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Handmade Pasta: From Flour to Silk
少人数で手を動かす回。手が粉だらけのときに浮かんだ疑問を、その場でちゃんと聞ける時間があります。
持ち帰れるもの
成果
- Mix, knead and rest a dough that behaves the way it should
- Roll by hand and by machine — and know when each is worth it
- Cut and shape two classic formats without tearing
- Build a pan sauce that emulsifies instead of splitting
この回
時間の使い方
- 00:00Welcome, equipment check and what we are making
- 00:15Dough: ratios, hydration and the feel you are aiming for
- 00:55Rolling and cutting, together, at your own bench
- 01:40The sauce, the toss, the finish
- 02:10Q&A — bring your failures, they are the useful part