FRESH PASTA Recipe Relay Challenge | Pass It On S2 E3

I don't know what to do like annoying slums we're hiding this what's going on here this is a joke right this should be really obvious oh geez oh hi I'm Jamie this is Barry and this is for every camera that keeps asking for it so let's keep doing it no matter what it is, have a good time, very good Janice, but this topic is

fresh

pasta

, your plate must contain

pasta

fresh

ly made from scratch, now we know that is one of the first. jobs will probably be making homemade pasta Jones, is there an order? The order suggested by the community is no sighs, sighs, here's the tape, man, are we talking?

Okay, you have six centimeters, I have centimeters, five five, come down, I would say five point two five. point seven six point two do you do it six do me again do me again no, they are the smallest I don't refuse to believe that you do that how six is ​​that that is the sexiest thing look at it but if the sick man knows that I have I have ever seen those three normal sous-chefs, well possibly I don't know, one at a time, the kids have ten minutes to cook and add to a final dish, the remaining team will have no idea what's going on behind them until it's their turn .

I have two options. You could try making homemade pasta or you could start with a beautiful tomato sauce. I have to make the pasta. I achieved the best teamwork. 125 grams of pasta flour. I blanch some spinach. Ten seconds. Spinach. Have? It was like a sieve or something, honestly we have nothing in this kitchen, this is rubbish in my quest to perform well for the team. I could have knocked down one of the big cocks and possibly hit myself in the head, oh come on okay, I saw. Spinach Miss Blanche, drain and squeeze out as much liquid as possible, half a pound in there, still very hot spinach, we're going to go in there, crack an egg, a little olive oil, salt, poor enough, that's 125 grams of dough flour to knead until smooth and elastic, now what could? do that same thing, finish again with another pasta, do another 125 grams like me.

I have made a big mess. I started with a little panic. I'm going to give myself a little bit and a half and a half. It was good. He's making pasta with spinach, which is notoriously very tough. to get the right proportions for you, you're so wet that you're looking for a claymation finish which is great for James Jamie Stafford, that's working, we're making chili pasta, right? I can't do anything, I just finish this bit, but Damn lucky star, where is the ending of the clean movie? Good, good pasta. I want to have a moving dog line on the side as well, so give me a big blade guide, garlic, that's all I'm going to do.

Mark it like it's going into the oven, they're going to roast, give Turner's 2030 20 minutes, now they're softened, we prepare it, scrape it up and clean it with some toasted bread, which is delicious, but I'm also going to chop a pasta with mushrooms and sausage that I make at home. the time, but you need a good base of some sweat onions and a little garlic, get it going, onions to go there in the sweat, a little garlic, 35 seconds, what I have, take it so fast that we can come back so that Russians abound, so much sausage. He told me it's annoying so I'm going to give it to me this is lovely and the visuals in your song are fine the berries come and go and we made another one what am I going to do?

Sausages and mushrooms as a bit obvious. I'll start making a sauce, okay? this here is called romanesco, we sometimes confuse it with romesco, which is a Spanish pesto, so I'm going to make romesco, you roast the peppers, we have time for that, so I'm just going to blow them, chop them and blitz them in a food processor. foods with garlic, hazelnuts and something else. I have to look for it and then you basically pour a splash of oil on it. I think everyone will expect us to go the Italian route, so let's take the Spanish route instead of a blowtorch in a blister.

These, oh, this could take. for a while a case I think little by little realizing that what I wanted to do may not happen because the torch goes out every ten seconds I stopped doing that half my time was gone and this is what I have done and the hazelnuts look Oh summer on the ground sit 9:6 I contributed a nickel out of ten, it's just that the berry looks a bit like these two shapes of pasta, one won't be used anywhere near a plate yet, but we have a path there that looks good to roll up, I think what you are trying to do. is to make a romesco sauce my concern is with 20 minutes I don't know if we have time because when roasting pepper we don't need a blowtorch we need roasted pepper and then zócalo and romanesco type two very contradictory flavors we have an oven Is there something inside like a head of garlic on toasted bread ?

At this point none of them are ready to liquefy. Well, I don't want to come here and beat Mr. Negative, but I feel like no one is thinking about the future, the pasture

challenge

, at least have some boiling water on the go, even if these wedding rings, that is how much he cares a little about the pasta, whoever made the pasta a great job with what I assume is the spinach is awesome, but the speed and ease will be enough for fairly thick cuts, but like a kind of tagliatelle consistency, everything What I can do now is try to release them for James.

I unfold them today. I'm going to give it a 6 and a half out of 10 I hope James Pizza keeps this 10 minutes there

pass

ivation just think don't panic I'll keep working this out while thinking this isn't a dish oh my god there's nothing in the fridge where is it the hazelnut dish, I think? I'm going to bomb them I'm going to put more hazelnuts in there, grab what's in the oven, but someone contributes to this. I don't understand this at all. It is no longer Romesco. Where did I say that it is pesto? Five minutes. I'll be offended, it's a little better.

I'll put it with the onions because whatever is fine. I don't have time to do anything with this. I don't even have time to go get a grater. We have three minutes. on the left, this has to go there reading Hayes to continue, okay, I'm putting it here. I want some pasta water. Put a little. Let it cover the plane so that it covers. Drop it. Yeah, you just want it to have a little coating, obviously, this is probably the worst source anyone has ever grown pasta with parmesan, some hazelnuts, a little bit of extra virgin olive oil.

I think it looks good. I think it tastes slightly above average and I think it would give me a seven point eight. In 50 minutes, the boys prepared spinach noodles with pesto romesco sauce, hazelnuts and breadcrumbs topped with parmesan. I'm not really sure if I care about everything else, as long as that posture is okay, good team player, then I've never seen a shepherd's dish like this, but I can't imagine it tastes that bad because the vegetables in it, I think it's a little confusing, the pasta rolled up nicely, which we'll see if it takes me. The pasta looks very good.

It was not. Surely if the water is seasoned when mixed, since it was very seasoned, I will season it again, yes, regards. Cheers, that's quite an English thing, like garlic, damn chefs, whether the seasoning has anything to do with a bit of lemon. I like the crunch of hazelnuts, you're welcome. Jay bass is really good on fresh pastures, it's almost okay if the two chefs had tested it on the fly. Like, we can't, I can't even pretend that this is someone else's bull around the table. I'm so sorry, it's okay, it's definitely necessary. a little lemon or a nice crisp, acidic white wine as an accompaniment I think we have pasta, its beauty comes in its simplicity you don't need five people to make pasta no, it feels like five people have made pasta oh, you got it right then a score themselves a score and a half can't not say goodbye to the mascara Scott is annoying, right?

Yes, I gave myself a three. I think it would be better than I thought. I gave myself in retrospect, quite generous. I gave it to the six and half of this that water was very good boil tired it was good I put it to her tell me like I would have done it if I hadn't put it we wouldn't have a play beyond anyone else's hands I gave myself a seven point eight I would love to say that Jamie led us to overlook that you have to be perfect just to

pass

it off as olive oil.

I think I put it off, yes I think it's a little dark but it's an interesting mix of flavors and textures. I think it's a thumbs up, thumbs up, it's perfect. I think all four of us failed. I know I cut the pastor and made the romesco. I'll say this from a look and taste perspective within the fresh pasta category. nothing aside, it's a pass I think you would agree and it turns out we have the big nose to thank for being there, as always, comment below and let us know your suggestions for orders and themes.

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