Chef Frank makes Cavatelli

[@jeemoon1626]

I cannot wait for all the comments on how Chef Frank grew the tree to make his gnocchi boards/cutting boards.

[@stepawayful]

At 1:00pm getting ready to start typing my comment about Chef Frank growing his trees At 2:30pm, after reading this comment 👆- I slowly close my blank comment, looking around to see if anyone saw me about to do that 🥺

[@majoroldladyakamom6948]

🤣👊🤣

[@katinapactol-baez1317]

But.... he DID! He really, really did.😊

[@oldcowbb]

i thought this is a joke before i watched the video

[@juliagearing506]

Really cool how you have things passed down through the generations. I know ow how meaningful those possessions are. I have my great-grandmother's upright piano. She got it in 1913, when she was 13. So it is at least 109 years, if not 110 years old. One of my prized possesion

[@ליאתבראשית]

Thanks a lot for introducing Cavatelli. It's fun to learn from you. You are a very articulate teacher. Bless you 💖

[@ProtoCookswithChefFrank]

Glad you enjoy it!

[@lilyhannshanns3484]

Thank you to show you this cavateli i want to making at home God bless you.❤❤

[@syedrehanfida]

Thank you for the knife and fork technique!

[@OurKitchenClassroom]

Ah, handmade pasta is such a peaceful, meditative process, isn't it, Chef?! 💜💜💜 I had a cavatelli board from Sicily like the one you made. Really miss my pasta/bread board from Albania, too. Might have to ask my husband to make one that fits our countertop here in Mexico now. All your pasta needs is a knob of butter and a sprinkling of fresh cheese and you've got a big bowl of absolute heaven!!! 😋😋😋

[@AltarexLuurkesien]

Omg. We still do that here. The fresh pasta on the bedsheets, hahaha. Great stuff. Good job Chef Frank!

[@alextilton2677]

I want a fancy heirloom pasta board...

[@mrkattm]

Nice job.

[@williamolmstead600]

Cool heritage and awesome recipe, I will definitely try to make it!

[@shvat26]

I learned how to make cavatelli at a combination class and dinner at a Toronto restaurant - great fun, great taste, and extras for the freezer! Good lesson, Chef Frank, and thanks for reminding me of a good pasta I should make again soon.

[@TTM1895]

Cavatelli - pasta Gnocchi - potato Both delicious! I wish you had time to have put some sauce on the cavatelli. I would have been interested in that recipe. Thank you for the video :-)

[@faxfax-of9bw]

I remember my grandmother putting the sheet on the bed when she made the ravioli.

[@nathanwilliams3877]

I love making cavatelli! It's my partner's favorite pasta!

[@peeman4000]

frank youre the best i love your videos so much

[@akechi1990]

Yeay other recipe to learn

[@ryncalasagsag4909]

Frank makes his own jokes. Bring it on.

[@cleliafava8613]

Very nice to roll I use a tea spoon it’s very easy on yourback

[@Sonicfan138]

Another great one chef. Btw thanks for saying ricotta the right way, it's so annoying hearing non-Italians say RI-CAHTTA

[@imbykji]

I like to quickly sautee them in olive oil with garlic right after they're cooked, get a nice brown crust on the bits. Suuuuper yummy.

[@MrDPlaysStuff]

God, they look like delicious little mealworms

[@angrypotato_fz]

7:06 Now Frank even makes his own snakes :D I'm inspired to make my own boards :)

[@majoroldladyakamom6948]

🤣

[@tomgio1]

Great recipe, and approachable as always! Any other North Jersey Italian Americans out there who remember the old guard pronouncing it as “Govva TEEL?” lol.

[@retroflashbackdude]

I make really good handmade Cavatelli. I like to shape mine with the back of a fork to get the ridges and I make mine with semolina and a little 00 flour.

[@ProtoCookswithChefFrank]

Sounds great!

[@ColinRichardson]

Never heard of it, this should be fun

[@carolhaslam-e1d]

Going to try this I remember helping my grandmother make this will let you know how it goes

[@ProtoCookswithChefFrank]

Please let me know. Send pictures

[@Alexgamer368pro]

Such nice food I’ll try it out! I can finally make good food at my house😂

[@Dax893]

My preferred pasta grannie

[@KyleBaran90]

I guess I have to knead my dough more, since I've had it that crumbly and wasn't satisfied with it and added a lot more water. Do you have the same amount of dryness for other doughs (eg pizza) as well?

[@robwilliams6753]

Chef Frank, i'm still curious, did Beth ever take your hand rolled pasta course?

[@budrich2773]

Nice i want to see ur take on pizza

[@VerhoevenSimon]

Thise look superb, do you think these would also work in a pulled jackfruit tomato sauce?

[@majoroldladyakamom6948]

Only one way to find out, LOL. Mommas around the World have forever said - QUIT PLAYING WITH YOUR FOOD, right? Hint: Momma is not looking now. PLAY WITH YOUR FOOD, PEOPLE! 👍🤣👍 Love you, Chef Frank. Just watched a vid from ICE - a Marketing vid. Couldn't help myself... Had to make a comment about WHERE'S Chef Frank Proto? He has his own channel called ProtoCooks. A MUST sub to ALL. A Master Chef ICE Instructor who proffers his fav recipes, kitchen tips and tricks, etc... on YT? For FREE??? YUP! 👍 Much love and prayers to you and yours, everyone, from your eternal sister in Christ somewhere near Seattle and around the World. 👏 ⚘🙏♥️🙏⚘ 👏

[@dwaynezilla]

Made from a tree that fell down in the back yard? Sounding a lot like the makings of Wonderbat

[@DeeAnders]

Do you sell the gnocchi boards?

[@ProtoCookswithChefFrank]

I do not.

[@jilliemc]

Gee, playing with Play-doh as a child can prepare one to make handmade pasta. It all begins with snakes . . .

[@granthampubunderground]

So, you can go faster than the machine? Should we start calling you Chef John Henry?

[@ummesalma8451]

What kind of *Souce* is your favourite to go on this pasta?

[@majoroldladyakamom6948]

S A U C E ? Yup.🤣

[@majoroldladyakamom6948]

I would have cracked the egg in the bowl first. Why? To eliminate/see if there were any errant shell pieces. Nothing worse than biting into a tiny piece of egg shell. It's like biting into a piece of sand... eeeew, lol.

[@JackieLarose]

Wouldn’t that be something if I use pretzel recipe for bread homemade bread

[@Romi_Zii]

My Nonna used the back of a fork instead of a rigagnocchi and was lighting fast. Even with everyone rolling, we couldn’t crank out the dough fast enough for her! 💗❤️🧡💛💚💙💜🖤🤍🤎

[@sandrinou1329]

I didn't know that we could put Ricotta in dough... I didn't try it.

[@rempic]

oh god! no eggs in the this type of pasta. 100% of farina 00 is not right, the pasta become jelly-like and heavy (no fibers only starches ) you need 'Semola Rimacinata' flour. The shape is not right too, sorry but Italian cuisine is about details

[@greyciepesh9784]

Nothing a lot here.