Italian MasterChef CHANGED MY WORLD With “Simple” Pasta (Aglio e Olio by Luciano Monosilio)

today's video contains an ad for better help [Music] [Music] hey guys sally this is alex welcome back to the pasta series and this is episode number two yes i'm already in rome things escalated pretty quickly the previous episode literally opened my eyes to how precious dried pasta really are for whatever reason i always thought fresh pasta were the best but the truth is they are lacking the very first reason why i love pasta al dente fresh pasta with all their fanciness can never bring up the toothsomeness that is so satisfying in dried pasta a product that only has two ingredients water and semolina here in italy they call semolina pasta pasta and that is what i intend to explore in this episode in rome i mean i added a little spice at the end it's just like the finishing touch so i am here in rome to see a very talented italian chef named luciano monosilio who happens to be a pasta authority and also he's been entitled recently the king of carbonara you don't need much more to convince me to come to rome wow look at this place from this guy i'm hoping to learn things i could not be learning on my own things i need to experience to taste to smell by the end of this episode i'm hoping that my understanding of the pasta game will have leveled up at least two or three levels i've got high expectations luciano's place is just right here wow that's the place that's oh i can see the guy inside luciano hey man how are you he's working amazing nice to see you here oh nice to meet you man welcome my restaurant so i can show you maybe something so you're making pasta at the moment yes i'm disturbing produce because everyone is making fresh fun but you're making fresh taiwan no yes we are fresh fresh and that's right yeah okay you're welcome you're welcome amazing yeah please okay thank you so recently i was in my studio and i wanted to make some good carbonara the carbonara perfect i bought some guanciale put some pecorino i got some good black pepper and i also made my own pasta for the dish but one thing is most important is the pasta yeah but that's why i made the pasta myself for my carbonara you need the dry pasta why do you need dried pasta the fresh one is almost soft so it's mush yes you need the crunch the scrunchies come from the pasta so initially my thought was to come to you and just seek for advice on carbonara i think we need to understand dry pasta from the cevoladi granoduro if i really want to understand yes that's too much in carbonara maybe we start from the alley ah so allio literally means garlic and oil luciano suggested this minimalist pasta dish instead of the exuberant carbonara because it is much easier to identify the flavor and the texture of something as subtle as dried pasta in a more simple dish great i'm in we're going to make kitchen and a shower that's amazing okay i'm following you so you're going to make them right now yes luciano is a really nice guy but when he gets in the kitchen it's business time we have to move [Music] um [Music] so [Music] all right let's talk about today's sponsor better help the beginning of a new year is a perfect timing to set up a new healthy habit for me for example to be more consistent with journaling this is something i often do anyway but just being more consistent at emptying my mind and its business on paper is very healthy for me now one of the best ways to follow through on good mental health habits is by working with a licensed professional therapist better help help will assess your needs and match you with your own licensed professional therapist the service is not a crisis line it's not self-help it is real professional counselling done securely online what's amazing is that the service is available for clients worldwide login to your account anytime anywhere and send a message to your counselor betterhelp is also committed to facilitating great therapeutic matches so they make it easy and free to change counselor plus it is more affordable than traditional offline counselling and financial ad is also available so visit betterhelp.com alex better h-e-l-p alex to get 10 of your first month thank you better help for sponsoring this video this is absolutely beautiful you see we don't have any any green but the pasta is a little creamy because this is the starch when it's working well also you can feel the smell garlic this is the very first time that i have io all your pasta every pasta is shiny [Music] wow you can say the pasta is unsalty because i want to leave the pasta flavors more natural as possible in this way you can test the pasta in the right way [Music] first of all there is nothing to understand it's so good all the pasta is glistening it's shiny and i thought this is the oil when when i taste it this is not very fatty no so it's shiny because because we created the moccasin with olive oil and water it's almost juicy yes juicy it's like i'm salivating as i'm eating it you see i cook the pasta for 3-4 minutes in the sauce because we have to give to the starch the time to start working and make the pasta scream it's like the same for the risotto it's the same way i would never have expected such a such flavor the salt and the garlic and the slight freshness of the parsley everything is very quiet it's obvious that the pasta is the star of the dish it's funny because it's it's a very simple dish but it's just telling me that there is way more to learn it's like you know it's like the tip of the iceberg yeah nothing complicated just pasta all your olio and then you wow there is the wood oven down there in the bottom no i know yeah exactly my favorite dish it's always the one that looks simple but in fact it's not so easy to make there's a very french example which i i know you've got in italy but slightly different it's the croissant ah okay in france when you have a croissant it costs one euro yes very easy but then when you bite into it and you see all the different layers yeah exactly the pasta semoladi granduro you need just two ingredients water and semolina how how can it be complicated because you make pasta with just water and gonna do it must be easy and it's extremely easy that's not easy is it like just normal spaghetti or is it spaghetti this one is it's a little more thin than spaghetti yeah because it's very nice yeah you can't make spaghetti or spaghetti in your pasta workshop no because it's very hard to make spaghetti you need the special machine for my dad can you tell me about the pasta you make after one year i started to make pasta especially the short one in the right way there's one year to you yeah yeah yeah if i want to make pasta someday i'm dead are you moving from restaurant to pasta maybe i don't know but i think am i going to see your face on the package of pasta in france someday i want to i'm going to be the supermarket and i'm going to see you everywhere i want to do that eating luciano's dish is like sniffing a pasta packet but times ten it's like an infusion of semolina as known as pasta wheat pretty different from regular flour to be honest i never thought dried pasta had a taste in the first place well they have a taste and the smell and above all they have an unmistakable toothsomeness to them i mean this really clarifies to me what al dente is wow i experienced dried pasta from the front row seat i took al dente right in the teeth basically [Music] so i'm thinking pasta di granadora are fascinating i want to learn more i'm going to go and visit a pasty feature someday in the future but i'm guessing i'm going to call you as well when i'm going to have questions yes about pasta making wherever you are temperature yeah no hydration of the dough how much aqua i'm glad you opened my eyes to pasta granadura my pleasure my pleasure alex grazie next time i'm coming you teach me how to make cabana okay of course bring me your one and then feel it ciao [Music] right guys i'm at the airport but i'm not flying back home you see a tiny little something just changed all my plants the pasta that luciano made for me was eye-opening the beauty the simplicity of commercially available pasta because yes he used commercially available pasta not any pasta though the pasta he used they are one of the very best if not the best in italy so if not the best in the world i promise i'm going to stop with all that drama this pasta factory is unique in the sense that it's extremely committed highly sustainable but also very high tech they are based in the north of italy i'm in the center you see where this is going i'm not against a little pit stop so we see us there okay bye-bye [Music] you

Channel: Alex

Views: 2,093,889

Keywords: pasta, aglio e olio, luciano monosilio, rome, italian food, spaghetti, dish, how to make, recipe, alex, frenchguycooking, lvl99, amazing

Id: 0j0bB8KsRxM

Length: 12min 18sec (738 seconds)

Published: Sat Jan 15 2022