tks, i like ur video. just i wana add that in the old and traditionel cuisine and dishes we rarely use measuring escept pastry and some bakery receipe.
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
Hello. I don't usually work by volume because it changes enormously depending on the type of flour and the moisture. I go by weight, 110g per large egg.
Si`, sono italiano, anche se vivo all'estero da una vita. Le mie grandi passioni sono la cucina italiana e la pasticceria francese, di cui sono insegnante a Parigi.
Great video. You get right to the point. Could you please explain the difference between pasta made from all purpose flour, and that made from Durham semolina, or a combination of the two?
you can use a combination of the two flours (50% 50%) but usually durum is for dry, extruted pasta (store bought, boxed basta). I prefer ap flour for fresh pasta because it yields a better texture.
really enjoy your videos and recipes. I've just started getting into baking and making pasta so you're video's have really helped.
25sniff 6 months ago
@25sniff
thank you and happy cooking
pinoficara 6 months ago
congratulations teacher, im a cheff student in Mexico and your videos really help me
Artamexico 8 months ago
@Artamexico thank you for taking the time to write me. Good luck for your career.
pinoficara 8 months ago
tks, i like ur video. just i wana add that in the old and traditionel cuisine and dishes we rarely use measuring escept pastry and some bakery receipe.
houba81 8 months ago
ciao dove' il tuo ristorante, bravo mi piacciono i tuoi video
gretapicone 10 months ago
@gretapicone lavoro in una scuola di cucina a Parigi. Grazie.
pinoficara 10 months ago
i want to start cooking for my dad but i always burn everything.
KateAusten27 1 year ago
i love your videos! u really explain how to do the stuff! \o/
soulloka 1 year ago
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
thanks. no problem for posting the video - good luck
pinoficara 2 years ago
thanks for sharing
mademoisellenikita 3 years ago
a heavy rolling pin and work with egg yolks only to have a more pliable dough.
pinoficara 3 years ago
any tips if one doesn't have a pasta machine?
DanielAnchondo 3 years ago
how many cups of flour per egg?? i'd really appreciate your response:)
brittanyandsonia 3 years ago
Hello. I don't usually work by volume because it changes enormously depending on the type of flour and the moisture. I go by weight, 110g per large egg.
pinoficara 3 years ago
Pino ...thank you again !!! keep your videos coming:)
regards from Greece!!
strapopstrapop 3 years ago
Thanks Pino! Very helpful
pumpkindiver 3 years ago
Pino sei italiano??...IMMAGINO DI SI...Sei un grande... nn ci sta niente da fare...solo noi italiani sappiamo cucinare e mangiare bene..
mawforever 3 years ago
Si`, sono italiano, anche se vivo all'estero da una vita. Le mie grandi passioni sono la cucina italiana e la pasticceria francese, di cui sono insegnante a Parigi.
Grazie per i complimenti!
pinoficara 3 years ago
Are you not supposed to have some olivoil in the dough? Just wondering, I've never made my own pasta!
Awagace 3 years ago
I use oil in pizza and focaccia dough, never in the pasta's. I guess you can use a small amount for flavour.
pinoficara 3 years ago
Great video. You get right to the point. Could you please explain the difference between pasta made from all purpose flour, and that made from Durham semolina, or a combination of the two?
alfapozos 4 years ago
you can use a combination of the two flours (50% 50%) but usually durum is for dry, extruted pasta (store bought, boxed basta). I prefer ap flour for fresh pasta because it yields a better texture.
pinoficara 4 years ago
thank you sooo much for this video.
Jackie2383 4 years ago
you're very welcome!
pinoficara 4 years ago