Did you know that potato pasta is a classic Italian from Naples and it is a one pot pasta .
This is the original one pot pasta .
It's super creamy .
Thanks to starch in the pasta in the potatoes .
And of course , the pecorino cheese .
Let's make it together because this is something that it really , really changed my life .
I don't know if you are capable of understanding what I'm eating .
You are capable of understanding our creamy disease .
Do you understand ?
Oh , exactly .
And welcome to plate the place where you get to learn how to cook .
Amazing Italian recipes .
This is a classic napolitan pasta , potato pasta .
This , it's gonna take you right to Naples .
Yes , I did use my twist which is the buffalo mozzarella instead of the pro you wanna learn more about this dish , please follow my steps .
So easy .
Honestly , it's so easy .
All you need is a saucepan or a large pot and the right ingredients .
And then you're ready to go to make this super creamy potato pasta .
First , we need a nice pasta and I'm using Toscani a top quality dry pasta .
Originally , you use leftovers , short pasta .
So basically , you go to the cupboard , the pantry and whatever you find short pasta .
Of course , you put it together .
I'm using 200 g , which is enough for two people .
Then we need three medium size washed potatoes .
I like to chop it into cubed or small pieces .
Then we need half carrot , half onion , half stick , of course , chopped into pieces .
I like to finally , finally , finally chop .
So when we cook it , it disappears in a beautiful potato sauce .
Then we need half liter of hot vegetable broth .
You can use half liter of hot vegetable stock or half liter of hot water .
It needs to be hot .
Then I like to use some rosemary , which we are gonna put it in the one buffalo mozzarella .
Originally in Naples , they use pro or you can use provolone or any dry cheese that you like .
I like to use buffalo mozzarella .
I love buffalo optional .
You don't have to use it two tablespoons of pecorino or par last but not least extra virgin olive oil .
Let's make the original one pot , pasta .
The creamiest .
We are cooking this pasta in one pot , but I'm not using a very tall pot .
I like to use a , a nice deep sauce .
As you can see this sauce pan , it is nice and deep and it will be enough for two people .
If you're cooking for more than two people , then you do need to use a large , high , tall pot OK .
What we do first is we're gonna put a generous amount of extra virgin olive oil and I'm talking about at least 4 to 5 tablespoons .
Big generous please .
And then we're gonna add a carrot onion and celery in there .
This is called , so we're gonna cook the .
So for about 10 minutes , this is very important to give the flavor to a beautiful base .
Let's cook a so on a medium high .
And I also like to add rosemary in there .
The rosemary will give a beautiful flavor to the and then we're going to remove the rosemary before we add the potatoes .
I like rosemary because it's always available all year round and it gives beautiful fantastic flavors .
It is extremely important that you make love with the so needs to fill , you needs to know that you are there .
So make sure you stir stir at this point .
As you can see , my rosemary here gave all the flavors .
It's , it's cooked .
So let's take it out .
The flavors are already in there infused in the oil .
So let's finish off this so , so easy .
Honestly , this pasta , it would be done in maximum , maximum 2025 minutes .
After about 10 minutes , we are ready to put a beautiful potatoes .
We put the potatoes and straight away , we put about half of the stock .
So 250 meals of stock to cook the potatoes .
Now , at this point , I will give a quick stir , make sure you stir and we need to cook the potatoes for about 10 minutes , you know .
So they become soft and they become creamy .
So we want to release all the starch from the potatoes into the sauce pan .
So that's how we get our cream .
So basically what I'm going to do now , but it's optional .
I'm going to cover it .
So I keep the moist inside and our beautiful potatoes will cook evenly .
It is important to stir the potatoes because you don't want the potatoes to get stuck to your sauce pan , especially if you're using a non stick pan just like me .
You know , it , it is important to stir them .
Guys , I added more broth because I want my potatoes to swim in them .
I want the potato to become soft on every corner .
I'm about to put my pasta in because my potatoes cooked after 10 minutes .
My recommendation is always to check the potatoes .
You want them to be soft .
You want to be able to break them with the fork .
If they are like that , then you put the pasta in .
If the potatoes are not soft yet , they're too hard .
You have to wait for the pasta .
You need to keep maybe adding more stock until your potatoes are soft before I put the pasta in .
I'm going to squash some potatoes because it will help to get creamier .
So we don't wanna make mashed potatoes .
The potatoes are not super soft , they're soft but not super soft .
I just wanna mash them a little bit just like that because what's gonna happen is when I put the pasta , the pasta will be able to combine more with the potatoes and we will be able to have a creamier pasta .
And guys keep in mind that the smallest , you cut the potatoes , the easier it will be to make this pasta and to cook it .
Now , we're gonna add the pasta .
Now , I love it and we're going to add the rest of the stock of broth .
Now , stir because we are cooking the pasta in this pan .
It's a one pot , pasta .
Don't forget .
Now I'm adding more water to cook the pasta .
I'm adding half liter because in this pot , I need a , if you're using a smaller pot , maybe you need less .
If you use a larger pot , maybe you need more water .
So I recommend you not to put too much just to put enough to cover the pasta and see how it goes .
The pasta somehow will tell you if it needs more water , it will tell you , ah , I'm thirsty .
So don't worry .
The packet says to cook it for eight minutes .
So eight minutes it is .
See you soon , make sure you stir every couple of minutes .
Now , I've got six more minutes to go .
The pasta is cooking .
I can feel it with my spoon still too hard , you know .
So you wanna make sure you stir because the pasta needs to cook evenly .
You don't wanna have one pasta , overcooked one pasta , then one pasta not cooked , make sure it's cooked properly because we have five minutes to go and everything is looking great .
The potatoes are getting softer and softer .
This is great .
I'm loving it .
Ladies and gentlemen , our pasta is ready .
All we have to do now is to taste it , to make sure it's ready .
Look how cream it is .
This is all cream guys .
Look at that .
This is all cream .
Oh , we just need to add the cheese and we're ready to go .
Let me try one pasta and one potato just to make sure it's ready .
Bastard's already creamy I mm potatoes melt in my mouth .
Ready switch off the stuff .
The pasta is perfectly cooked .
What we're gonna do now is we are going to add the pecorino or parmesan if you want and this is like two generous tablespoons so you can use more .
And as we stir , look at the cream that we get .
Look how creamy is is already .
Look at that .
Look at that for savor removing the pain from the stove and look , look how creamy it is .
Thanks to the pecorino .
Look how fantastic this pasta is .
Look , look at these guys , look at this .
Look at that .
Look how beautiful this is .
If you wanna make a cream .
You can just uh let the pasta jump .
If you can't do it , just keep using the spoon .
But this will help the pasta to get CRE Let me tell you , look at how amazing and creamy .
Look at that .
Look how sensational this is all .
Thanks to the potatoes , the starches and just a touch of the pecorino right at the end now is the time to perfect this dish .
So we're gonna break the buffalo mozzarella into pieces and I put it everywhere , everywhere and the pasta is warm .
So it would help to melt the buffalo mozzarella .
Quickly , quickly , quickly stir and serve straight away .
Let me um um um um there is one thing you need to know about this pasta .
You need to serve it straight away .
There is no time for Instagram , no time for photos .
But if you can come to my Instagram , you can look at the photo I took for you .
How creamy is .
These guys , how creamy and cheesy these pasta is .
Look at that .
Fantastic , simply fantastic .
Going to decorate it with a nice rosemary and then we redo it .
I have to say , I'm amazed about how creamy this is .
Hello , rosemary .
I'm just amazed .
So the only thing we have left to do now is to try and like I said , guys , you have to make sure you serve this straight away .
There's no time for Instagram , no time for photos .
I'm really struggling today .
To take photos .
Hopefully I'm able to do a photo for the thumbnail .
Otherwise no photo for thumbnail .
Oh It's that .
Mm mm .
I got two different types of potatoes .
One super creamy and one a little bit still crunchy , which was nice contrast .
Very nice contrast .
I've got mozzarella here , potato and pasta .
Super creamy .
So super creamy .
It does get cold fast .
So you need to have it straight away .
Some of them are already cold because I'm filming .
So yeah , I don't know if you are capable of understanding what I'm eating .
If you are capable of understanding our creamy disease .
Do you understand ?
Can you see it ?
Can you see our creamy disease ?
Uh I don't know if the video can make you understand that guys .
You need to write a comment below and ask youtube to give us taste tasting options on youtube .
We wanna feel that we wanna eat this through the video .
Come on , what are you waiting for ?
Just make it .
Thank you so much for watching this episode .
We will see you in the next Vincenzo plate video recipe Vice plate .
Mm mm mm mm .
This was my favorite bite .
Oh Yeah .
Look at this .
I've got potato mozzarella , buffalo , mozzarella , pasta , carrots .
Mm mm To die for guys and enjoy pasta every day , every night , every week , every year .
Forever past that is life .