Samin Nosrat Makes the Perfect Lasagna | Cook #WithMe | NYT Cooking

it's me my phones out at a weird angle what are your times we're making lasagna oh my gosh why did that just stop recording it never record although I wonder if my phone's full oh now it's going oh yeah okay the tech situation here it's wild guys hi I'm Samina Spratt and I'm throwing a big dinner party it's a big lasagna I thought it might be kind of fun for us all to cook something together and gather to eat it in our living rooms online in any way possible we've put together this cooking class lasagna making tutorial so you can follow along gathering laughing making a mess all of that it's kind of fun all right hello we're starting a lasagna from zero we're just gonna make it quick no I want to help you get over your fear of making pasta use whatever ingredients you can get your hands on at the store and whatever you've got in your own cupboard I just want to work bags into the flour the flour in time and the eggs gradually at some point it makes sense to forget about the core and just mix with your hand your goal really at this point is just incorporate all the flour into the dough that's what you aren't really pliable and stuff like that really should've done this in the first place look at me my primary colors oh gosh we will put it in plastic to keep up I'm drying out getting a skin on the outside well start a professional sauce and start our pasta sauce let's do the bechamel first let's make some sauce 1/2 a cup of flour I believe Roux goes through sort of three visible stages the first stage is just this very silky mixture let's see if the edges is it starting to foam soon the whole thing is gonna be really foamy this is stage 2 do you see that the whole thing has turned foamy then it's a little bit lighter in color third state now ready for milk this is what they say is like wet sand it did brown a little bit but don't be okay with that if that happens to you it's fine I feel like lasagna is the ultimate comforting food to gather around it's something that we all know and love and yet I think there are a lot of ways to make it even more delicious making all of your own sauces it's a treat and we can all use a treat take a look at this do you see it's much thicker tomato sauce I really wanted to do this project because I wanted to do something to unify people in a time when we all feel so separate I live by myself here and I really miss gatherings I miss setting the table inviting people over and making a mess the like inevitable moment when I like spill something or do something super silly at the table and everyone just gets a laugh thick not runny beautiful all right so professionals have done one of our four elegants the way I think there's a lot of joy and seeing people's faces even if it's on a screen and sharing meals and having a moment let's push that back and then I'm gonna get ready to cook my spinach I've had a really complicated relationship to technology for me I've always prioritized in-person interactions in-person celebrations and have sort of turned my nose up virtual any favorite and I have to say over the last you know month and a half I've changed my tune a little bit there is a lot of joy that can come from gathering virtually all right I'm gonna let that cool we're gonna finish her feeling we're gonna roll our pasta we're gonna make our lasagna get a lasagna in the oven you know a dish that symbolizes gathering and comfort just deliciousness I insist on chopping things finally you don't like lasagna to have like big bites of hard stuff in there six ounces of mozzarella I just created three ounces of partners oven and then this is that corresponding basil to the stems that I chopped finely a pinch of salt and just mix to combine yeah all right I'm gonna wash my board and get ready to roll pasta okay pastas rested this is a pretty wet pasta so it's gonna need a lot of flour as we roll oh it's consider the first two settings a sort of extended meeting before I'm really rolling and thin this pasta is so wet like so droopy and wet that I actually I'm going to sort of work some flour into it [Applause] and you can't flower just one side I have to flower both sides so for the first four settings I just roll once through because it's really about getting it thinner at this point as this sheet gets longer and more unwieldy you take a moment to sort of stock it on itself in a nice tidy pile so that it's ready to feed itself in when it goes through this is perfection I want it to be just about the length of a nine by thirteen and I am gonna be so liberal with the flower because the last thing I want is for these really beautiful delicate sheets of pasta to stick to themselves while they're waiting to be cooked there we go really heavily softest water remember there is no salt in that pasta dough so this is our only chance to really get it seasoned sort of gently lay it lay it on top I want to make sure that each sheet is completely immersed in water on both sides before I add the next sheet that's gonna prevent the flowery bits from sticking together it's also super important that the water's boiling everything will sink to the bottom that's sick beautiful and it's kind of droopy in just the right way it's just Thunder sweet cold water still a touch a bit so I'm gonna start by putting a generous amount of this bechamel in here I really think of that as nonstick lubricant and of course the source of flavor I don't need a ton of overlap on all sides and this does not have to be around plate a perfect package but I do think at least two of the sides having some overlap helps keeping the structure of the lasagne together covered so now we can start building then we're gonna do ricotta we're gonna do about 1/3 of the total amount cook ball and assembling this next layer I try to avoid overlap if I can read Sussman's one thing you're going to talk about is salt you can't really fix a lasagne and that's under assault did so individually taste every layer everything and make sure it's good do you think there's even a possible possibility that I could use a little more salt maybe every third or fourth layer do a little salt sprinkle just for good luck the only thing better would be if actually humans were coming over to eat this okay so this is my last layer before the top so it goes up with the rest of my tomato sauce remember we're gonna fold [Music] I just want to stick this aperture on here so that the bechamel sticks to the parchment and not to foil very happy see on 40 minutes Oh GRU my baby brew and now it will go back into the oven for probably another 15 minutes let's check on it beautiful so it is currently I with college at volcanic temperatures so I'm gonna wait probably close to 30 minutes before I cut into it all right I said I'd wait 30 minutes I literally waited three minutes oh god this is way this is a mistake it's so hot oh my goodness do you see this do you see all those beautiful layers there we go I'm gonna eat a bite oh ha ha it's like a piece of lava going down [Music] it's honestly so good even after everything so many versions of it I'm gonna take one more bite and then I have to stop because I will injure myself I hope that you get to share this lasagna with a bunch of people or if you're like me maybe you'll just eat at many meals in a row I hope I got to teach you something I invite you to do this crazy project with me I hope it brings you a little joy and comfort and deliciousness and come to it big lasagna dinner party all together can't wait to see you there [Music]

Channel: NYT Cooking

Views: 445,574

Rating: 4.9093819 out of 5

Keywords: cooking, cooks, recipes, recipe, how-to, how to, kitchen, new york times, new york times cooking, nyt cooking, nyt, nytimes, Samin, Samin Nosrat, Homemade Lasagna, How To Make Lasagna, Fresh Pasta, Homemade Pasta, Pasta machine, pasta roller, bechamel, bechamel lasagna, homemade tomato sauce, layers

Id: GLma4QPNSyg

Length: 10min 24sec (624 seconds)

Published: Tue Apr 28 2020