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Pro Chef Tries to Invent New Pasta Shapes | Bon Appétit

Pro Chef Tries to Invent New Pasta Shapes | Bon Appétit
fresh

pasta

yep that was a couple weeks ago do you remember I remember can I come my big beautiful box how are we doing that's a big old box of

pasta

Oh play-doh oh you guys I'm older than four years old I'm actually 31 more play-doh so much more fun ravioli Oh Andy what's this shape Oh like you used to see it a lot yeah yeah I'm kind of here for it I'm not here for this penne can go for top is it oh is this my rolling pin for some reason in the last couple of years like
pro chef tries to invent new pasta shapes bon app tit
I have become like the

pasta

girl here this is sun-dried tomato I guess I better get my water boiling kidding oh cool we're making rigatoni wow I really feel like a child right now tie-dye

pasta

is that the next thing Oh should I go for this now I think some things fell off make a words Oh make a word out of these SpaghettiOs and that's gonna be maybe the next clue

pasta

fresh

pasta

here for it I was given a bunch of presents look at that mortadella woods yeah a lot of clues oh boy and
taking on a wacky scavenger hunt to learn all there is to know about handmade

pasta

love fresh

pasta

number two get old school like in some way I want to say DiPaolo that they're not really known for their fresh

pasta

maybe I'll just have to be surprised we're outside room fellows I'm not exactly sure what's in store for today but let's head inside hi hello volley I'm Andrew FET oh hi Andrew hi so we're photos has been open for 14 years a hundred and fourteen
years started around the corner on Sullivan Street and thankfully my grandfather bought this building in 1920 and moved the business to its current location okay then thank you work the guillotine I didn't know that a

pasta

guillotine was a thing no beheading no so here's our machine beautiful just now 103 years old but still works like we said so I hold it on this side yeah turn the machine on and it's just gonna go this cut would be called Thalia s piano which means pay and straw
you know egg and spinach linguini so tell you teller is in between the two and the four so it's gonna move a bit quicker that machine hasn't really broken in 100 years like they have no need to upgrade to whatever machinery most

pasta

restaurants are using now that's tight and that should be a pound and a quarter yeah oh okay this man's been doing it for a while that's true okay we got the

pasta

that I made Julio what's up thank you guys so much take care so this was not
exactly part of the plan for the day but we are at DiPaolo and it is an Italian food Mecca hello yes I'm Molly I am here from bone Appetit because I am working on some fresh

pasta

I already grabbed some stuff down the street we were a true photos okay but I'm wondering yes you guys are friends you opened around the same time right this March is 110 yeah that's awesome the first time that I tasted really good fresh ricotta was here my dad brought me here when I was like I don't
know 16 or something then we became you were I remember you my dad and I got pretty obsessed with Italian food and like we would always come to the Apollo's always saw Lou behind the counter but the thing that I used to come for was their ricotta cheese mmm this is really bringing me back to the first time I came here mmm so delicious I'm never coming in here not getting mortadella so do you want a very special look at that mortadella would yeah it's the same size of my son oh my god
this is the biggest mortadella I've ever seen oh this is not this is a baby do you know what we're gonna do now we're going to make

pasta

now I can say that with some certainty have you seen the door number four get new school ok so we already got old school a true photos and now let's go inside and get new school these people hello hi Scott hi Scott I'm Angie hi we're here from downtown Janie in the West Village oh nice we both grew up in italian-american families so
we're like super passionate about an italian-american cuisine and we try to do like a new take a modern take on the time you're working in the restaurant whoa okay so what are you guys going to teach me today thanks for you okay number five make the dough not the dough the dough that has anything to do with what we're about to do but all the

pasta

s that we do at Don Angie are handmade we don't use an extruder the particular shape we're gonna do right now is the caramel a
it's like a candy shaped

pasta

with no like little yeah exactly we make two dough's one that's flavored with pulverized black sesame and we make just like a straightforward one as well and then we kind of like intertwine the two to make the sort of like freestyle like yes we right walked in i was like i want to make tie-dye

pasta

and they were all just like the dough we're gonna mix right now is an egg-based oh so we use this finely milled durum flour mhm and then the double zero
pro chef tries to invent new pasta shapes bon app tit
flour this is made from like a softer formal wheat semolina it's a little coarser yeah so we're gonna mix this like old-school style of the way you see like you know grandma mixing it or something well yeah in the restaurant we typically mix it in like a little mixer cuz we're making usually like a little bit bigger of a batch than this right you always add the yolks first is there nice yeah they're beautiful not to sound like G but we really do try to use like really high
quality eggs in the restaurant yeah especially for her it makes a huge no it makes a huge difference yeah and then once you get this like pretty well incorporated then you're gonna want to start adding whole eggs but you want to do it one by one the egg and the egg white give it structure and kind of like buoyancy almost I think it's a little dry in here we need like one more okay pour in yeah people might look at and be like you know this is way too dry but you gotta like just trust it
wrap it let it sit and it all it'll hydrate really you want to get in here and finish it up yeah this is that what should feel shouldn't feel like really wet sorry I feel like weirdly talking over you but I feel like I'm gonna get better leverage well it's getting really stiff yeah that's why you gotta let it rest too so we wrap this up let it rest for a minimum of 30 minutes yeah and then this is the version that has rested it feels so much more supple than this one is very
poit the best way to start cheating the dough is to cut it into planks put it through the widest setting and then we fold it because you want it to kind of be the exact size of this and then you get the maximum use out of it all right so this looks pretty good so this is the same recipe we just add black sesame powder to it I want to put this in my smoothie yeah Scott and Angie don't use strict the Italian ingredients but they cook in a very Italian spirit they feel like okay this is
actually just like a canvas upon which I can throw all of my creativity and it continually can evolve alright so this is actually the really fun part of making this

pasta

fun great you're just gonna cut like thin strips so honestly would just take it and we start making all sorts of random patterns just throw a bunch of worms on there it's all yeah so you really want to push it down okay is this what you're looking for they do both no good now you're gonna start going through
thinner and thinner this is pretty thin but it's still pretty like strong so now we're gonna cut it with this pastry card there we go good we do a combination of Buffalo ricotta as well as some cows and we add a little bit of tallian cream cheese we'll just spray it really cooking with a little bit of water and then you're in a roll push down a pinch the sides so you do all of this by hand maybe the ship's a little too easy for we're gonna make Laurie Gita's next
it's kind of like a ring-shaped twisted like rope no the shooter comes with these cutter attachments I put it through the really wide one then you just do it till it becomes a really smooth rope hold it with your thumb and forefinger and you're gonna go around and you're gonna break it off and pinch it together right here and then you're gonna twist it like this and it forms a ring like that and you go like opposite direction cool right yeah next we're gonna show you a couple
of like freestyle things that we've come up with what does that mean exactly things that aren't like typically found in Italy like try to show me exactly like okay this is based on a shape called scar Pinnock which is usually just like one thought and basically all we changed about as we did too so it kind of pinched and then just like a little sunglasses you want to give them a whirl yeah pinch and like push down yeah and then seam on the edges exactly they're a little small I'd
have to make a larger one so another sort of unique shape we can show you we like referred to it as a double on yellow tape and then we kind of like fold it sort of looks like a little bonnet we have stuffed upon it it's abundant there's like a million things you could make yeah yeah exactly it really does look like a bonnet how does a bonnet an Italian company no anyway I just heard you say you could make a 100

shapes

or you can make a million

shapes

right that's that yes I've
pro chef tries to invent new pasta shapes bon app tit
told you a lot so here okay number six

invent

a shape okay by myself or with them I'm tasked with creating a new shape but I want to take some inspiration from what I just learned about blending colors and obviously they already mentioned that I'd like to do tie dye

pasta

before they even arrived and we have all of these natural dye powders I'm gonna use the rested eggless dough because it's lighter in color here comes Mike what is that americano americano a little aperitivo for
dry January Oh seriously I'm gonna try and figure out how to make Tye dye

pasta

right now what what what I've ever seen that before cuz I haven't this is dough that I made with the owners of Dona Angie ginger yeah it's so good yeah I haven't been there there been no you'd love it I'm gonna go you gotta go and then I have to come up with a

pasta

shape that's unique yeah I was gonna say they do some cool

pasta

I know they're showed me them and I've had the
easy done Angie they're amazing how could I do a weiner dog shape when I get my next we need ugh it's gonna be called tono which is the Italian word for to Nezumi to non tono well so yeah maybe it's Donatelli needy from a teeny - Nene - Nina - Nina - Nene let's try a little pink shall we are we feeling the vibe I'm honestly looks like you've got looks kind of like you did right okay one more thing I want to try is to just add a little bit of water because I think
that'll make it a little bit easier to incorporate them into the dough I'm really just going for it here guys I don't know what's happening no it just spurred it out on me please hold upon reflection I'm going to make two to three different colored

pasta

dough's and then sheet them through together we're gonna do this in a stand mixers for ten minutes each Wanda will save us half an hour so we got pink we'll do purple and we'll do red and I'm gonna stir
them on low once they add the water it's gonna like come to life what's all these colors what you got you know how you know how Rick made the tie-dye colored holiday cookies yeah so he used all these natural like yeah coloring powders freeze-dried fruits or ever uh yeah something like that beet powder pitaya anyway I'm using it in the

pasta

dough we're still gonna bring up a little flavor no yeah oh it's very wet that seems very wet right this seems very much - that's so
wet I think they're all waiting all right I'm gonna add flour it's usually like almost too dry Joey's tomorrow I'm not here tomorrow neither I'm gonna make me poor it stinks off into the ocean yeah one last hurrah right yeah I'm not doing things just never right though Soula was telling me that I needed to start over entirely which no I didn't it's okay to have flour a bunch of malarkey no I have to

invent

a shape well they told me I have to

invent

a shape
they got like 75,000

shapes

so yes everything's been done probably what hasn't been done is we need augs I'm sorry so I am now going to rest these dough's because they're gonna continue to hydrate and relax a bit I'm gonna just play around with some of this other dough that we have and try and figure out how to make my little Tony know whatever it is gonna be called this looks like a seal you guys this is the stupidest thing I've ever done was the coolest I can't
tell I would totally think that it's kind of morbid to see like a little weenie dog floating around in a hot pot of water hey so uh what do you see it's it's tuna so what you're saying is that nailed it yeah maybe we'll perfect it but she came out all right I'll drizzle in a little oil before I taste it hmm the parts where I like did a lot of like twisting and when I made the neck and the tail it's a little thick but generally speaking it works so I am gonna try
rolling this red one out I'm gonna leave it this thin and roll out the other ones let's do purple pink Here I am I'm trying to make tie-dyed

pasta

what cuz I do I even like almost leave like a dog's I could use biscuit cutters who knows maybe I pivot and maybe it's polkadot ooh these could be good maybe it's the absence of the polkadot is the way to go well this is tight looking okay I feel like I need to make like at least 20 of these guys Rhoda can I teach you how to
make the weenie dog shape okay I lay down a line of the ricotta filling it gets rolled and then you find where the filling is and just make sure you're like pushing just to close it good yeah that seems great you know how Brad was all like you're never gonna be able to make a shape that hasn't been made before these brownies are making we need augs I could be wrong someone please tell me if I am in the comments I'm dying to know okay so the weenies are freezing and I am just
gonna get a

pasta

sauce going I'm gonna do like a version of

pasta

alle monet okay so this is gonna be an emulsion of

pasta

water which is gonna help to emulsify the sauce I have cold butter it's important that the butter be cold so that it can properly emulsify with the hot

pasta

water each piece of butter is fully melted before adding the next and I'm gonna continue to agitate it I'm gonna turn it off the heat and great in a bit of harm all right here does nothing plate your

pasta

well I was already gonna do that so they've risen to the top I'm going to now add them to the sauce because I don't want them to overcook this is a great time to grate some zest juice of a lemon yeah I know that's a lot of butter sauce so there they are in their little pan for a first shot I think they turned out okay I mean they looked like weenies kind of like fetuses too but okay we're gonna go for like a linear plating situation very modern little pig fetuses but
they weren't they were we alright souls I'm ready to present to you my tie-dye saucy genie here's my little hero weenie wow she's beautiful this is how many we needs you're trying to have it in the future no I want 13 a baker's dozen okay it's like

pasta

Lamoni with pistachios and the Buffalo ricotta like filling there's delicious they were delicious they spoke to my heart it's got like a little bit of the bite you make it I'm like a rigatoni exactly and
then like a fresh pot even faster both great job thank you you can just look for yourselves it's tie-dyed weenie dog

pasta

look at this one at the top that is like a proper weenie dog they look like penises