Thanks for showing common mistakes that you can make while making this as well as the recovery. I think that really helps alot with newcomers and relieving that first-time anxiety you kind of get when doing anything new. Solid work!
Also showing how you can easily solve the problems made from mistakes really helps to boost confidence with the idea that even if you don’t do it perfectly, she’ll be right in the end
This is what makes this channel great . I tend to know what to do already , but it took lots and lots of trial and error to get there . when you watch this channel he just condenses down years of experience and i think it really really helps new cooks
The world can use as much stoic philosophy as it can get right now...good on you. Seneca, Epictetus, Marcus Aurellius and Aristotle are also fantastic to study.
Doesn't need a proper kitchen yes! BUT I would rather see "cleaned" bare feet vs Flip Flop Feet that in the state of Georgia could have tracked anything in on the bottom makes my skin crawl. I hate shoes on in my house. After all wine is made traditionally bare foot in grapes.
"the dough tells you when its had enough flour, still sticky, can take more flour" adam, you are genuinely the first person I've seen whos said more than "you don't need to measure out ingredients, just through it in a bowel and mix" and that bit of advice, seems really helpful to someone whos never made it by hand before without measurements.
This is why I always send Adam's channel to anyone who's new to cooking. This is how I cook. Throw it all in a bowl and go nuts. Problem is, I've been cooking for many many years. I just have a feel for it. Newbies don't. Adam puts stuff in newbie terms better than I ever could. Great teacher, lol.
You are a legend. Normally chefs around the world tell you how great and easy fresh pasta is and start with equipment and ingredients I didn't even know that they existed. And now here are you telling me how easy and great fresh pasta is and actually making it easy. If just finished my first badge and it's currently chilling in the fridge and I'm very excited to try them. Thank you Mr. Noodle magic man
@@Elementtx1021 honestly they were actually pretty easy to make and cook. However, compared to the store bought ones (which are actually really cheap) they are not that much better. They do taste different but again the cheap and delicious noodles you can buy in Austria are more than enough for me. You should definitely try it though
I ended up making a nice sauce with it instead using more flour, oil and cream butter, spring onions with garlic and vegetable broth. Threw some parmasan in there too. Seriously amazing dish for how simple it is.
I just did the pasta recipe for the first time today, and I wanted to share my experience and some issues that I had. I doubt anyone will read this but if you do, feel hugged:) I had to add quite a lot of flour to the 120 grams for 2 eggs, at least 60-70 grams more, but I guess it depends on the size of the eggs and the flour that you are using. The dough itself came out perfect! I think it is advisable to add a good amount of flower to the place on your counter where you want to put the pasta after you shaped them - especially the cut sides of the pasta will stick considerably to the counter itself, many of mine were tearing when I tried to lift them into the water. I think it might make sense to even use a small cutting board, dust it with flour so that you can just lift the whole thing and push the little pasta-nuggets into the water, I had the problem that they also stuck to each other when I tried to lift multiple at once into the water from my counter. Also keep in mind that the individual pieces of pasta will puff up and swell a whole lot in the water, so shape them around 40% (at least I would say so) smaller than you want your finished pasta to be when you eat it. I made a simple tomato sauce with it, it was fantastic! Really worth the (surprisingly small amount of) work. The taste is so different to dried pasta, they feel and taste a lot like Spätzle (for those who are from the germanic region haha). Thanks for the nice recipe Adam! All the best to everyone here & have fun cooking:) Greetings from Germany!
I love how he even made a "vegan" version of the pasta. I'm not vegan, but it just shows that Adam is very considerate of his audience. Great job Adam!
@@siyacer Some people do feel the need to add meat to everything, Adam even acknowledges this in his videos. It’s a habit, and it’s unnecessary. Contrasting this habit with veganism doesn’t work because unnecessarily veganizing dishes isn’t really a thing, and since vegans *necessarily* have to veganize dishes it’s hard see how it could be a thing or who it would be able to apply to. Regardless, it doesn’t even really make sense in the first place to contrast this habit with veganism because it isn’t “the need to add animal products to everything”.
Hand made pasta like this is perfect for anybody that is starting out at cooking by intuition instead of rigidly following a recipe from a box or a book. You'll know when you have it right as long as you have a basic idea of what you're doing.
For context, folks, I deleted a reply to this perfectly lovely comment from some guy who seemed to be angry about the idea of homeschooling. This struck me as especially asinine, given that the OP may simply be homeschooling right now because millions of schools are closed due to COVID19. Our kids are home too, and indeed, I think making these noodles would be an awesome activity for families dealing with this situation.
this is literally the best starter pasta. Did this myself and literally only fried the pasta in butter with garlic and some chili flakes. My actual first time ever making fresh pasta and it came out so delicious and amazing
Thanks for making such an approachable recipe Adam! Seeing these more "dumbed down" versions of usually untouchable recipes makes me more confident to try new stuff 🙏
The first pasta invented was probably dead simple, before later cooks and technology made more complicated versions. Complicated is fine, if you have the time, skill and equipment - but it's nice for us ignorant noobs to know it doesn't have to be 🙂
You know, those "legate ears" don't have that lack of eggs in them, that tradition really demands, but it's an okay substitution. Long live the Empire.
Thanks! I'm loving the deluge of interesting adaptable recipies coming in from TH-camrs right now. I'm not vegan but I can't seem to find any eggs, so I really appreciate the vegan recipie. Totally making this for dinner tonight -- well, something inspired by this that works with what I have.
< *Handyman Dwayne peeking into the kitchen from the living room* > "I stopped working so Adam can make pasta? Whatever ... I'm still getting paid by the hour."
I'm italian and the funny thing, Adam, is that the your vegan version is more traditional than the recipe with eggs, in fact in the original recipe for "Orecchiette pugliesi" eggs are not required and we don't use normal wheat flour instead we use "semola rimacinata di grano duro" or double-milled durum wheat flour for you guys. The process of shaping is different but this is not really a problem 💪🏼
I just want to return to this video to say I make this at least once a week. I first made it back in April or so, and it's absolutely my wife's favorite thing that I cook. It also happens to be one of my favorite things to cook as well. It's so easy, and delicious!!
You're such a likeable guy. Your explanations are clear, logical, down to earth and you casually slip in vegan options while not always cooking vegan. Open minded and natural. I am happy I found your channel :)
Adam wow this looks SO good and perfect for those who can't get their hands on store-bought pasta because of panic buying currently! I will cook this tonight thankyou!
Made it for the first time today. Didn't have fennel on hand so I went with red onion, garlic, mushrooms, and smoked ham for some protein. Wow! Pasta was super easy to make and came together perfectly. Truly easy and simple with minimal tools required and minimal cleanup. Just one pot, one pan, one cutting board, a fork, and a knife and that was it for a whole meal
Thank you for always making your dishes easy to understand, even when you make super complicated stuff it always feels like I can make it myself, in fact I’m gonna make this for my girlfriends birthday!
This is a great way to use eggs and flour. Tasty and very filling, and best of all, pretty easy. Is pasta I've ever made, in fact. This recipe is a win.
made the vegan pasta with 2/3rds flour and 1/3 gram (chickpea) flour (to add some protein in for the egg) and it was very nice indeed! so goddamn easy as well. thank you for giving two fingers to the pasta roller
When I make fresh fettuccine, it seems to cook in like 30 seconds, and it tastes perfectly cooked, but every pasta video says that it should cook in 2-3 minutes. Does anyone know why this happens?
For the reason I said in the vid. It’s done really fast, but fresh egg pasta gets firmer if you cook it for another couple minutes, and I like it firmer, but you do you.
I just made this and boiled it for 3 minutes then cooked them in the pan like he did. Result is too firm for me. Maybe I did something wrong but next time I will just remove the pasta as soon as they float.
Amazing! Adam, your videos are my favorite! Please keep them coming at this time of quarantine. I look forward to them! 😁 Also, thank you for the Skill Share sponsor videos! I signed up for 2 months and am learning all new things that I enjoy 😊👍
ADAM!!! Havent tried this dish but I LOVE how it looks so far, cheep, easy and good use of random basic food components that one might just have thrown around. Great job
Thanks for reminding me it’s Thursday. This title has confirmed to me that “legate loaf” comes form the fact that he calls his fans vinegar legates, not a combo of the words lazy and baguette.
Hey Adam, have you thought of trying to remove the starch in pre-shredded cheeses? Something like sifting the cheese or pressing it lightly with a moist paper towel to make the cheese better at melting? Maybe rinsing it in vinegar and drying it afterwards? Just a thought for another pizza video.
@@robi3366 some places don't have block cheese for sale. Cheese sticks may or may not be available too. I live in one of the biggest cities in north America (Toronto) and there are no good high fat low moisture mozzarella blocks anywhere
@@awaitingconfirmation8406 Mozzarella has no direct substitute for pizza. The idea is to convert readily available pre-shredded low-moisture part-skim mozzarella into something closer to what Adam regular uses by removing some of the starch.
Love your video, great speed. Fast and simple. I have find out most of the cooking video on TH-cam have been too much talking of something else than just cook a nice simple dish.
Hi Adam! Me and my friends (teenagers) are huge fans of your cooking. I was wondering do you have any tips or recipes for cookies? Everything you make tastes so good so I was to ask.
Love how easy and how widely applicable this is. Rolled pasta is something I do rarely because of the tedium, but I will definitely be breaking this out much more often.
This video certainly is. And this can be turned to a pasta soup easily too for winter. Boil the pasta in water with potatoes and fried onion in it. Don't drain. Serve. Edit, take care potatoes are a bit cooked before adding the dough. I like ading garlic to it. Eat hot.
I''m going to try this right away! I love how its not just the recipe but also the reasoning behind it. It really gives a greater understanding of the dish and dishes like it! Long live the empire!
I made it tonight!!! It was great!!!! I used cherry tomatoes, and added sage with my chili flakes. It was amazing! I'll definitely keep this is the rotation
I just made this egg pasta, and it came out wonderful. Thanks for this recipe, and for making my first foray into doing fresh pasta a memorably good one!
Love this! This is such a good video! You really don't need all the fancy equipment to cook something delicious, with a little understanding and a little creativity, you can make some truly awesome food! I love how you didn't drain out your pasta water completely, actually makes a really good sauce that way! I'd love to see your take on a cacio e Pepe are Carbonara on this concept!
Just made these today with some squid ink pasta dough I made yesterday. I don't have a pasta maker so my pasta always comes out super thick. Thank you so much Adam for this great vid---I wanna shape all of my handmade pasta into these legate ears from now on! Excellent texture, very practical!
Adam: this will feed two people. The noodles: *fit onto one plate* Edit: I already know the plate was bigger. Those plates are like 50% bigger than average plates, or at least that’s what they look like compared to Adam’s regular plates.
The best part about Adam's recipes to me is the fact that there's so many variables you can add/change/completely f*ck up, and still get a completely delicious meals :) made these today and they came out different, but still great
Incredibly proud of myself for essentially inventing the same pasta shapes on the fly when I made my first pasta dough and realized far too late that baking skills had not prepared me for rolling out pasta by hand
I grew up eating orecchiette and to this day they're my favorite pasta shape, I could eat tons I like your idea and they taste absolutely amazing for sure, not sure about the ones with the egg in the dough, I never had them and I don't think anyone makes them, but they're certainly worth a try just for the sake of curiosity, they remind me of maltagliati I suggest you try learning the tecnique to give them their proper shape, in my opinion it is worth it! When my grandma made orecchiette I used to help her in the shaping, she was obviously a master and only used a knife or a teaspoon to roll them into their shape, but I could get away with using my fingers and a bit of practice to come up with something really good, but for me it was all about having fun while doing it
Thanks for showing common mistakes that you can make while making this as well as the recovery. I think that really helps alot with newcomers and relieving that first-time anxiety you kind of get when doing anything new. Solid work!
Also showing how you can easily solve the problems made from mistakes really helps to boost confidence with the idea that even if you don’t do it perfectly, she’ll be right in the end
And that's exactly why I frikking love this dude :)
This is what makes this channel great . I tend to know what to do already , but it took lots and lots of trial and error to get there . when you watch this channel he just condenses down years of experience and i think it really really helps new cooks
TacoCookiez a lot. Two separate words. “Alot” isn’t a word.
@@ophello yeah but "twerk" is a word. Gtfo you English snob, language is fluid, constantly changing, and varies. Can you understand what hes saying?
He had evolved beyond our mortal understandings
Adam IS the kitchen
Immortal Chef Rebirth. Now on Wuxia World.
His Dark Eminence hungers for Ears .
That’s why I season myself to *BECOME* the kitchen.
Adam has ascended
This comment, so good
"All you need is a bowl and you don't even need that" - Diogenes.
"I season my hands; for I do not have a cutting board" - Diogenes.
This is literally the best comment that I have ever read
The world can use as much stoic philosophy as it can get right now...good on you.
Seneca, Epictetus, Marcus Aurellius and Aristotle are also fantastic to study.
I can't wait to see your new kitchen.
word. stoicism is gentrified cynicism!!! (I'm like...70% joking)
You know, this 'kitchen' doesn't allow for cooking on Dwayne's drop cloths as tradition demands, but it's an okay substitute. Long live the Empire
Needs more likes
Edit: more likes have been achieved.
Thank you for continuing the empire meme
Long Live The Empire
underrated comment
Adam Ragusea you have 69 likes
HAHAHAHHAHA
Adam Ragusea making food on the floor of his demolished kitched has to be the ultimate power move
Fresh made pasta no less
This man doesn’t even need a proper kitchen
Doesn't need a proper kitchen yes! BUT I would rather see "cleaned" bare feet vs Flip Flop Feet that in the state of Georgia could have tracked anything in on the bottom makes my skin crawl. I hate shoes on in my house. After all wine is made traditionally bare foot in grapes.
Lisa C Adam lives in Georgia
@@biglanceyfouxenjoyer1347 So do I :) I live 20 min south of him.
lmao
Fresh pasta shaped like an ear. Should’ve call this thing Vincent van Dough
I-
You're right
...damn
Smart
Miami Sports you don’t know?
I laughed harder than I should’ve
"the dough tells you when its had enough flour, still sticky, can take more flour" adam, you are genuinely the first person I've seen whos said more than "you don't need to measure out ingredients, just through it in a bowel and mix" and that bit of advice, seems really helpful to someone whos never made it by hand before without measurements.
maybe you mean bowl - a bowel is different
@@bmolitor615 just swallow all the ingredients and let your bowels do the rest. Very easy way of cooking 🙌
This is why I always send Adam's channel to anyone who's new to cooking. This is how I cook. Throw it all in a bowl and go nuts. Problem is, I've been cooking for many many years. I just have a feel for it. Newbies don't. Adam puts stuff in newbie terms better than I ever could. Great teacher, lol.
Thanks for not yelling "NO!!!" at me every 15 seconds. It was refreshing.
I really like those episodes though
Those episodes are scary. I don't like him yelling no all the time haha. I much prefer the style of video he made here.
It's nice to get a reality check and reevaluate what we're trying to do, but I think the "NO" episodes we have sufficiently get the point across
You might be enjoying an adam ragusea youtube poop while you NNNNNNOOO! We're watching a real adam ragusea video!
"Alright sir, will renovations should be done in probably two to three..."
Adam: FLOOR NOODLES
You know these table noodles don’t get you the same lip as tradition demands but it’s a good substitute. Long live the empire
You are a legend. Normally chefs around the world tell you how great and easy fresh pasta is and start with equipment and ingredients I didn't even know that they existed. And now here are you telling me how easy and great fresh pasta is and actually making it easy. If just finished my first badge and it's currently chilling in the fridge and I'm very excited to try them.
Thank you Mr. Noodle magic man
@@Elementtx1021 honestly they were actually pretty easy to make and cook. However, compared to the store bought ones (which are actually really cheap) they are not that much better. They do taste different but again the cheap and delicious noodles you can buy in Austria are more than enough for me.
You should definitely try it though
Alternate title: desesperate cook makes pasta from what he can find because supermarkets are empty due to corona
Flour and eggs were gone before toilet paper where i live, so sadly no.
All Rad **laughs in owning chickens**
Haha jk I’m not that decked out
@Toxic Potato its because they see other people panicking that they start to worry
That plus their kitchen isn't done yet.
@Toxic Potato beCuZ aMeRICUH duMb
"why i cook on my floor not my tabletop"
xD
Why I season my floor, NOT my pasta.
First, prepare everything on your countertop. NO!!!!
We want kitchen tour, after the renovation is done!
I want a kitchen tour of what he has right now
No
Everyone: where is your kitchen?
Adam: *the real question is why do you need a kitchen*
Everyone: Adam make quarantine food.
Adam: we don't need a kitchen.
Everyone:
I ended up making a nice sauce with it instead using more flour, oil and cream butter, spring onions with garlic and vegetable broth. Threw some parmasan in there too. Seriously amazing dish for how simple it is.
First reply and like on a verified persons comment.
Did you give up?
I just did the pasta recipe for the first time today, and I wanted to share my experience and some issues that I had. I doubt anyone will read this but if you do, feel hugged:)
I had to add quite a lot of flour to the 120 grams for 2 eggs, at least 60-70 grams more, but I guess it depends on the size of the eggs and the flour that you are using. The dough itself came out perfect! I think it is advisable to add a good amount of flower to the place on your counter where you want to put the pasta after you shaped them - especially the cut sides of the pasta will stick considerably to the counter itself, many of mine were tearing when I tried to lift them into the water. I think it might make sense to even use a small cutting board, dust it with flour so that you can just lift the whole thing and push the little pasta-nuggets into the water, I had the problem that they also stuck to each other when I tried to lift multiple at once into the water from my counter.
Also keep in mind that the individual pieces of pasta will puff up and swell a whole lot in the water, so shape them around 40% (at least I would say so) smaller than you want your finished pasta to be when you eat it. I made a simple tomato sauce with it, it was fantastic! Really worth the (surprisingly small amount of) work. The taste is so different to dried pasta, they feel and taste a lot like Spätzle (for those who are from the germanic region haha).
Thanks for the nice recipe Adam! All the best to everyone here & have fun cooking:)
Greetings from Germany!
I love how he even made a "vegan" version of the pasta. I'm not vegan, but it just shows that Adam is very considerate of his audience. Great job Adam!
And if you're more carnivoous, you could add something like prosciutto or shrimp to the egg pasta. Lots of possibilities, vegan and otherwise.
@@LindaGailLamb.0808 sure but not everything needs meat in it. plenty of protein in the egg
@@hotelmario510 not everything needs to be vegan either, what's your point
@@hotelmario510 not everything needs anything at all.
@@siyacer Some people do feel the need to add meat to everything, Adam even acknowledges this in his videos. It’s a habit, and it’s unnecessary. Contrasting this habit with veganism doesn’t work because unnecessarily veganizing dishes isn’t really a thing, and since vegans *necessarily* have to veganize dishes it’s hard see how it could be a thing or who it would be able to apply to. Regardless, it doesn’t even really make sense in the first place to contrast this habit with veganism because it isn’t “the need to add animal products to everything”.
Hand made pasta like this is perfect for anybody that is starting out at cooking by intuition instead of rigidly following a recipe from a box or a book. You'll know when you have it right as long as you have a basic idea of what you're doing.
I know what one of tomorrow’s homeschool lessons will be for my children. Pasta making!
@@atomik7066 Woah calm down buddy, what's going on?
@Toxic Potato Oh, didn't know about that, still seems a little strange, thanks for explaining tho!
@@donsullivan1256 Welp that's the dumbest statement i have seen this month...
Oswald
For context, folks, I deleted a reply to this perfectly lovely comment from some guy who seemed to be angry about the idea of homeschooling. This struck me as especially asinine, given that the OP may simply be homeschooling right now because millions of schools are closed due to COVID19. Our kids are home too, and indeed, I think making these noodles would be an awesome activity for families dealing with this situation.
this is literally the best starter pasta. Did this myself and literally only fried the pasta in butter with garlic and some chili flakes. My actual first time ever making fresh pasta and it came out so delicious and amazing
"The dough tells you how much flour to add"
Me: is that enough flour?
Dough: nah bro, toss another teaspoon or so in
This is what actually happens to adam. He just assumes it works for everyone else as well.
My dough speaks to me too, although only in demonic whimpers and screeches of foreboding catastrophe. Not very helpful!
My dough is usually deaf, but we taught it sign language.
Thanks for making such an approachable recipe Adam! Seeing these more "dumbed down" versions of usually untouchable recipes makes me more confident to try new stuff 🙏
I also like how he explains it so you can think and try to branch off from what he does
doing great entry level education, this man
The first pasta invented was probably dead simple, before later cooks and technology made more complicated versions.
Complicated is fine, if you have the time, skill and equipment - but it's nice for us ignorant noobs to know it doesn't have to be 🙂
👍
As a student in self isolation with the supermarkets constantly out of both pasta and eggs, this recipe is a godsend. Thank you!
Can we just take a minute to appreciate that Adam continues to make the best cooking content WITHOUT A KITCHEN
He renovated his kitchen on quaratine. What a legend.
It didn’t start out that way.
@@aragusea bepis
You know, those "legate ears" don't have that lack of eggs in them, that tradition really demands, but it's an okay substitution. Long live the Empire.
the last one, with a touch of lemon juice at the end, is just divine
My kitchen is almost done being renovated. So excited!
you dont need one tho
same
@@loomnatinoscopers hes moving into adam basement
@@anfywanfy the fact that someone is moving into a basement...
@@loomnatinoscopers yes basement is just a floor
I still come back to this recipe pretty frequently. It’s got to be one of my favorites from you.
Thanks! I'm loving the deluge of interesting adaptable recipies coming in from TH-camrs right now. I'm not vegan but I can't seem to find any eggs, so I really appreciate the vegan recipie. Totally making this for dinner tonight -- well, something inspired by this that works with what I have.
< *Handyman Dwayne peeking into the kitchen from the living room* > "I stopped working so Adam can make pasta? Whatever ... I'm still getting paid by the hour."
I'm italian and the funny thing, Adam, is that the your vegan version is more traditional than the recipe with eggs, in fact in the original recipe for "Orecchiette pugliesi" eggs are not required and we don't use normal wheat flour instead we use "semola rimacinata di grano duro" or double-milled durum wheat flour for you guys.
The process of shaping is different but this is not really a problem 💪🏼
He's Italian too dude
He literally said this in the video
These are literal späzli. A German dish
Everyone: *going off on how Adam is cooking like a **-dad-** cavman*
Me: ...this man used a brick in cooking, why does this suprise you?
SNOWLEOPARDLADY those complainers are just jealous they can’t get the job done during difficult times.
@ this comment is two weeks old. That was what I was reading at the time, chill
@ I apologize, I thought you were trying to say something different
I just want to return to this video to say I make this at least once a week. I first made it back in April or so, and it's absolutely my wife's favorite thing that I cook. It also happens to be one of my favorite things to cook as well. It's so easy, and delicious!!
Thanks so much for adding the vegan options! This is just making a great cooking channel even more wonderful.
White wine report:
As of right now, there are no reports of white wine
We will keep you posted
YES SIR
🤣😂🤣😂🤣😂👍👍👍
I really expected him to deglaze that fond with white wine.
You're such a likeable guy. Your explanations are clear, logical, down to earth and you casually slip in vegan options while not always cooking vegan. Open minded and natural. I am happy I found your channel :)
Adam wow this looks SO good and perfect for those who can't get their hands on store-bought pasta because of panic buying currently! I will cook this tonight thankyou!
Adam talks to you not like a teacher more like a friend waaayy more helpful and not just expect you to know everything at once
Subbed
I haven't seen anyone mention this yet, but that transition at 9:15 was CLEAN. Well done
I was in Bari where they made these in the traditional way on the street. They were incredible.
I genuinely thank you for the vegan version. Difficult to find eggless recipes that actually look good!
Made it for the first time today. Didn't have fennel on hand so I went with red onion, garlic, mushrooms, and smoked ham for some protein. Wow! Pasta was super easy to make and came together perfectly. Truly easy and simple with minimal tools required and minimal cleanup. Just one pot, one pan, one cutting board, a fork, and a knife and that was it for a whole meal
Thank you for always making your dishes easy to understand, even when you make super complicated stuff it always feels like I can make it myself, in fact I’m gonna make this for my girlfriends birthday!
ive literally made this pasta at LEAST once a week since this video came out. youre a LIFESAVER
Most Asian countries are underlockdown so this video came in at the right time really starting to get bored of rice only :)
Same 🤣🤣
@Great British you got a license for that bog roll m8?
>Asians...bored of rice
That doesn't compute.
I never got bored of rice 😆
@@mfaizsyahmi Thats racist.
This is a great way to use eggs and flour. Tasty and very filling, and best of all, pretty easy. Is pasta I've ever made, in fact.
This recipe is a win.
I’ve always been hesitant to make fresh pasta because it seemed so hard and laborious, but this I think I can handle. Thanks for the recipe!
made the vegan pasta with 2/3rds flour and 1/3 gram (chickpea) flour (to add some protein in for the egg) and it was very nice indeed! so goddamn easy as well. thank you for giving two fingers to the pasta roller
Finally, a recipe for my Manhattan storage closet living space
Made this with homemade cheese sauce and scallion-truffle salt. Absolutely amazing.
When I make fresh fettuccine, it seems to cook in like 30 seconds, and it tastes perfectly cooked, but every pasta video says that it should cook in 2-3 minutes. Does anyone know why this happens?
For the reason I said in the vid. It’s done really fast, but fresh egg pasta gets firmer if you cook it for another couple minutes, and I like it firmer, but you do you.
@@aragusea so its soft, than firm and after that soft again? I have to try cooking it longer
@@spedigonzales9395 ye
I just made this and boiled it for 3 minutes then cooked them in the pan like he did. Result is too firm for me. Maybe I did something wrong but next time I will just remove the pasta as soon as they float.
Hi Adam. I appreciate the vegan options. Thanks much!
Amazing! Adam, your videos are my favorite! Please keep them coming at this time of quarantine. I look forward to them! 😁
Also, thank you for the Skill Share sponsor videos! I signed up for 2 months and am learning all new things that I enjoy 😊👍
ADAM!!! Havent tried this dish but I LOVE how it looks so far, cheep, easy and good use of random basic food components that one might just have thrown around. Great job
Alternative title: Why I season Dwayne's drop cloths, NOT my steak
I love how he is real and just shoves all the purist, because you can't tell the difference how the pasta taste like just by how it's shaped
Thanks for reminding me it’s Thursday. This title has confirmed to me that “legate loaf” comes form the fact that he calls his fans vinegar legates, not a combo of the words lazy and baguette.
I love how he shows the mistakes & how to work through them
Hey Adam, have you thought of trying to remove the starch in pre-shredded cheeses? Something like sifting the cheese or pressing it lightly with a moist paper towel to make the cheese better at melting? Maybe rinsing it in vinegar and drying it afterwards? Just a thought for another pizza video.
Why do that when you can just buy a small block of your desired cheese and shred it yourself ?
@@robi3366 because some forms of cheese only come pre shredded. (at least where I live)
@@robi3366 some places don't have block cheese for sale. Cheese sticks may or may not be available too. I live in one of the biggest cities in north America (Toronto) and there are no good high fat low moisture mozzarella blocks anywhere
@@toasterr4238 You can use another type of cheese... Like cheddar or something
@@awaitingconfirmation8406 Mozzarella has no direct substitute for pizza. The idea is to convert readily available pre-shredded low-moisture part-skim mozzarella into something closer to what Adam regular uses by removing some of the starch.
Love your video, great speed. Fast and simple. I have find out most of the cooking video on TH-cam have been too much talking of something else than just cook a nice simple dish.
Hi Adam! Me and my friends (teenagers) are huge fans of your cooking. I was wondering do you have any tips or recipes for cookies? Everything you make tastes so good so I was to ask.
Love how easy and how widely applicable this is. Rolled pasta is something I do rarely because of the tedium, but I will definitely be breaking this out much more often.
Diogenes when making pasta:
'You don't even need a bowl'
So true
Ais Modeus “yOu dOnT eVeN nEeD fOoD”
Including vegan options made me so happy! Thanks so much!
At the risk of sounding overly dramatic I truly believe this: Adam, you are saving lives
This video certainly is.
And this can be turned to a pasta soup easily too for winter. Boil the pasta in water with potatoes and fried onion in it. Don't drain. Serve.
Edit, take care potatoes are a bit cooked before adding the dough. I like ading garlic to it. Eat hot.
Made that today for my Mom, we never had fennel before. Tasted super good, will cook it again 👌
That’s the first time I’ve ever heard the term “raw olive oil”
does anyone know what raw olive oil is
@@QuackingEldrich_101 only Gordon Ramsey and Adam do
QuackingEldrich 101 cold pressed, extra virgin, not the Classico. It should taste a little spicy and grassy.
I''m going to try this right away! I love how its not just the recipe but also the reasoning behind it. It really gives a greater understanding of the dish and dishes like it!
Long live the empire!
7:00 "enough for two" maybe enough for me
I made it tonight!!! It was great!!!! I used cherry tomatoes, and added sage with my chili flakes. It was amazing! I'll definitely keep this is the rotation
Adam over here, flexing on us with his plastic fork.
I just made this and i really enjoyed it. Thank you for teaching me how easy it could be to make pasta
Adam: "No roller fresh pasta."
Me with no flour due to over buying: *_"Whoa! This is worthless."_*
I can't make any, I don't have a floor :(
I just made this egg pasta, and it came out wonderful. Thanks for this recipe, and for making my first foray into doing fresh pasta a memorably good one!
The vegan ones remind me of Korean 수제비 (Sujebi)! The only difference is that we rip the pasta instead.
Love this! This is such a good video! You really don't need all the fancy equipment to cook something delicious, with a little understanding and a little creativity, you can make some truly awesome food! I love how you didn't drain out your pasta water completely, actually makes a really good sauce that way! I'd love to see your take on a cacio e Pepe are Carbonara on this concept!
Really love it when food youtubers give vegetarian and vegan options as well
I love it when the vegans have a separate channel, instead of cluttering up the internet.
Once again, another easy and no-bs recipe! Thank you, Iooking forward to making this.
They're essentially meatless Dumplings with Pasta sauce
WHY ARE YOU EVERYWHERE?!
Just made these today with some squid ink pasta dough I made yesterday. I don't have a pasta maker so my pasta always comes out super thick. Thank you so much Adam for this great vid---I wanna shape all of my handmade pasta into these legate ears from now on! Excellent texture, very practical!
“Many hands make light work” im always hearing that here in georgia haha
Your transition to ad game is incredible. One of the best in youtube. Gonna make this during the great quarantine of 2020!
Whenever he opens his fridge i always see a pizza dough.
Another great recipe, the family loved it!
4:32 when I see a kid doing a fortnite dance in public.
David the NerdyOne bruh
redditor moment
Thank you for making a point to show what happens when you do the wrong steps. It really helps me avoid the temptation to be lazy.
Adam: this will feed two people.
The noodles: *fit onto one plate*
Edit: I already know the plate was bigger. Those plates are like 50% bigger than average plates, or at least that’s what they look like compared to Adam’s regular plates.
hi
Plate size is not portion size.
He said the plate was bigger than his normal ones
I was about to comment on the plate size, but then the comment refreshed and Ta-Da, an edit lol
I’d eat all of it myself. I don’t need friends food is my friend
The best part about Adam's recipes to me is the fact that there's so many variables you can add/change/completely f*ck up, and still get a completely delicious meals :) made these today and they came out different, but still great
The last time I was this early, Adam wasn’t using white wine in everything
So you were never this early?
Ezequiel Ruiz Impossible
Berkant Şen
Yes, unfortunately
This video is a perfect binary system in which the pastas provide the substance and the texture while Adam provides the *kitchen*
Like Edward Elric, he no longer needs the transmutation circle
Atleast he still has his limbs😭
Incredibly proud of myself for essentially inventing the same pasta shapes on the fly when I made my first pasta dough and realized far too late that baking skills had not prepared me for rolling out pasta by hand
I grew up eating orecchiette and to this day they're my favorite pasta shape, I could eat tons
I like your idea and they taste absolutely amazing for sure, not sure about the ones with the egg in the dough, I never had them and I don't think anyone makes them, but they're certainly worth a try just for the sake of curiosity, they remind me of maltagliati
I suggest you try learning the tecnique to give them their proper shape, in my opinion it is worth it!
When my grandma made orecchiette I used to help her in the shaping, she was obviously a master and only used a knife or a teaspoon to roll them into their shape, but I could get away with using my fingers and a bit of practice to come up with something really good, but for me it was all about having fun while doing it
i respect your commitment. you dont even have a kitchen and youre srill cooking! amazing!
I could’ve used this a week ago when I failed making fresh pasta
thank you so much adam. you have no idea how much this helped me in these trying times
3:28 pardon me Adam but what flavor was it again?
Anise. I am hardly the only person who pronounces it that way.
Thank you for such an easy recipe. I completely messed it up and it was still delicious.