Download
Video player loading...
 
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit - Bon Appétit

Bon Appétit
Videos: 868
Subscriber: 2,904,970
Views: 440,591,810
If this video violated? Please submit request complaints or delete it right now..
Submit request or Delete this video

Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Video description
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.

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.

Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit

In this episode of Handcrafted, the Founder of Worldwide Soba Inc, Shuichi Kotani, shows Bon Appétit how to turn make soba noodles by hand. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How to Make Handmade Soba Noodles | Handcrafted | Bon Appétit

How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit

Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives: the Yanagi, which is used for slicing sashimi, the Mioroshi Deba filleting knife with narrow thin blade, the Deba single-edged knife used for breaking down the whole fish, the Gyuto versatile multipurpose chef's knife, and the Yo-Deba. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there,...

Cheesemaking - a visit at a Swiss dairyman

The day at "Alp Calfeisen" starts with heating up the huge cheese vat. Cheese is made here still hand-made in a traditional way with milk from healthy cows on high pastures. Watch more from our playlist "Food Culture": https://goo.gl/cA9rGN Abonniere wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ Dairyman Andreas Iten shows the process of cheesemaking: converting the milk into cheesewheels, the care of the cheese wheels until they are sold and the production of alpine butter. An excerpt from "Healthy Cows" produced by NZZ Format

Sous Vide MEAT GLUE Experiment

This experiment was asked by most subscribers of this channel. I am against this product but I decided to create this video so we can have an open discussion on Meat Glue AKA Transglutaminase and see how most people feel about it. I love to know your opinion and how you would use this product. HOW TO COOK MEAT GLUE MEAT SOUS VIDE I cooked it for 48hrs @ (135°F / 57.2°C) * INGREDIENTS * I used for this sous vide cook. Chuck Roast Salt, Pepper, Garlic Powder and Meat Glue AKA Transglutaminase * Meat Glue: http://amzn.to/2FfuFHe ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 -----------------------------------------------...

42 Foods You Need To Eat Before You Die

This is the ultimate must-try food bucket list. From burgers dipped in cheese to classic NY cheesecakes to edible cookie dough, here are 42 foods you have to eat before you die and where you can try them. ------------------------------------------------------ #BucketList #Cheese #FoodInsider INSIDER is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel: http://insder.co/Food and visit us at: https://insder.co/2NCg6Sg FOOD INSIDER on Facebook: https://insder.co/2O4gt7A FOOD...

How to Make 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit

Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro). He also demonstrates how to make Tomago, a Japanese egg omelet. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos,...

$3 Ramen Vs. $79 Ramen • Japan

“Worth It is in Japan taking on the most requested dish: Ramen!” Food lovers Steven Lim and Andrew, along with their cameraman Adam, embark on the ultimate food adventure in BuzzFeed’s hit series, Worth It, trying delicious foods at three price points: affordable, middle tier, and luxury. At the end of the episode, the gang decides which item is the most “worth it” at its given price. Check out more awesome videos at BuzzFeedVideo! https://bit.ly/YTbuzzfeedvideo https://bit.ly/YTbuzzfeedblue1 https://bit.ly/YTbuzzfeedviolet GET MORE BUZZFEED: https://www.buzzfeed.com https://www.buzzfeed.com/videos https://www.youtube.com/buzzfeedvideo https://www.youtube.com/boldly https://www.youtube.com/buzzfeedblue https://www.youtube.com/buzzfeedviolet https://www.youtube.com/perolike https://www.youtube.com/ladylike BuzzFeedVideo BuzzFeed Motion Picture’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! Credits: https://www.buzzfeed.com/bfmp/videos/31519 MUSIC Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Monkey Funk_30Edit Audio Extracted_32.mov Licensed via...

Pastry Chef Attempts To Make Gourmet Skittles | Gourmet Makes | Bon Appétit

Claire Saffitz takes on another challenge, this time to recreate the tastes of the rainbow... Skittles, Gourmet-style. Check out Claire's Instagram: https://www.instagram.com/csaffitz/ Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Pastry Chef Attempts To Make Gourmet Skittles | Gourmet Makes | Bon Appétit

How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit

Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through: 1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak 3. RIB: skirt steak, ribeye steak 4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos,...

i only made JAMIE OLIVER RECIPES for a day

lmao so i decided to only make jamie oliver recipes for 24 hours and it definitely didn't go as well as i expected. green spaghetti, orange puddings and chorizo salmon. please don't forget to subscribe Instagram: https://www.instagram.com/raphael Twitter: https://twitter.com/raphablueberry Facebook: https://www.facebook.com/ItsRaphaBlueBerry Snapchat: raphablueberry Enquiries: itsraphablueberry@gmail.com

Fabio's Kitchen: Episode 1, "Quick Fresh Pasta Dough"

Would you like to make the perfect dough from scratch in less than 3 minutes? Yes! Fresh pasta dough is the only recipe you will ever need to look like a rock star in the kitchen. By following this recipe, you'll learn how to properly create the dough for a delicious pasta dish at home. Do me a favor and share the link and share the video with anyone you know, and subscribe to my channel. Thank you very much. I love you all!! Cheers! Quick fresh pasta dough recipe can be found here: http://bit.ly/2kIaqV6 For more fast...

Making Pasta with the new Philips Pasta and noodle maker VIVA Collection compact HR2342 How to clean

For more information about the product or if you want to compare prices, please use my affiliate link: https://amzn.to/2LShhaV Many thanks - Lazy AWESOME Dad. Where the link is used to purchase an item, I receive a small payment from the seller which is reinvested into making more videos. Thank you Philips for sending this design award winning unit. Just a quick video to show you how simple and easy it is to use and how to clean the new Philips VIVA Collection Pasta and noodle maker compact model in white. HR2342/06. If you are interested to see the unit in...

Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit

The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice. Get the recipe: https://www.bonappetit.com/recipe/cream-puffs Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit

Brad Makes Sourdough Pizzelle Cookies | It's Alive | Bon Appétit

Bon Appétit Test Kitchen Manager Brad Leone is back for episode 36 of “It’s Alive” and this time he’s making chocolate pizzelle cookies with sourdough starter. Perfect with some ice cream, in affogato, or just to snack on, join Brad as he tries to gets his pizzelle rhythm going while facing off against his beloved garage sale cookie iron. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods...

Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)

What's the best pasta maker? Read our review: http://cooks.io/2pKtxSp LEARN TO COOK with us! http://onlinecookingschool.com/?extcode=NSYTG10ZZ Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America's Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle. http://onlinecookingschool.com/?extcode=NSYTG10ZZ What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it...

Pastry Chef Attempts To Make Gourmet Oreos | Gourmet Makes | Bon Appétit

What makes the oreo the king of the cookie? Claire attempts to find out as she makes a gourmet version of the greatest sandwich cookie of all time. Check out Claire's Instagram: https://www.instagram.com/csaffitz/ *OREO and the OREO cookie design are registered trademarks of the Mondelēz International group and may not be used in a trademark manner without permission. This video is not endorsed or produced by Mondelēz International. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and...

How To Make Proper Croissants Completely By Hand

This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. Nothing beats homemade. My Kitchen Scale: https://amzn.to/2SPZeXd FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Facebook: https://www.facebook.com/thejoshuaweissman Twitter: https://twitter.com/therealweissman Website: http://joshuaweissman.com/ --------------------------------------------------------------- Music - Vivre by Saib: https://soundcloud.com/saib_eats/vivre --------------------------------------------------------------- Ingredients you'll need: 130g water @ 100 degrees Fahrenheit 6g active dry yeast 250g bread flour 30g granulated sugar 5g fine sea...

Claire Makes Soup Dumplings | Bon Appetit

Associate Food Editor Claire Saffitz shows us how to make soup dumplings. Soup dumplings fall in the category of "delicious things we love to order when we're out, but would never even dream of making at home." Until now, that is. This dim sum staple may seem complicated, but it's really just made from three separate components: the dough, the filling, and the soup. Where things get tricky is in the process of sealing the dumpling with a series of intricate folds. Don't worry: We've got step-by-step video instructions and a tutorial on how to do it. Still haven’t subscribed to...

Gordon Ramsay Demonstrates How To Make A Chocolate Mint Cake

A cake with a difference - try it yourself at home. Gordon Ramsay’s Ultimate Cookery Course – http://amzn.to/2BzAud5 Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword

Italian Grandma Makes Lasagna

LASAGNA Fresh Pasta: 6 cups All Purpose Unbleached Flour 1 cup Semolina Flour 8 extra large Eggs 1 Tbsp Salt mixed with 1 Tbsp Water Ricotta Mixture: 2 lbs Whole Milk Ricotta ½ cup grated Pecorino Romano Cheese 1 cup shredded Whole Milk Mozzarella ¼ cup chopped fresh Parsley 2 extra large Eggs Assembling Lasagna Tray: Fresh Pasta Crushed Meatballs (approx 8-10/layer) Sauce/Gravy Grated Pecorino Romano Cheese Shredded Whole Milk Mozzarella Ricotta Mixture or chopped boiled Egg (1/layer) To see how to make the Gravy with Meatballs Watch my Video “Italian Grandma Makes Sunday Sauce/Gravy” www.youtube.com/watch?v=NFnKaAnXQiY Other videos: https://www.youtube.com/user/SuperWarp3/videos FAN MAIL: Buon-A-Petitti P.O. Box 223 Adelphia, NJ 07710 FAQ: Who is this lady? Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in...

How to Dry Fresh Pasta for Future Use : Cooking Advice

Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide Watch More: http://www.youtube.com/Cookingguide Drying fresh pasta for future use is something that you need to do in a very specific way. Learn how to dry fresh pasta for future use with help from a trained chef in this free video clip. Expert: Hugh Amano Bio: Hugh Amano is a trained chef based in Chicago, with an interest in rustic, accessible food. Filmmaker: Steve Voller Series Description: You can make a lot of wonderful dishes right in your very own kitchen with the right preparation and the appropriate ingredients. Get some cooking advice with help from a trained chef in this free video series.

Pastry Chef Attempts to Make Gourmet Instant Ramen | Gourmet Makes | Bon Appétit

Claire. Is. Back. AGAIN. And this time she is attempting to make gourmet instant ramen. Everybody loves instant ramen, with its ludicrously salty, umami-rich spice packets and its impossibly wavy fried noodle bricks. Can Claire make a fancy version of this 70%-of-your-daily-sodium snack? Check out Claire's Instagram: https://www.instagram.com/csaffitz/ Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Pastry Chef Attempts to Make Gourmet Instant Ramen | Gourmet Makes | Bon Appétit

Pastry Chef Attempts To Make a Gourmet Twinkie | Bon Appetit

Bon Appetit's Senior Food Editor and pastry chef Claire Saffitz attempts to make a gourmet Twinkie without the hard-to-pronounce chemical ingredients. The first test is Genoise cake, an Italian sponge cake. For the creamy filling, Claire uses 7 minute frosting. The second test is yellow cake and buttercream filling. Next comes chiffon cake, a light cake that uses vegetable oil. Finally, with some help from Test Kitchen Manager Brad Leone, Claire decides to "Frankenstein" the recipe. Check out Claire's Instagram: https://www.instagram.com/csaffitz/ Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos,...

Claire Makes Pasta Salad with Romesco | From the Test Kitchen | Bon Appétit

Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into. Check out the recipe here: https://www.bonappetit.com/recipe/romesco-pasta-salad-with-basil-and-parmesan Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations,...