5 Min vs. 50 Min vs. 5 Hour Pasta (ft. Binging With Babish) • Tasty

hey what's up guys my name is Andrew ray I host a youtube series called binging with babish where I recreate foods for movies and television but today I'm here at the laboratories at tasty I'm gonna show you how to make three different versions of pasta one that takes five minutes one that takes fifty minutes one that takes five hours each one is worth making in their own rights I hope you give them try yourself let's get started with pasta isla folio 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 it's the water it's gonna Bend pretty easily straight cooks 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 going to take like seven minutes but just just chill okay this pasta holds a very significant place for me in the show it's 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 it 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 chopped pretty fun look at that you got a 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 sliced 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 over your stark pale white pasta especially if you're stark pale white like me okay I've seen a little bit of brown color around the edges there it's exactly what I want before I add the pasta we're gonna toast the red pepper flake just a little bit we want that to have a bit of heat oh man that's gonna be good and 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 adhesive and a lovely sauce and now is also the time that we're going to add bunch 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 yes now we need to of course seasoned with salt see all that beautiful garlic parsley and red pepper flake there we go 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 twirling pasta this is what it was made to do this what it 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 upright when we end up in the plate here this is good for a crowd here this isn't quite one serving that's okay so this is a five-minute pasta idly olio 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 killing a pasta this is the way down [Music] oh this is simple but it surprised to do with like it's good time to make the 50 minute pasta which I think the best candidate for this is fettuccine alfredo with homemade fettuccine kind of put a mound of flour on the table it's just got to feel like a little flour the volkl okay but I don't know 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 olive oil to their pasta will drop and a little bit of salt got to assault 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 to 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 them like restaurant handmade pasta you really need to knead the ever-loving sheet of it my relationship with fresh pasta like most home cooks is a tumultuous one it's something that takes a lot of practice and intuition so 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 campano from big night which involves a whole lot of fresh handmade pasta it's pretty bananas pretty nuts you could knead it by hand or you know why would you forget one of these lock it down where we go I'm gonna go ahead and just go down this is feeling pretty good it's nice and supple and tacky stretch it a little taut here poke it and see if the springs back see how it's not staying indented it's coming back out like that that means that we've got good gluten development I'm gonna go ahead and wrap this in plastic wrap we're gonna let it rest at room temperature for 30 ah nobody saw that right we're wrapping it tightly and tightly in plastic wrap letting that rest at room temperature for 30 minutes 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 will 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 waist flour this a 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 gonna help us get that you know nice angular shape that we're after but also is going to improve the pastas texture rolling it out again then as you get it with the rolling pin that's pretty good and we're just gonna feed it through it's just the like a bit passing it through again and as long as we don't see any like stretch marks or tearing or anything like that we're pretty much in good shape good passing that for again make sure the 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 here 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 fettuccine for our fettuccine alfredo twist it into a little mist 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 the way we go you leave full 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 pre-measured ready to go this is called meson plus it meets French for everything in its place and this method is developed by America's Test Kitchen to try and make a slightly thinner sauce that you might be used to when you make fettuccine alfredo I have a great personal story about fettuccine alfredo I've never made it we have one cup of heavy cream in here alone two tablespoons of high-quality butter but this over medium is sheets and we're going to cook it down by 1/3 it's been about 15 minutes we've reduced this by about a thirds 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 this is going to halt the cooking process now we got ourselves the nice space for the sauce season this with salt half a teaspoon worth kosher and maybe a half teaspoon of freshly ground black pepper I'm just stirring that until the salt is pretty much dissolved place it right over here and we're gonna start doing our pasta I'm gonna salt the water too and by keeping our bowl warm like this what's going to keep the pasta warmer longer it's gonna keep the sauce from congealing just a little bit longer so we'll set that aside keep it warm then directly into the water gives 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 okay if we're getting a little bit of pasta water in there we want some to end up in the sauce anywho we got an ounce and a half of freshly grated Parmesan cheese and some freshly grated nutmeg oh it smells so good really makes all the difference in the world cook this for one to two 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 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 in two nests it's time to plate up all right I'm gonna try to get all this pasta in one go and into the bowl it goes oh look at that daddy-o what's gonna grate a little bit more fresh nutmeg over top so this is a 50 minute fettuccine alfredo pasta and sauce made entirely from scratch and it is worth every minute I promise oh my god it's really quite good mm-hmm thanks man double high-five we did a 50-minute pasta onto the five our 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 literally 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 osso bucco the meats is gonna be a lot of flavor but this marrow in the bone here that's gonna leach out into the sauce over time and it's gonna give us some pretty profound flavor we got a sausage here too but we're gonna do we're gonna deal with this guy later he's hanging out until these guys are done we want to get good color and this we want some good fun than the bottom of the pot we're getting ready to flip our osso bucco oh yeah nice brown crust on there that is flavor oh it's good this guy got some great color that's nice you might not be able to see it but we got some nice fun on 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 finely minced you see all the brown flecks on there that's not browning on the onions that is the fun from the bottom of the pot that's our meats 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 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 for three tablespoons of tomato paste sauteing this for like one minute just until it starts to rethink this is starting to smell a little less rod 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 Sauvignon you don't have to add red wine to your tomato sauce the 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 NGO v paste in there get that good and mixed in make sure it's all dissolved if you find our ways to spend a Sunday afternoon then letting something bubble way slow and low on your stove watch binging with babish watch this video and learn a little bit about foods and if you're not careful a little something about yourself alright 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 going to 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 I'm gonna put enough in here just to cover everybody up there we go and I'm also going to add up and a half of water I'm gonna start there and I'm gonna add more as necessary as the sauce cooks we're also gonna add 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 gonna 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 gonna be adding water periodically throughout the four hours that this guy's gonna simmer to make sure that we maintain the right consistency we'll see 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 did wanna 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 now we're gonna fish out all of our non edibles here as you can see our osso buco is completely fallen apart and replaced by a hunk of tomatoes carrots out there's with the short rib bone there's little hunks of meat all throughout but there are still big servable chunks that you're gonna be able to put on the side when you serve this pasta the traditional way to plate this is to toss the pasta with 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 damn 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 scoop this out of my wig we want to finish cooking the pasta in the sauce also I want to talk about 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 gonna 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've just got this over medium heat we're just gonna finish cooking it in here the sauce is pretty much like soaked up and coating the pasta lovely so I'm gonna kill the heat now 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 gonna make it stand on its own look at that gorgeous and now we're gonna plate up look at how rich and orangie that sauce got my god and I'm gonna try to crab this to one side as much as I can because we wants 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 the garnish with a little bit of freshly chopped basil and a little grating of the Parmesan cheese and this is it this is our five hour pasta sunday gravy all that work that's about to finally pay off let's don't piece of pasta Wow hmm I just tastes like Sunday when I was a kid Alvin come on over a Hummer Wow oh you okay Cheers Hey fourth battle oh yeah this meats just falling apart over six sidelines 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 we passed I lowly Oh and the five our tomato sauce in my new cookbook the binging with babish companion cookbook is out in stores October 22nd and you can pre-order it at binging with babish comm slash cookbook we learned that whether you spend five minutes or five hours making pasta if you employ a few techniques and few tricks you can end up with something gorgeous I hope you guys give it a try for yourselves and Babbie babby out babish out peace [Music]

Channel: Tasty

Views: 11,281,309

Rating: 4.9291925 out of 5

Keywords: 5 minute 50 minute 5 hour pasta, 5 minute pasta, K_fe, PL-TastySpotlight, PL-TimeToCook, alfredo recipe, babish, babish pasta, bake, baking, binging with babish, buzzfeed, buzzfeed tasty, cook, cooking, easy recipes, fettuccine alfredo, food, fresh pasta recipe, homemade pasta recipe, how to bake, how to cook, how to make pasta, how to make pasta from scratch, pasta, pasta aglio e olio, pasta from chef, pasta recipes, recipe, recipes, tasty, tasty pasta, tasty recipes

Id: 6vebbDZxoKE

Length: 16min 12sec (972 seconds)

Published: Tue Oct 29 2019

Reddit Comments

[u/apoleary]

After hearing that he's never made fettuccine alfredo before, I want him to make it on Basics! I want a Babish version!

[u/amazingdrewh]

Fresh pasta may be better than dried pasta but it's not extra hour of work/time better than dried pasta

[u/DavidBenAkiva]

I feel very stupid for never realizing this in my first 37 years of life, but it is so much easier to crack an egg by tapping it three times than going for one big whack. Thanks! u/oliverbabish! Sometimes, it is the little things.