Notice how Luis is using the far sides of the pasta sheeter (pushing the pasta against it) to create a straight edge. This ensures that the pasta will reach to the edge of the die once pressed to it's final thickness. His attention to detail is excellent. An incredible pasta chef, Luis is!
Domanda. Usare ricotta al posto del mascarpone e del burro? Question. Why don't you use ricotta cheese? It's better than mascarpone and butter. They 'll become more lighter!
Hi there! We use mascarpone in this particular ravioli because of the flavor with lobster. However, we do use whole milk ricotta in our house ravioli. I can assure you that if you were able to try them, you'd agree they cannot get much lighter! :) In our experience, the texture and weight of the two result in a similar ravioli.
This video is very helpful and well made Thank you
greenkathleen23 2 months ago
@greenkathleen23 ANTI CHEESE MORE PASTA STOP CHESE IN THE PASTA NO STOP PUAH
MsStraightedgelife 1 month ago
What is the brand name of the pasta sheeter you are using in this video?
Very nice video, Thank you
trsmont 2 months ago
great video, thanks a lot
alvaroperezuruguay 10 months ago
Notice how Luis is using the far sides of the pasta sheeter (pushing the pasta against it) to create a straight edge. This ensures that the pasta will reach to the edge of the die once pressed to it's final thickness. His attention to detail is excellent. An incredible pasta chef, Luis is!
cayleebetts 1 year ago
Domanda. Usare ricotta al posto del mascarpone e del burro? Question. Why don't you use ricotta cheese? It's better than mascarpone and butter. They 'll become more lighter!
bigwufy 2 years ago
Hi there! We use mascarpone in this particular ravioli because of the flavor with lobster. However, we do use whole milk ricotta in our house ravioli. I can assure you that if you were able to try them, you'd agree they cannot get much lighter! :) In our experience, the texture and weight of the two result in a similar ravioli.
iiissimo 2 years ago