- 7/2/2025
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LifestyleTranscript
00:00This is Dude Perfect.
00:01You might know them from their world-famous trick shots that have gotten billions of views online.
00:05But today, they're stepping into my world.
00:07Welcome to the kitchen.
00:08Today, the five of you will be competing in the toughest cooking challenge I have ever done.
00:12The challenge will be to keep up with me, and the way it works is simple.
00:15I'm going to cook a creamy tomato pasta dish, and each of you will need to follow along to make the exact same thing.
00:20But there's no timer. I'm the clock.
00:21When I finish, you'll have just 60 more seconds to complete your dish, and it better look just like mine.
00:26Please put on your apron.
00:27Yes, sir, chef.
00:27I'm looking forward to this, really just to learn how to make pasta.
00:30I would be more nervous, but my competition is really only Garrett.
00:33Not going to lie, I'm a little terrified.
00:35I struggle with mac and cheese at home.
00:36I don't think it's completely unfair to say that I've never cooked.
00:39Are we ready?
00:40Yes, chef!
00:41First up, fresh pasta.
00:42Fresh pasta.
00:43All right, I've got to keep my eyes on them.
00:44Take your bowl down in the center of your cutting board.
00:46Grab your other bowl that has the eggs in it.
00:48Press into the flour and make a nice hole.
00:50Make a volcano.
00:51It's called a well.
00:52We're making a little well to put our eggs inside.
00:54Yes, chef.
00:55Then we need to crack in three eggs.
00:57One.
00:58He's rolling, dude.
00:59Two.
00:59What do you do with the eggs?
01:00Try to crack with one hand if you can.
01:02That's the pro move.
01:02No!
01:04He missed his volcano, y'all!
01:04I'm outside the volcano!
01:06My volcano broke!
01:07Keep up.
01:08I'm not slowing down for anybody.
01:09Oh, this is going to be a horrible day.
01:11By the way, just so you know, the audience is going to judge this.
01:13So to anybody watching this video, once you finish, you're going to comment down below
01:16who you think won and why.
01:18I'm here for it.
01:18Now, grab the fork and start whisking up those eggs inside the well.
01:22Do not break the well.
01:23Don't break the well.
01:23Pretend the flour is a bowl and you're making scrambled eggs.
01:25Do not let the eggs spill outside of the well.
01:28This is not good.
01:29Oh, boy.
01:29Corey's behind already.
01:30You could say that.
01:31Once your eggs are whisked, start to pull in the flour from the inside of that well.
01:34Keep your workstation clean.
01:36Don't get flour everywhere.
01:37Yes, chef.
01:37Yes, chef.
01:38No problem, chef.
01:39Yo, look at Corey's thing.
01:40Oh, guys.
01:41Seriously, Corey, you need to hurry up.
01:43I think I'm in the lead here.
01:43Once that's thick enough, go ahead and grab what's called your bench scraper and start
01:47using that to mix in everything.
01:49Really combine all the flour with the egg.
01:51Corey's looks like scrambled eggs.
01:52I will be a great control group to see if you can still get at the same place from a
01:56different direction.
01:56This is how you make fresh pasta traditionally.
01:59I'm going to do this three nights a week.
02:00I messed up.
02:01My bowl broke.
02:02I'm probably going to get fourth.
02:03I think I could beat Corey, but I'm behind.
02:05I feel pretty good.
02:05A little bit overly floury right now.
02:07Trying to get some of this yolk to mix its way through.
02:10I feel good, a little bit uneven on the mixture, but I'm working that problem right
02:14now.
02:14I think we're in a good place.
02:15You know, I feel really good.
02:16I am basing that off of looking at Corey, so it's really not a great standard, but I
02:20am keeping up.
02:21So my volcano was not deep enough and everything else has gone downhill from there.
02:26I am trying to recover right now.
02:27The chef is disappointed in me, I can tell, but he's not nearly as disappointed in me as
02:31I am in myself.
02:32I don't know if any of them are going to finish.
02:33I'm not sure yet.
02:34Once your mixture starts to look like sort of flowery scrambled eggs, go ahead and bring in
02:38your hands.
02:39You can wear gloves if you want.
02:40I'm just going to get right in there with my hands and start pushing it all together.
02:43Same, chef.
02:44Under your workstation, you should have a little bit more flour in a bowl.
02:47Yes, thank goodness.
02:48Flour your hands.
02:49Keep everything clean.
02:50I don't want to mess on anybody's station.
02:52And just start working your dough.
02:53This is called kneading.
02:54I knead a lot of things right now.
02:55Use the heel of your hand to push down on the pasta dough each time, and your other hand
03:00will lift it back up onto itself, get in a nice rhythm, and start working your dough.
03:03Oh, I'm working it.
03:04Work, work, work.
03:06You're pushing down.
03:06You're looking for a nice, smooth pasta dough.
03:08Everything should be in this one ball right here.
03:10Look how smooth mine already is.
03:11That is a smooth ball, chef.
03:13Tyler, your dough looks a little wet.
03:14You need to add more flour.
03:15I greatly apologize, chef.
03:17I will do my best to right the ship.
03:19Kobe needs to catch up.
03:20Corey needs to catch up.
03:21See how clean my cutting board is?
03:23I do see that.
03:23You need to use your bench scraper.
03:25Scrape up everything on your board.
03:26And you need to knead this now for about five minutes.
03:28Get in a rhythm.
03:29It's going to make your arm tired.
03:30Yes, chef.
03:31Quick, quick, quick, quick.
03:32Kobe, get all that stuff off your hands.
03:34Corey's catching up a little bit.
03:35That's good.
03:35There's nowhere to hide.
03:36And I'm feeling like I'm catching up a little bit.
03:38Just got to work this in.
03:39I'm scrambling a little bit.
03:40I don't hate it, but I don't love it.
03:41Tyler, have you done this before?
03:42I have not.
03:43It looks like you have.
03:44Really?
03:45You too, though, Cody.
03:45I've never.
03:46No, he said he did it at a date night.
03:48He said he did.
03:48That was in college.
03:49He's lying.
03:50That was pizza dough.
03:51Same concept.
03:52Whose workstation is the dirtiest right now?
03:54Probably mine.
03:54Mine has to be.
03:56Mine's pretty dirty, but I can clean it.
03:58You need to keep it clean.
04:00Does your ball feel a little sticky, Chef?
04:02If your ball feels sticky, add flour.
04:04If your ball feels too dry, you probably need to add a little bit more liquid egg yolk.
04:07I don't know what is going on with Kobe.
04:09Kobe's looks like a disaster.
04:11Somehow, Corey's caught up.
04:13Kobe's now the one behind.
04:14I know, and I was feeling so good about it, Chef.
04:16Look at my dough.
04:17Look how smooth it is.
04:18Oh, that is so nice.
04:20It's a different color.
04:21Is there what else is that color?
04:22Mine is.
04:23Once you need it, it will be this color.
04:24I'm only going to be kneading for another 30 seconds, and then we need to keep moving.
04:27No problem, Chef.
04:28I improved it.
04:29I improved it, Chef.
04:29Good, Kobe.
04:30Quick, though.
04:31It's not going to roll properly if you don't knead it right.
04:33I didn't realize it was such a undertaking.
04:35I'm going to appreciate Olive Garden next time.
04:37I have developed some underarm sweat, Chef.
04:39My dough is done.
04:40This is what your dough should look like, okay?
04:42No, no, no, no, no, no, no.
04:43Put it into a nice ball.
04:45My dough looks like that, Chef, but maybe just a few sun blemishes from being outside too often as a child.
04:50Great.
04:50Grab your plastic wrap.
04:51Now we need to let this dough rest.
04:53We've developed all the gluten in our dough.
04:55Oh, I'm gluten-free, Chef.
04:56He's lying.
04:56Wrap your dough in that plastic wrap and set it off to the side of your station.
05:00Moving on.
05:02I can't get my plastic wrap.
05:03I can't get it either, dude.
05:05He's moving on.
05:07Grab your shallot.
05:08Grab your garlic and your chef's knife.
05:10I'm not slowing down.
05:11Here we go.
05:11Be careful with your knife.
05:13Yes, Chef.
05:13Pinch your fingers around the base of the blade.
05:15Corey, wrap that pasta dough.
05:16Trying, sir.
05:17Wrap the rest of your fingers around the blade like an extension of your arm,
05:20and we'll begin chopping first our shallot.
05:22Oh, my gosh.
05:23Chop off the top.
05:24Flip it over.
05:25Chop off the bottom.
05:26Go ahead and open it up.
05:27Peel it off.
05:28Ah!
05:29We've lost Corey, Chef.
05:31Corey, you may go home.
05:32With the shallot now, chop a few slices down into the center of your shallot.
05:36We're trying to dice it into nice fine bits.
05:38And then be really careful with your fingers.
05:40Make a slit in the shallot.
05:41Not all the way down, but almost to the end.
05:43Everyone's going on their shallots.
05:44That's good.
05:44And then here we go.
05:46Oh, wow.
05:47Chop it all up, okay?
05:51Watch your fingers!
05:52Ah!
05:55Now the other one, Chef?
05:56Yep.
05:57Go ahead.
05:59These are sharp knives, so seriously be careful.
06:01Yes, Chef.
06:05Corey's still doing plastic right now.
06:07No way.
06:07Look at my eyes.
06:08Oh, my gosh.
06:09Chef, I'm crying.
06:10I haven't cried in 10 years.
06:12Holy moly!
06:13I mean, it hits you like a ton of bricks.
06:15If you chop it properly, you're not going to cry.
06:17If you chop it incorrectly, you're going to cry.
06:19I must have done something wrong.
06:20Move that shallot off to the side now.
06:22Grab the garlic.
06:23Yes, Chef.
06:24Woo!
06:24Center of the cutting board.
06:25Place your knife on top of the garlic.
06:27And with the palm of your hand, smash.
06:34In there, I need you to find one or two cloves.
06:37Yeah, I did it.
06:38Same thing again.
06:39Knife over the cloves of garlic.
06:40Smash.
06:41Open those up.
06:42Peel them.
06:43Ow!
06:44Who's sweating?
06:44I'm crying more than sweating, but hydration is leaving my body, Chef.
06:48Oh, dude.
06:49I got to sit back.
06:50I got no tears.
06:51I'm kind of annoyed.
06:51Still on my cling wrap, Chef.
06:53You're still on the plastic wrap.
06:54Yes, Chef.
06:55Oh, he's still on the plastic wrap.
06:56No way!
06:57Get somebody else's plastic wrap.
06:58I have tried, Chef.
06:59Everyone's plastic wrap is destroyed.
07:01Don't wrap it.
07:01Put the pasta off the side.
07:02Keep going.
07:03Never seen anything like this before.
07:04Unfortunately, we see it every week, Chef.
07:06Ah, ha, ha.
07:07This garlic needs to be minced.
07:09There should be no large pieces of garlic.
07:11I sure hope so.
07:12I don't technically know what a mince is, but I think it's close to this.
07:15And I'm still crying.
07:16Look at the speed here.
07:17Look at that.
07:17Look at that.
07:18It's fast twitch.
07:19I missed 100% of the explanation for everything to do with garlic and shallots, so I will be doing my best.
07:25Push that garlic off to the side.
07:26I'm going to turn it up just a tiny bit in speed here.
07:29Bring up your pan.
07:29It's time to bring the heat.
07:30Bring up the heat, baby!
07:31Grab your pans.
07:32Yes, Chef.
07:33Fry pan down.
07:33Turn it on.
07:34Put it medium, medium, low.
07:36Did you get a flame?
07:37Yeah, how do you get the flame going?
07:38Don't worry, Chef.
07:39I got it.
07:40Oh, yeah.
07:40Don't put your face over the burner.
07:42I don't feel like I should have to say that.
07:43How in the world do you turn this on?
07:45Corey didn't know how to start his fire.
07:47Dang it.
07:47I should have watched someone else do that.
07:49You should hear a click and then it...
07:51God, don't help him.
07:52Oh, yeah.
07:53Olive oil into the pan.
07:54Nice little swirl of olive oil.
07:56From there, grab your butter.
07:57Same thing.
07:58Tiny little knob of butter.
07:59Take it off the end.
08:00Butter into the pan.
08:01Butter and olive oil.
08:02Okay?
08:02Mix that around.
08:03It should get nice and foamy and frothy in the pan if the heat is at the correct level.
08:06Hey, no metal.
08:07Wooden spoon.
08:08Yeah, gotcha.
08:08Wooden spoon, Chef.
08:09I got it.
08:10I got it.
08:11I follow instructions.
08:11See this?
08:12Foamy and frothy like this.
08:13Foamy and frothy.
08:14Look at mine, Chef.
08:15Foamy and frothy.
08:16No other way to describe mine other than foamy and frothy.
08:19Again, I'm not the judge.
08:20Nobody needs to suck up to me.
08:21Grab the salt.
08:22We're going to keep this really simple.
08:23Tiny sprinkle of salt on the shrimp.
08:25I think somebody glued my lid shut, Chef.
08:27His hands are a bit greasy, Chef.
08:28That's not on me.
08:29Turn your pan up to high.
08:30Three, two, one.
08:31Shrimp go in.
08:32Listen.
08:32It should make a sizzle when you go in.
08:34That's a sizzle.
08:35Oh, boy.
08:36Guys, we got smoke alarms and we got a sprinkler system that drops 10,000 gallons a minute.
08:41That's too much smoke.
08:42That's too much smoke.
08:43Turn your heat down.
08:43You said turn it up high.
08:45Turn it down.
08:45Corey's so high.
08:46You guys are smoking.
08:47Y'all don't know what you're doing over there.
08:49After about 30 seconds, grab your tweezers, flip the shrimp.
08:51My shrimp are burnt.
08:52Nothing to worry about here, Chef.
08:54My shrimp are in perfect condition.
08:55Ow!
08:57Same pan.
08:58We want all that delicious shrimpy goodness that just came off the shrimp, okay?
09:01Go ahead and toss in your shallots and your garlic.
09:03That is clutch that you needed them both, Chef, because I combined them a while ago.
09:07Pan to low.
09:07Pan to low.
09:08Pan to low.
09:08Corey, your pan's still way too hot.
09:10Thank you, Chef.
09:10Stir that around.
09:11We just want to soften it.
09:12Add a little bit more salt.
09:13God, that smells good.
09:14Yeah, now it smells better.
09:15I could eat that.
09:16How are you still mincing?
09:17That was an hour ago.
09:18Grab your tomato paste.
09:19Squeeze about a third of the tube of tomato paste into your pan.
09:22Yes, Chef.
09:23Continue stirring over low heat.
09:25Add a little bit more olive oil if you need it.
09:26I think I need a little bit more.
09:27How do we know if we need it, Chef?
09:29You just feel it.
09:29It's a feel thing.
09:30The goal is now to toast your tomato paste.
09:32We want to bring out all of that delicious umami flavor, so stir it around until it's
09:36a little bit darker in color.
09:38This is a good time to clean up your workstation.
09:40My workstation is a disaster.
09:42I feel really good about the dish.
09:44My workstation's actually a pretty big disaster, but I don't think that's what we're graded on.
09:47Well, workstation's a little messy.
09:49My shrimp kind of splatted when I put them in the pan.
09:52Outside of that, I feel good.
09:53I feel somewhat caught up.
09:54I will admit I'm embarrassed about my workstation.
09:56It's not even fair to say it looks bad.
09:57It looks horrendous.
09:58Oh, he's adding more tomato paste, Chef?
10:01Chef, you didn't tell us to add more.
10:02If your tomato paste is starting to burn, add a little more and turn off the heat entirely.
10:06It's not starting to burn.
10:07It's just flavorfully extracting the goodness.
10:10Grab your cream and dump that into your pan.
10:14Immediately, everything should get nice and bright orange, red.
10:17We should get this beautiful, beautiful color.
10:19Stir that up until it gets nice and golden orange.
10:22Chef, dare I say I have achieved the perfect color.
10:25Absolutely beautiful, Chef.
10:27I'm considering a career change.
10:29Now, once your liquid is hot and bubbling, turn the heat off all the way.
10:32And then go ahead with your microplane and whisk in a bunch of Parmesan cheese.
10:36Whisk Parmesan cheese for about 10 to 15 seconds.
10:39That should be enough to give you a nice creamy sauce.
10:41How much cheese did he do?
10:42Like a lot.
10:43But not too much.
10:44My sauce is done.
10:45What?
10:45Oh, he's flying now.
10:46Move your burner to the side.
10:48Keep it turned on.
10:49Pull up your other pot and add in your water.
10:51Water?
10:52Oh.
10:53You can take the lid off and pour all of it.
10:56Oh.
10:58Oh, gosh.
10:59What an unathletic way to pour water.
11:01All the water into your pot.
11:02Start boiling.
11:03It's time to make our pasta.
11:04Yes.
11:05Pull in that mixer.
11:06Bring the flour over that you have in that small bowl.
11:08Screw off the little top piece of the mixer, the front piece right here.
11:11And grab your two pasta roller attachments.
11:13The first one we're going to use is the actual pasta roller.
11:16It doesn't have any cuts in it.
11:17It's just the actual roller.
11:18We need to make sheets first.
11:19Which one are we doing?
11:21Oh, gosh.
11:21What was that?
11:22Nothing.
11:23Throw this into your mixer.
11:24Make sure it's attached strongly and perfectly, okay?
11:27Okay.
11:27Turn it on.
11:27Make sure it's spinning.
11:29And make sure you are at setting number one.
11:31I'm only going to say that once.
11:32Oh, I was at nine, coach.
11:34Oh, gosh.
11:35Look at Corey.
11:36I don't know what to do.
11:36Don't let him see.
11:37No, no, no.
11:38Quit looking.
11:38Grab your dough.
11:39Yes, chef.
11:39Unwrap the dough.
11:40Put it down on your cutting board with some flour.
11:42Make sure your cutting board is clean.
11:43I don't want pieces of garlic in the dough.
11:45I don't want pieces of shallot in the dough.
11:47You and everyone.
11:48This is when it's going to get a little tricky, so watch very, very carefully.
11:50Cut your dough in half.
11:51Put the one half off to the side.
11:53That's your safety dough.
11:54Safety dough?
11:55I've never even heard of that.
11:56You don't need that right now unless you really mess up, okay?
11:58Yes, chef.
11:59Follow me carefully and you won't need it.
12:00Oh, goodness.
12:02Place that piece of dough down.
12:03Grab your bottle of olive oil.
12:05We're going to use this like a rolling pin.
12:06And go ahead and roll it out.
12:08Do it just like mine.
12:09It should be pretty thin, but you don't need to go all the way because that's what our pasta roller is for.
12:12We want it rolled out just enough that it can fit through this machine the first time.
12:16Yes, chef.
12:17Basically, as we roll this pasta dough out, there's going to be cracks that form.
12:20And every time the cracks form, you need to fill those cracks in with flour.
12:23That's how you stretch the dough out.
12:24The dough should look like this.
12:25I'm showing you how thin it is once.
12:27Take a quick look.
12:28Oh, gosh.
12:29Oh, man.
12:29Turn on your mixer.
12:31Chef, you are going really fast.
12:33Lightning fast, dude.
12:35He's flying, baby.
12:36Pasta dough through.
12:37There it goes.
12:38Watch that.
12:38Just like mine.
12:39Oh, that's nice.
12:40Through again.
12:41Do not be forceful with the dough.
12:43Let it go gently through.
12:44Don't poke your fingers through the dough.
12:46Watch your water.
12:47Make sure it's at a boil or ready to boil.
12:49We're almost done.
12:50How many times through the roller, chef?
12:51Put it through the roller three, four, five times to make sure it's nice and smooth.
12:55And then watch and listen carefully.
12:57We're going to go to the dial on the side.
12:58And we're going to turn it to setting number two.
13:01How does one change your setting?
13:02Quickly, quickly, quickly.
13:04Pasta dough through.
13:04Be very careful and gentle with it.
13:06Oh, look at it.
13:07Squish.
13:08Oh, that's nice.
13:09Oh, I'm so stressed.
13:11Oh, I'm going to go home and watch Ratatouille.
13:13This is exciting.
13:14What?
13:15Ratatouille.
13:15Ratatouille?
13:16Whatever, Ratatouille.
13:17You can turn your mixer up a little bit because my mixer is going faster than all of yours,
13:20which means I'm going to finish earlier.
13:22And you need to keep up.
13:22I'm going a little faster, chef.
13:24Let it roll itself at the bottom of the board just like that.
13:26Don't force it.
13:27It will do its own thing.
13:28Trust the dough.
13:29Are you trusting the dough?
13:30So much trust.
13:31If you do this right, the pasta dough should really do itself.
13:34Mine is doing itself.
13:36Oh, God.
13:39Everything's mine.
13:39I said to screw it in tightly.
13:41Tightly, sir.
13:42You did not screw it in tightly.
13:44I still don't actually know how to do that.
13:45All right.
13:45Setting number five.
13:46I'm already on setting number five.
13:48Me too, chef.
13:48I'm on six.
13:49My water is ready to boil, so I'm going to finish up my pasta.
13:52Me too, chef.
13:52Keep going through maybe twice on each setting and keep going one number up every time.
13:56Did you go all the way to eight, chef?
13:58We do not want to go past six.
14:00Oh, chef.
14:00You said keep going one at a time.
14:03I never said to go to seven or eight.
14:04Chef, this is a race.
14:06Everybody show me your pasta sheets.
14:07Your pasta sheets should look something like this.
14:10Mine looks great, chef.
14:11Mine's not as flat as that, chef.
14:12Now what?
14:13Do you put it on like a scarf?
14:14What are you doing this?
14:15I'm going one more roll right now, and then we need to put it into actual spaghetti.
14:19Yeah, let's just do that.
14:20Let's skip to that part.
14:21Be very gentle with your pasta.
14:22You do not want to break it.
14:23You want it to be perfect, smooth, beautiful.
14:26Mixer off.
14:27Switch off the attachment.
14:28We don't need this anymore.
14:29I did not have to take mine off because it fell off.
14:31I'm pulling this one in.
14:32This is a big time.
14:35Watch carefully as I put my pasta through.
14:38Oh, wow, that's satisfying.
14:40It's going to cut into spaghetti, okay?
14:42Oh, that is gorgeous.
14:43When we do this, we need to flour it very, very generously.
14:47We don't want anything sticking together, and I'm going to carefully, super gently grab
14:51it and rub it through that flour and make sure that it's very fully coated.
14:55I'm telling you, if you do not rub it through the flour, it is going to stick.
14:58Oh, it's just spaghetti.
15:00This is why you play the game, chef.
15:02Well, unfortunately, mine won't fit in it.
15:03Every so often, stop your mixer and gather up some of that spaghetti, rub it through the
15:07flour, and then cut it into portions.
15:09This is about how long your pasta should be, okay?
15:11Roll it up on your board.
15:12Pull that attachment off.
15:14You are done making pasta.
15:15Congratulations if you made it.
15:16No way.
15:17It's okay now if your cutting board and your work surface are very floury.
15:20Tyler, you didn't put enough flour.
15:22You need way more flour or your pasta is going to stick together.
15:24Well, I've got a decent amount already over here, chef.
15:26This is just some extra.
15:27He's never made a mistake in his whole life, sir.
15:29Bring the burner to the center of your cutting board.
15:31Oh, that's hot.
15:32And then lots of salt into your water.
15:35Three, two, one.
15:36Pasta goes in.
15:37This is going to cook in about 60 seconds.
15:39Fresh pasta cooks very, very, very, very fast.
15:41This is when it's going to come together quickly, so be ready.
15:44I'm not ready, sir.
15:45While that pasta is cooking, you have 60 seconds to go ahead and grab your chives.
15:49These are for the garnish at the end.
15:50Put the chives on the cutting board and cut them up nice and thin.
15:53Got to be fast because you're going to overcook your pasta if you don't chop those chives right away.
15:58Chop them into really nice, fine rings.
16:00Move them off to the side of your cutting board, and then your pasta should be done.
16:03Bring that back in.
16:04Turn off the heat.
16:05Shift this off to the side, the pan only.
16:07Grab your other pan that has your sauce.
16:09You got to get it nice and hot again.
16:10Pour some pasta water into your sauce.
16:13That's going to liven it up a little bit and thin it out as much as you need.
16:16It's also going to give some nice flavor.
16:17Oh, that's nice.
16:19High heat.
16:19Mix that sauce up.
16:20We are almost done, so do not fall behind here.
16:22What did you add to it?
16:24Uh, uh, pasta water.
16:29You need some more pasta water, please?
16:30No, it's in your pasta.
16:31Makes more sense.
16:32What a goober.
16:33Now, the key here is to heat it to a level where it's at the perfect consistency.
16:36It shouldn't be too thin.
16:37It shouldn't be too thick.
16:38It should be just perfect.
16:39Taste your sauce on your wooden spoon.
16:41Just straight mouth to spoon, chef.
16:43Should be perfectly seasoned across the board.
16:45I'm going to add a few crushed red pepper flakes in there for a little bit of heat.
16:48No problem.
16:49You're having problems?
16:50No problem.
16:50Have we had some setbacks?
16:51Yes.
16:51Are we absolutely cooking right now?
16:53Yes.
16:54Let the man cook.
16:55Make sure your sauce tastes perfect.
16:56Make sure it's the proper consistency for when you throw that pasta in.
16:59While that's continuing to reduce, grab that pasta out, that beautiful, fresh pasta, and
17:03throw it in your bowl.
17:04Drain off any extra liquid.
17:05Wow.
17:07And then right away, we'll hit it with some olive oil so it doesn't stick together.
17:10Taste that pasta.
17:11Make sure it tastes perfect.
17:12It's going to taste different than any pasta you've ever had because it's fresh.
17:15Wow.
17:16Wow.
17:17Wow.
17:18Oh my baby.
17:20Dude, you're amazing.
17:22Yes.
17:22Into your sauce, add more of your cheese.
17:24That'll help to thicken it up even more one last time here.
17:27Can't have too much cheese.
17:28Can you have too much cheese?
17:29I don't know.
17:29And once you feel like that sauce is perfect, go ahead and pour it over your pasta.
17:33Oh, I would charge $100 for this bowl.
17:37As a final step, keep that heat on high.
17:39Leave a little bit of that nice sauce in there.
17:41Olive oil into the pan.
17:42Okay.
17:43Once the oil is sizzling and it's nice and hot, go ahead and add your shrimp back in.
17:47You put your shrimp in, chef?
17:48Put the shrimp in?
17:49Yeah, shrimp.
17:49Shrimp, keep up, guys.
17:50And once it's sizzling, be very careful here.
17:52We will flambe.
17:53Oh.
17:54Oh.
17:54Oh, that's cool.
17:56Be very careful.
17:57Pour it in first, then tilt your pan towards you and back.
18:00Whoa, flambe!
18:01Ah!
18:03Mine's not...
18:04Whoa, there it is.
18:06Now we're cooking.
18:08Reheat that shrimp.
18:08Let's put another shrimp on the barbie.
18:10Woo-hoo-hoo-hoo!
18:12That was wild!
18:13Let the flame die out.
18:14Now, grab the pasta and then begin to shake it out and twirl it up.
18:18We need to plate this very, very beautifully.
18:20Twirl it up, twirl it up.
18:22It needs to look nice.
18:23Place it down in the center of your dish and pull out those tweezers.
18:27And it should lay very nice and clean over this dish.
18:29Oh, that feels unattainable.
18:30Grab your microplane, hit it with a bunch of cheese.
18:32Place three of those shrimp around your pasta, then lemon, then chives.
18:36Come on, come on, come on.
18:36Oh, gosh.
18:37And done.
18:3860 seconds starts now.
18:40Come on.
18:41Quick, quick, quick.
18:42I'm in trouble, boys.
18:43This is nothing crazy.
18:44Just get it down.
18:44Get it down.
18:46Where's the lemon?
18:47Lemon?
18:48It's got to look just like mine.
18:50What'd you say, get the lemon?
18:51No more questions.
18:52You've got to figure it out.
18:5310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
19:02Hands up.
19:03Gone.
19:05Guys, give yourselves a round of applause.
19:07Wow.
19:07Wow.
19:08The presentation of mine is not what I hoped.
19:13He said three shrimp.
19:14You have four.
19:14That's disqualification.
19:16Get him out of here.
19:16He said three?
19:17No, I didn't hear three.
19:18I have four, too.
19:19Two disqualifications.
19:20That's fine.
19:21Disqualify me.
19:21I don't care.
19:22Let's take a look at the final dishes.
19:24First up, Garrett.
19:25Your shrimp do look a little burnt.
19:27Yep.
19:27They're definitely burnt, yeah.
19:28You also put four instead of three, and you did not twirl your pasta, but the color of
19:32that sauce is dead on.
19:33Just one thing I'll take.
19:34Now on to Kobe.
19:35I panicked at the end, and I didn't get any of the final plating done, Chef.
19:38I love you, Kobe, but I'm not too sure what to say about this dish.
19:41I think your pasta was a little bit too wet, and it stuck together.
19:44I have a feeling you're correct, Chef.
19:45Hopefully the flavor's there.
19:46I'm telling you, it is.
19:47Now on to Tyler's dish.
19:49Not quite enough pasta there, Tyler.
19:50You would have wanted more.
19:51I'm on a cut right now, Chef.
19:54Excuses, Chef.
19:55Excuses.
19:55I think if you had about double the pasta, this would have been near perfect.
19:59Wow.
19:59That hurts.
20:00Huge miss.
20:01Next up, Cody's dish.
20:02The shrimp should have been leaned up more against the side of the pasta.
20:04And your chives could have been cut a bit smaller, but this also looks pretty good.
20:07I feel like choking on chives.
20:08And finally, Corey, you did put four shrimp instead of three, and your sauce looks a little
20:12bit dark, but overall, you twirled up the pasta really well, and it actually looks pretty
20:16good.
20:17Well done, sir.
20:18To all of you who just watched the video, go down in the comments below and vote who you
20:21think won.
20:21Pound it!
20:22Noggin!
20:23See ya!
20:24Tall guy!
20:25I think it was me.
20:25I think it was me.
20:26That was a good time.
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