Відео

I love this! Thanks for the video! 👏👏🇧🇷

Omg he has.clasaes 😳

HEY YALL

I just found your book thanks . I’m falling in love with the idea of making pasta. I love my book.

Mr Symon is 100% correct. Best restaurant I have ever been to

Hahaha so awesome

This is just wonderful!

Less is more.. and they all add more.. lol No one ever listens.. Good video Jeff!

Thank you so much for this book! I bought it several months ago. Thanks for theory and information about structure of grain. So much useful information! You are right: its simple and limitless. And its not a food only. Its art, I think. Arthur, Russia.

Egg Yolk Dough Adapted from Mastering Pasta by Marc Vetri 1 cup plus 2 tablespoons (170g) tipo 00 flour 7 tablespoons (55g) durum flour 9 egg yolks 1 tablespoon extra-virgin olive oil 3 tablespoons water (more if needed to bring together the dough) Combine the flours in a bowl and make a well in the center. Add the egg yolks, olive oil, and water, while stirring to combine. Turn the dough onto a lightly floured surface and knead for five minutes, or until smooth and elastic. If the dough is sticky, dust over more 00 flour and continue to knead. Shape into a ball and flatten into a disk; wrap in plastic wrap and set aside for at least 30 minutes. Cut the disk in four pieces and run each through the pasta roller at the widest setting, lightly floured, a few times. Keep narrowing the setting and rolling the pieces until you attain the desired thickness, then cut. (For tagliatelle, fettuccine, and pappardelle, it’s setting 2 or 3 on a KitchenAid attachment, or about as thick as a thick cotton bedsheet.) Note: It’s worth buying finely ground tipo 00 flour, which you can usually find at specialty grocery stories or Italian stores. If not, Vetri suggests instead using 1 ¼ cups plus two tablespoons (170g) of all-purpose flour. This works, too.

Now all I need is the ingredients actual measures?

For the romans can you replace the dry yeast with a sourdough starter?

IT's time for us to share what we know as adults with our children and help them make good choices so they can live full lives- feeling strong and healthy and embracing real food for themselves and their families!

this looks like a fun class. does Marc Vetri still teach classes like this??

ready to take a trip to Philly!

Oh what I would give to have been able to have experienced that night at Del Posto!!! Music and food...what a great pairing!! Like a fine wine to an exquisite dish!!!

i LOVE IT

Basic Income + public soylent = the future

Absolutely Beautiful. Shout out to my sister Tiffani Rozier

This is good app but I am Recommending "eMenu pro for restaurant" by eMenu International. This is great app was offer you not only wine list for Ipad but a full Ipad menu to your restaurant

Hey! I'm Kyle.I did -30 lbs in 1 week.More here aidadiet.com

it should say best pasta in the country

one minute and 37 seconds of my life i'll never get back

Great piece. Loved the restaurant. Can't wait to go back!

Dear Mr. Bastianich, Thank you for your authentic presence on Masterchef and thank you for at last bringing class to television and I hope this is the beginning of something very big for you and all of us. Sincerely, dcQ23

I love you Joe! The way you look people around you! It is something really passionate.

Spinach Gnocchi with brown butter sauce is my fave.. Best restaurant I have ever been to!

There's got to be a secret to his pastas. They're way too good.

Great slice of life in NYC. Thanks for sharing Phil!♥♥

Excellent food + live music = perfect marriage I wish the Big Apple was closer to London!