Gordon demonstrates the art of cooking fresh pasta, expertly crafting a delectable tagliatelle and wild mushroom dish.
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You tasted it yes chef yeah and I think it’s okay Chef pasta’s overcooked stop right taste it if you don’t know that now you should be in a kitchen you know that right Chef pasta’s Like Glue it’s not even it’s got no bite to it it’s lost it’s it’s greasy
It’s it’s not good start again start again take the mushrooms down four more tlell come on Russell please the pasta goes in at the last minute from the heat the mushrooms helps to cook the P even more so it should be dipped in there your hand should leave
The basket in out into the mushroom yes I know not everyone has time but pad is really easy to make just combine flour eggs and olive oil in a food processor remove a knead for about 2 to 3 minutes until the dough is smooth and elastic wrap in cin film and chill for
At least half an hour the secret behind making good pasta is not allowing it to dry out so you have to really move your ass right uh stoy and Russell let’s go first thing we have is a nice flower table roll the pasta just to take a little bit of the
Sort of weight off the passing machine so we just get it a little bit thin so it starts to go through the machine okay and let the machine do the work every time it goes through the machine it goes down a number yeah now to cut it fold it
Nice and neatly but while we fold it we just sprinkle it with flour here we go up and round and then from there nice long length pasta look at where we are you don’t really want any longer than that because you got to think of the customers pulling it from
Their bowl so let’s go there shall we okay yeah take the Telly one piece through back of the hand in the machine yes up and look here it comes it’s almost like going to the hairdresser isn’t it that nice Fringe let those little bits dangle off and then dry on
To there yes there we go let’s go nice very nice the most important thing about the presentation with the tchell of mushrooms just get your tongue and twist the T telli round so it almost shapes a really nice ball in the center of the plate then get your wonderful sauteed
Mushrooms oozing of garlic and shalots and just let them sort of fall on top of the tagarelli but the secret is to make sure the tag is not all broken up just just like that nice and relaxed palmes and cheese on there quickly yes let’s go
St move over that’s it there you go got to be on your toes in the kit do you know that yes sir yeah you’re heavy footed like a little baby elephant running around Clump Clump Clump Clump go table two please go go go go go four T Telly how
Long after that four more tag tell away please hello hello how was the wild mushrooms it’s very nice seasoning a little bit more seasoning bit more seasoning I thought it tasted amazing the pasta the mushrooms the garlic the herbs unbelievable all so many tastes in one go it’s unbelievable it’s amazing
Very nice I wouldn’t attempt it myself but it was it was very good nothing was overpowering but you could taste every individual ingredients it was really Beautiful