This mini series has genuinely gotten me interested in cooking again in a way that no other series has. Such a simple demonstration of fundamental skills that are very adaptable and scale very easily. So far I have followed up each video by trying these techniques, and learned so much. I really hope you continue this moving forward.
Figaroess Agreed, I really love it. I leapt out of bed and made the pancakes right away a week or two ago, and I think I’ll make pasta this afternoon to have tonight. I’m really looking forward to it!
Honestly I think Sorted were better 3+ years ago when they actually uploaded recipes showing you what to cook and how to cook it. Now the uploads are challenges and stuff, which is great and very entertaining content, but not necessarily instructive. I think all their actual recipes are behind the paywall of Sorted Club now, which is a shame. This miniseries is definitely more like the content that brought me to Sorted 8(?) years ago.
I appreciate the decision for the handheld cam and one-on-one format for this more relaxed "chill" style. Talented chefs, yes, and talented production team too! 👏
I've been perfecting my pasta making this year, noodles, shaped, filled pastas, German Spätzle, all sorts. I initially saw it as a bit daunting and possibly time consuming for mid-week meals. But I've found making up a 400g/4 egg pasta dough ball on a Sunday, wrap it in film and pop it in the fridge where it not only lasts, but get better to work with for up to about 4-5 days. Then if I fancy pasta of an evening I just cut off enough for one and either make it into whatever form I desire. Only takes minutes that way. Also if making filled pasta, its sometimes easier to make up a large batch, then freeze the surplus on a baking tray and transfer to a bag or a box for long term storage in the freezer. Most filled pasta will cook from frozen, just add a couple of minutes to the cooking time. And of course noodle types and shapes can be dried for later use too if you make too much for a single sitting. Good video, pasta isn't hard to do, and it always impresses folk when they realise you made it yourself. Really enjoying these Friday videos.
I'm sure in a video where Barry and Jamie done a head to head, no looking to make something with custard, they both had to remember the base form of custard, that was apparently fool proof, yet if I remember rightly, Barry done it different yet still got it done right, basically make the base of the custard up with corn flour, and egg yolks then add it to boiled milk I think it was? It was a while ago I watched it but if I'm wrong hopefully another will help me in my assumption
I love this series. I'd love more of it. It always feels like I'm skipping some part of basic understanding when I try to cook from recipes so these breakdowns of the basic things are super helpful.
I really appreciate the way Ben explains things in a relatable manner. Not "kneed for X mins" but "kneed until it feels like play-dough". It's a little detail but it makes it so much easier to understand and follow.
They filmed all these on the same day. I love their commitment to proper story telling. He laughs this time but he has to say Mike's here to keep him from getting to chefie everytime they start a new recipe. Bon Appétit boys!
I'm definitely going to follow this - I've always wanted to try to make homemade pasta but was under the mistaken thought that I'd need one of those roller things and hard to source ingredients. As always, you've inspired me to try something new. Your channel is a bright spot in what can be politely described as a difficult 2020. Keep being you and making the world a tiny bit brighter :)
I really liked how you didn’t use a pasta machine! I’ve not really been confident rolling it out (I use a wine bottle) so I’ll defo be giving these a go!!
Love this series! As someone who just moved into my own apartment for the first time, I’ve been finding these videos incredibly useful! Especially since you explain how to change the portion size for the number of people (a lot of American recipes don’t do that, so this is fantastic!) And of course it’s great to see a sorted video pop up on a Friday! Thanks for tips guys!
This mini-series was super helpful for me and my friend who have both taken up cooking more at home. He was upset that there weren't as many cooking tutorials out there that taught the basics outside of elaborate recipes, so this series is honestly a bit of a life-saver for him. I like the strong bases you guys are providing that I can experiment with for my own cooking, especially since it's so house friendly!
Absolutely loved this series this far. Little tips and tricks that even got my wife to try some of them as I am normally the cook. We have more fun in the kitchen now.
I really needed this video, thank you. Every other pasta video I've seen (and I've seen lots) somehow makes me feel like pasta is too difficult or too complicated, or like I don't have everything I need or I'm not good enough to make pasta. This one takes it down to the essentials and makes pasta seem attainable. I know what I'm having for dinner tonight.
Yaaaass!!! Sorted going back to its roots of how to recipe/technique videos and I am sooooo happy. Teaching Ben is back in full action. Not that I don't love everything else that you guys make (even the paid things that I can't really afford yet tbh) but it's so great to see Ben teaching again!!
@@SortedFood omg I did have pasta for lunch today! Technically it was sevai poha but it is basically boiled small vermicelli noodles tossed with tomatoes, veggies, peanuts and Indian spices. Isn't vermicelli a pasta?
I have loved this series so much!! It’s been really refreshing seeing you guys dedicating videos to sharing recipes again but with all of the normal banter and I absolutely love this style of ‘don’t need loads of measurements, have a super simple ratio and make it your own style’. It’s made foods that have previously seemed slightly inaccessible and scary feel much less daunting!
Scarlett Luque that’s amazing! I wish I would’ve stumbled upon them earlier and caught Ben reading Harry Potter live on Facebook😿 Biggest regret of my life
I've loved this series and I'm sad that it's over already :(. Would you consider doing a Friday special every second week to continue this series? It's genuinely been so helpful!
BeardedDanishViking the problem of all content creators honestly. But since I watch them for their banter and their personalities, anything they create and upload I’ll happily gobble up
Absolutely loved this entire miniseries, both for getting the extra video every week, and also because this kind of super basic kitchen skills lesson is EXACTLY what I'm looking for right now, as me and my girlfriend are learning how to cook at home. Would love to see more of these, because these are honestly some of my favorite videos you've ever made.
Personally I don't really need these "mini skills" series as I've been cooking daily all my life, trying new things all the time. What I do appreciate about this mini-series is that you do basic things ... in a basic way. No fuss about it, quick and simple. That's exactly how a large part of cooking should be and it's exactly what most people need to get their butts up and try to really use their kitchen for a change (instead of re-heating something awful from a package). I still just watch the entire episodes because a) I've got nothing better to do in these pandemic days and b) you guys make great videos - whether I need the skills or not. .... and then there's the c) because I really like your very british accent :-)
These videos are SO GOOD. While some of the techniques aren't new to me, having them presented in such an educational, easy-to-follow way in incredibly inspiring and empowering. Not only that; but while I love the chaotic, hilarious videos you make (which I absolutely do), there's something so calming, friendly and approachable about Ben and Mike together. AND the idea of savoury pancakes was so obvious it BLEW MY MIND and I've made it twice already!
Please please make more of these! I love watching Sorted videos, have done for years, and this mini-series has inspired me more than anything else for a long time. We need more!!!!
This is the BEST pasta tutorial I’ve ever watched. It’s not rushed, not complex, just kept simple and to time!!! THANK YOU 🙏🏼 I will definitely be giving this a go now
This couldn't have come at a better time for me! I was planning on making homemade pasta for dinner tonight. Also I can't tell you how much I miss the straight up recipe videos from you guys. This series brought me back to that, I definitely vote for a continuation!
I LOVE these videos of Ben cooking, calm and relaxed, having fun, being informative, making jokes, interacting with Mike! Just two good friends making delicious food and enjoying the dishes together...
1:20: I use a bowl as well, because this allows me to take the dough with me so I can go watch SORTED food videos while I make the dough. 5:50: I make twice what I plan to use and freeze the other half. Freezing it maintains the taste and cooking time of fresh pasta. This is very handy for super quick meals, since the pasta takes like 3 minutes to cook. The infused oil pasta you showed is a go-to of mine as well, and that takes like 10 minutes from start to finish when you don't need to make the pasta. 7:40: I got a cheap ravioli mold from Amazon that comes with a metal mold and a plastic tray to press the sheet into the mold. I find that using a mold results in less wasted dough, which is a trade-off you make for restricting your ravioli shape and size to what the mold can fit. 8:20: I find that using a coffee mug or glass as a ravioli mold work great. You get perfect circles, and you're probably spoiled for choice of size. 9:20: I actually do make home made fresh pasta all the time at home. About once a week. I don't use dried or store bought pasta at all anymore. As for some go-to fresh pastas: Aglio e olio or cacio e pepe if lunch. Carbonara if I don't wanna go buy ingredients. Pasta alla amatriciana if I want something with tomato sauce, the tomato sauce is of course useful to freeze as well to use with pizzas and bolognese and other things. For ravioli, I like using minced beef and tomato sauce, as a sort of raviolified version of bolognese.
I keep hearing field pasta rather than filled. I imagine him, along with his spice jacket, bringing along some fresh pasta and saying "ooh, nettle makes a great pasta sauce!" PS. Can you keep doing these please.
My go to for home made pasta is lasagna. I make the pasta sheets the size of the pan, so you only need one per layer. Also with fresh, you don't have to pre-cook the pasta before making the lasagna. Less mess and easier to cut after baking . Love your shows.
There's actually a name for 'scrap pasta' in Italian: 'maltagliati' (literally 'badly cut') - goes to show, don't apologize for imperfections, just market them under a foreign language and suddenly they seem intentional and fancy
This is the first fresh pasta video I've seen without a pasta machine, which I don't want to buy because of a small kitchen. I'm excited to give this a shot just rolling it out by hand! You really made it seem simple. I loved that you explained the mechanics and then did an easy and medium difficulty interpretation and encouraged us to be creative. I really love this series!
Keep these going fellas. I've enjoyed every one. It's refreshing to hear Ebbers explaining his craft without Jamie or Barry injecting some half baked quip over top.
Two months later, this video has changed my pasta life forever. First batch came out like spaetzle. Bought pasta roller for my kitchenaid. Second batch was a little too 'dente'. Got replacement knobby thing for kitchenaid, and suggestion from a friend to time my kneading for 10 minutes. Third time was the charm. Thank you Ben! Thank you Sorted!
I can not express how happy I am you lot are getting back to these kind of videos. I actually stopped watching for almost a year, and I came back and binged the backlog I had, and have been SOOOOOO enjoying these recipe videos again!!!! we need James to do some as well!
I send this to my friend with note "Looks nice!" and the answer was "I see what you mean! I would let him handle me anytime with those hands 😍" Now I'm more aware of Ben's hands that I never needed to be and don't know how to handle this.
I've said it before but will say it again, I love this new segment to Sorted. No frills, easy to follow instructions, and I feel confident I can do the same as Ben has here.
Absolutely in love with the super simple-info dense and fast pace of these minisodes. Definitely taking this lot to uni with me. If my waistline bulges, it's because of you lot! XD
Please continue to do these. It's been a month and the number of times I have used just the simple ratios you taught me to make things have lead to a dozen changes to my dishes sometimes in the middle of cooking. I like having the knowledge on hand without going "well that would be a better or cooler way to present/change the dish but I don't have time to look up a recipe".
I love, love, LOVE this series. Brings me back to why i joined SortedFood at the beginning. Ben is FANTASTIC at teaching, he really has a gift and I hope he knows that. Thank you for this series!
In the middle of watching this I realized Ben is a superb teacher. When he reminds us to keep our fingers back when cutting that’s when it hit. Yes, I realize that he’s been doing that these past 10+ years, but I’ve always seen him as one of the group. Today I saw the teacher; he is a talented teacher because he really wants people to learn and he loves his topic.
Thanks Rose! I absolutely do want to share a few tidbits... Hoping that people get into the kitchen and give it a go. No better feeling than when you nail a recipe you've not tried before.
You know what would help make the rest of 2020 a little less horrible? More Friday uploads! Seriously, they make the week so much happier. Thanks for all your work, guys.
Plain/all purpose flour works fine, but I have found getting some proper 00 flour makes it a lot easier to work with and a better texture when eating. Some of the bigger supermarkets stock it, as do places like Italian delis. You can also get it from places like Amazon, but look around there as some sellers charge a fortune. If you're prepared to buy multiple bags on Amazon you can get it for about £1.50 a Kg.
50% Semolina Flour and 50% 00 Flour Also if you can use really good free range eggs that makes a difference. Plain Flour is fine but the Semolina flour will take your pasta to the next level. Another good tip is to make sure that the water only just covers the pasta when you boil it, this will give you a really starchy water and make a difference when it comes to making your sauce.
Random thought but I just realised I've been watching Sorted for so many years now. Probably 6 or 5 years, maybe even more... and I love the content and the community just as much as I did back in the day! love you guys
I really love this miniseries, it's been super helpful to understand things better in literal ratios (as I'm terrible following recipes). Ben explains the fundamentals in a way that makes me excited about trying this at some point (as I've already jazzed up omelettes thanks to his advice and have had them go down well!)
I totally feel this, but I think he means an individual portion like on the box. I'm trying to force myself to eat just a portion and some days it's so sad.
You guys have empowered me so much as a home cook by making recipes not only easy to understand but, by your use of ratios, really easy to remember. I’ve done so many dishes ad-hoc for friends with (somewhat smug) confidence using your really easy to remember guides. Thank you 😊
Seriously, PLEASE more videos like these and “how to’s”! Like, the Pass it On and other challenge videos are fun, but there’s huge value in passing along useful knowledge to your viewers ❤️
I make my noodles with lots of cracked pepper and cut them into thicker, chunkier dumplings for homemade chicken noodle soup. It gets pillowy and peppery with fresh broth. Love it!
Please keep making these types of videos! I love this more relaxed way of teaching us the basics. More focused, more detailed, more of a close up on the things we should learn to make our cooking a LOT better. Thank you for taking the time to make these! ❤️
Ben, thank you for this video! My 2yr old loved it very much and was so excited to make her own pasta just like you did. The sorted food channel has really inspired her to cook more and more on her own. She is learning at such a young age. Here is her video we put together of her following your steps. ua-cam.com/video/nOsxymG_lJc/v-deo.html Please keep doing the "Like a chef" series!! We watch SORTED all the time as a family and we never miss an episode!
I'm not Italian and do not make pasta dishes in any traditional Italian way. It's more American style with some family tweaks. So I love that you used cream cheese for the cheese filling. My family has been using that as far as I can remember when making fresh pasta (again, not an Italian family so don't come for me lol). We have it every Christmas Eve and the whole family loves it. We serve it with meatballs, chicken parmesan and some baked rolls or garlic bread. Usually any time you see someone make a fresh filled pasta the main cheese they use is ricotta. I do use ricotta in filled shells, manicotti and lasagna, but I use the same cheese filling for all three which also includes cream cheese, grated parm. and grated Mozzarella with some spices and a binder so it's not runny (sometimes spinach too). Cream cheese has a nice bite to it and it's creamy so it adds nice flavor and texture to the cheese mix. I find using just ricotta makes it a little grainy feeling. My son won't eat any other ravioli and isn't a fan of cheese filled pasta dishes in restaurants because he is used to my filling. It's all in what you are used to I suppose. Chicken Piccata and Chicken Marsala are also delicious. I can't recall if you have made either on here... with some fresh pasta? Perfect!
I loved these. Felt like getting back to basics- not just entertaining, but encouraging people to cook! and doing so in a way that doesn’t make people feel stupid. getting into a hobby or skill that lots of other people already have can be intimidating because you feel like you’ll never catch up, or you’re just not good enough to get it; a patient, casual, and friendly lesson is the perfect way to teach people, and these deliver
Please continue with this series!!!! Would love to see diggerent types of pastry. Absolutely love how simple this is, learning the foundation of all the variety of recipes you find online
I love the mini series. I've been cooking for 30+ years and I've never attempted fresh pasta. I'm in the middle of moving and once unpacked filled pasta is the dish I'm excited to try.
Love this mini series! I really like that you go over the simple "recipe" and spend the rest of the video on ways to turn that one simple thing into whatever dish you like. Please do more of these!
This is the first time I've used almost all of these mini series! The pasta was so simple, why have I never tried to make my own before? I love the no recipe format, and I feel like Ben's delivery tricks you into thinking it's easy.
@@SortedFood I guess trick was the wrong word haha! The hard part was rolling it thin. I didn't know it puffed up in the water, duh. Here's my creations. imgur.com/a/jg4RPMR
I love these videos!! Please keep doing them! I'm learning so much and these videos show how easy it is to make things from scratch rather than buying pre-made pasta, pancakes and pizza dough! I'd never buy pre-made omlettes but I've always struggled with folding them without them breaking! This series has really helped and I'd love to see more!
More of these please guys! I never usually cook but I’m a huge foodie, this easy recipe means I’m going to pair this with your creamy mushroom and spring onion pasta sauce which I love and cook every week!
Having such a bad night and wanted to watch something that makes me feel good before I sleep - and Sorted just uploads a video right before my bedtime - with my favourite food ever, Pasta! Thank you, bless these Friday uploads.
This mini series has genuinely gotten me interested in cooking again in a way that no other series has. Such a simple demonstration of fundamental skills that are very adaptable and scale very easily. So far I have followed up each video by trying these techniques, and learned so much. I really hope you continue this moving forward.
Figaroess Agreed, I really love it. I leapt out of bed and made the pancakes right away a week or two ago, and I think I’ll make pasta this afternoon to have tonight. I’m really looking forward to it!
Totally agree! So far I've only done the pancakes but I'm definitely going to try some of the others too, including this pasta.
Yup yup yuuup
I agree bit like Jamie Oliver and how his video's inspired me to try different things.
Honestly I think Sorted were better 3+ years ago when they actually uploaded recipes showing you what to cook and how to cook it. Now the uploads are challenges and stuff, which is great and very entertaining content, but not necessarily instructive. I think all their actual recipes are behind the paywall of Sorted Club now, which is a shame. This miniseries is definitely more like the content that brought me to Sorted 8(?) years ago.
I appreciate the decision for the handheld cam and one-on-one format for this more relaxed "chill" style. Talented chefs, yes, and talented production team too! 👏
Liza K this is such an underrated comment
I’m loving all these Friday’s upload.
Same
They're so chill
TGIF! I mean literally TGIF!!!!!!!! 🙌
Agreed
I L O V E the intro music
I've been perfecting my pasta making this year, noodles, shaped, filled pastas, German Spätzle, all sorts. I initially saw it as a bit daunting and possibly time consuming for mid-week meals. But I've found making up a 400g/4 egg pasta dough ball on a Sunday, wrap it in film and pop it in the fridge where it not only lasts, but get better to work with for up to about 4-5 days. Then if I fancy pasta of an evening I just cut off enough for one and either make it into whatever form I desire. Only takes minutes that way.
Also if making filled pasta, its sometimes easier to make up a large batch, then freeze the surplus on a baking tray and transfer to a bag or a box for long term storage in the freezer. Most filled pasta will cook from frozen, just add a couple of minutes to the cooking time.
And of course noodle types and shapes can be dried for later use too if you make too much for a single sitting.
Good video, pasta isn't hard to do, and it always impresses folk when they realise you made it yourself. Really enjoying these Friday videos.
OMG Ben suddenly has his own show now ❤️
Ten With Ben.
I love Ben 💞 he makes me wanna cook
I have absolutely no idea why he’s not on mainstream tv. Except they’d have to clone him as these men already work super hard.
Im really liking the "like a chef" tutorials. Can you do hollandaise. Or fool proof custards. Things that notoriously split or go wrong.
I'm sure in a video where Barry and Jamie done a head to head, no looking to make something with custard, they both had to remember the base form of custard, that was apparently fool proof, yet if I remember rightly, Barry done it different yet still got it done right, basically make the base of the custard up with corn flour, and egg yolks then add it to boiled milk I think it was? It was a while ago I watched it but if I'm wrong hopefully another will help me in my assumption
I was checking if there’s a new episode of sorted in my UA-cam notifications , was disappointed...then BING! new video!
Winning!
Now I'm looking forward to the October mini skills series.
Yes please. Pass it on and battles are fun to watch, but this miniseries has really sparked an interest in things I never cared about.
I love this series. I'd love more of it.
It always feels like I'm skipping some part of basic understanding when I try to cook from recipes so these breakdowns of the basic things are super helpful.
I really appreciate the way Ben explains things in a relatable manner. Not "kneed for X mins" but "kneed until it feels like play-dough". It's a little detail but it makes it so much easier to understand and follow.
They filmed all these on the same day. I love their commitment to proper story telling. He laughs this time but he has to say Mike's here to keep him from getting to chefie everytime they start a new recipe. Bon Appétit boys!
I'm definitely going to follow this - I've always wanted to try to make homemade pasta but was under the mistaken thought that I'd need one of those roller things and hard to source ingredients. As always, you've inspired me to try something new. Your channel is a bright spot in what can be politely described as a difficult 2020. Keep being you and making the world a tiny bit brighter :)
I've been watching Sorted for years. This episode reminded me of 90's Art Attack, which is the highest compliment I can give to anything.
“So, I’m going for the flop technique.” - Benjamin David Ebbrell, 2020.
Exactly what I say before I go to bed.
I really liked how you didn’t use a pasta machine! I’ve not really been confident rolling it out (I use a wine bottle) so I’ll defo be giving these a go!!
Splurge for a 5£ rolling pin my dear
CrystalStearOfTheCas But wine costs £6 so it’s a 2 for 1 item 🤣 hey I might even ask for one for Christmas if it ever happens 😂
A wine bottle is cool. You can adjust the temperature by filling with iced water too!
Nice iced water tip! Must be useful for doughs with high fat content
And Jen, definitely don't buy a rolling pin and splurge for £10+ wines 🤣
CrystalStearOfTheCas SOMEONE’S doing well 😜 my fav is actually voignier which is roughly £7.50 so I am classy really
Love this series! As someone who just moved into my own apartment for the first time, I’ve been finding these videos incredibly useful! Especially since you explain how to change the portion size for the number of people (a lot of American recipes don’t do that, so this is fantastic!)
And of course it’s great to see a sorted video pop up on a Friday! Thanks for tips guys!
This mini-series was super helpful for me and my friend who have both taken up cooking more at home. He was upset that there weren't as many cooking tutorials out there that taught the basics outside of elaborate recipes, so this series is honestly a bit of a life-saver for him. I like the strong bases you guys are providing that I can experiment with for my own cooking, especially since it's so house friendly!
“What a mess!” says Ben, gesturing to the unmessy pasta.
😂
2:05 "it's like playdoh," he says, while poking actual dough
Ajwad Hossain 🤣
@@SortedFood Please bring back this series!
Absolutely loved this series this far. Little tips and tricks that even got my wife to try some of them as I am normally the cook. We have more fun in the kitchen now.
They should really do more of these. They're fantastic.
I really needed this video, thank you.
Every other pasta video I've seen (and I've seen lots) somehow makes me feel like pasta is too difficult or too complicated, or like I don't have everything I need or I'm not good enough to make pasta. This one takes it down to the essentials and makes pasta seem attainable.
I know what I'm having for dinner tonight.
Yaaaass!!! Sorted going back to its roots of how to recipe/technique videos and I am sooooo happy. Teaching Ben is back in full action.
Not that I don't love everything else that you guys make (even the paid things that I can't really afford yet tbh) but it's so great to see Ben teaching again!!
We're glad you're enjoying this content. You having pasta tonight?
@@SortedFood omg I did have pasta for lunch today! Technically it was sevai poha but it is basically boiled small vermicelli noodles tossed with tomatoes, veggies, peanuts and Indian spices. Isn't vermicelli a pasta?
"If you've got one of these... (spins fancy cutter) ...hello, Barry."
I have loved this series so much!! It’s been really refreshing seeing you guys dedicating videos to sharing recipes again but with all of the normal banter and I absolutely love this style of ‘don’t need loads of measurements, have a super simple ratio and make it your own style’. It’s made foods that have previously seemed slightly inaccessible and scary feel much less daunting!
I need this video because pasta is like half my diet 😂😂😂
Haha love this, you're a seasoned pasta pro.
You and me both! I recently learned how easy Alfredo sauce is, now I’m expanding my dinners.
Sheepdog Smokey oh I learned about making Alfredo sauce like this month and it’s changed my life 😂😂😂
@@SortedFood mmmmmmmm seasoned pasta....
@@SheepdogSmokey me too. After years of bolognese i tried a carbonara, loved it, then alfredo, then bacon garlic pasta. Yum. I want more!
Please don’t stop doing these. They are such little effort to make but are so so helpful and people love them.
You know you have good content when you have me watching you guys from way back 2012ish. Keep rockin!
Scarlett Luque that’s amazing! I wish I would’ve stumbled upon them earlier and caught Ben reading Harry Potter live on Facebook😿 Biggest regret of my life
I've loved this series and I'm sad that it's over already :(. Would you consider doing a Friday special every second week to continue this series? It's genuinely been so helpful!
I miss the old days when Ben used say " Sorted" in the end :(
I miss big night ins :(
@@hailey1371 don't we all :'(
There are a lot of formats they don't do anymore. Because they found more profitable, trendy ones -.-
This wasn't a dish/recipe, it was a technique
BeardedDanishViking the problem of all content creators honestly. But since I watch them for their banter and their personalities, anything they create and upload I’ll happily gobble up
Absolutely loved this entire miniseries, both for getting the extra video every week, and also because this kind of super basic kitchen skills lesson is EXACTLY what I'm looking for right now, as me and my girlfriend are learning how to cook at home. Would love to see more of these, because these are honestly some of my favorite videos you've ever made.
Personally I don't really need these "mini skills" series as I've been cooking daily all my life, trying new things all the time. What I do appreciate about this mini-series is that you do basic things ... in a basic way. No fuss about it, quick and simple. That's exactly how a large part of cooking should be and it's exactly what most people need to get their butts up and try to really use their kitchen for a change (instead of re-heating something awful from a package).
I still just watch the entire episodes because a) I've got nothing better to do in these pandemic days and b) you guys make great videos - whether I need the skills or not. .... and then there's the c) because I really like your very british accent :-)
These videos are SO GOOD. While some of the techniques aren't new to me, having them presented in such an educational, easy-to-follow way in incredibly inspiring and empowering. Not only that; but while I love the chaotic, hilarious videos you make (which I absolutely do), there's something so calming, friendly and approachable about Ben and Mike together.
AND the idea of savoury pancakes was so obvious it BLEW MY MIND and I've made it twice already!
I loved this little series. More “like a chef” please.
Please please make more of these! I love watching Sorted videos, have done for years, and this mini-series has inspired me more than anything else for a long time. We need more!!!!
Really happy with giving us more "how to" videos. Loved them in the beginning, love them now.
This is the BEST pasta tutorial I’ve ever watched. It’s not rushed, not complex, just kept simple and to time!!! THANK YOU 🙏🏼 I will definitely be giving this a go now
FYI to everyone - the pasta is totally freezable before cooking.
This couldn't have come at a better time for me! I was planning on making homemade pasta for dinner tonight.
Also I can't tell you how much I miss the straight up recipe videos from you guys. This series brought me back to that, I definitely vote for a continuation!
No matter what diet I'm on, I can never let go of pasta. they're my lifeeee. so love this content!! 💜
I LOVE these videos of Ben cooking, calm and relaxed, having fun, being informative, making jokes, interacting with Mike! Just two good friends making delicious food and enjoying the dishes together...
Home pade delicious pasta and red wine...what a way to start Friday Eve.. thankyou Sorted 👍
We totally agree!
1:20: I use a bowl as well, because this allows me to take the dough with me so I can go watch SORTED food videos while I make the dough.
5:50: I make twice what I plan to use and freeze the other half. Freezing it maintains the taste and cooking time of fresh pasta. This is very handy for super quick meals, since the pasta takes like 3 minutes to cook. The infused oil pasta you showed is a go-to of mine as well, and that takes like 10 minutes from start to finish when you don't need to make the pasta.
7:40: I got a cheap ravioli mold from Amazon that comes with a metal mold and a plastic tray to press the sheet into the mold. I find that using a mold results in less wasted dough, which is a trade-off you make for restricting your ravioli shape and size to what the mold can fit.
8:20: I find that using a coffee mug or glass as a ravioli mold work great. You get perfect circles, and you're probably spoiled for choice of size.
9:20: I actually do make home made fresh pasta all the time at home. About once a week. I don't use dried or store bought pasta at all anymore.
As for some go-to fresh pastas: Aglio e olio or cacio e pepe if lunch. Carbonara if I don't wanna go buy ingredients. Pasta alla amatriciana if I want something with tomato sauce, the tomato sauce is of course useful to freeze as well to use with pizzas and bolognese and other things. For ravioli, I like using minced beef and tomato sauce, as a sort of raviolified version of bolognese.
I keep hearing field pasta rather than filled. I imagine him, along with his spice jacket, bringing along some fresh pasta and saying "ooh, nettle makes a great pasta sauce!"
PS. Can you keep doing these please.
My go to for home made pasta is lasagna. I make the pasta sheets the size of the pan, so you only need one per layer. Also with fresh, you don't have to pre-cook the pasta before making the lasagna. Less mess and easier to cut after baking . Love your shows.
Some decent tips right there! Thanks for watching :)
There's actually a name for 'scrap pasta' in Italian: 'maltagliati' (literally 'badly cut') - goes to show, don't apologize for imperfections, just market them under a foreign language and suddenly they seem intentional and fancy
Els Kersten - van Dijk But it isn’t a foreign language here in Italy.
@@judithgreenwood6247true XD maybe call it 'restjes' (from my native Dutch) in Italy for the same effect?
This is the first fresh pasta video I've seen without a pasta machine, which I don't want to buy because of a small kitchen. I'm excited to give this a shot just rolling it out by hand! You really made it seem simple. I loved that you explained the mechanics and then did an easy and medium difficulty interpretation and encouraged us to be creative. I really love this series!
Keep these going fellas. I've enjoyed every one. It's refreshing to hear Ebbers explaining his craft without Jamie or Barry injecting some half baked quip over top.
Two months later, this video has changed my pasta life forever. First batch came out like spaetzle. Bought pasta roller for my kitchenaid. Second batch was a little too 'dente'. Got replacement knobby thing for kitchenaid, and suggestion from a friend to time my kneading for 10 minutes. Third time was the charm. Thank you Ben! Thank you Sorted!
AHHHH I so needed this! Thanks guys!
You're welcome! Enjoy!
I can not express how happy I am you lot are getting back to these kind of videos. I actually stopped watching for almost a year, and I came back and binged the backlog I had, and have been SOOOOOO enjoying these recipe videos again!!!! we need James to do some as well!
I send this to my friend with note "Looks nice!" and the answer was "I see what you mean! I would let him handle me anytime with those hands 😍"
Now I'm more aware of Ben's hands that I never needed to be and don't know how to handle this.
Your friend knows what's up.
Oh nooooo I has ALMOST forgotten my Ben's hands crush... Almost...
I can't unsee this, good Lord 😅
@@diannel7664 Sorry 😬😁
Thank you for inflicting your pain on us; I can't stop staring at his hands now
I've said it before but will say it again, I love this new segment to Sorted. No frills, easy to follow instructions, and I feel confident I can do the same as Ben has here.
Absolutely in love with the super simple-info dense and fast pace of these minisodes. Definitely taking this lot to uni with me. If my waistline bulges, it's because of you lot! XD
These new basic recipes are some of the most helpful on the internet. Its so much easier knowing ratios than memorising a recipe
Stay happy
Stay foodie
Stay healthy everyone
Sending lots of love❤
Sending social distance hugs to u all.
It's 1.5 hours until my thesis defense and I'm watching Ben talk about pasta...I needed this to lower my anxiety. Thanks all!
Anyone else think every time Ben says “filled” it sounds like “field”? 😂
I had to run it back to hear it, but that's because I live in NC. Great example of where our accent comes from.
Yes!
Please continue to do these. It's been a month and the number of times I have used just the simple ratios you taught me to make things have lead to a dozen changes to my dishes sometimes in the middle of cooking. I like having the knowledge on hand without going "well that would be a better or cooler way to present/change the dish but I don't have time to look up a recipe".
That's so good to hear! We're so glad you're using them :)
Dang, this is the earliest I’ve been. Less than 1,000 views. Huge fan, hope all is well with the crew! Love the content!
We're glad you're loving the content! Thanks for watching 🙌
Yes. I went from 40 at the beginning of the video to 356 at the end. Everyone loves the lads.
I love, love, LOVE this series. Brings me back to why i joined SortedFood at the beginning. Ben is FANTASTIC at teaching, he really has a gift and I hope he knows that. Thank you for this series!
Was that "Wafer Thin" joke Ebbers made a take on the Monty Python skit Mr. Creosote in The Meaning of Life?!
if so....A++ Chef
In the middle of watching this I realized Ben is a superb teacher. When he reminds us to keep our fingers back when cutting that’s when it hit. Yes, I realize that he’s been doing that these past 10+ years, but I’ve always seen him as one of the group. Today I saw the teacher; he is a talented teacher because he really wants people to learn and he loves his topic.
Thanks Rose! I absolutely do want to share a few tidbits... Hoping that people get into the kitchen and give it a go. No better feeling than when you nail a recipe you've not tried before.
I much prefer these relaxed videos, especially with headphones 🥲😂
You know what would help make the rest of 2020 a little less horrible? More Friday uploads! Seriously, they make the week so much happier. Thanks for all your work, guys.
Is the flour variety important? Because where I am staying at, I don't think they sell specific varieties such as type O flours.
I looked it up, so I am correcting my comment:
Hard wheat is for building gluten:
www.thespruceeats.com/best-flour-pasta-4773053
Plain/all purpose flour works fine, but I have found getting some proper 00 flour makes it a lot easier to work with and a better texture when eating. Some of the bigger supermarkets stock it, as do places like Italian delis. You can also get it from places like Amazon, but look around there as some sellers charge a fortune. If you're prepared to buy multiple bags on Amazon you can get it for about £1.50 a Kg.
@@Getpojke ah ok, Amazon might be a great idea. Thanks
50% Semolina Flour and 50% 00 Flour
Also if you can use really good free range eggs that makes a difference.
Plain Flour is fine but the Semolina flour will take your pasta to the next level.
Another good tip is to make sure that the water only just covers the pasta when you boil it, this will give you a really starchy water and make a difference when it comes to making your sauce.
@@jryalls Aye the semolina flour gives it a more "toothy" texture and is really nice. Can make it harder for beginers to work with though.
Random thought but I just realised I've been watching Sorted for so many years now. Probably 6 or 5 years, maybe even more... and I love the content and the community just as much as I did back in the day! love you guys
Sunday comes early again. feels bful❤️
I really love this miniseries, it's been super helpful to understand things better in literal ratios (as I'm terrible following recipes). Ben explains the fundamentals in a way that makes me excited about trying this at some point (as I've already jazzed up omelettes thanks to his advice and have had them go down well!)
“A handful of pasta is a good, generous portion”.
Not in my world, sweetheart. It could be a portion, but not a generous one.
Glad I’m not alone
I thought of it as a starter portion
i can eat close to half a pound of pasta.
I totally feel this, but I think he means an individual portion like on the box. I'm trying to force myself to eat just a portion and some days it's so sad.
@@Furen yes, he totally means a standard portion. It's my portions that are not standard lol
You guys have empowered me so much as a home cook by making recipes not only easy to understand but, by your use of ratios, really easy to remember. I’ve done so many dishes ad-hoc for friends with (somewhat smug) confidence using your really easy to remember guides. Thank you 😊
I can't be the only person who thought "WTF is field pasta?" LMAO
Ben's movements are so fluid. He's so at home in the kitchen I love watching him and listening to him talk. He could teach me techniques all day.
Loosey-goosey and fluid!
@@SortedFood That he is! And it's the best. You ALL make my day.
I'm still getting a lasagna with some consistency.
Seriously, PLEASE more videos like these and “how to’s”!
Like, the Pass it On and other challenge videos are fun, but there’s huge value in passing along useful knowledge to your viewers ❤️
Next one, bread from James, would love to see his process
This series is gold. The sort of stuff that got me hooked on this channel.
This is literally my Nonna's recipe haha
I make my noodles with lots of cracked pepper and cut them into thicker, chunkier dumplings for homemade chicken noodle soup. It gets pillowy and peppery with fresh broth. Love it!
100g and an egg, got it. Waits for "Dad there's nothing to eat!"
Please keep making these types of videos! I love this more relaxed way of teaching us the basics. More focused, more detailed, more of a close up on the things we should learn to make our cooking a LOT better. Thank you for taking the time to make these! ❤️
Ben, thank you for this video! My 2yr old loved it very much and was so excited to make her own pasta just like you did. The sorted food channel has really inspired her to cook more and more on her own. She is learning at such a young age. Here is her video we put together of her following your steps. ua-cam.com/video/nOsxymG_lJc/v-deo.html Please keep doing the "Like a chef" series!! We watch SORTED all the time as a family and we never miss an episode!
That’s very neat your toddler is watching and learning from sorted as well. Start em young!
She needs a SORTED apron 😂
I'm not Italian and do not make pasta dishes in any traditional Italian way. It's more American style with some family tweaks. So I love that you used cream cheese for the cheese filling. My family has been using that as far as I can remember when making fresh pasta (again, not an Italian family so don't come for me lol). We have it every Christmas Eve and the whole family loves it. We serve it with meatballs, chicken parmesan and some baked rolls or garlic bread. Usually any time you see someone make a fresh filled pasta the main cheese they use is ricotta. I do use ricotta in filled shells, manicotti and lasagna, but I use the same cheese filling for all three which also includes cream cheese, grated parm. and grated Mozzarella with some spices and a binder so it's not runny (sometimes spinach too). Cream cheese has a nice bite to it and it's creamy so it adds nice flavor and texture to the cheese mix. I find using just ricotta makes it a little grainy feeling. My son won't eat any other ravioli and isn't a fan of cheese filled pasta dishes in restaurants because he is used to my filling. It's all in what you are used to I suppose. Chicken Piccata and Chicken Marsala are also delicious. I can't recall if you have made either on here... with some fresh pasta? Perfect!
on your pass it on videos, can we get an episode with no edits? and see the entire thing go down and see the chaos in its full glory
I loved these. Felt like getting back to basics- not just entertaining, but encouraging people to cook! and doing so in a way that doesn’t make people feel stupid. getting into a hobby or skill that lots of other people already have can be intimidating because you feel like you’ll never catch up, or you’re just not good enough to get it; a patient, casual, and friendly lesson is the perfect way to teach people, and these deliver
Thanks - we think that's the point. Encouraging to just give it a go.
Ya know, I'd like to see you do a gluten free alternative easy to make pasta.
This is a great way to get young people to learn basic recipes. I've met so many young people that don't even know how to cook box pasta.
"Just 2 ingredients" - uses 4 ingredients
It made me chuckle but I'll take it. Can't wait to try it, it looked so easy (clearly won't be but...)
He did say the salt and oil were optional.
And doing it without them is fine. But oil and salt does add for sure.
I’ve always been intimidated with making homemade pasta but you made it look so simple! I’m excited to try this! Love this series too!
Please continue with this series!!!! Would love to see diggerent types of pastry.
Absolutely love how simple this is, learning the foundation of all the variety of recipes you find online
Absolutely love this series. Getting back to your roots, showing us how to use simple techniques to put dinner on the table. Love love love.
I love the mini series. I've been cooking for 30+ years and I've never attempted fresh pasta. I'm in the middle of moving and once unpacked filled pasta is the dish I'm excited to try.
Love this mini series! I really like that you go over the simple "recipe" and spend the rest of the video on ways to turn that one simple thing into whatever dish you like. Please do more of these!
This is the first time I've used almost all of these mini series! The pasta was so simple, why have I never tried to make my own before? I love the no recipe format, and I feel like Ben's delivery tricks you into thinking it's easy.
How much of a trick? Was it easy?
@@SortedFood I guess trick was the wrong word haha! The hard part was rolling it thin. I didn't know it puffed up in the water, duh. Here's my creations.
imgur.com/a/jg4RPMR
Keep this series up! so much to learn in a casual setting. Less stuck up than some other chef shows.
I love these videos!! Please keep doing them! I'm learning so much and these videos show how easy it is to make things from scratch rather than buying pre-made pasta, pancakes and pizza dough! I'd never buy pre-made omlettes but I've always struggled with folding them without them breaking! This series has really helped and I'd love to see more!
More of these please guys! I never usually cook but I’m a huge foodie, this easy recipe means I’m going to pair this with your creamy mushroom and spring onion pasta sauce which I love and cook every week!
Make more. These harken back to the golden, original days of Sorted and I would love to see more and more and more.
Love love love these "Like a Chef" videos. Wish this was a regular series!
Glad you like them!
Having such a bad night and wanted to watch something that makes me feel good before I sleep - and Sorted just uploads a video right before my bedtime - with my favourite food ever, Pasta! Thank you, bless these Friday uploads.
gosh I'm seriously loving this series. Every single one of these videos are on my playlist