Multicolor Pasta Technique - IMPROVED QUALITY VIDEO

[@TrainerInTraining]

beautiful and creative!!

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

absolute banger of a video!! very excited to give this technique a shot

[@chancekehm4836]

Thank you so much for taking the time to show us that awesome technique Chef much appreciated hope your doing well 🙏

[@SpinalChamp]

Thank you so much for this video. This seems better than the method I've been using for multicolored pastas. I'll definitely use this next time.

[@Beachcomber95]

You make this looks easy ! And delicious. I don’t think I’m ready to try this yet!

[@CookinginRussia]

It isn't easy and normally I would not put up a video that requires technical proficiency, but this was by request from a member. The next video will be a lot easier in compensation!

[@connor9024]

Looks dope! We did this technique once but with beets

[@someguy1914]

I've been downloading your videos for later use as internet is very limited where I am, I've made some of the best dishes my family and myself have eaten thanks to your recipes thank you so much I'm buying the book today 👍🏾🙂

[@CookinginRussia]

Thank you! Links to my older videos with the annotations restored are sent to people who become members of my channel, in case you didn't know.

[@T1ddlywinks]

I personally think the first ravioli looked better, but I'm sure they both taste great!

[@CookinginRussia]

The first one is easier to make, so you are in luck if you like that one and plan to make it!

[@brendanphillips3047]

Very nice. What filling would you recommend for this type of pasta?

[@CookinginRussia]

You can use pretty much anything you want. In this video I had some leftover roasted pork that I ground up in a food processor with a little egg yolk and parmesan cheese. It can be as easy or elaborate as you please.

[@BigGrrr1]

When making the black pasta, how much squid ink color is used (the ingredient list in the video doesn't specify)? What type or brand would you recommend using?

[@CookinginRussia]

1 teaspoon. That part of the text got cut off somehow.

[@CookinginRussia]

Also, the brand shouldn't matter -- and whatever brand I tell you that I get in Finland will certainly not be what you find. It should be very thick and goopy, though.

[@maydaygarden]

Absolutely beautiful!

[@CookinginRussia]

@@maydaygarden - Thank you.