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

Oh man, I just had ketchup all over my house. I need to clean it, this is what I get for trying to make a counter. Also, hey guys, welcome back. I hope everyone is having a fantastic summer, a fantastic summer, so today we're going to make

pasta

and this. It's a video that I found on

tasty

and it was something they had done with Andrew about

binging

on

babish

and there are three different

pasta

recipes, one is five minutes, 50 minutes and another is 5

hour

s, so today we are going to try these. recipes let's see what you know how hard they are to prepare how much I want to make them again because there are some steps involved in some of them including homemade pasta yes today we are going to make pasta and I am excited and by the way if you are new and enjoy of the

tasty

recipes and have you ever been curious if they are any good, I have a whole playlist of different tasty test videos that we have done in the past with a lot of different recipes. recipes and some of them are amazing and some of them I'll just leave you at the end of the video and now let's dive into the one that will require the most preparation and the most time, which is clearly five. one

hour

pasta and what Andrew put in to still want to call it

babish

his name is not babish and what Andrew made for this 5 hour recipe is a Sunday sauce, it's very rich, it's very luxurious and it has all these incredible ingredients that combine in a saucepan for 5 hours, hence the title of this recipe and since almost everything is going to be made on the stove because we are going to be cooking it on low heat for a long period of time, let's go over this way and change the camera, how are you? will vary, here's okay, let's go, so I have my enameled cast iron Dutch oven here, which is what he used.

I've put it on medium-high heat, a little bit of vegetable oil and we're going to pour that in first, so We're going to brown the meat, so here you have beef shank and some ribs and we're going to place them to get a nice crust. I'm only

making

these pieces now because I don't want to copy. skillet well, the meat is not browned on the onions, we have a lot of onions, we have a good honey in the bottom of the pot here, so we're going to stick them until they're basically translucent and I'm We also reduce the heat to medium -low because I don't want to burn everything.

Now we'll add about seven cloves of garlic, as well as a pinch of red pepper flakes and a teaspoon of oregano fat, all together. I'm going to add a couple tablespoons of tomato paste and cook it so it doesn't have that raw tomato taste. Now we're going to deglaze with a little red wine and also scrape up all that love from the bottom of the pot. Tenet I recommend doing Amazon plus and just having everything ready and organized because it makes it so much easier, we're actually on the stove and it's time, it's starting to cook.

I'm going to add some anchovy paste. Now we are going to put ladles full of crushed tomatoes. This right here is four cans of tomatoes and I crushed them a little to make it a little smoother and we're going to put most of it directly in. In the pot now we're going to add our meat, now we're going to add the rest of the tomato sauce here on top of the meat so it's covered and about a cup and a half of water or so and then lastly, but no. at least we're going to add some carrot pieces, this will add some sweetness without having to add sugar to the tomato sauce, we'll fish a minute later and then also a stem of basil and then I thought something. that would add a lot of flavor and something I actually had on hand was a parmesan crust.

We'll be adding parmesan on top of the pasta later, so I thought adding this would add some nice flavors, so here goes. It has basil in it and adds that good flavor. This is not one of those sauces that you can put in and forget, no, no, this guy's job, you'll have to keep stirring to make sure you don't. like sticking to the bottom and burning, you're going to have to keep adding water if it gets too thick and heavy and just take care of it for the next five hours, so keep that in mind we're going to leave this guy alone for a little bit and we're going to get on with the recipe number two and for this 50 minute pasta we are going to make a fettuccine alfredo with fresh alfredo and I am very excited because I have never made fresh alfredo or pasta before.

I meant to say fettuccine, but I'm actually both excited to practice. I'm excited to learn. There are other tips that you guys have in the process of doing this. Let me know that I like to learn and for me, a fettuccine alfredo could be it. It can be really good or really terrible, you have this smooth, light, silky sauce, or you have chunks in the pasta, it's disgusting, but we're actually going to start with the pasta, so we're going to start with about 2 cups of flour and we're going to create , like Andrew said, a mountain or a volcano or something like that personally.

I am a big fan of the volcano. I think it's pretty impressive. You just created this little hole in the center here. I want to make sure it's big. enough to house the eggs that we're going to put inside now for these eggs, he actually cracked them on the side of the cutting board area or on the surface, whatever and then put them directly into the volcano flour. I'm not going to do that because I'm definitely going to end up with eggshells right in there and that's not going to be easy to get out, so now we're just going to stick them right in the center here oh no, no, no, don't make it no leak, oh, that's it. so close maybe I can take a little bit from here and form like a wall ha ha ha now we need a whiskey fork.

I do this quickly because that's not going to last, we're going to add a little salt too because salting the pasta is essential and a splash of olive oil, it didn't add much, just a little bit, you know, now we're going to beat it, It's supposed to squeeze us in, and then slowly we'll start incorporating a little bit of Lauren no don. Don't leave me, I'm talking to my flower, don't worry, doesn't everyone do that? Stay there slowly, okay, no, no, I

tried

to go too fast, ending in a disaster for everyone. My blockage in the fortress is breaking other metaphors.

I feel like I'm hiding him from the camera but I'm literally trying to stop him from falling anymore no Christopher my fortress is broken Shh no it'll be okay I just created a second wall yeah Shh no it's okay yeah oh I've never done this before, so I'm very excited. Arabic, really, yes you do, plus you talk about a pasta maker all the time like I don't know how he did it so well, even though he just made it all come together like that. cute little actually you know what I'm not doing a terrible job no I'm just saying I'm crushing it absolutely don't look at this hand but the rest crushing it with heat reading things he would cook.

I'm a very bad chef in that sense and I like to get my hands dirty. Look, that's really funny. Yes, do you like the feel of the dough? coated like that is like that, I could handle it, it's like writing breaded chicken or fish or just what I guess, yeah, I'm going to turn it into a dough and then I have to figure out how to turn it into fettuccine, but that's a future Rachel problem. Do you have to leave yourself with that? Okay, I'll let you know when the dough is ready. She actually used a bench scraper to incorporate the rest of the flour really well.

Oh, this would have been a great wall. Use my hand. Alright. All. in the end they came together happily ever after it feels like a lot of flour for this dough I guess I must really like working with it, the only thing I was talking about in the video is that when you make pasta dough you really get to work that dough, this has been my experience Also with pizza dough. I made pizza dough once, that was a cool video, so I'm going to sit here and work this into some delicious dough. Look, what I should have done is put in a wet dough. the towel under my cutting board keeps slipping on me, it doesn't matter, it's okay, you'll move on now after kneading this dough relentlessly, no, I'm just kidding, I use this.

Francesca came to my rescue with the dough hook, the boys notice something coming in, look what it looks like. starting to bounce back, that's what we're looking for, that means there's good gluten development in this dough, so what we're going to do is finish this off, let it rest here and spend some time with us. for about 30 minutes, this feels like an accomplishment right here, right here, I'm going to leave it dough antha dun-dun-dun and for this 5 minute pasta, which is technically like seven minutes because you need to cook the pasta, but okay , it has a little bit of lemon garlic tons of parsley it feels like very toasted parsley but we're going to try it and start by putting our pasta on the stove.

I'm a magic wand for pasta and while it's cooking I'm going to start chopping a jar full of parsley like I don't even know if this amount will be enough. He wants about a half cup of super finely chopped parsley and I want this to work because he also wants some garlic on the stove with a little olive oil. and I know that if I leave that and go to chop parsley, I'll burn the garlic better so I'm prepared nizam applause everyone, wow, that's some nice fragrant parsley, I would love to have put this in a big bunch that was silly.

I don't know why I didn't do that and now we're going to go to the stove to handle the garlic, so here we have this cold pan and I'm going to add about half a cup of olive. oil, I'm going to add my garlic cloves, which have been sliced ​​very paper thin, so the garlic is starting to come off. I'm going to add a little bit of red pepper flakes, so now we've strained it. getting the pasta out Chris is helping so I can film putting the pasta directly into the pasta water as well as the Beauty parsley and lemon, let's season with salt and get ready to serve now that we've completed the pasta.

I'm very excited and I also have a carving fork, it's not the one Jon Favreau used, but it's still part of a barbecue set so you can use it to roll pasta. I won't make it fancy, let's just roll it all up. It's not tempting. to scrape the bottom of the pan too Pittsburgh, you smell this, I'm not trying to put it all together as one thing, it's turning out to be harder than I thought, okay, quickly before fall, first of all, it smells really good, second, it feels like a lot of parsley mm-hmm I know how I feel about that oh, it's going to be really good, you're very confident in that, okay, so fresh, so garlicky, it's a very pronounced parsley flavor mm-hmm, very distinctive, you know, the way I feel about this one is great.

Yes, absolutely mm-hmm, you don't believe it. I like it, so my favorite. I like the pasta you make with black pepper. He gave you pepper. Mmm, no one's that good, that really strong black pepper flavor, it's a little heavy. with the parsley for me it is still good as if it were a good dish and I like the play of the parsley with the lemon it is very bright but it has a very intense parsley flavor I don't know if I could eat a whole plate of this you know, I think cacio e pepe is a great type of pasta, like a midnight snack, it's easy, this is like a pasta dish for a fancy summer dinner, okay, like no, you don't want the whole meal to be eaten, but like half a plate of pasta, this is your favorite.

I should leave this to you because you like it the most and now I get to make fettuccine alfredo, which I'm excited about. I know it's not your favorite. I'm fine. I'll try. I'll take the rest for this, obviously, come in because I hate all burritos, maybe even this kind here too, oh, it's with homemade pasta, yeah, yeah, okay, pasta. Baker is out and all I have to do is put This right here will give me beautiful strands of pasta, at least they think that's what Chris tells me in the video and ER uses an attachment for her stand mixer to roll the leaves and then cut them into fettuccine.

I don't have that, but yes. I've got this good so I'm going to throw this out so look at it go get me some dough good dough write it down mmm look continue this feels like that play dough those play dough things look how some of them are curly and some of them are sincere Wow three, yeah, I can turn this into a bit of a lethal mess. I hope it tastes good, I mean, it looks good, yeah, we'll see. I'll have some boiling water for the pasta and now we'll continue. the sauce, so the first thing is to put 1 cup of heavy cream in the saucepan so that it reduces to about 2/3 cup of heavy cream.

Oh, and I forgot that we should also add 2 tablespoons of butter. Cooking this should take about 12 to 15 here's the sauce we're going to add another 1/2 cup of cold cream to stop the cooking process and then salt and pepper and then we're going to set it aside adding the pasta. I'm a little afraid that they won't break, but they are soaping. Oh no, guys, ignore the parsley. By the way, I was just using the same tweezers, but it doesn't come apart. I must have kneaded the dough too much or something. Very angry, then I saw the pasta drawer I could and quickly boiled some more pasta so we can continue with this sauce.

Well, I put the pasta in the sauce. Here I'm going to add your sad noodles. Christopher, look at those. sad noodles, okay, now I have some parmesan. I was going to say spray it on top. That's right, there's a little bit of parmesan and then a little bit more nutmeg, oh.yeah, ooh, that looks really good, okay, I was really worried that I'd ruined everything, oh, I need to salt it, oh, that looks so good, nice and creamy, it doesn't look frozen, don't forget that together there is thick pasta at theside, mountain, etc. special look how special that's nice yeah what do you want crazy a little crazy faster you know what I would do to cut it in half here we go you know how excited you try the rest that's really good I think the sauce is promising mmm-hmm really good I know you need salt, where would that happen?

It's never going to be my favorite pasta dish, but it's really good, it's really good, it's really mild and I love the nutmeg, honestly, it's subtle salt, a little bit more nutmeg. that's so good, it's actually very good. I've never voluntarily eaten more than a bite of creamy alfredo pasta, but this is not heavy. I don't like a thick grape sauce, it would be heavy, like that salty, spicy, silky one. I keep saying silky, but. it's really their new super sauce which is delicious I love it I'm so excited about this guy it's almost ready so our sauce is almost ready it looks so good so I have raw mild Italian sausage here we'll just stick with she. the sauce and we let it cook for an hour or so and then we will be ready ready to try, we have made some pasta he almost told Dante and then we will put it back here with the sauce mmm Saúl ready, he took it. everyone likes carrots and bones and whatever and now I'm on to the whole pastas, it smells so good we'll also add a little bit of butter just to finish the sauce and add a nice richness.

I make this with my own pasta sauces. Like everyone thinks I'm crazy, it's so good, although hello I recommend butter makes everything better, we'll let this melt and then I'll eat it on its own, okay, it smells real, dish, we'll prepare it properly, yeah, Oh yeah. Sunday sauce deserves it. I'm going to eat this thing. I don't think I ever had sausage in pasta with red sauce before

making

sausage and oil. Garlic. Is different. I mean, it looks like it belongs here. It looks decadent, yes, yes, are you going to buy pasta and meat? Are you going to eat it separately?

The first few bites have to be both. Okay, okay, wait, it'll be boiling like lava. Greetings, mm-hmm, that's good, it's very tomato, wait, it's really good. I feel like I like your tomato sauce better I don't know what it is, although this is very comforting, it's comfort food, ma'am, so what I don't like is comfort food, because I left the building and came back, there's something about it that I love , basil, yes, it has a whole fork full. of basil there, sort of mm-hmm you made it worse mm-hmm with the basil it's much better one more thing one more thing oh look at a container powered by crushed pepper mm-hmm how does this compare for you?

I really like this. I've never had Sunday dip before mm-hmm this is fantastic Where does this rank for you among three you made today? It's difficult because I really liked the bells of fettuccine Alfredo sauce. Very sad for my pasta, it doesn't work. I would say fettuccine. Alfredo then the Sunday sauce then the aioli oh yeah, I think that would be my order, what exactly do you want the other way around? Yes, it's so close between these two. I give the advantage to the parsley one due to the ease of preparation. This is better, okay? factor in the amount of time yes, that happened fresh, bright and delicious oh, it was a very good pasta, definitely not bad.

I just feel like I've eaten better. The pepra helped in two things. I'm very good mmm mm-hmm made with pepper. big difference for me, I think so, that changed it hmm, go over the fettuccine, now I made it, I don't know, man, I could have made it. I feel like that did it between the basil and the pepper, the little things make a big difference, man, yeah. the pepper, which is my favorite, made a big difference, so I learned something from Andrew INRI by watching this video: start with a cold pan when heating the garlic mm-hmm, especially when sliced, because I would always add garlic to a spicy Pan and Burnett, you know, I had a lot of good tips and tricks that I really appreciated and he has the calmest voice.

Books about Bob Roth's happy little pasta idea. I'm so happy we did this and we made these. pasta today I am always happy when they have pasta and we also have leftovers, so many leftovers for all the parties, let me know if you have

tried

any of these dishes before, yes, let me know if you have tried any of these dishes or If you have any recommendations, whether it is tasty or

binging

on babish, do you have any recipes that you have tried, let me know in the comments. I hope you're having an amazing weekend and I'll see you all in the next video.

I love you all, yes, bring me back my pasta.