From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on UA-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: ua-cam.com/video/8ISHSk_6JzI/v-deo.html
Thea I you for sharing ❤ I’m from Finley NSW, Australia 🇦🇺 It kinda looks like a chair / table leg Woolworths & Coles in Australia has this pin n a wooden one - I know this cos I bought mine from Woolworths for $10 bout 7-8yrs ago
It's rare to come across such a basic recipe that is so well presented that you don't want it to end. From measuring the flour in grams to the weight of eggs (including the shell !) and from nearly dropping it on the floor to tearing a hole in it, it was fascinating to watch and so informative too ! My prime reason for making the sheets myself is that I want rounded corners to precisely fit the dish. I use dry sheets to soak up the excess liquid and it is a bogger trying to trim them and a pain to just soak enough to be able to trim it.
Thank you, you are a great teacher. I bought a small italian rolling pin because I usually work with smaller doughs because I don't have enough counter space.. but I am thinking now of buying a little bigger one because it is quite straining to use a small one..I am not sure if it would help a bigger one if the rolling space is lacking but maybe just in shop the rolling pin looks too big and using it may be fine..it's nlt like it is a size of a broom stick ..I was considering to buy the French tapered so now I think I'll just get the bigger Italian rolling pin and the small one just use it for rotis and the bigger one for pasta
Used my regular rolling pin to roll out the dough and although not perfect I felt it was easier and less fuss than using the machine. Felt more in control of the process. Thanks
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on UA-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: ua-cam.com/video/8ISHSk_6JzI/v-deo.html
Hi Charles, thanks for letting me know. A 70cm one is a bit on the small side, unless you are planning on making a maximum of a two-egg dough. Otherwise, there is a company that I use called www.tagliapasta.com who have reasonable prices and who ship by weight.
@@charlesblake2280 yes, a wooden dowel would be find instead of a mattarello, but bear in mind that you won't be able to 'perfect' the edges if at least one end isn't rounded.
You can have a look at boards on this website. A good starting size, especially if you are looking to work with a long mattarello or rolling pin is 100cm x 90cm. I store mine upright between a cupboard and a wall. If you follow the link and register you can get a 10% discount. I would not opt for the most expensive board as they tend to warp a little after some years, so it is best to go for a cheaper to mid range board. If you don't know what to choose, then please drop me a line here and I would be happy to help you choose. www.tagliapasta.com/en/?s=06323604
Oh, yes it does!!! You would need to get the sheets as thin as possible, so once you have the long sheet, you can cut it up into smaller sheets to almost fit your pan and then roll out each individual sheet which is easier. Hope that makes sense!
Thanks for input. I understand where you are coming from. Here in Italy we say “fare la sfoglia” which literally means to “make a sheet of pasta dough” which automatically means you will be making pasta with it. Without the sheet of dough you can’t make any pasta shape because the two are inextricably linked.
I also like people who can also cook and educate. Thank you for this visual-audio experience!
Thank you for your kind feedback! I hope you enjoy making pasta.
Thank you so much for this! I made lasagna for my wife and without this I don't think the result would have been the same!
That’s lovely to hear!
You're a really good teacher, thank you and keep it up !
Amazing technique! Thanks for sharing! I need more practice but it has already come out much better now.
Glad it was helpful!
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on UA-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: ua-cam.com/video/8ISHSk_6JzI/v-deo.html
Nice video! Thanks for it.
Kiss from Brazil.
💕🍝
Thea I you for sharing ❤
I’m from Finley NSW, Australia 🇦🇺
It kinda looks like a chair / table leg
Woolworths & Coles in Australia has this pin n a wooden one - I know this cos I bought mine from Woolworths for $10 bout 7-8yrs ago
It's rare to come across such a basic recipe that is so well presented that you don't want it to end.
From measuring the flour in grams to the weight of eggs (including the shell !) and from nearly dropping it on the floor to tearing a hole in it, it was fascinating to watch and so informative too !
My prime reason for making the sheets myself is that I want rounded corners to precisely fit the dish. I use dry sheets to soak up the excess liquid and it is a bogger trying to trim them and a pain to just soak enough to be able to trim it.
Delighted you found it useful... keep practising!
Very skilful, thanks for sharing.I've subscribed
Thank you! Cheers!
Thank you, you are a great teacher. I bought a small italian rolling pin because I usually work with smaller doughs because I don't have enough counter space.. but I am thinking now of buying a little bigger one because it is quite straining to use a small one..I am not sure if it would help a bigger one if the rolling space is lacking but maybe just in shop the rolling pin looks too big and using it may be fine..it's nlt like it is a size of a broom stick ..I was considering to buy the French tapered so now I think I'll just get the bigger Italian rolling pin and the small one just use it for rotis and the bigger one for pasta
Update you are awesome my pasta got thin very easily also it helped since my pasta dough has been in the fridge
Delighted to hear!!! Pasta on! xxx
Thanks! That's what I was looking for
Used my regular rolling pin to roll out the dough and although not perfect I felt it was easier and less fuss than using the machine. Felt more in control of the process. Thanks
I’m really glad this tutorial helped you. Keep following and I’ll post more that I hope you’ll find useful
From 16 January I will be running classes online due to all the current lockdowns. Should you be interested in receiving the course schedule and prices, then please just drop me a line at yummy@yummy-italy.com saying you follow me on UA-cam (just so I have an overview of which requests are coming from where). Here's the course intro video: ua-cam.com/video/8ISHSk_6JzI/v-deo.html
Found a matarello to buy here in the UK, would a 70 cm one suffice? Would that get me a big dough for things like tagliatelle? Kind regards
Hi Charles, thanks for letting me know. A 70cm one is a bit on the small side, unless you are planning on making a maximum of a two-egg dough. Otherwise, there is a company that I use called www.tagliapasta.com who have reasonable prices and who ship by weight.
@@yummyitaly1970 I´ve also got a wooden dowel as I use that to make soba noodles, do you think that would do the trick? Kind regards
@@yummyitaly1970 Thanks btw!
@@charlesblake2280 yes, a wooden dowel would be find instead of a mattarello, but bear in mind that you won't be able to 'perfect' the edges if at least one end isn't rounded.
@@charlesblake2280 kudos for making soba noodles! yum!
Please improve your audio the background noise is loud. Great video I learned a lot 👌
Where do you get a rolling pin that length ?
Hi Rich, the rolling pin can be purchased on www.tagliapasta.com. If you are interested in purchasing I can send you a discount code.
Where can I get a wooden board like that?
You can have a look at boards on this website. A good starting size, especially if you are looking to work with a long mattarello or rolling pin is 100cm x 90cm. I store mine upright between a cupboard and a wall. If you follow the link and register you can get a 10% discount. I would not opt for the most expensive board as they tend to warp a little after some years, so it is best to go for a cheaper to mid range board. If you don't know what to choose, then please drop me a line here and I would be happy to help you choose. www.tagliapasta.com/en/?s=06323604
might be a stupid question but,does this work with lasagne?
Oh, yes it does!!! You would need to get the sheets as thin as possible, so once you have the long sheet, you can cut it up into smaller sheets to almost fit your pan and then roll out each individual sheet which is easier. Hope that makes sense!
@@yummyitaly1970 yea that makes sense! tysm
I wanted a pasta machiene for the longest time and this video convinced me not to buy it! Im so happy that i dont need it to make beautiful pasta
Hi Anna, Thanks so much for letting me know. On a happy high now that I have converted one more person. Helena x
Just buy a pasta machine. Makes it a hundred times easier with a better yield...
I’m here watching this because I tried to
Make homemade pasta and it was way too thick
What a misleading caption. It should be "how to roll out your pasta dough". That was NOT making pasta
Thanks for input. I understand where you are coming from. Here in Italy we say “fare la sfoglia” which literally means to “make a sheet of pasta dough” which automatically means you will be making pasta with it. Without the sheet of dough you can’t make any pasta shape because the two are inextricably linked.