So we're going to make a cocktail.
I just made this up.
So here's yours.
Here's mine.
OK.
All this stuff goes inside.
So it's simple syrup and tequila.
OK.
You want a little sweetness.
Yes.
The two clear ones.
So stick that in.
There's lime juice for the sour.
There's peach, fresh peach juice.
It's the end of summer.
Yes.
There's still a few peaches hanging around.
Yes, in Atlanta.
Yeah.
Yeah, exactly, that's it.
What is this again?
So that is-- it's a Triple Sec or an orange-flavored liqueur.
OK.
OK, so dump that in.
So like Grand Marnier and that [INAUDIBLE]..
Exactly, exactly.
Stick a lid on and then give it a shake.
OK.
And then I'm going to do one little fancy thing for you.
So you can shake it however you want.
I saw this in a Tom Cruise movie.
But it was more like this.
He's very short.
He's little.
Very, very short, Tom Cruise.
OK.
OK, so pour your cocktail in over the ice.
So we've got crushed ice in there.
Yes.
And then I've got one last little thing.
I've got a little lime that I've scooped out
the actual fruit of the lime.
So it's just the skin.
And I'm sure you washed your hands so there's
no COVID on the lime.
There's a little rum going onto that.
OK.
And then here's what you--
You're trying to get me drunk.
Look how much liquor I have and how much you have.
OK, so now we light that up.
Look how you make, ooh, it's like a magic show for them.
Ooh, ah.
And they get a little--
throw your cinnamon on top.
It'll give you a little firework.
Oh.
See that?
Yeah.
Ladies and gentlemen, the great Arsenio.
And then if you like the rum, and I'm guessing you do,
you just push that on in.
And there you go.
Yes.
Bon appetit.
I like any liquor.
You know, I'm from Cleveland where in the hood
we drank MD 2020.
You know I like to drink.
That's almost like high octane gasoline.
It's not bad, right?
This is amazing.
Tequila, a little rum.
You do this as well as you cook.
Why thank you.
All right, so now we've got to make pasta.
OK.
So now that we've-- you know, anything will taste good after
that drink.
But go ahead.
Pop the lid off.
OK.
You're going to put in your semolina flour, your flour,
and your water.
You see, when I used to cook for my son
I was afraid to do pasta because I never get it right.
One time my pasta, it was like a Nestle's Crunch bar.
You could hear-- and I knew that was wrong
when I heard my son crunching the pasta.
Well, that's why I developed this machine just for you.
OK.
So this does all the work for you.
You pop that lid on.
That's it.
That's-- it's a very precise recipe.
You're good.
Put this flour.
Yes, a little flour.
Get the lid back on.
OK.
Press it down.
This is your thing?
This is my thing.
Yes.
You heard about Arsenio's, right?
I did.
And I love it.
So then you press it.
We put in a double batch, right?
So you press mix.
And you press start.
It starts churning.
And then I gave you water.
I'm using spinach juice in mine.
And you just pour it in there.
OK.
And it does the mixing for you.
And then it'll actually extrude it as well.
OK, now why are you using spinach juice
and I'm using water?
Because just two different types of pasta.
Oh, OK.
This is going to give you a nice green pasta.
Yeah, you can.
You can.
Why not?
I'll drink to that.
Add a little water to the drink, and the flour.
The truth is you can make whatever kind of pasta
you like.
OK, so now come on over here.
I'm just going to get yours going.
OK, so now we hit extrude.
So this is the same dough that you had over there.
Yours is going to make penne.
Mine's going to make angel hair pasta.
Oh, my.
So you see this beautiful penne here.
This is easy to work too, this machine.
It's very, very simple.
Where can I get this?
It's easy for you because I'm doing it for you.
But you can get it at HSM.
I sell all my kitchenware at HSM.
OK.
So everything you see, the cookware we're
going to be using, so you can go to HSM and get it.
So look, it comes out.
Right?
Nice, it has a taste.
This is really good.
You got a little cutter.
If those little worms are half as good as this.
So you can make it as long or as short as you want, right?
OK.
And we actually cheated.
And just in case we spent too long
on the cocktail, which I thought we might,
but we've got this pasta.
We're going to cook it in just a minute.
We'll be right back.
Probably, I should have broken for commercial earlier.
But I'm drunk now.
We're back with Chef Curtis Stone.
Hey, I'm thinking the pastas that we made are soft.
So unlike the stuff in the box you probably never make
crunchy pasta.
You're not going to get crunchy pasta.
And this cooks in literally 60 seconds.
Yes, and do you have--
I noticed your pasta was thin.
What do you call that kind of pasta?
This is angel hair.
Yeah, and mine was--
That's penne.
How did you make the two machines do different pasta?
Because it comes with eight different dies.
So it makes fettuccine, and lasagna,
and it makes all sorts of different types of pasta.
That's cool.
That's pretty cool, right?
Yeah.
But listen, it only takes 60 seconds.
So we've got to make the sauce.
Yes, sir.
OK, so let's get you some--
I don't know if you should have started with this if you
want me to make some sauce.
OK, let's get this cranking.
Hey, man, how many restaurants you got in LA now?
I've got two in LA, Maude and Gwen-- one in Beverly Hills,
and one in Hollywood.
And one in Dallas.
OK, so you're going to make a Carbonara.
Right?
So you've got a little bit of pancetta in there.
OK, OK.
Put some garlic and some shallots.
And pancetta is like Beverly Hills bacon, right?
It's a fancy bacon.
Yeah.
It comes from the belly.
We put the egg yolks in here.
Most people think of carbonara like it's a cream sauce.
But it's actually not.
So go ahead and whisk this up.
Whisk those two things together.
I love the word whisk.
Whisk it, baby.
Whisk it.
It kind of sounds like exactly what it does.
Whisk.
I'm whisking.
I'm putting a little brown butter in here.
So I made this before.
But all it is is butter that you throw into a hot pan.
Now, does brown butter come from Nubian cows?
Where do you get brown butter?
It's a French thing.
It's called beurre noisette, right?
So you put the butter into a hot pan.
And then the milk starts to caramelize.
And it gets that beautiful, nutty flavor.
Right.
You don't care at all.
You're not even stirring this.
No, no, no.
When I was raising my son he almost starved to death.
So this is-- no, we're doing separate things.
Oh, OK.
OK.
So what you're going to--
what you're going to do--
Ain't he telling the truth?
I'm putting pine nuts and sage in with my brown butter, right?
Yes.
You're going to take that pasta out and toss it
straight into this bowl.
And then you're going to combine the whole thing.
Now, if this is a comedy like a "Three Stooges" episode
I would, ah!
Take the pasta out here.
I have to use something.
Use the lifter.
Yes.
OK, I'm seasoning mine.
I'm taking my angel hair out.
Right, and you just pop it straight into that hot pan.
Hey, you got basil leaves in yours.
No, this is sage.
Sage, yes.
You know, similar.
Yes.
They're both green.
They're both herbs.
Yes.
And then you just toss it.
So that beautiful fresh pasta, that
does all the incredible work.
The sauce can be very, very simple.
That's it.
But you are supposed to put it into here.
But it doesn't matter.
Yeah, yeah, yeah, yeah, yeah.
Yes.
We're still--
Hey, you're the one that brought rum out here.
OK, stir it.
Stir it together.
OK, stir it together.
I want to thank Chef Curtis Stone.
I also want to thank Joel McHale.
And I want to thank my friend, Ellen, for asking me to host,
and feeding me, and giving me clothes.
And I want to thank you all for watching.
Have a great weekend, everybody Bye bye.