Heyyy, you need to put flour or semolina on the extruded pasta as soon as they come out of the pasta maker so that they don’t stick together. That’s why they didn’t separate 😁♥️😅
Chris is a saboteur. He makes pasta in that thing and he didn't tell his wife to flour the pasta! Rude. Just rude. Btw I am just kidding. I just think she forgot to flour it. But I felt bad when it started to clump.
Your editing is truly everything. Every zoom in, every shift from side to side, every effect just adds so much to the video and makes it so pleasing to watch. I appreciate it. I LOVE IT!
I feel like it’s my civic duty as an Italian to chip in and help 😆 Your fettuccine dough was too soft from the get go, I could tell by the way it got extruded by the pasta machine. I never saw anyone put salt (the water gets the pasta salty) nor oil (I think it might be partly the culprit). The classic recipe is 1 egg per 100g of flour, hard core Sfogline use just egg yolks and flour. It’ll give the most beautiful yellow pasta and it’ll be a real struggle to roll out with a pin. It’s preferable to let the dough rest for half an hour in cling film or inside Francesca’s bowl (no fridge). When rolling pasta by hand with a rolling pin or with a pasta machine is important to keep a few thing in mind: the less you work the dough the rougher the texture will be and will give nice fettuccine that will grab the sauce; it has to be rather dry. Adding flour is usually a no no because it’ll change the flavour, so semolina flour is your friend, especially because you can pat it away from your fettuccine at the end. Usually when sheets of pasta are flattened it’s better wait a few minutes so that it dries out a bit before folding and cutting it with a knife or a pasta machine. Finally the fettuccine should rest on your cutting board in nests with semolina flour to prevent them from sticking to one another, otherwise you can lay them flat like spaghetti always with semolina. (It will come off when you pat them and you put them in water.) I can’t say anything about Alfredo sauce because it’s not Italian 😂 Hope it helped! 💪🏻 practice makes perfect
Honestly this helped me because I’ve tried to make pasta twice by hand (I don’t have any machinery for it) and both times ended up with a rather tough and rough texture. Did I underwork the dough or cook it too long? I will be trying these tips the next time I attempt it!
Nicole Shaw did you use regular flour or gluten free? Did you make it thin enough? It should be thin enough that you can kind of see through it (but I’m not that good tbh 🙄) maybe you didn’t work the dough enough to develop gluten? It should be rather elastic, especially once it has rested. The cooking time is rather fast, but it increases when the pasta gets drier. Overcooking usually results in mush. A good rule of thumb with egg pasta is a good pot of rolling boiling water, and when the pasta comes floating on the surface it should be ready.
Instead of bunching up the pasta right after it comes out of the pasta maker, lightly flour and separate the pasta on a plate/cookie sheet while the rest of the pasta is cut. This will prevent it from sticking together and can then be cooked once all of the pasta is cut.
If there is anyone out there whole LOVES alfredo I cannot cannot recomend enough the one pot alfredo from the blogger "plain chicken". Like seriously, amazing alfredo - no weird additions or preservatives and its so easy. I tweak it and add whatever we have left in the fridge, its one of those "we don't have much but..." And its still our family's favorite dish. Heavy cream (or milk), broth/bullion/water, pasta and parm (even the shakey green kind) is all you need.
@@kelsey2333 I honestly would love that.. Like cool hats, layered clothing, cool breeze with sunshine.... Too bad, here in India where I live we have only 3 months of cold.. That too with only 1-1.5 months of actually winters.. I just love winters... Hate summers.. it gets too sweaty everywhere
I'm gonna admit I stumbled upon you over a year ago and look forward to every weekend. I learn so much from you and how to improve things like example today, I'd have never thought to add a bit of butter to my pasta dishes at the end. Thank you. Adore Christopher but still can't believe never heard of cinnamon toast. Lol
I'm veggie but this without meat but with cracked black pepper and some lemon juice nomnomnom, a splash of white wine doesn't hurt either if you have it but it's not necessary
Love your videos!!❤️❤️ You should try Aglio e Olio without parsley and lemon, but with chilly peppers instead(Aglio, olio, peperoncino in Italian)!! Virtual hug from Italy!!❤️❤️
Haha when I first read that it made NO SENSE...then logically figured Rachel might have a subscriber in Antarctica where it’s -40. Definitely not that it was just in Celsius 😂🙈.
For the "Sunday Gravy," I wonder if you transferred everything to an Instant Pot/slow cooker, if that would enable you to just forget about it without having to stir.
Again I just love when you two do a video together, Chris always knows exactly what to add to the professional chefs recipes. Brilliant video now want pasta at 1.30 am 🤔🤔🥰🥰🥰🥰🥰
it took me more than a year and a half to know that !!😂😂😂 on his channel you won't know that his name isn't babish (or ba bi as brad leone from BA or joshua weissman call him)
You know what would be amazing with that tomato and meat sauce?? Some polenta underneath and parmiggiano on top, that's one of my favorite dishes with that kind of sauce other than with pasta! Preferably in fall and winter lol
I'd recommend adding pepper to alfredo sauce! ;D It's still really creamy but it just adds a little more flavor that makes it stand out more. I do the same with mac n cheese too!
Usually when I make an Alfredo I start with a roux instead of the cream, but the thing that makes such a difference to me with homemade Alfredo is when you add the flour for the roux you put in a large pinch of ground mustard. Personally I prefer it over nutmeg. But I know some who put in both
As an Italian-American, I loved this video. I loved hearing the phrase “Sunday Gravy” because that’s a very regional term in the Philadelphia/Southern New Jersey area. There is always a “gravy vs sauce” debate among East Coast Italian Americans. Also, I remember my grandmother making pasta dough from scratch and eating the silky smooth scraps. And we still take a long time to make our “gravy.” It is best when you cook it low and slow all morning. Any kind of pasta is fine with me! Loved this video, Rachel!! ❤️ 🇮🇹
Video where Chris makes the pasta with black pepper? Video where Chris makes the pasta with black pepper. (Anything that is black pepper forward is my favorite.)
It's summer and you should try one of my favorite pasta dishes!!! It's very refreshing and very simple! Simple Linguine Salad!!! 8 ounces uncooked linguine 1 medium cucumber, quartered and sliced 2 medium tomatoes chopped 1/2 cup thinly sliced green onions 3/4 cup Italian salad dressing (wishbone is the best for this!) Cook the pasta, strain, then combine everything in a bowl, cover, and refrigerate overnight or at least until its chilled. SO GOOD stir before serving
Last night I decided to try the 5 minute version. I didn’t have red pepper flakes, and inspired by you two talking about black pepper I decided to try it. I love black pepper as well. THEN... you need to add a little more pasta water, and a couple tablespoons of butter. It made a world of difference! It was AMAZING that way. We also added some cut up leftover rotisserie chicken we had on hand, but honestly it didn’t need it. I urge you to try it again but with black pepper instead of red, and a good blob of butter at the very end. I promise you will love it!
I don’t know if you actually have the time to read all of your comments, but I really really enjoy your videos. Ever since having my son, a few years ago (it was quite a life changing event, more so than the norm) I have a hard time finding things I like, and your videos have filled a gap for me. I really appreciate you take the time to make these, it’s a nice get away from life ❤️ and I love how positive you are, is contagious! And you’re hilarious! Thank you! And I hope you and the family are doing well ❤️
I'm literally in labor right now and I'm starving. I know what I'm going to have when I get out of here!! Thank you for making amazing videos!! Love yas xoxo 🥰😍😘
One user, Stella, already explained the way you should make the pasta dough in order to obtain a beautifully coloured pasta that doesn't stick together. I'm from Sicily, and on Sundays my grandma always used to cook the 5 hours pasta: she added a stick of cinnamon in the salsa, and it was sooo good at the end! Sometimes she also added potatoes instead of carrots. Also, she didn't roast the onion, just put it raw and whole at the beginning, to give the salsa that nice but not "over present" flavour. 👌 Love your videos!
I made a pasta dish this week that turned out amazing. I just threw things in that sounded good. I started with mixed mushrooms, cooked those in olive oil with garlic, salt and pepper. Then added chopped roasted red peppers (from a jar because why not) and chopped spinach (well it was supposed to be spinach but the store was out so I got a bin of baby spinach, baby kale, and baby chard and used that instead). Then I added a whole lot of capers and a splash of cream. I dumped that into my cooked fettuccine and stirred in chopped basil and parmesan cheese. It was so good. And honestly the leftovers might have been better than it was the first night.
If you can get the attachments for Francesca to make the pasta it might work a bit better. He added flour to his and folded it in and flattened it out a bit before using the machine. You could see the flour on the strands when it was cut out into the fettuccini. He also put a bit of flour down on the pan where he put the pasta nests. Helps a lot with sticking together. Pasta machines are nice, but that step is missed and it came out of the machine a bit on the wet side. Fresh pasta is great for a special meal. I hope you give it another try sometime. I've never had a machine and just flatten with a rolling pin and cut out the pasta. It's not as pretty as his, but it tastes fine.
The fettuccine Alfredo recipe from this video is my absolute favorite! It’s so rich, it’s definitely become a staple in my house. Mmmmmmm so good! Love you girl!! ❤️
Rachel- totally try adding heavy or light cream to about 3/4 of a stick of butter. Bring to a simmer. Add salt, pepper and garlic powder. Cook for like 5 min, until hot. Then add a handful or 2 of grated cheese. Then add graded cheese to taste later. Put it over cheese tortlini . Soo much better and lighter.
Good job, Rachel! I make Sunday gravy from my best friend’s mother’s recipe, she was a tried and true Italian. There are as many variations on Sunday Gravy as there are Italian families! You can also can the rest of the gravy to save for another day, or even freeze it. Canning can last a year, freezing use within six months. In either case, don’t put the meat in. That reduces storage time.
Super quick and easy Alfredo... 2:1 ratio of chicken stock to heavy cream and a load of shredded parmesan. I use this and make chicken Alfredo all the time and the best thing is you can usually only use one pan and cook everything together. It's so good!
Does anyone else anxiously wait to see what shirt Chris will walk in wearing?!! Side not I’ve never made my own Alfredo sauce either and now I really want to try it...
My pasta tips. Have a bowl of water and a flour shaker nearby when you’re making fresh pasta. If you need more moisture, just dip your fingers in the water and start to knead again. If it’s too wet, then just shake a bit of flour on it. Also, you should definitely try to hand knead it if you make it again. Stand mixers are great, but there’s nothing like being able to really get to know your dough.
My super easy summer pasta is done with a sauce of lemon, olive oil, black pepper and Parmesan. It’s light and bright and you just barely fry the pasta in the sauce so it gets some lightly crisped bits. 👌🏻
Ground italian sausage 1/2 stick of butter Garlic powder, onion powder, garlic salt, parsley, and red pepper flakes. Cook until sausage is done. Add 1 can of tomato sauce, 1.5 cups of chicken broth. Simmer for 5 mins add in 1 large bag of fresh spinach leafs add the other half of butter. Cook any pasta you like. Add pasta to sauce or plate pasta adding sauce to top. It is SO good. Even my kids 10,6, and 3 love it.
Maybe I missed it, but were there no herbs in the recipe for the red sauce? I always use a lot of herbs for mine! That's why I let it simmer for several hours. It allows the herby goodness to meld together. 🤤😍
I laughed at the "fancy summer dinner" comment Chris made about the 5 minutes pasta, because I'm Italian and that dish it's almost the same as our pasta "aglio, olio e peperoncino" (garlic, oil and hot pepper) with the same amount of parsley but without the lemon, and we usually eat it at lunch when we don't know what to eat, like a quick last minute dish, or at midnight when we're having guests and everyone feels like eating something quick.
Heyyy, you need to put flour or semolina on the extruded pasta as soon as they come out of the pasta maker so that they don’t stick together. That’s why they didn’t separate 😁♥️😅
As soon as it came out and she made a nest, I started hyperventilating and kept saying “you need to flour it or it will be one massive nood”
Same! I was yelling at the screen! 🤣
And it didn't appear as though the water was actually boiling which probably didn't help
Sometimes I feel like I use an ungodly amount of flour when I make pasta... just for flouring the noodles when they come out.
Chris is a saboteur. He makes pasta in that thing and he didn't tell his wife to flour the pasta! Rude. Just rude.
Btw I am just kidding. I just think she forgot to flour it. But I felt bad when it started to clump.
Your editing is truly everything. Every zoom in, every shift from side to side, every effect just adds so much to the video and makes it so pleasing to watch. I appreciate it. I LOVE IT!
Ikkk its so good but still real and we still see the mistakes and blurry shots. I just love it
Chelsey Abbott oh yes I 100% agree
Kimchi Ta i so agree! Just the small little things make the video so much better to watch!
Kitty_tatertots Gacha you can tell she puts so much time into the content she makes!
I feel like it’s my civic duty as an Italian to chip in and help 😆
Your fettuccine dough was too soft from the get go, I could tell by the way it got extruded by the pasta machine. I never saw anyone put salt (the water gets the pasta salty) nor oil (I think it might be partly the culprit). The classic recipe is 1 egg per 100g of flour, hard core Sfogline use just egg yolks and flour. It’ll give the most beautiful yellow pasta and it’ll be a real struggle to roll out with a pin. It’s preferable to let the dough rest for half an hour in cling film or inside Francesca’s bowl (no fridge).
When rolling pasta by hand with a rolling pin or with a pasta machine is important to keep a few thing in mind: the less you work the dough the rougher the texture will be and will give nice fettuccine that will grab the sauce; it has to be rather dry. Adding flour is usually a no no because it’ll change the flavour, so semolina flour is your friend, especially because you can pat it away from your fettuccine at the end. Usually when sheets of pasta are flattened it’s better wait a few minutes so that it dries out a bit before folding and cutting it with a knife or a pasta machine. Finally the fettuccine should rest on your cutting board in nests with semolina flour to prevent them from sticking to one another, otherwise you can lay them flat like spaghetti always with semolina. (It will come off when you pat them and you put them in water.)
I can’t say anything about Alfredo sauce because it’s not Italian 😂
Hope it helped! 💪🏻 practice makes perfect
Honestly this helped me because I’ve tried to make pasta twice by hand (I don’t have any machinery for it) and both times ended up with a rather tough and rough texture. Did I underwork the dough or cook it too long? I will be trying these tips the next time I attempt it!
This is useful, thanks!
Nicole Shaw did you use regular flour or gluten free? Did you make it thin enough? It should be thin enough that you can kind of see through it (but I’m not that good tbh 🙄) maybe you didn’t work the dough enough to develop gluten? It should be rather elastic, especially once it has rested. The cooking time is rather fast, but it increases when the pasta gets drier. Overcooking usually results in mush. A good rule of thumb with egg pasta is a good pot of rolling boiling water, and when the pasta comes floating on the surface it should be ready.
Looking for Italians in comments
Thank you, mi hai levato le parole di bocca 😂
Just screenshotted your comment so I can use it as a Pasta recipe
Instead of bunching up the pasta right after it comes out of the pasta maker, lightly flour and separate the pasta on a plate/cookie sheet while the rest of the pasta is cut. This will prevent it from sticking together and can then be cooked once all of the pasta is cut.
I’d love to see a ‘favorites’ video of all the recipes you’ve tried and actually really like/still make
Rachel: "How much pasta do you want?"
Christopher: "Yes."
haha
I need a Christopher cooking episode where he makes his black pepper pasta and your ramen you liked while pregnant!!!
Honestly I only trust Rachel and David Seymour to test Tasty/Delish/etc and tell me if all that work is worth it
I only trust Rachel tbh I've seen David fuck it up too many times
And emmy
Omg, I was thinking the same, they are the OG’s
@@PWNED5805 But I love watching David flub things. He is like a baby bird.
Except this time Rach did manage to flub up - that pasta needs to be floured once it’s out of the maker, which is why it ended up clumping!
Editing Rachel is channeling her inner Hunzi more and more 😅
Thanks to the Hunzi God to give Rachel the courage to do the same 😂😂😂
And now I miss hunzi 😒
Does anyone else notice how funny Chris' shirts are?! I love this one with the cool Gandalf 🤣😎
Yes! He has the best t-shirts :) I love the fact that he loves LOTR ;)
If there is anyone out there whole LOVES alfredo I cannot cannot recomend enough the one pot alfredo from the blogger "plain chicken". Like seriously, amazing alfredo - no weird additions or preservatives and its so easy. I tweak it and add whatever we have left in the fridge, its one of those "we don't have much but..." And its still our family's favorite dish. Heavy cream (or milk), broth/bullion/water, pasta and parm (even the shakey green kind) is all you need.
“Butter makes everything better” 😂 YOU ARE NOT WRONG. I eat my pasta with just butter and cheese 🤤
Alexandria Csonka I eat mine with butter and salt 😂😂😂
Butter, Mizithra and Parmesan mmmmmmmmm
Sameee it’s my favorite especially if you browned the butter!
Butter and Parmesan is the best 🤤
And just no sauce?
Rach : Hope you’re having a fantastic summer!
Me: Sitting by the heater shivering in the Southern Hemisphere 😂
I live in Minnesota, USA where its only warm 3 months out of the year lol
@@kelsey2333 I honestly would love that..
Like cool hats, layered clothing, cool breeze with sunshine....
Too bad, here in India where I live we have only 3 months of cold.. That too with only 1-1.5 months of actually winters..
I just love winters... Hate summers.. it gets too sweaty everywhere
I read this as southern New Hampshire and I’m like whaaat? It’s so warm and humid here 😅
Also freezing with you. I'm in South Africa 😂
I am also freezing. 7degrees at almost 9 o’clock in South Africa. I mis the summer
I'm gonna admit I stumbled upon you over a year ago and look forward to every weekend. I learn so much from you and how to improve things like example today, I'd have never thought to add a bit of butter to my pasta dishes at the end. Thank you. Adore Christopher but still can't believe never heard of cinnamon toast. Lol
“My barricade is down! “ “my fortress is breaking” 😂😂 you’re adorable
Mmmm pasta. Take leftover pasta without sauce and pan fry with olive oil, garlic, and pepperoni. So good.
I do this with left over pasta as well, except I use chorizo, add oregano too and top with feta cheese. So easy.
Yeah I think I'm trying that tonight. It sounds delicious! 😍
Me too, but with adding butter (while it’s cooking) and parmesan right on top to give it a little extra yummy taste! 😍
Be right there
I'm veggie but this without meat but with cracked black pepper and some lemon juice nomnomnom, a splash of white wine doesn't hurt either if you have it but it's not necessary
Love your videos!!❤️❤️
You should try Aglio e Olio without parsley and lemon, but with chilly peppers instead(Aglio, olio, peperoncino in Italian)!! Virtual hug from Italy!!❤️❤️
Why isn't anybody commenting about *Stay fly, you fools* 😂😂😂
I love his lord of the rings shirts! 😂
I'm on diet but still love watching cooking videos specially from Rachel ❤️
Can we please talk about Chris' "Stay Fly, you Fools!" Gandalf-shirt? XD because it's awesome and I want it xD
Lol I‘m just posting this link everywhere
www.teepublic.com/t-shirt/1254777-stay-fly-you-fools
Enjoy! 😂
NO MATTER how good the pasta tastes I would not cook it for 5 hours😂
You cook the gravy for hours not the pasta.
Yea sorry but no. I know a delicious pasta recipe that is way shorter. The waiting is the hardest part in cooking and I am not patient.
I once said that about a Disney ride.... ended up waiting 5 hours
@@kayko4578 Yea whatever😂
@@elaiza9330 Same I am not patirmt at all
Rachel: Making 5 hours pasta
Me: Sitting in front of my fan having eaten nothing but salads and cereals for days cause it's like 40 degrees out side.
It's the same here in the area I and Rach live (She lives in the same general area as I do) but I think she has central air
40 degrees Celsius or Fahrenheit??
@@kelsey2333 Celsius, it is hot out there!
Haha when I first read that it made NO SENSE...then logically figured Rachel might have a subscriber in Antarctica where it’s -40. Definitely not that it was just in Celsius 😂🙈.
@@kelsey2333 celcius, that's what we use in most of the world
Can we have a video on the pasta that Chris makes 🥺
Does she read comments. You're my favourite youtuber btw and this channel is my favourite youtube channel
For the "Sunday Gravy," I wonder if you transferred everything to an Instant Pot/slow cooker, if that would enable you to just forget about it without having to stir.
Again I just love when you two do a video together, Chris always knows exactly what to add to the professional chefs recipes. Brilliant video now want pasta at 1.30 am 🤔🤔🥰🥰🥰🥰🥰
Rachel, when doing your homemade pasta it needs to be showered with flour as it is cut. That way it will not become a chunk.
I just watched this Tasty episode Thursday so I love that you just made a video on it! It feels like we were watching it together!
Rachel: His 👏🏻 Name 👏🏻 Isn't 👏🏻 Babish 👏🏻
Me, a new subscriber to Binging with Babish: it.... isn't? 🥺
it took me more than a year and a half to know that !!😂😂😂 on his channel you won't know that his name isn't babish (or ba bi as brad leone from BA or joshua weissman call him)
You know what would be amazing with that tomato and meat sauce?? Some polenta underneath and parmiggiano on top, that's one of my favorite dishes with that kind of sauce other than with pasta! Preferably in fall and winter lol
I'd recommend adding pepper to alfredo sauce! ;D
It's still really creamy but it just adds a little more flavor that makes it stand out more.
I do the same with mac n cheese too!
So what was the last time you and Chris had a discussion and what was it about?
Rachel: well, he wanted to eat all the pasta and I wanted more
Usually when I make an Alfredo I start with a roux instead of the cream, but the thing that makes such a difference to me with homemade Alfredo is when you add the flour for the roux you put in a large pinch of ground mustard. Personally I prefer it over nutmeg. But I know some who put in both
I think the reason why I love Rachel so much is because I am Chris. Can never stop adding ingredients to recipes I try.
intermission... can we talk about how good your brows look?!... ok, back to the pasta.
Great video! Love pasta! So glad to hear Connor in the background!!!!
where does chris gets his shirt? I swear I’m going to steal all of his!
No need
www.teepublic.com/t-shirt/1254777-stay-fly-you-fools
Rachel your editing!!! I love the new style you’ve had the past few videos!!
As an Italian-American, I loved this video. I loved hearing the phrase “Sunday Gravy” because that’s a very regional term in the Philadelphia/Southern New Jersey area. There is always a “gravy vs sauce” debate among East Coast Italian Americans. Also, I remember my grandmother making pasta dough from scratch and eating the silky smooth scraps. And we still take a long time to make our “gravy.” It is best when you cook it low and slow all morning. Any kind of pasta is fine with me! Loved this video, Rachel!! ❤️ 🇮🇹
I literally love your vids so much
I don't even cook but your reactions are so funny
Video where Chris makes the pasta with black pepper? Video where Chris makes the pasta with black pepper. (Anything that is black pepper forward is my favorite.)
You and Chris are such a great team! I just love watching the two of you in the kitchen
“Happy little pasta” I’m cracking up. I love you two. These are some of my fav videos you do!!
I love your videos so much thanks for being a part of my summer schedule
It's summer and you should try one of my favorite pasta dishes!!! It's very refreshing and very simple! Simple Linguine Salad!!!
8 ounces uncooked linguine
1 medium cucumber, quartered and sliced
2 medium tomatoes chopped
1/2 cup thinly sliced green onions
3/4 cup Italian salad dressing (wishbone is the best for this!)
Cook the pasta, strain, then combine everything in a bowl, cover, and refrigerate overnight or at least until its chilled. SO GOOD stir before serving
I’m so excited for this! I love pasta !!
Last night I decided to try the 5 minute version. I didn’t have red pepper flakes, and inspired by you two talking about black pepper I decided to try it. I love black pepper as well. THEN... you need to add a little more pasta water, and a couple tablespoons of butter. It made a world of difference! It was AMAZING that way. We also added some cut up leftover rotisserie chicken we had on hand, but honestly it didn’t need it. I urge you to try it again but with black pepper instead of red, and a good blob of butter at the very end. I promise you will love it!
Dude, I've been cooking since I was a kid, and I either:
Over salt the crap out of my food
OR
Under salt everything. There IS NO IN BETWEEN!
Sameeee
I’m absolutely obsessed with Rachel’s new editing skills! It’s so freaking cute! ♥️
Most binge worthy channel EVER!!!
I don’t know if you actually have the time to read all of your comments, but I really really enjoy your videos. Ever since having my son, a few years ago (it was quite a life changing event, more so than the norm) I have a hard time finding things I like, and your videos have filled a gap for me. I really appreciate you take the time to make these, it’s a nice get away from life ❤️ and I love how positive you are, is contagious! And you’re hilarious! Thank you! And I hope you and the family are doing well ❤️
14:15 gave my Italian ass anxiety 'cause I knew what was gonna happen.
Came out good tho!
Well I know what I'm making for dinner tomorrow. Yum! Thank you for your fun content, Rach! You and Christopher are a breath of fresh air!
Yay for Rach's upload ❤️
I'm literally in labor right now and I'm starving. I know what I'm going to have when I get out of here!! Thank you for making amazing videos!! Love yas xoxo 🥰😍😘
Congratulations! 💕
Congratulations! I hope you and baby are happy and healthy 😊
The garlic parsley pasta... Add slices of grilled chicken and cherry tomatoes.. Yum so good together. And of course grated parmesan
One user, Stella, already explained the way you should make the pasta dough in order to obtain a beautifully coloured pasta that doesn't stick together.
I'm from Sicily, and on Sundays my grandma always used to cook the 5 hours pasta: she added a stick of cinnamon in the salsa, and it was sooo good at the end! Sometimes she also added potatoes instead of carrots.
Also, she didn't roast the onion, just put it raw and whole at the beginning, to give the salsa that nice but not "over present" flavour. 👌 Love your videos!
When you didn’t flour the pasta after it came out of the machine I was like “noooo!”, knowing they were gonna stick together 😫
I made a pasta dish this week that turned out amazing. I just threw things in that sounded good. I started with mixed mushrooms, cooked those in olive oil with garlic, salt and pepper. Then added chopped roasted red peppers (from a jar because why not) and chopped spinach (well it was supposed to be spinach but the store was out so I got a bin of baby spinach, baby kale, and baby chard and used that instead). Then I added a whole lot of capers and a splash of cream. I dumped that into my cooked fettuccine and stirred in chopped basil and parmesan cheese. It was so good. And honestly the leftovers might have been better than it was the first night.
MUST try that garlic and parsley recipe! I think I'd venture to add freshly sauteed shrimp MMmmmmmmmmmmmmm!
I know I say it all the time but y'all are the cutest. It's really enjoyable to watch you guys enjoy each other's company. Have a happy day 💜
omg i clicked on your channel literally 24 seconds after this was uploaded. i've been binging your videos all well, love you!
If you can get the attachments for Francesca to make the pasta it might work a bit better. He added flour to his and folded it in and flattened it out a bit before using the machine. You could see the flour on the strands when it was cut out into the fettuccini. He also put a bit of flour down on the pan where he put the pasta nests. Helps a lot with sticking together. Pasta machines are nice, but that step is missed and it came out of the machine a bit on the wet side. Fresh pasta is great for a special meal. I hope you give it another try sometime. I've never had a machine and just flatten with a rolling pin and cut out the pasta. It's not as pretty as his, but it tastes fine.
I add butter to my sauce as well. I’ve always done it that way.
So happy to see you do some from Babish! My husband LOVES aglio olio. Its his favorite and that looked delicious. You need to try Food Wishes next!
You are my spirit animal 🤣my husband always says we're so alike in the way we do the things 😅
I love how Christopher involves n give his opinion in everything u do or cook❤️,keep it up guys 👍,love the 2nd recipe gonna try it soon😍
The fettuccine Alfredo recipe from this video is my absolute favorite! It’s so rich, it’s definitely become a staple in my house. Mmmmmmm so good! Love you girl!! ❤️
Rachel- totally try adding heavy or light cream to about 3/4 of a stick of butter. Bring to a simmer. Add salt, pepper and garlic powder. Cook for like 5 min, until hot. Then add a handful or 2 of grated cheese. Then add graded cheese to taste later. Put it over cheese tortlini . Soo much better and lighter.
You and Chris need a cookbook or a cooking channel!!! I would love to learn some of Chris’s recipes, he seems like an awesome cook!!
The Philips Pastamaker comes with destinct recipies, when you use them, the pasta comes out perfectly, not even needing to be covered in flour.
Babish's Nacho's are THE BEST!!!! My sister also made his chicken and fennel pasta which was amazing!
I hope you’re having a fantastic summer 😌❤️
I love your videos sooo much. They make my Saturdays better
Totally need all of your and Chris's recipes pleaaassseeeeee
Good job, Rachel! I make Sunday gravy from my best friend’s mother’s recipe, she was a tried and true Italian. There are as many variations on Sunday Gravy as there are Italian families! You can also can the rest of the gravy to save for another day, or even freeze it. Canning can last a year, freezing use within six months. In either case, don’t put the meat in. That reduces storage time.
Christy Carlson Ramano does lots of cooking and I'd love to see you recreate some of her recipes, like the infamous Nacco from Kim Possible!
The syncronised "ngghhaa" was beautiful
Chris, doing outros, while slowly walking away with the pasta, is life right now
Super quick and easy Alfredo...
2:1 ratio of chicken stock to heavy cream and a load of shredded parmesan.
I use this and make chicken Alfredo all the time and the best thing is you can usually only use one pan and cook everything together. It's so good!
When's the "baking my subscribers recipes" video coming bc I have an Oreo brownie recipe you will love
I really should not watch these videos while I'm hungry. But I can't stop myself, you're too awesome. 🤣
Does anyone else anxiously wait to see what shirt Chris will walk in wearing?!! Side not I’ve never made my own Alfredo sauce either and now I really want to try it...
My pasta tips. Have a bowl of water and a flour shaker nearby when you’re making fresh pasta. If you need more moisture, just dip your fingers in the water and start to knead again. If it’s too wet, then just shake a bit of flour on it. Also, you should definitely try to hand knead it if you make it again. Stand mixers are great, but there’s nothing like being able to really get to know your dough.
Thank you for putting so much effort in making videos and editing them❤️
My super easy summer pasta is done with a sauce of lemon, olive oil, black pepper and Parmesan. It’s light and bright and you just barely fry the pasta in the sauce so it gets some lightly crisped bits. 👌🏻
Ground italian sausage
1/2 stick of butter
Garlic powder, onion powder, garlic salt, parsley, and red pepper flakes. Cook until sausage is done. Add 1 can of tomato sauce, 1.5 cups of chicken broth. Simmer for 5 mins add in 1 large bag of fresh spinach leafs add the other half of butter. Cook any pasta you like. Add pasta to sauce or plate pasta adding sauce to top. It is SO good. Even my kids 10,6, and 3 love it.
Hi rachel
I love your video
You make me so happy when I see your video
Let me just say she is a good mom and she still got her body after her kid!❤️❤️
Like watching your videos your personality is awesome plus I learn a lot
We're having a cold winter here in Australia...well cold for us in a sub-tropical area. You'd think it's a nice warm spring day hahaha
Loving the hubbys shirts lately. Make sure he keeps it up.
I always add butter to my pasta sauces! I never realized that was “different”.
Try it with olive oil if u like it, its waaay better
I loveeeee seeing you trying out these types of recipe.. cause we can see how normal ppl cook
Always put butter in my gravy and stock instead of water. Thank you for the Alfredo sauce recipe, I likes 'em easy.
Maybe I missed it, but were there no herbs in the recipe for the red sauce? I always use a lot of herbs for mine! That's why I let it simmer for several hours. It allows the herby goodness to meld together. 🤤😍
Yesssss, Rach, come through with the outfit! 😝Giiirllll, that is a FIT!
I always enjoy your videos 😍 Christopher's shirt rocks!!!!
I laughed at the "fancy summer dinner" comment Chris made about the 5 minutes pasta, because I'm Italian and that dish it's almost the same as our pasta "aglio, olio e peperoncino" (garlic, oil and hot pepper) with the same amount of parsley but without the lemon, and we usually eat it at lunch when we don't know what to eat, like a quick last minute dish, or at midnight when we're having guests and everyone feels like eating something quick.
I LOVE the editing. Too good.