Vincenzo's Plate 5 Top Pasta Recipes (My Favorite Pasta Dishes)

these are my top five favorite pastas do you want to know what I love the most do you want to know what my favorite pastas are I'll tell you now some of these pasts might get out of my top five eventually and something else will come in can happen occasionally at the moment as of today this is my favorite five pastas starting from the fifth number five we have pasta al Lio a beautiful pasta that I love the flavors of lemon I love the mint I love the Simplicity and I love how quick it is to make this is a crowd pla it's very quick uh it cost less than $5 and you can do it in no time I had kids coming over my house I made it for them they wear a little bit oh lemon pasta kids ate two plates this is the power of lemon pasta and this is how you make it this lemon pasta will take you to Sicily or the M cost you pick this is a beautiful Mediterranean dish amazing I don't want to see you putting cream like so many other people always put cream this does not deserve cream and I'll show you how it's done first thing to do boil the pasta so what we do is we get 1 tbspoon of rock salt put it in boiling water okay the pasta packet says to cook the pasta for 12 minutes Al Dente I'm going to cook it for 2 minutes less 10 minutes why because I'm cooking the last 2 minutes in the saucepan here we go we want to get the lemon zest okay we want to get as much lemon zest as possible because it's going to make the difference and now we can cut the lemon enough and get the juice we want to get the juice out of this lemon try to get as much as you can please get everything guys the pasta is almost ready what we do is we're going to put the extra virgin olive oil about 4 tablespoons now what we want to do is we want to add the lemon zest and half of glass of lemon juice just half the glass okay just in there you want all these flavors to make love together at the same time we're going to break some mint in there okay just to give the flavor to a base little bit of mint and now I'm also going to use see the lemon that we took the zest off I'm going to put them in here okay we cook them in here extra flavors all right guys as you can see the pasta is ready it's got 2 minutes to go but I want to take it out because the last 2 minutes should be cooked with the lemon and infused with the lemon and the mint come on let's put it in the sauce pan and here we go put the pasta in [Applause] there guys make sure you get a nice mag of pasta water water generous amount okay and we're going to now put the pasta water in here okay pasta water goes in there cuz we're going to cook the rest of the pasta in here now what we do is for the first minute we stir we do this the past the water will evaporate so don't worry about it okay now what we can do we can take this off we don't need the lemon anymore here we go lemon thank you guys we have one minute and a half to go okay so keep cooking keep stirring and now we can use the zest from the other lemon nice and fresh right on top the more you use the better and then the other zest we're going to use for decoration okay now at this point I'm going to put more mint add more mint guys at this point we have one minute to go okay 1 minute to go until the pasta it's ready here we go with the rest of the lemon juice 45 seconds to go before the pasta it's ready come on at the maximum temperature Pump It Up Guys Pump It Up 35 seconds I want all the water to evaporate come on come on baby come on and here we are guys take it off the pan and we can add the cheese what we do now is we're going to add the peino cheese okay this is not a catet paper don't forget but the peino is so important the peino is going to help to make it creamier listen to the sound of lemon now it's time to serve this legendary pasta W this is how you make pasta al lion from chome easily or mouthy Coast it's up to you now what we want from this pasta is the juice the beautiful lemon cream without the cream When I See This pasta May with cream it made me so sad really so sad this pasta should be simple healthy delicious stop adding cream that's not the right way now what we do is we put some lemon zest everywhere we break some some fresh mint on top and that's how you decorate this marvelous marvelous delicious Mediterranean pasta [Music] dish let's have a look how creamy this is okay let me let's see how creamy this pasta is look look look cream made with peino and real lemon juice look at that look at these wonderful flavors on the top four we have an important pasta but not the one you think it's spaghetti meatballs but the original way manona recipe how to make spaghetti meatballs that Bruto style the original with the mini mini meatballs and I'll show you to make it this pasta if it's done right no with the big meatballs it's fantastic spaghetti and meatballs no it's not an American thing it's actually a dish from a Bruto from the province of Tero and my Nona me it all the time all you have to do you have to make tiny mini meatballs and use the right type of spaghetti I'm going to show you in this video how it's done so you can stop making the spaghetti meatballs the wrong way first thing to do is the sauce okay the sauce will take about 45 minutes to 1 hour okay so what we do we put a generous amount of extra virgin olive oil about 3 to four tablespoons and we do the S Frito okay here we have an Irish flag and that's what we do onion carrot and celery is the S Frito for the tomato sauce it is a mess all right what we do now for about 10 minutes we want to cook the S freit okay our ingredients are ready you know you will know because of the beautiful smell in your kitchen so what we do now is we're going to add the homemade tomato sauce put in there and quickly quickly stir all right once you put the sauce in there you put half tablespoon of sea salt that's what n will do generous amount of pepper generous quick stir and then we gently cook it on a low heat for about 1 hour I would say at least 1 hour let's cover the lid so the moist stays inside all the flavor stay inside and nothing get away from this spt everything has to stay inside okay this is how we make meatballs for spaghetti meatballs which is traditionally from myona town so we put a nice pinch of salt a nice amount of pepper just be generous with the pepper then what we do is we put the Pino put the Pino in there put the Pasley and last but not least we're going to add the egg okay we just put the egg in there perfect and now what we do is we are going to mix this okay we're going to mix this is not your classic meatball this is a meatball that we're making just for the is pasta okay so it's a different type of Meatball okay I think I mixed the ingredients very well and now we can make the mini meatballs like n okay what we do now is is put the meat on one side we put extra virgin olive oil on the other side I need the extra virgin olive oil to wet the palm of my hand now we get a plate with baking paper what I do is I wet the palm of my hand here with the with the oil so the meatball doesn't get stuck and we get a small amount so this is too big we make the meatball okay but doing this you make the meat but that's too big we have to make it very small okay it is time consuming it was going to take time but this is what we want to do we want to make a tiny tiny small meatball when you get the fork and the spaghetti you will be able to have the meatball on the fork and the spaghetti okay smaller smaller than this I'm making them too big smaller tiny we want to make them tiny small little meatball try to make them round all right all right all right we have finished making the meatballs and here are the mini mini mini mini meatballs our sauce it's ready after 1 hour look how beautiful it looks we need to put the basil inside the sauce sauce is almost done we want to finish it off with the flavors of the basil and what we're going to do is we are going to get some sauce here some which we are going to place it here in a small little pot okay that will be enough okay this is where we're going to put the meat bolts after we boil them okay so now keep the sauce on the side and let's boil the meatball the water is boiling we put one tablespoon of sea salt okay very very easy now we're going to put the meat bolts in the boiling water so what happen is they're not going to break because if you put them in this in the sauce they will break so what we do is we kind of seal them in in about a minute or a minute and a half quickly boil them and then we put them in the small pot with the sauce look they're already they're ready to go see they are ready what I'm going to do now with these meat bolts I'm going to put them in the small pot over here okay see they're coming to the surface we kick quickly gently mix so every single meatball has the sauce okay all right now let's boil the pasta and follow the instruction on the pocket this one takes 12 minutes to cook we're getting a mug and we get the pasta water okay we don't need much but just a little bit full of starch what we do now we get the pasta out okay so now here we have the sauce and what we do is we put a spaghetti in there we put a little bit of pasta water not too much okay less than enough mug and we mix mix it together we want this beautiful sauce to be absorbed by the pasta look how beautiful this pasta is huh okay guys now this is where the Magic Begins okay this is how you mix the spaghetti meatballs like non okay so you put the spaghetti in there okay do one layer put the Pino or parano you put some meat bowls in there okay and then we do another layer I don't want to see you putting the spaghetti first and then you put the sauce on top everything needs to be mixed properly okay mixed again generous amount of peino or parano and you put the meat bolts there okay and then here we do the top part top part again more spaghetti spaghetti everywhere yum spaghetti over here going to put a meatball and make sure you keep some meatballs to put on the plate okay put the meatballs on top just like that that's what you want this is what you want meatballs on top prinkle of cheese to go everywhere and here is how you make your spaghetti meat po ladies and gentlemen look what happens here guys look what happens I get the spaghetti and the meatbats at there at there on the same Fork number three on the third position we have a pasta that you probably thought would be my favorite it is one of my favorite it's number three it's the carbonara spaghetti carbonara I love it so much I absolutely love this dish I can have it every week and this is our make my latest version of carbonara this is the recipe for you this is the carbonara 2023 version yes my ultimate version of carbonara and it tastes beautiful it's so creamy and I want you to enjoy it put on a medium low heat on the fire because we want to cook this gently okay here we have the beautiful gual guys in in about 5 minutes or even less the Guan chal will be nice and crunchy now guys the Guan chal is cooked so what we're going to do is we get the guala the crispy Guan Chala and we put it here to rest see all this oil this is going to give the flavor to the Spaghetti okay so now we put the pan on the side and we start boiling the pasta now we get a large pot of water and we put half tablespoon of sea salt or rock salt we only put half because the peino is very salty and we don't want too much salt for carbonara now we get a spaghetti and here we go the packet says that this spaghetti need 13 minutes in boiling water until they are al dente now it's time to make the sauce the cream for the carbonara now let's make sure we get the egg white here the egg Yol here here we go bici and here is the egg Yol and now the fourth egg we put the whole thing in there Perfecto now with the fork you can use a whisk but Fork is more omade beat the eggs let's go crazy with the pepper black pepper mix again guys this is where the Magic Begins okay we got the pegorino here a little bit at the time let's put the pegorino in there let's turn this egg yolk into a thick peino cream the pecorino is so important I know you guys like to use parmesano or Grano because it's more delicate okay you can do it but the Pino it's so beautiful let's put more in there I want this thick because I want this to melt and revive when I mix it with the spaghetti can you see this can you see how thick this is this is perfection guys let's put the rest look at this b b if you guys need more cheese please go for it all right guys now I'm going to show you what to do to have a easy perfect carbonara the past is ready so let's put the flame down medium low put the pan back on with the oil from the gual so let's revive the oil okay in the meantime we start adding the pasta in this pan here we go I don't throw my pasta water cuz the pasta water very important right now a mug of pasta water we might need the whole thing or maybe not we want the pasta to make love with the oil from the Guan chal as you can see the pasta absorbed the oil there's no oil left you see no oil left so I'm going to add a little bit of pasta water here guys this is a my new technique that I've learned take this off the stove put the water the pot with the boiling water back on the stove at the maximum temperature now we put the pan on top we want the steam to basically keep this pan nice and warm okay the spaghetti are ready there plenty of pasta water in there I might add add a little bit more you got plenty of pasta water at the bottom I'm going to add some crunchy gual not too much just enough and this is the moment we've been waiting for ladies and gentlemen the egg the egg mix mix are you ready here we go the egg mix goes in time to mix the pasta is warm the pen the the the steam at the bottom is keeping everything nice and moist at this point as you can see we might need a little bit of pasta pasta water just a little splash little splash of pasta water not too much and here we go guys the carbona cream it's coming out for you let's put the Caron in the plate and here we go oh beautiful creamy and silky carbonara I just going to top this off with a little bit of peino cheese on the plate guys let's get the cream here the carbonara Bim Bim wow oh ah carbonara crma now we finish this off with some nice Guan on top and now we're ready to rock and roll we need to finish it with a nice Pata of black pepper be very generous with black pepper and then your carbonara can be served [Applause] [Music] let's see how creamy this is yeah yeah yeah now we're at the top two it's an important decision to make what's the second position well in the second position I put my n with their sauce oh yeah n on the right way and do not bake the potatoes and don't follow Gordo Ramsey recipes this is how you make potato noi and non is going to show you to do it so here we go the recipe for you these are potato noi the real noi from Italy made by the queen and these are going to be the that you want to serve to your family they are beautiful fluffy they melt in your mouth they do they're like little pillows they are and N is going to show you also how to make the sauce the perfect sauce for we start by peeling the potatoes to prepare them some people actually keep the skin on when boiling the potatoes but n always peels them Cy so before putting all of the potatoes into the water we cut them up into smaller pieces and they'll boil faster for you too so non's method is to get your water boiling and add your potatoes some people actually don't wait to for the water to boil and have the potatoes already in the water and then let it boil non's method is a little different so that the potatoes aren't actually in the water for as long and she puts the lid on it's time to check if the potatoes are ready so scoop some out check with a fork and see how the fork goes right through they're perfect time to get them out and so now we can pop them in here and start to crush them down if you don't have one of these very handy tools you can use a fork um but it takes it just takes a little bit longer you can see it all coming out now [Applause] here bring them all together and just one egg organic free range straight into the well a no his favorite way and then bring it all together you add your flour of course if you need a little bit more we can and then add we'll see how we go so as you kind of as you're kind of bringing it all together collect as much of that excess flow as you can and fold it back through even if it looks see how you can see through here it kind of looks like just a crumble just through here and all these pieces like that don't worry add them all back in and you'll be able to bring it all together so see how if I go like this oh my gosh she did this so fast so to get to this point see how there's nothing sticky at all that's the point you have to get to and you know you're in a good position to kind of keep kneading that's the perfect texture there so as you get to this point keep kneading cuz it's really important not to overwork the dough so you have to understand that once you get to this point you can keep going and just sprinkle just a slight a small amount of flour there to help you kind of work the dough nicely as long as it's not sticky and it's not super soft you're at the right you're on the right track I all right so it's time look how smooth that's what I want to show you look at that so that is how it should look like inside it's tiny tiny bit sticky but nothing no nothing will be like on your finger if you sort of press in there beautiful donut beautiful and soft look at that so it's time to roll out on Yi so both hands a nice like a good size piece you can kind of get to be honest you can even make it a little bit smaller these will come quite long um and it works out you make them a lot quicker if you have a larger pie but clearly how much longer I take than Nonna does to roll it out so roll it out into a long relatively thin snake not too thin to your likings so go a tray with some flour in preparation for us cutting them up so we can place it on top all right ready to cut to see on the cut sort of on an angle there but they're so beautiful they come out like these little pillows and each two look the same to me so I feel like they always look exactly the same you can cut up more than one strand at a time to be a little quicker and watch how fast she goes [Music] now okay so cut half the carrot in half oops she's always going to beat me cutting this and then make thin slices like this of the carrots and then she cuts them into small pieces again so turn them on the side and chop nice and small her's are much finer than mine but I'm still practicing okay so now it's time to chop up the onion so again really thin slices and then you Dice it all up is so fast I'm going to chop my fingers off exactly beautiful fresh extra virgin olive [Music] oil theise wow so you only sauté the carrot and onion for really a small amount of time and once it really starts to infuse and you'll smell that onion it's quite strong then you add your sauce extra flavor with that celery yum puts a generous amount of rock salt and then a nice stir with a wooden spoon [Music] oh wow okay I didn't know that wow so it reduces quite a lot you always add the basil at the end you never cook it through otherwise it just it just burns and I guess disintegrates really whereas if you add it at this point it infuses the sauce beautifully you can you can smell it straight away and that beautiful Aroma stays the whole time then yummy m so once the water's boiling add some rock salt let it dissolve and then you add your y okay so cuz you're using a fresh pasta dough sometimes they can stick a little bit to the bottom so just use even a wooden spoon is fine mix it around make sure nothing's stuck and you leave with the lid on to boil again as the noi start to rise they're pretty much cooked and you can start to drain them strain them drain them straighten them okay all right so ready we've got some freshly grated Paro cheese grab yourself a bowl your beautiful hot Soo and we get started all right so get a lady scoop up some sauce layer that onto the bottom of your bowl here all that water out into your bowl wow oh my gosh so good yum yum mix it all [Music] together oh my gosh if you could smell this YouTube really needs to invent like the smell virtual smell because this kitchen my gosh okay [Music] Soo oh my gosh so good clearly my favorite dish yeah so leave a little bit of that sauce sh is Right leave a little bit of sauce for when you're serving your individual plates so you can sort of put something extra on top yum my [Music] favorite the most important part of the video is the eating part no did just say she's pretty hungry is hungry let's see if they're good let's see now it's time for the number one recipe the best pasta for me and please keep in mind I love all the pastas all the passes are fantastic it was very hard for me to pick the top five passes extremely hard but doesn't mean the six the seven and the eight are far below they actually very close to the first position okay this pass just got the extra point to make it to the top it's a pasta it could be spaghetti lingu let's say spaghetti for now spaghetti vong oh pasta with clams especially the Adriatic Italian clams like little claims beautiful Serv with pasta with a beautiful sauce not red sauce of course a white sauce with white wine and I show you to make it this is the recipe please make it for you the way I do it make sure you find small vong clams don't use peees or big big clamps my favorite flavors in my mouth yeah ladies and gentlemen this is my favorite dish on the planet lingu Al it's my favorite and I want to show you how I love to make my favorite pasta let's make lingu together yeah what I want to do first is to cut the fley so we cut the bottom part and we want to cut these stocks finally you know just fine fine fine and then we're going to use the parley to decorate and finish off a lingu Leong first thing to do is to get a nice stainless steel pan if you can and put it on a high heat in the kitchen we put extra virgin olive oil bit generous I'm putting about four five tablespoons and what I'm going to do I'm going to crush the garlic just in there beautiful crushed we're not going to add the parsley stocks in there let's just wait for the oil to warm up and to give the flavors to our beautiful garlic and parley stock what recommend you here to do is to add a tablespoon of water in there so the water will avoid for the garlic to burn we don't want to burn the garlic after about 1 minute we are going to add the bong the clams and look at the clams oh pretty much all of them are open if some of them didn't open they will open in the pan so you put them in and stir what we want to do now we want to add a glass of white wine and and I've chosen proo because I had a bottle already open and very important we need to close it just like that we close it as you can see I'm using a large pot full of water and I'm boiling the water I'm using 1 tablespoon of rock salt for the pasta water and then I'm going to add our lingu when you put the pasta in always press down as you can see I'm using a large pot of water so the pasta can cook properly evenly here it is please follow the instruction on the pocket so if the pocket says cook the linguine for 10 minutes what we're going to do we are going to take the pasta Out 3 minutes before so what we're going to do right now is we are going to take 80% of this vong out of the shell and we only keep about 20% of it in the shells the reason why is because the shells are too big and it's not easy to mix it with the pastas so let's use the meat inside the shell to mix it with a pasta now what we want to do right now is we want to get them out and what you can do is you can use one shell to help you to get them out my pasta has been cooking for 6 minutes what we do is take it out and we put it in the pan now this is where the Magic Begins guys we're going to put the beautiful linguine in the pan we're going to get a mug of pasta water and we are going to use it because it's full of starch and it will help us to combine the ingredients now these are the most important 3 minutes why because we're going to put a little bit of pasta water half mang of pasta water and now we need to stir we're going to keep cooking the pasta in this sauce pan for the next 3 minutes we start adding the puley guys we start adding the puley as we stir yeah look at that let's start giving color life to this pasta it's almost about to be served now we need to SP man you know use the sauce and move it around why because it helps to get a creamier oh I can't wait to present you this beautiful simple Masterpiece yes because Simplicity it's always the winner oh yeah look how beautiful and creamy this pasta is look how creamy it is then guys what you're going to do you want you want to get the vong here you want the vong to be everywhere and then we use a vong here to decorate a plate of pasta [Music] vong what time is it it's the best time of the video it's time to eat yeah let's enjoy this lingu Le so guys what do you think of my top five pastas huh are you surprised uh do you like them please tell me what's what's your top five Pasta Pasta favorite pastas what do you like the most let me know in the comment below I want to know I'm intrigued I'm pretty sure I missed some of the pastas maybe this year I didn't cook enough of some pastas and they didn't make it to the top maybe next year some of the other pasta will make it to the top but spaghetti Wong been on top for a very long time and they on top when I'm in Italy when I'm in Italy that tastes so much better than everywhere else in the world so if you're in Italy especially in the South spaghetti Wong is a must so guys thank you so much we'll see you in the next vinzo plate video recipe plate CIA guys

Channel: Vincenzo's Plate

Views: 180,844

Keywords: top 5 pasta recipes, top 5 pasta dishes, top 5 spaghetti recipes, pasta, pasta recipes, gnocchi, pasta dishes, vincenzo top 5 pasta recipes, vincenzo top 5 pastas, top 5, top 5 videos, top 5 pasta, top 5 recipes, vincenzo's plate favorite pasta, favorite pasta dishes, favorite pasta recipes, vincenzo's plate pasta, vincenzo's plate

Id: zzcK1dBV9-k

Length: 38min 6sec (2286 seconds)

Published: Mon Dec 11 2023