Michelin Trained Chef shares secret method for making pasta

2 pasta recipes in 1 video!

in this “how to…” series video, Chef Michael Kerner shows us how to make cacio e pepe and a mushroom espuma gnocchi from scratch! Chef Kerner was most recently the CDC at Pasta | Bar (1 Star) in LA, prior to that he was at SingleThread Farms (3 Stars), and Kali (1 Star).

Yes, we know that this cacio e pepe is far from traditional, but the point of this video is that even chefs in the best restaurants in the world don’t follow tradition (look at Luciano Monosilio, one of the most well regarded italian chefs, he uses starches in his pasta sauces).

my intention – i hope y’all just take away some new techniques from this video. Chef Michael has a plethora of culinary knowledge, and it’s been a pleasure to ask him questions and have him teach me new techniques.

let us know if there’s specific dishes you’d like us to make! we’re thinking of some more vids 🙂 and hope this was a fun interruption to the vlog series 🙂

Chef Michael’s IG | https://www.instagram.com/chefmichaelkerner/

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CHAPTERS

00:00 – 01:48 – intro: Michael Kerner
01:48 – 05:25 – homemade spaghetti
05:25 – 05:39 – pepe / pepper
05:39 – 07:33 – truffle side-quest
07:33 – 09:02 – cheese + pepper
09:02 – 09:54 – butter blasphemy
09:54 – 11:53 – cacio e pepe execution
11:53 – 12:16 – gnocchi intro
12:16 – 13:37 – mushroom potato espuma
13:37 – 14:38 – homemade gnocchi
14:38 – 15:41 – gnocchi components
15:41 – 17:10 – gnocchi execution
17:10 – 18:11 – tips for the homecook

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RECIPE | CACIO E PEPE

egg pasta dough:
– 500 g “00” Flour (or APF)
– 150 g Semolina
– 5 eggs + 1 yolk
– 1 tbsp olive oil
– salt

cacio e pepe “paste”:
~150 g cheese
~5 g pepper
hot pasta water

RECIPE | MUSHROOM GNOCCHI

gnocchi dough:
– 600 g yukon gold potatoes
– 100 g flour
– 1 egg + 1 yolk
– salt

mushroom potato espuma:
– 2 garlic cloves
– 2 tbsp butter
– 100 g shimeji mushrooms
– 1 bunch thyme
– salt
– 1 yukon gold potato

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My name is Michael ker and you’re watching Disney Channel we’re here today with my friend Michael kerer I don’t know why I’m shaking his hand we shaking hands now we met on aigle what’s your resume what do you mean last gig was CC I bar last G was CDC at pasta bar before that just a line

Cook at single thread farms and then uh s chef at C and then colonary school before that coary school before that so he brought me into Pasta Bar for a little bit to St there that was fun um while he was CDC there it’s been a long

Time coming but we’re like we should make some recipe videos together so we’re going to make two pastas today one of them is ceto Pepe with some black truffles mhm and then the second pasta is classic noi but mushroom ESP spuma little mushroom and potato spuma and

Some cabr thanks petan uh I hope that you guys get some I guess advice on techniques from a cook who’s been in the Michelin restaurant game for a total of how many years six six years in Michelin restaurants would you recommend people working find dining yes yeah it’s a great experience working in

Fine dining is really cool um it’s just very intense I definitely recommend it if you’re if youve got that intensity in that drive uh but it’s not for everybody I’m I’m struggling time to break H’s dough hook we’re making spaghetti dough stand mixer if you’re lazy which we are we are

Step one double O flour 500 G you can use regular APF if you don’t have semolina 150 g you’re good on camera thanks well you’re like natural like you you already know what to say all right we’re going to give it a little stir Fu flow all over so you’re

Going to make a little well just as if you were making pasta by hand and then we’re going to throw in our eggie five eggs and one egg yolk right in the middle of that well feel like what I whatever I think is good lock that that

Way in is that in in there we go that’s in we’re actually going to get a little bit of water just in case we need to adjust the hydration is there a touch you’re feeling for yeah we want it to be kind of elastic and bouncy if you add

Too much water it becomes a nightmare so you want to under hydrate it and then very lightly add more water when you’re going make it a pasta it’s one of those things where why’ you add water it just looks a little bit uh dry so I’m just adding a

Few drops of water every once in a while to see if it’ll just kind of come together that’s why I’m kind of just staring at it over and over again besides my ADHD just getting mesmerized by the pasta dough uh-huh the hook is kind of released from the

Dough that’s a good sign that means it’s getting less sticky M and that’s going to start building bigger clumps of dough here soon honestly at this point you might really consider finishing it by hand uh the dough is kind of like all over the place right now but soon it will

Might be nice and even so we’re just rocking back and forth and as we pull push forward pushing in with our thumb and then pulling back and over and we’re rotating the dough slowly to the right as we do that and that is making our nice little circle of dough and then as

Far as that snappiness it kind of bounces back a little bit press in yeah and that’s the gluten that we developed by mixing it let it rest for half an hour yep just about a half an hour okay uh and they um they took us there and now we’re going to portion it

Yep and we’re just going to flatten these out so they’ll go through the pasta roller depends on the machine too [Applause] o yeah smolina just so it doesn’t stick together and then we’ll bundle it on up just Co now go for it oh yeah The truffles are here Yo oh my God it smells so crazy in here if you Need how much do you sell in a week like how many ounces do you sell a week pound uh maybe 100b 100 lb in a week yeah yeah because we sell an average of 8 to 10 lound a day oh my God yeah like 50 60

Kilos and then how much per ounce those are $50 an ounce okay get this one this one’s Big yeah I think this one’s our guy okay and then we a truffle first the quarter of a wheel quarter of a wheel oh my God because it’s cut this way and this way right the truffle butter we got the Truffle you got everything yeah thank you thank you thank you enjoy

Most expensive truck in La thank you thank you my friend see you [Applause] soon Cheese Paro good honestly everyone good ingredients over everything better ingredients better Pizza sha knows what’s Up oh what is this whisk flat whisk the best whisk ever sick and it’s going to let me dig at the bottom of this bowl and really emulsify that cheese into that water where do you get this whis Amazon baby yeah To get 3 G of freshly cracked roasted black pepper and then just enough water to to mix everything together yeah yeah much chees this looks like two portions we’ve got a slurry so what this slurry did is it basically is going to help us pre-break down that parmesan so

That way when we get it in the the pan with the pasta we can melt it all the way together butter butter keto Pepe is it okay is it not okay what do we think I have never to be honest but it tastes good it does taste good and I will say

That a lot of people in The Culinary world are going to cheat and use products like this and it may not be the most authentic thing in the world but it helps us create a very velvety texture with our CIO Pepe I think like almost every clost yeah like not just CIO you

Can do any pasta just couple knobs and butter at the end there’s weird little hacks another one is uh cream cheese and risotto oh or marscapone is it authentic or is it the best product it can be or is the authentic one the best product that can be it can be and that’s

Sometimes just a mind-blowing thing that you have to explore as a chef to get the end result that you want yeah but at the end of the day it’s just food and making it yummy is what’s most important yeah controversial that and this will be about two portions I would Say wow just pulling it together yeah need more cheese we like cheese cheese smells so good yeah oh my God granted like it gets a bit cold as we’re taking pictures of it it’s so good so good it’s actually ridiculous I’ll be honest you I think

The butter is really good with it the butter makes it so much creamier and velvety any critiques no That’s a classic you got parmesan butter and pepper and pepper and Pasta in your fridge you can make one hell of a date night yeah if you want to reheat your

Pasta you put a little bit more pasta water in I blast it on a high heat makes it really fast for like 30 seconds and then it kind of brings it back to life Yukon Gold potatoes why a little bit less starchy than your standard rusted potato makes for a more pillowy Noki

Experience so the next component of dish is the espuma espuma is basically translates from Spanish to foam imagine like you said the lightest mashed potatoes you ever have and it’s going to be flavored with mushrooms arom the essential the essential thing you need is the the charger we need whip

Yeah you need to have one of these if you don’t have it then sorry I I don’t know how how howse could you make this you can’t just a little rough chop uh Hot Potato yeah I don’t think o blend strain it to get rid of any coarer pieces of potato and mushroom

Just like You’ shake your baby oo 100 G of flour one egg and one yolk and we’re going to chop and fold you don’t want to knead the flour and the potato together and over mix it when would you know to add more flour if it’s not coming together and holding

A shape okay so you might see people making Noki online and they’ll roll it out into long strips and then cut them now when I make my Noki I want them to be as light and fluffy as possible so we do not want to over manipulate that dough very common kitchen tool everybody

Has is just going to be a teaspoon just pinch off a little nugget and roll it into a ball and just gently roll them on that board oyster mushrooms why do you tear I just think it looks nice I think looks nice too it looks like a lot but it’s going to

Condense all the water is going to evaporate sauté them in butter until they’re brown and a little bit crispy wow you know account rate my CH submit it we do not need this many Chives You holy you know what it looks like what a Pokéball this dis looks crazy how could anything with cavar suck that’s that actually so good it’s good bit good job sh too again my La is some Toren we have a horrible time tonight I don’t care I guess advice for

A home cook my advice would be to read lots of books try stuff and be willing to fail I think that too many people don’t try things because they’re not willing to make mistakes and mess up along the way I think that’s important favorite cookbooks my one so one of my

Favorite cookbooks of all time is called momier I really like it because there’s no actual recipes so it really forces you to cook intuitively and uh understand that things are going to vary oh I mean the classics like uh the shapen cookbook is a classic uh Alice Waters and Jeremiah Tower my

Gastronom okay I’ll I’ll put it somewhere yeah I don’t know it’s somewhere it’s rare wait it’s rare yeah it’s rare oh it’s hard to you hand but you can find it yeah awesome thanks to it man peace out like And subscribe all right bye-bye