Thanks for the video on the basics of making pasta dough! I am a culinary instructor and I point my curious students in your direction every time I have questions about pasta and pasta shapes. I’m happy to have this RUclips page now as well! Keep it coming!
@@mateo.zielonka if this is your first time do not worry. With practice comes skill. Keep up the good work and you will get there. You scratched the surface now only sky is a limit. 👍🙋♂️
Waiting very impatiently for Pasta Masterclass. LOVE, love, love The Pasta Man! I even like the size of the book and how it feels. Is that weird? It’s perfect. My go-to pasta book for inspiration and recipes. ❤️
How i miss such detailed cooking videos. Please post more such videos Mateo. x I absolutely love this recipe of yours. But it gets a bit hard rolling the Pasta sheet by hand, as i don’t use the Pasta machine. What Pasta shapes should i be going for with rich egg dough? :) xx
Can you please explain what's the difference between a dough with only whole eggs and dough with whole eggs + yolks? Why should I add yolks? How will it change the flavor/texture?
It didn't worked for me with 260g of "00" flour (with 12g protein / 100g)... maybe the eggs were not big enough. I had to add some water. the pasta dough did not become silky and smooth... after kneading for 15 minutes .. :( in your video the dough is soft from the start. mine was hard :(
Same here :/ I used Semola Rimacinata, le 5 Stagioni - the dough was really hard from the beginning. I left for 10 mins under the ball, but the consistency didn’t change much. It was difficult to knead. I left in the fridge over the night and will see if I can make the dough into pasta😅 Will definitely purchase flour brand you recommend. Love your pasta work😻
Thanks for the video on the basics of making pasta dough! I am a culinary instructor and I point my curious students in your direction every time I have questions about pasta and pasta shapes. I’m happy to have this RUclips page now as well! Keep it coming!
You are so welcome! Thank you so much for this lovely message x
Love it bro
Thank you my friend 🍝
It is absolutely amazing. Thank you for sharing your knowledge.
Thank you so much x need to practice more talking to camera 🫣
@@mateo.zielonka if this is your first time do not worry. With practice comes skill. Keep up the good work and you will get there. You scratched the surface now only sky is a limit. 👍🙋♂️
From the pasta man himself. Amazing 👏
Thank you Liljana:)
Great video! Bought your 1st book and can't wait to try some new pastas.
I’m really curious which recipes you going to try it first
Great video. Can’t wait for your new book to arrive!!
Thank you so much Kathy xx i really hope you going to enjoy it. Is that Pasta Man or Pasta Masterclass
Waiting very impatiently for Pasta Masterclass. LOVE, love, love The Pasta Man! I even like the size of the book and how it feels. Is that weird? It’s perfect. My go-to pasta book for inspiration and recipes. ❤️
@@Rudderandbuddyoh I love Pasta man cookbook w
Well done dear friend ❤
Thank you so much x would you like to see more long form videos ?
Yes of course. You did it amazing
@@Toni.Nidavelirthank you x
How i miss such detailed cooking videos. Please post more such videos Mateo. x
I absolutely love this recipe of yours. But it gets a bit hard rolling the Pasta sheet by hand, as i don’t use the Pasta machine. What Pasta shapes should i be going for with rich egg dough? :) xx
More to come!
I love it! What I really want more its recept of the colour of how y do it green, red and I don't have a pasta machine but how y do all kind of pasta
I will :)
You are great !
Thank you for this. ❤❤❤
You are so welcome!
Thank y
Welcome
Which brand of flour do you like Mr. Pasta 😂? Using Caputo
I’m using Molino Pasini
Our grandmothers used to add as much water as would fit in the egg gravy
😋
❤❤
I hope you find this video helpful 🍝
🦋
Thanks
Can I make garganelli with this dough? If you make it, how long is it dried and boiled in boiling water for how many minutes?
Absolutely- dry them first so they keep the shape- try to make them small too, that will help. You will cook them for 2-3 min usually
Do you have any additional longer videos?
Please have look at shaping techniques and some recipes - more videos coming soon :) busy with day work atm -
Can you also show how to dry pasta correctly?
Absolutely x
@Mateo.zielonka your book recipe is 280g flour to 2eggs + 4 yolks, which recipe is correct?
Both :) work really well- here trying to reduce amount of leftover egg white. By reducing flour by 20 g and -1 egg yolk which equals (15g )
@@mateo.zielonka dziękuję bardzo!
❤❤❤
❤️
Pasta Flour mean what flour???
White Flour or any other flour??
00 flour which means finely grounded
Can you please explain what's the difference between a dough with only whole eggs and dough with whole eggs + yolks? Why should I add yolks? How will it change the flavor/texture?
It changes texture and feel of Pasta - adding additional egg yolk and flour make the dough firmer and tastier x
If you use duck eggs, what ratio?
Weigh the duck eggs if the weight it’s for example 60g you need to use 100-110g of flour
It didn't worked for me with 260g of "00" flour (with 12g protein / 100g)... maybe the eggs were not big enough. I had to add some water. the pasta dough did not become silky and smooth... after kneading for 15 minutes .. :(
in your video the dough is soft from the start. mine was hard :(
Could you weigh for me whole egg Please and egg yolk ? I will make you custom recipe x
Yeah this is the same for me too! The dough doesn’t not want to come together
Same here :/ I used Semola Rimacinata, le 5 Stagioni - the dough was really hard from the beginning. I left for 10 mins under the ball, but the consistency didn’t change much. It was difficult to knead. I left in the fridge over the night and will see if I can make the dough into pasta😅
Will definitely purchase flour brand you recommend.
Love your pasta work😻
Salut il y a pas de traduction 😢
That’s really good recipe :) try it first
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