- It's summertime, and this year,
I'm hanging at the beach
to enjoy some time away in the sun.
I do not know how to do this.
[laughter]
- Let me-- let me help you.
There, you got it!
- Wait, now my finger's stuck.
Ah!
- No!
This isn't working!
- This is a failure. - Oh, no.
- My expertise are in the kitchen.
We're going to eat incredible food,
which I'm going to attempt to make myself
with the help of some of the best chefs in the country.
They may not be able to be here with me,
but I know that we can make a great meal together, apart.
- Hello.
- Hello? - Hi.
- Guys, not a lot of groceries.
- We just have two bags. - OK.
- So-- and there's a note. - Oh, good.
OK. - Hi, Selena.
This might sound a little cheesy,
but seriously, thank you so much for carving out
[laughing] some time for me to show you
how to throw the ultimate Parmesan pasta party.
- Ooh. - Ha. Nick.
- OK, so speaking of Parmesan-- - Nick.
- --Kelsey and I will be right back.
- Oh, gosh.
- Do you need help?
- It's-- [groans]
It's slippery. - Papa!
- How are we
supposed to eat this? - What are y'all hollerin' at?
- Do you know how to pick this up?
- Let me get a hold.
Good grief. - Oh, he's--
[laughter]
- Oh!
- Oh, my gosh! It's too slippery.
- Hang on. - OK.
- Oh, it slides. - Woo! Oh, slide it!
- Where's this supposed to go? - On the counter.
- No, we got to get something underneath it.
Hang on. - OK, Papa.
- I feel useless.
- Oh my gosh. Papa's so--
- Oh my god! Papa, you freakin'--
[whooping]
- Papa! - Papa!
My hero! - You are so strong!
- Thanks, Papa. - You're welcome.
- I barely touched it. - We love you.
- Wow.
- What more could we ask for in this life?
- Well, after that, we can handle anything.
- "Selena + Chef," take one.
- Okeydokey. - Ohh...
- Oh! [laughter]
- I'm going to try to beat you one day.
- OK.
[cash register dings]
Let's dial him up.
♪ Oh, I'm tryin', I'm tryin', I'm tryin' ♪
♪ I'm tryin', I'm tryin' ♪
♪ Oh, tryin', I'm tryin', I'm tryin' ♪
♪ With feelings on fire ♪
Hi, Nick.
- Hi, Selena. How are we?
- I'm good. How are you?
- Great, thank you.
- Today I am joined by
social media chef sensation Nick DiGiovanni.
Nick is the youngest chef I've ever worked with,
and possibly the smartest, considering he
recently graduated from Harvard.
With his quick and formative cooking videos,
he's reached 5 billion views across social media,
and he even made the "Forbes" 30 under 30 list.
I'm so excited to see what we're cooking together today.
Where are you at today?
- I am in Boston. - Awesome.
I love Boston boys. - Yes.
I don't have the nice beautiful ocean
backdrop that you've got going on, but it works.
- These are the best friends,
Raquelle and Kelsey.
- Hi. - Hi.
- Raquelle and Kelsey, nice to meet you.
- Nice to meet you. - Nice to meet you.
- I also have a helper of my own.
Manny, come in here.
Manny is my trusty cameraman. - Hey, guys.
- Hi. - Hey, Manny.
- He's also a good taste tester.
He has to make sure the food is tasting good.
- Not a bad job.
- --with that said, we do have a lot to do.
So if you're good to go, I'm good to go.
- I am good to go.
What are we cooking today, because all I see
is this really big cheese that rolled all over my floor.
- Yes. Everyone loves cheese
and my feeling is, you can't live life
without at least one point eating pasta out
of a big giant cheese wheel.
- Oh my god! - What?
- I wanted to do--
I wanted to do that. - Exactly.
It's a big thing.
So today, we are going to make
a homemade pesto pasta
inside a Parmesan cheese wheel,
as well as a grilled peach and burrata salad.
Does that sound good? - That's sounds great.
- That sounds excellent. - Ready for it.
- Let's start with our pasta, OK?
- OK. - Super simple.
Grab your flour, OK?
You have a measuring device?
- Yes, I do, right there... - And I know you have
a lot of helpers, and we're gonna move
pretty quick, if that's good with you.
- We are gonna try to keep up with you, Nick.
- Perfect. OK, so 2 cups of flour.
Put it in neatly and gently
into the center of your cutting board.
You might get messy making pasta.
It's OK to get a little messy.
Nothing wrong with that. - Yeah.
- Then grab a small bowl or use the bottom of the scooper
and make a nice little hole right in the middle.
And that's where our eggs are going to go.
OK, are you good at cracking eggs?
- Yeah, actually.
- Can you do the one-handed egg crack?
- I'm about to do it right now.
- Let's give it a shot, OK?
You just have to be confident with it.
Make sure you hit hard enough on a flat surface.
- OK. - Crack it open.
Yeah, go for it.
- Yeah! - What?
- Wow, there you go!
- That's what we call season four, baby.
[laughter]
That is-- wow.
- That's beautiful.
OK, so try to do three eggs into there without breaking
the yolk, as well. - OK. Oh--
- So you can do two hands for this.
I just wanted to see if you could
do the one-handed egg crack.
I think that's a good thing to know how to do in the kitchen.
So go 3 eggs right into the center.
How long have you been cooking?
- Uh, this is now my fourth season.
However, in the middle of doing this,
I have also been shooting a TV show
and working on an album.
So I don't get to cook as much as I'd like to,
but I do feel like I've gotten better.
- Oh, for sure, you have. Yeah.
- What about you? - I've been cooking since
I was probably seven or eight.
- Oh, my gosh. - Wow.
How did you start so young?
- If you grow up in a household with a lot of food
and a lot of cooking, then a lot of people
just fall in love with it. - Yes.
- So on top of those, depending on how big the eggs are,
let's add another 2 yolks.
So over a bowl, separate them out.
Just grab the yolks only.
- Oh, yeah. Perfect.
- Beautiful.
- We're getting messy today.
- Make sure you have a fork.
I'm even just going to use this knife I have.
It doesn't matter. We're going to break up
the yolks and kind of whisk it up in the middle here.
- OK, got a fork, ready to go.
- Uh-oh. - [gasps]
- Your well is spilling out a little bit.
- No! - What do I do?
- For now, just whisk up those eggs in the middle.
Try to be careful. Don't break the well.
Because if it breaks, it'll run all over the place,
and you can't control it anymore.
Lightly whisk that up. Well--
- Sorry. - No, it's OK.
Your egg yolks are really bright.
Those are like the nice color that you wanna for.
Mine are not so pretty.
- Those California eggs.
- Oh, there you go.
Yeah, get that whisking motion, whisk it up.
- Oh, that's good. That was a nice technique.
- Aerate it a little bit. Good.
I usually add a little tiny splash of olive oil.
Just a little splash, nothing crazy, OK?
- OK. - You're now going to
slowly kind of bring in some of the flour
from the outside and start incorporating it
in that middle section.
It'll make it easier as you continue on, OK?
- OK.
- All right, so just start mixing it.
- Uh-oh. - The well is breaking.
- OK, it's broken.
Mix that flour in as quick as you can
to make sure that you kind of get it into a nice dough.
- You got it. - OK.
- Ultimately, you're trying to make this
kind of semi-hard pasta dough.
Not too wet. - Yes.
- It shouldn't stick too, too much to your hands
once you mix it all together.
- OK, so more flour. I'm sorry.
- Yeah, a little more flour.
- I had a lot of eggs.
- Everybody's eggs are different.
- Nick, I have a question for you.
Did you graduate college recently,
and what did you study?
- I finished in 2019, so a couple of years ago.
- Yeah. - And I studied
environmental science, but also kind of food. And--
- That's so cool. - That's awesome.
- I didn't like any of the majors they offered,
and they had about 50.
And I just made my own, which was kind of fun.
- That's pretty awesome.
I think you went to like a decent school,
though, you know? - It was a good school.
[laughter] It was a good school.
- It's coming together.
- So you've made bread or something
like that before, yeah? - Yeah, yeah, yeah.
- OK. I think the real thing is putting your body into it
and kind of just using the big-- the palm of your hand,
right, the big section on your hand there.
- Yes. - You just kind of push down
each time and roll forward.
And you know what a bench scraper is?
Have you used that before? - Yes.
- So grab that.
And that's when we really just make sure
that we're using all those bits on the cutting board.
- What about on my hands? - So mix that all in,
really kind of get it all together.
- I don't know if that's for the hand, babe.
- Making pasta's tough.
We picked one of the hardest things to do today.
- I'm glad we did, though.
- I mean, do you like pasta?
- Pffft! I'm obsessed with pasta.
I could have it for breakfast, lunch, and dinner.
- So you might end up doing this every morning, then.
- I mean, I'm not sure I'll be doing this every morning,
but now I know how to do this every morning.
[laughter]
- Perfect. Maybe-- Raquelle, do you wanna
help and put some boiling water on the stove?
- I would love to, yep.
- Thank you.
- About how much?
- Just fill the pot up. I got my pot in the back.
I have a clear pot. It's pretty cool.
- Oh, that's very cool. - Whoa.
- They do break sometimes, though,
so hopefully it doesn't happen today.
So how's your dough coming along?
When you push it down, does it bounce back?
Does it kind of lift back up?
- Yeah, a little bit. Yeah.
- Try to get it into a nice sort of circle, like this.
- OK. - And then do you have any
plastic wrap that somebody can help you grab?
- Yep, right there in front of you.
- Oh. - Perfect.
- I was going to get up go get some.
- Just wrap it up, and it's gonna
go in the fridge. - OK.
- Yay! She did it.
- Oh. - You did it.
- Now, it's wheel time.
All right. This is hard. This is hard.
- Oh, great. [laughter]
- Oh, man.
- The pasta dough is a walk in the park
compared to the wheel.
- I'm nervous about the wheel.
- You know, you had to wheel the whole thing in.
It's an 80-pound cheese wheel from Italy.
We have to treat it properly, or there are going to be a lot
of very mad Italian people.
- You're right. I respect it. - We can't let them down.
- So you have a couple of different knives there.
Whatever is easier for you, pick that knife.
We're going to score the whole edge of this, OK?
So to start, go down about maybe a half an inch or so.
And we're going to score a nice circle
all the way around the wheel of cheese.
So go carefully.
Don't cut your hand.
OK, so that knife is probably not going to do the trick.
- Oh, you need it to like--
Well, the line is pretty damn good.
- Do you see anything that has sort of a hook on it, maybe,
Yep, there you go.
- Oh, that's good. That's a good one, yeah.
- Go ahead.
- Oh! Oh, I--
- You can hear it. - Yep.
- You can hear it ripping.
- One of my favorite things, I think,
is to open one of these up, especially for the first time,
and just taste the cheese inside it
because there's something about it.
It's got almost these, like, crystals inside,
and it'll fill the whole place with Parmesan smell.
Yeah, so you've got to really get in there.
Yeah. - Oh, OK.
- I think maybe Papa can help us a little bit, too.
- Yeah, I'm so sorry. Can I--
- We're having a hard time.
We need you again.
- Papa, look at-- did you see this line I created?
- Yep.
- Can you just go around it for me, and we'll--
I'll hold it? - Papa to the rescue, huh?
- Yeah. - Yeah.
- Oh, he's so good. Look at that line.
- Wow. Papa, have you done this before?
- He works a lot with tools.
- He's a natural. - Wow, he's got some heat.
- See, always you want to keep it in front of you.
Don't get behind it.
- Oh, Papa's teaching me some things.
- Let's see.
First time you ever listen to me.
- Do you see these wedge-- they look like a wedge?
- Yeah. - You have a couple
of these, right? - Yeah.
- So we're going to push these in.
And start doing that around the wheel.
- How deep you want to go in? - We have to pop out
the whole layer. - All the way in.
- All the way in? OK.
- Once it's in there, go back and forth.
Kind of lever it back and forth.
And we're separating the lid from the rest
of the cheese wheel. Make sense?
- Yeah. - Yes.
- Hang on. - Here we go.
I mean, this is a once-in-a-lifetime
kind of thing, isn't it? - No, this is so cool.
- Yeah. - Oh, it's coming.
I feel it. - Where's your help?
[laughter] - My help is cheering you on.
- Woo!
I see the cheese.
- I have this kind of--
it's like my samurai sword that I use in the kitchen.
And I-- I just stick this in the middle a little bit.
- Oh my god. Do we have one of those?
- I don't think I have that. - That is massive.
- You don't have one of these?
- Oh, wait. Wait, wait, wait, wait.
- We'll have to get one of those next time.
- Try to separate it. Use a chef's knife.
Use whatever.
- It's coming.
- Oh, yeah.
- It's coming!
- Oh! - Ohh!
- It's beautiful! - Wow!
- Well, that's cool.
- Nice work.
- Papa, you saved the day again.
- Good job. - Give me that.
You don't-- you don't get any, 'cause you didn't do no work.
- There's plenty to go around, so don't worry.
- 80 pounds of cheese.
- I can taste those crystals you were talking about.
- That's something that I-- you won't get quite as much
with cheese that's not fresh.
- This is one of the best days of my life.
Oh, my god.
Your cheese!
- Let's go ahead.
Take one of our wedges, OK?
And take a spoon. And just grab a bowl.
And make a small hole in the middle.
It doesn't have to be anything crazy.
But I find that if you just pop the wedge in and lift,
you'll get these nice, beautiful hunks of cheese.
And this is-- - Wow.
- --way more cheese than it looks like.
- I have a question for you.
If I'm going to the store, and I
buy a block of Parmesan cheese, has it been cut
out of a big block like this?
- Yes. All Parmesan cheese
that you've ever bought has, at some point, probably
been in a block like this. - Oh.
- But it could have been cut out of a block
a long time ago. You know what I mean?
So I mean, Selena, this cheese will last you,
your friends, your family, probably
a year or two if you wanted to freeze it and keep it.
- OK.
- How about this? While we finish getting
this hole dug out, right, let's go in the boiling water
and grab that basil that you have.
- Thank you.
- Get a strainer of some type ready.
- OK, so check.
- Take that basil.
We're going to drop it into the water really quickly.
Just kind of let it sit in there for maybe 15,
20 seconds at most.
And then pull it out, OK?
Wash it under cold water. Beautiful.
So prepare some paper towels because we're
just going to want to dry it off as best we can.
And then you want to press it down.
Manny's, like, totally a step ahead of me.
He's-- he's seen it all, so--
- Yeah.
- OK, so pull those stems off as much
as you can for the basil, and then
we'll move on to the stove. - OK.
- Grab just a regular skillet-- it doesn't really matter
what-- and your pine nuts. - OK.
- Here are the pine nuts.
- Thank you, darling.
- Perfect.
Crank that heat up and just fill
the bottom of the pan with pine nuts, just-- we're going
to toast them off a little bit, get the super nutty flavor
out of them.
Let's take our blender.
- Do you mind grabbing the blender from the pantry?
- Yep.
- OK. All right.
Tell me when you got that blender.
- She's speedy. - OK?
- Perfect.
So throw a nice handful of those pine nuts in first.
I love pine nuts, so I put more than the average person
might for their pesto. - OK.
- Perfect.
Take that basil, drop the basil in.
Depending on how much you like garlic--
I got lazy today.
I used pre-peeled cloves.
I'm only going to put 1, maybe 1 and 1/2.
- OK. - And you're going to put
a good amount of the cheese in there, OK?
And then all we need is olive oil.
- OK. Olive oil.
- My general rule of thumb is,
I kind of like to look at this side of the blender.
And when I'm sort of filled--
I don't know-- 3/4 of the way up or so,
I like to give it a pulse.
So just kind of eyeball it. - All right.
- And then we blend. Go for it.
♪ ♪
Your food is looking better than mine.
- I don't know about that.
- Amazing. So toss the blender off to the side.
- Yes. Yes.
- So we're going to quickly make
that grilled peach burrata salad.
You can use the same pan that we used the pine nuts for.
We got our nice summer peaches.
I've already kind of cut mine up, and they're ready to go.
Do you have your peaches?
- Yes, I do. - Crank up the stove.
We're going to get it nice and hot.
We are looking to get a nice, little,
kind of golden brown char on these peaches.
So we're going to use some butter.
And it'll help to get that golden brown goodness
if they are nice and dry. - Oh. If I have to do that,
then I should just pause on this, then.
- So make sure your butter doesn't burn in the meantime.
- I didn't put it in because I knew that something
would go wrong in my end.
Now I'm going to put the butter in.
- OK, perfect.
Maybe 2 tablespoons, 3 tablespoons.
Not the whole stick.
Get that butter nice and toasty, nice and hot, OK?
So we should hear the nice sizzle when we put them in.
And don't move them once they go in.
- OK.
- Smells so good in here.
- Oh my god, it does.
- Very fragrant.
- See that? So I've already gotten my peach
nice and golden brown.
I don't know if you can see that, but that's all we want.
- I can, and I'm not quite there yet.
Is that OK? - That's OK.
It may have meant that you didn't
start your pan hot enough, so it might take a little longer.
But do you want to move on and leave that there for a minute?
- Yep. - Sure.
- You'll watch it? - Yep, I'll be on peach duty.
- Thank you. - Perfect, peach duty.
- This one, we're going to finish up right now.
It's so easy.
So take a plate and grab your burrata.
Just to make the plate look pretty,
do you have a balsamic glaze or something like that?
- Glaze, here. - Yes, I do.
- Beautiful. So just take your plate.
Make it look pretty.
I'm going to go like this all over my plate
and just make it look nice and simple, right?
How's-- yours look beautiful. See that?
Again, yours looks prettier than mine.
- Thanks. Well, I like to decorate.
- All right, so take that burrata.
Take nice, kind of hunks of it, and just
lay that wherever you want on the plate.
Because it's going to be a messy, delicious salad.
[sizzling]
- Ow! Ow!
Oh! - I'm scared to be over here.
- I think our peaches are browning.
- Beautiful. Take a knife on the side
of the cutting board, and I have a nice
summer heirloom tomato.
So slice it however you'd like, as well.
Again, there's no rules to this.
Same thing. Lay it out in any way you want
with the burrata salad, OK?
Get a little salt. A nice little sprinkle
to really bring the flavor out of those tomatoes.
Now, of course, we can't forget our peaches.
- Oh, my gosh.
- This is absolutely beautiful.
- And now, I like to put a few of those toasted pine nuts,
just for that extra kind of flavor.
And if you really want to make it look good
and kind of brighter, you can put a piece of basil
on there. You can be fancy.
I am just going to finish it with a little bit of olive oil
over each little section here.
I am done with this salad.
Super simple.
- That was really easy. - Wow.
- Hey, Sel, what are you thinking to say?
- Voila.
- Pretty great, nice job.
- Yes! - All right, and now for
the maybe trickiest part
of the day. - Yep.
- Ready to roll out the pasta?
- I'm ready for pasta.
- Me too. - All right, grab that pasta
in the fridge.
- Our beautiful dough. - Here's our dough.
- So bring in that mixer and the pasta attachments.
Now, first attachment we need is the one that you
would make lasagna with. Got it?
- Yes, I do.
- OK, open it all the way up so it's the most open.
You use the dial on the side.
Put it on number one. - Yep.
- First things first. With our pasta dough here,
take your bench scraper,
slice it in half.
We're probably not going to use that half right now.
So you can cover that one up with the plastic wrap.
We're not going to need that for today.
- OK. - So stretch it out first.
Make sure it's not a circle though.
It should look like this because it's going
to go through the machine.
- Oh, OK. - Looks good.
- OK, let's do it.
- Do the nice spray of flour on the KitchenAid there.
Yeah, there you go, get a bunch of flour in there.
I-- I sometimes will just straight up
print myself with the flour.
You don't need to do that-- but just to,
like, really get in it.
And then turn it on.
Ready? Ready to go.
There you go. Hold it straight.
- You did it! - Nice!
- There you go. - Keep flouring.
There you go. First pass is the hardest.
- Oh, perfect. - Nice.
And I like to go through a second time.
And usually, that gives you a nice,
fresh, well-combined sheet.
- What a beauty.
- What a beaut. - Fun.
- Now bring it to number three. - OK.
- And then go again.
Wow. You've never done this, right?
- No. - Isn't this crazy?
- I only, like, attempted one time, and it didn't go well.
- Keep rolling. Keep rolling.
- [gasps] Oh! - Oh, no!
- So bring it up to number five if you
feel like it's pretty good.
This will be our last level.
Guide it a little bit if you have to,
but you shouldn't even really have to touch it.
- ♪ When you're ready, come and get it ♪
♪ Na-na na-na, na-na na-na, na-na na-na ♪
- Oh, wow. - It's like a snake.
It's like a snake. - That's so good!
- Like that. Isn't that nice?
- Yeah. - Yeah.
- ♪ Na-na na-na ♪
- Take this pasta attachment off.
And we're going to switch the other one on.
I'm going to use the fettuccine attachment, this one here.
- OK. - Awesome.
So Selena, you're just going to focus on rolling
it through the top piece.
And then Raquelle is going to kind of flour the bottom
as it comes out a little bit.
And then also, you're going to trim it when you think
the strands are long enough, 'cause we're gonna get
a few sets of pasta out of this one sheet.
So go like this.
Lowest level, lowest setting, OK?
- I'm so scared right now. - Here we go.
- This is going to be cool.
- And it's going to be super satisfying.
- Oh, yeah, definitely. - Ooh!
- Isn't that cool?
- Oh, it's coming.
It's beautiful.
- Go. Cut.
Selena is just whacking it with flour.
- I'm getting so messy!
My beautiful sweater.
- You're fine.
- You can kind of neatly lay it down like this
and curl it up on itself.
And that's beautiful, fresh pasta.
- Looks beautiful. - I think it looks great.
- Thank you, Raquelle. - You're welcome.
- The last thing we have to do is cook our pasta
and mix it together, and we're good.
First, salt the pasta water.
- I love that salt drop sound, like--
- It is a good salt flick of the wrist.
- I mean, it's, like, there. - Perfect.
OK, it's a sequence of events that's
going to be non-stop here.
We're going to drop our pasta in to cook.
Then we're going to light our Parmesan cheese wheel on fire.
And then immediately, we're going
to go ahead, toss the pasta in, toss the pesto in.
Done.
Pasta in. Pasta in.
All right, cool.
Ready for the Parmesan wheel on fire?
- Yes.
- I don't like the look of that.
- What? - Oh, my god.
You've got to be careful with that thing.
- I promise you, I know what I'm doing.
- Take your alcohol. - Oh, the cognac. Sorry.
- Cognac. Go ahead and put a little
splash in there, 1/4 of a cup.
And you can see my flame actually.
- Whoa. - And then we just
mix it around. Be careful of your hands.
Just be careful. Don't put too much.
But look at that.
- That's beautiful.
- It's like a bonfire.
[opera singing]
♪ ♪
- It's not lighting on fire.
- OK. - So should I add
a little more cognac? - Sure. Yeah.
But you don't want it to taste like cognac pesto pasta,
really, either.
[opera singing continues]
OK. Selena, I have an idea.
What you can do is, scoop out a little of the cognac.
You can even throw a paper towel in there,
get a little bit of it out. - Yeah, yeah, yeah.
- And then just torch-- torch it to melt it.
- OK. - I mean, really,
we're just looking to get extra cheesy goodness.
[blowtorch fires]
You can see on my wheel that I am finished with my fire.
It's really gooey, and cheesy, and yummy.
And I think our pasta is probably done, too.
And Raquelle, how does it look? - Yeah, it's done.
It looks great. I tasted a little piece.
It tastes great. We are good to go.
- Perfect. So dump the pasta in there.
Perfect. Go ahead.
- Oh, gorgeous! - Nice!
- Wow, that looks good.
Scrape that cheese off the edges.
Just get that in the pasta, OK?
Grab that pesto. Just mix that pesto in there.
- It smells so freakin' good.
- That smells really good.
It looks really good.
- I mean, we're done. This is it.
- This is incredible. - It's cool.
- I never-- honestly, this was definitely one of the most
challenging things,
but it was so worth it because this is
probably the most beautiful.
- Is that not crazy that we just
did that, all so quickly too?
- I wish I could, like, show off to a guy I like
or something.
- Maybe tonight, we'll find one.
- [laughs] - Nick, do you mind telling us
a little bit about the charity we'll be donating to?
- Of course. Yeah, so the charity is called Farmlink.
And during COVID, the restaurants
shut down, so the farmers had all this extra food.
Farmlink basically is buying the food for a fair price
from the farmers and then giving
it to homeless shelters, all that
kind of thing-- food banks-- to just donate meals with it.
It's actually perfect. - That's wonderful.
- To thank Nick for the awesome lessons,
"Selena + Chef" is donating $10,000 in his name
to the Farmlink Project.
To find out more and donate, please
go to FarmlinkProject.org.
Well, thank you for introducing us.
And we're really excited to be donating.
- Absolutely. Thank you. - Yeah.
- Are you ready to taste? - I am so ready to taste.
I didn't want to, like, jump the gun, but yeah.
- We'll plate it later, because we have a friend coming
over that I want to show.
But let's try one piece, Raquelle.
[folksy music]
- How is it? - It's really good.
- It's so good. - This is really good!
- You know what's making me a little bit sad in this moment,
is, like, you don't know what you're missing
'til you have it.
And so now, I feel like every other pasta
that I try to eat-- it's never gonna be this--
it's over. - Ruined.
- It's done. - It's true.
- We are so stoked.
And we're going to actually plate this and enjoy it
by the beach with our friends.
- That sounds amazing.
- But I want to say thank you so much
for coming on the show.
We had a really good time.
Thank you so much.
- Enjoy. You worked really,
really hard, so enjoy it.
- Bye!
- Guys, this looks so good.
Connar, thanks for joining us, my love.
- Thanks for having me, guys.
- Is this is your first time trying my cooking?
- Yeah. - Well, you came on a good day.
- This is so good. - It's so good.
- It's really good.
- Did you guys hand-make the dough?
- We hand-made the dough.
- Oh, my god. That's so hard.
- I worked very hard today.
- Mm-- yeah, she did.
- Raquelle, are you normally, like, a--
a cooker?
- Yeah, I would say I am a cooker, yeah.
- She's more of the--
- Helper. - --emotional--
- Moral support. - Moral support.
- How would you rate your cooking today?
- You know, I have to say, the pasta
was a bit challenging, only because of the cheese wheel.
- I don't actually think we could have completed the meal
today without Papa, between the cutting
and the lifting and the-- - Where is Papa?
He deserves this meal.
- He got sick of us.
- He got sick of us and went home.
- When he was done, he was like--
he's like, all right, I helped.
- A full day of work for Papa.
- I am going to go find a cheese wheel--
- OK.
- --with a bikini, get some rays.
- With the cheese?
- Yep. Bye, guys.
- Bye! - Bye!
- ♪ I want a boyfriend, but I ♪
♪ Just keep hitting dead ends ♪
♪ Try to take a shortcut ♪
♪ But I get cut again and again ♪
[laughs] ♪ I want a boyfriend ♪
- Really does not get much better than this.
Vacation, cheese, sun.
I don't need a man.
Just me and you, baby.
Me and you.
- [laughs] ♪ I want a boyfriend ♪