- [Narrator] We are Sorted,
a group of foodie mates who have your back
when it comes to all things food.
This is Mike, a keen foodie who loves to cook, eat,
and have a laugh with his mates,
often at his own expense.
(laughing)
Sometimes, his cooking doesn't quite go to plan.
(yells)
So, during this strange time of self-isolation,
Mike has roped in his trusty chefs, Ben and James,
to better his skills in the kitchen.
But, is Mike up to the job?
Let's find out!
(light music)
- Hello? - Hey, mate!
- How are you, sir?
- I'm doing all right!
This is very odd.
- I'm nervous.
- Now you're working from home,
you've got time to learn a skill.
- So, I've taken your ingredients
and put them in a mystery box.
- I think you should open it.
I'm excited.
- Oh, what could it be? - Oh!
Eggs and flour.
I'm instantly thinking either sauce, or either pasta.
- It's pasta, you got it right!
- Yeah, okay.
I think I can make pasta.
I think this might be all right.
- Well what I'd like you to do
is make filled pasta.
- Okay, yes.
- You're gonna have to go full Italian nonna,
and do it by hand.
- Okay.
- I want you to do it in an hour.
- In that time you're gonna do a sauce, or a filling.
You've got about 20 minutes to the end
to roll it, fill it, and cook it.
Barry and Jamie are gonna be looking
for beautiful, filled pasta.
And it's gonna have to look amazing
'cause we can't taste it!
Okay?
One hour, starting, now. (horn honking)
- I want flour for dusting
and I want flour for pasta-ing.
- So you know the very important ratio?
- No?
- It's one egg to 100 grams of flour.
- Okay.
- And what I usually do is also add a little bit
of extra egg yolk.
It makes it a little bit softer,
and also, you know egg yolk enriches it even more.
It's even more delicious.
- [Mike] I was gonna tip it out onto the work surface,
then make a little well and crack the eggs in.
- Brave, yeah.
- Brave, oh no.
Well I've already tipped it now!
(laughs)
Okay.
One egg.
I'm not gonna get a second egg in there, am I?
- Oh, oh, oh, oh, uh, uh, uh.
I told you, you were brave doing it on the work surface.
- I'm not brave, I'm stupid.
Oh no, what if I start mixing it and then I add another egg?
- You could do that, yeah.
You can get your extra egg in now?
- Yes, I can.
No, oh no!
My walls have been breached.
- And some people also add olive oil.
You can do olive oil instead of egg yolk.
- At this point in time, I don't know about you
but flour has been really hard to get a hold of
but it's a cool time
because it feels like people are making stuff.
Extra half of egg yolk.
Like, just a what, sprinkle of salt?
- Just a little sprinkle.
It'll feel a little bit dry
but you need to knead it for a few minutes
and it'll start coming together into a mix.
- The rolling and the filling without a pasta machine
and getting it thin enough is the thing
that's slightly concerning me.
- [James] That dough is looking good.
Does it feel stretchy?
- It's getting stretchier.
- You have a 49 minutes remaining.
- 10 minutes on pasta, it's not too bad.
- Once you've got that in the fridge get your pasta water on,
'cause that is one thing you do not wanna be waiting on.
- That is such a good tip.
- This is such a nice video for me.
Like I'm just sitting down,
having a lot of fun watching you work really hard.
- My nature will only inevitably turn
that relaxation into stress.
It won't stay like this forever for you
- Filling time, filling/sauce.
Obviously, pasta... cheese works really well.
- Mascarpone?
- The filling wants to be something that is,
that you're able to kind of dollop on
and it holds its form a little bit.
- I've got bacon and I've got mushrooms.
- That's pretty strong.
- I have landed on my feet.
- In addition, to those,
you want a slightly stronger cheese
to give this proper cheesy flavour
because Mascarpone is more creamy than cheesy.
- I have got some Comte AOP.
Nutty and smooth with a sweet finish.
- If I were doing it, I would roughly chop the mushrooms,
get them frying, and then finally chop them afterwards.
- Oh, okay, great!
- If you have an onion,
you wanna roughly chop that as well
garlic too, get lots of flavour into the sauce.
Of course, your vegetarian chicken stock cube in there.
- Okay, what am I doing?
Why am I flapping?
I am flapping.
- Get something cooking man.
- Now would be a great time
to use some fry light instead of oil,
so I can't hear any abuse that comes from James.
- [James] What're you doing?
- I can't hear him because the kettle's boiling right now,
and he's going mad. (laughs)
- Butter, have you got butter?
- I could use butter, couldn't I?
Oh, yeah, mushrooms.
I'm gonna just put that there
because that can heat up while we go.
The tip you gave me a long time ago
was pasta water needs to taste like seawater.
- I'm starting to feel that stress now.
(laughing)
Squeezy garlic, it smells amazing.
And then I'm gonna chop this onion.
- If they're nice fine chopped.
- Ugh, never been so stressed in my own kitchen.
- [James] Looking good, this is looking good.
- Onion, diced, going in.
Half a chicken stock cube
- Yeah, that's bold, that's bold.
- Oh, no.
- How's it looking?
- Yeah, it's looking good.
Mushrooms still needs to cook out a little bit more.
- Like I said, I probably each
would've put a little bit of wine or something in there.
- I've got red wine and white wine vinegar.
- I would keep it going
and then maybe just like a tiny, tiny splash,
just to give it a little bit of acidity.
Dice it as finely as you can, yeah?
- Yeah. - You're dicing it finely
so it cooks a little bit faster and it goes crispy.
- I feel like you've helped a lot already
and we haven't even got to the bit that I'm worried about.
- We've got 29 minutes.
- Okay.
Lovely little pan for this one.
- What's next?
Are you gonna cut or chop the filling up?
- Yeah, I think so.
- Have you got a food processor?
- I've got a smoothie maker.
- Not quite the same. - No.
- I would chop it, I would chop it.
- Do you wanna have a look at it?
I'm gonna show you it, one sec.
- Leaning in but obviously
that's not gonna help me in any way.
(laughs)
Oh, it looks good.
It looks so good.
- [Mike] Leave the bacon and start the chopping.
- Oh my goodness, it's getting stressy,
we're gonna be stressing.
- No, we are not.
- You've got about four minutes before you have
to definitely start your pasta.
- No problem.
- Oh, you're chopping fast.
- Thanks, mate.
- That's a serious skill. - I'm knackered.
I'm absolutely knackered.
Oh no, bacon everywhere.
- Leave the bacon, stop it.
You've got one minute before you have to start the pasta.
Get back.
- I'm trying to, I need to wash the board up.
- You are overly clean in your own kitchen.
(laughs)
- That is such a dig.
- Start slow, start with like a tablespoon ish.
- I mean you're starting to see the true mike.
I've got a Kath Kidston apron and this.
- I like that.
Right, well, just put enough
to kind of hold the mushrooms together.
- [Mike] Yeah.
- You probably want like a teaspoon-sized balls.
- Yeah. (laughs)
- Well, yeah, that looks really good.
- Yeah, it looks all right.
All right bacon, that'll do.
Now pasta.
- [James] Cut into half or quarter
and then start rolling it out
so are you gonna do ravioli, tortellini?
- I'm not gonna lie,
you're saying Italian words at me.
I've heard of those words before
but I don't know what any of them mean.
What about dim sum?
- I don't think that's what we're aiming for.
- Okay.
- So, ravioli shape.
You need two sheets and you put one over top of the other
but they need to be super, super thin.
- Let's see how this goes.
Jamie looks at a bowl of food I've made
and says, where is the rest, that's the,
you know that's the worst scolding you can get from him.
- How's it feeling? - It feels very thin.
- Yeah, it looks thin.
You're working quite quickly
so you shouldn't need to cover that.
If you were working with more pasta
you might need to cover that with a slightly damp towel
or something to keep it fresh.
Right, you have 10 minutes.
- Okay.
- You got that leftover egg? - Yeah.
- Put a little bit of egg wash to stick the pasta together
but make sure it's not gonna stick to the work surface
and then you wanna grab your filling.
Is your filling in the fridge?
- No.
- That's okay.
I didn't want it in the fridge anyway.
Thank goodness for that.
- Now my filling is here.
- But it's quite cool yeah? - Yeah.
- I would lay your filling out
in little mounds along the first sheet
and then I'd lay over the second sheet
and then I'd cut around them.
If I was doing it,
I'd have put the filling in the fridge
so it sets up a little bit
the Mascarpone would be set up a little bit.
- Yeah.
- So now you wanna really carefully drape the second piece
over the top but what you wanna do first
is brush a little bit egg wash around each mound,
and that's just gonna stick the pasta together.
- How long have I got?
- You've got just under seven minutes.
- Ah, man.
- And then you wanna put your pasta over the top
and then you just wanna, just very gently,
take out all the air pockets around the mushroom
and just press it all the way down,
all the way to the edges.
Yeah, nice.
It's looking great.
- Ah, this time limit is the one, mate.
This is the thing that is absolutely stitching me.
- You can also keep all the excess pasta
and kind of cut in little shards and just boil it anyway
and it kind of makes really nice,
scrappy pasta for a broth.
- Yes, okay, right.
So do I just chop around these now?
- Yeah, cut around it with a knife.
If you've got a ring cutter,
that would be absolutely perfect
but I'm assuming you don't.
- No, remember who you're dealing with here, mate.
- [James] Leave yourself a little bit of room on the sides.
- One, we have two.
- Come on!
- We've got a bit of a gammy, sixth one,
but whatever, it will do.
I want these to be good.
- [James] And this is just sealing them really, really well.
- Oh, I say fiddly mate.
- As soon as you drop them into the water
you wanna get a pan on the heat, get that butter going.
- Right, they're going in.
- This will only take a couple of minutes.
Saucepan on the heat.
- Butter, butter, butter, in you go, in you go.
- Mate, you've got two minutes left.
- Ah, okay.
- Are you gonna transfer them straight into the butter
and then set up the plate, yeah?
- Yeah, so a little bit pasta water into the butter.
- No, no.
- No?
- It'll come over with the pasta.
Get them in, get them in.
Aren't gonna look cooked.
And then you're gonna tear some pasta in over top, yeah?
You're not gonna chop it, but you'll tear it.
- Yeah.
(grunts) One's down.
- It looks so good.
You're gonna stick with just three?
- I was gonna do all of them.
- I don't know, three looks pretty good on that plate.
- I'm gonna go four.
I know that you're the expert
and you've helped me so far.
- Hey, chefs don't do even numbers, always odd numbers.
- Okay, so five then.
- I've spent all this time helping you out
and all of a sudden you just don't wanna listen to me.
I didn't get to have an opinion, it's fine.
- No, no, no, I take it back.
Ow!
- It's still gonna look great.
Quick, quick.
Herbs, bacon and cheese.
You can even go a little bit of extra virgin olive oil.
Have you got any?
- Yeah, I have.
Okay, salt.
Pepper.
Cheese.
- You've got 10, nine, eight, seven, olive oil,
six, five, four, three, two, one.
- Oh, mate.
- Honest mate, that looks excellent.
The pasta is perfect.
- So knackered.
- So am I, and I was so relaxed at the beginning.
(exhales loudly)
(upbeat music)
- That was quite stress full but I really happy
with what I've come up with.
I am gonna dial in the boys now
and see what they have to say.
Hello.
Here he is.
And we have a spaff, oh my goodness.
(laughing)
Hey, guys. - How's it going?
- It's been stressful but I've done okay, I think.
Do you wanna see it?
- Mate that looks really good.
Really good.
- [James] Most importantly the pasta looks really thin
which is hard.
- [Barry] I like the way it's clinging to the filling
Do you know what I mean?
That's how you can tell it's good.
It's like wrapped itself around the filling.
- [Mike] Okay so this is a Mascarpone
garlic mushroom filled ravioli,
topped with crispy bacon, some cheese with black pepper.
- [Barry] This is the hardest thing
about a judging sequence.
Here, come and look at what I've made,
and I'll tell you how it tastes.
- Ooh.
- [Jamie] It looks good though.
- Here goes.
It's really good.
The filling could have a little bit of more flavour
and I didn't season the filling
but it's not as powerful as I'd expect.
I'll be honest, the pasta tastes amazing.
- To be honest mate, I'm disappointed
that James didn't remind you to season.
That's on James, not on you.
- I did, I did.
I can imagine I did remind him to season.
- So there you have it.
Over to you, what do you think, pass or fail?
- The end dish, I think looks very impressive.
To have done an hour of faffing and to come up with that,
that is a pass to me.
- Thanks.
- Stuff it, it's a 10/10 pass.
It shows what you can do on your own without us.
In pass it on, we would've ruined that.
- If I did that on my own I would've ruined it.
- Mate, easy, easy pass for me, 9/10.
- Yeah. - Could've put seasoning.
- Yeah, that is something learned.
Hey, lovely to see you guys.
- Good to see you, too. - Yeah.
- Yeah, I miss seeing Ebbers get deflated in person
when I take the mickey out of him
rather than on a Zoom call.
- Yeah, same.
Excellent, right, well I'm off.
James, thank you so much.
Thank you, boys.
I'm clapping myself.
(all applauding)
Well, we've really hoped you enjoyed that.
If you did and you'd like to see us make more of these
then comment down below.
Please give the video a like,
perhaps, you could suggest some more difficult
or tricky recipes in the future.
And if you are bored or looking for foodie inspiration
at this time, please do check out our Packs app
because it is essentially this.
It's being guided around the kitchen audibly
by someone who knows what they're doing
and many of you who have been using it
have said that you've been able to cook things
that you never thought you'd be able to do before,
whilst remaining pretty chilled out
far more chilled out than I was just then.
So do check it out, sorted.club.
Thank you so much for watching.
We hope that you and your families
are staying safe and well.
And we'll see you next week.
- [Narrator] The Packs app is just one
of the tools being used as part of the Sorted Club.
Members are also discovering
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Listening and contributing to our Feast Your Ears podcast
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So check out our Sorted membership
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And now a blooper.
- Wow, that is.
- It makes you more annoying.
How it that possible?
(laughing)
- James, this is what you look like if you shaved, look.
- Could you please turn it off?
(laughing)