Si el video esta caido reportalo con el boton de abajo ayudanos a estar mas actualizados

DESACTIVA ADBLOCK PARA VISUALIZAR LA PELICULA

   



In this episode of Handcrafted (fka Wonderful Butchery), the Pastaio of Eataly Flatiron, Luca D’Onofrio, shows Bon Appétit how to flip four styles of pasta dough — egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough — into attractive, handmade pasta styles.

Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D’Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d’ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D’Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.

Nevertheless haven’t subscribed to Bon Appetit on YouTube? ►►

ABOUT BON APPÉTIT
Cook dinner with self confidence employing Bon Appetit’s kitchen area recommendations, recipes, videos, and restaurant guides. Continue to be existing on the most up-to-date foodstuff trends, eating places, and hosting tips.

How to Make 29 Handmade Pasta Styles With 4 Kinds of Dough | Handcrafted | Bon Appétit

COMPARTELO EN LAS REDES SOCIALES

Processing your request, Please wait....