This is some of the best pasta making instructions online. What to looks for, what to feel for, weight ratios... outstanding. I wish more people on UA-cam knew how to teach like Carla.
Maybe not the best analogy, but I harken this to shoes. I like the idea of stilettos, but at the end of day, I'm more of a flats kind of girl. Ruffled-edge looks great, but I'm more straight-edge
Do you identify more as a ruffled-edged cutter or are you a straight-edge?
ruffled because texture! also, crevices for that extra sauce stickage
Ruffled
I identify as your hair.... The Lalli locs are amazing!❤
This is some of the best pasta making instructions online. What to looks for, what to feel for, weight ratios... outstanding. I wish more people on UA-cam knew how to teach like Carla.
Yum. But the process seems backwards. Why not weigh the eggs -- 2 or 3 -- and THEN weigh and add twice that weight of flour?
This is giving me throwbacks to when Carla and Miz Cracker made pasta together!!!! ❤️
I'm from Chile and have the opposite problem. Finding baby spinach is almost impossible, but the mature kind is everywhere 😂
In Fred we trust!
Big double knifing is used a lot in Chinese mince! Make a lion’s head meatball!
Farmer's markets and growing your own mature spinach is the only way I have access.
To me one of the best chopping tools is the mezzaluna 👌 I think they could’ve taken more filling, maybe making them more like mini domes ☺️
Lol the fly 😂
Maybe not the best analogy, but I harken this to shoes. I like the idea of stilettos, but at the end of day, I'm more of a flats kind of girl. Ruffled-edge looks great, but I'm more straight-edge
This might be a silly question, but if you want a 2:1 ratio of flour and eggs why not start with the eggs and double that? Also, this looks amazing.
needs more filling