♪ ♪ ♪ >> Stephen: HEY, EVERYBODY.
WE ARE BACK WITH OUR FRIEND JOSE ANDRES.
I GOT THE SAPREETO WORKING.
>> PUT IT ON VERY LOW FIRE, AND PUT OIL.
NOW I'M GOING TO SHOW YOU A TECHNIQUE.
YOU'RE GOING TO GET THE PASTA, AND WE'RE GOING TO BREAK IT INTO
TINY PIECES LIKE THIS, TINY.
>> Stephen: OKAY.
>> YES.
ALREADY HAVE IT.
SO BREAK IT WITH YOUR HANDS.
AND PUT IT IN THE HOT-- IN THE HOT PAN.
AND MAKE SURE YOU MOVE IT.
>> Stephen: ALL RIGHT, I'VE GOT IT MOVING.
I'VE GOT IT MOVING.
>> MOVING, BECAUSE IT'S GOING TO BURN.
USE MORE OIL IF YOU FEEL IT'S DRY.
NOW WHAT'S HAPPENING NOW IS WE ARE TOASTING THE PASTA.
>> Stephen: WHAT IS THE NAME OF THE DIFFERENT WE'RE MAKING
RIGHT NOW, JOSE.
>> IT'S FROM CATALONIA.
AND IT'S CALLED GRUCHETTE.
ROSSEJAP.
OKAY, IS THE PASTA ALREADY TOASTED?
>> Stephen: YES.
>> OKAY, NOW ARE YOU GOING TO ADD THE SSPORITO INTO THE PASTA
LIKE I'M DOING HERE.
HERE.
>> Stephen: THIS SMELLS BEAUTIFUL.
JOSE, YOU'RE A VERY POSITIVE PERSON.
DO YOU HAVE ANY ADVICE ON PEOPLE STAYING POSITIVE IN THIS VERY
ANXIOUS TIME?
>> LISTEN TO ME.
I AM A VERY UPBEAT GUY BUT SOMETIMES I HAVE A HARD DAY,
TOO.
IN THOSE MOMENTS I TRY TO RELY ON THE PEOPLE I LOVE AND MY
FRIENDS AND WATCHING A LOT OF PEOPLE AROUND THE WORLD THAT
THEY ARE DOING GREAT THINGS.
OBVIOUSLY, NURSES AND DOCTORS BY TAKING CARE OF THE SICK.
IT'S A LOT OF GOOD EMPATHY GOING ON AROUND.
INSPIRE YOURSELF WITH THAT EMPATHY.
AND DON'T WORRY.
TOMORROW THINGS WILL BE A LITTLE BIT BETTER.
DON'T BE SAD.
AND IF YOU ARE SAD, THAT'S OKAY.
TOMORROW WILL BE BETTER.
BELIEVE ME.
IT'S GOING TO BE BETTER.
>> Stephen: HE'S RIGHT.
STAY STRONG.
ALL RIGHT, WHAT DO I DO-- >>
>> NOW ADD THE SHRIMP INTO THE PASTA.
>> Stephen: SHRIMP INTO THE PASTA.
GOT IT.
>> YOU CAN ADD ALWAYS SOME MORE OIL, ESPECIALLY IF IT'S FROM
SPAIN.
BUT, ANYWAY, IF YOU HAVE ITALIAN OLIVE OIL, THAT'S OKAY, TOO.
I LET YOU USE RIGHT NOW ANY OIL YOU HAVE.
>> Stephen: I THINK I BURNED MY PASTA!
>> WHAT?
>> Stephen: WHILE WE WERE TALKING.
I HAVE TO PUT MY STOCK IN TO KEEP IT FROM BURNING.
>> YEAH, DO IT, DO IT, DO IT!
NOW IS THE MOMENT.
OH, YEAH.
>> Stephen: HOW MUCH STOCK?
>> IT COVERS THE PASTA A LITTLE BIT.
AND THEN THERE WILL BE MORE.
THAT'S IT.
BECAUSE THIS PASTA COOKS VERY QUICKLY.
LOOK IT, LIKE THIS.
YOU SEE?
>> Stephen: OH, BEAUTIFUL.
>> REMEMBER THAT THIS PASTA ONLY COOKS IN THREE MINUTES, YOU TOLD
ME, RIGHT?
>> Stephen: RIGHT, RIGHT, RIGHT.
>> AND NOW PUT SOME OF THE SALT.
OH, MY GOD, YOU PUT TOO MUCH SALT.
OH, MY GOD!
OKAY.
I'M TAKING MY LIEPT OUT OF MY HAT.
ALL RIGHT, SO, YOU SEE WHAT'S HAPPENING RIGHT NOW.
>> Stephen: YES.
>> AND REMEMBER I HAD THIS GARLIC WITH PARSLEY IN MY
MORTAR?
>> Stephen: YES.
>> AND I'M GOING TO FUT RAW LIKE THIS INTO THIS RIGHT NOW.
>> Stephen: OKAY.
IN IT GOES.
OKAY.
IN.
>> Reporter: AND NOW DON'T TOUCH IT ANYMORE.
>> Stephen: SHOULD THE PASTA BE CRUNCHY, JOSE?
>> NO, NO, NO.
IT NEEDS TO BE-- LET ME SEE-- YOU CAN ADD-- STOP MOVING.
YOU HAVE TOO MUCH LIQUID.
LET IT BOIL.
♪ LET IT BOIL LET IT BOIL
LET IT BOIL ♪ MAYBE YOU PUT TOO MUCH STOCK.
>> Stephen: I THINK WHAT I HAVE HERE IS A LOVELY SHRIMP
SOUP WITH NOODLES.
( LAUGHS ).
>> OKAY, I'M GOING TO SHOW YOU WHAT I DID.
LOOK IT.
WHAT HAPPENS IS NOW THE ANGEL HAIR IS COMING TO THE AIR.
IT'S LIKE IT STARTED FOLDING, AND THE ONES ON THE TOP, THEY
BEGAN-- LIKE IF THEY WERE A PORCUPINE.
A PORCUPINE?
OR PORCUSPINE?
I NEVER USED THAT WORD BEFORE.
DON'T MAKE FUN OF ME.
A PORCUPINE IS MY WORD.
OKAY, LOOK IT.
>> Stephen: I DID MY BEST.
I DID MY BEST.
I WILL NEVER BE YOU, NO MATTER HOW APPEALING IT MAY LOOK.
>> I WILL NEVER BE YOU.
>> Stephen: THANK YOU FOR BEING HERE, THANK YOU FOR
EVERYTHING WORLD CENTRAL KITCHEN IS DOING.
AND THANK YOU FOR YOUR JOY.
IF YOU WOULD LIKE TO LEARN MORE ABOUT WORLD CENTRAL KITCHEN, GO
TO wck.org.
JOSE ANDRES, EVERYBODY.
AND PASTA SOUP.
>> NO!
JUST WAIT UNTIL IT REDUCES.
AND I'M GOING TO SEND YOU THE RESPAY.
>> Stephen: WE'VE GOT TO GO TO COMMERCIAL.
>> THEY'RE CUTTING ME OFF.
>> Stephen: BROUGHT TO YOU BY SHRIMP AND PASTA SOUP.
♪ ♪ ♪