I Tried to Make Pasta Using 18 Hacks In A Row • Tasty

Hi, I'm Katie and welcome back to Flavor's Trick or Treat on this show. The producers of Delicious try to

make

a recipe by trying a bunch of tricks in a row that have been compiled by our friend Amy. Now I'm not an expert. I'm not italian. Grandma, so please don't come after me, but I love making

pasta

in my free time, so today we're going to try these tricks and see which ones are useful and which ones are a total pain, so today I'm going to

make

a classic spaghetti with meatballs very similar to the one we have here, it has spaghetti, it has a delicious tomato sauce and on top of that we have some beautiful meatballs and we are going to make fresh

pasta

by hand.

Well let's get into this the first thing we're going to do is add a little bit of salt to the flour and I'm going to do that in the bowl because our first trick is to make a well in a bowl so normally you would turn this over on your surface and then make a well which will take your wet ingredients but we're doing it in a bowl and this is actually a trick that I've done before because often my wells collapse and it gets very complicated this trick we'll just do it in the bowl and this way you can't collapse out of itself and six egg yolks and then we'll add a tablespoon of olive oil, so first I'll combine all the egg yolks and we'll get They're all broken up and this makes it like a smoother, less lumpy dough.

You've incorporated it quite well. It's starting to get really thick now, so I'm going to put this on the counter. Now there's no pretty way to do this, oh. You know what's a nice way to do this. This is not a trick, but you can use a bench scraper. Sometimes not all of the flour will be incorporated into the eggs and oil, so what doesn't come together like that doesn't stick naturally. this we're just going to get rid of the rejection, so the next trick is a kneading trick, so traditional kneading is you step away from yourself and bring it back, but we're going to do the heart method, which is the trick and this is actually a

tasty

101 so you make a heart shape you go like this and then you go like this I think this trick just depends on what you would like to do I like that it's a heart it's romantic I would say that I prefer it.

The traditional method is this, so basically I'm going to keep kneading this until the gluten is really developed and when you press your finger into the dough, it comes back, so we'll wrap it in plastic and leave it. This is allowed to sit at room temperature for about 30 minutes to an hour. Pasta recipes can vary, some are very dry, some are very sticky, so I flour my surface, I'll cut it into eights so we don't have too long sheets and then the dough that you're not working with just make sure you keep it covered because you don't want the pasta dough to dry out so we just want to make sure it's nice and thin because if you send it through the pasta roller when it's too thick it breaks so now we have a pasta roller, I have one cool electric and we're just doing this by setting up the first setting, which is one and you don't want to pull the pasta like we just let it come out on its own, we'll fold it into a square like this and we'll run it through again and this will help get a better shape, so now we're going to increase it to two so you go higher it gets thinner and now we're going to go to three or four and we're going to go to five is the thinnest one that will roll it up tight and we have our sheet, you want it so you can see your fingers through It's nice and translucent and I'm going to repeat this with the remaining dough and then we'll move on to cutting this into spaghetti.

Now is the time to cut it. I have added an accessory extruder to cut spaghetti, what is it called? I don't know, it cuts spaghetti. Let's turn on our machine. This is my favorite part. Some types could fall off and are not the same length. You don't have to be a hero trying to catch them. I do not know why. It makes me very happy now, here is our next trick. We could put this on a rack to dry, but since we're going to be eating our pasta relatively quickly, we don't need to, so the trick is to sprinkle a little flour on these guys.

We'll do this before we place it because we don't want them to stick together and you can place them here and then just nest them and I actually like to add a little bit more flour here and then twist pretty. They are like little eggs. I highly recommend this trick because you don't really need to buy the drying rack unless you're drying the pasta overnight, but if you're going to eat it that night, you really don't need it. that extra gadget we're going to set these guys aside and let them sit for 30 minutes while we work on the sauce.

I feel like this is a metaphor for my life, as you know, when I start with something it's not that good, but it can get better, I can get better, so now let's move on to the sauce. I'm actually going to use jarred sauce and you'll find out why, but the first thing we need to do is prepare some garlic for this sauce and I have too many garlic tricks to try, but I also love garlic so I'm excited. Basically, you break up the garlic if you can see that they still have the little peels on them, so the first one we're going to try is the one you take. your garlic cloves and you shake them between two metal bowls, so let's see, very musical, let's see, that's enough.

Some are still on, but for the most part, these guys are pretty good, it's a pretty cool trick. There is another version of this trick where it is. a tupperware so let's see if it really works faster one two three oh okay we have one that's already made the other four aren't as good so this one maybe because this top is rubber the next one that We saw in tic tac you cut the base well in the video it doesn't fall apart like that, it's okay, we'll try it again. I am now equipped with a serrated knife.

I hope these teeth help us. Okay, I'll just say no, it's a pain. The whole bottom part is supposed to be cut off and then you're supposed to just press down and then magically the whole shell comes off but he has all his clothes on so to protect my hands in this case we don't know if obviously it works, the last one doesn't. I'm going to use gloves and a paring knife and the idea is that you just stick this knife in and then go in a circle. This one is a little dangerous, so just point out the disclaimer here.

They go, they come in at an angle and they're like they pull it towards them and then it magically comes out, that didn't happen to me. Okay, as things go, it's easier to do, but what I keep noticing is that it's not really like you shake it in the bowl and then lose all the shell that's still there like in the video, This person does it quickly, it seems effortless and they are very good at it, maybe so. It's just not good, but there were a lot of comments saying this didn't work. I'm on the side of the comments, so we're going to say annoyance, so I'm just going to mince this garlic and let's move on to the next trick, so now we're going to prepare our sauce, which is our next trick.

We're going to upgrade this jarred sauce, so the first thing we're going to do is heat up some olive oil and then we're going to sauté our four. cloves of garlic you just want to cook them so they're a little bit tender and you can start to smell and it's fragrant. I would use garlic as a perfume. It's that strange. We're probably going to add balsamic vinegar now to deglaze the pan, but it's also going to add brightness, more acidity, and some sweetness, so now we're going to add our jarred paste, this is about 20 ounces and a half cup of heavy cream.

I like this idea, it will just add some richness to our sauce. I think it's pretty common for people to do this with a jar of sauce so far. I really like this trick. I feel like it's a good time-saving trick, so the next thing we need to do is bring this to a simmer while it's simmering. We're going to move on to making meatballs, so first what we're going to do is add a little bit of beef and a little bit of pork, it's not glamorous folks and then a little tip for my friend Matt, add a little bit of ricotta, this just adds a lot of moisture and then.

We're going to add a little bit of milk, we're going to add breadcrumbs, parmesan, of course, and the eggs are just going to help bring this all together and then we're going to go in there with our hands and squish it all together for our next trick. I'm going to involve this, a carton of eggs, I'm just as scared as you are and it's going to go in the oven, so we're all scared that you can't forget the seasoning, so let me add that real quick, let's add a little bit of salt here. and a little bit of pepper, so this trick is an Alton Brown trick.

When you cook them in the oven, a lot of fat drips off and accumulates on the bottom, so the box is supposed to absorb all that fat and let you know what to do. less greasy meatballs, so I'm just going to use this scoop of ice cream here, just make sure all the meatballs are about the same size, we lay them out and that's what we're doing. I don't know if this trick is a pain or a nice knock but we'll know as soon as it's cooked let's bake these at 4 25 for 20 minutes and see if this trick works so they can tell we're outside and that's for safety reasons , in case this box catches on fire for any reason in this oven outside look how still it is alone, okay, so our oven is preheated to 425.

I'm going to put our bad boys in there, we'll wait 20 minutes, okay, all, I have left them. cool a little so we can handle them, we're going to try to get them out. I'm a little nervous about them sticking to the cardboard. My nervousness was correct. They are sticking together. Well, wow, okay, so the lids got very. crispy but the bases are a little soggy, I don't know if this actually works very well because even if I take them out while they are piping hot, this base is still not crispy, it's a little soggy and you really want a full base.

Crispy the meatballs, bother, okay, we're near the end and I have some boiling water here, so one of the tricks is to salt the water after it's been boiling. If there is salt, it takes longer to boil. I also assume that on stainless steel pans it can hit the bottom and cause discoloration. The next trick is to avoid iodized salt. A lot of table salt is iodized salt, but we are

using

kosher iodized salt which has a more metallic taste than Kosher salt, so avoid it so that your pasta doesn't have a metallic taste, so the next thing is to salt it until it is like sea water , so we will see if this makes our pasta much tastier in the end. and I think it's a good technique, okay, our sauce is simmering, our water is boiling, let's cook our pasta, fresh pasta cooks very quickly in about two or three minutes, depending on the thickness, the next trick says Stir the pasta for two minutes.

To prevent it from sticking, fresh pasta is very delicate, so stirring it for two minutes seems like a waste of time, but you could also damage the pasta in the next trick to test if our pasta is ready. I feel like I've only seen this in movies, but let's try it: throw a piece of pasta at the wall and then if it sticks, you're done. Oh, stop, okay. I think someone just wanted to throw money at the wall. Okay, so that's it. Ok, so the next trick is to strain this

using

the strainer like this, I don't know if this is easier, okay, here we go, oh steam face paste. don't rent your pasta, i don't think this is a trick, this is just life advice, don't rinse your pasta, i actually like that trick, it actually wasn't that bad, most people would tell you no do this trick, but annie does.

By forcing me to do it to prevent the pasta from sticking to itself, you will add olive oil, so I guess the reason this trick exists is to prevent the pasta from sticking to itself, but what really happens is that prevents the sauce from sticking to the pasta. We'll see how much it affects the flavor, so the next trick is again. I think it's more of a technique: put the pasta in the sauce instead of the sauce in the pasta and this way the pasta cooks a little more with the sauce and really melts with the heat, you will cook it until it is al dente , even if it's a little before it's al dente so it can cook another minute in this sauce, we got to the end, we did all the tricks now that we have to eat well, this is my pasta next to our previous example and, honestly, They look pretty similar, but now I have to try it to see if it's good, so we salt the water to make it as salty as the ocean and I'm not like a hit of salty pasta it's really

tasty

, the noodles taste really delicious, however , I'm getting it as a jar of sauce, although we added the cream, it definitely made the sauce taste richer, so adding the oil definitely seems like a bit more. oily, which is also maybe what I get in the sauce itself, is having that olive oil and then with the pasta sauce, I don't think you need to do that, especially if you're going to put the pasta directly into the sauce after draining it. no need to add olive oil, a lot of the tricks were fun or more technical, but they were good, although the meatballs are the most disappointing for me, they just don't look good, they don't look appetizing, they're not crispy. in general, so myFavorite tricks today were one to make the well in the bowl, which was great, I just didn't have any accidents, which I usually do, and two to improve the sauce jar.

In fact, I think it's a really good trick just to save time and add that cream, it just made the sauce really rich and delicious and three, I really really liked putting the strainer over the pot and straining it that way, it was very quick and easy and I actually think it worked very well, thanks everyone for watching. go eat the rest of this pasta and see you later