Today at my morning shower I was thinking about lunch and thought to myself I should try once making homemade pasta. Not having equipment always held me back but the timing of this video is perfect. Thanks Adam indeed
Adam is the exact opposite of Joshua "run down to your local asian market and pick up 5 expensive rare ingredients that you can 'find anywhere' while I show off my collection of semi-professional kitchen appliances" Weissman.
Adam has something that most other cooks don't have, relatability. He doesn't use expensive, unique ingredients that you can only find on the incredibly varied american supermarkets. He sticks to the classics, which were made for utility and ease, and mixes his own culinary expertise to make them better than before. Adam, I'll be using your recipes for the rest of my life, and I have only gratitude to show. Thank you.
If you enjoy that, you have to look for Jacques Pepin's "Cooking at Home" series. It's a bunch of short videos available on RUclips. In these, the master prepares simple dishes using kinda whatever is to hand. He's constantly pulling out a half onion or a little leftover rice from the fridge and using it in creative ways. It's awesome because it is all about technique and not about ingredients, per se.
Made this today for my girlfriend. As a college student with minimal cooking experience, it was satisfying hearing her say it was one of the best pasta dishes she has tried. Thanks, Adam.
That'd make for a terrible sauce, not just because of the psychedelics of it, but because... have you tasted magic mushrooms??? They taste like Circus Peanuts!!! Not good makins for sauce
I work as a professional cook and even then I sometimes get overwhelmed by the kind of, often expensive, ingredients and/or equipment that many youtube cooks use but with Adam just about any video/recipe is easy to make regardless of where you live and what your budget is which I absolutely love. That and those smooth sponsor transitions
Hey Adam! This recipe looked so easy that you inspired me to try making fresh pasta for the first time. The pasta was made and the mushrooms were cooking, it was all going swimmingly until I realized the bottle that I thought was cream was actually buttermilk. I was too committed to turn back so I figured what the heck, might as well use the butter milk and see what happens? IT DOES NOT WORK! The buttermilk almost instantly split and curdled into chunky white solids and water. Attempting to reduce the experiment did not offer any improvement. Anyway, the 'sauce' and mushrooms went in the bin, but I ended up having some very good buttered noodles.
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
i think that's a loaded question that'll get him into a lot of controversy. because you can say "soak" but then you're wasting water. you can say "iron sponge" but then everyone's plates are made from different glazes. do you live in a place where there's hard water? to make an interesting informative topic that's not just "this is how it's done in America!" is much harder when you're talking about things so varying in the world. scientifically, the most hygienic way is to use 1 time utensils, but that's not the answer you're looking for. Same kinda feeling of a nothing-burger getting thrown at you if you didn't cover their circumstances. those vids perform badly
I love your idea and your commitment to post this weekly on every video of his. I'd like to add: I would love to see the efficacy of bacteria removal when comparing hot water alone, soap with sponge, hot water and soap, dishwasher with sterilization, vs the control.
I learned how to make fresh pasta just like this recently and it's life-changingly good! My standard ratio is 1 egg per 100 grams of flour, which is a rather hefty portion for me so I'll usually make 3 eggs worth and then divide it into 4 portions, cook one right away and keep the other dough balls in the fridge in plastic wrap. The dough will go slightly brownish after a few days but still cooks and tastes the same.
@@sog__ I don't know what the reason is. If you figure it out or find the answer somewhere please do share. I think that's an Adam Ragusea's video waiting to happen: standard culinary knowledge/tips and the science behind them.
@@sog__most likely acid prevents oxidation and decoloration of the dough. same reason why a little bit of lemon juice prevents apples from going brown in air
lol I saw the palm oil video and thought "oh boy this is gonna be good" so I finished cooking breakfast and sat down to watch it, and just thought I was crazy for a second until I read the comments here.
Islay though... Hey, at least we found a purpose for that Famous Grouse* your foreign friend bought you. *Replace by your favourite whisky to hate upon.
Hi Adam !! I'm pretty sure you are aware of this but I'll tell you anyway. You can use semolina flour to dust the working surface when rolling the dough for the final time and also use it in between the layers to avoid them sticking together. The excess will be lost in the cooking pot rather than add up to the flour content of the pasta. p.s. Grandma's easy-to-remember (for Europeans) doses are: (100g of flour + 1 egg) x person (+ pinch of salt). I believe (non scientifically based opinion) that egg pasta doesn't absorb as much salted water as the dry pasta while cooking, that's why you need to add salt to the dough. Ciao from the UK. Stefano - One of your Italian fans !! :)
@@TheSlavChef Biscotti are very unsuited for ice cream sandwiches. They're harder and crunchier than the normal chocolate ones on an ice cream sandwich, which means if you bite down hard you'll squeeze ice cream everywhere. Not to mention they're much narrower.
Just made this tonight, or something very similar. Turned out delicious! I found that the water from the mushrooms evaporated very quickly so I ended up deglazing an extra time right before adding cream. Also added tarragon because it just smelled right with the dish. Topped it with a pan fried chicken breast and overall turned out amazing!
If you want thinner pasta you can fold it and put flour between the layers and then you can roll it out thinner and it does not stick to eachother. just shake off the excess flour when you are done rolling :)
I have to mention that your framing is really good! I love that you made some negative space with the mushrooms in the ad to give the white ad text some room! Really clever and intelligent. I really do think you’re one of the better visual storytellers on this platform.
Never tried making pasta before because it seemed so time-consuming and I thought without a pasta rolling device the pasta would come out mushy... But I just moved and don't have much food in the new place yet; I basically had the ingredients needed for this recipe and not much else. Seemed like providence. I'm so glad I tried this; it's the kind of noodle I've been after for a long time and the entire recipe is simple enough that it'll definitely become a staple for me!
Just made this, it was the most satisfying dinner I've had in a very long while. I added some parsely, sage, rosemary and thyme (the Simon and Garfunkel herbs), and that really seemed to seal the deal. Highly recommend!
Thanks for sharing Adam. The recipe worked like a charm. I had to make 2 adjustments though: × I ran out of regular flour and had to substitute half of it with "Grünkern" (green kernel) flour. Worked to my surprise well. The dough was easy to knit, was easy to roll very, very flat and the taste was awesome! × I had no heavy cream and substituted it with "Smetana", that traditional slavic "Cremé frâiche" alternative. A little bit of water and it adds creamy texture. All in all was a big success (and my wife loved it! From now on, we will cook more fresh pasta at home thanks to your recipe!
Update: drying the pasta sheet for about 5mins helps prevent sticking as well. I did the college kid version of this. Made the pasta as told, and just mixed some tomato sauce on a sauce pan and some herb de province, mushrooms, garlic and onion, and a about two fist fills of spinach. It was delicious. The noodles is what really matters. The noodles ended up breaking apart, not sure why, but it was such goodness. It reminded me of udon noodles
>mushrooms >fresh spinach >herbs de provence i thought broke college student is just potato/garlic/onion/salt/flour for the most part? (sorry idk anything about the)
I always salt my pasta dough a little and salt the cooking water as well. Tip: fresh pasta does not take on as much salt from the cooking water vs dried pasta that has to be boiled for at least 8 minutes.
Honestly, you couldn't have posted this at a better time. I finally was able to make time to watch today and had to get on it. I didn't have time to make the pasta today, but I had a mushrooms galore that needed to be used. I used one of my husband's bourbons (he likes his bourbon & whiskey like you like wine!) Hochstadter's Slow & Low Rock and Rye went well. Thank you for giving just the inspiration I needed!!
It just feels like a lot of power to comment on a recently uploaded video coz you know this is the only time Adam reads your comment. I hope you see this, but thanks a lot for your channel. Loads and loads of love from a home cook in India.
I appreciate that Adam referred to it as fresh egg pasta, most people have the misconception that fresh pasta is just "better" than store-bought dry pasta when it's just an entirely different breed
You can use a smaller dowel and roll the pasta on top of itself to make it thinner. It expands laterally around the rolling pin and the flour keeps the layers from sticking.
I would love to see a playlist with every one of Adan's videos that features mushrooms. I have never seen someone who adored cooking with mushrooms more than he does!
The last video was about what mushrooms are and it showed Adam growing his own. When I read the title for this video, I was super prepared to see Adam to make this recipe using his homegrown shrooms. That he didn't almost feels like a bait and switch. I'm shocked....... And hungry now. That looked delicious.
What a great recipe. I really appreciate your video and editing work, Adam. They make your videos rewatchable many times over. Thank you for your work!
i just made this bc i was bored and remembered about this video. THE PASTA WAS AMAZING. i didnt use any alcohol so i substituted with cream and milk. the best thing about his recipes is that their beginner friendly. this was my first time making fresh pasta and it worked great!
Just made this and it was so easy and so delicious. Very different than store-bought and much tastier - I think it really is the salt in the dough + pasta water. I used a large wine bottle in lieu of a rolling pin and I think the extra weight probably helped to make it thin too! Thanks Adam, homemade pasta always seemed super inaccessible but this recipe was perfect
Its probably been said before but i am so appreciative of you casually suggesting alternatives to cooking alcohol whenever its mentioned, ive noticed it in previous videos but i am greatful enough that i wanted to vocalize it
I don’t even have the kitchen-space to cook this, recently I’ve just been watching Adam because his voice calms me down from anxiety attacks. Thanks, Adam.
I do almost the exact same thing after getting one of those chef sampler mushrooms from the grocer. You specify wanting to taste the mushrooms and whiskey which I love, but once I chose to add some Taragon to mine cause the plant I was growing was gonna die that week with an incoming frost. IF anyone wants to try this and wanted some more herbal flavour, Taragon is my highest reccomendation. i've since done it with many things from sesame leaves to rosemary, but Taragon and mushroom blended super well. I also used Cognac, as that's what I had on hand.
I loves to watch your videos . You are so awesome . Worlds best home cook . Your children so happy 😁 because they have great father . He can cook everything.
If you want thinner pasta sheets fold the dough in half and roll it that way. Having that extra leverage of the two halves being rolled onto each other will allow you to roll the sheets paper thin.
T-shirt idea: “Convection if you’ve got it.” I know that it wasn’t said in this video, but I just finished a Ragusea binge and it was one of my key takeaways.
Morton's Kosher salt also has Yellow Prussiate of Soda added to it as an anti-caking agent ("when it rains it pours") which tends to leave a slight bitter (not as bad as iodine) taste in the back of the throat.
I gave my pasta machine away years ago, I make all my pasta by hand. If Pasta Grannies can do, it so can I. Hand made ravioli is the bomb. I Loved your Red beans and rice recipe Adam.
I always make my pasta like this. Never understood why people like their pasta thin and smooth. The wooden pin also gives the surface a rougher texture than the pasta maschine. Love that!
Just to be a stickler for fun: I believe using your "weight and gravity" to knead isn't valid since the force of your weight = mass x gravity so you'd just be using the force of your weight since it already factors in the gravity. Love the channel and much support!
as an aside, an old massage therapist girlfriend taught me a couple basic techniques and this very same one was essential, using your body weight when digging into a big muscle group to keep from getting fatigued yourself
If you want to get it thinner what I do is flour the top once you have it reasonably thin then fold it in half and roll it out. Then when you unfold it it’s half the thickness. Obviously the flour makes it so it doesn’t stick to itself
It was good. It talked about human rights abuses. How even if you try to eliminate it from your diet (which is a bear in itself) you probably have it in your skin care products. And even if you try to source humane palm oil, the inspectors are lied to by those that are abused, because they don't want to be fired or worse.
I love watching Adam's recipes because he shows us how to make stuff without fancy kitchen equipment. Thank you Adam.
I've never made pasta cause I don't want finicky equipment, but this sounds great
Same. Not like the typical "HOMEMADE EVERYTHING, BUT YOU WILL NEED UTENCILS AND PRODUCTS FOR 3000$"
Today at my morning shower I was thinking about lunch and thought to myself I should try once making homemade pasta.
Not having equipment always held me back but the timing of this video is perfect. Thanks Adam indeed
Ahem
*JOSHUA WEISSMAN ON THE CONTRARY...*
Adam is the exact opposite of Joshua "run down to your local asian market and pick up 5 expensive rare ingredients that you can 'find anywhere' while I show off my collection of semi-professional kitchen appliances" Weissman.
Adam has something that most other cooks don't have, relatability. He doesn't use expensive, unique ingredients that you can only find on the incredibly varied american supermarkets. He sticks to the classics, which were made for utility and ease, and mixes his own culinary expertise to make them better than before. Adam, I'll be using your recipes for the rest of my life, and I have only gratitude to show. Thank you.
He identifies as just a guy who cooks for his family and not a professional restaurant, which is good.
That's what makes him more skillful than 90% of the cooks on RUclips. He has to be creative in a way they aren't.
Most likely because he's literally one of us
If you enjoy that, you have to look for Jacques Pepin's "Cooking at Home" series. It's a bunch of short videos available on RUclips. In these, the master prepares simple dishes using kinda whatever is to hand. He's constantly pulling out a half onion or a little leftover rice from the fridge and using it in creative ways. It's awesome because it is all about technique and not about ingredients, per se.
Sort of the same cloth Boris is from, honestly
"Before deglazing with.. "
"Yes yes he is gonna do it!!"
*_"Fine Scottish whiskey.. "_*
"Oh"
Some white whiskey
I **gasped**
I felt so betrayed
@@Kei-ki4ks You've been watching too much Big Clive XD
I felt so betrayed...
Made this today for my girlfriend. As a college student with minimal cooking experience, it was satisfying hearing her say it was one of the best pasta dishes she has tried. Thanks, Adam.
“Any mushroom variety will work”
What about magic mushrooms for some extra heterogeneity?
That'd make for a terrible sauce, not just because of the psychedelics of it, but because... have you tasted magic mushrooms??? They taste like Circus Peanuts!!! Not good makins for sauce
Adam's next Monday video "WTF is ego death? Are the machine elves real or in our consciousness?"
@@TheDCmatrix you must be boring at parties
Unfortunately cooking magic mushrooms that long would deactivate most of the active compounds.
psilocybin approves
“Thick with 2 C’s”
I have an entirely new understanding of Adam, truly challenging the institutions.
*EXTRA THICC!!*
There, I said the funny may may. I'll be quiet now.
Joshua Weissman-in-training
I was just learning about the evils of Palm OIl and now I have to make tagliatelle. Thanks Ragusua. (No really thanks).
Am i the only one who's being told the palm oil video was privated?
That just sucks that you won't get a video next week
Oh well, mistakes were made :D
@@tayaelb56 he must have put it out on accident and just made it private
Same here. Half way through palm oil, not sure what happened.
"With....fine scotch whiskey'
"White wine hated that"
That bait and switch had us all.
Clearly Adam from the alternate universe has broken into our reality and replaced our Adam, glory to the empire and all that.
I work as a professional cook and even then I sometimes get overwhelmed by the kind of, often expensive, ingredients and/or equipment that many youtube cooks use but with Adam just about any video/recipe is easy to make regardless of where you live and what your budget is which I absolutely love. That and those smooth sponsor transitions
5:48 Adam please don't do this to me
Hey Adam!
This recipe looked so easy that you inspired me to try making fresh pasta for the first time.
The pasta was made and the mushrooms were cooking, it was all going swimmingly until I realized the bottle that I thought was cream was actually buttermilk. I was too committed to turn back so I figured what the heck, might as well use the butter milk and see what happens?
IT DOES NOT WORK!
The buttermilk almost instantly split and curdled into chunky white solids and water. Attempting to reduce the experiment did not offer any improvement.
Anyway, the 'sauce' and mushrooms went in the bin, but I ended up having some very good buttered noodles.
Once the "cut on action" is pointed out, you really do notice it and notice how well it works.
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
Divisive topic! I'd watch. (Then politely kvetch.)
i think that's a loaded question that'll get him into a lot of controversy. because you can say "soak" but then you're wasting water. you can say "iron sponge" but then everyone's plates are made from different glazes. do you live in a place where there's hard water?
to make an interesting informative topic that's not just "this is how it's done in America!" is much harder when you're talking about things so varying in the world.
scientifically, the most hygienic way is to use 1 time utensils, but that's not the answer you're looking for. Same kinda feeling of a nothing-burger getting thrown at you if you didn't cover their circumstances. those vids perform badly
I love your idea and your commitment to post this weekly on every video of his.
I'd like to add: I would love to see the efficacy of bacteria removal when comparing hot water alone, soap with sponge, hot water and soap, dishwasher with sterilization, vs the control.
I learned how to make fresh pasta just like this recently and it's life-changingly good! My standard ratio is 1 egg per 100 grams of flour, which is a rather hefty portion for me so I'll usually make 3 eggs worth and then divide it into 4 portions, cook one right away and keep the other dough balls in the fridge in plastic wrap. The dough will go slightly brownish after a few days but still cooks and tastes the same.
A bit of acid in the dough (vinegar or something) will help keep it from turning gray/brown.
@@FutureCommentary1 is there a specific reason for this?
@@sog__ I don't know what the reason is. If you figure it out or find the answer somewhere please do share. I think that's an Adam Ragusea's video waiting to happen: standard culinary knowledge/tips and the science behind them.
@@sog__most likely acid prevents oxidation and decoloration of the dough. same reason why a little bit of lemon juice prevents apples from going brown in air
lol I saw the palm oil video and thought "oh boy this is gonna be good" so I finished cooking breakfast and sat down to watch it, and just thought I was crazy for a second until I read the comments here.
I WANT TO KNOW WHY PALM OIL IS IN EVERYTHING, ADAM!!
Fyi: Adam published the wrong video "Why palm oil is in everything, and why that's bad".
It's Monday's video
@@Henrex2000 I don't care. I have to knooow!!
Release the Palm cut!
I thought that might be what happened. Thanks.
Ok so i wasnt the only one who noticed
5:50
As a representative of Glasgow, I’ve met with Edinburgh, Dundee Dumfriesshire and the highlands. We deem this use acceptable.
Islay though... Hey, at least we found a purpose for that Famous Grouse* your foreign friend bought you.
*Replace by your favourite whisky to hate upon.
Hi Adam !! I'm pretty sure you are aware of this but I'll tell you anyway. You can use semolina flour to dust the working surface when rolling the dough for the final time and also use it in between the layers to avoid them sticking together. The excess will be lost in the cooking pot rather than add up to the flour content of the pasta. p.s. Grandma's easy-to-remember (for Europeans) doses are: (100g of flour + 1 egg) x person (+ pinch of salt). I believe (non scientifically based opinion) that egg pasta doesn't absorb as much salted water as the dry pasta while cooking, that's why you need to add salt to the dough. Ciao from the UK. Stefano - One of your Italian fans !! :)
5:47 "Let it just barely cook for a minute before deglazing with.....?"
Me: White Wine?
"fine Scotch whiskey"
Me: Close enough
I prefer Marsala wine for mushrooms, onions, and brussel sprouts. I prefer to drink the scotch, and he did pick a good one there
8:03 words to live by
Hey Adam now that summer is coming how about a video on ice cream sandwiches?
YES I AGREE NOW THAT THE ICE CREAM SHOPS ARE CLOSED
You keep asking this on every video
Watch his ice cream vid + biscotti = ice cream sandwiches
@@TheSlavChef Biscotti are very unsuited for ice cream sandwiches. They're harder and crunchier than the normal chocolate ones on an ice cream sandwich, which means if you bite down hard you'll squeeze ice cream everywhere. Not to mention they're much narrower.
@@autumnleaving The use bread, lol :D
Just made this tonight, or something very similar. Turned out delicious! I found that the water from the mushrooms evaporated very quickly so I ended up deglazing an extra time right before adding cream. Also added tarragon because it just smelled right with the dish. Topped it with a pan fried chicken breast and overall turned out amazing!
If you want thinner pasta you can fold it and put flour between the layers and then you can roll it out thinner and it does not stick to eachother. just shake off the excess flour when you are done rolling :)
I have to mention that your framing is really good! I love that you made some negative space with the mushrooms in the ad to give the white ad text some room! Really clever and intelligent. I really do think you’re one of the better visual storytellers on this platform.
Never tried making pasta before because it seemed so time-consuming and I thought without a pasta rolling device the pasta would come out mushy... But I just moved and don't have much food in the new place yet; I basically had the ingredients needed for this recipe and not much else. Seemed like providence. I'm so glad I tried this; it's the kind of noodle I've been after for a long time and the entire recipe is simple enough that it'll definitely become a staple for me!
Just made this, it was the most satisfying dinner I've had in a very long while. I added some parsely, sage, rosemary and thyme (the Simon and Garfunkel herbs), and that really seemed to seal the deal. Highly recommend!
Thanks for sharing Adam. The recipe worked like a charm. I had to make 2 adjustments though:
× I ran out of regular flour and had to substitute half of it with "Grünkern" (green kernel) flour. Worked to my surprise well. The dough was easy to knit, was easy to roll very, very flat and the taste was awesome!
× I had no heavy cream and substituted it with "Smetana", that traditional slavic "Cremé frâiche" alternative. A little bit of water and it adds creamy texture.
All in all was a big success (and my wife loved it! From now on, we will cook more fresh pasta at home thanks to your recipe!
Update: drying the pasta sheet for about 5mins helps prevent sticking as well.
I did the college kid version of this.
Made the pasta as told, and just mixed some tomato sauce on a sauce pan and some herb de province, mushrooms, garlic and onion, and a about two fist fills of spinach.
It was delicious.
The noodles is what really matters.
The noodles ended up breaking apart, not sure why, but it was such goodness. It reminded me of udon noodles
>mushrooms
>fresh spinach
>herbs de provence
i thought broke college student is just potato/garlic/onion/salt/flour for the most part? (sorry idk anything about the)
The thumbnail preview is just Adam wiping the pan in a circle and I've been mesmerized
I’m going to assume Lauren‘s out of town since he’s making a mushroom sauce
I was a bit suspicious that he was making two boozy portions, like who is eating the second one?
@@FutureCommentary1 probably him. If it's really good your gonna want to save a meal for later
@@mangotree1032 or his kids... the alcohol will cook out if it's cooked long enough.
Maybe Adam used scotch because Lauren took the white wine with her.
I learned a lot about palm oil today. Thanks, Adam!
Probably too controversial lol
@@sendoh7x Big Palm Oil is censoring Adam!
Looking forward to your next video about palm oil!
Was looking forward to the eventual mushroom dish. Thanks Adam!!
I love how this recipe considers small portions and no pasta machine needed, exactly what I needed right now 🙌
I always salt my pasta dough a little and salt the cooking water as well. Tip: fresh pasta does not take on as much salt from the cooking water vs dried pasta that has to be boiled for at least 8 minutes.
Honestly, you couldn't have posted this at a better time. I finally was able to make time to watch today and had to get on it. I didn't have time to make the pasta today, but I had a mushrooms galore that needed to be used. I used one of my husband's bourbons (he likes his bourbon & whiskey like you like wine!) Hochstadter's Slow & Low Rock and Rye went well. Thank you for giving just the inspiration I needed!!
It just feels like a lot of power to comment on a recently uploaded video coz you know this is the only time Adam reads your comment.
I hope you see this, but thanks a lot for your channel. Loads and loads of love from a home cook in India.
nooo.... i wanted to know why palm oil is in everything!
lol me too. oh well. soon, I expect.
Did you not get to see the video in full
Thats monday content
@@Jesse__H Yes, next monday's food science video
Really looking forward to that "Why is Palm Oil in almost everything!?" video he accidentally posted. 🤣
You can still find it here:
ruclips.net/video/NUKUgWTy39k/видео.html
@@PHLsbg Not looking for a pirate video of it. I'll wait till he actually posts it so he can get the credit. 🤷♂️
Did he delete that video? Why?
This is genius level tuition. Every other TV and RUclips chef has just been left in the dust.
Ooh, whiskey! I didn’t expect that one lol. I actually improvised a bourbon sauce for some pork chops recently and it was the best!
Oh wow.. I will try it
Hi Adam! A video about the types of pans and when to use them would be really nice
"I'M GONNA HAVE SOME REGRETS LATER BUT AT THE MOMENT, IM A HAPPY MAN"
Words to live by
Spending an entire youth with this mindset atm
THANK YOU FOR PROVIDING A QUOTE FROM THE VIDEO
I appreciate that Adam referred to it as fresh egg pasta, most people have the misconception that fresh pasta is just "better" than store-bought dry pasta when it's just an entirely different breed
"Thicc with 2 C's"
Joshua Weissman: *angry 37 C's noises*
Thiccccccccccccccccccccccccccccccccccccc
@@squippites7356 thicc as deeez nutz
Top 10 sounds you could hear without the sound actually sounded
@@squippites7356 that was 40 C's I am disappointed 😞😂
Also is it sad that I counted it😶
You can use a smaller dowel and roll the pasta on top of itself to make it thinner. It expands laterally around the rolling pin and the flour keeps the layers from sticking.
Never had egg noodles before, this was the best pasta Ive ever had! Thanks for helping make cooking so approachable.
I would love to see a playlist with every one of Adan's videos that features mushrooms. I have never seen someone who adored cooking with mushrooms more than he does!
The last video was about what mushrooms are and it showed Adam growing his own. When I read the title for this video, I was super prepared to see Adam to make this recipe using his homegrown shrooms. That he didn't almost feels like a bait and switch. I'm shocked....... And hungry now. That looked delicious.
What a great recipe. I really appreciate your video and editing work, Adam. They make your videos rewatchable many times over. Thank you for your work!
Adam deglazing with whiskey goes straight into my top ten anime betrayal list
i just made this bc i was bored and remembered about this video. THE PASTA WAS AMAZING. i didnt use any alcohol so i substituted with cream and milk. the best thing about his recipes is that their beginner friendly. this was my first time making fresh pasta and it worked great!
A marsala wine deglaze would be awesome!! This looks amazing Adam! I am enjoying the mushroom deep dive!!
I made this twice already. So cheap and so easy and delicious. Please give me more like this Adam!
Two videos in 2 minutes love it
Just made this and it was so easy and so delicious. Very different than store-bought and much tastier - I think it really is the salt in the dough + pasta water. I used a large wine bottle in lieu of a rolling pin and I think the extra weight probably helped to make it thin too! Thanks Adam, homemade pasta always seemed super inaccessible but this recipe was perfect
I swear i love Adam's videos, he's like a very friendly professor.
indeed, he was a professor
Its probably been said before but i am so appreciative of you casually suggesting alternatives to cooking alcohol whenever its mentioned, ive noticed it in previous videos but i am greatful enough that i wanted to vocalize it
I don’t even have the kitchen-space to cook this, recently I’ve just been watching Adam because his voice calms me down from anxiety attacks. Thanks, Adam.
I do almost the exact same thing after getting one of those chef sampler mushrooms from the grocer. You specify wanting to taste the mushrooms and whiskey which I love, but once I chose to add some Taragon to mine cause the plant I was growing was gonna die that week with an incoming frost. IF anyone wants to try this and wanted some more herbal flavour, Taragon is my highest reccomendation. i've since done it with many things from sesame leaves to rosemary, but Taragon and mushroom blended super well. I also used Cognac, as that's what I had on hand.
MOnday - MUSHROOM video
Thursday - MUSHROOM PASTA
I'm tripping BABY~!
hahahaha, wanted to see that palm oil vid though
bau.
I loves to watch your videos . You are so awesome . Worlds best home cook . Your children so happy 😁 because they have great father . He can cook everything.
"I wanna taste the mushrooms and the whiskey today"
Mood.
If you want thinner pasta sheets fold the dough in half and roll it that way. Having that extra leverage of the two halves being rolled onto each other will allow you to roll the sheets paper thin.
T-shirt idea: “Convection if you’ve got it.”
I know that it wasn’t said in this video, but I just finished a Ragusea binge and it was one of my key takeaways.
Morton's Kosher salt also has Yellow Prussiate of Soda added to it as an anti-caking agent ("when it rains it pours") which tends to leave a slight bitter (not as bad as iodine) taste in the back of the throat.
I actually just had this dish today. One of my personal favorite meatless dinners!
Adam you are a genius you put the recipe in the sponsorship so people had to watch. Absolutely brilliant
adam went “oh shit” and immediately privated the oil video
stfu homestuck
i applaud you fastest ive been recognized ever
@@cristhianserpa yeah me too i wanted to know why palm oil is in everything
@@cristhianserpa it was good
@@oliveoiI ok o
Looks delicious, Adam. When I make my chicken livers with pasta, I always add brandy. Thanks for posting. I love all things Misen.
"I'm gonna have some regrets later" when I read the comments on my tagliatelle video and find out 70% of them are about palm oil or white wine
I just wanna say that, ever since discovering your channel, my kitchen game has been elevated higher than ever. Thanks Adam!
Adam making dish with mushroom 🍄 Lauren must be out of town 😂
Wait then why is he making 2 portions 😳
@@stefgrez 😂😂 Adam we want answer
he's real good at slotting those ads in but this was also a great ad throughout with a great slide back into the normal content really what a king
"Before deglazing with..." :D
"Fine Scottish whiskey" D:
how cruel the universe can be
DOUBLE ULOAD, THANK YOU SIR
Lol the Palm oil video was meant for Monday
Made it yesterday, super easy and turned out perfect, thanks Adam!
Tagliatelle actually means "Adam did a delicious video scheduling whoopsie-doodle"
I gave my pasta machine away years ago, I make all my pasta by hand. If Pasta Grannies can do, it so can I. Hand made ravioli is the bomb. I Loved your Red beans and rice recipe Adam.
Have I gotta wait a week to learn about Palm oil now?
You can still find it here:
ruclips.net/video/NUKUgWTy39k/видео.html
I always make my pasta like this. Never understood why people like their pasta thin and smooth. The wooden pin also gives the surface a rougher texture than the pasta maschine. Love that!
I'm waiting for Adam to have 2 sponsors in one video one day to weave them together somehow.
That looks really good! ..and I’m not a huge pasta lover but totally want this!
So Adam why is palm oil in everything and why is it bad? ;)
Adam is probably the only RUclipsr there is to upload 2 quality in videos in 2 minutes
Lol never mind. Should’ve watched the other vid early
Just to be a stickler for fun: I believe using your "weight and gravity" to knead isn't valid since the force of your weight = mass x gravity so you'd just be using the force of your weight since it already factors in the gravity.
Love the channel and much support!
Yup, he is using his mass and gravity. In other words, kneading with his weight.
as an aside, an old massage therapist girlfriend taught me a couple basic techniques and this very same one was essential, using your body weight when digging into a big muscle group to keep from getting fatigued yourself
If you want to get it thinner what I do is flour the top once you have it reasonably thin then fold it in half and roll it out. Then when you unfold it it’s half the thickness.
Obviously the flour makes it so it doesn’t stick to itself
Whoops! Looks like that Monday video got posted early. Can’t wait to watch & learn more about [redacted] on Monday!
Usually its a smooth transition into the ad but this time it was a smooth transition out of it that was genius
Did you hear about the pasta and its cooking water?
Their relationship was strained.
happens even in the best pasta families.
not sure if i need to laugh or die after this joke.
One of those recipes that I made within an hour of watching the video. The texture of the tagliatelle are divine
What happened to palm oil Adam?
This video was great! Thanks Adam!
Palm oil video got taken down R.I.P
Ragusea videos just make me a different kind of happy. Not even bothered about what the food is, the video is reliably fantastic
"enter code 'ragusea' for twenty percent off..." bruh, last time you dropped one of those i ended up with more coffee than i can drink.
If I make mushroom sauce i like to degalze with a nice rum from the carabian. Its amazing.
I was enjoying that Palm Oil video! Looks like you didn't mean to post it tho 🤐. Oh well, I'll just have to wait to lean about it later haha
Same i wanted to save it for later, probably will be the next release
It was good.
It talked about human rights abuses. How even if you try to eliminate it from your diet (which is a bear in itself) you probably have it in your skin care products.
And even if you try to source humane palm oil, the inspectors are lied to by those that are abused, because they don't want to be fired or worse.
dang it i was really excited for the palm oil video and wanted to save it for later, it can wait though.
Oh... yes