shoutout to my og day one pasta aglio e olio, this is it’s older brother
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MUSIC:
Mac Miller – Dang! (feat. Anderson .Paak): https://www.youtube.com/watch?v=LR3GQfryp9M
Welcome back to Cooking with AZ. This is the first time I’m doing this as an adult with a nicer setup with a gas stove. Well, there’s actually not really anything that’s so futuristic either, you know, but it’s a nicer setup. I have a nicer setup now. Nicer tools, nicer ingredients. But that’s not very true because today I’m making pasta without the eggs, which is from Pulia, which is kind of like the heel of Italy. And they have a lot of cost-saving ways to make pasta. Orai kasimi dasa which is just rapini. Some anchovies. You don’t even have to add that. Some garlic. Some chili flakes. Some olive oil. Oh, also breadcrumbs. Breadcrumbs is another very Italian thing that uh replaces cheese in this recipe. All in all, I’m kind of seeing like this pasta might be a little simple, I should say. I should probably start on the breadcrumbs first because that will take some time. First, I’m going to cut up some of this bread to make the bread crumbs in the little shapes. Just going to bake the breadcrumbs till they’re dry and then we can blitz them up. I’m just going to make the pasta bianca. Going to take some semolina flour and some water. Okay. What you want to do is pour the semolina flour out and then you kind of want to make like a little geyser. Then you kind of just got to eyeball take the water and just kind of like pour a bunch of it in the middle. You want to kind of like scoop in the side so it doesn’t really overflow like that. Start working into the middle. Now’s a good time to add a bit of the salt. And we just continue to knead it. It’s going way smoother now. And now that we’re done kneading, I’m just going to and then cover it with a damp towel. While we wait, I’m just going to prep some of the rapin. Just want to rip off all the leaves and the flowers. And then we just need some garlic. We need some anchovies, too. Can’t doubt Italians have like blenders or anything. So, we’re just going to Now I’m just going to toast the breadcrumbs. Now that the dough is pretty much ready, we will separate it in half. Now that we’ve let it rest, we got to roll it out. Oh my. Would you look at the size of that noodle? Now cut out these 1 cm blocks. The old Italian ladies told me to use a butter knife. Just easier. Once you have all your little dough balls to make the oracet shape, you pinch it in the back. Take a butter knife, press it from the front, and then scrape towards you until it’s kind of wrapped around and you kind of get the circular shape. Need protection dressing. All right, I got all my little pasta ready. The breadcrumbs nice and brown. Now I just got to boil the pasta. Boil the rail real quick. Toss it all together and then we’re good. So we just want to blanch these. We boil the pasta. Oh almost burn some olive oil. Also add the chili flake. Now let’s add the pasta water with it. [Music] Add the zapini. That’s about it. A little bit more salt or conima dappa or something like that. Don’t even remember anymore. I will see you the next time I cook literally anything else.
Dining and Cooking