I almost skipped watching this video thinking "I don't have a pasta maker, I can't make pasta," yet here I am, literally eating my last bite of pasta aglio e oilio that I made by hand. Easily one of the best things I've made. Thank you, Babish! I love this series, and as a new cook, I am learning a TON from it
When I used 2 eggs for the aglio e oilio (which Babish says is lighter and less filling than the cacio e pepe), I comfortably ate everything myself in one sitting, but a quick Google search shows recipes that have 2 eggs serving multiple people (maybe I was hungry and excited). If I were serving multiple people, I'd probably make multiple batches of 2-3 eggs worth of pasta, portioning out my noodles until I felt I had enough. And if this is by hand, it will take some time, so I'd do it ahead of time and freeze my pasta (a Google search says that's the best way to store fresh pasta). Hope that helps
Andy Aria Step One: Mix the Egg and flour Step Two: knead a bit Step Three: Climb a step ladder Step Four: go all “Macho Man” and elbow drop your dough-OHHHH YYEEAAAAHHHHHH
i could imagine... *watching netflix in living room *plop plop bunk bunk from kitchen "ELBOW DROP!!!" *PUNK. rattle of silverware "FFFFFFFUAAAA I MISSED THE DOH" id prob miss the dough too honestly xD
It's not. But with practice it becomes easy. but you have to learn to feel for the right texture. And the easiest way is to accept the standard recipe of 100g of flour, 1 whole egg, pinch of salt an 1 tsp of olive oil. Beat the egg and oil together, then mix with the flour and salt in a food processor or by hand, your choice. Then, knead it adding more flour it it's too wet until you it's silken smooth and elastic (press it with a finger, it it takes its time springing back and the finger hole doesn't disappear, it's good).
THIS is why you are a gold level RU-vid channel. You genuinely teach people to cook, and this new playlist of the basics is why you are truly the most amazing channels around. Thank you so much, you have taught me so many useful techniques to improve my cooking. thank you
4 years later and this episode is going to be rewatched a few times more. Just got my pasta maker in today and I'm am super excited to make some homemade all from scratch something lol. Thank you Andrew for this series you really have inspired all of us to get daring in the kitchen and bring wonder food to the plate and our tummies
The one and only time I tried to make fresh pasta, shortly before I dropped out of culinary school, I did it so wrong that chef didn't know how I managed to do it that wrong. I made pasta aglio e olio from scratch for my family today and I'm so freaking proud of myself. Cooking is good for the soul
"You can probably make this with things you have in your fridge." Brah. I have coffee cream, milk, white bread, butter and leftover chicken fingers. Time to get fancy! 🎩💲
Roll bread with rolling pin and cut into strips Cook in pan with butter, milk, and chopped up chicken, seasoned to taste Bam, breadnoodles in a chicken cream sauce
Blend the coffee cream, milk, and melted butter in a pan. Don't let it get too hot - you don't want to scald the milk or creamer. Add spices like black pepper, some salt, even some chili powder. Toss in the leftover chicken fingers and toss to coat. Serves 1 because you'll never want to share it. Put it on white bread if you prefer the sandwich method. XD Andrew has taught us well.
@@angrygroceries1 The saline content affects the boiling point of water to the degree that it technically takes longer to achieve boiling temperature, but we're talking seconds. It's not really any appreciable difference.
bobrobmarc .-. I'm English, so in my accent, the word "pasta" sounds just like "past her" (short "a" and silent "h"). So the joke is a play on words of driving a car made of lasagne past the wife :)
hey, i'm 21 and alone with my brother wile my parents are on vacation. I'm having a hard time lately (i've spend 3 months in psychiatric hospital due to sucidal thoughts) anyway i spend most of my days on youtube watching cooking videos (a coping mecanisme like any other) and today i decided to try your "pasta al olio" because it felt easy to make and i have a eating desorder. It was indeed easy to make and i sat in front of my computer to eat wile watching some more cooking videos, but i didn't watched an other video, because those pasta where good, i just sat at my desk saying to myself "wow those really are good" (in french) then i just started thinking about me cooking this dish for my gf (how is going through a really hard time to, i met her in the hospital) or for my childrens (if i live long enough to have childrens) and I litteraly started crying eating those pasta. Today was a really bad day for me, but you succeded to give me a tiny bit of will to live to cook those pasta to the people that i love. I'm not sure that, as a cooking youtuber, you get told this a lot but your video made me cry xD Thank you ps: sorry for bad english
Damn babish, this has been the only cooking video I have ever watched that actually inspired me to cook, I made some delicious pasta, and while it wasn’t perfect, I showed me what to improve on
Binging with Babish, Basics with Babish. Can we please get a Banter With Babish, A Q&A series that answers are random and serious quesetions. Please man, it even fits the branding!
I made both pasta dishes (aglio e olio for me, cacio e pepe for the lady) and holy shit were they amazing. I’d show you a picture on social media but I couldn’t pause long enough to take a picture. Thanks for making dope recipes and practices (like pasta making) seem easy.
Are you meant to put chilli flakes in the pasta aglio e olio? You did in the chef video but not this one, and I don't want to end up driving a four wheeled car...
It's actually a different recipe here in italy, pasta aglio plio e peperoncino, only featuring garlic sauted in oil, add the pasta in the oil and then the chili flakes
.....or is it? Science has shown us that while dinosaurs went extinct 65 million years ago, the sense of smell is the sense most closely associated... with... memory. *music* ... or is it? Pasta was invented thousands of years ago, but sound waves travel faster through water... than... through... air. And as always, thanks for watching.
My first and so far only attempt at Pasta Aglio e Olio ended up failing because I had the oil too hot and the garlic all but burnt. Really underestimated how quickly it cooks. Plus if the oil is too hot and you drop a bunch of wet pasta and water in there, it's going to fucking go crazy and you'll not enjoy all of the popping oil on your body. Granted I was still getting used to how to balance my new "powerburner" stovetop. Also I didn't have a Scarlett Johansson, but I also didn't tell my fiance that was part of the recipe...
Babish doesn't roast the garlic enough for my taste. If you just toast the garlic enough until it's golden brown, but not burnt, and then take off the heat and add the red pepper flakes and add the paste like 2 min later, I find it comes out about perfect.
I don't add the lemon unlike Babish, and I still think it's the best. And Babish, unlike the popular recipes, adds a lemon, but doesn't add the pepper flakes or the parmesan. Not that I add the Parmesan either, but the pepper flakes are fantastic. My point being that you can make little variations and it should still turn out well.
I had the exact same thing happen to me with the garlic! Guess it's better to take the oil off heat sooner. I keep overdoing or underdoing things in cooking, like mixing, and it always messes something up.
We made our first ever pasta tonight using your half and half recipe and for the first time in 5 years, we had no leftovers. We are super proud of ourselves and hope others try this out without fail, just like we did. Note: we thought our mixture was too dry. It wasn't. Thanks, Babish! ❤
In the machine, create a loop once fed through pinching the ends together. No more re-feeding it back in again and again. Tip 2: when feeding through the cutter... place your hand under the pasta as it comes out. Will come out perfectly even and not fall into a messy pile. Great if hanging to dry too
Goddamn it as soon as I watched this video I went and started making pasta to only find out half way through I didn’t have a rolling pin. Ran straight to Wilkos and got one, and then ate the best pasta of my life.
So glad I found this video! I was always so hung up on exact measurements that my pasta dough was never quite right. now I have no stress and just make my flour well, crack some eggs, and just enjoy the process. Thanks a bunch!
This video instantaneously made you my new favorite cook on the web. You’ve got complete understanding and respect for each dish you cook, and a smidge of humour to spice things up. But what really drives my loins through a loop is how you make mistakes and are earnest about them, and about your slight deviations from traditional recipes. I learned more from this video than any other. Looks like I’m going on my first great Babish Binge. Cheers!
i'm not really a pasta guy, i've never really loved pasta before. But I Made the Pasta Aglio e olio at 3 A.M. and woke my dad up but i enjoyed pasta for the first time
Always wanted to make pasta from scratch, but I assumed it was a complicated process. Gave it a go tonight and it came out really well. I need to get it a bit thinner next time, but really happy for my first go. Thanks so much for the recipe!
I got a pasta maker for Christmas and me and my mom tried to make pasta for chicken noodle soup and we failed like four times then I made babish’s recipe now my dough is resting and it worked amazingly
A great trick when making Pasta Aglio E olio (garlic pasta) is to use a truffle slicer for your garlic. It gets the garlic super thin. I have only ever used my truffle slicer once on truffles, but I use it to slice garlic all the time.
I really like babish because english is my second language and I sometimes don't understand people without subtitles but he speaks very clear so I never need subtitles
I love that you left your pasta making outtake in the final cut, It gives me a little bit more enthusiasm to try it on my own. And the pro on RU-vid is having trouble making his pasta, I guess when I try to make my pasta and fail, it won't be such a big deal!
Kinda cool to see this. Usually when you make something from scratch you save allot of money. Pizza is a great example. Scratch made pizza is 1/5 to 1/20th the cost of the alternatives. But this looks like one of those instances where it is not the case. Pasta is available for around a dollar a pound, dried. I am interested in the taste of freash pasta.
"none of this throwing it against the wall nonsense" lol who does that? *later that night when I'm making pasta* hey mom can you check to see if the pasta is nearly done? "sure" *throws it against the wall* wait what are you doing? "this is how you check. If it sticks to the wall it's done." you can just... eat a piece...
It depends on how much pasta you want to make .. I'd say start with 100g flour and you will know if it's enough or not. Maybe add a spoonful of flour to the 100g😁
+Oliver McDowell Your limiting factor in making pasta/noodles is really the wet ingredients. Once you understand the texture you need for your pasta, you just work the flour into the wet works until you reach that texture. +Homam Meshreqy 100g flour is about right for 60ml liquid to make a pasta/noodle dough, but all sorts of stuff like humidity, temperature, age and type of the flour(s) used, pH of the liquid(s), et al affect those ratios (sometimes really significantly).
My goodness I tried it. It all began with me not having wheat flour, I only had spelt wheat flour. Still worked and I pulled through. Then I got to the sauce and just had pre ground pepper and shredded gouda. At this point I was tired, frustrated and hangry. And then I plated it up and *I still had the best fucking pasta in months.* You can't fuck this shit up. It's DELICIOUS. Thank you.
When I was little I was lucky enough to eat some spaghetti with freshly made pasta; by a family friends great grandmother, who was as Italian as it comes. I was probably about 4, so my memories are extremely vague. That being said, I remember clear as day how amazing those noodles were and I honestly don't think I've ever had anything as good since
You saved my life dude. My GCSE Food Practical assessment was today and I COMPLETELY forgot how to make pasta. I watched this before I left for school and I made an awesome dish of tagliatelle arrabbiata, very impressed
Just made and ate the pasta aglio e olio, with ALL of the ingredients and it was absolutely incredible. I added some mushrooms for some added flavor and protein and I glazed the pan with sake. WOW 🤩
Made pasta aglio e olio (which I pronounce 'Pasta aglablahlah' because I just can't be bothered) but my parsley was all wet because of a fridge malfunction. I also apparently don't know how to toss stuff. But it still ended up tasty. I over-peppered it and had to cut that with extra butter but butter's delicious so
I live on the road due to work, and have a hard time cooking, but I just did this. I used a smaller amount of a funky triple cream brie in the sauce, and then sauteed some mushrooms in the sauce that was left in the pan after I plated the pasta. So good! Home cooked meals really bring an important quality to life in a hotel.
I love how you're really getting into it. The jokes, alongside with easy to understand and inspiring techniques are what make this show worth waiting for every week. Giving us exactly enough information to get started, but leaving the rest in our hands; this is exactly why I became a patreon! Thank you, babish!
Usually 2-5 times per year my family (10-15 people or more depending on who shows up) all get together for family dinner. We make Italian food and once every year, we take all the tomatoes, basil, oregano, garlic, and whatever else we grow in the garden and make a 100% homemade sauce. We usually don’t make the pasta we just buy premade pasta. This year I think I’ll make the pasta to go along with my sauce all thanks to you
The secret ingredient is you tho. He has the secret ingredient but i dont think babish knows that crazy noodle mitosis twirly bouncy shit. That is probably one of the hardest culinary skills ever.
HELPFUL TIP if you use store bought pasta you may need to add a little bit of cornstarch to your water before adding it to the oil for aglio e olio. kenji notes (in i believe the cacio e pepe video) that depending on the type of die used to extrude the pasta, you may not have the outer layer of starch on your pasta. as i’m watching this video i’m literally eating aglio e olio i made. used cornstarch to supplement for starch. absolutely amazing dish.
plus, if you dont have pasta, do the same thing with bread slices, fry them up a bit in that aglio e olio and grate some cheese over them when they are goldenbrown and you have the most delicious garlic bread. (leave out the lemon though) Bon apetit
Hello, I just used some of the things I learned in this video to make my first real meal. It was AMAZING, I truly am starting to love cooking and can't wait to learn more! 😀
Seen the video a couple of times, and today I finally decided to try--Super simple and easy. Great start for a first time pasta maker. Didn't have cheese, so I decided to try the pasta aglio e olio, and it's some pretty good pasta. Thanks for the video!
I tried making homemade pasta for my bf on our first Valentine's day together and I did it by hand. Didn't come out very well lol. I cant wait to try this!!
Reasons I watch this: 1: The voice 2: THe music 3: The colors 4: The food (Note: I dont cook, I am 14, just want to learn the basics because I love cooking)
