- Fresh pasta.
- [Producer] Yes.
- [Producer] Cool. - That was a couple weeks ago.
- [Producer] Do you remember it?
- I remember ... [dreamy electronic music]
Can I come?
- [Producer] Yeah!
- A big beautiful box.
How we doing?
That's a big ol' box of pasta.
you guys, I'm older than four years old.
I'm actually 31.
So much more fun.
Andy, what's this shape?
- Oh. I feel like you used to see it a lot more.
- Yeah. Yeah, yeah, yeah. - I love it.
- I'm kind of here for it.
- I am not here for this, though.
- Penne can go [beeping] itself.
Is this my rolling pin?
For some reason, in the last couple of years,
I have become like the pasta girl here.
This is sun-dried tomato.
I guess I better get my water boiling.
We're making rigatoni.
Wow, I really feel like a child right now.
Is that the next thing?
Oh, should I go for this now?
- [Producer] Go for that.
- I think some things fell off.
- [Producer] Oh no.
[laughing] Oh no, what does it say?
- Make a words.
- [Producer] No, that's right.
Make a word out of these Spaghetti-os,
and that's gonna be maybe the next clue?
- [Producer] This episode is all about fresh pasta.
- Here for it.
[exciting classical music]
I was given a bunch of presents.
Look at that mortadella, would ya?
A lot of clues.
And taken on a wacky scavenger hunt
to learn all there is to know about
Love fresh pasta.
Get old school.
Like, in some way I want to say Di Palo's, but they're not
really known for their fresh pasta.
Maybe I'll just have to be surprised.
Did not know it was gonna rain.
Raffetto's, of course!
So, we're outside Raffetto's.
I'm not exactly sure what's in store for today,
but let's head inside.
- Hello, Molly.
I'm Andrew Raffetto.
- [Molly] Hi, Andrew.
- Sarah Raffetto.
So Raffetto's has been open for, 1906, 14 years.
- It started around the corner on Sullivan Street,
and thankfully my grandfather bought this building in 1920
and moved the business to its current location.
- Okay, so what are we doing here today, then?
Work the guillotine.
I didn't know that a pasta guillotine was a thing.
- No, no.
So here's our machine.
[dark intense music]
- She's beautiful.
- She's now 103 years old.
- But still works, like we said.
So I hold it on this side, turn the machine on,
and it's just gonna go.
- [Molly] Whoa!
- This cut would be called Paglia e fieno,
which means hay and straw.
Now, egg and spinach linguini.
- So you get a nice blend.
Let's do tagliatelle.
- So, tagliatelle is in between the two and the four,
so it's gonna move a bit quicker.
[Molly whoops] [intense music]
- That's intense.
That machine hasn't really broken in, what, 100 years?
They have no need to upgrade to whatever machinery
most pasta restaurants are using now.
- That should be a pound and a quarter.
Yeah, look at that.
- Whoa, okay, this man's been doing it for a while.
- That's true.
- Okay, we got the pasta that I made.
- All set. - Thank you guys so much.
- [Andrew] You're welcome.
- [Molly] Take care!
- [Andrew] Our pleasure.
- So this was not exactly part of the plan for the day,
but we are at Di Palo's, and it is an Italian food mecca.
- Hi, can I help you?
- Yes, I'm Molly.
I am here from Bon Appetite because I am working
on some fresh pasta.
I already grabbed some stuff down the street,
we were at Raffetto's.
- Okay, right.
- But I'm wondering--
- Great store.
You guys are friends?
You opened around the same time, right?
- Yeah, we're over 100 years.
This March it's 110.
The first time that I tasted really good
fresh ricotta was here.
My dad brought me here when I was like, I don't know,
16 or something.
- I'm sure I was behind the counter.
- You were. I remember you.
My dad and I got pretty obsessed with Italian food,
and we would always come to Di Palo's,
always saw Lou behind the counter,
but the thing that I used to come for
was their ricotta cheese.
- [Lou] And this is only fresh milk
and a little bit of salt.
- Mm, this is really bringing me back
to the first time I came here.
It's so delicious.
- And what else would you like?
- I'm never coming in here and not getting mortadella, so.
- And you want a very special mortadella?
- [Molly] Yes, please.
- Okay, we'll get you a very special one.
- [Molly] Look at that mortadella, would ya?
- The same size as my son when he was born.
- [Molly] Oh my god, this is the biggest mortadella
I've ever seen.
- Oh this is not, this is a baby.
Smell that aroma?
So good. - Enjoy.
- [Molly] Thank you, Lou.
- All right, thank you.
- [Producer] Do you know what we're gonna do now?
- We're going to make pasta now.
I can say that with some certainty.
- [Producer] Have you seen the door?
Get new school.
Okay, so we already got old school at Raffetto's,
and now let's go inside and get new school.
Who are these people?
- Hi, how are you? - Hello.
- [Molly] Good, how are you? - I'm Scott.
- [Molly] Hi Scott.
- [Angie] I'm Angie.
- [Molly] Hi.
- We're here from Don Angie in the West Village.
- Oh, nice.
- We both grew up in Italian-American families,
so we're like super passionate
about Italian-American cuisine, and we try to do
a new take, a modern take, on Italian-American cuisine
in the restaurant.
- Cool, okay.
So what are you guys gonna teach me today?
- [Angie] That's for you.
- Thank you.
Okay, number five.
Make da dough.
Not the dough.
[Angie laughing] Not sure if that has anything to do
with what we're about to do.
- All the pastas that we do at Don Angie are handmade.
We don't use an extruder.
The particular shape we're gonna do right now
is the caramelle.
It's like a candy-shaped pasta.
- Oh, with the little?
- Yeah, exactly.
We make two doughs, one that's flavored
with pulverized black sesame,
and we make just like a straight forward one as well,
and then we kind of intertwine the two
to make the sort of freestyle, zig-zaggy.
- Tie-dye kind of color.
- Oh, interesting.
- Did somebody say tie-dye?
Looks like, yesterday when I walked in
I was like, I wanna make tie-dye pasta,
and they were all just like.
Is that the next thing?
- The dough we're gonna mix right now is an egg-based dough.
So we use this finely-milled durum flour,
and then the 00 flour, this is made from a softer
form of wheat.
Semolina, it's a little coarser.
- [Molly] Yeah.
- So we're gonna mix this old school style,
the way you see grandma mixing it or something.
- Make a well?
In the restaurant, we typically mix it in
like a little mixer, because we're making usually
a little bit bigger of a batch than this.
- [Scott] You always add the yolks first.
Wow, these are nice.
- [Angie] Yeah.
- They're beautiful.
- Not to sound, like, [beeping] but we really do
try to use,
- Love a [beeping], don't care.
- But we try to use really high quality eggs
in the restaurant, especially for our pasta dough.
- Well I mean, it's like 50% egg.
- [Angie] It makes a huge difference.
- [Molly] Sure.
- And then once you get this pretty well-incorporated,
then you're gonna wanna start adding whole eggs,
but you wanna do it one by one.
- The egg and the egg white give it structure
and kind of buoyancy almost.
- I think it's a little dry in here.
We need like one more.
- Egg yolk. - Can I plop her in?
- Yeah, yeah, yeah.
There we go.
- People might look at it and be like
this is way too dry, but you gotta just trust it.
Wrap it, let it sit, and it'll hydrate.
- [Molly] Totally.
- [Scott] You wanna get in here and finish it up?
- [Molly] Yeah. - This is how it should feel.
It shouldn't feel like really wet.
- Sorry to like weirdly tower over you.
- That's okay.
- But I feel like I'm gonna get better leverage.
Well, it's getting really stiff.
That's why you gotta let it rest, too.
- So we wrap this up.
Let it rest for a minimum of 30 minutes.
And then this is the version that has rested.
It feels so much more supple,
than this one is very tight.
- The bets way to start sheeting dough
is to cut it into planks,
put it through the widest setting,
and then fold it.
Because you want it to kind of be the exact size of this
and then you get the maximum use out of it.
So this looks pretty good.
So this is the same recipe, we just add
black sesame powder to it.
- I wanna put this in my smoothies.
- Yeah, it's probably good.
- Scott and Angie don't use strictly Italian ingredients,
but they cook in a very Italian spirit.
They feel like, okay this is actually just
like a canvas upon which I can throw all of my creativity
and it continually can evolve.
- All right, so this is actually the really fun part
of making this pasta.
- Oh fun, great.
- [Scott] You're just gonna cut thin strips,
so we honestly just take it and we just start making
all sorts of random patterns.
- Just throw a bunch of worms on there.
- It's all you. - Exactly.
- [Scott] So you really want to push it down.
Is this what you're looking for, or are they too close?
- Yeah, no good.
Now you're gonna start going through thinner and thinner.
- [Angie] This is pretty thin, but it's still pretty strong.
- [Scott] So now we're gonna cut it with this pastry cutter.
- Here we go.
- [Scott] Good.
- [Angie] We do a combination of buffalo ricotta
as well as some cow's, and we add a little bit
of Italian cream cheese.
- [Scott] We'll just spray it really quick
with a little water.
And then you're gonna roll, push down and pinch the sides.
- So you do all of this [beeping] by hand?
Maybe the shape's a little too easy for you.
- Yeah. - Well.
- We're gonna make lorighittas next.
It's kind of like a ring-shaped twisted rope.
- The sheeter comes with these cutter attachments.
I put it through the really wide one,
and then you just do it until it becomes
a really smooth rope.
Hold it with your thumb and forefinger,
and you're gonna go around,
and you're gonna break it off and pinch it together
right here, and then you're gonna twist it like this.
Kind of forms a ring like that.
- Then you go like opposite directions.
- [Scott] Mm-hmm.
- [Molly] Yeah.
- Next, we're gonna show you a couple of freestyle things
that we've come up with.
- What does that mean, exactly, freestyle?
- Things that aren't typically found in Italy.
- Okay, like non-traditional.
- Things that came out of experimentation.
- [Scott] That we know of.
- Yeah, that we know of.
I mean, who knows? - Okay.
- [Angie] This is based on a shape called scarpinocc
which is usually just like one dot,
and basically all we changed about it is we did two.
So I kind of pinch, and then just.
You have like little sunglasses.
- [Molly] Cute!
- [Angie] You want to give them a whirl?
- [Molly] Yeah.
- Pinch and push down.
And then same on the edges.
They're a little small.
I'd have to make a larger one.
- So another sort of unique shape we can show you
we refer to it as a double agnolotti,
and we kind of fold it.
Sort of looks like a little bonnet almost,
like a stuffed bonnet.
- It's a bonnet.
God, there's a million things you could make.
- [Angie] Yeah, exactly.
It really does look like a bonnet.
- How do you say bonnet in Italian?
Cappellino! - [Angie] Okay, there you go.
- That's cute!
What a cute name.
- Anyway, I just heard you say that you could make
a hundred shapes, or you could make a million shapes.
- Oh, I said that?
- We've taught you a lot, so here you go.
- Oh boy.
Okay, number six.
Invent a shape.
By myself, or with them?
- [Producer] By yourself.
- Good luck. [Angie laughing]
I'm tasked with creating a new shape,
but I want to take some inspiration
from what I just learned about blending colors
and obviously I already mentioned that I'd like to do
tie-dye pasta before they even arrived,
and we have all of these natural dye powders.
I'm gonna use the rested egg-less dough,
because it's lighter in color.
Here comes my cocktail!
♪ Delaney ♪ [upbeat hip-hop music]
What is that?
- A little Americano.
A little aperitivo for you. - Oh my god.
- [Alex] You're making pasta.
- Cheers, you're not having one?
- Dry January.
Seriously? I'm gonna try to figure out how to make
tie-dye pasta right now.
- Have you ever seen that before?
- Nope. - Because I haven't.
This is dough that I made with the owners of Don Angie.
- Scott and Angie.
Have you been there?
- It's so good, yeah.
- I haven't been there. - You've never been?
- No. - You'd love it.
- I'm gonna go. - You gotta go.
- And then I have to come up
with a pasta shape that's unique.
- Yeah I was gonna say, they do some cool pasta shapes.
- I know, they showed me them.
- [Alex] I've had these at Don Angie.
- How could I do a wiener dog shape?
When I get my next weenie dog,
it's gonna be called Tono which is the Italian word
for tuna, so it's gonna be Tuna and Tono.
So yeah, maybe it's tonatelli.
Let's try a little pink, shall we?
Are we feeling this vibe?
- [Alex] I'm honestly not.
- Looks like you [beeping] up.
- Looks kind of like you did.
Okay, one more thing I wanna try
is to just add a little bit of water
because I think that'll make it a little bit easier
to incorporate them into the dough.
I'm really just going for it here, guys.
I don't know what's happening.
It just spurted out on me.
Upon reflection, I'm going to make
two to three different colored pasta doughs
and then sheet them through together.
We're gonna do this in a stand mixer
for 10 minutes each one.
It'll save us like half an hour.
So we got pink.
We'll do purple, and we'll do red.
And I'm gonna stir them on low.
Once I add the water, it's gonna come to life.
- What's all these colors? What do we got going on?
- You know Rick made the--
- [Announcer] Rick!
- Tie-dye colored holiday cookies.
- So he used all these natural food coloring powders.
- Yeah, freeze dried fruits, or whatever.
- Uh, yeah.
Something like that.
Beet powder, pitaya.
Anyway, I'm using it in the pasta dough.
- It's also gonna bring out a little flavor, no?
- Oh, it's very wet.
- That seems very wet, right?
- [Sohla] This seems very wet, too.
- [Molly] That's so wet.
- I think they're all way too wet.
- All right, I'm gonna add flour.
- I feel like it should be--
- It's usually like almost too dry.
There's always tomorrow.
- I'm not here tomorrow.
- Me neither.
- I'm going to Miami.
What are you doing? - Florida?
Before it sinks off into the ocean?
One last hurrah. - Right?
- [Sohla] Before you add flour.
- If my hydration's too high, I feel like it's better
to start over.
- I'm not doing that.
- Things just, she's kind of right though.
- Sohla was telling me that I needed to start over entirely,
which, no, I didn't.
It's okay to add flour.
Bunch of malarkey.
- [Brad] What kind of shape you doing?
- No, I have to invent a shape.
- [Brad] Invent a shape?
I feel like the Italians kind of covered that.
- Well, they told me I have to invent a shape.
- They got like 75,000 shapes.
- So yes, everything's been done.
Probably what hasn't been done is weenie dogs.
So I am now going to rest these doughs,
because they're gonna continue to hydrate and relax a bit.
I'm gonna just play around with some of this other dough
that we have and try and figure out how to make
my little tonino, whatever it is gonna be called.
How the [beeping] do I do this?
This looks like a seal.
You guys, is this the stupidest thing I've ever done
or the coolest?
I can't tell.
- I would totally think that was a weenie dog.
- You would? - Yeah.
- Let's cook it.
- Hi, Tuna!
- Awe! I don't want to cook Tuna!
- Here we go.
It's like [beeping] up.
It's kind of morbid to see a little weenie dog
floating around in a hot pot of water.
What do you see?
- [Sohla] It's Tuna.
- [Molly] So what you're saying is I nailed it?
- [Sohla] Yeah.
- Maybe we'll perfect it, but she came out all right.
I'll drizzle it in a little oil before I taste it.
["Old McDonald Had a Farm"]
The parts where I did a lot of twisting
and where I made the neck and the tail,
it's a little thick.
But generally speaking, it worked.
So I am gonna try rolling this red one out.
I'm gonna leave it this thin
and roll out the other ones.
Let's do purple.
All right, pink.
Here I am, just--
- What are you making?
- I'm trying to make tie-dyed pasta.
- But you might even almost need like dots.
- I could use biscuit cutters.
Who knows, maybe I pivot and maybe it's polka-dot.
Ooh, these could be good.
Maybe it's the absence of the polka-dot
is the way to go.
Oh, this is tight looking.
I feel like I need to make at least 20 of these guys.
Can I teach you how to make the weenie dog shape?
- I would love to learn this.
- [Molly] Okay, I lay down a line of the ricotta filling.
It gets rolled,
and then you find where the filling is
and just make sure you're pushing,
just to close it.
- [Rhoda] Does that seem good?
That seems great.
You know Brad was all like, you're never gonna
be able to make a shape that hasn't been made before?
- Invent a shape?
I feel like the Italians kind of covered that.
They got like 75,000 shapes,
like 75,000 shapes.
- The Italians aren't making weenie dogs.
I could be wrong.
Someone please tell me if I am in the comments.
I'm dying to know.
Okay, so the weenies are freezing,
and I am just gonna get a pasta sauce going.
I'm gonna do a version of pasta limone.
Okay, so this is gonna be an emulsion of pasta water,
which is gonna help to emulsify the sauce.
I have cold butter.
It's important that the butter be cold
so that it can properly emulsify
with the hot pasta water.
Each piece of butter is fully melted before adding the next.
And I'm gonna continue to agitate it.
I'm gonna turn it off the heat
and grate in a bit of parm.
Here goes nothing.
- [Producer] So then you have one thing
left to do after this.
Plate your pasta.
Well, I was already gonna do that.
So they've risen to the top.
I'm going to now add them to the sauce
because I don't want them to overcook.
This is a great time to grate some zest,
juice of a lemon.
Yeah, I know that's a lot of butter sauce.
So there they are in their little pan.
For a first shot, I think they turned out okay.
I mean, they looked like weenies.
Kind of like fetuses, too, but.
Okay, we're gonna go for a linear plating situation.
Little pig fetuses.
But they weren't.
They were weenie dogs.
That one's good.
All right, Sohls.
I'm ready to present to you
my tie-dye sauciccine.
- All right.
- [Molly] Here they are.
- [Sohla] So colorful!
- [Molly] Here's my little hero weenie.
This is how many weenies you're trying to have
in the future.
- I want 13.
A baker's dozen. - 13, okay.
- It's like pasta limone with pistachios
and the buffalo ricotta filling.
- It's delicious.
- They were delicious.
They spoke to my heart.
- It's got a little bit of the bite
you might get from a rigatoni.
- Exactly, and then like a fresh pasta.
Best of both.
- Great job.
- Thank you.
Well, you can just look for yourselves.
- [Producer] What?
- It's tie-dyed weenie dog pasta.
Look at this one at the top.
That is like a proper weenie dog.
- [Producer] I know, but they're like flesh colored.
- I know.
They look like fetuses.