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Hello everyone! Welcome to kahunasfoodandwine.com, the galaxy’s most popular food and wine show. Were coming back at you from the double secret subterranean location again, just need to film a little interrupt.
For the pasta portion of this little 30-video series, this will be the video for the pappardelle which will then be followed by the video episode of the short ribs. So anyway, we are down in the dungeon, so that’s it lets get right to cutting the pappardelle and I will see you soon.
We’re going to maybe roll out our pasta dough, I’m not really sure. Here let’s roll it out, we are going to rollout our dough, okay. Oh! It’s like a big tongue. So, anyway we have our big pasta bowl and I cut it in half. So, we’re just going to roll this out, I guess, with the pasta machine and roll in retrospect, it wouldn’t be such bad idea but it would be fine. Now, we’re going to roll this fairly thin.
Alright, to roll this out and the thing it hold up, to a really—yeah, you guys want to be able to use a cutting board through the pasta which we certainly can here and were going to let this—were going put this back here to dry for a second and we’re going t do the rest of them.
So, we got this—it’s little rolled out nice and thin and I’m just going to—and let’s going to cut this into strips of pappardelle and basically just going to be strips like that. Nothing too fancy it doesn’t matter if you get them uniform or not. And then we’re just going to sprinkle a little of semolina flour and we’re going to pick them up, and if I have drying rack, you can certainly lay these over a drying rack, I’m just going form them into a little nastier like that and I will sprinkle a little more semolina. And take another sheet and we’ll do the same exact thing.
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