It's My Viral Garlic Butter Pasta... With A NEW TWIST! | Marion's Kitchen
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- čas přidán 4. 04. 2024
- Remember my viral garlic butter pasta recipe? It's the dish that blew up my channel, was featured by Bon Appetit and has racked up more than 6m views. And it's time for a twist. Here, I'm making the viral garlic butter sauce but adding fresh ingredients, plus making the pasta by hand, from scratch. The result? Immense.
Get the recipe: www.marionskitchen.com/tomato...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Jak na to + styl
“Some people would call it fusion but I just call it delicious”. Love that!
You literally were the one that taught me how to cook during the pandemic
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!
Its true. Your garlic butter (fusion) pasta changed my life! Its my absolute fav meal. I cook these at least once a week.❤
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.
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
I have been making your OG garlic butter pasta since 2020 and it is easily my most favourite go-to dish. ❤
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!
This is so beautiful and thank you for taking the time to write it, I could see it and taste it. What a beautiful memory. I have one that is similar at my great grandmothers house, we canned peaches, apricots and pears every summer in her garage (separate from her house) it had an old sink and iron gas stove. It was hot so we kept the big doors open. It was sticky and fun work, we got mosquito bites, ran around in the sprinklers made kick the can ice cream and fell asleep on big blankets belly's full. There was always an adult to carry us home. Magic.
Some of life's best memories in large families involves cousins! Thank you for sharing❤
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'm drooling. I can't wait to try this!
I'm in love w your work! absolutely talented xx
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)
So delicious looking,thanks
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!!❤
Yummy it looks delicious.
It looks very delicious 👌
This recipe is the first video I watched on your channel years ago. It’s wonderful! Thank you!
Your recipes are always a family favorite!
Awww little Marion was so adorable 🥰
Scrumptious 😋
I make the original all the time 😊 it’s so good! I can’t wait to try this one ❤
It looks delicious 😋
I gonna make this. Thank you Marion.
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🥰
Beautiful and lovely!You make me smile.❤😊Welldone!
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.
I tried yesterday. So deli!
Besides: Umami is still the dominant flavor.
Omg genius, drying the pasta sheets on a chair with a tea towel! stealing this one. It will dry so fast in Aussie.
I'm gonna start making my pastas adding some Asian sauces from now on! 👌
I love your garlic pasta! It's the best.
As a rough guide.How long did it take for the pasta to dry on the tea towel? Nice work Marion
We appreciate your recipes. Keep up the good work.
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!
Omg can’t wait to cook it!
Yum! I also like the butter miso Parmesan pasta ramen noodles recipe!
Bellisimo e Bravissimo.... alternatively cooking ❤❤
So delicious 🎉❤
Omg, I got to try it this way😊
I could live on just pasta with butter and add in a little garlic. Yumo 😅
I couldn't agree more! The only label should be plain and simple "delicious"
I LOVE YOUR BASKET! ❤😂
You and mom are so adorable 😍 💕.
I made it. It was so good 🥹
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. :)
Omg i love your chopping board! Where did you get that? ❤
Lovely recipes
What brand is your pasta maker? The transitions and rolling seem so smooth.
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 CZcams Channel
Yummy.
I hv been watching you on Master Chef Cook. Still enjoy your cooking ❤❤❤
Yummy
😍😍😍
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
Infamous? Is it bad lol
❤
This is a FAMOUS SF BAY AREA CALIFORNIA dish before you were born I think 😂❤❤❤ Thanh Long Sunset 1978
"This is my pasta-making method. There are many like it, but this one is mine" 😅
I usually make pasta when I’m lucky enough to be given duck eggs - great texture, colour and taste
❤❤❤❤❤❤❤
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.
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.
👍
9:57 Marion, I mean this with all the respect in the world.... But that is not a lot of cheese.
oh wow I have been rolling out my pasta wrong all these years!!!!!
❤🤍💙 all your videos #MARION👍
Yummers! I hope u r ok. Ur voice sounds different.
I had to go back and see if I heard that right: Marion did say baby’s bum😂
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!
Where is your cutting board from?
you should go on Top Chef
She was on season 2 of Masterchef Australia back in 2010.
And i think there are french techniques.
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
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.
This is a San Francisco pasta dish.
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
Damn the amount of butter in that reminds me I need to save money for my gall bladder surgery.
NOOOOOOO....NO SOY SAUCE IN PASTA!!! MaMa Mia
Like a baby's bum 😭 😭 Marion please😅
Thanks, but ummmm…… too much work!
Looks good. You really should look up the meaning of "imfamous."
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. ❤
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.
Pls remove your rings whn u squishing food! 😳🤢
Butter isn't even browned. Everybody knows non browned butter goes into the trash. It doesn't have enough flavor.
Wrong soy sauce . Wrong oyster sauce. Non Browned Butter. Didn't even give the brand for chilli flakes? Do you know how many types of chilli flakes there are???? Olive oil and and parmigiano reggiano are pretty mild to be honest when not paired with other good flavorful intense ingredients. I don't really see any flavorful or intense ingredients in this dish besides the garlic and maybe the chilli flakes? This dish goes into the trash unless you don't know how Asians flavors are supposed to taste like or you like really really mild and one note salty flavors. There is nothing worse than a one note salty flavor. I don't know about the tomatoes. They really vary in quality across the world.