Many years ago. This video was the first about pasta fresca that has seen. Since then I have been a pasta fresca neard and your biggest fan. Greetings from Germany and a good time. Sigrid
absolutely. spread them on a cookie sheet lined with foil in a single layer and freeze for a few hours (just until rock hard). Then move to a zip lock bag and store in the freezer until ready to use. they can last for months. cook them frozen, don't defrost.
Super clear good information. I just started making fresh pasta. It was easy to make but hard to shape until I watched this - with practice. Thanks you!
Marry me! (Just kidding, I'm already married and way too old for you.) Excellent video. I never realized how easy it is to make different pasta shapes, or maybe you are just very good at it,. Thank you for posting.
Brilliant..your delivery is spot on...the methods are nicely explained and I love that you incorporated your young daughters method...my fav by the way
Ms. Rennie, first thanks for a really clear video on making different shaped pastas. Sadly, I have already wasted money on both a paddle and a Cucina Pro cavatelli maker. The sushi mat tip was fantastic. Wish I had run across your video sooner. Could the sushi mat also be used for gnocchi?
Thanks for this. Two new shapes to me this week. Garganelli and now Trofie. I know these are traditionally white flour and egg pastas but is there any reason why I can't make them with semolina only? I prefer semolina to white flour.
Helen !.... . . Very good !. . . I'm Italian, but, hardly, I can find explanations so simple and useful in our Italian sites ! CONGRATULATIONS!. . . 'I feel' in your English pronunciation a thin, mild Italian accent!. . . Is it so? It does' n matter !!! May be that...someone in your family was Italian ...and that makes me happy ! ^_^ A Big Hug from Italy ! Kissssesss !!! ....a lot of Kissesss !!! :* ♥
So glad you found the video helpful. My accent is Russian, but I am glad my pasta skills are good enough to convince someone that my accent is Italian :)
Wow, this is so beautiful to watch❤one question if you could help me out please, Whenever I have been trying to make cavatelli and such other handmade shapes like orecchiette, gnocchi etc which are formed without dough sheets, the problem I have always faced is that even on cooking the pasta several minutes, the inside of the pasta remains raw and tough. Is that to do with a complete drying of such shapes? I have tried drying these shapes too though, but still the inside remains raw. Where could I be going wrong? Please help fix this.
I don't dry my pasta. For longer storage try freezing. I assume you are making water based dough, right? the egg would make it tough. for cavatelli, make sure they are hollow, not fat little cylinders. If you want to trouble shoot further, e-mail me at helenrennie@gmail.com UA-cam doesn't notify me of follow up comments.
Thanks a ton for the detailed response.. will surely keep in mind the differences of egg and water based doughs now on, and work with thin dough cut outs, hopefully will get good results.
Ciao sono Maurizio dall'Italia. Trofie e Pici perfette, ma le orecchiette devi farle con il coltello e non con la spatola se vuoi ottenere il bordino esterno carnoso. Brava e bella.
She makes that pasta look sooo delicious, as in, it looks like you could simply boil the pasta and eat it plain and it would taste fantastic.The thing is though, I wanna know what this HEAVENLY PESTO is!!!
Pesto: basil, toasted pine nuts, lemon zest, squeeze of lemon juice, garlic, parmesan, olive oil, salt and pepper. Process everything in a food processor, then mash in a little butter at room temperature.
Hi thanx for sushi mat tip, i will use it, but the striped ones are gnocchetti sardi, cavatelli are just rolled with knife or finger (first step of orecchiette) and orecchiette have to be more rolled then opened, thanx for your video 😊
Vince Amato You don't have to do it the traditional way. Just press on the pillows to flatten them out. Let them dry a bit and make a dimple with your thumb, but sometimes I just cook them flat.
Many years ago. This video was the first about pasta fresca that has seen. Since then I have been a pasta fresca neard and your biggest fan. Greetings from Germany and a good time. Sigrid
absolutely. spread them on a cookie sheet lined with foil in a single layer and freeze for a few hours (just until rock hard). Then move to a zip lock bag and store in the freezer until ready to use. they can last for months. cook them frozen, don't defrost.
You are the best! I have watched this video at least 6 or 7 times!
I have a bunch of sushi mats and never thought of using it! 🤦 Brilliant! You are amazing giving instructions! Just subscribed!
Super clear good information. I just started making fresh pasta. It was easy to make but hard to shape until I watched this - with practice. Thanks you!
I LOVE the fact that you can shape cavatelli with a sushi mat! THANK YOU! :D
wish all demonstration videos were this good and to the point. Thank you!
Your pasta dough look's perfect, it's beautiful!..So much work, but well worth it I'm sure..Thanks for sharing this video with us.
thank you for the trofie section! Your technique worked! I think I learned a new skill!
yes, you can use the sushi mat for gnocchi. i don't normally bother when it comes to gnocchi since I like the texture of them more without ridges.
Marry me! (Just kidding, I'm already married and way too old for you.) Excellent video. I never realized how easy it is to make different pasta shapes, or maybe you are just very good at it,. Thank you for posting.
Brilliant..your delivery is spot on...the methods are nicely explained and I love that you incorporated your young daughters method...my fav by the way
So glad you found my daughter's idea helpful. I'll let her know :)
Fantastic video! I love making my own pasta and am eager to try some of these shapes as well!
Thank you so much for the video. I used the sushi mat and it worked great. What a great idea.
i am new to your videos....love, love them. thank you. i am inspired to make some for my family this weekend.
vow!!!! can these be dried and stored for future use????
Thanks for the Trofie tip! Will be making some tomorrow, this shape looks far more better than the plain wormy one haha
good luck with your trofie. it's one of my favorite pasta shapes.
Very clear and easy explanation. You can also use the back of a fork. If you roll trofie on the outside pad of your palm it will twist. Save a step.
Ms. Rennie, first thanks for a really clear video on making different shaped pastas. Sadly, I have already wasted money on both a paddle and a Cucina Pro cavatelli maker. The sushi mat tip was fantastic. Wish I had run across your video sooner. Could the sushi mat also be used for gnocchi?
Thanks for this. Two new shapes to me this week. Garganelli and now Trofie. I know these are traditionally white flour and egg pastas but is there any reason why I can't make them with semolina only? I prefer semolina to white flour.
Helen !.... . . Very good !. . . I'm Italian, but, hardly, I can find explanations so simple and useful in our Italian sites ! CONGRATULATIONS!. . . 'I feel' in your English pronunciation a thin, mild Italian accent!. . . Is it so? It does' n matter !!! May be that...someone in your family was Italian ...and that makes me happy ! ^_^
A Big Hug from Italy ! Kissssesss !!! ....a lot of Kissesss !!! :* ♥
So glad you found the video helpful. My accent is Russian, but I am glad my pasta skills are good enough to convince someone that my accent is Italian :)
simply : thank you, sweet Helen !...Have a beautiful Day !!! congratulations again ! *:* ****
exceptional stuff. thanks dear for such a wonderful piece of information... god bless u... Nisha
I love your recipi. thank you.
That was excellent. Thank you.
Absolutely brilliant. Thank you so much.
So neat. Thanks 😊
Wow, this is so beautiful to watch❤one question if you could help me out please,
Whenever I have been trying to make cavatelli and such other handmade shapes like orecchiette, gnocchi etc which are formed without dough sheets, the problem I have always faced is that even on cooking the pasta several minutes, the inside of the pasta remains raw and tough. Is that to do with a complete drying of such shapes?
I have tried drying these shapes too though, but still the inside remains raw.
Where could I be going wrong? Please help fix this.
I don't dry my pasta. For longer storage try freezing. I assume you are making water based dough, right? the egg would make it tough. for cavatelli, make sure they are hollow, not fat little cylinders. If you want to trouble shoot further, e-mail me at helenrennie@gmail.com UA-cam doesn't notify me of follow up comments.
Thanks a ton for the detailed response.. will surely keep in mind the differences of egg and water based doughs now on, and work with thin dough cut outs, hopefully will get good results.
Hi Helen. Thanks for the video instructions!! Do you also have a method for shaping jumbo shells?
i don't, but i am sure someone on youtube does :)
Ciao sono Maurizio dall'Italia. Trofie e Pici perfette, ma le orecchiette devi farle con il coltello e non con la spatola se vuoi ottenere il bordino esterno carnoso. Brava e bella.
Is it possible to run this pasta in the pasta roller and pasta cutter to make spaghetti?
for that it's best to use egg pasta dough: ua-cam.com/video/m_fu5RaXMVk/v-deo.html
That new from me thanks for this great video.
Excellent video
VERY GOOD!!! TANK YOU, FOR BRASILIAN! OBRIGADO!
Tnk´s Helen. Hi fron Medellin.
what are the other bases of dough making? you specified that they dough that was made in this video was water based....please and thank you!
Lovely ❤️❤️
Great! Says pls, how make green color pasta?
replace the water with blanched spinach that's pureed in a food processor.
Love the sushi mat tip! Thanks for this video, very helpful.
my pleasure :)
Great video, very helpful
che brava fantastica.
She makes that pasta look sooo delicious, as in, it looks like you could simply boil the pasta and eat it plain and it would taste fantastic.The thing is though, I wanna know what this HEAVENLY PESTO is!!!
Pesto: basil, toasted pine nuts, lemon zest, squeeze of lemon juice, garlic, parmesan, olive oil, salt and pepper. Process everything in a food processor, then mash in a little butter at room temperature.
Found it on your link..thank you!
Can you share your pasta dough recipe? you said it was water based and i don't have a water based recipe...
Allison White Here it is: ua-cam.com/video/jU4Q-1ai-xs/v-deo.html
Hi thanx for sushi mat tip, i will use it, but the striped ones are gnocchetti sardi, cavatelli are just rolled with knife or finger (first step of orecchiette) and orecchiette have to be more rolled then opened, thanx for your video 😊
fab rizio I agree with you👍🏾
Bravissima!!
you are good ...and nice.....
Four pasta shapes in one video? Very nice. The Orecchiette looks like a struggle tho.
Vince Amato You don't have to do it the traditional way. Just press on the pillows to flatten them out. Let them dry a bit and make a dimple with your thumb, but sometimes I just cook them flat.
nice thx for sharing
great vid
How did you become much prettier 10 years later?
2:50
Non si fanno così le orecchiette
muhahahah jiam jiam fate gli hamburger e basta
american stuff. if you see how any grandmother in Italy makes these pasta shapes you will see the difference.