01:10.5
Parang bulkan pero kasi palagi akong naaalpasan ng itlog.
01:15.4
So I'm just going to do this in a mixing bowl.
01:19.2
You can also use a mixer if you want.
01:21.9
Alright, so you just put it like that and then you make a well.
01:27.0
Naku, nagtalsi ka ng mga mantika.
01:29.4
You make a well sa gitna and then I'm just going to beat my eggs here.
01:35.0
If you want to put flavors or colors, isama mo na doon sa itlog.
01:40.5
Pero mamaya, I'm going to show you how to make a color green pasta fresca.
01:47.9
Lagay mo lahat sa gitna.
01:52.3
And then you can get messy or pwede namang yung flour, iganyan mo paunti-unti sa gilid.
01:59.4
The idea is you want to bind it slowly with the flour para yung kanyang pagsipsip doon sa liquid, doon sa eggs is also gradual, hindi na bibigla.
02:17.1
This is very fun but actually, yung sister ko, my sister Diane, ang gusto niya palagi sa pasta is fresh.
02:25.0
Iba naman kasi talaga yung lasa and texture.
02:29.1
Pero diba, if you have the time, of course, you can do it, fresh always.
02:36.1
And syempre pala, bago ko sabihin sa inyo yan, bago ko kayo engganyohin, kailangan meron kang pasta maker.
02:45.7
So ito, meron ako ditong, this is just my kitchen aid, pasta attachment and bibigyan ko po kayo ng tip.
02:53.7
Ito naman, tip lang, wala sanang magtatampo.
02:56.9
Teka, bago yung tip.
02:59.1
Ayan, just form it into a dough.
03:03.1
If you have relatives abroad, magpabili ka na po ng pasta attachment, kitchen aid kasi malaki po ang mura doon.
03:11.5
And dito kasi kalimitan, wala pong stock.
03:18.6
Just going to form it into a dough and then you're just going to knead it.
03:22.4
Ganun lang kasimple.
03:24.0
So kailangan mag-gather mo lahat yung mga flour na nanikit.
03:32.3
And medyo sa simula, medyo tough po talaga sya.
03:36.6
Kailangan ng pasensya.
03:39.6
So once it turns into a dough like this, kunin mo lahat yung mga nanikit dyan.
03:46.7
Kailangan mo yan, ilipat mo na sa counter mo and you just have to knead it.
03:53.6
Just until it becomes smooth, ganun lang.
03:56.1
So just to give you a tip.
03:58.0
If the room is warmer, it's easier to knead the pasta dough.
04:03.4
If the room is cooler or colder, mas mapapansin mong mas tough syang in-knead.
04:13.1
Set this aside and then you just have to knead it.
04:18.2
Mapapansin mo, mas matigas po ito compared to your bread.
04:24.4
Pag nag-blend na yung mga ingredients together,
04:27.3
you will notice that it's harder compared to your bread.
04:27.7
You will notice that it's harder compared to your bread.
04:27.7
You will notice that it's harder compared to your bread.
04:27.9
You will notice, magiging malambot sya.
04:30.4
So itong mga ito, don't let this stay there and manigas.
04:37.0
As you knead your dough, kailangan ini-scrape mo na yan.
04:41.9
Maski itong mga nasa daliri mo.
04:44.5
Of course, the easier option is to use a food processor.
04:48.5
You put everything in the food processor or in the mixer and you knead it.
04:54.6
But syempre, ayaw ko naman na.
04:57.6
Instant, I still want to show you how to make it from scratch, okay?
05:03.7
And then to knead it, ganito.
05:05.7
Makikita mo yung alternate like what I taught you on bread making.
05:12.8
Yung right, left, right, left.
05:18.2
Para yung pressure is nag-share yung dalawang braso mo.
05:23.3
Hindi lang isang braso, yung mga ngalay.
05:27.4
The biggest secret when you're kneading a bread is
05:31.2
pag meron kang kachikahan, pag meron kang kakwentuhan, hindi mo mararamdaman ka agad yung pagod.
05:38.2
O diba, kahit nafe-feel mo na yung hininga ko, medyo...
05:45.4
Dahil sa pagmamasa ko ng pasta dough.
05:49.7
Kasi pag hindi mo naman namasa itong mabuti, what's going to happen is hindi magkakaroon ng enough structure.
05:59.0
Mabilis siya mapuputol and by the way, the room is cold.
06:04.0
I can feel that my pasta is getting cooler also.
06:07.6
Kaya medyo nahihirapan din akong magmasa but it's okay.
06:13.7
Ayoko namang pawisan ako.
06:16.1
Nakatuon po ako kasi ang kailangan po natin dito, body pressure, pressure po ng katawan.
06:26.7
Marami po sa inyo nag-a-apply, pwede bang magtrabaho ko dyan sa bakery?
06:30.8
Wala ko, baka hindi niyo po gustuhin.
06:32.8
Pag nakita kong yung baker po is nakatabingian tayong ganyan, nakaslouch.
06:38.4
Ginaganyan ko po, huwag tayo ng diretsyo kasi you need your whole body pressure.
06:43.6
Kapag body pressure yung binubuos mo dito sa produkto mo, mas mabilis kang matatapos and mas consistent
06:52.0
kasi you have full control eh o kahit na lumindol.
06:56.6
Habang nagagawa ka ng pasta daw, if you have full control, balansi ka, mas maganda talaga yung halo mo
07:04.0
and that is very important when you are cooking or when you are baking, no?
07:09.5
So it will give you consistent outcome.
07:12.2
So since body pressure yung ginamit ko, ayan, smooth na yan, pagod na ako.
07:17.7
So i-cling wrap ko ito and then I'm going to show you how to prepare the one with color.
07:24.1
Ibalot natin ng cling wrap.
07:25.7
Pasensyahan niyo.
07:26.4
Ito na po itong maliit naming cling wrap, ano?
07:31.4
Medyo pagod na po siya.
07:34.1
Kaya binalot ko ng masking tape.
07:37.0
Ayan, just let it rest there for around 20 minutes para makarelax yun daw.
07:42.8
And then let's make another one with color.
07:46.0
I have here parsley.
07:47.9
Gagawa lang ako ng parsley paste in the blender.
07:54.0
I have parsley leaves.
07:55.7
You can use also basil or kung anong leaves ang meron ka.
08:00.7
Pero syempre, if you use basil, maglalasang basil.
08:05.2
If you like that, go.
08:07.3
But if you like it na medyo neutral, you can just use parsley.
08:11.7
I'm going to put a little bit of water, just a bit kasi you just want it for color.
08:25.7
Ayan, parang may parsley juice lang ako.
08:34.2
Pagka lang naglagay tayo nito, medyo yung dough mo mas magiging malagkit.
08:39.1
So you might need to add a little bit more of flour.
08:43.1
You sift your flour and salt together.
08:51.3
Actually, yung itlog, lagyan mo na siya nitong parsley.
08:55.6
Parsley, make sure mo.
09:01.2
Very natural kasi syempre, di ba?
09:04.0
Hindi natin pinopromote yung food color.
09:07.7
First year sa culinary school, gumawa kami nito.
09:13.8
And syempre, bawal ang food color.
09:16.3
Kailangan all natural ang gagamitin.
09:19.8
Lagay mo yan dyan and then...
09:25.6
Ayan, chika galore.
09:29.4
Exercise pa more.
09:31.8
So meron ako ditong flour on the side.
09:35.5
I might need to add this.
09:38.1
Kasi mukhang it looks na, it looks like medyo pale yung kulay nung aking pasta dough.
09:46.7
So maglalagay pa ako ng konti nito and if you keep on adding this liquid,
09:52.1
you might need to add also additional flour.
09:57.1
And then, pwede mo din itong lagyan mismo ng chopped parsley leaves.
10:01.3
Makikita mo may buo-buong dahon.
10:05.6
So this is what I was telling you.
10:09.3
Ayan o, yung may mga green spots.
10:14.3
Very very natural.
10:16.4
So ito na, it's turning smooth.
10:23.8
Kunti na lang, ipapahinga ko ito.
10:28.5
Meron na kami mga ginawa dito kanina.
10:30.9
So we made one with tomato paste and then another one that is plain.
10:37.0
After this, ipapakita ko sa inyo how to shape this using our pasta machine.
10:44.6
And we'll cook it.
10:45.9
Meron na akong kumukulong tubig.
10:47.6
And for pasta fresca, you don't want complicated sauces.
10:53.8
Kasi the highlight really is the pasta.
10:57.2
Masarap yung lasa niya and the texture.
10:59.4
So we'll just make aglio olio and alfredo.
11:03.6
So babalutin ko ito.
11:06.1
Let's rest this and let's shape the pasta.
11:10.5
Hinihingal na ako.
11:12.9
So I have here one that has been resting.
11:16.1
So hinati ko yan kanina kasi nag-test na ako.
11:18.9
Ito, meron na ako ditong ginawa.
11:21.1
But I want to show you first.
11:23.8
How to prepare it if you don't have a pasta machine.
11:27.2
So the most important is your dough has to be well rested.
11:32.0
Kailangan talagang nakapahinga yung dough.
11:34.6
I have here a wet towel that is clean kasi you want this to keep the environment moist.
11:42.2
Or kung meron kang pang-spray, just put it on one side.
11:47.5
So iwang ko yan dyan, the wet towel that is clean.
11:50.4
And then this one.
11:52.7
Just using a roller.
11:53.8
Rolling pin, i-roll mo lang ng i-roll.
11:56.8
If you don't have a pasta machine, this is how we do it.
12:01.2
Parang gumagawa ka lang ng fresh udon.
12:05.7
Medyo nakakapagod.
12:07.5
I can feel that my dough is becoming dry because the room is cold.
12:13.1
So I'm putting my wet towel to the rescue.
12:20.5
Pag moist yung dough.
12:21.8
Mas mabilis susunod sa iyo.
12:23.8
The white spots that you can see, that's the gluten.
12:27.3
So the dough has a nice structure.
12:31.8
This is still very thick.
12:34.8
Little bit of flour now.
12:36.8
So pinapanipis na natin.
12:38.8
The dough is nice and pliable.
12:45.8
Kasi kaya kung ginaganoon, kailangan nakikita mo na yung daliri mo.
12:49.3
It means that that's the perfect thickness.
12:51.8
Otherwise, the dough is not good.
12:53.6
Otherwise, the dough will become too thick.
12:55.6
I'm going to switch to a bigger rolling pin.
13:00.6
Para mas malakas ang pressure.
13:05.6
Okay, we're getting there.
13:09.6
We're getting there.
13:12.6
So this one, although medyo makapal pa siya, ayaw ko na kasing ma-stress masyado.
13:18.6
And ayaw ko na din ma-stress yung dough.
13:20.6
I'm going to cut this.
13:23.6
Gamawa tayo ng Fettuccine.
13:26.6
So very simple, you get flour.
13:34.6
And then you just roll it loosely.
13:40.6
And then you just pull the rolling pin.
13:45.6
You get a sharp knife.
13:51.6
Pag binuklat mo, hindi siya dikit.
13:55.6
The knife has to be sharp and then you just cut it like that.
14:04.6
O parang lingguin ito kasi medyo mas manipis.
14:09.6
We didn't use a machine but this one is a bit thick.
14:13.6
Pwede mo pa siyang panipisin.
14:17.6
And then kailangan mo siyang buksan isa-isa.
14:20.6
And I'm going to show you now.
14:23.6
Ilagay muna natin ito doon sa ating sampahayan.
14:30.6
So even if you don't have the machine, you can prepare this.
14:33.6
And actually, this is a labor of love.
14:36.6
Nakakatuwang gumawa nito, honestly.
14:38.6
Syempre lang ngayon, I have become too busy.
14:42.6
Hindi na ako makagawa.
14:44.6
During my younger days, Diyos ko.
14:47.6
Lahat po yan, ginagawa ko from scratch.
14:50.6
Parang itong hindi mo ginamita ng machine ay mukhang ginawa ng may pagmamahal.
14:59.6
Ganyan yung mga gusto ko.
15:00.6
Palagi ko sinasabi, it has to be random.
15:02.6
It has to be uneven.
15:04.6
Kasi mas mukhang made with love.
15:07.6
O ngayon, gumawa naman tayo ng using a pasta machine.
15:12.6
The pasta machine has two attachments.
15:15.6
Actually, this one.
15:16.6
I bought this long time ago.
15:18.6
This KitchenAid attachment.
15:22.6
It comes with three attachments.
15:25.6
One is the spaghetti, one is the fettuccine.
15:28.6
And the most important attachment is yung pang-flat ng pasta.
15:36.6
So whether you're using this attachment or the traditional, yung nilalagay sa table top.
15:43.6
The most important is you do not wash this.
15:46.6
Hindi mo siya babasain.
15:47.6
If you feel like may mga sumingit, you just use a brush.
15:52.6
Kasi pag yung loob is kinalawang, it won't function properly anymore.
16:00.6
Just in case, nahugasan mo.
16:03.6
The best remedy is ibilag mo sa araw to make sure na matuyo talaga hanggang loob.
16:13.6
So you put first the plain attachment.
16:21.6
Binili ko itong machine na ito 2005.
16:29.6
Binili ko ito sa Indonesia.
16:32.6
Food and Beverage Expo.
16:35.6
I got invited there by one of my suppliers years ago and nakita ko ito sa booth.
16:43.6
Parang this was only 10,000 pesos.
16:48.6
Ngayon kasi mahal na mahal.
16:51.6
This one is with the tomato and it's quite sticky so you need to put flour.
16:59.6
I'm going to cut it.
17:02.6
And then I'm going to run it sa aking pasta machine.
17:12.6
But before that, with the help of your rolling pin.
17:15.6
I-form mo muna siya into a rectangle para hindi ma-stress yung pasta machine.
17:25.6
And then you shake the excess flour.
17:28.6
It would be helpful kung meron kang brush dito but of course, you can't have it all.
17:37.6
Kaya okay na yan.
17:38.6
Ilagay mo siya doon sa pinakamakapal.
17:41.6
Turn on the pasta machine or your mixer.
17:44.6
Huwag masyadong malakas kasi baka maunahan ka.
17:49.6
And then you run it there slowly.
17:55.6
You run it again.
18:07.6
The dough looks relaxed.
18:09.6
Pwede ko na siyang panipisin.
18:13.6
You have to put a little bit of flour to prevent it from sticking onto your pasta machine.
18:29.6
If you feel like it's becoming too long, pwede mo na siyang hatiin sa gitna.
18:39.6
And you continue rolling.
18:41.6
Kaya hindi tayo nagpakatagod masyado sa pagmawasa unlike the bread
18:46.6
because the gluten development continues here.
18:49.6
Kapag niro-roll muna sa pasta machine, tuloy-tuloy ang development ng dough.
18:56.6
So ito, pinapanipis ko na ito.
18:59.6
Just until nakikita ko yung aking daliri sa ilalim.
19:05.6
Number 2 and then I'll do it until number 3.
19:09.6
You can go thinner if you want.
19:37.6
And then let's change the attachment to fettuccine.
19:43.6
I'll also show you the spaghetti.
19:45.6
Gumawa din tayo ng spaghetti.
19:47.6
Sayang naman at nandiyan na, di ba?
19:49.6
Gamitin na din natin.
19:50.6
This is the fettuccine.
19:52.6
This is tomato flavored.
19:57.6
Tomato paste ang nilagay natin.
20:03.6
And then isang pie.
20:08.6
Okay and then let's make one more.
20:11.6
Gusto ko naman yung kulay green.
20:13.6
O ganun lang kasimple.
20:15.6
Hindi, gawa tayo ng isang spaghetti just to show you guys.
20:19.6
Tapos gagawin ko na yung iba and then lutuin na natin.
20:25.6
Okay, I'm boiling now water.
20:27.6
Pag fresh pasta, mabuti.
20:28.6
Pag fresh pasta, mabilis lang po maluto.
20:30.6
Mga 2 to 3 minutes.
20:40.6
Kanina pa kasi kumukuloy yung mga tubig.
20:44.6
And then one, let's just make aglio olio and then the other one, let's make truffle.
20:51.6
Iaglio olio ko itong green.
20:55.6
Ito yung itatruffle ko.
20:56.6
Itong walang, hindi natin ginamitan ng machine.
21:00.6
So you will see the difference.
21:06.6
Ano lang natin dyan.
21:11.6
Hindi ginamitan ng machine.
21:14.6
And then I'll heat here some cream.
21:16.6
Gagawin ko itong truffle pasta.
21:19.6
Normally, ang paglumutang, luto na yun.
21:23.6
And then itong isa.
21:25.6
Gawin nating aglio olio.
21:37.6
I'm going to heat here some olive oil.
21:44.6
Gusto ko, ang hirap mag-multitask.
21:48.6
Push lang, kaya rin natin yan.
21:50.6
Garlic and some chili flakes.
22:00.6
Ipe-press ko lang kasi medyo makapal ito.
22:09.6
Kunti pa, mga 30 seconds na lang.
22:14.6
You don't want this soggy into the cream.
22:34.6
Boil it for around a minute to thicken the cream.
22:39.6
Let's check this.
22:46.6
Of course, mas uniform yung ginamitan ng machine.
22:53.6
I'll turn the flame off and then here, pass the water.
23:18.0
A little bit of salt.
23:19.8
Okay, this looks good.
23:25.4
This looks good as well.
23:28.4
I put some truffle oil.
23:33.2
Ayan, ganyan lang.
23:35.1
So with fresh pasta, yung pinaka noodles, you see the difference first, no?
23:40.8
Ito makapal pero still, delish pa din yan.
23:44.6
Ito naman, ganito yung ideal na thickness.
23:49.8
And delish pa din, parehong delish, parehong bongga, parehong fresh.
23:56.4
So the choice is up to you.
23:59.3
If you have the extra budget, you get a pasta machine.
24:04.6
Itong tomato, sige tikman din natin itong tomato.
24:08.1
Lutuin ko din itong tomato.
24:11.6
Feeling ko ang haba-haba na itong video ko na ito.
24:14.6
Tikman na natin ito.
24:16.0
Pagka maraming klaseng pasta, magsimula ka dun sa light.
24:19.8
Para hindi ka maumay.
24:23.9
This is the parsley.
24:27.9
Parsley aglio olio.
24:41.5
Honestly, it's so different.
24:45.1
Fresh pasta is like another world.
24:49.8
Hindi mo siya mako-compare sa instant pasta.
24:58.4
Alam ko, sasabihin nung iba, oo eh.
25:00.8
Pero pag nasubukan mo, sisipaging ka.
25:06.0
Well, dapat, sipaging kang gumawa.
25:19.8
You see, hindi siya complicated gawin.
25:24.1
Kailangan lang ng dedication.
25:27.0
Time and dedication.
25:29.3
That's all you need.
25:30.5
Parang pag-ibig lang.
25:31.7
Kailangan may time and dedication.
25:39.2
Ay tumasek ang kamatis.
25:42.2
A little bit of salt.
25:47.7
This one, I put some cheese.
25:51.8
Ang sarap, promise.
25:54.3
It's so, so, so, so, so, so, so good.
25:58.4
Normally, I don't finish what's in the plate.
26:05.1
Yung hindi ginamitan ng machine.
26:07.6
Ito mukhang mas binuhusan ng pagmamahal kasi kita mataba.
26:14.8
Okay, tikman natin.
26:16.0
This is the truffle pasta.
26:26.9
Honestly, medyo may kaluluwa pa yung pasta kasi mas makapal nga.
26:32.3
Dapat niluto ko siya ng mas matagal but the remedy is lagyan mo lang ng pasta water and you just simmer it here but it's so good.
26:44.4
Cream, truffle oil, salt, yun lang ang nilagay natin and the fresh pasta.
26:54.4
Yung pasta po nito mismo, may tomato paste na nilagay.
27:14.0
A little bit more cheese.
27:17.7
But my favorite is the pasta.
27:20.8
Very refreshing yung taste.
27:35.8
I'm speechless so gumawa ka na.
27:41.2
It's so so so so good.
27:43.3
I'll see you soon.
