The pasta extruder can be an incredible versatile and efficient tool to have in your professional kitchen. One of the more exciting applications is replacing the water with a different liquid for flavored pastas. Here is an example of Chef Mark Flescha from Restaurant Charcoal BYOB in Yardley, PA using Crystal Hot Sauce as his hydration liquid. Enjoy a quick look on the basic setup and extruding of a batch of dough.
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1 Minute Lesson on How To Use a Pasta Extruder
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