I almost skipped watching this video thinking "I don't have a pasta maker, I can't make pasta," yet here I am, literally eating my last bite of pasta aglio e oilio that I made by hand. Easily one of the best things I've made. Thank you, Babish! I love this series, and as a new cook, I am learning a TON from it
When I used 2 eggs for the aglio e oilio (which Babish says is lighter and less filling than the cacio e pepe), I comfortably ate everything myself in one sitting, but a quick Google search shows recipes that have 2 eggs serving multiple people (maybe I was hungry and excited). If I were serving multiple people, I'd probably make multiple batches of 2-3 eggs worth of pasta, portioning out my noodles until I felt I had enough. And if this is by hand, it will take some time, so I'd do it ahead of time and freeze my pasta (a Google search says that's the best way to store fresh pasta). Hope that helps
Andy Aria Step One: Mix the Egg and flour Step Two: knead a bit Step Three: Climb a step ladder Step Four: go all “Macho Man” and elbow drop your dough-OHHHH YYEEAAAAHHHHHH
i could imagine... *watching netflix in living room *plop plop bunk bunk from kitchen "ELBOW DROP!!!" *PUNK. rattle of silverware "FFFFFFFUAAAA I MISSED THE DOH" id prob miss the dough too honestly xD
@@angrygroceries1 The saline content affects the boiling point of water to the degree that it technically takes longer to achieve boiling temperature, but we're talking seconds. It's not really any appreciable difference.
"You can probably make this with things you have in your fridge." Brah. I have coffee cream, milk, white bread, butter and leftover chicken fingers. Time to get fancy! 🎩💲
Roll bread with rolling pin and cut into strips Cook in pan with butter, milk, and chopped up chicken, seasoned to taste Bam, breadnoodles in a chicken cream sauce
Blend the coffee cream, milk, and melted butter in a pan. Don't let it get too hot - you don't want to scald the milk or creamer. Add spices like black pepper, some salt, even some chili powder. Toss in the leftover chicken fingers and toss to coat. Serves 1 because you'll never want to share it. Put it on white bread if you prefer the sandwich method. XD Andrew has taught us well.
THIS is why you are a gold level RUclips channel. You genuinely teach people to cook, and this new playlist of the basics is why you are truly the most amazing channels around. Thank you so much, you have taught me so many useful techniques to improve my cooking. thank you
It's not. But with practice it becomes easy. but you have to learn to feel for the right texture. And the easiest way is to accept the standard recipe of 100g of flour, 1 whole egg, pinch of salt an 1 tsp of olive oil. Beat the egg and oil together, then mix with the flour and salt in a food processor or by hand, your choice. Then, knead it adding more flour it it's too wet until you it's silken smooth and elastic (press it with a finger, it it takes its time springing back and the finger hole doesn't disappear, it's good).
bobrobmarc .-. I'm English, so in my accent, the word "pasta" sounds just like "past her" (short "a" and silent "h"). So the joke is a play on words of driving a car made of lasagne past the wife :)
4 years later and this episode is going to be rewatched a few times more. Just got my pasta maker in today and I'm am super excited to make some homemade all from scratch something lol. Thank you Andrew for this series you really have inspired all of us to get daring in the kitchen and bring wonder food to the plate and our tummies
hey, i'm 21 and alone with my brother wile my parents are on vacation. I'm having a hard time lately (i've spend 3 months in psychiatric hospital due to sucidal thoughts) anyway i spend most of my days on youtube watching cooking videos (a coping mecanisme like any other) and today i decided to try your "pasta al olio" because it felt easy to make and i have a eating desorder. It was indeed easy to make and i sat in front of my computer to eat wile watching some more cooking videos, but i didn't watched an other video, because those pasta where good, i just sat at my desk saying to myself "wow those really are good" (in french) then i just started thinking about me cooking this dish for my gf (how is going through a really hard time to, i met her in the hospital) or for my childrens (if i live long enough to have childrens) and I litteraly started crying eating those pasta. Today was a really bad day for me, but you succeded to give me a tiny bit of will to live to cook those pasta to the people that i love. I'm not sure that, as a cooking youtuber, you get told this a lot but your video made me cry xD Thank you ps: sorry for bad english
The one and only time I tried to make fresh pasta, shortly before I dropped out of culinary school, I did it so wrong that chef didn't know how I managed to do it that wrong. I made pasta aglio e olio from scratch for my family today and I'm so freaking proud of myself. Cooking is good for the soul
Binging with Babish, Basics with Babish. Can we please get a Banter With Babish, A Q&A series that answers are random and serious quesetions. Please man, it even fits the branding!
.....or is it? Science has shown us that while dinosaurs went extinct 65 million years ago, the sense of smell is the sense most closely associated... with... memory. *music* ... or is it? Pasta was invented thousands of years ago, but sound waves travel faster through water... than... through... air. And as always, thanks for watching.
Damn babish, this has been the only cooking video I have ever watched that actually inspired me to cook, I made some delicious pasta, and while it wasn’t perfect, I showed me what to improve on
Goddamn it as soon as I watched this video I went and started making pasta to only find out half way through I didn’t have a rolling pin. Ran straight to Wilkos and got one, and then ate the best pasta of my life.
I made both pasta dishes (aglio e olio for me, cacio e pepe for the lady) and holy shit were they amazing. I’d show you a picture on social media but I couldn’t pause long enough to take a picture. Thanks for making dope recipes and practices (like pasta making) seem easy.
My first and so far only attempt at Pasta Aglio e Olio ended up failing because I had the oil too hot and the garlic all but burnt. Really underestimated how quickly it cooks. Plus if the oil is too hot and you drop a bunch of wet pasta and water in there, it's going to fucking go crazy and you'll not enjoy all of the popping oil on your body. Granted I was still getting used to how to balance my new "powerburner" stovetop. Also I didn't have a Scarlett Johansson, but I also didn't tell my fiance that was part of the recipe...
Babish doesn't roast the garlic enough for my taste. If you just toast the garlic enough until it's golden brown, but not burnt, and then take off the heat and add the red pepper flakes and add the paste like 2 min later, I find it comes out about perfect.
I don't add the lemon unlike Babish, and I still think it's the best. And Babish, unlike the popular recipes, adds a lemon, but doesn't add the pepper flakes or the parmesan. Not that I add the Parmesan either, but the pepper flakes are fantastic. My point being that you can make little variations and it should still turn out well.
I had the exact same thing happen to me with the garlic! Guess it's better to take the oil off heat sooner. I keep overdoing or underdoing things in cooking, like mixing, and it always messes something up.
Are you meant to put chilli flakes in the pasta aglio e olio? You did in the chef video but not this one, and I don't want to end up driving a four wheeled car...
It's actually a different recipe here in italy, pasta aglio plio e peperoncino, only featuring garlic sauted in oil, add the pasta in the oil and then the chili flakes
We made our first ever pasta tonight using your half and half recipe and for the first time in 5 years, we had no leftovers. We are super proud of ourselves and hope others try this out without fail, just like we did. Note: we thought our mixture was too dry. It wasn't. Thanks, Babish! ❤
In the machine, create a loop once fed through pinching the ends together. No more re-feeding it back in again and again. Tip 2: when feeding through the cutter... place your hand under the pasta as it comes out. Will come out perfectly even and not fall into a messy pile. Great if hanging to dry too
So glad I found this video! I was always so hung up on exact measurements that my pasta dough was never quite right. now I have no stress and just make my flour well, crack some eggs, and just enjoy the process. Thanks a bunch!
This video instantaneously made you my new favorite cook on the web. You’ve got complete understanding and respect for each dish you cook, and a smidge of humour to spice things up. But what really drives my loins through a loop is how you make mistakes and are earnest about them, and about your slight deviations from traditional recipes. I learned more from this video than any other. Looks like I’m going on my first great Babish Binge. Cheers!
It depends on how much pasta you want to make .. I'd say start with 100g flour and you will know if it's enough or not. Maybe add a spoonful of flour to the 100g😁
+Oliver McDowell Your limiting factor in making pasta/noodles is really the wet ingredients. Once you understand the texture you need for your pasta, you just work the flour into the wet works until you reach that texture. +Homam Meshreqy 100g flour is about right for 60ml liquid to make a pasta/noodle dough, but all sorts of stuff like humidity, temperature, age and type of the flour(s) used, pH of the liquid(s), et al affect those ratios (sometimes really significantly).
A great trick when making Pasta Aglio E olio (garlic pasta) is to use a truffle slicer for your garlic. It gets the garlic super thin. I have only ever used my truffle slicer once on truffles, but I use it to slice garlic all the time.
I really like babish because english is my second language and I sometimes don't understand people without subtitles but he speaks very clear so I never need subtitles
i'm not really a pasta guy, i've never really loved pasta before. But I Made the Pasta Aglio e olio at 3 A.M. and woke my dad up but i enjoyed pasta for the first time
I got a pasta maker for Christmas and me and my mom tried to make pasta for chicken noodle soup and we failed like four times then I made babish’s recipe now my dough is resting and it worked amazingly
Always wanted to make pasta from scratch, but I assumed it was a complicated process. Gave it a go tonight and it came out really well. I need to get it a bit thinner next time, but really happy for my first go. Thanks so much for the recipe!
Kinda cool to see this. Usually when you make something from scratch you save allot of money. Pizza is a great example. Scratch made pizza is 1/5 to 1/20th the cost of the alternatives. But this looks like one of those instances where it is not the case. Pasta is available for around a dollar a pound, dried. I am interested in the taste of freash pasta.
"none of this throwing it against the wall nonsense" lol who does that? *later that night when I'm making pasta* hey mom can you check to see if the pasta is nearly done? "sure" *throws it against the wall* wait what are you doing? "this is how you check. If it sticks to the wall it's done." you can just... eat a piece...
I love that you left your pasta making outtake in the final cut, It gives me a little bit more enthusiasm to try it on my own. And the pro on RUclips is having trouble making his pasta, I guess when I try to make my pasta and fail, it won't be such a big deal!
The secret ingredient is you tho. He has the secret ingredient but i dont think babish knows that crazy noodle mitosis twirly bouncy shit. That is probably one of the hardest culinary skills ever.
I love how you're really getting into it. The jokes, alongside with easy to understand and inspiring techniques are what make this show worth waiting for every week. Giving us exactly enough information to get started, but leaving the rest in our hands; this is exactly why I became a patreon! Thank you, babish!
Hello, I just used some of the things I learned in this video to make my first real meal. It was AMAZING, I truly am starting to love cooking and can't wait to learn more! 😀
When I was little I was lucky enough to eat some spaghetti with freshly made pasta; by a family friends great grandmother, who was as Italian as it comes. I was probably about 4, so my memories are extremely vague. That being said, I remember clear as day how amazing those noodles were and I honestly don't think I've ever had anything as good since
Seen the video a couple of times, and today I finally decided to try--Super simple and easy. Great start for a first time pasta maker. Didn't have cheese, so I decided to try the pasta aglio e olio, and it's some pretty good pasta. Thanks for the video!
Where are you from? Most european foods (especially soups, stews, and gravys) use stock to some extent. It is simply infusing the fat of meat into water by boiling it but herbs, temperatures, and cuts of meat change the flavor of the broth. I know most other countries use simply water or tomato bases for sauces but broths can really make a great dish if you want to add savory flavor to anything you would normally put normal water in.
In South-east/ East Asian cooking stock/ broth is also an important link. For example in Japanese cooking, stock prepared from dashi (a type of fish) and seaweed is a key ingredient in almost every dish. In Chinese cooking, if you want to infuse some savoury, meaty flavour to a dish (say vegetables) without making the liquid cloudy because of the animal protein, you could always use chicken stock, or any other stock depending on your liking, in stead of water and salt. The broth served with various soup noodles (Japanese ramen, Chinese wonton noodle, Vietnamese pho, etc.) is even sometimes considered the soul of the dish
You saved my life dude. My GCSE Food Practical assessment was today and I COMPLETELY forgot how to make pasta. I watched this before I left for school and I made an awesome dish of tagliatelle arrabbiata, very impressed
well, the "classic" italian dish is called "aglio, olio e peperoncino", oil, garlic, and chili pepper; which are the only 3 ingredients to make your sauce. The technique... It can get as complicated as you want! If you wonna try a different technique try dish: Put the garlic to infuse in some warm milk, just a few minutes to make it lose some of it's power (optional) Put some oil in a pan (1-2 table spoon per person) Put ur chili pepper (having 2-3 types even better) and your sliced garlic in the oil, low heat and slowly "cook" it, add some water to prevent the temperature to go up, the garlic should'nt change colour if not very slightly. You just want to infuse the tastes into the oil, nothing more. Cook ur dry pasta for 1-2 minutes into the boiling water and then just cook it in the pan with ur sauce adding water until cooked (this is called risottare the pasta, cooking ur pasta like a risotto: all the starch will stay in the pan with your sauce and it will become very creamy!). Taste and adjust with salt while cooking, not at end otherwise your salt won't enter into your pasta... buon appetito!
Oil and water does not mix. The water sinks and gets vaporized from the heat. The steam expands and blasts the hot oil out. Do not mix water with hot oil
Made pasta aglio e olio (which I pronounce 'Pasta aglablahlah' because I just can't be bothered) but my parsley was all wet because of a fridge malfunction. I also apparently don't know how to toss stuff. But it still ended up tasty. I over-peppered it and had to cut that with extra butter but butter's delicious so
My mom's side of the family traces back to Italy a long time ago so my mom likes to boast about her spaghetti-making skills, and hearing you break down all of her methods (i.e. using tap water on the noodles and the wall-throwing) is hilarious lmaooo
yasssssss....He cooks with so much sensuality. And it's not as though that's the intent. These videos are such a thirst quencher. I want a spouse just like this one day. JUST.LIKE.THIS!
Usually 2-5 times per year my family (10-15 people or more depending on who shows up) all get together for family dinner. We make Italian food and once every year, we take all the tomatoes, basil, oregano, garlic, and whatever else we grow in the garden and make a 100% homemade sauce. We usually don’t make the pasta we just buy premade pasta. This year I think I’ll make the pasta to go along with my sauce all thanks to you
Might be incorporating too much flour, or it could be the gluten just needs to relax, that 30 min rest he mentions is definitely essential. Best of luck in your future pasta adventures
I live on the road due to work, and have a hard time cooking, but I just did this. I used a smaller amount of a funky triple cream brie in the sauce, and then sauteed some mushrooms in the sauce that was left in the pan after I plated the pasta. So good! Home cooked meals really bring an important quality to life in a hotel.
I’m sleep deprived and just spent the rest of my Amazon balance on a pasta maker. When it comes tomorrow I’ll give an update on how I did It took multiple hours and I was tired as hell by the end but they were great It’s Friday night, 1/17/2020. I made more pasta dough and ya Boi is making hand cut fettuccine. Updates will be made
IDoStuff 3.7 fucktons or work but it was awesome. It gave me an instant ramen noodle vibe, which I wasn’t a fan of but I made fresh tomato sauce and it made me nut four times at once when I took a bite.
9:26 like driving a car with three* wheels. Three.
Binging with Babish no
Put it in H
That made me laugh.
Brandon: The country no longer exists.
The fifth wheel is the steering wheel ;)
I tried making pasta aglio e olio. It wasn't great, granted I didn't have any pasta
Duh. That's like flying a plane with two wings!
That's like walking with two legs!
That's like playing a guitar with 6 strings!
My life Why
Tosin Abasi wants to know your location
That's like playing a piano with you fingers!
I almost skipped watching this video thinking "I don't have a pasta maker, I can't make pasta," yet here I am, literally eating my last bite of pasta aglio e oilio that I made by hand. Easily one of the best things I've made. Thank you, Babish! I love this series, and as a new cook, I am learning a TON from it
Basomic who many servings does one 2 egg batch of dough make because I’m cooking for 5 and I wanna know.
When I used 2 eggs for the aglio e oilio (which Babish says is lighter and less filling than the cacio e pepe), I comfortably ate everything myself in one sitting, but a quick Google search shows recipes that have 2 eggs serving multiple people (maybe I was hungry and excited). If I were serving multiple people, I'd probably make multiple batches of 2-3 eggs worth of pasta, portioning out my noodles until I felt I had enough. And if this is by hand, it will take some time, so I'd do it ahead of time and freeze my pasta (a Google search says that's the best way to store fresh pasta). Hope that helps
Basomic thanks mate
Update, my family enjoyed it and there’s leftovers.
@@DragonSlayer-cp4qz yessss! Thanks for giving an update. How'd you find making pasta (for the first time, I presume)?
I can see myself missing the dough completely and elbow jabbing the table instead.
lol your comment completely made my morning... mostly because I can see myself doing that as well.
Andy Aria
Step One: Mix the Egg and flour
Step Two: knead a bit
Step Three: Climb a step ladder
Step Four: go all “Macho Man” and elbow drop your dough-OHHHH YYEEAAAAHHHHHH
Andy Aria I did that......
I loved this comment
i could imagine...
*watching netflix in living room
*plop plop bunk bunk from kitchen
"ELBOW DROP!!!"
*PUNK. rattle of silverware
"FFFFFFFUAAAA I MISSED THE DOH"
id prob miss the dough too honestly xD
Andrew drives cars with five wheels. Confirmed.
If you count the steering wheel I do too
But no tires....
NeverNinja Your response made my day.
i thought his name was Oliver?
Solitary Wolf his name is Andrew Rea. Oliver Babish is a character from West Wing.
"the ultimate date night pasta"
*throws 7 cloves of garlic in it*
You say that like it’s a bad thing.
@nikhil nair
Why the F**k is your garlic raw after you cooked it in the oil in the low temp, unless you are just bad at following simple recipes?
when you toast or cook garlic it loses most of its sharp flavour
Lenkrad if you kiss, your breath will stank and your boyfriend will go skrrt
@@alexdemps unless you burn the garlic
I have egg everywhere there's flour on my dog and goldfish and ive lost my rolling pin...
Don't worry I have your rolling pin
That's part of the pasta making experience baby.
I bet the fish stole the rolling pin...ya cant trust those bitches
Haha that’s funny, but I didn’t expect you to get it on your goldfish like how?!
There there
Cars with four wheels are the worst.
Johnny Brish hey im your brother
Joey Giolitti Yup. Lucky me.
Not as bad as bicycles with two wheels
Right i wanted ten wheels
Well you need a steering whell to drive right?
*Salt your water, everyone.*
Only after it's at a boil though
@@angrygroceries1 no
@@angrygroceries1 The saline content affects the boiling point of water to the degree that it technically takes longer to achieve boiling temperature, but we're talking seconds. It's not really any appreciable difference.
and don't effing oil it
@@Jamie_kemp thats whats up
"You can probably make this with things you have in your fridge."
Brah. I have coffee cream, milk, white bread, butter and leftover chicken fingers. Time to get fancy! 🎩💲
Would make a great capitalist stew.
Roll bread with rolling pin and cut into strips
Cook in pan with butter, milk, and chopped up chicken, seasoned to taste
Bam, breadnoodles in a chicken cream sauce
Why do you keep your white bread in the fridge? :')
Blend the coffee cream, milk, and melted butter in a pan. Don't let it get too hot - you don't want to scald the milk or creamer. Add spices like black pepper, some salt, even some chili powder. Toss in the leftover chicken fingers and toss to coat. Serves 1 because you'll never want to share it. Put it on white bread if you prefer the sandwich method.
XD Andrew has taught us well.
RJTheHero that's gonna be some good ass pasta lol
THIS is why you are a gold level RUclips channel. You genuinely teach people to cook, and this new playlist of the basics is why you are truly the most amazing channels around. Thank you so much, you have taught me so many useful techniques to improve my cooking. thank you
I loved his teaching style, the only thing I HATED was when he threw off the fettuccine that he didn’t pre-dust with flour
As someone who is a huge fan of pasta, I had no idea that it was this easy to make by hand. I'll have to try this some day.
spartan456 did you even try making it ?
spartan456 If you haven’t tried making it yet...Just a reminder ;)
Yes no maybe sideways?
It's not. But with practice it becomes easy. but you have to learn to feel for the right texture. And the easiest way is to accept the standard recipe of 100g of flour, 1 whole egg, pinch of salt an 1 tsp of olive oil. Beat the egg and oil together, then mix with the flour and salt in a food processor or by hand, your choice. Then, knead it adding more flour it it's too wet until you it's silken smooth and elastic (press it with a finger, it it takes its time springing back and the finger hole doesn't disappear, it's good).
remind me to come back here in 6 years.
I love looking at pasta, cooking it, eating it! It’s all good! Btw man this series is seriously becoming amazing! Always killing it!!!!
So I’m excited to finally be able to catch the stream next week! I’ll be cooking with ya man! Can’t wait
Ok
Look out for Aziz Ansari over here
too bad he stopped it
Deez nutz
My wife didn't believe I could make a car out of lasagna.
You should've seen the look on her face as I drove pasta.
Christy Nunns ffs
Im done😂
can someone explain... foreigner here
bobrobmarc .-. I'm English, so in my accent, the word "pasta" sounds just like "past her" (short "a" and silent "h"). So the joke is a play on words of driving a car made of lasagne past the wife :)
thx
I know this video is old but I made pasta for the first time today because of you thanks babish lol
how was it?? i wanted to try out as well
its even older now lol
goddamn Andrew, that roll up on your sleeves in impeccable, can't believe I ONLY just noticed.
super gay
My guess is he rolled them before putting the shirt on
Real men real style and alpha M both have great roll techniques
Join the Marines they'll teach you to roll your sleeves. They also teach hospital corners, and really cool ways to cuss someone out.
I nearly forgot he was wearing a shirt with sleeves. You barely see them.
Macaroni and cheese, steak, pasta. All my favorite foods. I'm just going to go ahead and assume the next Basics episode is about potatoes.
Then we’ll know all the best foods
Enderchangling asparagus? :(
Oh please dear god let it be about potatoes.
I was thinking chicken or eggs but okayyy
Brynley Louise one can only dream right? I would be looking forward to a "soups and stews" episode, great for keeping warm throughout the winter.
Made pasta Aglio e olio with olive oil, garlic, pasta, parsley. It tasted so good! Then I added lemon...
AND IT BECAME THE BEST PASTA I'VE EVER EATEN.
Lemon Zest Cannibalism
User name checks out.
Your pfp looks like lemon peel sushi
What type of parsley did you use?
4 years later and this episode is going to be rewatched a few times more. Just got my pasta maker in today and I'm am super excited to make some homemade all from scratch something lol. Thank you Andrew for this series you really have inspired all of us to get daring in the kitchen and bring wonder food to the plate and our tummies
hey, i'm 21 and alone with my brother wile my parents are on vacation. I'm having a hard time lately (i've spend 3 months in psychiatric hospital due to sucidal thoughts) anyway i spend most of my days on youtube watching cooking videos (a coping mecanisme like any other) and today i decided to try your "pasta al olio" because it felt easy to make and i have a eating desorder. It was indeed easy to make and i sat in front of my computer to eat wile watching some more cooking videos, but i didn't watched an other video, because those pasta where good, i just sat at my desk saying to myself "wow those really are good" (in french) then i just started thinking about me cooking this dish for my gf (how is going through a really hard time to, i met her in the hospital) or for my childrens (if i live long enough to have childrens) and I litteraly started crying eating those pasta. Today was a really bad day for me, but you succeded to give me a tiny bit of will to live to cook those pasta to the people that i love.
I'm not sure that, as a cooking youtuber, you get told this a lot but your video made me cry xD
Thank you
ps: sorry for bad english
Good luck dude, it gets better
@@liamwilson6172 thank you, really !
Sending you positive energy ☺️💛
Dude you have all your life before you and i can promise you there will be good times coming your way❤
@@ClaudiaFox1990 thank you so much !
The one and only time I tried to make fresh pasta, shortly before I dropped out of culinary school, I did it so wrong that chef didn't know how I managed to do it that wrong. I made pasta aglio e olio from scratch for my family today and I'm so freaking proud of myself. Cooking is good for the soul
Love your channel man. Ive been a line cook for 10 years. Ive improved as a cook because of your channel. Thanks for everything man
Binging with Babish, Basics with Babish. Can we please get a Banter With Babish, A Q&A series that answers are random and serious quesetions. Please man, it even fits the branding!
Not2BadGamers YES! I’m here for this
Not a video, but he's done a couple AMAs on Reddit where he's answered those types of questions.
He does monthly AMAs for his Patreons on a private discord server. The topics range anywhere from food to personal life. It's a good time!
Hey man come check out the livestreams on Twitch, I answer all kinds of questions in the shitshow that are the comments!
YES!!! Finally, someone calling out the throw-pasta-against-the-wall nonsense. Thanks, Babs!
I didn’t know his name was Barbara
You look like obama and mbappe kekw
Hate driving cars with 4 wheels
Alex Sher so glad I'm not the only one who caught that
Alex Sher yah I thought I heard that anecdote incorrectly too. Haha! Have I been driving my 4 wheeled car wrong all this time?
Five wheels is much better: 4 on the road, and one for steering.
Kenneth McFarlane 6 if you've got a spare in the back!
ISEGaming I actually have six... Two spares on the roof
Instructions unclear: started with an elbow drop, wound up body slamming dough through coffee table.
Please advise.
AwkwardGamerRN Play audio of Jim Ross screaming “Bah gawd, they killed him!”
I accidentally did a body slam and broke my whole fucking table 0/10 would not recommend body slamming your pasta
dust off the pasta, perform an excorsism, try basic CIA torture techniques, and proceed when the pasta's spirit is broken
AwkwardGamerRN ur cooking on a coffee table, hope it wasn’t glass lol
Jay Driller(Jay Briscoe finisher) then pin it. 1,2,3.
Babish the type of guy to cook so well he recommends an almost entirely garlic based sauce for date nights.
im about to make pasta at 2:17 am and its all your fault
done! i hate myself
how’d it turn out?
LOL
dongpuncher666 was it good?
Dont do it its a trap
Hey! Vsauce, Babish here!
Pasta...
*Theme music kicks in*
.....or is it? Science has shown us that while dinosaurs went extinct 65 million years ago, the sense of smell is the sense most closely associated... with... memory.
*music* ... or is it?
Pasta was invented thousands of years ago, but sound waves travel faster through water... than... through... air.
And as always, thanks for watching.
Damn babish, this has been the only cooking video I have ever watched that actually inspired me to cook, I made some delicious pasta, and while it wasn’t perfect, I showed me what to improve on
Goddamn it as soon as I watched this video I went and started making pasta to only find out half way through I didn’t have a rolling pin. Ran straight to Wilkos and got one, and then ate the best pasta of my life.
“Grab your bench scraper” like I have a bench scraper in my house 😂
You can use a large knife too
Or just buy a bench scraper
Next time you order anything from Amazon, get an "Amazon Basics" brand bench scraper as an add-on for like $4.
Dollar tree Walmart and target have cheap ones they are super good
U dont have a bench scraper
*crimfge*
kapachi he’s probably ceiling gang
I made both pasta dishes (aglio e olio for me, cacio e pepe for the lady) and holy shit were they amazing. I’d show you a picture on social media but I couldn’t pause long enough to take a picture. Thanks for making dope recipes and practices (like pasta making) seem easy.
My first and so far only attempt at Pasta Aglio e Olio ended up failing because I had the oil too hot and the garlic all but burnt. Really underestimated how quickly it cooks. Plus if the oil is too hot and you drop a bunch of wet pasta and water in there, it's going to fucking go crazy and you'll not enjoy all of the popping oil on your body. Granted I was still getting used to how to balance my new "powerburner" stovetop. Also I didn't have a Scarlett Johansson, but I also didn't tell my fiance that was part of the recipe...
Babish doesn't roast the garlic enough for my taste. If you just toast the garlic enough until it's golden brown, but not burnt, and then take off the heat and add the red pepper flakes and add the paste like 2 min later, I find it comes out about perfect.
I don't add the lemon unlike Babish, and I still think it's the best.
And Babish, unlike the popular recipes, adds a lemon, but doesn't add the pepper flakes or the parmesan. Not that I add the Parmesan either, but the pepper flakes are fantastic.
My point being that you can make little variations and it should still turn out well.
Yes I forgot about adding the parmesan if I'm feeling frisky. I think the lemon is a must, but like you said, it's all to personal taste.
I had the exact same thing happen to me with the garlic! Guess it's better to take the oil off heat sooner. I keep overdoing or underdoing things in cooking, like mixing, and it always messes something up.
Watch food wishes Chef John makes better Pasta Aglio that is more italian even less ingredients and just better.
Why wasn't there a cross section?
hah
Are you meant to put chilli flakes in the pasta aglio e olio? You did in the chef video but not this one, and I don't want to end up driving a four wheeled car...
TheMersues fairly certain it’s part of the original recipe
i’ve made it and it’s definitely optional. the subtle spice is nice, but it’s not a primary flavor like the lemon or parsley
It's actually a different recipe here in italy, pasta aglio plio e peperoncino, only featuring garlic sauted in oil, add the pasta in the oil and then the chili flakes
Endeav0r_ ya because l’aglio means garlic
We made our first ever pasta tonight using your half and half recipe and for the first time in 5 years, we had no leftovers. We are super proud of ourselves and hope others try this out without fail, just like we did. Note: we thought our mixture was too dry. It wasn't. Thanks, Babish! ❤
In the machine, create a loop once fed through pinching the ends together. No more re-feeding it back in again and again. Tip 2: when feeding through the cutter... place your hand under the pasta as it comes out. Will come out perfectly even and not fall into a messy pile. Great if hanging to dry too
“I hope it was leg day at the gym”
Bold of you to assume I go to the gym
I'm early, shit, what do I say?
...Fond.
Yes, nailed it.
HectorLigoni And the new comment meme was born
So glad I found this video! I was always so hung up on exact measurements that my pasta dough was never quite right. now I have no stress and just make my flour well, crack some eggs, and just enjoy the process. Thanks a bunch!
Dude I'm 15 and have been learning to cook I love your channel
is it me or did he just go vsauce on us for a second 00:02
I see it
the only thing i have in my fridge is beer and hot sauce
Time to make Memphis Yuengling.
Yuengling not required.
You’re halfway there already!
I can work with that
This video instantaneously made you my new favorite cook on the web. You’ve got complete understanding and respect for each dish you cook, and a smidge of humour to spice things up. But what really drives my loins through a loop is how you make mistakes and are earnest about them, and about your slight deviations from traditional recipes. I learned more from this video than any other. Looks like I’m going on my first great Babish Binge. Cheers!
does it tell me how much I really need or will I continue making enough to feed the 500
"we're not gonna measure anything" the 500 it is
😂😂😂
It depends on how much pasta you want to make ..
I'd say start with 100g flour and you will know if it's enough or not.
Maybe add a spoonful of flour to the 100g😁
+Oliver McDowell Your limiting factor in making pasta/noodles is really the wet ingredients. Once you understand the texture you need for your pasta, you just work the flour into the wet works until you reach that texture.
+Homam Meshreqy 100g flour is about right for 60ml liquid to make a pasta/noodle dough, but all sorts of stuff like humidity, temperature, age and type of the flour(s) used, pH of the liquid(s), et al affect those ratios (sometimes really significantly).
A great trick when making Pasta Aglio E olio (garlic pasta) is to use a truffle slicer for your garlic. It gets the garlic super thin. I have only ever used my truffle slicer once on truffles, but I use it to slice garlic all the time.
I really like babish because english is my second language and I sometimes don't understand people without subtitles but he speaks very clear so I never need subtitles
3:39 is nobody gonna talk about how beautiful that cross section is??
i'm not really a pasta guy, i've never really loved pasta before. But I Made the Pasta Aglio e olio at 3 A.M. and woke my dad up but i enjoyed pasta for the first time
I got a pasta maker for Christmas and me and my mom tried to make pasta for chicken noodle soup and we failed like four times then I made babish’s recipe now my dough is resting and it worked amazingly
3:10 *Babish is using his Super Powers*
Always wanted to make pasta from scratch, but I assumed it was a complicated process. Gave it a go tonight and it came out really well. I need to get it a bit thinner next time, but really happy for my first go. Thanks so much for the recipe!
~Mid-dog flouring~ “oh, that was a joke?”
Goldfish's dead but at least I got some delicious pasta
@@PedroKing19 fry up the goldfish too while ur at it, already nice and floured
Pasta Aglio olio e peperoncino....
Ingredients :
Garlic
Oil
Fresh chillies
Salt.
xD yhea and pasta bro. Normally spaghetti but free choice there :)
Kinda cool to see this. Usually when you make something from scratch you save allot of money. Pizza is a great example. Scratch made pizza is 1/5 to 1/20th the cost of the alternatives. But this looks like one of those instances where it is not the case. Pasta is available for around a dollar a pound, dried. I am interested in the taste of freash pasta.
It's been years since I first saw this and I finally came back and made pasta! It was so much easier than I thought it'd be!
I got a pasta machine and wanted to make pasta so this was extremely helpful. It tasted great btw
*NO PASTA*
*JUST RED SAUCE*
RAW SAUCE
RAW SUS
Justin Young I'm convinced you're actually multiple people
no stop
Monika, STOP
"none of this throwing it against the wall nonsense"
lol who does that?
*later that night when I'm making pasta*
hey mom can you check to see if the pasta is nearly done?
"sure" *throws it against the wall*
wait what are you doing?
"this is how you check. If it sticks to the wall it's done."
you can just... eat a piece...
Sparkle Pawz your mom is a... monster😂
Can you imagine people with kitchens where there are just random dribbles of pasta water on every wall?
Ew undercooked pasta
@@thepinkestpigglet7529 actually if it sticks to the wall it's overcooked
I'm here because he still hasn't uploaded a new episode and I need my Basics with Babish.
More Pepe is always good
FeelsGoodMan
I love that you left your pasta making outtake in the final cut, It gives me a little bit more enthusiasm to try it on my own. And the pro on RUclips is having trouble making his pasta, I guess when I try to make my pasta and fail, it won't be such a big deal!
I EAT SPAGHETTI TO FORGETTI MY REGRETTI
TheTastyDuck L
JE99 L x2
JE99 Lx3
JE99 L x4
JE99 L x5
Made this the day after I saw the video for me and my lil brother, it was really fun and rewarding, great work as always!
I am an italian and I am impressed on how well you interpretated our main recipe.
You forgot red pepper flakes in the pasta aglio e olio
D'accordo, il primo non è ancora finito senza il peperoncino
antonio margheriiiiiiiti
Can you do the soup from Kung Fu Panda
Blue Nidalee famous recipe soup
Matt Chow 😂 word lol
Secret ingredient soup might be difficult.
The secret ingredient is you tho. He has the secret ingredient but i dont think babish knows that crazy noodle mitosis twirly bouncy shit. That is probably one of the hardest culinary skills ever.
Yes! Dumpling soup!
Having a final exam tomorrow had to watch some of these pasta videos. Thank you for an simple and easy way to share the recipes.
I love how you're really getting into it. The jokes, alongside with easy to understand and inspiring techniques are what make this show worth waiting for every week. Giving us exactly enough information to get started, but leaving the rest in our hands; this is exactly why I became a patreon! Thank you, babish!
Red pepper flakes in the Aglio e Olio!
never in my life have i enjoyed a cooking video on youtube more than this one. I'm actually excited to try this out.
I made the second pasta sauce and it's really good. Thank you.
Hello, I just used some of the things I learned in this video to make my first real meal. It was AMAZING, I truly am starting to love cooking and can't wait to learn more! 😀
After attempting this with just hands, I have added scrapper to the cart. Useful tool for more than just pasta
When I was little I was lucky enough to eat some spaghetti with freshly made pasta; by a family friends great grandmother, who was as Italian as it comes. I was probably about 4, so my memories are extremely vague. That being said, I remember clear as day how amazing those noodles were and I honestly don't think I've ever had anything as good since
MY FAVOURITE RUclipsR AND FAVOURITE FOOD COMBINED, HOLY SHIT IS THIS HEAVEN
So, flour, eggs, oil, salt, kneed for 10 mins, rest 30 mins, roll out dough folding a few times, saw not mash. Simple enough.
Good job, I couldn't have.put it simpler myself lol
I wish I had a Scarlett Johansson at the ready
Pastics with babish
Get out
I made pasta for the first time yesterday and I am never going back!!! my kids enjoyed playing with it too.
Seen the video a couple of times, and today I finally decided to try--Super simple and easy. Great start for a first time pasta maker. Didn't have cheese, so I decided to try the pasta aglio e olio, and it's some pretty good pasta. Thanks for the video!
3:28 I floured my goldfish, he died... PASTA WAS GREAT THOUGH😃
R.I.P
Thanks, Babby. I tried it out and it worked out well even with just a rolling pin and elbow grease.
Can the next one be stocks abd broths?
Where are you from? Most european foods (especially soups, stews, and gravys) use stock to some extent. It is simply infusing the fat of meat into water by boiling it but herbs, temperatures, and cuts of meat change the flavor of the broth. I know most other countries use simply water or tomato bases for sauces but broths can really make a great dish if you want to add savory flavor to anything you would normally put normal water in.
In South-east/ East Asian cooking stock/ broth is also an important link. For example in Japanese cooking, stock prepared from dashi (a type of fish) and seaweed is a key ingredient in almost every dish. In Chinese cooking, if you want to infuse some savoury, meaty flavour to a dish (say vegetables) without making the liquid cloudy because of the animal protein, you could always use chicken stock, or any other stock depending on your liking, in stead of water and salt. The broth served with various soup noodles (Japanese ramen, Chinese wonton noodle, Vietnamese pho, etc.) is even sometimes considered the soul of the dish
Nice bro send me some of the leftovers lol
You saved my life dude. My GCSE Food Practical assessment was today and I COMPLETELY forgot how to make pasta. I watched this before I left for school and I made an awesome dish of tagliatelle arrabbiata, very impressed
I though there were red pepper flakes in pasta aglio e olio???
well, the "classic" italian dish is called "aglio, olio e peperoncino", oil, garlic, and chili pepper; which are the only 3 ingredients to make your sauce.
The technique... It can get as complicated as you want!
If you wonna try a different technique try dish:
Put the garlic to infuse in some warm milk, just a few minutes to make it lose some of it's power (optional)
Put some oil in a pan (1-2 table spoon per person)
Put ur chili pepper (having 2-3 types even better) and your sliced garlic in the oil, low heat and slowly "cook" it, add some water to prevent the temperature to go up, the garlic should'nt change colour if not very slightly. You just want to infuse the tastes into the oil, nothing more.
Cook ur dry pasta for 1-2 minutes into the boiling water and then just cook it in the pan with ur sauce adding water until cooked (this is called risottare the pasta, cooking ur pasta like a risotto: all the starch will stay in the pan with your sauce and it will become very creamy!).
Taste and adjust with salt while cooking, not at end otherwise your salt won't enter into your pasta...
buon appetito!
oil too hot
Oil and water does not mix.
The water sinks and gets vaporized from the heat. The steam expands and blasts the hot oil out.
Do not mix water with hot oil
You can mix hot oil and water, you just can't have the oil too hot.
it's too hot
Did you hear about the Italian chef that died??
He pasta way.
Magnifico!
Lisa Fenix Antonio Carluccio actually died very recently :(
May he rest in pizza. Get it? I'll let myself out.
Made pasta aglio e olio (which I pronounce 'Pasta aglablahlah' because I just can't be bothered) but my parsley was all wet because of a fridge malfunction.
I also apparently don't know how to toss stuff.
But it still ended up tasty. I over-peppered it and had to cut that with extra butter but butter's delicious so
Hey, help me out. What is the lemon for? I put it in there but it just tasted like lemon pasta.
Which btw is not so bad
My mom's side of the family traces back to Italy a long time ago so my mom likes to boast about her spaghetti-making skills, and hearing you break down all of her methods (i.e. using tap water on the noodles and the wall-throwing) is hilarious lmaooo
Basics with Babish? More like Basics with DADish! 😍
yasssssss....He cooks with so much sensuality. And it's not as though that's the intent. These videos are such a thirst quencher. I want a spouse just like this one day. JUST.LIKE.THIS!
That was cringy
Usually 2-5 times per year my family (10-15 people or more depending on who shows up) all get together for family dinner. We make Italian food and once every year, we take all the tomatoes, basil, oregano, garlic, and whatever else we grow in the garden and make a 100% homemade sauce. We usually don’t make the pasta we just buy premade pasta. This year I think I’ll make the pasta to go along with my sauce all thanks to you
Thanks for making this video! Learned something new today.
Infinite Athletics dude I see you everywhere
Did anyone else have a TON of trouble getting their dough to roll out thin enough? I wound up with Amish-style noodles that took 10 minutes to cook.
😂😂
I think it took me an hour to roll the dough, never doing this without a pasta maker ever again
This implies I shouldn't try this recipe without a rolling pin because I've only been using plastic wrap rolls till this point...
Might be incorporating too much flour, or it could be the gluten just needs to relax, that 30 min rest he mentions is definitely essential. Best of luck in your future pasta adventures
I live on the road due to work, and have a hard time cooking, but I just did this. I used a smaller amount of a funky triple cream brie in the sauce, and then sauteed some mushrooms in the sauce that was left in the pan after I plated the pasta. So good!
Home cooked meals really bring an important quality to life in a hotel.
I’m sleep deprived and just spent the rest of my Amazon balance on a pasta maker. When it comes tomorrow I’ll give an update on how I did
It took multiple hours and I was tired as hell by the end but they were great
It’s Friday night, 1/17/2020. I made more pasta dough and ya Boi is making hand cut fettuccine. Updates will be made
WalnutTime how was it?
IDoStuff 3.7 fucktons or work but it was awesome. It gave me an instant ramen noodle vibe, which I wasn’t a fan of but I made fresh tomato sauce and it made me nut four times at once when I took a bite.
"-until it cant be forked no more" 😂
So I'm 12, and I made this for my family and the sauce I made for it was YSAC's recipe, my family loves it
What about shawarma from avengers?