Sfoglia Master Class (Handmade Pasta) with Master Instructor Leo Spizzirri - Part 1
Do you wish you could have authentic fresh pasta like they serve in Italy? Master Instructor Leo Spizzirri, shares his technique for making Sfoglia, an egg pasta made entirely by hand in the style used in Bologna, in the region of Emilia-Romagna, Italy. This video is Part 1 where Leo discusses the equipment and recipe and how to make the dough. In Part 2, learn how to rollout, cut and cook the fresh pasta. Here's the link: https://youtu.be/D-ZhRO6qJKY
Please visit our website and check out the calendar for upcoming pizza and culinary classes in Lisle, IL. Hope to see you soon! https://pizzaculinaryacademy.com/
Recipe
300 grams type 00 flour
180 to 195 grams of beaten whole eggs (3 extra large eggs, preferably organic)
Our location: 1970 University Drive, Lisle, IL 60532
Our phone: 630.395.9958
Our Email: info@pizzaculinaryacademy.com
Facebook: www.facebook.com/pizzaculinaryacademy
Instagram: @pizzaculinaryacademy
Also check out #askleopizza
Видео Sfoglia Master Class (Handmade Pasta) with Master Instructor Leo Spizzirri - Part 1 канала North American Pizza & Culinary Academy
Please visit our website and check out the calendar for upcoming pizza and culinary classes in Lisle, IL. Hope to see you soon! https://pizzaculinaryacademy.com/
Recipe
300 grams type 00 flour
180 to 195 grams of beaten whole eggs (3 extra large eggs, preferably organic)
Our location: 1970 University Drive, Lisle, IL 60532
Our phone: 630.395.9958
Our Email: info@pizzaculinaryacademy.com
Facebook: www.facebook.com/pizzaculinaryacademy
Instagram: @pizzaculinaryacademy
Also check out #askleopizza
Видео Sfoglia Master Class (Handmade Pasta) with Master Instructor Leo Spizzirri - Part 1 канала North American Pizza & Culinary Academy
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7 января 2020 г. 22:16:28
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