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Americas Test Kitchen - Season 26 - Episode 18: A Tale of Two Pastas
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00:28I'll see you next time
00:37Today on America's Test Kitchen
00:39Dan makes Julia handmade pasta with mushrooms and sausage
00:43Jack talks all about stone ground flour
00:46And Nick makes Bridget pasta with creamy lemon Sichuan peppercorn sauce
00:51It's all coming up right here on America's Test Kitchen
01:03Fresh pasta has a very different texture than dried pasta
01:07It's softer but also chewier and has a more nuanced flavor
01:11Plus it's a blast to make by hand which is why Dan's here
01:14I love making fresh pasta by hand
01:17This is a really fun pasta we're going to make today
01:19It's totally different
01:19It's called peachy
01:21It's a Tuscan pasta that's been around forever
01:23We're going to make this really beautiful sauce of mushrooms
01:26The dough itself really really matters
01:28So I have one and a quarter cups of all purpose flour here
01:31And I'm actually going to add a full cup of finely ground semolina
01:34Okay
01:35And that's really important
01:36So this is Bob's Red Mill
01:37This is our favorite semolina flour
01:38If you're working with a different one that's a little bit coarser
01:40You may need to change the water amount
01:42So we really recommend searching that one out
01:44Gotcha
01:44This balance is really really nice
01:46I'm just going to whisk this together
01:47It adds a kind of a creaminess to it
01:49It's a high protein flour that doesn't produce a ton of gluten
01:52You just get this really gorgeous noodle
01:54So I'm just going to whisk this together so it's even
01:57Now I'm going to do a little well in the center
01:59I'm just going to use my hand for that
02:00Oh, old school
02:01Old school
02:02This is about as old school
02:03This whole recipe is going to be old school
02:05Oh, that kind of thing
02:05You'll see it
02:06Okay, so I'm going to add two thirds of a cup of room temperature water
02:09All right
02:10And we're going to go in with two tablespoons of extra virgin olive oil
02:13Now this is not in every recipe
02:15But you do see it in some
02:16And definitely some traditional ones
02:17We really liked it for a couple reasons
02:19One, it's richness
02:20Which is really really wonderful
02:21It also obviously provides a little bit of flavor
02:24But because it's fat
02:26And we're adding it to this dough here
02:27It actually makes it a little bit more tender
02:29That makes sense
02:30And a tender dough with a little less gluten development
02:31Is a lot easier to roll out
02:32So I'm just using my fork to start incorporating the flour here
02:35That looks good
02:36I'm going to start getting in there with my hands
02:38What is the texture you're looking for?
02:40With all pasta doughs
02:42We want them to be totally cohesive
02:44Not sticky
02:44Okay
02:45But obviously not cracking and drying
02:47All right
02:47So we're going to get this out on our counter
02:51And pull it together
02:52So we're not using machine for any of this
02:54So we are going to need it by hand
02:55I find the process really really satisfying
02:57Totally
02:58And it'll come together in you know
03:00Anywhere from kind of six to eight minutes
03:01You'll see it comes together
03:03It's going to be like baby skin smooth
03:05Probably been about five and a half
03:07Six minutes here
03:08And I want you to feel it again
03:09See how it's changed
03:10Oh it's much stiffer
03:12Right?
03:13Yeah
03:13It's much stiffer
03:14It's very smooth
03:15There's no stickiness or tackiness to it
03:18Yep
03:18And that tells us that we've done a really good job
03:20And I like to you know
03:21When I'm kneading really like smear it
03:23The more you stretch it
03:24It's kind of like the harder you are on it
03:26The better that gluten is going to develop
03:28Okay this looks awesome to me
03:30Looks and feels great
03:32So nice
03:33We've developed a ton of gluten
03:34If I tried to like roll this out
03:35Into beautiful little pasta
03:36It's going to be kind of hard right now
03:37We're going to let that gluten relax now
03:39So it's going to be very easy to roll out
03:41And for that we're just going to take a damp towel
03:43And wrap it up
03:44We're going to let it sit for about 30 minutes
03:46And it's going to transform during that time
03:48Okay
03:49Okay so I've done a lot of work here
03:50You're going to get put to work in a second
03:52By time
03:52We're rolling out some pasta
03:53We're going to start by prepping our sheets
03:55I have some semolina flour here
03:57About a quarter of a cup on each sheet
04:00Now to our beautiful rested dough
04:02So this is sat for about 30 minutes
04:03We're going to break this down a little bit
04:05Make it easier to work with
04:06So I'm going to start by cutting into four pieces
04:10And while I work with one
04:11We'll keep the others covered
04:14So they don't dry out
04:15So here I'm going to pat this out
04:16To about a three inch round roughly
04:19Everything I'm doing here
04:21There's some flexibility to it
04:22This is handmade pasta
04:23So I'm going to give you some numbers
04:25But we don't always have to hit them
04:26Okay so that's about three inches
04:28At this point it's starting to get a little bit tacky
04:31Okay
04:31And we're going to work with it
04:32You know on this and on that board
04:34So we're going to use a little bit of oil
04:35And just brush both sides
04:37Similar to working with you know
04:38Making dinner rolls or something like that
04:39A little bit of oil goes a long way
04:41And we're just going to press this out
04:42To about six inch square
04:45Looks pretty easy to work with
04:46It's incredibly easy to work with
04:48Yeah
04:48And it stays where you put it
04:50There's a little bit of spring back
04:51You'll see later
04:52But it's really minimal
04:53And that is you know
04:54Lower protein flour
04:55We're not using bread flour here
04:57And then that 30 minute rest
04:58Makes a huge difference
05:00Perfect
05:00So about a six inch square
05:02And then we're going to cut this into 12 strips
05:04So for this kind of stuff
05:06I'm no geometry whiz
05:07But I like to go kind of halves
05:09And as much as I can you know
05:11Great so I have four
05:12And then each one goes into three
05:14Okay
05:15Again they don't have to be perfect
05:18And last one there
05:19Great
05:20I'm going to place the strips
05:21I'm not using again under that towel
05:23Just helps keep everything nice and moist
05:25And flexible
05:26And I'll show you the really fun process
05:28So I take one strand
05:30And it's really really simple
05:32I just start in the middle
05:33You're going to get a little grip from the counter
05:35And you're just rolling it out
05:36I like to get my hands as big as possible
05:38As we sort of go
05:40So I'm trying to get this to an eighth of an inch thickness
05:43Okay so it's not as much about length
05:45Again because it's kind of rustic how you cut them
05:47Exactly
05:48And because those pieces weren't all perfect
05:49If we get to an eighth of an inch
05:50Everything's going to cook really evenly and be nice
05:52But this is so easy
05:54Looks great
05:55Perfect
05:56Okay so what I'm going to do now
05:57Is we have our little plate here
05:59With about half a cup of semolina in there
06:00And I just drop it in
06:01Make sure it's coated
06:03Okay once it's coated
06:04I just drape it right onto our sheet pan here
06:07I'm going to give you a couple over here
06:08So I like to start in the middle
06:10Right
06:10And sort of thin that
06:11And I don't like to go over the ends
06:13Until I get a little further along
06:14Sometimes you can pinch them
06:15Or make them a little too thin
06:16Okay
06:17As you can see
06:18It's really really forgiving
06:19If this does break
06:20It's the kind of dough
06:21That you can just patch right back up
06:22So you're not done at that point
06:24Or you could just make a couple shorter noodles
06:26So this is a really popular recipe on our app
06:29It's a five star recipe
06:30I can see why
06:31Yeah
06:32It's fun
06:32The end result is really delicious
06:33You'll see
06:34But it's interesting
06:35Because there are a lot of people
06:35That are like
06:36I want to make that dough
06:37A lot of commenters
06:38But can I make it with a different sauce
06:40And the answer is absolutely
06:42Of course right
06:42And when we get to the sauce
06:44You'll see it's really wonderful
06:45And they're like
06:45Can I use dried pasta with that
06:47Yes
06:47They're both amazing components
06:48Choose your own adventure
06:49Choose your own adventure
06:49We're making a very traditional approach to it
06:51But I think it's really nice to offer that
06:53And then you can play from there
06:55Yeah
06:56And we're just going to keep cutting
06:57Rolling
06:58Dipping
06:59Keep on keeping on
07:00And keep it on until we're done
07:01Okay
07:01So we're making a really traditional sauce
07:03For our peachy today
07:04It's from the Tuscan area
07:05And it is peachy a la pascaola
07:08Pascaola
07:08Yeah it's fun to say
07:09It is
07:09It's fun to eat as you'll see
07:11So it's kind of a woodman sauce
07:13Okay
07:13And that means it has
07:14A ton of great mushroom flavor in it
07:15We're going to start with some porcini mushrooms
07:18And these are dried porcinis
07:19When we dry mushrooms
07:20It concentrates their flavor
07:21But also creates new flavors
07:23It's actually a really beautiful thing
07:24And so porcinis are one of our favorites
07:26For building rich mushroom flavor
07:28So I'm going to use a half cup of boiling water
07:30I'm going to pour it over a half ounce
07:32Of our dried porcini mushrooms
07:33Which I rinsed and then chopped up
07:35Gotcha
07:35We're going to let this sit for about 20 minutes
07:38During that time
07:38They're going to soften really nicely
07:41All right that's 20 minutes
07:44And we're just going to strain it into this bowl here
07:47Oh look at that liquid
07:48It's so dark
07:49It has so much flavor in it
07:51All right
07:52And we're going to build the base of our sauce
07:54So I have two tablespoons of extra virgin olive oil
07:56Heating that over medium
07:57And we're just looking for it to shimmer
08:00I have one half of an onion here
08:02Three quarters of a teaspoon of salt
08:05And a pinch of pepper flakes
08:08Just a pinch
08:09I'm going to go a little bit more on this one
08:10But that's a nice pinch
08:13Great so I'm using lower heat here
08:14We're not looking for browning
08:16We want the onions to turn translucent
08:17They get a little bit sweeter
08:19And nice and tender
08:20I'm going to cover it
08:21And it takes about six to eight minutes
08:23Mmm
08:24Well we've got the starter pack
08:25For making your kitchen smell good
08:27Yeah that's right
08:28Onions and oil cooking
08:29It smells really really good
08:30We're going to go in with some fresh mushrooms
08:32So this is four ounces of cremini mushrooms
08:34That I trimmed
08:35And then we're going to do something
08:36That feels a little bit weird
08:37But is really really smart
08:38Which is adding a half a cup of water
08:40So we're adding water here
08:42Which sounds so counterintuitive
08:43Normally when you cook mushrooms
08:44You want it to be dry
08:45You don't want that moisture to come out of them
08:46By adding water
08:48It actually helps the mushrooms collapse
08:49So you know those air pockets
08:50There's no place for oil to go in
08:52Gotcha
08:52This is really really nice
08:53You're like collapsing the sponge
08:55Exactly
08:55That's a great analogy for it
08:57I'm also going to add half a cup of white wine
08:59Mmm
08:59And that is for flavor
09:02Last step right now
09:03Is our rehydrated porcini mushrooms
09:06We're going to hold off on the soaking liquid for now
09:08So I've increased my heat to medium high
09:11We're going to cook this
09:12Until it is mostly evaporated
09:14We're going to concentrate a lot of that flavor
09:15Especially in that wine
09:16It's going to take about eight minutes
09:19Okay beautiful
09:20Our liquid has reduced down
09:21Smell mushroom mushroom
09:23It smells incredible
09:24Right?
09:24So good
09:25So we're going to add some sausage to this as well
09:27This is eight ounces of sweet Italian sausage
09:29Took it out of the casing
09:31So I'll break it up with my wooden spoon like this
09:33I like one with a really flat side
09:35Same
09:35For this job
09:35For about five minutes
09:37We're looking for to just cook the sausage through
09:40Okay we're going to add some cream to this now
09:42I have a half a cup of heavy cream
09:44Mmm
09:45Okay great
09:46So that is almost done
09:47And it's time to cook our pasta
09:49Yay
09:50So I have four quarts of boiling water here
09:52And our gorgeous handmade peachy
09:54It looks so good
09:56So we added lots of semolina
09:58Because that helps prevent sticking
09:59I like to shake a little bit of that off
10:01Before I add it in
10:02And we're going to cook it all at once
10:03So I'm going to go in with that
10:05Okay
10:06And of course our salt
10:07This is a tablespoon of salt
10:08Okay
10:09So a lot of times we think about fresh egg pastas
10:11And they cook in like a minute and a half
10:13Two minutes
10:13It's super fast
10:14This is a little bit thicker
10:15A little more substantial
10:16So what we're going to do is bring this up to a boil
10:18Make sure we're at a boil
10:19And then cook for about three minutes
10:20Oh okay
10:21So it's been boiling for three minutes
10:23That's a really good indicator of we're probably there
10:25Yep
10:25But because this is handmade
10:26There's some thickness differences
10:28It's good to taste one and see where you are
10:30It's only one way to know if it's done or not
10:31I also just love tasting pasta that's not
10:34Over and over and over again
10:36Let's try this
10:39It's really good
10:40And hot
10:40Mm-hmm
10:42All pasta water is wonderful and magical
10:44This is really special stuff
10:45That high amount of semolina on the outside
10:48You can even see
10:49I'm going to reserve a cup of this
10:50It looks like broth
10:51Yeah
10:51It's really, really nice
10:52So this will emulsify a sauce beautifully
10:54So set that aside
10:56So I've saved my cup of water
10:58I'm going to head over to the sink here and drain
11:03I don't even need anything else
11:04I can just eat these
11:05They're handmade
11:06They're wonderful
11:06Okay, so we're going to go straight into our sauce
11:09Mmm
11:11And we're going to finish our sauce with the reserved liquid here
11:14So what I like to do is pour kind of slowly
11:16That way you can stop if there's any grit sitting right in the bottom there
11:20You can stop before that goes in
11:22Okay, great
11:23Now we're just going to join the pasta and the sauce together
11:27They're going to get married
11:28Yeah, they're going to get married
11:29A little tossing
11:30Cream makes this very, very easy
11:33We're not struggling to form an emulsion like you would with a lot of other sauces
11:36So this makes it really easy
11:38I'm going to adjust it a little bit
11:39Some of our pasta water
11:41And how much pasta water you're at is kind of a preference thing
11:44Whether you like it on the thicker side or the looser side
11:47All right, so we're going to finish with something really fresh
11:49We have three tablespoons of chopped fresh parsley
11:52Just going to wake the whole thing up
11:56Mmm
11:58That's pretty
12:00So good
12:01All right, time to plate
12:02Mmm
12:05Doesn't that look so good?
12:07That is cinema worthy
12:09You know what I mean?
12:10I'm not going to skimp on portions usually
12:12We worked for this
12:13I appreciate that
12:15So what I like to do is I go through and get all the noodles I want
12:18A lot of the really good stuff in a sauce sometimes falls to the bottom
12:21So I'll go with noodles first and then come back
12:23I'm going to do a little extra parsley on mine
12:25I don't know if you would like some as well
12:26Mmm, yes, please
12:28This is beautiful, Dan
12:29Isn't that gorgeous?
12:30Yeah
12:31It's like rustic and has this sort of elevated quality to it at the same time
12:38Mmm
12:40You can't get that texture with dried pasta
12:43It's soft, but it's chewy
12:45And the flavor
12:46And then there is almost like a creamy density to it
12:49Because of the semolina
12:50This sauce really does take it to a beautiful place
12:53It's so earthy and rich
12:54I love the acidity of the wine with the mushrooms and the cream
12:57It just, for me, it works so well
12:59And it's a deep, hearty mushroom flavor
13:01You get the creminis, but also that backbone of porcini
13:05Dan, this is spectacular
13:06Thank you
13:07You're welcome
13:07If you want to make this classic Tuscan handmade pasta
13:11Start by making a simple dough
13:13Using semolina, all-purpose flour, water, and a little olive oil
13:17Roll out the pasta strand by strand using your hands
13:21Then toss with a classic sauce featuring mushrooms and sausage
13:26From America's Test Kitchen
13:27A really fun recipe for Pichi a la Bosqueola
13:31I'm really digging this
13:33So good, right?
13:34Yeah, I'm going to make this for my daughter, I think
13:35Yeah, that's a fun activity
13:42In the beginning, flour was stone ground
13:46And it was local
13:47They took the wheat that was grown nearby
13:49Put it between two stones
13:51Crushed it
13:52And you had flour
13:54A great innovation in the late 19th century
13:58Was steel rollers
14:00So what this did was take the wheat kernel
14:02And separate out the three parts
14:04Could remove that bran altogether
14:07Could remove the oily germ
14:09And leave just the endosperm
14:11The thing about the endosperm
14:13It's shelf-stable
14:14So this allowed manufacturers to create
14:16The white flour that would be in the supermarkets
14:19And the same flour would be in California as in Maine
14:23But as with many foods
14:26People have been interested in returning to the old ways
14:29And stone ground flour has a lot of advantages
14:32Over modern rollered flours
14:35So to learn more, we bought five all-purpose flours
14:38And five bread flours
14:40From different mills around the country
14:42And then we baked biscuits
14:43And we made bread
14:44I'd say with the biscuits, there were fewer differences
14:47Yes, some of them had a heartier flavour
14:50A little nuttier
14:51But the performance differences were really modest in the kitchen
14:55And really were lovely
14:56In the bread, everything worked well
14:59But there were some obvious differences
15:01For example, this is made with King Arthur bread flour
15:04The test kitchen's favourite
15:06And it looks quite different
15:07From a same loaf made with a stone ground flour
15:12There were additional differences in the kitchen
15:14That you're not seeing
15:15Sometimes we needed to add a little bit more water
15:18Or we needed to reduce the fermentation time
15:21Because the stone ground flours
15:22Have extra enzymes in the germ
15:25That makes them behave differently
15:26There's lots more information
15:28And a great article on our website
15:29About using stone ground flours
15:31But I want to encourage you
15:33To rediscover an ancient pleasure
15:36Locally grown stone ground flours
15:46When I'm feeling a little bit artistic in the kitchen
15:49I like to take a pasta dish
15:50And dress it up with my own tastes and preferences
15:53But lucky for me
15:55Nick's here today
15:56And he's going to show us his own creation
15:58A lemony pasta spectacular
16:00Absolutely
16:02I didn't grow up eating a lot of pasta at home
16:04So now when I make it as an adult
16:05It needs to do two things for me
16:07First it needs to bring in those dishes
16:09I love at Italian restaurants
16:10And then also fun, bold flavours
16:13Okay
16:13And so today's pasta dish does all of that
16:16It's got the creaminess of a cacio e pepe
16:18A little bit of a lemon in there
16:20And then one surprising guest
16:22Chazwan peppercorns
16:23Chazwan peppercorns are an amazing ingredient
16:26That's because they produce this numb tingling sensation in the mouth
16:29And you see them used in Chinese cooking
16:31Often to produce what's called mala
16:33Right
16:34Where it's paired with the heat of chilies
16:36So we're using this ingredient today
16:37And the numb tingling sensation comes from a chemical hydroxy alpha sensual
16:41Things to keep in mind when you're buying Chazwan peppercorns
16:44Make sure that the husk is completely open
16:49Okay
16:49You don't want the Chazwan peppercorns to be closed like this
16:53And have that black ball in the center
16:55Because that creates a very unpleasant greeny texture in the mouth
16:58Okay
16:58So we're not going to use these
16:59First I'm going to start by toasting our Chazwan peppercorns
17:02I've been heating my medium saucepan for a minute
17:05And I'm going to add four teaspoons of Chazwan peppercorns
17:08I'm going to toast for about a minute until they turn fragrant
17:12Now I'm going to transfer these to a mortar and pestle
17:15And I'll leave it to cool completely before I grind them
17:19Okay
17:20The next step in the recipe is to prepare the lemon for our sauce
17:23To do this I'm going to extract two teaspoons of lemon zest
17:28Now that I've got the zest
17:29I'm going to extract two tablespoons of lemon juice
17:31Okay
17:31Do you ever juice first and forget to zest?
17:34Oh absolutely all the time
17:36Now I'm going to move on to the Chazwan peppercorns
17:38That have been cooling in the mortar and pestle
17:40Okay
17:40And I am going to grind this into a coarse powder
17:46So this is a nice coarse powder
17:48We want a little bit of the texture
17:49Okay great
17:50In the sauce
17:50Now the next thing that I'm going to do is divide this in half
17:53And the reason I'm doing this is because this recipe uses lemon
17:57And lemon is an acid
17:58And it will start to decrease the potency of the numb tingling sensation
18:02From the Chazwan peppercorns
18:04So we're going to divide this in half
18:06Use half now to make the sauce
18:08And then the other half we'll add at the end
18:09Okay great
18:10Now we're going to make the pasta
18:12To do this I'm going to add one tablespoon of table salt
18:16To four quarts of boiling water
18:19Really boiling water?
18:21You get a light show here
18:22Now I'm going to add one pound of spaghetti
18:24And let it cook until al dente
18:27About eight to twelve minutes
18:28Okay got it
18:29Now let's go over and make the sauce
18:30Okay
18:31To do this I've got three tablespoons of extra virgin olive oil
18:35In a saucepan over medium heat
18:36The next thing that I'm going to add is half of the toasted brown Chazwan peppercorns
18:42And we're doing this to get that numb tingling sensation into the sauce
18:47Okay into the actual oil itself
18:48Absolutely yeah
18:49I'm going to add two minced garlic cloves
18:54And now I'm going to cook this until it is fragrant
18:57About a minute
18:59Now I'm going to add one cup of chicken broth
19:01And I will bring that to a boil over medium high
19:06Now I'm going to reduce the heat to a simmer
19:09And let it cook for about four to five minutes
19:12Until it reduces by half in volume
19:15Okay great
19:16Now I'm going to whisk in one cup of creme fraiche
19:19Mmm
19:20So lemon, Sichuan peppercorns, creme fraiche
19:23Which adds such a nice creaminess to this dish
19:27This is definitely pasta a la Nick
19:30Next I'm going to add three tablespoons of white miso
19:33Miso not only adds a nice depth and savouriness to this dish
19:37But it will also add thickness with the starches that are present in here
19:41Will help stabilize the sauce
19:42Great
19:43A little body added in there
19:45And then I'm going to add the lemon juice that we extracted earlier
19:49What was that, two tablespoons?
19:50Yeah
19:51And two teaspoons of lemon zest
19:56And finally, one teaspoon of freshly ground black pepper
20:00Now how did you come up with this dish?
20:02What were you doing?
20:03Were you in a lemon phase, a peppercorn phase?
20:06You know, I love citrus
20:07Any kind of citrus, it just makes my day brighter
20:10And so if I'm going to eat pasta, I want to feel it light
20:14I want it to evoke those things that I love
20:16For me, that's what Sichuan peppercorns and lemons do
20:18And Sichuan peppercorns actually belong to the lemon family
20:21Well there you go
20:22I'm going to increase the heat and bring it to a simmer
20:24And then take it off
20:27And taste and season it with salt if needed
20:34It's good, it actually doesn't need more salt because of the miso
20:36Our sauce is done
20:38And our pasta needs a couple of minutes before we can get to it
20:41Okay
20:41Now let's check and see if our pasta is cooked
20:43I want it al dente
20:46Checking out your method here
20:48I'm just going to break it and see how it looks inside
20:51That's good, it's al dente
20:52So pretty easy to break but not too easy
20:55Yeah
20:55Okay
20:56Now I'm going to reserve one cup of cooking water that I'll use to make our sauce later
21:00Very smart
21:02Now this is something that we do with most pasta dishes
21:05Because it allows you to not only thin the sauce now
21:08But later if it's sitting for a little bit you can adjust it as well
21:10And it's already seasoned
21:12Absolutely, yeah
21:13I'm going to take the pasta off the stove and drain it
21:21And I'm going to return the pasta back to the pot
21:24Now I'm going to add the sauce that we made earlier to the pasta
21:27Great
21:30Now I'm going to add half cup of the pasta water that we reserved earlier
21:36And the Chazwan peppercorns that we toasted and ground
21:39The reserved half, I'm going to add that in now
21:41This will give me that numb tingling bite at the end of the dish
21:44Right, because the ones that you added before
21:46The acid from the lemon juice kind of subdued that
21:49This gives us that extra bite that we want
21:51The vibrancy we're looking for
21:53And now I'm going to fold this all together
21:55And we will be ready to serve
21:57Love it
21:59The sauce has a really nice body to it
22:01You started off with chicken broth
22:03Which is not known for having a lot of body to it
22:06But with the creme fraiche and the miso
22:07That's a gorgeous texture there
22:08Nice and thick, yeah
22:09Yes
22:09Now I'm going to garnish it with a little bit of parsley
22:14And finally parmesan
22:15We're back in Cacio Pepeville
22:17My favorite place to be
22:19Nick, this is beautiful
22:21All right
22:22I am definitely going to tuck right in there
22:24I want to make sure that I get a little peppercorn
22:26Oh yeah
22:27Yeah, make sure you got those little peppercorns in there
22:29For that feeling of vibration
22:36There it is
22:37Oh, that lemon
22:38That is super bright
22:40That creme fraiche too
22:41So lots of tanginess here
22:43It's so surprising
22:44The little play of the vibrations
22:46The lemon, the acid, the miso
22:48It's just so beautiful
22:49This is a blue ribbon pasta recipe here
22:53I love just
22:54That you were coming up with flavors that you liked
22:57And you wanted to incorporate them
22:59And it all kind of went back to Cacio Pepe
23:01But a la Nick
23:03I think when making dishes
23:05Always come from your heart
23:06And that's what's important
23:08Yes
23:09All right, one more bite
23:11Mmm
23:13Vibrant
23:15Tangy
23:15And tingly
23:16It's got all the feels
23:17So thank you so much, Nick
23:18For bringing this to us
23:19Absolutely
23:20And if you want to make this beautiful pasta at home
23:23It starts with
23:24Using a mortar and pestle
23:26To grind toasted Sichuan peppercorns
23:29Make a sauce using half the peppercorns
23:31Garlic, creme fraiche, and miso
23:34And finish the dish with more peppercorns
23:36Parsley and parmesan
23:38So from America's Test Kitchen
23:40Pasta with creamy lemon
23:42Sichuan peppercorn sauce
23:44You can get this recipe
23:45And all the recipes from this season
23:47Along with product reviews
23:48And select episodes
23:50And you'll find those all on our website
23:52America'sTestKitchen.com
23:54Slash TV
23:55Yay
23:55Let's see.
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