Pasta | Basics with Babish

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  • Joylandi 17-Noy, 2017
  • Enter offer code “Babish” at for 10% off your first purchase, or visit:
    Pasta - one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
    Watch the rebroadcast of the Twitch livestream for this episode here:
    Grocery List:
    Semolina flour
    Olive oil
    Parmigiano reggiano
    Black pepper
    Special equipment:
    Rolling pin OR pasta press
    Stainless steel pan
    Cheese grater
    My first cookbook, Eat What You Watch, is available now in stores and online!
    Barnes & Noble:
    Theme song: "Stay Tuned" by Wuh Oh
    Music: “Feel Good“ and “Add And” by Broke for Free
    Binging With Babish Website:
    Basics With Babish Website:
  • HordiqHordiq

Fikrlar • 2 968

  • Jose Mourinho
    Jose Mourinho 2 kun oldin

    Watched it, made it, loved it.

  • Skain
    Skain 2 kun oldin

    I tried this and it turned out a complete failure just like anything else I do

    Good video tho, I love your channel.

  • That Frank Guy
    That Frank Guy 2 kun oldin

    *18-wheel truck driving intensifies*

  • Skain
    Skain 2 kun oldin

    Not sure why you call fettuccine and linguine as _"fettuccini"_ and _"linguini"_ but uhh ok

  • Jolie - Jo
    Jolie - Jo 3 kun oldin

    This video is amazing! Probably the most helpful video I've found on handmade pasta - my family loved the spaghetti I made with the noodles!

  • levi evans
    levi evans 4 kun oldin

    i made some pasta (first recipe) and gonna make cacio e pepe for dinner with that pasta

  • sam pizzuto
    sam pizzuto 5 kun oldin

    tell us what videogames you play :D

  • Last art 2030
    Last art 2030 5 kun oldin

    Dude your the best! I freaking love pasta ( spaghetti is mah fav ) when I make pasta by hand it turns out horrible and I tried this and it’s so helpful

  • Tpoops
    Tpoops 11 kun oldin

    Hey babish ive tried to make the cacio e pepe a few times before but the cheese never really forms a sauce, even after adding the pasta water. The cheese melts, but it just kinda gets left behind and the noodles are naked. What am I doing wrong?

    • Giuliana B
      Giuliana B 8 kun oldin

      Probably the heat is too high

  • No name ok
    No name ok 15 kun oldin

    You cook aglio e oleo for a date if you don't intend to kiss afterwards

  • Julian Gatto
    Julian Gatto 15 kun oldin

    This recipe fucking sucks

  • Shun Kaidō
    Shun Kaidō 18 kun oldin

    Heavily recommended to you Babish to add just pepper flakes to garlic and olive oil, here in Italy we call it “aglio, olio e peperoncino”, my favorite pasta ever

  • The Mediocre Artist Fer AXAG

    I made a flour mess, eggs fell off the volcano to the floor I screwed up the first try, I used half a bag of flour BUT they came out sorta okay :3

  • friend of hal 9000
    friend of hal 9000 22 kun oldin +1

    What do you call a Italian imposter?


  • Ale C. Anderson
    Ale C. Anderson 23 kun oldin

    Don’t know what’s sexier. The silky caccio e pepper or his voice

  • HelloChefTaylor
    HelloChefTaylor 24 kun oldin

    Okay hi new favorite youtube cooking channel!

  • uzumakiking
    uzumakiking 24 kun oldin +1

    I didn't much care for the pasta aglio e olio- granted, I didn't have my Scarlett Johansson

  • Cricket Istheman
    Cricket Istheman 26 kun oldin

    @bingingwithbabish Just a question... if you freeze the pasta for later use, wouldn't it no longer be "fresh pasta"?? I thought that was the definition, something freshly made, not frozen, stored, or adapted to last longer.

  • ziad ghorra
    ziad ghorra 26 kun oldin

    Hey can I dump the fettuccini pasta right after cutting them or do I have to wait for them to dry?

  • Allison Buchanan
    Allison Buchanan 27 kun oldin

    You’re awesome

  • Julianna Meszler
    Julianna Meszler 29 kun oldin

    Gosh, don’t you hate driving a car with 4 wheels? Me too, babish, me too.

  • Jennifer Wilson
    Jennifer Wilson Oy oldin

    Came back to this just to stock up on my recipe playlist. Can’t tell ya how much I enjoy hearing that theme music in the beginning of your videos lol thanks for all the help with cooking tutorials 😄

  • GameyMeerkat608
    GameyMeerkat608 Oy oldin

    Honestly the reason I love making pasta is because it's so easy. I don't even like it that much I just like cooking it

  • KiNgZ x HyDrO
    KiNgZ x HyDrO Oy oldin

    Just made some cacio e pepe. Very swag

  • Jeremy Alexander
    Jeremy Alexander Oy oldin

    I used to be an adventurer like you until I drove a car with 4 wheels.

  • Sheryll Questa
    Sheryll Questa Oy oldin

    He really makes this look easy. I actually just made fresh pasta in like three minutes with this crazy, retro pasta maker. I had so much fun that I made a vid! Have u ever seen this thing?

  • Alexandria Michelle

    "-until it cant be forked no more" 😂

  • Not John
    Not John Oy oldin

    I don't have rolling pins or glass bottles. Help.

  • soma subliminals
    soma subliminals Oy oldin +1

    yo cars with four wheels really be getting on my nerves...

  • Cameron Kidde
    Cameron Kidde Oy oldin

    Wow I didn’t know it was so easy, inspired to make some pasta

  • marco michelini
    marco michelini Oy oldin +2

    pissed of Italian comment incoming: aglio e olio, literally garlic and oil, are the only 2 ingredient. that's it.
    sorry i needed to let that out ;)

  • Jacques Louis David
    Jacques Louis David Oy oldin +1

    What do you do when you can't stand parsley, at all,but love cilantro.

    • Giuliana B
      Giuliana B 8 kun oldin

      Either don't put anything at all or put cilantro instead

  • Cecília Furtado
    Cecília Furtado Oy oldin

    Perfect for date night, except for the whole bunch of garlic

  • AwwesomeVal
    AwwesomeVal Oy oldin

    What do I do if while kneeding the dough it just falls apart and won't form into a ball at the end of the 10 minutes?

    • Giuliana B
      Giuliana B 8 kun oldin +1

      You incorporated too much flour. You could either add an egg, more oil or even add water or wet your hands

  • Fr33zy159
    Fr33zy159 Oy oldin

    First attempt. Failed utterly. Dough got way too dry.

  • Ryan Lauderdale
    Ryan Lauderdale Oy oldin

    Who doesn't want to curl up with a bowl of pasta after a long day of work?

  • Igor
    Igor Oy oldin

    Hey babish, what kind of plastic is this? im not sure theres this kind here where I live

  • Orcrist
    Orcrist Oy oldin

    I love the concept of these simple pasta meals, but they usually have small quantities of protein and I need a bit of protein in my food to feel full and satisfied.

  • allaudler
    allaudler Oy oldin

    Waw I can make it! What kind pan did you use?

  • Devjit Paul
    Devjit Paul Oy oldin

    this channel is not for the Indian audience

  • SlickStretch
    SlickStretch 2 oy oldin

    9:04 What is that thing he peeled the garlic with?

  • Gary Sahsuvar
    Gary Sahsuvar 2 oy oldin

    I’m guessing it would be half a lemon or less per bowl?

  • hiimacrazyguy
    hiimacrazyguy 2 oy oldin

    I just used this recipe to make my own fresh pasta, thx Babish

  • Tyler M.
    Tyler M. 2 oy oldin +1

    First vid I’ve ever watched from him. Ez sub

  • Devon Rai
    Devon Rai 2 oy oldin

    Awe damn my noodles wayyyy too thick

  • Austin A
    Austin A 2 oy oldin

    So I tried making the simple pasta and putting it in marinara sauce. Can anyone tell me why mine seemed to fall apart in the boiling water? Plus I didn’t have a rolling pin so I just got it as thin as I could with a bottle but it wasn’t super thin. I still felt like it was thin enough however. Idk if I made it too thick or what happened. Please someone help

  • Prem Sutaria
    Prem Sutaria 2 oy oldin

    Dont forget to flour your goldfish kids

  • Orion6699
    Orion6699 2 oy oldin

    Man... those four wheeled cars suck....

  • Mysterion
    Mysterion 2 oy oldin

    Spaghetti madness from Hancock

  • Krzyś Bulski
    Krzyś Bulski 2 oy oldin


  • morgan megurine
    morgan megurine 2 oy oldin

    I’m constantly making fresh pasta and alfredo/carbonara on a whim now.

  • Riley White
    Riley White 2 oy oldin

    do you have to use a specific type of flour of is it just ap

  • Indoors and Out
    Indoors and Out 2 oy oldin

    I bet this would be the bomb with sauce mornay and a drizzle of parsley chimichurri.

  • Billy Foley
    Billy Foley 2 oy oldin

    Another cheese for cacio e pepe would be pe Corina which results in very melts sharp cheesiness

    • Giuliana B
      Giuliana B 8 kun oldin

      The "Romano" cheese he's talking about in the video it's pecorino (which, by the way, it's sheep milk cheese). Which it's the only cheese used in a proper "cacio e pepe".

  • Sterk Drage
    Sterk Drage 2 oy oldin

    just made cacio e pepe with this recipe, first time making pasta! it was like a bomb got set off in my kitchen and i made the linguine way too thick and i didnt have any non-shitty pre-grated parmesan but it was still the best pasta ive had in years
    i dont even LIKE cacio e pepe but im officially lost in the sauce

  • Shrink1061
    Shrink1061 2 oy oldin

    Well I threw together some hand made pasta last night using this method. First time ever making pasta, and it was top notch, really excellent. 10/10 would do again :)
    Might get a pasta roller though, as the rolling out and cutting is quite laborious

  • Lemon Zest
    Lemon Zest 2 oy oldin

    Made pasta Aglio e olio with olive oil, garlic, pasta, parsley. It tasted so good! Then I added lemon...


  • TheSinfultictac
    TheSinfultictac 2 oy oldin

    I used butter to toast my pepper in my Cacio e pepe, since when that was a crime?

  • Poeta Holani
    Poeta Holani 2 oy oldin

    but he did like pasta in chef that he made

  • da Sadow
    da Sadow 2 oy oldin

    4 wheels?

  • Coffee pls
    Coffee pls 2 oy oldin

    Could i substitute lemon pepper instead of lemon juice maybe? I'm out of juice but I've got a whole thing full of lemon pepper lol

  • Garrett Burnham
    Garrett Burnham 2 oy oldin

    My dough keeps splitting and breaking apart during the initial kneading. Any advice anyone?

    • Charlie LaRee
      Charlie LaRee 2 oy oldin

      Might need a tablespoon or two of water!

  • Blu
    Blu 3 oy oldin +1

    I don't have any flat leaf parsley, is it possible to substitute it with the curly parsley, or would that be an Italian sin?

    • Giuliana B
      Giuliana B 8 kun oldin

      Meh, use whatever you have at hand. It's ok, I guarantee it. You could even omit it if you don't have any or you don't like it.

    • Charlie LaRee
      Charlie LaRee 2 oy oldin

      I have the same question- I think the main difference would be the texture, I'm not sure how much of a flavor difference there is

  • SheriffSheep
    SheriffSheep 3 oy oldin

    Catch u a pepe

  • Thousand_Cuts
    Thousand_Cuts 3 oy oldin

    9:26 i should hope so.

  • Cole La Prairie
    Cole La Prairie 3 oy oldin

    I made the pasta and it actually worked and tasted amazing!!

  • Alex Smith
    Alex Smith 3 oy oldin

    Like how this guy doesn't try to be perfect

  • Monina Carandang
    Monina Carandang 3 oy oldin

    brb flouring my goldfish

  • Timon Schneider
    Timon Schneider 3 oy oldin

    I love me some Chili as well, yielding Pasta Aglio, olio e peperoncino.

  • me
    me 3 oy oldin +7

    *have you seen the movie chef by john favreau?*

  • Verona Rapuc
    Verona Rapuc 3 oy oldin

    i didn't know you need a goldfish to make pasta

  • Darcy L.
    Darcy L. 3 oy oldin

    It's 1:26am just finished making this. Tasted GREAT but took ages to make. Especially rolling out the dough, that took way longer than expected.

  • pink_gooseberry
    pink_gooseberry 3 oy oldin

    instant ramen is 4 minutes

  • sipko
    sipko 3 oy oldin

    If you are in to going to the gym and that kind of stuff I got a advice: use some protein powder 50/50 whit the flower

  • Julian Mächler
    Julian Mächler 3 oy oldin

    I'm sorry but lemon in aglio e olio? Are you sure?

  • supersped21
    supersped21 3 oy oldin

    If I just made the pasta dough how long can I keep it in the fridge before cutting it ? I wanna make the dough ahead of time

  • Pedantic Pete
    Pedantic Pete 3 oy oldin +2

    In the machine, create a loop once fed through pinching the ends together. No more re-feeding it back in again and again. Tip 2: when feeding through the cutter... place your hand under the pasta as it comes out. Will come out perfectly even and not fall into a messy pile. Great if hanging to dry too

  • Laszlo Takacs
    Laszlo Takacs 3 oy oldin

    You forgot the red pepper flakes!!

  • Lenkrad
    Lenkrad 3 oy oldin +16

    "the ultimate date night pasta"

    *throws 7 cloves of garlic in it*

    • nikhil nair
      nikhil nair 10 kun oldin

      +Rabbid Wombat you have no idea what it feels like to bite into raw cloves of spices

    • Rabbid Wombat
      Rabbid Wombat 10 kun oldin +2

      You say that like it’s a bad thing.

  • Jorji Costava
    Jorji Costava 3 oy oldin

    i love you

  • Ariadna Miino
    Ariadna Miino 3 oy oldin

    funny thing: In my house we do Pesto with Parsley and garlic because because parsley is cheap...

  • Cicholas Nage
    Cicholas Nage 3 oy oldin


  • Cicholas Nage
    Cicholas Nage 3 oy oldin

    my grandma is one of the 10 people who knows how to make su Filindeu, so that makes me automatically more qualified just by association.

  • Jae Simmoms
    Jae Simmoms 3 oy oldin

    So I have a couple questions to anyone that can answer:
    1)I enjoy cooking very much, especially pasta, but most of the time I buy packaged ingredients such as packaged spaghetti noodles. I know that putting salt in your pasta water is supposed to help the taste and cook time but when I boil my pasta, after a while the water rises and foams and I have to simmer it. Is this because of the salt or the packaged spaghetti or the heat of the stove?
    2) I've always thrown my pasta to check if it's done, since I was old enough to even use the stove. But now being informed that it's not correct, what does cooked pasta taste like?
    3) When I make pasta with meat in it, I cook the meat beforehand or at the same time as the pasta and then mix them when they're both done cooking. Is this a good method? Should I just cook the meat with the pasta?
    Thank you to anyone that answers

  • Cody Satornino
    Cody Satornino 3 oy oldin

    Always throw in a dandy flying elbow drop for good luck, with anything. Wise words.

  • Myrka Rodrigue
    Myrka Rodrigue 3 oy oldin

    So glad I found this video! I was always so hung up on exact measurements that my pasta dough was never quite right. now I have no stress and just make my flour well, crack some eggs, and just enjoy the process. Thanks a bunch!

  • Leighton Burt
    Leighton Burt 3 oy oldin

    Okay but what kind of garlic dark magic did he do at 9:04 ? You can't show that for a split second and act like it's no big deal!

  • OvercomeRain401 Gaming

    If I had the time I would literally go through your channel and leave a like on every single video.

  • Meg Lesko
    Meg Lesko 3 oy oldin

    I tried making cacio e pepe, and it totally didn’t work, I just got big ol clumps of cheese instead of sauce. What did I do wrong?

  • Cinnamon Panda
    Cinnamon Panda 3 oy oldin

    FFS no one uses meaaurements for pasta and is makinf me mad

  • Mara Henao
    Mara Henao 3 oy oldin

    I made pasta for the first time yesterday and I am never going back!!! my kids enjoyed playing with it too.

  • Ethan _
    Ethan _ 3 oy oldin

    Came out really chewy??? How do I fix???

  • James Heilman
    James Heilman 3 oy oldin

    Made the chef pasta for my parents and they called it bland. But I thought It was great! I guess that's what happens when you cook for someone who don't want to go an inch out of their comfort zone....that being pasta with cheese whiz and 3 metric tonnes of salt on everything.

  • soylentgreenb
    soylentgreenb 3 oy oldin

    I really dislike fresh pasta. The dried stuff gets a much nicer, less doughy, more tough consistency. I can see the point of fresh pasta for filled pastas though.

  • sandybell2000
    sandybell2000 3 oy oldin

    Darn, Burned the garlic in first try. so simple yet so easy to screw up :)) Was good tho, forgot lemon juice tho. Also how can u make pasta no stick to pan? wasn't too bad, but still did a bit

  • MET
    MET 3 oy oldin

    Whenever I boil my pasta, it will overboil because of the flour on the pasta. Any tips on how to avoid this? Great vid Babish!

    • Giuliana B
      Giuliana B 8 kun oldin

      Just lower the heat. If you're feeling bold you could even turn off the stove completely

  • gorks
    gorks 3 oy oldin

    Do pickels

  • --
    -- 4 oy oldin

    Can someone tell me why is my dough always too elastic. It's almost impossible for me to roll it into a big sheet . Thanks

  • emberwing13
    emberwing13 4 oy oldin

    does anyone know how to cut the pasta for spaghetti? i prefer the texture

    • Giuliana B
      Giuliana B 8 kun oldin

      You can't do that by hand, you need a machine with the spaghetti attachment

  • Danny Jensen
    Danny Jensen 4 oy oldin

    Wife was out of the house and other than making a huge mess, it was a lot of fun and really good.