When my younger son first started cooking, I gave him your original recipe and he loved it! I make it anytime I don't know what to make or I'm pressed for time. Best quick dish out there!
Decided today to watch your video on your Garlic Butter pasta and the 6 ultimate Chicken Rice Recipes during my one hour gym exercise on the treadmill. The time flew away. Your video is entertaining and cooking is one of my great pleasures. Love it when your mother or your children pop up in the kitchen. Would also like to see your crew tasting your dishes after the video is shot.
the first time I made your garlic butter pasta, I added mushrooms and I couldnt believe how delicious it was with the oyster sauce in there! I have to try it with tomatoes from the garden this summer!
When we were kids, my Auntie Eunice would host Good Friday. A few weeks before,we would go to the farm for noodle making day. Her house had a “forbidden” room or a Sunday room. The rug would have an old bed sheet spread out over and wooden clothes horses set up on them. The kitchen was 3 steps down from that level. The piles and piles of dough balls got pressed through the roller. One of the Uncles had rigged up a key stock into the handle hole of the roller and then an electric drill did the cranking. As the noodle sheets got longer and longer, we needed more cousins to catch the sheets. We had to be fast and on the ball because that drill would be quick! . We all stood in a row with our arms straight out and then shuffled sideways as the sheet got longer. One would pop into the front by the roller and then the next one. I remember Grandma Andres cutting the noodles so perfectly with a very long wooden ruler and her noodle knife. Eventually there was a noodle cutter on the machine. Once the sheets were all cut, we then had to take the long strands to the Sunday room to hang on the clothes horse carefully as to not stumble on the stairs. A row of cousins working together then an older cousin that was taller was the noodle draper. The strands were left to dry for a few days and then the fun part was the cracking them to store in old floured pillowcase. Long “U’s” were snapped in half. Good Friday finally came and then we got to enjoy what many hands made! The pots of boiling water, the laughter and then the steaming bowls of homemade noodles with browned butter and fried bread cubes. Still to this day, I enjoy noodles like that with soya sauce. Dessert was canned Saskatoon( like a blueberry) fruit that we picked in the bush the fall before. Sunrise Easter church services with the sun shining through the stain glass, the hymn Morning has Broken, usually an egg crack fight at the breakfast downstairs and then to the farm. That is the memory I have of homemade noodles. It revolves around Easter,church,family and fun. I always chuckle when people make just 1 batch of noodles. The 4 or 5 clothes horses full of noodles standing there,well it looked like a Cousin It family reunion!
Just made this for the first time tonight and it was AMAZING! I used dried pasta so it was a fantastic weeknight meal and my 3 and 7 year old boys devoured it! Definitely adding this to my rotation. I couldn’t get over how creamy it was! Thank you for sharing
I made this sauce today and it was really tasty. 😊 I forgot to salt the tomatoes which I think was necessary, as I had to add salt at the end after tasting. The cheese wasn't absolutely necessary as it tasted good without it too, so you can skip that if you want. Thank you for a simple, delicious recipe! I like the addition of tomato to the original recipe.
I made this for the first time the other night...DELISH! I've always considered myself a rice girl but this may convert me to becoming a noodle girl. Heck, why pick? Be both! Love your recipes Marion. I learn a lot from you! Many thanks!!❤
If you repeat the fold and roll step through the pasta roller machine 10 times you end up with 1,024 layers. Do it 20 times and the number of layers increases to 1,049,576 It's exponential in that it doubles every time you repeat this step. (5 folds and rolls gives you 32 layers)
I absolutely love making pasta from scratch .. your fettuccini looks a little wider than my machine gives...I prefer yours.. thank you , I am thrilled to have come across your channel.
I've got to give this a try, so easy and the ingredients change it up, could nickname it pasta AI (Asian Italian). Thanks Marion, always great to see you.
Making this for dinner tonight, we got a pasta maker for our wedding and I am ashamed to say I havent used it yet.. this was the inspiration to finally break it in!
Hi Marion thanks for your amazing recipes…your garlic butter pasta is one my family’s favourite meal..I recently visited Australia and bought some of your sauces at Cole’s… we live in South Africa and love your sauces ..any chance of getting in on our shelves in South Africa.
That’s so funny that on this new vid you started by making your own pasta because I’ve always made my own linguine before I cooked the recipe from your own video! It’s still one of my favourite pastas🥰
What great timing - I was planning on cooking it tomorrow and batch freezing extra sauce. I happen to have some left over tomatoes, so I'll try your new version.
@@Marionskitchen I'm sure I will - some of your recipes are our absolute favourites! So, here we'll be on the other side of the world, (in the UK) cooking your delicious food. :)
I use the whole egg too. I hate recipes where you need a small portion of a ingredient and you have heaps of jars/packets of ingredients in fridge and pantry.
Would love to make this but being rather blunt all the tomato's i can source from green grocers or supermarkets are bloody crap. So this is a recipe that sadly will have to wait till they are in season and we have our own from our greenhouses. I may give it a whirl with canned, but while good they are just not the same, different texture and does not have the subtle aroma and flavours that the canning process kills off. It is the same with the pasta while dried pasta can be excellent, the fresh home made has that little extra, that even store bought fresh pasta lacks due the indutrial processes and extras they add to "improve" there products. Thanks for the recipe it will be an excellent way to help with the tomato glut, only worry is if we have enough garlic planted, we'll have to cut the scape's to hopefully increase the bulb size and hope for the best. Take care, God bless one and all.
HEY MARION WHAT WOULD BE YOUR WAY TO DRESS A TABLE AND ADD A FRUIT DISPLAY ( THATS ALSO EDIVLE ) PARTY SEASON APPROACHES THE WEATHER IS DOWN A FEW DEGREES ?
Idk why but i find it weird she says she “came up with” the oyster sauce & soysauce component when garlic noodles have been a fusion staple in the Bay Area for decades.
If your stand mixer has attachment for pasta roller then you can. Actually if you're unable to make fresh pasta it's completely fine to use the dried ones. Take good care of your body!
Infamous doesn’t always mean “bad” literally. In this case, infamous is used more like “controversial” because pasta purists are going nuts that she’s not following Italian techniques and using non-traditional ingredients.
Those are dried chilli flakes, not chilli powder. And I'd never put cheese on it. That's a bad combination. Coriander and basil would be much better and a squeeze of lemon or lime.
Um, you’re not pretending YOU created these noodles are you? Your “original” recipe video was only you cooking the famous Thanh Long Garlic Noodles from San Francisco. Today you added tomatoes and are talking about how your mom got creative in a new to her Western country. Mama Noi is very sweet but she did not make the famous version of this dish. Helene An did (officially.) That said, the two women grew up in the same country, so it’s likely they used the same ingredients. Whether Helene was too posh to cook I don’t know but they may have known each other. Both moving to the West they may have adapted in similar ways but, fair or not, An gets the credit. (I submitted the winning flavor FIRST for “Name the Next Lays Flavor” but they gave the credit to another person. $1M of unfair but I had to suck it up.) So if Nama Noi MADE it first tell her I feel her pain but you’ve made her at least known if not famous. ❤
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Its true. Your garlic butter (fusion) pasta changed my life! Its my absolute fav meal. I cook these at least once a week.❤
When my younger son first started cooking, I gave him your original recipe and he loved it! I make it anytime I don't know what to make or I'm pressed for time. Best quick dish out there!
Your garlic butter pasta recipe was always my go-to when I want a quick but comfort food. Surely gonna try this out
Decided today to watch your video on your Garlic Butter pasta and the 6 ultimate Chicken Rice Recipes during my one hour gym exercise on the treadmill. The time flew away. Your video is entertaining and cooking is one of my great pleasures. Love it when your mother or your children pop up in the kitchen. Would also like to see your crew tasting your dishes after the video is shot.
Marion is naturally funny, makes it twice the fun when you get a great recipe with some giggles on the side.
“Some people would call it fusion but I just call it delicious”. Love that!
the first time I made your garlic butter pasta, I added mushrooms and I couldnt believe how delicious it was with the oyster sauce in there! I have to try it with tomatoes from the garden this summer!
When we were kids, my Auntie Eunice would host Good Friday. A few weeks before,we would go to the farm for noodle making day. Her house had a “forbidden” room or a Sunday room. The rug would have an old bed sheet spread out over and wooden clothes horses set up on them. The kitchen was 3 steps down from that level. The piles and piles of dough balls got pressed through the roller. One of the Uncles had rigged up a key stock into the handle hole of the roller and then an electric drill did the cranking. As the noodle sheets got longer and longer, we needed more cousins to catch the sheets. We had to be fast and on the ball because that drill would be quick! . We all stood in a row with our arms straight out and then shuffled sideways as the sheet got longer. One would pop into the front by the roller and then the next one. I remember Grandma Andres cutting the noodles so perfectly with a very long wooden ruler and her noodle knife. Eventually there was a noodle cutter on the machine. Once the sheets were all cut, we then had to take the long strands to the Sunday room to hang on the clothes horse carefully as to not stumble on the stairs. A row of cousins working together then an older cousin that was taller was the noodle draper. The strands were left to dry for a few days and then the fun part was the cracking them to store in old floured pillowcase. Long “U’s” were snapped in half. Good Friday finally came and then we got to enjoy what many hands made! The pots of boiling water, the laughter and then the steaming bowls of homemade noodles with browned butter and fried bread cubes. Still to this day, I enjoy noodles like that with soya sauce. Dessert was canned Saskatoon( like a blueberry) fruit that we picked in the bush the fall before. Sunrise Easter church services with the sun shining through the stain glass, the hymn Morning has Broken, usually an egg crack fight at the breakfast downstairs and then to the farm. That is the memory I have of homemade noodles. It revolves around Easter,church,family and fun. I always chuckle when people make just 1 batch of noodles. The 4 or 5 clothes horses full of noodles standing there,well it looked like a Cousin It family reunion!
Some of life's best memories in large families involves cousins! Thank you for sharing❤
Thank you for sharing such a beautiful family memory, it must have been such fun and obviously a time to bring all family members together.
Just made this for the first time tonight and it was AMAZING! I used dried pasta so it was a fantastic weeknight meal and my 3 and 7 year old boys devoured it! Definitely adding this to my rotation. I couldn’t get over how creamy it was! Thank you for sharing
I just made the original recipe today for lunch and it was SOOOO good. I want to make another pot for dinner! I added mushrooms and shrimp.
The first time I made your garlic butter pasta, I instantly fell in love with it!! ❤ now is my go-to dish when I want something quick and easy🙆🏻♀️
I have been making your OG garlic butter pasta since 2020 and it is easily my most favourite go-to dish. ❤
You literally were the one that taught me how to cook during the pandemic
Gonna make this definitely! Love simple recipes like this ❤. Thank u!
This is the best quick and easy pasta sauce I've eaten! Thank you, Marion!!
I made this sauce today and it was really tasty. 😊 I forgot to salt the tomatoes which I think was necessary, as I had to add salt at the end after tasting. The cheese wasn't absolutely necessary as it tasted good without it too, so you can skip that if you want. Thank you for a simple, delicious recipe! I like the addition of tomato to the original recipe.
I made this for the first time the other night...DELISH! I've always considered myself a rice girl but this may convert me to becoming a noodle girl. Heck, why pick? Be both! Love your recipes Marion. I learn a lot from you! Many thanks!!❤
As a rough guide.How long did it take for the pasta to dry on the tea towel? Nice work Marion
This recipe is the first video I watched on your channel years ago. It’s wonderful! Thank you!
If you repeat the fold and roll step through the pasta roller machine 10 times you end up with 1,024 layers.
Do it 20 times and the number of layers increases to 1,049,576
It's exponential in that it doubles every time you repeat this step.
(5 folds and rolls gives you 32 layers)
I absolutely love making pasta from scratch .. your fettuccini looks a little wider than my machine gives...I prefer yours.. thank you , I am thrilled to have come across your channel.
I've got to give this a try, so easy and the ingredients change it up, could nickname it pasta AI (Asian Italian). Thanks Marion, always great to see you.
Making this for dinner tonight, we got a pasta maker for our wedding and I am ashamed to say I havent used it yet.. this was the inspiration to finally break it in!
I'm in love w your work! absolutely talented xx
Awww little Marion was so adorable 🥰
Omg genius, drying the pasta sheets on a chair with a tea towel! stealing this one. It will dry so fast in Aussie.
Thank you Marion I am going to make this yummy delicious pasta for dinner tonight.O my❤.
Delish! I used soy sauce, a dash of hoisin sauce and truffle oil. I really enjoyed this.
I'm drooling. I can't wait to try this!
I'm gonna start making my pastas adding some Asian sauces from now on! 👌
I make the original all the time 😊 it’s so good! I can’t wait to try this one ❤
Hi Marion thanks for your amazing recipes…your garlic butter pasta is one my family’s favourite meal..I recently visited Australia and bought some of your sauces at Cole’s… we live in South Africa and love your sauces ..any chance of getting in on our shelves in South Africa.
What brand is your pasta maker? The transitions and rolling seem so smooth.
That’s so funny that on this new vid you started by making your own pasta because I’ve always made my own linguine before I cooked the recipe from your own video! It’s still one of my favourite pastas🥰
Your recipes are always a family favorite!
I gonna make this. Thank you Marion.
I couldn't agree more! The only label should be plain and simple "delicious"
Delicious!!!! Making it tonight!
So delicious looking,thanks
What great timing - I was planning on cooking it tomorrow and batch freezing extra sauce. I happen to have some left over tomatoes, so I'll try your new version.
Hope you love my new version! :-)
@@Marionskitchen I'm sure I will - some of your recipes are our absolute favourites! So, here we'll be on the other side of the world, (in the UK) cooking your delicious food. :)
Yummy it looks delicious.
It looks very delicious 👌
I tried yesterday. So deli!
Besides: Umami is still the dominant flavor.
Omg i love your chopping board! Where did you get that? ❤
I usually make pasta when I’m lucky enough to be given duck eggs - great texture, colour and taste
Yum! I also like the butter miso Parmesan pasta ramen noodles recipe!
Beautiful and lovely!You make me smile.❤😊Welldone!
It looks delicious 😋
We appreciate your recipes. Keep up the good work.
Thx Marion 💞
Simplicity is always the best when it comes to Pasta and Sauce
I love making homemade pasta
My go to is Pasta Grannies TH-cam Channel
I love your garlic pasta! It's the best.
This is a FAMOUS SF BAY AREA CALIFORNIA dish before you were born I think 😂❤❤❤ Thanh Long Sunset 1978
Bellisimo e Bravissimo.... alternatively cooking ❤❤
I hv been watching you on Master Chef Cook. Still enjoy your cooking ❤❤❤
Scrumptious 😋
I made it. It was so good 🥹
Omg, I got to try it this way😊
I could live on just pasta with butter and add in a little garlic. Yumo 😅
Yummy.
You and mom are so adorable 😍 💕.
I LOVE YOUR BASKET! ❤😂
Infamous? Is it bad lol
Omg can’t wait to cook it!
So delicious 🎉❤
Lovely recipes
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
❤🤍💙 all your videos #MARION👍
Yum! What is the name of the pasta maker?
I use the whole egg too.
I hate recipes where you need a small portion of a ingredient and you have heaps of jars/packets of ingredients in fridge and pantry.
Yummy
Would love to make this but being rather blunt all the tomato's i can source from green grocers or supermarkets are bloody crap. So this is a recipe that sadly will have to wait till they are in season and we have our own from our greenhouses. I may give it a whirl with canned, but while good they are just not the same, different texture and does not have the subtle aroma and flavours that the canning process kills off. It is the same with the pasta while dried pasta can be excellent, the fresh home made has that little extra, that even store bought fresh pasta lacks due the indutrial processes and extras they add to "improve" there products.
Thanks for the recipe it will be an excellent way to help with the tomato glut, only worry is if we have enough garlic planted, we'll have to cut the scape's to hopefully increase the bulb size and hope for the best.
Take care, God bless one and all.
oh wow I have been rolling out my pasta wrong all these years!!!!!
HEY MARION
WHAT WOULD BE YOUR WAY TO DRESS A TABLE AND ADD A FRUIT DISPLAY ( THATS ALSO EDIVLE )
PARTY SEASON APPROACHES
THE WEATHER IS DOWN A FEW DEGREES ?
"This is my pasta-making method. There are many like it, but this one is mine" 😅
Idk why but i find it weird she says she “came up with” the oyster sauce & soysauce component when garlic noodles have been a fusion staple in the Bay Area for decades.
Yummers! I hope u r ok. Ur voice sounds different.
you should go on Top Chef
She was on season 2 of Masterchef Australia back in 2010.
👍
😍😍😍
❤❤❤❤❤❤❤
❤
9:57 Marion, I mean this with all the respect in the world.... But that is not a lot of cheese.
Where is your cutting board from?
A question please. Can the pasta be made in a stand mixer? 63 years old and bursitis plus a small tear in the rotator cuff. Thank You!
If your stand mixer has attachment for pasta roller then you can. Actually if you're unable to make fresh pasta it's completely fine to use the dried ones. Take good care of your body!
Just an FYI, the word “infamous” means famous for being bad. Like “the infamous Al Capone”.
Exactly why she uses the word 😂
@@bextaboyd so the pasta is bad? Why would we want to make it then?
So many people incorrectly thinks it is a posher version of the word famous.
First thing I thought. Why would I want to make bad pasta? Infamous is a negative word.
Infamous doesn’t always mean “bad” literally. In this case, infamous is used more like “controversial” because pasta purists are going nuts that she’s not following Italian techniques and using non-traditional ingredients.
And i think there are french techniques.
I had to go back and see if I heard that right: Marion did say baby’s bum😂
I thought infamous means bad? lol
It does!!!
Yes, it does, and if you know anything about italians and their food you know that this is an abomination to them. Everybody else loves it.
Infamous to Italians
English must be your second language
@@richardwillhide1157must be yours
Could you please mention the ingredients list.. and the measurements too
There's a link to the recipe in the description box.
@@londaedwardsrau3245 thank you
This is a San Francisco pasta dish.
Damn the amount of butter in that reminds me I need to save money for my gall bladder surgery.
I thought infamous has a negative set of meanings….to say it is a bad thing 🤔
Looks good. You really should look up the meaning of "imfamous."
NOOOOOOO....NO SOY SAUCE IN PASTA!!! MaMa Mia
Thanks, but ummmm…… too much work!
Like a baby's bum 😭 😭 Marion please😅
nice pasta - too much talk
Those are dried chilli flakes, not chilli powder. And I'd never put cheese on it. That's a bad combination. Coriander and basil would be much better and a squeeze of lemon or lime.
Uh.. I don’t know a baby’s bum kind of texture…
Um, you’re not pretending YOU created these noodles are you? Your “original” recipe video was only you cooking the famous Thanh Long Garlic Noodles from San Francisco. Today you added tomatoes and are talking about how your mom got creative in a new to her Western country. Mama Noi is very sweet but she did not make the famous version of this dish. Helene An did (officially.) That said, the two women grew up in the same country, so it’s likely they used the same ingredients. Whether Helene was too posh to cook I don’t know but they may have known each other. Both moving to the West they may have adapted in similar ways but, fair or not, An gets the credit. (I submitted the winning flavor FIRST for “Name the Next Lays Flavor” but they gave the credit to another person. $1M of unfair but I had to suck it up.) So if Nama Noi MADE it first tell her I feel her pain but you’ve made her at least known if not famous. ❤
Pls remove your rings whn u squishing food! 😳🤢