yeah thanks! I love it, but, I have never had Italian flour to compare it to! Anyway, I don't have a choice unless I happen to see it in the cities, or order it online. I am curious if Italian 00 flour has as much gluten, I'll have to look online :)
I have never seen it in Canada, but it is probably available in the larger cities. Is it high in gluten/protein, I wonder? Our all-purpose flour is very high in protein content, higher than most countries, our recipes have been developed for it, for centuries, as it has been milled for centuries. I use it for fresh pasta, as it is all that is available, it is fine. Superior to dried pasta :) I was wondering if Italian flour would be very different....
I heard Marco Pierre White would thin it down on the machine to the thinnest level and then run it through three times on the thinnest level, according to him, it has be that thin...
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This is mesmerising... I love this woman!
One Of My fave chefs.
Always been a fan of yours Angela, thank you, wish you every success.
Love her.
It's pasta-grade flour, very fine and white - available in most UK supermarkets and probably all over the world
Best pasta film ever
very nice video. thank you!
Man that really looks so easy! Just wish I had one of those nice presses!
Great video Angela! Super clear and easy to understand. Going to be taking a crack at Tagliatelle tomorrow
that was a great lesson!
yeah thanks! I love it, but, I have never had Italian flour to compare it to! Anyway, I don't have a choice unless I happen to see it in the cities, or order it online. I am curious if Italian 00 flour has as much gluten, I'll have to look online :)
I have never seen it in Canada, but it is probably available in the larger cities. Is it high in gluten/protein, I wonder? Our all-purpose flour is very high in protein content, higher than most countries, our recipes have been developed for it, for centuries, as it has been milled for centuries. I use it for fresh pasta, as it is all that is available, it is fine. Superior to dried pasta :) I was wondering if Italian flour would be very different....
Nice Video thx
I've heard some people use just egg yolks, or one egg, 3 or 4 egg yolks.
Is italian 00 flour, high gluten/protein flour?
What is the name of your olive oil? Please
Grazie Mille! Subscribe, there's lots more
How much do we have to boil it ?
Ha! You should have gone for 'you must be yolking'
what is the verb at 2:09 ? Thanks
+isaac isaacson be? knead? roll?
+EnixPlays Thank you. It must be "knead"
If it works for you I'd keep on using it!
I heard Marco Pierre White would thin it down on the machine to the thinnest level and then run it through three times on the thinnest level, according to him, it has be that thin...
I shall conquer the world now, from behind the stove!
Thanks for a great vid.
Gordon Ramsay approved.
the pasta should have been folded in three and rolled through in the other direction
I can't believe you're mansplaining to Angela Hartnett and her family recipe... That takes confidence, hats off!
Italian eggs...are you taking the piss?
Povera pasta!!!! NO OLIO NO SALE !! Solo uova e farina!!!!!!!!!!!
agreed
the pasta should be all yolks for this type of pasta. not whole eggs.