1 00:00:05,480 --> 00:00:08,400 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,520 --> 00:00:10,280 Speaker 1: My name is Bobby Flay and I'm here with my 3 00:00:10,400 --> 00:00:13,360 Speaker 1: daughter and co host. I'm Sophie Flag and I'm Always Hungry. 4 00:00:13,360 --> 00:00:15,800 Speaker 1: Sophie and I gathered around my stove to cook together. 5 00:00:16,040 --> 00:00:18,759 Speaker 1: Well you cook, I asked the questions, and eat the food. 6 00:00:19,000 --> 00:00:20,799 Speaker 1: If there's any food left. We come to the table 7 00:00:20,840 --> 00:00:23,360 Speaker 1: together to share a meal, connect as a family, and 8 00:00:23,400 --> 00:00:25,680 Speaker 1: tell the stories that matter to us. All right, So 9 00:00:26,040 --> 00:00:28,680 Speaker 1: this is um one of the most satisfying things that 10 00:00:28,800 --> 00:00:31,000 Speaker 1: I feel like a person can make at home, and 11 00:00:31,040 --> 00:00:34,120 Speaker 1: I've never done it. We're talking about making pasta and 12 00:00:34,159 --> 00:00:38,760 Speaker 1: fresh pasta. Yeah, fresh pasta from scratch. You have done it, 13 00:00:38,840 --> 00:00:45,919 Speaker 1: you just don't remember. So today we're talking about fresh pasta, 14 00:00:46,760 --> 00:00:49,839 Speaker 1: which you know, I find fresh pasta to be one 15 00:00:49,840 --> 00:00:52,839 Speaker 1: of those things that are it's a very satisfying thing 16 00:00:52,840 --> 00:00:55,280 Speaker 1: when you when you do it. So basically what I 17 00:00:55,400 --> 00:00:58,840 Speaker 1: use is whole eggs and egg yolks and some flour. 18 00:00:58,960 --> 00:01:00,880 Speaker 1: You can use double zero flower, you can use all 19 00:01:00,920 --> 00:01:03,760 Speaker 1: purpose flour. And you know the old school way to 20 00:01:03,800 --> 00:01:06,840 Speaker 1: do it. And so you take a well the flower, 21 00:01:07,319 --> 00:01:09,120 Speaker 1: you make a well of the flower. You know, you 22 00:01:09,160 --> 00:01:12,600 Speaker 1: measure it out first. This is uh, my friend Mark 23 00:01:12,680 --> 00:01:16,800 Speaker 1: Victory's one of his classic recipes in terms of pasta itself. 24 00:01:16,840 --> 00:01:20,240 Speaker 1: He's my mentor when it comes to pasta. So it's like, 25 00:01:21,319 --> 00:01:24,759 Speaker 1: what is it two cups of flour and then um, 26 00:01:25,040 --> 00:01:27,200 Speaker 1: three eggs in one yolk and then you put the 27 00:01:27,400 --> 00:01:28,959 Speaker 1: put the eggs in the yolk in the middle of 28 00:01:29,000 --> 00:01:31,880 Speaker 1: the of the well and then you just start stirring 29 00:01:31,920 --> 00:01:36,440 Speaker 1: it up until it forms a dough. I want to 30 00:01:36,520 --> 00:01:39,000 Speaker 1: hand me a fork there. Would you say it's easy? 31 00:01:39,280 --> 00:01:42,440 Speaker 1: I think it's very easy. Yeah. The other thing you 32 00:01:42,440 --> 00:01:44,200 Speaker 1: can do is you can do it in a food processor, 33 00:01:44,760 --> 00:01:47,680 Speaker 1: which if you watch me now, a purist will tell 34 00:01:47,720 --> 00:01:52,040 Speaker 1: you that that's, you know, blasphemy. But um, if you 35 00:01:52,080 --> 00:01:53,960 Speaker 1: watch me on beat Bobby Flay, because I don't have 36 00:01:54,000 --> 00:01:56,920 Speaker 1: any time to play around, I put it. I put 37 00:01:56,920 --> 00:01:59,279 Speaker 1: it all in the food processor, the eggs, the egg yolks, 38 00:01:59,280 --> 00:02:02,080 Speaker 1: and the flour, and I turned the food processor on 39 00:02:02,280 --> 00:02:05,440 Speaker 1: and you know, it beats it into a dough. But 40 00:02:05,520 --> 00:02:08,079 Speaker 1: this is you know, the well and the eggs. You 41 00:02:08,080 --> 00:02:10,959 Speaker 1: can see how the eggs are and the flower are incorporating. Yeah, 42 00:02:10,960 --> 00:02:13,480 Speaker 1: you're just kind of like whisking it with the fork, yes, exactly, 43 00:02:14,280 --> 00:02:17,600 Speaker 1: and then it forms, you know, it forms the dough, 44 00:02:17,880 --> 00:02:21,680 Speaker 1: and depending on the humidity in the air, um, you 45 00:02:21,720 --> 00:02:24,919 Speaker 1: add more or less flour until it has like that 46 00:02:25,040 --> 00:02:27,920 Speaker 1: little bit of that that stickiness to the to the 47 00:02:27,960 --> 00:02:30,760 Speaker 1: dough itself. Um. And then you need to let it 48 00:02:30,760 --> 00:02:33,000 Speaker 1: rest for like at least an hour in the refrigerator 49 00:02:33,280 --> 00:02:35,720 Speaker 1: so that it's, uh, it's more appliable when you're when 50 00:02:35,720 --> 00:02:38,200 Speaker 1: you're rolling it out and then you're cutting it into 51 00:02:38,280 --> 00:02:42,320 Speaker 1: whether it's fed a cheeny or just ravioli sheets or 52 00:02:42,400 --> 00:02:44,560 Speaker 1: lasagna sheets or whatever it is. I mean, you know 53 00:02:44,600 --> 00:02:47,480 Speaker 1: this can be used for for all of that, and 54 00:02:47,560 --> 00:02:48,880 Speaker 1: you know you want to make sure that you need 55 00:02:48,880 --> 00:02:52,840 Speaker 1: the the pasta a little bit. So that's posta though. 56 00:02:52,840 --> 00:02:59,040 Speaker 1: I mean it's literally a couple of ingredients, right, easy enough. Okay, 57 00:02:59,080 --> 00:03:02,040 Speaker 1: So today we're talking about out, we're talking about pasta. 58 00:03:02,160 --> 00:03:05,000 Speaker 1: I mean, I guess mostly homemade pasta, pasta you make 59 00:03:05,040 --> 00:03:10,120 Speaker 1: it at home. So basically, you know, pasta in general 60 00:03:10,680 --> 00:03:13,360 Speaker 1: are usually eggs and flour. Sometimes when you're making the 61 00:03:13,400 --> 00:03:17,040 Speaker 1: sort of the bronze dye cut pasta that's gonna turn 62 00:03:17,080 --> 00:03:22,760 Speaker 1: into dried pasta, it's usually flour or semolina and water 63 00:03:23,240 --> 00:03:26,040 Speaker 1: no eggs, which I always feel like, I don't know, 64 00:03:26,040 --> 00:03:27,720 Speaker 1: I always feel like I want eggs in my pasta. 65 00:03:27,800 --> 00:03:29,480 Speaker 1: I don't know why. I like the bite that it 66 00:03:29,520 --> 00:03:32,120 Speaker 1: gives it. But you know, there's there's different pastas for 67 00:03:32,120 --> 00:03:35,480 Speaker 1: different occasions, so that's, you know, that's that's certainly, that's 68 00:03:35,480 --> 00:03:38,480 Speaker 1: certainly way it works. And also fresh pasta and dry 69 00:03:38,520 --> 00:03:42,520 Speaker 1: pasta are two very different things. They're not ones, not 70 00:03:42,600 --> 00:03:44,880 Speaker 1: better than the other, they're very different. Like, for instance, 71 00:03:44,920 --> 00:03:47,440 Speaker 1: like some just because it's fresh doesn't mean it's better 72 00:03:48,040 --> 00:03:51,280 Speaker 1: for a dish and dried pasta. For instance, I think 73 00:03:51,400 --> 00:03:55,160 Speaker 1: that like linguini and clam sauce is better with dry pasta. 74 00:03:55,360 --> 00:03:58,119 Speaker 1: I think spaghetti meatballs is better with dry pasta. What's 75 00:03:58,160 --> 00:04:01,120 Speaker 1: the difference, Well, the difference is that fresh pasta is 76 00:04:01,120 --> 00:04:04,480 Speaker 1: gonna be a lot silkier and have less substance to it. 77 00:04:04,560 --> 00:04:09,360 Speaker 1: Usually it usually has it's silkier and it's it's luscious, 78 00:04:09,400 --> 00:04:11,560 Speaker 1: and that works in lots of different ways. So like 79 00:04:11,600 --> 00:04:15,000 Speaker 1: if I just you know, like during white shuffle season, 80 00:04:15,000 --> 00:04:17,760 Speaker 1: which is very you know, they're very incredibly expensive, but 81 00:04:17,960 --> 00:04:22,559 Speaker 1: like I want like fresh pasta with some butter and 82 00:04:23,160 --> 00:04:26,159 Speaker 1: some white shuffles. That's it. You know, that's amazing to me. 83 00:04:26,279 --> 00:04:30,080 Speaker 1: That works better than like, for instance, dry pasta. Uh 84 00:04:30,120 --> 00:04:34,960 Speaker 1: if you have some some like really simply cooked I 85 00:04:35,000 --> 00:04:38,400 Speaker 1: don't know, fish or vegetables I like. I like fresh pasta. 86 00:04:38,480 --> 00:04:41,680 Speaker 1: I mean sometimes they both work, but in some cases 87 00:04:41,760 --> 00:04:44,279 Speaker 1: dry postas rather than fresh and vice versa. Just the 88 00:04:44,279 --> 00:04:46,800 Speaker 1: way it is. Dry pasta takes longer to cook most 89 00:04:46,800 --> 00:04:49,120 Speaker 1: of the time because it's dry, so the fresh pasta. 90 00:04:49,440 --> 00:04:52,200 Speaker 1: Fresh pasta can cook somewhere between thirty and forty five seconds, 91 00:04:52,240 --> 00:04:55,039 Speaker 1: sometimes depending on the cut and how thick it is. 92 00:04:55,120 --> 00:04:57,479 Speaker 1: And then you can also flavor the fresh pastas, which 93 00:04:57,480 --> 00:05:01,080 Speaker 1: I also love with what well, one of my favorite 94 00:05:01,080 --> 00:05:04,279 Speaker 1: is squid inc You know, it's that yet black pasta. 95 00:05:04,440 --> 00:05:07,240 Speaker 1: It has it definitely has a little bit of that 96 00:05:07,279 --> 00:05:09,560 Speaker 1: briny flavor. You can put things like spinach in it 97 00:05:09,560 --> 00:05:12,800 Speaker 1: and make cream pasta. I like to make fresh saffron 98 00:05:12,839 --> 00:05:15,400 Speaker 1: noodles when you put saffron in the pasta dough. Oh 99 00:05:15,520 --> 00:05:17,479 Speaker 1: that sounds good. Well, I don't know. Have I had 100 00:05:17,920 --> 00:05:21,200 Speaker 1: had that, Viewers, I think you have. At Gotto, we 101 00:05:21,240 --> 00:05:24,760 Speaker 1: did we did a saffron We did saffron linguini basically 102 00:05:24,839 --> 00:05:28,720 Speaker 1: with muscles. Yeah, I remember that so delicious and that 103 00:05:28,839 --> 00:05:31,320 Speaker 1: and that mushroom broth and a little bit of butter. 104 00:05:31,880 --> 00:05:34,600 Speaker 1: It's really really good. And then like if you're gonna 105 00:05:34,640 --> 00:05:37,800 Speaker 1: make ravioli of any sort, any kind of stuff pasta, 106 00:05:37,839 --> 00:05:40,440 Speaker 1: I mean you have to make fresh pasta. It because 107 00:05:40,480 --> 00:05:43,760 Speaker 1: you're making you know, you're making sheets and depending on 108 00:05:43,880 --> 00:05:46,839 Speaker 1: what you want the pasta to look like, the sheets 109 00:05:46,839 --> 00:05:50,479 Speaker 1: are long or sometimes they're short and cut into squares 110 00:05:50,520 --> 00:05:54,040 Speaker 1: and then and then folded into different cuts. Like if 111 00:05:54,080 --> 00:05:57,440 Speaker 1: I'm making caramela, do you know what that is? So caramelay? 112 00:05:57,960 --> 00:05:59,760 Speaker 1: What do you think the word in English is? I 113 00:05:59,800 --> 00:06:02,440 Speaker 1: mean it sounds like caramel, right, So what it means 114 00:06:02,520 --> 00:06:05,600 Speaker 1: is they look like those candies. Oh we were talking 115 00:06:05,600 --> 00:06:08,440 Speaker 1: about this, Yeah, okay, so right now at a maufie 116 00:06:08,480 --> 00:06:12,320 Speaker 1: I make, we're making caromela, which is fresh pasta that 117 00:06:12,440 --> 00:06:15,479 Speaker 1: you then twist into, uh you twisted into like a 118 00:06:15,480 --> 00:06:18,200 Speaker 1: little candy rapper shape. It's really it's really cool. Look 119 00:06:19,360 --> 00:06:22,000 Speaker 1: and uh you know that's fresh pasta. But those are squares? 120 00:06:22,600 --> 00:06:24,359 Speaker 1: Is there something in the middle? Yeah, of course, what 121 00:06:24,480 --> 00:06:26,760 Speaker 1: is it? Well, but for what we're what we're doing 122 00:06:26,800 --> 00:06:30,440 Speaker 1: now is porcini mushrooms and roast sweet potatoes together, Oh 123 00:06:30,480 --> 00:06:32,800 Speaker 1: my god, that sounds so good. Yeah. It was actually 124 00:06:33,080 --> 00:06:35,000 Speaker 1: one of those things where at first I just did 125 00:06:35,000 --> 00:06:38,240 Speaker 1: Porcini's and the chef there, Anthony Fustco, like he wanted 126 00:06:38,279 --> 00:06:41,560 Speaker 1: to put almonds in it, so he put almonds and 127 00:06:41,600 --> 00:06:44,679 Speaker 1: some were caught up in the ground. Porcini mushrooms really 128 00:06:45,120 --> 00:06:48,440 Speaker 1: very very very tasty, but it was like it tasted 129 00:06:48,480 --> 00:06:51,080 Speaker 1: a little earthy, and actually Christina said to me, you 130 00:06:51,160 --> 00:06:54,480 Speaker 1: need it's missing something sweet, and like sweet, what are 131 00:06:54,480 --> 00:06:56,120 Speaker 1: you talking about sweet? Like I don't want to I 132 00:06:56,120 --> 00:06:59,000 Speaker 1: don't want to make sweet Porcini caramel, So that doesn't 133 00:06:59,040 --> 00:07:01,800 Speaker 1: make any sense. But one of the things that I 134 00:07:01,839 --> 00:07:04,440 Speaker 1: did at Gatto was we made either sweet potato or 135 00:07:04,480 --> 00:07:09,000 Speaker 1: pumpkin caramel as with brown butter. So I just put 136 00:07:09,040 --> 00:07:11,640 Speaker 1: some roasted sweet potato in with the porcini and it 137 00:07:11,680 --> 00:07:14,440 Speaker 1: actually worked out really nicely. So is there a there's 138 00:07:14,480 --> 00:07:16,560 Speaker 1: some almonds in there or now there's definitely almonds in there. 139 00:07:17,160 --> 00:07:20,480 Speaker 1: Gives it a really good nuttiness obviously because they're nuts. 140 00:07:20,600 --> 00:07:23,080 Speaker 1: Sounds great, And then we make the easiest sauce in 141 00:07:23,080 --> 00:07:27,280 Speaker 1: the world, brown butter correct, brown butter, some crispy sage, 142 00:07:27,400 --> 00:07:32,160 Speaker 1: little parmigiano kind of on the way out, probably Jona Reggiano. 143 00:07:33,160 --> 00:07:35,920 Speaker 1: So so good, that's I mean, brown butter is a 144 00:07:35,960 --> 00:07:38,600 Speaker 1: sauce that you should make sometimes. Yeah, it's good for 145 00:07:38,600 --> 00:07:41,800 Speaker 1: fish and chicken. It's good for pasta dishes like your 146 00:07:42,120 --> 00:07:45,679 Speaker 1: your unofficial uncle Michael Simon. He makes yoki with brown 147 00:07:45,720 --> 00:07:50,840 Speaker 1: butter like people make toast. He makes it all the time. 148 00:07:51,080 --> 00:07:54,080 Speaker 1: It's like any think he's actually always making pasta. He's 149 00:07:54,120 --> 00:07:57,840 Speaker 1: always making yoki with brown butter. I'm pretty sure it's 150 00:07:57,880 --> 00:08:02,640 Speaker 1: the only dish it says, go to just and and Frankly, 151 00:08:02,680 --> 00:08:04,600 Speaker 1: every time he makes it, it's it's spot on perfect. 152 00:08:04,720 --> 00:08:07,040 Speaker 1: Of course, it's so good, like when I make yoki. 153 00:08:07,440 --> 00:08:10,120 Speaker 1: He loves like a couple of times he's I've been 154 00:08:10,200 --> 00:08:13,880 Speaker 1: challenged in yoki when he's been at beat. That's so funny. 155 00:08:13,920 --> 00:08:15,960 Speaker 1: He's like, I can't wait to watch this, watch this. 156 00:08:16,000 --> 00:08:19,480 Speaker 1: I'm using your rescipe taught me everything I know. I 157 00:08:19,480 --> 00:08:39,280 Speaker 1: know how to do this. When we were making the 158 00:08:39,360 --> 00:08:41,800 Speaker 1: pasta earlier, I just didn't really realize how easy it 159 00:08:41,840 --> 00:08:44,480 Speaker 1: is and how simple the ingredients are. Like it's really 160 00:08:44,520 --> 00:08:47,040 Speaker 1: just so simple to make it at home, like walk 161 00:08:47,120 --> 00:08:50,480 Speaker 1: us through it. Eggs and flower. I mean, so basically 162 00:08:50,600 --> 00:08:53,520 Speaker 1: a couple. There's a there's technique and of course, I 163 00:08:53,559 --> 00:08:56,280 Speaker 1: mean it's it's very simple and once. And one of 164 00:08:56,280 --> 00:08:58,640 Speaker 1: the things about pasta is that the more you do it, 165 00:08:58,720 --> 00:09:00,360 Speaker 1: the better you get at it. You know, It's like 166 00:09:00,400 --> 00:09:05,040 Speaker 1: making pizza doughs, same thing making Tamali's, making rolling gumblings. 167 00:09:05,040 --> 00:09:07,559 Speaker 1: Those that kind of handywork you get better than more 168 00:09:07,559 --> 00:09:10,480 Speaker 1: times you do it. And so for instance, like you know, 169 00:09:10,520 --> 00:09:13,240 Speaker 1: if I'm if I'm gonna make pasta at home, it's eggs, 170 00:09:13,960 --> 00:09:16,320 Speaker 1: whole eggs and an egg yolk and then some flour 171 00:09:16,960 --> 00:09:20,360 Speaker 1: and then I mix it together. Um, I make a 172 00:09:20,400 --> 00:09:23,840 Speaker 1: well with the with with the with the flour. I 173 00:09:23,920 --> 00:09:27,760 Speaker 1: whisk up the eggs and then I slowly gently combine 174 00:09:27,800 --> 00:09:29,439 Speaker 1: them so that they be they be they make a 175 00:09:29,520 --> 00:09:32,280 Speaker 1: pasta dough. And then I need the pasta dough for 176 00:09:32,280 --> 00:09:34,440 Speaker 1: a little while. And then I make a disc out 177 00:09:34,440 --> 00:09:37,040 Speaker 1: of it, and I wrap it in plastic wrap, and 178 00:09:37,080 --> 00:09:38,840 Speaker 1: I put it in the refrigerator and I'll let it 179 00:09:39,000 --> 00:09:41,840 Speaker 1: rest for at least an hour, let the gluten's go 180 00:09:41,880 --> 00:09:44,720 Speaker 1: to work. And then I have an attachment on my 181 00:09:44,800 --> 00:09:47,560 Speaker 1: kitchen aid that's like a sheeter, so that so you 182 00:09:47,559 --> 00:09:50,400 Speaker 1: can make sheets of pasta. So no matter what, you 183 00:09:50,440 --> 00:09:53,360 Speaker 1: have to make sheets of pasta, because whether you just 184 00:09:53,440 --> 00:09:56,079 Speaker 1: make sheets of pasta and use it for like, let's say, lasagna, 185 00:09:56,240 --> 00:09:58,640 Speaker 1: or use it for ravioli, Yeah, you have to do 186 00:09:58,640 --> 00:10:01,400 Speaker 1: the sheets first before you right, or if you're gonna 187 00:10:01,400 --> 00:10:03,400 Speaker 1: make or if you're gonna cut it into like spaghetti 188 00:10:03,480 --> 00:10:05,320 Speaker 1: or linguini or feta cheni, you still have to make 189 00:10:05,360 --> 00:10:08,800 Speaker 1: sheets first. So it's a two stop process to rolling 190 00:10:08,800 --> 00:10:11,520 Speaker 1: out the pasta and cutting it into into strands, and 191 00:10:11,520 --> 00:10:13,840 Speaker 1: then you have fresh pasta. I mean you're ready to go. Basically, 192 00:10:13,960 --> 00:10:15,480 Speaker 1: that's great. I mean you should let it right out 193 00:10:15,480 --> 00:10:17,000 Speaker 1: a little bit. It doesn't have to be that long. 194 00:10:17,240 --> 00:10:19,200 Speaker 1: But I feel like that was something that a lot 195 00:10:19,240 --> 00:10:21,160 Speaker 1: of people did during the pandemic. They like taught themselves 196 00:10:21,160 --> 00:10:23,200 Speaker 1: how to make pasta at home. Yeah, it's also one 197 00:10:23,200 --> 00:10:25,880 Speaker 1: of the most satisfying things to do, right, It's so 198 00:10:25,920 --> 00:10:28,120 Speaker 1: fun to make your own pasta when you're cutting it 199 00:10:28,360 --> 00:10:29,880 Speaker 1: and you and you put it either through the hand 200 00:10:29,920 --> 00:10:32,080 Speaker 1: crank machine or you cut it by hand or like 201 00:10:32,160 --> 00:10:33,480 Speaker 1: you use like what I do is I use my 202 00:10:33,559 --> 00:10:36,400 Speaker 1: kitchen Aid attachment. You have the sheets of pasta and 203 00:10:36,440 --> 00:10:38,560 Speaker 1: then you put it through the feta cheeni cut and 204 00:10:38,600 --> 00:10:42,040 Speaker 1: it comes out and it's basically sort of drops into 205 00:10:42,080 --> 00:10:43,960 Speaker 1: your hand and you have these beautiful noodles. You know, 206 00:10:44,000 --> 00:10:48,160 Speaker 1: like I made pasta. I mean honestly, like I get, 207 00:10:48,200 --> 00:10:49,840 Speaker 1: I get, I get kind of like high on it. 208 00:10:49,920 --> 00:10:51,440 Speaker 1: Like at the time I do it. It's really cool. 209 00:10:51,840 --> 00:10:54,120 Speaker 1: I get that, and then you and then listen, everybody 210 00:10:54,160 --> 00:10:56,640 Speaker 1: loves pasta, Let's face it. It's one of those things 211 00:10:56,640 --> 00:11:00,000 Speaker 1: that you just universally loved, one of the cool fresh pastas. 212 00:11:00,000 --> 00:11:03,319 Speaker 1: I learned how to make. I learned from my good 213 00:11:03,400 --> 00:11:07,000 Speaker 1: friend and chef Tomaso di Simone at the La Scolio 214 00:11:07,679 --> 00:11:10,680 Speaker 1: on the Maufi coast, and he taught me something called 215 00:11:10,679 --> 00:11:14,800 Speaker 1: shilotat Telly, I'm mispronouncing it, I promise you, I'm mr 216 00:11:15,000 --> 00:11:17,400 Speaker 1: mr pronounce. Is that on your menu now? Yeah? It's 217 00:11:17,480 --> 00:11:20,760 Speaker 1: my menu A maufie and it's it's an interesting dough 218 00:11:20,840 --> 00:11:24,719 Speaker 1: because it's eggs and flour, but it's also I think 219 00:11:24,720 --> 00:11:26,079 Speaker 1: it has some semiline in it as well, but it 220 00:11:26,120 --> 00:11:28,600 Speaker 1: also has milk in it, so in some ways it's 221 00:11:28,600 --> 00:11:31,400 Speaker 1: like a dumpling recipe, but we're not cutting it into dumplings. 222 00:11:31,400 --> 00:11:33,480 Speaker 1: We're cutting it into feed a cheeny so that you 223 00:11:33,679 --> 00:11:35,360 Speaker 1: when you bite into it, there's like a little bit 224 00:11:35,360 --> 00:11:38,240 Speaker 1: of a chew to it. Interesting. It's really cool. And 225 00:11:38,280 --> 00:11:40,480 Speaker 1: there's some parsley running through it as well. Had it 226 00:11:40,520 --> 00:11:44,080 Speaker 1: before I had it there, No, I mean before that, no, no, no, no. 227 00:11:44,240 --> 00:11:49,120 Speaker 1: Shiloa Telly is a very Amufie Coast pasta cut. It's 228 00:11:49,160 --> 00:11:53,160 Speaker 1: from there and uh Tomaso brought me into the kitchen 229 00:11:53,200 --> 00:11:55,080 Speaker 1: one morning and he's like, let me show you how 230 00:11:55,120 --> 00:11:56,839 Speaker 1: to make this because I because I love it so much. 231 00:11:56,880 --> 00:11:59,880 Speaker 1: And they're what they do is they combine it with 232 00:12:00,160 --> 00:12:02,600 Speaker 1: some kind of fish or shellfish depending on you know 233 00:12:02,880 --> 00:12:04,719 Speaker 1: what what's available that day out of the out of 234 00:12:04,720 --> 00:12:07,880 Speaker 1: the Tyranny Sea, which is amazing, and usually some sort 235 00:12:07,880 --> 00:12:10,000 Speaker 1: of cherry tomatoes red or yelled tomatoes a date that 236 00:12:10,040 --> 00:12:13,400 Speaker 1: they grow on their farm. So basically the shy to 237 00:12:13,480 --> 00:12:17,280 Speaker 1: Telly is double zero flour and semolina flour as well, 238 00:12:17,880 --> 00:12:21,040 Speaker 1: and then there's whole eggs and milk, some parmesan cheese 239 00:12:21,480 --> 00:12:23,839 Speaker 1: and then like some herbs running through it. It's really great, 240 00:12:23,960 --> 00:12:25,640 Speaker 1: it's really really terrific. What we do is we make 241 00:12:25,679 --> 00:12:28,600 Speaker 1: a scampy sauce for it. So it's shrimp and lemon 242 00:12:28,640 --> 00:12:33,960 Speaker 1: and garlic, butter, parsley basil. So it's a it's a 243 00:12:34,000 --> 00:12:36,360 Speaker 1: really heavy sauce and you know, lots of fresh lemon, 244 00:12:36,400 --> 00:12:38,880 Speaker 1: and it just it really makes that pasta so delutions. 245 00:12:38,960 --> 00:12:40,960 Speaker 1: And then we put some anchovy bready crimes on top. 246 00:12:41,320 --> 00:12:43,480 Speaker 1: Oh that sounds great. So we have some fresh feta 247 00:12:43,559 --> 00:12:46,920 Speaker 1: chini here right. Freda Chini is sort of a medium 248 00:12:47,080 --> 00:12:51,240 Speaker 1: sized broad noodle. I love fettucchini. And I have some 249 00:12:51,600 --> 00:12:53,920 Speaker 1: water here, salted. You always want it to taste like 250 00:12:54,040 --> 00:12:56,640 Speaker 1: the sea, and you want to want it to rapid 251 00:12:56,640 --> 00:12:59,160 Speaker 1: boil and fresh pasta. This fresh pasta is gonna cook 252 00:12:59,160 --> 00:13:01,800 Speaker 1: in less than sixty secs. You know, supposed to dry 253 00:13:01,880 --> 00:13:04,720 Speaker 1: pasta that takes a lot longer. Now we're gonna make 254 00:13:04,760 --> 00:13:09,280 Speaker 1: an anchovy butter pasta. Okay, And this is a dish 255 00:13:09,280 --> 00:13:12,079 Speaker 1: that I was inspired by in this place in Rome 256 00:13:12,120 --> 00:13:15,080 Speaker 1: called with scholi, which is one of the most famous dishes. 257 00:13:15,120 --> 00:13:17,400 Speaker 1: I think they used spaghetti or linguini, I can't remember which. 258 00:13:17,400 --> 00:13:20,199 Speaker 1: Maybe it's bucatini. I can't remember exactly which cut it is, 259 00:13:20,280 --> 00:13:24,439 Speaker 1: but it's around long strand okay. And and what they 260 00:13:24,480 --> 00:13:26,800 Speaker 1: do is because I worked with the chef there when 261 00:13:26,840 --> 00:13:28,959 Speaker 1: John and I went there, And what they do is 262 00:13:29,000 --> 00:13:31,240 Speaker 1: they just take the anchovies and they put them in 263 00:13:31,920 --> 00:13:35,640 Speaker 1: the pan and let them anchovies melt and then finish 264 00:13:35,640 --> 00:13:38,400 Speaker 1: it with butter at the end. So what I do 265 00:13:38,920 --> 00:13:41,920 Speaker 1: is for my dishes, I make, I make an anchovy 266 00:13:42,000 --> 00:13:45,600 Speaker 1: butter first, So I take unsalted butter, and I add 267 00:13:45,600 --> 00:13:52,160 Speaker 1: anchovies to the butter itself and then food processor into 268 00:13:52,160 --> 00:13:54,600 Speaker 1: a food processor, a tiny bit of salt because there's 269 00:13:54,600 --> 00:13:56,959 Speaker 1: a lot of salt in the anchovies already, and then 270 00:13:57,000 --> 00:14:00,560 Speaker 1: some black pepper, and then I just I process this 271 00:14:01,200 --> 00:14:10,400 Speaker 1: so I make I'm basically making a compound butter nice okay. 272 00:14:10,400 --> 00:14:14,400 Speaker 1: So so basically what you have is anchiovy flavored butter. 273 00:14:15,000 --> 00:14:17,840 Speaker 1: I just feel like, I mean, there's there's no right 274 00:14:17,880 --> 00:14:19,440 Speaker 1: way and the wrong way for this, but I I 275 00:14:19,520 --> 00:14:21,800 Speaker 1: feel like this way, I know that I'm going to 276 00:14:21,840 --> 00:14:26,320 Speaker 1: distribute the anchovy flavor. What's your favorite pasta shape? It 277 00:14:26,320 --> 00:14:29,520 Speaker 1: all depends on what the sauce is. A you know, 278 00:14:29,600 --> 00:14:33,400 Speaker 1: what what sauce you have is incredibly important. Like, you know, 279 00:14:33,440 --> 00:14:37,160 Speaker 1: if I want meatballs. I want spaghetti, which is you know, 280 00:14:37,480 --> 00:14:40,840 Speaker 1: spietti and meatballs are a very American rendition of pasta, 281 00:14:40,880 --> 00:14:45,080 Speaker 1: of course, but you know, it depends, like I like richiette. 282 00:14:45,320 --> 00:14:48,560 Speaker 1: You know what the chet is ears, so it's like 283 00:14:48,600 --> 00:14:50,280 Speaker 1: their round that has like a little bit of a 284 00:14:50,320 --> 00:14:53,360 Speaker 1: well in it. And we make the orchiete at a 285 00:14:53,440 --> 00:14:55,600 Speaker 1: moufie and it's but it's a dry posts so there's 286 00:14:55,600 --> 00:14:58,600 Speaker 1: no eggs in the pasta itself. And we make we 287 00:14:58,640 --> 00:15:02,240 Speaker 1: make an eggplant bolognes Oh, that sounds really good, so 288 00:15:02,240 --> 00:15:05,360 Speaker 1: it's a vegetarian bolognes It's it's not a true bonnis. 289 00:15:05,480 --> 00:15:08,680 Speaker 1: Bonis a meat sauce. Usually with stock. There's almost never 290 00:15:08,760 --> 00:15:10,600 Speaker 1: any tomato in it. In this case, we do use 291 00:15:10,600 --> 00:15:15,920 Speaker 1: a little tomato, lots of roasted eggplant. There's basil and 292 00:15:16,680 --> 00:15:19,640 Speaker 1: parceley and oregano in it as well. I feel like 293 00:15:19,680 --> 00:15:22,440 Speaker 1: that style of pasta is often paired with vegetables. I 294 00:15:22,480 --> 00:15:28,080 Speaker 1: think the most classic richiette is sausage and broccoli. That's 295 00:15:28,080 --> 00:15:30,480 Speaker 1: the most classic one, and it's a little spicy. Sometimes 296 00:15:30,480 --> 00:15:31,920 Speaker 1: they put a little tomato and cream in there is 297 00:15:31,960 --> 00:15:34,480 Speaker 1: really good. We talked about the caramel a you know, 298 00:15:34,520 --> 00:15:37,280 Speaker 1: you could stuff that with basically anything, but I love 299 00:15:37,320 --> 00:15:40,240 Speaker 1: the idea. It could just be Ricottacotta is the most classic, 300 00:15:40,880 --> 00:15:44,560 Speaker 1: like stuffed pasta filling. Also to Maufie, we make something 301 00:15:44,640 --> 00:15:49,800 Speaker 1: called annual loti. They're like envelopes, like little pillows of 302 00:15:49,840 --> 00:15:53,080 Speaker 1: stuffed pasta. And in that case we have we use 303 00:15:53,760 --> 00:15:56,080 Speaker 1: arugula and the ricotta inside, so you get like a 304 00:15:56,080 --> 00:15:59,760 Speaker 1: little pepperiness running through the ricotta. And at the moment 305 00:16:00,040 --> 00:16:04,760 Speaker 1: we're making a fresh cherry yellow tomato sauce. Oh, that 306 00:16:04,800 --> 00:16:07,920 Speaker 1: sounds so good. Summary Yeah, and then some crispy garlic 307 00:16:07,960 --> 00:16:11,640 Speaker 1: on top, and then some parmigiano. Yeah, that sounds great. 308 00:16:11,760 --> 00:16:14,960 Speaker 1: In in Los Angeles, there's a restaurant called Felix, And 309 00:16:15,160 --> 00:16:17,440 Speaker 1: one of my favorite parts about dining at the actual 310 00:16:17,520 --> 00:16:22,080 Speaker 1: restaurant is you can watch the chefs actually make and 311 00:16:22,200 --> 00:16:25,840 Speaker 1: roll the pasta and shape the pasta. So that's Evan Funky. 312 00:16:25,960 --> 00:16:28,840 Speaker 1: He's he's an amazing chef. This guy is dedicated to 313 00:16:29,080 --> 00:16:32,520 Speaker 1: hand rolling pasta. So there's an argument that he likes 314 00:16:32,560 --> 00:16:36,000 Speaker 1: to make, which is that pasta that's hand rolled and 315 00:16:36,120 --> 00:16:40,120 Speaker 1: handcut is better than pasta that you cut out of 316 00:16:40,160 --> 00:16:44,840 Speaker 1: a pasta machine or a rolling machine. I I mean, 317 00:16:44,840 --> 00:16:48,040 Speaker 1: I don't know. I mean, I mean, I really don't. 318 00:16:48,040 --> 00:16:51,800 Speaker 1: I mean, it's it's splitting hairs. In my opinion, I 319 00:16:52,000 --> 00:16:55,040 Speaker 1: will tell you that his his technique is beautiful to watch. 320 00:16:55,360 --> 00:16:59,200 Speaker 1: He's he went to Bologna and went to school there 321 00:16:59,560 --> 00:17:03,520 Speaker 1: to learn how to make you know, classic Bologna style 322 00:17:03,920 --> 00:17:07,600 Speaker 1: pasta dishes with a woman there, her name escapes me. 323 00:17:07,640 --> 00:17:09,760 Speaker 1: She has a school. In fact, in fact, right before 324 00:17:09,800 --> 00:17:12,239 Speaker 1: the pandemic, I signed up. I was going to go 325 00:17:12,320 --> 00:17:14,359 Speaker 1: there with a couple of my staff and we were 326 00:17:14,440 --> 00:17:16,520 Speaker 1: just gonna go make pasta for a week or two. 327 00:17:17,000 --> 00:17:19,840 Speaker 1: And then obviously that didn't happen. But the food in 328 00:17:19,880 --> 00:17:21,800 Speaker 1: Bologna is some of the best food in the world, 329 00:17:21,840 --> 00:17:25,160 Speaker 1: not just Italy. It's it's spectaculars where Bolognes comes from, 330 00:17:25,600 --> 00:17:28,640 Speaker 1: you know, but the food and food in Bologna is 331 00:17:28,640 --> 00:17:30,760 Speaker 1: is spectacular. And so yeah, so Evan does a great 332 00:17:30,800 --> 00:17:33,600 Speaker 1: job at felix Um hand rolls all of his pasta's. 333 00:17:33,800 --> 00:17:36,280 Speaker 1: He does a lot of them. It's to watch. Yeah, No, 334 00:17:36,480 --> 00:17:38,359 Speaker 1: it's great, it's really it's really cool. I mean, and 335 00:17:38,440 --> 00:17:41,520 Speaker 1: they have these big, giant, long rolling pigs and they 336 00:17:41,600 --> 00:17:45,120 Speaker 1: roll it out to this perfect you know depth density, 337 00:17:45,119 --> 00:17:47,080 Speaker 1: I should say, and then they cut them and then 338 00:17:47,480 --> 00:17:51,800 Speaker 1: they make pasta. You know that's handcrafted as Yeah, for sure. 339 00:17:52,680 --> 00:17:54,280 Speaker 1: One of the one of the dishes I really love 340 00:17:54,280 --> 00:17:56,800 Speaker 1: it a maufia is they're called rags or pasta rags, 341 00:17:57,520 --> 00:18:01,440 Speaker 1: which are you know, the scraps of the sheets of pasta, 342 00:18:01,720 --> 00:18:03,920 Speaker 1: so like you know, you're rolling out pasta. Ravioli is 343 00:18:03,960 --> 00:18:07,080 Speaker 1: always like scraps so to speak, that don't make the 344 00:18:07,080 --> 00:18:09,480 Speaker 1: They don't actually make it as part of the ravioli. 345 00:18:09,880 --> 00:18:12,119 Speaker 1: It's it's the pieces that you cut off. I had 346 00:18:12,200 --> 00:18:15,560 Speaker 1: never heard of that before. It's really good. First of all, 347 00:18:15,560 --> 00:18:18,639 Speaker 1: it's a very cool I just like the concept of 348 00:18:18,680 --> 00:18:22,280 Speaker 1: it because you're utilizing everything and it's the same pasta 349 00:18:22,320 --> 00:18:25,320 Speaker 1: that any other you know, Ravioli or Lasagne would be making. 350 00:18:26,119 --> 00:18:28,359 Speaker 1: But you know, it's it's the it's the edges in 351 00:18:28,400 --> 00:18:31,080 Speaker 1: the corners and it's you know obviously started out originally 352 00:18:31,119 --> 00:18:34,199 Speaker 1: as as a peasant dish, like utilize everything. But the 353 00:18:34,200 --> 00:18:36,320 Speaker 1: thing I love about it is I love the silkiness 354 00:18:36,359 --> 00:18:37,920 Speaker 1: and I love the texture of it when you bite 355 00:18:37,920 --> 00:18:40,680 Speaker 1: into it. We serve it with an arapiaza sauce, which 356 00:18:40,720 --> 00:18:44,840 Speaker 1: is basically means angry tomato sauce. So you know, it's spicy, 357 00:18:45,280 --> 00:18:47,720 Speaker 1: so it has you know, Collabrian chili in it, garlic, 358 00:18:47,760 --> 00:18:49,520 Speaker 1: et cetera. And then we serve it with a with 359 00:18:49,560 --> 00:18:53,920 Speaker 1: a ricotta on top that has some fresh basil running through. 360 00:18:53,960 --> 00:18:56,680 Speaker 1: It sounds so good. It's really good. So when you're 361 00:18:56,720 --> 00:18:59,480 Speaker 1: making this dish, are you actually using the scraps or 362 00:18:59,520 --> 00:19:02,439 Speaker 1: you make it depends if we run out of scraps, 363 00:19:02,480 --> 00:19:05,199 Speaker 1: we have to make scraps. It's almost it's almost like 364 00:19:05,240 --> 00:19:08,000 Speaker 1: the burnt ends of barbecue, right. No, I'm just curious though, 365 00:19:08,040 --> 00:19:11,399 Speaker 1: if it's like you you are actually utilizing everything. We 366 00:19:11,440 --> 00:19:15,320 Speaker 1: are definitely utilizing everything. Absolutely interesting. Yeah, I mean it's 367 00:19:15,480 --> 00:19:19,919 Speaker 1: it's the green way to cook pasta. It really is. 368 00:19:36,240 --> 00:19:38,520 Speaker 1: So we're gonna put the pasta into the boiling water, 369 00:19:38,680 --> 00:19:42,160 Speaker 1: to the boiling water, and the key to this pasta 370 00:19:42,240 --> 00:19:46,840 Speaker 1: dish is the pasta being cooked perfectly. But also we're 371 00:19:46,840 --> 00:19:49,040 Speaker 1: gonna use some of the pasta water. That's gonna have 372 00:19:49,080 --> 00:19:51,600 Speaker 1: some of the starts from the flour from the pasta, 373 00:19:52,160 --> 00:19:54,560 Speaker 1: and that's going to help to multify the sauce, which 374 00:19:54,600 --> 00:19:57,199 Speaker 1: is the butter that's gonna basically just gonna melt, so 375 00:19:57,240 --> 00:19:59,199 Speaker 1: it's just not like butter on pasta, right, which it 376 00:19:59,200 --> 00:20:02,920 Speaker 1: basically is. Um. And then sometimes I use chives. I 377 00:20:02,960 --> 00:20:07,760 Speaker 1: didn't have any chives. We're gonna use some fresh parsley. UM. 378 00:20:07,800 --> 00:20:10,359 Speaker 1: I usually make you cut the fresh parsley. I'm gonna 379 00:20:10,400 --> 00:20:13,960 Speaker 1: spare you today. I don't want you to think that's 380 00:20:14,000 --> 00:20:20,080 Speaker 1: your only job in the kitchen. And you really want 381 00:20:20,080 --> 00:20:23,040 Speaker 1: to have all these ingredients ready to go because the 382 00:20:23,040 --> 00:20:26,000 Speaker 1: pasta cooks so quickly. All right, So now we can 383 00:20:26,000 --> 00:20:28,080 Speaker 1: take the pasta. I'm gonna take the pasta out of 384 00:20:28,080 --> 00:20:30,360 Speaker 1: the water and we're gonna put it into a pan. 385 00:20:32,040 --> 00:20:33,879 Speaker 1: Then I'm gonna spill a little bit of the pasta 386 00:20:33,920 --> 00:20:37,679 Speaker 1: water into the pasta itself, season the pasta itself with 387 00:20:37,720 --> 00:20:42,040 Speaker 1: some salt and pepper with the pasta finished cooking in 388 00:20:42,080 --> 00:20:44,879 Speaker 1: the water, and then we're gonna add the butter. I 389 00:20:44,920 --> 00:20:49,040 Speaker 1: love fresh pasta. Do you how's your ant showy feel? 390 00:20:49,680 --> 00:20:53,159 Speaker 1: All right? So you can see the butter is really melting. 391 00:20:53,800 --> 00:20:56,480 Speaker 1: You melt the butter. You can just keep stirring it 392 00:20:56,640 --> 00:20:59,240 Speaker 1: as it comes to a boil let it finished cooking 393 00:20:59,240 --> 00:21:02,919 Speaker 1: in the butter. It's almost like you're you're creating a 394 00:21:02,960 --> 00:21:05,960 Speaker 1: sauce and a multified sauce with the pasta, water and 395 00:21:06,000 --> 00:21:11,080 Speaker 1: the butter. It smells so good? Does it smell the 396 00:21:11,080 --> 00:21:14,000 Speaker 1: anchovie now? In Rome? And it was surely they just 397 00:21:14,040 --> 00:21:16,720 Speaker 1: served this? Is it? There's no herbs? I feel like 398 00:21:16,760 --> 00:21:21,040 Speaker 1: I remember this. Yeah, there's no herbs, there's no garnish. 399 00:21:21,480 --> 00:21:23,680 Speaker 1: It's and you know it has like pretty intense flavor. 400 00:21:25,160 --> 00:21:27,840 Speaker 1: Grab a bowl and at the very at the very end, 401 00:21:27,840 --> 00:21:30,600 Speaker 1: we just sprinkling a little bit of parsley. Pretty They 402 00:21:30,600 --> 00:21:34,560 Speaker 1: probably wouldn't do this in Rome, but I can't help myself. 403 00:21:35,240 --> 00:21:39,000 Speaker 1: L a is there where we are. And one of 404 00:21:39,000 --> 00:21:40,879 Speaker 1: the other things that I that I do sometimes is 405 00:21:40,920 --> 00:21:45,639 Speaker 1: I put toasted bread crumbs on top as well, but 406 00:21:45,760 --> 00:21:49,879 Speaker 1: we're not doing that today. Go to try really simple, 407 00:21:50,040 --> 00:21:54,800 Speaker 1: really good? Is it the anchovie strong? That's the way 408 00:21:54,800 --> 00:21:56,600 Speaker 1: it should be right there? That's actually I do say 409 00:21:56,600 --> 00:21:59,320 Speaker 1: so myself. I think it's the perfect balance a manchovie 410 00:21:59,400 --> 00:22:01,760 Speaker 1: is in pasta, I mean, because otherwise it just tastes 411 00:22:01,800 --> 00:22:04,080 Speaker 1: like butter noodles, you know, which is nothing. There's nothing 412 00:22:04,080 --> 00:22:06,240 Speaker 1: wrong with that, but you know, the antio we's just 413 00:22:06,280 --> 00:22:08,719 Speaker 1: bringing to another dimension totally. Where did you learn how 414 00:22:08,720 --> 00:22:11,920 Speaker 1: to make pasta. I mean I think I taught myself. Yeah, 415 00:22:11,960 --> 00:22:13,840 Speaker 1: I mean, look, when I when I want to learn 416 00:22:13,840 --> 00:22:15,760 Speaker 1: how to do anything, I do a lot of research 417 00:22:15,800 --> 00:22:17,920 Speaker 1: like anybody else. And there are certain people that I'm 418 00:22:17,920 --> 00:22:21,280 Speaker 1: really interested in learning from. One of them is my 419 00:22:21,280 --> 00:22:24,919 Speaker 1: good friend Mark Vettori, who's got veteran in Philadelphia. He 420 00:22:24,920 --> 00:22:27,639 Speaker 1: has there another reson called fear Relos in Philadelphia he 421 00:22:27,720 --> 00:22:30,040 Speaker 1: just opened, and then he opened a version of it 422 00:22:30,080 --> 00:22:33,760 Speaker 1: in in Vegas at the Red Rock Hotel. He but 423 00:22:33,920 --> 00:22:37,960 Speaker 1: Marks pasta is sick. It's so good. It's so like 424 00:22:38,280 --> 00:22:40,680 Speaker 1: speaking of a rabbiata, like his pasta is so good. 425 00:22:40,720 --> 00:22:43,359 Speaker 1: It gets me angry, you know, but he's you know, 426 00:22:43,440 --> 00:22:45,520 Speaker 1: he's the best. And also like when I have a 427 00:22:45,600 --> 00:22:48,520 Speaker 1: question about pasta, he answers it. Oh, this was crazy. 428 00:22:48,920 --> 00:22:51,439 Speaker 1: So I'm training everybody in the kitchen at the Mouthfia 429 00:22:51,440 --> 00:22:54,399 Speaker 1: were like weeks from opening weeks okay, and we've just 430 00:22:54,440 --> 00:22:57,080 Speaker 1: gotten used to the kitchen and for the and the 431 00:22:57,200 --> 00:23:00,359 Speaker 1: very first day, I start training people on making the 432 00:23:00,400 --> 00:23:04,200 Speaker 1: pasta dishes and finishing the pasta dishes. Mark vectually walks 433 00:23:04,240 --> 00:23:06,440 Speaker 1: into the kitchen to say, what's up. You know, we're 434 00:23:06,440 --> 00:23:09,680 Speaker 1: not open, and I'm thinking to myself, I I'm about 435 00:23:09,720 --> 00:23:12,880 Speaker 1: to cook like ten pastas that we really haven't done 436 00:23:12,920 --> 00:23:17,600 Speaker 1: before for the staff. Okay, and Mark Victory just walked 437 00:23:17,640 --> 00:23:20,080 Speaker 1: into the kitchen. I really want to leave. I'm not 438 00:23:20,119 --> 00:23:23,040 Speaker 1: gonna lie like I'm thinking myself, how am I going 439 00:23:23,080 --> 00:23:26,200 Speaker 1: to get this guy out of here? Because I don't 440 00:23:26,200 --> 00:23:30,159 Speaker 1: want him hanging around, watching, watching, making me watch my 441 00:23:30,240 --> 00:23:35,040 Speaker 1: pastas for the first time for the staff. Okay. He stays, 442 00:23:35,200 --> 00:23:41,000 Speaker 1: Oh God, eats every single pasta dish, and I'm like, God, 443 00:23:41,240 --> 00:23:44,960 Speaker 1: I'm dying. Okay, literally, there's not a single other person 444 00:23:45,040 --> 00:23:46,920 Speaker 1: in the United States that I don't want any kitchen 445 00:23:46,960 --> 00:23:49,080 Speaker 1: within him. And he's standing there with a fork in 446 00:23:49,160 --> 00:23:53,160 Speaker 1: his name. So he eats every single one of the pastas. 447 00:23:53,840 --> 00:23:57,000 Speaker 1: So he says to me, Hey, your pastas are really good, 448 00:23:57,040 --> 00:24:00,120 Speaker 1: like almost with a surprise, right. So I'm thinking to myself, 449 00:24:00,119 --> 00:24:05,119 Speaker 1: he's the nicest guy. Great, no problem. So then he 450 00:24:05,200 --> 00:24:07,560 Speaker 1: calls Michael signon the next day and he goes, I 451 00:24:07,560 --> 00:24:11,879 Speaker 1: gotta tell you, man, Bobby's pastas are good, and Michael's like, 452 00:24:12,280 --> 00:24:15,240 Speaker 1: come on, because Michael, Michael wants me to fail me. 453 00:24:15,480 --> 00:24:17,840 Speaker 1: Michael's don't tell him that, yeah, and so he's like. 454 00:24:17,960 --> 00:24:19,800 Speaker 1: The thing I like about Bobby's pastas is that he 455 00:24:19,800 --> 00:24:22,119 Speaker 1: doesn't put too many ingredients in them. A lot of 456 00:24:22,119 --> 00:24:24,639 Speaker 1: times people put too many ingredients in their posta. Just 457 00:24:24,640 --> 00:24:29,719 Speaker 1: like anything else, the less is better, simple is always 458 00:24:29,720 --> 00:24:32,720 Speaker 1: best if you're executing right. Do you feel like you're 459 00:24:32,760 --> 00:24:36,880 Speaker 1: a pasta making expert now that you've spent so much 460 00:24:36,920 --> 00:24:40,159 Speaker 1: time in Italy? Am i Aposta making expert? I wouldn't 461 00:24:40,160 --> 00:24:43,280 Speaker 1: say I'm Aposta making, but I mean I spent a 462 00:24:43,280 --> 00:24:46,680 Speaker 1: lot of time making pasta now. I mean, and it's 463 00:24:46,680 --> 00:24:48,240 Speaker 1: one of those things where, like people say to me, 464 00:24:48,480 --> 00:24:51,880 Speaker 1: you know you're opening an Italian restaurant. I've spent a 465 00:24:51,920 --> 00:24:55,280 Speaker 1: lot of time in Italy. I mean an inordinate amount 466 00:24:55,280 --> 00:24:57,040 Speaker 1: of time in Italy, probably a lot more time than 467 00:24:57,080 --> 00:24:59,639 Speaker 1: a lot of people cooking Italian food. I'm serious, Like, 468 00:24:59,640 --> 00:25:01,840 Speaker 1: I mean, I go there all the time. And when 469 00:25:01,880 --> 00:25:03,600 Speaker 1: I go, when I go to a place like that, 470 00:25:03,720 --> 00:25:06,879 Speaker 1: I'm cooking. I mean, I'm either going to the market 471 00:25:06,880 --> 00:25:09,760 Speaker 1: and cooking in a house that I've rented or um 472 00:25:09,760 --> 00:25:12,120 Speaker 1: staying in a hotel, and I'm cooking in restaurants sort 473 00:25:12,119 --> 00:25:14,960 Speaker 1: of you know, under the radar. Nobody has any idea 474 00:25:15,000 --> 00:25:17,600 Speaker 1: who I am there? So it's great. I think Michael 475 00:25:17,600 --> 00:25:19,680 Speaker 1: Simon was with us when we were in Pulia, right, 476 00:25:20,160 --> 00:25:24,280 Speaker 1: oh yeah, I remember him making sheets of pasta, like 477 00:25:24,520 --> 00:25:28,880 Speaker 1: but like hanging them all over the kitchen. Yeah, we Michael, well, 478 00:25:28,920 --> 00:25:31,200 Speaker 1: my so when we went to Pulia, this is this 479 00:25:31,240 --> 00:25:33,200 Speaker 1: is a good story. When we went to Pullia, Michael 480 00:25:33,200 --> 00:25:35,199 Speaker 1: and I cooked every meal. We were exhausted by the 481 00:25:35,240 --> 00:25:37,720 Speaker 1: end of it. It was just like it was painful 482 00:25:37,760 --> 00:25:40,159 Speaker 1: how many meals we had. But also we like we 483 00:25:40,200 --> 00:25:42,560 Speaker 1: had a clean too, so every time we cooked, like, 484 00:25:42,560 --> 00:25:44,760 Speaker 1: oh bro, we have to clean up. Yeah we made 485 00:25:44,760 --> 00:25:47,439 Speaker 1: a mess. Yeah we we you know, we made we 486 00:25:47,480 --> 00:25:49,760 Speaker 1: made We made tons of pasta. There absolutely when you're 487 00:25:49,760 --> 00:25:52,080 Speaker 1: in Italy making you're making pasta, well, I think you 488 00:25:52,080 --> 00:25:56,120 Speaker 1: should make mesa pasta. What would you like? Don't say 489 00:25:56,119 --> 00:25:59,920 Speaker 1: penny Alla vodka. That's not even Italian. No, I want 490 00:26:00,000 --> 00:26:03,400 Speaker 1: your your eggplant bolonets that's not Italian either, but I'll 491 00:26:03,400 --> 00:26:08,600 Speaker 1: make it okay. Thanks. Always Hungry is created by Bobby 492 00:26:08,640 --> 00:26:12,880 Speaker 1: Flay and Sophie Flay. Our executive producer is Christopher Hasiotis. 493 00:26:13,200 --> 00:26:16,040 Speaker 1: Always Hungry is produced, edited, and mixed by Jonathan Hoss 494 00:26:16,080 --> 00:26:19,800 Speaker 1: Dresser Always Hungry is engineered by Sophie Flay. For more 495 00:26:19,840 --> 00:26:22,960 Speaker 1: podcasts from My Heart Radio, visit the I Heart Radio app, 496 00:26:23,000 --> 00:26:26,479 Speaker 1: Apple podcast, or wherever you listen to your favorite shows.