Fresh tagliatelle with no pasta machine | mushroom cream sauce
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- čas přidán 26. 05. 2021
- Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to bit.ly/3r2WO7Q and use promo code ragusea to get 20% off your first order.
**RECIPE, SERVES TWO**
1 cup (120g) flour + more as needed
2 eggs
3-4 garlic cloves
2 pints (8 oz, 225g) mushrooms
Cream (I used about a cup, 236mL)
Barrel-aged liquor for deglazing (very optional - whiskey, brandy, bourbon, etc)
Fresh herb for garnish (or I used a big handful of arugula in the video)
Olive oil
Salt
If you're going to roll the pasta with a pin on your counter, you might as well just mix the dough on the counter.
Dump out the cup of flour, make a well in the center of the pile, crack in the eggs, and put in a couple grams of salt (I used 1/2 teaspoon Morton kosher). Use a fork to beat the eggs smooth and gradually integrate the flour. Once the fork becomes useless, start kneading with your hands. Knead in additional flour until you get a smooth, elastic dough that isn't very sticky.
Use the dough ball to mop up any big bits of dough stuck to the counter - they could dry and flake off later during the rolling process. Cover the dough and let it rest at least 15 minutes before rolling it out.
While you wait, peel and chop the garlic and set it aside. Trim and slice the mushrooms. Get a pot of water coming to a boil for the pasta and heat your widest pan on medium for the mushrooms. Put in a heavy coating of olive oil and get the mushrooms cooking, stirring frequently at first until they start to release a lot of water. Then you can stir them less frequently as your roll out the pasta - and if you feel like they're done too early, just take them off the heat.
Flour the dough, your counter and your rolling pin and roll the dough as thin as you can. Rotating and flipping the dough frequently will help you get it even and prevent sticking. Flour the surface or the dough one more time before folding it over on itself a few times and taking it to a cutting board to slice into noodles. Cut them as wide as you want, but remember they'll swell when they cook. Toss the noodles in more flour and leave them in a loose heap (not for too long - they'll start to stick to each other).
When your mushrooms look done, throw in the garlic and cook it for a minute. Deglaze the pan with a little booze (or water). Pour in enough cream to cover everything. Give the sauce a pinch of salt, simmer and stir.
When the cream is in, drop the pasta in the boiling water and cook just until it all seems to have swollen a bit and become more buoyant - maybe 2 minutes. Drain the pasta but retain a little of the cooking water and dump both in with the sauce. Toss to combine and cook until the sauce is not quite as thick as you want it - it will thicken a lot as it cools. Taste for salt.
At the last second, stir in some fresh herbs (or the big handful of arugula I do in the video). - Jak na to + styl
"Before deglazing with.. "
"Yes yes he is gonna do it!!"
*_"Fine Scottish whiskey.. "_*
"Oh"
Some white whiskey
I **gasped**
I felt so betrayed
@@Kei-ki4ks You've been watching too much Big Clive XD
I felt so betrayed...
"heap of carbs, dairy fat, and booze" basically describes my entire diet
😆Ikr? The perfect food pyramid.🤣
your Avatar is perfect for this Comment.
More like, it actually describes me.
"Not something you wanna eat everyday"
**spits out 30th pasta dinner in a row**
@@toprak3479 thank you for your comment. It pretty much encapsulates my thoughts!
I love watching Adam's recipes because he shows us how to make stuff without fancy kitchen equipment. Thank you Adam.
I've never made pasta cause I don't want finicky equipment, but this sounds great
Same. Not like the typical "HOMEMADE EVERYTHING, BUT YOU WILL NEED UTENCILS AND PRODUCTS FOR 3000$"
Today at my morning shower I was thinking about lunch and thought to myself I should try once making homemade pasta.
Not having equipment always held me back but the timing of this video is perfect. Thanks Adam indeed
Ahem
*JOSHUA WEISSMAN ON THE CONTRARY...*
Adam is the exact opposite of Joshua "run down to your local asian market and pick up 5 expensive rare ingredients that you can 'find anywhere' while I show off my collection of semi-professional kitchen appliances" Weissman.
“Any mushroom variety will work”
What about magic mushrooms for some extra heterogeneity?
That'd make for a terrible sauce, not just because of the psychedelics of it, but because... have you tasted magic mushrooms??? They taste like Circus Peanuts!!! Not good makins for sauce
Adam's next Monday video "WTF is ego death? Are the machine elves real or in our consciousness?"
@@TheDCmatrix you must be boring at parties
Unfortunately cooking magic mushrooms that long would deactivate most of the active compounds.
psilocybin approves
“Thick with 2 C’s”
I have an entirely new understanding of Adam, truly challenging the institutions.
*EXTRA THICC!!*
There, I said the funny may may. I'll be quiet now.
Joshua Weissman-in-training
Adam has something that most other cooks don't have, relatability. He doesn't use expensive, unique ingredients that you can only find on the incredibly varied american supermarkets. He sticks to the classics, which were made for utility and ease, and mixes his own culinary expertise to make them better than before. Adam, I'll be using your recipes for the rest of my life, and I have only gratitude to show. Thank you.
He identifies as just a guy who cooks for his family and not a professional restaurant, which is good.
That's what makes him more skillful than 90% of the cooks on CZcams. He has to be creative in a way they aren't.
Most likely because he's literally one of us
If you enjoy that, you have to look for Jacques Pepin's "Cooking at Home" series. It's a bunch of short videos available on CZcams. In these, the master prepares simple dishes using kinda whatever is to hand. He's constantly pulling out a half onion or a little leftover rice from the fridge and using it in creative ways. It's awesome because it is all about technique and not about ingredients, per se.
Sort of the same cloth Boris is from, honestly
I was just learning about the evils of Palm OIl and now I have to make tagliatelle. Thanks Ragusua. (No really thanks).
Am i the only one who's being told the palm oil video was privated?
That just sucks that you won't get a video next week
Oh well, mistakes were made :D
@@tayaelb56 he must have put it out on accident and just made it private
Same here. Half way through palm oil, not sure what happened.
5:48 Adam please don't do this to me
Made this today for my girlfriend. As a college student with minimal cooking experience, it was satisfying hearing her say it was one of the best pasta dishes she has tried. Thanks, Adam.
"With....fine scotch whiskey'
"White wine hated that"
That bait and switch had us all.
Clearly Adam from the alternate universe has broken into our reality and replaced our Adam, glory to the empire and all that.
I WANT TO KNOW WHY PALM OIL IS IN EVERYTHING, ADAM!!
Fyi: Adam published the wrong video "Why palm oil is in everything, and why that's bad".
It's Monday's video
@@Henrex2000 I don't care. I have to knooow!!
Release the Palm cut!
I thought that might be what happened. Thanks.
Ok so i wasnt the only one who noticed
Hey Adam!
This recipe looked so easy that you inspired me to try making fresh pasta for the first time.
The pasta was made and the mushrooms were cooking, it was all going swimmingly until I realized the bottle that I thought was cream was actually buttermilk. I was too committed to turn back so I figured what the heck, might as well use the butter milk and see what happens?
IT DOES NOT WORK!
The buttermilk almost instantly split and curdled into chunky white solids and water. Attempting to reduce the experiment did not offer any improvement.
Anyway, the 'sauce' and mushrooms went in the bin, but I ended up having some very good buttered noodles.
5:47 "Let it just barely cook for a minute before deglazing with.....?"
Me: White Wine?
"fine Scotch whiskey"
Me: Close enough
I prefer Marsala wine for mushrooms, onions, and brussel sprouts. I prefer to drink the scotch, and he did pick a good one there
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
Divisive topic! I'd watch. (Then politely kvetch.)
i think that's a loaded question that'll get him into a lot of controversy. because you can say "soak" but then you're wasting water. you can say "iron sponge" but then everyone's plates are made from different glazes. do you live in a place where there's hard water?
to make an interesting informative topic that's not just "this is how it's done in America!" is much harder when you're talking about things so varying in the world.
scientifically, the most hygienic way is to use 1 time utensils, but that's not the answer you're looking for. Same kinda feeling of a nothing-burger getting thrown at you if you didn't cover their circumstances. those vids perform badly
I love your idea and your commitment to post this weekly on every video of his.
I'd like to add: I would love to see the efficacy of bacteria removal when comparing hot water alone, soap with sponge, hot water and soap, dishwasher with sterilization, vs the control.
lol I saw the palm oil video and thought "oh boy this is gonna be good" so I finished cooking breakfast and sat down to watch it, and just thought I was crazy for a second until I read the comments here.
Hey Adam now that summer is coming how about a video on ice cream sandwiches?
YES I AGREE NOW THAT THE ICE CREAM SHOPS ARE CLOSED
You keep asking this on every video
Watch his ice cream vid + biscotti = ice cream sandwiches
@@TheSlavChef Biscotti are very unsuited for ice cream sandwiches. They're harder and crunchier than the normal chocolate ones on an ice cream sandwich, which means if you bite down hard you'll squeeze ice cream everywhere. Not to mention they're much narrower.
@@Autumn-ko4pr The use bread, lol :D
Once the "cut on action" is pointed out, you really do notice it and notice how well it works.
Hi Adam !! I'm pretty sure you are aware of this but I'll tell you anyway. You can use semolina flour to dust the working surface when rolling the dough for the final time and also use it in between the layers to avoid them sticking together. The excess will be lost in the cooking pot rather than add up to the flour content of the pasta. p.s. Grandma's easy-to-remember (for Europeans) doses are: (100g of flour + 1 egg) x person (+ pinch of salt). I believe (non scientifically based opinion) that egg pasta doesn't absorb as much salted water as the dry pasta while cooking, that's why you need to add salt to the dough. Ciao from the UK. Stefano - One of your Italian fans !! :)
I work as a professional cook and even then I sometimes get overwhelmed by the kind of, often expensive, ingredients and/or equipment that many youtube cooks use but with Adam just about any video/recipe is easy to make regardless of where you live and what your budget is which I absolutely love. That and those smooth sponsor transitions
I’m going to assume Lauren‘s out of town since he’s making a mushroom sauce
I was a bit suspicious that he was making two boozy portions, like who is eating the second one?
@@FutureCommentary1 probably him. If it's really good your gonna want to save a meal for later
@@mangotree1032 or his kids... the alcohol will cook out if it's cooked long enough.
Maybe Adam used scotch because Lauren took the white wine with her.
I learned how to make fresh pasta just like this recently and it's life-changingly good! My standard ratio is 1 egg per 100 grams of flour, which is a rather hefty portion for me so I'll usually make 3 eggs worth and then divide it into 4 portions, cook one right away and keep the other dough balls in the fridge in plastic wrap. The dough will go slightly brownish after a few days but still cooks and tastes the same.
A bit of acid in the dough (vinegar or something) will help keep it from turning gray/brown.
@@FutureCommentary1 is there a specific reason for this?
@@sog__ I don't know what the reason is. If you figure it out or find the answer somewhere please do share. I think that's an Adam Ragusea's video waiting to happen: standard culinary knowledge/tips and the science behind them.
@@sog__most likely acid prevents oxidation and decoloration of the dough. same reason why a little bit of lemon juice prevents apples from going brown in air
MOnday - MUSHROOM video
Thursday - MUSHROOM PASTA
I'm tripping BABY~!
hahahaha, wanted to see that palm oil vid though
bau.
5:50
As a representative of Glasgow, I’ve met with Edinburgh, Dundee Dumfriesshire and the highlands. We deem this use acceptable.
Islay though... Hey, at least we found a purpose for that Famous Grouse* your foreign friend bought you.
*Replace by your favourite whisky to hate upon.
I don’t even have the kitchen-space to cook this, recently I’ve just been watching Adam because his voice calms me down from anxiety attacks. Thanks, Adam.
The thumbnail preview is just Adam wiping the pan in a circle and I've been mesmerized
If you want thinner pasta you can fold it and put flour between the layers and then you can roll it out thinner and it does not stick to eachother. just shake off the excess flour when you are done rolling :)
"I'M GONNA HAVE SOME REGRETS LATER BUT AT THE MOMENT, IM A HAPPY MAN"
Words to live by
Spending an entire youth with this mindset atm
THANK YOU FOR PROVIDING A QUOTE FROM THE VIDEO
Never tried making pasta before because it seemed so time-consuming and I thought without a pasta rolling device the pasta would come out mushy... But I just moved and don't have much food in the new place yet; I basically had the ingredients needed for this recipe and not much else. Seemed like providence. I'm so glad I tried this; it's the kind of noodle I've been after for a long time and the entire recipe is simple enough that it'll definitely become a staple for me!
Really looking forward to that "Why is Palm Oil in almost everything!?" video he accidentally posted. 🤣
You can still find it here:
czcams.com/video/NUKUgWTy39k/video.html
@@PHLsbg Not looking for a pirate video of it. I'll wait till he actually posts it so he can get the credit. 🤷♂️
Did he delete that video? Why?
Lol the Palm oil video was meant for Monday
Update: drying the pasta sheet for about 5mins helps prevent sticking as well.
I did the college kid version of this.
Made the pasta as told, and just mixed some tomato sauce on a sauce pan and some herb de province, mushrooms, garlic and onion, and a about two fist fills of spinach.
It was delicious.
The noodles is what really matters.
The noodles ended up breaking apart, not sure why, but it was such goodness. It reminded me of udon noodles
>mushrooms
>fresh spinach
>herbs de provence
i thought broke college student is just potato/garlic/onion/salt/flour for the most part? (sorry idk anything about the)
"Thicc with 2 C's"
Joshua Weissman: *angry 37 C's noises*
Thiccccccccccccccccccccccccccccccccccccc
@@squippites7356 thicc as deeez nutz
Top 10 sounds you could hear without the sound actually sounded
@@squippites7356 that was 40 C's I am disappointed 😞😂
Also is it sad that I counted it😶
It just feels like a lot of power to comment on a recently uploaded video coz you know this is the only time Adam reads your comment.
I hope you see this, but thanks a lot for your channel. Loads and loads of love from a home cook in India.
Looking forward to your next video about palm oil!
I loves to watch your videos . You are so awesome . Worlds best home cook . Your children so happy 😁 because they have great father . He can cook everything.
I have to mention that your framing is really good! I love that you made some negative space with the mushrooms in the ad to give the white ad text some room! Really clever and intelligent. I really do think you’re one of the better visual storytellers on this platform.
Adam deglazing with whiskey goes straight into my top ten anime betrayal list
Just made this tonight, or something very similar. Turned out delicious! I found that the water from the mushrooms evaporated very quickly so I ended up deglazing an extra time right before adding cream. Also added tarragon because it just smelled right with the dish. Topped it with a pan fried chicken breast and overall turned out amazing!
I love how this recipe considers small portions and no pasta machine needed, exactly what I needed right now 🙌
I appreciate that Adam referred to it as fresh egg pasta, most people have the misconception that fresh pasta is just "better" than store-bought dry pasta when it's just an entirely different breed
Two videos in 2 minutes love it
The last video was about what mushrooms are and it showed Adam growing his own. When I read the title for this video, I was super prepared to see Adam to make this recipe using his homegrown shrooms. That he didn't almost feels like a bait and switch. I'm shocked....... And hungry now. That looked delicious.
What a great recipe. I really appreciate your video and editing work, Adam. They make your videos rewatchable many times over. Thank you for your work!
Adam is probably the only CZcamsr there is to upload 2 quality in videos in 2 minutes
Lol never mind. Should’ve watched the other vid early
I learned a lot about palm oil today. Thanks, Adam!
Probably too controversial lol
@@sendoh7x Big Palm Oil is censoring Adam!
Ooh, whiskey! I didn’t expect that one lol. I actually improvised a bourbon sauce for some pork chops recently and it was the best!
Oh wow.. I will try it
Made it yesterday, super easy and turned out perfect, thanks Adam!
Your videos come out so polished! Nice work.
Was looking forward to the eventual mushroom dish. Thanks Adam!!
Just made this, it was the most satisfying dinner I've had in a very long while. I added some parsely, sage, rosemary and thyme (the Simon and Garfunkel herbs), and that really seemed to seal the deal. Highly recommend!
Adam embeds the recipe _into_ the ad so we can't skip it. Diabolical.
one of your best for its simplicity, good stuff
adam went “oh shit” and immediately privated the oil video
stfu homestuck
i applaud you fastest ive been recognized ever
@@cristhianserpa yeah me too i wanted to know why palm oil is in everything
@@cristhianserpa it was good
@@oliveoiI ok o
"I wanna taste the mushrooms and the whiskey today"
Mood.
This is genius level tuition. Every other TV and CZcams chef has just been left in the dust.
Definitely scrumptious!
I always salt my pasta dough a little and salt the cooking water as well. Tip: fresh pasta does not take on as much salt from the cooking water vs dried pasta that has to be boiled for at least 8 minutes.
nooo.... i wanted to know why palm oil is in everything!
lol me too. oh well. soon, I expect.
Did you not get to see the video in full
Thats monday content
@@Jesse__H Yes, next monday's food science video
This video was great! Thanks Adam!
Tried it today. Loved it!
Adam making dish with mushroom 🍄 Lauren must be out of town 😂
Wait then why is he making 2 portions 😳
@@stefgrez 😂😂 Adam we want answer
I actually just had this dish today. One of my personal favorite meatless dinners!
I made this twice already. So cheap and so easy and delicious. Please give me more like this Adam!
You can use a smaller dowel and roll the pasta on top of itself to make it thinner. It expands laterally around the rolling pin and the flour keeps the layers from sticking.
I swear i love Adam's videos, he's like a very friendly professor.
indeed, he was a professor
T-shirt idea: “Convection if you’ve got it.”
I know that it wasn’t said in this video, but I just finished a Ragusea binge and it was one of my key takeaways.
great job as always !!! that's looking extra tasty
A wonderful choice of Glenmorangie scotch, will try that out in a few days
"Before deglazing with..." :D
"Fine Scottish whiskey" D:
how cruel the universe can be
Did you hear about the pasta and its cooking water?
Their relationship was strained.
happens even in the best pasta families.
not sure if i need to laugh or die after this joke.
I just wanna say that, ever since discovering your channel, my kitchen game has been elevated higher than ever. Thanks Adam!
this was a superb video! loved every minute of it. like acceto balsamiko. reduced sharp and flavorful!
*pours out almost all pasta water*
"This looks a little dry"
Tagliatelle actually means "Adam did a delicious video scheduling whoopsie-doodle"
This is an amazing recipe, thank you very much. I'll try it out pretty soon
Hi Adam! A video about the types of pans and when to use them would be really nice
Have I gotta wait a week to learn about Palm oil now?
You can still find it here:
czcams.com/video/NUKUgWTy39k/video.html
Whoops! Looks like that Monday video got posted early. Can’t wait to watch & learn more about [redacted] on Monday!
That looks really good! ..and I’m not a huge pasta lover but totally want this!
Looks soo scrumptious, really motivates me to give it a go this weekend
"I'm gonna have some regrets later" when I read the comments on my tagliatelle video and find out 70% of them are about palm oil or white wine
Just to be a stickler for fun: I believe using your "weight and gravity" to knead isn't valid since the force of your weight = mass x gravity so you'd just be using the force of your weight since it already factors in the gravity.
Love the channel and much support!
Yup, he is using his mass and gravity. In other words, kneading with his weight.
as an aside, an old massage therapist girlfriend taught me a couple basic techniques and this very same one was essential, using your body weight when digging into a big muscle group to keep from getting fatigued yourself
Love the arugula in this!
very nice dish, looks delish
I'm waiting for Adam to have 2 sponsors in one video one day to weave them together somehow.
NOOOO I WAS LEARNING ABOUT PALM OIL 😭😭😭😭
Thank you Adam I made this entire meal for my family and it was delicious 😋
Never had egg noodles before, this was the best pasta Ive ever had! Thanks for helping make cooking so approachable.
So Adam why is palm oil in everything and why is it bad? ;)
My eyes bulged when he poured Scotch in.
What a waste, no one will taste a difference. He could have used less expensive one than glenmorangie.
@@jakubstepien5645 and not even the cheapest Glenmo, that stuff is like 60 bucks lmao
Its probably been said before but i am so appreciative of you casually suggesting alternatives to cooking alcohol whenever its mentioned, ive noticed it in previous videos but i am greatful enough that i wanted to vocalize it
Honestly, you couldn't have posted this at a better time. I finally was able to make time to watch today and had to get on it. I didn't have time to make the pasta today, but I had a mushrooms galore that needed to be used. I used one of my husband's bourbons (he likes his bourbon & whiskey like you like wine!) Hochstadter's Slow & Low Rock and Rye went well. Thank you for giving just the inspiration I needed!!
I was enjoying that Palm Oil video! Looks like you didn't mean to post it tho 🤐. Oh well, I'll just have to wait to lean about it later haha
Same i wanted to save it for later, probably will be the next release
It was good.
It talked about human rights abuses. How even if you try to eliminate it from your diet (which is a bear in itself) you probably have it in your skin care products.
And even if you try to source humane palm oil, the inspectors are lied to by those that are abused, because they don't want to be fired or worse.
"enter code 'ragusea' for twenty percent off..." bruh, last time you dropped one of those i ended up with more coffee than i can drink.
Just made this and it was so easy and so delicious. Very different than store-bought and much tastier - I think it really is the salt in the dough + pasta water. I used a large wine bottle in lieu of a rolling pin and I think the extra weight probably helped to make it thin too! Thanks Adam, homemade pasta always seemed super inaccessible but this recipe was perfect
I would love to see a playlist with every one of Adan's videos that features mushrooms. I have never seen someone who adored cooking with mushrooms more than he does!
That was quite possibly the most smoothest ad sponsor transition that I've seen
Simp
I like to season my counter, not my dough. Not everyone will knead to do this though. :)
Looks delicious, Adam. When I make my chicken livers with pasta, I always add brandy. Thanks for posting. I love all things Misen.
Thanks for sharing Adam. The recipe worked like a charm. I had to make 2 adjustments though:
× I ran out of regular flour and had to substitute half of it with "Grünkern" (green kernel) flour. Worked to my surprise well. The dough was easy to knit, was easy to roll very, very flat and the taste was awesome!
× I had no heavy cream and substituted it with "Smetana", that traditional slavic "Cremé frâiche" alternative. A little bit of water and it adds creamy texture.
All in all was a big success (and my wife loved it! From now on, we will cook more fresh pasta at home thanks to your recipe!