@dodita_p: Yang kemarin ikutan acara ini coba coment 🤙🏻 #foryou #scoopyindonesia #scoopymodifikasi #masukberanda #fyp

Keong sawah
Keong sawah
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Region: ID
Wednesday 03 December 2025 09:54:47 GMT
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naqytshyn
OWNER'BUBU🐼 :
paling depann minn🔥
2025-12-05 10:33:10
5
secopypink08
Agil mauldi :
hadir
2025-12-04 08:12:34
4
titan08_
Scooby_Stecu👿 :
Hadir abngku
2025-12-06 01:41:14
1
fauzi.mee
SCOOZY :
kiw
2025-12-05 00:07:49
2
rizkilzy.rudiansy
Rizkilzy Rudiansyah :
Spedtuning
2025-12-05 01:00:42
0
riofebrian2440
SC_MONRED :
kapan yaa😌😌
2025-12-03 14:51:01
1
vcky.e_
mooneye🌗 :
pengen ikutan 😁
2026-01-12 17:54:36
0
sconazz260227
SCONAZZ :
ketinggalan nih😅
2025-12-03 11:38:00
1
jambul_724
Aries/Jambul 😎 :
Aku ora melu sam 🙏
2025-12-14 10:40:59
0
wayyk44
Wayy :
ada aku
2025-12-11 07:48:31
0
galuhlarasati2609
laras :
Hawow🙌🏻
2025-12-30 08:36:33
0
bbyfaahh
bbyfah🌸 :
hadir
2025-12-03 22:15:40
1
chielss51
Prestige'23 :
Hadir bang 🤘🏻 Savta Pride
2025-12-07 06:58:07
0
rizkilzy.rudiansy
Rizkilzy Rudiansyah :
Tanggal 5 mas sekrang nanti malem
2025-12-05 01:00:36
1
kenzibirahi
kenzi birahi🪐 :
hadir nih😁😅
2025-12-03 14:23:47
2
scoopystelanlucu
Stecu team :
🙌🙌🙌
2025-12-14 01:59:37
0
acil080124
Acil :
🔥🔥
2025-12-26 19:31:11
0
captain_morgan129
" Scoopz_Dnx12" :
🔥🫡
2025-12-21 05:01:58
0
officialdaae
TriftingCrewnack :
mau ikut tapi punya bocah baru 4 bulan wkwk
2026-01-02 14:18:47
0
taufikdimasmarque0
15`Oktober :
ada grup wanya ga
2026-01-04 16:31:52
0
bahis_772
Sinuba🍀 :
Kuk
2025-12-03 11:29:50
1
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Other Videos

There’s one thing you always ask for - how to make fresh pasta!!👌 Follow along tomorrow when I’ll show you how to make five shapes using your fresh pasta and a pasta machine - pappardelle, tagliatelle, tagliolini, farfalle - and lasagne!  You only need two ingredients - 1 egg for every 100g of 00 flour. Or you can make a vegan version using 45/50ml of water for every 100g of semolina flour. It couldn’t be easier - just follow my step by step instructions and top tips and it will be great every time. Plus it’s fun and a great way to get the whole family involved 🙌  It takes very little time to make and is a really nice way to elevate your pasta dishes for a special occasion.  Top tips: 👉 At first the egg will be very runny so start by incorporating the flour only from the sides of the well and not from the top. Once the mixture is a bit firmer you can slowly incorporate the rest of the flour. 👉 Working the dough is important - you want to eat carbs? You have to work out!! 👉 The dough might look dry on the outside but if you expose the middle it will be quite sticky - so you can use this to absorb more flour from the board. 👉 It’s important to let the dough rest to develop a better gluten structure - I like to knead and rest mine twice. 👉 For the first kneading, don’t focus too much on the look of the dough, but on the consistency. It should feel almost like a play dough, not too sticky, not too dry but tacky to the touch. 👉 During this first resting, the gluten will begin to develop even more but naturally. This will make the second kneading and the whole process much easier,  creating a perfect dough.   #pasta #freshpasta #learning #italianfood #recipeshare #pastarecipe #comfortfood #vegetarian #homemadepasta #pastatiktok
There’s one thing you always ask for - how to make fresh pasta!!👌 Follow along tomorrow when I’ll show you how to make five shapes using your fresh pasta and a pasta machine - pappardelle, tagliatelle, tagliolini, farfalle - and lasagne! You only need two ingredients - 1 egg for every 100g of 00 flour. Or you can make a vegan version using 45/50ml of water for every 100g of semolina flour. It couldn’t be easier - just follow my step by step instructions and top tips and it will be great every time. Plus it’s fun and a great way to get the whole family involved 🙌 It takes very little time to make and is a really nice way to elevate your pasta dishes for a special occasion. Top tips: 👉 At first the egg will be very runny so start by incorporating the flour only from the sides of the well and not from the top. Once the mixture is a bit firmer you can slowly incorporate the rest of the flour. 👉 Working the dough is important - you want to eat carbs? You have to work out!! 👉 The dough might look dry on the outside but if you expose the middle it will be quite sticky - so you can use this to absorb more flour from the board. 👉 It’s important to let the dough rest to develop a better gluten structure - I like to knead and rest mine twice. 👉 For the first kneading, don’t focus too much on the look of the dough, but on the consistency. It should feel almost like a play dough, not too sticky, not too dry but tacky to the touch. 👉 During this first resting, the gluten will begin to develop even more but naturally. This will make the second kneading and the whole process much easier, creating a perfect dough. #pasta #freshpasta #learning #italianfood #recipeshare #pastarecipe #comfortfood #vegetarian #homemadepasta #pastatiktok

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