1 00:00:06,080 --> 00:00:07,150 - Hey, it's Selena... 2 00:00:07,169 --> 00:00:09,059 Got me. That's good. 3 00:00:09,080 --> 00:00:10,180 And I finally feel like 4 00:00:10,199 --> 00:00:12,139 I'm getting the hang of cooking at home, 5 00:00:12,160 --> 00:00:15,070 but that doesn't mean I still don't need help. 6 00:00:17,129 --> 00:00:18,209 - Wait. What? 7 00:00:18,230 --> 00:00:21,090 - Oh, my gosh. Um, okay. 8 00:00:21,109 --> 00:00:23,149 - I knew she was gonna make me carry this. 9 00:00:25,079 --> 00:00:27,139 - Luckily, some of the best chefs in the country 10 00:00:27,160 --> 00:00:29,030 have agreed to teach me... 11 00:00:29,050 --> 00:00:30,210 Perfect. - That's his book! 12 00:00:30,230 --> 00:00:33,190 - "A Master Class in Handmade Pasta." 13 00:00:33,210 --> 00:00:35,150 My own way around the kitchen. 14 00:00:35,170 --> 00:00:36,180 "Hey, Selena. 15 00:00:36,200 --> 00:00:37,220 "Take a look at the section 16 00:00:38,000 --> 00:00:43,080 called 'How to Roll a Sfoglia.'" 17 00:00:43,100 --> 00:00:45,020 - Oh, I don't know. - I don't know that word. 18 00:00:45,039 --> 00:00:46,079 - Not sure. - Um... 19 00:00:46,100 --> 00:00:47,230 They're at home, and I'm at home, 20 00:00:48,009 --> 00:00:50,079 and we're gonna make a meal together, apart. 21 00:00:50,100 --> 00:00:52,080 - 1-800-EVAN-FUNKE. - We're ready. 22 00:01:01,090 --> 00:01:02,220 Hi, Evan! 23 00:01:03,000 --> 00:01:04,220 - Hey. What's up? 24 00:01:05,000 --> 00:01:07,150 - Today, I'm working with Chef Evan Funke. 25 00:01:07,170 --> 00:01:09,030 He has made a name for himself 26 00:01:09,049 --> 00:01:11,189 as a master of making pasta by hand 27 00:01:11,210 --> 00:01:15,030 and upholding old-world Italian tradition. 28 00:01:15,049 --> 00:01:17,999 He is a two-time James Beard Award nominee, 29 00:01:18,019 --> 00:01:20,209 a cookbook author, and a lifelong student. 30 00:01:20,230 --> 00:01:23,010 He owns two restaurants in LA: 31 00:01:23,030 --> 00:01:26,230 Fingers Crossed, an ode to all things Roman, 32 00:01:27,010 --> 00:01:28,120 and Felix Trattoria, 33 00:01:28,140 --> 00:01:31,200 a mecca for pasta lovers everywhere. 34 00:01:31,219 --> 00:01:32,999 I'm so excited. 35 00:01:33,020 --> 00:01:34,040 I want to introduce you 36 00:01:34,060 --> 00:01:36,170 to some of my quarantine pals. 37 00:01:36,189 --> 00:01:38,159 This is Raquelle. - Hi, Evan. 38 00:01:38,180 --> 00:01:40,190 - Hi, Raquelle. - And this is Theresa. 39 00:01:40,210 --> 00:01:42,050 You can't miss her. - Hi. 40 00:01:42,069 --> 00:01:44,069 She's in the bright pink. 41 00:01:44,090 --> 00:01:45,160 - Hi, Theresa. 42 00:01:45,180 --> 00:01:47,160 - Evan, we just got the groceries. 43 00:01:47,180 --> 00:01:49,060 I don't know what to expect today. 44 00:01:49,079 --> 00:01:50,219 - I know. I really don't. 45 00:01:51,000 --> 00:01:52,040 I'm so confused. 46 00:01:52,060 --> 00:01:53,150 - You're in for it. - Oh, no. 47 00:01:53,170 --> 00:01:54,230 - I'll tell you that right now. 48 00:01:55,009 --> 00:01:56,099 - Okay. - I hope you're ready. 49 00:01:56,120 --> 00:01:57,170 - I hope I am too. 50 00:01:58,229 --> 00:02:00,109 - The way you pronounce 51 00:02:00,129 --> 00:02:03,229 the word we're about to make is "sfolia." 52 00:02:04,010 --> 00:02:05,040 - "Sphone-ya." 53 00:02:05,060 --> 00:02:06,210 - "Sfolia," with an L. 54 00:02:06,230 --> 00:02:09,070 - "Slone-ya." - It means a sheet of pasta. 55 00:02:09,090 --> 00:02:12,090 - "Spone-ya." - "Sfolia." 56 00:02:12,110 --> 00:02:13,220 - "Sone-la." - "Sfolia." 57 00:02:14,000 --> 00:02:16,210 I love remote learning. 58 00:02:16,229 --> 00:02:18,099 Oh, gosh. 59 00:02:18,120 --> 00:02:20,010 - Okay, so today, 60 00:02:20,030 --> 00:02:22,210 I'm gonna show you how to make tagliatelle Bolognese. 61 00:02:22,229 --> 00:02:23,999 - Okay. 62 00:02:24,020 --> 00:02:25,170 - Literally making pasta dough 63 00:02:25,189 --> 00:02:27,039 from scratch, and then I'm 64 00:02:27,060 --> 00:02:28,220 gonna teach you how to make 65 00:02:29,000 --> 00:02:31,000 a 200-year-old ragu Bolognese 66 00:02:31,020 --> 00:02:32,150 that my teacher, 67 00:02:32,170 --> 00:02:36,090 Alessandra Spisni, taught me in Bologna in 2007. 68 00:02:36,110 --> 00:02:38,010 - Wow. - Um... 69 00:02:38,030 --> 00:02:40,010 - I'm so excited for that. - Yummy. 70 00:02:40,030 --> 00:02:41,110 - That's gonna be legit. - Okay. 71 00:02:41,129 --> 00:02:43,089 So let's begin. 72 00:02:43,110 --> 00:02:45,120 You wanna grab the carrots, celery, and onions. 73 00:02:45,139 --> 00:02:48,009 There's a little tray that has some prosciutto. 74 00:02:48,030 --> 00:02:49,060 - Okay. 75 00:02:49,079 --> 00:02:51,059 - And some guanciale on it as well. 76 00:02:51,079 --> 00:02:53,089 - Okay. - You got a sharp knife? 77 00:02:53,110 --> 00:02:55,060 - I sure do. 78 00:02:55,079 --> 00:02:56,149 - And a peeler, if you have it. 79 00:02:56,170 --> 00:02:58,010 Then if we can get 80 00:02:58,030 --> 00:02:59,050 one of your lovely assistants 81 00:02:59,069 --> 00:03:01,069 to set up your KitchenAid 82 00:03:01,090 --> 00:03:02,220 with the grinder attachment-- can we do that? 83 00:03:03,000 --> 00:03:04,210 - Theresa. - Do I even know what that is? 84 00:03:04,229 --> 00:03:06,099 - Yes, the--the-- - Do you have the carrots? 85 00:03:06,120 --> 00:03:08,010 - The meat grinder thing. - Yes. 86 00:03:08,030 --> 00:03:09,100 Okay, okay, okay. - Theresa was already-- 87 00:03:09,120 --> 00:03:11,000 - Still learning, as you can tell. 88 00:03:11,020 --> 00:03:12,230 It's all good, it's all good. 89 00:03:13,009 --> 00:03:15,029 Okay, so first off, 90 00:03:15,050 --> 00:03:16,140 we're gonna start with the celery, okay? 91 00:03:16,159 --> 00:03:18,149 Chop off the bottom. 92 00:03:19,170 --> 00:03:20,230 Isn't that a great sound? 93 00:03:21,009 --> 00:03:22,079 I love that sound. - I do too. 94 00:03:22,099 --> 00:03:24,079 - I'm gonna take three fat ribs of that... 95 00:03:24,099 --> 00:03:26,199 - Yeah? - And then put it aside. 96 00:03:26,219 --> 00:03:28,119 - Okay. - Then the carrots, 97 00:03:28,139 --> 00:03:30,229 pop the top off, and then we're gonna just 98 00:03:31,009 --> 00:03:32,229 trim the top of the carrot. - Okay. 99 00:03:33,009 --> 00:03:34,999 - All right, so let's peel these suckers. 100 00:03:35,020 --> 00:03:36,090 All right? - Mm-hmm. 101 00:03:36,110 --> 00:03:37,190 - And then we're just gonna rough chop 102 00:03:37,210 --> 00:03:39,090 those two onions there... - Yes. 103 00:03:39,110 --> 00:03:41,060 - Because we're gonna put all this veg 104 00:03:41,079 --> 00:03:43,079 through the grinder. - Okay. 105 00:03:43,099 --> 00:03:46,999 When did you first start loving 106 00:03:47,020 --> 00:03:49,050 or even wanting to start cooking? 107 00:03:49,069 --> 00:03:52,189 - I did a lot of things before I found the kitchen, 108 00:03:52,210 --> 00:03:54,090 or the kitchen found me. 109 00:03:54,110 --> 00:03:56,060 I studied to be a firefighter. 110 00:03:56,079 --> 00:03:57,139 I was a massage therapist. 111 00:03:57,159 --> 00:03:59,179 I joined the Marine Corps. - Wow. 112 00:03:59,199 --> 00:04:01,069 - And instead of going to boot camp, 113 00:04:01,090 --> 00:04:02,180 I went to culinary school. 114 00:04:02,199 --> 00:04:05,079 I got a job with Wolfgang Puck 115 00:04:05,099 --> 00:04:06,149 for, like, 6 1/2 years... 116 00:04:06,169 --> 00:04:08,039 - Whew! - And then ended up 117 00:04:08,060 --> 00:04:10,000 ultimately moving to Italy in 2007... 118 00:04:10,020 --> 00:04:11,100 - Yeah? 119 00:04:11,120 --> 00:04:13,120 - Seeking out other pasta makers, 120 00:04:13,139 --> 00:04:15,089 and that's what I've been studying, 121 00:04:15,110 --> 00:04:17,090 day in and day out, for 12 years. 122 00:04:17,110 --> 00:04:18,220 - Wow. - I study grandmas. 123 00:04:19,000 --> 00:04:20,080 That's what I do. - Yep. 124 00:04:20,100 --> 00:04:21,160 - Okay, so--okay, so-- - Oh. 125 00:04:21,180 --> 00:04:23,220 Was I supposed to use two onions? 126 00:04:24,000 --> 00:04:26,030 - Yeah, two onions. - Oh, I'm so sorry. 127 00:04:26,050 --> 00:04:28,000 It's all good. 128 00:04:28,019 --> 00:04:30,119 - I will do that right now. 129 00:04:30,139 --> 00:04:32,109 Oh! 130 00:04:32,129 --> 00:04:34,029 - Kay, that was a cut. 131 00:04:34,050 --> 00:04:35,120 All right. My bad. 132 00:04:35,139 --> 00:04:36,179 - Did it cut? - Yeah. 133 00:04:36,199 --> 00:04:38,029 You all right there? 134 00:04:38,050 --> 00:04:39,160 - First cut of the season! - Okay. 135 00:04:39,180 --> 00:04:41,000 That was so my fault. 136 00:04:41,019 --> 00:04:42,199 - You wanna wrap that up first? 137 00:04:42,220 --> 00:04:45,040 Never grab a dropping knife. 138 00:04:45,060 --> 00:04:47,210 - I should've placed it in a responsible place, 139 00:04:47,230 --> 00:04:49,070 and I didn't. 140 00:04:49,090 --> 00:04:51,160 That's what the folks at home need to know. 141 00:04:51,180 --> 00:04:53,210 So... yeah. 142 00:04:53,230 --> 00:04:55,070 - I've done it before. - Okay. 143 00:04:55,090 --> 00:04:56,220 - Don't feel bad. - Ooh, it's a good one. 144 00:04:57,000 --> 00:04:58,100 Want me to peel it for you? - Yeah. 145 00:04:58,120 --> 00:05:00,150 I'm gonna get a Band-Aid, and in the meantime, 146 00:05:00,170 --> 00:05:02,090 Theresa here is gonna peel all the onions, 147 00:05:02,110 --> 00:05:03,170 and she's almost done. 148 00:05:03,189 --> 00:05:05,069 I'll take one second. - Copy that. 149 00:05:05,089 --> 00:05:07,099 Please take care. - I can't believe it! 150 00:05:07,120 --> 00:05:10,010 - It's real life, people. Real life. 151 00:05:10,029 --> 00:05:11,999 - Part of cooking, right? 152 00:05:12,019 --> 00:05:13,169 - It is certainly part of cooking. 153 00:05:13,189 --> 00:05:15,159 - Okay. - There she is. 154 00:05:15,180 --> 00:05:17,120 - So sorry. 155 00:05:17,139 --> 00:05:19,189 I am doctored up. - Our wounded soldier. 156 00:05:19,209 --> 00:05:21,179 - You're a champion. Champion. 157 00:05:21,199 --> 00:05:24,039 - Thank you. - Best way to get over a cut 158 00:05:24,060 --> 00:05:27,000 is to get back on the horse, so with the knife, 159 00:05:27,019 --> 00:05:29,159 you're gonna quarter the onions, 160 00:05:29,180 --> 00:05:31,150 and then the same thing with the celery, 161 00:05:31,170 --> 00:05:33,190 and then the same thing with the carrots, 162 00:05:33,209 --> 00:05:35,159 'cause we're gonna grind all the veg 163 00:05:35,180 --> 00:05:37,130 all together, all at once. 164 00:05:37,149 --> 00:05:38,179 - Okay. 165 00:05:38,199 --> 00:05:40,099 - And then put it all into a bowl. 166 00:05:42,189 --> 00:05:44,209 Okay. 167 00:05:44,230 --> 00:05:47,100 - Okay, so take the bowl of veg over to the grinder, 168 00:05:47,120 --> 00:05:48,220 and let's turn that sucker on. 169 00:05:49,000 --> 00:05:50,090 - Okay. 170 00:05:50,110 --> 00:05:51,180 - Do you guys have a plunger over there? 171 00:05:51,199 --> 00:05:53,009 It looks like this. 172 00:05:53,029 --> 00:05:54,099 - Oh, yeah. - It goes into the hole. 173 00:05:54,120 --> 00:05:55,110 - Yes! Yeah, yeah, yeah. - Oh. 174 00:05:55,129 --> 00:05:56,179 - Okay, cool. 175 00:05:56,199 --> 00:05:58,099 Selena, let's turn on the machine. 176 00:05:58,120 --> 00:05:59,200 - Turn this on. 177 00:05:59,220 --> 00:06:01,160 There you go. 178 00:06:01,180 --> 00:06:04,030 - That's gonna grind it? 179 00:06:04,050 --> 00:06:05,060 - Yes, ma'am. 180 00:06:05,079 --> 00:06:06,069 - Did I not do it right? 181 00:06:06,089 --> 00:06:08,149 - No, it's going. 182 00:06:08,170 --> 00:06:10,070 - Like, maybe I didn't-- 183 00:06:10,089 --> 00:06:11,219 - And then press all the veg all the way through. 184 00:06:12,000 --> 00:06:14,100 It might be stuck in there. - Yeah. 185 00:06:14,120 --> 00:06:15,100 - This is scary. 186 00:06:15,120 --> 00:06:16,160 - Oh, my gosh, no. 187 00:06:16,180 --> 00:06:18,180 I need to cut them smaller, I guess. 188 00:06:20,069 --> 00:06:21,199 Oh, that's the right way. 189 00:06:21,220 --> 00:06:23,130 Sorry. 190 00:06:23,149 --> 00:06:25,079 Wow, okay. 191 00:06:25,100 --> 00:06:26,190 That was terrible. 192 00:06:26,209 --> 00:06:28,229 I'm so sorry. - There you go. 193 00:06:29,009 --> 00:06:30,189 There it is. 194 00:06:30,209 --> 00:06:32,169 - Oh, this is fun. - I feel like 195 00:06:32,189 --> 00:06:34,059 we were supposed to take that spinning thing off... 196 00:06:34,079 --> 00:06:36,129 - I know. - But I couldn't figure it out. 197 00:06:36,149 --> 00:06:39,229 - The basic idea around grinding the veg 198 00:06:40,009 --> 00:06:42,199 versus cutting it all up is that this veg 199 00:06:42,220 --> 00:06:45,230 is gonna, like, basically melt into the sauce 200 00:06:46,009 --> 00:06:48,049 and create a lot of vegetable body. 201 00:06:48,069 --> 00:06:50,169 - Yum. - Okay. Perfect. 202 00:06:50,189 --> 00:06:52,149 Now, there should be, like, a tray 203 00:06:52,170 --> 00:06:55,030 that's labeled "prosciutto" and "guanciale." 204 00:06:55,050 --> 00:06:57,070 - Here? Okay. - Yeah. 205 00:06:57,090 --> 00:06:58,210 We're gonna cut these into small pieces, 206 00:06:58,230 --> 00:07:00,120 just like we did the veg, 207 00:07:00,139 --> 00:07:02,169 and we're gonna put these through the grinder as well. 208 00:07:04,060 --> 00:07:07,000 - Oh, there's some vegetables that came out. 209 00:07:07,019 --> 00:07:09,039 That's okay; everybody's going in the pool. 210 00:07:09,060 --> 00:07:10,200 Oh, my God, how cool. 211 00:07:10,220 --> 00:07:12,000 - Whoo! - It looks like Play-Doh. 212 00:07:12,019 --> 00:07:13,119 - It's beautiful. - Okay. 213 00:07:13,139 --> 00:07:15,139 Let's start doing the sauce work, okay? 214 00:07:15,160 --> 00:07:18,030 So what's the biggest pot you got? 215 00:07:18,050 --> 00:07:19,110 - Okay. - Okay. 216 00:07:19,129 --> 00:07:20,199 So what we wanna do 217 00:07:20,220 --> 00:07:22,190 is turn that on medium-low heat. 218 00:07:22,209 --> 00:07:24,039 - Okay. 219 00:07:24,060 --> 00:07:25,160 - Now we're gonna gather a few more ingredients. 220 00:07:25,180 --> 00:07:29,000 So I sent some bone marrow bones to you. 221 00:07:29,019 --> 00:07:30,059 - Oh, yeah, you got the bones. 222 00:07:30,079 --> 00:07:32,059 I wanna bring some home to the dogs. 223 00:07:33,180 --> 00:07:35,090 - And also some ground beef. 224 00:07:35,110 --> 00:07:36,160 - Okay, I got it. 225 00:07:36,180 --> 00:07:38,040 - And then also in the fridge 226 00:07:38,060 --> 00:07:39,220 there should be some strutto, 227 00:07:40,000 --> 00:07:41,230 which is rendered pork fat. 228 00:07:42,009 --> 00:07:43,109 - This. Pork fat. - Amazing. 229 00:07:43,129 --> 00:07:44,189 - Yeah. There you go. - Pork fat. 230 00:07:44,209 --> 00:07:46,049 - It's about to get real. 231 00:07:46,069 --> 00:07:47,209 What we're missing now is 232 00:07:47,230 --> 00:07:49,080 passata di pomodoro, 233 00:07:49,100 --> 00:07:50,160 which is the tomato sauce, 234 00:07:50,180 --> 00:07:52,040 some stock... - Okay. 235 00:07:52,060 --> 00:07:54,160 - And then the bottle of wine I sent you guys. 236 00:07:54,180 --> 00:07:57,020 - T, you wanna open the wine? - Sure. 237 00:07:57,040 --> 00:07:59,160 'Cause I am not good at that. 238 00:07:59,180 --> 00:08:02,040 - Since we don't want to make a fool of ourselves. 239 00:08:04,180 --> 00:08:06,180 - I don't know how to use this. 240 00:08:06,199 --> 00:08:08,009 Oh, duh. 241 00:08:12,029 --> 00:08:13,059 - Got it? Okay. 242 00:08:13,079 --> 00:08:15,139 So add the pork fat to the pot. 243 00:08:15,160 --> 00:08:17,100 - Okay. Whoo! - All right. 244 00:08:17,120 --> 00:08:21,060 Once it's melted, you're gonna add all the bones, 245 00:08:21,079 --> 00:08:23,049 and we're gonna fry them 'cause they have 246 00:08:23,069 --> 00:08:25,219 juicy, beautiful little bits of beef on them, 247 00:08:26,000 --> 00:08:29,210 and then we're gonna extract the marrow that's inside of it, 248 00:08:29,230 --> 00:08:31,170 and it's gonna provide this amazing, 249 00:08:31,189 --> 00:08:34,139 super beefy flavor to the ragu. 250 00:08:34,159 --> 00:08:36,059 - This is a whole experience for me right now. 251 00:08:36,080 --> 00:08:37,140 - Well, I'm gonna give you 252 00:08:37,159 --> 00:08:39,039 a full life experience right now. 253 00:08:39,059 --> 00:08:41,119 So what I want you to do is just knock 'em over. 254 00:08:41,139 --> 00:08:42,229 Like checkmate on a chess board. 255 00:08:43,009 --> 00:08:44,169 Just knock 'em over, 256 00:08:44,190 --> 00:08:47,070 and then all those beautiful little pieces of beef in there, 257 00:08:47,090 --> 00:08:48,200 we wanna brown those, okay? 258 00:08:48,220 --> 00:08:51,190 Okay. 259 00:08:51,210 --> 00:08:53,180 - Ahh! - Put the mitts on, maybe. 260 00:08:53,200 --> 00:08:56,010 - Yeah, it hurts. How do they look? 261 00:08:56,029 --> 00:08:58,209 Are they starting to, like, come away from the bone at all? 262 00:08:58,230 --> 00:09:00,060 - Yeah, there's-- yeah, for sure. 263 00:09:00,080 --> 00:09:01,180 It's all brown. - Okay, cool. 264 00:09:01,200 --> 00:09:03,030 - All right, so right now, 265 00:09:03,049 --> 00:09:04,149 turn the heat all the way off, 266 00:09:04,169 --> 00:09:06,189 and let's find you a tool. 267 00:09:06,210 --> 00:09:09,110 Do you have anything like this? 268 00:09:09,129 --> 00:09:11,099 - I think I have it. - Okay, cool. All right, so-- 269 00:09:11,120 --> 00:09:13,180 - You could tweeze my eyebrows after with those. 270 00:09:15,080 --> 00:09:16,220 - So stand up the bones, 271 00:09:17,000 --> 00:09:18,160 and then stick the tweezer into the bone 272 00:09:18,179 --> 00:09:20,039 and grab it like that, 273 00:09:20,059 --> 00:09:21,189 and then hold it in the towel. 274 00:09:21,210 --> 00:09:25,020 Now hold it level like this over the pot, 275 00:09:25,039 --> 00:09:27,099 and insert your tweezers, and then rotate it 276 00:09:27,120 --> 00:09:29,030 like you're turning a key in a lock, 277 00:09:29,049 --> 00:09:31,169 and that'll release the bone marrow. 278 00:09:31,190 --> 00:09:33,100 Oh, there it is. Push it out. 279 00:09:33,120 --> 00:09:35,190 Perfect. - Can you help me, guys? 280 00:09:35,210 --> 00:09:37,040 - Yep. - Yeah. 281 00:09:37,059 --> 00:09:39,029 - All right, and then repeat that action 282 00:09:39,049 --> 00:09:40,199 with the rest of the bones. 283 00:09:40,220 --> 00:09:42,120 Wh-- 284 00:09:42,139 --> 00:09:44,089 - That was perfect. 285 00:09:44,110 --> 00:09:45,230 - She did it good? - Yeah. 286 00:09:47,139 --> 00:09:49,149 Isn't that satisfying when it comes out perfectly? 287 00:09:49,169 --> 00:09:50,999 - Yeah. - So satisfying. 288 00:09:51,019 --> 00:09:52,079 So good. 289 00:09:52,100 --> 00:09:53,160 - Perfect. Done. 290 00:09:53,179 --> 00:09:55,209 - So all of the guanciale and the prosciutto 291 00:09:55,230 --> 00:09:57,120 that you ground... - Yes. 292 00:09:57,139 --> 00:09:59,109 - Grab that, and we're gonna add that 293 00:09:59,129 --> 00:10:01,039 to the other fats. 294 00:10:01,059 --> 00:10:02,129 - Okay. - Beauty. 295 00:10:02,149 --> 00:10:04,049 Okay, so now we're gonna 296 00:10:04,070 --> 00:10:05,160 turn the heat all the way up. 297 00:10:05,179 --> 00:10:07,079 Crank it. 298 00:10:07,100 --> 00:10:09,090 Now grab your ground vegetables 299 00:10:09,110 --> 00:10:11,080 and add all of it to the pot. 300 00:10:11,100 --> 00:10:12,160 - Mmm. 301 00:10:12,179 --> 00:10:13,199 - Put, like, a pinch of salt. 302 00:10:13,220 --> 00:10:14,210 Um, let's see. 303 00:10:14,230 --> 00:10:16,080 What can we do in the meantime 304 00:10:16,100 --> 00:10:17,170 while this is cooking? 305 00:10:17,190 --> 00:10:20,000 Oh, let's fill a pot of water 306 00:10:20,019 --> 00:10:21,999 for the pasta we're gonna cook later. 307 00:10:22,019 --> 00:10:23,999 - Okay. - And then we can set up 308 00:10:24,019 --> 00:10:27,209 that massive, gigantic rolling board that I sent you. 309 00:10:27,230 --> 00:10:29,010 - Okay. - Mm! 310 00:10:29,029 --> 00:10:30,029 - All right, guys. 311 00:10:30,049 --> 00:10:31,169 - And the party begins. 312 00:10:33,090 --> 00:10:35,190 - I'm gonna actually go to the bathroom really quick. 313 00:10:35,210 --> 00:10:38,010 - Huh. Convenient. 314 00:10:38,029 --> 00:10:39,169 I know. 315 00:10:39,190 --> 00:10:41,050 - No, I swear, I'll be quick. 316 00:10:41,070 --> 00:10:42,180 - I got it. - All right. 317 00:10:42,200 --> 00:10:46,050 Selena, go ahead and stir your sauce right now. 318 00:10:46,070 --> 00:10:47,150 - Okay. - I don't want it to burn 319 00:10:47,169 --> 00:10:49,009 or stick or anything like that. 320 00:10:50,149 --> 00:10:53,119 Oh, it's so good. 321 00:10:53,139 --> 00:10:56,049 Nice! 322 00:10:56,070 --> 00:10:57,230 Good job, T. 323 00:10:58,009 --> 00:10:59,199 - This is huge. 324 00:10:59,220 --> 00:11:01,160 - So how does it smell now? 325 00:11:01,179 --> 00:11:03,039 It smells a little different, right? 326 00:11:03,059 --> 00:11:05,109 - Oh, it just-- it smells like heaven. 327 00:11:05,129 --> 00:11:06,169 I'm so hungry. 328 00:11:06,190 --> 00:11:08,060 - Fantastic. - I know. Me too. 329 00:11:08,080 --> 00:11:10,170 - Next step, we're gonna grab the ground beef. 330 00:11:10,190 --> 00:11:11,180 - Yeah? 331 00:11:11,200 --> 00:11:13,020 - And just add it to the pot. 332 00:11:13,039 --> 00:11:14,139 - This is one of the best things 333 00:11:14,159 --> 00:11:16,139 I've ever smelled in my life. - Drop it. 334 00:11:16,159 --> 00:11:18,019 - Oh! - We did it. 335 00:11:19,129 --> 00:11:21,149 Okay, so now, Selena, grab your salt. 336 00:11:21,169 --> 00:11:24,079 You're gonna season it a tablespoon and a half. 337 00:11:24,100 --> 00:11:26,150 Now, add a little bit of black pepper to it now. 338 00:11:28,159 --> 00:11:31,219 Now we're gonna add a quarter of that bottle of wine. 339 00:11:32,000 --> 00:11:33,120 Like a nice glass. 340 00:11:33,139 --> 00:11:35,189 One, two, three, four, stop. 341 00:11:35,210 --> 00:11:37,130 - Is the wine good for drinking? 342 00:11:37,149 --> 00:11:39,109 - The wine is amazing for drinking. 343 00:11:39,129 --> 00:11:41,099 - Oh. - Mm. 344 00:11:41,120 --> 00:11:43,050 - Let's taste it. - Why not? Why not? 345 00:11:43,070 --> 00:11:46,020 - All right, so let's grab the tomato passata, 346 00:11:46,039 --> 00:11:48,179 and we're gonna put it directly into the sauce. 347 00:11:48,200 --> 00:11:51,000 - And what's in this, exactly? 348 00:11:51,019 --> 00:11:52,209 - It's the tomato sauce. 349 00:11:52,230 --> 00:11:55,150 It's literally--I popped open a can from San Marzano, 350 00:11:55,169 --> 00:11:57,029 which is just outside of Naples, 351 00:11:57,049 --> 00:11:58,199 and we ran 'em through a grinder, 352 00:11:58,220 --> 00:12:00,190 and that's it. - Oh, that's awesome. 353 00:12:00,210 --> 00:12:02,140 - Once it's incorporated, 354 00:12:02,159 --> 00:12:04,099 you can add the brodo di carne, 355 00:12:04,120 --> 00:12:06,220 which means "meat stock." 356 00:12:07,000 --> 00:12:10,000 Let's turn it all the way down to, like, low-low, 357 00:12:10,019 --> 00:12:12,229 and we want a slow, gentle bubble 358 00:12:13,009 --> 00:12:15,139 'cause we want to cook the beef very, very gently 359 00:12:15,159 --> 00:12:17,049 and slowly. - Okay. 360 00:12:17,070 --> 00:12:20,030 - So this is gonna go for, maybe, 2 1/2, 3 hours. 361 00:12:20,049 --> 00:12:23,079 It's really gonna mature, really round out, 362 00:12:23,100 --> 00:12:25,110 and it's gonna be an extraordinary thing, 363 00:12:25,129 --> 00:12:26,219 and I hope you like it. 364 00:12:27,000 --> 00:12:28,070 - I can't wait. - Okay. 365 00:12:28,090 --> 00:12:29,200 So let's move on to the next, 366 00:12:29,220 --> 00:12:32,040 where we're actually gonna get a little dirty. 367 00:12:32,059 --> 00:12:33,199 We're gonna make some pasta. 368 00:12:33,220 --> 00:12:35,000 All right? - Ah! 369 00:12:35,019 --> 00:12:36,119 All right. - All right. 370 00:12:36,139 --> 00:12:37,199 I gotta reset. - Okay. 371 00:12:41,139 --> 00:12:43,019 - Will you guys do that? 372 00:12:43,039 --> 00:12:45,059 - Yeah. - I'll lift it up, 373 00:12:45,080 --> 00:12:47,120 but you guys get to sit a lot. 374 00:12:49,149 --> 00:12:50,189 - Like, this way? 375 00:12:53,129 --> 00:12:55,049 Make it perfect! 376 00:12:55,070 --> 00:12:57,080 - I'm trying - Is that good? 377 00:12:57,100 --> 00:12:59,090 - Okay. Is this okay? 378 00:12:59,110 --> 00:13:01,160 - Thank you guys. - You guys ready? 379 00:13:01,179 --> 00:13:03,099 - I think I'm ready. - Okay. Groovy. 380 00:13:03,120 --> 00:13:06,060 We've got the rolling board out. 381 00:13:06,080 --> 00:13:08,030 You got some eggs. - I got eggs. 382 00:13:08,049 --> 00:13:09,159 - Flour. - Dusting flour. 383 00:13:09,179 --> 00:13:12,189 All right, so grab the large container of flour. 384 00:13:12,210 --> 00:13:15,100 This type of flour is called double zero four. 385 00:13:15,120 --> 00:13:17,080 It's very, very refined. 386 00:13:17,100 --> 00:13:19,050 Pour it onto the table. 387 00:13:20,159 --> 00:13:21,159 Pro move. 388 00:13:21,179 --> 00:13:23,029 - Thank you. 389 00:13:23,049 --> 00:13:25,169 - Okay, so make a bird's beak with your hand, 390 00:13:25,190 --> 00:13:27,030 just like this... - Okay. 391 00:13:27,049 --> 00:13:29,089 - And then go outwards, making a well. 392 00:13:30,149 --> 00:13:31,219 Beautiful. All right. 393 00:13:32,000 --> 00:13:33,070 I'm gonna grab two eggs. 394 00:13:33,090 --> 00:13:35,000 With your right hand, hold the egg, 395 00:13:35,019 --> 00:13:37,029 and then snap it into the other one 396 00:13:37,049 --> 00:13:38,129 in your left hand. - Ooh. 397 00:13:38,149 --> 00:13:41,129 - And then open the egg into the well. 398 00:13:42,190 --> 00:13:45,050 Boom. - I mean, it's like art. 399 00:13:45,070 --> 00:13:46,170 Keep repeating 400 00:13:46,190 --> 00:13:49,090 until we go through all of the eggs. 401 00:13:51,230 --> 00:13:54,110 Beautiful. 402 00:13:54,129 --> 00:13:57,109 Okay. 403 00:13:59,110 --> 00:14:02,040 That didn't--maybe. 404 00:14:02,059 --> 00:14:03,159 It still worked! 405 00:14:03,179 --> 00:14:05,019 Still worked. - It still works. 406 00:14:05,039 --> 00:14:06,149 Kay, now we're gonna grab your fork, 407 00:14:06,169 --> 00:14:09,179 and then just scramble the eggs inside the well. 408 00:14:09,200 --> 00:14:11,160 - Some of my wall is breaking. 409 00:14:11,179 --> 00:14:13,009 - Oh, no, don't do that. 410 00:14:13,029 --> 00:14:15,019 - It's gonna come out. - It's okay. 411 00:14:15,039 --> 00:14:16,109 - The best thing is, 412 00:14:16,129 --> 00:14:18,999 even if we completely this up, 413 00:14:19,019 --> 00:14:21,109 the worst thing that happens is pasta. 414 00:14:21,129 --> 00:14:23,059 Mm-hmm. 415 00:14:23,080 --> 00:14:25,100 Yes. - Okay. 416 00:14:25,120 --> 00:14:27,020 Start to gradually incorporate 417 00:14:27,039 --> 00:14:31,039 the interior wall of the flour into that egg mixture, 418 00:14:31,059 --> 00:14:32,219 and then mix it into the eggs. 419 00:14:33,000 --> 00:14:35,060 - Kay. - There you go. 420 00:14:35,080 --> 00:14:36,190 I'll tell you a little story. 421 00:14:36,210 --> 00:14:38,090 The first time I did this, 422 00:14:38,110 --> 00:14:41,190 Maestro Alessandra in Bologna gave me 60 eggs 423 00:14:41,210 --> 00:14:43,150 and 6 kilos of flour, okay? 424 00:14:43,169 --> 00:14:45,059 - Oh, gosh. - 60 eggs? 425 00:14:45,080 --> 00:14:46,190 6-0? 426 00:14:46,210 --> 00:14:48,190 - 60 eggs, and I didn't 427 00:14:48,210 --> 00:14:51,050 make the walls of my well robust enough, 428 00:14:51,070 --> 00:14:53,080 and I had 60 eggs on the ground. 429 00:14:53,100 --> 00:14:54,190 - Oh, no. - No. 430 00:14:54,210 --> 00:14:56,110 - No. - Okay, now, 431 00:14:56,129 --> 00:14:59,019 bench scraper into the center of the dough, 432 00:14:59,039 --> 00:15:01,169 fold it over, chop, chop, chop. 433 00:15:01,190 --> 00:15:02,230 There you go. Chop, chop, chop. 434 00:15:03,009 --> 00:15:04,059 - Mm. - Boom. 435 00:15:04,080 --> 00:15:05,210 Same thing all the way around. 436 00:15:05,230 --> 00:15:07,070 - Looking good. - Yeah. 437 00:15:07,090 --> 00:15:09,030 - Second move. Ready? - Kay. 438 00:15:09,049 --> 00:15:11,179 - We're gonna scrape and then fold over, 439 00:15:11,200 --> 00:15:14,020 and then after you press with the bench knife, 440 00:15:14,039 --> 00:15:15,189 press it in with your hand. - Kay. 441 00:15:15,210 --> 00:15:17,120 - And then we're gonna fold this. 442 00:15:17,139 --> 00:15:19,129 Like a wave crashing towards you, 443 00:15:19,149 --> 00:15:22,199 pull the farthest dough towards you like this. 444 00:15:22,220 --> 00:15:25,070 - Your metaphors, Evan, are amazing. 445 00:15:25,090 --> 00:15:27,000 They're so poetic. - Thank you. 446 00:15:27,019 --> 00:15:29,009 - Have you thought about doing poetry? 447 00:15:29,029 --> 00:15:30,159 - Um, no, I have not. 448 00:15:30,179 --> 00:15:32,189 I'll think about it, though. 449 00:15:32,210 --> 00:15:34,040 - I mean, I feel like you've done it all. 450 00:15:34,059 --> 00:15:36,129 Maybe that's, like, next. 451 00:15:36,149 --> 00:15:38,119 - Later in life. - Maybe in a past life. 452 00:15:38,139 --> 00:15:40,109 All right, now grab your dough. 453 00:15:40,129 --> 00:15:42,119 Fold the dough towards you. 454 00:15:42,139 --> 00:15:45,079 With your palm, press down and then away, 455 00:15:45,100 --> 00:15:47,210 like you're pushing a plate of food you don't want. 456 00:15:47,230 --> 00:15:49,160 There you go. 457 00:15:51,039 --> 00:15:54,009 - The technique that I use mimics a mixer, 458 00:15:54,029 --> 00:15:56,099 so it's essentially doing what you're doing right now, 459 00:15:56,120 --> 00:15:58,230 but with two hands at the same time, okay? 460 00:15:59,009 --> 00:16:01,139 So I'm kneading like this. 461 00:16:03,149 --> 00:16:05,039 - He's so good. - I know. 462 00:16:05,059 --> 00:16:06,189 - Good job. You're really getting in there. 463 00:16:06,210 --> 00:16:09,130 - Knead from your core, not just your shoulders. 464 00:16:09,149 --> 00:16:11,199 Really press your body into it. 465 00:16:11,220 --> 00:16:13,160 It's hard, right? - Yeah. 466 00:16:13,179 --> 00:16:15,049 It is. 467 00:16:15,070 --> 00:16:18,120 However, I've seen six-year-olds do this. 468 00:16:18,139 --> 00:16:20,099 Oh. 469 00:16:20,120 --> 00:16:22,100 - What we're gonna do now-- all right, 470 00:16:22,120 --> 00:16:24,180 so we're gonna wrap that sucker in plastic, 471 00:16:24,200 --> 00:16:26,050 and we're gonna let it rest. 472 00:16:26,070 --> 00:16:27,210 It'll be much more pliable later. 473 00:16:27,230 --> 00:16:28,210 - Okay. 474 00:16:28,230 --> 00:16:30,070 - All right. - Yay! 475 00:16:30,090 --> 00:16:32,100 - Groovy. Let's take a look at the sauce. 476 00:16:32,120 --> 00:16:35,050 Is it a nice, gentle bubble? - Yes, it is. 477 00:16:35,070 --> 00:16:37,130 - Okay. Now the mattarello. 478 00:16:37,149 --> 00:16:39,059 - The what? - Sorry. 479 00:16:39,080 --> 00:16:40,070 The stick. 480 00:16:40,090 --> 00:16:41,090 - Ah. - Oh. 481 00:16:42,159 --> 00:16:44,149 - I thought he said mozzarella. 482 00:16:44,169 --> 00:16:46,019 - The mattarello that you have there, 483 00:16:46,039 --> 00:16:48,059 which is a gift from me to you, 484 00:16:48,080 --> 00:16:50,050 takes three months to produce, 485 00:16:50,070 --> 00:16:52,200 and I hope that you use it, uh, many, many times to come. 486 00:16:52,220 --> 00:16:54,060 - Very sweet of you. Thank you. 487 00:16:54,080 --> 00:16:55,220 I'm very honored. - My pleasure. 488 00:16:56,000 --> 00:16:58,220 So we'll need the stick, flour, 489 00:16:59,000 --> 00:17:02,230 and I gifted you a pre-rested dough, 490 00:17:03,009 --> 00:17:06,019 because you're gonna need at least 24 hours 491 00:17:06,039 --> 00:17:08,089 of rest for the dough that we made. 492 00:17:08,109 --> 00:17:11,179 So the dough we made today, you can put it into the fridge, 493 00:17:11,200 --> 00:17:13,130 and then tomorrow, you can roll it again. 494 00:17:13,150 --> 00:17:15,190 - That's unbelievable. It's beautiful. 495 00:17:15,210 --> 00:17:17,180 - So now we'll have dinner tomorrow night. 496 00:17:17,200 --> 00:17:19,010 - That's right. - All right. 497 00:17:19,029 --> 00:17:20,069 So flip it over, 498 00:17:20,089 --> 00:17:22,069 and just open up the back side. 499 00:17:22,089 --> 00:17:24,049 Put your left hand on top of it, 500 00:17:24,069 --> 00:17:25,189 and then fold it over like this 501 00:17:25,210 --> 00:17:28,050 and rip the plastic off the top. 502 00:17:32,170 --> 00:17:35,110 Ah! 503 00:17:35,130 --> 00:17:37,220 - I thought it was gonna be like a smooth rip, like a... 504 00:17:38,000 --> 00:17:38,220 - Almost got it. 505 00:17:42,119 --> 00:17:43,999 Almost. 506 00:17:44,019 --> 00:17:45,099 - So close, babe. 507 00:17:45,119 --> 00:17:47,109 Oh! - All right. 508 00:17:47,130 --> 00:17:48,190 So let's start. 509 00:17:48,210 --> 00:17:51,070 Now, we want some flour on the bench, 510 00:17:51,089 --> 00:17:53,189 and we want flour on the top of it, okay? 511 00:17:53,210 --> 00:17:56,000 This movement is called "bordo." 512 00:17:56,019 --> 00:17:57,029 Push with the palm. 513 00:17:57,049 --> 00:17:58,179 Pull back with the fingertips. 514 00:17:58,200 --> 00:18:01,110 Push with the palm. Pull back with the fingertips. 515 00:18:01,130 --> 00:18:03,030 Bordo, bordo, bordo. 516 00:18:03,049 --> 00:18:04,039 Three repetitions. - Mm. 517 00:18:04,059 --> 00:18:05,059 - Try it out. 518 00:18:05,079 --> 00:18:08,109 One, two, three. 519 00:18:08,130 --> 00:18:10,120 Turn it counterclockwise. 520 00:18:10,140 --> 00:18:14,100 Again, bordo, bordo, bordo. - Okay. 521 00:18:14,119 --> 00:18:16,079 - Bordo, bordo, bordo. 522 00:18:16,099 --> 00:18:18,099 - It's starting to look more and more like his. 523 00:18:18,119 --> 00:18:19,109 - He's so good at it. 524 00:18:19,130 --> 00:18:20,120 - So good. - Wow. 525 00:18:20,140 --> 00:18:21,190 - Bordo, bordo, bordo. 526 00:18:21,210 --> 00:18:24,000 Bordo, bordo, bordo. 527 00:18:24,019 --> 00:18:26,039 - So roll it up, and then what we're gonna do 528 00:18:26,059 --> 00:18:28,069 is we're gonna hang this little bit 529 00:18:28,089 --> 00:18:30,159 over the edge of the board closest to your belly. 530 00:18:30,180 --> 00:18:31,220 - Uh-oh. 531 00:18:33,180 --> 00:18:35,230 - And then roll it out onto the table. 532 00:18:36,009 --> 00:18:38,079 Now you can start stretching this out 533 00:18:38,099 --> 00:18:40,049 to get it thinner and thinner. 534 00:18:40,069 --> 00:18:42,189 Roll that back onto the stick. 535 00:18:42,210 --> 00:18:44,210 All right. Roll it up. 536 00:18:44,230 --> 00:18:46,110 Keep rolling, keep rolling. 537 00:18:47,150 --> 00:18:48,210 Oh, no! 538 00:18:48,230 --> 00:18:51,070 - Wait. Two-second rule. 539 00:18:53,029 --> 00:18:54,029 - It's okay. 540 00:18:54,049 --> 00:18:55,109 Selena, you have no idea 541 00:18:55,130 --> 00:18:56,190 how many times that's happened to me. 542 00:18:56,210 --> 00:18:59,100 I've done this over 35,000 times, 543 00:18:59,119 --> 00:19:01,119 and that's happened to me so many times. 544 00:19:01,140 --> 00:19:02,170 - Okay. 545 00:19:02,190 --> 00:19:04,050 - Okay, and then just continue. 546 00:19:04,069 --> 00:19:06,049 - So I hear that you know a lot 547 00:19:06,069 --> 00:19:09,109 of different kinds of pasta. - Yeah. 548 00:19:09,130 --> 00:19:13,110 Out of the, you know, thousands that exist, 549 00:19:13,130 --> 00:19:16,090 I can do 155 all by hand with no machines. 550 00:19:16,109 --> 00:19:17,189 - Oh, my God. - 155? 551 00:19:17,210 --> 00:19:19,090 - That's crazy. 552 00:19:19,109 --> 00:19:22,169 - And only one of them was taught to me by a man. 553 00:19:22,190 --> 00:19:23,230 Oh, wow. 554 00:19:24,009 --> 00:19:25,179 - Female power. - That's right. 555 00:19:25,200 --> 00:19:27,190 - Wow. That looks unbelievable. 556 00:19:27,210 --> 00:19:29,110 - Wow! - So pretty. 557 00:19:29,130 --> 00:19:31,010 - Why doesn't yours look like that? 558 00:19:31,029 --> 00:19:33,049 I'm trying. 559 00:19:33,069 --> 00:19:35,019 - Um, okay, I want you to grab 560 00:19:35,039 --> 00:19:38,099 one of the clear, non-scented trash bags I sent you. 561 00:19:40,000 --> 00:19:43,050 So I want you to take the closest edge to you, 562 00:19:43,069 --> 00:19:45,199 and I want you to fold it to the center. 563 00:19:45,220 --> 00:19:47,030 Perfect. 564 00:19:47,049 --> 00:19:50,039 And now take the furthest edge from you 565 00:19:50,059 --> 00:19:51,209 and fold it over, 566 00:19:51,230 --> 00:19:55,110 and then take the sides so you have a square. 567 00:19:55,130 --> 00:19:58,140 Now open up the plastic. 568 00:19:58,160 --> 00:20:00,140 Fold it exactly the same. 569 00:20:00,160 --> 00:20:02,000 Put it right in the center... 570 00:20:02,019 --> 00:20:03,019 Good. 571 00:20:03,039 --> 00:20:05,019 And now fold the plastic over it 572 00:20:05,039 --> 00:20:06,099 so it's nice and flat. 573 00:20:06,119 --> 00:20:07,199 - It's like a present. 574 00:20:07,220 --> 00:20:09,140 - Now, what this does is provides 575 00:20:09,160 --> 00:20:13,170 a humid atmosphere for the pasta to reacclimate 576 00:20:13,190 --> 00:20:16,220 at a new, lower hydration so that when you cut it, 577 00:20:17,000 --> 00:20:18,150 it shouldn't stick together at all. 578 00:20:20,019 --> 00:20:22,149 Now, while we wait, I would love to know, 579 00:20:22,170 --> 00:20:27,140 what charity do you stand by, and what are we donating to? 580 00:20:27,160 --> 00:20:29,110 - I'm choosing today Baby2Baby. 581 00:20:29,130 --> 00:20:33,030 Jessica Alba has run an extraordinary foundation. 582 00:20:33,049 --> 00:20:34,139 We've actually, as a restaurant, 583 00:20:34,160 --> 00:20:36,140 Felix Trattoria, have participated 584 00:20:36,160 --> 00:20:39,180 in seven of their galas 585 00:20:39,200 --> 00:20:41,160 that have raised millions of dollars 586 00:20:41,180 --> 00:20:45,130 for underprivileged babies from infants to 12, 587 00:20:45,150 --> 00:20:47,100 and it's an extraordinary charity, 588 00:20:47,119 --> 00:20:48,999 and it's a lot of fun to do, 589 00:20:49,019 --> 00:20:51,159 because you see the impact immediately, so... 590 00:20:51,180 --> 00:20:52,210 Baby2Baby, all the way. 591 00:20:52,230 --> 00:20:54,130 - Aww. That's awesome. 592 00:20:54,150 --> 00:20:55,200 Thank you for telling us about it. 593 00:20:55,220 --> 00:20:57,040 - Thank you. 594 00:20:57,059 --> 00:20:58,999 So let's take the pasta out. You ready? 595 00:20:59,019 --> 00:21:02,199 So just unfold the pasta so that it's flat again. 596 00:21:02,220 --> 00:21:05,220 - Do you think that my pasta's thicker than yours? 597 00:21:06,000 --> 00:21:07,200 - I am certain of that. - Yeah. 598 00:21:07,220 --> 00:21:08,220 Yeah. 599 00:21:09,000 --> 00:21:10,100 - I'm gonna fold mine in half 600 00:21:10,119 --> 00:21:12,199 so that it's almost the same size as yours, 601 00:21:12,220 --> 00:21:14,190 but you don't need to do that. - Okay. 602 00:21:14,210 --> 00:21:16,140 - So I'm gonna show you three cuts. 603 00:21:16,160 --> 00:21:19,000 We're gonna start rolling this up like a scroll, 604 00:21:19,019 --> 00:21:23,059 about two to three fingers thickness on the roll. 605 00:21:24,109 --> 00:21:25,169 Fold it up. 606 00:21:28,009 --> 00:21:29,229 - Beautiful. - Nice. 607 00:21:31,049 --> 00:21:33,169 So your first cut is a diagonal cut 608 00:21:33,190 --> 00:21:35,020 about 1/2 inch thick. 609 00:21:35,039 --> 00:21:39,089 It's called maltagliati, which means "badly cut." 610 00:21:39,109 --> 00:21:41,119 - This is art. - I know. It really is. 611 00:21:41,140 --> 00:21:43,120 - One more, and now what you're gonna do 612 00:21:43,140 --> 00:21:46,050 is cut straight against the diagonal, 613 00:21:46,069 --> 00:21:47,219 1/2 inch apart. 614 00:21:48,000 --> 00:21:51,020 That's a single cut to clean up the edges. 615 00:21:51,039 --> 00:21:52,089 Beautiful. 616 00:21:52,109 --> 00:21:54,049 And then just open it up with your hands 617 00:21:54,069 --> 00:21:56,169 like this. - Okay. Cool. 618 00:21:56,190 --> 00:21:58,110 - Now let's do pappardelle. 619 00:21:58,130 --> 00:22:01,130 Measure about an inch. 620 00:22:01,150 --> 00:22:03,000 Now cut straight through. 621 00:22:03,019 --> 00:22:05,049 Perfect. Give me one more of those. 622 00:22:05,069 --> 00:22:06,229 Down and through. 623 00:22:07,009 --> 00:22:08,029 Beautiful. 624 00:22:08,049 --> 00:22:09,169 Find an open edge, 625 00:22:09,190 --> 00:22:11,130 and then unravel it like that. 626 00:22:13,029 --> 00:22:15,139 - Oh, yeah. - Ooh! 627 00:22:15,160 --> 00:22:17,120 - Keep doing that until you do all three. 628 00:22:24,150 --> 00:22:25,230 Beautiful. 629 00:22:27,230 --> 00:22:30,080 Okay, so let's make tagliatelle, okay? 630 00:22:30,099 --> 00:22:33,139 Tagliatelle is about 1/4 inch thick. 631 00:22:33,160 --> 00:22:38,020 - Some of my pasta might be big and then not. 632 00:22:38,039 --> 00:22:40,229 - Worst-case scenario, it's still pasta. 633 00:22:41,009 --> 00:22:42,099 - Hey. - That's right. Hey. 634 00:22:42,119 --> 00:22:43,219 - You got it. 635 00:22:44,000 --> 00:22:46,170 So now grab the open edge like this, 636 00:22:46,190 --> 00:22:48,040 and then let it open. 637 00:22:49,119 --> 00:22:50,179 There you go. Beautiful. 638 00:22:50,200 --> 00:22:52,000 - Oh, wow. 639 00:22:52,019 --> 00:22:53,139 - And then put it into a little nest, 640 00:22:53,160 --> 00:22:56,020 just like that. 641 00:22:56,039 --> 00:22:58,129 - This looks unreal. 642 00:22:58,150 --> 00:23:01,120 - I've taught this to over 100 people, 643 00:23:01,140 --> 00:23:03,100 and you're at top of the class. 644 00:23:03,119 --> 00:23:05,089 - Whoo! - Ah! 645 00:23:05,109 --> 00:23:07,099 I'll take that. 646 00:23:07,119 --> 00:23:09,069 I have never done this without a machine. 647 00:23:09,089 --> 00:23:11,129 I've made pasta before, but every time, 648 00:23:11,150 --> 00:23:13,060 it was with a machine. - Wow. Yeah. 649 00:23:13,079 --> 00:23:14,069 - It's a big win. 650 00:23:14,089 --> 00:23:16,129 So let's eat this. 651 00:23:16,150 --> 00:23:18,050 How about that? - Yeah. 652 00:23:18,069 --> 00:23:20,029 - All right, so let's season the water 653 00:23:20,049 --> 00:23:22,029 with a little bit of salt, 654 00:23:22,049 --> 00:23:23,229 and then grab a sauté pan. 655 00:23:24,009 --> 00:23:25,069 Something like this. 656 00:23:25,089 --> 00:23:28,089 Put it on the stove on low heat. 657 00:23:28,109 --> 00:23:30,049 - We're getting closer and closer. 658 00:23:30,069 --> 00:23:32,009 - Mm-hmm. - Perfect. 659 00:23:32,029 --> 00:23:34,189 - So I'll do three ladles of the ragu 660 00:23:34,210 --> 00:23:37,150 into the sauté pan. 661 00:23:37,170 --> 00:23:41,060 - Ah, this is probably the most hungry I've been. 662 00:23:44,109 --> 00:23:46,069 - You got a little bit of butter in the refrigerator? 663 00:23:46,089 --> 00:23:47,159 - Ooh, butter. - Yes, we do. 664 00:23:47,180 --> 00:23:49,070 - I love when we get to add butter. 665 00:23:49,089 --> 00:23:50,129 - Same. 666 00:23:52,099 --> 00:23:53,149 - How much do you like butter? 667 00:23:53,170 --> 00:23:54,160 - A lot. 668 00:23:54,180 --> 00:23:56,000 - I love that answer. Okay. 669 00:23:56,019 --> 00:23:59,119 So let's do, like, two big tablespoons 670 00:23:59,140 --> 00:24:00,150 for that amount of ragu. 671 00:24:00,170 --> 00:24:01,160 - Kay. 672 00:24:01,180 --> 00:24:03,090 - Now, what the butter's gonna do 673 00:24:03,109 --> 00:24:06,229 is really give an additional layer of succulence 674 00:24:07,009 --> 00:24:09,099 and luxuriousness to this ragu. 675 00:24:09,119 --> 00:24:10,119 - I'm so excited. - Wow. 676 00:24:10,140 --> 00:24:11,200 - All right? Okay. 677 00:24:11,220 --> 00:24:13,070 So here's where it gets fast and hot. 678 00:24:13,089 --> 00:24:15,149 - I'm pumped. - And what we want to do 679 00:24:15,170 --> 00:24:20,010 is cook it 90% in the water and then 10% in the ragu 680 00:24:20,029 --> 00:24:22,999 so that it swells with the liquid of the ragu... 681 00:24:23,019 --> 00:24:24,169 - Oh, yeah. - And the water. 682 00:24:24,190 --> 00:24:27,070 You guys are gonna be eating in less than three minutes. 683 00:24:27,089 --> 00:24:28,129 - Whoo-hoo! - Oh, yay. 684 00:24:28,150 --> 00:24:30,120 - Ah! - All right, here we go. 685 00:24:30,140 --> 00:24:32,040 All right. We're gonna go into the water. 686 00:24:32,059 --> 00:24:34,009 One, two, three, go. 687 00:24:34,029 --> 00:24:35,099 Okay. - Yay! 688 00:24:35,119 --> 00:24:36,199 - Now in there with the tongs. 689 00:24:36,220 --> 00:24:38,150 Gentle, gentle, gentle. 690 00:24:38,170 --> 00:24:40,220 The beautiful thing about fresh pasta: 691 00:24:41,000 --> 00:24:42,230 it cooks very, very fast. 692 00:24:43,009 --> 00:24:44,179 Beautiful. Okay, grab your pot. 693 00:24:44,200 --> 00:24:47,060 Take it to the sink. Dump it into the colander. 694 00:24:48,109 --> 00:24:49,199 Beautiful. 695 00:24:49,220 --> 00:24:51,020 Okay. - Yeah. 696 00:24:51,039 --> 00:24:52,039 - Whoo! - Put the hot pot away. 697 00:24:52,059 --> 00:24:53,139 Facial. 698 00:24:53,160 --> 00:24:56,210 - Now dump all your pasta into the sauté pan. 699 00:24:56,230 --> 00:24:58,000 - Oh, my God, it looks so good. 700 00:24:58,019 --> 00:24:59,149 - Yeah. - Whoo! 701 00:24:59,170 --> 00:25:01,200 - Okay. - Hey! 702 00:25:01,220 --> 00:25:04,180 - Now I want you to grate some cheese into the pasta 703 00:25:04,200 --> 00:25:05,230 and the sauce... - Okay. 704 00:25:06,009 --> 00:25:07,089 - And be generous. 705 00:25:08,119 --> 00:25:09,159 - Yes. - Lots of cheese. 706 00:25:09,180 --> 00:25:10,210 - Never too much cheese. - "Be generous." 707 00:25:10,230 --> 00:25:13,010 I can never have too much cheese. 708 00:25:13,029 --> 00:25:16,189 - Incorporate that cheese into the pasta. 709 00:25:16,210 --> 00:25:18,050 - It looks so good. 710 00:25:18,069 --> 00:25:20,049 - She--she's going for it. - I'm like... 711 00:25:20,069 --> 00:25:22,169 - She's like... - I'm dying over here. 712 00:25:22,190 --> 00:25:24,080 Now I'm gonna show you 713 00:25:24,099 --> 00:25:26,019 how to plate like a pro. - Yes. 714 00:25:26,039 --> 00:25:30,219 - Insert the tongs, and then twist, like a key. 715 00:25:31,000 --> 00:25:32,040 - Evan's so legit. 716 00:25:32,059 --> 00:25:34,039 - Now grip that pasta, pull up, 717 00:25:34,059 --> 00:25:36,119 and then transfer it to the plate. 718 00:25:36,140 --> 00:25:37,220 - Beautiful. - Wow. 719 00:25:38,000 --> 00:25:40,180 - Do that until you finish the entire pan. 720 00:25:40,200 --> 00:25:42,040 - Should I get another plate, Selly? 721 00:25:42,059 --> 00:25:43,149 - Of course. 722 00:25:45,190 --> 00:25:48,000 - Bordo, bordo, bordo. 723 00:25:48,019 --> 00:25:51,029 - I feel like I could've done that swirl a little better. 724 00:25:51,049 --> 00:25:53,029 - It's all right. You're good. 725 00:25:53,049 --> 00:25:55,029 Now we're gonna grate the parmigiano 726 00:25:55,049 --> 00:25:58,089 over each person's plate, and then we're done. 727 00:25:58,109 --> 00:25:59,119 - So hungry. - I know. 728 00:25:59,140 --> 00:26:00,190 I grated my nail. 729 00:26:00,210 --> 00:26:02,140 Lots of cheese. 730 00:26:05,210 --> 00:26:08,090 - I am going to try this. 731 00:26:08,109 --> 00:26:09,109 Oh, yeah. 732 00:26:12,150 --> 00:26:15,090 Mmm. Mm-hmm. 733 00:26:15,109 --> 00:26:17,159 Oh, my goodness. This hits the spot. 734 00:26:17,180 --> 00:26:19,060 - Mm-hmm. - Why aren't you eating? 735 00:26:19,079 --> 00:26:20,109 Are you over it? 736 00:26:20,130 --> 00:26:22,090 - I know exactly what it tastes like. 737 00:26:22,109 --> 00:26:25,039 It's the best thing ever. 738 00:26:25,059 --> 00:26:26,199 - I can't believe I just made this. 739 00:26:26,220 --> 00:26:29,050 - It's very meditative at this point for me, so... 740 00:26:29,069 --> 00:26:31,199 - That's really cool that you found something 741 00:26:31,220 --> 00:26:34,130 that makes you go to a state of mind 742 00:26:34,150 --> 00:26:36,010 and just be in that. 743 00:26:36,029 --> 00:26:39,069 I think, for me, that would be music or acting. 744 00:26:39,089 --> 00:26:40,129 - I'd rate it a five. 745 00:26:40,150 --> 00:26:41,190 - Five... - Mm-hmm. 746 00:26:41,210 --> 00:26:42,210 - Out of five. It's so good. 747 00:26:42,230 --> 00:26:44,000 - Oh, thank you. 748 00:26:44,019 --> 00:26:46,009 This is probably one of, like, 749 00:26:46,029 --> 00:26:48,099 the hardest things I've done, but actually, 750 00:26:48,119 --> 00:26:50,029 very easy to learn from you, so... 751 00:26:50,049 --> 00:26:51,119 - Well, thanks. - Thank you for that. 752 00:26:51,140 --> 00:26:52,170 - Thank you. 753 00:26:52,190 --> 00:26:54,040 Hopefully you'll continue to make it 754 00:26:54,059 --> 00:26:55,189 again and again, and it becomes a tradition. 755 00:26:55,210 --> 00:26:57,010 - For sure. 756 00:26:57,029 --> 00:26:58,999 I know we had a blast today. - We did. 757 00:26:59,019 --> 00:27:00,999 - I definitely got wounded, but that's okay. 758 00:27:01,019 --> 00:27:02,119 You fought through it. 759 00:27:02,140 --> 00:27:04,150 - It was all worth it, so I appreciate it, 760 00:27:04,170 --> 00:27:06,020 and we thank you so much. - Thank you. 761 00:27:06,039 --> 00:27:08,199 - Thank you! - Thank you so much.