Hello and welcome to Fridge Cam.
We're SORTEDfood.
Now, today is one of the days I absolutely hate here at SORTED.
It's chefs versus normals, and this
is where we get an expert in to test us on a skill
that we really should know but perhaps, maybe
don't know as well as we think we should know,
and when we don't know it, we get shocked.
Simple.
A pasta, this really should be easy.
Yeah, practice does make perfect,
but it's a pretty easy thing.
It's not like a very odd thing.
And they have made pasta so many times on SORTED,
it's ridiculous.
OK.
If we start from the beginning, ratios.
Ratios-- so generally, we say 100 grams of flour,
good quality double zero flour, another key point
to one egg is about enough, is just a very large portion
for one person.
Scale it up, scale it down for more or less.
And that should be easy, but then we're doing colored pasta.
So once you add the color, you might
be adding extra liquid from spinach or beetroot
or whatever it is.
So that's when you might need a little bit more extra flour
just to make it.
Basically, the point is, you want
dough that feels like Play-Doh once you've
mixed it all together.
Carbonara is pretty hard.
I'm not going to lie.
I screw it up quite often.
Mm.
OK.
Should we do this?
Yeah, let's do it.
Make this with me.
[LAUGHTER]
You are playing with fire.
[BUZZER]
Ah!
That deserved one!
[SCREAMS]
Oh!
Oh, no.
[LAUGHTER]
What did you do?
I thought it was fake one.
I've already established a vendetta fight
between me and Romina.
Wow.
There is nowhere we could go wrong on this.
[BUZZER]
Ah!
What was that for?
I'm just saying, be careful of cross-contamination,
because the beetroot does stain.
I would like to thank you for highlighting that to me.
I don't know if you need to peel the beetroot.
Beetroots grow beneath the ground, therefore--
I'm holding this is expensive.
Whilst I'm waiting for my beetroots
to come up to the boil, I'm going
to steep some saffron in as little water as possible.
I'll boil the kettle for you, my friend.
Thank you.
I thought Barry would be the issue in this episode,
because I know what he can get like when he has power.
But actually--
I'm really sorry.
It's all right.
[BUZZER]
[SCREAMS]
[LAUGHTER]
What did I do?
You need to squeeze the excess water out of the spinach.
Oh, no.
What?
Do I need a machine, another machine?
Puree?
Or do I just keep it blitzing for longer.
Only one way to find out.
[BUZZER]
[SCREAMING]
Sorry.
I just meant to change the mode.
[BELL RINGING]
You've got flour there.
There's also flour there.
Dusting.
Dusting flour?
Scales?
There's some more flour in here.
Oh, there's so much flour.
Is this corn meal?
OK.
So we need 125 grams.
Boomtown, 125 grams.
Nicely done.
Perfect.
Oh, they make like Mt.
Aetna, don't they?
And then they, pfft.
Yeah, with the egg.
Go for it.
[SCREAMS]
Pinch of salt.
Egg in there.
Oh, they've spilled the volcano.
[BUZZER]
[SCREAMS]
You spilled the volcano.
You have to [INAUDIBLE].
Actually--
[BUZZER]
--they've not added the color to the egg before mixing.
What?
Two sachets of squid ink and make black pasta first.
I know this isn't good.
What gave you away?
I think you're fine.
You've worked it well.
The flour's in.
It's dark, and it will get darker.
With my color in my egg, I now need to put my egg in here
and bring it together with a fork.
[BUZZER]
I know, it spilled out.
I'm going to put this in the fridge.
OK.
[BUZZER]
[SCREAMS] Volcano, sorry, you guys.
[BUZZER]
So the problem with beetroot is you've slightly overcooked it,
therefore, there's a lot more water content in it.
So slightly undercooked beetroot is better.
And what's better than that is roasting it.
How's the consistency on that, Mike?
Like Play-doh.
[BUZZER]
[SCREAMS]
[LAUGHTER]
What flour do you use when you make this, guys?
Pasta flour.
Which is?
Strong.
It's got high gluten.
None of the answers I'm thinking for.
[BUZZER]
Oh!
What about if the number was zero, zero.
I like that.
So we've decided that we'd give them
a vibrate when they're doing well
and a shock if they're doing badly.
What kind of salt do you use?
Rock salt.
Oh, no.
[BUZZER]
Give him a buzz.
[SCREAMS]
Rock salt's the worst type you use.
Is it?
What about--
Because you get bumps in it, which then
shred when you roll it through the roller.
You should have table salt.
Table salt. well, that was my second option.
[BELL RINGING]
[BUZZER]
[LAUGHTER]
[BUZZER]
You've let the pasta out in the air
without any cling film on it, which means the air gets to it
and creates a crust.
[BELL RINGING]
Happy, happy?
[BUZZER]
[SCREAMS]
What have I done?
The first time you go through, you should fold it in thirds.
See how much nicer your edge is on that?
Yeah.
That's a great tip.
Good tip.
[BUZZER]
[SCREAMS]
[BUZZER]
[SCREAMS]
[BUZZER]
[LAUGHS]
What I would do at this point is fold it in half
and maybe don't go back down to one but got to like a three,
and you'd probably have to go through it again.
I mean, the beauty of pasta is it's literally like Play-Doh.
So you can kind of just play round with it.
It's looking quite dry, but I can't feel it.
So you might--
So would you not put it down back in the flour them.
Yeah, I'd probably try and avoid.
[BUZZER]
I think there's too much flour.
It's business time.
Jamie's back in the game.
Ta-da.
[BELL RINGING]
I mean, I'm not going to lie.
I'm not even that good at a carbonara.
So if I'm not good at carbonara these guys have got quite a bit
of--
So therefore, you're an expert at getting it wrong.
So you know what to look out for.
Yeah, true.
[BUZZER]
With the arm every time.
What?
You probably don't need to put oil in the pan.
You know, the chef special is very close.
Mike had the first half.
I think Jamie stole the second half.
Yeah.
I think you might be right.
That's a lot on the carbonara.
One whole egg.
Rolling boil.
Grab a teaspoon of the starchy water, that goes in here.
Then it saves the strength.
This simply comes down to the fact
that you don't really want to be putting in the squid ink pasta
into a carbonara.
Why have we made it then?
Why would we make squid ink pasta,
which is Romina's favorite.
Romina's favorite is squid ink pasta.
Romina, you want some squid ink pasta in your carbonara?
No, you've got to have squid ink with fish.
Fine.
[BUZZER]
What?
I'd probably add a bit more in.
Oh.
Like, you kind of want like a nice ladle full.
Oh, J.
Done!
Off the heat, he, he, he, who, who, who, he, he, who.
Right.
Into the collander.
Into the sink.
It's done.
Have we done it?
I think we've done it.
Can you please tell us who the chef special is.
As far as the pasta, I think Mike had it
down with confidence.
Jamie, actually sat back and did nothing.
But your pasta-making section--
The rolling part of it.
I think Jamie upped his game there,
took influence from his Italian wife.
Agreed.
And that's that bit.
And now, for me, it's completely even.
It's down to you.
I've picked this winner, because I
think in terms of true effort, they were particularly good.
3, 2, 1.
No!
[BUZZER]
Ah!
I heard yours buzz before mine shocked.
I'm so sorry, mate.
But knowing that Jamie has Italian roots,
then he should know more, is my opinion.
And there we go a proper homemade pasta
carbonara with a little bit help from aversion therapy,
and Romina from the Chiappa Sisters Network,
Romina has actually done a workshop which
will help you learn how to make homemade pasta
with a lot less pain then we've had to go through.
And if you go on there, there it's a great platform
where you can learn everything just by doing
and not by anything else.
It's fantastic.
Check out the link in the description box below.
This is delicious.
That is perfectly al dente.
You get smokiness from the pancetta.
I think we're there, boys.
I think, to be honest, I'd give it a 10 out of 10.
Nah, nah, nah,
(SINGING) When the moon hits your eye like a big pizza
pie, that's amore.
Oh, that's so good.
That's delicious.
That is so good.
This is just like being in Italy.
If you've enjoyed this video,
make sure you give it a like.
Subscribe and check workshop in the little box down below,
because otherwise what was the entire point of us doing it.
Please.
Ah!
La, la, la, la, la, la, la.
If you want to give this recipe a go without the electrocution,
you can get the full recipe down below.
And if you want to put it into practice properly,
then learn by doing.
You can do the workshop down below as well.
Now, I'm going to have to pretend
to be happy and do a Dad Joke of the Week, aren't I?
Please do.
Put a smile on all of our faces.
Why don't you starve in the desert?
I have no idea, Jamie.
Why don't you starve in the desert?
Because of all the sand-wiches there.
[LAUGHS]
No, no.
That one-- I will use that one.