What a real gentleman. It was an honor to see him make this pasta. He was a great teacher and helped without getting frustrated like some people do when they teach.
People commenting about the egg-thing, I think Mauro meant the eggshells, eggs in european countries are usually unwashed and therefore wont have to be refrigerated as a result!
really? I thought it was the egg yolk that needs to be refrigerated so it doesn't spoil rather than the bacteria in the shell? If I understood you correctly, wait am I making sense?
The egg itself does not spoil at room temperature. The shelf life is longer in the fridge, sure, but there is nothing wrong with keeping eggs outside of the fridge. European supermarkets do not refrigerate the egg section at all. The only thing to be careful about is the shell as it can contain some nasty bacteria.
xandrios: In Denmark we refrigerate egg sections. We never wash the eggs tho, as you say, because there is a natural protecting layer of 'wax' i would say, that keeps the bacteria from entering the egg. You should generally never was your eggs, as you remove the protecting layer from the shell.
I love that dough made with eggs. I make same recipe for a polish noodle but everyone I watch on you tube uses one egg, the rest water. Huge difference. i'm going to use his mixing method next time because its better than the way I've always done it.
Oh man! I'm HUNGRYYY now! These look delicious! That dough.....Those stamps....Aw, so, so pretty. That's what I call food made with TLC. Thank you for your demonstration. 💐
I love the way this guy makes raviolis. Most chefs make the ricotta mixture way too loose so when you cut them with your fork the hot ricotta oozes out. I not only like the thick viscosity of the ricotta but I love the size of the raviolis. Can't stand small raviolis. I love Parmigiana cheese but Pecorino has more flavor and is my preference. I never had Goat ricotta but I bet it's delicious. Would love to eat those raviolis.
pmw928 Yeah because we don't wash and refrigerate our eggs like America. Our eggs are always fresh. He means the shell is dirty not the yolk and whites.
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What a real gentleman. It was an honor to see him make this pasta. He was a great teacher and helped without getting frustrated like some people do when they teach.
Aww! Lucas! I love seeing you so happy as in this episode! And the chemistry between you and Mauro is magnifico as well!
They would be great lovers.
I think your instructor wants you to be his baby momma
What an awesome teacher. Lovely video, Lucas! As always.
People commenting about the egg-thing, I think Mauro meant the eggshells, eggs in european countries are usually unwashed and therefore wont have to be refrigerated as a result!
really? I thought it was the egg yolk that needs to be refrigerated so it doesn't spoil rather than the bacteria in the shell? If I understood you correctly, wait am I making sense?
The egg itself does not spoil at room temperature. The shelf life is longer in the fridge, sure, but there is nothing wrong with keeping eggs outside of the fridge. European supermarkets do not refrigerate the egg section at all. The only thing to be careful about is the shell as it can contain some nasty bacteria.
xandrios: In Denmark we refrigerate egg sections. We never wash the eggs tho, as you say, because there is a natural protecting layer of 'wax' i would say, that keeps the bacteria from entering the egg.
You should generally never was your eggs, as you remove the protecting layer from the shell.
I love that dough made with eggs. I make same recipe for a polish noodle but everyone I watch on you tube uses one egg, the rest water. Huge difference. i'm going to use his mixing method next time because its better than the way I've always done it.
That pasta expert sure puts the "sensual" into "non-consensual"
Some of you and you comments are sick. Trolls suck.
@@elkhunter76 Says the guy that replied that on every top comment
Lucas has an awesome job. He gets to eat great food, and he gets to learn from a master pasta maker.
Oh man! I'm HUNGRYYY now! These look delicious! That dough.....Those stamps....Aw, so, so pretty. That's what I call food made with TLC. Thank you for your demonstration. 💐
Great...only?! I liked that! 👍🏻 La danza della pasta...
I love the way this guy makes raviolis. Most chefs make the ricotta mixture way too loose so when you cut them with your fork the hot ricotta oozes out. I not only like the thick viscosity of the ricotta but I love the size of the raviolis. Can't stand small raviolis. I love Parmigiana cheese but Pecorino has more flavor and is my preference. I never had Goat ricotta but I bet it's delicious. Would love to eat those raviolis.
The plastic ravioli stamp ring - I have not seen before. Is that a custom piece? Excellent video & beautiful pasta!
Ravioli ravioli, what's in my pocketoli?
Ravioli, ravioli. Give me the formuoli
ALMOST CHOKED TO DEATH WHILE EATING AND CAME ACCROSS THIS COMMENT BUT THANKS FOR THE LAUGH
Ilham Julyansyah much obliged.
Fantastic episode.
Finally.... Italian food in Rome.
Lucas, you magnificent man! Thank you for this video.
loved this !
this is really a satisfying video
3:36-3:39 wonder where Romano's hands were! Never expect that Lucas using rolling pin can be this sensually entertaining! Good work, Lucas my boy!
Damn it, now I'm hungry. Again
This video should be age restricted with all that sensual dancing. lol.
This is making me want to make ravioli this weekend.
I suspect he presses hard at the end not only to seal but to bring down the thickness of the outer layer
Lucas great video! How long have you studied the languages you speak and what do you find the best method? Thanks!
he's not a human I believe
Wah Gita Sav
Yummy! Looks like Lucas had fun.
Great episode!!!
Anthony Siu great only?
Lucas. Hit me up if you ever make it to Malaysia. I'll show you the best food in the world and everything is diming on a dime
Craving for really good pasta in the middle of the night is tough. Instant noodles will have to do.
Hi. What are the ingredients & ratios for the pasta?
Fantastico!
wouldn't the guanciale make it ravioli alla gricia? either way it looks AMAZING!
Hey that chef has the same name as me. So this is what it feels like when doves cry.
squisito -- that's the word you were looking for
First, why was the dough not rested, and second, why didn't he answer the question about how to know when they are cooked?
So what were the ones cut with the crosette for?
I felt a definite passive/aggressive undertone while they made the ravioli.
Lucas, you smash or nah?
Love this
"Come, come... how do we start?" ;)
In love with Ravioli! Today i made Beetroot Ravioli in my Channel if you wanna see it, they turned out so pretty and tasty!
Lookin' good Lucas!
Lucassss! Yesss
Where is his restaurant?
What's the recipe?
Don’t you need to rest the pasta dough ? Serious question.
I think there was a "loss in translation"
Does Lucas speak/understand Italian????
South Side!!!
I must make ravioli.
Clicked like so fast!!!! Awesome video
yummy!!
too much dough around ravioli center could of been smaller border.
translation needs work. dude said the water needs to be salted well, but no mention
Thought bald dude was Sean Evans at first blush 😂😂😂
We have Mr Miyagi of Pasta!
What was the crossette for, and what did he end up using his signature for?
looks like they just made a few corzetti with the stamp. it was just for using the other sheet of pasta
lucaaaas 😍😘😗😙😚
Forza ITALIA
ravioli ravioli whats in the pocketoli
Can I Just a place to come visit
Only clicked on this video cause the guy in the caption picture looks like Dr Evil
lol always clean your hands before kneading :)
Lucille Ball would have been perfect for this clip.
Guanciale is cured , not smoked
tesbn tuyet v ngon thank
Try persian food
First thing Lucas does in front of the instructor is cross his arms... Super Stoked ...!? Really ?
This kid already breaking rules thats not where you should be washing your hands thats meant for the dishes lol
I see lucas i click like!!@
1, 2, 3, DOINK!
1 like = 1 pasta
👏👏👏😋
You must never touch eggs with bare hands it's very unhygenic.
*Proceeds to eat dough*
Eric the eggshells he means
looking fine as hell lucas love u a and ur passion for food
Jahahahahah
1st
‘Touching raw eggs with your bare hands is unhygienic’, goes on to knead it with bare hands anyways.. not that it really matters though
pmw928 Yeah because we don't wash and refrigerate our eggs like America. Our eggs are always fresh. He means the shell is dirty not the yolk and whites.
This video is too kinky for me
tryeh thankm
Good stuff my friend :)