Скачать или смотреть Michelin Trained Chef shares secret method for making pasta

2 pasta recipes in 1 video!

in this "how to..." series video, Chef Michael Kerner shows us how to make cacio e pepe and a mushroom espuma gnocchi from scratch! Chef Kerner was most recently the CDC at Pasta | Bar (1 Star) in LA, prior to that he was at SingleThread Farms (3 Stars), and Kali (1 Star).

Yes, we know that this cacio e pepe is far from traditional, but the point of this video is that even chefs in the best restaurants in the world don't follow tradition (look at Luciano Monosilio, one of the most well regarded italian chefs, he uses starches in his pasta sauces).

my intention - i hope y'all just take away some new techniques from this video. Chef Michael has a plethora of culinary knowledge, and it's been a pleasure to ask him questions and have him teach me new techniques.

let us know if there's specific dishes you'd like us to make! we're thinking of some more vids :) and hope this was a fun interruption to the vlog series :)

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CHAPTERS

00:00 - 01:48 - intro: Michael Kerner
01:48 - 05:25 - homemade spaghetti
05:25 - 05:39 - pepe / pepper
05:39 - 07:33 - truffle side-quest
07:33 - 09:02 - cheese + pepper
09:02 - 09:54 - butter blasphemy
09:54 - 11:53 - cacio e pepe execution
11:53 - 12:16 - gnocchi intro
12:16 - 13:37 - mushroom potato espuma
13:37 - 14:38 - homemade gnocchi
14:38 - 15:41 - gnocchi components
15:41 - 17:10 - gnocchi execution
17:10 - 18:11 - tips for the homecook

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RECIPE | CACIO E PEPE

egg pasta dough:
500 g "00" Flour (or APF)\
150 g Semolina
5 eggs + 1 yolk
1 tbsp olive oil
salt

cacio e pepe "paste":
~150 g cheese
~5 g pepper
hot pasta water

RECIPE | MUSHROOM GNOCCHI

gnocchi dough:
600 g yukon gold potatoes
100 g flour
1 egg + 1 yolk
salt

mushroom potato espuma:
2 garlic cloves
2 tbsp butter
100 g shimeji mushrooms
1 bunch thyme
salt
1 yukon gold potato

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