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@@AshMotoVlog09 Hello. Kung hndi po ako ngkakamali 280GB lang ang maximum memory capacity ng camera na ‘to.

@@JennelinItaly thank you po 😊

@@peterhugo7880 Because it’s not only water, it has sugar melted in there too.

This is called "louching". It happens when you add sugar and water to alcohol that has oils in it. The process of extracting the flavors from the lemons releases oils from the skins. When you add the sugar water syrup the two won't mix so it becomes cloudy. You could get rid of the "louch" by slightly warming it but it would cause alcohol to vaporize lowering the proof. And the milky look is part of the allure of the spirits.

@quarlow1215 Thanks a lot for this. 😊 Now that’s very informative. 👍🏻

@@JohnSmith-wh2ob Hello. It takes only 3-5 minutes to cook or until the pasta starts to float to the top.

Hello. You can either add more or add less salt if you want. It depends on the vegetables you're using. Hence though that these stock cubes are meant to substitute salt when cooking. And stock cubes are naturally salty. In this recipe I only used 16% of the weight of the veggies used (which was 700 grams). And I was able to make 20 cubes, so if we divide 110 grams of salt by 20 cubes, there will only be 5.5 grams of salt in each cube. I use only 1 cube when boiling a 500 grams of water for my risotto.

@@JennelinItaly thanks for clarification. I was checking many stock cubes videos and found yours interesting but salt was my concern. I will reduce salt amount and try it.

Thank you. 🥰

It depends, if you want a thinner pasta, use 6. But I think here I used number 5.

And why did you say that?

@@JennelinItaly equipment is impressive like really impressive as a pasta factory 🤡

@muhammadzaid4575 Lol 😂

From one to two minutes

You should try then. 😉

@JennelinItaly Well, I already bought a cool fountain pen, so pasta is next! 😅

@jichaelmorgan3796 That’s cool! 👌🏻

@@jichaelmorgan3796do it if you haven’t Im literally making it right now I’m telling u easiest thing ever and if you don’t have the machines she uses search up pasta recipe no machi and if you don’t have a rolling pin use a clean wine bottle or tumbler mine right now is so good it’s currently in the boiling water good luck!

Thank you. 🤗

Thank you. 😊

Aww! Thank you so much! 🥹

@@erikhorvath4297 look , if it is very sticky put olive oil with the dough and when you try to shape it put on your table and the dough some white flour and they will never stuck together again

I made again recently and soaked it for 2 weeks. I was amazed by how the color was even more intense. I’ll try to soak it for a month next time. Thank you for recommending.

Hello! 👋🏻 I’m more active kasi sa Facebook now hehe napabayaan ko na itong RUclips ko.

You can use white flour, i have no idea how to air dry it but you can make it whenever you want it will be more delicious if it is fresh and you boil it from one to two minutes

@@tokamosalam2368 ours came out weird tasting like chewy and grainy aren't you supposed to freeze home made pasta shapes for it to set

@@privateunkown6998 when i tried to make homemade pasta i didn't freeze it maybe yours came chewy because you cooked it for more than two minutes ( the water must be boiling first then add one teaspoon of salt )

@@tokamosalam2368 Actually, we pressed the pasta down into the base of the pan and lots of bubbles started to come out of the pasta and then the issue got fixed? I am not sure what that was to be honest. I am not a chef, but we can do basics

I find it more difficult actually. I more used on peeling this way.