I Made Giant 50-Pound Spaghetti And Meatballs For Kalen Allen from Kalen Reacts • Tasty

Am I getting so tired? It's fun, it's great. This weighs about 40

pound

s. There are so many different textures here. I don't think this is doing anything, but it's fun. Oh wow, welcome back to the

tasty

ones, making it big. This is the show where I make

giant

meals for my friends and special guests. Today I invited Kalin Allen. You may have seen the viral reactions of her releasing really amazing food videos and I'm so excited because I've always wanted it. to see how he would react if I cooked for him, so let's meet him, well, hello, hello, what's going on?

How are you? Big fan. Oh well, thank you very much. I know a lot of people probably know how famous you are. because, but in case some people don't, basically my main job is to react to food videos, how did you get to this? Where did it all start? I was on my way to work and I was like Lena, my BAE. and I was reviewing, actually a

tasty

video came up and it was on this cornbread and I thought, oh actually, make a video for this, now put my phone first and the unreal story of O.

I've definitely learned a lot by see him. you react to other people's videos. I've definitely been more cautious with the way I approach the things I make and I would love to cook for you today and make you something really

giant

. What kind of foods do you like? I like it. There is a lot of food that I love. I also love Italian. Okay, yeah, is there any dish you think you'd like to ask me to make? I mean

spaghetti

with the doors wide open. Oh, like

spaghetti

and

meatballs

or just spaghetti and

meatballs

and spaghetti.

Okay, that means. a meeting like giant spaghetti and giant meatballs. In fact, I liked it. A lot of people get angry about that. I like sugar in my spaghetti. Oh interesting. I like my spaghetti to be sweet. I want to start working on food, but I might call you again. You know why I'd love to see you react in real time to some of the things near the end because that's where all the food comes together so I'll get to work and then I'll call you to see some reactions later. we're going to make some giant ones, we're going to put meatballs on giant spaghetti, the first thing is meatballs also the spaghetti, so we're going to start with fresh pasta, we're going to add 8 cups of flour and a little salt and then we're going to mix this with a fork to incorporate evenly salt with flour.

It's 8 cups of flour, it's actually a quarter of the total batch because if we do it all at once, it's going to be crazy, so the amount. of dough that we're making here seems like a lot and that's only 1/4 of everything so that's pretty good so once the flour and salt are mixed together, you're going to want to do a little bit well as you do later. you get the well that we're going to put the eggs in, this is a dozen eggs, it's 12 and we have a little bit of water to help this come together, you don't really want to go in and mix everything you want. like beating all of this, all of these eggs and water and making it into a good mixture first so it's incorporated more evenly, that's why we

made

the well.

The entire batch of pasta for Kalin's Giant Spaghetti Meatballs will be 32 cups of flour and 48 eggs. aka a lot of things so I can yell at the hot tub. Am I getting so tired? It doesn't all need to come together in the bowl, it just needs to get to a consistency where you can throw it in and also I just want to stop doing this, so let's throw this away and keep kneading. That goal is to turn it into a viable mass. Yes, this is a unique exercise. If you make pasta from scratch every day, we'll be really excited. like an arm and the best thing is that this is also your sponge, so you can do this.

It's been about 10 minutes and I think the reason you have to do it for so long is because it's a pretty big portion of dough. it really worked the gluten you have to get all the liquid from the egg all the fat from the egg to really combine it with the flour but it looks pretty good now this one sounds great it's been about an hour i've

made

a total of four giant balls of pasta dough and all have been sitting at room temperature for at least thirty minutes. This is the one I did most recently.

Her name is Gertrude and we are going to cut Gertrude into 16 pieces to put her through this pasta machine. Emma down. the middle, oh yeah, eight, look at those 16 pasta triangles that aren't even the same and we're going to give it a kind of rectangular shape. Some flour. What we want to turn on our pasta machine right now is the thickest setting is this. one setting and because it is in a stand mixer the stand mixer will do a lot of the work for me which is good enough to do it myself and the stand mixer is also on the lowest power setting , so it's not just like Shoot pasta everywhere.

Let's do that a couple of times to make it a little thinner? It's so nice to have someone else do the extension for me. I just hold it and pet it and let it go so it looks pretty good, it's gotten a lot longer than we started at this point, we're going to go to the second setting because if you go from one to three too quickly, there will be a bottleneck here and there's going to be a big traffic jam and no one's going to get it right, everyone's going to be mad, they're like Swan Lake should be playing right now, okay, there's 15 pieces of Trude left for workers, so now that they're rolled up on these long sheets, I want to cut them into very wide pieces and big noodles I have a really cool toy this is a pasta bike something like an accordion it will almost be like an old school torture device oh it's so cool we have essentially noodles of pasta really really good like that this is a noodle it's like like 2 feet long, that's amazing, the pressure, even the pressure all the way, it's nice.

I think that's why they call it a pasta pipe. It literally feels like you're riding a bike through a pasta field. It's a kind of dream. This is Gertrude now. Reborn almost like a flower like Picasso's painting, but this is just one of the four dough babies I have to carry there, so I'm going to put this back and ride the bike for an hour or so. Uh, I have to make a giant meatball. I'm not really sure how, if you make a ball that big and bake it, it will flatten in the oven and I really want a nice spherical shape, so I'm going to try to look for Giants, you, your ball, yeah, they're all like spherical moles , large ball bowls for cocktails like 3 inches, 4 inches.

No, that's not good, okay, okay, apparently there are cake pans that are like hemispheres that apparently use them for those dome-shaped cakes, they say sports cake pans. I guess they're like those pies where it's like a football and a basketball, a big one, that's how they make them and I think if I can get two of them, I could potentially put meat in it and make like a big sandwich and then bacon. Oh, there's like a specialty bakery a couple of miles away and I put my eggs in a basket and I hope they have them, so I'm going to go shopping and I'm going to go get those bolts, well, I found them at the store, They are nice big molds for hemispheres.

I told the guy I was going to make meatballs and he said, yeah, we use them for cakes and I was like making a cake. the leaves fold it around the edge and we use this guy to press it down, we make a nice little shape, okay, let's try to make things pretty and even here, look at that pretty me, Bissell, we have 27

pound

s of ground beef and this goes to for meatballs we have 48 eggs we have a lot of parmesan cheese we have 12 cups of breadcrumbs fun fact every four slices of bread is 1 cup of breadcrumbs so we simply add forty-eight slices of bread and with the amount of eggs just put it here plus the Mel that we use in the pasta this is about 100 eggs 2 onions Italian seasoning salt garlic powder and pepper this is about 40 pounds of things that are in the wild it's like so many different textures in I don't really want to talk about it, a The average meatball weighs about an ounce, so 27 pounds of ground beef equals four hundred and thirty-two ounces of meat, so these four giant meatballs will be the size of 432 meatballs if you hit them.

I don't think this is doing anything, but it's fun. The goal here is to make sure that we don't have clumps, pockets, or clumps of any of those individual ingredients. I want to have all this in a homogeneous mass so that we are. We're going to be here for a long time, we're ready to put the mixture into those aluminum foil balls, but first we need to spray those molds because you don't want them to stick. This blender makes four meatballs and this is one meatball, so I'm going to try to divide this into a quarter and try to compress it.

I want this to be above the edge of the meatball as well because the meat will shrink in the oven and if you cook it and it's underneath it, it will just shrink. like dirt and then it will get smaller and it will be okay, it will work Sargee the meats in the quarters, okay, let's do this, let's squeeze it tight, it's like a meat sandwich, it looks like piranha plants, that was one. I want to take three more to use up the rest of this bad boy here and we'll let them sit for a long time until they're cooked and pray they keep their sphere shape.

Approximately three hours have passed. the meatballs are almost ready, they look crazy, there are like four giant death stars in there, we're just trying to time it so that when the meatballs come out, the noodles are coming out, so we're going to boil the noodles we have, but The first thing we have to do is obviously salt the pasta water, so come here, it's very hot, we're going to go in with these noodles, come in here, okay, since it's fresh pasta, it cooks very quickly, but They are thicker. noodles, so we'll cook them for about four or five minutes, hopefully we'll have some delicious al dente thick pasta noodles, okay, they're pretty much done, big spatula, big spider, we got, wow, that's amazing.

Faye, go here. one of them had a little bit of oil on it so they don't stick and then just to test hmm, we're very good, it's a great first batch, we're going to use a second one here, I think it's to keep the water running in a shake while the noodles go in so they don't stick together well, the second batch is ready, it comes out nice, elastic and springy, you know, with a little oil like olive oil Gordon Ramsay in perfect condition, please don't be angry, Gordon mmm I 'I'm going to go cook like 20 more and then a little bit bigger, okay, great, welcome to the set, Kayla, thank you.

I'm excited, you're hungry, I'm really hungry, what do you think of all these things we have? I realized those aren't spaghetti noodles, those aren't those, what are they called? He started to urinate, let's start with the P Papa de León something like that, hey, I think that's what it says on the menus Papa deli Deadly papa, yes. I mean we cut them and you know, we made them by hand and then we just cut them really long with the power. I'm going to start putting out the pasta noodles now, where are your pants going, bro?

I don't know, our department has The ones you buy at the hardware store, they may or may not be pants now, when you bought them, noodles, do you see them in the water? I am, I season the water, okay, the composers will throw it in the water and they will shine and the noodles will hit you. how many? eggs, do you think it took to make this, this batch of pasta? You know, I've never made fresh pasta before, so I'm a guest. I'm going to say 15 4848 a lot of chickens, uh, yeah, it was busy for how long? you have been cooking I have been cooking since I was in high school Did you go to culinary school?

No, I didn't just learn to cook for you. Okay, yeah, my mom taught me on speakerphone while I was in China. Yes, she literally yells at me and tells me. Tell me what to buy, so this is our pasta noodle nest. You can tell she's making a good landing zone for the meatballs. Beautiful, that's impressive. They seem planned. You know, you can take them together and put them in someone's solar system for a science fair. project oh wow oh wow Wow Oh Quan well, great color for them too yeah, there's a nice gold to it, right? uh-huh uh-huh Wow it's juicy too Wow, this is crazy, we have the sauce here beautiful according to your request, there is a little Sugar here, oh, thank you, so you want to try it, that's perfect, where you get a ladle, they would be the same restaurant supply store, I don't know, but it's made like the Super Style section, it's the area 51 section, yeah, here you go. oh wow, it was like smoke from a volcano, it's hot and really honey, how many tomatoes I don't know, I think the whole farm, how does it feel with this amount of sauce?

I think it looks great, okay, great, because we're not done yet. I have to decorate it. Oh, okay, what we'll decorate. We have some cheese. A man now listens when I go to Olive Garden. I am always a gift. Know? When they would say to me, when could we sit there for five minutes? laugh, go ahead, garnish that thing with that cheese you all want, yes, someone else asks for a good cheese, oh yes, people there with you, okay, I understand you, how do you feel about parsley? You know, I think less is more the flavor of theperson. food oh yeah, lesson definitely more with this parsley Jesus almost got me a little bit, I never know, okay, that's it, yeah, something we can eat now, whatever you think this is, I guess it probably weighs about Fifty pounds, yes, that's there. heavy, okay, heavy, that's very heavy, okay, you're ready to eat.

I'm ready. What would you like to start with first? But I feel like we have to put it back on the plate. Yeah, so I need to grab some noodles first, okay, okay, this is crazy, come here, this little crack right here, give me some sauce, look at that, oh, it was like ribs by the table, no Serve, here you go, sir, thank you, some meatballs by the table, Alec, thank you very much. I cut myself a piece of meatball, no one ever says that, yeah, because they don't have to, yeah, okay. Cheers you outdid yourself on this mmm this is the best damn me from behind they ever had their wet you would think you know with that big no dry. not dry, so it's not dry at all, I mean it's very well seasoned, thank you, if there's a lot of flavor there, how many would open a restaurant?

I'm a giant meal, that's all, oh yeah, you know it's Los Angeles, so that's all. let the instagrammers go crazy because then they're going to take pictures or put up a big pink wall, yeah sorry that's all you need, go big or go home okay mm-hmm my stance still has a bit bounce mm-hmm, it's not overcooked. Aren't people so crazy now with an ounce of bounce and overcooking? You would have made all this possible. You need this perfect. Well, thanks, they make Tupperware, so be it. I just get my Tupperware, we can go to Bed Bath & Beyond. to find a bathtub okay, it doesn't work thank you very much for coming today thank you for coming I'm glad you like it feel free to continue eating well, but until next time, bye, I'll stay