Gennaro Contaldo makes Taglierini Pasta

[@georgcorfu]

I just can't think of anybody more perfect, more detailed than Gennaro

[@TomTom-ru8tx]

Italia squisita

[@ssorcdivad]

The pasta master. There is such warmth and love in his teaching style. Anyone who has studied directly with him is very fortunate.

[@eveadams953]

I’ve watched this episode several times since I got my pasta maker. Gennaro makes wish I could move to Italy and spend my days making food for people I ❤️!

[@tolgaoztemur]

Gracias Sir, No one could ever tell how to make Taglierini Pasa such an inspiring way.

[@matthiaseb2928]

Tolga blue gracias😂 i didn’t know that he‘s spanish

[@armind7]

I could watch/learn from this gent all day!!! Awesome!

[@DZZCHANNEL]

I love this man, he is PROFESSIONAL and when he cooks he inspire me a lot ! please do more more more more more more of him cooking I love him

[@mscstandre]

I love watching Gennaro cook! Thanks for featuring him Jamie

[@sarah-marizcruz7487]

I love his accent. It's a lovely blend of Italian and British!

[@davidf3347]

Sarah-Mariz Cruz are you single

[@martinblackley8993]

made your pasta recipe last night and made tagliatelle with a zucchini and parmesan sauce so good with fresh pasta well worth the effort

[@JohnDoe-fz7hz]

so much more fun making your own pasta and the taste is incredible

[@gibtsnocheinenfreien]

To use the food processor is the cleverest idea ever! Tried it tonight. Never ever had a dough like that before. In my food processor it took about one minute. Great idea, thanks a lot!

[@babaloo1133]

reading the subtitles when youre high is one of the funniest things ever

[@TrueBlueEG8]

Wow, when he picks it up and sprinkles it at the end, thats a work of art

[@wiskimike]

So satisfying to watch and listen to you, cooking such tasty stuff. Well done mio signore!

[@joannerobinson9023]

BEAUTIFUL love the way you present your food. With such passion Love. Keep on going. Joanna

[@slam2610]

You can see how passionate he is when cooking, maestro!

[@Bladerunner4511]

Top stuff Gennaro love watching you your the best i cant wait for more Italian cooking love it

[@Chrisbernstein]

1 egg, 100g 00flour (00 or double zero is double milled flour. Bread flour is fine) mix. Should look like breadcrumbs then knead it for a few minutes, wrap it and chill it for at least 15 minutes to rest. That's enough for a single portion of pasta. Gennaro himself taught me how to make pasta. I used to work as a chef in Jamies Italian

[@HDLMoviesNL]

Greatest chef ever!

[@dwaynekoblitz6032]

Love this man and his excellent kitchen!

[@kartirnium]

I want this guy to tell me bednight stories every night.

[@JZ-gr1tz]

Bed stories ? Then your missing the Best parts . [ glad ]

[@bradbrown6875]

I made pappardelle today. It came out Amazing. Honestly possibly best I had. I watched a few vids but your pasta making video (not this one) is where it all clicked for for.

[@bradbrown6875]

Thank You - we all love Gennaro

[@thepastaqueen]

the subtitles are all wrong!!!!!! mannaggiia

[@mariebouille9768]

"erotic uterine"!!! hahahaha!!!

[@mmmmdonuts]

thanks for upgrading the vids! love gennaro in HD!

[@tioluis1337]

75,likes 0 dislikes,everybody loves genaro

[@sytran6726]

Bravo!!!! Chef Jamie merci!

[@BeingReal1]

Just brilliant, Gennaro! Great technique! And that means I won't even have to use my attachment for spaghetti or linguine.

[@favoriler2012]

here in turkey when we make erişte or turkish pasta we do not use pasta machines we use roller pin, roles the dough really thin and then cut it in whatever shape you like! ıf you do not own a pasta machine use a roller pin it is a lot easier..I promise!

[@TheBasicsystem]

4:01 = secret ingredient of Gennaro! :D

[@kentvun]

so full of love.. thumb up

[@wardahamal7155]

As usual any thing u work with, looks enjoyable to make! Thanks

[@Wildylajf]

He seems very nice and passionate about food

[@andresbur15]

Love your recipes

[@Keithlovescake]

finally, the video for the pasta dough is uploaded.

[@jeangreenfield5993]

Good that pasta dough keeps for nearly a week in the fridge ,if you wrap it in clingfilm & then a dark paper bag . (Quoted by Gennaro in previous film clip) . What passion and skill ! :0)

[@Monique2405]

Aww! He reminds me of my grandpa.

[@ericmonse2165]

You are Amazing my friend. Can't wait to try this one out

[@eyeonart6865]

love you video's. you tell us the why. I learn so much from you.

[@SDJrekoff]

Did it, not knowing we actually have the pasta roller, rolled it out with a pin, made that chilli tomato taglierini, my mother literally licked everything off the plate.

[@dianewhelan]

Always enjoy watching Gennaro, he has such a passion for food. Seriously though, someone should put the caption writer out of our misery. Human or machine, they are just plain *wrong*

[@drmedwuast]

moooorrrrrre Gennaro please!

[@evanwojna7053]

I love this channel

[@nabilnabil13]

this is art.

[@jenclemmons6816]

Bellissimo, You make it look so good and so easy. I will give it a try. Ciao :*

[@aidanpratt6027]

All the comments that are on Gennaro's videos -what is wrong with the subtitles?! -can I adopt him?

[@Tanya-eq3fy]

I’m in love. 💕

[@FunEasyKidsCrafts1]

Dear Chef Gennaro, thank you so much for the inspiration and passion. I have small coffee shop and one of our specialities is homemade pasta. It really makes the difference to make it, people love it and we are the only shop to make and serve our own fresh made pasta. But is there anyway to make it in advance or to store the made pasta. I am loving that people love the pasta but as the only coffee maker and cook in my shop, I am having a really hard time making the pasta as orders come in.

[@tolfred]

Very interesting subtitles in this video

[@TheSquirrelmaster10f]

It's incredible.......

[@byzindy3808]

Thank. U very much 🙏

[@TheLovelyaidan]

He's just that awesome.

[@marinadesantis2914]

you're the best Gennaro ciao Ciao

[@thepastaqueen]

What's happening to the subtitles?

[@101-l2r]

whispers *iz incredible*

[@eminence18]

this guy is great

[@cmdr.fullm3talx80]

whisper : it's incredible !

[@mohyalforhumanity1735]

bet he is retired mafia.. now perusing his food passion... i always wish i wanted my grandfather like that

[@chissssssss]

eh

[@Alnasrlina]

Why don't you just appreciate your grandpa the way he is

[@amalgy7113]

"Hey Gennaro, what part of Europe are you from?" Gennaro: "Yes"

[@skypink5821]

Is inncreedible 💛❤

[@iamattilathehun]

Very informative.

[@paulsherwood5864]

Watch this with subtitles. You won't be disappointed.

[@Ben-qz6kg]

If you treat your woman the way this man treats his pasta you’ll have a very happy life

[@Ffrozen12]

Someone give him a TV show.

[@kslice66]

I wish you were my friend gennaro!!!

[@МарсельИбрагимов-и7й]

What pasta machine use Gennaro?

[@seguine32]

Gennaro can you do a video on cleaning the pasta machine?

[@korgito16]

The captions are so funny. haha.. :)

[@grbrum]

Thank you Gennaro. Excelent. Do you cook it right away? Or do you leave it to dry before cooking? Thank you.

[@malakmoustafa9063]

Right away I believe is best

[@DarkAngelEU]

Right away or it will get sticky!

[@ZNK3108]

How long should I boil it?

[@msfleursbliss]

Gennaro

[@Ataume]

I have "problems" timing the pasta. It's not going that fast, since I don't have a pasta-machine and roll by hand. But, how do you "plan" the pasta when you make multiple portions? Because you can't leave it on the counter for too long when it's done. But.. I don't have to cook it portion by portion, I cook everything at once, right? If you could give some tips on that, that'd be great!

[@SottileGioia]

You.... wizard.

[@fernandogonzalezchacon2582]

maestro!

[@agpstirling]

Hey - where can i see the ingredients?

[@calvinyip364]

what can I substitute for darum wheat and salalino flour to make the dough?

[@dominickimperato8392]

What pasta machine is he using?

[@kslice66]

What's better. This kind of pasta machine. Or the automatic one that does dough and extrudes it into shakes for you. And what brands are best?

[@TheStallion234]

The machines work fine, but they won't last as long as the traditional hand cranks and there's something nice about rolling your own pasta instead of letting a machine do it for you. I've had mine in my family for 3 generations.

[@mkmsdk]

Please Gennaro!!! Could you make a video for the pasta dough? :D:D:D

[@drmedwuast]

100g flour, 1 egg, little bit of salt, little bit of olive oil

[@roko567]

*yes*

[@ogadlogadl490]

I don’t want to use cling film, please give an alternative. How did your grandma cover and keep her pasta from drying back in her time prior to single use plastics?

[@whitesonar]

captions ftw

[@emilyyip2104]

1.14 subtitles aids not so flying, oh my gosh I am crying :L

[@walaa3719]

I can’t imagine if the pasta chef at my favorite restaurant blows up my pasta dough and serve it to me 😱

[@lauramilton3971]

I am guessing it is just a trick to teach beginners to understand the thickness and the feel of the layer when it is done. I really doubt chefs are blowing underneath pasta every time after they are done rolling it.

[@junyoungpark4549]

These subtitles really accentuates Gennaro's accent lol....

[@eyeonart6865]

would you consider doing a trouble shooting video. my dough tears apart when rolling through dough roller. does that mean the dough is to dry. I made ravioli turned out oh so good and then tried to use leftvover dough by re-rolling it and it tears when sending back through dough roller do I have to not use it? Thanks

[@jessechavez89]

add a little oil to it and rework it then put a good amount of flour on the roller before rolling it, what I usually do

[@ahmed17182]

3:33 show dem de wei

[@cassandrapanda9101]

Is semolino the same as semola?

[@quentin7343]

Italian flour 00 is the equivalent of T45 in France for my french people watching this video.

[@noahjackson4185]

can anyone pls tell me what simolino is

[@Class1973]

Bonnisimo

[@auliaazzi8578]

where did ppl keep the dough when theres no plastic in the old times?

[@lesliejacobs1439]

Aulia Azziawaty how about a ceramic bowl, pottery, and then a plate that covers it. That is how I steam peppers after blistering, then to remove skins. And I keep dough to rest if it did not use a dampened kitchen towel..not terry cloth, a tea towel with no nap. Hope that helps. You or anyone trying to get away from plastic. Works fine.

[@timmytexlonghorns2206]

never gotten a bed recipe from jamie and genero nor have i ever heard stupid tricks from them best in the biz

[@mouldybread7773]

0:53 what happened to the Italiano accento Marrio?

[@chicosuman]

i love how subtitles don't work for Gennaro be it english or italian he always bugs the subtitle guy hahah

[@Helli__]

Omg, I laughed so hard at the subtitles!

[@reglindiseckhardt9777]

Gennaro this is a wonderful video. But ... the text that is supposed to be what you are saying is quite incorrect at times. You should watch and see for yourself.

[@tangkag879]

Open Caption, hahaha!

[@civi554]

It's possible without the pasta machine?

[@jimmyfransen6840]

+Civi Yes just use a hand roller.

[@civi554]

Thanks

[@Zhoshyn]

+Civi but it's harder ...

[@civi554]

Gildur Zhou Yea, now i know...

[@Zhoshyn]

Civi You're welcome

[@SDJrekoff]

And, yeah - you can totally do it with normal, everyday, regular, call it what you will flour.

[@Alxmir23]

i screwed up, too much flour. but the result still tasted better than store bought pasta

[@cruhl9854]

+Alxmir23 only use 80 procent of the flour in a recipe, and then add more when you knead. Also mix in little flour by little.