Hey , what's up guys ?
My name is Andrew Ray .
I host a youtube series called Binging with Babish where we create foods for movies and television .
But today I'm here at the laboratory .
It's a tasty .
I'm gonna show you how to make three different versions of pasta .
One that takes five minutes , one that takes 50 minutes .
One that takes five hours .
Each one is worth making in their own rights .
I hope you give them , try it yourself .
Let's get started with pasta .
I love , this is the pasta I first learned about from the movie chef .
We're gonna cook this just shy of where we want it to be because we want to finish cooking it in the sauce .
We got some nice salted pasta water here .
Drop this in and as soon as the pasta hits the water , it's gonna bend pretty easily .
Just try to coax it all down in there while the pasta cooks , we need to work on the actual five minute portion of making this pasta , which is making the sauce .
We'll bend the rules a little bit .
You know , this is really gonna take like seven minutes , but just , just , just chill .
This pasta holds a very significant place for me in the show .
A very powerful dish for home cooks because like I said , it's encouraging .
It's something that you can make very easily .
That's stunningly good .
It surprises you with how good it is .
One thing with chopping herbs that makes it a little easier is you can just sort of press them all down into a little bunch like this and run the knife through and you want your parsley chop pretty fine .
Look at that .
You gotta love fresh herbs .
We're starting in a cold pan , half a cup of olive oil just enough to coat the bottom of the pan .
Then into the cold pan , we have very thinly garlic .
This garlic is sliced so thinly it would burn very , very quickly .
We want this to just barely turn blonde .
That's the color we're looking for .
You don't want stark pale white garlic all over your stark pale white pasta , especially if you're stark pale white like me .
I'm seeing a little bit of brown color around the edges there .
That's exactly what I want before I add the pasta , we're gonna toast the uh red pepper flake just a little bit .
We want that to have a little bit of heat .
Oh man , that's gonna be good in goes the pasta and a little bit of pasta water that's gonna halt the cooking of the garlic and it's gonna help us make a more cohesive and lovely sauce .
And now is also the time that we're going to add a whole bunch of parsley .
Go a little overboard with the parsley .
Why not live your life ?
The lemon juice , I'm catching most of the seeds .
This is a hard lemon .
Oh Lordy Lord .
Now we need to of course , season with salt .
See , all that beautiful garlic parsley and red pepper flake .
There we go .
Now this is the carving fork from the movie Chef Jon Favreau was kind enough to give it to me .
People keep asking me , when are you gonna bronze and frame this ?
And I'm like it belongs in my drawer .
It belongs to twirling pasta .
This is what it was made to do .
This is what I did in the movie .
I'm not gonna deny it that because it's some kind of trophy .
That's what he would probably want me to do a great way to serve up .
This pasta is to twirl it into a nest , using a soup ladle .
So we got a nice nest here .
I'm gonna scoot it down a little bit .
It's gonna help it kind of stay up right when we end up in the plate here .
This is good for a crowd here .
This isn't quite one serving , but that's ok .
So this is a five minute pasta .
It's very , very exciting to make something so easily , so quickly with so few ingredients that taste so good .
Use the edge of the bowl when you're tolling your pasta .
This is the way you do it .
Oh Things just , it , it , it's simple but it surprises you with like it's good time to make the 50 minute pasta , which I think the best candidate for .
This is fettuccini Alfredo with homemade fettuccini .
Kind of put a mound of flour on the table .
It's just got to feel like a , a little uh flour volcano .
I don't know .
Um So I like to crack my eggs on the table .
That's important a safer way to make sure you don't get none in there .
Especially if we're doing it here in flour where it's gonna be really hard to dig out egg fragments .
And you can see it's breaking nice and clean .
There's no fragments , no shell .
Sometimes people like to add a little bit of olive oil to their pasta , a little drop and uh a little bit of salt .
Gotta salt your pasta using a fork .
I'm just gonna start beating this together and then just starting to take in more and more flour .
It's getting nice and thick .
I've rarely gotten it this thick before without it spilling out .
I'm just gonna use a bench scraper like this guy .
Just sort of bring everybody together here with pasta dough .
You want it tacky but not sticky .
It took me a while to figure out is that if you want that really chewy al dente texture that you're gonna get from like restaurant , handmade pasta .
You really need to need the ever loving of my relationship with fresh pasta .
Like most home cooks is a tumultuous one .
It's something that takes a lot of practice and intuition to figure out what you're looking for , what it's supposed to feel like what it's supposed to look like .
It's been a long and strange road and my book is , uh , from Big Night , which involves a whole lot of fresh handmade pasta .
It's pretty bananas .
It's pretty nuts .
You could need it by hand .
Or you know , why would you , if you get one of these , lock it down where we go , I'm gonna go ahead and shut this guy down .
This is feeling pretty good .
It's nice and supple and tacky .
Stretch it a little tot here , poke it and see if this springs back , see how it's not staying invented .
It's coming back out like that .
That means that we've got good gluten development .
Oh , I'm gonna go ahead and wrap this in plastic wrap .
We're gonna let it rest at room temperature for 30 .
Nobody saw that wrap .
We're wrapping it tightly and tightly in plastic wrap , letting that rest the room temperature for 30 minutes .
We'll see you .
Then our pasta dough is well rested .
I'm going to cut it into more manageable pieces to start roll him into a ball and I just want to give it a head start on the shape that I'm trying to get it into , which is a rectangle , roll it into a ball and roll it out .
It's gonna come out like a big oval and you're gonna have a lot more waste flour this little bit .
And before we actually roll this out , we're gonna laminate it , which is the act of rolling it out , folding it on itself and re rolling it .
Not only is it going to help us get that , you know , nice rectangular shape that we're after , but also is going to improve the pasta's texture .
Rolling it out again .
It's about as thin as you can get it with the rolling pen .
It's pretty good and we're just going to feed it through .
It's just that like it is passing it through again .
And as long as we don't see any stretch marks or tearing or anything like that , pretty much in good shape here , passing that through again and make sure that each side of the dough is just lined up perfectly with the rollers .
That way you don't end up bunching .
There we go .
And we got two nice sheets of pasta .
These feel righteous , take out the rolling attachment and attach the cutting attachment , dust this with a little bit of flour and straight on through the cutters .
We got our first strands of fettuccini for our fettuccini Alfredo .
Twist it into a little nest , the less you fold the pasta , the less you crease it , the more it's going to come out nice and smooth and unfolded .
When you cook it away , we go beautiful with Alfredo , the sauce congeals and gets way too thick and gloopy really , really fast .
So you need to work quickly .
You need all your stuff all laid out and premeasured , ready to go .
This is called Mison plus the meat's French for everything in its place .
And this method is developed by America's test to try and make a slightly thinner sauce than you might be used to when you make fettuccini Alfredo .
I have a great personal story about fettuccini Alfredo .
I've never made it .
We have one cup of heavy cream in here along with two tablespoons of high quality butter , put this over medium ish heat and we're going to cook it down by one third .
It's been about 15 minutes .
We've reduced this by about a third .
So you can see that when I drag the spoon across the bottom , it's thicker than it was before .
And I've been stirring this pretty constantly and I'm going to add half a cup of heavy cream and this is going to halt the cooking process .
And now we got ourselves the nice space for the sauce season this with salt .
Half a teaspoon's worth of kosher and maybe a half a teaspoon of freshly ground black pepper just stirring that until the salt is pretty much dissolved .
Place it right over here .
And we're going to start doing our pasta .
I'm gonna salt the water too .
And by keeping our bowl warm like this , it's going to keep the pasta warmer longer .
It's going to keep the sauce from congealing just a little bit longer .
So we'll set that aside .
Keep it warm then directly into the water go our little nests of fresh pasta .
It's pretty much done when it floats .
And I also want to not fully cook it .
I want to cook it just shy of where I want it to eventually be .
Then as soon as this is almost done , we're gonna add it straight into this sauce and finish cooking it in the sauce , spider this stuff out .
And it's ok if we're getting a little bit of pasta water in there , we want some to end up in the sauce anyhow .
We got an ounce and a half of freshly grated Parmesan cheese and some freshly grated nutmeg .
Oh , it smells so good .
Makes all the difference in the world .
Cook this for 1 to 2 minutes until the cheese is all melted .
We're just gonna add a quarter cup of pasta water and that is going to prevent the sauce from getting too gloopy , too quickly .
Oh , smells so good .
Oh , my God .
I'm just gonna give this a little taste .
Oh , that's good , man .
Those folks over at America's Test kitchen .
Sure know what they're doing .
And you see how it's not kinky .
That's because we rolled it into nests .
It's time to play it up .
All right , I'm gonna try to get all this pasta in one go and into the bowl .
That goes .
Oh , look at that .
Oh , let's gonna grate a little bit more fresh nutmeg over top .
So this is a 50 minute fettuccini alfredo pasta and sauce made entirely from scratch and it is worth every minute , I promise .
Oh my God .
It's really quite good .
Thanks , man .
Double high five .
We did a 50 minute pasta onto the five hour joint .
This is a slow cooked Sunday gravy kind of an Italian American staple .
It's just a slow cooked tomato sauce that becomes deep and rich and complex .
Have your friends over serve them some meatballs , some veal shank .
They'll thank you for it .
They'll be like , thank you for this sauce .
I just predicted your next Sunday .
You're welcome .
First step is we need to sear some meat in a big heavy cast iron enameled dutch oven like this guy some short rib bone in and we have a couple pieces of veal shank or veal asoca .
The meat is gonna be a lot of flavor but this marrow in the bone here that's going to leach out into the sauce over time and it's going to give it some pretty profound flavor .
We got a sausage here too , but we're gonna , we're gonna deal with this guy later .
He's hanging out until these guys are done .
We want to get good color on this .
We want some good fond on the bottom of the pot .
We're getting ready to flip our Asco .
Oh , yeah .
Nice brown crust on there .
That is full of flavor color .
That's good .
Uh , this guy got some great color .
That's nice .
You might not be able to see it , but we got some nice fond in the bottom of this pan .
I'm just putting in like a little less than a tablespoon of olive oil and onions go right in .
Finally , mince , you see all the brown flex on there that's not browning on the onions .
That is the fond from the bottom of the pot .
That's our meat residue , which sounds gross , but it is the foundation of most great flavors in slow and low cooking and we're just sweating these onions , which means that we're cooking them over moderate heat until they become a little translucent around the edges .
Here we go .
That's looking pretty good .
So we're gonna add maybe seven cloves of garlic peeled and crushed .
I'm gonna add a little pinch of red pepper flake , teaspoons worth of dried oregano , three tablespoons of tomato paste .
Just sau this for like one minute just until it starts to re thicken .
This is starting to smell a little less raw .
A little bit more garlicky .
That's about where we want it .
And now I'm gonna deglaze the pan with dry red wine like Pinot Noir or Cabernet .
You don't have to add red wine to your tomato sauce .
It's a very Italian American thing to do .
I don't think they do that in Italy at all .
I might be wrong .
Let's get the ancho paste in there .
Get that good and mixed in .
Make sure it's all dissolved .
If you find ways to spend a Sunday afternoon than letting something bubble away .
Slow and low on your stove .
Watch binging with bash , watch this video and learn a little bit about food and if you're not careful , a little something about yourself .
All right .
So now it's , it's tomato time .
This is four cans of peeled San Marzano tomatoes .
And these have been processed lightly just to make it relatively smooth , about halfway full .
I'm gonna grab our pieces of veal shank and our short ribs .
I'm just gonna nestle them in there and then I'm gonna keep just ladling sauce , gonna put enough in here just to cover everybody up .
There we go .
And I'm also going to add up in a half of water , start there and I'm gonna add more as necessary as the sauce cooks .
We're also gonna add a whole stem of basil .
Also , a lot of people are tempted to add sugar to their tomato sauce .
If you just let this cook for four or five hours , it's going to become sweet .
But something that's gonna speed along that process is a carrot .
We're gonna fish those out before serving and we're going to fish out the stem of basil .
And if the meat has fallen apart , we're gonna fish the bones out , partially cover this .
We want a little bit of steam to be able to escape and allow the sauce to mellow out and become sweet and complex .
Then in the last hour of cooking , we'll probably add two sausages .
And we're also going to be adding water periodically throughout the four hours that this guy is going to simmer to make sure that we maintain the right consistency .
We'll see you after that .
It's been five hours .
I haven't moved from this spot and I'm ready to unveil the slow cooked Sunday gravy .
I don't know why .
I just spoke French .
This is Italian .
We got some nice little bubbles .
You can see that it is thickened .
The harshness of the raw tomatoes have mellowed out and have been replaced with richness and sweetness .
And now we're going to fish out all of our non edibles here .
As you can see , our Asoca has completely fallen apart .
We were replaced by a hunk of tomatoes .
Carrots out .
There's the short rib bone , there's little hunks of meat all throughout , but there are still big serv chunks that you're going to be able to put on the side when you serve this pasta .
The traditional way to plate , this is to toss the pasta a little bit of sauce and serve it with the meats .
I'm gonna take it one little step further just to amp up the pasta a little bit , bam , thin out the sauce .
Just a wee bit .
You could also thin this out with fresh tomatoes from a can .
Sometimes a little brightness is welcome .
If the sauce is super rich , this is just about the perfect consistency that I'm looking for here .
And I'm going to scoot this out of my way .
We want to finish cooking the pasta in the sauce .
Also , I want to talk about it's pasta shapes and the kinds of pasta you want to be looking for .
So we've got widely available , inexpensive pasta over here and it's perfectly fine .
But you see how smooth it is .
You see how like it's almost shiny .
You want roughness when it's cooked is going to create a surface that is ideal for absorbing and clinging to sauce .
So to finish the pasta , we're going to add a healthy amount of sauce to a pot with the cooked pasta .
This pasta has been cooked to just shy of al dente and of course , we're adding a quarter cup of pasta water .
We just got this over medium heat and we're just gonna finish cooking it in here .
The sauce is pretty much like soaked up and coating the pasta .
So I'm gonna kill the heat .
Now I'm gonna finish the sauce with butter .
This is the best way to finish red sauce .
It's a world of difference .
It's putting a sheen on the pasta and it's just making it so much richer and it's going to make it stand on its own .
Look at that .
It's gorgeous .
And now we're gonna play it up .
Look at how rich and orangey that sauce got my God .
And I'm gonna try to crab this to one side as much as I can because we want to make room for all of our lovely meats sausage over here .
I'm just trying to grab as many big hunks of meat as I can garnish with a little bit of freshly chopped basil and a little grating of uh Parmesan cheese .
And this is it .
This is our five hour pasta Sunday , gravy .
All that work .
It's about to finally pay off .
Let's start with a piece of pasta around .
That just tastes like Sunday when I was a kid .
Come on over .
Um Wow .
Oh , you OK .
Hey , fourth battle .
His meats just falling apart .
Six high fives .
Watch out .
That's a world record .
Ladies and gentlemen .
So the recipes for today's dishes are available in a few places .
You can find two of them , the pasta and the five hour tomato sauce in my new cookbook .
The binging with bash companion cookbook .
It is out in stores , October 22nd and you can preorder it at binging with bash dot com slash cookbook .
We learned that whether you spend five minutes or five hours making pasta if you employ a few techniques and a few tricks you can end up with something gorgeous .
I hope you guys give it a try for yourselves and ba , ba ba out peace .