Perfect Pasta Dough with Gennaro
video description
Date: 2020-05-11
Related videos
Comments and reviews: 10
David
It didn't look like he was incorporating all of the dough in his kneading technique. Also, if you are only spending 5 minutes kneading your dough, you are definitely not exercising the gluten enough. Notice he did not test the spring in his finished product. No salt, no olive oil in Italian pasta dough. seriously! I guarantee those noodles are very bland. The egg to dry product ratio was pretty good. All around, 4 out of 10 dough.
reply
It didn't look like he was incorporating all of the dough in his kneading technique. Also, if you are only spending 5 minutes kneading your dough, you are definitely not exercising the gluten enough. Notice he did not test the spring in his finished product. No salt, no olive oil in Italian pasta dough. seriously! I guarantee those noodles are very bland. The egg to dry product ratio was pretty good. All around, 4 out of 10 dough.
reply
Akanksha
I am the philistine in my family who loathes fresh pasta and loves shop bought dried pasta. I find the fresh pasta too eggy for my taste. I don't like eggs much. After boiling fresh pasta it feels more eggy and stinks and I am unable to even put a mouthful. In fact if forced I vomit. My family says I am peculiar and fussy. Am I?
reply
I am the philistine in my family who loathes fresh pasta and loves shop bought dried pasta. I find the fresh pasta too eggy for my taste. I don't like eggs much. After boiling fresh pasta it feels more eggy and stinks and I am unable to even put a mouthful. In fact if forced I vomit. My family says I am peculiar and fussy. Am I?
reply
Alagon
Surely an outdoor pizza oven has got to be a higher temperature than 430F, so I'm wondering why he says that? Because of course most standard ovens (in America, anyway) go to 500F, and most pizza recipes recommend baking at 500F. I see my comment is two years after the last one so probably nobody is home for this. Gennaro?
reply
Surely an outdoor pizza oven has got to be a higher temperature than 430F, so I'm wondering why he says that? Because of course most standard ovens (in America, anyway) go to 500F, and most pizza recipes recommend baking at 500F. I see my comment is two years after the last one so probably nobody is home for this. Gennaro?
reply
Angelpop
i need more information, not enough when really having even two people for one bread toasted, and yet one bread to invite. need more sorry. you say with that recipe you can feed how many. in real life doesnt happen that way not your fault just not enough
reply
i need more information, not enough when really having even two people for one bread toasted, and yet one bread to invite. need more sorry. you say with that recipe you can feed how many. in real life doesnt happen that way not your fault just not enough
reply
H恵美子
Eggs with very vibrantly orange, almost red, yolks are most nutritious and delicious. It means the chicken was fed a healthy free-range diet and dined on things like insects and small invertebrates along with vegetables and such. They are so good!
reply
Eggs with very vibrantly orange, almost red, yolks are most nutritious and delicious. It means the chicken was fed a healthy free-range diet and dined on things like insects and small invertebrates along with vegetables and such. They are so good!
reply
Emilio
I wish he spoke more Italian, because he is not speaking Italian, he is speaking a dialect known to those of us who left southern Italy long ago. I visited my home town after 60 years and all of the locals told me I spoke the forgotten tongue.
reply
I wish he spoke more Italian, because he is not speaking Italian, he is speaking a dialect known to those of us who left southern Italy long ago. I visited my home town after 60 years and all of the locals told me I spoke the forgotten tongue.
reply
Nichollas
In my old job at restaurent, when the chef was upset he would would make me do it by hand as a punishment, specially that one time after I put anchovies in pan and then added salt out of habit of seasoning things.
reply
In my old job at restaurent, when the chef was upset he would would make me do it by hand as a punishment, specially that one time after I put anchovies in pan and then added salt out of habit of seasoning things.
reply
bkpickell
Only use Semolino. You can find it in any Supermarket. There are about fifty supermarkets where I live and not a single one has ever sold Semolino Flour. And 00 is also pretty much impossible to find as well.
reply
Only use Semolino. You can find it in any Supermarket. There are about fifty supermarkets where I live and not a single one has ever sold Semolino Flour. And 00 is also pretty much impossible to find as well.
reply
User
Oh, to be in such a position in life where you find the squeak of the table lovely, while you re labouring away on a ball of dough that may or may not end up perfect because Lord knows, I ain t no Gennaro
reply
Oh, to be in such a position in life where you find the squeak of the table lovely, while you re labouring away on a ball of dough that may or may not end up perfect because Lord knows, I ain t no Gennaro
reply
David
Anyone know what 200g of flour is in normal person terms? Like who measures their flour in grams? Regular people dont have food scales at home. Not very helpful. Is 200g the same as 200ml?
reply
Anyone know what 200g of flour is in normal person terms? Like who measures their flour in grams? Regular people dont have food scales at home. Not very helpful. Is 200g the same as 200ml?
reply
Add a review, comment
Other channel videos
