1 00:00:00,400 --> 00:00:02,234 Pasta, pasta, pasta. 2 00:00:02,236 --> 00:00:05,371 - [judges cheering] - Yeah baby. 3 00:00:05,373 --> 00:00:08,340 You'll be making pasta dishes for every round. 4 00:00:08,342 --> 00:00:10,342 The pasta Gods are cheering me on, 5 00:00:10,344 --> 00:00:12,277 they're on my side for this round. 6 00:00:12,279 --> 00:00:14,213 I'm not sure if she has time to make the dough 7 00:00:14,215 --> 00:00:16,081 within a twenty minute time frame. 8 00:00:18,284 --> 00:00:20,986 There is chaos in the kitchen right now. 9 00:00:20,988 --> 00:00:22,654 My heart is basically beating outta my chest. 10 00:00:23,189 --> 00:00:24,656 This needs to work. 11 00:00:24,658 --> 00:00:26,125 Let's go y'all, let's go. 12 00:00:26,127 --> 00:00:27,359 Two minute warning chefs. 13 00:00:27,361 --> 00:00:28,460 Are you serious? 14 00:00:28,462 --> 00:00:30,596 This is just heartbreaking. 15 00:00:32,499 --> 00:00:34,400 [screams] 16 00:00:35,635 --> 00:00:39,371 I grew up making pasta, I have pasta in my vein. 17 00:00:40,440 --> 00:00:42,207 Pasta's always been a huge part of my life. 18 00:00:42,209 --> 00:00:43,876 It's one of the most special things to me, 19 00:00:43,878 --> 00:00:45,210 I'm feeling super confident. 20 00:00:45,212 --> 00:00:48,647 I've been cooking pasta since I was six or seven years old 21 00:00:48,649 --> 00:00:50,549 and I'm ready to compete, I'm ready to win. 22 00:00:52,152 --> 00:00:53,652 I'm not Italian, 23 00:00:53,654 --> 00:00:55,788 but my heart and my hands are. 24 00:00:55,790 --> 00:00:57,956 I've made thousands of pounds of pasta. 25 00:01:00,326 --> 00:01:02,261 Ray you're not gonna be able to do it. 26 00:01:02,263 --> 00:01:04,296 - Oh, no, no! - Towel. 27 00:01:04,298 --> 00:01:06,999 Hell yeah, I fix problems, that's my job. 28 00:01:09,602 --> 00:01:10,936 I'm a consulting chef. 29 00:01:11,938 --> 00:01:14,106 Ya bring me in as the closer. 30 00:01:15,108 --> 00:01:17,276 I just have to be sharp, whether I'm in the kitchen 31 00:01:17,278 --> 00:01:19,478 or at a home, I have to be on top of my game. 32 00:01:22,849 --> 00:01:26,652 I wanna prove whether you're a gal in the kitchen 33 00:01:26,654 --> 00:01:29,588 whether you're a mom, you can do it. 34 00:01:34,227 --> 00:01:38,931 I'm from Rome, the most beautiful city in the world. 35 00:01:38,933 --> 00:01:43,268 My plate is my canvas, I can paint with my ingredients. 36 00:01:43,270 --> 00:01:46,271 I'm very competitive and I'm not scared. 37 00:01:46,873 --> 00:01:48,240 Italians do it better. 38 00:01:48,242 --> 00:01:49,541 Meraviglioso. 39 00:01:52,112 --> 00:01:55,781 Whoa, I got goosebumps. [chuckles] 40 00:01:55,783 --> 00:02:00,152 I'm half Italian, half Israeli I like to cook Italian food and fusion Israeli. 41 00:02:01,054 --> 00:02:02,855 I grew up playing basketball, 42 00:02:02,857 --> 00:02:04,022 I made it to the pros. 43 00:02:04,024 --> 00:02:06,492 Then I went to the Israeli army. 44 00:02:06,494 --> 00:02:11,497 I'm here to compete and I'm here to just like... arrrh. 45 00:02:12,132 --> 00:02:13,265 [laughing] 46 00:02:19,639 --> 00:02:21,807 There's a really special place in my heart for pasta, 47 00:02:21,809 --> 00:02:25,611 I've worked at some of the best pasta restaurants in the country. 48 00:02:25,613 --> 00:02:27,446 I studied abroad in Italy, I lived in Florence, 49 00:02:27,448 --> 00:02:29,381 so I bring in some of those influences. 50 00:02:29,716 --> 00:02:31,617 The perfect pasta to me is, 51 00:02:31,619 --> 00:02:36,188 rich and yolky, super smooth and just a perfect little bit of al dente, 52 00:02:36,190 --> 00:02:37,556 just so you get that little bit of bite. 53 00:02:38,458 --> 00:02:39,992 Pasta is my life. 54 00:02:39,994 --> 00:02:41,493 I've got this in the bag. 55 00:02:44,230 --> 00:02:44,997 Hello chefs. 56 00:02:44,999 --> 00:02:46,165 Hello Ted. 57 00:02:46,167 --> 00:02:48,734 Chefs it's no mistake that the four of you are here. 58 00:02:48,736 --> 00:02:52,004 You live and breathe pasta everyday. 59 00:02:52,006 --> 00:02:54,840 You'll be making pasta dishes for every round. 60 00:02:54,842 --> 00:02:57,676 Appetizer, entree and dessert. 61 00:02:57,678 --> 00:03:01,113 - Do you wear the stretchy pants? - [all laughing] 62 00:03:01,115 --> 00:03:04,349 Well nothing is jumping out of the basket yet, but let's get them open, just in case. 63 00:03:08,087 --> 00:03:09,221 Go for it. 64 00:03:10,223 --> 00:03:12,191 And you're appetizer ingredients are... 65 00:03:12,193 --> 00:03:13,258 The heck is that? 66 00:03:13,260 --> 00:03:15,761 - Sunday gravy. - [Ted] Sunday gravy. 67 00:03:15,763 --> 00:03:17,930 [Merrin] A Sunday gravy is, 68 00:03:17,932 --> 00:03:23,602 tomato sauce, meat balls, pork ribs, simmered for a very long time. 69 00:03:24,037 --> 00:03:25,337 I love you guys. 70 00:03:25,339 --> 00:03:28,106 [Ted] Dried porcini mushrooms, 71 00:03:28,108 --> 00:03:31,043 - arugula. - Arugula, nice. 72 00:03:32,645 --> 00:03:34,880 White anchovies. 73 00:03:34,882 --> 00:03:36,548 [Ted] And white anchovies. 74 00:03:37,650 --> 00:03:39,384 Holy guacamole. 75 00:03:39,386 --> 00:03:43,188 Remember chefs this is the super speedy 20 minute round. 76 00:03:43,190 --> 00:03:44,289 Twenty minutes is fast. 77 00:03:46,993 --> 00:03:47,993 Clock starts now. 78 00:03:47,995 --> 00:03:51,630 [judges cheering] 79 00:03:51,632 --> 00:03:53,065 Let's go chefs, let's go. 80 00:03:53,067 --> 00:03:56,368 Amanda, Scott, you are joined by our special guest judge. 81 00:03:56,370 --> 00:03:58,837 Celebrated food journalist, Nilou Motamed. 82 00:03:58,839 --> 00:04:00,038 Welcome back, Nilou. 83 00:04:00,040 --> 00:04:02,808 -Thank you Ted. Hi guys. -[Scott] Great to see you Nilou. 84 00:04:02,810 --> 00:04:07,746 I'm so happy to be here and for pasta challenge. Very exciting. 85 00:04:07,748 --> 00:04:10,015 Let's get that pasta in first. 86 00:04:10,017 --> 00:04:12,584 [Amanda] Pasta is one of my favorite things to make. 87 00:04:12,586 --> 00:04:14,019 It can end up with butter and cheese, 88 00:04:14,021 --> 00:04:17,089 it can be complicated with a braised meat sauce but it starts off 89 00:04:17,091 --> 00:04:20,225 with simple ingredients and becomes this beautiful thing. 90 00:04:20,227 --> 00:04:23,929 You're so right, you combine the most humble of ingredients. 91 00:04:23,931 --> 00:04:27,699 You take some flour, you take some water and you create magic. 92 00:04:27,701 --> 00:04:29,901 Coming down, coming down, down the line. Down the line. 93 00:04:29,903 --> 00:04:33,071 The important thing when cooking pasta is you need to have enough water, 94 00:04:33,073 --> 00:04:36,508 that when you add the pasta is doesn't drop the temperature to a non-boil. 95 00:04:36,510 --> 00:04:41,280 - And salty like the ocean, yes? No? - No, salty like broth. 96 00:04:43,816 --> 00:04:45,183 Yeah, baby. 97 00:04:45,185 --> 00:04:48,420 I'm the queen of the pasta and I'm the one to beat. 98 00:04:49,122 --> 00:04:51,723 Let the smell come to mama. 99 00:04:51,725 --> 00:04:55,027 I grew up by making pasta almost everyday with my mother, 100 00:04:55,029 --> 00:04:58,497 so I feel pretty confident in this competition. 101 00:04:58,998 --> 00:05:01,867 Okay. Here we are. 102 00:05:01,869 --> 00:05:06,838 I'm making paccheri, stuffed with the meat in the Sunday sauce. 103 00:05:06,840 --> 00:05:10,208 [Scott] I saw Barbara taking paccheri and stuffing it. 104 00:05:10,210 --> 00:05:12,778 Paccheri is kind of a large rigatoni that's a little 105 00:05:12,780 --> 00:05:15,747 floppy when it's cooked. And she was stuffing it with 106 00:05:15,749 --> 00:05:20,152 chopped up meat balls and meat from the Sunday sauce, it's a great idea. 107 00:05:20,154 --> 00:05:22,321 Behind you. Behind you. Behind you. 108 00:05:25,158 --> 00:05:29,695 Unique part about this competition today, is that there is already pasta dough 109 00:05:29,697 --> 00:05:31,797 made and rested in the pantry. 110 00:05:31,799 --> 00:05:33,832 [Scott] Merrin is making her own dough right now, 111 00:05:33,834 --> 00:05:36,001 I mean that dough needs to rest after you work it. 112 00:05:36,003 --> 00:05:38,970 I'm really hoping she has enough time to be able to make 113 00:05:38,972 --> 00:05:41,073 - this pasta and it's just not too... - Dense. 114 00:05:41,075 --> 00:05:43,075 You know, it's just not too tight. 115 00:05:45,678 --> 00:05:49,214 [Merrin] I've been working in Italian restaurants for about 10 years. 116 00:05:49,216 --> 00:05:54,052 From south of Italy, all the way to Jersey, Americana. 117 00:05:54,220 --> 00:05:56,254 Me making pasta is like a 118 00:05:56,256 --> 00:06:00,158 musician playing their instrument, it's just, part of me. 119 00:06:00,993 --> 00:06:02,928 Come together. Come together baby. 120 00:06:02,930 --> 00:06:08,934 I am making a hand rolled capunti with a pomodoro sauce 121 00:06:08,936 --> 00:06:13,205 and it's going to be garnished with a porchini breadcrumb. 122 00:06:13,207 --> 00:06:14,373 The pasta challenge 123 00:06:14,807 --> 00:06:16,475 it's like go big or go. 124 00:06:16,477 --> 00:06:19,111 Capunti is generally made with three fingers and 125 00:06:19,113 --> 00:06:22,214 you drag it across and you make three little seats. 126 00:06:25,818 --> 00:06:28,954 [Jake] Using the meat from the Sunday gravy with anchovies is gonna be 127 00:06:28,956 --> 00:06:32,023 difficult to figure out in a way that's not over powering either one. 128 00:06:32,325 --> 00:06:33,458 All right. 129 00:06:33,460 --> 00:06:35,894 But I know immediately I'm gonna make pasta salad. 130 00:06:35,896 --> 00:06:38,797 One of my former chefs who is very Italian, always talked 131 00:06:38,799 --> 00:06:40,799 about pasta salad as being this terrible dish. 132 00:06:40,801 --> 00:06:45,036 But I've made it for her often and now, she's actually in love with it. 133 00:06:45,038 --> 00:06:48,373 So I wanna make arugula pasta salad with anchovy vinaigrette 134 00:06:48,375 --> 00:06:50,942 and porchini dusted croutons. 135 00:06:51,210 --> 00:06:53,078 Chef Jake, how are you sir? 136 00:06:53,080 --> 00:06:57,516 - I'm feeling great thanks, ready to eat some pasta? - [Scott laughing] 137 00:06:57,518 --> 00:07:03,555 Alright, the key for perfect pasta is keep it simple, don't overwhelm, 138 00:07:03,557 --> 00:07:06,057 make it with a lot of love. 139 00:07:06,059 --> 00:07:08,894 I'm a little bit behind in time, but I'll make it happen. 140 00:07:08,896 --> 00:07:11,630 Alright, give me that, come on, all right. 141 00:07:11,632 --> 00:07:16,635 I'm making a meat tortellini with porcini mushroom and anchovy sauce. 142 00:07:16,637 --> 00:07:20,172 My plan is to mix the arugula within my pasta dough 143 00:07:20,174 --> 00:07:22,374 to give it a bright green color. 144 00:07:25,978 --> 00:07:32,050 Rony has fresh pasta and he's trying to incorporate the arugula into the dough. 145 00:07:32,052 --> 00:07:34,453 Give me that. Come on, come on, come on, come on. 146 00:07:34,455 --> 00:07:36,021 Go for it. Go for it. Go for it. 147 00:07:36,023 --> 00:07:38,990 But that dough is just sticking to the side of the bowl 148 00:07:38,992 --> 00:07:41,126 - and it's spinning around. - [Amanda] And it's just bouncing around. 149 00:07:41,128 --> 00:07:42,494 This needs to work. 150 00:07:46,132 --> 00:07:48,333 [Ted] Chefs, less than nine minutes. 151 00:07:48,335 --> 00:07:50,101 Nine minutes, thank you. 152 00:07:50,103 --> 00:07:52,170 The time, it flies. 153 00:07:52,172 --> 00:07:53,371 I feel like it just started. 154 00:07:55,007 --> 00:07:56,141 Starter sauce. 155 00:07:56,208 --> 00:07:57,709 [Merrin] I'm making a sauce to go with my pasta. 156 00:07:57,711 --> 00:08:01,746 I melt down the white anchovies in a little bit of olive oil 157 00:08:01,748 --> 00:08:05,650 and I start shredding the meat from the pork ribs, from the Sunday gravy. 158 00:08:07,320 --> 00:08:10,989 I believe that chef Barbara is tough competition. 159 00:08:10,991 --> 00:08:14,192 She's from Italy. She's gonna give me a run for my money. 160 00:08:15,528 --> 00:08:16,495 That's pretty good. 161 00:08:17,196 --> 00:08:19,965 Yep, baby. 162 00:08:19,967 --> 00:08:23,935 [Barbara] So next I took the Sunday gravy and I saute with some butter, 163 00:08:23,937 --> 00:08:25,937 just to give a little bit sweetness. 164 00:08:26,272 --> 00:08:27,472 Is everybody okay? 165 00:08:27,907 --> 00:08:28,940 Oh, yeah. 166 00:08:29,141 --> 00:08:30,475 Okay. 167 00:08:31,978 --> 00:08:33,411 Let's get these anchovies goin'. 168 00:08:33,413 --> 00:08:35,947 The white anchovies are gonna be generally a little bit more acidic 169 00:08:35,949 --> 00:08:37,916 and I really want more of that salty fish flavor, 170 00:08:37,918 --> 00:08:41,586 so I'm grabbing fish sauce to add a little bit of extra 171 00:08:41,588 --> 00:08:44,823 anchovy flavor to my anchovy vinaigrette. 172 00:08:44,825 --> 00:08:48,360 I'm using the meat from the Sunday gravy for my pasta salad. 173 00:08:54,433 --> 00:08:57,636 [Rony] So my dough is not coming together. 174 00:08:57,638 --> 00:08:59,271 Plan A didn't work. 175 00:08:59,273 --> 00:09:02,607 I'm looking at the clock and I see that I'm really behind. 176 00:09:02,609 --> 00:09:04,609 So I grab pasta sheets 177 00:09:04,611 --> 00:09:07,479 and I want to put arugula, within the dough. 178 00:09:08,214 --> 00:09:09,347 Six minutes Rony. 179 00:09:09,682 --> 00:09:11,149 Yeah, I'm really behind. 180 00:09:12,218 --> 00:09:16,621 Rony is doing a classic technique of taking sheeted dough 181 00:09:16,623 --> 00:09:19,457 and then layering arugula in between those sheets. 182 00:09:21,127 --> 00:09:22,494 It's not happening. 183 00:09:24,230 --> 00:09:26,231 - [Amanda] He's struggling. - [Scott] He's struggling. 184 00:09:26,966 --> 00:09:28,133 I'm really behind. 185 00:09:29,101 --> 00:09:30,635 Five minutes to go chefs. 186 00:09:30,637 --> 00:09:32,103 Five minutes thank you. 187 00:09:33,205 --> 00:09:34,339 Rony did you hear that? 188 00:09:34,341 --> 00:09:36,608 You know the time, you need plates, you need sauce. 189 00:09:36,610 --> 00:09:39,044 You gotta start getting it together brother. 190 00:09:39,046 --> 00:09:41,146 [Rony] Plan B is not working either. 191 00:09:41,148 --> 00:09:42,981 He's really in the weeds. 192 00:09:54,126 --> 00:09:58,997 I look at the clock, I've no pasta, no plan A, no plan B. I'm moving to plan C. 193 00:09:59,265 --> 00:10:01,132 I'm really behind. 194 00:10:01,134 --> 00:10:06,171 I decided, I'm going to cut the sheets, make the ravioli out of those 195 00:10:06,173 --> 00:10:09,107 and use the arugula as a small side salad. 196 00:10:09,508 --> 00:10:11,176 Four minutes. Okay, bro. 197 00:10:11,611 --> 00:10:13,178 Come on, Rony. 198 00:10:16,949 --> 00:10:19,484 I'm hoping that the mushrooms and the breadcrumbs will add 199 00:10:19,486 --> 00:10:22,287 texture and umami to my capunti. 200 00:10:22,455 --> 00:10:25,123 Yeah. 201 00:10:25,125 --> 00:10:28,226 I'm gonna take my mushrooms throw 'em into a spice grinder and just get them powdered 202 00:10:28,228 --> 00:10:31,096 so it's easy to season the bread with at the end. 203 00:10:31,098 --> 00:10:34,299 That's like this is a unique twist on the porchini. 204 00:10:35,868 --> 00:10:40,639 [Barbara] When you eat the porchini mushroom, you can taste the forest. 205 00:10:40,641 --> 00:10:44,042 So, basically I re-hydrated the porchini and then 206 00:10:44,044 --> 00:10:48,346 I sauteed them and I added at the end, anchovies. 207 00:10:49,915 --> 00:10:50,982 Come on, baby. 208 00:10:51,317 --> 00:10:53,284 Two minute warning chefs. 209 00:10:53,286 --> 00:10:54,819 Are you serious? 210 00:10:54,821 --> 00:10:57,889 [Amanda] You guys got to think about time here, we need food on the plate. 211 00:10:57,891 --> 00:11:01,459 I only have time to make one tortellini for each plate, 212 00:11:01,461 --> 00:11:05,497 I throw it into the water so they can be cooked as quick as possible. 213 00:11:06,098 --> 00:11:08,166 How do you say nervous in Italian? 214 00:11:10,002 --> 00:11:13,605 [Ted] Chefs, are your pasta plates ready for their close-up? 215 00:11:13,607 --> 00:11:16,875 Ten. Nine. Eight 216 00:11:16,877 --> 00:11:20,045 - Seven. Six. Five. - Let's go. Let's go. 217 00:11:20,047 --> 00:11:22,947 Four. Three. Two. 218 00:11:22,949 --> 00:11:23,982 One. 219 00:11:24,650 --> 00:11:25,884 Time's up. 220 00:11:25,886 --> 00:11:27,018 Yes. 221 00:11:31,290 --> 00:11:34,092 It didn't go as planned, sadly 222 00:11:34,094 --> 00:11:36,094 I hope the taste will win but... 223 00:11:37,463 --> 00:11:38,997 [exhales deeply] 224 00:11:42,468 --> 00:11:45,270 I am feeling amazing 225 00:11:45,272 --> 00:11:48,940 and I rolled pasta, in 20 minutes. 226 00:11:48,942 --> 00:11:49,841 Isn't that crazy? 227 00:11:49,843 --> 00:11:52,110 I am so confident for this round. 228 00:12:02,788 --> 00:12:04,789 Chefs, the first round we challenged you to make 229 00:12:04,791 --> 00:12:07,525 pasta appetizers with Sunday gravy, 230 00:12:08,494 --> 00:12:10,095 dried porchini mushrooms, 231 00:12:10,396 --> 00:12:11,463 arugula, 232 00:12:11,964 --> 00:12:13,398 white anchovies. 233 00:12:15,167 --> 00:12:17,669 Chef Merrin May, please tell us about your dish. 234 00:12:17,671 --> 00:12:21,740 Here, chefs, I made for you a hand-rolled capunti 235 00:12:21,742 --> 00:12:26,077 and on top is seasoned breadcrumbs with the porchini mushrooms. 236 00:12:29,648 --> 00:12:32,917 [Scott] I think the texture is very good, I think it could be a little bit thinner, 237 00:12:32,919 --> 00:12:35,086 it's a little bit dense it's a little heavy. 238 00:12:35,654 --> 00:12:36,988 But there's so much flavor here. 239 00:12:36,990 --> 00:12:39,324 You used the breadcrumbs on top 240 00:12:39,326 --> 00:12:42,460 great textural contrast with everything else that's goin' on here. 241 00:12:42,462 --> 00:12:44,529 So, good stuff chef, thank you. 242 00:12:44,531 --> 00:12:46,297 Chef, this is fantastic. 243 00:12:46,932 --> 00:12:47,966 Thank you. 244 00:12:47,968 --> 00:12:50,034 Yes, it's dense, but the texture, 245 00:12:50,036 --> 00:12:52,537 the toothsomeness of it, is really great 246 00:12:52,539 --> 00:12:55,173 and really full sauce. 247 00:12:55,175 --> 00:12:58,243 I love the brightness of this sauce. 248 00:12:58,245 --> 00:13:00,378 The amount of acid that you have is 249 00:13:00,780 --> 00:13:02,080 so wonderful. 250 00:13:02,082 --> 00:13:04,616 So I feel like this is a real success. 251 00:13:06,018 --> 00:13:07,452 Next up, Chef Rony. 252 00:13:08,988 --> 00:13:11,589 So my dish is... 253 00:13:13,092 --> 00:13:19,297 um, tortellini filled with meat and with the Sunday gravy. 254 00:13:19,299 --> 00:13:21,266 Where did your love of pasta come from chef? 255 00:13:21,268 --> 00:13:26,070 So, born to Italian family and we were raised, "spoiled" 256 00:13:26,072 --> 00:13:29,140 because we didn't want to put food in a microwave. 257 00:13:29,142 --> 00:13:33,411 So we literally started cooking, me and my brother food everyday 258 00:13:33,413 --> 00:13:37,148 and going to my nonna, my grandma, in Italy 259 00:13:37,150 --> 00:13:40,985 and making fresh pasta, fresh gnocchi, fresh ravioli. 260 00:13:41,020 --> 00:13:42,187 Chef, 261 00:13:42,788 --> 00:13:45,390 it was absolute chaos in your station 262 00:13:45,392 --> 00:13:49,227 and I think when you're under pressure like that you have just decide 263 00:13:49,229 --> 00:13:53,198 you know what, this isn't working and obviously it's undercooked. 264 00:13:53,200 --> 00:13:56,267 It's not really filled properly, 265 00:13:56,269 --> 00:13:58,503 and we would want a lot more on this plate. 266 00:13:58,505 --> 00:13:59,204 Thank you. 267 00:13:59,206 --> 00:14:00,571 However, 268 00:14:00,573 --> 00:14:04,475 I think it's a good idea to utilize the porchini with the sauce. 269 00:14:05,945 --> 00:14:08,880 The porchini themselves have really nice texture to 'em 270 00:14:08,882 --> 00:14:13,151 but usage of the arugula, it's dry. 271 00:14:13,153 --> 00:14:16,588 Even if you had a little bit of olive oil over the top of it, I think that 272 00:14:16,590 --> 00:14:20,191 it would have showcased a little bit better. 273 00:14:20,193 --> 00:14:23,294 There's no need for us to tell you what went wrong when you know what went wrong. 274 00:14:23,296 --> 00:14:24,195 Yeah. 275 00:14:24,197 --> 00:14:27,098 But what I think went right is that you 276 00:14:27,100 --> 00:14:30,001 stayed the course, you rallied and you put something on the plate 277 00:14:30,003 --> 00:14:31,402 and you're standing here proud, so I think 278 00:14:31,404 --> 00:14:33,638 that I'm gonna commend you on, for sure. 279 00:14:34,273 --> 00:14:35,273 Thank you, Chef Rony. 280 00:14:35,275 --> 00:14:36,274 Chef Barbara. 281 00:14:36,276 --> 00:14:37,976 Please tell us about your dish. 282 00:14:37,978 --> 00:14:41,212 It's paccheri cooked extremely al dente, 283 00:14:41,214 --> 00:14:46,084 and I stuffed with the meat that we have in the Sunday sauce. 284 00:14:47,286 --> 00:14:49,621 This is such a creative appetizer. 285 00:14:49,623 --> 00:14:52,824 I love the paccheri it's really fun that you stuffed it and fried it. 286 00:14:52,826 --> 00:14:55,660 The tomato sauce for me is a lot. 287 00:14:55,662 --> 00:14:58,229 It's so heavy and dense 'cause it has all the meat in it. 288 00:14:58,231 --> 00:14:59,764 Yes, okay. 289 00:14:59,766 --> 00:15:02,433 But a fantastic way to start. 290 00:15:02,435 --> 00:15:05,103 That little package, that little bite, is so fun. 291 00:15:05,137 --> 00:15:06,137 Thank you. 292 00:15:06,139 --> 00:15:09,173 I have to say your porchini mushrooms 293 00:15:09,175 --> 00:15:12,243 are the best version of porchini we have had in this round. 294 00:15:12,245 --> 00:15:13,278 Aw, thank you. 295 00:15:13,280 --> 00:15:16,648 I think it's the perfect amount for an appetizer. 296 00:15:16,650 --> 00:15:19,918 It feels like you really gave this some thought 297 00:15:19,920 --> 00:15:22,053 and I love that you carry your vision all the way through. 298 00:15:22,055 --> 00:15:23,221 Thank you. 299 00:15:24,156 --> 00:15:25,456 Chef, what're you looking to prove here? 300 00:15:25,724 --> 00:15:27,258 Umm... 301 00:15:27,260 --> 00:15:33,131 So in 2009, I was diagnosed with breast cancer. 302 00:15:34,967 --> 00:15:38,336 And my doctor told me that I couldn't use my arm anymore. 303 00:15:40,139 --> 00:15:41,205 They told me that. 304 00:15:41,207 --> 00:15:42,774 And I didn't believe it. 305 00:15:42,776 --> 00:15:44,442 And I didn't want to believe it. 306 00:15:44,444 --> 00:15:47,612 No matter whatever they are going to tell you is wrong. 307 00:15:47,614 --> 00:15:50,848 That you cannot do this, just you need to prove the opposite. 308 00:15:50,850 --> 00:15:53,551 Chef, just talking your using your arms. 309 00:15:55,020 --> 00:15:58,256 It's physical therapy every time you act like an Italian. 310 00:15:59,325 --> 00:16:01,859 You're inspiring a lot of people, Chef. 311 00:16:01,861 --> 00:16:03,328 - Yeah. - Thank you. Thank you. 312 00:16:03,330 --> 00:16:05,096 Thank you so much. 313 00:16:05,098 --> 00:16:08,166 Chef Jake, please tell us about your appetizer. 314 00:16:08,168 --> 00:16:12,003 Alright, for your appetizer, chefs, I made a arugula pasta salad with 315 00:16:12,005 --> 00:16:15,540 anchovy vinaigrette and porchini dusted croutons. 316 00:16:19,778 --> 00:16:23,881 The thing that I'm drawn to over and over again is the croutons. 317 00:16:23,883 --> 00:16:29,020 I think they are such a nice play with the acid from the dressing 318 00:16:29,022 --> 00:16:31,656 - and I love that anchovy. - Awesome. 319 00:16:31,658 --> 00:16:36,260 Umm, honestly, I think this salad would be better without the pasta. 320 00:16:36,262 --> 00:16:39,063 The greens with that vinaigrette, are so delicious. 321 00:16:39,065 --> 00:16:41,966 The pasta is almost an afterthought here. 322 00:16:41,968 --> 00:16:45,370 Because it's also not dressed enough, you know, it feels a little dry. 323 00:16:45,372 --> 00:16:48,272 I agree, I feel like the pasta is... 324 00:16:48,941 --> 00:16:50,074 superfluous. 325 00:16:50,076 --> 00:16:50,775 Right. 326 00:16:50,777 --> 00:16:52,110 Chef Jake, thank you. 327 00:16:54,246 --> 00:16:56,914 [Rony] I'm definitely not happy with my appetizer. 328 00:16:56,916 --> 00:16:59,884 They saw the struggle, the struggle was real. [chuckles] 329 00:16:59,886 --> 00:17:02,553 I think there is a good chance I'm going home. 330 00:17:03,856 --> 00:17:05,990 [Jake] The judges felt like the pasta salad needed 331 00:17:05,992 --> 00:17:07,258 probably a little bit more dressing. 332 00:17:07,260 --> 00:17:09,594 I feel like I've so much more to show the judges. 333 00:17:11,030 --> 00:17:14,265 So, whose dish is on the chopping block? 334 00:17:14,267 --> 00:17:18,503 [dramatic music playing] 335 00:17:27,012 --> 00:17:30,114 So, whose dish is on the chopping block? 336 00:17:39,124 --> 00:17:40,825 Chef Rony, you've been chopped. 337 00:17:40,827 --> 00:17:42,493 Judges. 338 00:17:42,495 --> 00:17:47,031 Chef Rony, it's so hard to do this cause we saw your over ambition in that round. 339 00:17:47,033 --> 00:17:51,102 We liked what you did with the Sunday gravy to make the filling for the tortellini. 340 00:17:51,104 --> 00:17:53,404 We felt the arugula was under dressed, 341 00:17:53,406 --> 00:17:54,639 pasta was under-cooked. 342 00:17:55,307 --> 00:17:56,974 So, we had to chop you. 343 00:17:56,976 --> 00:17:57,975 Thank you so much. 344 00:17:57,977 --> 00:17:59,911 I'm a little upset. 345 00:17:59,913 --> 00:18:03,981 I knew I could do better, but it's not about what you encounter in life, 346 00:18:03,983 --> 00:18:06,050 it's about how you react. 347 00:18:06,052 --> 00:18:07,618 I'm walking out proudly. 348 00:18:07,620 --> 00:18:08,753 Good luck guys. 349 00:18:08,755 --> 00:18:11,289 And thankful for all this journey I went through. 350 00:18:15,094 --> 00:18:18,096 Chef Barbara, Chef Jake, Chef Merrin Mae. 351 00:18:18,098 --> 00:18:19,764 Are you ready to take on round two? 352 00:18:19,766 --> 00:18:21,432 - Yes, absolutely. - Oh, yeah. Let's go. 353 00:18:21,434 --> 00:18:24,402 The second basket contains more culinary treasures. 354 00:18:29,641 --> 00:18:30,942 Go on and open it up. 355 00:18:32,945 --> 00:18:35,346 - Oh. Hello. - Oh. 356 00:18:35,348 --> 00:18:40,485 [Ted] And you'll be making pasta entrees with basil-flavored cotton candy. 357 00:18:40,487 --> 00:18:42,954 Cotton candy, perfect. 358 00:18:43,188 --> 00:18:44,522 Hello. 359 00:18:45,057 --> 00:18:46,124 [Ted] Langoustines. 360 00:18:46,126 --> 00:18:48,159 - [Jake] Beautiful. - Mortadella. 361 00:18:48,660 --> 00:18:50,995 Oh, mortadella, yes. 362 00:18:50,997 --> 00:18:52,163 [Ted] Mortadella. 363 00:18:53,031 --> 00:18:54,932 This bread. 364 00:18:54,934 --> 00:18:56,300 [Ted] And garlic bread. 365 00:18:56,302 --> 00:18:59,570 Some nice suspects and some really unusual suspects. 366 00:19:00,506 --> 00:19:03,040 Thirty more minutes to flex your expertise. 367 00:19:06,211 --> 00:19:07,378 Clock starts now. 368 00:19:07,380 --> 00:19:09,647 [screaming] Let's go. 369 00:19:12,251 --> 00:19:16,053 Judges, who invited basil flavored cotton candy to this pasta festival? 370 00:19:16,055 --> 00:19:17,088 [all laughing] 371 00:19:17,090 --> 00:19:19,790 Some twisted basket maven decided that 372 00:19:19,792 --> 00:19:22,660 this was the thing that was gonna take them for a spin, 373 00:19:22,662 --> 00:19:24,896 - but at least it's basil flavored. - [Ted] That's true. 374 00:19:24,898 --> 00:19:27,932 Mortadella is one of my favorite ingredients ever. 375 00:19:27,934 --> 00:19:31,936 It's kinda like baloney, with pepper corns and pistachios 376 00:19:31,938 --> 00:19:35,640 but it is the entree round of the pasta competition 377 00:19:35,642 --> 00:19:38,876 and these chefs really need to bring it in this round. 378 00:19:38,878 --> 00:19:42,914 [Merrin] When I first started off, one of the first pastas I made was a casarecce. 379 00:19:42,916 --> 00:19:44,248 Okay. 380 00:19:44,250 --> 00:19:46,350 And I love pastas and soups. 381 00:19:46,352 --> 00:19:51,989 I'm making a langoustine casarecce zuppa with crispy mortadella bits. 382 00:19:52,424 --> 00:19:54,926 There we go, beautiful. 383 00:19:54,928 --> 00:19:58,262 Crunchy mortadella is delicious mortadella. 384 00:19:58,264 --> 00:20:01,899 Little spiced bits of ooh-hoo porky goodness 385 00:20:01,901 --> 00:20:04,835 and a zuppa is soup. 386 00:20:04,837 --> 00:20:07,205 And it's comfort food in a bowl. 387 00:20:11,143 --> 00:20:15,646 Alright, gotta get these out of the shells get the guts out. 388 00:20:15,648 --> 00:20:17,982 Langoustines are basically 389 00:20:18,049 --> 00:20:19,450 smaller lobsters. 390 00:20:19,452 --> 00:20:23,521 With more of a shrimp-like tail really delicious and sweet. 391 00:20:23,523 --> 00:20:25,990 Seeing this basket as a whole, I know I'm gonna make a stuffed pasta. 392 00:20:25,992 --> 00:20:29,360 So I'm making this filling out of the langoustine and mortadella. 393 00:20:29,362 --> 00:20:31,862 Also in the filling I'm gonna throw the breadsticks. 394 00:20:31,864 --> 00:20:33,564 All right. 395 00:20:33,566 --> 00:20:37,235 Jake took the langoustine, he took the mortadella and he took the bread, 396 00:20:37,237 --> 00:20:40,371 he put it inside the food processor all three ingredients. 397 00:20:40,373 --> 00:20:41,439 Wow! 398 00:20:42,274 --> 00:20:43,608 Oh, yeah. 399 00:20:43,610 --> 00:20:45,276 Being from the North West, 400 00:20:45,278 --> 00:20:48,212 langoustine and seafood in general are just a huge part of my background. 401 00:20:48,214 --> 00:20:51,182 Also, as a kid, I went from baloney sandwiches 402 00:20:51,184 --> 00:20:53,951 to being able to have mortadella, when I first lived in Italy. 403 00:20:53,953 --> 00:20:55,720 So, it's a nice way to be able to tie everything together. 404 00:20:55,722 --> 00:20:57,154 All right. 405 00:20:59,291 --> 00:21:02,927 [Barbara] Langoustine is like one of my favorite ingredients. 406 00:21:02,929 --> 00:21:05,963 It's something that in Italy we use a lot. 407 00:21:06,665 --> 00:21:09,367 Barbara, I just love her instincts. 408 00:21:09,369 --> 00:21:13,271 She took all the interior, all the stuff outta the heads 409 00:21:13,273 --> 00:21:15,973 and she has that in a saute pan and she's roasting that 410 00:21:15,975 --> 00:21:19,043 to develop a great depth of flavor. 411 00:21:19,978 --> 00:21:23,714 I'm building the broth that is going to be the base of my sauce 412 00:21:23,716 --> 00:21:30,021 with langoustine head and body because with the head you've a lot of flavor. 413 00:21:30,023 --> 00:21:34,292 So I'm making fettuccine with langoustine and mortadella. 414 00:21:36,895 --> 00:21:38,162 Okay. 415 00:21:38,930 --> 00:21:40,531 Twenty three minutes. 416 00:21:43,035 --> 00:21:46,203 You don't wanna over cook the langoustine so you gotta keep an eye on it. 417 00:21:46,205 --> 00:21:51,242 When you start seeing a little bit of the shell start changing color 418 00:21:51,244 --> 00:21:54,945 you wanna take it off, cause you know that the heat is gonna carry through 419 00:21:54,947 --> 00:21:56,614 while it's sitting and waiting for you. 420 00:21:57,215 --> 00:21:58,316 Go faster. 421 00:21:58,318 --> 00:22:00,618 Gotta step it up a little bit. 422 00:22:00,620 --> 00:22:04,121 I'm starting to pipe the filling into the agnolotti 423 00:22:04,123 --> 00:22:06,791 that you just cut them off into individual pieces and you have 424 00:22:06,793 --> 00:22:09,260 these cute little pasta envelopes. 425 00:22:09,262 --> 00:22:13,964 - Jake has made something beautiful, beautiful. - They're gorgeous. 426 00:22:13,966 --> 00:22:16,167 - Really nice. - Really stunning. 427 00:22:16,169 --> 00:22:18,936 - Jake clearly knows his way around pasta making. - Holy cow! 428 00:22:18,938 --> 00:22:20,504 - Pasta making technique. - Yeah. 429 00:22:20,506 --> 00:22:21,572 Oh, yeah. 430 00:22:23,375 --> 00:22:25,076 Ohh-ho. Perfect. 431 00:22:25,078 --> 00:22:25,876 Mazel tov. 432 00:22:25,878 --> 00:22:27,945 Everybody wins. 433 00:22:30,148 --> 00:22:33,617 [Barbara] You know, it's pasta, for me, when I talk about pasta 434 00:22:33,619 --> 00:22:35,219 it's homemade pasta. 435 00:22:35,221 --> 00:22:36,387 That's it. 436 00:22:36,788 --> 00:22:38,055 That's my baby. 437 00:22:38,057 --> 00:22:42,293 So I just have to roll the pasta into nice fettuccine. 438 00:22:42,295 --> 00:22:44,795 Chefs less than 12 minutes to go. 439 00:22:44,797 --> 00:22:48,899 Barbara has touched only one of her basket ingredients. 440 00:22:48,901 --> 00:22:53,104 She's not dealt with anything else aside from langoustine. 441 00:22:55,107 --> 00:22:56,273 Okay. 442 00:22:56,275 --> 00:22:57,842 Merrin Mae how you doin'? 443 00:22:57,844 --> 00:22:59,210 Doin' good, doing good. 444 00:22:59,212 --> 00:23:00,311 Coming together? 445 00:23:00,313 --> 00:23:02,780 Coming slowly, but surely, together, yes. 446 00:23:02,782 --> 00:23:04,482 Can't go slow now, speed it up. 447 00:23:05,684 --> 00:23:08,919 I think every soup should come complimentary with 448 00:23:08,921 --> 00:23:10,955 a good dipper, that's like one of the best things. 449 00:23:10,957 --> 00:23:14,458 I take the garlic bread and I griddle those to get crisp up. 450 00:23:18,997 --> 00:23:22,633 I've got another food processor so I can make a basil pesto 451 00:23:22,635 --> 00:23:25,102 out of that delicious basil cotton candy. 452 00:23:25,104 --> 00:23:27,204 The cotton candy is inside that pesto in 453 00:23:27,206 --> 00:23:29,607 Jake's station that he's making right now. 454 00:23:33,612 --> 00:23:37,181 The langoustine are very soft so I wanna do some crunchiness. 455 00:23:37,183 --> 00:23:41,185 So I just sauteed the garlic bread with mortadella 456 00:23:41,187 --> 00:23:43,854 just to give the crunchiness that I needed. 457 00:23:43,856 --> 00:23:48,058 Barbara, you've got three and a half minutes, are you okay to-- on time? 458 00:23:48,060 --> 00:23:49,994 Yeah, I think so. 459 00:23:50,028 --> 00:23:52,396 Okay, you have to be. We wanna taste your pasta. 460 00:23:54,132 --> 00:23:57,468 - Chefs, let's go, let's go, get the food on the plate. - Let's go. 461 00:23:59,271 --> 00:24:02,273 Just worried about Barbara getting her food on the plate. 462 00:24:02,275 --> 00:24:05,009 She hasn't even touched the cotton candy. 463 00:24:05,011 --> 00:24:08,078 Barbara, you gotta get it on the plate, you gotta go quicker Chef, let's go. 464 00:24:09,114 --> 00:24:11,348 Leave no plate behind chefs. 465 00:24:11,850 --> 00:24:13,751 Ten. Nine. 466 00:24:13,753 --> 00:24:16,287 I realized that I didn't touch the cotton candy. 467 00:24:16,289 --> 00:24:19,356 - I just grab it and put just a touch. - Seven. Six. Five. 468 00:24:19,358 --> 00:24:22,626 Four. Three. Two. 469 00:24:22,628 --> 00:24:23,594 One. 470 00:24:24,463 --> 00:24:25,663 Time's up. 471 00:24:25,665 --> 00:24:28,032 - Okay. - [all cheering] 472 00:24:31,636 --> 00:24:34,638 [Barbara] I feel great, that pasta tastes amazing. 473 00:24:34,640 --> 00:24:36,807 I'm proud about the flavor a lot. 474 00:24:36,809 --> 00:24:40,544 The flavor is amazing, the only thing, I'm not happy about the presentation. 475 00:24:43,815 --> 00:24:47,284 [Merrin] That was more intense than the app round. 476 00:24:47,286 --> 00:24:49,820 If I win, I feel like I'm swingin', I'm swingin' before and 477 00:24:49,822 --> 00:24:51,989 I'm just hoping I make a grand slam. 478 00:24:59,898 --> 00:25:03,467 Chefs, in round two you set out to make flawless pasta plates with 479 00:25:03,469 --> 00:25:05,503 basil flavored cotton candy, 480 00:25:06,037 --> 00:25:07,137 langoustines, 481 00:25:07,139 --> 00:25:08,272 mortadella, 482 00:25:08,274 --> 00:25:09,406 and garlic bread. 483 00:25:10,909 --> 00:25:12,243 Chef Merrin Mae, what do we have? 484 00:25:12,245 --> 00:25:16,180 Here for you guys is a casarecce zuppa 485 00:25:16,182 --> 00:25:19,149 that is adorned with crisped up mortadella 486 00:25:19,151 --> 00:25:24,355 and langoustine that was dressed with olive oil basil and lemon zest. 487 00:25:25,190 --> 00:25:27,992 Chef, you got so much depth of flavor, 488 00:25:27,994 --> 00:25:30,194 for the limited amount of time that you had. 489 00:25:30,196 --> 00:25:33,964 I feel like your mortadella is exceptional in the crunchiness, 490 00:25:33,966 --> 00:25:35,966 those little crispy bits that you gave us. 491 00:25:36,968 --> 00:25:39,270 Yeah, this is definitely comfort food, 492 00:25:39,272 --> 00:25:41,005 even though it's quite elegant, 493 00:25:41,007 --> 00:25:42,806 the way you developed flavor. 494 00:25:42,808 --> 00:25:44,241 And I love your choice of pasta. 495 00:25:44,243 --> 00:25:45,976 [Scott] I think your flavors are great here. 496 00:25:45,978 --> 00:25:48,679 The langoustine in particular is beautiful flavor, 497 00:25:48,681 --> 00:25:51,849 great texture, cooked perfectly, really special. 498 00:25:51,851 --> 00:25:55,252 The pasta, I don't think you had enough salt in the water, 499 00:25:55,254 --> 00:25:58,122 or any, for that matter. 500 00:25:58,124 --> 00:26:01,392 It's a pasta competition. And if you're not salting your pasta water, 501 00:26:01,394 --> 00:26:03,661 that's the foundation of it all. 502 00:26:03,663 --> 00:26:07,898 [Ted] Chef Merrin Mae, why would it be meaningful for you to win Chopped? 503 00:26:07,900 --> 00:26:10,801 Well, I'm playing for my family. 504 00:26:10,803 --> 00:26:15,172 I have two kids at home, and it was crazy when we were homeschooling my son, 505 00:26:15,174 --> 00:26:20,110 we were literally cooking pizzas, Neapolitan style, off of my drive way. 506 00:26:20,112 --> 00:26:24,648 With the $10,000, my kids and I would want to 507 00:26:24,650 --> 00:26:27,751 put our pizzeria on wheels and take it to town. 508 00:26:27,753 --> 00:26:30,187 Go, get 'em, you know? 509 00:26:30,189 --> 00:26:33,090 Thank you, Chef Merrin Mae. Next up, Chef Barbara. 510 00:26:33,792 --> 00:26:36,226 So, basically, I made fresh pasta, 511 00:26:36,228 --> 00:26:39,897 and I add to the, little tomato sauce. 512 00:26:39,899 --> 00:26:42,633 At the end, I finish with cotton candy 513 00:26:42,635 --> 00:26:44,401 and I put on top. 514 00:26:46,271 --> 00:26:49,239 Well, Chef, you obviously developed so much good flavor, 515 00:26:49,241 --> 00:26:51,609 the way you made that sauce with the langoustine. 516 00:26:51,611 --> 00:26:54,178 I like the texture of the pasta. 517 00:26:54,180 --> 00:26:57,147 The cut is a little rough, but obviously, you made it by hand. 518 00:26:57,149 --> 00:26:58,749 - We watched you do it. - By hand. 519 00:26:58,751 --> 00:27:01,151 [Amanda] I got one piece of the toast that was perfect, 520 00:27:01,153 --> 00:27:03,821 and one must've had a lot of cotton candy on it, 521 00:27:03,823 --> 00:27:06,156 and it was super sweet! 522 00:27:06,158 --> 00:27:10,227 Um, I know cotton candy was the last thing to go on this plate. 523 00:27:10,229 --> 00:27:13,931 We were worried. You hadn't even touched your mortadella for a long time too. 524 00:27:13,933 --> 00:27:16,333 You were in love with the langoustine. 525 00:27:16,335 --> 00:27:20,037 I was in love, you're right. I was making love with the langoustine. 526 00:27:20,039 --> 00:27:21,772 [all laughing] 527 00:27:21,774 --> 00:27:23,140 [Scott] Chef, I think your flavors are great. 528 00:27:23,142 --> 00:27:24,942 I love the usage of the langoustine. 529 00:27:24,944 --> 00:27:28,679 I love the texture of the sauce, the way it coats the pasta. 530 00:27:28,681 --> 00:27:32,883 But I think the usage of the mortadella is a little too disjointed. 531 00:27:32,885 --> 00:27:34,952 Couple of those ingredients got the better of you 532 00:27:34,954 --> 00:27:38,355 as you were so focused on the actual langoustine. 533 00:27:40,058 --> 00:27:42,559 [Ted] Thank you, Chef Barbara. Finally, Chef Jake. 534 00:27:42,561 --> 00:27:44,428 Please tell us about your main dish. 535 00:27:44,430 --> 00:27:48,232 All right, Chefs, what I have for you is kind of a Surf & Turf Agnolotti. 536 00:27:48,234 --> 00:27:50,834 With the langoustine tails and mortadella. 537 00:27:50,836 --> 00:27:54,605 Sauce is a super simple fumet with langoustine heads. 538 00:27:57,142 --> 00:27:59,943 [Nilou] Your pasta is so beautiful, 539 00:27:59,945 --> 00:28:02,946 and the execution, I think is so lovely for me, 540 00:28:02,948 --> 00:28:06,050 it eats a little bit dry and al dente. 541 00:28:06,052 --> 00:28:07,317 - Yeah. - [Nilou] I do feel like 542 00:28:07,319 --> 00:28:10,921 - it is a little toothsome. - Got it. 543 00:28:10,923 --> 00:28:13,090 [Amanda] Yeah, Chef, this is an amazing effort. 544 00:28:13,092 --> 00:28:17,061 We were watching you pipe, and there was a pile of agnolotti. 545 00:28:17,063 --> 00:28:18,128 Like, it was fascinating. 546 00:28:18,130 --> 00:28:21,965 And I like that you made pesto with cotton candy. 547 00:28:21,967 --> 00:28:24,768 It makes a lot of sense, you know, the garlicy-ness of the pesto 548 00:28:24,770 --> 00:28:27,004 can really tempt on that sweetness. 549 00:28:27,006 --> 00:28:30,174 But, the whole thing needs moisture. 550 00:28:30,176 --> 00:28:32,943 - More sauce, more broth, more fat. - For sure. 551 00:28:32,945 --> 00:28:34,678 [Scott] Chef, this is one of those dishes I wanna 552 00:28:34,680 --> 00:28:36,780 take you in the kitchen and make with you, 553 00:28:36,782 --> 00:28:39,783 because I feel like there's so many great elements here 554 00:28:39,785 --> 00:28:42,019 that just need to be nuanced a little bit better. 555 00:28:42,021 --> 00:28:45,656 I feel like the filling in particular, it's a little bit dense. 556 00:28:45,658 --> 00:28:48,926 So I think you have a seed of greatness. 557 00:28:48,928 --> 00:28:51,562 But you really have to nurture it a little bit more. 558 00:28:52,197 --> 00:28:53,430 [Ted] Okay. 559 00:28:54,933 --> 00:28:56,633 You all looked chopped in the eye, 560 00:28:56,635 --> 00:28:59,636 without flinching and it's a difficult competition. 561 00:28:59,638 --> 00:29:02,039 So, who's moving on? 562 00:29:07,245 --> 00:29:08,645 [clock ticking] 563 00:29:16,354 --> 00:29:20,057 [Ted] So, whose dish is on the chopping block? 564 00:29:25,296 --> 00:29:28,899 Chef Jake, you've been chopped. Judges. 565 00:29:28,901 --> 00:29:34,304 Chef Jake, you beautifully embraced this pasta challenge 566 00:29:34,306 --> 00:29:38,242 by giving us some house-made agnolotti. 567 00:29:38,244 --> 00:29:41,211 Honestly, it looks like it's ready for a photoshoot. 568 00:29:42,213 --> 00:29:44,882 That said, we end up with a dry filling, 569 00:29:44,884 --> 00:29:49,119 and unfortunately, your pasta was a little bit undercooked. 570 00:29:49,121 --> 00:29:51,355 So, we had to chop you. 571 00:29:51,357 --> 00:29:53,590 - Well, thank you all very much. - Good luck with everything. 572 00:29:55,426 --> 00:29:56,994 [Jake] I agree with the judges' decision. 573 00:29:56,996 --> 00:29:58,629 I know exactly what went wrong, 574 00:29:58,631 --> 00:30:00,731 and I wish I could do it over again. 575 00:30:00,733 --> 00:30:04,268 Gotta get back on my feet and cook food and do the thing I love more than anything. 576 00:30:08,206 --> 00:30:10,741 [Ted] Chef Barbara, Chef Merrin Mae, 577 00:30:10,743 --> 00:30:14,111 pasta for dessert might be challenging for some. 578 00:30:14,113 --> 00:30:16,313 - Are you up to the job? - Absolutely, yes. 579 00:30:16,315 --> 00:30:17,915 I'm ready. 580 00:30:17,917 --> 00:30:20,517 [Ted] Excellent. Baskets are packed with goodies. 581 00:30:25,356 --> 00:30:26,523 Check them out! 582 00:30:27,091 --> 00:30:29,359 Okay! 583 00:30:29,361 --> 00:30:34,031 [Ted] And, you'll be making pasta desserts using an Italian cookie tray, 584 00:30:35,466 --> 00:30:37,401 strawberry liqueur. 585 00:30:37,403 --> 00:30:39,169 Not so bad, so far. 586 00:30:39,171 --> 00:30:41,371 - [Ted] Pears. - [Barbara] Pears? 587 00:30:42,607 --> 00:30:44,975 [Ted] And espresso powder. 588 00:30:46,811 --> 00:30:48,579 That's something. 589 00:30:48,581 --> 00:30:50,948 Thirty minutes back on the countdown clock. 590 00:30:51,850 --> 00:30:54,151 Let's start it... now! 591 00:30:54,153 --> 00:30:55,886 - [all cheering] - [Ted] Let's go. 592 00:30:55,888 --> 00:30:57,387 [Merrin] Yes! 593 00:30:57,956 --> 00:31:00,290 Pasta, pasta, pasta! 594 00:31:00,292 --> 00:31:02,759 [Nilou] I actually have no idea what to expect 595 00:31:02,761 --> 00:31:06,830 when we're talking about the two words, dessert and pasta together. 596 00:31:06,832 --> 00:31:09,166 I've only seen chocolate pastas and coffee pastas. 597 00:31:09,168 --> 00:31:10,067 - Things like that. - Yeah. 598 00:31:10,069 --> 00:31:11,735 [Scott] I think you can make a pasta dough, 599 00:31:11,737 --> 00:31:14,238 - and then fry it, cover it with powdered sugar. Right? - [Amanda] Right. 600 00:31:14,240 --> 00:31:18,008 I think another option is kind of like what Merrin Mae is doing right now. 601 00:31:18,010 --> 00:31:20,277 She's taken the orzo, she's broken it down, 602 00:31:20,279 --> 00:31:24,982 kinda back into semolina after she's buzzed it. 603 00:31:24,984 --> 00:31:29,419 [Merrin] I'm using the ground up orzo flour in my Zeppole batter. 604 00:31:29,421 --> 00:31:32,623 I'm gonna be making and espresso zeppole 605 00:31:32,625 --> 00:31:35,659 and a pear and strawberry liqueur sauce 606 00:31:35,661 --> 00:31:38,295 that will be hiding underneath a pasta nest. 607 00:31:38,297 --> 00:31:40,797 [Nilou] Merrin Mae, what are you making with that orzo? 608 00:31:40,799 --> 00:31:43,166 I'm making a little pasta nest, 609 00:31:43,168 --> 00:31:46,403 and then a homage, I'm gonna make little zeppole eggs 610 00:31:46,405 --> 00:31:48,105 to represent the mama bird. 611 00:31:48,107 --> 00:31:49,907 It's really cute. That's really-- 612 00:31:49,909 --> 00:31:51,942 [Scott] To represent that mama's coming home with ten grand! 613 00:31:51,944 --> 00:31:53,343 - [Merrin] That's right! - [Scott laughs] 614 00:31:54,212 --> 00:31:55,279 I'm in the dessert round. 615 00:31:55,281 --> 00:31:58,548 So, how can I not think about my kids? 616 00:31:58,550 --> 00:32:01,418 So, I wanna win it! I wanna take it home. 617 00:32:01,420 --> 00:32:04,922 The Italian cookie tray, I wanna use all the nutty cookies 618 00:32:04,924 --> 00:32:06,556 for the zeppole batter. 619 00:32:08,126 --> 00:32:11,995 I throw in about a spoonful of espresso powder as well. 620 00:32:14,165 --> 00:32:15,532 [counter clinks] 621 00:32:16,768 --> 00:32:19,703 I think it's really amazing where we're at in this competition. 622 00:32:19,705 --> 00:32:21,138 Two incredibly fierce competitors, 623 00:32:21,140 --> 00:32:24,841 two women competing for the grand prize. 624 00:32:24,843 --> 00:32:29,046 [Amanda] You have Merrin Mae, who's clearly passionate about pasta. 625 00:32:29,048 --> 00:32:31,949 Filipino, but her soul, her hands are Italian. 626 00:32:31,951 --> 00:32:33,317 We're under 20 minutes, Barbara! 627 00:32:33,319 --> 00:32:34,918 Thank you! 628 00:32:34,920 --> 00:32:37,254 [Nilou] We have Chef Barbara, she's from Rome. 629 00:32:37,256 --> 00:32:40,824 Of course, you can't forget about the fact that she beat breast cancer, 630 00:32:40,826 --> 00:32:44,127 she came back from what was a horrible diagnosis. 631 00:32:44,129 --> 00:32:46,630 - She's an inspiration. - [Scott] She is an inspiration. 100%. 632 00:32:46,632 --> 00:32:47,998 [Amanda] Unbelievable. 633 00:32:49,000 --> 00:32:51,301 [Barbara] I'm feeling extremely anxious. 634 00:32:51,303 --> 00:32:54,004 I have one step to win this competition. 635 00:32:54,006 --> 00:32:55,906 But as soon as I see these ingredients, 636 00:32:55,908 --> 00:32:58,375 I knew that I have a plan. 637 00:32:58,377 --> 00:33:02,946 I'm making pasta mille-feuille with strawberry and the pears. 638 00:33:02,948 --> 00:33:04,348 [Merrin] Coming down, coming down. 639 00:33:06,617 --> 00:33:08,385 Chef Barbara, are you making pasta? 640 00:33:08,387 --> 00:33:10,187 I'm making pasta again! 641 00:33:10,189 --> 00:33:11,288 [Amanda laughing] Again! 642 00:33:11,290 --> 00:33:13,156 [Barbara] Sweet this time! 643 00:33:14,225 --> 00:33:18,929 [Ted] Fifteen minutes on the clock. Chefs, half your round is gone. 644 00:33:18,931 --> 00:33:20,831 [Scott] Let's go, Chefs, get it done. Get it done. 645 00:33:20,833 --> 00:33:21,865 [whirring] 646 00:33:21,867 --> 00:33:24,234 [Barbara] This time, I make a sweet pasta, 647 00:33:24,236 --> 00:33:26,803 basically in the regular dough for making fettuccine, 648 00:33:26,805 --> 00:33:29,172 I add some sugar, some butter, 649 00:33:29,174 --> 00:33:33,744 and I used the strawberry liqueur, and the espresso powder, 650 00:33:33,746 --> 00:33:36,613 let me sprinkle in the middle and they start to do and then, 651 00:33:36,615 --> 00:33:38,315 suddenly, this is the best idea ever. 652 00:33:38,317 --> 00:33:41,151 Okay, now, this is... can go inside. 653 00:33:41,153 --> 00:33:43,720 When I discovered I have breast cancer, I said, 654 00:33:43,722 --> 00:33:45,622 "I'm a fighter. I will never give up." 655 00:33:45,624 --> 00:33:50,427 I just need to win. It's just something I have in my blood, in the Roman blood. 656 00:33:53,898 --> 00:33:55,298 [exhaling] Okay. 657 00:33:56,067 --> 00:33:57,534 [clinks] 658 00:33:58,803 --> 00:34:01,204 [Merrin] With the pears, I wanna make it a sauce. 659 00:34:01,206 --> 00:34:03,473 So, I sliced them up thinly, 660 00:34:03,475 --> 00:34:06,243 and I cook it with some butter and the strawberry liqueur. 661 00:34:09,881 --> 00:34:11,081 [exhaling] Okay. 662 00:34:11,083 --> 00:34:14,084 [in sing-song voice] You are so beautiful! 663 00:34:14,086 --> 00:34:17,421 So, as soon as the pasta was ready, I bring it back to the station. 664 00:34:17,423 --> 00:34:19,956 And then, I start to saute the pears, 665 00:34:19,958 --> 00:34:23,093 we are topping with the strawberry liqueur. 666 00:34:24,095 --> 00:34:25,529 Okay, now. 667 00:34:27,031 --> 00:34:31,601 [Merrin] I am making my pasta nest with fresh sheets of pasta. 668 00:34:31,603 --> 00:34:35,305 And I cut them into thin little strips that I know that will fry well, 669 00:34:35,307 --> 00:34:39,376 and kind of mimic the little ribbons that you'd see of twigs 670 00:34:39,378 --> 00:34:41,244 for a bird's nest. 671 00:34:41,246 --> 00:34:43,146 Coming down, coming down! 672 00:34:43,148 --> 00:34:44,381 [Ted] Chefs, two-minute warning! 673 00:34:44,383 --> 00:34:45,549 [clinks] 674 00:34:46,384 --> 00:34:47,884 [Scott] Let's go, Chefs! 675 00:34:47,886 --> 00:34:49,352 [Amanda] Under! Under two minutes. 676 00:34:50,354 --> 00:34:52,856 Barbara has made coffee pasta. 677 00:34:52,858 --> 00:34:55,125 And she's gonna make a layered Mille-Feuille. 678 00:34:55,127 --> 00:34:56,126 [Nilou] Ah! 679 00:34:56,128 --> 00:34:58,929 [Amanda] So, she's making a layered dessert. 680 00:34:58,931 --> 00:35:00,964 [Barbara] When I piped the cream on the pasta, 681 00:35:00,966 --> 00:35:02,799 I saw the Italian cookies. 682 00:35:02,801 --> 00:35:06,036 So I decide to sprinkle and give like a little kick. 683 00:35:07,672 --> 00:35:09,139 [Amanda] Check all your ingredients. 684 00:35:09,141 --> 00:35:12,109 Make sure you have all four ingredients incorporated. 685 00:35:12,777 --> 00:35:14,277 Plating time! 686 00:35:19,851 --> 00:35:22,285 [Ted] All right, Chefs, final seconds of the final round! 687 00:35:23,121 --> 00:35:25,222 Ten. Nine. Eight... 688 00:35:25,224 --> 00:35:27,457 - [Nilou] Oh, my gosh. - [Ted] Seven. Six... 689 00:35:27,459 --> 00:35:29,459 - Push, push, push! - [Ted] Five. Four... 690 00:35:30,128 --> 00:35:34,264 Three. Two. One. Time's up! 691 00:35:34,632 --> 00:35:36,399 [all cheering] 692 00:35:38,002 --> 00:35:40,270 [Nilou] Oh, look at the high five... Oh, I love that. 693 00:35:40,938 --> 00:35:42,706 Holy guacamole! 694 00:35:42,708 --> 00:35:44,141 [intense music playing] 695 00:35:45,209 --> 00:35:49,279 [Amanda] This pasta competition has been so impressive, so inspiring! 696 00:35:49,281 --> 00:35:52,182 These two chefs that have so much passion for what they do. 697 00:35:52,750 --> 00:35:54,184 At this stage, 698 00:35:54,186 --> 00:35:57,020 Chef Barbara and Chef Merrin Mae are neck-in-neck. 699 00:35:57,022 --> 00:35:59,990 They both did well on appetizer, they both did well on entree. 700 00:35:59,992 --> 00:36:02,492 So, it all comes down to dessert right now. 701 00:36:06,297 --> 00:36:08,031 [clock ticking] 702 00:36:13,971 --> 00:36:15,939 [Ted] Chef Barbara, Chef Merrin Mae, 703 00:36:15,941 --> 00:36:18,175 in the final round, we asked you to use your pasta skills 704 00:36:18,177 --> 00:36:20,877 with an Italian cookie tray, 705 00:36:20,879 --> 00:36:24,414 strawberry liqueur, pears and espresso powder. 706 00:36:25,983 --> 00:36:27,617 Chef Barbara, what do we have? 707 00:36:27,619 --> 00:36:32,155 So, I make pasta Mille Feuillet with pears and strawberry liqueur. 708 00:36:39,096 --> 00:36:41,031 Chef, this is um... 709 00:36:43,167 --> 00:36:45,235 This is great. 710 00:36:45,237 --> 00:36:48,104 I love the cream. The pasta has perfect texture, 711 00:36:48,106 --> 00:36:52,175 the strawberry isn't necessarily a flavor in there. 712 00:36:52,177 --> 00:36:55,645 But the texture of that pear really has great mouth feel. 713 00:36:55,647 --> 00:36:58,014 Thank you, I really appreciate that. 714 00:36:58,016 --> 00:37:02,219 [Nilou] Chef Barbara, the judicious use of sweetness and acid 715 00:37:02,221 --> 00:37:03,787 is my favorite thing about this. 716 00:37:03,789 --> 00:37:05,889 - It feels very Italian. - Thank you. 717 00:37:05,891 --> 00:37:11,328 I mean, it feels like I'm having a little dessert at a local trattoria. 718 00:37:11,330 --> 00:37:16,733 But for me, the pasta itself, after frying it, really needed some sugar on it. 719 00:37:16,735 --> 00:37:20,136 - That would bring this whole thing together. - Okay. 720 00:37:20,138 --> 00:37:23,106 - [Ted] All right, Chef Barbara, thank you! - Thank you, thank you. 721 00:37:23,108 --> 00:37:26,977 Finally, Chef Merrin Mae, please tell us about your sweet treat. 722 00:37:26,979 --> 00:37:28,912 Here, you guys have in front of you, 723 00:37:28,914 --> 00:37:32,115 two baby zeppoles inside of a pasta nest. 724 00:37:32,117 --> 00:37:37,153 I am a mama bird, and I kinda want to pay a little homage, like, 725 00:37:37,155 --> 00:37:39,422 "Hey, even when mama's working, I'm thinking about you." 726 00:37:39,657 --> 00:37:41,758 Aw. 727 00:37:41,760 --> 00:37:43,960 I think you have some really good flavors here. You really do. 728 00:37:43,962 --> 00:37:46,096 I think this is a really good plate of food. 729 00:37:46,098 --> 00:37:49,132 You cook from your heart, and it's incredible to experience. 730 00:37:50,835 --> 00:37:53,637 The flavor on the zeppole is delicious. 731 00:37:53,639 --> 00:37:56,640 I love the idea of having these pasta strips 732 00:37:56,642 --> 00:38:00,076 dipped in either caramel sauce or the mascarpone, 733 00:38:00,078 --> 00:38:02,646 and you represented pasta in two ways. 734 00:38:02,648 --> 00:38:04,581 One worked I think and one didn't. 735 00:38:06,717 --> 00:38:09,886 We saw you going through the pastas in your mind, 736 00:38:09,888 --> 00:38:12,956 and the first thing you thought of, was to grind the orzo. 737 00:38:12,958 --> 00:38:14,658 A great idea. 738 00:38:14,660 --> 00:38:16,926 But I think in this preparation, 739 00:38:16,928 --> 00:38:20,030 you might've had to part cook it to get it tender. 740 00:38:20,032 --> 00:38:21,231 Sure. 741 00:38:21,233 --> 00:38:25,035 That makes me wonder what is the texture of a zeppole like 742 00:38:25,037 --> 00:38:26,836 when it's made with pulverized orzo? 743 00:38:26,838 --> 00:38:28,638 - Crunchy. - Crunchy. 744 00:38:30,574 --> 00:38:36,413 Chef Merrin Mae, there are pieces of pear that are so delicious, 745 00:38:36,415 --> 00:38:40,083 so perfectly cooked, I wish I could have an entire bowl of these, 746 00:38:40,085 --> 00:38:42,052 and I would be so, so happy. 747 00:38:43,154 --> 00:38:46,156 Okay, please give the judges a few minutes. Thank you, Chefs. 748 00:38:46,158 --> 00:38:47,523 [both] Thank you. 749 00:38:52,229 --> 00:38:56,099 I think this was a great day of pasta eating and pasta cookery! 750 00:38:56,101 --> 00:38:58,968 I agree. Obviously, Chef Merrin Mae and Chef Barbara 751 00:38:58,970 --> 00:39:00,970 have brought so much love. 752 00:39:00,972 --> 00:39:05,075 Even in the first round Chef Barbara's stuffed, fried paccheri 753 00:39:05,077 --> 00:39:07,677 with the porcini mushrooms. 754 00:39:07,679 --> 00:39:11,848 She represented them the best out of anybody in that round. 755 00:39:11,850 --> 00:39:15,985 What about the fact that Merrin Mae made her pasta from scratch? 756 00:39:15,987 --> 00:39:17,787 She ended up creating a sauce 757 00:39:17,789 --> 00:39:20,824 - that we were all kind of obsessed with. - [Scott and Amanda] Yeah. 758 00:39:20,826 --> 00:39:23,126 I mean, she came out of the gate swinging. 759 00:39:23,128 --> 00:39:25,261 We should definitely talk about entree round. 760 00:39:25,263 --> 00:39:28,198 Chef Merrin Mae made this broth with pasta... 761 00:39:28,200 --> 00:39:30,800 of this Zuppette as she called it. 762 00:39:30,802 --> 00:39:34,904 I was impressed. Flavor-wise, again, I think she really stepped it up. 763 00:39:34,906 --> 00:39:38,742 Che Barbara made a really delicious pasta but there were some missteps there. 764 00:39:38,744 --> 00:39:42,112 [Nilou] Yeah, the tenderness of the pasta was exceptional. 765 00:39:42,114 --> 00:39:44,714 But she'd only came back to most of the ingredients 766 00:39:44,716 --> 00:39:48,218 late in the game. It needed three more steps. 767 00:39:48,220 --> 00:39:52,355 So, do you know which chef came closest to pasta perfection? 768 00:39:52,923 --> 00:39:53,656 We do. 769 00:39:54,158 --> 00:39:55,458 Excellent. 770 00:40:03,000 --> 00:40:06,302 [Merrin] I'm gonna be honest, I'm scared. But I'm excited. 771 00:40:06,304 --> 00:40:09,639 And I am praying on the pasta Gods, that I did enough. 772 00:40:11,942 --> 00:40:14,611 I want to win so badly! 773 00:40:14,613 --> 00:40:19,082 I have adrenaline all over and it's like fighting all over my body. 774 00:40:19,084 --> 00:40:21,184 I think I have a good chance to win. 775 00:40:22,420 --> 00:40:25,588 [Ted] So, whose dish is on the chopping block? 776 00:40:35,232 --> 00:40:39,135 Chef Merrin Mae, you've been chopped. Judges. 777 00:40:39,137 --> 00:40:41,938 [Scott] Chef, you have an incredible talent 778 00:40:41,940 --> 00:40:46,209 and an incredible passion for pasta and we taste it in your food. 779 00:40:46,211 --> 00:40:49,579 But I think the fatal flaw for you really was your dessert round. 780 00:40:49,581 --> 00:40:52,182 Those little pasta pieces of orzo 781 00:40:52,184 --> 00:40:55,318 that you had inside your zeppole, just couldn't be overlooked. 782 00:40:55,320 --> 00:40:57,454 And so, we had to chop you. 783 00:40:58,155 --> 00:40:59,789 Fair enough. 784 00:40:59,791 --> 00:41:01,090 Thank you so much, it's been an honor. Thank you. 785 00:41:01,092 --> 00:41:03,126 [Scott] Our honor, chef, thank you. 786 00:41:03,128 --> 00:41:06,062 [Ted] Really fun to have you here today. Thank you. Best of luck to you, Chef. 787 00:41:06,064 --> 00:41:08,231 [all clapping] 788 00:41:10,000 --> 00:41:12,902 I'm sad inside, of course, duh! 789 00:41:12,904 --> 00:41:14,904 I was so close! 790 00:41:14,906 --> 00:41:18,208 But I did it! So I'm very proud of everything that I did. 791 00:41:20,344 --> 00:41:23,146 And that means, Chef Barbara Pollastrini, 792 00:41:23,148 --> 00:41:26,316 you are the Chopped champion. Congratulations! 793 00:41:26,318 --> 00:41:28,084 [all laughing and clapping] 794 00:41:28,719 --> 00:41:31,087 Thank you, thank you, thank you! 795 00:41:31,089 --> 00:41:34,357 I'm glad because pasta is, you know, I would... 796 00:41:34,359 --> 00:41:37,961 - They wouldn't take me back in Italy if... - [all laughing] 797 00:41:37,963 --> 00:41:39,896 Or else... you need to adopt me. 798 00:41:39,898 --> 00:41:43,032 You're an inspiration. The way you overcame, 799 00:41:43,034 --> 00:41:46,236 survived and then said, "I'm not gonna take 800 00:41:46,238 --> 00:41:48,338 what you're telling me. I will overcome everything." 801 00:41:48,340 --> 00:41:50,273 Thank you so much. 802 00:41:50,275 --> 00:41:53,576 I'm Barbara Pollastrini. I'm a fighter, I'm a survivor, 803 00:41:53,578 --> 00:41:55,345 and I'm Chopped champion.