taste of Italy in Bologna
Просмотров 1,5 тыс.2 года назад
Welcome to Taste of Italy - Bologna RUclips Channel In this video I talk about what led me to begin teaching Italian cooking (with in person lessons via Taste of Italy in 2007). How I do my food shopping. Thanks to the pandemic, I produced and uploaded my first video here on RUclips. CREDITS: A BIG thank you to Isabel Abislaimán - Director, Director of Photography, Screenwriter & Editor Music: ...
Balanzoni, the Italian stuffed pasta no one has ever heard of!
Просмотров 1,9 тыс.2 года назад
Balanzoni, the Italian stuffed pasta no one has ever heard of!
My Most Popular Summer Pasta Sauce! 🍆🍅🌱🧀
Просмотров 2333 года назад
My Most Popular Summer Pasta Sauce! 🍆🍅🌱🧀
How to make 💚 Green Pasta Naturally: Tutorial
Просмотров 5193 года назад
How to make 💚 Green Pasta Naturally: Tutorial
The Easiest Pasta Shape: Even Small Children Can Make These. With BONUS CONTENT: Stricotti
Просмотров 5574 года назад
The Easiest Pasta Shape: Even Small Children Can Make These. With BONUS CONTENT: Stricotti
Easy Weeknight Creamy Sauce for Pasta with Peas 🟢 and Pancetta 🥓
Просмотров 1,8 тыс.4 года назад
Easy Weeknight Creamy Sauce for Pasta with Peas 🟢 and Pancetta 🥓
How to make Sorpresine (little surprise), the Pasta Shape
Просмотров 1,2 тыс.4 года назад
How to make Sorpresine (little surprise), the Pasta Shape
Balsamic Vinegar, Parmigiano & Peaches Salad - Uplevel your Salad Game
Просмотров 1784 года назад
Balsamic Vinegar, Parmigiano & Peaches Salad - Uplevel your Salad Game
Delicious Antipasti: 🌼 Blossoms Stuffed With Cheese! 🌼
Просмотров 6174 года назад
Delicious Antipasti: 🌼 Blossoms Stuffed With Cheese! 🌼
Fresh Pasta with Artichokes - meatless, vegetarian
Просмотров 3864 года назад
Fresh Pasta with Artichokes - meatless, vegetarian
How to Prep Fresh Artichokes, Tutorial
Просмотров 2894 года назад
How to Prep Fresh Artichokes, Tutorial
Homemade Fresh Pasta Machine Tutorial - Complete Guide
Просмотров 134 тыс.4 года назад
Homemade Fresh Pasta Machine Tutorial - Complete Guide
Didn't work for me. The pasta sheet got stuck in the Atlas machine and got crummy and dried - couldn't get it out. Ended up buying a Philips automatic extrusion pasta machine. Could not be happier!!
The type of pasta dough used makes a HUGE difference. Extrusion machines are for a semolina based dough. Very different than the egg & soft wheat dough used with the type of pasta machine shown in this video. It sounds like your dough was pretty tough- that would explain the difficulty with your first machine. Glad you found a solution.
I recently bought a Marcato pasta machine and made my first 'pasta' today. I really wish I'd watched this video first. Maybe then I wouldn't have made so many mistakes and wouldn't still be trying to clean dried-on pasta from the cutters! It'll be better next time, I'm sure. Great video.
Making mistakes is part of the process, if you only knew how many I made! :) The important thing is that you don't let the mistakes hold you back! Keep making pasta||
You really did an incredible job. Been making pasta for a long long time and still learned so much from this fantastic video.
@@philipjacob5876 thanks so much! I’m curious, what parts did you feel were most helpful?
I meant take off the ravioli attachment and put on the spaghetti attachment
@@anniepicco4700 I don’t have that attachment but it should just slide off. If it doesn’t, it might be rusty.
Can you show how how to take off the marcato pasta machine atlas 150 . I bought one and it will not slide off. It has the ravioli attachment on and I want to take off to put the spaghetti attachment on. What way do I slide to get off. I can’t find no where how to get off. I want to use it but can’t take off . Please and thank you !
@@anniepicco4700 hello Annie, I don’t have the ravioli attachment so can’t show you. But I’d say try sliding in one direction and if necessary try the other. Also check for rust, this could be the reason why the attachment is stuck. If there is rust try adding a couple of drops of vegetable oil and give it some time to go down before reattemping to slide. Worst case, call the Marcato company for assistance
@@TasteofItaly thank you I’ve watched a couple and it’s supposed to slide but no. I messaged the manufacturer but no reply.
You’re video was awesome I’m just learning how to make pasta,which pasta machine do you recommend Hand crank or electric THANKS
Ciao Frank, I am happy with my hand crank pasta machine but you should know that 99% of the time I make fresh pasta with a rolling pin. so there's that! Aside from that, things I would consider are: is the speed of the electric pasta machine comfortable for me, or is it too fast, too slow? Cost of machine and frequency of use. I hope this helps! :)
Thank you 😊 🙏🏾
Interesting
🌹🌹❤️🦘🐨
We were in Bologna a couple weeks ago and had this EXACT meal and it was one of our favorites on the entire trip! SO excited to find this recipe!
Hope you enjoy it!
It's just like making a wonton!!☺
The folding part definitely is! 🎉🎉
this was really good for a first video
Thank you! 😊 Technically I’d say it was a solid C; content wise I showed you everything I have learned about making pasta with a machine in the last 30yrs! 😅
@@TasteofItaly haha i only just ordered my first pasta machine, i tried making pasta using a rolling pin but yeah that didnt go too well 🥲
Is there any type of dough that should not be laminated in the lasagne rollers of the pasta machine? Is it possible to roll dough for Mexican tortillas, or gyoza? . Thank you.
I haven’t tried those doughs on my machine so cannot comment; sorry!
I am going there in 2 Days, got any tips on what to visit?
Any other city in Italy but this place, belive me
@@DardellX why?
@@IchMagKartoffelndid you end up going to Bologna?
@@brizzle3903 yes
Unfortunately, I saw this a bit late. In any event, there is a tourist office that gives out free maps and can provide suggestions based on your interests.
Great job. I have never dried it like that before. I will try. Never had an issue either. Thank you so much.
I don't always have to wait to cut the pasta, it does depend on the weather: on cold or rainy days, I have to, on warm or windy days I don't need to wait, I sometimes have to roll and cut each sheet as it comes through!
El mejor vídeo clase de hacer pasta fresca terminada a máquina! Es usted una artesana de la pasta y una artista gráfica. Muchas gracias for the best video on how to make fresh !pasta
Ay gracias!🙏 ay me van a hacer llorar, son tan buenos conmigo 🥰
Thanks a lot, Maribel. The video was excellent! The way you teach is fantastic. I already have the machine and I will apply your method. I liked so much how you started mixing the flour and the eggs. Please Keep the good work.
Great video can't believe its your first
Thank you so much! I never expected this to be so successful! The information I provide is from years of teaching and learning, the actual editing, acting etc is beginner level.
Thank you so much for this info. The video & your expertise is amazing. I am an accomplished cook, new to pasta making I have been experimenting with different methods & recipes & I think your process is my final destination. With what I have tried previously, your videos critiqued all the mistakes I’ve made. Everything makes sense now as to why some things worked or didn’t work for me. Following you!!!
My goodness, thank you for your comment! I have been teaching pasta making in person for over 16 yrs and before that, made pasta for my family and friends for at least another decade so I have made every single mistake in the book 😂🤣 I am happy to share my knowledge on YT. 💖
Tried making pasta the first time last night. Turned out great.... for a first try! Learned a lot. After watching your video I am excited to try again! You have convinced me to order the pasta roller too! Have a great weekend
Wow that’s great to hear, thanks for sharing!
#wintervegetables #brusselsprouts
Recipe: Crunchy Brussel Sprouts and Pancetta - So delicious and so easy, guaranteed to become a favorite! INGREDIENTS 400-500g fresh brussel sprouts 75-100g cubed pancetta (smoked or regular) 1 tablespoon extra virgin olive oil 1 tablespoon quality honey (I used Chestnut) Salt and pepper to taste PROCEDURE -Wash and trim ends of the brussel sprouts* -Remove any damaged leaves -Cut sprouts in half -Put all cut sprouts and any leaves that fell off while cutting -Add cubed pancetta -Add salt and pepper, olive oil and honey -Mix thoroughly -Slide into hot oven: 200°C or 400°F or Gas Mark 6 for a total of 30 minutes or until crispy! For more crispy bits I suggest that at the 15 minute mark, you remove pan from oven, mix the sprouts and pancetta well and pop back into the oven for another 15 minutes. *Tip: Set the Brussel sprouts in a colander after carefully rinsing to avoid extra water which could make your dish soggy.
nice video thank you for making it and sharing with us.
You are most welcome!
Thanks 😊 🫂 🙏
Hi dear, Do you want to top rank your RUclips videos for Like, comment & more views for monetization?
Good evening please I need the machine how can I get it
I would suggest you look at a local store that carries kitchen items. If there are none nearby then try an online store such as A….n . Look for an Italian brand of pasta machine such as Marcato or Imperial. I thought all pasta machines were the same until I got one that was defective- I changed it and the new one was only a bit better!
Thank you for taking the time - I was able to be successful right away!
yay, that's great!!
Wow! What a great video... I can't believe that this is your first!
Thanks! My video editing skills are very basic 😂 but the contents is from over 15 yrs of teaching in person lessons so hopefully the contents made up for the video quality
I am glad I took the time to listen to your video. Learned a lot.
Highly appreciate for sharing family heritage knowledge. So specific and illustrated information is so valuable.
Thank you!! I appreciate you taking the time to write this nice note 😊
Sei bravissima, complimenti e Grazie Mille per la spiegazione 🙏
Grazie a te, per aver guardato il video. Non esitare a scrivermi se hai qualche dubbio 😊
What type of board you're using to kneed the dough..seems like I'm always in small spaces and looking for more room
I will do a video soon about the board and other pasta tools, stay tuned
@@TasteofItaly okalso i had a hand crank machine like you have and my dough got stuck to the rollers..I had plenty flour so they would stick..how do u go about yours not sticking to ur rollers
Fantastically helpful. Just started my pasta adventure and was just looking for a video on cleaning my machine, but I learnt so much more from this -thank you! ❤
That is so very kind of you! I appreciate it so much, it keeps me motivated as I learn how to use the software to edit my videos!! Thanks again
Thanks for this really helpful video. Would it be possible to freeze left over unused pasta?
Yes! It is best to lay pasta on a tray that will fit in the freezer, it shld be frozen after one hr and then you can bag them. Plan on eating within a month
@@TasteofItalyThanks
Grazie for this wonderful video. We are making pasta tonight to celebrate the New Year with your family. I SUBSCRIBED also. Ciao from Nantasket Beach, MA
Thank you 😊 for your kind words- happy 2024 to you and your family!
Bonjour Maribel, Je viens tout juste de vous découvrir et, je suis étonnée de votre dextérité et de votre minutie concernant le travail de la pâte, la coupe et l'entretien de la machine. Votre vidéo est complète et très instructive pour une débutante comme moi. Je vous souhaite de passer une belle fin d'année 🎉 Au plaisir de vous écouter et de vous voir prochainement. Je m'abonne tout naturellement avec grand plaisir à votre site 😊
Bonjour Rosa, Merci beaucoup pour votre aimable commentaire. Je l'apprécie beaucoup car j'ai eu quelques difficultés à créer de nouvelles vidéos. J'espère que les difficultés sont derrière moi ! Je vous souhaite également une merveilleuse fin d'année, en mangeant des pâtes bien sûr ! Je serai heureux de répondre à toutes vos questions et suggestions dans mes prochaines vidéos. 😊 Merci encore une fois.
I remember assassins creed😢
Listing the recipe in the main description area would be quite helpful.
Thanks for the feedback, I will fix that asap. This was my first video and there was so much to learn and this part apparently slipped!
I have benefited from your suggestion. So blessed to come upon this video and recipe, from the 50/50 mix to kneading the dough, resting the dough on the counter, using my pasta machine and cleaning and maintaining the machine. This video is a gem and is now saved.
My city
What a great thorough video on making pasta. I love that you use your observations to guide your practice. What brand/model do you use? Thanks again.
I have a 26 yr old Marcato machine, wedding present. Imperia is another popular (and solid) brand. Thanks for the compliments, the more you make pasta the more you know what works, etc. 💪
See my comment below 👇
See my comment below 👇
@@TasteofItaly Thank you very much. The Marcato is on sale for Black Friday. I was also considering the Imperia. This will be a gift from me to me.
Interstellar 2nd university start in 1088 isvi
❤❤cidade magnífica
Thanks for sharing this I always wanted to know how it was made in a more traditional way . And I also found this very relaxing to watch too. ❤☺️
Thank you!🙏🥰
Great video, thank you so much. This really helps us newbies out a lot !
So happy to hear that
What size cutting board should be used?
If you plan to make a generous pasta for more than one person and up to 6 persons, then I'd suggest a 1 meter wide by 60cm long board. ideally the board should have a lip to keep it from sliding forward. Maybe I shld do a video about this?
@@TasteofItaly That is larger than expected. Thank you for your suggestion. In regards to making a video, I am not sure of how many people that would interest.
@@scotthewett540 I get that question a lot in my real life pasta lessons. Obviously the video would include other information as well. Thanks for your feedback
Love this freaking video. Used to make pasta with my mom 35 years ago. Looking to start the tradition with my two little girls. Thank you!
Thanks so much! I find that children learn very quickly so get them playing with the dough asap. I have had 4 and 5 year olds really go for it. I would get them small rolling pins and they can roll out a small bit of dough and/or you cut the pasta dough into rectangles and they make bowties (I have a video on that shape too).
❤❤❤❤❤❤ 🇮🇹🇮🇹🇮🇹🇮🇹
Putting the pasta in little clumps is not a good idea, my first try molded in the fridge a couple of days. The last time I made ravioli and used what was left over into fettuccine I dried them separately and ate them weeks later and they were perfect. You are an awesome teacher and should make more videos! However you should let everyone know it can mold in the fridge if it’s not all the way dry! I really wish you would make more Italian food videos!
Thanks for your encouragement. I don’t recommend placing pasta in the fridge EVER, either you eat it fresh, dry it or freeze it. Not only can it get moldy (black spots) but it will stick together (very moist in fridge) and absorb flavors/smells of other foods in fridge. I don’t think I said to place in fridge, but if you think I did let me know what minute.
I have meant to publish other videos but in real life pasta lessons take lots of time. I will look into help for editing videos! Thanks
Very nice video!
Are you serious right now? Your teaching people to make pasta and you made this complicated and doesnt follow the routine recipe.
1.) Semolina Pasta is semolina and water, 2 ingredients, period. Semolina pasta is an artisan pasta. You make lasagna like strips, let them dry a little (due to the fine flour), dust them with flour, then run them through your pasta machine to flatten and shape (they shouldnt be sticky, hence the slight drying)
2.) Egg Pasta is Tipo 00 flour (or all purpose, I guess). Eggs and flour, thats it.
3.) Kneading dough involves getting those "chunks" into the daggone dough!!!! You dont make flour wells often (I can tell). The whole point of kneading is to follow one preset recipe and press your dough and pick up the flour and bits and pieces until its incorporated into the dough and its smooth so it can form a glutten structure (you gotta let it rest after forming the ball). Your kneading and chunking and setting aside parts makes me want to pull my hair out when you are in that well. I make my well into a thick pancake like batter then collapse it all and it doesnt spill everywhere, because I use hands to knead it constantly (8 - 11 minutes). I dont care if I get a call thats what voicemail is for. I may not be italian (I am part native central american, and middle eastern), but this isnt the simple way they use that works. I recommend you watch Vincenzo's plate.
You should go find some of your friends in Bolgnese to help you understand what I am talking about. Italians are the scientists and experts and if your making this for the purpose of an italian dish, I am sure some of your friends who make pasta in Bolognese can teach you how to knead dough and actually appear educated when you explain this. They can also explain that the regular recipe is simpler, way simpler, again two ingredients for egg pasta (Type 00 or all purpose flour and eggs), and for semolina pasta (Artisan - simply semolina and water).
@@yechezkelmendoza5698My mother is Italian. But anyway, as far as the ingredients, you are right. She looked like she used Tipo 00 and Semolina at the beginning. Normally, its one or the other like you said. The kneading process you mentioned is correct as well. An all in approach incorporating all the ingredients your recipe indicates and kneading until smooth is the way. But be nice. Youre kinda mean