merci pour ce beau reportage. Je ne m'explique pas pourquoi 500 sur 3000 donnant un avis négatif. Ce reportage est fait de manière intelligente et montre un travail efficace. Seule remarque de ma part, dommage que vous ne montrer pas le résultat final. Merci à vous et aussi à tous ceux qui partage leur savoir sur ne net.
I'm going to give this method a try. You make it look easy, When I started cooking nobody shared recipes or techniques. If you wanted to learn Italian, you have to go to an Italian Restaurant. Thank you for sharing
Fabulous! Thank you! Especially for showing of FOLDING the dough once it's FILLED! THAT is AWESOMEEE!!! 💐Here I was struggling by trying to stretch the dough over filling, or making the dough strips too wide etc...etc.. P.S. I'm a novice.
@@patricemonmart6406 Patrice prima di criticare , informati, guarda dei video magari di italiani che cucinano, acculturati, osserva e poi ragiona, cosa che non fai. I ravioli si fanno con 2 strati di pasta uno sotto e uno sopra a chiudere il ripieno e poi ritagliati , e non ripiegando la sfoglia di pasta su se stessa, facendo come nel video lo strato di pasta viene doppio e non sottile come dovrebbe essere. Per questo dico che chi li sta facendo non è sicuramente italiano e sicuramente non usa il metodo giusto. È vero però che non so cucinare un uovo, di solito infatti ne cucino un paio. Saluti dall'Italia Patrice
@@v.830 Dommage je ne lis pas plus l'italien que je ne le parle. Par contre j'aime bien votre cuisine. Et si ta façon et mieux fait voire sa m'intéresse.
@@patricemonmart6406 utilisez le traducteur, comme tout le monde le fait et ne faites pas le français habituel qui pense avec arrogance qu'il ne faut parler qu'en français. encore salutations d'Italie
Bardzo ładnie wyglądają te pierożki ravioli robi to pan perfekcyjnie, dokładnie bardzo czysto i ze swoistym spokojem. Podziwiam młodego mężczyznę. Ale chciałabym poznać przepis na ciasto i nadzienie. Było by to możliwe? Pozdrawiam z Polski.🌹🏵🌷🌻🤗🤗🤗
J'aimerais bien aller aussi vite à la maison ! J'avais jamais vu cette façon de faire les raviolis ils on l'air bien généreux ! Juste dommage que sa ne soit pas expliqué en même temps 😉
Che bel lavoro! Mi ricorda quando ero piccola e mia madre mi metteva sul tavolo della cucina per fare gli gnocchi qui in Brasile. Fa parte della vita! Congratulazioni per il tuo lavoro!
@@frederic.marquis7361 I do a fair job. I've eaten at "Italian" Restaurants and get nothing but dough. I make my own ; keeps my family happy , and me, LOVE ravioli !!!
Great skills with the pasta dough. Fatal error using egg wash as the binder. The albumin and other proteins in the egg yolk becomes tough when cooked. This is why your ravioli will be tough around the edges. Use water wash for a tender raviolo.
Always when a person say, i know the only right way, i am the only one who do it right, ......i am in doubt obout this person. Keep your mind open, there is mostly more than one way.......
Thank you for your video. It would have been nice to know what number settings he was using at the time. Maybe a little talking about his thoughts of what he is doing would help us.
merci infiniment étant dans une famille nombreuse je me tuais à les faire un par un je vais essayer cette technique au plus vite merci encore poru la technique c'est un like bien mérité
He must have cooked the ravioli a lot. He knows the exact intervals, the dosage of the filling, the prepared quantity of all ingredients. Unfortunately, the most important thing is missing: the finished dish.
What namebrand is your roller?... & would love to see you actually Make the recipe of pasta with a list of name brand ingredients. Bravo Bravo Love yer work!!
Well, just one question. What about cooking them. At the bottom part there are 3 layers of pasta, then 2 layers and in the end one layer on the top. How can you cook them properly without overcooking one part and undercooking the other?
Anche a me non piace per nulla quel tipo di chiusura. Oltre al problema di non avere un raviolo uniforme, con spessori della pasta diversi (dovuti alla sovrapposizione sul lato di chiusura dei 2 strati di sfoglia) e da qui un raviolo che presenterà differenze sia in cottura sia nella consistenza quando viene mangiato, ho forti dubbi anche sulla tenuta in cottura del raviolo: i due strati sono stati sovrapposti e tenuti chiusi solo grazie alle proteine dell'uovo... il rischio è che quel lembo si apra in cottura, andando a bagnare il ripieno. Se invece avesse fatto la tradizionale chiusura, usando la rotella tagliapasta, avrebbe risparmiato passaggi e tempo di lavorazione.
merci pour ce beau reportage. Je ne m'explique pas pourquoi 500 sur 3000 donnant un avis négatif. Ce reportage est fait de manière intelligente et montre un travail efficace. Seule remarque de ma part, dommage que vous ne montrer pas le résultat final. Merci à vous et aussi à tous ceux qui partage leur savoir sur ne net.
J'ai adoré cette démonstration. Merci
Belissimo trabalho.Parabéns!!!!
I'm going to give this method a try. You make it look easy, When I started cooking nobody shared recipes or techniques. If you wanted to learn Italian, you have to go to an Italian Restaurant. Thank you for sharing
Благодарю что показали настоящие равиоли ❤
Fascinante ! trabalho ,parabems
Да бог с этими равиолями! Какой мужчина ! Я влюбилась в эти глаза, губы и руки! Как жить дальше?
Вы-не одна!!!😍😍😍
@@user-jh1rm9ff8b não deu pra ver direito mal feito há há há
You make it look so easy! Going to try soon. Thank you!!
Ravioli King!!! BELLISSIMO!!!
GRACIE!!! ♡♡♡
*graZie
Beau tour de main ! Des gestes qui traversent des générations
Formidable! Merci de partager. Alain du Québec.
Прекрасно, так можно делать любые пельмени или пирожки, отлично, спасибо!!!
Bravissimo! Stupendo! 👌🔥💐
Magnifique!! Bravo monsieur :-)
Очень полезный ролик - спасибо! Теперь буду использовать свою машинку, как эта, более эффективно.
E 'molto impressionante, mi piace, che ispirazione, che tecnica!
Fabulous! Thank you! Especially for showing of FOLDING the dough once it's FILLED! THAT is AWESOMEEE!!! 💐Here I was struggling by trying to stretch the dough over filling, or making the dough strips too wide etc...etc..
P.S. I'm a novice.
Gracias por compartir tu sabiduría. Bendiciones 🙏🏻👏👍
Gracias por enseñar!!! 😋👌👏👏👏👏
So good!!! ❤️❤️
You are AMAZING! Awesome technique and consistency. Beautiful work!!!
is not italian i see.... and the technique is not awesome, is wrong. Look italians how does ravioli :)
@@v.830 Avant de critiquer fait nous voire ta technique, je suis a peut pres sur que vous ne savez pas cuire un oeuf.
@@patricemonmart6406 Patrice prima di criticare , informati, guarda dei video magari di italiani che cucinano, acculturati, osserva e poi ragiona, cosa che non fai. I ravioli si fanno con 2 strati di pasta uno sotto e uno sopra a chiudere il ripieno e poi ritagliati , e non ripiegando la sfoglia di pasta su se stessa, facendo come nel video lo strato di pasta viene doppio e non sottile come dovrebbe essere. Per questo dico che chi li sta facendo non è sicuramente italiano e sicuramente non usa il metodo giusto. È vero però che non so cucinare un uovo, di solito infatti ne cucino un paio. Saluti dall'Italia Patrice
@@v.830 Dommage je ne lis pas plus l'italien que je ne le parle. Par contre j'aime bien votre cuisine. Et si ta façon et mieux fait voire sa m'intéresse.
@@patricemonmart6406 utilisez le traducteur, comme tout le monde le fait et ne faites pas le français habituel qui pense avec arrogance qu'il ne faut parler qu'en français. encore salutations d'Italie
Bardzo ładnie wyglądają te pierożki ravioli robi to pan perfekcyjnie, dokładnie bardzo czysto i ze swoistym spokojem. Podziwiam młodego mężczyznę. Ale chciałabym poznać przepis na ciasto i nadzienie. Było by to możliwe? Pozdrawiam z Polski.🌹🏵🌷🌻🤗🤗🤗
Lots of work,
Lots of love,
Maka the gooda Ravioli!
Beau et calme,
je les goûterais bien, moi, ces généreux raviolis.
Merci pour la démonstration.
super bien fait si j ai l occase je viendrais en deguster bravo JONATHAN
Excelente trabalho! Parabéns!
Very Nice! You got it down to a science! Thanks for scaring!
MaşaAllah
Grazie!
J'aimerais bien aller aussi vite à la maison ! J'avais jamais vu cette façon de faire les raviolis ils on l'air bien généreux ! Juste dommage que sa ne soit pas expliqué en même temps 😉
Quand on sait cuisiner pas bessoin de paroles, les gestes suffisent. Et là on ne peut faire mieux.
What a Beast! Love the video! Stay safe from the co-vid19, the big Q got us all home and learning stuff! Thanks for keeping this online. Cheers
Muito bom, gostei bastante!
This is a very long, very subtle ad for WD-40.
Здорово! Руки с нужного место растут!
Nice to watch a professional at work
Bravo! Grazie millie.
Like a boss!!
Che bel lavoro! Mi ricorda quando ero piccola e mia madre mi metteva sul tavolo della cucina per fare gli gnocchi qui in Brasile. Fa parte della vita! Congratulazioni per il tuo lavoro!
Gracias, aprendí. 👏🏻👏🏻👏🏻👏🏻🙂. 🇵🇦
Les gestes précis.
L'amour du travail. Bien fait
İşini sanat gibi yapan bir usta,video için teşekkürler 🙏
That was amazing! You've inspired me to get out my pasta maker and create ravioli in the same manner. Thanks!
Super l'artiste beau travail ,belle maîtrise poste de travail nickel.
Awesome meticulous work bro!!
wow
Brilliant🙂
magnifique a faire merci
perfecto , delicioso felicitaciones
Excellent demonstration
Просто Вау👏👏👏
Molto bella! At that pace it's 240 ravioli per hour minus the dough and filling prep. Still, that smells like money.
Merci pour cette démonstration je vais les faire cette semaine
Q rapidez y práctica se nota q es todo un profesional por fa también comenten en castellano no soy bilingüe
Sympa ta video, miam miam
+Plane60 merci
Clean, tidy and professional chef. Thank you for sharing this activity. Love from Kuwait ❤🇰🇼👌
просто супер молодец
J adore ton mouvement, ton savoir faire 👌a bientôt j'espère 😉😆
Poche chiacchiere tanta sostanza! Bravo
En tout cas. ..respect. ..C'est beau
Bravo!!
Absolutely amazing! Thank you for the authentic video and way of making ravioli.
Wow....YUM!!!
Respect, travail artisanal vraiment 👍👍👍👍👍
Veramente molto bravo,i miei complimenti 👍
Excellent thank you very much.. 💝💝🎀🎀
Very interesting. I tried this before but didn’t come out well like this method.
It looks easy but doing so well and quick is the result of experience ...
Not really that hard lol
@@karenarmstrong9679 arms strong... ok , show us your skills !!
@@frederic.marquis7361 I do a fair job. I've eaten at "Italian" Restaurants and get nothing but dough. I make my own ; keeps my family happy , and me, LOVE ravioli !!!
@@karenarmstrong9679 happy for you and your family.
Some " Italian " restaurants just have the name and don't deserve to...
Good job!
БРАВО!!!! Скажите пожалуйста вы масло сливочным (растопленным) смазываете?? Спасибо)😍
яйцо
Ой-ой-ой!
Такой труд!!!👍🏻👍🏻👍🏻
Love your vids
That was great! Who are these haters voting it down???
Great skills with the pasta dough. Fatal error using egg wash as the binder. The albumin and other proteins in the egg yolk becomes tough when cooked. This is why your ravioli will be tough around the edges. Use water wash for a tender raviolo.
K H So glad you commented. I use water and thought it was wrong
Always when a person say, i know the only right way, i am the only one who do it right, ......i am in doubt obout this person.
Keep your mind open, there is mostly more than one way.......
Plus he's folding the pasta sheet in three so it would be even harder and thicker. Most of Italians don't even use water to seal the ravioli.
@@schwellenzaehler4564 You're right, there is more than one way. There's also the wrong way.
Biutiful Rabioli👍😋tks
🙏🙏👍👍
impressionnant
+Pauline Pierret
Merci
Машинка такая у меня есть. Она и лапшу делает и равиоли.
Сейчас досмотрю и пойду по ходу тоже лепить чего нибудь. А тесто в хлебопечке сделаю 😊
Дарья Скорик доброго времени,скажите пелемени хорошо получаются?
Дарья Скорик стоит она этих денег?
@@user-wc7kd3xs2y не стоит, начинки мало попадает туда
رووعة 😍😍
Se podría apreciar mejor reubicando la.cámara tan.excelente trabajo!
merci :)
Amazing! Amazing! Amazing!
Szuper biztos drága
Thank you for your video. It would have been nice to know what number settings he was using at the time. Maybe a little talking about his thoughts of what he is doing would help us.
Please do a video making the pasta dough
merci infiniment étant dans une famille nombreuse je me tuais à les faire un par un je vais essayer cette technique au plus vite merci encore poru la technique c'est un like bien mérité
cool! would like to see the end result. and still wondering, need to squeeze air out of each?
Excellente!! Jon😎
This guy probably rolls THE longest joints
Super bravooo 👍💪👑💖
J'apprécie beaucoup les gestes professionnels.
Gaulois Citoyen merci.
Gaulois Citoyen u
He must have cooked the ravioli a lot. He knows the exact intervals, the dosage of the filling, the prepared quantity of all ingredients. Unfortunately, the most important thing is missing: the finished dish.
Felicitaciones genio
Bravo 👍👍👍😉
Great work . Beginning of 5:30 what was that in the container you brushed the sheet with ? Was it egg yolks?
yes egg wash to make dough stick
Use water, not egg yolks to seal!
Merci mais vous auriez pu en montrer quelques une en gros plan pour voir le résultat
ta de parabens irmão
روووووووعه
What namebrand is your roller?... & would love to see you actually Make the recipe of pasta with a list of name brand ingredients. Bravo Bravo Love yer work!!
Looks like a Marcato Atlas machine either 150 or 180, www.pasta.kitchen/collections/pasta-machines
Well, just one question. What about cooking them. At the bottom part there are 3 layers of pasta, then 2 layers and in the end one layer on the top. How can you cook them properly without overcooking one part and undercooking the other?
Anche a me non piace per nulla quel tipo di chiusura. Oltre al problema di non avere un raviolo uniforme, con spessori della pasta diversi (dovuti alla sovrapposizione sul lato di chiusura dei 2 strati di sfoglia) e da qui un raviolo che presenterà differenze sia in cottura sia nella consistenza quando viene mangiato, ho forti dubbi anche sulla tenuta in cottura del raviolo: i due strati sono stati sovrapposti e tenuti chiusi solo grazie alle proteine dell'uovo... il rischio è che quel lembo si apra in cottura, andando a bagnare il ripieno. Se invece avesse fatto la tradizionale chiusura, usando la rotella tagliapasta, avrebbe risparmiato passaggi e tempo di lavorazione.
Bravo maestro
Wow