Today I’m sharing my first ‘Sunday Dinner Vlog’ in it I’m making a homemade sweet pea and ricotta agnolotti.
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Eathan’ Everything is where I vlog everything I eat, cook, and bake—from family recipes to holiday favorites, date night dinners to on-the-go adventures, and more. My goal is to record as much as possible in hopes of creating what I’m calling my “Digital Recipe Box”
#agnolotti #pasta #dinner
Happy Sunday everybody. Welcome on back to the vlog. This is like my final first week of vlogging. So hopefully the videos turn out good. I’m still editing a couple of them, working with sound and different things. So hopefully make good vlogs for you. But this morning I have to admit to a little bit of a defeat. I was like I was telling Ellen I was like I’m going to make these muffins that we used to eat all the time as kids. They’re like a copycat recipe of if you’ve ever had the tastefully simple like cinnamon sugar muffins. And I’ve made this recipe before. I have a homemade version of it as well, which I made today. However, I doubled it thinking, “Oh, more muffins.” Turns out when you double it, they don’t make these little tiny muffins. They make these giant muffins. And well, you get muffin tops and muffin bottoms. They were still good. But it was just a little frustrating cuz I really hyped it up. But today, I’m not going to hype up what I’m making because in case of failure, I’m making this pea pasta. And I’m making this pasta today because I have had this pasta on my mind ever since like last week, almost two weeks ago now at this point. Ellen and I celebrated our 2-year anniversary at a restaurant in the cities. And we had delicious food, but my favorite food that we had was the pasta course. And it was I’ll put a picture up somewhere here too, but it was snow peas, crab, lemon, dill, uh, poppy seeds, and like a cheesy kind of marcapone ricotta filling. So, I want to try and make it. It’s that style pasta, too. I I don’t even know if that’s how you say it. Agnal. Eggnal. It’s like a I’m pretty sure what it is. It’s like different from a ravioli in the sense that it’s just folded over. I saw it being made at Spago a lot, but I wasn’t in that part of the kitchen. So, going to make some of my own today. Hopefully, you’re going to see if this works or this is just another fail. It’s a fail of a Sunday and you know, the Vikings play later tonight, so this might just be a a big bust. I will also note the last time that I used this um was April and it is now uh September. And I know that because I used it for Ellen’s 21st birthday cake. I made some fondant decorations. I thought, “Oh, I’ll use this. Make it super thin.” Worked great. When I went to wipe it down and clean it, I sliced the top of my finger and it hurt for like weeks. It was the worst cut I’ve ever gotten. and it was just on like the back of this like bar. I set up my pasta machine here and just clamped it to the table. I like shooting it on this table. It’s it’s lower. I mean, like that’s my hip. So, it’s it’s not necessarily the best table, but it gives me like the longest run to actually sheet the pasta. And then I might just transport the pasta to a different table when we fill it. Speaking of filling, it’s probably better to make the filling first to have that ready and then come back and sheet the dough. And the dough can just sit. Like it’s fine to like sit out for a little bit. Um, so maybe I’ll do the filling again. I tried looking on their menu. It said nothing about what the filling was of the pasta. All I can remember is like a a cream filling similar again to ravioli. So, I’ve got I mean I’ve always got cheese, but I did specifically get some ricotta and also where is it? Oh, here we go. Some marcapone, mascar pone, however you want to say that. Oh jeez. And I should have like parm maybe. Not sure, but we’ll look around. I’ll see what I want to make for the the filling. It was very simple. I did find my parm here. So, I’ll definitely use that and the ricotta. And then it was it’s it’s a sweet pea, so it had a little bit of a sweeter filling to it as well. So, I think I will just use a little bit of this. We’re just going to kind of experiment around and see what’s the best option with what I have. I think I’m just going to keep this quite simple in terms of the filling. Just do the cheese, a little bit of garlic. I don’t actually have any onions. I need to get onions at the store tomorrow. So, I’d probably just do like some some yellow onion if I had that. Um, but yeah, I’ll do the garlic and then probably, you know, a little bit of 500 salt and pepper. Um, and maybe a couple spices. I don’t know. I’m going to start here by getting the garlic all chopped up. And then I’ve got my small sauté pan here that I will use to just kind of soften the garlic before putting it back into the filling. So, let’s chop some garlic. I cut up all that garlic right there and then I looked over at the camera and I realized it wasn’t even recording. So, all I did though was just mince it up and I was saying how of all my knives, one of my favorites, if not honestly my favorite is one of the cheapest. This knife here, this Kiwi knife, it’s like 10 bucks, but it’s just it’s so nice. It does get dull pretty fast, but for a $10 knife, it is quite nice. So, I’ve just minced these together. We had a couple couple green pieces of garlic in there, but that’s fine. I don’t think it really tastes that much different. And the theme of today’s dish is just green everything. So, I like that. I love garlic. I love the smell of garlic so much. And I’m going to get this sautéing in a pan. That oil looks nice and hot. So, I’ll just add in the garlic. And I’ll just stir this around constantly because, like I said, I don’t want it to burn. Just looking for it to get some color. All right, that looks good. I just added the the garlic to the bowl. And now I will do cheese. I’m going to do all of this ricotta. [Music] It is good though. It’s really good. And then a little bit of parm. And I’ll just mix this together first. I’d say it’s a four of a cup. All right. I’m going to give it a taste here. Obviously, it’s going to need at least a little bit of 500. It’s going to need maybe some more cheese. It’s pretty good. It definitely needs salt and pepper. Definitely needs I don’t know what it needs. Does it need an onion? I just stared at this for like 3 minutes just trying to think. really debating in my head if I needed to go get an onion or not. I decided no. We’re just going to roll with the punches here. I don’t have an onion. I will season salt and pepper definitely. And then I’m thinking dill’s going to go on top, but let’s put a little dill in it. And also lemon lemon zest. I think that’ll bring a nice brightness to it. So I did get a lemon for this as well. And I will get just my my microplane to zest a little bit of lemon into it. I think this will be good. Just a little bit of lemon. This stuff is quite strong, so I don’t need to do too much. I’ll be honest, I’m not the biggest fan of dill. Actually, one of the foods that I don’t like is pickles. Um, but I don’t necessarily think that’s because of the dill, cuz I really did like this pasta. I think that’s more of a cucumber issue. It’s definitely not vinegar. I love vinegar flavored things, but it’s just not my go-to flavor. I’m just going to do a little bit in the filling and then put some more on top. Oh, yeah. That tastes wow. Okay, that right there is good. Needs a little bit more salt, a little bit more pepper, and I think I’m going to call it there. The one thing that I might do though, actually I’m going to do is hand blend it. When I was cutting up that parmesan from the block originally, I wanted it a little bit bigger, but now because it’s just going to get boiled, I thought why not just use the the immersion blender there and just hand blend it, make it super super smooth. I remember when I first learned about this trick. Put the piping bag over a glass. It’s like mind blown. I’m just going to pour my filling right in here. There we go. Filling done. I feel like if you come into my kitchen, you’ll realize that like I do this professionally just because of the like restaurant things that I have. The quartz, the delies, whatever you want to call those. But also, I’ve got three bus tubs here. And I I mean, if you plan on entertaining or, you know, just making a lot of dishes in a day, I love this. I throw all my dirty dishes in here and just pile it up and then I don’t have a bus boy. I am the bus boy, so I just wash them at the end of the night. But it’s nice to just get it off of the counter and not have to necessarily just throw them in the sink or do the dishes right away. Just did regular pasta. I’m going to divide this into fourths so it’s easier to sheet out. and then sheet it down to probably the thinnest setting. So, here’s my first pasta sheet. And I guess this is like that’s the thickness rather the thinness. And that’s just at two. So, I’m going to leave it at that. I don’t really want to go down to one cuz it’s going to start doing things like that. I’ll just shoot this down to two and then do the whole process with that ball back there, too. From everything I’ve seen online from making this pasta is they pipe like a big like tube essentially down the middle or like one side I should say and then wet that. So that’s what the brush is for and then fold over the pasta. So, it’s kind of like tucking it in. Like press that down and then they like pinch the little sections almost like you’re making like a pie crust. So, I’ll just pinch all the way down. And I’ve got my ravioli cutter here. And you just have to apply a little bit of pressure for this thing to actually cut. And oh, this is satisfying. And then they just cut little pockets kind of. And like some people pinch them or like fold them over like so. Here’s what my pastas are looking like. I can kind of tell which ones I did first. Like that one, that one. They’re just not as good as the other ones. But the newer ones here where it’s like like this one, this one, this is like a perfect one. Got all the pasta here. I’m just going to plastic wrap this and put it in the fridge. This is like the only thing of prep that I need to do left, I should say, for dinner tonight. So, plastic wrap this in the fridge. And then I’m thinking just about doing like a uh butter stock. Very simple. I’ll add the peas to that and also the poppy seeds and lemon zest. But for now, this will just go in the fridge. I call this right here a little chef snack. It’s just the extra pasta. I just sheeted it out into a big sheet. It’s going to be hard to get, but Oh my god. Little before dinner snack. If I can get it out this just a little bit of salt. It’s perfect. I’m cleaning up all my mess here, but I wanted to show you how I clean my my pasta maker. So, this is just a damp cloth that I’ve used that I’ll just get all of the kind of extra flour off from the base and the sides. But for the blades, because you don’t want to run it under water, otherwise it could rust on you. So, what I like to do is just like a paper towel or two. I’ll just do two. Fold it in half like this. And then I just run it through the pasta maker. And I always make sure I get under here because there’s a lot of like goop that just lives there. Do be careful though because this is where I like cut myself. I was cleaning it. I’m going to pick a couple uh backyard raspberries before dinner. Oh wow. Hey, don’t eat all those. Hey, cuz this is quite the crop. So, it was a little loud in the kitchen when I was recording these clips. So, I’m going to do this part voice over. That being said, I started just by boiling water and then heavily salt it. I always heavily salt my pasta, but in this case, especially being that it’s homemade and there’s no salt in the dough, I did add just a little bit more than I normally would. Again, I’ve never made this homemade eggnal before, so I really have no clue in terms of how long it’s going to take. On average, my homemade pasta takes between 2 to 3 minutes to cook. So, that’s kind of the benchmark that I was using. And once they were ready, I just took my slotted spoon and put them directly into my large skillet. I’ve added the poppy seeds already. And then I’ll just throw in the dill and the peas. And just stir this around. Get it to taste. Add a little lemon zest. And here we go. This This looks pretty good. First Sunday dinner vlog dinner. I’m pretty happy with this. I did save a little plate here, too, for Ellen so she can have some later. She’s not here just yet. Going to use this spoon, I think, instead of a a spatula. Be a little bit easier to scoop it out for everyone. In this relationship, Ellen’s usually the one in charge of drinks, and she’s not here yet. So, I’m stuck with my second choice, which I’m obsessed with this stuff right now. This blueberry lemonade. It’s so good. It’s 7:31. Ellen just texted she’s on her way. So, I’ve got my water boiling again, my pan, the pasta for her, all the little things. I feel like very prepared like a like a line cook.
Dining and Cooking