i love that not even 15 seconds into the video, before he even mentions any food or cooking, he's already giving profound philosophical life lessons lol
I absolutely adore his wisdom in the kitchen. He’s actually providing extraordinary advice of which I’ve taken to heart for a long time, and it has definitely paid off in all ways possible. It’s made me more in love with cooking than ever before, and I couldn’t be more proud to say I know how to cook, and I know how to enjoy it. Thank you Marco, you are an angel.
Ther comes a time where person after a long journey in life realy wants to share his knowledge and all the things he has learned to as many people as he can because one doesnt like to go without sharing his best secrets to others.
Marco first: The secret to pasta water is to add stockpot if we are really honest. *adds olive oil* Marco now: The secret is to pasta water is salt and no olive oul
Stockpots are a way of seasoning water with more flavour for heavier pasta dishes, for more delicate dishes where all the flavour comes from fresh tomatoes and basil, using stock to flavour the water will make it too rich and detract from the simplicity of the dish. And putting olive oil in pasta water is a trick chefs use when making a lot of pasta or plating pasta that is only to be topped with sauce. When the pasta is taken out of the water, the oily water coats it and stops it going sticky as it dries, but this isn't needed when it's a small portion of pasta going straight into the sauce as the sauce that is worked through the pasta has the same effect. Methods change based on context, there is no one universal way to cook pasta each time, or anything each time, and to Marco this method is second nature to him, but instead of expecting us to pick up on that instinct, he gives specific instructions for different dishes.
Personally l make just one twist when making this dish, l caramelise one side of the cherry tomatoes first, almost burnt on one side. It just adds an extra dynamic to the flavour and texture of the final dish. Anyway just my two cents.
It's different adding oil to the pasta water to adding it at the end as a bit of dressing and flavour. Putting olive oil in the water not only is a complete waste since you won't be able to taste the flavour of the olive, but it can also make your pasta way too oily (this is specially true with sunflower oil, which can totally ruin the pasta). Trust me my friend, no oil in the water is a game changer
Glad to see these recipes may be getting more attention in China and beyond! Many of the best, and my favorite, italian dishes have simple but powerful ingredients just like this one from Marco, where the emphasis is on simplicity and on the elevated quality of ingredients. -a classic Neapolitan pizza is another great example : watch?v=ADvf-PIZPLA
@@MbisonBalrog not this sauce in particular. Tomatoes are a good thickening agent when you evaporate the water(tomato paste is a perfect example). Pasta water would be used in dishes like cacio y pepe(cheese and pepper). That's the beauty of Italian food! Very minimal amount and simple ingredients.
Some of these comments are so mental. As if what he talks about is bs, and they tell you how. I saw comments like "tomatoes into tomatoes sauce?", "why taste the olive oil?", while the tomatoes are being cooked...
Such cheap comments about mpw and Knorr. Why even take the time to watch? Just start your own restaurant and do what he did. Then you can make the cheap ass remarks.
@@TheBloodshower im pretty sure you need the stock cube pretty hard in your life. Otherwise it would be so blend. But you don’t have…. It’s your choice
He may be a Michelin Star Chef, but he clearly has no idea how to make italian pasta. Drain the pasta? You sure your mother was half italian? Also: ever heard of an ingridient called salt? For christ sake, this dish is so easy (it consists of three ingridents), there are maybe three things you can screw up, and you screwed up two alrady.
I like watching him... It's calm pretension but yh. I don't even like this type of food but have now probably watched dozens of videos making it ... Italians use some of the pasta water in basically every single dish to do the mantecatura as they cal it. In this case he obviously already put shit tonnes of salt in the water so that's not smart. Also, they say you should never chop basil... You break the leafs into smaller bits
@@76_SPZL Well not me, but italians, whos dish this is and which they have cooked for centuries now. I think they might know, you know, their own cuisine.
@@Elektero In Italy they either keep a bit of the water the pasta was cooked in and/or don't drin the pasta as it is tossed into the sauce ... Clearly I'm talking to people who aren't familiar with Italian cuisine
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
His tone of voice has evolved from stern and authoritative, to philosophical and tender. Then again, it’s his choice really.
He chose to spoke like that. No one made him do it. He chose to.
@@wolfgangtrack422 It was his choice to be fair.
the voice comes after chain smoking for 40 years
You don’t know what he is. Never forget his mother was Italian
i love that not even 15 seconds into the video, before he even mentions any food or cooking, he's already giving profound philosophical life lessons lol
True dat. He's so in depth and ...amazing
There's nothing profound about that meaningless quote
@@bobbyjoe1111 oh wow you convinced me!
I've found you can skip the first 30 seconds of these because he does it every time
“If you can buy it better than you can make it, buy it” yeah that’s usually how I end up ordering a takeaway most days 😂
Learn to cook - it’s almost always much better making a meal from scratch yourself.
@@MontyCantsin5Not really. I've eaten a lot of crap made by people who thought they could cook better than a restaurant
@@mrr5052: My point still stands: they should learn to cook properly.
smell. taste. vision.....ears 😂
I just made this! I wasn’t shy with anything like he said. The difference in flavor from the regular pomodoro recipe I use is insane.
Interviewer thanks Marco.
Marco: it was my choice to be here.
It was also gordons choice not to be there.
"Don't worry about the parmesan on the edge of your plate." "Actually, always wipe it off". That's my choice.
I think he meant to get an even spread of parmesan you will get some on the side of the plate, and not to worry as you can just wipe it off after.
Funny hey haha I swear he's losing his mind
@@cookesam6agreed
“You May have worked out by now that my mother was Italian” marco in every video “my mother was itialian”
That sauce is missing a key ingredient. Something salt alone can’t do.
Knorr stock pots
😂
Sure! We need advice from some rando on the internet for a World known and Michelin Stars prized chef...NOT!
@@Kivas_FajoSomeone didn't get the joke
Lol Marco did a collaboration with Knorr @@Kivas_Fajo
The fact that he just puts his finger in a hot frying pan to taste if the acidity in the tomatoes is gone is just a savage move🤣
He earned those calluses
The 250,075th time he did it
How asbestos like are his fingers to taste the tomatoes like that.
Then again, it’s his choice
Late night Marco is another kind of brain soothing
Full-on ASMR mode activated
I’d love ASMR video of Marco cooking and dropping philosophical wisdom bombs
Don’t worry about getting Parmesan on the edge *proceeds to wipe it off*
He go's on like he's launching a trip to mars
That’s his choice.
Absolutely. And It comes in a variety of mouth watering flavours
😂😂😂
Think about it!!!
I absolutely adore his wisdom in the kitchen.
He’s actually providing extraordinary advice of which I’ve taken to heart for a long time, and it has definitely paid off in all ways possible.
It’s made me more in love with cooking than ever before, and I couldn’t be more proud to say I know how to cook, and I know how to enjoy it.
Thank you Marco, you are an angel.
No stock cube in the pasta water now then?
I can only imagine the glare that Marco would give me if I told him I eat 28p packets of chicken noodles with white bread. Then again, it's my choice.
Thats why none of you clowns have a cooking channel.
Bastard been working since 14 and expect us have this skills. My choice.
That's your root as a starving undergrad.
Hey, if you can buy it better than you can make it... 🤷♂
Fajný úlet. Ďakujem
I really enjoy, how Chef Pierre, educates,as he cooks.
Ther comes a time where person after a long journey in life realy wants to share his knowledge and all the things he has learned to as many people as he can because one doesnt like to go without sharing his best secrets to others.
“Don’t be shy, don’t be mean”
Love the way he describes everything. ❤
I am learning how to sell real estate from this master's way of making even small experiences feel luxurious.
Goddamn, the fresh herbs at the end is always such a brilliant move by Marco. Im so undisciplined that I never remember to do it lol. 4:57
This is what happened when you add, to your bongwater, a Knorr stockpot.
Or not. It's your choice.
I can not make knorr stock pots so I buy them.
I can’t stop rewatching this video
I love Marco❤❤❤
Pasta water?…. ‘As salty as the sea!’…. 💯
Marco first: The secret to pasta water is to add stockpot if we are really honest. *adds olive oil*
Marco now: The secret is to pasta water is salt and no olive oul
Stockpots are a way of seasoning water with more flavour for heavier pasta dishes, for more delicate dishes where all the flavour comes from fresh tomatoes and basil, using stock to flavour the water will make it too rich and detract from the simplicity of the dish.
And putting olive oil in pasta water is a trick chefs use when making a lot of pasta or plating pasta that is only to be topped with sauce. When the pasta is taken out of the water, the oily water coats it and stops it going sticky as it dries, but this isn't needed when it's a small portion of pasta going straight into the sauce as the sauce that is worked through the pasta has the same effect.
Methods change based on context, there is no one universal way to cook pasta each time, or anything each time, and to Marco this method is second nature to him, but instead of expecting us to pick up on that instinct, he gives specific instructions for different dishes.
@@TescoOfficial wow. This is actually a very good comment. Actually learned something. Thanks!
@@TescoOfficialVery insightful, thanks!
Add tomato sauce to make....tomato sauce? 🤔
50/50 fresh tomatoes, always. The difference is massive. So yeah adding tomatoes to tomatoe sauce only sounds dumb if you don't know enough.
i think it needs more basil
Personally l make just one twist when making this dish, l caramelise one side of the cherry tomatoes first, almost burnt on one side. It just adds an extra dynamic to the flavour and texture of the final dish. Anyway just my two cents.
It’s your choice really
Marco has lost his mind and I love it. It’s his choice..
Lol. Hilarious! 😂
When i eat spaghettios it takes me back to my childhood. My sweet mama microwaving the bowl and cracking open a crisp refreshing pepsi.
Gordon: SALT! MORE SALT!!!
Such a beautiful entry into the video and he absolutely scares the hell out of me.
These videos are like having a brain massage. It’s gastronomic Valium.
Great tips! I can tell this has flavor 😋
"No need for olive oil" - literally 5 seconds later - " Okay...."
yeah not in the pasta water at the end is ok and obviously to cook the tomatoes with
Did he add olive oil to the pasta? No, so what's your point again?
It's different adding oil to the pasta water to adding it at the end as a bit of dressing and flavour. Putting olive oil in the water not only is a complete waste since you won't be able to taste the flavour of the olive, but it can also make your pasta way too oily (this is specially true with sunflower oil, which can totally ruin the pasta). Trust me my friend, no oil in the water is a game changer
I did not even know what this was called but I make it when I want to eat something easy to make.
I love this man ❤
I love how he says no olive oil needed in the water and in his older videos it’s “my mother was Italian, I put olive oil in”🤣
Glad to see these recipes may be getting more attention in China and beyond! Many of the best, and my favorite, italian dishes have simple but powerful ingredients just like this one from Marco, where the emphasis is on simplicity and on the elevated quality of ingredients. -a classic Neapolitan pizza is another great example : watch?v=ADvf-PIZPLA
Italian food its the best food in the world because its the most simple. Less is more in everything, including food.
It’s almost like he’s a spoof of himself
I've seen this tart put litres of olive oil in pasta water in other videos!!
Did he cooked the same dish?
It's his choice really
I wanted to cook a pasta, now I have existencial crisis.
I make pasta better than you can buy it, but that is my choice.
Marco has become the Aristotle of cooking
I kind of feel like I’ve been wooed and learned how to cook a dish at the same time. Why is his intonation so gravely 😂😂
A tree without roots…is just a piece of wood.🤯😂 ive been watching these videos for two days…no comment
What the fudge cycle is on the wall?
What is the tomato sauce that he speaks about? Is it passata?
He's so intense!
I wonder where his mother is from
italy
2:32 Man is literally immune to heat. Holy sh*t
😂😂😂
He wants to remove even the acidity of the tomatoes
I think it needed just a touch more basil
those metal thongs on the non stick pan made me cringe
Big time, can’t believe no one else has brought this up.
Haha, so glad someone wrote this. Painful.
I need a Stockpot
3:56 now it make sense to me why Gordon Ramsay always says “let the knife do the work” he got that phrase from his mentor, Marco Pierre White himself.
Metal in a non stick pan🫣
Anyone know what fry pan is he using ?
Non stick if i had to guess
MPW is getting way too serious over a bowl of tomato sauce
He didn’t save pasta water
He didn't need it unless he wants to thicken a sauce
It was his choice really
@@quakov don’t you need to thicken this sauce?
@@MbisonBalrog not this sauce in particular. Tomatoes are a good thickening agent when you evaporate the water(tomato paste is a perfect example). Pasta water would be used in dishes like cacio y pepe(cheese and pepper). That's the beauty of Italian food! Very minimal amount and simple ingredients.
If you had listened, he explained why. He fully drained the pasta as he didn't want to dilute the sauce. It was his choice really.
Let's think basil
“Some” basil
This is how you would make it if you didn't know how to bind pasta with sauce...
no ,
that starch/pasta water based finishing you are referring to is one great concept and technique, but some times it is not the best alternative
First step
Add 14 chicken stock pots
If there's no Knorr Stock cubes, then it ain't Marco.😁😁
As long as that piece of wood uses a knor pod then who gives a shit whether it has roots or not.
Some of these comments are so mental. As if what he talks about is bs, and they tell you how.
I saw comments like "tomatoes into tomatoes sauce?", "why taste the olive oil?", while the tomatoes are being cooked...
Top tip never stir with metal on non stick pan
marco pierre white
Metal utensils? These guys must throw the pan out every month.
He uses Le Creuset pans. The guidelines say you can use metal utensils.
4:27
Such cheap comments about mpw and Knorr. Why even take the time to watch? Just start your own restaurant and do what he did. Then you can make the cheap ass remarks.
Or I can add one more Knorr cube, ignore your comment and be proud of it. It's my choice.
@@TheBloodshower im pretty sure you need the stock cube pretty hard in your life. Otherwise it would be so blend. But you don’t have…. It’s your choice
2:30 what is he even tasting? 🤣hot oil and salt???
It was his choice, really
He may be a Michelin Star Chef, but he clearly has no idea how to make italian pasta. Drain the pasta? You sure your mother was half italian? Also: ever heard of an ingridient called salt? For christ sake, this dish is so easy (it consists of three ingridents), there are maybe three things you can screw up, and you screwed up two alrady.
I like watching him... It's calm pretension but yh. I don't even like this type of food but have now probably watched dozens of videos making it ... Italians use some of the pasta water in basically every single dish to do the mantecatura as they cal it. In this case he obviously already put shit tonnes of salt in the water so that's not smart. Also, they say you should never chop basil... You break the leafs into smaller bits
@@76_SPZL Well not me, but italians, whos dish this is and which they have cooked for centuries now. I think they might know, you know, their own cuisine.
Lol what's wrong with draining the pasta?
@@Elektero In Italy they either keep a bit of the water the pasta was cooked in and/or don't drin the pasta as it is tossed into the sauce ... Clearly I'm talking to people who aren't familiar with Italian cuisine
@@ivobatista4018 yes you on the entire planet are the only one who knows the subject.
This is such a bad recipe lol you absolutely should let some pasta water in and finish the sauce with it
I love his food but honestly I can’t stand the way he talks! This could have been a short!
This guy is getting cringeworthy. He`s becoming the Nicolas Cage of cooking.