I’ve noticed this really adorable thing that happens whenever your wife appears in these that you quickly go from focused, intense and slightly frustrated to instantly warm and smiling and loving. You love that woman so much and it’s so sweet to see.
Shortly after our wedding, my DH introduced me to the taste of *traditional basil pesto - GLORIOUS!* Immediately, I asked him to _NEVER,_ EVER wear any type of "men's perfume" or cologne - just smear a basil leaf behind his ear, as it "drove me happily insane." Our 54th anniversary will be in September, and *I **_STILL_** ADORE BOTH HIM **_AND BASIL PESTO!_* 💝😊👍 *Thanks for celebrating traditional basil pesto, **_AND_** for all your lovely food videos. Well done, always, Dearest Jamie!* 7 minutes later, addendum: My Sweet FIL always used bow-tie pasta, learned from his many Italian friends & neighbors (in their community of St. Helena, California), because bow-ties "hold" more of that delicious pesto than scrawny, slick, stick-shaped spaghetti. Pesto IS THE REASON, so scoop up as much as possible! (A spoon, anyone?) He also always used a blender (to save time, energy, etc.), but switched to a food processor when those became available. *YUMMY!*
I also prefer Farfalle with pesto. Particularly because of a very fond childhood memory of the restaurant where I encountered both for the first time. My sister and I were given some money and told to go find lunch for ourselves while my mom was in a dental appointment. This wasn't at all typical for us, so we were kind of lost. But there was an Italian place nearby that seemed like it might be ok, so we wandered in, rather sheepishly. Then the proprietor greeted us by shouting "Buon giorno!" and proceeded to take special care of us, since we were like 10 and 12 years old. Now that I make my own pesto, I still choose farfalle for it, in celebration of Caffe Piemonte.
As a professional chef, your errors both highly entertain me as well as drive me GD nuts.....Never stop making these, they're great. Cheers from Denver.
The best thing about watching you make fresh pasta with pesto was how something so simple could make you happy. Good thing is you can freeze fresh pasta, so it's great for a midweek meal in 10 minutes or so. So, make a batch of ravioli and spaghetti and freeze them.
Hey Jamie! Me and my girlfriend have been watching you for a while and you’ve inspired us to start cooking together! Thank you for creating such relatable and funny content!
I would like to see some more stuff from Marcella. How about lasagna? Or Italian breads? Or some desserts? Meatballs? I hope you do more with her cookbook.
My mom’s grandparents were born in Genoa. My mom said her first childhood chore was sitting on the kitchen floor with Grandma’s big marble mortar and pestle, grinding fresh herbs for pesto.
I bought a pasta machine for my mum, which she never used. I bought a pasta machine for my brother's Italian wife, which she never used. Having watched all three of your pasta machine videos, I'm going to get one for *myself*
For an Italian making fresh pasta is an occasional nostalgic accomplishment that shouts back to the day we were so poor we could not afford the vastly superior dried pasta (in my dialect "pasta compra"), and made do with what was available. Up here in the north inferior grains tha required to be kneaded with eggs or the pasta just melted away. And anyhow we now can buy quite excellent fresh or dried egg dough pastas and fresh durum wheat pastas at the supermarket, so why bother with making it by hand even when we get nostalgic?
@@alicetwain Fresh pasta has a different flavor and texture from dried pasta. While dried pasta works for most applications it lacks the character and soul of fresh pasta. You can have AI make you any picture you want too, so why have human made art? It's about the ritual, artistry, and reverence for the process of creation.
@@OrbObserver yes, fresh pasta has inferior texture. But most importantly you forget one essential concept: Italian cuisine does not exist. Italy is a very young country born only 170 years ago, and it remained extremely fractioned culturally until the 1950's. And therefore Italy is the country of the hundred local cuisines. Well, here you have a double mashup that totally collapses this whole complexity: a Genovese dish made from a recipe that suggested a Neapolitan pasta, but made with an Abruzzese pasta, just made with a dough from Emilia Romagna (in Abruzzo they would use at least some durum wheat flour and water). It's to hit your head against a sharp corner, as we say in Italy (da dare capocciate agli spigoli).
I make Spaghetti-based pasta dishes on a regular basis. The trick to plating it into a "nest" is to use your tongs to rotate the spaghetti on a soup ladle. It's the sides of the ladle that give the spaghetti its rounded shape, and then just use the ladle to put the nested pasta on the plate. Another version is to rotate the spaghetti using a carving fork, which produces a "spool" of pasta on to the plate (this was the technique Jon Favreau used in "Chef"). Hope this helps you, Jamie! 🍝
Homemade pesto is the best! I’ve made it in the food processor, and in the mortar and pestle, and I must say there is a difference in flavor. I prefer pounding to processing. If you process a bunch of pesto without the Parmesan cheese, it’s really good to freeze it, with a coating of olive oil or melted butter. Then when you want it simply let it warm up to room temperature and fold in the cheese. Mangia Mangia!
YES!! Made the pesto. Spent just an enormous amount of money buying basil... enormous. Worth every penny. Just so delicious. I have planted 3 supermarket basil plants. They are growing like weeds. Brilliant recipe thanks.
The look of absolute joy and happiness that came over you at @10:07 when you successfully produced spaghetti warmed my cold, cold heart to no end. I'm very proud of your growing culinary prowess.
Jamie, Jamie, Jamie. I've made pesto at least 100 times in my cooking career. I have never ever washed the basil. It's only going to make the product watery. I have never mixed it with my fingers. And I have never added butter. That's a crazy recipe. I wish you could hear me yelling at you from the TV😂😂😂😂 On the plus side, your journey and adventures are extremely entertaining. Keep it up!
@@michaeltresGenova us in northern Italy and they invented pesto. Well, no fucking butter in their pesto! The buyer addition is a really bad idea from the 1970's, I think it originated from Buonassisi (unless it goes back to Carnacina). It is absolutely not what you are supposed to do. Pesto only used Ligurian extravirgin olive oil. But until the 1980's commercial extravirgin was extremely acidic due to the use of olives which had rested on the ground, so Carnacina abd/or Buonassisi mellowed it out with butter.
Bravo, Jamie!! Fresh made pesto truly is a revelation. And if you really want a test: try making a half batch in a mortar/pestle, and the other half in the food processor. It's kind of insane that the method makes a difference in taste, but it really does.
I used to make the basil pesto differently (please don’t hunt me down dear Italians). I would slightly Toast the pine nuts and crush them together with the garlic in a mortar (paste consistency) and slowly drizzle some olive oil in. Then add in the basil and the parmegiano Regiano and grana pardano and crush that into a pesto and add the rest of the olive oil. And maybe add some salt and pepper, but the two cheeses are generally salty enough.
Resting the pasta makes all the difference in the world in the handling and the finished product. I don't put mine in the fridge but I do rest it covered on the counter. As long as the fridge is working for you, I wouldn't change a thing. Fresh pesto is nothing like what you can get in a jar because the canning process cooks the pesto and as you have learned, uncooked is what makes it perfect. Great segment, it went off without a hitch, congratulations!
Hehe...so, I use the fork to bring in flour into the eggs slowly, from the inner sides of the well, not my other hand which would break the dam. The dough comes out much softer than mixing it all together at once. It looked AWESOME in the end.
As a mom, that drying rack induced a lot of anxiety. I thought for sure you were going to lose that first noodle. Your successes are my favorite episodes. 👍🏻
I've started reading the comments before watching your videos...it gives me a whole new perspective! I love, love, love your channel. Looking forward to seeing the helicopter rack now :-)
Going back and watching your very first videos. How far you've come! I love watching you back then with your cereal mixing bowls, tiny kitchen, and perseverance against all odds. Love you!
I'm Dutch so I'm probably not allowed to comment on Italian food, but I always toast the pine nuts and I know many who do as well. It accentuates and releases the aromatics and oils from the nuts. Perhaps an Italian expert can comment on this? And perhaps the difference is neglible but they do taste way better slightly toasted. Anyway great video again Jamie!
Those aren't spaghetti, they are spaghetti alla chitarra. A completely different pasta shape, one from Abruzzo and supposed to be served with pallottine: tiny chickpea-sized meatballs.
@@jvallas sure. Which has a number of implications. Traditionally chitarrine are made kneading durum wheat flour or a mixture of durum wheat and 00 flour with eggs and a little water, kneading until smooth, and cutting with the chitarra, producing square-section pieces that are 2 mm wide. Now, machines like Jamie's Imperia have two extra cutters, one wider to make tagliatelle, and one thinner to make tajarin and spaghetti alla chitarra (and Roman tonnarelli). The dough has different ingredients and therefore a different flavor, but is also made with a more hydrated dough and using much less pressure. It is much smoother (especially if you use the metal rollers instead of a rolling pin), so the sauces don't grip as much (this can be partially modified by letting the pasta dry for 10 minutes before the final rolling and the cutting). Dried pasta is made exclusively with the highest quality durum wheat semolina, something that the lower classes didn't usually have access to, and it's mechanically kneaded with a tiny amount of water to produce an extremely hard dough that can't be worked by hand. Even before the introduction of power machinery, pasta makers used a human-powered (by sitting on a lever) machine called gramola (which is also used for making pastadura bread). Then the dough is pressure extruded through a bronze die (if your pasta is very yellow, it means it was extruded through a much cheaper teflon die, which makes it way too smooth and not nearly as good). The bronze die makes the surface irregular, so the pasta holds on to the sauce, while the hardness of the dough and the pressure it received for kneading and extruding gives it the characteristic bite, which is absent from fresh pasta unless this is undercooked. Poorer people could not routinely afford to buy higher quality dried pasta, so used local, lesser quality flour and eggs or water to make imitations. In the south and in Liguria (and Lunigiana, from where one of the best Italian pasta brands, Martelli, comes from), people grew durum wheat, so the addition of eggs wasn't strictly necessary, and these were usually omitted. The shapes used in Liguria were corzetti or croxetti, disks produced by detaching a pea-sized piece and pressing them into a wooden stamp, with unique decorations for each family (from western Liguria), or trofie, tiny dumplings of pasta, elongated, tapered at the ends, and spiral-shaped (from eastern Liguria), which are, along with durum wheat bavette or trenette, traditionally served with pesto or salsa di noci, and also with toccu (the local ragù, made with meat or with meat and mushrooms). When served with pesto, these pastas are most frequently "avvantaggiate": diced potatoes and green beans are cooked along with the pasta and mixed to it. In traditional recipes it's absolutely essential to pick the right kind of pasta. Now, I understand that in the US trenette may be close to impossible to find, so the substitution of spaghetti (which have a round section, instead of flattened oval like trenette) can be more or less acceptable, even if spaghetti are a Neapolitan pasta shape. But egg dough pasta is a big no-no, as even when made with fresh, homemade pasta, pesto is used with durum wheat semolina and water pastas. Using fresh orecchiette or strascinati would have been literally less strident, as these pasta shapes, despite coming from Apulia, are at least made with the same style of dough, with a similar bite and taste to trofie and corzetti.
Good Grief I hope you are mentally ok after this mission. Love all your videos! Keep up with the great work in motivating beginner home cooks to learn! PS the helicopter rack looks like na Dave.
To be honest while i was taught to make fresh pasta i only do so for important meals, normally we just use a good quality dried pasta. The pesto is a different matter making your own compared to the regular supermarket junk is night and day better. We toast the pine nuts gently to bring out there flavour and adding that toasty goodness to the pesto.
For plating spaghetti you generally use a pasta tong or whatever you wanna call it and "spin" the noodles around it to create a nice volcano shaped mound. You can use a big fork, too. Great job Jamie!
The look on your face when you held the very first batch of spaghetti and smoked was adorable - so proud and so excited (at around the 10 minute mark) 🥰
I must say that since day one when you started sharing your cooking journey - you've come a long way baby! For the rest of your life you will have the skill of a great home chef! Keep it up!!
Fantastic as always! For the serving portion (I’m sure plenty of people have already commented on this) take a carving fork and a wooden spoon, place the spoon in the pasta and spear the pasta with the fork until you make contact with the spoon. Twist and pull until you get your desired “nest” shape. Keep on keeping on!
Ive been very into italian cooking lately because of someone on tiktok who makes long vids showing how she makes pasta from scratch. It's really fun watching people figure out pasta
Pulse in really short bursts otherwise you are heating up the basil. Based on this, pulse all ingredients first before adding basil. Mortar and pestle is the prefered method as you should not pound but cream the ingredients gently.
Making pasta from scratch is so much fun. I’ve only done it once since I don’t have a pasta machine, but it turned out well. Always keep your surface floured!
I start off the pasta dough in a bowl , then turn out on the floured surface. So much easier. 2) the mortar and pestle makes a truly lovely sauce! It's a zen experience!
11:42 How lovely that you use the overture to _Il barbiere_ at this point! 13:12 I commend you also to try adding 200 grams of pig's liver (better) or calves' liver and 200 grams of chopped walnuts. (It comes from _The Nero Wolfe Cookbook_ by Rex Stout.) The liver should be coarsely food-processed so there's still some texture to it; the walnuts should be minced by hand and added at the very end so there is much more cronch. I once fed it to an acquaintance who professed to hate ALLLL liver of ALLLL kinds, and he said "this has liver in it? Really??" and had seconds.
This is a secret ingredient of Jamie's Kitchen now with Garden. Others would be editing these out or re-shooting. 'Must be perfect.' Or adding contrivances, such as a camera in a cabinet or mouthcam9000. Yes, Jamie slaps groaning fridge around a bit, but it's not suffering battered fridge syndrome. This is what happens in a kitchen. Take it as they come.
Recommend you make garlic pucks (v easy - 30 or so garlic cloves and about 2-3 tbsp of olive oil - make a paste and freeze in icecube trays. Et voila - easy access garlic!). 1 garlic 'icecube' is about 1 tsp garlic.
When I had a garden, I always had a small patch of basil. All summer long I would make pesto & freeze it by the quart. Loved having that taste of summer in the middle of a NH February!
I found this cookbook for $1.50 (one dollar fifty cents!) at a used bookstore. And a beautiful 1970 TAOFC by JC for $12.00. Jamie, you’ve reawakened my love of food via JC. She would be proud of you, I think.
I just made a batch of pesto using basil from my garden! I freeze mine. I've never added butter when I cook with it. Definitely going to try that! Everything is better with butter!
Originally...you should only use a motar and pestle. Using the food processor heats the basil leaves bruising them. Great show as always...Jamie. Buono Appetito.👏🙏✌🤙👍🍝
This is a favorite and I very much remember the first time I read her excoriating prose about the overuse of pesto. I do love an opinionated cookbook author! This works great with boxed spaghetti too...Great 20 minute meal...
I love your videos. I subscribed to your channel after binge watching one night when I couldn't sleep. Years ago I worked in an Italian restaurant part time after my other full time job and part time jobs were finished, just helping out with dishes and whatever was needed. (I litterally sat on bucket one night peeling and deveining shrimp and these are some of my favorite memories). The owners sent home food with everyone at the end of the night and my wife worked as a waitress there as well. This Italian restaurant was the first time I'd had pesto but it wasn't made with pine nuts they used walnuts. My favorite thing other than the lasagna was the tricolor cheese tortellini with homemade Alfredo and walnut pesto mixed in. Sadly the two female owners divorced and one passed away last December and a few months ago the other owner and the chef finally retired and sold the building and is now getting to do all the traveling she never was able to before. I say all of this not as a sad thing or anything but want to thank you because once my wife and I are better (she has covid currently) I am dragging out our pasta machine and drying racks we've NEVER used and we are making this! Thank you for your inspiration!
That ‘hiii’ and the smile at 10.07 is everything 🎉 it feels wrong to say this but i kinda miss the earlier ‘any moment can burn down the kitchen’ and at least 5 breakdowns in a episode Jamie. But good for you, you seem to have almost achieved what you had set out to do. I guess the next chapter shld be giving your own spin or trying to create your own recipes. Any which way will be here 🥳
Год назад
I love pasta with pesto because it's so simple and yet SO TASTY
Few things about the pasta: try doing half semolina half 00, with eggs as normal. It's easier to roll and gives the pasta a nice bite. Second, whip out the silver fox for your pasta. I use the paddle. Blend until it comes together. Let rest covered at room temp for half an hour, then it's easier to knead. I feel it's not really necessary, I prefer to laminate at the pasta press.
I *love* what she wrote about pesto in the beginning. Basil pesto is one of my 3 favorite things to eat and after making a million different pestos and putting it on a million different things, I came to the same conclusion she did. Maybe some chicken or shellfish to add a protien. But basil, pine nuts, garlic, oil, and peccorino just cant be topped by any other "pesto." Hearing that from a master of italian food makes me feel so warm about the literal years Ive poured into that recipe.
Im stuck eating hospital food and all i want right now is a big spoonful of that pesto. I usually get mine from the refrigerated section (way better than the shelf stable stuff), but I'm sure fresh is even better
To make a nice swirl, you can either use a fork to plate (wrap it around and then slide it off) or hold the spaghetti with tongs and spin the PLATE as you lower the pasta.
After binge watching your videos all day, this one helped me decide to make pasta for dinner. I wish I had fresh basil to make some pesto, the stuff from a jar just doesn't compare!
I’ve noticed this really adorable thing that happens whenever your wife appears in these that you quickly go from focused, intense and slightly frustrated to instantly warm and smiling and loving. You love that woman so much and it’s so sweet to see.
He's a cheater
@@Michael-ig8ihinteresting response 😭 why would you say that
@@cakecupmagnets I said what I said
@@Michael-ig8ihWhat? How would you know??
@@TokyoBlue587 I can't say. Let's leave it at I'm bound by a (N)ondescript (D)ocument that binds me to (A) secrecy
It’s like your whole kitchen is alive! The bowls and the occasional falling ice, and the fridge. - oh my!
The kitchen itself is a character! It's amazing!
A real kitchen is an alive kitchen!
I installed a voice-activated bowl dropper, after seeing the convenience it provided Jaime
@@NatureOkie😂
Shortly after our wedding, my DH introduced me to the taste of *traditional basil pesto - GLORIOUS!* Immediately, I asked him to _NEVER,_ EVER wear any type of "men's perfume" or cologne - just smear a basil leaf behind his ear, as it "drove me happily insane."
Our 54th anniversary will be in September, and *I **_STILL_** ADORE BOTH HIM **_AND BASIL PESTO!_* 💝😊👍
*Thanks for celebrating traditional basil pesto, **_AND_** for all your lovely food videos. Well done, always, Dearest Jamie!*
7 minutes later, addendum: My Sweet FIL always used bow-tie pasta, learned from his many Italian friends & neighbors (in their community of St. Helena, California), because bow-ties "hold" more of that delicious pesto than scrawny, slick, stick-shaped spaghetti. Pesto IS THE REASON, so scoop up as much as possible! (A spoon, anyone?)
He also always used a blender (to save time, energy, etc.), but switched to a food processor when those became available. *YUMMY!*
I also prefer Farfalle with pesto. Particularly because of a very fond childhood memory of the restaurant where I encountered both for the first time. My sister and I were given some money and told to go find lunch for ourselves while my mom was in a dental appointment. This wasn't at all typical for us, so we were kind of lost. But there was an Italian place nearby that seemed like it might be ok, so we wandered in, rather sheepishly. Then the proprietor greeted us by shouting "Buon giorno!" and proceeded to take special care of us, since we were like 10 and 12 years old.
Now that I make my own pesto, I still choose farfalle for it, in celebration of Caffe Piemonte.
As a professional chef, your errors both highly entertain me as well as drive me GD nuts.....Never stop making these, they're great. Cheers from Denver.
The best thing about watching you make fresh pasta with pesto was how something so simple could make you happy. Good thing is you can freeze fresh pasta, so it's great for a midweek meal in 10 minutes or so. So, make a batch of ravioli and spaghetti and freeze them.
Hey Jamie! Me and my girlfriend have been watching you for a while and you’ve inspired us to start cooking together! Thank you for creating such relatable and funny content!
The look of pure joy on Jamie's face when he rolls his first perfect spaghetti (10:07). 😊
I would like to see some more stuff from Marcella. How about lasagna? Or Italian breads? Or some desserts? Meatballs? I hope you do more with her cookbook.
My mom’s grandparents were born in Genoa. My mom said her first childhood chore was sitting on the kitchen floor with Grandma’s big marble mortar and pestle, grinding fresh herbs for pesto.
I bought a pasta machine for my mum, which she never used. I bought a pasta machine for my brother's Italian wife, which she never used. Having watched all three of your pasta machine videos, I'm going to get one for *myself*
please use it lmao
I know two people you can ask. 😄
For an Italian making fresh pasta is an occasional nostalgic accomplishment that shouts back to the day we were so poor we could not afford the vastly superior dried pasta (in my dialect "pasta compra"), and made do with what was available. Up here in the north inferior grains tha required to be kneaded with eggs or the pasta just melted away. And anyhow we now can buy quite excellent fresh or dried egg dough pastas and fresh durum wheat pastas at the supermarket, so why bother with making it by hand even when we get nostalgic?
@@alicetwain Fresh pasta has a different flavor and texture from dried pasta. While dried pasta works for most applications it lacks the character and soul of fresh pasta. You can have AI make you any picture you want too, so why have human made art? It's about the ritual, artistry, and reverence for the process of creation.
@@OrbObserver yes, fresh pasta has inferior texture. But most importantly you forget one essential concept: Italian cuisine does not exist. Italy is a very young country born only 170 years ago, and it remained extremely fractioned culturally until the 1950's. And therefore Italy is the country of the hundred local cuisines. Well, here you have a double mashup that totally collapses this whole complexity: a Genovese dish made from a recipe that suggested a Neapolitan pasta, but made with an Abruzzese pasta, just made with a dough from Emilia Romagna (in Abruzzo they would use at least some durum wheat flour and water). It's to hit your head against a sharp corner, as we say in Italy (da dare capocciate agli spigoli).
Your videos never fail to make my day Jamie! Your upbeat attitude and hilarious hiccups are really irremplazable!🎉🎉🎉🎉🎉
Ok I'm a wordie. Like, a weird word fanatic, but I swear I've never head that word before!?! Please explain, I wanna know more!!
I make Spaghetti-based pasta dishes on a regular basis. The trick to plating it into a "nest" is to use your tongs to rotate the spaghetti on a soup ladle. It's the sides of the ladle that give the spaghetti its rounded shape, and then just use the ladle to put the nested pasta on the plate. Another version is to rotate the spaghetti using a carving fork, which produces a "spool" of pasta on to the plate (this was the technique Jon Favreau used in "Chef"). Hope this helps you, Jamie! 🍝
Homemade pesto is the best! I’ve made it in the food processor, and in the mortar and pestle, and I must say there is a difference in flavor. I prefer pounding to processing. If you process a bunch of pesto without the Parmesan cheese, it’s really good to freeze it, with a coating of olive oil or melted butter. Then when you want it simply let it warm up to room temperature and fold in the cheese. Mangia Mangia!
Good advice thanks! I didn’t know how to freeze it. I have a mortar and pestle I never use so now I will finally try it with pesto.
YES!! Made the pesto. Spent just an enormous amount of money buying basil... enormous. Worth every penny. Just so delicious. I have planted 3 supermarket basil plants. They are growing like weeds. Brilliant recipe thanks.
The look of absolute joy and happiness that came over you at @10:07 when you successfully produced spaghetti warmed my cold, cold heart to no end. I'm very proud of your growing culinary prowess.
Jamie, Jamie, Jamie.
I've made pesto at least 100 times in my cooking career.
I have never ever washed the basil. It's only going to make the product watery.
I have never mixed it with my fingers.
And I have never added butter.
That's a crazy recipe.
I wish you could hear me yelling at you from the TV😂😂😂😂
On the plus side, your journey and adventures are extremely entertaining.
Keep it up!
@@michaeltresGenova us in northern Italy and they invented pesto. Well, no fucking butter in their pesto! The buyer addition is a really bad idea from the 1970's, I think it originated from Buonassisi (unless it goes back to Carnacina). It is absolutely not what you are supposed to do. Pesto only used Ligurian extravirgin olive oil. But until the 1980's commercial extravirgin was extremely acidic due to the use of olives which had rested on the ground, so Carnacina abd/or Buonassisi mellowed it out with butter.
Bravo, Jamie!! Fresh made pesto truly is a revelation. And if you really want a test: try making a half batch in a mortar/pestle, and the other half in the food processor. It's kind of insane that the method makes a difference in taste, but it really does.
Dude, that looks so good! Congrats! I love that the bowl gods just know what's up now and send one down.
I used to make the basil pesto differently (please don’t hunt me down dear Italians). I would slightly Toast the pine nuts and crush them together with the garlic in a mortar (paste consistency) and slowly drizzle some olive oil in. Then add in the basil and the parmegiano Regiano and grana pardano and crush that into a pesto and add the rest of the olive oil. And maybe add some salt and pepper, but the two cheeses are generally salty enough.
Resting the pasta makes all the difference in the world in the handling and the finished product. I don't put mine in the fridge but I do rest it covered on the counter. As long as the fridge is working for you, I wouldn't change a thing. Fresh pesto is nothing like what you can get in a jar because the canning process cooks the pesto and as you have learned, uncooked is what makes it perfect. Great segment, it went off without a hitch, congratulations!
Pesto is also lovely on boiled new potatoes! Have to admit I now substitute walnuts for the pine nuts just for cost, but it's still really good.
Homemade pesto is THE BEST. I make a bunch from our garden and nothing beats it.
Hehe...so, I use the fork to bring in flour into the eggs slowly, from the inner sides of the well, not my other hand which would break the dam. The dough comes out much softer than mixing it all together at once. It looked AWESOME in the end.
As a mom, that drying rack induced a lot of anxiety. I thought for sure you were going to lose that first noodle. Your successes are my favorite episodes. 👍🏻
I was talking to the screen saying, "pasta water! Add pasta water!" I cheered when you did! 😂
I'm an amazing cook. I've been following you since you were at 45k followers Go on and I will support you. Greetings from Algeria 🇩🇿🇩🇿❤❤❤
This is my favorite channel to watch. Jamie’s technique with making pasta has improved a lot.
The summoning was perfect.
I've started reading the comments before watching your videos...it gives me a whole new perspective! I love, love, love your channel. Looking forward to seeing the helicopter rack now :-)
Enjoying this Italian series.
Going back and watching your very first videos. How far you've come! I love watching you back then with your cereal mixing bowls, tiny kitchen, and perseverance against all odds. Love you!
I'm genuinely so proud of you for this one Jamie! Looks so good and I'm actually inspired to try this one myself. Awesome job!
I'm Dutch so I'm probably not allowed to comment on Italian food, but I always toast the pine nuts and I know many who do as well. It accentuates and releases the aromatics and oils from the nuts. Perhaps an Italian expert can comment on this? And perhaps the difference is neglible but they do taste way better slightly toasted.
Anyway great video again Jamie!
love all of your videos, but this one was Pure JOY every sec. The spaghetti hanging on the drying rack-Exquisite!
Those aren't spaghetti, they are spaghetti alla chitarra. A completely different pasta shape, one from Abruzzo and supposed to be served with pallottine: tiny chickpea-sized meatballs.
@@alicetwainChitarra is more squared off, rather than tubular, because it's cut through the strings of a chitarra pasta maker.
@@jvallas sure. Which has a number of implications. Traditionally chitarrine are made kneading durum wheat flour or a mixture of durum wheat and 00 flour with eggs and a little water, kneading until smooth, and cutting with the chitarra, producing square-section pieces that are 2 mm wide. Now, machines like Jamie's Imperia have two extra cutters, one wider to make tagliatelle, and one thinner to make tajarin and spaghetti alla chitarra (and Roman tonnarelli). The dough has different ingredients and therefore a different flavor, but is also made with a more hydrated dough and using much less pressure. It is much smoother (especially if you use the metal rollers instead of a rolling pin), so the sauces don't grip as much (this can be partially modified by letting the pasta dry for 10 minutes before the final rolling and the cutting).
Dried pasta is made exclusively with the highest quality durum wheat semolina, something that the lower classes didn't usually have access to, and it's mechanically kneaded with a tiny amount of water to produce an extremely hard dough that can't be worked by hand. Even before the introduction of power machinery, pasta makers used a human-powered (by sitting on a lever) machine called gramola (which is also used for making pastadura bread). Then the dough is pressure extruded through a bronze die (if your pasta is very yellow, it means it was extruded through a much cheaper teflon die, which makes it way too smooth and not nearly as good). The bronze die makes the surface irregular, so the pasta holds on to the sauce, while the hardness of the dough and the pressure it received for kneading and extruding gives it the characteristic bite, which is absent from fresh pasta unless this is undercooked.
Poorer people could not routinely afford to buy higher quality dried pasta, so used local, lesser quality flour and eggs or water to make imitations. In the south and in Liguria (and Lunigiana, from where one of the best Italian pasta brands, Martelli, comes from), people grew durum wheat, so the addition of eggs wasn't strictly necessary, and these were usually omitted. The shapes used in Liguria were corzetti or croxetti, disks produced by detaching a pea-sized piece and pressing them into a wooden stamp, with unique decorations for each family (from western Liguria), or trofie, tiny dumplings of pasta, elongated, tapered at the ends, and spiral-shaped (from eastern Liguria), which are, along with durum wheat bavette or trenette, traditionally served with pesto or salsa di noci, and also with toccu (the local ragù, made with meat or with meat and mushrooms). When served with pesto, these pastas are most frequently "avvantaggiate": diced potatoes and green beans are cooked along with the pasta and mixed to it.
In traditional recipes it's absolutely essential to pick the right kind of pasta. Now, I understand that in the US trenette may be close to impossible to find, so the substitution of spaghetti (which have a round section, instead of flattened oval like trenette) can be more or less acceptable, even if spaghetti are a Neapolitan pasta shape. But egg dough pasta is a big no-no, as even when made with fresh, homemade pasta, pesto is used with durum wheat semolina and water pastas. Using fresh orecchiette or strascinati would have been literally less strident, as these pasta shapes, despite coming from Apulia, are at least made with the same style of dough, with a similar bite and taste to trofie and corzetti.
Your channel is so flipping good! Thank you for keeping at it!
The joy on your face at the first rectangle of pasta turning into beautiful spaghetti 😊
The look of pure joy on your face with the first roll out of spaghetti! Love it! You've come so far!
I make similar pesto
She doesn't mince words on anything, she wrote 'if I invented pasta salad, I would hide" 😂
She is Italian, from Parma. It takes one of us to be opinionated, blunt, and outspoken.
@@alicetwainWhat I love is that a rural village nonna and a Sicilian contessa will both openly tell you your pants don’t fit.
@@WinstonSmithGPT not if they are Italian (as in born and raised in Italy). By the way, are you aware that not all of Italy even made and ate pasta?
I hope you do more than 5 episodes of Marcella!!! Your content is [chef's kiss]!!
Good Grief I hope you are mentally ok after this mission. Love all your videos! Keep up with the great work in motivating beginner home cooks to learn!
PS the helicopter rack looks like na Dave.
She's Peggy.
To be honest while i was taught to make fresh pasta i only do so for important meals, normally we just use a good quality dried pasta. The pesto is a different matter making your own compared to the regular supermarket junk is night and day better. We toast the pine nuts gently to bring out there flavour and adding that toasty goodness to the pesto.
So good. Nice to hear your wife's voice. Wish she was doing tastings with you. I am always saying "save some for her".
The spaghetti coming out of the machine and hanging on the drying rack looks so satisfying! And the finished dish... delicious!
This is my FAVORITE cooking show!!!
For plating spaghetti you generally use a pasta tong or whatever you wanna call it and "spin" the noodles around it to create a nice volcano shaped mound. You can use a big fork, too. Great job Jamie!
The look on your face when you held the very first batch of spaghetti and smoked was adorable - so proud and so excited (at around the 10 minute mark) 🥰
So glad you added the "tears of the Gods" to finish your dish. Pasta Queen would be proud 👏
I must say that since day one when you started sharing your cooking journey - you've come a long way baby! For the rest of your life you will have the skill of a great home chef! Keep it up!!
Fantastic as always! For the serving portion (I’m sure plenty of people have already commented on this) take a carving fork and a wooden spoon, place the spoon in the pasta and spear the pasta with the fork until you make contact with the spoon. Twist and pull until you get your desired “nest” shape. Keep on keeping on!
Next Marcella episode, you gotta give us an "arrivederci" after your "buon appetito"
Love italian food and your channel man! The perfect combo!🎉🎉🎉❤❤❤❤❤
Ive been very into italian cooking lately because of someone on tiktok who makes long vids showing how she makes pasta from scratch. It's really fun watching people figure out pasta
Pulse in really short bursts otherwise you are heating up the basil. Based on this, pulse all ingredients first before adding basil. Mortar and pestle is the prefered method as you should not pound but cream the ingredients gently.
After driving 220 miles today, it's nice to come home and relax to the wonderfully organized chaos that is Jamie's kitchen.
Beautiful! Pesto is so satisfying to make. It's flavorful, fresh, savory, and aromatic. Great job, Jamie!
We are sooooo proud of you! ❤❤❤❤❤❤
I think you have a winner of a recipe here. I love the whole thing, the fresh spaghetti, and that beautiful pesto.
In love with the drying rack!!
I'm on a strict diet, hungry, with no food in the house and it's 2am so of course I'm gonna watch Jamie ♥♥♥
Making pasta from scratch is so much fun. I’ve only done it once since I don’t have a pasta machine, but it turned out well. Always keep your surface floured!
I start off the pasta dough in a bowl , then turn out on the floured surface. So much easier. 2) the mortar and pestle makes a truly lovely sauce! It's a zen experience!
11:42 How lovely that you use the overture to _Il barbiere_ at this point!
13:12 I commend you also to try adding 200 grams of pig's liver (better) or calves' liver and 200 grams of chopped walnuts. (It comes from _The Nero Wolfe Cookbook_ by Rex Stout.) The liver should be coarsely food-processed so there's still some texture to it; the walnuts should be minced by hand and added at the very end so there is much more cronch. I once fed it to an acquaintance who professed to hate ALLLL liver of ALLLL kinds, and he said "this has liver in it? Really??" and had seconds.
6:45 this is thr mayhem we crave in your videos man!😂😂😂🤣🤣🤣🤣
This is a secret ingredient of Jamie's Kitchen now with Garden. Others would be editing these out or re-shooting. 'Must be perfect.' Or adding contrivances, such as a camera in a cabinet or mouthcam9000. Yes, Jamie slaps groaning fridge around a bit, but it's not suffering battered fridge syndrome.
This is what happens in a kitchen. Take it as they come.
Recommend you make garlic pucks (v easy - 30 or so garlic cloves and about 2-3 tbsp of olive oil - make a paste and freeze in icecube trays. Et voila - easy access garlic!). 1 garlic 'icecube' is about 1 tsp garlic.
What a great idea. 👍
Excellent work Jamie. You are such a good cook now, you handle things so well.
When I had a garden, I always had a small patch of basil. All summer long I would make pesto & freeze it by the quart. Loved having that taste of summer in the middle of a NH February!
I found this cookbook for $1.50 (one dollar fifty cents!) at a used bookstore. And a beautiful 1970 TAOFC by JC for $12.00. Jamie, you’ve reawakened my love of food via JC. She would be proud of you, I think.
Just FWIW my favorite recipe from the book is the fried zucchini with garlic and basil. Gotta make your own pasta for that too. It’s awesome
These videos make my day. Cheers !!
So, so happy you mastered pasta! It’s my favorite dough. I love how it feels and it is simple and rewarding.❤
Dahmnm ~ Jamie. You are one of the best cooks I know. You have come so far from you start. Bravo!
Great Job Jamie. It's always cool to see Steve and the amazing Chromeo.
You're becoming a chef right before our eyes. ❤ 🗡
4:44 Love it 👍👍👍💚💚💚
Great job. It looks very professional.
I just made a batch of pesto using basil from my garden! I freeze mine. I've never added butter when I cook with it. Definitely going to try that! Everything is better with butter!
Originally...you should only use a motar and pestle. Using the food processor heats the basil leaves bruising them. Great show as always...Jamie. Buono Appetito.👏🙏✌🤙👍🍝
I love your videos Jamie. Just discovered them a month ago and can’t stop watching them. Your sense of humor is the best!!!
I love you chose Hazan. She was part of that marvelous group of pioneers, Paula Wolfert, Diana Kennedy...
You star! Amazing how far you have come. We'll soon be buying YOUR cookbook and waiting a year to book a seat at your restaurant.
You’re sooooo good at this!!!
This is a favorite and I very much remember the first time I read her excoriating prose about the overuse of pesto. I do love an opinionated cookbook author! This works great with boxed spaghetti too...Great 20 minute meal...
I love your videos. I subscribed to your channel after binge watching one night when I couldn't sleep.
Years ago I worked in an Italian restaurant part time after my other full time job and part time jobs were finished, just helping out with dishes and whatever was needed. (I litterally sat on bucket one night peeling and deveining shrimp and these are some of my favorite memories). The owners sent home food with everyone at the end of the night and my wife worked as a waitress there as well. This Italian restaurant was the first time I'd had pesto but it wasn't made with pine nuts they used walnuts. My favorite thing other than the lasagna was the tricolor cheese tortellini with homemade Alfredo and walnut pesto mixed in. Sadly the two female owners divorced and one passed away last December and a few months ago the other owner and the chef finally retired and sold the building and is now getting to do all the traveling she never was able to before. I say all of this not as a sad thing or anything but want to thank you because once my wife and I are better (she has covid currently) I am dragging out our pasta machine and drying racks we've NEVER used and we are making this! Thank you for your inspiration!
That ‘hiii’ and the smile at 10.07 is everything 🎉 it feels wrong to say this but i kinda miss the earlier ‘any moment can burn down the kitchen’ and at least 5 breakdowns in a episode Jamie. But good for you, you seem to have almost achieved what you had set out to do. I guess the next chapter shld be giving your own spin or trying to create your own recipes. Any which way will be here 🥳
I love pasta with pesto because it's so simple and yet SO TASTY
Few things about the pasta: try doing half semolina half 00, with eggs as normal. It's easier to roll and gives the pasta a nice bite. Second, whip out the silver fox for your pasta. I use the paddle. Blend until it comes together. Let rest covered at room temp for half an hour, then it's easier to knead. I feel it's not really necessary, I prefer to laminate at the pasta press.
Love how you mastered pasta!!!!
I *love* what she wrote about pesto in the beginning. Basil pesto is one of my 3 favorite things to eat and after making a million different pestos and putting it on a million different things, I came to the same conclusion she did. Maybe some chicken or shellfish to add a protien. But basil, pine nuts, garlic, oil, and peccorino just cant be topped by any other "pesto."
Hearing that from a master of italian food makes me feel so warm about the literal years Ive poured into that recipe.
Im stuck eating hospital food and all i want right now is a big spoonful of that pesto. I usually get mine from the refrigerated section (way better than the shelf stable stuff), but I'm sure fresh is even better
So proud!❤🎉❤
LOVING this book. The pasta looked amazing.
Magnificent Marcella, you’re good! Did miss the CC option. Thx for a great show ❤
The pasta looks perfect!!
THAT LOOKS SO GOOD!!
bravo- your pasta looked fabulous
Looks just like the restaurant in Piazza San Francesco in Lucca, Italy makes! Just two blocks from my apartment, it is a favorite! Very well done!
To make a nice swirl, you can either use a fork to plate (wrap it around and then slide it off) or hold the spaghetti with tongs and spin the PLATE as you lower the pasta.
As an Italian.. I'm impressed!
After binge watching your videos all day, this one helped me decide to make pasta for dinner. I wish I had fresh basil to make some pesto, the stuff from a jar just doesn't compare!
There is nothing more satisfying than making pesto in the mortars. Plus, it doesn’t take long at all.