It's My Viral Garlic Butter Pasta... With A NEW TWIST! | Marion's Kitchen

the pasta I'm about to make is literally the one that blew up my internet world so it's had 6 million views it's been featured by bon appetite in the US and it's one that I just love to make because it takes Italian techniques but fuses them with ingredients that speak to me so we're revisiting it today but I'm going to make the pasta from scratch which I also love to [Music] do so this is the way I have always made pasta at home there are lots of different ways to make pasta but I think it's all about raos it's about the flour and it's also about your rolling technique so we're going to do all of that but my ratio is very simple I start off with uh double zero flour now you probably have heard of double zero flour uh it is a typically used for pasta or pizza if you are in Italy it's a very fine powdery kind of flour has a high gluten content it kind of makes your pasta really Snappy got a lot of elasticity to the dough when you use this type of flour but you know what you can just use plain allpurpose flour as well so I go in here with 500 G typically and then I do one egg per 100 G there are lots of different ratios about where you just use egg yolk uh you use a combination of egg and egg yolk oh whoops look at that you don't want the shell though that's what you don't want um but I always think I just like to use the whole egg because otherwise I have egg whites that I intend on using for mering and all sorts of fancy things and then I never do so the whole egg for me and then just start mixing this in you'll see a lot of fancy chefs doing this straight on the bench top with the mound of flour uh but I the egg runs away from me I'm not that coordinated so I like to start this in a bowl now once you kind of get to this fitsy kind of stage just pull your fork out and now we can get everything onto the bench top and just kind of start smooshing it together I love this process it kind of starts out looking like it's too dry but it miraculously comes together in the end so you want to keep working this dough you can see it's starting to come together now and the idea is that shouldn't really have much flour left on your bench top should be starting to sort of incorporate into that dough is looking good okay I'm going to wrap this up and that dough needs at least 30 minutes to rest in the [Music] fridge so I have my dough it's beautifully rested now we're going to do the rolling there's my dough it's a lot stickier a lot softer than the last time we saw it and I like to get myself a nice mound of flour here that I'm going to use as I roll it out and then divide this dough up see how beautiful and smooth that dough is on the inside there I always like to keep my pasta dough covered cuz I think it can dry out one piece of dough here a little bit of flour pressing it out so at the widest setting then you fold go back through same setting and you just keep doing that like four five times six times the kind of fancy name for this is laminating so if you were here with me you would be able to feel the pasta starting to evolve so it's becoming really smooth it's almost got like a baby's bum kind of texture so now that I've done my laminating I'm just going to I've folded it in half I'm going to pass it through here go up to the next click run it through again what I'm trying to do here is get a really nice uniform rectangular shape so back up to number one so I'm going to keep going now and just keep increasing the clicks I'm just going to put a little bit of flour on here you don't want too much flour but I just want to make sure the pasta doesn't stick okay so here we are with a very beautiful sheet of pasta I like to let it dry a little first so just going to place it onto a chair here just lined with a tea toil and let that dry while I finish rolling all right so we have our lovely sheets of pasta oh it's so satisfying making this from scratch now okay so I take my sheet of pasta that's had its time to dry just a little bit and here we go that's our fetuccini look at that ah now see how that has a really lovely almost a little bit dried texture that really is the key here if your pasta is too wet when you roll it through here it kind of all clumps together so that's one of my key tips here and you kind of want to spread it out a little in nice little clumps again just letting it dry out a little bit so that it doesn't sort of stick together [Music] one of the amazing things about fresh pasta like we've just made is that you can keep the sauce really simple because then you've got the pasta really the star of the show and I think my garlic butter pasta situation is the perfect thing for this but today I'm actually going to add some tomatoes so the reason why I came up with the whole soy sauce oyster sauce butter garlic situation in the first place is that all those ingredients are about Umami so that like salty Savory kind of flavor and that also applies to parmesan cheese so it's all the same kind of vibe if you know what I mean and tomatoes they also carry a lot of that Umami Savory flavor when they're cooked particularly in butter and olive oil and salt you know what I mean so I'm going to let you in on a little secret here guys and to Tomatoes love salt and they particularly love salt when you pre-salt them so it's almost like you brine the tomatoes before you actually use them the sweetness comes out and you just get a much better flavor so while you're waiting for the pan to heat up Sal those Tomatoes I'm going to start off with some olive oil here and some butter cuz this is garlic butter flavored pasta after all oh that sizzles so nice Okay going to throw my garlic straight in there even while the butter is still melting so don't want that garlic or the butter to burn so add them in at once a little chili [Music] powder something about garlic when it hits the pan with the butter and the oil so good okay tomatoes are going to go in here too and I just want those tomatoes to kind of soften I don't want them to too I don't know cooked down and intense I want to retain some of their freshness so I'm just going to keep them spinning around in here a little longer and so it's someone who grew up in a half asian household my mom's time my dad's Australian and also my mom was living in a new Western Country when I was little so she was just kind of finding her way with her own flavors in a new place so things like pasta or like roast lamb or roast chicken or bolog had kind of like a little bit of an Asian flavor my mom would use soy sauce or fish sauce instead of salt mom star yeah Mom star that's right very tasty you know she would add curry paste to her roast chicken just you know little things like that and to me those flavors kind of make sense I guess some people would call it Fusion I just call it delicious now again this is smelling amazing and what's Happening Here is we've just got a whole lot of ingredients that are all about Umami Savory flavors and they're all just making friends in here that is so good it's almost like the oyster sauce and the soy sauce sets off the sweetness of the tomatoes so yum all right I'm going to turn that off because now I want to concentrate on my pasta to cook the pasta you need a pot of boiling water add in some salt and then add your fresh pasta now fresh pasta does not take long like 2 to 3 minutes maximum and then use a cup to scoop out some of that pasta cooking liquid set that aside and get that pasta straight into your pan and now this is where the magic happens my friends I'm just going to pour a little bit of that pasta water in there so we just mix and toss everything around the sauce will emulsify around each of those pasta strands and almost become creamy but without the cream you know what I mean it's that silky texture that happens when fat and pasta water and pasta meat okay so check out that pasta oh my goodness look at that a the silky strands okay so that is just looking So Glorious a little bit more olive oil a little sprinkling of spring onion and cheese I like a lot of cheese so I'm going in with a lot of cheese here just a little Dash some chili flakes on top and that my friends is a new Revisited version of my pasta that blew up my internet world oh it's so good the texture of that fresh pasta is amazing but like the flavor of the tomato and those you know little ingredients like the soy sauce the oyster sauce it just tastes right so good

Channel: Marion's Kitchen

Views: 139,310

Keywords: marions kitchen, garlic butter pasta, spaghetti bolognese, fusion pasta, spicy pasta, marion’s kitchen, pasta butter garlic, creamy garlic pasta, spicy garlic butter linguini, garlic butter pasta sauce, quick noodles recipe, spicy garlic butter pasta, marion grasby, marion kitchen, garlic butter pasta recipe, garlic noodles, easy recipe

Id: a9pmjw7i9GE

Length: 10min 33sec (633 seconds)

Published: Sat Apr 06 2024