How to Make Tortelloni with Evan Funke | Dear Test Kitchen

[@robspecht9550]

Now this is exactly the type of educational lesson/tutorial I am looking for. This is a Food Show. Cheers.

[@food52]

So glad you enjoyed, Rob!

[@bradbrown6875]

@@food52 i agree Rob, I cant stand goofiness, when it comes to learning,

[@supercooled]

@@bradbrown6875 Have you seen the other videos? There's a lot of goofing around. I thought for sure this video and channel was Food52: kzbin.info/www/bejne/hKSWmGp7bNiBjc0 But at any rate, if you watch some of the videos featuring the pastry chef, Mrs. Erin McDowell I think that's her name, she kind of makes it a bit humorous.

[@redplanet76]

Well said. Love the details. Most “cooking shows” are just dumping pre measured ingredients, which is less than helpful.

[@Laurelinad]

exactly. that's what i'd need for about anything including my ventures into bread making ^^ and i'm german 😇

[@Mekdjizle]

So I watched this video wondering how to make dough, gave it a go, made mushroom tortellini, and my life will never be the same again.

[@beatrizsandoval4395]

Did you make it exactly like him? This is the first video I even watched with this method. I wonder it does makes a difference to follow all the steps just like him instead of using the kitchenAid pasta rollers?

[@Pizzafattaincasa350]

@@beatrizsandoval4395 it makes a difference to the texture. It has a bit of a nicer bite and shape to it. You can do it either way. To be honest the biggest difference is the dough hydration ratio.

[@es330td]

A month ago I didn't know who this guy was. I watched his noodle video on NetFlix; for Christmas my wife ordered me a handmade Italian mattarello. I cannot wait for it to arrive to make this.

[@aerialeptx8181]

The host is charmingly engaged and his smile makes him endearing.... I appreciate his emoting as a reflection of my enthusiasm watching this!!!

[@HendersonHinchfinch]

The younger guy is definitely taking notes. You can tell he really respects the chefs techniques

[@adventuresinorganizing5773]

Repetition Repetition Repetition Repetition yes I also respect his techniques but would you ever make this at home?

[@HendersonHinchfinch]

@@adventuresinorganizing5773 I would not. I’m a sous chef but pasta making is not a great skill of mine yet. Also at the end of a long day cooking 8 hours straight, you kind of just want something quick and easy at home most of the time

[@freebird189]

he's in love

[@kroi4334]

I was mesmerized from the beginning to the end watching Mr. Funke making the pasta dough. It felt like watching my grandma again. Mr.Funke, thank you. As an Italian, I couldn't ask for more.

[@louistangmusic]

This guy has not just scientific knowledge but also the experience to back it up. The best thing about his explanation is how detailed Mr. Funke is in his very articulate explanation

[@marilynwebster3151]

Josh, my dear ,dear man! The vid is probably one of the most beautiful, enchanting I've seen in a while, but what really entranced me was the obvious look of delight in your face as you watched Chef work! You too have the passion and desire too be a GREAT chef. Hallelujah !

[@food52]

Glad you enjoyed watching, Marilyn!

[@KLucero22]

Chef Evan Funke is a true master. I bought his book after watching this video and I have to say, this video is tremendously useful as a complement to the book. Evan’s written descriptions of how to knead dough and how to roll sfoglia with the Mattarello make a lot more sense after watching him demonstrate these techniques on video

[@alonidias]

man the passion of this chef creates something amazing in my brain about how much love is involved in Italian cooking, amazing Evan.

[@Nemecross]

Damn, so I'm a chef and like a lot of other chefs, I've had an ego once or twice in my life thinking "Oh, I'm a great chef, i can cook anything!" But seeing the sheer mastery this guy has over making pasta from scratch, it's really awe inspiring!

[@turbotoni9]

I don‘t get why this beautiful piece of art/masterclass only has 7700 views?

[@sharonolsen6579]

May 2020 .. 68,000 views : )

[@Denvercoder]

185,000 on Aug 25th, 2020

[@rohanb.rodriguez617]

I absolutely love the conversation in this video: really informative, in-depth content, plus the almost poetic way they talk about the process and the pasta itself. Chef's kiss. Congrats on an amazing video!

[@bluerose6859]

Chef Evan Funke is an amazing teacher! His instruction made me even MORE interested in making pasta from scratch!!! And I didn't think I could get more interested then I already was!!!

[@jebwatson]

My mind will never cease to be blown by fresh pasta making. They work that goes into it is as incredible as the result.

[@georget4930]

"I'm not obsessed with pasta, I'm maniacal about it" Evan has truly mastered an art and his passion for creating is so inspiring

[@baboonfury]

The perfect accompaniment to his book. I couldn't visualize the kneading when reading it but now it all makes sense.

[@food52]

So glad you found Evan's tutorial useful!

[@juandelain]

Same here!

[@diyechochamber]

Evan Funke speaks in such a calm way! I would love a cooking audio book frome this dude.

[@Birdsie39]

Evan Funke is one serious chef. Something to aspire towards.

[@mackmtl]

What a fantastic teacher. It's so inspiring watching a master describe a process that took years to hone, distilling it into a 40 minute clip.

[@henryrussell7307]

clearest and most informative video for how to make tortelloni

[@bhuvidya]

That was fantastic. The level of detail is impressive, and Evan explained it all really well. Bravo.

[@laurasui1451]

The way that Evan talks and describes his techniques or experience is so beautiful and poetic.

[@greyfox0460]

This has to be one of the best vids made on pasta.

[@robizm1000]

This guy is amazing. The devil is in the details. Excellent vid!! Full of great key points! Thank you both.

[@tfre3927]

I think I've watched this 8 times now. I'm making pasta now Funke style and it's SO legit. What a champion.

[@cz8587]

You've motivated me to try this myself. I've watched the video almost as many times, because I am an absolute amateur in the kitchen who loves pasta! The big stick and all the rolling though, YIKES, my carpel tunnel screamed, "MA'AM, NO." But I THINK I can enlist an in-house kneader after I get the ingredients to that stage and I can supervise the res. I can also boil the box of grocery store pasta we will end up needed when we fail the first few times. Ha! I am curious how yours turned out!!

[@Knulp14]

All I can say is wow! I have to try this at home!

[@danielpang4134]

when you have a special way to wrap the pasta doughhh....you're the mannnnnn

[@MariaFrancaSerrau]

A beautiful lesson about pasta, mattarelli, and the joy of cooking and eating comfort Italian food!

[@roxannetarjan1411]

Josh! Your love of the making and tasting appreciation is absolutely engaging. Bravo! Food52-Thank you so much for bringing us these amazing individuals. I am learning sooooo much. 👏👍

[@stevennixon3461]

Evan is so passionate about what he does and i cant help but be inspired by it

[@emberchord]

I'm so happy I discovered this youtube channel.

[@Bright-It]

Mr. Funke, watching you show the handmade pasta making process is what I call a Great Experience. Thank you so much for sharing your expertise.

[@food52]

Glad you enjoyed watching, E!

[@AngiesPantry58]

I love Chef Evan Funkie cookbook a must have for your collections of cookbooks.

[@grouchosaidit5454]

Thorough and educational. Thank you. The enthusiasm is inspirational. In these crazy times, nothing beats watching something so lovely.

[@halpwr]

This is an unbelievable video. Pearls of wisdom in here.

[@gnarlyunicorn4777]

Evan Funke has so much passion when he talks, this video was amazing

[@matthewgleeson2594]

This is top level artistry.

[@tneprescintr]

I feel peaceful after watching this

[@jimburns1927]

Bravo! A True Craftsman at Work! The Secret ingredient is Love of what is being done and not taking short cuts! Love Love this Old World Class in Pasta Making 🙏

[@Rotadiva]

Evan’s a great instructor. Mille grazie.

[@timokeefe2126]

Thank you , great tutorial. Evan learned from the best and he is now the master. Waiting on his book to arrive and can’t wait.

[@beatrizsandoval4395]

This tutorial is amazing! I don’t know if I would ever be brave enough to try making all this by hand but thank you for teaching us.

[@jdmxxx38]

This was both educational and entertaining. Thanks to both of you people

[@barbarastadler6699]

Cannot wait to 'Funkinate' my pasta! Thanks for an informative video that addresses so many elements of wonderful tortelloni! Hope I remember to create the 'gutters'!

[@kobescak1995]

thanks Jesus for this man ! TOP quality and skill Chef !

[@MilletteKish]

Thank you. This was such an amazing GEM of Funke’s tutorial. I hope you will please consider another episode….

[@Mike-yb4iz]

I bought Evan's book after I saw his masterclass in pasta making. This show answers all the questions I had after reading the book....great job. I live in San Diego so I look forward to going up to LA to his restaurant, trying his food first hand and maybe even getting him to sign my copy of his book.

[@blkbeauti05]

You can tell he is a master at his craft.

[@Lxckley]

I thought I knew a thing or two about Pasta. I’ll take that back, This is incredible 👏

[@vshapoval]

I think I am watching this for like forth time. I have never seen a video that teaches so well and to the point about pasta making. This is mouthwatering pasta. I am making a reservation at his restaurant next time I am on the west coast ( i am sure it will be worth every penny and buying his book. This is so good. Thank you so much for this video and all those wonderfull collaborations you give access to anyone who is willing to learn = D.

[@katsweeterly2039]

MIND BLOWN (and I am not even going to make it myself.) Thank you for so much information!

[@sunnybeach103]

My kids and I are doing this rn for dinner tonight. Aloha from maui

[@84dannyyu]

Thanks for inspiring me to do and be better Evan Funke!

[@day6stan]

People in the comments wondering why a professional pasta maker (pastiolo) is being fussy about making pasta??? This is his passion, of course he’s going to go the extra mile on practically every step of the process

[@karensarro3578]

That was a pasta master class! Well done.

[@dansharkey5218]

Great Job Evan, a true master.

[@graceo7829]

This is beautiful. I feel like I've just watched you guys create a wonderful piece of art.

[@adventuresinorganizing5773]

Grace O yes, art, but would you make this?

[@elkewheeler]

Bravo! I’ve just ordered Evan’s book based on his episode. I can’t praise this channel enough for this masterclass series you are providing to us.

[@food52]

😊So glad you enjoyed this episode of "Dear Test Kitchen," Elke!!

[@lizmiller7681]

This is so above my pay grade, but I have to see it bc I’m so impressed. It’s totally amazing to me that people actually make it, I am awe inspired. Maybe I will grow the courage to try it... 😅

[@ChefChrisDay]

The zen master of pasta.

[@CristianTejadaU]

This is an amazing lesson of making pasta!

[@jcprez1290358]

Food52 is changing the game.

[@cathychisholm8460]

Wow. He is the Pasta Master!

[@tetflaminiano1674]

chef's voice is soothing af

[@gizmo7877]

Another video on making tortellini that I needed to learn the proper formation of the pasta u til I get it right. Didn’t know not to freeze after making them, I did. I hope I didn’t compromise the texture and flavor. Forgot about the nutmeg too, good grief! Glad I found this video.

[@nategriffin4332]

Loved the documentary about Evan Funke...was really interesting

[@ww-ti6js]

Feel like I'm back in class at culinary school! Great video! Brought back some wonderful memories 😁

[@archnjin]

Excellent quality of knowledge from a professional, good video.

[@hannahkroon5233]

Absolutely amazing! This is art and the artists clearly love what they are creating! Thank you for sharing that passion!

[@matthewbrick7539]

Fantastic! Thank you for sharing!

[@user-22-]

FANTASTIC information!!! ...but soooo much work I doubt I’ll do it exactly to *his* specifications. Also, I strive to achieve the most soft & delicate dough, one that melts in your mouth, ‘toothy’ to me means tough..(?) definitely *not* what I’d want.

[@paprisarkar5662]

So nicely explained everything! 💕

[@peio5307]

Josh is making the exact same faces I would be making while watching this in person. The excitement of learning something you thought you understood.

[@ReginasKitchenJa]

I learned so much from this, amazing chef

[@adventuresinorganizing5773]

Regina's Kitchen Ja while yes I learned a lot, my question is...would you ever make this?

[@marilynbachmanhillman141]

Absolutely wonderful

[@carljones7992]

Cracking content you got a sub. Just having evan funke feature on your channel was worth a sub

[@food52]

So glad you enjoyed watching, Carl! Welcome!

[@bluerose6859]

Excellent instructions!

[@saschiadybdahl8539]

How on God’s green earth does this only have like 250 likes?! This is beautiful ❤️

[@food52]

Glad you enjoyed watching, Saschia!

[@adventuresinorganizing5773]

Saschia Dybdahl well, perhaps no one who cooks for their family and friends would ever, ever, commit to this time and effort....do you cook? I have cooked for 12 most of my life and this video made me laugh my head off

[@saschiadybdahl8539]

@@adventuresinorganizing5773 the beauty and respect of hundreds of years of cultural tradition can still be appreciated and respected even if it’s not directly applicable to you. This is an inspiring piece of info online that is keeping something alive that could easily die out by those who disrespect its origin and complexity.

[@unclemattscookerylessons]

mr mirage of pasta, fascinating demo. I'm just relearning pasta having not made it for ages. Just subbed

[@aditirego8807]

This was a wonderfully helpful and insightful video, thank you so much. I have 2 questions. 1. Is there a reason to not beat the eggs first and then add it to the flour? 2. Can you reroll left over pasta cut offs? And if yes, how? How do do we prevent it from absorbing too much flour and drying out?

[@AlejandroGarcia-tb8qq]

Made fresh pasta for the first time yesterday. Went with cacio e pepe. Was amazing. Im never buying pasta again.

[@annmarienoone9879]

I’d like to see an Italian Nonna carry on about pasta like this guy. He is overthinking a simple process, I doubt anyone would pick his pasta over one made by an Italian grandma. My head almost exploded.

[@nomadicroadrat]

@annmarie My nona would have slapped my hand. "Don't play with the food." It's simple,; no need to complicate it. Hey, it's pasta. A hard same with pizza.

[@Simonsssssssss]

He was trained by Alessandra Spisni at La Vecchia Scuola Bolognese, I don't think he is overthinking, I think he's just obsessed by the process, in a good way. Most Italian nonnas have made pasta longer than they've tied their shoes, of course they're not this technical. He is a professional chef whose job it is to make a consistent product, to work at his level he has to be obsessed by the technicality of it.

[@cookiegirl2cookie197]

​@@SimonsssssssssExcactly.

[@sandrasanzenbacher232]

I watched with such interest and desire to learn to do this myself!!!! Thank you for this wonderful video.

[@food52]

Let us know if you try it, Sandra -- so glad you found Evan's tutorial useful!

[@Nerd2k7]

I fell into shock at 20:06, scraping the table with the sharp side of the knife

[@shaunballagh196]

Outstanding upload...! Thank you.

[@lukas7863]

3:25 I don't get it, why are we degasing the dough by putting it through a roller, but not by stretching it with a mattarello? In both cases we stretch the dough out with a roll. The statement seems a bit overacted to me, since authentic Italian chefs like Gennaro use pasta rollers, which I bet they wouldn't if the quality suffers as much as Evan claims.

[@annmarienoone9879]

Nonsense

[@junkman7901]

Folks please don’t use plywood for a counter top, they are often treated and inked and made with glued together wood chips. If you want wood to use with food make sure it’s solid untreated wood.

[@TheNinnyfee]

Absolutely. If you make all the effort with even pleading the plastic wrap you have to get the basics right and get good wood.

[@boonanaman2739]

or alternativley just get food grade finish plywood

[@adventuresinorganizing5773]

Junk Man yes ridiculous advice...holy chemicals

[@sazji]

Plywood is glued for sure but not made from wood chips; that’s fiberboard, a material unsuitable for so many different things! ;-)

[@hauntedmasc]

What an absolute delight.

[@food52]

Glad you enjoyed watching, Austin!

[@sazji]

This was wonderful, it answered pretty much all the questions I had about rolling pasta, and several I didn’t even know I should have had! The matarello is almost identical with the large oklava they use to roll baklava in Turkey. Not that that’s any easier to find in the US...:-/

[@kae8881]

This is absolutely Awesome!

[@bassam2375]

This is sublime.

[@hans3835]

Chef Evan is a walking cookbook for pasta

[@monica91158]

Sensacional!! Obrigada por compartilhar seus conhecimentos. 👏👏👏

[@2020_Visi0n]

I'm impressed. This man is a master.

[@ethanyangswag]

Texture of the pasta!!!

[@eddiejeffers2783]

Question on wood board. Is the board sealed with any oils?

[@KMSKHALEDKMS]

you bite the pasta, the pasta bites back, ma man! daym daym daym

[@TasteofItaly]

Don't cut the dough with the board scraper (minute 9:55) as you are breaking the gluten threads as it forms!

[@philipsutcliffe1610]

My old head chef used to use a broom handle to roll out ravioli

[@redplanet76]

Well I’ve realized now that I’ve been making pasta like an idiot for years. I love this chef’s detail.