Lucas Learns How to Make Ravioli from an Italian Master Pasta Maker Dining on a Dime
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Date: 2020-05-20
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Comments and reviews: 5
carlcat
I love the way this guy makes raviolis. Most chefs make the ricotta mixture way too loose so when you cut them with your fork the hot ricotta oozes out. I not only like the thick viscosity of the ricotta but I love the size of the raviolis. Can't stand small raviolis. I love Parmigiana cheese but Pecorino has more flavor and is my preference. I never had Goat ricotta but I bet it's delicious. Would love to eat those raviolis.
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I love the way this guy makes raviolis. Most chefs make the ricotta mixture way too loose so when you cut them with your fork the hot ricotta oozes out. I not only like the thick viscosity of the ricotta but I love the size of the raviolis. Can't stand small raviolis. I love Parmigiana cheese but Pecorino has more flavor and is my preference. I never had Goat ricotta but I bet it's delicious. Would love to eat those raviolis.
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toy
I love that dough made with eggs. I make same recipe for a polish noodle but everyone I watch on you tube uses one egg, the rest water. Huge difference. i'm going to use his mixing method next time because its better than the way I've always done it.
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I love that dough made with eggs. I make same recipe for a polish noodle but everyone I watch on you tube uses one egg, the rest water. Huge difference. i'm going to use his mixing method next time because its better than the way I've always done it.
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sanojas93
People commenting about the egg-thing, I think Mauro meant the eggshells, eggs in european countries are usually unwashed and therefore wont have to be refrigerated as a result!
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People commenting about the egg-thing, I think Mauro meant the eggshells, eggs in european countries are usually unwashed and therefore wont have to be refrigerated as a result!
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Amy
What a real gentleman. It was an honor to see him make this pasta. He was a great teacher and helped without getting frustrated like some people do when they teach.
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What a real gentleman. It was an honor to see him make this pasta. He was a great teacher and helped without getting frustrated like some people do when they teach.
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007Decky
3: 36-3: 39 wonder where Romano's hands were! Never expect that Lucas using rolling pin can be this sensually entertaining! Good work, Lucas my boy!
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3: 36-3: 39 wonder where Romano's hands were! Never expect that Lucas using rolling pin can be this sensually entertaining! Good work, Lucas my boy!
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