I'm an 15 year old who has a passion for food, cooking, and baking and your videos really inspire me. I love your humor and you make these videos informative and actually explaining how each ingredient interacts with each other and the end product. Keep up the videos, I really love them.
I've only recently subscribed to your channel and I've been watching loads of your videos over the last few days. I've got more recipes than I know what to do with, but I do know I've got to try making most of the ones I've seen so far! I can't wait for when this channel hits 100k or even 1 million subscribers because everything about your videos are so engaging.
Brilliant. Great cooks always have technique ... the pasta shapes were gorgeous. I agree about "tomato-based" sauces. I'll take a white-sauced lasagna over a red-based whenever I have the opportunity. Great music. Thanks for sharing.
I really enjoy watching all of your videos and making & serving your recipes! Your explanation of ingredients and cooking methods are great for experienced and novice cooks.
Hey Frankie, wonderful videos! Do you happen to have a written version of this recipe? Tried it w/one egg and the dough was too dry, flour didn't absorb it, so had to use two eggs. Thanks! ☺️
I'm with you on the food processor method; There's no reason to make a big mess of your hands or countertop. I can't see a difference in the dough and I use a mattarello most of the time..
Where did u get your schooling, I would like to go to schooling, I retire in a year and my Gramma taught me how to make calzones, cavetelli, and easter shadone, she was born in 1915 and we cooked for years together.....Did u go to school in Italy?.....thanku
The origin of the name "agnolotti" (stuffed pasta from Piemonte, northwestern Italy) has probably nothing to do with lamb (agnello in Italian) meat. Some say it comes from "Angelòt", the dialect name of a chef who lived during the Renaissance, while others believe it comes from the name of a typical pasta cutting tool of the area, called "anulòt".
I'm an 15 year old who has a passion for food, cooking, and baking and your videos really inspire me. I love your humor and you make these videos informative and actually explaining how each ingredient interacts with each other and the end product. Keep up the videos, I really love them.
thanks!
Laila Mirza that whole comment actually applies to me completely, and i feel the exact same way about his videos too
You deserve more subscribers, man. These videos are super awesome.
thank you, working on it
Classy video ! Love the music, the atmosphere,… everything ! Keep up your great videos !
Came for the cooking, stayed for the music! Love this style of jazz. dark, moody.. Robert Glasper-esque
I've only recently subscribed to your channel and I've been watching loads of your videos over the last few days. I've got more recipes than I know what to do with, but I do know I've got to try making most of the ones I've seen so far! I can't wait for when this channel hits 100k or even 1 million subscribers because everything about your videos are so engaging.
Brilliant. Great cooks always have technique ... the pasta shapes were gorgeous. I agree about "tomato-based" sauces. I'll take a white-sauced lasagna over a red-based whenever I have the opportunity. Great music. Thanks for sharing.
I really enjoy watching all of your videos and making & serving your recipes!
Your explanation of ingredients and cooking methods are great for experienced and novice cooks.
Wow that looks totally amazing!
Loved it! Will try to make it tomorrow. Thanks.
wow that looks like absolute perfection! thank you! great music as well
Frank, this might just be the sexiest recipe I've ever seen. Amazing.
thanks man, I just rewatched it and you're right! it's pretty good!
Hey Frankie, wonderful videos! Do you happen to have a written version of this recipe? Tried it w/one egg and the dough was too dry, flour didn't absorb it, so had to use two eggs. Thanks! ☺️
what an awesome trick with the tail!!!
I finally broke down and purchased a pasta roller and this is the video that did it.
Is there an actual recipe published for this somewhere?
I'm with you on the food processor method; There's no reason to make a big mess of your hands or countertop. I can't see a difference in the dough and I use a mattarello most of the time..
Where did u get your schooling, I would like to go to schooling, I retire in a year and my Gramma taught me how to make calzones, cavetelli, and easter shadone, she was born in 1915 and we cooked for years together.....Did u go to school in Italy?.....thanku
Would LOVE to see you cooking in my kitchen 😍😏
Need amounts
The origin of the name "agnolotti" (stuffed pasta from Piemonte, northwestern Italy) has probably nothing to do with lamb (agnello in Italian) meat. Some say it comes from "Angelòt", the dialect name of a chef who lived during the Renaissance, while others believe it comes from the name of a typical pasta cutting tool of the area, called "anulòt".
+Claudio Accatino good to know - grazie!
+Frankie Cooks My "agnolotti al sugo di arrosto", that is agnolotti stuffed with roasted meat and sautèed in the gravy.
flic.kr/p/zfFb8v
Claudio Accatino that looks phenomenally great!
+Frankie Cooks Thanks! Keep up with your great videos!
Disappointed that you didn't say "basil" in that basil-y way you normally do.
The six down votes are from the tomato lobby.
This isn't the recipe of agnolotti, NOT