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[upbeat music]
2
00:00:06,080 --> 00:00:07,150
- Hey, it's Selena...
3
00:00:07,169 --> 00:00:09,059
Got me.
That's good.
4
00:00:09,080 --> 00:00:10,180
And I finally feel like
5
00:00:10,199 --> 00:00:12,139
I'm getting the hang
of cooking at home,
6
00:00:12,160 --> 00:00:15,070
but that doesn't mean
I still don't need help.
7
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[claps]
[doorbell rings]
8
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- Wait. What?
9
00:00:18,230 --> 00:00:21,090
- Oh, my gosh.
Um, okay.
10
00:00:21,109 --> 00:00:23,149
- I knew she was gonna
make me carry this.
11
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- [laughing]
12
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- Luckily, some of the best
chefs in the country
13
00:00:27,160 --> 00:00:29,030
have agreed to teach me...
14
00:00:29,050 --> 00:00:30,210
Perfect.
- That's his book!
15
00:00:30,230 --> 00:00:33,190
- "A Master Class
in Handmade Pasta."
16
00:00:33,210 --> 00:00:35,150
My own way around the kitchen.
17
00:00:35,170 --> 00:00:36,180
"Hey, Selena.
18
00:00:36,200 --> 00:00:37,220
"Take a look at the section
19
00:00:38,000 --> 00:00:43,080
called
'How to Roll a Sfoglia.'"
20
00:00:43,100 --> 00:00:45,020
- Oh, I don't know.
- I don't know that word.
21
00:00:45,039 --> 00:00:46,079
- Not sure.
- Um...
22
00:00:46,100 --> 00:00:47,230
They're at home,
and I'm at home,
23
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and we're gonna make
a meal together, apart.
24
00:00:50,100 --> 00:00:52,080
- 1-800-EVAN-FUNKE.
- We're ready.
25
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- ♪ Oh, I'm trying,
I'm trying ♪
26
00:00:54,030 --> 00:00:56,030
♪ I'm trying, I'm trying,
I'm trying ♪
27
00:00:56,049 --> 00:00:58,209
♪ Oh, trying, I'm trying,
I'm trying ♪
28
00:00:58,229 --> 00:01:01,069
♪ My feelings on fire ♪
29
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Hi, Evan!
30
00:01:03,000 --> 00:01:04,220
- Hey.
What's up?
31
00:01:05,000 --> 00:01:07,150
- Today, I'm working
with Chef Evan Funke.
32
00:01:07,170 --> 00:01:09,030
He has made
a name for himself
33
00:01:09,049 --> 00:01:11,189
as a master
of making pasta by hand
34
00:01:11,210 --> 00:01:15,030
and upholding old-world
Italian tradition.
35
00:01:15,049 --> 00:01:17,999
He is a two-time
James Beard Award nominee,
36
00:01:18,019 --> 00:01:20,209
a cookbook author,
and a lifelong student.
37
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He owns two restaurants in LA:
38
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Fingers Crossed,
an ode to all things Roman,
39
00:01:27,010 --> 00:01:28,120
and Felix Trattoria,
40
00:01:28,140 --> 00:01:31,200
a mecca for pasta lovers
everywhere.
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00:01:31,219 --> 00:01:32,999
I'm so excited.
42
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I want to introduce you
43
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to some of my quarantine pals.
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This is Raquelle.
- Hi, Evan.
45
00:01:38,180 --> 00:01:40,190
- Hi, Raquelle.
- And this is Theresa.
46
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You can't miss her.
- Hi.
47
00:01:42,069 --> 00:01:44,069
- She's in the bright pink.
- [laughs]
48
00:01:44,090 --> 00:01:45,160
- Hi, Theresa.
49
00:01:45,180 --> 00:01:47,160
- Evan, we just got
the groceries.
50
00:01:47,180 --> 00:01:49,060
I don't know
what to expect today.
51
00:01:49,079 --> 00:01:50,219
- I know.
I really don't.
52
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I'm so confused.
53
00:01:52,060 --> 00:01:53,150
- You're in for it.
- Oh, no.
54
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- I'll tell you that
right now.
55
00:01:55,009 --> 00:01:56,099
- Okay.
- I hope you're ready.
56
00:01:56,120 --> 00:01:57,170
- I hope I am too.
57
00:01:57,189 --> 00:01:58,209
[laughter]
58
00:01:58,229 --> 00:02:00,109
- The way you pronounce
59
00:02:00,129 --> 00:02:03,229
the word we're about to make
is "sfolia."
60
00:02:04,010 --> 00:02:05,040
- "Sphone-ya."
61
00:02:05,060 --> 00:02:06,210
- "Sfolia," with an L.
62
00:02:06,230 --> 00:02:09,070
- "Slone-ya."
- It means a sheet of pasta.
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00:02:09,090 --> 00:02:12,090
- "Spone-ya."
- "Sfolia."
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- "Sone-la."
- "Sfolia."
65
00:02:14,000 --> 00:02:16,210
- [laughs]
I love remote learning.
66
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[laughter]
- Oh, gosh.
67
00:02:18,120 --> 00:02:20,010
- Okay, so today,
68
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I'm gonna show you how to make
tagliatelle Bolognese.
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00:02:22,229 --> 00:02:23,999
- Okay.
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00:02:24,020 --> 00:02:25,170
- Literally making pasta dough
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00:02:25,189 --> 00:02:27,039
from scratch, and then I'm
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gonna teach you how to make
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a 200-year-old ragu Bolognese
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that my teacher,
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00:02:32,170 --> 00:02:36,090
Alessandra Spisni,
taught me in Bologna in 2007.
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00:02:36,110 --> 00:02:38,010
- Wow.
- Um...
77
00:02:38,030 --> 00:02:40,010
- I'm so excited for that.
- Yummy.
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00:02:40,030 --> 00:02:41,110
- That's gonna be legit.
- Okay.
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00:02:41,129 --> 00:02:43,089
So let's begin.
80
00:02:43,110 --> 00:02:45,120
You wanna grab the carrots,
celery, and onions.
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00:02:45,139 --> 00:02:48,009
There's a little tray
that has some prosciutto.
82
00:02:48,030 --> 00:02:49,060
- Okay.
83
00:02:49,079 --> 00:02:51,059
- And some guanciale
on it as well.
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00:02:51,079 --> 00:02:53,089
- Okay.
- You got a sharp knife?
85
00:02:53,110 --> 00:02:55,060
- I sure do.
86
00:02:55,079 --> 00:02:56,149
- And a peeler, if you have it.
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00:02:56,170 --> 00:02:58,010
Then if we can get
88
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one of your lovely assistants
89
00:02:59,069 --> 00:03:01,069
to set up your KitchenAid
90
00:03:01,090 --> 00:03:02,220
with the grinder attachment--
can we do that?
91
00:03:03,000 --> 00:03:04,210
- Theresa.
- Do I even know what that is?
92
00:03:04,229 --> 00:03:06,099
- Yes, the--the--
- Do you have the carrots?
93
00:03:06,120 --> 00:03:08,010
- The meat grinder thing.
- Yes.
94
00:03:08,030 --> 00:03:09,100
Okay, okay, okay.
- Theresa was already--
95
00:03:09,120 --> 00:03:11,000
- Still learning,
as you can tell.
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00:03:11,020 --> 00:03:12,230
- [laughing]
- It's all good, it's all good.
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00:03:13,009 --> 00:03:15,029
Okay, so first off,
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00:03:15,050 --> 00:03:16,140
we're gonna start
with the celery, okay?
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Chop off the bottom.
100
00:03:18,170 --> 00:03:19,150
[crunch]
101
00:03:19,170 --> 00:03:20,230
Isn't that a great sound?
102
00:03:21,009 --> 00:03:22,079
I love that sound.
- I do too.
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00:03:22,099 --> 00:03:24,079
- I'm gonna take
three fat ribs of that...
104
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- Yeah?
- And then put it aside.
105
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- Okay.
- Then the carrots,
106
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pop the top off,
and then we're gonna just
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trim the top of the carrot.
- Okay.
108
00:03:33,009 --> 00:03:34,999
- All right, so let's peel
these suckers.
109
00:03:35,020 --> 00:03:36,090
All right?
- Mm-hmm.
110
00:03:36,110 --> 00:03:37,190
- And then we're just gonna
rough chop
111
00:03:37,210 --> 00:03:39,090
those two onions there...
- Yes.
112
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- Because we're gonna put
all this veg
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through the grinder.
- Okay.
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When did you first start loving
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or even wanting
to start cooking?
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- I did a lot of things
before I found the kitchen,
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or the kitchen found me.
118
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I studied
to be a firefighter.
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I was a massage therapist.
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00:03:57,159 --> 00:03:59,179
I joined the Marine Corps.
- Wow.
121
00:03:59,199 --> 00:04:01,069
- And instead of going
to boot camp,
122
00:04:01,090 --> 00:04:02,180
I went to culinary school.
123
00:04:02,199 --> 00:04:05,079
I got a job
with Wolfgang Puck
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00:04:05,099 --> 00:04:06,149
for, like, 6 1/2 years...
125
00:04:06,169 --> 00:04:08,039
- Whew!
- And then ended up
126
00:04:08,060 --> 00:04:10,000
ultimately moving to Italy
in 2007...
127
00:04:10,020 --> 00:04:11,100
- Yeah?
128
00:04:11,120 --> 00:04:13,120
- Seeking out
other pasta makers,
129
00:04:13,139 --> 00:04:15,089
and that's
what I've been studying,
130
00:04:15,110 --> 00:04:17,090
day in and day out,
for 12 years.
131
00:04:17,110 --> 00:04:18,220
- Wow.
- I study grandmas.
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00:04:19,000 --> 00:04:20,080
That's what I do.
- Yep.
133
00:04:20,100 --> 00:04:21,160
- Okay, so--okay, so--
- Oh.
134
00:04:21,180 --> 00:04:23,220
Was I supposed to use
two onions?
135
00:04:24,000 --> 00:04:26,030
- Yeah, two onions.
- Oh, I'm so sorry.
136
00:04:26,050 --> 00:04:28,000
- [laughing]
It's all good.
137
00:04:28,019 --> 00:04:30,119
- I will do that right now.
138
00:04:30,139 --> 00:04:32,109
[clattering]
- Oh!
139
00:04:32,129 --> 00:04:34,029
- Kay, that was a cut.
140
00:04:34,050 --> 00:04:35,120
All right.
My bad.
141
00:04:35,139 --> 00:04:36,179
- Did it cut?
- Yeah.
142
00:04:36,199 --> 00:04:38,029
- [whistles]
You all right there?
143
00:04:38,050 --> 00:04:39,160
- First cut of the season!
- Okay.
144
00:04:39,180 --> 00:04:41,000
That was so my fault.
145
00:04:41,019 --> 00:04:42,199
- You wanna
wrap that up first?
146
00:04:42,220 --> 00:04:45,040
Never grab a dropping knife.
[laughs]
147
00:04:45,060 --> 00:04:47,210
- I should've placed it
in a responsible place,
148
00:04:47,230 --> 00:04:49,070
and I didn't.
149
00:04:49,090 --> 00:04:51,160
That's what the folks at home
need to know.
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00:04:51,180 --> 00:04:53,210
[laughter]
So...yeah.
151
00:04:53,230 --> 00:04:55,070
- I've done it before.
- Okay.
152
00:04:55,090 --> 00:04:56,220
- Don't feel bad.
- Ooh, it's a good one.
153
00:04:57,000 --> 00:04:58,100
Want me to peel it for you?
- Yeah.
154
00:04:58,120 --> 00:05:00,150
I'm gonna get a Band-Aid,
and in the meantime,
155
00:05:00,170 --> 00:05:02,090
Theresa here is gonna peel
all the onions,
156
00:05:02,110 --> 00:05:03,170
and she's almost done.
157
00:05:03,189 --> 00:05:05,069
I'll take one second.
- Copy that.
158
00:05:05,089 --> 00:05:07,099
Please take care.
- I can't believe it!
159
00:05:07,120 --> 00:05:10,010
- It's real life, people.
Real life.
160
00:05:10,029 --> 00:05:11,999
- Part of cooking, right?
161
00:05:12,019 --> 00:05:13,169
- It is certainly
part of cooking.
162
00:05:13,189 --> 00:05:15,159
- Okay.
- There she is.
163
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- So sorry.
164
00:05:17,139 --> 00:05:19,189
I am doctored up.
- Our wounded soldier.
165
00:05:19,209 --> 00:05:21,179
- You're a champion.
Champion.
166
00:05:21,199 --> 00:05:24,039
- Thank you.
- Best way to get over a cut
167
00:05:24,060 --> 00:05:27,000
is to get back on the horse,
so with the knife,
168
00:05:27,019 --> 00:05:29,159
you're gonna quarter
the onions,
169
00:05:29,180 --> 00:05:31,150
and then the same thing
with the celery,
170
00:05:31,170 --> 00:05:33,190
and then the same thing
with the carrots,
171
00:05:33,209 --> 00:05:35,159
'cause we're gonna grind
all the veg
172
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all together, all at once.
173
00:05:37,149 --> 00:05:38,179
- Okay.
174
00:05:38,199 --> 00:05:40,099
- And then put it all
into a bowl.
175
00:05:40,120 --> 00:05:42,170
♪ ♪
176
00:05:42,189 --> 00:05:44,209
[laughter]
- Okay.
177
00:05:44,230 --> 00:05:47,100
- Okay, so take the bowl of veg
over to the grinder,
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00:05:47,120 --> 00:05:48,220
and let's turn that sucker on.
179
00:05:49,000 --> 00:05:50,090
- Okay.
180
00:05:50,110 --> 00:05:51,180
- Do you guys have a plunger
over there?
181
00:05:51,199 --> 00:05:53,009
It looks like this.
182
00:05:53,029 --> 00:05:54,099
- Oh, yeah.
- It goes into the hole.
183
00:05:54,120 --> 00:05:55,110
- Yes! Yeah, yeah, yeah.
- Oh.
184
00:05:55,129 --> 00:05:56,179
- Okay, cool.
185
00:05:56,199 --> 00:05:58,099
Selena, let's turn on
the machine.
186
00:05:58,120 --> 00:05:59,200
- Turn this on.
187
00:05:59,220 --> 00:06:01,160
[whirring]
- There you go.
188
00:06:01,180 --> 00:06:04,030
- That's gonna grind it?
189
00:06:04,050 --> 00:06:05,060
- Yes, ma'am.
190
00:06:05,079 --> 00:06:06,069
- Did I not do it right?
191
00:06:06,089 --> 00:06:08,149
- No, it's going.
192
00:06:08,170 --> 00:06:10,070
- Like, maybe I didn't--
193
00:06:10,089 --> 00:06:11,219
- And then press all the veg
all the way through.
194
00:06:12,000 --> 00:06:14,100
It might be stuck in there.
- Yeah.
195
00:06:14,120 --> 00:06:15,100
- This is scary.
196
00:06:15,120 --> 00:06:16,160
- Oh, my gosh, no.
197
00:06:16,180 --> 00:06:18,180
I need to cut them smaller,
I guess.
198
00:06:18,199 --> 00:06:20,049
[quirky music]
199
00:06:20,069 --> 00:06:21,199
Oh, that's the right way.
200
00:06:21,220 --> 00:06:23,130
Sorry.
[laughter]
201
00:06:23,149 --> 00:06:25,079
Wow, okay.
202
00:06:25,100 --> 00:06:26,190
That was terrible.
203
00:06:26,209 --> 00:06:28,229
I'm so sorry.
- There you go.
204
00:06:29,009 --> 00:06:30,189
There it is.
[laughter]
205
00:06:30,209 --> 00:06:32,169
- Oh, this is fun.
- I feel like
206
00:06:32,189 --> 00:06:34,059
we were supposed to take
that spinning thing off...
207
00:06:34,079 --> 00:06:36,129
- I know.
- But I couldn't figure it out.
208
00:06:36,149 --> 00:06:39,229
- The basic idea
around grinding the veg
209
00:06:40,009 --> 00:06:42,199
versus cutting it all up
is that this veg
210
00:06:42,220 --> 00:06:45,230
is gonna, like, basically melt
into the sauce
211
00:06:46,009 --> 00:06:48,049
and create a lot
of vegetable body.
212
00:06:48,069 --> 00:06:50,169
- Yum.
- Okay. Perfect.
213
00:06:50,189 --> 00:06:52,149
Now, there should be,
like, a tray
214
00:06:52,170 --> 00:06:55,030
that's labeled "prosciutto"
and "guanciale."
215
00:06:55,050 --> 00:06:57,070
- Here? Okay.
- Yeah.
216
00:06:57,090 --> 00:06:58,210
We're gonna cut these
into small pieces,
217
00:06:58,230 --> 00:07:00,120
just like we did the veg,
218
00:07:00,139 --> 00:07:02,169
and we're gonna put these
through the grinder as well.
219
00:07:02,189 --> 00:07:04,039
[whirring]
220
00:07:04,060 --> 00:07:07,000
- Oh, there's some vegetables
that came out.
221
00:07:07,019 --> 00:07:09,039
That's okay;
everybody's going in the pool.
222
00:07:09,060 --> 00:07:10,200
- Oh, my God, how cool.
- [laughing]
223
00:07:10,220 --> 00:07:12,000
- Whoo!
- It looks like Play-Doh.
224
00:07:12,019 --> 00:07:13,119
- It's beautiful.
- Okay.
225
00:07:13,139 --> 00:07:15,139
Let's start doing
the sauce work, okay?
226
00:07:15,160 --> 00:07:18,030
So what's the biggest pot
you got?
227
00:07:18,050 --> 00:07:19,110
- Okay.
- Okay.
228
00:07:19,129 --> 00:07:20,199
So what we wanna do
229
00:07:20,220 --> 00:07:22,190
is turn that
on medium-low heat.
230
00:07:22,209 --> 00:07:24,039
- Okay.
231
00:07:24,060 --> 00:07:25,160
- Now we're gonna gather
a few more ingredients.
232
00:07:25,180 --> 00:07:29,000
So I sent some
bone marrow bones to you.
233
00:07:29,019 --> 00:07:30,059
- Oh, yeah, you got the bones.
234
00:07:30,079 --> 00:07:32,059
I wanna bring some home
to the dogs.
235
00:07:32,079 --> 00:07:33,159
[laughter]
236
00:07:33,180 --> 00:07:35,090
- And also some ground beef.
237
00:07:35,110 --> 00:07:36,160
- Okay, I got it.
238
00:07:36,180 --> 00:07:38,040
- And then also in the fridge
239
00:07:38,060 --> 00:07:39,220
there should be some strutto,
240
00:07:40,000 --> 00:07:41,230
which is rendered pork fat.
241
00:07:42,009 --> 00:07:43,109
- This. Pork fat.
- Amazing.
242
00:07:43,129 --> 00:07:44,189
- Yeah. There you go.
- Pork fat.
243
00:07:44,209 --> 00:07:46,049
- It's about to get real.
244
00:07:46,069 --> 00:07:47,209
What we're missing now is
245
00:07:47,230 --> 00:07:49,080
passata di pomodoro,
246
00:07:49,100 --> 00:07:50,160
which is the tomato sauce,
247
00:07:50,180 --> 00:07:52,040
some stock...
- Okay.
248
00:07:52,060 --> 00:07:54,160
- And then the bottle of wine
I sent you guys.
249
00:07:54,180 --> 00:07:57,020
- T, you wanna open the wine?
- Sure.
250
00:07:57,040 --> 00:07:59,160
- 'Cause I am not good at that.
[laughs]
251
00:07:59,180 --> 00:08:02,040
- Since we don't want
to make a fool of ourselves.
252
00:08:02,060 --> 00:08:04,160
[laughter]
253
00:08:04,180 --> 00:08:06,180
- I don't know
how to use this.
254
00:08:06,199 --> 00:08:08,009
Oh, duh.
255
00:08:08,029 --> 00:08:10,129
♪ ♪
256
00:08:10,149 --> 00:08:12,009
[cork squeaks]
257
00:08:12,029 --> 00:08:13,059
- Got it? Okay.
258
00:08:13,079 --> 00:08:15,139
So add the pork fat
to the pot.
259
00:08:15,160 --> 00:08:17,100
- Okay. Whoo!
- All right.
260
00:08:17,120 --> 00:08:21,060
Once it's melted,
you're gonna add all the bones,
261
00:08:21,079 --> 00:08:23,049
and we're gonna fry them
'cause they have
262
00:08:23,069 --> 00:08:25,219
juicy, beautiful
little bits of beef on them,
263
00:08:26,000 --> 00:08:29,210
and then we're gonna extract
the marrow that's inside of it,
264
00:08:29,230 --> 00:08:31,170
and it's gonna provide
this amazing,
265
00:08:31,189 --> 00:08:34,139
super beefy flavor
to the ragu.
266
00:08:34,159 --> 00:08:36,059
- This is a whole experience
for me right now.
267
00:08:36,080 --> 00:08:37,140
- Well, I'm gonna give you
268
00:08:37,159 --> 00:08:39,039
a full life experience
right now.
269
00:08:39,059 --> 00:08:41,119
So what I want you to do
is just knock 'em over.
270
00:08:41,139 --> 00:08:42,229
Like checkmate
on a chess board.
271
00:08:43,009 --> 00:08:44,169
Just knock 'em over,
272
00:08:44,190 --> 00:08:47,070
and then all those beautiful
little pieces of beef in there,
273
00:08:47,090 --> 00:08:48,200
we wanna brown those, okay?
274
00:08:48,220 --> 00:08:51,190
- Okay.
- [speaks Italian]
275
00:08:51,210 --> 00:08:53,180
- Ahh!
- Put the mitts on, maybe.
276
00:08:53,200 --> 00:08:56,010
- Yeah, it hurts.
How do they look?
277
00:08:56,029 --> 00:08:58,209
Are they starting to, like,
come away from the bone at all?
278
00:08:58,230 --> 00:09:00,060
- Yeah, there's--
yeah, for sure.
279
00:09:00,080 --> 00:09:01,180
It's all brown.
- Okay, cool.
280
00:09:01,200 --> 00:09:03,030
- All right, so right now,
281
00:09:03,049 --> 00:09:04,149
turn the heat all the way off,
282
00:09:04,169 --> 00:09:06,189
and let's find you a tool.
283
00:09:06,210 --> 00:09:09,110
Do you have anything like this?
284
00:09:09,129 --> 00:09:11,099
- I think I have it.
- Okay, cool. All right, so--
285
00:09:11,120 --> 00:09:13,180
- You could tweeze my eyebrows
after with those.
286
00:09:13,200 --> 00:09:15,060
[laughter]
287
00:09:15,080 --> 00:09:16,220
- So stand up the bones,
288
00:09:17,000 --> 00:09:18,160
and then stick the tweezer
into the bone
289
00:09:18,179 --> 00:09:20,039
and grab it like that,
290
00:09:20,059 --> 00:09:21,189
and then hold it in the towel.
291
00:09:21,210 --> 00:09:25,020
Now hold it level like this
over the pot,
292
00:09:25,039 --> 00:09:27,099
and insert your tweezers,
and then rotate it
293
00:09:27,120 --> 00:09:29,030
like you're turning a key
in a lock,
294
00:09:29,049 --> 00:09:31,169
and that'll release
the bone marrow.
295
00:09:31,190 --> 00:09:33,100
Oh, there it is.
Push it out.
296
00:09:33,120 --> 00:09:35,190
Perfect.
- Can you help me, guys?
297
00:09:35,210 --> 00:09:37,040
- Yep.
- Yeah.
298
00:09:37,059 --> 00:09:39,029
- All right,
and then repeat that action
299
00:09:39,049 --> 00:09:40,199
with the rest of the bones.
300
00:09:40,220 --> 00:09:42,120
- Wh--[huffs]
301
00:09:42,139 --> 00:09:44,089
- That was perfect.
302
00:09:44,110 --> 00:09:45,230
- She did it good?
- Yeah.
303
00:09:46,009 --> 00:09:47,119
- [laughing]
304
00:09:47,139 --> 00:09:49,149
Isn't that satisfying
when it comes out perfectly?
305
00:09:49,169 --> 00:09:50,999
- Yeah.
- So satisfying.
306
00:09:51,019 --> 00:09:52,079
- So good.
- [laughs]
307
00:09:52,100 --> 00:09:53,160
- Perfect. Done.
308
00:09:53,179 --> 00:09:55,209
- So all of the guanciale
and the prosciutto
309
00:09:55,230 --> 00:09:57,120
that you ground...
- Yes.
310
00:09:57,139 --> 00:09:59,109
- Grab that,
and we're gonna add that
311
00:09:59,129 --> 00:10:01,039
to the other fats.
312
00:10:01,059 --> 00:10:02,129
- Okay.
- Beauty.
313
00:10:02,149 --> 00:10:04,049
Okay, so now we're gonna
314
00:10:04,070 --> 00:10:05,160
turn the heat all the way up.
315
00:10:05,179 --> 00:10:07,079
Crank it.
316
00:10:07,100 --> 00:10:09,090
Now grab your ground vegetables
317
00:10:09,110 --> 00:10:11,080
and add all of it to the pot.
318
00:10:11,100 --> 00:10:12,160
- Mmm.
319
00:10:12,179 --> 00:10:13,199
- Put, like, a pinch of salt.
320
00:10:13,220 --> 00:10:14,210
Um, let's see.
321
00:10:14,230 --> 00:10:16,080
What can we do in the meantime
322
00:10:16,100 --> 00:10:17,170
while this is cooking?
323
00:10:17,190 --> 00:10:20,000
Oh, let's fill a pot of water
324
00:10:20,019 --> 00:10:21,999
for the pasta
we're gonna cook later.
325
00:10:22,019 --> 00:10:23,999
- Okay.
- And then we can set up
326
00:10:24,019 --> 00:10:27,209
that massive, gigantic
rolling board that I sent you.
327
00:10:27,230 --> 00:10:29,010
- Okay.
- Mm!
328
00:10:29,029 --> 00:10:30,029
- All right, guys.
329
00:10:30,049 --> 00:10:31,169
- And the party begins.
330
00:10:31,190 --> 00:10:33,070
- [chuckles]
331
00:10:33,090 --> 00:10:35,190
- I'm gonna actually go
to the bathroom really quick.
332
00:10:35,210 --> 00:10:38,010
- Huh.
Convenient.
333
00:10:38,029 --> 00:10:39,169
- [laughing]
I know.
334
00:10:39,190 --> 00:10:41,050
- No, I swear, I'll be quick.
335
00:10:41,070 --> 00:10:42,180
- I got it.
- All right.
336
00:10:42,200 --> 00:10:46,050
Selena, go ahead and stir
your sauce right now.
337
00:10:46,070 --> 00:10:47,150
- Okay.
- I don't want it to burn
338
00:10:47,169 --> 00:10:49,009
or stick
or anything like that.
339
00:10:49,029 --> 00:10:50,129
- [grunts]
340
00:10:50,149 --> 00:10:53,119
- Oh, it's so good.
- [grunts]
341
00:10:53,139 --> 00:10:56,049
- [laughs]
Nice!
342
00:10:56,070 --> 00:10:57,230
Good job, T.
343
00:10:58,009 --> 00:10:59,199
- This is huge.
344
00:10:59,220 --> 00:11:01,160
- So how does it smell now?
345
00:11:01,179 --> 00:11:03,039
It smells
a little different, right?
346
00:11:03,059 --> 00:11:05,109
- Oh, it just--
it smells like heaven.
347
00:11:05,129 --> 00:11:06,169
I'm so hungry.
348
00:11:06,190 --> 00:11:08,060
- Fantastic.
- I know. Me too.
349
00:11:08,080 --> 00:11:10,170
- Next step, we're gonna grab
the ground beef.
350
00:11:10,190 --> 00:11:11,180
- Yeah?
351
00:11:11,200 --> 00:11:13,020
- And just add it to the pot.
352
00:11:13,039 --> 00:11:14,139
- This is one
of the best things
353
00:11:14,159 --> 00:11:16,139
I've ever smelled in my life.
- Drop it.
354
00:11:16,159 --> 00:11:18,019
- Oh!
- We did it.
355
00:11:18,039 --> 00:11:19,109
- [laughing]
356
00:11:19,129 --> 00:11:21,149
Okay, so now, Selena,
grab your salt.
357
00:11:21,169 --> 00:11:24,079
You're gonna season it
a tablespoon and a half.
358
00:11:24,100 --> 00:11:26,150
Now, add a little bit
of black pepper to it now.
359
00:11:26,169 --> 00:11:28,139
♪ ♪
360
00:11:28,159 --> 00:11:31,219
Now we're gonna add a quarter
of that bottle of wine.
361
00:11:32,000 --> 00:11:33,120
Like a nice glass.
362
00:11:33,139 --> 00:11:35,189
One, two, three, four, stop.
363
00:11:35,210 --> 00:11:37,130
- Is the wine good
for drinking?
364
00:11:37,149 --> 00:11:39,109
- The wine is amazing
for drinking.
365
00:11:39,129 --> 00:11:41,099
- Oh.
- Mm.
366
00:11:41,120 --> 00:11:43,050
- Let's taste it.
- Why not? Why not?
367
00:11:43,070 --> 00:11:46,020
- All right, so let's grab
the tomato passata,
368
00:11:46,039 --> 00:11:48,179
and we're gonna put it
directly into the sauce.
369
00:11:48,200 --> 00:11:51,000
- And what's in this, exactly?
370
00:11:51,019 --> 00:11:52,209
- It's the tomato sauce.
371
00:11:52,230 --> 00:11:55,150
It's literally--I popped open
a can from San Marzano,
372
00:11:55,169 --> 00:11:57,029
which is just outside
of Naples,
373
00:11:57,049 --> 00:11:58,199
and we ran 'em
through a grinder,
374
00:11:58,220 --> 00:12:00,190
and that's it.
- Oh, that's awesome.
375
00:12:00,210 --> 00:12:02,140
- Once it's incorporated,
376
00:12:02,159 --> 00:12:04,099
you can add the brodo di carne,
377
00:12:04,120 --> 00:12:06,220
which means "meat stock."
378
00:12:07,000 --> 00:12:10,000
Let's turn it all the way down
to, like, low-low,
379
00:12:10,019 --> 00:12:12,229
and we want a slow,
gentle bubble
380
00:12:13,009 --> 00:12:15,139
'cause we want to cook
the beef very, very gently
381
00:12:15,159 --> 00:12:17,049
and slowly.
- Okay.
382
00:12:17,070 --> 00:12:20,030
- So this is gonna go
for, maybe, 2 1/2, 3 hours.
383
00:12:20,049 --> 00:12:23,079
It's really gonna mature,
really round out,
384
00:12:23,100 --> 00:12:25,110
and it's gonna
be an extraordinary thing,
385
00:12:25,129 --> 00:12:26,219
and I hope you like it.
386
00:12:27,000 --> 00:12:28,070
- I can't wait.
- Okay.
387
00:12:28,090 --> 00:12:29,200
So let's move on to the next,
388
00:12:29,220 --> 00:12:32,040
where we're actually
gonna get a little dirty.
389
00:12:32,059 --> 00:12:33,199
We're gonna make some pasta.
390
00:12:33,220 --> 00:12:35,000
All right?
- Ah!
391
00:12:35,019 --> 00:12:36,119
All right.
- All right.
392
00:12:36,139 --> 00:12:37,199
I gotta reset.
- Okay.
393
00:12:41,139 --> 00:12:43,019
- Will you guys do that?
394
00:12:43,039 --> 00:12:45,059
- Yeah.
- I'll lift it up,
395
00:12:45,080 --> 00:12:47,120
but you guys get to sit a lot.
396
00:12:47,139 --> 00:12:49,129
[laughter]
397
00:12:49,149 --> 00:12:50,189
- Like, this way?
398
00:12:53,129 --> 00:12:55,049
- [laughs]
Make it perfect!
399
00:12:55,070 --> 00:12:57,080
- I'm trying
- Is that good?
400
00:12:57,100 --> 00:12:59,090
- Okay.
Is this okay?
401
00:12:59,110 --> 00:13:01,160
- Thank you guys.
- You guys ready?
402
00:13:01,179 --> 00:13:03,099
- I think I'm ready.
- Okay. Groovy.
403
00:13:03,120 --> 00:13:06,060
We've got
the rolling board out.
404
00:13:06,080 --> 00:13:08,030
You got some eggs.
- I got eggs.
405
00:13:08,049 --> 00:13:09,159
- Flour.
- Dusting flour.
406
00:13:09,179 --> 00:13:12,189
All right, so grab
the large container of flour.
407
00:13:12,210 --> 00:13:15,100
This type of flour
is called double zero four.
408
00:13:15,120 --> 00:13:17,080
It's very, very refined.
409
00:13:17,100 --> 00:13:19,050
Pour it onto the table.
410
00:13:19,070 --> 00:13:20,140
[container clatters]
411
00:13:20,159 --> 00:13:21,159
- [laughs]
- Pro move.
412
00:13:21,179 --> 00:13:23,029
- Thank you.
413
00:13:23,049 --> 00:13:25,169
- Okay, so make a bird's beak
with your hand,
414
00:13:25,190 --> 00:13:27,030
just like this...
- Okay.
415
00:13:27,049 --> 00:13:29,089
- And then go outwards,
making a well.
416
00:13:29,110 --> 00:13:30,130
♪ ♪
417
00:13:30,149 --> 00:13:31,219
Beautiful. All right.
418
00:13:32,000 --> 00:13:33,070
I'm gonna grab two eggs.
419
00:13:33,090 --> 00:13:35,000
With your right hand,
hold the egg,
420
00:13:35,019 --> 00:13:37,029
and then snap it
into the other one
421
00:13:37,049 --> 00:13:38,129
in your left hand.
- Ooh.
422
00:13:38,149 --> 00:13:41,129
- And then open the egg
into the well.
423
00:13:41,149 --> 00:13:42,169
♪ ♪
424
00:13:42,190 --> 00:13:45,050
Boom.
- I mean, it's like art.
425
00:13:45,070 --> 00:13:46,170
[laughter]
- Keep repeating
426
00:13:46,190 --> 00:13:49,090
until we go through
all of the eggs.
427
00:13:49,110 --> 00:13:51,210
♪ ♪
428
00:13:51,230 --> 00:13:54,110
Beautiful.
429
00:13:54,129 --> 00:13:57,109
[tap]
- [gasps] Okay.
430
00:13:59,110 --> 00:14:02,040
That didn't--maybe.
- [laughing]
431
00:14:02,059 --> 00:14:03,159
- It still worked!
[claps]
432
00:14:03,179 --> 00:14:05,019
Still worked.
- It still works.
433
00:14:05,039 --> 00:14:06,149
Kay, now we're gonna
grab your fork,
434
00:14:06,169 --> 00:14:09,179
and then just scramble the eggs
inside the well.
435
00:14:09,200 --> 00:14:11,160
- Some of my wall is breaking.
436
00:14:11,179 --> 00:14:13,009
- Oh, no, don't do that.
437
00:14:13,029 --> 00:14:15,019
- It's gonna come out.
- It's okay.
438
00:14:15,039 --> 00:14:16,109
- The best thing is,
439
00:14:16,129 --> 00:14:18,999
even if we completely
[bleep] this up,
440
00:14:19,019 --> 00:14:21,109
the worst thing that happens
is pasta.
441
00:14:21,129 --> 00:14:23,059
- [laughs]
- Mm-hmm.
442
00:14:23,080 --> 00:14:25,100
Yes.
- Okay.
443
00:14:25,120 --> 00:14:27,020
Start to gradually incorporate
444
00:14:27,039 --> 00:14:31,039
the interior wall of the flour
into that egg mixture,
445
00:14:31,059 --> 00:14:32,219
and then mix it into the eggs.
446
00:14:33,000 --> 00:14:35,060
- Kay.
- There you go.
447
00:14:35,080 --> 00:14:36,190
I'll tell you a little story.
448
00:14:36,210 --> 00:14:38,090
The first time I did this,
449
00:14:38,110 --> 00:14:41,190
Maestro Alessandra in Bologna
gave me 60 eggs
450
00:14:41,210 --> 00:14:43,150
and 6 kilos of flour, okay?
451
00:14:43,169 --> 00:14:45,059
- Oh, gosh.
- 60 eggs?
452
00:14:45,080 --> 00:14:46,190
6-0?
- [laughs]
453
00:14:46,210 --> 00:14:48,190
- 60 eggs, and I didn't
454
00:14:48,210 --> 00:14:51,050
make the walls of my well
robust enough,
455
00:14:51,070 --> 00:14:53,080
and I had 60 eggs
on the ground.
456
00:14:53,100 --> 00:14:54,190
- Oh, no.
both: No.
457
00:14:54,210 --> 00:14:56,110
- No.
- Okay, now,
458
00:14:56,129 --> 00:14:59,019
bench scraper
into the center of the dough,
459
00:14:59,039 --> 00:15:01,169
fold it over, chop, chop, chop.
460
00:15:01,190 --> 00:15:02,230
There you go.
Chop, chop, chop.
461
00:15:03,009 --> 00:15:04,059
- Mm.
- Boom.
462
00:15:04,080 --> 00:15:05,210
Same thing all the way around.
463
00:15:05,230 --> 00:15:07,070
- Looking good.
- Yeah.
464
00:15:07,090 --> 00:15:09,030
- Second move. Ready?
- Kay.
465
00:15:09,049 --> 00:15:11,179
- We're gonna scrape
and then fold over,
466
00:15:11,200 --> 00:15:14,020
and then after you press
with the bench knife,
467
00:15:14,039 --> 00:15:15,189
press it in with your hand.
- Kay.
468
00:15:15,210 --> 00:15:17,120
- And then
we're gonna fold this.
469
00:15:17,139 --> 00:15:19,129
Like a wave crashing
towards you,
470
00:15:19,149 --> 00:15:22,199
pull the farthest dough
towards you like this.
471
00:15:22,220 --> 00:15:25,070
- Your metaphors, Evan,
are amazing.
472
00:15:25,090 --> 00:15:27,000
They're so poetic.
- Thank you.
473
00:15:27,019 --> 00:15:29,009
- Have you thought
about doing poetry?
474
00:15:29,029 --> 00:15:30,159
- Um, no, I have not.
475
00:15:30,179 --> 00:15:32,189
- [laughing]
- I'll think about it, though.
476
00:15:32,210 --> 00:15:34,040
- I mean, I feel like
you've done it all.
477
00:15:34,059 --> 00:15:36,129
Maybe that's, like, next.
- [laughs]
478
00:15:36,149 --> 00:15:38,119
- Later in life.
- Maybe in a past life.
479
00:15:38,139 --> 00:15:40,109
All right,
now grab your dough.
480
00:15:40,129 --> 00:15:42,119
Fold the dough towards you.
481
00:15:42,139 --> 00:15:45,079
With your palm,
press down and then away,
482
00:15:45,100 --> 00:15:47,210
like you're pushing a plate
of food you don't want.
483
00:15:47,230 --> 00:15:49,160
There you go.
484
00:15:49,179 --> 00:15:51,019
- [sighs]
485
00:15:51,039 --> 00:15:54,009
- The technique that I use
mimics a mixer,
486
00:15:54,029 --> 00:15:56,099
so it's essentially doing
what you're doing right now,
487
00:15:56,120 --> 00:15:58,230
but with two hands
at the same time, okay?
488
00:15:59,009 --> 00:16:01,139
So I'm kneading like this.
489
00:16:01,159 --> 00:16:03,129
[percussive music]
490
00:16:03,149 --> 00:16:05,039
- He's so good.
- I know.
491
00:16:05,059 --> 00:16:06,189
- Good job.
You're really getting in there.
492
00:16:06,210 --> 00:16:09,130
- Knead from your core,
not just your shoulders.
493
00:16:09,149 --> 00:16:11,199
Really press your body
into it.
494
00:16:11,220 --> 00:16:13,160
It's hard, right?
- Yeah.
495
00:16:13,179 --> 00:16:15,049
It is.
- [laughing]
496
00:16:15,070 --> 00:16:18,120
However, I've seen
six-year-olds do this.
497
00:16:18,139 --> 00:16:20,099
- Oh.
- [laughing]
498
00:16:20,120 --> 00:16:22,100
- What we're gonna do now--
all right,
499
00:16:22,120 --> 00:16:24,180
so we're gonna wrap that sucker
in plastic,
500
00:16:24,200 --> 00:16:26,050
and we're gonna let it rest.
501
00:16:26,070 --> 00:16:27,210
It'll be much more pliable
later.
502
00:16:27,230 --> 00:16:28,210
- Okay.
503
00:16:28,230 --> 00:16:30,070
- All right.
- Yay!
504
00:16:30,090 --> 00:16:32,100
- Groovy.
Let's take a look at the sauce.
505
00:16:32,120 --> 00:16:35,050
Is it a nice, gentle bubble?
- Yes, it is.
506
00:16:35,070 --> 00:16:37,130
- Okay.
Now the mattarello.
507
00:16:37,149 --> 00:16:39,059
- The what?
- Sorry.
508
00:16:39,080 --> 00:16:40,070
The stick.
509
00:16:40,090 --> 00:16:41,090
- Ah.
- Oh.
510
00:16:41,110 --> 00:16:42,140
[laughter]
511
00:16:42,159 --> 00:16:44,149
- I thought he said mozzarella.
512
00:16:44,169 --> 00:16:46,019
- The mattarello
that you have there,
513
00:16:46,039 --> 00:16:48,059
which is a gift from me to you,
514
00:16:48,080 --> 00:16:50,050
takes three months to produce,
515
00:16:50,070 --> 00:16:52,200
and I hope that you use it,
uh, many, many times to come.
516
00:16:52,220 --> 00:16:54,060
- Very sweet of you.
Thank you.
517
00:16:54,080 --> 00:16:55,220
I'm very honored.
- My pleasure.
518
00:16:56,000 --> 00:16:58,220
So we'll need the stick,
flour,
519
00:16:59,000 --> 00:17:02,230
and I gifted you
a pre-rested dough,
520
00:17:03,009 --> 00:17:06,019
because you're gonna need
at least 24 hours
521
00:17:06,039 --> 00:17:08,089
of rest for the dough
that we made.
522
00:17:08,109 --> 00:17:11,179
So the dough we made today,
you can put it into the fridge,
523
00:17:11,200 --> 00:17:13,130
and then tomorrow,
you can roll it again.
524
00:17:13,150 --> 00:17:15,190
- That's unbelievable.
It's beautiful.
525
00:17:15,210 --> 00:17:17,180
- So now we'll have dinner
tomorrow night.
526
00:17:17,200 --> 00:17:19,010
- That's right.
- All right.
527
00:17:19,029 --> 00:17:20,069
So flip it over,
528
00:17:20,089 --> 00:17:22,069
and just open up
the back side.
529
00:17:22,089 --> 00:17:24,049
Put your left hand
on top of it,
530
00:17:24,069 --> 00:17:25,189
and then fold it over like this
531
00:17:25,210 --> 00:17:28,050
and rip the plastic
off the top.
532
00:17:30,029 --> 00:17:32,149
[classical music]
533
00:17:32,170 --> 00:17:35,110
- Ah!
- [laughing]
534
00:17:35,130 --> 00:17:37,220
- I thought it was gonna
be like a smooth rip, like a...
535
00:17:38,000 --> 00:17:38,220
- Almost got it.
536
00:17:39,000 --> 00:17:42,100
♪ ♪
537
00:17:42,119 --> 00:17:43,999
Almost.
538
00:17:44,019 --> 00:17:45,099
- So close, babe.
539
00:17:45,119 --> 00:17:47,109
Oh!
- All right.
540
00:17:47,130 --> 00:17:48,190
So let's start.
541
00:17:48,210 --> 00:17:51,070
Now, we want some flour
on the bench,
542
00:17:51,089 --> 00:17:53,189
and we want flour
on the top of it, okay?
543
00:17:53,210 --> 00:17:56,000
This movement is called
"bordo."
544
00:17:56,019 --> 00:17:57,029
Push with the palm.
545
00:17:57,049 --> 00:17:58,179
Pull back with the fingertips.
546
00:17:58,200 --> 00:18:01,110
Push with the palm.
Pull back with the fingertips.
547
00:18:01,130 --> 00:18:03,030
Bordo, bordo, bordo.
548
00:18:03,049 --> 00:18:04,039
Three repetitions.
- Mm.
549
00:18:04,059 --> 00:18:05,059
- Try it out.
550
00:18:05,079 --> 00:18:08,109
One, two, three.
551
00:18:08,130 --> 00:18:10,120
Turn it counterclockwise.
552
00:18:10,140 --> 00:18:14,100
Again, bordo, bordo, bordo.
- Okay.
553
00:18:14,119 --> 00:18:16,079
- Bordo, bordo, bordo.
554
00:18:16,099 --> 00:18:18,099
- It's starting to look
more and more like his.
555
00:18:18,119 --> 00:18:19,109
- He's so good at it.
556
00:18:19,130 --> 00:18:20,120
- So good.
- Wow.
557
00:18:20,140 --> 00:18:21,190
- Bordo, bordo, bordo.
558
00:18:21,210 --> 00:18:24,000
all: Bordo, bordo, bordo.
559
00:18:24,019 --> 00:18:26,039
- So roll it up,
and then what we're gonna do
560
00:18:26,059 --> 00:18:28,069
is we're gonna hang
this little bit
561
00:18:28,089 --> 00:18:30,159
over the edge of the board
closest to your belly.
562
00:18:30,180 --> 00:18:31,220
- Uh-oh.
563
00:18:32,000 --> 00:18:33,160
[foreboding music]
564
00:18:33,180 --> 00:18:35,230
- And then roll it out
onto the table.
565
00:18:36,009 --> 00:18:38,079
Now you can start
stretching this out
566
00:18:38,099 --> 00:18:40,049
to get it thinner and thinner.
567
00:18:40,069 --> 00:18:42,189
Roll that back onto the stick.
568
00:18:42,210 --> 00:18:44,210
All right.
Roll it up.
569
00:18:44,230 --> 00:18:46,110
Keep rolling, keep rolling.
570
00:18:46,130 --> 00:18:47,130
- [gasps]
571
00:18:47,150 --> 00:18:48,210
- [gasps]
- Oh, no!
572
00:18:48,230 --> 00:18:51,070
- Wait.
Two-second rule.
573
00:18:51,089 --> 00:18:53,009
♪ ♪
574
00:18:53,029 --> 00:18:54,029
- It's okay.
575
00:18:54,049 --> 00:18:55,109
Selena, you have no idea
576
00:18:55,130 --> 00:18:56,190
how many times
that's happened to me.
577
00:18:56,210 --> 00:18:59,100
I've done this
over 35,000 times,
578
00:18:59,119 --> 00:19:01,119
and that's happened to me
so many times.
579
00:19:01,140 --> 00:19:02,170
- Okay.
580
00:19:02,190 --> 00:19:04,050
- Okay, and then just continue.
581
00:19:04,069 --> 00:19:06,049
- So I hear
that you know a lot
582
00:19:06,069 --> 00:19:09,109
of different kinds of pasta.
- Yeah.
583
00:19:09,130 --> 00:19:13,110
Out of the, you know,
thousands that exist,
584
00:19:13,130 --> 00:19:16,090
I can do 155 all by hand
with no machines.
585
00:19:16,109 --> 00:19:17,189
- Oh, my God.
- 155?
586
00:19:17,210 --> 00:19:19,090
- That's crazy.
587
00:19:19,109 --> 00:19:22,169
- And only one of them
was taught to me by a man.
588
00:19:22,190 --> 00:19:23,230
- [laughs]
- Oh, wow.
589
00:19:24,009 --> 00:19:25,179
- Female power.
- That's right.
590
00:19:25,200 --> 00:19:27,190
- Wow.
That looks unbelievable.
591
00:19:27,210 --> 00:19:29,110
- Wow!
- So pretty.
592
00:19:29,130 --> 00:19:31,010
- Why doesn't yours look
like that?
593
00:19:31,029 --> 00:19:33,049
- I'm trying.
- [laughs]
594
00:19:33,069 --> 00:19:35,019
- Um, okay, I want you to grab
595
00:19:35,039 --> 00:19:38,099
one of the clear, non-scented
trash bags I sent you.
596
00:19:38,119 --> 00:19:39,219
[upbeat music]
597
00:19:40,000 --> 00:19:43,050
So I want you to take
the closest edge to you,
598
00:19:43,069 --> 00:19:45,199
and I want you to fold it
to the center.
599
00:19:45,220 --> 00:19:47,030
Perfect.
600
00:19:47,049 --> 00:19:50,039
And now take the furthest edge
from you
601
00:19:50,059 --> 00:19:51,209
and fold it over,
602
00:19:51,230 --> 00:19:55,110
and then take the sides
so you have a square.
603
00:19:55,130 --> 00:19:58,140
Now open up the plastic.
604
00:19:58,160 --> 00:20:00,140
Fold it exactly the same.
605
00:20:00,160 --> 00:20:02,000
Put it right in the center...
606
00:20:02,019 --> 00:20:03,019
Good.
607
00:20:03,039 --> 00:20:05,019
And now fold the plastic
over it
608
00:20:05,039 --> 00:20:06,099
so it's nice and flat.
609
00:20:06,119 --> 00:20:07,199
- It's like a present.
610
00:20:07,220 --> 00:20:09,140
- Now, what this does
is provides
611
00:20:09,160 --> 00:20:13,170
a humid atmosphere
for the pasta to reacclimate
612
00:20:13,190 --> 00:20:16,220
at a new, lower hydration
so that when you cut it,
613
00:20:17,000 --> 00:20:18,150
it shouldn't stick together
at all.
614
00:20:18,170 --> 00:20:20,000
- [chuckles]
615
00:20:20,019 --> 00:20:22,149
Now, while we wait,
I would love to know,
616
00:20:22,170 --> 00:20:27,140
what charity do you stand by,
and what are we donating to?
617
00:20:27,160 --> 00:20:29,110
- I'm choosing today
Baby2Baby.
618
00:20:29,130 --> 00:20:33,030
Jessica Alba has run
an extraordinary foundation.
619
00:20:33,049 --> 00:20:34,139
We've actually,
as a restaurant,
620
00:20:34,160 --> 00:20:36,140
Felix Trattoria,
have participated
621
00:20:36,160 --> 00:20:39,180
in seven of their galas
622
00:20:39,200 --> 00:20:41,160
that have raised
millions of dollars
623
00:20:41,180 --> 00:20:45,130
for underprivileged babies
from infants to 12,
624
00:20:45,150 --> 00:20:47,100
and it's an extraordinary
charity,
625
00:20:47,119 --> 00:20:48,999
and it's a lot of fun to do,
626
00:20:49,019 --> 00:20:51,159
because you see the impact
immediately, so...
627
00:20:51,180 --> 00:20:52,210
Baby2Baby, all the way.
628
00:20:52,230 --> 00:20:54,130
- Aww.
That's awesome.
629
00:20:54,150 --> 00:20:55,200
Thank you for telling us
about it.
630
00:20:55,220 --> 00:20:57,040
- Thank you.
631
00:20:57,059 --> 00:20:58,999
So let's take the pasta out.
You ready?
632
00:20:59,019 --> 00:21:02,199
So just unfold the pasta
so that it's flat again.
633
00:21:02,220 --> 00:21:05,220
- Do you think that my pasta's
thicker than yours?
634
00:21:06,000 --> 00:21:07,200
- I am certain of that.
- Yeah.
635
00:21:07,220 --> 00:21:08,220
- [laughs]
- Yeah.
636
00:21:09,000 --> 00:21:10,100
- I'm gonna fold mine in half
637
00:21:10,119 --> 00:21:12,199
so that it's almost
the same size as yours,
638
00:21:12,220 --> 00:21:14,190
but you don't need to do that.
- Okay.
639
00:21:14,210 --> 00:21:16,140
- So I'm gonna show you
three cuts.
640
00:21:16,160 --> 00:21:19,000
We're gonna start
rolling this up like a scroll,
641
00:21:19,019 --> 00:21:23,059
about two to three fingers
thickness on the roll.
642
00:21:24,109 --> 00:21:25,169
Fold it up.
643
00:21:28,009 --> 00:21:29,229
- Beautiful.
- Nice.
644
00:21:31,049 --> 00:21:33,169
So your first cut
is a diagonal cut
645
00:21:33,190 --> 00:21:35,020
about 1/2 inch thick.
646
00:21:35,039 --> 00:21:39,089
It's called maltagliati,
which means "badly cut."
647
00:21:39,109 --> 00:21:41,119
- This is art.
- I know. It really is.
648
00:21:41,140 --> 00:21:43,120
- One more,
and now what you're gonna do
649
00:21:43,140 --> 00:21:46,050
is cut straight
against the diagonal,
650
00:21:46,069 --> 00:21:47,219
1/2 inch apart.
651
00:21:48,000 --> 00:21:51,020
That's a single cut
to clean up the edges.
652
00:21:51,039 --> 00:21:52,089
Beautiful.
653
00:21:52,109 --> 00:21:54,049
And then just open it up
with your hands
654
00:21:54,069 --> 00:21:56,169
like this.
- Okay. Cool.
655
00:21:56,190 --> 00:21:58,110
- Now let's do pappardelle.
656
00:21:58,130 --> 00:22:01,130
Measure about an inch.
657
00:22:01,150 --> 00:22:03,000
Now cut straight through.
658
00:22:03,019 --> 00:22:05,049
Perfect.
Give me one more of those.
659
00:22:05,069 --> 00:22:06,229
Down and through.
660
00:22:07,009 --> 00:22:08,029
Beautiful.
661
00:22:08,049 --> 00:22:09,169
Find an open edge,
662
00:22:09,190 --> 00:22:11,130
and then unravel it like that.
663
00:22:11,150 --> 00:22:13,010
♪ ♪
664
00:22:13,029 --> 00:22:15,139
- Oh, yeah.
- Ooh!
665
00:22:15,160 --> 00:22:17,120
- Keep doing that
until you do all three.
666
00:22:17,140 --> 00:22:20,130
[classical music]
667
00:22:20,150 --> 00:22:24,130
♪ ♪
668
00:22:24,150 --> 00:22:25,230
Beautiful.
669
00:22:26,009 --> 00:22:27,209
♪ ♪
670
00:22:27,230 --> 00:22:30,080
Okay, so let's make
tagliatelle, okay?
671
00:22:30,099 --> 00:22:33,139
Tagliatelle
is about 1/4 inch thick.
672
00:22:33,160 --> 00:22:38,020
- Some of my pasta might
be big and then not.
673
00:22:38,039 --> 00:22:40,229
- Worst-case scenario,
it's still pasta.
674
00:22:41,009 --> 00:22:42,099
- Hey.
- That's right. Hey.
675
00:22:42,119 --> 00:22:43,219
- You got it.
676
00:22:44,000 --> 00:22:46,170
So now grab the open edge
like this,
677
00:22:46,190 --> 00:22:48,040
and then let it open.
678
00:22:48,059 --> 00:22:49,099
♪ ♪
679
00:22:49,119 --> 00:22:50,179
There you go.
Beautiful.
680
00:22:50,200 --> 00:22:52,000
- Oh, wow.
681
00:22:52,019 --> 00:22:53,139
- And then put it
into a little nest,
682
00:22:53,160 --> 00:22:56,020
just like that.
683
00:22:56,039 --> 00:22:58,129
- This looks unreal.
684
00:22:58,150 --> 00:23:01,120
- I've taught this
to over 100 people,
685
00:23:01,140 --> 00:23:03,100
and you're at top of the class.
686
00:23:03,119 --> 00:23:05,089
- Whoo!
- Ah!
687
00:23:05,109 --> 00:23:07,099
I'll take that.
688
00:23:07,119 --> 00:23:09,069
I have never done this
without a machine.
689
00:23:09,089 --> 00:23:11,129
I've made pasta before,
but every time,
690
00:23:11,150 --> 00:23:13,060
it was with a machine.
- Wow. Yeah.
691
00:23:13,079 --> 00:23:14,069
- It's a big win.
692
00:23:14,089 --> 00:23:16,129
So let's eat this.
693
00:23:16,150 --> 00:23:18,050
How about that?
- Yeah.
694
00:23:18,069 --> 00:23:20,029
- All right, so let's
season the water
695
00:23:20,049 --> 00:23:22,029
with a little bit of salt,
696
00:23:22,049 --> 00:23:23,229
and then grab a sauté pan.
697
00:23:24,009 --> 00:23:25,069
Something like this.
698
00:23:25,089 --> 00:23:28,089
Put it on the stove
on low heat.
699
00:23:28,109 --> 00:23:30,049
- We're getting closer
and closer.
700
00:23:30,069 --> 00:23:32,009
- Mm-hmm.
- Perfect.
701
00:23:32,029 --> 00:23:34,189
- So I'll do three ladles
of the ragu
702
00:23:34,210 --> 00:23:37,150
into the sauté pan.
703
00:23:37,170 --> 00:23:41,060
- Ah, this is probably
the most hungry I've been.
704
00:23:41,079 --> 00:23:44,089
♪ ♪
705
00:23:44,109 --> 00:23:46,069
- You got a little bit
of butter in the refrigerator?
706
00:23:46,089 --> 00:23:47,159
- Ooh, butter.
- Yes, we do.
707
00:23:47,180 --> 00:23:49,070
- I love when
we get to add butter.
708
00:23:49,089 --> 00:23:50,129
- Same.
709
00:23:50,150 --> 00:23:52,080
♪ ♪
710
00:23:52,099 --> 00:23:53,149
- How much do you like butter?
711
00:23:53,170 --> 00:23:54,160
- A lot.
712
00:23:54,180 --> 00:23:56,000
- I love that answer. Okay.
713
00:23:56,019 --> 00:23:59,119
So let's do, like,
two big tablespoons
714
00:23:59,140 --> 00:24:00,150
for that amount of ragu.
715
00:24:00,170 --> 00:24:01,160
- Kay.
716
00:24:01,180 --> 00:24:03,090
- Now, what the butter's
gonna do
717
00:24:03,109 --> 00:24:06,229
is really give an additional
layer of succulence
718
00:24:07,009 --> 00:24:09,099
and luxuriousness
to this ragu.
719
00:24:09,119 --> 00:24:10,119
- I'm so excited.
- Wow.
720
00:24:10,140 --> 00:24:11,200
- All right? Okay.
721
00:24:11,220 --> 00:24:13,070
So here's where it gets
fast and hot.
722
00:24:13,089 --> 00:24:15,149
- I'm pumped.
- And what we want to do
723
00:24:15,170 --> 00:24:20,010
is cook it 90% in the water
and then 10% in the ragu
724
00:24:20,029 --> 00:24:22,999
so that it swells
with the liquid of the ragu...
725
00:24:23,019 --> 00:24:24,169
- Oh, yeah.
- And the water.
726
00:24:24,190 --> 00:24:27,070
You guys are gonna be eating
in less than three minutes.
727
00:24:27,089 --> 00:24:28,129
- Whoo-hoo!
- Oh, yay.
728
00:24:28,150 --> 00:24:30,120
- Ah!
- All right, here we go.
729
00:24:30,140 --> 00:24:32,040
All right.
We're gonna go into the water.
730
00:24:32,059 --> 00:24:34,009
One, two, three, go.
731
00:24:34,029 --> 00:24:35,099
Okay.
- Yay!
732
00:24:35,119 --> 00:24:36,199
- Now in there with the tongs.
733
00:24:36,220 --> 00:24:38,150
Gentle, gentle, gentle.
734
00:24:38,170 --> 00:24:40,220
The beautiful thing
about fresh pasta:
735
00:24:41,000 --> 00:24:42,230
it cooks very, very fast.
736
00:24:43,009 --> 00:24:44,179
Beautiful.
Okay, grab your pot.
737
00:24:44,200 --> 00:24:47,060
Take it to the sink.
Dump it into the colander.
738
00:24:47,079 --> 00:24:48,089
[triumphant music]
739
00:24:48,109 --> 00:24:49,199
Beautiful.
740
00:24:49,220 --> 00:24:51,020
Okay.
- Yeah.
741
00:24:51,039 --> 00:24:52,039
- Whoo!
- Put the hot pot away.
742
00:24:52,059 --> 00:24:53,139
- Facial.
- [laughs]
743
00:24:53,160 --> 00:24:56,210
- Now dump all your pasta
into the sauté pan.
744
00:24:56,230 --> 00:24:58,000
- Oh, my God,
it looks so good.
745
00:24:58,019 --> 00:24:59,149
- Yeah.
- Whoo!
746
00:24:59,170 --> 00:25:01,200
- Okay.
- Hey!
747
00:25:01,220 --> 00:25:04,180
- Now I want you to grate
some cheese into the pasta
748
00:25:04,200 --> 00:25:05,230
and the sauce...
- Okay.
749
00:25:06,009 --> 00:25:07,089
- And be generous.
750
00:25:07,109 --> 00:25:08,099
♪ ♪
751
00:25:08,119 --> 00:25:09,159
- Yes.
- Lots of cheese.
752
00:25:09,180 --> 00:25:10,210
- Never too much cheese.
- "Be generous."
753
00:25:10,230 --> 00:25:13,010
I can never have
too much cheese.
754
00:25:13,029 --> 00:25:16,189
- Incorporate that cheese
into the pasta.
755
00:25:16,210 --> 00:25:18,050
- It looks so good.
756
00:25:18,069 --> 00:25:20,049
- She--she's going for it.
- I'm like...
757
00:25:20,069 --> 00:25:22,169
- She's like...
- I'm dying over here.
758
00:25:22,190 --> 00:25:24,080
- [laughs]
- Now I'm gonna show you
759
00:25:24,099 --> 00:25:26,019
how to plate like a pro.
- Yes.
760
00:25:26,039 --> 00:25:30,219
- Insert the tongs,
and then twist, like a key.
761
00:25:31,000 --> 00:25:32,040
- Evan's so legit.
762
00:25:32,059 --> 00:25:34,039
- Now grip that pasta,
pull up,
763
00:25:34,059 --> 00:25:36,119
and then transfer it
to the plate.
764
00:25:36,140 --> 00:25:37,220
- Beautiful.
- Wow.
765
00:25:38,000 --> 00:25:40,180
- Do that until you finish
the entire pan.
766
00:25:40,200 --> 00:25:42,040
- Should I get another plate,
Selly?
767
00:25:42,059 --> 00:25:43,149
- Of course.
768
00:25:43,170 --> 00:25:45,170
♪ ♪
769
00:25:45,190 --> 00:25:48,000
- Bordo, bordo, bordo.
770
00:25:48,019 --> 00:25:51,029
- I feel like I could've done
that swirl a little better.
771
00:25:51,049 --> 00:25:53,029
- It's all right.
You're good.
772
00:25:53,049 --> 00:25:55,029
Now we're gonna grate
the parmigiano
773
00:25:55,049 --> 00:25:58,089
over each person's plate,
and then we're done.
774
00:25:58,109 --> 00:25:59,119
- So hungry.
- I know.
775
00:25:59,140 --> 00:26:00,190
I grated my nail.
776
00:26:00,210 --> 00:26:02,140
Lots of cheese.
777
00:26:02,160 --> 00:26:04,090
[camera shutter clicks]
778
00:26:04,109 --> 00:26:05,189
♪ ♪
779
00:26:05,210 --> 00:26:08,090
- I am going to try this.
780
00:26:08,109 --> 00:26:09,109
Oh, yeah.
781
00:26:09,130 --> 00:26:10,170
♪ Mm-mm-mm-mm-mm-mm ♪
782
00:26:10,190 --> 00:26:12,130
♪ Mm-mm, look at her now ♪
783
00:26:12,150 --> 00:26:15,090
Mmm.
Mm-hmm.
784
00:26:15,109 --> 00:26:17,159
Oh, my goodness.
This hits the spot.
785
00:26:17,180 --> 00:26:19,060
- Mm-hmm.
- Why aren't you eating?
786
00:26:19,079 --> 00:26:20,109
Are you over it?
787
00:26:20,130 --> 00:26:22,090
- I know exactly
what it tastes like.
788
00:26:22,109 --> 00:26:25,039
[laughs]
- It's the best thing ever.
789
00:26:25,059 --> 00:26:26,199
- I can't believe
I just made this.
790
00:26:26,220 --> 00:26:29,050
- It's very meditative
at this point for me, so...
791
00:26:29,069 --> 00:26:31,199
- That's really cool
that you found something
792
00:26:31,220 --> 00:26:34,130
that makes you go
to a state of mind
793
00:26:34,150 --> 00:26:36,010
and just be in that.
794
00:26:36,029 --> 00:26:39,069
I think, for me,
that would be music or acting.
795
00:26:39,089 --> 00:26:40,129
- I'd rate it a five.
796
00:26:40,150 --> 00:26:41,190
- Five...
- Mm-hmm.
797
00:26:41,210 --> 00:26:42,210
- Out of five.
It's so good.
798
00:26:42,230 --> 00:26:44,000
- Oh, thank you.
799
00:26:44,019 --> 00:26:46,009
This is probably one of, like,
800
00:26:46,029 --> 00:26:48,099
the hardest things I've done,
but actually,
801
00:26:48,119 --> 00:26:50,029
very easy to learn from you,
so...
802
00:26:50,049 --> 00:26:51,119
- Well, thanks.
- Thank you for that.
803
00:26:51,140 --> 00:26:52,170
- Thank you.
804
00:26:52,190 --> 00:26:54,040
Hopefully you'll
continue to make it
805
00:26:54,059 --> 00:26:55,189
again and again,
and it becomes a tradition.
806
00:26:55,210 --> 00:26:57,010
- For sure.
807
00:26:57,029 --> 00:26:58,999
I know we had a blast today.
- We did.
808
00:26:59,019 --> 00:27:00,999
- I definitely got wounded,
but that's okay.
809
00:27:01,019 --> 00:27:02,119
- [laughs]
- You fought through it.
810
00:27:02,140 --> 00:27:04,150
- It was all worth it,
so I appreciate it,
811
00:27:04,170 --> 00:27:06,020
and we thank you so much.
- Thank you.
812
00:27:06,039 --> 00:27:08,199
all: Thank you!
- Thank you so much.
813
00:27:08,220 --> 00:27:10,020
- ♪ It ain't me ♪
814
00:27:10,039 --> 00:27:12,029
♪ The Bowery ♪
815
00:27:12,049 --> 00:27:13,079
♪ ♪
816
00:27:13,099 --> 00:27:14,179
♪ Whiskey neat ♪
817
00:27:14,200 --> 00:27:18,100
♪ Grateful,
I'm so grateful ♪
818
00:27:18,119 --> 00:27:19,099
♪ It ain't me ♪
819
00:27:19,119 --> 00:27:21,109
♪ The Bowery ♪
820
00:27:21,130 --> 00:27:22,160
♪ ♪
821
00:27:22,180 --> 00:27:24,020
♪ Whiskey neat ♪
822
00:27:24,039 --> 00:27:27,139
♪ Grateful,
I'm so grateful ♪
823
00:27:27,160 --> 00:27:31,040
♪ Ah-ooh, The Bowery ♪
824
00:27:31,059 --> 00:27:32,169
♪ ♪
825
00:27:32,190 --> 00:27:35,020
♪ Whiskey neat,
ah-ooh, grateful ♪
826
00:27:35,039 --> 00:27:37,109
♪ I'm so grateful ♪
827
00:27:37,130 --> 00:27:39,070
♪ It ain't me ♪
54372
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