(Both laughing)
- You called and we answered it's the 'Pasta Boys'.
First of all, before you watch this video
if you are of Italian descent,
you have a Nona,
you are gonna get mad probably at us.
We are gonna try to do honor to Italy
but we're not Italian,
between us, both of us combined.
If you were to combine our genetic code
it's still half a percent Italian.
- It's not bad.
- We're looking up at the heavens of pasta gods,
or merely praying to them, okay?
So let me just put that out there
but I have done some research
and you're probably gonna see this and say,
'why is he using bread flour?'
- That's what I said.
- That's what he said, but he doesn't know.
I've gone that deep into the world of pasta on YouTube.
So what I've learned is Doppio zero double zero
finest grind, best one to use.
I did not get that on short notice.
Bread flour is the second best
and it's quite doable, quite usable.
Now here's something I learned though.
When you're making the pasta
why are we doing this in the first place?
Why we cook here on the epic homestead?
Well, look at what we have here.
We have a ton of eggs and these are all fresh eggs.
When it comes to the actual pasta
the only ingredient not being produced here
would be the flour.
And we could have grind our flour.
- We've done it before.
- We've done it before, right?
- I don't know if we could get that fine.
- We can't get this fine
but it look it's another day in the life.
That's all I gonna say.
Anyways, the first time I made it
I did a hundred grams of flour to one egg.
And I've since learned.
- The clean number.
- It's clean, it's easy.
And like most things it doesn't work that well.
So here's what I learned.
385 grams of dry ingredients aka the flour,
maybe a little salt, maybe not.
Ah, I don't wanna commit a sin but.
- Which way are you going?
- I'm not going either way
because if enough Italians think
that it's one way,
I'm gonna go that way.
- Gotcha, okay.
- But anyways, 385 grams of dry
to 185 grams of wet,
minimum three yolks in that mixture.
- I'm a big fan of weighing recipes out by grams,
- By grams.
- Cause like there's not a consistent egg,
look at these eggs.
Like, all different.
- Well, especially these ones
because these guys are.
- They're just getting started.
- They're just getting started
so here's what we're gonna do.
We're gonna measure out.
- I think you got Italian scale there.
- I got an Escalia scale.
Just trying to be like you guys.
Okay, all right.
So here we go.
- So how much, so you're doing the 385.
- I'm gonna do the 385.
- And what kind of servings are we looking at here?
- Big ones.
We're looking at healthy big servings.
- Two pasta boys.
- We got a grown boy over here
and I'm growing despite my best efforts over here as well.
So 385 in we're gonna use the paddle just to start.
So in we go.
- I probably would've went straight to the hook.
You've obviously done research.
I'm just here to watch and enjoy the process.
- So there's my third egg and look,
I'm only in 103 grams.
- Okay, wow, that's a decent amount of egg.
- I'm actually just gonna go to four.
- That's a nice little cute egg.
- Yeah, it's too cute actually.
I think I need one.
That's a little more.
- Substantial.
A little more handsome.
How about this guy here?
I mean, look at the difference guys
in the chickens eggs right now.
- It's like a quail egg.
- So I'm only at 141 grams now.
So what I'm gonna do,
I'm gonna cut a little water in.
We're gonna go in.
I'm lifting the old and then setting one.
- So here what's the goal?
- The goal is to incorporate the flour
into the eggs and get it to a point
where it's sort of crumbly.
- Okay.
- And then once it's crumbly
you switch to the hook
and if there's enough moisture
the hook forces it to incorporate into one ball.
- Okay.
- And then you still,
according to this woman need to knead
it a little bit further off line
off outside, you know?
So if you look already
we're getting in there
and we're incorporating.
And what she's told me
is you can't over knead pasta dough.
- You can't.
- It's not possible to over knead pasta dough
so if you're in doubt, go further, then go less.
- But I think it's a little bit too dry.
- It's just a little too dry.
- Yeah.
- Just to make sure that it gets to that ball stage.
I put a tiny bit in and it just immediately
went to that stage.
- Oh wow, yeah.
- I think I may have gone a little too far there
because it's cutting through too quickly.
So what I'm gonna do,
let's take a look.
See, I made it tiny bit too wet there.
I think I probably will add a tiny bit of flour
but I wanna get the ball.
Like I said, if you're Italian
and you're still watching this video,
turn it off.
- Get out.
- Turn it off.
We're not doing you proud, okay?
We know that, we know that.
Here's what we're gonna do.
We're gonna put it into the hook.
- That's definitely not the Italian way but.
Should have brought some of my cucuzza squash.
- Now you should have.
- Make some good food.
- So I'm at a point now
where I could let this keep going
or I could take it off,
which I'm gonna do.
And I'm gonna attempt to.
- That personal touch.
- That personal touch, exactly.
So this is the way that I learned from that video.
So you're down here, boom, right?
Now it doesn't look great.
It's not that smooth.
It's not looking sexy.
It's not a nice pasta ball type of thing.
The goal, I guess, is to go here,
where you bring it over.
- Okay.
- You push it back, right?
- I see it.
- You bring, and then you rotate,
you bring it over, you push it back,
you bring it over, you push it back.
What does that do?
It forces this bottom to start looking normal.
- Smoother.
- It smooths the bottom out.
- And so now you're like developing the balloon.
- So what I've learned is the ideal here
is you set a timer for about eight minutes
and you continue to knead.
- That's a workout.
- So like let's pretend I kneaded it for eight minutes.
- Yeah, that's the end result you're looking for.
- That's kind of what you're looking for.
I think it probably could be a little smoother here.
But that's kind of what you're looking for.
And then you gotta chill this
for about half an hour.
- Normally give it a little test.
- Need you wanna give it a little?
Yeah. Yeah.
Why don't you give it a need?
You're more Italian than me, honestly.
- So 1.4%.
- 1.4
- No big deal.
- Definitely wants to get away from you.
- It's very dense, right?
- Yeah. I think I'm ripping it.
- You are.
I can see it.
- I'm not doing good job.
- Yeah. I can see it.
Hold on.
You saw, you guys saw how it was when I did it.
Right and here's how he's left me.
Now let me hit the gym real quick.
- If you're Italian and you're still watching leave.
- Yeah. Just leave.
So I'm just gonna use some rental wrap.
You just don't want to dry out
while it's in the fridge.
So in we gonna
- okay.
So now we're at the resting stage.
- Little rest.
We'll wrap her up
and we'll see you back here
in about 30 minutes
while we are waiting for it to chill.
We're gonna come out and forage
in the garden
for some kind of topping here.
We have our ball.
It is slightly chilled.
And what I've been told
is to not do the whole thing at once.
Cause how are you actually gonna get it through machine.
- Yeah. It makes sense.
- So I've actually heard quarters.
So let's do a little quartering here.
- Pretty good.
- That's pretty good, right.
And we'll do this guy here.
- This is the part that's gonna be amazing
is the actual like machine element
because I've tried making pasta by hand without it.
- Nightmare.
- Cutting the noodles with a knife.
(slow soft music)
- That's literally all you gotta do for the sheet.
And then here, we'll flip on our fettuccini one.
So in we go.
- That's faster, right?
So now we've got some pasta and then what I do
a little bit of, oops.
- Now that's some beautiful and there you go.
- Beautiful.
- That's not bad, right?
But what I'll do since we're gonna make
this is I'll just slide it off the knife
like this and kind of keep it.
- Okay.
- Like, you know, maybe over here,
maybe right here.
How about that?
- It looks good.
- Oh ho! I messed, I messed it up.
It pulled through the first bit a little weird.
See that?
It like combined it.
- It's Rustica.
- It's rustic as hell yeah.
There we go, boom.
So that's about a hundred grams of pasta
which is like about one serving.
- Nice.
- So I think what we could do now
is get the water ready.
- Oh, okay.
- Cause I'll save this for tomorrow or something.
I don't need to make this all right now.
Let's get some pasta water going
and then we're gonna salt the water.
I'm pulling out Hawaiian,
the Hawaiian stuff.
- Straight from the island.
- So I heard it's like a teaspoon per quarter
or something like that.
It's like a lot, you know?
- Yeah.
- Especially with fresh, I guess cause fresh cooks faster.
- Oh.
- It doesn't have as much time.
- That actually makes sense.
- Fresh cooks in two minutes max.
(upbeat music)
So then rolling boil two minutes max, all dented.
Take it off, get it on the plate.
Mix it up.
And you know what?
Not for today's episode guys,
but I will show you something.
I made some sauce.
- Ooh.
- VIP this is for us special subscribers only.
So we've got some sauce in here
and we have some Parmesean.
- There we go.
- But here's the question, Jacque.
This is homemade.
This is every single thing in this
is homemade except for the olive oil.
- Yeah.
- Question I have for you, Jacque
is what do you think of the sauce?
- It smells good.
- Yeah, never made sauce before.
- Did you roast this?
- Just taste it.
Is it good?
It's not bad.
- Actually is good.
Touch more salt.
- Yeah, it needs a little more salt for sure.
- But it's actually quite nice.
- But it's not bad.
- You just use like a mix of tomato there or do you ?
- I used the granadero plums and the Rums.
- Oh, okay.
- We're boiling here.
So we're gonna go in
one and two and we're gonna set a timer, two minutes.
That's the timer on the run.
You just start the microwave.
So we've been in for two minutes managing.
I think we're still at the Al Dente.
- Woo! Taste that.
- Yeah, here, here, here.
- Ah!. Mother, motherland here.
That's there.
That's there with the dente.
We're off.
It's crazy, how much when you're done
this literally just looks
like professional fettuccini.
Like it looks like this came out
of a restaurant somehow.
So I'll hit it with a little.
- Some Evo or?
- Evo, just a little crack.
We'll put a little bit of the homemade.
So we're not defiling this with frago or something.
We're putting on a real sauce, right?
Real sauce.
- Okay, so you are going sauce.
- I'm gonna do a little sauce
cause it's at least I made it, right?
And then we're gonna do the
the Toms, whoop!
The pep or the basil.
Should we hit it with a little seasoning or no?
- I think definitely some pepper.
- Some pepper, couple cracks.
- All right, let's go, enjoy this out of the pond.
All right, Jocque.
- I keep coming here and I keep getting fat
I think I'm gonna have to have you over.
Maybe cook a little something for you.
- I've already been over to his house once ever.
Just so that's known.
All right.
Get on in here.
Try to get a nice healthy bite too.
- Ooh, take your noodle on.
- Mind if I do, yeah.
I'm going all right.
My bite's way too big.
- It's actually really good.
The basil, wonderful tomato sauce.
- Isn't it wild?
- It works.
- The tomato sauce is really good.
So nothing, nothing was not homegrown
besides the flour here and the olive oil
the salt, I guess, you know.
- That's great.
The texture on this.
- Really nice.
- Much better.
- Really nice.
- Those homegrown eggs.
- Something about the freshness
and the obviously has something to do with this.
The difference in the flavor, right?
I guess maybe the chewiness of the noodle too.
It's like nice gives you a nice, springback.
- More pleasant.
- All right guys.
Thank you so much for joining us.
Let us know what we should make next.
As we stumble our way around the world of culinary arch.
- Maybe I'll have you over for a pizza.
- I'll bake a pizza with you.
All right.
Good luck in a garden and keep on growing.