5 Min vs. 50 Min vs. 5 Hour Pasta (ft. Binging With Babish) • Tasty

Hello, what's up guys? My name is Andrew Ray. I host a YouTube series called Binging with Babish where I recreate foods from movies and TV, but today I'm here in the Tasty Labs. I'll show you how to make three different versions of

pasta

one that takes five minutes one that takes 50 minutes one that takes five

hour

s each one worth making in its own right I hope you try them yourself let's start with the

pasta

I love it I read this is the pasta which I first learned about the chef in the movie we're going to cook this just below where we want it to be because we want to finish cooking it in the sauce, we have a little bit of pasta water with salt, throw this in and as soon as the pasta touch the water, it will go away. to fold pretty easily, just try to get it all in there while the pasta is cooking, we need to work on the actual five minute portion to make this pasta, which is making the sauce, we're bending the rules a little bit, you know, this is really It's going to take like seven minutes, but just relax, okay, this pasta holds a very important place for me and the show, it's a very powerful dish for home cooks because, like I said, it's encouraging, it's something that can be prepared very easily and it's incredibly good.

You might be surprised at how good it is to chop herbs. One thing that makes it a little bit easier is that you can just press them all into a little bunch like this and run the knife through and you want your parsley to be pretty good, look at that. You must love fresh herbs. We start in a cold pan with half a cup of olive oil enough to cover the bottom of the pan and then in the cold pan we have very thinly sliced ​​garlic. This garlic is sliced ​​so thin that it would burn badly. quickly we want this to just barely turn blonde, that's the color we're looking for.

You don't want pale white garlic all over your pale white pasta, especially if you're completely pale white like me. Okay, I'm watching a little. a little bit of brown around the edges, that's exactly what I want before we add the pasta, we're going to toast the red pepper flakes a little bit, we want it to have a little bit of heat, oh man, that's going to be good. the pasta and a little bit of pasta water will stop the cooking of the garlic and will help us make a more cohesive and beautiful sauce and now is also the time when we are going to add a whole bunch of parsley. go a little overboard with the parsley why not live your life the lemon juice i'm catching most of the seeds this is a hard lemon oh lord lord yes now we need to season with salt look at all that beautiful garlic, parsley and red pepper flakes there come on this is the carving fork from the movie chef john favreau was kind enough to give it to me people keep asking me when are you going to tan and frame this and I think it belongs in my drawer it belongs in the rotating pasta this is what this was made for what he did in the movie I'm not going to deny because he's kind of a trophy that's what I'd probably want him to do a great way to serve this pasta is to turn it into a nest using a soup ladle so we've got a nice nest here .

I'm going to slide it down a little bit, this will help it stay upright when we finish on the plate here. This is good for a crowd here. It's not exactly a serving, but it's okay, so this is a five-minute paste. It's very, very exciting to make something so easy, so quick with so few ingredients and that tastes so good. Use the edge of the bowl when you're working. pasta, this is the way it's made, oh it's simple, but it surprises you, it's a good time to make the 50 minute pasta, which I think the best candidate for this is fettuccine alfredo with homemade fettuccine, like put a mound of flour. on the table it has to feel like a little volcano of flowers, I don't know, so I like to crack my eggs on the table, that's important, a safer way to make sure none get in, especially if we're doing it. it's here in flour where it's going to be very difficult to get the egg fragments out and you can see it's breaking up nice and clean, there are no fragments or shell, sometimes people like to add a little olive oil to their pasta, a drop and a little. of salt I have to salt the pasta with a fork.

I'm going to start whisking this and then start absorbing more and more flour. It's getting nice and thick. I've rarely gotten it this thick before without it spilling over. I'm just going to use a bench scraper like this guy, I'm just going to gather everyone here with pasta dough, you want it sticky but not sticky. It took me a while to realize that if you want that really chewy al dente texture that you're in, I'm going to get handmade pasta like in a restaurant. You really need an always loving photo. My relationship with fresh pasta, like most home cooks, is tumultuous.

It is something that requires a lot of practice and intuition to discover what you are looking for. to know what it's supposed to look like, what it's supposed to look like, it's been a long, strange road and my book is early in the big night that involves a lot of fresh handmade pasta, they're pretty bananas, they're pretty nuts, you can knead them by hand or Do you know why if you get one of these, close it? Come on, I'm going to go ahead and shut this guy down. This feels pretty good. It's nice, flexible and sticky.

Stretch it a little taut. Push it and see. It comes out again, look how there is no bleeding left, it comes out like this again, that means that we have good gluten development. I'm going to go ahead and wrap this in plastic wrap. We'll let it rest at room temperature for 30. No one saw that right. We're wrapping it tightly in plastic wrap, letting it rest at room temperature for 30 minutes. See you then. Our pasta dough is well rested. I'm going to cut it into more manageable pieces to start rolling it. into a ball and I just want to give it a head start on the shape I'm trying to give it, which is a rectangle, roll it into a ball and roll it out, it'll come out like a big oval and you'll be able to have a lot more flower at the waist and before rolling it out We are going to laminate it, which is the act of spreading it, folding it on itself and rolling it again, not only will it help us achieve it.

You know, the nice rectangular shape we're looking for, but it will also improve the texture of the pasta. just pass it over again and as long as we don't see stretch marks or tears or anything like that, we're in good shape here, passing that over again, make sure each side of the dough is lined up. perfectly with the rolling pins, that way you won't end up in a pile, here we go, we have two nice sheets of pasta here, these feel good, take out the rolling attachment and put in the cutting attachment, sprinkle it with a little flour and go straight to through the cutters we have our first strands of fettuccine for a fettuccine alfredo turn it into a little nest the less you fold the pasta the less you fold it the more it will come out nice, soft and unfolded when you cook it, we look beautiful with Alfredo, the sauce freezes and becomes too thick and sticky very very quickly so you have to work fast.

You need all your things laid out and pre-measured, ready to go. This is called nisan, plus it is French for everything in its place and this method. It's developed by America's Test Kitchen to try to make a sauce a little thinner than what you're used to when making fettuccine alfredo. I have a great personal story about fettuccine alfredo. I've never made it, we have a cup of heavy cream here. two tablespoons of high quality butter, put this over medium heat and we're going to cook it one third. About 15 minutes have passed. We have reduced this to about a third.

You can see that when I drag the spoon along the bottom. It's thicker than before and I've been stirring it constantly and I'm going to add half a cup of heavy cream. This will stop the cooking process. Now that we have a good space for the sauce, season this with salt. half a teaspoon of kosher and maybe half a teaspoon of freshly ground black pepper, so I'm just stirring until the salt is pretty much dissolved, put it in here and we'll start making our pasta and we'll salt the water too and keeping our bowl warm this way , the pasta will stay warm longer and prevent the sauce from freezing a little longer, so we'll set it aside, keep it warm, and then right into the water we'll place our little nests of fresh pasta. it's pretty much done when it floats and I also want to not cook it all the way through, I want to cook it just before where I want it to be and as soon as it's almost done we're going to add it right into this sauce. and finish cooking it in the sauce, take this out and it's okay if we put a little bit of pasta water in there, we want some of it to end up in the sauce, anyway we have an ounce and a half of freshly grated parmesan cheese and a little bit of freshly grated nutmeg, oh it smells so good, it really makes all the difference in the world.

Cook this for a minute or two until the cheese melts. We'll only add a quarter cup of pasta water and that will keep the sauce from melting. from getting too sticky too fast oh it smells so good omg I'm just going to give you a little taste of this that's good man those people at America's Test Kitchen know what they're doing and you'll see how it's not perverted that's because we I rolled it into nests, it's time to put it on the plate, okay, I'll try to get all this pasta in one go and in the bowl it goes, oh, look at that, dad, oh, I'm just going to grate a little more nutmeg fresh on top. so this is a 50 minute fettuccine alfredo with pasta and sauce made completely from scratch and worth every minute I promise omg it's really good thanks man high five we made a 50 minute pasta in the five-

hour

local, this is a slow-cooked Sunday sauce, sort of an Italian-American staple, it's just a slow-cooked tomato sauce that gets deep and rich and complex.

Have your friends serve them some meatballs, a leg of beef, they'll thank you, literally, they'll be like. Thanks for this sauce, I just predicted your next Sunday, you're welcome. The first step is we need to brown some beef in a big, heavy enameled cast iron Dutch oven, like this guy, some prime rib and we've got a couple pieces of beal. leg or beef asobuko, the meat will have a lot of flavor, but this is marrow on the bone that will seep into the sauce over time and give it a fairly deep flavor. We also have a sausage here, but we're going to deal with this guy later he'll be hanging out until these guys finish we want to give this some good color we want a good honey at the bottom of the pot we're getting ready to flip our assobuco Oh, yes, it has a nice brown rind that has a flavor color that is good.

This guy has a fantastic color that is nice. You may not be able to see it, but we have some nice seeds in the bottom of this pan. I'm putting in about a little less than a tablespoon of olive oil and the onions go straight into finely chopped, you see all the brown specks in there, that's not browning on the onions, that's the fawn at the bottom of the pot, that's our residue. of meat, which sounds gross, but it's the basis for most of the great flavors in low and slow cooking and we're just sweating these onions, which means we cook them over moderate heat until they turn a little translucent around the edges, there we go, it looks pretty good because we're going to add maybe seven cloves of peeled and crushed garlic.

I'm going to add a pinch of red pepper flakes. teaspoons of dried oregano. three tablespoons of tomato paste. Just sauté this for about a minute until it starts to thicken again. This is starting to Smells a little less raw, a little more garlicky, that's what we want and now I'm going to deglaze the pan with dry red wine like pinot noir or cabernet sauvignon. You don't need to add red wine to your tomato sauce. It's a very Italian-American thing. I don't think they do it in Italy. I may be wrong. Let's put the anchovy paste there.

Mix well and make sure everything is dissolved. Some better ways to spend your Sunday. late than letting something bubble slowly and low on your stove binge watch bavish watch this video and learn a little about food and if you're not careful, something about yourself, okay, now it's tomato time, that's four cans of peeled San Marzano tomatoes and these have been lightly processed just to make it relatively smooth halfway through. I'm going to take our beef shank pieces and our ribs, I'm just going to put them in there and then I'm going to keep ladling sauce on them.

I'll put enough here to cover everyone. Come on and I'm also going to add a cup and a half of water. I'm going to start there and add more as needed as the sauce cooks. We will also add a whole stem of basil. Additionally, many people are tempted to add sugar to their tomato sauce. If you let it cook for four or five hours, it will become sweet. but something that will speed up that process is a carrot, we will take it out before serving and remove the basil stem and, if the meat has fallen apart, we will remove the bones and partially cover it.

I want a little steam to be able to escape and allow the sauce to soften and become sweet and complex, then in the last hour of cooking I will probablywe will add two sausages. We'll also add water periodically during the four hours this guy will be simmering to make sure we keep the right consistency we'll see after that it's been five hours I haven't moved from this spot and I'm ready to reveal the simmered sundae sauce. low heat I don't know why I only spoke French this is Italian we have some nice little bubbles, you can see they are thick, the harshness of the raw tomatoes has softened and been replaced by richness and sweetness.

Now we are going to fish all our non-edible products here, as you can see our asobuko completely. shredded replaced with a piece of tomatoes, carrots, there's the rib bone, there are little pieces of meat everywhere, but there are still big pieces that you will be able to serve on the side when you serve this pasta the traditional way. To plate this is to mix the pasta with a little sauce and serve it with the meats. I'm going to go one step further to amp up the pasta a little bit, bam, thin out the sauce just a little bit.

You could also thin this out with fresh canned tomatoes, sometimes a little brightness is welcome if the sauce is super rich, this is the perfect consistency I'm looking for here and I'm going to get this out of the way. I want to finish cooking the pasta in the sauce. I also want to talk about pasta shapes and the types of pasta you want to look for, so here we have cheap pasta widely available and it's perfectly fine, but you see how soft it is. If you see that it is almost shiny, you want the roughness when it is cooked it will create an ideal surface to absorb and adhere to the sauce, so to finish the pasta we are going to add a healthy amount of sauce to a pot with the cooked pasta this pasta has been cooked just barely al dente and of course we're adding a quarter cup of pasta water, we just put this on medium heat, we're going to finish cooking it here, the sauce is pretty much like soaking and coating the pasta alright so I'm going to turn off the heat now I'm going to finish the sauce with butter this is the best way to finish the red sauce it's a world of difference it's giving the pasta shine and it's just making it so much richer and it's going to make stand out on its own, look it's beautiful and now we're going to highlight it, look how rich and orange that sauce got, oh my goodness, and I'm going to try to fill this on one side as much as I can because we want to make room for all of our delicious meat sausages from here.

I'm just trying to grab as many big pieces of meat as I can garnish with some freshly chopped basil and a little grated parmesan cheese and this is it, this is our five hour pasta sundae sauce, all that work is done to pay off, let's start with pizza dough that tastes like sundae when I was a kid, alvin, come on, um wow, oh, okay, cheers. hey, okay, fourth battle, oh yes, yes, this meat is falling apart, they are so good, six high fives, watch out, it's a world record, ladies and gentlemen, so the recipes for today's dishes are available In some places, you can find two of them, pasta. olio and the five-hour tomato sauce in my new cookbook, the Binging with Babish Companion Cookbook, is out October 22 and you can pre-order it at

binging

with

babish

.com.

Cookbook, we learned that whether you spend five minutes or five hours making pasta. If you employ a few techniques, a few tricks, you can end up with something wonderful. I hope you try it yourselves and, peace.