Fresh Pasta With No Equipment ( maybe a little equipment)
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- Опубликовано: 15 июл 2024
- Today we're learning to make simple fresh pasta, I can sense angry Italians coming to the comment section.
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#pasta #freshpasta #pastamaking #eggs #cheese #noodles #italianfood
Chapters:
0:00 Intro
0:22 Dough
1:45 Tagliatelle
4:04 Butternut Squash
5:34 Cappelletti
8:23 Agnolotti
10:28 Colored Dough
11:37 Culurgiones
12:27 IG Comments
12:43 Sacchetti
13:17 Final words
Song: Kicktracks - Midnight Lovers
Music promoted by Beyond. [Free Copyright Music]
Video Link:
• Kicktracks - Midnight Lovers
Free Download : fanlink.to/midnightlovers 
Хобби
"If your dish doesn't taste good, just put some flowers on it" sage wisdom right there folks
we don't have sage only thyme
Very close to a face reveal with this line
I mean that's what Instagram foodies do 😂
such wisdom comes with s age...
@@RaZey1xi don't have the thyme for this. i can't even parsley what you could mean
This may legit be your most competent video from start to finish. You nailed everything.
He’s Evolving!
@@Woolf75wipe your knees little bro
@@LebronJames10644wipe your ass lil blud, i bet it'll still stay brown
Don’t get used to it 😂
except the math 😭
i feel like im in the wrong channel, ain't no way he cooked all these perfectly and looked so professional 😭
He's just like How to basic he can make food look radioactive but sometimes he can make good food.
He actually knows how to cook, he just fucks things up for our fun most of the time
bro is on his way of becuming a masterchef
Maybe the dish is really easy to make and fool-proof that he can’t make it look disgusting?
I'm the 1000th like
9:12, 9:18 This is an example of superheating. The water is hotter than its boiling point, but can't, as the glass pot is too smooth (there is nothing for bubbles to grow off of). I think the addition of the pasta introduces many nucleation points (something that bubbles can grow off of) in the form of the grains of flour on the pasta's surface, resulting in the water violently boiling over. I think the same thing happened in the video you made tonkatsu ramen.
I'm too stupid to know what that means😂
Ooh physics
the water cant boil the way it should be because it has no surface area to react with. Once you introduce a surface area it can climb and move with it boils over because bubbles start forming. Supercooling is more or less the same thing with water being below 0 degrees and not freezing, this usually happens when the water is low on minerals that could help form ice crystals. The water will freeze instantly if you shake it up because the molecules are allowed to react with each other at that point. Its really cool to see
@@CyrexCoolLol
It means he f*cked up
Just as I tought.
Glass pots are stupid
I'm stuck in the hospital with heart issues. Your videos make this hell manageable. Thank you. I will be trying these when I'm free
Maybe hold on the amount of butter he uses here. Get well soon mate
Oh no, that sucks.😕 I'm wishing you a speedy recovery! 🤗
i wish you well my friend
Hope you feel better soon!✨
Hope everything goes well.
The fact that pasta sauce didn't split is a miracle, considering what babish went to to make his work
I'm pretty sure having the butter in the pan helped. That's why so many chefs use butter or olive oil for their cacio e pepe. His sauce definitely should've split though ngl because he was straight up FRYING that cheese.
@@duncanblue6698 It didn't split because there's so much starch from the pasta water. The pot he used was pretty small and fresh pasta releases a lot of starch.
it did split, you can see the cheese solid clumps.
Honestly I prefer this to the fancy (and probably very helpful) videos. This seems doable.
Yeah, seeming someone do it by hand in a few minutes actually puts into perspective how simplistic the process really is, rather than needing a few minutes with a machine
I love how he makes it look like something we can make ourselves more than josh and his cakes
Here before this comment blows up
I don't like his recipes for this reason
@@lemonke4209 it didnt blow up :(
I made pasta three nights in a row after watching him prepare it. It’s sooo good
feelsbadman @@ziphy_6471
09:55 The fact that I recognized the:" pepper pepper pepper" made me realize I watch too many cooking channels makes sense since I cook a lot 😅
Came looking for this comment!
I'm waiting for wangjangle mention.
back in my day you had to make pasta with no equipment AND no ingredients, top that
and we did all of that in an empty void, didn’t even have the laws of physics
@@nchappy16and we had to share the void!
@@antonytheocharidis9576 and that was before the concept of sharing was invented too
And without bodies too
Back in my day we didn't have pasta. It hadn't been invented yet
watching you made me appreciate making food as a form of arts and crafts. making pasta seems very chill and fun - and you get to eat it afterwards
Pasta takes a bit to get it just right and you might feel it's impossible to work with, so don't get discouraged if your first try doesn't work out perfectly. After you've done it a couple of times, it'll become something you can do without even weighing the ingredients
Your glass pot does that because it doesn't have enough nucleation sites for dissolved gasses and water to bubble out, and it increases past boiling, and when you add stuff that has nucleation sites, it instantly comes out of solution releasing a lot of energy in an instant. you can avoid this by putting a shard of pottery or a stone or a metal utensil or really anything in the pot, allowing for the release of energy in a controlled manner.
But then he wouldn't get super heated fluids!
Or just use a pot that doesn't suck.
nerd
@@reaperanon979 shut up it looks cool
For the first time in my 44 years, I feel like I can actually attempt to make some homemade pasta now. Thank you!
This video has everything a cooking channel needs: good food, exploding water and irradiated fruit.
As an italian, I love how Canoe pronunces the pasta shapes
He makes an effort to pronounce non-English as correctly as he can. Good man.
12:34 “Everything reminds me of her”
😂😂😂 bro I’m sorry 🤣
as an Italian, I approve. Bravo!
mama mia 🤌
The glass container has no uneven surface, nothing for the bubbles to get released. Adding the pasta instantly released all the bubbles and made it overflow.
Container diff.
indeed, it's the lack of nucleation points. it's the same effect of Mentos in Coke, albeit a different source of stored energy.
In this case it causes the water to superheat above boiling, and @futurecanoe it's extremely dangerous. it can also happen in the microwave. most modern glassware is made with engineered imperfections for this reason
Superheated water is quite a rare phenomenon but i have seen it 2 times and both of those times were on this channel.
😂
oh my god this man actually owns a real roller, my mind is blown
FutureCanoe can have a little equipment, as a treat
When the video says no equipment, thats when you decide to use a food processor and even a rolling pin. 👏
And the pasta machine 😂
0:36 110 x 2 = 210 what radioactive math is that?
1:06 - ouah~
I was on full vol 😭💀
12:16 in fact the original recipe of Culurgionis is not with ricotta but with a potato filling. In it there is also a bit of garlic, dried mint and pecorino sardo
are you New here?
@@andreasagas22No, but I liked how he thought it in the right way
Bro the ending of this video Legitimately brought a tear to my eye.
Love your channel with all my heart. You’re a phenomenal chef.
100% your best video yet. Actually so here for seeing you improve as both a chef and a video maker its great to see
1:46 the little laughs always get me ❤
You've posted at such a convenient time for me I got to cook my dinner with you, loved this so simple and most importantly convenient.
Failing at 110x2 had me dead
I was looking for a comment like this
i like how bro asserts his culinary dominance on us every few months just to reminds us that he is actually a good cook.
Cappeletti looks exactly like Russian dumpilings the only difference is that we use ground meat(usually chicken or beef+pork mix) instead of pumpkins. You should definitely try it out, it's one of the best Russian dishes out there
yes yes yes pelmeni all the way
Not to show emotions but every time you upload a video my day gets better, before the videos even started. Cheers, dude :) Thanks for the vid
the only non-radioactive food on this man's channel is pasta 💀💀
These videos always make me happy, on bad days and on good days
cooking tipp: you dont need to peel butternut-pumpkin/squash the skin is eddible and thin enough that it cooks at the same time as the flesh plus the outside is not so slipery
Thanks! I hate peeling those...
Yeah but it is dirty.
@@ElijsDima have you heard of washing your vegetables?
This dudes channel is so realistic and fun
You are good with shaping, they all look good!
I was searching handmade pasta yesterday since im quite into it theses days and I want to discover more ways to make them, and this is a fun coincidence that you've just done a vid on this, greatttt
You give hope to so many people. Such a true inspiration.
The Instagram comments never let me down 😂
When boiling water in those smooth glass pots, put a wood chopstick in it while you wait for it to boil. Then it won't overflow since there is a textured surface for the bubbles to form on and escape
I just finished my first plate of homemade capatelli filled with ricotta (it's actually the first time I tried this pasta) and I love it, I made it with that lime sauce you made, literally so good.
It was super fun watching you make all those pasta shapes. I also feel less scared of making fresh pasta now. However, I DO feel like this is an elaborate defense of your refusal to buy more kitchen appliances lmao
Nice job team. I'd like to see how you make sticky toffee pudding.
That moan had no right to be there 😂
I love the closing words of wisdom, as always ❤ + alright, thank u!
Yo, this one was really neat. Who knew making pasta and pasta shapes was so easy.
Thank you for the courage to try making pasta. If you can do it anyone can
Amazing to see your culinary skills grow compared to the early days
I said this previously in a future video about dumplings (don't worry about that sentence's future past tense), but he really makes stuff seem so much simpler it makes you want to try. I ended up making some of the dumpling soup and I loved it and even adjusted a bit after. Now I really want to try a bit of pasta. I had tried a long time ago making it and bought some robot-attachments and shit for it but it all turned out horrible after so much work I didn't even know what to fix and never tried again .Now I just wanna do this.
Thanks, man.
This is probably my favorite futurecanoe video everrr 😜
Dude, I love you, I love your energy and how you cook, I just start to watch you recently but I fall in love with your third video, keep it up❤
Bro hit us with the YSAC "pepper pepper pepper"
Can’t wait to make these this week!
zamnnn, they all look so good and yummy!! good job
11:48 when you gotta clean your clogged sink drain trap
Tip for next time... try sage in your sage butter (you used thyme), but sage is delicious with butternut squash. The thyme probably tasted a little off in that?
Great work. You made it look easy!
ahhh, I always beam up whenever I see a new video!! ❤❤
The pasta dough is surprisingly ✨ smexy ✨
I LOVE YOUR VIDEOSS ❤️❤️
I'm going to do this tomorrow 😍so happy the algorithm introduced me to your channel
Tnx a lot, finish sentense is brilliant❤
My favourite thing is that Canoe will repeat an intricate recipe if something was a bit off (the rounded pasta shape) but is too lazy to chop the spinach that will take 30 seconds. It’s the true spirit
I love you FutureCanoe!
Very nice!
Makes me wana try it.
Thank you
Why does this actually inspire me to make homemade pasta
i love ur videos futurecanoe keep up the great work
The Instagram Comments never miss but "everything reminds me of her" took me out. It kinda did look like a... anyway, I'm glad you did a pasta tutorial that was not only realistic but Chill. Some of them go out of the way to add extra steps and some take themselves way too seriously. Even the chaotic ones can get too much but this? This was cool and please make the knife sharpening video when you can. Alright, thank you. Happy Holidays.
I didn’t have much luck my first time making pasta… semolina and whole eggs made very structured, thick noodles. This inspires me to give it another shot, if canoe can do it I can too.
Hi recently subscribed to your channel. Your videos made me laugh so much that I actually recovered from a cold. So thanks 😊
Bros straight up evolving in a good way. Genuinely impressed by the care and technique you showed in this video, and for what seems like the first time you made a joke that wasn't a lame innuendo and I laughed at it! If there's more honest content like this to come then I'm 100% here for it. This kind of stuff will take you from a guilty pleasure to a channel I can actually sub and recommend to my normal friends.
I did the tagliatelle and won’t lie - it looks tons better. But I never would have tried without the confidence from your video. 10/10
Updated perfect with mushrooms sautéed in butter
I think this was the first time I really noticed you got some skills! That knife work was pretty fine for example imo
Still basic equipment and very down to earth tho. Really like those sorta recipes!
Ngl i think of myself as a very poor chef only able to do basic things, this made me appreciate the simplicity (rather than, complexity that the internet usually shows about italian cuisine) would definitely try my hand at it now
This might surprise you, but the first dish is called "fettuccine Alfredo". Yeah, exactly those famous "Alfredo".
The original recipes for the sauce was invented in Rome, in which the restaurant that popularized the recipe is still open today after around a century. When the recipe reached the US, Americans added further ingredients like heavy cream, parsley and other stuff I don't know why. As an Italian, my assumption is that in the US you have to justify the price of a dish adding a lot of stuff in it to make it resemble hard to prepare. But most of our Italian recipes have something like 3 to 4 ingredients and that's all.
Source? Trust me bro, I'm Italian, living in Rome and my office is 5 minutes away from "Restaurant Alfredo".
3:32 he eats wirh a normal fork but he drops the ligma fork. How???
I love the space between maybe and the open bracket in the title
i love this vid smmm :’) gotta try making my own pasta fr
I first learned how to use a French rolling pin and now I can't for the life of me use that kind of rolling pin you had in the video. I really hoping I get this nice French rolling pin for xmas lol
Edit: My homemade pasta (usually just AP Flour, water, and salt) typically takes about 30-90 seconds for me to cook. I tend to make spaghetti pasta, but never thought to put flour on the top and fold it over, so it was time-consuming and never straight... I would have to get the largest knife to try and make it lol.
Something tells me FutureCanoe actually did a chef cooking course. I did part of a course and alot of the techniques were the same.
He is actually a good cook. It’s just the absence of good lighting and camera angles.
According to other comments in other videos of his, he used to be a line cook.
Yummy pasta, i like how you added black pepper, it really adds to the flavor.
i love how he sometimes sprinkles in some references here or there that show you we're all the same we all watch the same good shitttt.
Will his dad every come back with the milk? :(
I bet nona used a ligma fork.
I fell asleep and woke up to your channel and like your vids ever since
Your comedy + culinary game is getting sharper every video, sir
3:20 where's ur ligma fork?!
Bro actually said 110*2 = 210 😆
Im so happy to see him succeed fr
11:37 Finally some culurgionis representation! I'm half Sardinian and make them from scratch around once or twice a year, and I gotta say that your pinching technique was pretty good, especially considering how that was your first time making them! Maybe it varies from region to region, but my didina (from Nuoro) taught me to pinch more inward than outward and to close them with a little tail at the end. We also don't use spinach or colored dough in our recipe, but again, just small differences. We traditionally serve them with tomato sauce (sugo rosso) and parmesan, but they're also amazing when pan fried!
Seeing you make them was really fun, thanks for trying out so many different kinds of pasta and including one from Sardinia :)
Great pussey sounds like 2:48
😂
knife sharpening video? Like when you take your knife into festival foods and take advantage of them? I mean they said free sharpening right...
Tha😊nk you!
I am going to give this a go it looks lovely
Upcoming face reveal 😗…
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Guys lets all agree to eat this person right now
I love how he gives us a lot of advice on everything, but idk why it’s also kinda funny 😂
Great job! I am going to attempt this