Hello and welcome to Fridge Cam. We're SORTEDfood. Now, today is one of the days I
absolutely hate here at SORTED. It's chefs versus
normals, and this is where we get an expert
in to test us on a skill that we really should
know but perhaps, maybe don't know as well as
we think we should know, and when we don't know
it, we get shocked. Simple. A pasta, this really
should be easy. Yeah, practice
does make perfect, but it's a pretty easy thing. It's not like a very odd thing. And they have made pasta
so many times on SORTED, it's ridiculous. OK. If we start from the
beginning, ratios. Ratios-- so generally, we
say 100 grams of flour, good quality double zero
flour, another key point to one egg is about enough,
is just a very large portion for one person. Scale it up, scale it
down for more or less. And that should be easy, but
then we're doing colored pasta. So once you add the
color, you might be adding extra liquid
from spinach or beetroot or whatever it is. So that's when you might need
a little bit more extra flour just to make it. Basically, the
point is, you want dough that feels like
Play-Doh once you've mixed it all together. Carbonara is pretty hard. I'm not going to lie. I screw it up quite often. Mm. OK. Should we do this? Yeah, let's do it. Make this with me. [LAUGHTER] You are playing with fire. [BUZZER] Ah! That deserved one! [SCREAMS] Oh! Oh, no. [LAUGHTER] What did you do? I thought it was fake one. I've already established
a vendetta fight between me and Romina. Wow. There is nowhere we
could go wrong on this. [BUZZER] Ah! What was that for? I'm just saying, be careful
of cross-contamination, because the beetroot does stain. I would like to thank you
for highlighting that to me. I don't know if you need
to peel the beetroot. Beetroots grow beneath
the ground, therefore-- I'm holding this is expensive. Whilst I'm waiting
for my beetroots to come up to the
boil, I'm going to steep some saffron in as
little water as possible. I'll boil the kettle
for you, my friend. Thank you. I thought Barry would be
the issue in this episode, because I know what he can
get like when he has power. But actually-- I'm really sorry. It's all right. [BUZZER] [SCREAMS] [LAUGHTER] What did I do? You need to squeeze the excess
water out of the spinach. Oh, no. What? Do I need a machine,
another machine? Puree? Or do I just keep it
blitzing for longer. Only one way to find out. [BUZZER] [SCREAMING] Sorry. I just meant to change the mode. [BELL RINGING] You've got flour there. There's also flour there. Dusting. Dusting flour? Scales? There's some more flour in here. Oh, there's so much flour. Is this corn meal? OK. So we need 125 grams. Boomtown, 125 grams. Nicely done. Perfect. Oh, they make like Mt. Aetna, don't they? And then they, pfft. Yeah, with the egg. Go for it. [SCREAMS] Pinch of salt. Egg in there. Oh, they've spilled the volcano. [BUZZER] [SCREAMS] You spilled the volcano. You have to [INAUDIBLE]. Actually-- [BUZZER] --they've not added the color
to the egg before mixing. What? What? Two sachets of squid ink
and make black pasta first. I know this isn't good. What gave you away? I think you're fine. You've worked it well. The flour's in. It's dark, and it
will get darker. With my color in my egg, I
now need to put my egg in here and bring it
together with a fork. [BUZZER] I know, it spilled out. I'm going to put
this in the fridge. OK. [BUZZER] [SCREAMS] Volcano,
sorry, you guys. [BUZZER] So the problem with beetroot is
you've slightly overcooked it, therefore, there's a lot
more water content in it. So slightly undercooked
beetroot is better. And what's better than
that is roasting it. How's the consistency
on that, Mike? Like Play-doh. [BUZZER] [SCREAMS] [LAUGHTER] What flour do you use
when you make this, guys? Pasta flour. Which is? Strong. It's got high gluten. None of the answers
I'm thinking for. [BUZZER] [BUZZER] Oh! What about if the
number was zero, zero. I like that. So we've decided
that we'd give them a vibrate when
they're doing well and a shock if
they're doing badly. What kind of salt do you use? Rock salt. Oh, no. [BUZZER] Give him a buzz. [SCREAMS] Rock salt's the
worst type you use. Is it? What about-- Because you get bumps
in it, which then shred when you roll
it through the roller. You should have table salt. Table salt. well, that
was my second option. [BELL RINGING] [BUZZER] [LAUGHTER] [BUZZER] You've let the
pasta out in the air without any cling film on it,
which means the air gets to it and creates a crust. [BELL RINGING] Happy, happy? [BUZZER] [SCREAMS] What have I done? The first time you go through,
you should fold it in thirds. See how much nicer
your edge is on that? Yeah. That's a great tip. Good tip. [BUZZER] [SCREAMS] [BUZZER] [SCREAMS] [BUZZER] [LAUGHS] What I would do at this
point is fold it in half and maybe don't go back down
to one but got to like a three, and you'd probably have
to go through it again. I mean, the beauty of pasta is
it's literally like Play-Doh. So you can kind of just
play round with it. It's looking quite dry,
but I can't feel it. So you might-- So would you not put it
down back in the flour them. Yeah, I'd probably
try and avoid. [BUZZER] I think there's too much flour. It's business time. Jamie's back in the game. Ta-da. [BELL RINGING] I mean, I'm not going to lie. I'm not even that
good at a carbonara. So if I'm not good at carbonara
these guys have got quite a bit of-- So therefore, you're an
expert at getting it wrong. So you know what
to look out for. Yeah, true. [BUZZER] With the arm every time. What? You probably don't
need to put oil in the pan. You know, the chef
special is very close. Mike had the first half. I think Jamie stole
the second half. Yeah. I think you might be right. That's a lot on the carbonara. One whole egg. Rolling boil. Rolling boil. Grab a teaspoon of the starchy
water, that goes in here. Then it saves the strength. This simply comes
down to the fact that you don't really want to be
putting in the squid ink pasta into a carbonara. Why have we made it then? Why would we make
squid ink pasta, which is Romina's favorite. Romina's favorite
is squid ink pasta. Romina, you want some squid
ink pasta in your carbonara? No, you've got to have
squid ink with fish. Fine. [BUZZER] What? I'd probably add a bit more in. Oh. Like, you kind of want
like a nice ladle full. Oh, J. Done! Off the heat, he, he, he,
who, who, who, he, he, who. Right. Into the collander. Into the sink. It's done. Have we done it? I think we've done it. Can you please tell us
who the chef special is. As far as the pasta,
I think Mike had it down with confidence. Jamie, actually sat back
and did nothing. But your pasta-making section-- The rolling part of it. I think Jamie upped
his game there, took influence from
his Italian wife. Agreed. And that's that bit. And now, for me,
it's completely even. It's down to you. I've picked this
winner, because I think in terms of true effort,
they were particularly good. 3, 2, 1. No! [BUZZER] Ah! I heard yours buzz
before mine shocked. I'm so sorry, mate. But knowing that Jamie
has Italian roots, then he should know
more, is my opinion. And there we go a
proper homemade pasta carbonara with a little bit
help from aversion therapy, and Romina from the
Chiappa Sisters Network, Romina has actually
done a workshop which will help you learn how
to make homemade pasta with a lot less pain then
we've had to go through. And if you go on there,
there it's a great platform where you can learn
everything just by doing and not by anything else. It's fantastic. Check out the link in the
description box below. This is delicious. That is perfectly al dente. You get smokiness
from the pancetta. I think we're there, boys. I think, to be honest, I'd
give it a 10 out of 10. Nah, nah, nah, (SINGING) When the moon hits
your eye like a big pizza pie, that's amore. Oh, that's so good. That's delicious. That is so good. This is just like
being in Italy. If you've enjoyed
this video, make sure you give it a like. Subscribe and check workshop
in the little box down below, because otherwise what
was the entire point of us doing it. Please. Ah! La, la, la, la, la, la, la. If you want to give this recipe
a go without the electrocution, you can get the full
recipe down below. And if you want to put it
into practice properly, then learn by doing. You can do the workshop
down below as well. Now, I'm going to
have to pretend to be happy and do a Dad
Joke of the Week, aren't I? Please do. Put a smile on all of our faces. Why don't you starve
in the desert? I have no idea, Jamie. Why don't you starve
in the desert? Because of all the
sand-wiches there. [LAUGHS] No, no. That one-- I will use that one.
