In which the indefatigable Terry Mirri uses his hand-made boards to create delectable pasta creations with rippled bodies and hollow cores, known as "Gnocchis."
I think the video was great, but I would suggest getting a new videographer.. Half the time he was focused on the wrong thing , i.e. your stomach when you are demonstrating the board.. and bouncing all over the place... very unprofessional
I just bought your "original" artisan garganelli board and LOVE it! Great board! It is really beautiful and very functional. My husband and I worked assembly line style like we saw on the Pasta Grannies video. We made a good size batch of beautiful garganelli. Delicious! Couldn't be happier with my purchase! Highly recommended.
The video is very informative. Terry gives a GREAT explanation on how to use the garganelli-gnocchi board. This is the second tool I have purchased from Terry. I had several other boards. I gave those to the Salvation Army store. Terry's board makes the others obsolete. You can even make two at a time with his board. He includes 3 rods with the board so you can make different sizes of garganelli. I have the hybrid board. I can not recommend this product more highly. Keep the great products and very informative videos coming il maestro di Artisanal Pasta.
Where is your web site? Ya should put it in your Description area.. :") I want to have one of these pasta makers.. I want to try to make it myself 1st. :")
Perhaps some of you could try using amaranth flour in the dough: I find it adds a lot of great new flavour to the biscuits I have made with it, and I used a ratio of about 1 amaranth to 3 (or sometimes 4) regular wheat flour. YMMV, of course, but it's a good pair of ratios to start with.. Thanks to Terry for revealing that some people use buckwheat flour in the pasta dough, too.
Terri, il maestro di Pasta -- bravo! I have the traditional board, but I am going to buy a hybrid, too, since it looks like it works so well. And agree on semolina, a cup at most to three 00.
Made my first batch today. Wife loved it. How big are your squares? When I roll mine the pasta seems to roll out to where the hole is bigger than the dowel. Anything I can do about that? Thanks.
Hi 17, you may be pressing a tad hard on the dough, but 17 I wouldn't worry about it if it is a little stretched from the rolling that is just a function of compression- I'm not quite sure I have answered your question- send a photo will evaluate in 5 years no one has mentioned that as a concern- but it is important you feel that doing it correct- best ter
I think the video was great, but I would suggest getting a new videographer.. Half the time he was focused on the wrong thing , i.e. your stomach when you are demonstrating the board.. and bouncing all over the place... very unprofessional
I just bought your "original" artisan garganelli board and LOVE it! Great board! It is really beautiful and very functional. My husband and I worked assembly line style like we saw on the Pasta Grannies video. We made a good size batch of beautiful garganelli. Delicious! Couldn't be happier with my purchase! Highly recommended.
Are u still making boards where can I find u
The video is very informative. Terry gives a GREAT explanation on how to use the garganelli-gnocchi board. This is the second tool I have purchased from Terry. I had several other boards. I gave those to the Salvation Army store. Terry's board makes the others obsolete. You can even make two at a time with his board. He includes 3 rods with the board so you can make different sizes of garganelli. I have the hybrid board. I can not recommend this product more highly. Keep the great products and very informative videos coming il maestro di Artisanal Pasta.
Where is your web site? Ya should put it in your Description area.. :") I want to have one of these pasta makers.. I want to try to make it myself 1st. :")
Would you be able to post the recipe and measurements ?
Perhaps some of you could try using amaranth flour in the dough: I find it adds a lot of great new flavour to the biscuits I have made with it, and I used a ratio of about 1 amaranth to 3 (or sometimes 4) regular wheat flour. YMMV, of course, but it's a good pair of ratios to start with..
Thanks to Terry for revealing that some people use buckwheat flour in the pasta dough, too.
Terri, il maestro di Pasta -- bravo! I have the traditional board, but I am going to buy a hybrid, too, since it looks like it works so well. And agree on semolina, a cup at most to three 00.
Made my first batch today. Wife loved it. How big are your squares? When I roll mine the pasta seems to roll out to where the hole is bigger than the dowel. Anything I can do about that? Thanks.
Hi 17, you may be pressing a tad hard on the dough, but 17 I wouldn't worry about it if it is a little stretched from the rolling that is just a function of compression- I'm not quite sure I have answered your question- send a photo will evaluate in 5 years no one has mentioned that as a concern- but it is important you feel that doing it correct- best ter
30 to 35 mm works well (around an inch ?)
PLEASE don't put oil in the dough, water, ink, or eggs
People make dough 100's of diff ways.. there is no 'right way' ..just what's right for u
The voice is inaudible.
I could understand him just fine