- Alright.
- (strained) Let's see if you can bounce it
off of my bicep into there.
- Yeah, listen, go this way.
- Yeah, look at that. I got the pre-pump goin' on.
(upbeat theme song)
- Good Mythical Morning!
- (Italian accent) Spaghetti, orecchiette, fettuccine,
linguini, rigatoni, ravioli.
Link, out of the estimated 350 to 600 different types of
pasta out there in the entire world,
what's your number one favorite?
- First of all, that's quite a range, 350 to 600,
couldn't they narrow it down?
- Apparently they couldn't.
- The pasta counters? My favorite is probably
(Italian accent) flat lasagna pasta.
- There's probably a real name for that,
but flat sounds good.
Mine is any shape drenched in meat sauce.
And once upon a time,
skilled pasta wizards had to make
all the pasta shapes by hand,
but now we got pasta makers like this to automake the magic.
What do you think, we're gonna make regular old pasta today?
Nah, it's time for, Putting Things in Things:
Pasta Maker Edition.
- So, this is the Viva Compact Pasta Maker by Phillips,
not a sponsor,
and this thing automatically kneeds your dough, kneeds it!
- So bad.
- Shapes your pasta, so bad,
and it can whip up 2 to 3 servings in minutes!
Minutes, I say!
- But sometimes with great gluttony power,
comes great gluttony irresponsibility,
because we're about to put a bunch of weird stuff
into this pasta maker that I bet Mr. Phillips
never saw coming.
(upbeat transition music)
- So this thing will make dinner,
but we wanted to make breakfast.
And more specifically, I wanted to make cereal pasta.
- Now we have three very healthy cereals,
all made with fruit.
Fruit Loops, Fruity Pebbles, with marshmallows,
and Cap'n Crunch. Oops! All berries!
- Oops!
- I'm so glad they made that mistake.
This is just so you can see what it looks like,
but we have pre-crushed and pulverized them,
so throw those in there.
- Well, actually, Chase told me to put the flour in first.
- That was a test, ha!
- So we're throwing in lots of flour,
because that's what's really gonna make the pasta.
Look at you, Rhett.
- Oh yeah!
- Man, that is taken care of.
- Okay, that's fine. It'll all get in there eventually.
- And then you fire it up, and then we'll start adding.
We're not adding water, we're adding milk,
because this is cereal!
- Now you're supposed to start.
- Who do you think we are?
- [Link] And then, close that.
Alright, I'm gonna turn this thing on,
and then we'll add the milk.
Okay? This is kinda my thing so I'm gonna.
There's a little window here with two little slots
- They call that the milk window.
- [Link] Oh my goodness, this is really
- It's getting thick.
- [Link] It's doughifying.
- How thick is it?
- It's so thick.
It's doughifying.
- [Rhett] Now this is so smart.
This pasta maker knows when it's time to go the other way,
which will start extruding it.
And boy, when it starts to extrude that pasta,
(high voice) it's gonna be a pasta party!
- Rhett's saying this as if he's seen it, he hasn't,
neither have I. We don't know what's gonna happen.
- You don't know what I've seen.
I've seen so many things that I can't
- [Link] That you can't unsee.
- I can't unsee them.
- [Link] This is fun to just watch.
- [Rhett] I once was camping and saw a man taking a dookie,
just out in the open, he didn't know anyone was watching.
I saw that, and I can't unsee it,
and I've tried to unsee it so many times.
It was just like, he can see my car right?
And now he's wiping? Ugh!
- You need some help with that? I don't know!
(gasp) It just beeped!
- Listen to this, watch this Mr, Phillips.
- Oh, now it's reversing.
- [Rhett] (singing) Now the pasta will be going
in the thing!
- It's slowly going in there.
(grunting)
- Some pieces, starting to creep out.
- [Rhett] Oh, yeah.
This is just like that guy on the camping trip.
I got this thing to cut it,
but I want it to get long enough.
- [Link] Look at it!
Slow excrusion of cereal.
- [Rhett] Should I cut one?
- [Link] Yeah.
Pinch the love a little.
- Just like that, man.
We gotta pasta.
- And then you can pull each individual noodle!
- [Rhett] Now, okay, the Mythical Kitcheneers
have gone through the trouble of boiling the pasta.
- I mean, I'm tempted to taste the raw, cause I like to eat.
I like to eat stuff raw!
We're gonna go with that.
It's a nice, gray, greenish, brown.
- Now we got some sweetened condensed milk to throw on top,
that makes sense, let's just do that.
- Oh, that is some thickness going on there.
- [Rhett] Everything you wanted it to be, and more.
- [Link] This is what like a five year old marathon runner
would eat to prep.
- Wow, that's sweet.
- That is good!
- It's very good, though.
There's nothing off-putting about it at all!
Hey, we can't let the children find this.
(upbeat transition music)
Now with so many businesses being shut down,
maybe you're missing the spa.
Well what if you could bring the spa to your home
via a pasta maker.
Can we get this thing to churn out beauty mask?
- Well, we have all the ingredients for a beauty mask here,
plus flour.
Which, you should start with the flour.
You want this spoon to do the rakey, rakey?
- I think, I can just pour some on my lap.
- This is seaweed powder.
- Oh, you're gonna love that.
- Half of an avocado.
And then for the, coconut oil.
And then, honey.
Which I likey.
- Okay, so, I'm gonna set it on auto and then I'm gonna hit
dough button, give it a second,
and then slowly apply the water.
- Do your pouridge!
- [Link] I like this thing that makes me have to be right
about how much I'm pouring. They should have that in life.
I could carry on a normal conversation,
I don't even have to think about it anymore.
Hey, I'm in, oop.
Now this is the pappardelle, I don't know how to say it.
- Par-par-delle.
- My worst fear in going to an Italian restaurant
is if they've got a weird pasta, and I really want that,
but I don't want to be the guy that can't say it.
Servers, they know when you're stalling,
cause a lot of times I'm like, "I'll take the, uh",
and they'll be like "Linguine".
- Oh look, it's a big round tube dude!
It looks like it's curling in on itself.
Oh, see it's individual strips.
- It's kinda breaking off, maybe if I can support it.
- So, we basically need to smush this on our faces.
- Hold on, I've got some super long ones here for you.
Some of those are super long.
- I'm putting it on like a breathing strip.
That's not necessarily what needs to happen, is it?
- [Rhett] I mean look at those, man.
- [Link] Let's see, put a little flour on your hands.
- [Rhett] They're getting really.
I think it'll stick if I-
- Shove it on my face, man.
- I think if I just do the, all of it.
- Yeah a lot of forehead.
- It'll come off and then you work it in there.
- Weird mask.
- Now we're making it beauty.
- (grunting) Push!
Smush and push it.
- I gotta put some flour on my hands.
- It doesn't really look like noodles on my face, does it?
It looks more like playdough.
- This'll be good though, right on your chin.
Don't get it in your mouth.
I mean you look beautiful!
And you just wait until it does what it's gonna do.
- And you're gonna look beautiful right there
and right there.
- Yeah, I had a couple wrinklies I had to address
and that's where it.
It's really working.
- Adding the water really helped
with the noodlfication of it, which we failed at at first.
How do I look?
(upbeat transition theme)
Okay, in a recent Good Mythical Morn, Jade and Barbara-
Barbara, don't cry.
- She just wants to move, she just wants to move.
Listen you just have to cooperate.
- Yeah they tasted popsicles,
but there are all types of other dog-friendly versions
of human food out there.
But we do think there is one hole in the market
that maybe we can fill.
And it's dog food spaghetti.
- Now, we've already preloaded this
because Barbara is impatient.
We've got one can of dog food,
which is homestyle recipe beef dinner
with garden vegetables by Blue Buffalo.
Flour, water, and a kiss for good luck.
Alright, there's food coming out of that thing right there.
- Oh, it's just flour coming out.
Oh, gosh. She's licking the front of it.
There's not anything coming out yet.
- [Rhett] Gotcha from the back, you don't know where to go.
- The spaghettification of this.
- You're not interested in it?
- [Link] Oh, we could do a Lady and the Tramp thing.
I guess it would be lady and the lady.
- [Rhett] Get a big, long piece.
- [Link] Do you like it?
Oh gosh, she's just decided to start eating it, yeah.
I think she likes it.
Grab some on a fork and pull it back, and then see if,
here, hold that for her,
and see if Jade will eat some of it.
Jade, check it out.
- Oh, Barbara just ate the whole thing.
(laughter)
- Jade, you want some of that?
- There's more where that came from, it's gonna be fine.
- [Link] Gosh, come on, where's a long noodle.
Maybe right here?
- Oh, it's breaking.
- [Link] Oh, it's very damp.
I mean this is as long a noodle I can get.
We can let that go out a little bit.
- But you can't even get Jade to eat a bowl of it.
- Oh, sure if we do this, and turn her this way.
Do you trust me?
- Ow!
Eat that half, Jade.
She's tasting it, pull her back.
Hold her right there.
- We're making history happen.
- Once Jade starts eating it,
then I'm gonna give the other half to Barbara.
- Listen, do I have to do the baby hold?
You have to behave.
- She hates it.
(laughing)
Come on Jade, this'll be like so cinematic.
- This is your big moment.
- [Link] Make your dad proud.
- Don't ruin it for everybody.
- Alright, I gave up.
- Alright, let Barbara go at it.
Let her do what she wants.
- Here ya go, Barbara.
Oh, she's eating just a bowl full of flour.
- Alright, show everyone your butt hole.
Yeah, that's what we're interested in.
- Yeah, bring the butt hole around.
Come on, this is not your camping adventure.
Jade, you sure you don't want any?
- Oh, Barbara. How much is too much, Barbara?
That's probably too much, alright.
(upbeat transition theme)
Quick reminder that this week
on the Mythical Kitchen series, So Far So Good,
Mythical chef Josh is making the ninja burger from Japan,
from the Burger King.
It's the one with the black bun and protruding bacon tongue.
To see how it's made,
head over there to the Mythical Kitchen YouTube Channel.
Also the Mythical Kitchen podcast is the great pizza debate.
This week, Josh and Nicole are taking on
what is the best style of pizza to rule all of them.
Get that wherever you listen to podcasts.
- Alright, here is a common scenario.
It's Friday night, just got off work, you want fresh pasta,
but you also need to go clubbing,
because you're a fan of Jersey Shore on MTV!
- Is that still on MTV?
- I certainly hope so, cause I'm a fan, I know that it is.
What do you do?
You combine them both, with club night pasta y'all.
Alright, starting with the flour.
We're basically just gonna make pasta
but adding some glowy elements.
This is some glow powder.
- [Rhett] (accent) You wanna start with a lot of flour.
- (accent) Then you gotta put some of this
glowy stuff in there.
- (accent) Look at my bicep when you're doing it.
- (accent) Yeah I could put this on your bicep,
and when you flex, it could go into there.
- (accent) Let me see if you could bounce it off
of my bicep into there.
(grunting) Yeah, look at that.
- Okay and then we've got this eggy water.
(accent) I don't like touching your beard.
Flex your nose.
- I've been working out my nostrils.
- Are you ready to make noods? Come on!
I'm here for the noods.
- Let's hit the lights,
see this magic happen as it comes out.
- Wait, wait, wait, not yet.
Okay, okay, hit the lights.
- [Link] Oh, we finally nailed the consistency.
- That is some good pasta.
- [Link] That is wicked looking, boy.
Rub it a little bit.
- [Rhett] It's like cable.
- [Link] Oh, I'm gonna do a braid.
Can I do a braid? I've never done a braid.
- [Rhett] Is there a braid attachment?
Cause I always but my braids on before I go to the club.
- Oh look at that, that is beautiful.
Hi, I'm giving braids in the corner of the club!
It's like a freaking horse tail.
- You know what? I think we should take this up a notch.
Let's turn the lights back on for a second.
Link,
- Still breathing.
- Let's make this into a full braided pasta dish.
- So we've got some glow-in-the-dark sauce.
- Hit the lights again!
- I want it to travel in the glowiness.
- Slide me the meatballs.
The Meatball Man shows up, he flashes his neon bicep,
and he starts dropping his balls everywhere!
Have you seen the guy that just drops balls on your plate?
- And then the other guy that tries to make it-
Oh, not grabbing that one.
- He's just dropping the balls onto your plate,
you gotta, your plates gotta be ready for them.
- [Link] Look at that, isn't that beautiful!
Makes you wanna dance!
(laughing)
- The noodles have not stopped.
These noodles are not going to stop.
You keep thinking that the noodles are gonna stop,
but the noodles don't stop, the noodles don't stop,
the noodles don't stop.
- Oh, but what does stop is this episode, right?
Let's hit the lights!
- Eventually, yeah.
I mean these noodles will continue for eternity.
- Now, I'm gonna-
- Don't cut 'em off!
- Alright, yeah, I'm gonna go all the way out
and then I'm gonna braid these.
Who knew the most fun part of the club is braiding.
- I kinda figured it was.
- Thanks for subscribing and clicking that bell.
- You know what time it is.
- I'm Max Schlag.
- And I'm Jacob Schlag.
- And we're from Washington, Missouri.
And we're using a filter that makes us look like Rhett.
And it's time to spin the Wheel of Mythicality.
- Yeah.
- Is that what I look like?
- Yeah.
- Click the top link and watch us crown
the best mac and cheese shape of them all
at Good Mythical More.
- And if I don't know where
the Wheel of Mythicality is gonna land.
- Us growing up in this same Southern California area,
we learned the same kind of hygiene and cleanliness.
And that is, I don't wanna use that.
- I got nipples Greg, could you milk me?