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- Hey guys, I'm Frankie Celenza and welcome to Make This Tonight. We are focusing on pasta. We got so many recipes. I love pasta. It's one of my favorite foods in the whole world because it can be super duper simple or extremely extravagant. So let's start off with most people's favorite which is mac and cheese. I say most people 'cause my favorite is Aglio e olio, but you know, whatever. - So my four cheese Mac Attack is so scrumptious and to die for, and it starts off by melting six tablespoons of butter. So I'm just gonna put that into a saute pan. And now we're gonna create the binder for our macaroni and cheese. So, it starts off with two large eggs, crack open. So I'm just going to use some Carnation milk. I get this technique from my father, who used Carnation milk in his macaroni and cheese. Some people like to use whole milk, but this just adds a lovely sweet flavor to the macaroni and cheese. Not overly sweet, but it's a different flavor that you can recognize it, and it's really, really delicious. Now we're going to add a little bit of seasonings to this egg mixture. So I've got some garlic powder, a pinch of cayenne pepper, and we're gonna go easy on the salt, because we've got a lot of salt in our cheeses, and some freshly ground black pepper. I'm actually gonna shut my pan off and just let the butter continue to melt. And just give it a swirl like that and it'll start to melt. So as that cools down, I'm going to whisk together my eggs and milk, my garlic, cayenne pepper, salt and black pepper. So our eggs look beautifully whisked. So now what we're going to do is pour our noodles into this egg mixture. I've got a pound of elbow macaroni pasta and I'm going to use my fingers, my hands, just bring this altogether. This is how my dad and I used to make it. Just get your hands right in there. No gloves, no spoons, just get messy, right? Cool! So now I'm going to pour in our melted butter, just slowly pour it over, and give it one more mix. Because this butter has had time to cool down I'm not gonna burn my hands. Plus everything else was pretty cold so it's not hot at all, you can just totally put your hands inside of there. And I'm gonna bring over my baking dish. And I'm using a nine by 13 inch baking dish. And I'm gonna use the remainder of my unsalted butter and just grease the pan. So this pan is now ready to be seasoned. So we're going to do some garlic powder and a little bit of cayenne. So now in layers I'm going to add about half of this mixture, I'm gonna use a spatula to smear it all evenly across the bottom of our pan. So let's talk about the cheeses. This is a four cheese Mac Attack. I know it sounds crazy. We're going to use a Pecorino Romano cheese. Loads of white cheddar, sharp white cheddar cheese. My Gruyere goes on top. I love saying that, Gruyere, Gruyere. And our Muenster cheese, not monster, Muenster cheese. And now we're gonna add a nice layer of black pepper right on top. All right, so we've got the remainder of our noodles and just pour that over the top. And again, we're gonna spread our noodles all the way atop, evenly across. So now again we're gonna layer up with our cheeses. We're gonna use the rest of our Pecorino Romano cheese, we're gonna put on our Gruyere, our Muenster cheese, the rest of our delicious cheddar cheese. And I'm gonna press it down with my hands, just press it all down so you get a nice layer of evenly spread cheese on the top, and then a little bit of freshly ground black pepper right on top. And we've got ourselves a fantastic looking pan of macaroni and cheese. So I'm gonna actually put this into my pre-heated oven at 350 degrees and I'm gonna let it cook for about 40 minutes, or just until it's golden brown and all the cheese is melted and ooey gooey. It's gonna be so good. So we're gonna take our mac and cheese out of the oven. It smells great. Oh man, wait 'til you guys see this. Wow, look at that! That looks so fantastic. The golden color, it looks so delicious. I can't wait to try it. Mm-mm, oh my God! It's so cheesy, it's so gooey. You all need to try this. It's so, so easy and it's so delicious. Wow, I just want another bite. - All right, today's recipe is all about creamy, dreamy decadence. It's gonna be something you wanna put in your mouth and rub all over your body! Is, just me? We're gonna be making a garlic Alfredo mac and cheese. You never seen anythin' like this before. Let's get started. First thing I wanna do in my skillet is melt scalin' my olive oil and three tablespoons of butter. Once that's melted, I'm going to grate in two cloves of garlic, add in a little bit of pepper, my two cups of cream. My friends, this is not light on the hips. Give that a stir and bring it up to a simmer so you see those little bubbles come through, and then I'm gonna add in half a cup of freshly grated Parmesan cheese. Stir that through and let it reduce and cook and simmer for about eight to 10 minutes. Then, at that point, I'm gonna get it off the heat and stir in my mozzarella cheese. The reason I'm using mozzarella is 'cause I wanted something really stringy for the mac and cheese so we can really, you know what I mean. Just me. Then, at this point, we are going to add in our cooked and drained macaroni. Give that a stir through, make sure all those little elbows are coated. Just like that time that I was painting a wall, and I tripped and fell, and I got both my elbows in two cans of paint. That didn't happen. And the final step is cover the top in some bread crumbs, get it in your oven on broil and let it get nice and crispy. - Today we're gonna be making edamame mac and cheese. Now I know it sounds a little bit weird, but it's gonna be great. Let's get started. We're gonna start with blanching our edamame really quickly. Got our nice pot of boiling water, edamame in. Just for a minute to cook through. You don't wanna overcook them or they'll start to taste funny, and then we'll scoop 'em out and throw 'em into the blender. We're just softening them up enough so that we can puree it. So pull 'em out, and we're saving water today by using the same water for our pasta and our edamame. All right, edamame's out. We're going straight into the food processor. We'll add a bit of salt, bit of white pepper. There we go. And we'll blend. Aye! All right, and we'll slowly add butter to bring the puree together. All right, while our puree is pureeing, we're gonna start cooking our pasta. So with our boiling water, again, I'm using shells, but you can use whatever you like. And cook! Okay, now that our puree is done, we're gonna set it aside until we're ready, and we're gonna make our cheese sauce. This is super, super easy. Milk, cheese. Add them together, and whisk. This is basically just a take on instant mac and cheese. We have that awesome white cheddar powder, and this is of course, fancy white cheddar powder. You wanna make sure there's no clumps, so whisk it well. And to this we're just gonna add our puree and our pasta, and that's it. All right, now that our cheese sauce is done, we're gonna strain our pasta and combine everything. So I'll just set this aside for one second. So we've strained our pasta into a colander and into a bowl, so we've reserved some of the starchy cooking liquid, and that's gonna help our sauce be really nice and thick. So, we'll grab a bowl to mix our pasta together. And, make sure that's not drippin' anymore. Add pasta into our bowl. We're gonna add just a little bit of our cooking liquid. All right, and now it's time to mix the mac and cheese. Okay, so we've got our cheese sauce, so we'll add that in. And we've got our edamame puree. So we'll spoon some of that in as well. And you can add as much as you like of this. I like a lot. All right, I'm just gonna mix this guy together. Mixing, mixing, try to combine all the edamame and the cheese sauce together so every bite is beautiful. All right our mac and cheese is done, so we're gonna plate. So just go into a bowl to serve. And we're gonna finish it with some more edamame, little bit of pepper, and of course, Parmesan cheese, until you say when. And that is it, edamame mac and cheese. I'm gonna eat it. Mm, I know it sounds a little bit weird, but it's a great flavor combination so I hope you try it. - Welcome back. There are literally thousands of different types of pasta shapes and it is not just for the amusement of small humans or your eyeballs. No, it's because certain pasta shapes go better with certain sauces. The marriage of these two is . So let's make a bunch of simple sauces now. Hardy ones that go well with rigatoni and penne, and delicate ones that go well with angel hair and trofie. Check out these recipes. - This vegetable peeler has the power to transform asparagus from being sleek to Veggie On Fleek. Veggie noodles are really in right now, but sometimes I do want a little carb, so this shaved asparagus pasta is a great combination of both. Before we work on the asparagus, we're gonna cook up some fettuccine. I'm gonna salt my pot of boiling water really well. And here's a really good tip, you hold your pasta in a fist like this, and you use your other hand to twist them open. You just work 'em into the water. I really like to do that in front of people. Now if your friends aren't impressed by that, you need new friends. Back to the asparagus. Now, they have really woody stocks right here, so a great way to tell where they end is to give it a little bend, and wherever you see it starts getting stiff, that's where you break it off. I'll show you again, so you grab the stock, bend it, soft, soft, soft, once it gets hard, snap it off. Now comes the fun part, shaving the asparagus into ribbons, and it's really easy to do it. So you hold you stock in the middle with your finger, and at the end, you peel, you grab that end, and you go all the way down like that. So again, hold it down in the center, start at the end, shave a little, grab the end, and go all the way down. And there's your ribbon. Once you get to the bottom here, it gets a little difficult to shave. So you bring it to the edge of your board, that way your peeler has a little more of an angle to work with, and you just repeat the process. I love this technique. If you like it raw, you could leave it like this, you don't have to cook it down, toss it with some lemon juice, olive oil, you have a beautiful salad, with these beautiful ribbons. I'm gonna work on the rest. So I've got some shallots. I like using shallots for this instead of onions, because of the really mild flavor. Gonna do the same for a clove of garlic. Now I'm gonna add some olive oil to a pan, and in goes the shallots and the garlic. You just want to soften them, they'll get really fragrant. Now's a good time to add some thyme. Now for the asparagus ribbons. Just tossing them around, you see they turn a beautiful bright green. But I think it needs more brightness, with some lemon zest and lemon juice. We need some liquid, so I'm just gonna grab a little bit of the starchy pasta water. For a little creaminess, some mascarpone cheese. Usually people use mascarpone for desserts, but I love it in savory dishes like this, it adds just the right amount of richness. This looks so good. And look, the ribbons of asparagus kind of look like pasta. My fettuccine's done, I'm gonna put it straight into the pan. You can use any pasta you'd like, but I love how the fettuccine looks against the asparagus ribbons, so beautiful. Now I'm gonna add a little salt and pepper. Now to plate up. Oh God, this looks so good. Now a little bit of Parmesan, right over top. And there you have it, shaved asparagus pasta. Because the asparagus ribbons and the pasta are the same shape, I can still do a pasta twirl. Let's take a bite. Mm-mm! It's so bright and fresh. I love this flavor combination. If this is what On Fleek tastes like, I want it all day, every day, in my mouth. I hope you give this a try. I'll see you next time. Remember to just eat life. - Here is our delicious avocado pesto. This is one of these recipes where you let you kitchen appliance do the heavy lifting for you. So first we're gonna add in the avocado. Then a pretty large chunk of basil leaves, a handful. I love basil! It's probably my favorite herb, if I had to rank them. Couple good glugs of olive oil. Of course, a little salt. Sprinkle that on. Juice from about half a lemon, depends how lemony you like things. I'm gonna juice this lemon and hold my other hand under it just to catch any seeds. Now just turn it on and let it go. All right, so you may have to stop it once and kinda run a spatula down the sides and mix it up in there, and then just keep it goin'. All right, this looks awesome. I'm gonna put it to the side for now because I'm gonna tackle the soba noodles. So the water's boiling, let's throw in our soba noodles and let it cook for about five to eight minutes. Stir it every now and again so the noodles don't stick to each other. They're a really good alternative to regular pasta and my favorite thing to eat with this dish. And now I'm gonna use this handy dandy spider. Did you know it was named after an insect? To take the soba noodles out of the pot. All right, so now we're gonna dump in our pesto on top of the soba and mix it all together. And these are noodles after all, so we wanna add some garnishes. Little bit of Parmesan cheese, and we'll add some chili peppers for some kick. And here we have our beautiful avocado pesto with the pesto mixed in with those nutty soba noodles. This is so delicious, you guys! This is an easy weeknight dish you should all be making! Come back for more recipes. - If I had to eat one pasta for the rest of my life it would be these mountain man half moon pockets filled with beets, which roughly translates to . It's mountain man food. And when we think of Italy we don't think of mountain men, but they do have mountain men. Let's make this dish. This is all-purpose flour. This is some semolina flour. It feels sandy like the beach. Semolina gives a little bit of toothiness. It also makes the dough yellow. Here come 10 chicken embryos, also known as egg yolks. These just make the whole thing very luxurious. All right let's just put this out here. And just work it for five minutes. You just wanna develop a little bit of gluten, build up some strength, some structure. It's a fold, it's a heel of your hand, it's a rotation. And you'll feel it change, and that's when you're gonna stop. And then what's gonna happen is it's angry right now, we need to let it relax. So I'm gonna wrap it in plastic wrap so it doesn't dry out. So now this gluten needs to relax and the way to make that happen is to allow the ball to rest in a cool, dark place. I can tell right away that this dough has had a very relaxing vacation. So I'm just trying to get it into a long, flat shape so that it can fit into the pasta roller. There's a bunch of settings on the side here. This is setting one, it's the widest setting. Now before you go thinner, you wanna laminate some strength into the dough. So the way you do that is to fold it in half. If the dough feels a little wet just add a little flour. So once there's some strength in it you can start stoppin' it down. So here comes setting two. Kinda steer it best you can. Number three. I really like to use the whole forearm here. All right we're going to number four. The sheet is getting much longer. Logic and every cookbook would say cut the sheet, I say bring in friends. Now we'll pull it this way. Steer it, steer it, steer it, steer it! Fantastic. Do you mind turning it to number five for me please, David? Here, come back here, Olivia, hands under. You wanna keep it nice and loose. No pressure here. It's hysterically fun, right? I think that's good. So now just help me put this here and cut it and then you guys can go back to making this video. - [David] I wanna wrap myself in this. - Well lucky for you we have plenty of extra, so the winner for today's body wrap is David. Perfect! Thank you guys, I really appreciate it. - [Olivia] You're very welcome. - You could use a cookie cutter or you could just come in with a wine glass. Eee eee eee eee eee eee eee eee eee! Like that, you see? And then you have the beautiful half moon. So I'm gonna cut these all out. I like to stagger it. The key now is just to make sure nothing's sticking. It all depends on how wet your dough is. It shouldn't be too wet. So even if there's no flour underneath it should be pretty good, right? Right! I can't believe this dish exists. It's so delicious. Baked, pureed beet. Inside, that's all it is. The key to this right here, put less than you think so that when you go to fold it over it's not pouring out the sides and messing up your seal. We need some glue. The glue is water. You come in with the pinkie, into the glue, the water. You just make a smiley face along the bottom. This guy comes overtop like that, and you just do that. That is a casunziei. If you wanna be fancy you could come in with a fork and go like this. You by no means need to do that. Now, you need to make this taste just shy of the ocean because there's no seasoning in the pasta or the filling. This is how that seasoning gets in there. The other thing is that once your boiling, just turn it down a little. I know it's hot. I don't want all those aggressive bubbles to break apart my little casunziei. Guys, we're just gonna melt a little bit of butter, about a tablespoon. Nice and easy. You could do brown butter if you wanted. You can cut it with olive oil if you want to. And these are done. As you can see, they have floated to the top. Right into the butter. A little more love, a little more toss. Put our casunziei into the bowl, like this. Really pretty. Parmigiano Reggiano. Very nice. This is the ingredient traditionally, poppy seeds. Look at how pretty that is. Traditionally that's it. I think tarragon makes it smell lovely. It adds a little pop of color. And then if you want to be completely maniacal. Is that a word? Maniacal. That's it. Just a little more butter, like that. And guys when you cut into it, look at what it looks like. Cut to beauty shot. Cut back to Frankie. Make it or try it. You will not regret it, enjoy. Whoo ooo baby! We're in hot water now. - This my take on the classic bolognese. Light, hardy, and you won't even miss the meat. To start my mushroom bolognese I'm going to chop up an onion. Just into quarters, this helps the food processor along. So, one onion in the food processor. And then I have two carrots and I scrubbed them clean so I don't need to peel them, into about two inch pieces. Add to the food processor. It's doin' all my work for me. Three celery stalks that I've cleaned. You can do the same thing, cut 'em into about two inch pieces. I like this recipe because it has the real meaty texture and almost a little bit of the meaty flavor from the mushrooms, but it's vegetarian, for all my vegetarians out there. All right and then two cloves of garlic. Put it in here and just blitz it up. And you want it to break down but not break down so much that it starts to form almost a sauce. You just want to break down the vegetables a little bit. Vegetables, let's go. Perfect. To a dutch oven, bring it up to heat over medium, medium-high, and add some extra virgin olive oil. And then we're gonna add in our veggies. You just want these to break down a little bit and soften. Let's season with salt and pepper. These should cook for, I don't know, seven minutes or so. And while those cook, let's talk about mushrooms. These are an assorted variety of mushrooms, but you need about two pounds. I love mushrooms. Working in batches, blend up your mushrooms. About the same size as the vegetables. Let's add some of these. Mushrooms are done. To my sauteed veggies I'm gonna add my mushrooms. Give it a good stir. The veggies have softened and started to brown a little bit so I'm gonna add some more flavor to this by de-glazing the pan with red wine. You just want to get all of the brown bits off the bottom and sides of the pan. The wine is pretty much evaporated so I'm gonna add whole milk. This adds a nice creaminess, a nice richness. And we're gonna cook this almost until the milk is fully absorbed, so just a couple minutes. We're gonna add a 28 ounce can of crushed tomatoes, as well as some tomato paste. The tomato paste adds nice richness and then some freshly grated nutmeg. And you just want to turn this down to a low simmer. The longer it sits and the lower, slower it cooks the more the flavors deepen and it just gets nice and rich and all the flavors enhance, so just keep an eye on this. I'm gonna put a lid half on half off, that way if it splatters it hits the lid and not me. Let's move on to the pasta, which I've already made my homemade pasta. Which I like how rustic it looks. So cut the dough in fourths, just easier to work with that way. And I have some AP flour. And we're gonna roll this out. Where you get your workout in. Move it around, roll it out. You want it pretty thin and even, so just give it a roll, and sometimes the edges are a little thicker so just go out to the edges. All right, perfect! So, now this is where it's fun and it doesn't have to be equal or even or perfect. That's kind of the point of this, it's a very rustic dish. You just pick it up and tear it as much as you want. And then kinda go back in and tear a little piece like this, and tear a little piece like that. So you have all of these different shapes and sizes of pasta. It's fun! So pretty, this makes me so happy. Homemade pasta, people are gonna be so psyched when you make this. Okay and then just to make sure that they don't stick together I have some semolina flour. I just put it on a plate or a cookie sheet or sheet tray and then lay your pasta down so they don't stick. And then I'm gonna continue rolling out the dough and tearing up my pasta and I'm gonna get a large stock pot full of salted water up to a boil so I can cook these babies. And this cooks relatively quickly, a lot faster than dry pasta, so keep an eye on it. Maybe three minutes. Drop it in. All right I have a medium size skillet I'm gonna bring up to heat. And this is what I'm actually gonna toss all of the pasta and the sauce in. So, take some of the sauce. It's nice and cooked down. You can see it's just dark red. Looks so good. It's reduced. Add it to the pan. And then I'm actually going to take some of the cooking liquid as well, that the pasta's cooking in, and add it to the pan with the sauce. And stir it around. And you want to cook the pasta just until al dente because it is gonna cook a little bit in the sauce so you don't want it to start breaking apart, to turn to mush. So these look about ready. Just put it directly in the pan. Toss this together. Make sure all of the pasta gets coated in the sauce. Let's plate it up. See how it folds over itself. So pretty. A drizzle of extra virgin olive oil. Some burrata cheese. And then lastly some basil leaves. Pop of color, obviously the delicious basil flavor. I mean, that looks like a proper bolognese. I think if you served it to someone and they tried it they'd probably be like, nah this is mushrooms, this is not meat. But if they saw it they would be super psyched because it looks delicious, it smells delicious and they would be surprised at how much it tastes like bolognese. So give it a try. Let me know how it goes. For all you vegetarians out there, I gotcha. - Hey guys, so today we are making our own noodles from scratch. What we're gonna do is add some squid ink to it so it gets a nice black color. So what we wanna start with is some really good flour. We're gonna take three large eggs and then to that I'm gonna add about one tablespoon of cold water, a very generous pinch of salt, and then one tablespoon of olive oil, and then we're gonna add in our squid ink right here, about half a tablespoon should do. Look how black that is. While beating, slowly what you want to do is start incorporating the flour that's around it and kind of breaking that wall. As it get thicker, you can go ahead and start mixing it until you activate really all that gluten that's in there. So this is when we start working it with our hands 'cause it's much more efficient than doing it with a spoon. So what I want is a kinda nice smooth dough, so this usually takes about 10 minutes. After about 10 minutes of kneading you should have this nice pasta ball dough which is exactly what we want. So what we're gonna do is kinda just rest it for a little bit, for about 10 to 15 minutes in the fridge, wrap it in some Saran Wrap and then it should be good to go. So after about 15 minutes to rest, pretty much good to go. What we wanna do here is roll it out nicely. So I'm gonna take a bit more flour here for my surface and then what we wanna do is kinda roll it out into a nice thin sheet. Once you have something that's nice and thin, exactly how you want it, it almost looks like leather, then you're pretty much good to go. So what we're gonna do is one last kinda dusting, just all over on top like that. And then we're gonna roll it up. Nice thin cuts. So we're left with this kind of beautiful, very light, bouncy pasta. Make sure not to kinda overwhelm it and put too much pressure on it, and we're just gonna let that dry for a little bit, maybe 10 minutes, and keep it to the side while we work on our sauce. So I've got some garlic right here. So what we're gonna do now is get a big pot of water goin'. You wanna add a lot and when I say a lot I mean a lot of salt to the water already so that the past is already flavored, and then we're gonna transfer that to our sauce, making it nice and thick and super flavorful. While that's happening I've got another pan going here. Start with a little bit of olive oil, to which I'm gonna add some butter. Your garlic goes right in there. While my garlic is frying out nicely, I'm gonna add in some of my mussels. Not too much. You can use mussels, you can use clams. Get some of the juice that's leftover in there. We're just gonna cook this out a little until they start popping, and then we are going to hit it with a little bit of white wine. All of our mussels have popped nicely. I'm just gonna reduce the heat a little and wait for our noodles to cook. All right, so my water is nice and boiling, nice and salted as well. I'm gonna go ahead, take my noodles which are a little dried out and we're gonna put that right into the pot. And this should take about three minutes, so it's going to be really quick to cook down. So when I cook pasta, I don't actually like straining it, I like to just grab it straight from the water and then put it into my sauce. So all that starch that kind of released while cooking in the boiling water will just help all that sauce cling onto the pasta. Add a little bit more butter to the mix and just kinda mix everything together. And I'm gonna add a very quick basil chiffonade. So go ahead and roll out your basil and then just do very fine, fine strips. That goes right into the dish. And now it's all about just getting all that flavor all around it. At this point is when we hit it with a little bit of salt, so some nice flaked salt so that it melts really on top of the whole dish. And we're basically done. Start with all that pasta. See how perfectly kind of al dente and bouncy they are. That's exactly what I'm looking for. You can kinda put all the mussels, a little bit everywhere. If I could make pasta everyday this is how I'd make it. A little bit of black pepper. So I'm looking for a nice bouncy noodle and very clean flavors. I wanna try some butter, some garlic, some salt, some mussels, some olive oil and a little bit of squid ink and that's all I want. It's cooked to absolute perfection, nice and chewy, and so clean and refreshing. Exactly my type of pasta dish that you need to try at home. - Hey, it is getting saucy, so grab a piece of bread and mop up that sauce. They call it scarpetta, a little shoe in Italian. I don't know why, that's what it is, making a little shoe. So get your shoe out, mop up that bread and check out some of my spring and summer favorites. Pasta Primavera is springtime pasta and it's got all kinds of yummy stuff in it from the springtime. Let's get started. Use stuff that's at the farmer's market in the springtime. We're gonna start with some onion, which I like to cook down, almost caramelize. Ding, ding, ding. Okay, olive oil, into a hot pan. And we're gonna go. So onion crying is the self-defense mechanism of the onion. They evolved that way so that we'd stop picking them. That is truth. A little bit of salt. Let those sweat out, let them cook. What else is at the farmer's market? Tomatoes, tomatoes are at the farmer's market. Cut them however you'd like. I say you just go into slices like this. And you can leave the skins and you can leave the seeds and if you can find cherry tomatoes, even better, even better. And you can leave them whole if you want, why not? So here we're making our pasta. And the most important thing in cooking pasta is making the water salty. That's how the pasta gets flavor. Here we go we're got linguini. Very nice. And we'll put it down for five minutes. So here's some zucchini, spring zucchini. Sometimes in the spring they've got the little flower on the end, it's orange. Delicious, totally worth trying. So cut the zucchini in half. Three, four, five. Okay, some nice little chunks. Those'll cook really quickly when we put them in here, which we're gonna do right now. Very nice. Let's get half of our tomatoes cooking and the other half we'll put raw. That way there's variance in tomato flavors. Carrots! Cut 'em in half. And we want them to be all the same size, so that means in the fat part here, I think you wanna split it right around there. These two guys are roughly the same size as the stuff that's coming from here. Some raisins! Why? Because they're sweet, that's why. Ah! Lastly some broccoli. And if you just kinda go like this here you'll get all of the little heads off, and that's nice. Those we'll keep, these we'll put right in here. And now here's a little trick. Take these flowerettes and put 'em right there. Heat is off. Let's get these carrots in. Slice up these tomatoes a little bit more. So now we're gonna have raw, acidic tomatoes in addition to sort of like roasted ones. Broccoli. Here's a delicious buffalo mozzarella ball, yeah. Buffalo mozzarella has a sour taste to it. Now we're gonna come in here with pasta water, heat is off. Fresh olive oil, which is different than cooked olive oil, this has the bright flavors that olive oil has when it's not cooked. Stir it up, little darling, stir it up. It's a spicy. It's not spicy, it's just hot. Fresh basil, it's so nice. Put in at the last second. All right, what do we do? We come in with this ridiculous forketta and then we do somethin' like that. Yes. You have a nice bed of linguini. Some broccoli, put it in there. Let's get carrots. Put the raisins on top, the golden raisins, they're sweet. You have this contrast of hot temperature and room temperature. There's caramelized onions, look at that. This is a basic pasta primavera. There aren't really any rules. It's just uses what's fresh, what's in season, and I think you're in business. Go for it. The beautiful thing about a pasta salad is that you can make it ahead and you can travel with it. What can we do to make it better? I think we just have to just play with delicious and nutritious ingredients. So let's get started on this thing that will have you enjoying the party rather than stressing about what you're gonna make next. Let's go. We're gonna use mushrooms first, and the logic is that these mushrooms in a sense they're like sponges that are gonna absorb all of the fruits' and vegetables' liquids. So we have these half rigatoni here, and I've just cut the mushrooms to relatively the same size. The idea is I want you to be able to go in with the fork and spear whatever items you want and have them all be relatively the same size. How about some corn? The corn is small, the corn is sweet, the corn sometimes enters inside of the pasta and it's in every bite. This is just not something that you end up picking for. It's the only thing you end up not picking for. A carrot, beautiful pop of orange color. Cucumber. Little bit of red bell pepper. Tomatoes. The tomatoes can't go whole. I don't care how small they are, you've gotta cut them open because we want this tomato liquid to come out. It's an acidic liquid that's gonna stimulate the marination of all the things in here. Makes everything taste better. You can use whatever you want here. Please don't use the canned tomato. Use a fresh cherry tomato because this is the star of the show. At this point, the salt has begun to extract a little bit of the tomato water. Let's add some olive oil, and let's just catalyze what we're lookin' for here. Olives, they're briny, and of course the ones we bought have pits in them. How're we gonna get rid of them? Very simple. We're gonna take them, we're gonna put them on a rag that we don't care too much about, and then we're gonna go like this here. And we're just gonna. And just think of like you're making wine with the olives. And then what you end up with is this. The pits pop right out. You can kinda just squeeze 'em right out. Pit, beautiful color, tons of flavors pulling in all directions. We need to add some creaminess. If you can get a fresh mozzarella, you put it in here and let it mingle all day, that's great. A mozz really shouldn't be fridged if it is fresh. If you can't find the fresh mozz, you just put the cheese on at the end when you're ready to serve. And basil, you gotta have it. Could you use parsley, yes. Could you use mint, of course. And just break it apart like this. All right, so mix it up. And at this point we're just looking for wetness. And it can be heavy on olive oil, it's okay, because it's marinating all day, and the mushrooms will absorb excess and the pasta will absorb excess. So add that olive oil in there. Very nice. The marriage, here we go! And at this point you can say to yourself do I want more pasta or do I want more vegetables? And I think you should go 50% pasta. Let's plate it up. Here it comes, right on there. Here is my summer pasta salad. It's creamy, it's crunchy, it's delicious. And you need to make it right now. It is a huge improvement over what you think of when you think of pasta salad. The recipes ahead can serve as breakfast, lunch, dinner or dessert. Speaking of dessert, I'm gonna go have mine now because it is time for me to go to B.E.D, bed! Thank you for watching Make This Tonight, enjoy. - What's up, guys? Jordan Andino here, and today I'm gonna show you how to put two things that should never be together, together, chocolate and pasta. Let's make some dessert pasta. Okay, flour, cocoa. Then what we're gonna do now is we're just gonna mix it with our fingers. Put into a nice little mound and then you're gonna create a nice little crater in the middle. Two fingers, crater! This creates a nice little pocket for all of your liquids to live, as you incorporate into everything else. One egg, bloop! Little bit of oil, some leche, that's milk. Then you wanna have that many egg yolks, seven. Course, always get your pinch of salt. So now, break the yolks with a finger, pop, pop, pop, pop, pop, pop, pop, and then slowly rotate your finger inside the crater while incorporating the egg and the flour. So when you get to the point where it's not gonna run, then you can start incorporating the outside layers in. As everything gets incorporated, you're just gonna start turning the dough into itself, like so. You wanna knead the dough for about, let's say 10, 15, 20 minutes. Honestly, the more you knead it, the better it becomes. So once you've kneaded your dough, then you make a little ball and I recommend cutting it in probably quarters. Then you're gonna take one of those quarters and this is gonna your base to your pasta. So start in the middle, roll it out, and every time you roll it, you wanna rotate about 90 degrees so that you distribute everything properly and you're not getting the dough too bunched up on one side. As you can see, you got a nice sheet going here. You wanna get it as thin as possible without it breaking. Now you gotta make your thin strips. Just cut long ways, I would say about a quarter of an inch strips. 'Kay, there you go, guys. There's your noodles, so make sure you have your hot water boiling on the stove, and whenever you do a fresh noodle like this, it could take anywhere from 40 seconds to two minutes. So now, as that pasta starts to float, that's a good indication of it's almost ready. Time to strain it out, and we'll go right to the plate. Keep it nice and hot, no need to cool it off. There you have your base to your chocolate pasta. Look at that, ready to rock. Once the pasta's done, now it's the time to make our sauce. Our sauce, 'kay, what's in the sauce? Cream, sugar, vanilla bean. You're gonna cut this directly in half. You're gonna reveal the inside. You can't really see the beans, but you take the back of your knife and you just scrape it, you'll notice this black stuff. This is the vanilla bean that you see in ice cream. Put in, let's make it happen, captain, 'kay! Turn it on, blast it. You wanna bring this to a quick boil. Sugar, one cup, bam. Of course, your milk or a heavy cream. Just whisk it all together so it becomes a nice, thick mixture of creamy, sugary, vanilla-y goodness. As it comes to a boil, as you can see, it's starting to boil on the outside. This is ready to go. Cut the heat. There you go, now it's ready to go. So you need two cheeses, mascarpone and cream cheese. Right in, and then of course, your vanilla, sugar, cream, amazing mixture. Put it right on top. 'Kay, so once everything's broken up and things are kinda distributed, time to blend. You wanna blend it 'til all the chunks are completely gone and everything's nice and smooth. Done, and there you have it. Amazing vanilla cream and just cheesy mixture and we're gonna just pour this right over it. And this is your dessert pasta, look at that. You always wanna have a garnish, and of course this garnish here will help give it some good texture, and so what I did before was I grabbed some macadamia nuts, candied them, so you have a nice, crisp crunch to it and it gives you a good texture differential when you're having this kind of smooth, creamy dessert pasta. Handy macadamia, chocolate pasta, mascarpone, vanilla sauce. What? Mm-mm! This is amazing. Go enjoy it, try it out. Let me know what you think. - So, this recipe, I don't even know where to start with it. It is down right the coolest thing I know how to make. It is a blueberry striped pasta with a delicious ravioli filling, that is served like a dessert. And you know what? It's easy. So let me show you how to make the fresh pasta, it's a really simple recipe. You can use it for just spaghetti, fettuccine, other chee-nees, all the other Italian words that people know how to say. The basics are one cup of flour, one egg, one tablespoon of oil and one to two tablespoons of water depending on your flour. For the white pasta, we're goin' with the straight up recipe, for the blue pasta, instead of using the water I'm gonna use two tablespoons of a blueberry reduction that I made, that's just frozen blueberries that I reduced down and then blended up in a blender so it's kind of nice and thick and syrupy. While the pasta's chillin', I'm gonna get started on my filling. I'm unstoppable! Oh there it is! It's still good. Filling is really cool. I've got about half a cup, a cup of ricotta in here. I want to have a little pinch of salt in there. I wanna go in with a little pinch of sugar. Put that in there. I've got some pine nuts here, and I'm gonna do a small little handful, and then of course the last of our blueberry syrup. Get that all in there. And then the final touch is I've just got some fresh mint here that I'm gonna chop up. These look perfect. let's get striping. First thing we want to do is cut each one of these in half, 'cause I only want to work with half at a time. So, on a floured board, I'm gonna roll each one out slightly so that I can get it started in the pasta maker. On the widest thickness, I want to run each the white and the blue through. All right, this is where things get cool. We're gonna take the blue dough, and we're gonna take our knives and cut thin strips. Take one of your strips, dip your fingers in a little bit of water, rub it on the strip and then press that into the white dough, and repeat with all the rest of your strips and then roll your pasta. I purchased this, which is a ravioli puncher-outer, I think. Grab your filling, and we're just gonna go about an inch in between each kind of teaspoon and a half of filling. I'm using a little bit of water as my glue. I'm gonna finish off with the rest of these, get 'em cooked, and then to serve them, we put our little raviolis with some heavy whipping cream, and some more of that blueberry reduction. It's gonna be good. Right? I put my heart on the line, laid it all out. I put my face on the dance floor for you guys, no questions asked. Very, very nice. That's really cool. Don't be denyin' yourself somethin' like this. I hope you get to try this at least once in your life, 'cause it is really, really friggin' cool, tastes amazing, and I'll see you next time.

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