Pasta lemone is awesome I make it a couple times a week it was actually dinner last night but I don’t use multiple pans I just save 2 cups of the starchy water then pour out all but about one inch out of the pasta pot while keeping the noodles in it and remove from heat then add the juice of 2 large lemons stir then let it sit for 3 or 4 minutes then add more water to bring it up to one inch then add 3 quarters of a stick of butter start stirring till the liquid starts looking creamy and let sit for a couple more minutes then add the rest of the stick of butter stirring or tossing till creamy and serve with lots of parm and that’s for one pound of pasta I also use less water than most would use for that amount of pasta to make the water as starchy as possible and most of the water I reserve makes it back into the pot because the longer it sets the more it absorbs and you want to be able to kinda drizzle the buttery starchy sauce over the plated pasta so should serve the pasta sitting in a puddle of sauce the parm will thicken it and become creamier …..I also use the lemon zest off of one to one and a half lemons and add that when the lemon juice is added it brightens it up more then just tossing squeezed lemons in the pot with the noodles and stirring which does absolutely nothing lol because you can’t stir or beat the lemons hard enough to break the skin on the lemons while in a pot of noodles without destroying the noodles
I am surprised that Frank had not previously used that side of the box grater for the cheese. It is what I always use for Parmesan or Romano cheese and have been using since I ditched the pre-grated nonsense.
Oooh, I like these ATK quickies! More please! (you know what they say about our modern "goldfish" attention spans!) This recipe looked quick and easy too, and YUMMY! Thanks!
The cheese grater that makes the fine grated cheese is called a starburst. They use it in Italy a lot. I've also bought a rotary cheese grater from Microplane with the starburst on it. I've been using this style grater for decades. It makes the cheese like a powder so it melts beautifully is sauces. I pre-grate it and keep it in a Lock and Lock container in my fridge. It stays fresh for a long time.
A few years ago I thought I had learned what good Limone Pasta tasted like. Tried this recipe and the whole table was blown away! I'll never cook it anyway other than this.
Good video, BUT.........ATK could you please review new modern electric roasters? I still use my Hamilton Beach roaster from 20+ years ago but want a back up. I tried to buy one 2 years ago and it shorted out and smoked within the first hour, good thing I did a test run a week before I was going to use it for Thanksgiving day. I have a double oven and love it, I did the turkey in the oven last year and it made a huge mess in the oven. I love the skin and think it is vital fats for brain and skin, but no one else eats the skin in my entire family so the roaster is great and much easier to clean. You can even cook the Turkey the day before and use the roaster to heat serve the turkey in your chicken stock from the carcass the day before. My SIL who takes lots of pro cooking classes has been doing this for her husbands side for several years. I might do that this year, but do not see the need since the 20-22lb turkeys cook in 3 hours or so.
Even this 60-something Anglo-midwestern girl has always known that side of the box shredder is for parmesan cheese. I imagine that develops the best sauce from a bronze-cut pasta.
I cannot find much on the youtube about seasoning and using bare aluminum commercial grade frying pans. I know they are sold in restaurant supply stores, both online and with a brick store front. I know that restaurant cooks use this aluminum cookware, but there just isn't any information about them. Locally I can purchase a variety of aluminum commercial grade or at least commercial grade appearance at Gordon Food Service. I can find fewer than a half dozen videos on seasoning aluminum cookware, but nothing on how they are used in commercial kitchens and how to care for these bare aluminum pans as a home cook. None of the RUclips chefs have touched on the subject and it seems as though someone should make a video or two on use and care for bare aluminum commercial cookware. When you search youtube for aluminum cookware care, you almost immediately get carbon steel hits, and carbon steel just isn't aluminum - some of us are looking for specific information about specific materials, typing in aluminum and receiving 25 videos about seasoning carbon steel is simply not helpful. Please, help us out?
I like the attempt at a laid back approach, but this was all over the place and hard to follow. I kept having to toggle back and confirm basic quantities.
You need to stop perpetuating the myth that sea salt is less salty than other salts. The reason some believe it is less salty is that there are more grains of highly process salts in your spoon than there are of the larger grains. Ergo, you consume less salt, although some probably compensate by using more salt. . But it's just as salty, with pretty much the same nutrients as other salts.
Do people really not taste test their pasta while cooking? I didn't keep track of the time until years ago, and it makes it easier to work on other stuff for the meal, but I still taste test and it remains my final indicator on when its done.
Hmm...thoughts: my wife "needs" meat with dinner. Anyone think I could brown cook/brown some chicken in the second pot to lend the pasta some of the fond flavor before mixing the pasta in that same pot? Obviously serving the chicken too.
I will personally set up a blind taste test for the chef, where I will throw the same amount of regular salt, kosher salt and sea salt into pots of water. He won't be able to tell them apart. He should know better than to claim sea salt is "less salty".
Sea salt is NOT "less salty" than other salt. Salt is salt. Sodium chloride. Sea salt may have other additional minerals, but not in a high enough concentration to affect the salinity.
It might be "less salty" by volume, but that's just because there is less salt there by mass. Same reason why you use more kosher salt than table salt - it's just more air in each teaspoon.
Charming hosts. Not sure about rolling spaghetti with a spoon! Thought Italians frowned upon this and that it was inauthentic. First time I have ever seen it on a cooking demo.
Had to google who this Frank is, nice to see ATK promoting a guy know for committing wage theft multiple times. Luckily this recipe wouldn't make me want to visit one of his restaurants. Not sure why you thought this recipe was worth sharing.
Never understand the "timer" thing with cooking pasta and noodles. Just taste it. Never understand how people can't figure out "taste your food" and season it accordingly either...it's literally the most basic concept ever known to humans.
A recipe has precise measurements. This does not. I don't time my pasta either This is the essence of cooking. Use a recipe precisely or be bold and make the flavors and textures to your tastes. Cooking is Love when it's done with pure intentions. Otherwise, it's the self-importance of an ego masquerade party. 🎭🪞🎨
Someone had fun editing this. 😅
Pasta lemone is awesome I make it a couple times a week it was actually dinner last night but I don’t use multiple pans I just save 2 cups of the starchy water then pour out all but about one inch out of the pasta pot while keeping the noodles in it and remove from heat then add the juice of 2 large lemons stir then let it sit for 3 or 4 minutes then add more water to bring it up to one inch then add 3 quarters of a stick of butter start stirring till the liquid starts looking creamy and let sit for a couple more minutes then add the rest of the stick of butter stirring or tossing till creamy and serve with lots of parm and that’s for one pound of pasta I also use less water than most would use for that amount of pasta to make the water as starchy as possible and most of the water I reserve makes it back into the pot because the longer it sets the more it absorbs and you want to be able to kinda drizzle the buttery starchy sauce over the plated pasta so should serve the pasta sitting in a puddle of sauce the parm will thicken it and become creamier …..I also use the lemon zest off of one to one and a half lemons and add that when the lemon juice is added it brightens it up more then just tossing squeezed lemons in the pot with the noodles and stirring which does absolutely nothing lol because you can’t stir or beat the lemons hard enough to break the skin on the lemons while in a pot of noodles without destroying the noodles
I am surprised that Frank had not previously used that side of the box grater for the cheese. It is what I always use for Parmesan or Romano cheese and have been using since I ditched the pre-grated nonsense.
Frank is the best! He deserves all the recognition and praise. Thanks ATK for this wonderful video.
Love it! Now I know what I’ll make for lunch today!
I’ve been making this pasta dish for yrs. A few grilled shrimp are good to add as a little change too. So easy and delicious.
love this laid-back approach from ATK, still with some teachable moments
This is great! More of these type of videos!❤
Oooh, I like these ATK quickies! More please! (you know what they say about our modern "goldfish" attention spans!) This recipe looked quick and easy too, and YUMMY! Thanks!
Awesome chemistry between the hosts and love the idea of freestyling the meal.
The cheese grater that makes the fine grated cheese is called a starburst. They use it in Italy a lot. I've also bought a rotary cheese grater from Microplane with the starburst on it. I've been using this style grater for decades. It makes the cheese like a powder so it melts beautifully is sauces. I pre-grate it and keep it in a Lock and Lock container in my fridge. It stays fresh for a long time.
Great recipe. Bryan, you are the absolute best!!!!!!
Seems like it aches for fresh crack pepp
no
So fun you guys, can't wait to try this 💪🏻
You guys are great together, more Morgan and Brian. Very nice dish.
Everybody is so creative!
That side of the grater is also perfect for zesting citrus or prepping potatoes for pancakes!
😤🤯 I like the potatoe pancake idea
🔥🔥🔥🔥🔥🔥
A few years ago I thought I had learned what good Limone Pasta tasted like. Tried this recipe and the whole table was blown away! I'll never cook it anyway other than this.
I just made this using fresh lilikoi juice from the garden. (Passionfruit) Had no lemons around. IT WAS DELICIOUS!
Your banter reminds me of my care-free dating days, making dinner with my crush, haha
Basically a lemon Alfredo!
I have this all the time, without butter. I must add butter😊
bit of cream is super nice too
Good video, BUT.........ATK could you please review new modern electric roasters? I still use my Hamilton Beach roaster from 20+ years ago but want a back up. I tried to buy one 2 years ago and it shorted out and smoked within the first hour, good thing I did a test run a week before I was going to use it for Thanksgiving day. I have a double oven and love it, I did the turkey in the oven last year and it made a huge mess in the oven. I love the skin and think it is vital fats for brain and skin, but no one else eats the skin in my entire family so the roaster is great and much easier to clean. You can even cook the Turkey the day before and use the roaster to heat serve the turkey in your chicken stock from the carcass the day before. My SIL who takes lots of pro cooking classes has been doing this for her husbands side for several years. I might do that this year, but do not see the need since the 20-22lb turkeys cook in 3 hours or so.
@@sandrah7512 Yea, I could not find anything on them. I didn't expect this year.
Это вкусно 😋 It's delicious thanks for the inspiration
I love citrus, and this recipe looks delicious.
Thank you!
Bryan: I eat this while I'm sleeping all the time
lmao
How about some black pepper??
Yes, love that.
Even this 60-something Anglo-midwestern girl has always known that side of the box shredder is for parmesan cheese. I imagine that develops the best sauce from a bronze-cut pasta.
Parm Dust for Life! Classic!
❤❤❤ thank you ❤❤🌷
I'm getting the t shirt!
Link Has Expired.
I cannot find much on the youtube about seasoning and using bare aluminum commercial grade frying pans. I know they are sold in restaurant supply stores, both online and with a brick store front. I know that restaurant cooks use this aluminum cookware, but there just isn't any information about them. Locally I can purchase a variety of aluminum commercial grade or at least commercial grade appearance at Gordon Food Service. I can find fewer than a half dozen videos on seasoning aluminum cookware, but nothing on how they are used in commercial kitchens and how to care for these bare aluminum pans as a home cook. None of the RUclips chefs have touched on the subject and it seems as though someone should make a video or two on use and care for bare aluminum commercial cookware. When you search youtube for aluminum cookware care, you almost immediately get carbon steel hits, and carbon steel just isn't aluminum - some of us are looking for specific information about specific materials, typing in aluminum and receiving 25 videos about seasoning carbon steel is simply not helpful. Please, help us out?
Wait, so you squeeze the lemons through a strainer to catch the seeds then dump it all in? That doesn't make much sense.
“I’ve never set a timer for pasta”…….. I feel dumb for using a timer 😂
You cant go wrong with butter and cheese!!
I'm going to just add some crushed red pepper flakes to mine for a little 🔥.
Would be good with some grilled chicken. 😋
I grew up in an Italian household in an Italian neighborhood, and I have never seen anybody eat pasta with a spoon.
I like the attempt at a laid back approach, but this was all over the place and hard to follow. I kept having to toggle back and confirm basic quantities.
This reminds me of how I learned to cook early on….family stories. Very cool, slightly emotional. 👍🤪🏳️🌈
You need to stop perpetuating the myth that sea salt is less salty than other salts. The reason some believe it is less salty is that there are more grains of highly process salts in your spoon than there are of the larger grains. Ergo, you consume less salt, although some probably compensate by using more salt. . But it's just as salty, with pretty much the same nutrients as other salts.
OMG they completely forgot ground black pepper!!!
@@sandrah7512 I certainly will! Ground black pepper is an essential finishing touch.
"Sea salt is less salty."
Hmmm... Doesn't that just mean you can use...less regular salt?
Do people really not taste test their pasta while cooking?
I didn't keep track of the time until years ago, and it makes it easier to work on other stuff for the meal, but I still taste test and it remains my final indicator on when its done.
7 minute to almost Al dente?
THIS is why I miss wheat.😪
Sorry, you missed the original recipe, thus taste, much better than what you did.
We were forbidden to add cheese to pasta a lemone.
ouch, not cool
The spoon though…. No no no no
Hmm...thoughts: my wife "needs" meat with dinner. Anyone think I could brown cook/brown some chicken in the second pot to lend the pasta some of the fond flavor before mixing the pasta in that same pot? Obviously serving the chicken too.
PDFL!
I will personally set up a blind taste test for the chef, where I will throw the same amount of regular salt, kosher salt and sea salt into pots of water. He won't be able to tell them apart. He should know better than to claim sea salt is "less salty".
That name sounds like a New York mobster
Sea salt is NOT "less salty" than other salt. Salt is salt. Sodium chloride. Sea salt may have other additional minerals, but not in a high enough concentration to affect the salinity.
It might be "less salty" by volume, but that's just because there is less salt there by mass. Same reason why you use more kosher salt than table salt - it's just more air in each teaspoon.
These two are so cute. ❤️
Ummmm. They are totally doing it behind the scenes and in front of the scenes.
How genius no recipe just add a hand ful and and squeeze a Lon and grate park on fine shredded side of box grater add some butter.
Does he kinda sound like Joe rogan? Or is it just me lol
The “e” is pronounced on limone!😂. And the package tells you how long to cook….
This is a recipe.
Stick the original videos Im not feeling this girl, she doesn't know anything.please no more of these types of videos
Charming hosts. Not sure about rolling spaghetti with a spoon! Thought Italians frowned upon this and that it was inauthentic. First time I have ever seen it on a cooking demo.
Lots of nerves from the newcomer.
Had to google who this Frank is, nice to see ATK promoting a guy know for committing wage theft multiple times. Luckily this recipe wouldn't make me want to visit one of his restaurants. Not sure why you thought this recipe was worth sharing.
Thanks for sharing Karen!!
As an Italian, why is parmesan on everything?
Because of this I can never eat Italian food anymore.
Too bad that’s “lemonwood”.
Never understand the "timer" thing with cooking pasta and noodles. Just taste it.
Never understand how people can't figure out "taste your food" and season it accordingly either...it's literally the most basic concept ever known to humans.
I have ADHD so a timer is helpful. Plus I cook pasta for my family. I'm allergic to wheat so I can't taste it.
well thats what happens when capitalism pushes industrialized food
@@tubulartuber Relevance?
It can be useful if you are cooking 3 other things, chatting, washing dishes, and wrangling kids. That way you don't overcook your pasta.
I forget, so a timer is helpful if I don't want limp pasta
A recipe has precise measurements. This does not.
I don't time my pasta either
This is the essence of cooking.
Use a recipe precisely or be bold and make the flavors and textures to your tastes. Cooking is Love when it's done with pure intentions. Otherwise, it's the self-importance of an ego masquerade party. 🎭🪞🎨
I think your translator needs a tune up.........