Chefs are like the punk rock children of grandmas traditional cooking. The older they get though, they realize how beautiful those simple dishes are. There is nothing wrong with giving a traditional dish a “flare.” Just as long as it’s given clarity. Can’t wait to give this a go btw. I’m starving for some pasta.
Haha love that you put butter no matter what Italians say ! My italian girlfriend always crucifies me when I change Italian recipes. But I’m a chef and Swedish and butter is f*cking nice !
You proper understand ingredients. You don't need training, experience and merit when you do. A real chef. If you've got a restaurant then I'm making a trip
Salting the water is always good with fresh pasta, sometimes with dried pasta I find that salting the water makes it way too salty since a lot of dried pasta already has salt in it, but when you make it fresh you don't want salt in the dough.
Chefs are like the punk rock children of grandmas traditional cooking. The older they get though, they realize how beautiful those simple dishes are. There is nothing wrong with giving a traditional dish a “flare.” Just as long as it’s given clarity. Can’t wait to give this a go btw. I’m starving for some pasta.
Tom is just fantastic when he gets involved with ingredients and serves up pure delight. Tasty business, indeed!
As soon as you drop a cookbook im buying it! Love your channel dude
Never thought about toasting peppercorns but … of course! Thank you so much for another lovely lesson, Tom.
pleasure!
i watch every vdos then I re-watching then i wait for the new one
really enjoy watching yout vdos i please never stop posting
loveeee yaa
Waiting for you to blow up, remember us
It’s happened
Haha love that you put butter no matter what Italians say !
My italian girlfriend always crucifies me when I change Italian recipes.
But I’m a chef and Swedish and butter is f*cking nice !
You proper understand ingredients. You don't need training, experience and merit when you do. A real chef. If you've got a restaurant then I'm making a trip
Soon on the restaurant hopefully!
Just as he said "that's banging", I was thing that looks banging.!!
Italian impression on point
Love your style bro
Love this stuff every time. Where is the red handled pan from??
Another week another tasty video!
cooking from the hip mate 🌞
where do you get your pans please mate?
Love the vids but isn't percorino sheep's milk?
fuck yes did I say goat? lol
pure class
cheers my man x
itallian impression was gold
Awesome stuff! How long are you kneading the dough for typically?
5-10 minutes un till it's smooth and not overly sticky.
Tom great video once again. Do us a favour link me that pasta basket please mate can’t find it anywhere. Nice one
Try nisbets
Love the channel tom. What about a spaghetti vongole video please x
You should try Pici all'Aglione ❤
I was waiting for this video bloody last week.
Love your vids! Great work :D
Nice one
did it with my little girlfriend. Success !
The dog has better hair than me!!
idk why but when I use pecorino it always curdles up in a weird way and idk how to make it creamy and emulsify it into the sauce
What watch is he wearing? 🤩
Casio lx Pro £15.99 ARGOS
Rolex black oyster perpetual
What’s your favourite bacon stracker ?
Do you have a restaurant or work in one?
I am not working in restaurants atm, currently working on my own opening.
😋
I feel like im watching young marco pierre white cooking
Any reason for no egg in the pasta dough??
cause there are kinds of fresh pasta that are made without eggs. I personally love pasta with no eggs.
Yes thanks for not putting eggs - I don’t eat egg
That is sexy food right there 🤌🏻
Salting the water is always good with fresh pasta, sometimes with dried pasta I find that salting the water makes it way too salty since a lot of dried pasta already has salt in it, but when you make it fresh you don't want salt in the dough.
Mate…pecorino is a SHEEP’s milk cheese, not a goat….
絶対美味しいΨ( 'ω'* )
It’s “tackers”. What does that even mean? 😂😂
"Tekkers", it's british slang for good technique.
Wtf, butter?!
"tastes good."
Quite an unconventional recipe for a cacio e pepe.
It doesn’t even look like it.
But you are quite there. Try less butterfat ;-)
I don’t think you should lick your fingers or touch your hair if you will be opening a restaurant and serving food to other people.
He's cooking a dish for himself in his backyard.
Hate to break it to you but professional kitchens aren't as hygienic as you think they are
Laura you know nothing about food.
Ok Boomer.