Hi chef! I am so inspired by you so much! I am sous chef here in Minnesota but im into molecular gastronomy and many other things and everything you do I absolutely am head over heels with! I love how you share all secrets even down to yeast for pasta which I didn't even know ! Please keep doing what your doing i appreciate it 🙏 🙂 love your work so much and your so adorable ❤
o my gosh i literally loved your video like anything...the background took me to some other world...since years i am in love with italian food....i will definitely make this....thanku so much...very difficult to find such a transparent video.... love n regards india
Laminated pasta with a machine shouldn't require any water as to seal as long as your pasta isn't dry or over floured. There should still be enough moisture in the herbs to get the desired results. Other than that great video very informative and easy to follow. Keep up the great content I will be subscribing!
Chef, what a great demonstration and awesome camera work! Definitely going to give this a go since turning Vegan. I stopped making my own pasta as my homemade lasagne sheets just didn’t seem the same without egg, even though I have used eggless commercial lasagne sheets for lasagne. They seem okay, but the texture of MY eggless pasta sheets seemed doughy and soggy after being cooked. The structure wasn’t quite right. So…I will try this recipe since it has a higher quantity of semolina.
salve! grazie for this wonderful description - one question I have was not answered in your demonstration ... Can I freeze the fresh pasta before I am ready to use? - I plan to make with zucchini blossoms in place of herbs
i think there is little bit challenging for ravioli because when we cut it it can come out of leaf from the sheet .but you are so talented and beautiful, love u and God bless you
If you make like a ravioli with this, I think as soon as you cut through a leaf of herb your ravioli will thereby be unsealed. So I think you should make the leaves/herbs really small otherwise I doubt if it will work. Looks great but…..
Vitor Apollinario Nutritional yeast, technically is a deactivated yeast, containing some glutathione, which acts as a dough relaxer🤓 Relaxed dough = more elastic dough. So to answer your question, yes, nutritional yeast would help dough elastisity if you don’t have much time to relax the dough properly or don’t have excess to industrial dough relaxers.
I like that this video had a romantic vibe LOL we all know pasta is SEXY! Cannelloni would show of those herbs. I'm thinking rabbit filling and a light beurre monte sauce because I'm not vegan or vegetarian. Nice video
I’ve been using the dough blade in my breville food processor. Not sure if that optimal; the dough sometimes comes out a bit warm because of the friction. I let it rest 15-30 minutes before rolling it. How can we tell if the dough has been overworked?
If you see the rips and stretches in the dough, it's been overworked. You can identify the perfect dough with a "poke" test, it should spring right back, meaning that the gluten had been developed and it's all tense now. Let it relax for half and hour before rolling out.🤓✌ I hope it helps
Hello, in my region I only get instant dry yeast.... what else I can put to make eggless & we don't get 00 flour only all purpose flour please reply.... ❤from India.
dig deeper my friend. All the best ingredients are hidden away from the mass public. They are not very scalable for the manufactures to produce and make money on, so they push their most common and plane ingredients on us instead...
Have you made Laminated Pasta before? What did you cook with it?
Thanks for the recipe chef.
chef what is nutritional yeast
I like to do a brown butter, or a simple sauce of blistered grape tomato and basil, or even a nice pesto cream and a little hard cheese to finish.
DIY Girl?? You are not promoting a ton of gadgets? Now I am hooked! Bravo, keep it simple 👏👏👏👏❤
I never miss your videos
Hi chef! I am so inspired by you so much! I am sous chef here in Minnesota but im into molecular gastronomy and many other things and everything you do I absolutely am head over heels with! I love how you share all secrets even down to yeast for pasta which I didn't even know ! Please keep doing what your doing i appreciate it 🙏 🙂 love your work so much and your so adorable ❤
AbusedBarbie thanks for watching and your kind words!😊 We inspire each other🤓
o my gosh i literally loved your video like anything...the background took me to some other world...since years i am in love with italian food....i will definitely make this....thanku so much...very difficult to find such a transparent video....
love n regards
india
Laminated pasta with a machine shouldn't require any water as to seal as long as your pasta isn't dry or over floured. There should still be enough moisture in the herbs to get the desired results. Other than that great video very informative and easy to follow. Keep up the great content I will be subscribing!
Чудесница!🤗
Chef, what a great demonstration and awesome camera work! Definitely going to give this a go since turning Vegan. I stopped making my own pasta as my homemade lasagne sheets just didn’t seem the same without egg, even though I have used eggless commercial lasagne sheets for lasagne. They seem okay, but the texture of MY eggless pasta sheets seemed doughy and soggy after being cooked. The structure wasn’t quite right. So…I will try this recipe since it has a higher quantity of semolina.
Whoaa!!! Very simply explained recipe 😍
Thank you for this!!!
Ritesh Bonde I’m glad😊 thanks for watching!
Chef is so cute!!! And this page is now one of my fav cooking page
Yay! Thank you🤓✌🏻
salve! grazie for this wonderful description - one question I have was not answered in your demonstration ... Can I freeze the fresh pasta before I am ready to use? - I plan to make with zucchini blossoms in place of herbs
very nice!!
I love your channel! So much to learn from you ...thank you!!!🥰🥰🥰🥰
Hey Alexandra 👋 Thank you so much! I'm really glad you find it useful and educational 🤓
i think there is little bit challenging for ravioli because when we cut it it can come out of leaf from the
sheet .but you are so talented and beautiful, love u and God bless you
All of your recipes video are watching.. Nice...thanks...
Thanks 😊
I looks so yummy! I'll try your pasta recipe today 🥰
I hope you enjoy it🤓✌
Hi, great video! Just wondering if it's still possible to dry this pasta or would the fresh herbs affect that?
Bravo!))
Does the fettuccine attachment cut the herbs cleanly? Or do you recommend cutting the pasta sheet with a knife?
Process is really awesome😘
I'm sure you'll enjoy it🤓✌🏻
@@ChefRudakova surely😍
Wow thanks chef 🙏🙏🙏
My pleasure 😊
Hi! Does the nutritional yeast do anything for the texture or is it just for color?
If you make like a ravioli with this, I think as soon as you cut through a leaf of herb your ravioli will thereby be unsealed.
So I think you should make the leaves/herbs really small otherwise I doubt if it will work. Looks great but…..
I love her😃❤️
Hi chef, sorry for the question. But nutritional yeast really works for elasticity or just for color? Ty!:)
Vitor Apollinario Nutritional yeast, technically is a deactivated yeast, containing some glutathione, which acts as a dough relaxer🤓 Relaxed dough = more elastic dough. So to answer your question, yes, nutritional yeast would help dough elastisity if you don’t have much time to relax the dough properly or don’t have excess to industrial dough relaxers.
@@ChefRudakova fantastic, thanks!!:)
Wow! I never realised nutritional yeast helps the dough to relax. I have to try this. What a great tip! 👍🏽
Maybe you can show us how to make your own plombir ice cream at home. Great video BTW hope to see more videos soon.
Greetings from Germany
I like that this video had a romantic vibe LOL we all know pasta is SEXY! Cannelloni would show of those herbs. I'm thinking rabbit filling and a light beurre monte sauce because I'm not vegan or vegetarian. Nice video
thank you 🤓✌
I’ve been using the dough blade in my breville food processor. Not sure if that optimal; the dough sometimes comes out a bit warm because of the friction. I let it rest 15-30 minutes before rolling it. How can we tell if the dough has been overworked?
If you see the rips and stretches in the dough, it's been overworked. You can identify the perfect dough with a "poke" test, it should spring right back, meaning that the gluten had been developed and it's all tense now. Let it relax for half and hour before rolling out.🤓✌ I hope it helps
Can this be dried?
Hello, in my region I only get instant dry yeast.... what else I can put to make eggless & we don't get 00 flour only all purpose flour please reply.... ❤from India.
dig deeper my friend. All the best ingredients are hidden away from the mass public. They are not very scalable for the manufactures to produce and make money on, so they push their most common and plane ingredients on us instead...
@@ChefRudakova we don't no the manufacturers right ? As audience I came for you. Think about this once. & thank you for your honesty....
Can you tell me how many people is this recipe for please?
that would depend on your portion size 🤓✌
Please teach me more, that accent is so hot!