Best Pasta Recipes | MasterChef Australia | MasterChef World

Sick of cooking the same pasta dishes? We have an array of recipes you can follow from Prawn Mousse Tortellini to Green Garganelli, you will find something mouth-watering to make for Pasta Day! Subscribe: https://www.youtube.com/MasterChefWorld

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The first thing I get on to is making my pasta it’s important to get the pasta dough perfect you want it to come together not be too grainy and you know not be too soft I am feeling the pressure it’s a bit overwhelming to be against a professional chef but you know

It’s anyone’s game right now pasta is something that I make at home all the time with my children we put it through again making this torini today I’m just thinking about how much I love them and how much they inspire me every day yeah go come on all right

Chloe what are we doing so I’m going to do a pasta um do a prawn moose inside so you’re going to do a tortillini ravioli thinking torini to made them before I have many times presentation um simple elegant good good Dough’s nearly done good good you know

The dish y you know how to make the torini sit up beautifully like you would get in a classic three Michelin star restaurant in Paris sort of feel yeah great excellent that’s taking what you already know just for that next level yeah yeah yeah good okay good well I’ll

Just go and sit down for 60 minutes okay all right easy what are you making now Chloe going to make my stock I’ve only got 5 minutes left before shy comes out so I’ve got to get on to making my broth are you caramelizing the bacon y I

Want to get quite Umami Smokey horny type broth it’s going to be smacking your face and delicious Stay Focus keep your eye on the priz think of that skin I have done my pasta already um and I’ve got my stock on the go and I’m just getting on to the prawn

Mousse with their prawn mousse it’s important that it holds together I can get enough flavor and that it’s really nice and smooth and melting your mouth are you happy with your mloy it’s feeling smooth in my hands but it’s really hard to tell unless I cook it so

I scoop a little bit out and I place it in to the broth I taste it and it’s light and non-rainy but I’m not 100% Happy need something yeah need something Shannon’s right my Pawn Mose is really lacking balance it really needs some acidity I look over to my 10 ingredients and my heart sinks I don’t have any acidity I glance over to the ingredients bench and I can see some limes the

Ingredients you’ve chosen you can’t go back now and get more I’m really kicking myself without acidity the balance of flavors would be thrown and my chance is that immunity pin will be gone what do you need the mixer for chlo pasta ah for the roller yeah we’ve come

A long way in 10 years how do you do it we had the head machine jeez does that mean I’m getting old how many toal are you going to do Chloe two up you can I take a sneak peek it what you doing no no why

Not but you going to anyway pasta I love pasta but you look quite busy so I’m going to go away go Chloe you got this that pasta looks amazing this is probably the most crucial moment in the whole cook for you yeah is making knees perfect y it’s got

To be absolute perfection it needs to look and taste like a restaurant quality dish [Applause] I have 5 minutes to go and I’ve got to get those torini in the pan hurry making me nervous so strain my bra I’m definitely under pressure and I’m feeling stress come on let’s go come on

Bring her home the broth is looking smelly and tasty delicious so once I strain it I put it straight into a Jug PR M totally in broth nice and neat really nice to meet there is something very beautiful about five perfum made torini oh no I agree I love tortillini the wings of the torine you be nicely pressed out they they’re good and thin you got some mushroom you’ve got some little finel

Frons well that looks good now doesn’t it like the color of the broth yeah it’s Great I can’t fault much in that dish at all it’s nice and clean clean it’s nice and bony I love that kind of bisque you know prawn crustation flavor it’s delicious clear sharp and I like the the fast that prawn mince in the middle it’s

It’s got a good texture for me that that broth is Sensational it’s loaded with bacon and loaded with prawn head and fennel and it’s full on in flavor but still light not heavy and overpowering great light filling good clean flavor of prawn lovely satiny pasta there’s a lot of detail in that

Dish as well as lots of flavor and that’s a that’s a good combination especially when you put in good technique as well get into itura garganelli basically looks like a really big pener which is like one of the most popular pasta shapes in the world ah so

Far so good I’ve just got to get the uh parsley soft so that I can uh Blitz it into a pureo and then fold it into the dough so is this something that’s on your menu uh yeah a version of this is on our menu it’s actually one of my

Favorites so we have a dish that you cook professionally you make all the time and it’s one of your favorites yeah should be bloody good then shouldn’t it hopefully no bloody pressure hey no pressure Jesus this sauce is all about balance as obviously some very simple ingredients

In here so I’ve got to make sure that everything is perfect today nice work I’m feeling really confident I mean I run a pasta bar back in adelade so if I’m not confident about making pasta then today is not going to be my day you Jo looks beautiful La

Thanks It’s Not Easy Being Green this pasta is all about taking time and precision there’s no shortcuts with this it’s an old school pasta oh look at that pasta Laura not yet Rose not yet still needs so much love you got 17 minutes yeah you think you’re going to get it

Done just got to do one Ser yeah no pressure my sauce is coming along really well and I’ve just finished laminating my green pasta dough so it’s now time to start making my pasta shapes go Laura to make the garganelli I need to start trimming the pasta and creating

Perfect squares there you go L looks great and then I need to use this special wooden tool that’s called a riger Monte and it’s a little block of wood that’s got lots of little ridges in it nice Laura I’m definitely taking a RIS today this is such a simple dish so it’s

Absolutely crucial I nailed my pasta get it was is she doing it Rob is that as good as you can do it might even be better mate looks good so much pressure immunity is such a big thing in this competition where we’re surrounded by amazing Cooks so I’ve got to make sure

That everything is perfect today beautiful Laura I can’t wait for this tasting to start it’s going to be incredible have you had GG and yellow before no I’ve never had gag and yellow before all are the [Applause] je it’s flavor flavor you can make us that for Dinner Laura yes name your dish so green garganelli with brace greens and Panetta beautiful looking pasta dish isn’t it it is a beautiful smelling pasta dish it’s just a waft of umami coming off that Yeah hurts Textbook gagan cooked perfectly alenti just a note for me on the skill in the sauce There is the right amount of liquid to Fat there uh to create the perfect sauce which just sucks into the pasta the lovely thing for me is just that little bit of chili in the background it just

Makes you want to go back in and dive back in it’s it’s it’s a really well rounded plate of food my married family is Italian and whenever I’m watching my mother-in-law or my husband Joe you know coating the pasta right at the end I mean there’s just such skill in that

Emulsification of the source and this is undeniable skill here as rustic and as gorgeous as it looks in that Simplicity it’s the height of what it should be and what it could be today I’m making a crab bis with squiding pasta and panid scops I really think this would be a great

Winter’s meal even in Queensland it doesn’t get that cold in Queensland but when it does there’s nothing better than tucking into a nice casserole or spaghetti I couldn’t think of anything better I really need to get on with the bisque straight away it’s going to take

A while for the flavors to develop my veggies are sautéing I start cleaning the crabs I’m going to use everything from the legs Claws and the bodies just to make sure I can punch as much flavor into this bis as possible you can do it

Ben you got this Jess is such a talented cook and you never know what she could pull out I think it’s going to be a real challenge I cut my pasta dough into spaghetti I get that into salted boiling water and the bis is coming along well

If I can punch a lot of flavor into this bisque I know it’s going to give me a great chance of getting into the Next Room I remove the crab bodies from the bis and puree them till they’re smooth paste and put it back in just to help the crab

Flavor develop right your biscuit starting to take shape how you going to make it really wintry what’s going to give us that that texture that says winter rather than it being a summery biscuit you going to leave it as it is no cream in at the end right so

Classically French style good and plating uh plating I want to serve it in the Shell yeah one upside down in the bowl to hold the p and then the other one just as sort of presentation is that when did you I see crab shells used in plating you know it’s either very retro

And you’re harking back which is lovely you just got to be careful about you know is it the right way to use that carrus sure yeah Matt seems to like the idea of my dish but I’m looking at really rethinking my plating I want to cook the sculps really hard and fast

Just give them a quick flash fry in a really hot pan they only need to be cooked for about 10 to 20 seconds aside now I need to start plating up I’ve listened to Matt’s little tips it’s going to be a bit modern but should be a really Hardy

Man is that good I’m going to use a large carving Fork just to give the passer a nice spiral with the three sculps that even points around the dish and going to serve the bis on a side in a nice serving jug I really want to make it through to

The next round I’ve really got my eye on the prize [Applause] Today Ben Matt what have you cook today I’ve made a crab bisque with Squid Ink spaghetti and panted scops why is it winter for you this dish I feel that the bis is Hardy it’s thick it’s Rich uh paired with the spaghetti and the scallops that’s something that

I’d want to eat on a Winter’s Night just staying at home um couple of glasses of wine and and that i’ would be a happy chat ug boots uh no I don’t usually do the ug boots just thongs for me man I love it I love it absolutely love it the

Color of that bis is amazing I love the fact that bis looks thick yeah Rasam is Summer and a thick creamy bisque is absolutely winter what I’m loving is just that there’s only three colors but they’re popping look at it that sculps they look perfectly cooked they’re almost translucent so pour away I

Reckon oh no bit more bit more yeah Yeah you’re kidding So we’re a simple lot the three of us you know we just like yummy food and the flavor of the bisque is just brilliant it’s bony and intense um but it’s well-rounded and the pasta too great texture cooked perfectly the color the scallops are bang on this is one of your

Best dishes thank you is there any of [Laughter] that I’m actually uh quite speechless cuz you know you guys mean a lot to us and when you put food up like that our job is done really you know we’re so pleas we’re so proud and makes us

Emotional happy so I thank you thank you George there there’s a rarity of perfect dishes in this kitchen and I think that’s one of the perfect dishes because you can’t cook the scallops any better than that because the pasta is perfect well laminated it’s

Got a bit of bite and chew in it you haven’t overs salted the water you’ve cooked the pastor in so the saltiness of the bisque allows the pastor to shine through and that Bisk is so crabby it’s so delicious it’s got just the right amount of cream to make it velvety and

Wintry without deadening the flavor of those crabs delicious I love it thank you thank you very much so you making your pasta yes I am I’m just going to bang out all the do one cup to one whole egg to two egg yolks that’s my re perfect well that makes me happy easy

Yeah Tessa how’s your pass are going yeah good yeah better than ours oo the recipe I’m using is actually the recipe that non Roa uses too so I’m pretty confident Tessa’s really confident with her pasta dough she’s the best person to pop on this entree so

It’s going to be a spaghetti vongal so we have some peppies and some beautiful scampy I’m going to get Sundeep to prep the scampy for me it’s taking quite a bit though scampy shells are tougher than like an ordinary prawn shell though they look like a prawn I’m going to give

Him a quick lesson on how to cut the scampy and then Tim’s going to cook it off before service big knife plant your knife go straight down turn it around and then in half that way that’s what you want keep legs on Abby Christina hopefully everything’s going

As planned but with half an hour to go it’s time to switch your brain from prep to service let’s go come on on guys come on let’s go come on guys let’s go red te it’s getting there I’m going to do 12 portions of the pasta in the Water um guys I think that pass is ready for the entree the team are working so well at getting that spaghetti vongal out I think that’s perfect now I need scumpy now scampy yep all right let go come on now the pasta is done and I feel so happy I’m so

Proud four peees on each plate don’t do too much cuz we’ll run out yeah service pleas oh w okay does look good the pasta dish from the red team we get vong with scampy Gary what do you Rec the look it looks really lovely really lovely oh yeah I mean looking around if

You walked in here today you’re going to walk out seriously happy so far this p is just it’s perfect alente there got a lovely little bite to it Seafood cooked perfectly and the right amount of oiliness that it need very very happy with that really out rip up keep it up

Guys you’re doing well Serv please that much y so kly and I are making the pasta dough for our pasta we’re making a fet Chini today with a beautiful um spicy sauce which Sarah is working on at the moment what do you reckon I Reon that looks pretty good I

Have made pasta at home before for about 4 people we’ve got a lot to make I think we worked out about I don’t know a lot doing the calculations we’re trying to base it on about 100 G per person um we need a calculator hey I cook I don’t do math so

What’s that 1.25 kilos of pasta no is it at 10 it’s 10 yeah 12 yeah I’ve got that sorted no worries on WE measuring by uh Palm yeah yeah yeah just for that just for some you sure yeah how consistent how consistent is that going to be I got the same size

Pal remember you’re not going to cook for four people at home you’re cooking for 250 people yes Johnny I going get a tee room so the team decided that I’m good with sources so so this is the pasta sauce this is the arabiata sauce which

Is a little bit of a spicy tomato sauce what I’m really looking for today is that nice subtle hum of pepper in the background but a kick of chili do you want to come taste Y and really nice roasted garlic tomatoey oniony base it has to be robust if it’s

Not robust it’s going to be a weak tomato sauce that’s hot is it too spicy no that’s good it’s this one needs more salt anymore I’m really loving the sauce it’s going to go great with the pasta we just need enough sauce to make sure every piece of fetuccini is covered

How’s the sauce for the pasta going you going to get this done in an hour yes you sure yes sure how we going the pasta you guys getting there yeah how’s it coming up you happy with it are you happyy good let’s go have we got a p

Ready to toss the sauce through feeling really positive at this stage Sarah is making the sauce and it looks really beautiful and I know it’s just going to peir really really well with the fetuccini that we’ve made looks amazing guys I’m so proud of the dish and I know

Sarah and Eliza are as well one of each and that’s it for pizza Ry oh my God I Know yeah done okay let’s go past us up let’s go let’s go let’s go Pizza service is done we’ve got to clean down the Benes and get on to past service ASAP putting pasta in so Carly and I are now Manning the pasta section get it in there the

Actual fedini that we’ve made it’s just going to be tossed through that pasta sauce are you shaking the pasta into the sauce like I’m shaking the pan to break up the pasta and make sure that the sauce gets on every length we want to make sure that our customers get that

Spicy rabata flavor with every bite good girl good girl killing it absolutely killing it good job it’s beautiful it looks beautiful looks really Saucy woy I name Maya you ready to go you ready to go the passes yes that’s for the two done thank [Applause] You thank you so what do we got what do we got what do we ad be angry Pastor should we expect a nice hit a chili some good chunks of suppressor Salam and a lovely bright tomato sauce I tell you what the tomato sauce is bright pasta looks good too oh yum that’s

Amazing B of A chil hereit yum love it delicious it’s not not hard to keep us happy is it no pasta is you know as good as any you’d find in a in a in a great restaurant isy it’s a really really really delicious bow of pasta Top Notch

There you go that’s uh I’m so happy with that great tomato sauce lots of flavor nice chili hit amazing that’s what it’s all about you know just Simplicity and all about punch of flavor you know I didn’t think an angry Pastor would make us this happy it certainly made us happy really gorgeous

Want to get another Bowl hello pretty confident with those ingredients you knew what you wanted you went in there you got it fantastic what’s a dish Um Papa deli with meatballs with a tomato Basel and chili Ru okay lovely well you know it’s your challenge to win I mean you picked

Extraordinary familiar ingredients and I think if we’re not careful we’re going to have a lot of Meatballs who knows so let’s hope yours is absolutely brilant these ingredients are very Italian sort of inspired I think I’m going to do a pasta dish today I’m going to be doing a spaghetti with

Meatballs a pints tortillini are we all making pasta here all of us all of us it’s a pasta off whose dough is better about that’s the question whose dough is better o it I like it Today Zoe’s chosen some Italian style ingredients for the mystery box it seems around the room a lot of people are doing sort of pasta type dishes but I don’t care I’m going to do one anyway I just hope mine’s the best I’m going to make a nice bowl of ravioli with um the

Pork the ricotta some Basel we got a nice little tomato sauce with roasted garlic some herbs and some B juice in there my sauce is just going to be packed full of those traditional Italian flavors it’s going to Bubble away right till the end and intensify the flavor in

The pan and my ravioli I’ve got a trick up my sleeve for that that I’m going to make later that’s why mine’s going to stand Out I love a light meatball you like heavy meatball oh light succulent succulent I want a succulent yes come on come on oh what the Hell Go on Maggie have a trunk go on thank you thank you don’t give anything away I’m not offering you the other half a where does the time go mate oh no every single cook 15 minutes ago the sauce of ravioli is bubbling away nicely the tomato and the garlic are in there

Now I’ve got some herbs in there put some fur juice in uh just rolling the raviolis now these ravioli are going to be plump the judges like height this Ricotta and pork mince is Blended together really well and it’s sitting nicely so I stretch the pasta over the

Top pack it all in cut it all out and we’re talking this big now it’s an in and a half High these things are gorgeous I’m doing exactly what Gary and George and that have taught me to do so it’s got a beautiful source to go with it they won’t be able to

Resist about now the voices in your head are going I wish I went faster 1 minute to go 1 minute come on faster faster faster sauce is good everything else is good it’s all good everything is ready to go the source is beautiful I really wanted to nail this ravioli today and

They’re better than I hope for they’re so plump and upright woo M it puppet jelly with po meatballs with the spicy tomato buzzel chili sauce you picked all the ingredients your challenge to win right yeah great pepper deli I love that that rich tomatoey sauce I agree with the

Peppa Deli is beautiful so would be interesting to see after we’ve tasted all the dishes where you sit and that packed yeah thank you papell with roast tomatoes and peda smoked rot the bacon was beautifully done really crisp it a dish I’d like to eat it home yeah

Ah lump that lump what what have you cooked I’ve made ravioli with a tomato sauce good thank you Bret tast I like it I I like an understated menu description I loved the sauce it’s molten but I also love the ravioli it’s really really good yum Brit yum really made plump juicy reviol e and that oily tomato bacon Rich basil flavored it’s delicious thank you that’s one of your best dishes that I’ve tasted GLA is your bread thank you very [Applause] Much