Hi everyone! Today we're going to make some pasta, and I've got a special guest. Gennaro! Oh bless,
oh my goodness. How are you Gennaro? Very well indeed. Now do you know what we're making today?
Right, what are we making? Spinach pici pasta. You're gonna show me how to do pasta, is great!
Okay so this pasta is really simple, all you need is 300 grams of flour,
and 200 grams of spinach. And this will feed about six children, or four adults, and then we can also
put in a drop of olive oil. Fantástico! Do you wanna hold? We're going to get all this
flour and just dump it in a food processor. Get all the spinach, right in there. Let's do this.
Put in a drop of olive oil. Fantástico! And then, water. Enough.
It's done! There we go. In my days the spinach, we have to put them inside the pestle and mortar,
mashed all up. But with the food processor, everybody can make! So it will be a lot harder
to just do it by hand. Oh yeah, yes of course. So Gennaro, don't you think it looks a bit like
something? If i just do this, what do we look like? A broccoli. He got it! I just knead that a
bit. Should we put a bit of flour down so it just doesn't stick. Whenever you're making pasta it's
nice just to put a bit of flour on your surface, so it doesn't stick too much. Say no more.
So Gennaro? Yeah. Can you put other sorts of like, vegetables and stuff in pasta? Of course you can,
put a lovely broccoli will do as well, basil leaves which has gotta be a lot, you can do with
garlic as well, but the way you done it is so natural. So we're just going to cut it in half.
And then we're just going to roll this out.
Nice and flat. I've done it for you, fantástico. It looks like a leaf. Yes it is! Let's put them on
the side, and then you've got more space here to do it. There we go, thank you. We're just going to
chop off this bit. Yeah, give it to me, and then we use them later on. Yeah we'll use that with the
other one. Cut it into bits. Yeah, I love the way you handle the knife, really good. And then we'll
get one, roll it out. You can really do any size you want. It looks a bit like my snake doesn't it.
Yes absolutely! You see the beauty is pici because some of them thick,
some of them fin you know, some of them they're longer... There we go. Buddy,
what sauce are we going to use with this pici? Well today we're going to make some butternut
squash sauce, with some garlic, some chilli, sage, rosemary... sounds good? Unbelievable.
And do you think you could do me a favour? Do you think you can prep that whilst I make the pasta.
With the greatest pleasure, yeah! Thank you very much Gennaro.
Cool. Gennaro, make sure you don't throw away the seeds, because I've got a hack
that I'm going to use those seeds for, okay? Sounds good? Say no more. What are you using
for? Tell me. Well what we're going to use them for is the topping for our pasta. You are genius,
you are a genius. You can put whatever flavourings you want in there. Right,
little bit of salt, peppery inside that's good, and drizzle of olive oil, and then
I'm going to mix all together. We'll put them in the oven later because they only need to go in
for like five, ten minutes. What temperature? Oh, 180. 180 that's good. You have to be very careful
when you cut a butternut squash, but there is an easy way to do it. You get a peeler. That's way
easier. Half the time. Right Buddy, how do you want me to chop this one. I think if we
diced it it would be quite nice. All right. Just roughly. So this is should be okay yeah? Perfecto.
Because when they're cooked they're more melted. Bellissimo! Buonissimo!
I normally have to do all of it so it's nice having you helping me
today. No problemo! Oh god 'no problem' I love it, oh god bless you. I don't know
how to speak Italian. You don't have to, I speak English - well, kind of!
Gennaro I've done these now, let's just put some flour on them so they don't stick. You're right!
Mix it together, yeah, that's good. There we go, our pasta. So thanks for chopping those Gennaro,
now we're going to cut our shallots so we chop the end off, then we do the bridge method and
just cut it in half like that, then we get that then tap chop. Where did you learn to chop,
this is a fantastic way. Oh don't say, don't say, I know it. Where? Your dad. Yeah. This is what
I like here! How old were you when you learned to chop? Uh, I must have been your age. Garlic,
put a knife there. Say no more, look the way it's cut, this is the way! Finely slice it. Rock chop.
It's so perfect. This is a hack - what we can do, we can just cut the chilli like that,
and then we can smell it, and if it smells really strong then that means it's quite a
strong chilli and it'll be quite spicy. What do you think? It's medium, yeah it's medium.
So we're going to cut that in half and then we're just going to remove the seeds.
So when you're cutting like chillies and peppers you should always cut them in the rough side
instead of the smooth side, because when you cut them on the smooth side it's always quite hard to
cut them, but on the inside you can just press down like that, way easier. While you do that
I'll get the pan on, you use olive oil, shall I start to put those inside, yeah? Yes sir.
Anything else goes inside here? Uh, some rosemary and sage. Cross chop that. Fantastic.
Rosemary, there we go, and then how much sage do you think? They're quite large leaves. Two leaves?
Yeah two leaves, perfect. That's it - easy to cut it as well. It's good.
Guys, doesn't it look a bit like the Italian flag?
That's all inside yeah? I don't know, I think we might need a splash of water just to make it quite
saucy. Gonna put some water inside yes, nice and hot. Smells so nice.
Do you think we should add some seasoning? We need to we need to. Yeah you do, so I'll do pepper.
So I think we should cook this for about 20 minutes until it's nice and soft. See
you in 20 minutes guys! I love it! So guys this is nearly ready and it looks amazing,
and it smells amazing. Can I taste a little bit yeah, just a little? Of course, of course.
Why are you cooking so good? Just to thicken this sauce up we're gonna put some parmesan in here.
We need about 40 grams of parmesan for this recipe. And we're using about 20 now and then
we're just going to save the other 20 for after. I think that's good, nice and thick now. So should
we start cooking our pasta? Come on let's do it. So for each 100 grams of pasta you need about a
litre of water, a sprinkle of salt in there. Mind your hands! I can't wait Buddy, I can't wait!
Now Gennaro as this is home-cooked pasta, how long do you think it will take? Five minutes? Okay.
This is the perfect pasta! It looks like asparagus. Yeah, you're right,
it's a little asparagus. Gennaro, I think it looks amazing so do you think we should plate up?
Yeah let's do, I'm starving. Look at that, beautiful butternut squash.
Just a sprinkle of parmesan, that is our amazing pici pasta with butternut squash.
Wow! Buon appetito! This is what he's talking about. Wow. Gennaro we forgot something. Oh what,
what we forgot? Put it down put it down, we forgot our seeds. Here they are, and perfecto.
I love it. Mm, that crunch is amazing. That hack is definitely Buddy approved. Bye guys,
and in the comments down below tell me how it went for you! Yes Buddy, I love it. Ciao! That's great!