You solve my problem! I live in Milan and always want to make dumpling myself. But I hardly find the "All purpose flour" or "dumpling flour" here. And now you are telling me the "Italian 00 flour" is same as dumpling flour! It is wonderful! I have no more excuse not to make my own dumplings! Grazie Mille!
I think I have watched most of your vids. I really appreciate the fact that you put the ingredient amounts on the screen in English. I live alone and your portion sizes are right on for a single person. It is better if there are two of you but it is nice to eat such delicious food for a couple of days in a row.
There's something meditative and magical about making pasta by hands. I rarely use storebought pasta for cooking anymore. It's so simple to make from scratch which you just proved. Love your videos :) 來自德國的問候！
Eric Theodore Cartman I live in the U.S.. A German-national friend,, who is married to a Chinese woman from Shanghai, enjoys at least once a week his favorite dish, which is amazingly simple in concept, and which is handmade egg noodle/pasta like this in a pure clear Chinese chicken soup, which his wife or her relatives from Shanghai prepare.
incredible I didn't think that people so far know how to make pasta like my grandmother did without machine like our tradition really very good ❤️... bye.. from Italy
Thanks for another interesting and informative recipe. It's delightful to watch as you're very thorough about the method of your recipes. Everything looks so simple on your channel. Thanks again for the delicious recipes made simple.
This is THE best pasta recipe mixture I have seen so far! amazing.... I will have to try it your style. Usually I just used really fine AP flour. You really are so amazing!
You are so good in what you do....would you please create recipe with gluten free flour? I love your noodles and scallion pancake but I am sensitive to gluten...I can eat tapioca flour...and anything without gluten. Thanks.
Ooohh!!! What is so beautiful and smoothly! Awesome pasta are long and wide look like big blanket! Hahaha I just wonder what size is your roll long stick? Oh I love it your wood bowl, too!
Very nice pasta recipe my friend ..... I would like to make this one ! ! ! ! Thanks a lot for this video recipe and hello from FRANCE ! ! ! ! 🍓🍎💖🍚🍭💛😍🌟🍄
謝謝小高姐的詳細解說，我住在義大利東北部20年了，這裡的老太太們最拿手的就是桿蛋麵，我常常看她們桿麵，她們唯一跟小高姐不同的做法是她們把麵皮桿完後會把整張麵皮放著讓它「休息」大約半個小時後才切條，切條後把麵條分開讓它們變乾一點就不會黏在一起。切小條就是tagliolini，適合配海鮮醬 , 切中條是tagliatelle , 適合配牛肉醬切更寬的是pappardelle也很適合配肉醬或是porcini蘑菇醬
This channel is more educational than 2 years of cooking classe
cooking class wastes your time !
make you angry wastes your money !
Exactly
Hell ya
can u understand what xiaogao jie saying？
fanshugege fanshugege do you need translation, I can understand her words
小高姐，可不可以出一期具体讲一下各种淀粉的区别？
玉米淀粉，土豆淀粉，红薯淀粉，生粉，木薯淀粉，太白粉，各种粉……
玉米通常做汤啊菜啥的时候用，也叫生粉，土豆做粉儿，口感很软，红薯也是做各种粉儿，超市里买到的一般都是红薯粉儿，木薯淀粉我感觉主要就是做珍珠用的，它和玉米淀粉都是做不成粉儿的，玉米淀粉加水煮熟晾晾可以凝住，但是木薯淀粉就不行，一坨超恶心
还有绿豆粉，这个就是做凉粉的
还有就是做冷冻甜点，比如frozen fruit pie filling 的时候，不要用cornstarch, 可以用木薯粉 tapioca starch ，不会减低粘性
Of Course! You can make Italian pasta like a pro too!
You are the Queen of Dough 👑 🇨🇳 🇮🇹
You solve my problem! I live in Milan and always want to make dumpling myself. But I hardly find the "All purpose flour" or "dumpling flour" here. And now you are telling me the "Italian 00 flour" is same as dumpling flour! It is wonderful! I have no more excuse not to make my own dumplings! Grazie Mille!
Wing Wing Ng lol I m Chinese living in Melbourne. I m trying to make my first pizza lol. Still struggling to make the dough.
Ginn Tang I recommend no knead pizza dough! Many tested recipes online:)
做奶酪那期说要凝乳酶，一开始我没用，我用酸奶加到牛奶里发酵最后也挺好吃，但是刚发酵完容易散，后来我查了凝乳酶包括菠萝蛋白酶，我一升牛奶里加了一小块菠萝捣出的汁，效果很好，发酵完就和面筋一样。
小高姐你詳細的麵粉解說又感動我了，還有看你桿麵的手法覺得療癒。
Wow! This is an amazing tutorial of how to make pasta at home. I have enjoyed it a lot. Thank you so much for sharing. 👍 👍 👍 👏 👏 👏 💜 💜 💜
有时候觉得小高姐是个可亲的邻家姐姐，有一手好厨艺，有时候觉得像是个食品工程系的教授，有时候又觉得是位化学家，今天看小高姐擀面皮，觉得是个老裁缝，擀面杖上哪是面皮，分明是一匹布料😄……期待下一集
艺术家就完事儿了，何须挂那么多虚衔
咦，我们俩快重名了
zengshi chen 形容得真好⋯⋯
真的！！！好厲害！！
你去看有一集蛋炒饭，小高姐还是诗人呢
已经在期待下一集了 毕竟我这种手残党自己擀意面是够呛 但买现成的面做还是有希望的 另外特别感激小高姐总是使用北美能买到的食材做菜 国内很多美食博主虽然菜也做得很好 可很多食材这边都买不到 就地取材让身在异乡的我们也能享受制作美食的乐趣 真棒！
小高姐真是牛啊！食材在你手里就是在变魔法，无论做什么美食都可以让我们恍然大悟，原来食材的特性让您讲解的头头是道，清晰明了，让我们既享受了你做美食的过程，又让我们增长了经验和科学依据，还是要送您一百个赞你！
I think I have watched most of your vids. I really appreciate the fact that you put the ingredient amounts on the screen in English. I live alone and your portion sizes are right on for a single person. It is better if there are two of you but it is nice to eat such delicious food for a couple of days in a row.
小高姐真博學，多才多藝，我見過很多人連麵粉和玉米粉都沒分清楚🤣，妳居然連意大利的Semolina 和Durum wheat 都解釋得一清二楚，再次向妳致敬!
每次聽姐的解說，總是有種特別安心的感覺，謝謝您~
看小高姐做麵食真的是賞心悅目。
小时候，妈妈天天做不同的手工面条给我们吃，除了周末以外。我小时还闹出笑话，将泡涨子面条叫成大胖子。 我们家是南方人，只是当时住在北方。母亲在娘家时不用做饭。出嫁后最拿手的就是拉条子面和包饺子。父亲则是葱油饼。可惜当时我们身在福中不知福。小高姐的手艺使我回忆起美妙的童年。小高姐真是一级大师！ 不但声音美妙动听，而且讲解详细认真。祝你和全家人新年快乐，蒸蒸日上！
祝你和家人平安快乐！
哇塞，小高姐中国面粉玩通关了，开始玩国际面粉啦😍😍
Yup
的确是世外高人！ 面被玩的 变成了艺术品！
哈哈哈 通关了这个词用的恰当
没记错的话 小高姐貌似是化学界专业人士 早期视频简直硬核！
好愛看小高姐的手作視頻啊~中毒了~~~~😊
中毒 加1
There's something meditative and magical about making pasta by hands. I rarely use storebought pasta for cooking anymore. It's so simple to make from scratch which you just proved. Love your videos :) 來自德國的問候！
来自马来西亚的问候！
Eric Theodore Cartman I live in the U.S.. A German-national friend,, who is married to a Chinese woman from Shanghai, enjoys at least once a week his favorite dish, which is amazingly simple in concept, and which is handmade egg noodle/pasta like this in a pure clear Chinese chicken soup, which his wife or her relatives from Shanghai prepare.
Servus！
4:32 这绸缎也太美!😍😍😘
incredible I didn't think that people so far know how to make pasta like my grandmother did without machine like our tradition really very good ❤️... bye.. from Italy
Thanks for such a nice comment.
@Dord Dord " Hi, it's a beautiful tradition dear friend ... byebye
西安是我最喜欢的城市，在西安吃过早饭和中饭还有晚饭，终生难忘，太好吃了
期待下集，这集难度太高，我就欣赏一下！
Honestly! Every single time I watch something on this chanel.... I am learning. Excellent! Thankyou 🙂
看小高姐做饭太治愈了，不管是中国还是国外的食谱，每次微博油管都是翻来覆去看了一遍又一遍。手扞出来的意面真的不多，有机会一定做一次
你的做法跟我们意大利人的有点差异，但是结果看起来是特别好的。颜色，长度，平滑度都非常准。做得很好！
所以小高姐你家到底有多少吨面粉🤣（把虾和蒜准备好等待下一期视频中 搓手ing）
大碗拿铁 BowlofLatte 看得出来你很喜欢喝拿铁😂
Alice S 作为一个刚刚起步的美食博主，我觉得这个名字也许能让人印象深刻😄
大碗拿铁 BowlofLatte 加油你的视频不错
tttp130 谢谢！一定会加油的！
你的视频真不错
哈哈哈，正好我是中国人生活在意大利，而且我还很喜欢吃面条。以我在意大利生活多年的经验，小高姐做的意面真的很正宗。👏👏👏
算tagliatelle吧
真的吗？我看这期视频里的做面方法几乎和小高姐以前视频里的手擀面一模一样，原来意面里也有和中国手擀面一样的面条
@@tadhu8570 我家经常去买这种面条，弄点汤下点肉沫青菜，跟国内的鲜蛋面不说一模一样但也有七八成相似了
上次是印度系列 ，這次是義大利系列 。期待義大利的套餐 ，一道一道上 ，賞心悅目 ……
小高姐真的超厉害的，辛苦你啦！这么高质量的视频一定背后下了不少功夫
我觉得好多专业意大利餐厅👩🍳都没有这么好的手法！他们都永压面机.我妈厉害的很！期待下期，口水收一下先🤤
小高姐你老公真有福气
Thanks for another interesting and informative recipe. It's delightful to watch as you're very thorough about the method of your recipes. Everything looks so simple on your channel. Thanks again for the delicious recipes made simple.
It's amazing and amazing to make pasta noodles with your hands without a machine!!
Thank you so much for the comparison of all the different flours, and the explanation. really interesting, and educational !
我回国时背了一个九阳面条机回来，按照比例，做的鲜面条，又方便，又好吃。
多少钱， 我也考虑一下要不要弄一台，喜欢吃面条的人心动啊。
Qiong Wan 你就买九阳最贵的那款就好了，我觉得这还是一分钱一分货的事。 一般售价1400rmb，我春节打折时买的799。外包装一扔，装托运行李里正好带。
Wow! I am impressed by the way you turned a simple piece of dough to such fine noodles! The big paper-thin spread was so intriguing! Lovely!
聽小高姐声音...舒心入夢
Wow, 点赞以后看了视频又体验到小高姐的擀面技术真的是一流呀。looking forward to the next one, I know my son would LOVE that recipe! 😃😋
小高姐是最喜歡看的一個頻道，很專業，過程會講解很清楚，看完，明天就想弄來吃
天啦噜，小高姐你连意面都可以手作！看你的视频超级治愈，每天都要刷一下有没有更新😁
关键是看完了还觉得自己也可以做到！
@@张思扬-m1i 哈哈哈，对对对。不知道哪里来的迷之自信。
好美噢。切面条的那个镜头简直太惊艳了。这是能吃的艺术品呀。
This is THE best pasta recipe mixture I have seen so far! amazing.... I will have to try it your style. Usually I just used really fine AP flour. You really are so amazing!
You are so good in what you do....would you please create recipe with gluten free flour? I love your noodles and scallion pancake but I am sensitive to gluten...I can eat tapioca flour...and anything without gluten. Thanks.
像缎面一样的意大利面皮啊简直是艺术
太艺术了！ semolina 意大利蛋蛋面特别好吃！ 看的口水直流呀！
Hello from Italy 💁🏻♂️
That kind of pasta is called "Tagliatelle"
切面
Vieni veramente dall’Italia?
Anche io.
Shabo I thought Tagliatelle was a bit wider. Is that not true?
@@silviusprince5235 maybe just a liiiittle bit wider
小高姊，您家開的是超市嗎? 還是大盤商
真是太厲害了，各種食材都能弄到手來做出美味佳餚，還能用不同的性質搭配來調製最好的比例
甚至能建議使用者如何調製屬於自己的口味
小高姐，太谢谢您了。我按照你的配方做了pasta ，又按照意大利chef Gennaro 的配方做了bechamel sauce，made homemade lasagna from scratch. 非常成功，而且是完成我的Experiment Food Lab的网课作业。我上传了作业，同学都觉得amazing. 我把你的视频发给她们，希望越来越多美国的同学朋友喜欢你的视频。
太棒了，竟然用了这个配方交了真的作业！
@@MagicIngredients 我用了很多您的配方交作业，本周的作业是yeast bread and quick bread. 我用您的配方做了法棍。太好吃了。不过我整形不好，做出来像烤油条，感觉蘸胡辣汤会很好吃。
@@MagicIngredients 我家俩娃都是你的粉丝，他们最爱我跟你学做的拨面鱼鱼儿
期待下一個視頻，越是家常能預備到的東西，越是有想嘗試的慾望🤩
看了小高姐的视频 感觉生活都多姿多彩了 谢谢喽
把面皮抖开的瞬间也太美了吧~ 真是跟着小高姐 做饭不用愁～
小高姐，我跟着你的视频学做了很多菜，像鸡肉香菜饺子，凉皮，炖牛尾，烤羊排，卤牛肉，昨天还做了蒜蘸面。要和小高姐说声谢谢！
谢谢你的分享。不过擀面时用淀粉替代干面，效果更好，因为不会粘连。
如果分成小把，密封冷冻，吃的时候跟新做的一样。
我虽然在别的国家十几年了，但冰箱里的手工面却从不间断。当年从中国带来的那根大擀面杖一直都有用武之地。
谢谢你的建议😁
小高姐真是麵食尃家🖒🖒
Feliz,subtítulos en español,saludos desde Venezuela,me encantan todas tus recetas,felicitaciones
小高姐棒棒的👍👍，视频都是接近民生的，👍👍🌹🌹
谢谢啦。嗯，材料都特别好找
小高姐的 Magic Ingredients 今晚做起😛😛
Ooohh!!! What is so beautiful and smoothly! Awesome pasta are long and wide look like big blanket! Hahaha I just wonder what size is your roll long stick? Oh I love it your wood bowl, too!
Hilda J. Garcia her wooden bowl is really beautiful
Hilda J. Garcia The long rolling pin is very likely to be a broom handle.
@@silviusprince5235 oh I thank you for what I need to know. Blessed you!
Hilda J. Garcia You're welcome! Have a wonderful day : )
She mentioned she bought a random rolling pin from China
我小时候，我妈就这样擀面条滴😍😍😍
Very nice pasta recipe my friend ..... I would like to make this one ! ! ! ! Thanks a lot for this video recipe and hello from FRANCE ! ! ! ! 🍓🍎💖🍚🍭💛😍🌟🍄
發現小高姐每次配音到一半都會笑出來 感覺真的是很開心很享受
这个擀面过程让人有一种舒适感
我跟着小高姐做了一回，成功啦。但是我没有什么手劲，所以还是请出压面机帮忙。个人觉得semolina做的不好吃呢，但是semolina做出来就是这个质感的。我还是喜欢我们中国的中筋高筋面粉做的面条，那种质感我喜欢。我一彻头彻尾南方人，跟着小高姐，一步一步学揉面醒面，一点点找到各种面的感觉。哈哈，谢谢小高姐！还有就是面条机做出来的面没法和醒过后自己擀或压面的面比啊。我家自动面条机现处于闲置状态。
哇！小高姐！你收集面粉的种类比我这边超市里卖的更齐全！真是面食高手！👍！😁！
小高姐, 你好! 这里是韩国。我的两个儿子也是你的小粉丝😁, 虽然听不懂但是喜欢看你的视频, 尤其喜欢小高姐的声音, 每次都会跟着说"你好, 我是小高姐!" 😁
看到你這個做面條的方式讓我想起了小時後，那時我媽經常趕這種面條煮給我們吃😊
看到這擀麵杖時... (恭謹的抱拳禮)
天下武功出少林~ 這一棍就打到義大利了呀!! 😂
不错，我们山东人俗称鸡蛋面，上周我刚吃过自己做的鸡蛋面配牛肉汤，期待你的虾仁意面
Yunzhen Phillips 请问小麦粉属于粗粮么？
李露 粗粮在我的概念里应该是高粱、玉米、地瓜干一类的，面粉不属于粗粮
Yunzhen Phillips 谢谢
Thank you. Ur recipes are amazing and always turn out great.. please share a recipe on pastry making...
谢谢，这么贴心的教我们。试试做。
光看小高姐做麵食就很療癒😌
小高姊真是太厲害了！自己做過手工意麵跟義大利方餃，都是一塌糊塗，看了你的影片終於理解問題出在醒麵不足，還有保濕做的不好
上個週末凌晨發現你的頻道，不小心看到快天亮才去睡，實在是很佩服，每個步驟跟原理、失敗的狀況都有這麼詳細的解說，花錢買的食譜、教學影片都不一定這麼清楚
最後想請問，不曉得小高姊之後會出義式麵餃的影片嗎？
Grazie per la ricetta! Bravissima!
小高姐对面食的研究简直神了～不愧是西安人呀～
Estou encantada com o vídeo, é incrível!! Abraço do Brasil!!
皮皮，你最乖了！
看完真是滿足呀，謝謝分享
小高姐真厲害👍～
广式云吞面的面条也是不加水，用鸭蛋和面做出来的，不过要用一根竹棒反复的压面，最后做出来的面条很紧实筋道。
广式云吞面最出名的叫 竹升面
我急急回到地星了！ 蒜香蝦仁意麵的香氣把我引回來了！！
各种粉都介绍了一遍👍👍👍
看你的视频真是一种享受
太厲害了@@看得我眼睛都不敢眨一下，深怕看漏了這藝術品作法
低温发酵和低温松弛有什么优势啊？哪个视频说了我去看
喜欢看小高姐做面食，我可是面食控啊😁
哇....... 讚 👍。 我看了/聽了 不止上瘾 而且吃呆了唄 ... 滴滴滴 的 等下一次的蝦仁意面。
小高姐我很想知道你揉面那个木盘子是哪里买的呀？
宜家有
要什么蒜香虾仁，直接油泼辣子就行
哈哈哈哈哈哈哈哈哈
虽说叫意面，可是跟我家做手擀面的步骤一毛一样啊（把鸡蛋换成水的话）。我真的就得换成辣油也一定特好吃。
佛羅倫薩小面啊？
@@王暁阳 还有一种更厚的意面可以做焖面
油泼意面，好创意
好利害呀小高姐！早些天我才試了烤魚～～意大利麵我來了！
Great video! I have never seen that rolling pin tichnique before. Thank you for showing us.
好喜欢小高姐的和面盆啊
5:45 让我想到了沙琪玛那一期 “沙琪玛不要切的太粗 因为下油锅后会涨的很大” 😂😂 小高姐做面食太厉害了！
小高姐我看完了你的意麵後佩服你的桿面工夫！！下次可以教肉丸嗎因為是牛肉做的我不太會掌握很容易做出來就偏硬（我只會做豬肉打水的獅子頭）
看完视频就像吃了碗好吃的意面一样满足！
看着就让人很舒服😌
da italiano ti posso dire: " Hai fatto un ottimo lavoro!" Complimenti per il tuo canale
好喜欢在面皮上抹面粉时候的沙沙的声音，好好听，好治愈^ ^但是！我就不明白这么完美的视频，怎么还会有人点👎的图标呢？
dislike 大概是吃不到小高姐的美食呀 ，哈哈哈
Whao! Very professional 👍👍👍😙😙😙
擀面时用淀粉，更不容易粘，表面更光滑。然后煮熟出来的的汤也清亮
做馄饨就是用淀粉。
我的天啊，小高姐要把所有东西自己做了，赶紧跟上
😂😂