[22 - 22] hello there welcome back to another
[22 - 24] episode of anything with Alvin today
[24 - 25] we're going to be attempting to recreate
[25 - 27] what is called the original Alfredo from
[27 - 30] a restaurant called Alfredo Al SCA in
[30 - 32] Rome now I've been watched the videos a
[32 - 33] few times over the years and it's always
[33 - 35] been fascinating to see how they do it
[35 - 37] with just a simple amount of ingredients
[37 - 40] mostly just fresh pasta two ingredients
[40 - 42] for the sauce butter and parmesan cheese
[42 - 43] this feels like one of those dishes
[44 - 45] where one of the makeer breaks is the
[45 - 47] quality of your cheese and the quality
[47 - 48] of your butter simply because those are
[49 - 50] the two that make up the sauce so it's
[50 - 52] definitely important to use good quality
[52 - 54] ingredients for both which brings us to
[54 - 56] today's sponsor this episode is brought
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[75 - 76] we'll be making the original Alfredo
[77 - 79] from Rome Italy using Danish crey
[79 - 82] European unsalted butter all right let's
[82 - 84] get started now the first things first
[84 - 85] we do have to make our pasta dough the
[85 - 87] great thing about this recipe is that
[87 - 88] the restaurant themselves have actually
[88 - 90] made a video where they described every
[90 - 92] single step down to the grams that made
[92 - 94] it a lot easier for us to figure out
[94 - 95] measurements we're going to start with
[95 - 98] 250 g of double zero flour 250 g of
[98 - 100] semolina flour and sort of mix that
[100 - 102] together onto a work surface and make a
[102 - 103] well in the Middle with the bottom of a
[103 - 105] bowl to crack our eggs into this time
[105 - 107] we're going to use about seven whole
[107 - 108] eggs I'm going to go and give this a
[108 - 109] whisk until all those eggs have been
[110 - 111] nicely beaten up then I'm going to
[111 - 113] slowly fold in the flour mixture
[113 - 114] starting from the middle and I'm working
[114 - 116] my way to sort of pull in the edges of
[116 - 118] the dam of flour that they sit into if
[118 - 120] they break it's okay we just push some
[120 - 121] more flour on the outside and eventually
[121 - 123] get to a point where the dough is sticky
[123 - 125] we can use a bench scraper to involve
[125 - 126] the rest of the flour into it this is
[126 - 128] going to take about 5 to 10 minutes and
[128 - 129] then we're going to go ahead and start
[129 - 131] kneading this consistently kneading
[131 - 133] again takes another 5 to 10 minutes we
[133 - 134] have to make sure the dough is smooth
[134 - 136] the dough is elastic and when you press
[136 - 138] your finger into it it kind of bounces
[138 - 139] back once that is ready we're going to
[139 - 141] go ahead and wrapped up in Saran Wrap
[141 - 143] and let this chill and rest so that it
[143 - 145] is ready to be rolled out later after
[145 - 146] about an hour or so the dough has sort
[146 - 148] of softened up and also absorbed any of
[148 - 150] that excess moisture that I might have
[150 - 151] been inside so it's now ready to roll
[151 - 152] out we're going to cut this into
[152 - 154] quarters and get our pasta cranking
[154 - 156] machine and roll this out until it
[156 - 158] becomes little stubby rectangles press
[158 - 160] that down pass that through on a zero
[160 - 162] setting pass that through on one and two
[162 - 163] and I like to do this thing where you
[163 - 165] laminate the D when it gets too long you
[165 - 167] fold it back in on itself and restart
[167 - 169] the process this helps it make it more
[169 - 170] elastic and less likely to break and
[170 - 172] give you a better mouth feel when it's
[172 - 173] cooked a little chewier then we're going
[173 - 174] to run the pasta through all the
[174 - 176] settings until about 5 or six depending
[176 - 178] on how you like your fetuccini and then
[178 - 179] we're going to run that through the the
[179 - 181] fetuccini cutter once that is done this
[181 - 183] entire process gets repeated with the
[183 - 185] rest of the dough Rachel had this great
[185 - 187] idea of using the oven handle behind us
[187 - 189] as a drying rack in sort of a way to
[189 - 191] make sure that the pasta wasn't all
[191 - 193] scragged up into a sheet tray so we're
[193 - 194] going to lay our pasta right on top of
[194 - 196] that and let that just hang out and dry
[196 - 198] for a little bit now that our pasta is
[198 - 200] done let's go and address our cheese in
[200 - 202] the video they're using 24mon age
[202 - 205] parmesano regano about 210 G we're going
[205 - 206] to double that cuz we have a lot of
[206 - 208] pasta so I'm going to take the cheese
[208 - 210] and start to grate it on a grater after
[210 - 211] a little bit realizes that there's a lot
[211 - 213] of cheese that we have to get through
[213 - 214] and it's going to take some time before
[214 - 216] I get through this so Rachel suggested
[216 - 217] another great idea that they used to do
[217 - 219] at our old workplace which is use a
[219 - 220] blender we're going to cut up the cheese
[220 - 222] into little chunks and throw that all
[222 - 224] into the blender and blend that until
[224 - 226] everything has been nice and pulverized
[226 - 227] I think this gives you a little bit of a
[227 - 228] different texture than if you grated it
[228 - 230] it's a little bit more condensed more
[230 - 232] like the parmesan cheese you get from a
[232 - 234] Shaker and that fluffy Airy curly
[234 - 236] parmesan that you get on top of your
[236 - 238] pasta but this is a little bit different
[238 - 239] because this is going to go into the
[239 - 241] sauce so one interesting that they do is
[241 - 243] that they also not only grate their
[243 - 245] parmesan but they also SI it and pass it
[245 - 247] through a fine mesh SI my guess is that
[247 - 248] it makes sure that the parmesan
[248 - 250] particles are as small as possible so
[250 - 251] that when you emulsify it with the hot
[251 - 253] water and the butter it kind of makes a
[253 - 255] smoother sauce rather than leave little
[255 - 256] grains or chunks behind so we're going
[256 - 258] to pass this through a fine mesh SI
[258 - 260] which actually takes quite a bit of work
[260 - 261] doesn't just fall right through but
[261 - 263] maybe our little Sie is too fine
[263 - 265] nevertheless after some elbow grease
[265 - 267] we've now achieved some really really
[267 - 269] fine parmesan on to the second
[269 - 270] ingredient in our sauce some good old
[270 - 273] butter I'm using Danish creamy unsalted
[273 - 274] butter here just taking a couple sticks
[274 - 276] cubing that up and making sure that that
[276 - 278] goes directly onto our serving dish as
[278 - 281] they do in the video we're putting 120 g
[281 - 283] of butter onto our serving dish here and
[283 - 285] then we're going to go to our pot which
[285 - 286] is now boiling with water and cook our
[286 - 288] pasta first I'm going to Salt the water
[288 - 289] pretty heavily and then I'm going to
[289 - 291] drop in half the pasta that we made
[291 - 293] cooking this for about 45 seconds it's
[293 - 295] really fresh pasta that's relatively
[295 - 297] thin so it barely needs any time to cook
[297 - 299] and it'll continue cooking once we take
[299 - 301] get out of the pot after 45 seconds just
[301 - 302] like they do in the video we're going to
[303 - 304] drag the pasta straight from the pot
[304 - 306] into the serving dish my guess is that
[306 - 308] it brings a lot of that pasta water that
[308 - 309] comes with it and you kind of want a
[309 - 311] little bit of that water but not too
[311 - 312] much once all the pasta has been
[312 - 314] evacuated from the hot bath we're going
[314 - 315] to go ahead and give this a little bit
[315 - 317] of a mix to get that butter a little
[317 - 318] warmed up in liquid before we add the
[318 - 320] cheese now I'm thinking this is a little
[320 - 322] bit on the dry side so I'm going to add
[322 - 323] a scoop or two and more pasta water to
[323 - 325] get that Emulsion going and then we're
[325 - 326] going to go on top with all of the
[326 - 328] cheese that we grated now this is the
[328 - 329] really fun part they have a special
[329 - 331] person at the restaurant that does this
[331 - 333] table side it's called Monte Cura which
[333 - 335] is the process of turning the cheese and
[335 - 337] the butter into a sauce now the guy in
[337 - 338] the video is really good at this he's
[339 - 340] been doing it for such a long time and
[340 - 342] has this masterful flick of the wrist
[342 - 344] and the torl of the fork and a scrape of
[344 - 346] the spoon I on the other hand I'm simply
[346 - 348] trying to imitate him so I'm shaking my
[348 - 350] fork and tossing this around not sure if
[350 - 352] I'm doing it correctly but the goal here
[352 - 353] is to create an Emulsion so as long as
[353 - 355] we get there that's all that matters I
[355 - 357] think this pasta is looking pretty good
[357 - 359] the Emulsion is pretty smooth the pasta
[359 - 360] is coated and I present to you our
[360 - 363] version of the original pasta Alfredo
[363 - 364] it's definitely a little bit more pale
[364 - 365] compared to the one they have in the
[365 - 367] video but I'm guessing that has to do
[367 - 369] with the quality of our eggs and how the
[369 - 370] colors and eggs can different from
[371 - 372] countries to countries so the taste is
[372 - 374] actually quite surprising this one
[374 - 376] tasted like the pure essence of Parmesan
[376 - 378] cheese like if you just ate parmesan
[378 - 380] cheese as a liquid and just threw it in
[380 - 382] your mouth it was really good very
[382 - 384] strong but a little bit too one note and
[384 - 385] I actually didn't feel like it was
[385 - 387] buttery or creamy enough but good thing
[387 - 389] we have a second batch of pasta that's
[389 - 390] ready to go so this time we're going to
[390 - 392] do the exact same thing cook the pasta
[392 - 394] in the water but this time we're going
[394 - 395] to double the butter that we used from
[395 - 397] the first time because well more butter
[397 - 399] is more better Rachel was kind enough to
[399 - 400] grade a lot of that cheese off camera so
[400 - 402] that we had enough for a second batch
[402 - 403] we're going to go ahead and perform the
[403 - 405] little butter parmesan pasta water dance
[405 - 407] from the first time splattering again
[407 - 409] all over I don't know how he does it in
[409 - 410] the video and not let it go everywhere
[410 - 412] but I'm guessing that's because he's
[412 - 414] good at his job now this sauce is
[414 - 416] definitely looking more like traditional
[416 - 418] alfredo sauce at least I'm used to it's
[418 - 420] a lot more creamy it's a lot more bright
[420 - 421] and it's a little bit thicker and coats
[421 - 423] the noodles in a little bit more of that
[423 - 424] sticky glossy way that it's super
[424 - 426] delicious I have a feeling this is
[426 - 428] probably the better ratio this is a
[428 - 430] delicious pasta that is simple that
[430 - 431] really brings out the essence of the
[431 - 433] ingredients so make sure you use good
[433 - 434] ones it's also kind of fun to make
[434 - 435] because you don't really need too much
[435 - 437] to do it now I've heard that the
[437 - 438] restaurant in Italy does attract a lot
[439 - 440] of tourists which does make a lot of
[440 - 441] sense I don't know if this is a dish
[441 - 443] that I would pay an exorbitant amount
[443 - 445] for in a restaurant but it was fun to
[445 - 447] attempt at home I think the key takeaway
[447 - 448] for me was that it just en highlights
[449 - 450] really good quality ingredients good
[450 - 452] flour good butter good eggs and good
[452 - 454] cheese and the best part is we made so
[454 - 455] much pasta that everybody in the studio
[455 - 457] gets to eat all of it and take all of it
[457 - 459] home thanks again to our sponsor Danish
[459 - 460] crey for bringing you this episode of
[461 - 462] anything with Alvin if you're looking
[462 - 464] for a dish Game Changer consider Danish