I don't feel like it's a true one pot pasta if you have to cook the pasta separately. That being said, we love the feta pasta here and everything looks delicious!
@@jessice293I should say it defeats the whole purpose as a two pots pasta is usually how we all make pasta so there is nothing new or more convenient for some recepies. Not complaining though because some of these recepies would be impossible to cook in one pot, especially the feta one in the oven.
Just a small note that may help when you try it again. For the lemon water, No boiling water and, most importantly, you cant have even a hint of the white rind.
If you can get hold of Amalfi or Sicilian lemons, the big gnarly ones, they don’t have such a bitter pith (the white bits under the rind). For standard store lemons, any pith in there will ruin it because it’s super bitter.
I've made a similar version only I just use some chicken broth to boil pasta, add butter zest of 2 or more lemons and pecorino. Top with chili flakes. If you just use double the lemon zest, you don't need the lemon water bs.
@@hollivybez based off of a quick search, goat cheese or ricotta are best, if not google it and there are probably better/different options if you dont have those
Hey you can speed up your caramelized onions by putting in a pinch of baking soda and mixing it up. The baking soda breaks down the cell walls of the onions and makes the onion juices come out and caramelize. Baking soda also is a great way to make anything brown up faster since it’s so alkaline hence why it’s great for caramelizing onions. You only need a pinch though! It’s super strong. Too much and your onions turn into mush. Also it will change the color and turn it grey if you use anything other than white or yellow onions. Still tastes good though.
Hi Inga. I have a friendly suggestion. I am a fanatic about not having even the slightest bit of bitterness in my dishes. When making the lemon essence, especially with the long steeping time. It's imperative that there is not the slightest trace of pith (the white part) on the peel. I rewatched when you put the first slice of peel into the water and saw the white right away. Hope this helps my friend. I'm going to make the butter one you showed with homemade chciken stock with NO salt that we make here at home. That should solve the Saline dilemna. Love your content my friend. All the best Jim retired Mexico (previously a NJ kid who haunted NYC every week hehehe)
And speaking of fresh pea concoctions, one of my go to's is peas cooked in homemade chicken stock , a bit of bouillon for the msg, herbes fines and butter to taste. Blend it up to the consistency you prefer. I like it thick like a spread and have it on toasted dark bread. Yum
Thank you so much for this video! As a student who loves pasta, I'm always looking to reduce my overall cooktime as boiling pasta separately in a pot takes me more time. I'll definitely be trying out some of these recipes!☺
The Caramelized Onion one is so easy to make in the crock pot. During the day while youre out and then you add the goodies at the end - I also do tons of parm and heavy cream instead of coconut milk.
I also tried the carmelized onion one and had the same result as the video. shame because the recipe doesn’t work, my onion had to go for about 3 hours in the oven.
@@jessicastevens5782 yes, the ceramic pan was the culprit, it should be used when you need to heat up things evenly but it doesn't conduct as much heat as a metal pan
It’s because you’re used to non-stick and Teflon plans where scraping removes that layer that helps food not stick. You don’t find those pans in restaurants. She has stainless steel and scraping is no problem. Metal on metal is a-okay.
Perhaps blanche the lemon peels, throw away the blanching liquid, then take the blanched peels and soak them to make the lemon water? Could that perhaps help with the bitterness issue?
For the feta pasta we use a block of cream cheese and like to add sausage, little pepperoni, olives, mushrooms or whatever suits us. It's my daughters favorite one pot pasta.
Loved this video! The baked feta pasta has been in regular rotation for me since 2020, i love to add spinach or kale or broccoli to wilt/cook with the pasta to add some greens to the dish. Also grilled chicken with it is great, to add some protein :D
Feta's more flavorful cousin from across the Aegean Sea, the Turkish white cheese is one of the staples of a Turkish summer meal. A block of cheese, a watermelon, a loaf of bread and some tomatoes.and you have the whole family covered.
listen. listen to me: one pot mac n cheese. mac n cheese noodles of your choice. cook in salted water, do the similar method where you barely cover it and keep going until almost but not quite al dente. add freshly shredded cheese (I like cheddar+colby jack) and heavy cream, a tiny dab of mustard, a tiny bit of xantham gum if you want it really ooey gooey (best if added in a carrier oil, like 1 tsp of olive oil+1/8 tsp xantham. this adds a dish though). stir until the cheese is all melted. if too liquidy add more cheese, if too stringy add more cream/milk/water. if needed, add more salt (if pasta water is properly salted, prob not needed). not only is it one pot, this is literally the smoothest mac n cheese sauce i have ever had. enjoy my beloveds
Inga, I like to add lemon zest, lemon juice, and fresh basil to my tik tok feta pasta after the tomatoes and cheese are cooked (there are a few different recipes out there and that's the one I use). It will make it even more refreshing! (and I add a little bit of pepper flakes on top of the feta before it cooks)!
Favorite one pot pasta is creamy garlic noodles from plain chicken. I just sub in asiago and go easy on the heavy cream. Soo good. Especially if you add soak and artichokes. ❤️
You should search for a spanish dish called ‘fideuá’ similar to a paella but with small noodles and way easier to make, not having to worry about the rice overcooking. I would dare to say that IS the OG of one pot pasta and it’s delicious with a bit of aioli
Feta pasta has been my LIFELINE as a uni student!! Make it twice a week most weeks, it’s so easy and so delicious!! I usually add some chilli flakes as well which balances so nicely with the creaminess of the feta. And for anyone who doesn’t like it, use baby plum tomatoes! They’re so much sweeter than cherry tomatoes and not bitter at all!!
My goto 1 pot recipe using a 2 qt Calphalon sauce pan. 1: Start heating pan on medium. Dice 1/4 medium or small red onion, dice 1 or 2 cloves garlic. 2: Add oil. I usually use grapeseed oil or olive oil. After oil heats add onions, when starting to get soft add garlic. 3: Add 1 can (14.5 oz) of your favorite diced or stewed tomatoes. I use the No Salt Added ones as I don't like the taste of salt. Add 1/3 can of water. 4: Add salt and pepper and a little red pepper flakes to taste. Just enough so that it doesn't taste flat. 5: Bring just to a boil. Here you can leave as is or use a light duty (plastic bottom to not mar the pan) magic stick if you want it pureed. 6: Here's where if I'm going to make it a 'meat' sauce I add Quorn Mince or another vege mince or meatball substitute. 7: Add the herbs, stir to distribute. 8: Add the pasta. I generally use either Carb-Nada (56g) or capellini (56g) as they cook best in the sauce.And YES, I have to break it to fit in the pan. I've eaten spaghetti since I was a baby since I grew up in a Northern Italian family. I can tell you that the pasta tastes exactly the same no matter how long the individual pieces are. No, Really, It's True. Cook for 4 to 5 minutes then take off heat or put on low and cover. Check the doneness every 2 minutes and remove from pan and plate when al dente. 9; Sprinkle a little vegetable rennet or vegan parmesan over it just prior to eating. 10: The clean up consists of the sauce pan, plate, fork, knife and plastic plate for dicing, bottom of magic stick if used.
Inga, you make the most enjoyable cooking videos! I was disappointed you didn't go with Easy Peasy, Lemon Squeezy for the lemon pasta. I think you might have better success if you scrape the pith before adding to water. Easy to do with a paring knife. Looking forward to the redemption video.
I kind of expected to see you do spaghetti all' assassina which is one of my new go-to one-pot (well, pan) recipes. Definitely going to try both the feta and the peas recipes.
I wonder how the viral tiktok pasta would be if you swapped out feta for gorgonzola and added a spicy italian sausage to it. I feel like that might move it to an even higher tier! Loved this video. I actually haven't tried most of these so the first one I'm gonna try is the feta pasta. Tysm! Cheers!
@@justjohnmusicchannel8327 Okay so I'll admit my suggestion is partially calculated. I've actually seen a similar recipe before but couldn't put my finger on it. I don't think it's as scary as you might think :) ua-cam.com/video/WprG4FhWcE8/v-deo.html
My one pot(wok usually) pasta is just sautee onions and garlic and any veggies in it first so they're about half cooked or nicely seared, sear any proteins going into the sauce or cook the meat if that's going in, then add any jar of sauce or canned tomatoes or cream of whatever soup and seasonings and add 2 additional cups of liquid, I usually go with chicken broth, and bring that to a boil, add 1 pound of any kind of pasta, stir and set the timer for whatever time the pasta package says. Stir a lot so the pasta isn't sticking to itself and cover and turn the heat down to simmer the rest of the time. Add cheese and any fresh toppings like herbs at the end. I've done this with tomato based sauces but also cream of asparagus, pestos, a pumpkin curry sauce, ANYthing you like as a sauce that usually goes with any kind of starch. The main thing is 2 extra cups of flavorful liquid to dilute the sauce so it can boil and be absorbed into the 1 pound of pasta. I make a stroganoff this way with egg noodles too.
Sad too that you left Paris but would love to see a Pasta Rating Video! Also different stores to get unique shapes because I feel like different ones are hard to find!
I’m African and it was such a shock to me to discover people cooked their pasta separately. I grew up waring and making one pot pastas. Will give these a try they look so delicious 😋
The way I make lemon pasta is pretty close to your way, but I do t let the Leo in water sit overnight, I basically just make a tea with it. For the garlic part, I just put garlic and some butter in the pan before the pasta until it’s nice and ready. I also add a bit of pickled lemon, it really adds to the overall flavour and makes it very nice!!
Hi Inga! Loved the video and was really happy that you tried out that one pot lasagna as I've been wanting to make it. Do you think maybe drizzling some store bought bechamel sauce on top of it and letting that cook would help make up for the lack of the creamy taste?
my mom always cooked one-pot pasta in the early 80s, as it was a cheap and quick meal for a student. It wasn't a "thing" back then, I think, but a lot of her friends cooked it like that as well. It just makes sense if you are in a hurry.
I have made the tiktok pasta so many times, and every time I've served it people have loved it. It's a great one to use out of season when you must have fresh tomatoes in something. Not sure I'd use it for summer tomatoes though, as in season tomatoes are so special
Hi from italy 🇮🇹 this a technique called pasta risottata, generally these are nice but some ingredients are better to sauté first then add the pasta and water. Ad example if you try the first one with garlic onion and olive oil first, cook it a bit, then tomatoes, pasta and water, in the last minute the basil will be much nicer.
I use my Instant Pot for many similar dishes, because if you have the correct ratio of sauce to pasta and select ingredients that hold up to a short pressure cooking, it just never fails, and you barely have to do any work. It is also ready in 10-15 minutes or so, 5 of which are the actual pressure cooking time, which you can use to clean up or do other things.
I, too, have been misled by the caramelized onion pasta. In the end, it was tasty, but I'll definitely put in the effort to caramelize the onions in a pan next time. I make something similar to the lazy princess pasta, so I'll for sure have to try it!
I used to make candied lemon peel at my old job, we used to blanch the peel 3 times and change the water every time before simmering in syrup. I hope that helps.
The pea pasta looks great but I do not count it as one pot as you will have to wash half your kitchen 😅. Nevertheless, for the first recipe you could fry the onion and garlic before adding the rest
I've been making the martha stewart one pot dish for well over 2 years now! It's a very quick and fool-proof dinner in this household. A little tip: you can add a sugo (I usually get a caramalised onion store-bought version) on top for extra flavour😋😋😋
Two thoughts on the lemon pasta. I think you could cut the bitterness by quickly blanching the peels and discarding the water from that and secondly add some salt to cut through the bitterness.
Thank you Inga for yet another entertaining and informative video. I imagine you are quite busy these days, but if you have time to make more like this I for one would be very happy. Hello from Ontario, Canada.
Omg a lot of these look amazing, going to be trying them! I'm surprised you didn't include pasta all'assassina though, it has to be one of the one-pot OGs!
Thank you for trying the pea pasta because I love peas but rarely cook with fresh peas and rarely eat them with pasta. But that dish looked delicious and I'm gonna try to recreate it
I noticed you had some de cecco pasta in your hands in the beginning. this pasta is dried at a lower temperature which you can tell by it's creamy colour. the process of how a pasta is dried influences how the starches and proteins will react when cooking. (and then there is also the egg pasta of course).
My family has a recipe for quick pasta and I don't know why this combination of ingredients is not more popular: carrot and garlic buttered farfalle. you can try it one pot or cook the pasta, stain it and while it's on the strainer you can Sautee shredded carrot, minced garlic and salt on some butter or margarine (or olive oil) on the same pot you cooked the pasta and then put it back in. The carrot gives it a slight sweetness that surprisingly goes very well with garlic.
Liked the video. Thanks. In the future, please consider putting the built in text on top of the video. I have hearing difficulty, so I use captions a lot, and the captions block the white text. (Not to be demanding, just asking)
I don't know if it's the same concept as the "boiled salami", but in the Philippines, one cooking method of local sausages (the longganisa) calls for it being boiled in water that goes up to half the sausage. Once all the water has evaporated, the fat from the longganisa will have gotten rendered out and results in further cooking it in its own fat.
I can't understate how MAD I was about the feta going out of stock and then being increased in price. Not since the bacon craze had I personally been so attacked by the grocery store 😭
for anyone that needs a pasta dessert/breakfast, try milk noodles! there are many versions in europe for example. My go to is Pasta, any milk of choice, any sweetener of choice and some cinnamon! :D
I've found a no-boil version of the feta pasta and I absolutely need to try that. The author there calls for 1 cup heavy cream, but my wife can only manage a limited amount of fat, so I'll take the suggestion of using further stock (or, oooh, wine!) instead.
I don't feel like it's a true one pot pasta if you have to cook the pasta separately. That being said, we love the feta pasta here and everything looks delicious!
I didn’t even know you could properly one pot cook pasta! I’ve always cooked it separate.. a two pot pasta is still pretty good for me haha
@@jessice293I should say it defeats the whole purpose as a two pots pasta is usually how we all make pasta so there is nothing new or more convenient for some recepies. Not complaining though because some of these recepies would be impossible to cook in one pot, especially the feta one in the oven.
Same with the lemon essence
girl goes to Paris to learn french breads, and comes home to make italian food. 😅
this girl loves her carbs 😍. jokes aside, welcome home, Inga!
i love you!
Just a small note that may help when you try it again. For the lemon water, No boiling water and, most importantly, you cant have even a hint of the white rind.
If you can get hold of Amalfi or Sicilian lemons, the big gnarly ones, they don’t have such a bitter pith (the white bits under the rind). For standard store lemons, any pith in there will ruin it because it’s super bitter.
And maybe don’t top up with lemon water when cooking the pasta
I've made a similar version only I just use some chicken broth to boil pasta, add butter zest of 2 or more lemons and pecorino. Top with chili flakes. If you just use double the lemon zest, you don't need the lemon water bs.
pith isnt bitter.
pasta shape tier list would go hard
I agree
Yes! Please please 🙏
I’m not a feta person at all - is there a substitute??
@@hollivybez based off of a quick search, goat cheese or ricotta are best, if not google it and there are probably better/different options if you dont have those
@@hollivybez maybe try ricotta?
The lighting on the cooking shots makes everything look extra fresh and tasty.
The first pasta is even better if you use chicken broth instead of water. No need for salt. I need to try that buttered noodle recipe-it looks yummy.
For the feta one I always add chilli flakes, whole garlic, oregano, basil, thyme, marjoram and then afterwards some vinegar! So good
I love that you are eating it straight out of the pan. Like a legit one dish meal 😂
Hey you can speed up your caramelized onions by putting in a pinch of baking soda and mixing it up. The baking soda breaks down the cell walls of the onions and makes the onion juices come out and caramelize. Baking soda also is a great way to make anything brown up faster since it’s so alkaline hence why it’s great for caramelizing onions. You only need a pinch though! It’s super strong. Too much and your onions turn into mush. Also it will change the color and turn it grey if you use anything other than white or yellow onions. Still tastes good though.
It also tenderizes meat, and if you use too much with your meat it'll taste like metal.
Hi Inga. I have a friendly suggestion. I am a fanatic about not having even the slightest bit of bitterness in my dishes. When making the lemon essence, especially with the long steeping time. It's imperative that there is not the slightest trace of pith (the white part) on the peel. I rewatched when you put the first slice of peel into the water and saw the white right away. Hope this helps my friend. I'm going to make the butter one you showed with homemade chciken stock with NO salt that we make here at home. That should solve the Saline dilemna. Love your content my friend. All the best Jim retired Mexico (previously a NJ kid who haunted NYC every week hehehe)
And speaking of fresh pea concoctions, one of my go to's is peas cooked in homemade chicken stock , a bit of bouillon for the msg, herbes fines and butter to taste. Blend it up to the consistency you prefer. I like it thick like a spread and have it on toasted dark bread. Yum
Welcome back to your apartment, Inga!!
her alexa be like:
Thank you so much for this video! As a student who loves pasta, I'm always looking to reduce my overall cooktime as boiling pasta separately in a pot takes me more time. I'll definitely be trying out some of these recipes!☺
The tiktok feta pasta? HIGHLY recommend blending the sauce with like a stick blender. So good like that.
The Caramelized Onion one is so easy to make in the crock pot. During the day while youre out and then you add the goodies at the end - I also do tons of parm and heavy cream instead of coconut milk.
I also tried the carmelized onion one and had the same result as the video. shame because the recipe doesn’t work, my onion had to go for about 3 hours in the oven.
My mind is blown I never thought to make caramelized onions in the crock pot! Will have to that one! Thank you for that tip!!
I caramelize onions in the oven all the time - think her pan size & material were definitely working against it. did you use a much larger metal pan?
@@jessicastevens5782 yes, the ceramic pan was the culprit, it should be used when you need to heat up things evenly but it doesn't conduct as much heat as a metal pan
I’ve GOT to try that garlic butter macaroni!!! And with your miso recommendation! :) Great video Inga! 💗
Sorry but I kept cringing when you scraped the pan with metal utensils 😂😂😂 It’s probably metal safe but it’s just a natural reaction 🤦🏻♂️
same! a wooden utensils should fix it
There are pans that are fine to scrape like that
@@myFElovemimi yeah basically Hexclad and that wasn’t Hexclad……name one affordable (less than $100) non-stick pan that is metal safe. 🙄
It’s because you’re used to non-stick and Teflon plans where scraping removes that layer that helps food not stick. You don’t find those pans in restaurants. She has stainless steel and scraping is no problem. Metal on metal is a-okay.
@@cbarocio729 are you blind?! That wasn’t a stainless pan 🤦🏻♂️🤦🏻♂️🤦🏻♂️
Perhaps blanche the lemon peels, throw away the blanching liquid, then take the blanched peels and soak them to make the lemon water? Could that perhaps help with the bitterness issue?
For the feta pasta we use a block of cream cheese and like to add sausage, little pepperoni, olives, mushrooms or whatever suits us. It's my daughters favorite one pot pasta.
Two pot pasta.
I use Boursin. It has the creaminess of cream cheese but with a lot more flavor. 😋
@@joyfulinhope1210 we've tried that too. We like the creaminess of cream cheese but boursin is also a good choice. Adds nice flavor
@@MinkxiTes One-pot-one-pan pasta :P
Loved this video!
The baked feta pasta has been in regular rotation for me since 2020, i love to add spinach or kale or broccoli to wilt/cook with the pasta to add some greens to the dish. Also grilled chicken with it is great, to add some protein :D
Feta's more flavorful cousin from across the Aegean Sea, the Turkish white cheese is one of the staples of a Turkish summer meal. A block of cheese, a watermelon, a loaf of bread and some tomatoes.and you have the whole family covered.
I sometimes make a "pesto" with frozen peas (or fresh when they're in season) with mint and parm and it is so good and very fresh.
I would add a bechamel to the lasagna pasta on top of the ricotta then the mozzarella. And use good organic spicy tomato sauce.
the metal utensils in the non-stick pans 😭
I know... but she's probably got the good kind where that doesn't matter.
@@kandit4176there is no such thing
My first thought!
right I was freaking out watching her do that
listen. listen to me: one pot mac n cheese. mac n cheese noodles of your choice. cook in salted water, do the similar method where you barely cover it and keep going until almost but not quite al dente. add freshly shredded cheese (I like cheddar+colby jack) and heavy cream, a tiny dab of mustard, a tiny bit of xantham gum if you want it really ooey gooey (best if added in a carrier oil, like 1 tsp of olive oil+1/8 tsp xantham. this adds a dish though). stir until the cheese is all melted. if too liquidy add more cheese, if too stringy add more cream/milk/water. if needed, add more salt (if pasta water is properly salted, prob not needed). not only is it one pot, this is literally the smoothest mac n cheese sauce i have ever had. enjoy my beloveds
the lemon pasta idea sounds really good!
Inga, I like to add lemon zest, lemon juice, and fresh basil to my tik tok feta pasta after the tomatoes and cheese are cooked (there are a few different recipes out there and that's the one I use). It will make it even more refreshing! (and I add a little bit of pepper flakes on top of the feta before it cooks)!
Yay!! Was so excited to see this video~ Thanks Inga, hope you're doing well in all your adventures
Favorite one pot pasta is creamy garlic noodles from plain chicken. I just sub in asiago and go easy on the heavy cream. Soo good. Especially if you add soak and artichokes. ❤️
I’d love to see a revisit of the lemon temptress pasta 🍋 💛
You should search for a spanish dish called ‘fideuá’ similar to a paella but with small noodles and way easier to make, not having to worry about the rice overcooking. I would dare to say that IS the OG of one pot pasta and it’s delicious with a bit of aioli
The background jazzy music is so relaxing!!!! Gived the videos a lot of class! 👍 Welcome back!
Feta pasta has been my LIFELINE as a uni student!! Make it twice a week most weeks, it’s so easy and so delicious!! I usually add some chilli flakes as well which balances so nicely with the creaminess of the feta. And for anyone who doesn’t like it, use baby plum tomatoes! They’re so much sweeter than cherry tomatoes and not bitter at all!!
I just found this account yesterday, and omg I love your videos so much!! Your cadence and skill set, makes it very easy to watch and enjoy! 💕
My goto 1 pot recipe using a 2 qt Calphalon sauce pan.
1: Start heating pan on medium. Dice 1/4 medium or small red onion, dice 1 or 2 cloves garlic.
2: Add oil. I usually use grapeseed oil or olive oil. After oil heats add onions, when starting to get soft add garlic.
3: Add 1 can (14.5 oz) of your favorite diced or stewed tomatoes. I use the No Salt Added ones as I don't like the taste of salt. Add 1/3 can of water.
4: Add salt and pepper and a little red pepper flakes to taste. Just enough so that it doesn't taste flat.
5: Bring just to a boil. Here you can leave as is or use a light duty (plastic bottom to not mar the pan) magic stick if you want it pureed.
6: Here's where if I'm going to make it a 'meat' sauce I add Quorn Mince or another vege mince or meatball substitute.
7: Add the herbs, stir to distribute.
8: Add the pasta. I generally use either Carb-Nada (56g) or capellini (56g) as they cook best in the sauce.And YES, I have to break it to fit in the pan. I've eaten spaghetti since I was a baby since I grew up in a Northern Italian family. I can tell you that the pasta tastes exactly the same no matter how long the individual pieces are. No, Really, It's True. Cook for 4 to 5 minutes then take off heat or put on low and cover. Check the doneness every 2 minutes and remove from pan and plate when al dente.
9; Sprinkle a little vegetable rennet or vegan parmesan over it just prior to eating.
10: The clean up consists of the sauce pan, plate, fork, knife and plastic plate for dicing, bottom of magic stick if used.
Inga, you make the most enjoyable cooking videos! I was disappointed you didn't go with Easy Peasy, Lemon Squeezy for the lemon pasta. I think you might have better success if you scrape the pith before adding to water. Easy to do with a paring knife. Looking forward to the redemption video.
I kind of expected to see you do spaghetti all' assassina which is one of my new go-to one-pot (well, pan) recipes. Definitely going to try both the feta and the peas recipes.
I wonder how the viral tiktok pasta would be if you swapped out feta for gorgonzola and added a spicy italian sausage to it. I feel like that might move it to an even higher tier! Loved this video. I actually haven't tried most of these so the first one I'm gonna try is the feta pasta. Tysm! Cheers!
I wouldn't survive anywhere near that amount of gorgonzola.
Really not sure how swapping out feta for gorgonzola would go...those are two Totally different cheeses.....scary lol
If you do the gorgonzola, let us know how it went!
Could do half and half? Half gorgonzola, half something else :)
@@justjohnmusicchannel8327 Okay so I'll admit my suggestion is partially calculated. I've actually seen a similar recipe before but couldn't put my finger on it. I don't think it's as scary as you might think :) ua-cam.com/video/WprG4FhWcE8/v-deo.html
My one pot(wok usually) pasta is just sautee onions and garlic and any veggies in it first so they're about half cooked or nicely seared, sear any proteins going into the sauce or cook the meat if that's going in, then add any jar of sauce or canned tomatoes or cream of whatever soup and seasonings and add 2 additional cups of liquid, I usually go with chicken broth, and bring that to a boil, add 1 pound of any kind of pasta, stir and set the timer for whatever time the pasta package says. Stir a lot so the pasta isn't sticking to itself and cover and turn the heat down to simmer the rest of the time. Add cheese and any fresh toppings like herbs at the end. I've done this with tomato based sauces but also cream of asparagus, pestos, a pumpkin curry sauce, ANYthing you like as a sauce that usually goes with any kind of starch. The main thing is 2 extra cups of flavorful liquid to dilute the sauce so it can boil and be absorbed into the 1 pound of pasta. I make a stroganoff this way with egg noodles too.
Sad too that you left Paris but would love to see a Pasta Rating Video! Also different stores to get unique shapes because I feel like different ones are hard to find!
we make so many one pot pastas in albania, we usually use orzo and cut everything to tiny pieces so its spoonable
I’m African and it was such a shock to me to discover people cooked their pasta separately. I grew up waring and making one pot pastas. Will give these a try they look so delicious 😋
Inga enjoy the wonders of exploring cuisine, Life, fashion & fun...it's a Joy to get to come along on the journey 🏃🏽♀️🏃🏼♂️
A great sunday starts with Inga's new post🥰
literally i love getting inspired by her for my own youtube channel
The way I make lemon pasta is pretty close to your way, but I do t let the Leo in water sit overnight, I basically just make a tea with it. For the garlic part, I just put garlic and some butter in the pan before the pasta until it’s nice and ready. I also add a bit of pickled lemon, it really adds to the overall flavour and makes it very nice!!
I make a one pot mac and cheese for the holidays. My family, friends, and coworkers love it!
Hi Inga! Loved the video and was really happy that you tried out that one pot lasagna as I've been wanting to make it. Do you think maybe drizzling some store bought bechamel sauce on top of it and letting that cook would help make up for the lack of the creamy taste?
absolutely yes!
@@IngaLam Awesome, thank you!
my mom always cooked one-pot pasta in the early 80s, as it was a cheap and quick meal for a student. It wasn't a "thing" back then, I think, but a lot of her friends cooked it like that as well. It just makes sense if you are in a hurry.
the tic tok pasta is Amazing, and adding different seasonings its still good! Its always in the rotation, I dont even have to ask.
On the lemon pasta, try it again but when you have to add additional liquid use plain water or stock. Also, how much pith did you leave on the peel?
I think using a metal pan will help give a better heat conductivity for the onions and cut the cook time a lot
I have made the tiktok pasta so many times, and every time I've served it people have loved it. It's a great one to use out of season when you must have fresh tomatoes in something. Not sure I'd use it for summer tomatoes though, as in season tomatoes are so special
Welcome Home Inga!!! I loved watching your time in Paris...such a dream of mine...can't wait to watch this video
I loved this video. I'll definitely have to try some of these recipes.Keep making more Inga
Hi from italy 🇮🇹 this a technique called pasta risottata, generally these are nice but some ingredients are better to sauté first then add the pasta and water. Ad example if you try the first one with garlic onion and olive oil first, cook it a bit, then tomatoes, pasta and water, in the last minute the basil will be much nicer.
YES to the pasta ranking!
I love lemon pasta ❤ it’s my fave “other Italian pasta””
that pea pasta looked so good to me. Im meh about peas, but i feel like that dish would make me love peas lol
I use my Instant Pot for many similar dishes, because if you have the correct ratio of sauce to pasta and select ingredients that hold up to a short pressure cooking, it just never fails, and you barely have to do any work. It is also ready in 10-15 minutes or so, 5 of which are the actual pressure cooking time, which you can use to clean up or do other things.
I, too, have been misled by the caramelized onion pasta. In the end, it was tasty, but I'll definitely put in the effort to caramelize the onions in a pan next time. I make something similar to the lazy princess pasta, so I'll for sure have to try it!
Pasta is so good. It’s so hard to go wrong with it lol
Not expecting her to be scratching the non stick pan wit metal tong and fork.
Indeed...it makes me bit nervous 😂
I used to make candied lemon peel at my old job, we used to blanch the peel 3 times and change the water every time before simmering in syrup. I hope that helps.
The pea pasta looks great but I do not count it as one pot as you will have to wash half your kitchen 😅. Nevertheless, for the first recipe you could fry the onion and garlic before adding the rest
Martha’s one pot pasta is an icon, I’ve made it made many a time
I think this is one my favorite videos you’ve ever done
I've been making the martha stewart one pot dish for well over 2 years now! It's a very quick and fool-proof dinner in this household. A little tip: you can add a sugo (I usually get a caramalised onion store-bought version) on top for extra flavour😋😋😋
Tomato Feta pasta is one of the best things I ever made. So easy and so delicious.
One pan pasta from the joy of cooking cookbook is my favorite!
Two thoughts on the lemon pasta. I think you could cut the bitterness by quickly blanching the peels and discarding the water from that and secondly add some salt to cut through the bitterness.
I need the lemon pasta! Yum!
Thank you Inga for yet another entertaining and informative video. I imagine you are quite busy these days, but if you have time to make more like this I for one would be very happy.
Hello from Ontario, Canada.
Omg a lot of these look amazing, going to be trying them! I'm surprised you didn't include pasta all'assassina though, it has to be one of the one-pot OGs!
Thank you for trying the pea pasta because I love peas but rarely cook with fresh peas and rarely eat them with pasta. But that dish looked delicious and I'm gonna try to recreate it
I noticed you had some de cecco pasta in your hands in the beginning. this pasta is dried at a lower temperature which you can tell by it's creamy colour. the process of how a pasta is dried influences how the starches and proteins will react when cooking. (and then there is also the egg pasta of course).
My family has a recipe for quick pasta and I don't know why this combination of ingredients is not more popular: carrot and garlic buttered farfalle.
you can try it one pot or cook the pasta, stain it and while it's on the strainer you can Sautee shredded carrot, minced garlic and salt on some butter or margarine (or olive oil) on the same pot you cooked the pasta and then put it back in. The carrot gives it a slight sweetness that surprisingly goes very well with garlic.
Liked the video. Thanks. In the future, please consider putting the built in text on top of the video. I have hearing difficulty, so I use captions a lot, and the captions block the white text. (Not to be demanding, just asking)
That’s how I cook my Orzo pasta every time. I finish it off with some butter and I add broth instead of water
I don't know if it's the same concept as the "boiled salami", but in the Philippines, one cooking method of local sausages (the longganisa) calls for it being boiled in water that goes up to half the sausage. Once all the water has evaporated, the fat from the longganisa will have gotten rendered out and results in further cooking it in its own fat.
In Nigeria we boil meat and then fry it afterwards!
That pea carbonara looks so good!!
I can't understate how MAD I was about the feta going out of stock and then being increased in price. Not since the bacon craze had I personally been so attacked by the grocery store 😭
3:24 I'm sure this isn't a non-stick but it looks like it could be and the scratching of the fork on it scares the f outta me...
was not expecting the nduja swag in this… truly a huge moment for reggio calabria
i love this series so much!!!!! 😭
Love this!! Cannot believe I met you yesterday in Boston XO
omg hi
I think we sat in front of you but wasn’t quite sure, but looked like a fan approached you before eating. Want to say also a fan! :)
for anyone that needs a pasta dessert/breakfast, try milk noodles!
there are many versions in europe for example.
My go to is Pasta, any milk of choice, any sweetener of choice and some cinnamon! :D
Do a pasta tier list, please!
I need to know what the people’s favorite is 👀👀👀
I make the feta pasta, but with ricotta instead of feta. It's soo good!
Love the one pot pastas
would be interested in a meal in a rice cooker or slow cooker series👀
The feta pasta is so much more than the sum of its parts. Very popular in my house 😍
Excellent video!!! You are so easy to watch!! ❤
Hurray, Inga's back! 🥰
Love your videos, Inga! Always a fun watch ❤
Iconic - testing recipes and meal prepped for the week!
Missed opportunity to called the Lazy Princess pasta “The Princess and the Pea” LOL
Absolutely adore your video Inga Lam!
The first and last sound so good
I really want to try toasting my pasta now, I never thought of doing it before
I've found a no-boil version of the feta pasta and I absolutely need to try that. The author there calls for 1 cup heavy cream, but my wife can only manage a limited amount of fat, so I'll take the suggestion of using further stock (or, oooh, wine!) instead.
I love the format! Nice video!
omg you need to try the brie cheese pasta made popular by Sung Sikyung. I made it yesterday and it was SO GOOD.
i’m surprised i didn’t see the one pan alio e oglio pasta recipe! it was huge a few years ago on many korean cooking youtube channels