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I asked 4 world class chefs how they make pasta at home, and let me tell you, this is as un-traditional as it gets. Which pasta will you be attempting this week?
A huge thank you to the chefs who helped out with this video
Paul Carmichael: [instagram.com/kabawa](http://instagram.com/kabawa/?hl=en)
Josรฉ Andrรฉs: [instagram.com/chefjoseandres](http://instagram.com/chefjoseandres)
Ivan Orkin: [instagram.com/ramenjunkie](http://instagram.com/ramenjunkie/)
Wylie Dufresne: [instagram.com/wyliedufresne](http://instagram.com/wyliedufresne)
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Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Kitchen Manager: Sarah Allchurch
Editor: Liam Craig
39 Comments
Way too much tomato sauce!
4:36 this dish is like the western version of HK clay pot rice
This is million dollar crash course for pasta. Talk about all the chefs years of experience condensed in 17 minutes. I watched entire video without skipping it. Keep up with the good works Andy๐
Insert meme of Leonardo DiCaprio pointing is that FUTURE CANOE?!? ON THE CORNER???
@andy_cooks you have the Tobasco Family Reserve. Thatโs literally the best hot sauce ever
knowing how gross the Thames has been historically, I would've assumed a Thames reduction was taking a whiz in someone's food
Four world class chefs and you couldn't bother to include one (1) woman.
My mom passed away two days ago(on 7th march). We are from india and specifically we are bengalis. My mom used to always make " Chatur Porota"( Paratha made with filling of sattu- powder ofย dry-roastedย Bengal gramย (black chana/chickpeas),which is sauted with chopped onions,coriander powder,cumin powder,salt and red chili powder and needed into balls with water and oil. Then those balls are used as the filling(placed into kneeded pieces of balls made of wheat flour for each paratha,rolled and then fried with a little bit of oil). She used to serve it with indian style egg bhurji(bit overcooked scrambled eggs) and Tok doi(curd). Sometimes she would add butter or ghee on the paratha or with lonkar achaar(pickle made from chili and mustard oil). I want to make people remember my mother as much as possible,if you feature this recipe it would mean the world to me as she was a big fan of your recipes as well. Please ignore my bad english.Thank you.
13:36 i wish youtube let me post the screenshot of its captions writing "beef toilet" instead of tallow
The second dish is actually called Fideuรก, its similar to paella but you make it with that type of pasta!! So typical here in Spain
Maaaate. Are you a car guy?? Love that.
Honestly, you're a chef's chef and you don't know how to pronounce worcestershire sauce?
All these famous chefs and I have never heard of any of them. They are not known in the UK. Some great dishes. Thanks for sharing.
No wonder so much Americans are fat with that amount of cheese in their macaroni. Mac and Cheese was originally a side dish, which would limit the fat intake vs main course with that mooch cheese.
Lazygna
Bloom album cover in the background๐
Love seeing Babish get a shout out amongst the top chefs ๐
Fideu is more popular than Paella here in Catalunya. On Thursdays, most daily menu restuarants serve seafood fideu
Great video.
the first one can probably kill you with that bunch of cheese…colesterol goes to one million lol
Yes Nat and Andy collab would be awesome ๐ฅน
Love seeing the Rufรผs du Sol Vinyl in the back!
On behalf of Italy: No.
I made the "Lazy Lasagne" earlier and it was delicious. One tip I would add is to leave it to cool down for 20-30 mins, like you would with a proper Lasagne, because those pasta sheets retain a load of heat and mine was like volcanic lava when I first served it up. The 2nd portion I had when it was tepid, was off the charts. I can't wait to devour the leftovers tomorrow, which I know will taste even better.
Awesome and what a fun video!!
16:16 why not put the "lasagna" under the broiler (grill) in the oven for three to five minutes to brown the top of the cheese?
The Ben shewry moment was hilarious
First recipe sucks! And ketchup in baked pasta?
Thatโs the culinary equivalent of installing Windows on a Ferrari. Technically maybe possible, but deeply offensive to everyone involved.
As an Italian I wouldnโt make/eat/serve any of these to anyone for any reason whatsoever
Love this concept! Hope you do more
first one's recipe is exactely what I would expect from someone who looks like him
Really nice. I enjoyed that
I liked Wiley version and will give that a go. Would like to know the wine or i thought he siad vinegar but yours flambe so mist of had alcohol
i just noticed the rufus du sol album cover in the back and now i am an even bigger fan of yours
Wait. THAT is how you use those soy sauce bottles….?
I feel like if โit would offend the Italians, but itโs deliciousโ is such a common phrase, maybe the Italians should be a bit more open minded. Tradition is one way of doing something good, but itโs far from the only way
Ivans "pasta" reminds me of filo spaghetti! It's absolutely trash (sometimes), but this looks like a refined version of it….. def worth a try
I can safely say I will never use any of these gross recipes. This video is a great example of how Chefs even overcomplicate their own home cooked food. You should have asked Vincenzo from Sydney.
Horrible