The great Gennaro Contaldo – Jamie’s Italian mentor – shows how to make lovely Tagliatelle shape pasta in an Amalfi lemon grove. More video recipes available at www.jamieoliver.com.
How to make Tagliatelle Pasta
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This guy is delightful haha
enjoyable to watch, amazing. full of passion
This man here… this man here. This guy is a treasure.
Genaro i love your kitchen, i will like to be there …invite me
…jiijijiji ;)
Just made some… this Tagliatelle are awesome! Thanks Jamie and Gennaro
i love to eat but not to cook… a need a personal Genaro :)
!
Yum all up
(o:
#artisanpasta
question –> Tagliatelle Pasta can be cooked imidiatelly or they need some
time (day or two perhaps) to dry themself?
thank u for the demonstration,but u show us how to make the shape of
tagliatelle,but what u put in dough,ingredients for pasta dough..please!!!
i mean i know egg,salt and anything else what u put,what kind of flour???
I just made this, and OMG it was amazing! I’t actually worked out perfectly
🙂
I’ve started making all my own pasta, once you get the hang of making the
base dough it really isn’t any faster to use dried stuff. Think of it this
way. If you eat pasta more than twice a week you can easily keep a small
ball of dough in your fridge. If that prep work is taken out then you only
need to roll it out and make the pasta when you want to eat. 8-14 minutes
depending on the type of dry stuff in boiling water, or 5-8 minutes of
rolling, and 1-5 minutes in boiling water if you make it yourself. Same
length of time, just a different use of it. Rather than waiting you are
actively cooking.
Now consider that before you roll out the pasta you prepare the sauce and
put it on to simmer. 10 minutes later your pasta is going in to cook, the
sauce is ready. It then actually become faster to make the pasta yourself.
You can quite literally roll out a full meal in under 15 mins!
thank you Signore Genarro, you make all our days taste better!!!
mia nonna mi ha insegnato a fare la pasta, il modo è identico al tuo.
complimenti perchè le tue ricette sono molto curate e tradizionali 🙂
grande gennaro!
is it common to have a stove like this in Italy. I would love to have one
like this. what would it be called?
Bon apettite!
Storage-wise, what is the best way? let it dry once its in tagliatelle
shape? or keep it in the fridge or freezer before you cut it all up?
He had the machine but chose to do the manual just to teach us how it’s
done. Love this man…
HE IS A LITTLE GOD!!!!!!!
gosh I love Gennaro!!! his passion for food is amazing!!!