Join me as I delve into Gordon Ramsay’s 10-minute Turkey Pasta recipe!
In this entertaining reaction video, I evaluate Ramsay’s quick pasta dish, offering insights into its authenticity and flavor.
Discover whether this speedy turkey and leek pasta meets traditional Italian standards or if it takes too many culinary liberties.
💯 Follow this link to watch a New Pasta Sauce I created and learn how to put ingredients together: https://youtu.be/TLV6uKaKClk
#pasta #reaction #reactionvideo
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46 Comments
For me as a chef at the end of the day the most important thing is it taste good 🙂
The reason Gordon adds more salt and uses more ingredients is that Italian food is usually boring and tasteless.
The amount of shallots and garlic Gorden uses is normal in Asian cuisine. But then again, this is Italian food
Actually, it looks more like a warm noodles salad (judging by the size of chunks of onions, leeks, , etc.), not an Italian pasta dish.
Ramsey and Jamie Oliver are idiots. They are not real cooks, it’s only about entertainment
Nous sommes bien d accord, ce cuisinier n'est pas au niveau de mes Parents niveau cuisine , même si il est sois disant reconnu ….Cette recette , c 'est une bonne mixture que n'impotte qui pourrait reproduire en étant satisfait du résultat, très désespérant.
There are many of Ramsay's dishes I would love to try, his pasta dishes aren't on that list. 🤣
well for once i disagree with VIncenzo but also gordon lol
Not too much salt. Remember, everyone is different. I salt all my food, and some people say i over salt. I recently went to the doctor for a physical checkup that included checking blood, and the doctor said my sodium levels were perfect and that if i wanted, it wouldn't hurt if I even increased my salt intake. (I'm 38, so not exactly young either)
With all due respect Vincenzo, you have become another Italian purist commenting on non-italian dishes, arguing how they should be made. Just because he uses pasta it does not make it italian we can agree on that, right? I like your videos about how to make pasta, pizza etc but this was so pointless I couldn´t even force myself to watch it till the end. Nevertheless, wish you all the best and I´m looking forward to watch your next (meaningful) videos.
Imagine being Gordon Ramsey and hearing from this home cook that you became famous based on a tv show. Not the decades of working in the best restaurants in the world gaining your Michelin stars lol. The internet has created some horrible people
no such thing as too much shallot
I find it funny that italians gatekeep pasta when they didnt even invent it, it came from China. Neither were tomatos.
He put the parsley in huge amounts to disguise the breadcrumb sludge.
Nice video again! Salt in water changes the boiling point to a higher one! 30% of salt – max solution – would be 108C) AND therefore starts boiling later, if using the same energiy to heat it! And nobody uses 30% salt.. So the difference for coocking is negligeable…. It has other reasons like osmotic reactions with the things you put in the water….
I love Gordon, and I love salt … but THE SALT?!
I think no British chef can cook pasta correctly if they can't pronounce it properly.
First you say no cream, then you say he needs more cream, it's too dry. What about pasta water?????? You never mentioned it. I think his dish was totally different than in yours you never used any meat. Two different dishes as I see it! Just my opinion….🤗
He’s a name, nothing more at this point. This isn’t edible. This isn’t Italian. Come on Gordon, do it right or not at all.
Agreed, too much salt. Far too much.
However, we should be glad he didn't add peas.
It looks tasty, but dry.
Salt increases the boiling point of water, so once you add salt it will actually INCREASE the amount of time it takes for the water to boil because it has to get to a higher temperature. Smh. Can't believe he said the opposite.
salt is great!
Hello dear Vincenzo.
If I may, can I ask you something I still don't get right? In your expert opinion, what would be your ideal pasta to sauce ratio?
P.S. I did my best to recreate your Tuna and Lemon Pasta. I don't know if you would've approved, but it was a real pleasure for me to enjoy it. Thank you very much and greetings from Mexico.
Gordon might be a fruad and he might just be hiring good Chefs at his resturants. It's hard thinking he is a proper chef after so many mistakes.
pasta was created by China so calm down your ego
Salt pasta ya …ya…ya….yaaaa…😅
I agree, the stir fry probably was edible, but adding pasta is a no-go. Maybe some rice?
Gordon makes Italian dishes his way, just like You make an Italian would make it their way and another Italain makes their way and another Italian does it there own way.
And he was success before he was famous with the resturants that he had.
I think Uncle Rogers should have a look at Gordons video 😛
Gordon looses it when chefs make the smallest mistakes,
Yet he is aloud to make so many mistakes and get away with it?
Teach Gordon 🙂
Deliciously 😋 😊
Something I thought I'd never hear Vincenzo say: "needs more cream". You know something has gone wrong when he says that, lol!
8:40 was gonna say looks like stir fry Gordon is off his medication 😂
I think Marco Pierre could never butcher such recipes.. then again he has become the Baron of Butter so idk lmao
Gordon's reasoning for adding salt to the pasta water is… well, just plain wrong. Salt actually raises the boiling point of the water somewhat (so, logically, it actually would take slightly longer to reach the boiling stage, not sooner) allowing it to cook the pasta faster AND adding some seasoning and flavor to the pasta. Leeks, garlic, chives, onions, shallots, ramps are all part of the Allium family. Both shallots and leeks… AND garlic? Why? the leeks are mild and will be overpowered by the other ingredients. All they will do is add bits of green(ish) to the final dish. If anything, at least dice them (shallots, leeks and garlic) up smaller. This is not a stew or a minestrone. I have often been somewhat surprised at the generally conservative use of garlic in most traditional Italian cooking. It is there as part of the choir, not the soloist! Too much salt? YES! Recall that the pasta will have absorbed some salt from the cooking water! It is easy to add salt…not so easy to remove it! ALWAYS wait until the dish is next to "done" to adjust the seasoning. Italians (I gather) tend to prefer the darker and more flavorful leg and thigh meat from fowl (works a treat in "cacciatore" style dishes!). He is using breast meat which I find bland but at least here it shouldn't be dry. Would it not have been better to lightly "brown" the turkey, give it a splash of white wine (and set it aside) before starting to saute the leeks and shallots? Cream…. the ghost of Antonio Carluccio looks down and shakes his head… If lemon zest is to be added, why so early on? The oils in the zest are volatile and will be long gone when the dish is served! In his defense, it is obvious that he was not trained in Italian cooking. The dish might be good, IF it is refined and not done "ass backwards" like this was.
Yeah I don't see anything wrong with this one. He didn't make any authentic Italian dish while bastardizing it. It's his own pasta dish. No different than any Italian going home and making a pasta with any ingredients they want, or a random non Asian person making a rice dish with the ingredients they want.
Gordon does not say he is making an italian dish, but he calls it Turkey Pasta. If Turkey Pasta does not excist in Italy, this logically is not an italian dish. So he is in fact not doing anything wrong. But if he used the term Italian dish, he would have done everything wrong. Just a small note. Not every pasta dish, is italian Vincenzo. Maybe you should think about that next time. Ayways, the best italian chef I have heard about, and watching, is you Vincenzo, so keep up your work, I love it. 😉
Italians get so serious about food like they own pasta who gives a fuck let everyone cook how ever they want to that’s what I like to think cooking is all about everyone enjoying food and making it their own
I think he knows how much salt the dish needs…and probally better then you. The difference between a good dish and a great one is in many cases butter/oil and salt 😉
It's obvious Gordon Ramsay is creating these abominations just to torture you, Vincenzo. Non l'hai capito ancora?
That's an absolute disaster. A real cook doesn't make such a terrible meal.
It's not the parsley that is too big, it's the breadcrumbs that are too small.
Use bigger crumbs!
Gordon “troppo di sale” Ramsay
Vincenzo great video! No insult or mocking, just one great Italian chef sharing his experience! Indeed that dish looked like Chinese stir fry and I love stir fry dishes, but its just different!
it would be better if you made these dishes that ur reviewing AFTER reacting to it. no matter how horrible the recipe is.
vincenzo has to make it and try it. def get more views too
Who gave you that yellow eye?