From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Thank you for making this excellent lesson video! I’m eagerly awaiting more from you on everything in the Italian kitchen! I used 3-day refrigerated autolyzed semolina egg dough to do this method to make a 30 layer lasagna!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Thanks for letting me know you like it! The board 120cm x 60cm and has a front downward lip to stop it sliding across the table and moving around. here in Italy usually beech, birch, poplar are used. Not plywood but wooden panels that have been put together. I bought it as it is and am not a carpenter so can't help with technical details I am afraid! But am happy to send you a link to the website if you're interested!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Thank you for sharing. What is the size of the Mattarello? I understand that length is dictated by the wooden board width, but what is the thickness? I’m making mine from wooden dowel, should it be around 4.5 to 5 cm? Also do you take special care of yours? Please keep adding more detailed pasta videos ; it keeps us inspired!
Ciao! You're welcome. In this video my board is 100 cm x 60 cm and my Mattarello is 90cm long and 35mm in diameter. A lot will depend on the kind of wood you are using and the size of your hands. My hands are quite small, but also remember that the heavier the Mattarello is, the harder it is to lift and turn, especially when you have pasta hanging off it. Let me know how it goes! Also, one end of the Mattarello is rounded and this is to perfect the edges. Only one end is bevelled. Hope this information helps.
@@yummyitaly1970 ciao, one of the happiest days! A friend o’mine has good tools in his garage. He made me a beautiful mattarello from dowel from hardware store. 1 meter length, 4.5 cm diameter Sono pronto!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Hi Mike, yes, my pasta board is 60cm deep and 100cm wide. I have a bigger one at home which I use for larger 'sfoglie' or sheets of dough. It is made of birch. You can purchase from a company called www.tagliapasta.com although I am not sure what their shipping prices are like at the moment. If you sign up and use this code you can get a 10% discount: 06323604
The board costs about US$35. I keep it upright behind a cupboard and it literally takes up no space at all. Any carpenter can make the board with a good, solid wood. I take it out when I make pasta . Really easy and no hassle whatsoever :-)
@@BP-or2iu Sure thing. Here is the link - they sell boards, pins and a ton of pasta equipment. Shipping prices are usually very reasonable especially if you buy a few things. I find the site tempting - go in for one thing and come out with 20 ;-). www.tagliapasta.com/index/en/prodotti/elenco/boards-rolling-pins-kitchen-spatulas-and-dough-rollers.html
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Why do people use pasta machine? Is it really that hard to roll baby hand? It looks fairly easy in your video but I hear many people complaint about the difficulty of rolling. Unless you make large volumes a machine is probably useful?
It is only hard if you don't have a specific technique to follow. All my students are able to roll by hand with practice. Obviously, you need practice as with everything, but if you follow the instructions carefully, you will be able to do it!
I challenge anyone to find a better video than this. I’m eternally grateful that my first and greatest mentor when I was a chef was Italian.
Thanks for your kind words!
Your channel should be bigger ❤
you did that correctly, very rare to see nowadays
very few, even professionals, can do that correctly
Wow! Thank you!
You are a true artist. Love this video, thank you!
Also you remind me of Jo Frost haha! You are very classy! Love it!
Thanks so much finally explained in depth! Just what I was looking for!
Delighted it is of help!
@@yummyitaly1970 Very much so, outstanding instruction! 🙏
@@motellion Thank you so much for letting me know. It's nice to know the videos are useful.
@@yummyitaly1970 Indeed Madame…you have officially ignited my inner sfoglino! Grazie mille 🙏🏽
@@motellion Yayyyyy!! Prego! :-)
You are a natural Helena !
thanks Mark!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Wow that was impressive. It looks hard.
Thank you for making this excellent lesson video! I’m eagerly awaiting more from you on everything in the Italian kitchen! I used 3-day refrigerated autolyzed semolina egg dough to do this method to make a 30 layer lasagna!
That was a great video thank you very much.
Thanks for letting me know. :-)
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Thank you so much. this was a life saver.
Thanks so much for letting me know! Delighted to hear 🥰
Grazie! Exactly what I needed 🎉
good tutorial, very useful
Thank you and hopefully a reminder for my students 😄
Great tutorial! Well done
Thanks a lot!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Thank you so much! You make it so easy to understand
I'm so glad!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
That was wonderful. I love all your videos. And how you reinforce what you teach. Grazie. Helena !
You are so welcome!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
EXCELLENT JOB........ BRAVO
Thank you for letting me know and I hope it helps!
Grazie Helena for the lesson, I just did first time, excellent, thank you once again!!!
i think i will buy the pasta roller attachment for my Kitchen Aid stand mixer. LOL
Excellent tutorial very well explained!
My question is, where did you get that magnificent piece of wood?
Love the instructions. So helpful.
What is the purpose of the swimming technique? Doesn't seem like a lot of pressure is put on the pin. Thanks.
The purpose of this technique is to let the weight of the pin and slight pressure extend the dough organically
Very insightful...you da boss...thanks.
Really nice instructional video. What kind of wood is your pasta rolling board? Plywood? Dimensions?
Thanks for letting me know you like it! The board 120cm x 60cm and has a front downward lip to stop it sliding across the table and moving around. here in Italy usually beech, birch, poplar are used. Not plywood but wooden panels that have been put together. I bought it as it is and am not a carpenter so can't help with technical details I am afraid! But am happy to send you a link to the website if you're interested!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Great video, where did you pick up such a nice mortadella?
I live in Bologna!!! :-).
@@yummyitaly1970 and that would be why, they are harder to find in the US
I know. We are very spoiled
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
Looks like I'll be making a trip to my local builder store for a 1.5"-2" dia 36" long maple dowel.
Thank you for sharing. What is the size of the Mattarello? I understand that length is dictated by the wooden board width, but what is the thickness? I’m making mine from wooden dowel, should it be around 4.5 to 5 cm?
Also do you take special care of yours?
Please keep adding more detailed pasta videos ; it keeps us inspired!
Ciao! You're welcome. In this video my board is 100 cm x 60 cm and my Mattarello is 90cm long and 35mm in diameter. A lot will depend on the kind of wood you are using and the size of your hands. My hands are quite small, but also remember that the heavier the Mattarello is, the harder it is to lift and turn, especially when you have pasta hanging off it. Let me know how it goes! Also, one end of the Mattarello is rounded and this is to perfect the edges. Only one end is bevelled. Hope this information helps.
@@yummyitaly1970 ciao, one of the happiest days! A friend o’mine has good tools in his garage. He made me a beautiful mattarello from dowel from hardware store. 1 meter length, 4.5 cm diameter
Sono pronto!
@@Igor_eren that's great news! Enjoy learning! And what a great friend you have. Now you have to make him pasta :-)
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
What size mattarello you using? 32”?
My mother used to roll out dough. I still have her rolling pin hanging in my kitchen. I never knew it was called a "matterelllo".
That's wonderful! I hope you use it to make pasta! Do you already use it to roll out dough?
How much eggs and flour did you use for this size sfoglia?
Ciao, I think it was 2 eggs (62-65g with the shell) and 200g flour, judging by the size of the sfoglia.
Very informative video. Can I ask what are the dimensions of your pasta board and the type of wood? Thanks.
Hi Mike, yes, my pasta board is 60cm deep and 100cm wide. I have a bigger one at home which I use for larger 'sfoglie' or sheets of dough. It is made of birch. You can purchase from a company called www.tagliapasta.com although I am not sure what their shipping prices are like at the moment. If you sign up and use this code you can get a 10% discount: 06323604
Step one: buy giant 500 dollar wooden board and kitchen large enough to house it.
The board costs about US$35. I keep it upright behind a cupboard and it literally takes up no space at all. Any carpenter can make the board with a good, solid wood. I take it out when I make pasta . Really easy and no hassle whatsoever :-)
Yummy Italy Good to know. Can you drop a link where you bought it?
@@BP-or2iu Sure thing. Here is the link - they sell boards, pins and a ton of pasta equipment. Shipping prices are usually very reasonable especially if you buy a few things. I find the site tempting - go in for one thing and come out with 20 ;-). www.tagliapasta.com/index/en/prodotti/elenco/boards-rolling-pins-kitchen-spatulas-and-dough-rollers.html
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on RUclips (just so I have an overview of which requests are coming from where). Here's the course intro video: ruclips.net/video/8ISHSk_6JzI/видео.html
👏👏😍👏😍😋🌹
Thx! I am letting my pasta sit and I don’t have a pasta maker.
Why do people use pasta machine? Is it really that hard to roll baby hand? It looks fairly easy in your video but I hear many people complaint about the difficulty of rolling. Unless you make large volumes a machine is probably useful?
It is only hard if you don't have a specific technique to follow. All my students are able to roll by hand with practice. Obviously, you need practice as with everything, but if you follow the instructions carefully, you will be able to do it!