Man you should open your own restaurant, shit would go hard.
@LeannaLol Жыл бұрын
Can't wait for day 12 of doubling the eggs!!! Pasta is so delicious 😋😋
@zangryomani1257 Жыл бұрын
"I used 3 dozen egg yolks" AAAaaannnnd thats out of my wallet range
@Exorbulla Жыл бұрын
You can't outrun the 2048 yolks forever my man
@classicdomdadicewa1359 Жыл бұрын
I love that you can make any shape you want with pasta.
@the.sheeb. Жыл бұрын
Another tip, lots of thrift stores have pasta rollers for cheap. Makes the whole process so much easier, and fresh pasta is just...*chefs kiss* so friggin good
@lucasvansteen7185 Жыл бұрын
Nice 👌👌🍝
@gcvcodis6982 Жыл бұрын
I learned this from my nonna years ago. We use the little hand crank machine to flatten and cut into noodles. Very fun, I love doing it.
@joeyward266228 күн бұрын
I understand that gluten is extremely important to traditional pasta making, but have you ever tried to make gluten free pastas? I want to make pasta from scratch too, but I am celiac and would get very sick with normal flour. I've tried with all purpose gluten free flour and it turned out horrible.
@elenapizzicoliii Жыл бұрын
As an Italian, I really appreciate the effort you put into making pasta. I remember when I used to make it with my grandma, keep it up!
@Rickysuperlink Жыл бұрын
For anyone who needs it
@NazeehYauqoob Жыл бұрын
Don't tease us. Bring us day 12 of your series "every time you make pasta you double the yolks". We want to see 2048 yolks of eggs.
@speshuul2 Жыл бұрын
Some pro tips: if you won’t be able to use up your egg whites, then making pasta with the entire egg is very much okay! The goal is to make yourself fresh pasta, not to waste food 😊
@NicholleWillisLoves Жыл бұрын
Steps!
@murasakirin8998 Жыл бұрын
If i recall correctly, for 1 portion of pasta its 100g of flour to 1 full egg. I saw a video from an italian chef talking about it. The pasta you see in this video is egg yolk pasta, but for just regular pasta (like you find in the store) its whole eggs that are used. Theres nothing at all wrong with what hes doing, but for a single portion the whole egg recipe is a bit more convenient.
@kiwimiwi5452 Жыл бұрын
you inspired me to make pasta as a date idea with my girl!
@o3wn Жыл бұрын
Pasta
@NeeceeDior Жыл бұрын
Your name, ‘Peters Pasta’ is such a nice name for a restaurant. You could have a section at the restaurant where you do pasta making classes and people get to take home their finished product of what they make, and dine in the restaurant after. I’d go somewhere like that
@glockinmydamrari Жыл бұрын
Man your making me feel better, mom had a seizure today so I missed school I was scared she was gonna die shes being treated good! Thanks for this video.
@tallynnyntyg6008 Жыл бұрын
Tip for ravioli: if you don't have or have access too a ravioli roller, an ice cube tray can be used as a viable alternative.
Пікірлер: 1 100
Man you should open your own restaurant, shit would go hard.
Can't wait for day 12 of doubling the eggs!!! Pasta is so delicious 😋😋
"I used 3 dozen egg yolks" AAAaaannnnd thats out of my wallet range
You can't outrun the 2048 yolks forever my man
I love that you can make any shape you want with pasta.
Another tip, lots of thrift stores have pasta rollers for cheap. Makes the whole process so much easier, and fresh pasta is just...*chefs kiss* so friggin good
Nice 👌👌🍝
I learned this from my nonna years ago. We use the little hand crank machine to flatten and cut into noodles. Very fun, I love doing it.
I understand that gluten is extremely important to traditional pasta making, but have you ever tried to make gluten free pastas? I want to make pasta from scratch too, but I am celiac and would get very sick with normal flour. I've tried with all purpose gluten free flour and it turned out horrible.
As an Italian, I really appreciate the effort you put into making pasta. I remember when I used to make it with my grandma, keep it up!
For anyone who needs it
Don't tease us. Bring us day 12 of your series "every time you make pasta you double the yolks". We want to see 2048 yolks of eggs.
Some pro tips: if you won’t be able to use up your egg whites, then making pasta with the entire egg is very much okay! The goal is to make yourself fresh pasta, not to waste food 😊
Steps!
If i recall correctly, for 1 portion of pasta its 100g of flour to 1 full egg. I saw a video from an italian chef talking about it. The pasta you see in this video is egg yolk pasta, but for just regular pasta (like you find in the store) its whole eggs that are used. Theres nothing at all wrong with what hes doing, but for a single portion the whole egg recipe is a bit more convenient.
you inspired me to make pasta as a date idea with my girl!
Pasta
Your name, ‘Peters Pasta’ is such a nice name for a restaurant. You could have a section at the restaurant where you do pasta making classes and people get to take home their finished product of what they make, and dine in the restaurant after. I’d go somewhere like that
Man your making me feel better, mom had a seizure today so I missed school I was scared she was gonna die shes being treated good! Thanks for this video.
Tip for ravioli: if you don't have or have access too a ravioli roller, an ice cube tray can be used as a viable alternative.