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You’re the only one that I’ve seen add an egg wash just before you cut them. That makes sense to me, for a better seal. Can’t wait to make them, thank you.
Nice Video!
Thank you 🔔🔔🥰👍
Looks good. Also the procedure for closing the agnolotti is done according to tradition. But why you dough is so pale?
@@reana.s I was born and grew up in the north of Italy. This looks a nice way of doing that.
I believe the dough is way too dry. Thanks for the vídeo
You’re the only one that I’ve seen add an egg wash just before you cut them. That makes sense to me, for a better seal. Can’t wait to make them, thank you.
Nice Video!
Thank you 🔔🔔🥰👍
Looks good. Also the procedure for closing the agnolotti is done according to tradition. But why you dough is so pale?
@@reana.s I was born and grew up in the north of Italy. This looks a nice way of doing that.
I believe the dough is way too dry. Thanks for the vídeo