00:00I'm a food stylist. I'm going to teach you three ways that I plate pasta. Let's talk about wide
00:04noodles like pappardelle, and especially things with big, chunky ingredients. I'm looking at this
00:09the way that the camera would be looking at it. This is going to be my top, bottom. These are
00:12my
00:12sides. Now I'm building off kind of the rule of threes. I have three separate areas. Now I'm going
00:16to add my noodles to work around that. Another thing that will translate well for plating from
00:20a food stylist perspective to a home cook is saving a certain amount of your ingredients
00:25that are in the pasta. So many pastas have everything mixed together, and before you know
00:29it, you don't see any of the elements. This is allowing you that last opportunity to add
00:33a bunch of the things that are really going to make it pop. Next, let's plate some ziti.
00:37Certain dishes work with certain dishes. A nice deep bowl is going to be your best friend.
00:42It's going to give you the opportunity to really build in layers to make sure that you have
00:46lots of things you can see. Now make sure I have things pushed up onto the sides so it's
00:50not all just sliding back down into the middle. So once I've gotten pretty happy with the shape,
00:55I'll find little areas like right there that it looks like you could put some sauce to really make
01:00it pop. I'm also going to make sure that we have some negative space. So I'm not going to pile
01:04up
01:04the pasta all the way to the edge and lose anything with this beautiful bowl. Always like this little
01:09bit of olive oil. Especially think about hitting the bits of sausage. Things like that that can get a
01:14little bit dried out because they are porous and they just want to soak up any of that liquid. Now
01:18it's
01:18time to get dirty. And when it comes to spaghetti, I'm always going in with my hands. One plate at
01:22a time
01:23for this. Why not sauce up each portion? It might take you a bit longer, but you are going to
01:27get
01:27perfect coverage. Especially with pasta when it comes to photos, no one likes to see broken pasta.
01:33So coming in with tongs and things like that are really risking some breakage. The more I've done
01:38this, the more the layering and then also at the last little bit putting on just a few strands of
01:43pasta rather than making it extra, extra thick really gives you some nice coverage. We're not trying
01:48to cover it completely with any of our garnishes. We just want enough to get a little pop of color
01:54and make some contrast.
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