No-roller fresh pasta - Legate Ears
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- Опубликовано: 18 мар 2020
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**EGG LEGATE EARS WITH FENNEL, FEEDS TWO**
1 cup (120g) all-purpose flour + more
2 eggs
1 fennel bulb
half a head of garlic
olive oil
butter
chili flakes
parmesan or pecorino cheese
salt
On a big board or in a large bowl, mound up the flour and make a well in the center. Crack in the eggs, and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot). Use a fork to beat the eggs together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour.
Cut the stalks off the fennel and pick all the fronds off the stalks. Roughly chop or tear the fronds and reserve. Discard the stalks. Thinly slice the bulb into semi-circles. Peel and chop the garlic.
After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge.
Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough), and boil the pasta until it floats forcefully to the surface (plus a minute or two longer if you like a firmer texture). Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil. When it starts to smoke, put in the fennel bulb and sauté until it's about half-cooked (you might want to turn the heat down a bit).
Push the fennel to the sides of the pan, and drop 1-2 tablespoons (15-30g) of butter in the center. When it's melted, return the drained pasta to the pan, and stir constantly. When the noodles are starting to brown a bit, put in the garlic and a pinch of chili flakes. Cook and stir for another minute, then turn off the heat. Grate in a little cheese, stir to combine, then transfer to plates. Top with more grated cheese and the fennel fronds.
**VEGAN LEGATE EARS WITH CHERRY TOMATOES, FEEDS TWO**
1 cup (120g) all-purpose flour + more
1/2 lb (450g) cherry or other small tomatoes
1 bunch basil
half a head of garlic
water
olive oil
pepper
salt
On a big board or in a large bowl, mound up the flour and make a well in the center. Pour in half a cup of water, 1 tablespoon olive oil (15 ml), and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot). Use a fork to beat the water and oil together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour.
Cut all the tomatoes in half, peel and chop the garlic, roughly chop the basil.
After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge.
Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough), and boil the pasta until it floats forcefully to the surface. Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil, then return the drained pasta to the pan and stir constantly (you might want to turn down the heat a bit). When the pasta is starting to brown a bit, put in the garlic and stir to combine. After another minute, stir in the tomatoes, some pepper and half the basil.
Transfer to plates, top with the remaining basil, more pepper, and some raw olive oil. 
Хобби
"All you need is a bowl and you don't even need that" - Diogenes.
"I season my hands; for I do not have a cutting board" - Diogenes.
This is literally the best comment that I have ever read
The world can use as much stoic philosophy as it can get right now...good on you.
Seneca, Epictetus, Marcus Aurellius and Aristotle are also fantastic to study.
I can't wait to see your new kitchen.
word. stoicism is gentrified cynicism!!! (I'm like...70% joking)
Fresh pasta shaped like an ear. Should’ve call this thing Vincent van Dough
I-
You're right
...damn
Smart
Miami Sports you don’t know?
I laughed harder than I should’ve
You know, this 'kitchen' doesn't allow for cooking on Dwayne's drop cloths as tradition demands, but it's an okay substitute. Long live the Empire
Needs more likes
Edit: more likes have been achieved.
Thank you for continuing the empire meme
Long Live The Empire
underrated comment
Adam Ragusea you have 69 likes
HAHAHAHHAHA
He had evolved beyond our mortal understandings
Adam IS the kitchen
Immortal Chef Rebirth. Now on Wuxia World.
His Dark Eminence hungers for Ears .
That’s why I season myself to *BECOME* the kitchen.
Adam has ascended
This comment, so good
Thanks for showing common mistakes that you can make while making this as well as the recovery. I think that really helps alot with newcomers and relieving that first-time anxiety you kind of get when doing anything new. Solid work!
Also showing how you can easily solve the problems made from mistakes really helps to boost confidence with the idea that even if you don’t do it perfectly, she’ll be right in the end
And that's exactly why I frikking love this dude :)
This is what makes this channel great . I tend to know what to do already , but it took lots and lots of trial and error to get there . when you watch this channel he just condenses down years of experience and i think it really really helps new cooks
TacoCookiez a lot. Two separate words. “Alot” isn’t a word.
@@ophello yeah but "twerk" is a word. Gtfo you English snob, language is fluid, constantly changing, and varies. Can you understand what hes saying?
This man doesn’t even need a proper kitchen
Doesn't need a proper kitchen yes! BUT I would rather see "cleaned" bare feet vs Flip Flop Feet that in the state of Georgia could have tracked anything in on the bottom makes my skin crawl. I hate shoes on in my house. After all wine is made traditionally bare foot in grapes.
Lisa C Adam lives in Georgia
@@biglanceyfouxenjoyer1347 So do I :) I live 20 min south of him.
lmao
Alternate title: desesperate cook makes pasta from what he can find because supermarkets are empty due to corona
Flour and eggs were gone before toilet paper where i live, so sadly no.
All Rad **laughs in owning chickens**
Haha jk I’m not that decked out
@Toxic Potato its because they see other people panicking that they start to worry
That plus their kitchen isn't done yet.
@Toxic Potato beCuZ aMeRICUH duMb
Adam Ragusea making food on the floor of his demolished kitched has to be the ultimate power move
Fresh made pasta no less
"why i cook on my floor not my tabletop"
xD
Why I season my floor, NOT my pasta.
First, prepare everything on your countertop. NO!!!!
"Alright sir, will renovations should be done in probably two to three..."
Adam: FLOOR NOODLES
You know these table noodles don’t get you the same lip as tradition demands but it’s a good substitute. Long live the empire
"the dough tells you when its had enough flour, still sticky, can take more flour" adam, you are genuinely the first person I've seen whos said more than "you don't need to measure out ingredients, just through it in a bowel and mix" and that bit of advice, seems really helpful to someone whos never made it by hand before without measurements.
maybe you mean bowl - a bowel is different
@@bmolitor615 just swallow all the ingredients and let your bowels do the rest. Very easy way of cooking 🙌
Thanks for not yelling "NO!!!" at me every 15 seconds. It was refreshing.
I really like those episodes though
Those episodes are scary. I don't like him yelling no all the time haha. I much prefer the style of video he made here.
It's nice to get a reality check and reevaluate what we're trying to do, but I think the "NO" episodes we have sufficiently get the point across
We want kitchen tour, after the renovation is done!
I want a kitchen tour of what he has right now
No
You are a legend. Normally chefs around the world tell you how great and easy fresh pasta is and start with equipment and ingredients I didn't even know that they existed. And now here are you telling me how easy and great fresh pasta is and actually making it easy. If just finished my first badge and it's currently chilling in the fridge and I'm very excited to try them.
Thank you Mr. Noodle magic man
@@Elementtx1021 honestly they were actually pretty easy to make and cook. However, compared to the store bought ones (which are actually really cheap) they are not that much better. They do taste different but again the cheap and delicious noodles you can buy in Austria are more than enough for me.
You should definitely try it though
Everyone: where is your kitchen?
Adam: *the real question is why do you need a kitchen*
Everyone: Adam make quarantine food.
Adam: we don't need a kitchen.
Everyone:
I love how he even made a "vegan" version of the pasta. I'm not vegan, but it just shows that Adam is very considerate of his audience. Great job Adam!
And if you're more carnivoous, you could add something like prosciutto or shrimp to the egg pasta. Lots of possibilities, vegan and otherwise.
@@LindaGailLamb.0808 sure but not everything needs meat in it. plenty of protein in the egg
@@hotelmario510 not everything needs to be vegan either, what's your point
@@hotelmario510 not everything needs anything at all.
@@siyacer Some people do feel the need to add meat to everything, Adam even acknowledges this in his videos. It’s a habit, and it’s unnecessary. Contrasting this habit with veganism doesn’t work because unnecessarily veganizing dishes isn’t really a thing, and since vegans *necessarily* have to veganize dishes it’s hard see how it could be a thing or who it would be able to apply to. Regardless, it doesn’t even really make sense in the first place to contrast this habit with veganism because it isn’t “the need to add animal products to everything”.
I know what one of tomorrow’s homeschool lessons will be for my children. Pasta making!
@@atomik7066 Woah calm down buddy, what's going on?
@Toxic Potato Oh, didn't know about that, still seems a little strange, thanks for explaining tho!
@@donsullivan1256 Welp that's the dumbest statement i have seen this month...
Oswald
For context, folks, I deleted a reply to this perfectly lovely comment from some guy who seemed to be angry about the idea of homeschooling. This struck me as especially asinine, given that the OP may simply be homeschooling right now because millions of schools are closed due to COVID19. Our kids are home too, and indeed, I think making these noodles would be an awesome activity for families dealing with this situation.
"The dough tells you how much flour to add"
Me: is that enough flour?
Dough: nah bro, toss another teaspoon or so in
This is what actually happens to adam. He just assumes it works for everyone else as well.
My dough speaks to me too, although only in demonic whimpers and screeches of foreboding catastrophe. Not very helpful!
My dough is usually deaf, but we taught it sign language.
Hand made pasta like this is perfect for anybody that is starting out at cooking by intuition instead of rigidly following a recipe from a box or a book. You'll know when you have it right as long as you have a basic idea of what you're doing.
Thanks for making such an approachable recipe Adam! Seeing these more "dumbed down" versions of usually untouchable recipes makes me more confident to try new stuff 🙏
I also like how he explains it so you can think and try to branch off from what he does
doing great entry level education, this man
The first pasta invented was probably dead simple, before later cooks and technology made more complicated versions.
Complicated is fine, if you have the time, skill and equipment - but it's nice for us ignorant noobs to know it doesn't have to be 🙂
👍
Can we just take a minute to appreciate that Adam continues to make the best cooking content WITHOUT A KITCHEN
He renovated his kitchen on quaratine. What a legend.
It didn’t start out that way.
@@aragusea bepis
I ended up making a nice sauce with it instead using more flour, oil and cream butter, spring onions with garlic and vegetable broth. Threw some parmasan in there too. Seriously amazing dish for how simple it is.
First reply and like on a verified persons comment.
Did you give up?
this is literally the best starter pasta. Did this myself and literally only fried the pasta in butter with garlic and some chili flakes. My actual first time ever making fresh pasta and it came out so delicious and amazing
As a student in self isolation with the supermarkets constantly out of both pasta and eggs, this recipe is a godsend. Thank you!
I'm italian and the funny thing, Adam, is that the your vegan version is more traditional than the recipe with eggs, in fact in the original recipe for "Orecchiette pugliesi" eggs are not required and we don't use normal wheat flour instead we use "semola rimacinata di grano duro" or double-milled durum wheat flour for you guys.
The process of shaping is different but this is not really a problem 💪🏼
He's Italian too dude
He literally said this in the video
These are literal späzli. A German dish
You know, those "legate ears" don't have that lack of eggs in them, that tradition really demands, but it's an okay substitution. Long live the Empire.
When I make fresh fettuccine, it seems to cook in like 30 seconds, and it tastes perfectly cooked, but every pasta video says that it should cook in 2-3 minutes. Does anyone know why this happens?
For the reason I said in the vid. It’s done really fast, but fresh egg pasta gets firmer if you cook it for another couple minutes, and I like it firmer, but you do you.
@@aragusea so its soft, than firm and after that soft again? I have to try cooking it longer
@@spedigonzales9395 ye
I just made this and boiled it for 3 minutes then cooked them in the pan like he did. Result is too firm for me. Maybe I did something wrong but next time I will just remove the pasta as soon as they float.
Everyone: *going off on how Adam is cooking like a **-dad-** cavman*
Me: ...this man used a brick in cooking, why does this suprise you?
SNOWLEOPARDLADY those complainers are just jealous they can’t get the job done during difficult times.
@ this comment is two weeks old. That was what I was reading at the time, chill
@ I apologize, I thought you were trying to say something different
< *Handyman Dwayne peeking into the kitchen from the living room* > "I stopped working so Adam can make pasta? Whatever ... I'm still getting paid by the hour."
the last one, with a touch of lemon juice at the end, is just divine
My kitchen is almost done being renovated. So excited!
you dont need one tho
same
@@loomnatinoscopers hes moving into adam basement
@@anfywanfy the fact that someone is moving into a basement...
@@loomnatinoscopers yes basement is just a floor
7:00 "enough for two" maybe enough for me
Finally, a recipe for my Manhattan storage closet living space
I still come back to this recipe pretty frequently. It’s got to be one of my favorites from you.
Alternative title: Why I season Dwayne's drop cloths, NOT my steak
White wine report:
As of right now, there are no reports of white wine
We will keep you posted
YES SIR
🤣😂🤣😂🤣😂👍👍👍
I really expected him to deglaze that fond with white wine.
Most Asian countries are underlockdown so this video came in at the right time really starting to get bored of rice only :)
Same 🤣🤣
@Great British you got a license for that bog roll m8?
>Asians...bored of rice
That doesn't compute.
I never got bored of rice 😆
@@mfaizsyahmi Thats racist.
Thanks for reminding me it’s Thursday. This title has confirmed to me that “legate loaf” comes form the fact that he calls his fans vinegar legates, not a combo of the words lazy and baguette.
Thanks! I'm loving the deluge of interesting adaptable recipies coming in from RUclipsrs right now. I'm not vegan but I can't seem to find any eggs, so I really appreciate the vegan recipie. Totally making this for dinner tonight -- well, something inspired by this that works with what I have.
I genuinely thank you for the vegan version. Difficult to find eggless recipes that actually look good!
That’s the first time I’ve ever heard the term “raw olive oil”
does anyone know what raw olive oil is
@@QuackingEldrich_101 only Gordon Ramsey and Adam do
QuackingEldrich 101 cold pressed, extra virgin, not the Classico. It should taste a little spicy and grassy.
Just made this for my dad for Father’s Day he said it was good.
Including vegan options made me so happy! Thanks so much!
Diogenes when making pasta:
'You don't even need a bowl'
So true
Ais Modeus “yOu dOnT eVeN nEeD fOoD”
Adam wow this looks SO good and perfect for those who can't get their hands on store-bought pasta because of panic buying currently! I will cook this tonight thankyou!
Made this with homemade cheese sauce and scallion-truffle salt. Absolutely amazing.
ive literally made this pasta at LEAST once a week since this video came out. youre a LIFESAVER
Thank you for always making your dishes easy to understand, even when you make super complicated stuff it always feels like I can make it myself, in fact I’m gonna make this for my girlfriends birthday!
I haven't seen anyone mention this yet, but that transition at 9:15 was CLEAN. Well done
This is a great way to use eggs and flour. Tasty and very filling, and best of all, pretty easy. Is pasta I've ever made, in fact.
This recipe is a win.
ADAM!!! Havent tried this dish but I LOVE how it looks so far, cheep, easy and good use of random basic food components that one might just have thrown around. Great job
Amazing! Adam, your videos are my favorite! Please keep them coming at this time of quarantine. I look forward to them! 😁
Also, thank you for the Skill Share sponsor videos! I signed up for 2 months and am learning all new things that I enjoy 😊👍
They're essentially meatless Dumplings with Pasta sauce
WHY ARE YOU EVERYWHERE?!
I love how he shows the mistakes & how to work through them
Your transition to ad game is incredible. One of the best in youtube. Gonna make this during the great quarantine of 2020!
I’ve always been hesitant to make fresh pasta because it seemed so hard and laborious, but this I think I can handle. Thanks for the recipe!
Adam over here, flexing on us with his plastic fork.
I just made this and i really enjoyed it. Thank you for teaching me how easy it could be to make pasta
Made it for the first time today. Didn't have fennel on hand so I went with red onion, garlic, mushrooms, and smoked ham for some protein. Wow! Pasta was super easy to make and came together perfectly. Truly easy and simple with minimal tools required and minimal cleanup. Just one pot, one pan, one cutting board, a fork, and a knife and that was it for a whole meal
“Many hands make light work” im always hearing that here in georgia haha
Whenever he opens his fridge i always see a pizza dough.
Once again, another easy and no-bs recipe! Thank you, Iooking forward to making this.
Love how easy and how widely applicable this is. Rolled pasta is something I do rarely because of the tedium, but I will definitely be breaking this out much more often.
The vegan ones remind me of Korean 수제비 (Sujebi)! The only difference is that we rip the pasta instead.
At the risk of sounding overly dramatic I truly believe this: Adam, you are saving lives
This video certainly is.
And this can be turned to a pasta soup easily too for winter. Boil the pasta in water with potatoes and fried onion in it. Don't drain. Serve.
Edit, take care potatoes are a bit cooked before adding the dough. I like ading garlic to it. Eat hot.
Another great recipe, the family loved it!
You're such a likeable guy. Your explanations are clear, logical, down to earth and you casually slip in vegan options while not always cooking vegan. Open minded and natural. I am happy I found your channel :)
Hey Adam, have you thought of trying to remove the starch in pre-shredded cheeses? Something like sifting the cheese or pressing it lightly with a moist paper towel to make the cheese better at melting? Maybe rinsing it in vinegar and drying it afterwards? Just a thought for another pizza video.
Why do that when you can just buy a small block of your desired cheese and shred it yourself ?
@@robi3366 because some forms of cheese only come pre shredded. (at least where I live)
@@robi3366 some places don't have block cheese for sale. Cheese sticks may or may not be available too. I live in one of the biggest cities in north America (Toronto) and there are no good high fat low moisture mozzarella blocks anywhere
@@toasterr4238 You can use another type of cheese... Like cheddar or something
@@awaitingconfirmation8406 Mozzarella has no direct substitute for pizza. The idea is to convert readily available pre-shredded low-moisture part-skim mozzarella into something closer to what Adam regular uses by removing some of the starch.
Like Edward Elric, he no longer needs the transmutation circle
Atleast he still has his limbs😭
I''m going to try this right away! I love how its not just the recipe but also the reasoning behind it. It really gives a greater understanding of the dish and dishes like it!
Long live the empire!
Thanks so much for adding the vegan options! This is just making a great cooking channel even more wonderful.
I could’ve used this a week ago when I failed making fresh pasta
MAMMA MIA looks delicious! 👍🏻
thank you so much adam. you have no idea how much this helped me in these trying times
I just made this egg pasta, and it came out wonderful. Thanks for this recipe, and for making my first foray into doing fresh pasta a memorably good one!
Adam: "No roller fresh pasta."
Me with no flour due to over buying: *_"Whoa! This is worthless."_*
I can't make any, I don't have a floor :(
4:32 when I see a kid doing a fortnite dance in public.
David the NerdyOne bruh
redditor moment
Adam talks to you not like a teacher more like a friend waaayy more helpful and not just expect you to know everything at once
Subbed
Thankyou so much for this recipe Adam! Just made it and it came out great. Thank you so much!
Hi Adam! Me and my friends (teenagers) are huge fans of your cooking. I was wondering do you have any tips or recipes for cookies? Everything you make tastes so good so I was to ask.
Adam: this will feed two people.
The noodles: *fit onto one plate*
Edit: I already know the plate was bigger. Those plates are like 50% bigger than average plates, or at least that’s what they look like compared to Adam’s regular plates.
hi
Plate size is not portion size.
He said the plate was bigger than his normal ones
I was about to comment on the plate size, but then the comment refreshed and Ta-Da, an edit lol
I’d eat all of it myself. I don’t need friends food is my friend
I did this yesterday and it worked very well, will be doing it again many times.
A man of focus and commitment
Really love it when food youtubers give vegetarian and vegan options as well
I love it when the vegans have a separate channel, instead of cluttering up the internet.
The stalks are only used in stocks.
better stock up on stalk stock.
Made that today for my Mom, we never had fennel before. Tasted super good, will cook it again 👌
Thank you Adam! I always wanted to make my own pasta, now I did following this recipe, thanks!
Everybody during the quarantine: 😱 Me watching Adam Ragusea: 😀
3:28 pardon me Adam but what flavor was it again?
Anise. I am hardly the only person who pronounces it that way.
I was in Bari where they made these in the traditional way on the street. They were incredible.
Thank you for such an easy recipe. I completely messed it up and it was still delicious.
The last time I was this early Adam was still making a 3 day lasagna.
You should mention the vegan version in the title because a lot of vegans won't watch this because they'll probably think it's not vegan
i respect your commitment. you dont even have a kitchen and youre srill cooking! amazing!
Incredibly proud of myself for essentially inventing the same pasta shapes on the fly when I made my first pasta dough and realized far too late that baking skills had not prepared me for rolling out pasta by hand
The last time I was this early, Adam wasn’t using white wine in everything
So you were never this early?
Ezequiel Ruiz Impossible
Berkant Şen
Yes, unfortunately
I grew up eating orecchiette and to this day they're my favorite pasta shape, I could eat tons
I like your idea and they taste absolutely amazing for sure, not sure about the ones with the egg in the dough, I never had them and I don't think anyone makes them, but they're certainly worth a try just for the sake of curiosity, they remind me of maltagliati
I suggest you try learning the tecnique to give them their proper shape, in my opinion it is worth it!
When my grandma made orecchiette I used to help her in the shaping, she was obviously a master and only used a knife or a teaspoon to roll them into their shape, but I could get away with using my fingers and a bit of practice to come up with something really good, but for me it was all about having fun while doing it
Just made it, absolutely delicious
I learned so many great tips from this straightforward video! Thanks!