3 Pasta Dishes at 3 Effort Levels | 1 Pot | 5 Ingredients |  Chef’s Recipe
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3 Pasta Dishes at 3 Effort Levels | 1 Pot | 5 Ingredients | Chef’s Recipe


– We are Sorted, a group
of mates from London exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. (laughing) We’ve got chefs, we’ve got normals, and a whole world of
stuff for you to explore. But everything we do starts with you. Happy Wednesday everyone
I’m Mike, this is Ben. – And are you ready for a pasta baby? (beatboxing) – In front of us we have
three mushroom pasta dishes, a five ingredient, a one
pot and a chefy thing. We’re gonna eat them,
we’re gonna compare them, we’re gonna see if they’re
worth the extra time and effort. And we’re gonna start with Jamie Spafford. – Who’s here to prove,
time, effort, no question. I’m gonna show you exactly how quick and easy a pasta dinner should be. Five ingredients and
realistically, five minutes. That looks like ten but really it’s five. Here’s what I’m gonna use, mushrooms, cheese, eggs, bacon, and tagliatelle . And to speed things
up, I’m gonna use this. First thing to do is get
a pan of water boiling. Maybe use the kettle to
make that even quicker. Remember to salt your water, for flavor. Next up we’re gonna add our bacon, this is pancetta, into a dry pan. The fats are gonna ease out of the bacon as it starts to cook which means we don’t need to add
anything more into it. Plus, natural smokey flavor. Whilst that’s starting to cook off, we can slice our mushrooms
in the food processor. With the mushrooms sliced, they go into the pan with the pancetta. My pasta’s only gonna take
two to three minutes to cook so I’m gonna put that
in now which gives us the perfect amount of
time to make our sauce. I’m gonna swap out my slicing disk for my fine grating disk
in my food processor and we can get on with grating
some hard Italian cheese. Quick tip, if you’re gonna grate cheese, grate a load of it and use
it throughout the week. And believe me when I tell you, that cheese is one third
of our whole sauce. Eggs, cheese, black pepper, whisk together in a bowl and get ready to pour over
your pasta once it’s cooked. Now I’ve got fresh pasta which is only gonna take two to three minutes to cook. Once it’s cooked I’ll lift it from the pan of boiling water into my frying pan, mix it all in with the
mushrooms and the pancetta, move it over to one side, and then pour my sauce over the pasta. That way the sauce doesn’t hit the bottom of the pan which is gonna be really hot and doesn’t turn the
eggs into scrabbled eggs, keeping it nice and loose. Whocha mumma. Ooo (laughing) – Well. – You don’t even sound
convinced yourself J. – Don’t even need to follow that up but, that was easy. I’m in the middle and
I think this is easier. Not only is this recipe
completely idiot proof, it also minimizes mess because it’s all done in one pot. However, there is no correlation as to why I’ve been picked to do this one. Here’s what I’ll be using
to make my masterpiece. A load of mushrooms, milk, veg stock, double cream, garlic, shallots, fresh herbs, olive oil, pine nuts and spaghetti. And to help me out I’ll
be using one of these. First off I’m gonna peel and roughly chop some shallots and garlic. They get thrown into the food processor along with half a bunch of basil, half a bunch of parsley. I set it whizzing, and then I pulled out the
stalks of my chestnut mushrooms and added that while
they’re whizzing round. My zhuzhed up mixture then goes into a pan with oil and I fry that
off for a couple of minutes so it’s all nice and sweated off. While that’s happening, gonna finesse some of my other mushrooms, just to make them a little bit smaller so they cook evenly and
to remove the bottoms. Then it’s just a case of
taking all of this stuff and dumping it into this pot. Mushrooms, spaghetti that
I’m snapping in half, pine nuts, milk and double cream, and veg stock. Give it a stir, make sure
it’s covered and combined. Bring it up to a boil, then take it down to a simmer
for eight to ten minutes until that spaghetti is al dente. Once you think it’s cooked, season with a little bit of salt and a little bit of pepper. And I’m spooning that into a bowl and covering with vegetarian cheese. Aah? – I love a one pot, hassle free. But if you want a little bit of hassle, but a great amount of flavour, then come across to this one. Don’t get me wrong, those
pasta dishes were great but this one goes all out. We’re gonna make our own pasta, we’re gonna use it to shape and fill some tortellini with a mushroom filling and serve it with a mascarpone and flambéed wild
mushroom and brandy sauce. How good’s that sound? Stuff you’ll need, the ingredients for homemade pasta, that’s eggs and flour, oil and salt. A whole selection of mushrooms plus some garlic and herbs and root vegetables. And then mascarpone and brandy and more herbs for that sauce, plus a ciabatta. And we’re gonna use just about every part of this. First up I’m gonna make some pasta so that’s pasta flour, double zero, in a bowl with eggs. Three whole eggs, one extra egg yolk, little bit of olive oil, generous pinch of salt and bring it
together with the dough hook until you’ve got something
that’s soft and elastic. It will take about five minutes. Dry pasta’s great, if you can
get fresh pasta even better, homemade, no comparison. What we should have is pasta. This now needs to be wrapped in cling film and to rest in the fridge
for at least half an hour. An hour’s good. The filling for my
tortellini is very similar to the paste that Mike made but with a few added flavors. One, dried porcini mushrooms which I’m gonna rehydrate
in boiling water. Then later on we’re adding in wine and marscarpone. On the stand mixer I’m gonna switch out the bowl and dough hook
for the food processor. And into it I’m gonna blitz celery, shallot, garlic, thyme, and then the whole bunch
of chestnut mushrooms. With the paste that gets switched off and fried off in a frying pan with butter and oil. Mushrooms have an awful
lot of water in them so you wanna evaporate all that off at the same time taking out the rawness of the garlic, and shallot and celery. Once you’ve got a paste it’ll take about five minutes or so. Add in your chopped up porcini mushrooms, now they’ve rehydrated, along with white wine, and some of that stock from the mushrooms. Reduce it all down, add your marscarpone and season to taste. One thing the last two dishes didn’t have was little bit of crunch and texture. I’m adding some to this dish and it is so simple just ciabatta bread, chopped up into dice, then season with salt, pepper, oil and bake them in the oven. 200 degrees Celsius, about five minutes. I’ve switched out the food processor for the lasagne pasta roller and we’re gonna roll out our rested pasta as thin as we can. Lay the fresh lasagne like sheets out on a semolina dusted board and cut disks out, about
ten centimeters across. Put a teaspoon of your chilled filling in the center of each and dab
around the top with water. Fold them in half, seal that filling in. And then fold those in half with your finger in the middle. So you’re almost forming a ring of pasta. Seal the two edges, take your finger out and you should be left with tortellini. The last thing to do
is the mushroom sauce. And we’re gonna celebrate
this incredible mixture of wild mushrooms. Chop them up, but so that
you can still identify them, and fry them in butter, really really hot. Once the mushrooms have some colour now for the best sauce ever, simple but naughty. Brandy, let it bubble
down, flambé if you like. Then go in with a marscarpone cheese and enough water to make a rich, consistency of double cream like sauce. And finish by seasoning to taste and with fresh parsley. Just as you’re finishing your sauce you want to boil your tortellini so rapidly boiling salted water. And these will only need 90
seconds, two minutes tops. Combine some of the mushrooms, some of the sauce, per portion of tortellini, job done. Finish with a little bit
of the Italian cheese that Jaime grated. Tada! (laughing) – Great! – There we go. – The jazz hands came out. Well let’s eat these before they get cold. – Let’s start here. – I’m not gonna lie J, I think you’re on the tip of getting
to scramble territory. (laughing)
– Cheers. – The thing with five ingredient cooking is you’ve gotta pick your
five ingredients carefully and if you do you can get so many layers of flavor into that. Smokey, the rich kind
of creamy from the egg and the Parmesan, the mushroom for body and you can get damn good fresh pasta now. I reckon this took about three minutes to prepare, and then I just left it for eight to ten minutes. So I would say, I’ll
take your five minutes and I’ll lower you by two minutes. And then I’ll walk away from a pot but I’ll keep on coming back to it to make sure that it
doesn’t get dangerous. – Cheers.
– Cheers. – Cheers. (laughing) – Spaghetti is not date food. – Oh yeah! – Interestingly, and this
isn’t against you at all, you have nothing to be proud of that one. I’m not saying this as
a slight against you, because I’m not taking
anything away from you, but you didn’t do anything. – You’re taking it away from me by telling me I didn’t do anything. – But that’s a real
advantage of the recipe. – I taught the recipe,
I’m a pasta prophet. – Right this one, a little bit more care, attention and love. – It looks like it’s from
an Italian restaurant so I’m very excited for it. – Cheers. – You’re going double. – Have I got double? – Oh you’ve just a really big one. – I’ve got a whopper there. – I’m so glad that I like mushrooms. That might be the most mushroomy thing I have ever put in my mouth. That is amazing. – That is so mushroomy. – That is so much more than just a meal, it’s an experience, it’s– that’s an afternoon. – Yep. – That’s a great way to spend a day. Here’s the conundrum that I’m facing. Usually in these videos
we back our own horses as much as we can. but, having tasted both of these, I know how little effort you put in, which annoys me by the way, I would wonder why I would go for that one over that one. – I agree, in that they were both so easy. – But you do need to have cream and milk and veg stock to hand and pine nuts and fresh herbs and so
it’s probably twice, if not more ingredients. But effort, it’s so simple. – Why did you ruin it by doing something unachievable for us? It was on another level flavor-wise to the other two. – Also, flambéing is fun. – When a chef does it,
it’s called flambeing, when we do it, it’s called
setting things on fire. – Arson. (laughing)
– Panic. – I’ll have to watch
the video back and try and make a judgment call as to whether I could make that the
same way that you did. – I’d love to give it a try. – I’d absolutely try it and it would be one of those things that
I would want to make when trying to impress someone or having people round. I’d never make it for myself. – Really easy but it
does take a bit longer. – Rainy Tuesday night,
coming home late from work, this is what I’m making. – Rainy Tuesday night, I’ve pre-planned my meals, which is what I tend to do, therefore I’ve bought
the ingredients I need to make that, cos it tastes fantastic. Having said that, that was worldy, I just don’t think I’ve got the ability or the confidence quite yet. But I’ll give it a go. For me, that is midweek deliciousness and I love tagliatelle. That’s a weekend venture. – Three different mushroom pastas, we can’t decide between us which one our favorite is. Comment down below, let us know which one your favorite is. What would you make? What day of the week it is where you are. – If you’re enjoying our
three things compared videos make sure you give us a like, we’ll keep making them. – And of course we’ll
be here every Wednesday, every Sunday, four o’clock. So we’ll see you next week. – Make sure you’re subscribed and you click the bell so you get notified of all our videos. Bye. – As we mentioned we don’t just make top quality YouTube videos. We’ve built the Sorted club, where we use the best things we’ve learnt to create stuff that’s
hopefully interesting and useful to other food lovers. Check it out if you’re interested. Thank you for watching and
we’ll see you in a few days. – What day of the week
is it where you are? – I’m done.
(laughing)

About Earl Carter

Read All Posts By Earl Carter

100 thoughts on “3 Pasta Dishes at 3 Effort Levels | 1 Pot | 5 Ingredients | Chef’s Recipe

  1. 3:25
    Mike: "There is no correlation as to why I've been picked to do this one."
    Me: … Is that a pot joke?

  2. They had to do a take 2 of the spaghetti during Mike’s ingredients list because you can see a single spaghetti on the table at 3:39 😂

  3. I am 100% going to make the first recipe this week. I'm in Italy at the moment and those ingredients are all already in my fridge! I can't wait!

  4. What is the name of the song that is played each time the food processor is introduced? it is addictive!

  5. Mushrooms shouldn’t be cooked in a pan all at once, every mushroom as it’s own cooking time and you should cook them separately to develop their own distinct parfum and aroma, then put them back in a pan just to get some heat.

  6. Barry's dish: work night/school night food.

    Mike's dish: Friday date night, something quick, attention stays on SO, and delicious.

    Ben's dish: ummmmmm… staycation? Maybe?

  7. Vegetarian cheese? Does that mean something different in England? I was under the impression that cheese was usually vegetarian.

  8. This episode is brought to you by Kenwood™! Remember, when you can't afford better, there's Kenwood!

  9. Jamie: Try adding a pinch of nutmeg to that, you'll thank me for the extra zing.
    Mike: Milk, Double Cream and "Vegetarian Cheese?" I assume it's a rennetless cheese, not soya or the like
    Ben, Ben, Ben: That was Tortelloni, not Tortellini (sad face for the chef)

  10. so wait vegetarian cheese but forgive me but didnt i see non vegetarian ingredients in the one pot pasta?

  11. Three things:
    1) would’ve appreciated if you’d put “mushroom” in the title for those of us who don’t like them
    2) someone misspelled mushroom on the title screen 😂😂 (although I’m sure other ppl have pointed this out)
    3) do you think these recipes would be as good without mushrooms?? Specifically the first two

  12. Okay, I’m confused. Vegetarian cheese? I thought vegetarians ate cheese and it was vegans that did not?

  13. I would more than likely make what Mike did. I love chicken alfredo and alfredo noodles. I make spaghetti and meatballs once a month. I'm not a big fan of the spaghetti noodle. I've never attempted making my own pasta but, you guys make it look easy. Great video and Ideas! Thanks!

  14. Why wouldn't you use the stem of a chestnut mushroom??? Is this a thing? Do people not eat the stem of button mushrooms?

  15. Kenwood is really getting their money worth, im in media major and made an analasys on this as one of my essays😂

  16. Finally, a video we can actually learn from, with all those 'Battle' videos, I was SO close to unsubscribing, I really hated that format, the first one with the dressing up was funny but after that I I'd had enough and wanted the normal Sorted Food back, the one where I can actually learn nice recipes from.

  17. I'll tell you my perfect delicious pasta recipe ;
    Ingredients =
    *Store bought pasta
    *Pot
    *Water
    Cooking ;
    *Boil water and add the pasta
    *Wait 30 minutes
    Enjoy your pathetic life while you eat your mediocre pasta !

  18. I love how the Kenwood plug is actually so elegantly and practically done! I'm actually like I whoooo I want one! Just cos it's not forced down my throat with cheap tactics. I can just SEE for myself. Great job guys

  19. Why, in the name of Jesus H. Christ, are you snapping in half the spaghetti?! Quick tip: if you go to Italy, or you cook for an Italian, never, never, NEVER snap the spaghetti in ANY WAY. It's really, really insulting.

  20. I just looked through the latest videos from Sorted. And i noticed this is the last one i have watched. Before that there are a long space of unwatched videos too. Before that..ETC….
    New Sorted videos used to make my day, Not anymore. This channel is no longer relevant to me. Expensive ingredients and machines that i would never be able to afford anyway, has become the norm. And videos that i can use has become rare
    Unsubbing feels sad but i am going to do it anyway. It was fun while it lasted

  21. Has Mike gone veggie when we weren't looking, or does he just do the recipes better than the others?

  22. I winced when he snapped that spaghetti. Also I'm amazed Jamie are it considering it had vegiterian cheese

  23. Ben's is something you'd do to show off for friends or a date, Mike's is for a proper meal either for yourself or a family, Jamie's is something you can make quickly because you suddenly fancied pasta

  24. Okey I like this channel but god I am tierd of them promoting that fucking chopper thing. Get used to use knives people It takes up zero place, its cheaper, its faster, its easier to wash.

  25. I think Jamie's dish is a really good dish when you're waiting on getting extra groceries or just living more on a budget.

  26. I made the one pot pasta this weekend and it's so GOOD! I'm not even a fan of mushrooms and I'm in love with this recipe! Thank you guys!

  27. Hey guys, this was great. I made the second recipe, but added some ground beef cause I figured it would work well with it. It was delicious! Going to keep this one

  28. What is with you lot and mushrooms?! Seems like every savoury dish you do starts with "(something) and mushrooms". You might as well toss in bits of the kitchen sponge, that's what mushrooms feel like in your mouth.

  29. I realized at the beginning of the second recipe, that the video was probably sponsored by the food processor company 😂😂 to many sexy shots of it to ignore lol.

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