All daily pasta recipe ideas Videos

+Live Love Vegan Me, too. I was listening more than watching. Sorry, Jill. P.S. I thought it was 1/4 tsp garlic granules/powder to one clove fresh garlic?

Ok I will be trying it tommorow

+Tonya King This could be your next favorite dinner. Try it. Let me know what you think, Tonya.

It should be strong enough to cream cashews.

+Hitmans Assistant Awww, I'm so glad you're feeling better. Watch me any ol'time you want!

+Megan Cooper Yes, exactly, the traditionally shaped pitcher doesn't work very well. Pulsing doesn't work very well either, sorry to say. The FP will chop as well. What does work is freezing your rehydrated squeezed curls and then shredding them on the slicing disk of your FP.

+Kathleen Kinnear My Vitamix is traditionally shaped and only has a low and high setting so I can't adjust it any more specifically. Next time I'll pulse it or use my food processor.

+Megan Cooper Do you have the traditionally shaped vitamix? I do and I also didn't have success w/shredding in my vitamix. I'm guessing it has to do with the shape of the container. Jill's is the wider, shorter pitcher which is more like the Blendtec that Julie Hasson uses.

+Megan Cooper Oh no! Did you have the speed turned up? That will certainly ground the curls. I leave the Vitamix on the lowest setting when I turn it on then only let it spin for 5 seconds or so. It doesn't take long at all to shred those curls.

+Taida Nicole Go directly to www. ButlerFoods.com for the best deal online.

+Martin Aranda it is called "end of summer" and can be found in the youtube library :)

+WannaBite Thank you for watching!

+Ava Peeples Thank you :-D

+Dimitris Sipidias I am glad to hear that!

+Martel DuVigneaud Thank you! it really was!

+Fie Birkegaard Andersen Ja! :-)

+Cheryl K (CherylsHomeCooking) Thank you!

Boooo!

Not yet! I'll let you know when I do though :) I'm excited to try it.

+Vanessa Martin Did you get a chance to try it? Its so delicious!

i'm from Switzerland and it's a swiss cheese, but since all cheeses are quite expensive here it doesn't really matters which one you take, that's why i take the one i like the most :D

I love Gruyere cheese so expensive here:/

so i will try it with a gruyère/gouda-mix. will let you know as soon i cooked it :)

+SuesShadow You can use what ever you prefer! Let me know what you think?

+TINY_TIGERS Stick blender.

The etymology of the term "sous-vide" refers to the vacuum packaging in French. You didn't specify a cooking method based on principles of thermal equilibrium.And volcanic magma is a temperature-controlled fluid, you just have to cook it to several thousand degrees internal temperature instead of the standard range.

+Alan Levitt that's cooking in direct heat. Not sous vide

If you insist, go to a local army surplus store and grab a pasta meal and throw it into your nearest volcano. Technically, that's sous-vide.

+Alan Levitt well I don't eat anything that is not sous vide so therefore I request a pasta sous vide video

+nargi But it's a retarded joke. There is at least one recipe that doesn't involve sous-vide.

+Atomet It's a super common joke on their videos because they sous vide EVERYTHING.He wasn't being serious.

+Hungry By Nature all you have to do to cook pasta is boil it. you should watch more chefsteps and maybe learn these things.

+JBloomfield1990 Organic eggs are light yellow.Dark yellow is the sign of mass produced eggs.

+BBoyRama Is probably caused by the egg quality.I'll give you my personal recipes that during the years as a professional chef gave me good results:You need to know that a durum wheat flour ( semola di grano duro ) with a thicker grain gives more bite, stronger texture and crunchiness to your pasta ( al dente ).The soft wheat flour "0" or "00" ( grano tenero) gives a soft and tender pasta.The yolk gives a rigid dough. The egg white gives a elastic, springy dough.The oldest and most traditional, classic and simple fresh egg pasta recipe we use in italy is 1 whole egg every 100 g. of flour but there are so many different variations depending the proportions of egg whites and yolks, the kind of flour and the size of grain and, of course, the kind of pasta you want make. i give you the recipe we mostly use for fine restaurants quality.Professional high quality pasta recipe:-750 g - "00" Flour-250 g - Durum Wheat Flour-28 - Egg yolk ( absolutely room temperature )-2 - Whole Eggs ( absolutely room temperature )-1spoo - Extra Virgin Olive Oil-Water - Eventually just if needed ( 40°C )-Saffron - just a bit dissolved in a spoon of warm water for a bright yellow color.-No salt, you will salt the water where you finally blanch the pasta.This dough is the best to reach the maximum fineness of the foil, is perfect for stuffed pasta (ravioli, tortellini) but cannot be frozen.Very important, pasta needs rest, room temperature covered by a wet cloth, preferably worked manually on a wooden surface.Has to be spread gradually on the machine repeating the same size many times, fold it, spread it, fold it, spread it till you reach the desired size.For a cheaper but still good recipe (suggested for long sizes pasta like tagliolini, linguini, spaghetti...):- 8/10 whole eggs– 500 gr "00" flour– 500 gr semolina --extra virgin olive oil spoon--pinch of salt I hope this can help you, if you still practicing you will find your favorite perfect personal recipe. Forgive my grammar mistakes, i'm italian :)p.s. saffron and more yolks for color ;)

+BBoyRama Sounds like the eggs you're using aren't fresh. I've had good results using local farm bought eggs in my area. I find that non-mass produced eggs have a deeper and richer colour yolk which results in a better colour pasta.

+BBoyRama Feel free to send a picture to [email protected] and let us know your process. We're happy to help diagnose the problem!

Wasn't! Mind your own! :)

Hi, Datev! Sometimes, I find the simplest ingredients make the best pasta dishes, just like yours right out of the garden! Just a question, have you ever considered using Kosher salt instead of regular Iodized salt? I find the taste is much, much cleaner than iodized.