I Tried Making the TASTY 5 Min vs. 50 Min vs. 5 Hour PASTA ft. Binging with Babish... 

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 😁♥️😅

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!

Rachel: "How much pasta do you want?" Christopher: "Yes."

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

I need a Christopher cooking episode where he makes his black pepper pasta and your ramen you liked while pregnant!!!

Editing Rachel is channeling her inner Hunzi more and more 😅

Honestly I only trust Rachel and David Seymour to test Tasty/Delish/etc and tell me if all that work is worth it

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.

“My barricade is down! “ “my fortress is breaking” 😂😂 you’re adorable

I’d love to see a ‘favorites’ video of all the recipes you’ve tried and actually really like/still make

“Butter makes everything better” 😂 YOU ARE NOT WRONG. I eat my pasta with just butter and cheese 🤤

Does anyone else notice how funny Chris' shirts are?! I love this one with the cool Gandalf 🤣😎

NO MATTER how good the pasta tastes I would not cook it for 5 hours😂

Rach : Hope you’re having a fantastic summer! Me: Sitting by the heater shivering in the Southern Hemisphere 😂

Mmmm pasta. Take leftover pasta without sauce and pan fry with olive oil, garlic, and pepperoni. So good.

Why isn't anybody commenting about *Stay fly, you fools* 😂😂😂

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.

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.

Rachel: His 👏🏻 Name 👏🏻 Isn't 👏🏻 Babish 👏🏻 Me, a new subscriber to Binging with Babish: it.... isn't? 🥺

omg i clicked on your channel literally 24 seconds after this was uploaded. i've been binging your videos all well, love you!

Can we please talk about Chris' "Stay Fly, you Fools!" Gandalf-shirt? XD because it's awesome and I want it xD

Can we have a video on the pasta that Chris makes 🥺

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'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

intermission... can we talk about how good your brows look?!... ok, back to the pasta.

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

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!!❤️❤️

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.

where does chris gets his shirt? I swear I’m going to steal all of his!

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 love your videos so much thanks for being a part of my summer schedule

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!

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!

You and Chris are such a great team! I just love watching the two of you in the kitchen

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 🤔🤔🥰🥰🥰🥰🥰

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😍

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!

I'm on diet but still love watching cooking videos specially from Rachel ❤️

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

Rachel your editing!!! I love the new style you’ve had the past few videos!!

“Happy little pasta” I’m cracking up. I love you two. These are some of my fav videos you do!!

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’m so excited for this! I love pasta !!

I literally love your vids so much I don't even cook but your reactions are so funny

I love your videos sooo much. They make my Saturdays better

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!! ❤️

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!

14:15 gave my Italian ass anxiety 'cause I knew what was gonna happen. Came out good tho!

Totally need all of your and Chris's recipes pleaaassseeeeee

Great video! Love pasta! So glad to hear Connor in the background!!!!

Does she read comments. You're my favourite youtuber btw and this channel is my favourite youtube channel

Thank you for putting so much effort in making videos and editing them❤️

I really should not watch these videos while I'm hungry. But I can't stop myself, you're too awesome. 🤣

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!

I think the reason why I love Rachel so much is because I am Chris. Can never stop adding ingredients to recipes I try.

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 love all your videos.. but gotta be honest.. I always look forward to Chris's shirts! "Stay fly, you fools!" 🤣

You are my spirit animal 🤣my husband always says we're so alike in the way we do the things 😅

Rachel always ends up saying that she likes Chris' cooking more. I think we need a few videos following his recipes...

Yay for Rach's upload ❤️

I’m absolutely obsessed with Rachel’s new editing skills! It’s so freaking cute! ♥️

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 💜

Your makeup looks so good!!!

We are in winter here in the southern hemisphere. Not summer but thanks Rachel. Lol

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!! ❤️ 🇮🇹

Love your cooking videos! ❤️❤️

The syncronised "ngghhaa" was beautiful

I hope you’re having a fantastic summer 😌❤️

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

Love your videos and your outfit!!

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 always enjoy your videos 😍 Christopher's shirt rocks!!!!

I loveeeee seeing you trying out these types of recipe.. cause we can see how normal ppl cook

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.

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...

Hi rachel I love your video You make me so happy when I see your video

Most binge worthy channel EVER!!!

I LOVE the editing. Too good.

I add butter to my sauce as well. I’ve always done it that way.

Babish's Nacho's are THE BEST!!!! My sister also made his chicken and fennel pasta which was amazing!

Like watching your videos your personality is awesome plus I learn a lot

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 🥰😍😘

MUST try that garlic and parsley recipe! I think I'd venture to add freshly sauteed shrimp MMmmmmmmmmmmmmm!

You and Chris! You guys are sooo funny!

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 love the videos and the editing was spectacular. Lots of love from Portugal

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

Christopher's continual party reference give me life 😅😅😅

Chris, doing outros, while slowly walking away with the pasta, is life right now

Rachel your arrow ding sound effects made me look at my phone. How dare you. It fooled me twice!

The garlic parsley pasta... Add slices of grilled chicken and cherry tomatoes.. Yum so good together. And of course grated parmesan

I'm having a FANTABULOUS summer! I am at crazy plant lady status and not stopping anytime soon! hahahaha... I just have a really green thumb I guess, I screamed "yes she put up another video!" so loud my son jumped and looked at me like I was nuts ;).

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.

Dang never been so early!! Love you!!

Christopher's in depth descriptions of the food get more and more interesting 😂

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 you shaped fettuccine for the fettuccine alfredo, you needed to sprinkle them with flour or semolina as soon as they where shaped, beofre making the nest . since it's fresh dought they stuck to each other, that is why when you boiled them they were chuncked(i don't even know if this last word exist. sorry for my poor english)

Ah my two favorite chefs in 1 video! Woot!

Always put butter in my gravy and stock instead of water. Thank you for the Alfredo sauce recipe, I likes 'em easy.

The Philips Pastamaker comes with destinct recipies, when you use them, the pasta comes out perfectly, not even needing to be covered in flour.