Was going to exactly comment on this. On a lot of the videos I watch from him the background music is just annoyingly loud and I can hardly hear what he's saying
@@SuzanneBaruch Don't have to be rude about it. Babish would probably fully admit he's learning a bunch. He often describes his channel as 'learning along with his viewers'.
Mmmmmm....This is one of my all-time faves.... simple and yet so deliciously satisfying. I make a huge batch of caramelized onions and store it in the fridge. Never fails to crack me up when you talk to your camera, which I think is inside a kitchen cabinet. One day, I'd like to see you close that cabinet after you say your goodbyes....that willbe the day😊 Thanks always, Weismann, you are so prolific!
Joshua, ur awesome! But PLEASE lower the volume of that SHRILL BACKGROUND MUSIC (and preferably replace it with something less SHRILL), I beg of you! It;s really making it hard to enjoy the amazing content u put up
We love your videos, but the music is louder than you :/ I just can't focus on what your doing or saying. Please, please let the music be in the background. It's distracting. Thanks!
That looks amazing 🙌🏽love watching your videos Btw i made your cookie brownies and they were fu***** delicious I literally have no problem if whats what i had to eat everyday
Oh my GAWDA!! Get out a here Josh! LOL - You just made this half Sicilian Mama sigh and jaws aching. SERIOISLY decadent recipe! And in that folder most of your liked videos go. This will be for when I've been 2 months or so being raw vegan and I MUST have some gluten in the most spoilish way! ❤ You do have a cookbook out right? *Goes to check* btw my daughter who is in her mid 30s loves good pasta dishes. She is a ovo vegan so allows herself more leeway. I think she would enjoy this ever so much along with you perogi dish. Whew@? Your cuisine calls for the most lightest yet flavorful deserts. Maybe raspberry gelato? With dark chocolate syrup and a drizzle more of something fizzy? Cappacino to go with. ❤
You should make a video on how you clean your pasta roller. Because I have dough all stuck inside it and I can't get it out without dismantling the thing and getting grease all over my hands.
Hey Joshua, I know this is will probably not get a response because it is from a while ago but who know? Where do you get your truffles from? Since you are in the industry you might have some better insight than I do. I am looking to grab a couple to make truffle oil/ other truffle products to hold onto to complete my pantry and I haven't been able to find a reliable and market rate distributor in the US other than Urbani. Do you know of any distributor (preferably online) or tips on finding one? Also, it'd be really cool for you to do a video kind of demystifying the truffle and other high-end ingredients (Vanilla bean, caviar, top shelf cheeses, etc) as they are not that many options on CZcams right now. Thanks, Jon
Where'd the wonderful Fabio hair go, Josh!? Also I love how you can see the clear evolution of the channel. This was around the time Josh was starting to be comfortable... But still had a shit microphone in the kitchen and somehow thought it was a good idea to make the background music as damn loud as the voiceover.
You definitely have a cool channel, had o subscribe! Also, I have that same exact pasta maker, I have a love/hate relationship with it because of the poorly designed handle. Can’t complain too much though, I got it for free from a friend of mine.
Actually, if you want to make really good pasta, you roll it out by hand on a wooden surface with wooden rolling pins. The Pasta machines actually rolls the pasta sheets too smoothly that the sauce doesn't adhere as well as pasta rolled out with wood. Save money and get a workout that helps offset all the pasta you are gonna eat.
Incorrect. Cappelletti are made with a square piece of pasta and are folded to look like hats (which is what cappelletti means); they also have more filling than tortellini. These are definitely tortellini, but they're folded differently than the traditional way.
@@SuzanneBaruch incorrect. Tortellini are usually smaller, and they're filled with various kinds of meat, and they're usually served in broth, fresh cream or (rarely) ragú. If any Italian I know would receive this dish, they would think of these as tortelli (bigger version of tortellini, but with the filling used by Joshua and served with any kind of sauce) or strangely shaped ravioli, maybe like agnolotti or anolini. Tortellini and cappelletti are more or less used as synonims. Source: I was born and raised in Emilia Romagna, in the Modena/Bologna area, where tortellini were created :')
0:55 why not just put your flour into the glass bowl to begin with? Why do people feel the need to put ingredients into separate bowls before combining them?
That’s definitely NOT the shape of “tortellini”. Those could -maybe- be called “tortelloni” but even that name is not suitable. Take a look at some images on google, I’m from Modena, hometown of that type of pasta and we really care about the representation of our products around the world! Thank you for all your amazing videos and lessons bu the way! You are a great cook and entertainer!
Aah un altro modenese!! Ma mi confermi che noi tendiamo a usare "tortellini" e "cappelletti" come sinonimi? Anche io ho considerato il piatto di Joshua come tortelloni, sia per la dimensione che per via del ripieno e degli ingredienti con cui li ha abbinati!
@@SONIXAJay Non ci posso credere! Ahahaha Io con “cappelletti” mi riferirei a dei tortellini ma più grandi, con una punta più prominente (potrei sbagliarmi chiaramente) Però concordo con te, i suoi hanno una forma totalmente a caso ma per dimensioni e ripieno direi anche io “tortelloni”
@@Misterrocckettaro mia zia è di Reggio e lei puntualmente chiama "cappelletti" i tortellini che fa mia nonna, quindi ho sempre pensato fossero usati come sinonimi! Però hai ragione, la forma usata da Joshua è bizzarra... Non da tortelloni, e sia il ripieno che il condimento sarebbero più da tortelloni che da tortellini.
Dear Joshua, I am litterally your biggest fan (and also droolin over you on the low a bit, cuz of....dat ass) but you cannot call that shape of pasta TORTELLINI. I'm sorry mah man. Cheers and love from Bologna (aka the place where tortellini were invented). PLEASE PLEASE PLEASE correct this video with another one! You da shit. 😘
The "p" word is horrifying on so many levels. First, it sounds awful. Next, it's Italian, and although I AM Italian (according to the Italian gov), I do not speak Italian and cannot bring myself to sound and sing-song like an Italian. Then there's the fact that "pasta" (ugh!!!) DOES NOT mean, "macaroni"; it means "PASTE!", referring to the dough (😝). I am first an AMERICAN: Yankee Doodle went to town A-riding on a pony He stuck a feather in his hat And called it "MACARONI", (NOT "PASTA"😡😤😝.) Last, BUT DEFINITELY NOT LEAST, macaroni/spaghetti/ravioli /whatever was just that UNTIL restaurants discovered they could charge WAY MORE by calling it "pasta" (😡😤😢😝) on the menu which somehow fooled "people" because they didn't know WTF "pasta" (😡😤😢😝) was. I hope all this will deprogram ppl reading this into forgetting the "p" word. (Note that "macaroni" is the general term, whereas "spaghetti", "rigatoni", etc., refer to specific styles of macaroni.)
Well actually pasta means everything that is made with grano duro and water wich you cook by boiling It. Macaroni on the other hand should be' writed maccaroni and is a type of pasta, not the term for pasta. Kisses from an italian who makes fresh pasta and pasta ripiena every day
Sorry, but the excessive butter in your recipes is REALLY not necessary. Only a restaurant training propaganda. The idea is to evolve, not to regurgitate.
background music while you're talking is a little loud. great video though
2019 Joshua Weissman is 👌
Was going to exactly comment on this. On a lot of the videos I watch from him the background music is just annoyingly loud and I can hardly hear what he's saying
Illustris 2020 Joshua weissman is 👌👌
@@hindylabs3265
2021 Joshua Weissman. 👌👌👌
I can literally feel my anxiety melt away just by watching your videos. Also, I'm taking notes.
The quality of your videos is on a planet earth level
I wanna see a collaboration between this guy and Binging with Babish
Why? So Babish can learn something? The guy is a hack.
@@SuzanneBaruch well that was needlessly aggressive
@@SuzanneBaruch Don't have to be rude about it. Babish would probably fully admit he's learning a bunch. He often describes his channel as 'learning along with his viewers'.
It’s coming now
Your wish is about to come true
The music is a little loud, but nice video :)
This channel is so good - I don’t skip the ads.
Made tonight, and fresh pasta for first time following your recipe. PERFECT, wowed myself even :)
I believe in you, Joshua Weissman.
loving the vibes from this channel. can't wait to make some of these recipes
Bruh. Its lunch time and I just watched this after eating a plain ol' sammich. That looks so good! I have to try this soon!
Mmmmmm....This is one of my all-time faves.... simple and yet so deliciously satisfying. I make a huge batch of caramelized onions and store it in the fridge.
Never fails to crack me up when you talk to your camera, which I think is inside a kitchen cabinet. One day, I'd like to see you close that cabinet after you say your goodbyes....that willbe the day😊 Thanks always, Weismann, you are so prolific!
The first time I made this I screwed up...I went right past the "Shaggy" dough stage and took it to the "Scooby Doo" dough stage...sooo bad!
Joshua, ur awesome! But PLEASE lower the volume of that SHRILL BACKGROUND MUSIC (and preferably replace it with something less SHRILL), I beg of you! It;s really making it hard to enjoy the amazing content u put up
please.......never leave youtube....
Hey Joshua, what do you do to clean that wooden work top of yours? Could you please do or tell us how you clean sanitise and maintain it . Thank you!
Used this tonight to make tortellini soup tonight for dinner!
6 months in and only 2 dislikes, absolutely amazing
*Pasta-bility* 0:47
Nice one Josh
We love your videos, but the music is louder than you :/ I just can't focus on what your doing or saying. Please, please let the music be in the background. It's distracting. Thanks!
*Squidward Tortellini.*
Great video! 😊😊😊
you are so talented! suscribed :)
0:43 missed an opportunity to say pastabilities
That looks amazing 🙌🏽love watching your videos
Btw i made your cookie brownies and they were fu***** delicious I literally have no problem if whats what i had to eat everyday
So glad that you liked the cookies! Thank you so much!
@@JoshuaWeissman hi joshua i bloody adore u
Awesome job!
Yummmm well done! How would I go about making this with some whole grain flour?
Looks delicious 😋
Why did you choose not to laminate the dough before the first pass? For clarification, I mean folding the dough in like a letter after the first pass.
Oh my GAWDA!! Get out a here Josh! LOL - You just made this half Sicilian Mama sigh and jaws aching. SERIOISLY decadent recipe! And in that folder most of your liked videos go. This will be for when I've been 2 months or so being raw vegan and I MUST have some gluten in the most spoilish way! ❤
You do have a cookbook out right?
*Goes to check* btw my daughter who is in her mid 30s loves good pasta dishes. She is a ovo vegan so allows herself more leeway. I think she would enjoy this ever so much along with you perogi dish.
Whew@? Your cuisine calls for the most lightest yet flavorful deserts. Maybe raspberry gelato? With dark chocolate syrup and a drizzle more of something fizzy? Cappacino to go with. ❤
You should make a video on how you clean your pasta roller. Because I have dough all stuck inside it and I can't get it out without dismantling the thing and getting grease all over my hands.
Great recipe! Where do you find your black truffles?? Tx !
The opening are giving me Alton Brown vibes :)
Is the bleached and enriched all purpose flour ok to use for this recipe?
canabis infused tortellini sounds awesome
A lot of people actually do it, the ex of a friend wanted to make it for us
Hey Joshua,
I know this is will probably not get a response because it is from a while ago but who know?
Where do you get your truffles from? Since you are in the industry you might have some better insight than I do. I am looking to grab a couple to make truffle oil/ other truffle products to hold onto to complete my pantry and I haven't been able to find a reliable and market rate distributor in the US other than Urbani. Do you know of any distributor (preferably online) or tips on finding one?
Also, it'd be really cool for you to do a video kind of demystifying the truffle and other high-end ingredients (Vanilla bean, caviar, top shelf cheeses, etc) as they are not that many options on CZcams right now.
Thanks,
Jon
Go to Italy LOL
You're not helping...
It's really easy to find, i just need to take my car and go to Acqualagna, 30 minutes of car dude how can it be difficult, lul
You are making me soooo hungry.
Damn that song is loud. Great video!
Where'd the wonderful Fabio hair go, Josh!?
Also I love how you can see the clear evolution of the channel. This was around the time Josh was starting to be comfortable... But still had a shit microphone in the kitchen and somehow thought it was a good idea to make the background music as damn loud as the voiceover.
You definitely have a cool channel, had o subscribe! Also, I have that same exact pasta maker, I have a love/hate relationship with it because of the poorly designed handle. Can’t complain too much though, I got it for free from a friend of mine.
i like to pass the pasta, then fold it and pass it again on the rollers, it gives a better texture =D
Thanks, Stoner!
Actually, if you want to make really good pasta, you roll it out by hand on a wooden surface with wooden rolling pins. The Pasta machines actually rolls the pasta sheets too smoothly that the sauce doesn't adhere as well as pasta rolled out with wood. Save money and get a workout that helps offset all the pasta you are gonna eat.
As much As i love your videos (i'm on a marathon rn:) I have to say that those are not tortellini but cappelletti
Incorrect. Cappelletti are made with a square piece of pasta and are folded to look like hats (which is what cappelletti means); they also have more filling than tortellini. These are definitely tortellini, but they're folded differently than the traditional way.
@@SuzanneBaruch incorrect. Tortellini are usually smaller, and they're filled with various kinds of meat, and they're usually served in broth, fresh cream or (rarely) ragú. If any Italian I know would receive this dish, they would think of these as tortelli (bigger version of tortellini, but with the filling used by Joshua and served with any kind of sauce) or strangely shaped ravioli, maybe like agnolotti or anolini. Tortellini and cappelletti are more or less used as synonims.
Source: I was born and raised in Emilia Romagna, in the Modena/Bologna area, where tortellini were created :')
Would you add your black garlic to the filling?
i think you could
❤️❤️❤️❤️
Hey Papa @joshauweissman, it's time you remake this... Pork tortellini this time please
What's the name of the song? I can't find it on spotify and I'm digging it!
Music - Jef Kaale: soundcloud.com/jeff-kaale
unlimited pastabilities
Da music is driving me NUTS
try this with rosemary omfg!!!
0:55 why not just put your flour into the glass bowl to begin with? Why do people feel the need to put ingredients into separate bowls before combining them?
Lush food, but subtitles were definately a bit of a God send....
Hey Josh this is more of a cappelletti then a tortellini. The size and shape are wrong. True tortellini is folded from a small square not a circle.
It’s weird that the cupboard door is on the other site lol 🤣
wish i didnt have to subject myself to shitty chill hop to watch these vids
Yessssssss
My guy -- unreal recipe. More vegetarian dishes please.
I wonder who the 10 haters are 🤔
Lower the music because I can’t hear you sometimes
Your background music needs to be more in the background!
How many tortellinis does this filling would make ?
Awesome as always...except for the super annoying background "music".
The thumbnail looks like honey bunches of oats
*cries in emilian*
Unlimited pastabilities!😎😎😎🤣
Your profile pic is quite questionable
Love the content, but the music makes it hard for an old guy to get everything. The dulcet tones of Josh should be unadorned😀
This is actually much more like a cappelletti.
That’s definitely NOT the shape of “tortellini”. Those could -maybe- be called “tortelloni” but even that name is not suitable.
Take a look at some images on google, I’m from Modena, hometown of that type of pasta and we really care about the representation of our products around the world!
Thank you for all your amazing videos and lessons bu the way! You are a great cook and entertainer!
Aah un altro modenese!! Ma mi confermi che noi tendiamo a usare "tortellini" e "cappelletti" come sinonimi? Anche io ho considerato il piatto di Joshua come tortelloni, sia per la dimensione che per via del ripieno e degli ingredienti con cui li ha abbinati!
@@SONIXAJay Non ci posso credere! Ahahaha
Io con “cappelletti” mi riferirei a dei tortellini ma più grandi, con una punta più prominente (potrei sbagliarmi chiaramente)
Però concordo con te, i suoi hanno una forma totalmente a caso ma per dimensioni e ripieno direi anche io “tortelloni”
@@Misterrocckettaro mia zia è di Reggio e lei puntualmente chiama "cappelletti" i tortellini che fa mia nonna, quindi ho sempre pensato fossero usati come sinonimi!
Però hai ragione, la forma usata da Joshua è bizzarra... Non da tortelloni, e sia il ripieno che il condimento sarebbero più da tortelloni che da tortellini.
HELLO IM YOUR NEIGHBOUR, CAN YOU PUT THE SOUND DOWN?
Dear Joshua, I am litterally your biggest fan (and also droolin over you on the low a bit, cuz of....dat ass) but you cannot call that shape of pasta TORTELLINI. I'm sorry mah man. Cheers and love from Bologna (aka the place where tortellini were invented). PLEASE PLEASE PLEASE correct this video with another one! You da shit. 😘
Squidward....tortellini????
That's not how you fold tortellini.
Use squares of dough instead of circles, and fold them in triangles, then press the 2 edges together.
Been making pasta for the last decade. ILY dad but these are not tortellini, they're cappelletti. 🇮🇹
Fettuccine are better in my opinion
I absolutely love watching you. But the background music in this one made me have to mute you and read the captions.
The handsomely confirmation endosonographically expect because donna extraorally admire pro a attractive taxi. bizarre, male mascara
What if you made a fat fucking tortellini and put smaller tortellinis in it?
Music on this one is seriously annoying. Usually enjoy the music, but that "ringing" sound has got to go.
The "p" word is horrifying on so many levels. First, it sounds awful. Next, it's Italian, and although I AM Italian (according to the Italian gov), I do not speak Italian and cannot bring myself to sound and sing-song like an Italian. Then there's the fact that "pasta" (ugh!!!) DOES NOT mean, "macaroni"; it means "PASTE!", referring to the dough (😝).
I am first an AMERICAN:
Yankee Doodle went to town
A-riding on a pony
He stuck a feather in his hat
And called it "MACARONI",
(NOT "PASTA"😡😤😝.)
Last, BUT DEFINITELY NOT LEAST, macaroni/spaghetti/ravioli /whatever was just that UNTIL restaurants discovered they could charge WAY MORE by calling it "pasta" (😡😤😢😝) on the menu which somehow fooled "people" because they didn't know WTF "pasta" (😡😤😢😝) was.
I hope all this will deprogram ppl reading this into forgetting the "p" word.
(Note that "macaroni" is the general term, whereas "spaghetti", "rigatoni", etc., refer to specific styles of macaroni.)
Well actually pasta means everything that is made with grano duro and water wich you cook by boiling It.
Macaroni on the other hand should be' writed maccaroni and is a type of pasta, not the term for pasta.
Kisses from an italian who makes fresh pasta and pasta ripiena every day
@@valeriamontanari975 non ho capito il suo problema, ho capito la metà di quello che ha scritto 😅
And "pasta dough" is soooo redundant.
Sorry, but the excessive butter in your recipes is REALLY not necessary. Only a restaurant training propaganda. The idea is to evolve, not to regurgitate.