HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH TWO OF AMERICA'S MASTER CHEFS.

MAKING PASTA WITH ME TODAY ARE LYNNE ROSSETTO KASPER AN EXPERT ON ITALIAN COOKING FROM SAINT PAUL, MINNESOTA.

AND ROBERTO DONNA CHEF/OWNER OF GALILEO IN WASHINGTON, DC.

LYNNE ROSSETTO KASPER IS GOING TO SHOW US A WONDERFUL SUNDAY NIGHT DINNER.

AND WHAT IS IT?

IT'S CALLED "SUNDAY NIGHT PASTA WITH BALSAMIC VINEGAR."

PASTA WITH VINEGAR?

VINEGAR, I KNOW, I KNOW.

BALSAMIC IS LUSCIOUS, IT FINISHES THE DISH.

BUT THIS IS A DISH THAT'S DONE ON SUNDAY NIGHT.

NOW ON SUNDAY, ALMOST ALL OF ITALY IS ON THE ROAD.

HALF OF ITALY IS DRIVING TO EAT WITH THE OTHER HALF OF ITALY.

SOMEBODY'S COOKING IN THE HOUSE AND THE FAMILY IS COMING TO STAY.

YEAH.

SO SUNDAY NIGHT YOU WANT A DISH THAT'S VERY LIGHT VERY QUICK, VERY EASY.

BECAUSE YOU'RE ALREADY EATING LARGELY WITH YOUR FAMILY.

EXACTLY.

SO WHAT WE BEGIN WITH, IS TEN CLOVES OF GARLIC.

CAN YOU IMAGINE?

WE'VE GOT VERY LOW HEAT, BIG PAN.

AND WHAT YOU WANT TO DO IS TAKE THE GARLIC AND CUT IT INTO A VERY LARGE DICE- LIKE SO.

YOU WANT TO START OUT WITH LARGE CLOVES.

THAT'S RIGHT.

AND YOU WANT TO MAKE SURE THAT YOU HAVE BIG PIECES AND NOT A LOT OF SHREDS.

BECAUSE WHAT WE'RE GOING TO DO IS TAKE ABOUT THREE TABLESPOONS OF OLIVE OIL.

THE IDEA HERE IS WE'RE TAKING ALL OF THIS GARLIC- AND I KNOW EVERYONE'S THINKING, "OH, MY GOD I'M NOT GOING TO BE ABLE TO TALK TO ANYONE FOR A WEEK."

BUT IF YOU COOK GARLIC VERY SLOWLY IT GETS SWEET AND MELLOW, AND RICH AND LUSH.

AND WE'RE GOING TO GIVE THIS GARLIC ABOUT TEN OR 15 MINUTES.

WE DON'T WANT IT TO BROWN.

UM, HMM.

YOU JUST WANT IT TO SOFTEN.

RIGHT.

AND JUST TURN A BIT BLOND.

SO, WE COOK THIS VERY, VERY SLOWLY.

AS THIS IS STARTING TO COOK I'M GOING TO PREPARE THE REST OF THE INGREDIENTS.

THIS IS A PASTA THAT, YOU KNOW, FEEL THIS.

IT'S REALLY QUITE AMAZING.

IT'S QUITE... THAT IS ROUGH.

YEAH.

AND WHEN YOU'RE BUYING DRIED PASTA YOU WANT TO LOOK FOR PASTA THAT HAS THIS KIND OF TEXTURE BECAUSE IT HOLDS THE SAUCE BETTER.

THAT'S A GOOD IDEA.

IS THIS IMPORTED PASTA?

THIS IS IMPORTED FROM ITALY.

THIS HAPPENS TO BE ONE THAT I LIKE.

THERE'S A LOT OF DIFFERENT BRANDS NOW ON THE MARKET.

BUT THIS IS WHAT YOU LOOK FOR.

AND THE OTHER THING IS THAT ONCE YOU OPEN THE BAG - I THINK THAT HAS A NICE SMELL TO IT.

IT HAS A WHEATEN SMELL... UM HMM, IT DOES.

YOU WANT PASTA TO TASTE GOOD.

NOW THE NEXT THING WE WANT TO DO IS TOMATOES.

AND IF YOU'RE NOT IN TOMATO SEASON AND THE TOMATOES ARE NOT GREAT YOU CAN ACTUALLY DO THIS WITH CANNED TOMATOES.

SO WHAT WE'RE GOING TO DO IS JUST CUT THEM IN HALF AND I'M GOING TO SEED THEM, LIKE SO.

OH, YEAP.

LIKE SO.

JUST GET ALL THOSE SEEDS OUT.

NOW WHAT WE WANT TO DO WITH THIS IS I'M GOING TO DICE THIS INTO ABOUT HALF-INCH DICE.

AND YOU CAN OBVIOUSLY, JUST DO THIS AHEAD.

I'M JUST GONNA ADD THIS... WE'RE USING A GENEROUS AMOUNT OF TOMATOES BECAUSE... GOOD.

YEAH, IT'S TOMATO SEASON.

AND IF YOU WERE USING CANNED TOMATOES YOU WOULD DRAIN THEM.

THEN YOU WOULD JUST DICE THEM UP INTO THIS KIND OF SHAPE.

YOU WOULDN'T TAKE OUT THEIR SEEDS OR ANYTHING?

YOU DON'T THINK IT'S NECESSARY?

I DON'T THINK IT'S NECESSARY.

YOU WOULDN'T END UP WITH MUCH IF YOU DID.

NO.

SO, THIS COOKS UP.

AND WHAT WE'RE GOING TO DO IS TAKE THE MINT TAKE SOME CHIVES, AND... BEAUTIFUL, FAT CHIVES.

AREN'T THEY WONDERFUL?

THEY'RE LOVELY.

I'M GOING TO JUST CHOP THOSE.

THIS ALL TOTALS ABOUT THREE TABLESPOONS.

YEAP.

AND IF YOU LIKE THE FLAVOR OF THE MINT YOU USE MORE MINT.

IF YOU LIKE THE FLAVOR OF CHIVE, YOU USE MORE CHIVE.

YEAH.

AND THEN WE'VE GOT MARJORAM.

THIS WILL GET CHOPPED.

AND THEN WE'LL MEASURE THE BASIL BECAUSE THESE ARE THE BACKGROUND HERBS.

AND THE BASIL IS WHAT I THINK OF AS THE UP-FRONT HERB.

WE WANT ABOUT THREE QUARTERS OF A CUP- IN THIS CASE, TIGHTLY PACKED.

TIGHTLY PACKED?

AND BASIL LEAVES.

NOW THIS IS MY ALL-TIME FAVORITE HERB AND... I LOVE IT.

OH, I DO TOO, I REALLY DO.

SO THAT'S ABOUT... WHEN WE SAY TIGHTLY PACKED IN A RECIPE... YEAH.

THAT'S ABOUT THREE QUARTERS OF A CUP.

AND AGAIN, YOU KNOW, THIS IS NOT ROCKET SCIENCE.

YOU DO IT ACCORDING TO HOW YOU LIKE IT.

YEAH.

AND I'M GOING TO ROUGH-CUT.

AND YOU JUST WANT TO GET IT CHOPPED UP SO THAT YOU RELEASE THE FLAVOR.

AND I LIKE TO CHOP ALL THE HERBS PLUCK THEM AS CLOSE TO THE COOKING TIME AS POSSIBLE BECAUSE... BECAUSE EVERYTHING TURNS OUT BLACK OTHERWISE, DON'T THEY?

YEAH, AND ESPECIALLY THE BASIL.

YEAH.

AND I ALSO THINK THEY JUST LOSE FLAVOR.

THE GARLIC IS ALMOST THERE AND SEE THE BLOND RIGHT THERE?

UM HMM.

YOU SEE THAT RIGHT THERE?

YEAH.

THAT IS AS DARK AS IT SHOULD EVER GET.

AND I'M GOING TO SET THIS ASIDE NOW.

AND WE'LL JUST LET THAT REST.

AND LET'S START THE PASTA.

I'VE GOT SIX QUARTS OF BOILING WATER.

THAT CERTAINLY IS BOILING, YES.

ONE TRICK I'VE LEARNED FROM ONE OF THE COOKS IN EMILIA-ROMAGNA IS "TASTE YOUR WATER."

BECAUSE YOU HAVE SALT ALREADY IN THERE?

THAT'S RIGHT.

AND I WANT TO MAKE SURE THAT IT'S SALTY ENOUGH.

NOW IF YOU CAN'T EAT SALT, LEAVE IT OUT, IT'S NOT.... WE'RE TALKING ABOUT NORMAL, HEALTHY PEOPLE.

THEN, A LITTLE SALT IN YOUR PASTA WATER IS JUST... HOW MUCH DO YOU PUT IN A QUART ABOUT?

WELL THIS IS SIX QRTS.

AND I USE ABOUT ONE AND A HALF TABLESPOONS, MAYBE TWO.

REMEMBER, WE'RE NOT EATING TWO TABLESPOONS.

YOU TASTE IT?

AND I TASTE IT BECAUSE NOW IT'S NICELY SALTED.

AND THAT'S PART OF WHAT ADDS TO THE FLAVOR OF THE PASTA.

YOU PUT THE WHOLE BUSINESS IN THERE.

THE WHOLE THING GOES IN AND YOU KIND OF SPREAD IT OUT.

AND THE KEY IS TO GET IT UNDER THAT WATER AS QUICKLY AS POSSIBLE.

YOU STIR BECAUSE YOU DON'T WANT TO HAVE IT STICKING.

SO I'VE GOT IT UNDER THE WATER AND WE WANT TO GET IT UP TO A HARD-BOIL AS FAST AS WE CAN.

NOW, SOME PEOPLE PUT A LITTLE OLIVE OIL IN.

DO YOU?

I DID FOR YEARS, AND, AND... SO DID I, BUT WHY?

WELL, SOMETHING SUDDENLY DAWNED.

YOU KNOW, THE LIGHT BROKE.

THAT OIL'S STAYING ON TOP OF THE WATER- IT'S NOT COATING THE PASTA, IT'S NOT DOING A BLESSED THING.

WHAT I REALIZED IS YOU COOK WITH A LOT OF WATER AND THE PASTA WON'T STICK.

AND IF YOU'RE DOING BIG PIECES OF PASTA LIKE LASAGNA OR DELICATE PASTA, LIKE FILLED PASTA MORE WATER IN PROPORTION.

SIX QUARTS PER POUND OF DRIED PASTA.

SO ONCE THIS COMES UP TO A BOIL... YOU CHECK THE PASTA, YOU MAKE SURE YOU GIVE IT A STIR.

IT'S NOT THERE YET, YOU SEE IT'S STIFF?

YEAH.

AND SO IT'S NOT EVEN READY TO BE TASTED YET.

BUT I TASTE MY WAY THROUGH TO DONENESS.

YEAH.

KEEP IT AT A GOOD BOIL.

...TAKES ABOUT 15 MINUTES TO BOIL?

IT DEPENDS ON THE PASTA.

THIS WILL TAKE MAYBE EIGHT TO TEN, BUT I NEVER TRUST TIME.

I TRUST HOW IT LOOKS AND HOW IT TASTES.

YEAH.

WE HAVE THE GARLIC, IT'S ALL SET AND READY TO GO.

THE TOMATOES ARE READY TO GO, THE HERBS.

NOW WE CAN TALK BALSAMIC VINEGAR.

GOOD.

THERE ARE TWO TYPES OF BALSAMIC VINEGAR.

THESE, THIS IS THE TRUE BALSAMIC... YEAH.

THIS IS MADE BY FAMILIES.

THERE'S NO WINE VINEGAR IN THIS.

IT'S MADE BY PASSING THE BOILED DOWN SWEET JUICE OF WINE GRAPES THROUGH A SERIES OF BARRELS IN AN ATTIC.

THEY CAN BE AGED OVER A CENTURY.

HEAVENS.

THEY'RE INCREDIBLE.

THEY CAN BE SIPPED AS A LIQUEUR.

AND WHAT I'D LIKE YOU TO DO IS TO HAVE A LITTLE TASTE.

THIS IS USED ON FINISHED DISHES.

YOU DON'T COOK IT INTO THINGS YOU DON'T USE IT AS A SALAD DRESSING.

IT'S REALLY CALLED A "CONDIMENT."

THAT'S LOVELY.

ISN'T THAT GLORIOUS?

THIS IS SIPPING.

THAT DOESN'T TASTE ANYTHING LIKE STORE-BOUGHT, DOES IT?

NO.

NOW THIS IS THE INDUSTRIAL.

THIS IS WHAT WE CAN GENERALLY GET.

AND THE QUALITY OF THESE RANGE FROM VERY DECENT TO STUFF YOU COULD REMOVE PAINT FROM WALLS.

YEAH.

SO THE KEY LIKE THE OLIVE OIL IS FOR GOODNESS SAKES, BUY AND TASTE.

THIS WILL BE FAR MORE ACIDIC- YOU MAY NOT WANT TO TAKE ALL OF THAT.

YOU USE IT DIFFERENTLY- THIS IS WHAT YOU MARINATE WITH.

THAT'S VERY NICE, HOWEVER.

THIS IS A VERY NICE ONE.

THIS IS ONE THAT I PARTICULARLY LIKE.

PASTA IS ALMOST THERE.

I'M GOING TO BRING THE HEAT UP UNDER THIS.

AND WHAT WE'RE GOING TO DO IS TAKE ABOUT A HALF CUP OF PASTA WATER TO "LENGTHEN"- THAT'S THE TERM THAT'S USED IN ITALY TO "LENGTHEN" THE SAUCE.

SO WE WANT TO GET THIS NOW HEATED UP.

GET IT UP TO A SIMMER.

AND THEN THE TRICK HERE IS, THIS GOES IN AND IT'S WARMED JUST LONG ENOUGH TO LET EVERYTHING BLOSSOM.

AHHH.

WHEN YOU SMELL IT, IT'S THERE.

YOU DON'T WANT TO REALLY COOK THE HERBS FOR A VERY LONG PERIOD OF TIME.

THEN WE'LL THROW IN THE DRAINED PASTA AND THEN WE'LL ADD THE TOMATOES TOSS IT ALL TOGETHER TO WARM IT THROUGH.

AND THEN PARMIGIANO REGGIANO CHEESE WHICH WE'VE SHAVED.

ISN'T THAT, THAT'S LOVELY.

THE REASON FOR THE SHAVING IS KIND OF INTERESTING.

IF YOU GRATE THE CHEESE, IT TENDS TO BLEND INTO A DISH MORE BUT I WANT TO TASTE IT.

THIS IS A VERY BOLD DISH.

WE HAVE CHUNKS OF TOMATOES AND BITS OF GARLIC.

AND I WANT THE CHEESE TO STAND UP.

SO I SHAVE IT.

I JUST WANT TO TASTE THIS.

HMM HMM.

IT'S DONE, IS IT?

IT'S DONE.

RUSH.

YES, YOU KNOW, IT'S LIKE A SOUFFLE.

PASTA WAITS FOR NO MAN.

THERE HAS NEVER BEEN A COLANDER MADE THAT'S TOO BIG.

FOR PASTA.

I'VE GOT A MUCH BIGGER ONE RIGHT OVER THERE.

BECAUSE YOU REALLY WANT TO DRAIN IT.

AND YOU WANT TO BE ABLE TO KIND OF TOSS IT.

YEAH.

I HAVE NO PATIENCE WITH THESE PIDDLE-Y LITTLE THINGS WHERE THE PASTA'S FLOATING ALL OVER.

THIS IS CALLED THE "DANCING PASTA" BUT YOU SEE HOW LIVELY IT IS?

YEAH.

I FORGOT TO PUT THE HERBS IN.

NOT TO WORRY.

IF YOU DO THIS, NOT TO WORRY, THROW THEM IN RIGHT NOW.

I WANTED TO BLOSSOM THE HERBS IN THE HEAT.

IT WILL... IT WILL BE FINE.

NOW, THERE.

I CAN SMELL THEM ALL, DON'T YOU?

DOESN'T THAT SMELL INCREDIBLE?

THE WAY THAT THE MINT AND THE BASIL COME TOGETHER.

NOW, WE'RE GOING TO GIVE THIS A BIT OF SALT AND PEPPER.

NOW, WE'RE DOING THIS OVER HEAT BECAUSE YOU WANT TO HELP THESE FLAVORINGS KIND OF PERMEATE THE PASTA.

WHICH THEY WOULDN'T IF IT WERE COLD.

THAT'S RIGHT.

AND THIS IS, AGAIN A VERY TRADITIONAL WAY OF DEALING WITH PASTA.

IN GO THE TOMATOES.

AGAIN, I LOVE THE TOMATOES AND IT'S TOMATO SEASON.

IF YOU WANT TO USE A LITTLE BIT LESS IN THE WINTER, YOU CAN.

YOU CAN LEAVE THEM OUT ENTIRELY AND JUST DO THE HERBS.

ISN'T IT GORGEOUS?

YEAH, IT'S JUST LOVELY.

I MEAN, IT'S SUCH A NICE LOOKING DISH.

NOW THE NEXT THING IS THE CHEESE.

AND I PUT IT IN THE PAN AGAIN BECAUSE I WANT TO BRING ALL THESE FLAVORS TOGETHER.

AND IF YOU COULD HELP ME SCOOP THIS INTO THE BOWL I'LL GIVE YOU THOSE TOO.

OKAY.

AND WE'LL JUST TAKE THIS.

BOY, THAT LOOKS LOVELY.

WHAT YOU CAN DO IS SHAVE MORE CHEESE OVER THE PASTA.

I'M JUST USING A VEGETABLE PEELER, NOTHING FANCY.

WELL, THAT'S VERY EFFECTIVE, I THINK.

ISN'T THAT NICE?

AND IT'S GREAT OVER SALADS.

NOW YOU HAVE TO SERVE IT AT ONCE, DON'T YOU?

AT ONCE... AND, AGAIN, IF YOU WANT TO JUST GUSSY UP A LITTLE BIT SOME DICED TOMATO AND A FEW BASIL LEAVES.

AND THAT'S IT.

BUT KEEP IT... KEEP IT SIMPLE.

THE FINISHING TOUCH IS A SPOON OF BALSAMIC VINEGAR.

NOT AN AWFUL LOT, BUT JUST A TAD TO BRING OUT.

LOVELY.

ISN'T THAT LOVELY?

I'VE NEVER HEARD OF PUTTING VINEGAR ON.

BUT THEN, OF COURSE, THAT REALLY ISN'T VINEGAR, IS IT?

IT JUST TASTES LIKE IT.

NO.

AND IT'S CALLED A CONDIMENTO BECAUSE IT IS MORE OF A CONDIMENT.

THAT'S CHARMING.

A LITTLE BIT OF BASIL, AND THERE YOU GO.

VERY NICE.

SUNDAY NIGHT PASTA WITH BALSAMIC VINEGAR.

YOU DON'T SIT AROUND, YOU EAT IT RIGHT AWAY?

YOU EAT IT IMMEDIATELY.

I CAN TASTE THAT LITTLE BIT OF BALSAMIC.

BUT THE WHOLE THING IS SO GREAT, SO FRESH AND SIMPLE.

I'M SO GLAD YOU LIKE IT.

I SHALL DO IT NEXT SUNDAY FOR MY SUPPER.

BRAVO!

BRAVO!

THANK YOU.

NOW WE'RE GOING TO DO A SPECIAL TYPE OF PASTA CALLED SOMETHING- IT'S FROM GENOA.

YEAH, TROFFIE, IT'S CALLED "TROFFIE".

TROFFIE.

YES.

IT'S A VERY INTERESTING PASTA- IT'S DIFFERENT FROM THE NORMAL PASTA.

IT'S NICE TO HAVE A CHANGE, I THINK.

YEAH, ONCE IN A WHILE, AND I THINK IT'S... I LIKE IT AND EVERYBODY LIKES IT VERY MUCH.

WE'VE, FOR THE TRADITIONAL RECIPE YOU'RE SUPPOSED TO HAVE CHESTNUT FLOUR.

IS THAT EASY TO GET?

YOU HAVE TO GO TO A SPECIAL STORE- YOU KNOW, GOURMET STORES.

IN ITALIAN, IN GOURMET STORES.

YEAH, GOURMET STORES, BECAUSE ITALIAN... HEALTH FOOD MIGHT HAVE IT.

PROBABLY HEALTH FOOD STORE- YOU KNOW ITALIAN MAKES IT AND FRENCH MAKES IT.

THEN ONE VERY IMPORTANT THING- IT HAS TO SMELL, WITH A VERY FRESH AND... VERY FRESH.

SWEET, YOU KNOW, AND NOT BITTER BECAUSE CHESTNUT FLOUR TENDS TO BECOME BITTER AND DARKER WHEN IT'S OLD.

IF YOU BOUGHT IT YOU COULD KEEP IT IN THE FREEZER, COULDN'T YOU?

YEAH, WHAT I USUALLY DO I KEEP IT IN A VERY DRY AND COOL PLACE.

NOT IN THE REFRIGERATOR BECAUSE THERE IS HUMIDITY, YEAH.

YEAH.

AIRTIGHT.

THEN WE'RE GOING TO PUT IN THE TWO FLOURS.

ABOUT HOW MUCH HAVE YOU GOT IN EACH OF THOSE BOWLS?

A LITTLE BIT MORE OF CHESTNUT FLOUR THAN BLEACHED FLOUR.

AND THIS IS BLEACHED FLOUR.

OH, IS THAT CAKE?

WE HAVE TWO CUPS AND A HALF AND ONE CUP AND A HALF.

AND THAT IS ALL PURPOSE BLEACHED FLOUR.

YES.

PROBABLY PROPORTIONS DON'T MAKE A GREAT DEAL OF DIFFERENCE?

IT'S IMPORTANT THAT YOU ALWAYS HAVE A LITTLE BIT MORE CHESTNUT FLOUR THAN REGULAR FLOUR IF YOU WANT TO USE CHESTNUT FLOUR.

YES.

ANOTHER THING THAT YOU SHOULD KNOW IS YOU COULD MAKE IT WITHOUT CHESTNUT FLOUR, IF YOU WANT.

YEAH.

JUST USE BLEACHED FLOUR.

BUT YOU WILL NOT GET THE COLOR BECAUSE IT TURNS BROWN.

I WILL SHOW YOU AFTER IT TURNS BROWN.

YEAH.

YOU WILL NOT HAVE THE FLAVOR OF THE CHESTNUT.

YEAH, UM HMM.

THAT'S WHY IF YOU USE THE CHESTNUT FLOUR YOU WANT TO PUT MORE... A LITTLE MORE.

THEN YOU PUT A PINCH OR TWO OF SALT.

FOR THIS ONE WE PUT TWO AND A HALF OF SALT.

THEN WE BRING IT UP AND WE START TO MIX IT A LITTLE BIT.

WE MIX THE TWO FLOURS TOGETHER FIRST.

THEN WE ADD THE HALF A CUP OF WATER.

AGAIN, I DON'T PUT ALL OF IT IN AT ONCE.

I KEEP A LITTLE BIT ON THE SIDE.

AND YOU WANT TO HAVE A PRETTY FIRM DOUGH FOR THIS... OKAY, I NEEDED ALL THE WATER THAT WE HAVE.

OKAY, THE DOUGH IS READY.

NOW WE TAKE THIS DOUGH WE PUT IT IN THE REFRIGERATOR AND LET IT REST.

WE WRAP IT IN FILM AND LET IT REST FOR TWO HOURS, AT LEAST.

ONE HOUR AND A HALF, TWO, OR THREE... AFTER THAT TIME, THAT'S WHAT WE HAVE.

YOU SEE THE DOUGH BECOMES- IT'S NOT A WHITE DOUGH.

IT'S KIND OF A BROWNISH DOUGH.

YEAH.

AND THAT IS A STIFF DOUGH.

YES, IT'S A STIFF DOUGH.

IT'S PRETTY FIRM AND YOU SMELL THE CHESTNUTS.

HMM, NICE.

THEN WHAT WE DO, WE HAVE TO... NOW I'M GOING TO SHOW YOU HOW TO MAKE THESE.

WE HAVE TO MAKE A SMALL BALL.

AND MAKE SURE IT'S ALL FIRM.

YEAH.

THEN YOU USE- HOW DO YOU CALL THIS FINGER THAT I HAVE IN ENGLISH?

THAT'S THE "THIRD" FINGER.

THE "THIRD" FINGER.

YOU CALL IT AS I CALL IT-THE THIRD FINGER.

THIS IS THE INDEX, WHAT IS THAT WITH YOU?

WELL, THIS IS THE MIDDLE FINGER.

WE HAVE FIVE FINGERS, THE THIRD ONE IN THE MIDDLE.

AND THEN WHAT WE DO, WE ROLL IT.

AND YOU HAVE TO ROLL IT AND PUSH IT DOWN UNTIL YOU FEEL THAT THE DOUGH IS IN OVER HERE.

YEAH.

THEN YOU PULL IT IN THIS WAY TILL IT COMES UNDER.

UNDER THE FIFTH FINGER.

YES.

I SEE.

VERY EASY, YOU KNOW.

WELL, DO IT FAST NOW.

OKAY, WAIT, FAST LIKE THIS.

BUT YOU CAN GO FAST AS YOU WANT, BUT... BUT YOU WANT TO BE SURE THAT YOU GET THEM RIGHT.

YES.

I THINK WE SHOULD TRY- YOU SHOULD TRY TO MAKE ONE NOW.

I'LL MAKE ONE MORE TIME, OKAY?

AND THEN YOU ROLL IT OUT LIKE THIS.

OKAY.

IS THAT TOO BIG?

NO, NO, THAT'S FINE.

OKAY, GO OUT WITH IT.

PUSH DOWN, PUSH DOWN- WHEN YOU FEEL THAT IT GETS OVER THERE YOU STOP.

YEAH, IT'S THERE.

AND NOW WE HAVE, AND MAKE IT COME DOWN.

ALMOST, ALMOST.

WE DO IT AGAIN, ONE MORE TIME.

YOU CAN USE THIS.

ALRIGHT.

I THINK YOU'RE VERY CLOSE TO IT.

OKAY, PUSH DOWN.

YOU HAVE TO FEEL IT AS IT STRETCHES UNDER YOUR HAND.

DOES IT STRETCH?

UM HMM.

NOW, WE'RE ALMOST THERE.

START FROM HERE WHERE YOU WERE HERE TO THERE.

OKAY, AND YOU CAN... THEN YOU HAVE TO GIVE A CIRCULAR MOTION.

ALMOST, YOU SEE.

YOU ALMOST DID IT, YOU DID VERY GOOD.

WE PUT THIS PASTA WITH THE OTHER ONE I PREPARED BEFORE.

WE MIX IT WITH THE, ON THE FLOUR.

YOU'VE GOT A LITTLE FLOUR THAT'S SO IF YOU DO IT IN ADVANCE SO THEY WON'T STICK.

YEAH, IF YOU DO IT THE DAY BEFORE WHAT YOU SHOULD DO IS JUST MAKE SURE THAT IT IS ALL FLOURED.

IF NOT, THEY WILL ALL STICK TOGETHER.

GOOD.

I HAVE THE BOILING WATER HERE WITH SALT.

IT HAS ALREADY BEEN SALTED.

AND WHAT I DID BEFORE, I CUT THE STRING BEANS AND BLANCHED THEM INSIDE THIS WATER COOLED THEM OFF IN ICE WATER AND I DICED THE POTATO IN VERY SMALL DICE.

THOSE ARE JUST A LITTLE, A LITTLE BIT AL DENTE BECAUSE THEY'RE GOING TO GET MORE COOKING.

YES, I'M GOING TO PUT THEM BACK HERE WITH THE PASTA.

YEAP.

AND THE POTATO, I DICE THEM VERY FINE AND I COOK THEM ALMOST COMPLETELY.

AND I HAVE THEM HERE.

I'M GOING TO PUT THE PASTA IN.

HOW LONG DOES IT TAKE TO COOK?

SEVEN, EIGHT MINUTES.

SEVEN TO EIGHT.

IN THE MEANTIME THE PASTA IS COOKING WE ARE GOING TO PREPARE THE PESTO.

UM HMM.

THE PESTO, I LOVE THAT GARLIC AND BASIL.

YES.

AND PINE NUTS AND OLIVE OIL.

GREAT.

WHAT WE DO, WE ARE GOING TO COVER THEM.

NOW WE GO AND WE ARE GOING TO MAKE THE PESTO.

WE NEED TWO CUPS OF BASIL.

TWO CUPS.

VOILA.

AND THEN WE PUT TWO TABLESPOONS OF PINE NUTS THAT I ALREADY ROASTED IN THE OVEN.

ROASTED PINE NUTS, TWO TABLESPOONS.

ONE GARLIC CLOVE.

JUST ONE?

YES.

WE ADD A PINCH OF SALT.

SALT.

BLACK PEPPER.

AND A QUARTER OF A CUP OF OLIVE OIL.

DID YOU PUT PARMESAN CHEESE IN?

NOT YET.

NOT YET.

YOU WANT A NICE FRUITY OLIVE OIL, DON'T YOU?

YES.

YOU WANT TO HAVE ONE TABLESPOON OF PARMESAN.

THAT IS PARMESAN CHEESE?

CHEESE, GRATED.

LET'S SEE IF WE CAN DO THIS WITHOUT SPREADING ALL THE BASIL AND THE PARMESAN CHEESE.

ANOTHER THING IS VERY IMPORTANT YOU DON'T WORK WITH THE BLENDER TOO MUCH.

IF YOU WORK IT, IF YOU LET IT STAY GOING FOR TOO LONG BECAUSE WE'RE TRYING TO MAKE IT TOO THIN.

WHAT IT'S GOING TO DO IS BURN THE BASIL, YOU KNOW.

LET'S SEE.

IT SMELLS GOOD, IT'S NICE AND GREEN.

AND THERE IS NO SPINACH, NO PARSLEY.

IT SMELLS LOVELY.

I THINK IT TASTES GOOD.

I THINK SALT IS GOOD.

SOME OF THE PESTO'S REALLY ARE TOO STRONG IN GARLIC.

YEAH, DON'T YOU THINK THAT WITH ONLY ONE GARLIC CLOVE IS GOOD?

YEAH, I DO.

BECAUSE I THINK SOMETIMES THE GARLIC OVERPOWERS THE BASIL.

YOU WANT TO HAVE A BLEND OF THE BASIL AND THE GARLIC INSIDE THE SAUCE.

I THINK THE PASTA IS ALMOST COOKED.

IT'S GOING TO TAKE TWO, THREE MORE MINUTES TO COOK.

AND I THINK NOW IS THE TIME.

WE PUT THE STRING BEANS.

THAT'S INTERESTING, YOU PUT THEM ALL TOGETHER.

YEAP.

AND REMEMBER IN THIS WATER IS WHERE WE ALREADY COOKED THEM BEFORE.

YEAH.

YOU KNOW, WE MIX THEM WELL.

YOU COULD TURN THAT WATER INTO A SOUP OF SOME SORT IN A BOWL.

OH, IF YOU WANT TO, YES.

IT WOULDN'T HAVE A GREAT FLAVOR... OH, YES.

BUT WE COULD USE IT FOR SOMETHING.

YEAP.

THAT'S LOVELY- THAT COLOR IS SO BEAUTIFUL, ISN'T IT?

YEAH.

AND IF YOU HAVE TO PRESERVE IT RIGHT NOW WHAT YOU DO, YOU PUT IT IN A SMALL JAR.

AND YOU POUR FRESH OLIVE OIL ON THE TOP TO MAKE SURE THAT ALL THE SURFACE IS... IS COVERED, YES.

IS COVERED WITH OLIVE OIL.

THEN IT WILL NOT OXIDIZE AND WILL STAY NICE AND GREEN.

WE DRAIN THE PASTA AND WE HAVE THE PESTO READY INSIDE THE BOWL.

UM HMM.

NOT INSIDE THE PAN.

WE DON'T WANT TO COOK THE PESTO- WE WANT TO USE THE PESTO UNCOOKED.

WE DON'T WANT... BECAUSE IF YOU PUT IT IN THE PAN AND YOU SAUTE IT YOU'RE GOING TO KILL ALL THE FRESH FLAVOR OF THE PESTO.

THEN WHAT WE DO, WE JUST TOSS THE PASTA.

CAN YOU SMELL THE CHESTNUTS AND THE BASIL?

OH, YES.

IT'S WONDERFUL.

AND THE GARLIC NOW COMES OUT.

IT'S JUST ABOUT A WHOLE MEAL, ISN'T IT?

IT ALMOST IS.

YEAP.

AND WHAT I'M GOING TO DO NOW THAT I'VE TOSSED IT NICELY I'M GOING TO PUT INSIDE A BIG SERVING DISH.

THAT LOOKS WONDERFUL, DOESN'T IT?

I THINK WITH ALL THESE DISHES YOU WANT TO EAT IT IMMEDIATELY, DON'T YOU?

YES.

THAT'S EXACTLY WHAT I'M GOING TO DO.

I'M GOING TO TAKE SOME OF THESE AND PUT THEM ON A DISH FOR YOU.

AND YOU CAN GO AHEAD AND TASTE THEM.

THAT LOOKS LOVELY.

I THINK YOU SHOULD TASTE THEM AND TELL ME IF YOU LIKE THEM OR NOT.

I HAVE TO TELL YOU, WITH THE CHESTNUT FLOUR I THINK GIVES THEM A VERY, VERY DIFFERENT FLAVOR.

OH, I THINK THAT'S LOVELY.

AND AGAIN, YOU KNOW WITH THE PASTA JUST TOSSED WITH THE FRESH PESTO.

THANK YOU.

I THINK I WANT TO TASTE THEM TOO.

UMM.

IT'S A VERY, VERY SUBTLE TASTE.

YES, IF YOU REALLY WANT TO YOU CAN SPRINKLE WITH A LITTLE BIT OF PARMESAN CHEESE OVER THE TOP.

AND THEN TASTE NOW AND SEE IF YOU PREFER THEM LIKE THAT TOO, OR... OH, IT'S VERY NICE.

IT'S A NICE CHANGE FROM JUST THE ORDINARY PASTA, ISN'T IT?

ORDINARY PASTA.

YEAH, THAT'S LOVELY.

WELL, I'M VERY HAPPY YOU LIKE IT.

WELL, IT'S MARVELOUS AND WE'VE LEARNED AN AWFUL LOT.

THANK YOU FOR HAVING ME ON THE SHOW, IT WAS SPLENDID.

IT WAS MY PLEASURE TO WORK WITH YOU TODAY.

AND IT'S BEEN LOVELY, THANK YOU.

THANK YOU VERY MUCH.

BON APPETIT.