I got OWNED making Marcella Hazan’s Fresh Pasta Bolognese
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- Опубликовано: 1 июл 2023
- This is Marcella Hazan's Ragù Bolognese (Bolognese meat sauce with homemade fresh tagliatelle pasta) from Essentials of Classic Italian Cooking.
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#italian marcellahazan #antichef
Recipe:
Bolognese:
1 tb veg oil
3 tb butter plus 1 for tossing with pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck
salt
black pepper
1 cup whole milk
whole nutmeg
1 cup dry white wine
1 1/2 cup canned Italian plum tomatoes
freshly grated parmesan
1 cup flour (either ap or 00)
2 eggs
or
(100 grams flour for every egg) 
Развлечения
My 99 year old grandma and I were cheering for you while yelling "more flour in the dough" the whole time. We both love your show!
🤣
I was yelling, "Don't let the pasta pile up under the machine!" ;-)
And the dough doesn't have to be that long. "Cut it!"
(And, yep, Dough #1 was WAY too sticky, for sure. I saw that thumb go in and I'm like, "Nooooo." ;-)
Nothing like trial and error. It burns into your memory. (I've been there, Jamie!)
I was too. My grandma taught me how to make them as a kid. 😂
@@smz5302 I think that a LOT of us said "Nooooo" then too.
The other tip from my Aunt from Italy was to let the dough rest for a minimum of an hour after kneading it. Even longer if your schedule allowed. She would always make the dough when cleaning up after the mid-day meal, then make the noodles - mostly by hand - later in the afternoon while the sauce was cooking.
Yep, when she says keep adding flour until it's not sticky, she means it!
That part was actually pretty funny, lol. "Enough flour so it doesn't stick.. It's not sticking!" he says as I'm literally watching the dough stick to his thumb. 🤦🏻♀😂
When making fresh pasta moisture is the enemy. Use as as little egg as possible or use as much flour as it will take up. Also resting the dough helps quite a bit.
I’ll remember for next time!
@@antichef I've also seen in videos of people making Tagliatelle with the traditional method, they tend to dry the sheet a little until it gets a hint of a crust to keep it from sticking before rolling it up and cutting.
Exactly.
Also, feel free to use one egg yolk instead of an whole egg.
Dough should be really really hard to knead, almost impossible.
Then you wrap it in a cling film, leave it in a fridge for two hours and then you work with it on the pasta machine, which should be well flowered.
I learned about this from Japanese style ramen noodles, they mix insanely low amount of water with the flour. Then they f-ing work it to the death in the machine.
The first time I tried using pasta machine, I had no problems with my pasta.
Also, I don't think they really use "00" flour for pasta, it is always "Semolina di granno durro" which is coarse flour of durrum wheat. So you maybe should try and found some.
@@urosmarjanovic663 fresh pasta isn't just semolina often it's a mix between the two or just 00. Pure semolina is used for dried pasta wich requires special industrial equipment.
Ramen takes the the low moisture to an extreme because it's served in soup and needs to be a bit more resilient due to that. If you want to make filled pasta like ravioli or tortellini that doesn't work. You'll need a dough that's playable and just sticky enough to hold on to itself when pressed to make those.
@@jacktheripperVII Ok, fair enough. ;)
Will have that in mind.
While making fresh pasta you must adjust flour because as the time goes by, the flour in the dough moisturizes due to gluten developement.
Good to know!
BTW, reserve 1 cup of pasta cooking water and put a bit at a time on your sauce before tossing it with the pasta. It will help emulsify the sauce and make it creamier, at the same time helping it to coat the pasta better. Put a bit at a time (like a tablespoon), until you get the consistency you like. NEVER put whatever amount it says in ANY recipe, don't trust that, too many variables involved.
Great tip! I will next time! 🙌🏼
Keep in mind there is nothing wrong with cutting the pasta sheets in half when they start getting really long. A 4-foot long noodle is pretty pointlessly hard to eat anyway!
Such a good point! I was telling my scren, "see? That's why the recipe said 6 balls!" 😂
lmao the spinning colander with the ghostly Julia sounds is the best gag
I'm Italian and it's strange to see such a small amount of Ragù, we usually make a huge batch and then freeze it in small portions ready to be used
Giant pot! It's a dish most Americans think of as a sauce, but really it's a stew, and the tagliatelle is the starch like potatoes in an English stew. If you think of it like that, the amount in that pot is _tiny_ . Then again, I don't think I've ever managed to make only one serving of stew at a time.
Or jars.
Batch cooking is slowly getting forgotten
You already mentioned in previous recipes that "back then" eggs were smaller. So using the two eggs you used were actually three eggs back when the recipe was written. So you have to adjust the amount of flour accordingly. I even know recipes that use one single egg per batch. Also, just hang your pasta after cutting, much, much better than clumping it all together. ;)
Ah I didn’t think of that! Noted!!
Great point! I use more modern recipes for egg pasta at home, and they're generally going with one large egg per 100g of flour, and it's perfect every time. That seems to be a higher proportion of flour than Marcella's recipe.
Always use an excess of flour, it’ll make your life a lot easier
The Silver Fox has a pasta maker you can get that does not need to be clamped down. It is held sturdy by the machine♡
It also lets you hold the pasta instead of having to use up a hand operating the crank handle
Yeah but they are so expensive... I’ve never heard anything bad about the attachments but the prices are so high that it really makes it a hard starting out purchase.
Yes I love the pasta attachment. It was a pricey purchase, especially in my country, but worth the investment. It doesn't stress the dough.
If you have a Homegoods/TJ Maxx, I purchased one there for super cheap a couple years ago, felt like I stole it 😅
last i looked(been a while) you can buy his pasta machine and it's motor, for the cost of the kitchenaid attachement and get more cutting blades.
Jamie, mate. Youre NOT fine. Youre surrounded by culinary chaos😅😅😅😅😅😅😅
Jamie, you are wonderful. I laugh, and I smile. Thank you. I don't like Julia. I'm so glad you are in a different cookbook.😊
but he is TOTALLY fine :)
@@williamthomson638 sacrilege! Ha ha - but that pasta looked so good
My family loves sitting down and watching your videos after farm work! It always makes us laugh and gets us inspired to start cooking different dishes from our garden. Love from our homestead in Morocco Africa 🇲🇦 Keep up the great work! Loving the new series!
Wow thats one of the cutest things ever 😭 The thought of a rural family together with kids, mom, grandma and etc to watch this train wreck of a man warmed my soul in so many levels
I would love to see recipes from Morocco ❤
When I was in my pasta phase I remember putting brooms across chair backs and hanging the pasta strands to dry from them. My little helper daughter loved that part the best. Like a pasta forest she could walk through and feel the strands on her face. Such lovely memories coming back thanks to you!
00 flour changes everything when it comes to homemade pasta. Good on you for persevering during the pasta making process. I use our 'red fox' to get the dough together using the dough hook, rest it for 20 minutes, then portion into 4 pieces before putting it through the pasta machine. I also learned to never go beyond notch 6 for thickness. It's all trial and error really, but always edible.
Some great tips! 👏🏻
Yep - notch 6 MAX. I like the pasta to have some thickness/bite to it, too.
Do you use the Red Fox's pasta making attachment? 😊
@@pegm5937 No, just the dough hook for mixing it together. We tried the extruder several times and were just not happy with the results no matter how we adjusted the dough. I have my Baba's pasta machine for the rolling out and that makes me happy.
doing 3/4 00 and and 1/4 semonlina with eggs makes for the best pasta.Only 00 just doesn't give it enough bite
You need to flour the dough and the machine cylinder to prevent it from sticking. Also, flour the dough when cutting. Marcela assumes you know those things, so she omitted that. Also, you need to let the pasta dry for at least an hour, better 2, before cooking it, to prevent it from sticking to itself in the water. And let the pasta rest for at least 1/2 hour before passing it through the machine.
This is helpful. I’m making notes for next time!
my favorite line: "is this dough made for ants??" i was thinking the same thing. ROFL.
second favorite line: "i dont think anything gets any better than that" [showing the empty bowl]. the ultimate compliment.
remember Jamie...in Italy the standard ratio for fresh pasta is 100gr to 1 egg...you cant go wrong with that proportions...i keep screaming "Jamieeee!!!Your pasta dough is too soft!!!" I love your videos! Keep up man...we love you!
Your purpose in life is to do this for us so we know to KEEP GOING!
☺️👊🏻
You probably get suggestions all of the time. But as far as classic dishes that I’d suggest, I’d like to see you tackle Mole Poblano. It is the most absurd, labor and time intensive recipe I have ever made. I believe it uses close to 30 ingredients. Multiple sub-assemblies coming together. Whole roasted and ground spices and seeds, dried chiles seeded, toasted and soaked, tomatoes, onions, and tomatillos roasted and blended. Before everything comes together in a big pot and is stewed together for hours to concentrate the flavors. It’s surprisingly worth the almost entire day it takes to make from scratch.
Every time the bowl spins no matter what video it is it kills me!!!!! I don’t know why it’s so hilarious, it’s probably you editing in the “he he he, Bon appétit!” Julia Child voice clip. It’s just the most hilarious thing to me, but maybe she is with you in spirit sometimes doing funny things with your bowls, utensils and other equipment. I think where ever Julia is she is watching you and likes what you are doing, I really don’t think that if she’s spinning the bowls she’s mad , I think it means she wants to have fun with you and say how amused she is by you cooking her food from her cook books!
Man, that running gag with the ghostbowl that keeps on spinning, combined with the slow zoom-in never gets old. Also, congrats on that first try with the pastadough 😁
I love when ole Jules comes to spin the bowls 🥰
I respect your determination, Jamie. Been a long time watcher but this was one of my favorite episodes. Truly a monumental task, this tagliatelle.
The spirit of Julia in the spinning bowls is so silly LOL I love it. And I love these pasta videos I don’t know why!
"Marcella was probably correct" has to be the most understated quote of your channel. I've watched so much that I can emphasize that. For real, you need the clamp. Also, you don't need the cutting attachment. also, flour is your friend.
There’s a pasta attachment for the Silver Fox. I make fresh pasta all the time. Get one; you’ll love it
Bravo dear sir. You didn't give it a college try, you gave it the post doctoral PhD thesis paper try. Hats off to you and this marvelous, yet challenging recipe. 👏
Funny ... my Dad used to make the homemade tagliatelle by hand (and using a rolling pin) ... AND my Mom's maiden name was ROMEO (as in "Chromeo" the pasta machine"). I will take this episode as an homage to them !! BTW, he used a little more flour, and he also laid out his strands on our clean, floured kitchen table in order to "dry" .... perhaps an hour or so. It's been a long time and I don't remember the details (he passed in 1984). I loved this episode ! Grew up on Italian food, and it's still my go-to comfort food. Grazie, Jamie !
It's been a long time since I've seen you struggle so much, I feel so sorry for you today. But you kept going as you always do. Still a joy to watch Jamie.
At one point it looked like a pasta murder scene. Awhh Jamie, bless your tenacity
The dry comedy in this episode is something else. Have I told you lately that I love you?
My god, the pasta struggle was real. You're a trooper, dude. The one and only time I've ever used a pasta machine, it was a multi-person job, and even that was a pain.
Reminds me of the time of the first macarons.
@@GrammarSplaining Jamie jumps feet-first into the deep end! I love it.
@@GrammarSplaining Pasta is extremely simple......
My mum made homemade noodles by hand. Mum used cornstarch to keep them from sticking. I would come in from school and noodles would be hanging from her homemade rope attachments. Those noodles were perfect.
I’m pretty sure Julia visits you quite often… as the old saying goes… ‘I came to mock, and stayed to marvel…’ Your an inspiration to us all… bravissimo!
I love your videos Jamie, I really do. But as someone who has made pasta from scratch multiple times, I think if the pasta wasn't as wet (more flour!!!) it would work. Also, definitely cut it into 6 pieces, its much easier and does not clump up under the machine. But I love that you made the longest pasta I have ever seen haha
Always a great day when Jamie uploads.
You did not get owned, you learned a valuable skill…and got to practice it a lot. Bravo Jamie!
Jamie, my wife and I used to use that forbidden attachment all the time when we made fresh pasta.
What you could use is a drying rack. It's this neat tinkertoy like Gizmo that looks like a miniature clothesline. You hang the freshmade noodles on it to keep them separate.
You can also use a broomstick between two chairs covered with a clean sheet.
I find it very reassuring that you don't just get everything instantly. Practice makes "perfect", and as a creator of things (albeit of the crafting variety), I sometimes feel discouraged when my projects don't work out the first, second, or sometimes third try. At the same time, if I go back and look at your earlier videos, it is clear to see that you have come SO FAR in your culinary journey. Thank you for the endless inspiration to keep at it. This meal looks absolutely delicious. 🥰
I work at a pizza shop, and yep, I saw you needed flour when they were all sticking together. Flour is indeed your friend.
I think the pasta came out great, particularly as he kept the pasta sheets at their full length. Impressive!
Hi Jamie, I found your channel last week, love the format, editing and determination 😂 More people need to see your content. Keep up the great work!
I started watching at 46 thousand subs. I politely mentioned Jamie on other channels and now look...he's over 280 thousand subs. It was exponentially fun to watch his numbers rise♡
Welcome! Jamie's cooking is a treat! Enjoy!
My heart broke and reformed about 5x during the pasta making segment. That's some beautiful prose in the cookbook for this recipe 🥰 and that was possibly the prettiest bowl of pasta I've ever seen! I never want to go through the trouble of making my own pasta then I'm reminded how awesome and worth it it is when you do.
My favourite part was when the dough very clearly stuck to your thumb, and you declared the dough not sticky
I love how everyone here is so helpful. I learn a lot from Jamie's comment sections.
Same here!!
Pretty much the exact experience I had making this recipe from this recipe book for the first time years ago. This is not a glitzy recipe book in terms of pictures. It's magic lies in the process.
This is the best recipe I've ever made. It is something I've been making for years, and it's still my favourite. You can't go wrong with Marcella Hazan
Nice job! Fresh pasta cooks super fast. Seeing that you got it really thin, it really shouldn't take any longer than a minute or minute and a half. Keep up the great work.
I remember early covid, when it had just broken out in itlay but hadn't yet made it to where I live, there was a nonna that was interviewed and asked her thoughts about the lockdown. She said she would make Ragú alla Bologneise for the time of the lockdown. So if the lockdown lasted a week, she would have one-week bologneise, if it took six months, she would have six month bologneise. I aspire to be this careless.
There is nothing better than homemade noodles. And finally you found out ‘“flour is your friend” great job!!!! 🎉love your show ❤
Jamie, your tenacity is absolutely inspiring.
If you let the dough in the fridge covered with plastic wrap for 20/30 minutes before rolling,it would be much easier. Also before cutting it with the machine the strips of dough should be let to dry so that they don’t stick… works every time like a charm. Also don’t be shy with the flouring 😉 love your content btw ❤
You are tenacious and “never say ‘die’!” (That said FOUR HOURS to make the pasta!?!; also how about designing an “Anti-Chef” apron? 😉)
It’s hilarious to me that you didn’t want to follow the instructions to divide the dough and ended up struggling with these enormous pieces, both times 😂
The end product ended up looking beautiful, well done
I like how your adherence to the directions shows so many problems in cookbooks. If she had said use lots of flour you wouldn’t have had any problems.
The biggest problem with cookbooks, especially the ones from that time, is they're not made for amateurs. Marcela assumes you know at least the basics.
but he never actually follows the directions.
Winner, winner. Pasta dinner! Marcella would be so proud of you. BTW, your intuition is your best guide. You have no idea what a grand cook you have become. Bravo, Jamie. Can't wait to see what is next. I studied pasta making in Bologna and our first day we did this, along with gnocchi and fresh tortellini.
I bought this book and a pasta maker about 2 months ago and decided to do this EXACT dish three days ago because I have been watching your videos so often. Had a similar experience... Was a blast. Damn fine ragu too. Love your work mate.
Love it! This has me thinking about our pasta machine tucked away in a cupboard in the basement, and needing a trip to the Italian grocery store just up the road. Maybe after the weather turns cool again... Great job, Jamie! Can't wait to try it.
Happy (day after) Canada Day, Jamie!
I made the four-ingredient tomato sauce and it was incredible. Looking forward to making some bolognese in the future, too. Thank you!
I bought the book because of you and made this last week. Really good but time consuming. Someday I'll give the fresh pasta a shot
There absolutely NOTHING like fresh pasta. It's so light and airy and virtually melts in your mouth. Try it at least once; you won't regret it.
@@HMFan2010 ...or ever go back!
The Julia noises throughout the video after the bowl bit is goddamn gold and i'll never get tired of it
Okay, I didn't hear you mention it, but every recipe I have used to make egg pasta (and heard mentioned from the Iron Chef kitchens on a few occasions), you have to let the dough ball rest for 20 minutes before proceeding. This really does seem to make a better pasta with more integrity as the flour moistens evenly during this time and the gluten creates a meshwork that makes handling the pasta much simpler. Of course the insane number of passes is still part of the process but it rolls out much easier. Also having a little flour for sprinkling, to keep everything moving on is a must. I generally let the machine cut my pasta unless I am making my German Grandmother's recipe for egg noodles which I roll and cut by hand. They are a thicker noodle though, so cutting it is easier. That is how she taught me, so I still make it that way. Good job, everything looked delicious and perfect in the end.
I have the book and made this after watching you. It was delicious my teenage son mumbled something about it being really good.... trust me he is a tough room. Thanks for the inspiration and the two words of conversation with my boy...
Jamie's pronunciation of "bolognese" and "tagliatelle" could use a little work, but the soffritto and ragu were spot on. I bet the bolognese was wonderful! It was so hard to watch him struggle with the tagliatelle making. I'm sure every viewer was rooting for him. Jamie, let the pasta fall onto your hands from the machine, be careful not to pull it and stretch it out. Bravo for your determination and perseverance!
You have the patience of a Saint. I would have probably needed sectioning after the 5th try with that pasta.
I almost broke out in stress hives watching this 😅
I tried making fresh pasta once 10 years ago. I'm still too traumatized to try it again.😂
@esmeraldagreengate4354 I have a pasta machine. Once in a while, I open the cupboard and stare at it, and then I get intimidated and gently close the door and run away before it notices. 😅
@@sugarandchaos I did that for a bit until I dragged it with me to two new houses and my husband made me give it away. I feel much more relaxed opening my cupboard now.
I have awoken whole commyblock laughing when dough did the funni 😂😂😂
Onions+butter searing=heaven on earth😍
Ps: i loved this episode jamie, it became one of my favourites in your channel! Your determination gives me the courage to cook even more complicated recipes!
Hi Jamie, Italian here! Good job on that pasta al ragù! Just a few heads up for next time:
- that dough was definitely too moist! That’s why you had such a hard time passing it through the pasta machine. It should be waaay stiffer and drier. In Italy we all use the same measurement which is 1 egg for 100g of all purpose (ideally 00) flour. And then you can scale it up multiplying by any amount! 3 eggs, 300g of flour and so on… . That way you should have a less elastic and more compact dough;
- flour is your friend in this case, not your enemy! You must use a lot of it when rolling the dough through the pasta machine and even when you formed the tagliatelle (btw, it’s pronounced t-uh-yee-uh-tay-llay 😊): we usually toss the formed tagliatelle with a bit of flour to coat them and prevent sticking while they are waiting to be cooked
Thank you for all these tips! I’ve taken note for the next time! That’s easy to remember 100g for 1 egg!
I learn something from you every time As an old cook it is fun to watch you perfect your style.
This is a FANTASTIC sauce. I always do a double recipe.
Portioning the dough into her recommended sectiong,six, sets the length of the pasta.
A trick I learned for twirling the pasta for plating is to put the pasta in wide glass and twirl in the glass. Then invert out the plate/bowl.
I love, love, LOVE your podcasts.
Dude after 9 minutes was like "I've only made pasta one time five years ago and I feel it went poorly, but I certainly know better than the book on these portions!" lmao I love your videos. They're so scuffed, but the struggle is what makes it fun. You're wonderful!
We make this recipe often. I've stopped making the tagliatelle though, too lazy. I use a combination of beef, pork and pancetta. And that brand of tomatoes is all I use. My husband really didn't love Bolognese until we made this and he *loves* it. Perfect Sunday Supper.
Marcella Hazan is the bomb. I use that cookbook all the time. Her Pink Shrimp Sauce with Cream is one of my favorite pasta sauces, but there are so many.
Incredible job Jamie, your dedication and determination are always a boon to watch! Sending you tons of love and support from colombia man!🎉🎉🎉🎉❤❤❤❤❤❤❤
🙏🏼 thanks Daniel!!!
@@antichef Always man! And i reccomend Bandeja Paisa when You finally reach Colombia!
You learned so much filming this episode, and that's awesome! I'm really proud of you!
Thanks for having us. Cheers!
Great video Jamie! That sauce looked so good. Love that we had the old faithfuls in this too...the siren, Julia spinning the bowl. Keep up the awesome work.
All that matters is that WE GOT THERE!😂❤️
Good effort! Stick with the pasta making. It gets easier with practice and there is nothing quite like fresh homemade pasta! I learnt the rolling pin technique at a cooking course in Tuscany, but a pasta machine is definitely easier. At my cooking course we made ravioli, which is an extra level of complexity. In my experience at home, 00 flour is key to success. On your first attempt you definitely didn’t have enough flour. I also recommend letting the dough rest for 20-30 minutes. When using the pasta machine, I was taught to run the pasta through twice on each setting before dialing down to the next one. Buon appetito!
In every video, you go through all the frustrations that I would go through and it reminds me why I don’t cook or bake 😅
Bravo Jamie! I love your perseverance - you got there. And nothing beats freshly made pasta. Proud of you sunshine 👏👏👏 💜
I just made this, never seeing your video. It was literally the best singular dish I've ever made, and one of the best I've ever tasted.
Flour is definitely your friend with fresh pasta. Also, in my struggles to improve my fresh pasta, I learned letting the dough rest in the fridge before rolling it out makes the whole job SO much easier. Toss the ball of dough in the fridge for 30 minutes to an hour and it will be so much easier to roll out.
I love how you started this with "last time i made my own pasta i made a mess of it" and then proceded to say I dont think i should cut this into six pieces it seems too small 😂
The ghost of Julia Child coming in to lend her support, how sweet
your pronunciation of tagliatelle made me laugh a lot, but I bet they were amazing! Good job Jamie!
I invested in the kitchen aid attachment as i'm usually solo making pasta, but my daughter turns out great pasta with an inexpensive crank machine and an extra pair of kid hands. She does use a drying rack, but I find a well floured cookie sheet works fine if you are cooking it right away in small batches.
50/50 AP and semolina flour, two eggs, salt and olive oil. knead for eight min wrap in plastic wrap and put into fridge for at least 30min. If dough is sticky add more flour, if it crumbles sprinkle water in it. always use a dusting of flour when rolling out. easy peezy lemon squeezie
17:43 thanks so much- I’m outside alone in the dark watching this- and now I’m actually spooked!😅😂🤷♀️
the cut at 16:23 had me laughing so hard. That's just how it feels sometimes. and gotta appreciate the spinning bowls coming back to haunt us. awesome video! I'm so happy every time you post :D
Good job for a first timer ❤!
As an italian living in Bologna i'd like to say there are some things that could be adjusted based on what I've seen doing by my mum and grandma growing up (I know I know everybody has it's own version...):
- the ragu: there should be some pork meat. Some make it half and half, some use italian pork sausage, some add pancetta. No milk needed. Red wine. Vegetables need to be cut way smaller than you did, they should almost disappear, the goal is to have a soft sauce without big chunks, this is the reason for the long cooking; you can also use a good olive oil instead of butter to have a "lighter" ragu;
- the pasta: tagliatelle don't need to be 1 meter long. Around 40 cm is ok. That's why she wrote to cut the dough into six pieces. You should be able to spin the fork 4/5 times to have a nice roll of tagliatelle. You could try to make the pasta with the rolling pin, it's a skill worth having. You'll have a little more rustic pasta and the ragu will stick better to it; that's why the classic dry pasta isn't a great match for ragu, it's too smooth;
- please please please try to learn how to say properly italian words, as you've always done with the french ones. I understand it might be difficult but hearing you say tagliatelle was funny but broke my brain a little 😅😅😅.
I made her Bolognese a while back, and there were a couple things I changed after trying it (always recommend following a recipe exactly the first time so you know how the flavors come together, and what you might want to fiddle with). Instead of cooking the beef in the pot, I start by frying it in a thin layer on a skillet with a couple minced garlic cloves. That way I get some browning, and that combined with the garlic helps give it a little more depth. Then I toss it in with the veg. The only other thing I do is add a little balsamic in the last 15 minutes of cook time. After all those hours on the stove it's almost as sweet as Sloppy Joe mix. Think the vinegar helps bring it back down to earth.
I have used this recipe since Chef John (Food Wishes) introduced me to it 10 years ago! It's so fun to see you do it!
A chef John and Jamie colab would be awesome
@@hunkhk It would be a dream!!
I LOVE ghost Julia. Bravo on the recipe!
So, if you're thinning down your pasta, and the length becomes way more than you can manage, you're supposed to cut it in half to make it shorter.
Love the show, keep at it. If you can do all that French cooking, you can do literally anything in the kitchen! 😅😊
I mentally checked out when you brought out the can of tomatoes! I don’t eat them … ever. Vile fruit. 🍅🍅🍅
But, I continued to mostly listen because you are just so entertaining. I do not understand why Food Network hasn’t come knocking on your door! 😂😂😂
“Order Up!”
I felt so bad this book is flawed. You are supposed to rest pasta dough 30 mins then roll out and lots of flour. Poor guy. Amazing perseverance Jamie!
I 'cheat' as I have the pasta roller and cutters for my kitchenaid. One advantage - the height of a pro mixer prevents the pasta from bunching.
That said, my luck with scratch pasta has been mixed - some days it goes together beautifully, some days it's an absolute fiasco, and it seems quite random (temp, humidity, time of day don't seem to be a factor in my results).
The last batch looks amazing, but I bet the others will still taste good!
I love how she always uses butter, not olive oil. That's real Italian and makes a huge difference in both taste and appearance. Great job!
I disagree! Italians use olive oil, not butter
@@supermom_cherry7583 I have known many Italian cooks through the years and they all love their butter. I'm not saying they don't use olive oil ... but one of their secrets is definitely butter in sauces and gravies ... (and a pig's foot!).
@@13soap13 No. You are confused. Northern Italian cooking uses more butter. Southern Italian uses next to none. Italian food is extremely regional, and there is a HUGE difference between the food of Emilia Romagna ( the north, where Marcella is from) and Napoli. You will almost NEVER find butter in the south.
@@supermom_cherry7583 not always, and especially not in Bologna. Olive oil's heavy flavour is often too overwhelming. That's why sauce bases use butter (alone, or combined with oil to tone the oil down and keep the butter from burning) or, more often, lard from cured pork.
@@nancysiciliana3387 I disagree, Italians who grew up in Bologna disagree, they say that authentic balaugnese sauce is only with olive oil. If you call the recipe Balaugnese Sauce and use butter, then you can't call it Balaugnese sauce, call it something else. That's what people from Bologna say.