Brown Butter Garlic Angel Hair Pasta

Today on The Stay At Home Chef I'm showing you how to make Brown Butter & Garlic Angel Hair Pasta This is such an easy and versatile dish it's one of those recipes you'll use again and again. You can serve it up as a plain side dish or add some chicken and veggies for a complete meal. Really, the possible combinations are endless. We're going to start by bringing some salted water to a boil.

It's important that you use salted water for this because it really affects the final product. While we are waiting for the water to boil, we'll move over to another saucepan and melt 1/2 cup unsalted butter Once the butter is melted, add in 2 garlic cloves. Give the pan a good occasional swirl and keep cooking until the butter foams. While we are waiting for the butter to foam, we can start cooking our pasta.

Cook it for the amount of time recommended on the package. Once the butter starts to foam you really need to keep an eye on it It will quickly move from yellow to tan to brown. And once it reaches brown, you'll want to remove it from the heat and pour it in to a separate container. You want that deep, rich, golden brown.

Once your pasta is cooked and drained pour that deliciously nutty brown butter sauce right over your pasta go ahead and discard the garlic cloves. Stir in 1/2 cup grated parmesan cheese and you're ready to serve. You can garnish it with some sliced chives or chopped parsley. And that's it.

I promise you are going to love this simple pasta. Thanks for watching! You can find the full written recipe in the video description. Be sure to subscribe and check out my channel where I have more than 100 restaurant quality recipes you can easily make at home. See you later!.

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Binging with Babish Pasta Aglio e Olio from Chef

  Hey baby, I hear the blues a-callin'
Tossed salad and scrambled eggs   Rude Boy   Stop your running around   It's time to straighten right out   Stop your running around   Making trouble everyday   Ah-ah Rudy, A message to you Rudy   A message to you   Rude Boy!   Growing older each day  Mmm Hey guy's what's up I'm back with a new episode And it's been kind of a long week so I wanted to make something a little quicker, a little easier this week And I've always wanted to try that Pasta Aglio e Olio from that flirtatious scene in "Chef" And look at this, it only has six ingredients - perfect. So we're going to start by bringing a large pot of heavily salted water to a boil And while that comes up to a boil, we're going to peel our garlic And this is a great little trick You take all the cloves of garlic and you put 'em in a Tupperware And give them a good shake Like just shake the hell out of it And then, when you open it up you have perfect peeled... Oh that didn't even really work.. Did it? I guess we're going to peel these by hand So get your tools ready And get to peeling.

Be sure to use your scotch as necessary Now we want to slice all the cloves of garlic very thinly And put them aside while we pick our parsley leaves off their stems. Now we want to get rid of any big, thick stems, but smaller ones are okay. Because we're going to chop this pretty fine. So we're going to chop it up very fine Before heading over to the stove and add our pasta to the boiling water and add about a half a cup of olive oil to a large saut pan Once shimmering, we're going to add the garlic And just when you start to see it turning brown, add the red pepper flake and remove it from the heat The garlic will continue to cook until a nice toasty golden brown At which point you're going to add the pasta We're going to add back some pasta water to help create more of a cohesive sauce Before mixing in the parsley A big squeeze of lemon juice And give it one last check for seasoning And hit it with any salt and pepper that it needs Give it a good stir And then plate it up just like John does with a big carving fork Make a nice little nest like that, in the centre of the bowl Now this is an example of a recipe that is greater than the sum of its parts It was absolutely fantastic If you don't believe me, let's hear what I said after my first bite "mmm...

Holy sh*t that was good" Mmm It really was that good. The only thing missing was John Favreau for me to make sexy eyes at.

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Binging with Babish Breakfast Dessert Pasta from Elf

Hey baby, I hear the blues are callin', tossed salads and scrambled eggs~ "No, no but Buddy don't, uh, you don't have to call me, okay?" "Good idea, you call me." "Okay, I'm gonna hang up now." "I painted a picture of a butterfly!" "Good." "I'm gonna hang up now." [Buddy off-screen] "I tuned the piano." "Okay, I love you. Bye." "Mhmm." [Gross spaghetti noises] [crunching noises] "Mmmmm." Hey, what's up guys. Welcome to a special gross-out holiday episode of Binging with Babish. And I think this place needs a little bit of holiday cheer.

Let's uh, ah that's good enough. So to make Buddy's dessert breakfast pasta, and that's a rare triple oxymoron by the way, boil your pasta, have a friendly Frasier debate: And you want to cook your pasta slightly underdone because we're going to finish cooking it in the sauce. This is an important tip and easy way to upgrade almost any pasta sauce- so you want to add the pasta to some bubbling sauce in a saut pan (give it a good flip). Now we're gonna finish it with a solid tablespoon of butter (this is gonna add a lot of richness and unctuousness to the sauce), and, of course, don't forget a little bit of olive oil.

Toss that in, now really try to get some air to impress any kind of Youtube audience that might be watching... And just visually, you're going to see a huge difference between pasta that was just tossed with a sauce and pasta that was finished with butter and olive oil in the pan. I mean, which one would you rather eat? I'm gonna go ahead and destroy the worse one and save the good one for later 'cause I have a feeling I'm gonna need it. And it's time to Buddy-up our pasta.

We're starting with chocolate chips, handful of M&Ms, an entire fudge Poptart, broken into pieces (make sure you use one of the hard corners for a little bit of garnish). It's oddly beautiful in a David Lynch movie kind of way. Handful of marshmallows, good glug of maple syrup, caramel sauce, and of course, chocolate sauce. And it's time to tuck in.

Now this was far and away the most disgusting thing not only have I made for this show but I ever made in my entire life. Gotta get that horrible flavor out of my mouth, stat. [Music fades out].

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Beth's Cheesy Pizza Pasta Bake RecipeENTERTAINING WITH BETH

- [Beth Le Manach] Hey guys,
today I am participating in the "New Year New You" co-lab
hosted by Kin Community. So this whole month Kin
creators have been up-loading their favorite videos that will help you get back on track for the new year. So after my video is done be
sure to click the annotation and you'll be able to watch the play-list and see all of these fantastic videos. A new video will be up-loaded daily all the way through February 3rd.

So today is my turn and
I am going to show you a fantastic recipe for anybody who's trying to cook more for their family but is dealing with picky eaters. I know the situation all too well. I live with two of them myself. So one of the things that I have noticed about my own children is that they will always eat pasta or pizza.

And I find that that's usually
a success with most children. So what I did is I called this
dish a "Pasta Pizza Bake." I mean, who could resist that, right? But then I have layered
in all kinds of vegetables and proteins to help their
little bodies stay strong and grow when they need it most. Okay. Let me show you how
to make this family classic that everybody will love.

Now, when it comes to this recipe, I do like to use the fusilli pasta. That's the pasta that looks
like a little corkscrew. Because, later we're going to be adding some vegetables to this dish and the nice thing about this pasta is all the vegetables actually cling to all the nooks and
crannies of the pasta. So when your children
are taking a big bite of their cheesy pasta,
they don't even know that they're getting the vegetables because they're just hidden in there.

Now I have found that I really like to use these gluten-free pastas
from time to time. I really love the brown rice quinoa pasta because I find that it
doesn't get very gummy and kind of fall apart on you
like some gluten-free pastas. I highly recommend it. Meanwhile we're going to
brown some sausage in a pan.

I really, for this recipe, like
to use the chicken sausage, because I find that it's
a little bit lighter than pork-based sausages. You're going to remove the
sausage from the casings. Drizzle about a tablespoon
of olive oil in the pan. And just go ahead and cook it, cutting it up with a wooden
spoon until it's nice and browned and cooked through.

Meanwhile, you also want to add about a tablespoon of Italian seasoning. If you can find the Italian
chicken sausage, all the better, but I always find that
it does usually take a little bit more seasoning just to bring out the best flavor. Once the sausage is cooked through, we are just going to transfer it to a plate lined with paper
towel and allow it to drain. Meanwhile, we're gonna
take out a large stock pot and we're gonna add
another tablespoon of oil in the bottom of this pan.

This is where all the veggies come in. We're gonna saute up half
a cup of white onion, one carrot, and one celery stalk. Go ahead and just saute that all up until the vegetables are nice and tender. They should take anywhere
from 5-8 minutes.

At that point you can
add the tomato sauce. This is just the tomato sauce
that you can get in a can. Sometimes it's also known as tomato puree. You don't want any seasonings
or anything in the sauce.

Just plain tomato sauce will do the trick. We're also gonna add
one minced garlic clove, a teaspoon of salt, and
some freshly cracked pepper. We are just going to simmer
our sauce for about 10 minutes. Just until that acidity
in the sauce is reduced and that it mellows in flavor and the sauce ends up
being a little bit sweet.

At this point your pasta
is most likely done. You can go ahead and drain it, add it to your sauce pot,
throw back in the sausage, and give the whole thing
a big generous stir. Transfer this whole mixture
into an oven-safe casserole. Because this is going to
be served oven-to-table, I do like to choose a
casserole that is decorative and looks nice.

I recently just got this
one. It's from Revolve. It's part of the Elizabeth Karmel Everyday Essentials Collection. And she has some fantastic pieces.

So, if you have a little
bit of Christmas money and you're in the market for
a new oven-to-table casserole, I put a link in the description and you can find out where to get one. Then we're gonna top the whole thing with some low-fat, skim mozzarella cheese. Again, just to make it
a little bit healthier. Go ahead and just sprinkle it on the top.

Then we're gonna pop it in our broiler. Now the broiler setting is where you just have the heating
implement on the top. We want to just basically
brown the cheese, we don't necessarily have
to bake the whole casserole. Once the cheese is nice
and brown and bubbly, you can take it out.

Then the final step is
just to top your casserole with a little bit of
freshly chopped parsley. I love this dish because it comes together in under 30 minutes. It's loaded with vegetables,
some gluten-free pasta and of course the protein
of the chicken sausage. You'll also find, if you're
dealing with picky eaters, it resembles pizza enough,
it resembles pasta enough, that they just might dig in and try it.

Give it a go, let me know what you think, and for more quick and easy
recipes be sure to subscribe. You know it always makes me
happy when you guys subscribe! I will see you back here next week for another quick and easy weeknight meal. Alright, until then, bye!.

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5 Microwave Mug Meals (Mug Pizza, Chocolate Brownie & More!)Gemma's Bigger Bolder Baking

Hi Bold Bakers! When it comes to mug recipes,
I have you covered for breakfast and dessert. But now in this one video, I am going to show
you a mug recipe for every meal. From granola, to mac and cheese, to even pizza in a mug.
These recipes are real game changers. So lets get started.

Were going to kick this off with breakfast,
the most important meal of the day. And did you know you can make granola in a microwave?
It comes out crunchy and just like its baked. Let me show you how. In a microwavable
mug, add in your maple syrup, flavorless oil (I used coconut), and water.

To this add in
your oats, coconut, salt, and nuts. And then mix it all together. What I love about this
granola is that its full of natural sugars. You can add in whatever flavor you like and
also, its great for vegans.

Now that this guy is mixed, were going to pop it into
the microwave for one minute. Then you want to give it a stir, and then pop it back in
again for another thirty seconds. Youll keep on going until your granola is lovely
and golden brown and youll see it start to get crispy and dry. The timing that I give
for my mug recipes is based on my microwave, which is 1200 watts.

So make sure that you
check yours because your timing may vary. And as always, all my recipes can be found
on www.Biggerbolderbaking.Com. Once your granola is done cooking, this is what it looks like.
Its a beautiful golden brown and you can probably hear it is lovely and toasted. Even
the nuts are.

Its hard to believe you can make this in a microwave. Were going to
take our homemade granola and make it into a complete breakfast. I like to eat my granola
with some greek yogurt and some berries on top. Granola paired with yogurt and berries
is a perfect balanced breakfast and a great way to start your day.

You can even mix up
your granola the day before and then cook it off the next morning. Ok were going
to move on to our next meal. Now that were done with breakfast, were
going to move on to lunch. And you will not believe how easy it is to make mac and cheese
in a microwave.

For this recipe, you want a very large microwavable mug or even a bowl
because you dont want the water to overflow while cooking. Into your bowl, add in your
macaroni noodles. Use small noodles because they cook faster. Onto your noodles, pour
in cold water.

Now were going to microwave this until its fully cooked. It just takes
a few minutes. Youll know when your macaroni is cooked because your noodles will have plumped
up and theyll be really nice and tender. Our next step is to drain off this water and
add in the rest of our ingredients.

To make our mac and cheese sauce, were going to
add in some milk, corn starch or corn flour, lovely sharp cheddar, and of course some pepper
and salt to season. And then simply mix all these ingredients together. The reason we
add in the corn flour is because it thickens it and binds it all together. Also, if you
want to add in some vegetables or meat in, you totally can.

All we have to do now is
pop it back in the microwave for a few more seconds, let the cheese melt and create that
sauce, and we will be eating homemade mac and cheese in no time. This incredibly easy
homemade mac and cheese requires no pots and pans, just a big mug and few minutes. Your
mac and cheese does not need much dressing up. So I like to put just a little bit of
parsley on top.

I have no doubt that you can make this mac and cheese faster than you can
make it from a box. And you know what, this tastes better and its better for you. Ok
on to our next meal. Ok so weve had our lunch but its about
3 oclock in the afternoon when you start to feel that slump.

I have the perfect peanut
butter and banana muffin that has lovely all natural sugars, no flour, and its full
of good energy. In a microwavable mug, were going to mash up some fresh banana. To this,
were going to add in some peanut butter, an egg white, and some vanilla extract. And
then whisk it all together.

Dont worry, if you dont like peanut butter or are allergic,
you can use any kind of nut butter you like. So to this, Im going to add oat flour,
which is just ground up oats in a food processor. But you can always use regular flour or whole
wheat flour. Next add ground cinnamon, baking powder, and a pinch of salt.

And then mix
all of these ingredients together. In just a few minutes, our afternoon snack is ready
for the microwave. A healthy snack needs to be something you can whip up when youre
hungry. And it does not get much faster than this peanut butter and banana muffin.

This
snack does not need a lot. I like to add a little bit of fresh banana and a sprinkling
of cinnamon. This mug cake is a perfect pick me up for the afternoon or even to give you
some great energy after a workout. And it tastes great too.

Now its dinner time and were having
pizza made in a mug. Words can not describe how great this recipe is, so Im just going
to get started and you can see for yourselves. In a microwavable mug, add in your flour,
baking powder, baking soda, and a pinch of salt. And then mix them all together.

Into
our dry mix, Im going to add in milk and olive oil. And then mix all these ingredients
together. And thats our pizza base done. Super fast.

Ok now like any great pizza, next
thing were going to put on is our sauce. Gently spoon your sauce onto your pizza base.
And then just spread it around with your spoon. Now you can add on any toppings you like because
its your pizza. Im going to add on cheese, mini pepperonis, and some dried herbs.

Our
mug pizza is ready for the microwave. Now I havent steered you wrong yet, so I really
cant wait for you to see when this is done. Our microwave pizza is ready. This is the
moment I wanted you to see.

Look at that mug pizza. Doesnt it look fantastic and it
smells amazing. So you can make one of these and even eat it faster than you can get a
pizza delivered. So the next time you want a pizza, this is your guy.

This pizza is ready
to eat as is. So I guess youre wondering what this looks and tastes like because believe
me, before I made it, I was too. But check this out, it has a lovely pastry base with
all that lovely marinara sauce and cheese on top and of course the little pepperonis
make it taste really good too. It tastes just like pizza.

Its soft, its gooey, its
insane. You have to try this. Well youre probably wondering what dessert
could be for our grand finale. And it is a chocolatey, fudgiest brownie made in a microwave.
In a microwavable mug, add in your flour, brown sugar, cocoa powder, and a pinch of
salt.

And then mix all these ingredients together. To your dry ingredients, add in your flavorless
oil (I used coconut), water, vanilla extract, and chocolate chips. And then mix until you
have a batter. This brownie does not contain eggs so its a really rich, indulgent cake.
After all our lovely microwave meals, were finally ready for dessert.

No more do you
have to bake a big tray of brownies. You can whip one up just for yourself and you dont
have to share. Simply serve your warm, fudgey brownie with some vanilla ice cream and some
chocolate shavings on top. As you can see, this brownie is so rich and decadent and definitely
the perfect recipe to wrap up our microwave mug meals.

Whether you are looking for quick
meal options or even incredible desserts, these microwave mug meals have you covered.
If you havent already done so, dont forget to subscribe to my channel so you dont
miss out on any videos. Ill see you back here next Thursday for more Bigger, Bolder
Baking. Whew!!! Im full.

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3 EASY VEGAN PASTA SAUCEShot for food

[Lauren] hey everyone it's lauren from hot for food, back with a new video this week, of course! [Lauren] and i'm just boiling some pasta cos today we are going to make pasta, [lauren] and more importantly, the sauces! [Lauren] i'm gonna show you how to make 3 VEGAN PASTA SAUCES. [Lauren] they're very quick and easy. You just toss your noodles in. [Lauren] and i thought i'm still on this comfort food pasta carb-loading thing cos it's still cold here in Canada where i am, [lauren] so screw the bikini bod thing, that's all bs anyways.

[Lauren] and just eat pasta cos that's what you wanna eat for reals! [Lauren] so i'm gonna show you how to make an avocado pesto sauce, a roasted red pepper sauce and a pumpkin sage cream sauce! [Lauren] it's real fun, real quick, let's do this! [Lauren] we're making the avocado pesto in a food processor. [Lauren] so we're gonna add 2 avocados, a few cloves of garlic, [lauren] you're gonna pack fresh basil leaves into a cup like this and do 1 and a half to 2 cups. [Lauren] i'm adding chives for some extra flavour, [lauren] we're gonna do fresh lemon juice, [lauren] we're gonna add nutritional yeast, of course, for some extra cheesiness. [Lauren] add salt and pepper.

[Lauren] now you don't have to, but i'm gonna add a little bit of olive oil. [Lauren] yes, the avocado is fatty but this adds a little more richness so there we go. [Lauren] now you're just gonna process that until it's very smooth. [Lauren] so now let's make the roasted red pepper sauce! [Lauren] we're gonna start by sauting onions and garlic in some olive oil.

[Lauren] now these don't have to be uniformly cut cos we are going into a food processor or blender to finish the sauce. [Lauren] so now you're gonna add garlic and seasonings [lauren] and we're making this spicy and smoky with red chili flakes, smoked paprika, salt and pepper. [Lauren] and just cook this until the onions and garlic are softer. [Lauren] you can add a little vegetable stock just to deglaze the pan and get all the spices lifted up.

[Lauren] and we're gonna throw this in a blender with everything else. [Lauren] i'm using a jar of flame-roasted red peppers.  You can roast your own, but this is easier. [Lauren] so drain the water from the jar, and it's about 1 and a quarter cups that i have.

[Lauren] we're also gonna add nutritional yeast, [lauren] and more vegetable stock. [Lauren] and then give it a blend! [Lauren] alright, we're on to the last pasta sauce. We're doing a pumpkin sage cream sauce [lauren] so it is pumpkin puree and coconut milk, sage and some garlic, onions, nutritional yeast, all the usual suspects. [Lauren] so we're gonna start by putting olive oil in a pan.

[Lauren] then you're gonna saut your onions for a couple of minutes. [Lauren] then add some minced garlic, sage, a little bit of nutmeg and cinnamon. [Lauren] give that a stir and don't forget salt and pepper. [Lauren] we are gonna use coconut milk [lauren] that's gonna deglaze all the spices off the pan.

[Lauren] you're gonna bring the coconut milk up to a low simmer [lauren] then add pumpkin puree, nutritional yeast, lemon juice [lauren] and bring it back to a low simmer and toss your pasta in and it's done! [Lauren] look at those! So pretty and different, the 3 VEGAN PASTA SAUCES. [Lauren] ready to be devoured! Which one do i do first? [Lauren] i think you knew i was gonna go for the pumpkin. [Lauren] mm! [Lauren] i'm addicted! [Lauren] now go ahead and customise these. You can add other veggies in the mix if you want.

[Lauren] but i just wanna keep them clean and talk about the sauce. [Lauren] mm! [Lauren] the roasted red pepper is a little spicy, you can make it spicier too by adding more chili flakes. [Lauren] and it is nice to serve these immediately. Kind of make the sauce, toss the pasta and then eat.

[Lauren] but you could make these sauces ahead of time and just heat them up to go with your pasta. [Lauren] the avocado pesto will last a day or two without turning colour. [Lauren] so just give it a try. I know some people are skeptical of, basically guacamole pasta.

[Lauren] but it tastes like pesto and it makes it creamy [lauren] um, and there's no cheese, obviously. [Lauren] let me have one more bite. [Lauren]  the avocado pesto's actually good served as a cold pasta salad as well. [Lauren] warm or cold, it's fine.

[Lauren] you just don't want to heat the avocado up in a pan. [Lauren] you really just wanna take your hot pasta and toss it in the avocado pesto. [Lauren] cos then the avocado will start changing taste when you heat it too much. [Lauren] and i also sprinkled some hemp hearts on top but you could also use vegan parmesan cheese.

[Lauren] whatever you like, extra nutritional yeast. [Lauren] okay, so- or you could also use my pistachio crust duster, which is basically vegan parm. [Lauren] alright so that's it! These are very exciting dishes, i hope you like how easy they were, how simple, how delicious. [Lauren] you got everything you need to make them at home, i think! There's no strange ingredients here.

[Lauren] and we'll be back next wednesday with a brand new video as well, here on hot for food. [Lauren] we post every wednesday so subscribe, hit the notification bell button thing. [Lauren] so that you know when we're live, but usually every wednesday morning. [Lauren] i'm gonna go eat all of this! [Lauren] i'll see you guys next time.

Follow, like, subscribe. [Lauren] follow @hotforfood on instagram, twitter, all the things. [Lauren] okay, bye!.

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$8 Pasta Vs. $100 Pasta

(Exciting fast music) - Oh, what's up? Hey, Andrew! How's it going? No come on, let's go, I got
another food adventure for us. - What are we eating? - Pasta. - All right. - Yeah, that's right.
(Fun rhythmic music) This guy right here, that's my boy.

Woo hoo, let's go! - This is wet, now I'm wet. - Pasta baby. We are on our way to eat
three of the best pastas in Los Angeles at three
drastically different price points, to find out which one is the
most worth it at its price. - Worth it.

- The last stop we're going to, I don't know if you're ready for it. - I've had $300 steak, $130 pizza, I think I'm ready for pasta. I have a feeling I know what
the highest one is gonna be. - No you don't, you ain't ready.

You weren't born ready. - Is it truffle though? - Don't worry about it, man. We're on our way right
now to Pasta Sister. Can I go this way? - No!
- No, no! - Do not enter!
- Yes, I can.

Where? - Oh yeah, it's a one way,
you can go down there. - Dang it guys. - If you start seeing cars
come towards us, just stop. (Serene lighthearted music) - I'm Francesco, I'm owner of Pasta Sister with my mother, Paola.

We decided to open this
place because we thought, in Los Angeles, there
are many great places, but very little made fresh pasta, low prices, like we do. We start early in the
morning making the pasta. We make it with Italian flour, because not all the
flours make good pasta. And not all the flour makes it yellow and beautiful to stay for seven days, like our pasta does.

- You guys are not sisters, obviously. I don't see any sisters here. - Sometimes though, they
say I'm the prettiest one. (People laughing) But my mom and her sister work here.

My sister Georgia, she
works in the front with us. Today we're gonna prepare
for you the tagliatelle arriabata, our lightly spicy tomato sauce. Put olive oil, chili
flakes, some garlic oil, when the pasta is ready,
you put the tomato sauce and put the parsleys, the last ingredient. And the pasta is done.

(Exciting rhythmic music) - Cheers.
- Cheers. - Wow, this tastes like the
adult version of root beer. Are we gonna eat off the same plate? - We got a lot of pasta to eat today, let's just avoid any Lady in
the Tramp type situations. - Here.

- Great, I hated that. It's very good pasta. - That was intense. - Every noodle is just blanketed in sauce.

- I also get that sense that I'm in his mamas kitchen in Italy. I've never been to Italy before but... (Man laughing) - We are gonna prepare, also, gnocchi, with a porcini mushroom and cream sauce. We use the porcini that
we made in the morning, adding some cream.

Everything made from scratch. - [Steven] Fresh gnocchi, he
described this as pillows. - [Andrew] Everything that
has ever been described as a pillow has been great. - This is like the ultimate
pillow fight for my mouth.

Holy smother.
- That's insane. - So is gnocchi pasta? - These are easily the
best gnocchi I've ever had. Oh man, we haven't had
any of this bread yet. - Look how easy it is to
pull apart, no effort at all.

- It's like mamas best. - These are all my moms best recipes. But from our secret menu, we
have the spaghetti bottarga, with the dry fish eggs from (mumbles). - [Steven] We're gonna
definitely get that, yeah buddy.

- [Andrew] Yeah. - You know when you've been a good boy, and your mom just gives
you an extra treat. Mmm. - I mean this flavor is insane, it tastes like it's covered in cheese, that's how rich it is.

- Why is this on the secret menu though? My stomach is full but
my heart is (mumbles). - I'm not gonna say
anything, so let's just go. - Talk about them sisters
though, I mean, not in that way. (Men laughing) - It's like a neighborhood
deli that also makes the best pasta you've ever had.

- They are unapologetic
about being themselves. - And they don't even have a bathroom. Speaking of which, we gotta
get to the next place ASAP. - Pasta fact! - Pasta fact, pasta fact! (Man screaming) - According to the International
Pasta Organization, how many different shapes of pasta are produced throughout the world? - There's an International
Pasta Organization? 100.

(Man loud screaming) 600? - Whoa! Did you cheat? You cheated. - No, I didn't. - There's more than 600 kinds, yes. - Really?
- Wowza! So right now we're on
our way Osteria Mamma.

How do you say excuse me in Italian? - Scusa. - No it's not. - Yeah it is. - Really? - Scusa, scusa papa pasta.

- There you go. - Do I sound remotely, at all, correct? (Exciting fun music) - This is Osteria Mamma,
my name is Filippo Cortivo. I am the owner. We opened this restaurant,
a gift to my mother.

That's why mamma is the name. This is our home. The dough, we have flour from Italy, some very delicate double zero flour. You can't be too fast,
you can't be too slow.

- [Steven] And that's why
it has to be handmade. - [Filippo] That's why we
do everything handmade, because we like to keep
control of that process. Then we let the pasta dry for
a while, and then it's ready. - What are you gonna be serving us today? - Today, we'll try two pasta.

The first dish we're gonna prepare is the black squid ink bigoli,
with the bottarga shrimp. But first we add cherry
tomato, we shave the bottarga, and as always, white wine. - What makes really good pasta for you? - Perfect pasta for
me, is when the noodles combine with the sauce, that's the flavor you have
exposed in your mouth. - Round two, course one.

Bigoli neri alla bottarga. - I do have a second stomach, I just like move it in
place when I need it. - I always have my second stomach engaged. (Light serene music)
- Cheers.

(Man groaning) - This is really special. - It is true what he said,
the noodles sucked in all the flavoring here. - This is a flavor explosion. - And then when it's in your mouth.

(Loud breath of air) - The second dish for you guys is gonna be the green spinach pappardelle
in a duck ragu sauce. It's extra virgin olive
oil, a little bit of garlic, the ground duck all ready pre-cooked, so you add a little bit of cherry tomato. - [Steven] White wine? - [Filippo] You know, we're Italian, so we like to put wine everywhere. (Men laughing) What we try to give is like
a little jump in Italy.

I told before about
explosion in your mouth, and the wine is a part of it. - It reminds me of me and Andrew, we're two very imperfect people, but together, perfect
explosion in the world. - [Andrew] Sure. - How's that wine? - Luxurious.

- Mmm, that has a deep smell. - How deep does it smell? - Kind of like your deep voice. - Let me get that pasta. - Cheers.

- Yeah. - That's a lot of flavor. - Control it to your mouth, please. - Uncontainable, you know what-- - Flavor explosion.

- No, it's not even an explosion anymore, it's like dynamite. - That is an explosion. (Loud slurping) It's the first time I've
made that sucking noise on the show today. - This pasta is not just more expensive.

- You're getting more
there, you're getting that meat sauce, you're getting
that complete fish dish. - And it's still simple. If one of us is pasta,
and one of us is sauce. Who's pasta, who's sauce? - Say who you think you are on three.

One, two, three. - [Both] Pasta. (Men laughing lightly) Do you like that? The squid ink pasta, never
had a noodle like that. It was very imperfect and craggly, but it was also a thick strand.

- I think the best dish we had so far, was the duck ragu one. - [Adam] Pasta fact, some
of the earliest recorded reports of eating noodles come from China as early as 5000 BC. Pasta fact. - All righty, the last
place, the final spot.

We're gonna get some truffle pasta. - I called it. - But this is gonna be different. They're gonna be lighting a
wheel of Parmesan on fire.

It's dinner and a show. As far as (mumbles), I
freaking love white truffle. - Do your pasta dance. Cut that out.

- Pasta. (Intense dramatic music) - What sort of noodle
are you making there? And do you make it here? (Men laughing) - So it's an Italian dish, but you're putting a French spin on it. - Excited. Ready for a show.

- Let's go. That is the white truffle,
you all ready started-- Here you go Andrew. Thank you so much Chef. But to end the day, we have the $100 flambeed white truffle pasta dish.

Are you prepared? - I've had five pastas today, I think I'm as prepared as I'll ever be. So this is the first
time that some theatrics have been added to our dining experience. Are you gonna have any wine? - I'm gonna have a taste. (Serene light music) This is splendid.

I need a moment to
prepare myself to eat it. So if you wanna take a bite first, I derive pleasure from
watching people eat. - I don't like that you're
just watching me eat. Damn it.

You better get in here. - I feel like camera guy should
have some before I should. - Are you gonna have any of
this because it's really good, and I have no self control. - Okay, I'm gonna take a bite.

- How's it going? - Mmm. - Disappointed? - Mmm. - [Andrew] No, I don't think so. - Wow, the white truffle is indescribable.

And we talked about
flavor explosions today, this is the most intense flavor explosion. - I just live life one
flavor explosion at a time. - You more so do it just
like a bunch at a time, you never stop eating. You feel like our French
(mumbles) been cemented? - I feel like my stomach
has been cemented, with about two pounds of pasta.

- Just admit it. - I admit nothing. - We just ate six different
pasta dishes in one day. You know what's coming? Which pasta was the most worth it.

I do believe that $100 pasta,
it was worth the money. You got interact with the chef. - The fact that he flambeeded... - Yeah.
(Quiet burping) - Hey, that's a $35 burp right there.

- But to me, that wasn't the
most worth it, at it's price. - Osteria Mamma, you
get the handmade pasta, married with a great sauce,
no question it's worth it. - My worth it winner today, hands down, goes to Pasta Sister.
(Bell ringing) - [Andrew] Yeah, I also pick Pasta Sister. - Yowza.

A25 for authentic Italian cuisine straight from their handmade pasta to my mouth. (Man laughing) Unbelievable. - They had the most incredible
gnocchi I've ever had. - I guess we should really
ask Bianci what he thinks, considering he is the most
Italian person in this car.

- He grew up in Ohio. - Oh, me too. Pasta lavista. - No! I love it when you call me big pasta.

(Men laughing) I just remembered that one. - [Man] Oh yes!.

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