@aboswervo: #funny #foryou #prank

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Region: US
Wednesday 22 May 2024 21:53:38 GMT
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mo3taz.l
مُعتز :
i would just surrender and then talk with a zesty voice
2024-05-22 22:12:06
39
kristian_craig
Kristian :
Dose the goat respond again?😫
2024-05-22 21:56:30
5
__chody_
RennyWithDaHenny :
Hey i know et dude
2024-05-24 13:22:31
1
thebrownboy_
thebrownboy_ :
😂
2024-05-22 23:06:33
1
conquered_16
H. :
🤣🤣🤣
2024-05-23 06:14:57
0
fouaddo25
فؤاد :
😂😂
2024-05-29 21:42:53
0
je9338
je9338 :
You caught him in the gay pink section as well
2024-05-22 22:26:17
22
trustyourmoney
Mika🇵🇱🇸🇴🇮🇳🏳️‍🌈💔 :
classic aaaaaaaaabeeee post
2024-05-23 06:04:13
1
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Replying to @GreejaGoblin Save this post for perfectly smooth pasta! Two main things that I do when rolling dough using a machine is maximise the width of the sheet through a series of folds on the widest dial setting, and then double laminating the dough to get the smoothest possible sheet.  Not only does laminating the dough twice result in a really smooth sheet (and cooked texture), but it can also help add a little bit of structure to the dough which is perfect for many hand formed shapes that you don’t want to just collapse in on themselves - like farfalle, pasta tubes, etc - I also like to do this for long pastas to help them retain more of a bite while cooking.  This might seem like a faff but honestly it takes an extra couple of minutes to repeat the first two steps and the results are noticeable!  However it’s also worth noting depending on your dough, there are times when double laminating won’t yield the result you’re after. If you’re working with a drier dough like mine (recipe for the master dough is on my website btw!), then this might not work for making shapes that require a bit more flexibility like sorpresine or many stuffed pastas. This comes down to how the dough feels on the day - so always trust your gut with whether or not this step is needed for whatever shape you’re making.  Hope this helps! Let me know if you found this useful 🙌🏻  PS the original unedited footage of this process end to end was approx 5 minutes.  #fyp #pastatok #pasta #perfectpasta #lamination
Replying to @GreejaGoblin Save this post for perfectly smooth pasta! Two main things that I do when rolling dough using a machine is maximise the width of the sheet through a series of folds on the widest dial setting, and then double laminating the dough to get the smoothest possible sheet. Not only does laminating the dough twice result in a really smooth sheet (and cooked texture), but it can also help add a little bit of structure to the dough which is perfect for many hand formed shapes that you don’t want to just collapse in on themselves - like farfalle, pasta tubes, etc - I also like to do this for long pastas to help them retain more of a bite while cooking. This might seem like a faff but honestly it takes an extra couple of minutes to repeat the first two steps and the results are noticeable! However it’s also worth noting depending on your dough, there are times when double laminating won’t yield the result you’re after. If you’re working with a drier dough like mine (recipe for the master dough is on my website btw!), then this might not work for making shapes that require a bit more flexibility like sorpresine or many stuffed pastas. This comes down to how the dough feels on the day - so always trust your gut with whether or not this step is needed for whatever shape you’re making. Hope this helps! Let me know if you found this useful 🙌🏻 PS the original unedited footage of this process end to end was approx 5 minutes. #fyp #pastatok #pasta #perfectpasta #lamination

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