Oil if you put it in the water doesn't really do anything to the pasta while it is cooking because the oil will float and not mix with the water. what it does do is break up surface tension on the water and prevents or limits foaming and boil overs. With the right amount of oil bubbles and foam won't form on the surface. Don't use good olive oil sense it adds nothing really to the pasta.
What a pity. It seems this guy has given up making videos.
All he had to do is change the title of his series from "Chef Tomatza" to "Cooking with a Massive Douche" and it would have made for great entertainment. The overdubs in this video are pure comedy gold.
I hope he does well banging out bowls of poutine at his next job.
As far as contributing to the family women do very little these days and are pretty worthless. Also id love to add the fact that most of the worlds celebrated chefs are male. Just because women gave up doesn't mean we should.
here where i live they use 1 egg for 100 g. flour and a little olive oil or sometime none. :P very easy and you don't need that much flour cause then you get it too dry. just make sure it's not sticking to anything. when it gets too dry you can see cracks in the sheet or pasta. :p then your water is full of flour when you cook it too.
I'm taking culinary arts at George Brown College in the School of Chef and today my class is about making pasta.I have not idea how to do it, but a least with your demostration I have the basic idea, I mean I won't be totally lost like the rest of my classmates and probably If I'm lucky. I could impress the Chef during the class. Your video was very helpful. I will send you my Link.
Very Good! Thanks! I just received my Pasta maker in the mail and found some Semolina Flour. I had a very difficult time finding it though. Where do you purchase your flour?
You said 2 eggs and a little water for 1 cup flour?
very nice i love Apollo 13
saywhatmachine 9 months ago
Oil if you put it in the water doesn't really do anything to the pasta while it is cooking because the oil will float and not mix with the water. what it does do is break up surface tension on the water and prevents or limits foaming and boil overs. With the right amount of oil bubbles and foam won't form on the surface. Don't use good olive oil sense it adds nothing really to the pasta.
meknewxenu 1 year ago
Nice. Fresh pasta my ass. You couldn't mix it on screen and be real? Did you even make that dough?
OMG this is so bad! I can hardly stop watching, it's a total train wreck!.
mytwocoins 2 years ago
What a pity. It seems this guy has given up making videos.
All he had to do is change the title of his series from "Chef Tomatza" to "Cooking with a Massive Douche" and it would have made for great entertainment. The overdubs in this video are pure comedy gold.
I hope he does well banging out bowls of poutine at his next job.
MohanndasChutney 2 years ago
@MohanndasChutney
lol, poor guy. he's probably a nice guy.
-did you notice in the blurb "No bag can replace the taste of fresh pasta,"
....except this douche bag!!
:)
whistlerboots123 2 years ago
Was the 5 minutes of gino beats necessary?
guycab 2 years ago
As far as contributing to the family women do very little these days and are pretty worthless. Also id love to add the fact that most of the worlds celebrated chefs are male. Just because women gave up doesn't mean we should.
agentdark12322 2 years ago
here where i live they use 1 egg for 100 g. flour and a little olive oil or sometime none. :P very easy and you don't need that much flour cause then you get it too dry. just make sure it's not sticking to anything. when it gets too dry you can see cracks in the sheet or pasta. :p then your water is full of flour when you cook it too.
I1Dont2Care3 3 years ago
oh man, what r u doing? oil in the water? sauce after? oh boy.. and stand up!!
cuaddu 3 years ago
lol
WATCHoutFORthis 2 years ago
I'm taking culinary arts at George Brown College in the School of Chef and today my class is about making pasta.I have not idea how to do it, but a least with your demostration I have the basic idea, I mean I won't be totally lost like the rest of my classmates and probably If I'm lucky. I could impress the Chef during the class. Your video was very helpful. I will send you my Link.
12093871 3 years ago
you are amazing
phins4gish 3 years ago
Take a look how we make it in Bologna, Italy...click on our channel!
bebanna 3 years ago
Very Good! Thanks! I just received my Pasta maker in the mail and found some Semolina Flour. I had a very difficult time finding it though. Where do you purchase your flour?
You said 2 eggs and a little water for 1 cup flour?
Thanks again.
mark042683 4 years ago
local italien store for the semolina flour, and yes 2 eggs per cup and a touch of water. enjoy
Tomatza 4 years ago
Ive seen a lot of recipes call for only 1 egg per cup. Whats your feeling on this? Also do you use olive oil in place of water?
captainhits 3 years ago
does this chef has a book?
butch306 4 years ago
nice one fella these are the basic skills people are forgetting how to do keep it going
kirkbyla 4 years ago
i make pasta like this at home! its good
Pooslavemaster 5 years ago
I love this guy. Great show!!!! keep them coming.
Louise
hatstoyou 5 years ago