[4 - 4] hello everybody welcome to a special
[4 - 6] edition of gear heads we are here in
[6 - 8] boston's historic fenway neighborhood at
[8 - 9] a new italian american spot called
[9 - 12] orfano from famed chef and restaurateur
[12 - 14] tiffany faizon welcome guys it's so nice
[14 - 15] to have you here thank you so much for
[15 - 17] having us great to be here gearheads in
[18 - 19] all right will you tell us a little bit
[20 - 21] about arfana arfano was our newest
[21 - 23] restaurant took a bunch of classics and
[23 - 24] thought about them pulled them apart put
[24 - 26] them back together and built a room that
[26 - 28] feels kind of old-school but a lot of
[28 - 30] new schools gorgeous in here a lot of
[30 - 32] beautiful ladies in this room
[32 - 34] one of the trademarks of italian
[34 - 35] american cuisine are the incredible
[35 - 38] pasta dishes chef tiffany has agreed to
[38 - 39] take us into the kitchen and give us a
[39 - 41] first hand run down on all the special
[41 - 43] pasta gear that she and her staff use to
[43 - 45] turn out beautiful pasta dishes night
[45 - 47] after night you guys ready to get into
[47 - 49] it all right come on into the kitchen
[49 - 50] so this is the arfano kitchen
[50 - 53] specifically this is our pasta boiler
[53 - 54] so it looks a little bit like a fryer in
[54 - 57] terms of just general shape and dropping
[57 - 59] in and that's water we throw a good
[59 - 61] amount of salt in it to taste like the
[61 - 63] ocean and then this is our gas component
[63 - 64] to it so we cook we hit it all the way
[64 - 66] up on the gas so that it's constantly
[66 - 68] boiling and then this is a water bead so
[68 - 70] we have to make sure that we're careful
[70 - 71] that the water doesn't evaporate too low
[71 - 73] so we can't pick up tosses especially
[73 - 75] when your chef is asking where is the
[75 - 78] pasta you're like oh the water
[78 - 80] yeah it's something to keep on top of so
[80 - 82] essentially these are all of their own
[82 - 84] colanders cylinders of colanders this is
[84 - 87] a meat pork it's not typical to use this
[87 - 88] we use it in my kitchen um when we're
[88 - 90] twirling pasta to plate pasta and make
[90 - 92] sure it's done really nicely i do it
[92 - 94] when i sort of put in extruded pasta and
[94 - 95] i'll make sure that it's not stuck
[95 - 97] together and you were saying you like
[97 - 99] this over time i do i don't love tongues
[99 - 101] in a kitchen i see tongs being twirled
[101 - 103] and in people's back pockets and i see
[103 - 105] food being treated really poorly in
[105 - 106] hands with tongs i just think it
[106 - 108] sometimes we get bad habits so people
[108 - 110] use seafood scissors at home
[110 - 112] these are kitchen shears we all have
[112 - 114] them here they're like little scissors
[114 - 115] they're very sharp they're super
[115 - 117] powerful um so this is what i use to
[117 - 119] break down lobster this and like a
[119 - 121] beater knife essentially a beater knife
[121 - 124] you said so not your favorite no not
[124 - 125] your favorite exactly you want something
[126 - 127] that is a knife you don't really care
[127 - 129] about like it's okay sharp it's not
[129 - 131] super sharp this is done we use this for
[131 - 133] tasks that are just need something a
[133 - 135] little bit more blunt and a little less
[136 - 138] finesse i'm sure that i'm if i ever end up in
[138 - 140] i'm sure that i'm if i ever end up in hell it's going to be like every lobster
[140 - 142] i've ever broken down like waiting for
[142 - 144] me you have a high body count oh i
[144 - 147] bought a cow i know you hate me
[147 - 150] um so claws off first and then
[150 - 152] take the tails off i'll save the bodies
[152 - 153] honestly when we're cooking lobster in
[153 - 154] the restaurant one of the things that
[154 - 156] we'll do is we'll take the claws and the
[156 - 158] tails off of the body first leave this
[158 - 159] raw because we use this for stocks and
[159 - 161] sauces i go right down the belly of this
[162 - 164] guy and you like those little tiny ones
[164 - 167] and you like those little tiny ones because you can get into smaller places
[167 - 169] yeah with these guys i this is when my
[169 - 174] beater knife comes in so ah
[177 - 177] oh my god you okay there oh yeah
[177 - 179] feed that baby
[179 - 181] so that works better for you than using
[181 - 182] a nutcracker or something that people
[182 - 184] use at home it does for me but that's an
[184 - 187] experience it's a lot of reps
[187 - 189] all right so this is our past extruder
[189 - 191] it's an arc boleno you can see that the
[191 - 193] pasta mixes in here it's about a
[193 - 195] 25-minute mix so all of the the semolina
[195 - 197] and the ap the eggs have been mixing
[197 - 199] already so now it's ready to be extruded
[199 - 201] and there's a pasta dye we have several
[201 - 203] different dyes that we can use
[203 - 205] this specifically is our bucatini dye
[205 - 207] it's kind of zen right it's zen unless
[207 - 208] you don't have time and then it's really
[208 - 210] infuriating like
[210 - 211] one of those things that you just love
[211 - 213] doing until you have to do it really
[213 - 215] quickly and then it will as it slowly
[215 - 218] goes there's no yelling at the pasta
[218 - 220] you can't brush the pasta
[220 - 221] all right tiffany this is quite the
[221 - 223] pasta operation you have here thank you
[223 - 224] it's been a lot of fun showing you guys
[224 - 226] how we make pasta here at orfano any
[226 - 227] chance you guys want to take me to the
[227 - 229] atk kitchen we can make some lobster
[229 - 231] poster there thought you'd never ask
[231 - 233] let's head back to atk and we'll set you
[233 - 235] up with some pasta gear right there
[242 - 242] all right we are back here at atk
[242 - 243] tiffany we had a fabulous time in your
[243 - 245] kitchen yesterday looking at all of your
[245 - 247] gorgeous equipment that extruder i have
[247 - 250] extruder on me
[252 - 252] extruder possum boiler envy yeah we have
[252 - 254] an arsenal of pasta equipment you really
[254 - 256] do now we have our awesome kit for the
[256 - 258] home pasta maker here yeah each of these
[258 - 260] is our winning product tested against
[260 - 263] others in the similar category
[263 - 264] this is our favorite pasta roller it's
[264 - 266] good for home cooks
[266 - 268] pasta fork for stirring the pasta in the
[268 - 270] pot and serving it seafood scissors for
[270 - 274] breaking down uh lobsters or shrimp or
[274 - 275] crabs or anything and our favorite
[278 - 280] colander alrighty so our ruler will save for
[280 - 281] alrighty so our ruler will save for later we can measure our strands make
[281 - 283] sure we're all really consistent and
[283 - 284] then i have a little damp towel over the
[284 - 286] pasta this is just to make sure it
[286 - 287] doesn't get a skin should look like a
[287 - 289] baby's foot should look like nice and
[290 - 292] round you'll know about that soon
[292 - 294] you'll know about that soon i have not used a roller like this in a
[294 - 296] very long time so this might be kind of
[296 - 298] comical so like riding a bicycle we'll
[298 - 300] find out they often fall off a bicycle
[300 - 301] so let's see how that is all right so
[301 - 303] the first thing we want to do is just
[303 - 304] take the piece of pasta that's
[304 - 306] manageable again this is probably about
[307 - 310] and roll it into something that kind of
[310 - 311] maybe looks a little bit like a
[312 - 314] rectangle this gets smaller there's a knob on the
[314 - 315] this gets smaller there's a knob on the side so this is about this is a nine
[315 - 317] which is the smallest that it gets we
[317 - 318] don't want it quite that thin so we're
[318 - 320] going to give ourselves lots of room to
[321 - 322] play so we're going to work this through
[322 - 324] so we're going to work this through several times so this dial is bringing
[324 - 326] those two rollers closer or further
[326 - 329] together starting widest yep so this is
[329 - 330] this roller is great it's a little guy
[330 - 332] um but it's mighty it's got what you
[332 - 333] want is really great wheels that have
[333 - 335] good friction together and this is great
[335 - 337] it's also you want something that's to
[337 - 339] really attach to your counter and not
[339 - 340] move around it feels pretty secure and
[340 - 342] it feels secure
[343 - 344] let's pick up a little speed so as we do
[344 - 347] this we're going to just move those
[347 - 349] wheels together a little bit
[349 - 350] how do you feel about the dial a couple
[350 - 351] of the ones we tested the dial was
[351 - 353] really janky it was hard to like settle
[353 - 355] it at the right ah gotcha settings no
[355 - 357] this definitely settles at the right
[357 - 358] setting that's helpful okay so we're
[360 - 361] here textured thickness is about what i want
[361 - 364] textured thickness is about what i want right so if we want
[364 - 365] 12 inches which is kind of what we're
[365 - 368] looking at it's kind of dead
[368 - 369] it's close to the middle yeah so we're
[369 - 371] good to go so we'll just take this in
[381 - 381] okay so now we have our beautiful oh my
[381 - 383] gosh look at all this
[383 - 384] interesting you cut it by hand because
[384 - 386] we have a cutter here
[386 - 388] yeah that attachment will cut it i don't
[388 - 389] know i like a hand cut pasta so you can
[389 - 391] really personalize the size you can
[393 - 394] i'll go you know this is our favorite
[394 - 396] rolling pin we tested a ton of them and
[396 - 398] we love this dowel shape it doesn't have
[398 - 399] the handles that get in your way when
[399 - 401] you're trying to roll a big shape it's a
[401 - 403] great feel the force
[403 - 404] it's also you know a weapon
[404 - 406] if you have a home intruder i sleep with
[406 - 408] a rolling pin like that
[408 - 410] i mean this thing's pretty easy to use
[410 - 413] it uh it cranks smoothly i will say if
[413 - 414] you're gonna if you're thinking about
[414 - 416] starting to make pasta start here start
[416 - 417] with this guy this is like 50 bucks i
[418 - 419] think yeah it's a lower commitment it's
[419 - 421] a lower buy-in it's old-school and so
[421 - 422] you'll get a lot of reps of knowing how
[422 - 424] to actually roll pasta out before you're
[424 - 425] buying an extruder you know if you're
[425 - 427] going to start something new like don't
[427 - 428] buy all the most expensive gear just
[428 - 430] like make sure you like it make sure
[430 - 431] it's something you're going to give your
[431 - 432] time and attention to before you give
[432 - 434] your wallet to it
[435 - 438] beautiful my job is not safe this is bad
[438 - 440] news for me yeah these are a little
[440 - 441] thicker than yours but
[441 - 443] yeah i'll take a job yeah
[444 - 446] so next lobsters all right let's break
[446 - 448] them down lobster
[448 - 449] all right so we have our lobsters we
[451 - 452] seafood scissors i'm very excited to use
[452 - 454] these this is not something i'm familiar
[454 - 455] with using so i'm psyched to give it a
[456 - 458] try these rip right through these are no
[458 - 459] these rip right through these are no jokes
[459 - 460] like sometimes when you're using
[460 - 462] scissors you really have to like give it
[462 - 464] some push and they like flick to the
[464 - 466] side and keep that no these just rip
[466 - 468] right through that tail wow
[469 - 472] that's a joke color me and pressed
[472 - 474] they don't hurt your hands no you need
[474 - 476] to get in there the blade is nice and
[476 - 477] curved so i don't typically use those in
[478 - 479] restaurant kitchens but i'm starting to
[479 - 480] change my mind which allows me to just i
[480 - 482] mean look at that i'm cutting right
[482 - 483] through the claw super easy i'm gonna
[484 - 486] put these in my bag on the way out
[487 - 489] security well easy peasy just broke down those
[489 - 490] well easy peasy just broke down those lobsters
[490 - 493] all right let's go boil our pasta
[493 - 495] so we have boiling water you want this
[495 - 497] at a really rolling boil like no
[497 - 499] compromise right you at orfano showed us
[499 - 501] a meat fork i this is our look you
[501 - 503] brought your meat to the party yeah
[503 - 504] because i want to try this i'm really
[504 - 506] excited about it i like this this is a
[506 - 508] new thing for me
[508 - 510] you're into it yeah yeah yeah
[510 - 512] control there
[512 - 513] when a little el dante
[513 - 515] you probably pull it
[515 - 516] yeah like how you just grab the boiling
[516 - 519] pasta you're fine yeah is it ready yes
[519 - 521] okay awesome here we go going over to
[527 - 527] i'm into that colander yeah it's nice
[528 - 529] okay so one of the things we love about
[529 - 531] this colander it's made of stainless
[531 - 532] steel which does not heat up quickly so
[532 - 534] these handles even after you just poured
[534 - 535] that hot water through you can pick them
[535 - 537] up with your bare hands awesome and it
[537 - 538] can go right in there and rest in the
[538 - 540] pot and stay nice and warm
[540 - 542] very cool so this is what i'm gonna
[542 - 543] start to use my meat for you know pasta
[543 - 545] once it comes out of the water has a
[545 - 546] propensity to stick
[546 - 549] so i'm going to really overload this pan
[549 - 551] we've got a professional here
[551 - 555] it's not looking so professional
[557 - 557] looks really delicious is what it does
[560 - 561] so this is a great meat fork it has a
[561 - 563] really nice like kind of grip on it
[563 - 564] which i don't mind doesn't always have
[564 - 566] that which just really makes it easier
[566 - 568] to twirl which is nice
[568 - 569] yeah we tested a bunch of different
[569 - 570] styles and that was the one we landed on
[570 - 572] is just being a really good shape a nice
[572 - 574] maneuverable feeling to it it is super
[576 - 578] maneuverable and now extra chunks of lobster all of
[578 - 580] and now extra chunks of lobster all of the lobster exactly
[580 - 582] that's it guys
[583 - 585] lobster fettuccine that looks absolutely
[585 - 599] unbelievable all right guys lunch
[601 - 601] okay it's insane there's always like
[601 - 604] half a moment that i'm like oh
[604 - 607] oh my god this is incredible thank you
[607 - 609] so much for coming you guys thanks for
[609 - 610] having me in the atk kitchen this is
[610 - 612] awesome and all the cool pasta tools
[612 - 613] that you showed me i don't know i might
[614 - 615] grab a couple for myself for more
[615 - 616] information on the products that we
[616 - 619] showed you check out the links below and
[619 - 621] make sure to ask us your pasta questions
[621 - 622] in the comments hit that subscribe
[624 - 627] button [Music]