1 00:00:05,839 --> 00:00:07,799 - It's summertime, and this year, 2 00:00:07,882 --> 00:00:09,259 I'm hanging at the beach 3 00:00:09,342 --> 00:00:11,803 to enjoy some time away in the sun. 4 00:00:11,886 --> 00:00:13,346 I do not know how to do this. 5 00:00:13,430 --> 00:00:14,472 [laughter] 6 00:00:14,556 --> 00:00:15,974 - Let me-- let me help you. 7 00:00:16,057 --> 00:00:17,100 There, you got it! 8 00:00:17,183 --> 00:00:18,727 - Wait, now my finger's stuck. 9 00:00:18,810 --> 00:00:20,103 Ah! 10 00:00:20,186 --> 00:00:21,187 - No! 11 00:00:21,271 --> 00:00:22,772 This isn't working! 12 00:00:22,856 --> 00:00:24,774 - This is a failure. - Oh, no. 13 00:00:24,858 --> 00:00:26,776 - My expertise are in the kitchen. 14 00:00:26,860 --> 00:00:29,320 We're going to eat incredible food, 15 00:00:29,404 --> 00:00:31,573 which I'm going to attempt to make myself 16 00:00:31,656 --> 00:00:35,201 with the help of some of the best chefs in the country. 17 00:00:35,285 --> 00:00:37,287 They may not be able to be here with me, 18 00:00:37,370 --> 00:00:40,832 but I know that we can make a great meal together, apart. 19 00:00:40,915 --> 00:00:41,958 - Hello. 20 00:00:42,041 --> 00:00:44,002 - Hello? - Hi. 21 00:00:44,085 --> 00:00:46,713 - Guys, not a lot of groceries. 22 00:00:46,796 --> 00:00:48,465 - We just have two bags. - OK. 23 00:00:48,548 --> 00:00:50,133 - So-- and there's a note. - Oh, good. 24 00:00:50,216 --> 00:00:51,384 OK. - Hi, Selena. 25 00:00:51,468 --> 00:00:53,344 This might sound a little cheesy, 26 00:00:53,428 --> 00:00:56,139 but seriously, thank you so much for carving out 27 00:00:56,222 --> 00:00:58,516 [laughing] some time for me to show you 28 00:00:58,600 --> 00:01:01,811 how to throw the ultimate Parmesan pasta party. 29 00:01:01,895 --> 00:01:03,813 - Ooh. - Ha. Nick. 30 00:01:03,897 --> 00:01:05,982 - OK, so speaking of Parmesan-- - Nick. 31 00:01:06,065 --> 00:01:07,734 - --Kelsey and I will be right back. 32 00:01:07,817 --> 00:01:09,652 - Oh, gosh. 33 00:01:09,736 --> 00:01:11,321 - Do you need help? 34 00:01:11,404 --> 00:01:13,072 - It's-- [groans] 35 00:01:13,156 --> 00:01:14,532 It's slippery. - Papa! 36 00:01:14,616 --> 00:01:16,159 - Papa! - How are we 37 00:01:16,242 --> 00:01:18,244 supposed to eat this? - What are y'all hollerin' at? 38 00:01:18,328 --> 00:01:20,079 - Do you know how to pick this up? 39 00:01:20,163 --> 00:01:21,414 - Let me get a hold. 40 00:01:21,498 --> 00:01:23,583 Good grief. - Oh, he's-- 41 00:01:23,666 --> 00:01:25,293 [laughter] 42 00:01:25,376 --> 00:01:26,503 - Oh! 43 00:01:26,586 --> 00:01:29,088 - Oh, my gosh! It's too slippery. 44 00:01:29,172 --> 00:01:30,381 - Hang on. - OK. 45 00:01:30,465 --> 00:01:32,425 - Oh, it slides. - Woo! Oh, slide it! 46 00:01:32,509 --> 00:01:34,636 - Where's this supposed to go? - On the counter. 47 00:01:34,719 --> 00:01:37,138 - No, we got to get something underneath it. 48 00:01:37,222 --> 00:01:39,015 Hang on. - OK, Papa. 49 00:01:39,098 --> 00:01:41,100 - I feel useless. 50 00:01:41,184 --> 00:01:42,727 - Oh my gosh. Papa's so-- 51 00:01:42,811 --> 00:01:44,687 - Oh my god! Papa, you freakin'-- 52 00:01:44,771 --> 00:01:46,022 [whooping] 53 00:01:46,105 --> 00:01:47,440 - Papa! - Papa! 54 00:01:47,524 --> 00:01:50,235 My hero! - You are so strong! 55 00:01:50,318 --> 00:01:51,653 - Thanks, Papa. - You're welcome. 56 00:01:51,736 --> 00:01:53,696 - I barely touched it. - We love you. 57 00:01:53,780 --> 00:01:55,198 - Wow. 58 00:01:55,281 --> 00:01:56,866 - What more could we ask for in this life? 59 00:01:56,950 --> 00:01:58,535 - Well, after that, we can handle anything. 60 00:01:58,618 --> 00:02:01,371 - "Selena + Chef," take one. 61 00:02:02,872 --> 00:02:04,541 - Okeydokey. - Ohh... 62 00:02:04,624 --> 00:02:05,959 - Oh! [laughter] 63 00:02:06,042 --> 00:02:08,628 - I'm going to try to beat you one day. 64 00:02:08,711 --> 00:02:10,129 - OK. 65 00:02:10,213 --> 00:02:11,548 [cash register dings] 66 00:02:11,631 --> 00:02:13,132 Let's dial him up. 67 00:02:13,216 --> 00:02:15,134 ♪ Oh, I'm tryin', I'm tryin', I'm tryin' ♪ 68 00:02:15,218 --> 00:02:16,761 ♪ I'm tryin', I'm tryin' ♪ 69 00:02:16,845 --> 00:02:19,347 ♪ Oh, tryin', I'm tryin', I'm tryin' ♪ 70 00:02:19,430 --> 00:02:21,766 ♪ With feelings on fire ♪ 71 00:02:21,850 --> 00:02:22,684 Hi, Nick. 72 00:02:22,767 --> 00:02:24,227 - Hi, Selena. How are we? 73 00:02:24,310 --> 00:02:25,728 - I'm good. How are you? 74 00:02:25,812 --> 00:02:27,188 - Great, thank you. 75 00:02:27,272 --> 00:02:28,731 - Today I am joined by 76 00:02:28,815 --> 00:02:31,818 social media chef sensation Nick DiGiovanni. 77 00:02:31,901 --> 00:02:34,153 Nick is the youngest chef I've ever worked with, 78 00:02:34,237 --> 00:02:36,364 and possibly the smartest, considering he 79 00:02:36,447 --> 00:02:38,283 recently graduated from Harvard. 80 00:02:38,366 --> 00:02:40,910 With his quick and formative cooking videos, 81 00:02:40,994 --> 00:02:44,539 he's reached 5 billion views across social media, 82 00:02:44,622 --> 00:02:47,792 and he even made the "Forbes" 30 under 30 list. 83 00:02:47,876 --> 00:02:50,044 I'm so excited to see what we're cooking together today. 84 00:02:50,128 --> 00:02:51,421 Where are you at today? 85 00:02:51,504 --> 00:02:53,882 - I am in Boston. - Awesome. 86 00:02:53,965 --> 00:02:55,425 I love Boston boys. - Yes. 87 00:02:55,508 --> 00:02:57,010 I don't have the nice beautiful ocean 88 00:02:57,093 --> 00:03:00,013 backdrop that you've got going on, but it works. 89 00:03:00,096 --> 00:03:01,347 - These are the best friends, 90 00:03:01,431 --> 00:03:02,599 Raquelle and Kelsey. 91 00:03:02,682 --> 00:03:03,892 - Hi. - Hi. 92 00:03:03,975 --> 00:03:05,393 - Raquelle and Kelsey, nice to meet you. 93 00:03:05,476 --> 00:03:07,103 - Nice to meet you. - Nice to meet you. 94 00:03:07,186 --> 00:03:08,354 - I also have a helper of my own. 95 00:03:08,438 --> 00:03:09,772 Manny, come in here. 96 00:03:09,856 --> 00:03:11,649 Manny is my trusty cameraman. - Hey, guys. 97 00:03:11,733 --> 00:03:13,443 - Hi. - Hey, Manny. 98 00:03:13,526 --> 00:03:15,028 - He's also a good taste tester. 99 00:03:15,111 --> 00:03:16,988 He has to make sure the food is tasting good. 100 00:03:17,071 --> 00:03:18,406 - Not a bad job. 101 00:03:18,489 --> 00:03:19,866 - --with that said, we do have a lot to do. 102 00:03:19,949 --> 00:03:21,409 So if you're good to go, I'm good to go. 103 00:03:21,492 --> 00:03:22,785 - I am good to go. 104 00:03:22,869 --> 00:03:25,038 What are we cooking today, because all I see 105 00:03:25,121 --> 00:03:29,125 is this really big cheese that rolled all over my floor. 106 00:03:29,208 --> 00:03:31,377 - Yes. Everyone loves cheese 107 00:03:31,461 --> 00:03:33,129 and my feeling is, you can't live life 108 00:03:33,212 --> 00:03:35,506 without at least one point eating pasta out 109 00:03:35,590 --> 00:03:37,008 of a big giant cheese wheel. 110 00:03:37,091 --> 00:03:38,301 - Oh my god! - What? 111 00:03:38,384 --> 00:03:39,802 - I wanted to do-- 112 00:03:39,886 --> 00:03:41,137 I wanted to do that. - Exactly. 113 00:03:41,220 --> 00:03:42,472 It's a big thing. 114 00:03:42,555 --> 00:03:43,848 So today, we are going to make 115 00:03:43,932 --> 00:03:45,308 a homemade pesto pasta 116 00:03:45,391 --> 00:03:47,393 inside a Parmesan cheese wheel, 117 00:03:47,477 --> 00:03:49,938 as well as a grilled peach and burrata salad. 118 00:03:50,021 --> 00:03:51,397 Does that sound good? - That's sounds great. 119 00:03:51,481 --> 00:03:54,192 - That sounds excellent. - Ready for it. 120 00:03:54,275 --> 00:03:55,985 - Let's start with our pasta, OK? 121 00:03:56,069 --> 00:03:57,153 - OK. - Super simple. 122 00:03:57,236 --> 00:03:58,321 Grab your flour, OK? 123 00:03:58,404 --> 00:04:00,156 You have a measuring device? 124 00:04:00,239 --> 00:04:01,616 - Yes, I do, right there... - And I know you have 125 00:04:01,699 --> 00:04:02,992 a lot of helpers, and we're gonna move 126 00:04:03,076 --> 00:04:04,535 pretty quick, if that's good with you. 127 00:04:04,619 --> 00:04:06,204 - We are gonna try to keep up with you, Nick. 128 00:04:06,287 --> 00:04:08,539 - Perfect. OK, so 2 cups of flour. 129 00:04:08,623 --> 00:04:10,583 Put it in neatly and gently 130 00:04:10,667 --> 00:04:11,960 into the center of your cutting board. 131 00:04:12,043 --> 00:04:13,586 You might get messy making pasta. 132 00:04:13,670 --> 00:04:15,546 It's OK to get a little messy. 133 00:04:15,630 --> 00:04:17,423 Nothing wrong with that. - Yeah. 134 00:04:17,507 --> 00:04:21,219 - Then grab a small bowl or use the bottom of the scooper 135 00:04:21,302 --> 00:04:23,262 and make a nice little hole right in the middle. 136 00:04:23,346 --> 00:04:25,139 And that's where our eggs are going to go. 137 00:04:25,223 --> 00:04:27,850 OK, are you good at cracking eggs? 138 00:04:27,934 --> 00:04:29,102 - Yeah, actually. 139 00:04:29,185 --> 00:04:30,687 - Can you do the one-handed egg crack? 140 00:04:30,770 --> 00:04:32,230 - I'm about to do it right now. 141 00:04:32,313 --> 00:04:34,232 - Let's give it a shot, OK? 142 00:04:34,315 --> 00:04:36,025 You just have to be confident with it. 143 00:04:36,109 --> 00:04:37,944 Make sure you hit hard enough on a flat surface. 144 00:04:38,027 --> 00:04:39,153 - OK. - Crack it open. 145 00:04:39,237 --> 00:04:40,905 Yeah, go for it. 146 00:04:40,989 --> 00:04:42,740 - Yeah! - What? 147 00:04:42,824 --> 00:04:44,158 - Wow, there you go! 148 00:04:44,242 --> 00:04:45,868 - That's what we call season four, baby. 149 00:04:45,952 --> 00:04:46,828 [laughter] 150 00:04:46,911 --> 00:04:48,162 That is-- wow. 151 00:04:48,246 --> 00:04:49,956 - That's beautiful. 152 00:04:50,039 --> 00:04:52,375 OK, so try to do three eggs into there without breaking 153 00:04:52,458 --> 00:04:53,835 the yolk, as well. - OK. Oh-- 154 00:04:53,918 --> 00:04:55,044 - So you can do two hands for this. 155 00:04:55,128 --> 00:04:56,421 I just wanted to see if you could 156 00:04:56,504 --> 00:04:58,214 do the one-handed egg crack. 157 00:04:58,298 --> 00:04:59,882 I think that's a good thing to know how to do in the kitchen. 158 00:04:59,966 --> 00:05:02,552 So go 3 eggs right into the center. 159 00:05:02,635 --> 00:05:03,886 How long have you been cooking? 160 00:05:03,970 --> 00:05:07,223 - Uh, this is now my fourth season. 161 00:05:07,306 --> 00:05:09,851 However, in the middle of doing this, 162 00:05:09,934 --> 00:05:12,061 I have also been shooting a TV show 163 00:05:12,145 --> 00:05:13,563 and working on an album. 164 00:05:13,646 --> 00:05:16,899 So I don't get to cook as much as I'd like to, 165 00:05:16,983 --> 00:05:19,027 but I do feel like I've gotten better. 166 00:05:19,110 --> 00:05:20,737 - Oh, for sure, you have. Yeah. 167 00:05:20,820 --> 00:05:22,613 - What about you? - I've been cooking since 168 00:05:22,697 --> 00:05:24,699 I was probably seven or eight. 169 00:05:24,782 --> 00:05:25,742 - Oh, my gosh. - Wow. 170 00:05:25,825 --> 00:05:27,368 How did you start so young? 171 00:05:27,452 --> 00:05:29,203 - If you grow up in a household with a lot of food 172 00:05:29,287 --> 00:05:30,747 and a lot of cooking, then a lot of people 173 00:05:30,830 --> 00:05:32,665 just fall in love with it. - Yes. 174 00:05:32,749 --> 00:05:34,917 - So on top of those, depending on how big the eggs are, 175 00:05:35,001 --> 00:05:36,544 let's add another 2 yolks. 176 00:05:36,627 --> 00:05:38,921 So over a bowl, separate them out. 177 00:05:39,005 --> 00:05:40,089 Just grab the yolks only. 178 00:05:40,173 --> 00:05:42,008 - Oh, yeah. Perfect. 179 00:05:42,091 --> 00:05:43,217 - Beautiful. 180 00:05:43,301 --> 00:05:44,594 - We're getting messy today. 181 00:05:44,677 --> 00:05:46,054 - Make sure you have a fork. 182 00:05:46,137 --> 00:05:47,597 I'm even just going to use this knife I have. 183 00:05:47,680 --> 00:05:49,265 It doesn't matter. We're going to break up 184 00:05:49,348 --> 00:05:50,641 the yolks and kind of whisk it up in the middle here. 185 00:05:50,725 --> 00:05:52,769 - OK, got a fork, ready to go. 186 00:05:52,852 --> 00:05:54,395 - Uh-oh. - [gasps] 187 00:05:54,479 --> 00:05:55,605 - Your well is spilling out a little bit. 188 00:05:55,688 --> 00:05:57,273 - No! - What do I do? 189 00:05:57,356 --> 00:05:58,941 - For now, just whisk up those eggs in the middle. 190 00:05:59,025 --> 00:06:00,610 Try to be careful. Don't break the well. 191 00:06:00,693 --> 00:06:02,862 Because if it breaks, it'll run all over the place, 192 00:06:02,945 --> 00:06:04,405 and you can't control it anymore. 193 00:06:04,489 --> 00:06:05,740 Lightly whisk that up. Well-- 194 00:06:05,823 --> 00:06:06,991 - Sorry. - No, it's OK. 195 00:06:07,075 --> 00:06:08,618 Your egg yolks are really bright. 196 00:06:08,701 --> 00:06:10,620 Those are like the nice color that you wanna for. 197 00:06:10,703 --> 00:06:12,163 Mine are not so pretty. 198 00:06:12,246 --> 00:06:14,040 - Those California eggs. 199 00:06:14,123 --> 00:06:15,583 - Oh, there you go. 200 00:06:15,666 --> 00:06:18,002 Yeah, get that whisking motion, whisk it up. 201 00:06:18,086 --> 00:06:19,504 - Oh, that's good. That was a nice technique. 202 00:06:19,587 --> 00:06:21,089 - Aerate it a little bit. Good. 203 00:06:21,172 --> 00:06:23,382 I usually add a little tiny splash of olive oil. 204 00:06:23,466 --> 00:06:25,468 Just a little splash, nothing crazy, OK? 205 00:06:25,551 --> 00:06:27,637 - OK. - You're now going to 206 00:06:27,720 --> 00:06:29,138 slowly kind of bring in some of the flour 207 00:06:29,222 --> 00:06:31,224 from the outside and start incorporating it 208 00:06:31,307 --> 00:06:32,683 in that middle section. 209 00:06:32,767 --> 00:06:34,143 It'll make it easier as you continue on, OK? 210 00:06:34,227 --> 00:06:35,478 - OK. 211 00:06:35,561 --> 00:06:36,979 - All right, so just start mixing it. 212 00:06:37,063 --> 00:06:38,106 - Uh-oh. - The well is breaking. 213 00:06:38,189 --> 00:06:39,649 - OK, it's broken. 214 00:06:39,732 --> 00:06:41,317 Mix that flour in as quick as you can 215 00:06:41,400 --> 00:06:43,486 to make sure that you kind of get it into a nice dough. 216 00:06:43,569 --> 00:06:44,862 - You got it. - OK. 217 00:06:44,946 --> 00:06:46,155 - Ultimately, you're trying to make this 218 00:06:46,239 --> 00:06:48,157 kind of semi-hard pasta dough. 219 00:06:48,241 --> 00:06:49,659 Not too wet. - Yes. 220 00:06:49,742 --> 00:06:51,577 - It shouldn't stick too, too much to your hands 221 00:06:51,661 --> 00:06:53,037 once you mix it all together. 222 00:06:53,121 --> 00:06:54,580 - OK, so more flour. I'm sorry. 223 00:06:54,664 --> 00:06:56,541 - Yeah, a little more flour. 224 00:06:56,624 --> 00:06:57,959 - I had a lot of eggs. 225 00:06:58,042 --> 00:06:59,585 - Everybody's eggs are different. 226 00:06:59,669 --> 00:07:01,170 - Nick, I have a question for you. 227 00:07:01,254 --> 00:07:03,297 Did you graduate college recently, 228 00:07:03,381 --> 00:07:04,841 and what did you study? 229 00:07:04,924 --> 00:07:07,885 - I finished in 2019, so a couple of years ago. 230 00:07:07,969 --> 00:07:10,054 - Yeah. - And I studied 231 00:07:10,138 --> 00:07:12,181 environmental science, but also kind of food. And-- 232 00:07:12,265 --> 00:07:13,683 - That's so cool. - That's awesome. 233 00:07:13,766 --> 00:07:15,393 - I didn't like any of the majors they offered, 234 00:07:15,476 --> 00:07:16,894 and they had about 50. 235 00:07:16,978 --> 00:07:18,479 And I just made my own, which was kind of fun. 236 00:07:18,563 --> 00:07:19,897 - That's pretty awesome. 237 00:07:19,981 --> 00:07:21,524 I think you went to like a decent school, 238 00:07:21,607 --> 00:07:23,609 though, you know? - It was a good school. 239 00:07:23,693 --> 00:07:25,069 [laughter] It was a good school. 240 00:07:25,153 --> 00:07:26,320 - It's coming together. 241 00:07:26,404 --> 00:07:27,864 - So you've made bread or something 242 00:07:27,947 --> 00:07:29,574 like that before, yeah? - Yeah, yeah, yeah. 243 00:07:29,657 --> 00:07:31,367 - OK. I think the real thing is putting your body into it 244 00:07:31,450 --> 00:07:33,244 and kind of just using the big-- the palm of your hand, 245 00:07:33,327 --> 00:07:35,204 right, the big section on your hand there. 246 00:07:35,288 --> 00:07:36,372 - Yes. - You just kind of push down 247 00:07:36,455 --> 00:07:37,874 each time and roll forward. 248 00:07:37,957 --> 00:07:39,584 And you know what a bench scraper is? 249 00:07:39,667 --> 00:07:41,460 Have you used that before? - Yes. 250 00:07:41,544 --> 00:07:42,837 - So grab that. 251 00:07:42,920 --> 00:07:44,547 And that's when we really just make sure 252 00:07:44,630 --> 00:07:47,341 that we're using all those bits on the cutting board. 253 00:07:47,425 --> 00:07:49,385 - What about on my hands? - So mix that all in, 254 00:07:49,468 --> 00:07:50,887 really kind of get it all together. 255 00:07:50,970 --> 00:07:53,306 - I don't know if that's for the hand, babe. 256 00:07:53,389 --> 00:07:54,849 - Making pasta's tough. 257 00:07:54,932 --> 00:07:56,267 We picked one of the hardest things to do today. 258 00:07:56,350 --> 00:07:57,935 - I'm glad we did, though. 259 00:07:58,019 --> 00:07:59,395 - I mean, do you like pasta? 260 00:07:59,478 --> 00:08:01,272 - Pffft! I'm obsessed with pasta. 261 00:08:01,355 --> 00:08:04,108 I could have it for breakfast, lunch, and dinner. 262 00:08:04,192 --> 00:08:07,361 - So you might end up doing this every morning, then. 263 00:08:07,445 --> 00:08:10,156 - I mean, I'm not sure I'll be doing this every morning, 264 00:08:10,239 --> 00:08:13,784 but now I know how to do this every morning. 265 00:08:13,868 --> 00:08:15,119 [laughter] 266 00:08:15,203 --> 00:08:17,079 - Perfect. Maybe-- Raquelle, do you wanna 267 00:08:17,163 --> 00:08:19,749 help and put some boiling water on the stove? 268 00:08:19,832 --> 00:08:20,875 - I would love to, yep. 269 00:08:20,958 --> 00:08:21,876 - Thank you. 270 00:08:21,959 --> 00:08:23,377 - About how much? 271 00:08:23,461 --> 00:08:25,421 - Just fill the pot up. I got my pot in the back. 272 00:08:25,504 --> 00:08:27,423 I have a clear pot. It's pretty cool. 273 00:08:27,506 --> 00:08:29,050 - Oh, that's very cool. - Whoa. 274 00:08:29,133 --> 00:08:30,593 - They do break sometimes, though, 275 00:08:30,676 --> 00:08:32,637 so hopefully it doesn't happen today. 276 00:08:32,720 --> 00:08:34,347 So how's your dough coming along? 277 00:08:34,430 --> 00:08:36,599 When you push it down, does it bounce back? 278 00:08:36,682 --> 00:08:37,934 Does it kind of lift back up? 279 00:08:38,017 --> 00:08:39,560 - Yeah, a little bit. Yeah. 280 00:08:39,644 --> 00:08:42,104 - Try to get it into a nice sort of circle, like this. 281 00:08:42,188 --> 00:08:44,106 - OK. - And then do you have any 282 00:08:44,190 --> 00:08:45,900 plastic wrap that somebody can help you grab? 283 00:08:45,983 --> 00:08:47,109 - Yep, right there in front of you. 284 00:08:47,193 --> 00:08:48,486 - Oh. - Perfect. 285 00:08:48,569 --> 00:08:50,279 - I was going to get up go get some. 286 00:08:50,363 --> 00:08:51,572 - Just wrap it up, and it's gonna 287 00:08:51,656 --> 00:08:53,282 go in the fridge. - OK. 288 00:08:53,366 --> 00:08:54,825 - Yay! She did it. 289 00:08:54,909 --> 00:08:56,911 - Oh. - You did it. 290 00:08:56,994 --> 00:08:58,955 - Now, it's wheel time. 291 00:09:00,706 --> 00:09:03,042 All right. This is hard. This is hard. 292 00:09:03,125 --> 00:09:04,835 - Oh, great. [laughter] 293 00:09:04,919 --> 00:09:06,170 - Oh, man. 294 00:09:06,254 --> 00:09:07,797 - The pasta dough is a walk in the park 295 00:09:07,880 --> 00:09:08,965 compared to the wheel. 296 00:09:09,048 --> 00:09:10,466 - I'm nervous about the wheel. 297 00:09:10,549 --> 00:09:12,385 - You know, you had to wheel the whole thing in. 298 00:09:12,468 --> 00:09:14,178 It's an 80-pound cheese wheel from Italy. 299 00:09:14,262 --> 00:09:16,013 We have to treat it properly, or there are going to be a lot 300 00:09:16,097 --> 00:09:18,057 of very mad Italian people. 301 00:09:18,140 --> 00:09:20,559 - You're right. I respect it. - We can't let them down. 302 00:09:20,643 --> 00:09:22,603 - So you have a couple of different knives there. 303 00:09:22,687 --> 00:09:24,981 Whatever is easier for you, pick that knife. 304 00:09:25,064 --> 00:09:27,942 We're going to score the whole edge of this, OK? 305 00:09:28,025 --> 00:09:32,321 So to start, go down about maybe a half an inch or so. 306 00:09:32,405 --> 00:09:35,533 And we're going to score a nice circle 307 00:09:35,616 --> 00:09:39,287 all the way around the wheel of cheese. 308 00:09:39,370 --> 00:09:41,038 So go carefully. 309 00:09:41,122 --> 00:09:43,332 Don't cut your hand. 310 00:09:43,416 --> 00:09:46,168 OK, so that knife is probably not going to do the trick. 311 00:09:46,252 --> 00:09:48,004 - Oh, you need it to like-- 312 00:09:48,087 --> 00:09:50,256 Well, the line is pretty damn good. 313 00:09:50,339 --> 00:09:52,717 - Do you see anything that has sort of a hook on it, maybe, 314 00:09:52,800 --> 00:09:54,343 Yep, there you go. 315 00:09:54,427 --> 00:09:55,511 - Oh, that's good. That's a good one, yeah. 316 00:09:55,594 --> 00:09:57,346 - Go ahead. 317 00:09:57,430 --> 00:09:59,015 - Oh! Oh, I-- 318 00:09:59,098 --> 00:10:00,308 - You can hear it. - Yep. 319 00:10:00,391 --> 00:10:01,684 - You can hear it ripping. 320 00:10:01,767 --> 00:10:03,769 - One of my favorite things, I think, 321 00:10:03,853 --> 00:10:06,731 is to open one of these up, especially for the first time, 322 00:10:06,814 --> 00:10:08,733 and just taste the cheese inside it 323 00:10:08,816 --> 00:10:10,276 because there's something about it. 324 00:10:10,359 --> 00:10:12,361 It's got almost these, like, crystals inside, 325 00:10:12,445 --> 00:10:16,198 and it'll fill the whole place with Parmesan smell. 326 00:10:16,282 --> 00:10:19,243 Yeah, so you've got to really get in there. 327 00:10:19,327 --> 00:10:20,745 Yeah. - Oh, OK. 328 00:10:20,828 --> 00:10:22,913 - I think maybe Papa can help us a little bit, too. 329 00:10:22,997 --> 00:10:24,040 - Yeah, I'm so sorry. Can I-- 330 00:10:24,123 --> 00:10:25,249 - We're having a hard time. 331 00:10:25,333 --> 00:10:26,709 We need you again. 332 00:10:26,792 --> 00:10:29,128 - Papa, look at-- did you see this line I created? 333 00:10:29,211 --> 00:10:30,546 - Yep. 334 00:10:30,629 --> 00:10:33,549 - Can you just go around it for me, and we'll-- 335 00:10:33,632 --> 00:10:35,843 I'll hold it? - Papa to the rescue, huh? 336 00:10:35,926 --> 00:10:37,219 - Yeah. - Yeah. 337 00:10:37,303 --> 00:10:38,971 - Oh, he's so good. Look at that line. 338 00:10:39,055 --> 00:10:41,766 - Wow. Papa, have you done this before? 339 00:10:41,849 --> 00:10:43,851 - He works a lot with tools. 340 00:10:43,934 --> 00:10:46,771 - He's a natural. - Wow, he's got some heat. 341 00:10:46,854 --> 00:10:48,773 - See, always you want to keep it in front of you. 342 00:10:48,856 --> 00:10:50,066 Don't get behind it. 343 00:10:50,149 --> 00:10:53,444 - Oh, Papa's teaching me some things. 344 00:10:53,527 --> 00:10:54,653 - Let's see. 345 00:10:54,737 --> 00:10:57,490 First time you ever listen to me. 346 00:10:57,573 --> 00:10:59,408 - Do you see these wedge-- they look like a wedge? 347 00:10:59,492 --> 00:11:00,785 - Yeah. - You have a couple 348 00:11:00,868 --> 00:11:02,953 of these, right? - Yeah. 349 00:11:03,037 --> 00:11:04,413 - So we're going to push these in. 350 00:11:04,497 --> 00:11:06,290 And start doing that around the wheel. 351 00:11:06,374 --> 00:11:08,209 - How deep you want to go in? - We have to pop out 352 00:11:08,292 --> 00:11:09,293 the whole layer. - All the way in. 353 00:11:09,377 --> 00:11:10,920 - All the way in? OK. 354 00:11:11,003 --> 00:11:13,005 - Once it's in there, go back and forth. 355 00:11:13,089 --> 00:11:14,465 Kind of lever it back and forth. 356 00:11:14,548 --> 00:11:16,008 And we're separating the lid from the rest 357 00:11:16,092 --> 00:11:17,718 of the cheese wheel. Make sense? 358 00:11:17,802 --> 00:11:18,928 - Yeah. - Yes. 359 00:11:19,011 --> 00:11:20,346 - Hang on. - Here we go. 360 00:11:20,429 --> 00:11:21,847 I mean, this is a once-in-a-lifetime 361 00:11:21,931 --> 00:11:24,058 kind of thing, isn't it? - No, this is so cool. 362 00:11:24,141 --> 00:11:25,935 - Yeah. - Oh, it's coming. 363 00:11:26,018 --> 00:11:27,728 I feel it. - Where's your help? 364 00:11:27,812 --> 00:11:31,023 [laughter] - My help is cheering you on. 365 00:11:31,107 --> 00:11:32,733 - Woo! 366 00:11:32,817 --> 00:11:35,152 I see the cheese. 367 00:11:35,236 --> 00:11:36,779 - I have this kind of-- 368 00:11:36,862 --> 00:11:39,115 it's like my samurai sword that I use in the kitchen. 369 00:11:39,198 --> 00:11:41,492 And I-- I just stick this in the middle a little bit. 370 00:11:41,575 --> 00:11:44,203 - Oh my god. Do we have one of those? 371 00:11:44,286 --> 00:11:46,205 - I don't think I have that. - That is massive. 372 00:11:46,288 --> 00:11:47,998 - You don't have one of these? 373 00:11:48,082 --> 00:11:49,583 - Oh, wait. Wait, wait, wait, wait. 374 00:11:49,667 --> 00:11:51,335 - We'll have to get one of those next time. 375 00:11:51,419 --> 00:11:53,337 - Try to separate it. Use a chef's knife. 376 00:11:53,421 --> 00:11:54,505 Use whatever. 377 00:11:54,588 --> 00:11:55,965 - It's coming. 378 00:11:56,048 --> 00:11:57,091 - Oh, yeah. 379 00:11:57,174 --> 00:11:58,426 - It's coming! 380 00:11:58,509 --> 00:12:01,595 - Oh! - Ohh! 381 00:12:01,679 --> 00:12:03,931 - It's beautiful! - Wow! 382 00:12:04,014 --> 00:12:05,641 - Wow! - Well, that's cool. 383 00:12:05,724 --> 00:12:06,809 - Nice work. 384 00:12:06,892 --> 00:12:08,436 - Papa, you saved the day again. 385 00:12:08,519 --> 00:12:10,312 - Good job. - Give me that. 386 00:12:10,396 --> 00:12:13,023 You don't-- you don't get any, 'cause you didn't do no work. 387 00:12:13,107 --> 00:12:16,360 - There's plenty to go around, so don't worry. 388 00:12:16,444 --> 00:12:18,320 - 80 pounds of cheese. 389 00:12:18,404 --> 00:12:21,699 - I can taste those crystals you were talking about. 390 00:12:21,782 --> 00:12:24,160 - That's something that I-- you won't get quite as much 391 00:12:24,243 --> 00:12:26,203 with cheese that's not fresh. 392 00:12:26,287 --> 00:12:27,955 - This is one of the best days of my life. 393 00:12:28,038 --> 00:12:29,331 Oh, my god. 394 00:12:29,415 --> 00:12:30,624 Your cheese! 395 00:12:30,708 --> 00:12:31,667 - Let's go ahead. 396 00:12:31,750 --> 00:12:33,419 Take one of our wedges, OK? 397 00:12:33,502 --> 00:12:35,880 And take a spoon. And just grab a bowl. 398 00:12:35,963 --> 00:12:37,339 And make a small hole in the middle. 399 00:12:37,423 --> 00:12:39,049 It doesn't have to be anything crazy. 400 00:12:39,133 --> 00:12:41,510 But I find that if you just pop the wedge in and lift, 401 00:12:41,594 --> 00:12:44,638 you'll get these nice, beautiful hunks of cheese. 402 00:12:44,722 --> 00:12:46,348 And this is-- - Wow. 403 00:12:46,432 --> 00:12:47,725 - --way more cheese than it looks like. 404 00:12:47,808 --> 00:12:49,018 - I have a question for you. 405 00:12:49,101 --> 00:12:50,603 If I'm going to the store, and I 406 00:12:50,686 --> 00:12:53,355 buy a block of Parmesan cheese, has it been cut 407 00:12:53,439 --> 00:12:55,107 out of a big block like this? 408 00:12:55,191 --> 00:12:56,859 - Yes. All Parmesan cheese 409 00:12:56,942 --> 00:12:59,111 that you've ever bought has, at some point, probably 410 00:12:59,195 --> 00:13:00,821 been in a block like this. - Oh. 411 00:13:00,905 --> 00:13:02,364 - But it could have been cut out of a block 412 00:13:02,448 --> 00:13:04,158 a long time ago. You know what I mean? 413 00:13:04,241 --> 00:13:06,952 So I mean, Selena, this cheese will last you, 414 00:13:07,036 --> 00:13:08,704 your friends, your family, probably 415 00:13:08,787 --> 00:13:11,832 a year or two if you wanted to freeze it and keep it. 416 00:13:11,916 --> 00:13:13,667 - OK. 417 00:13:13,751 --> 00:13:15,419 - How about this? While we finish getting 418 00:13:15,503 --> 00:13:18,547 this hole dug out, right, let's go in the boiling water 419 00:13:18,631 --> 00:13:20,174 and grab that basil that you have. 420 00:13:20,257 --> 00:13:21,383 - Thank you. 421 00:13:21,467 --> 00:13:23,052 - Get a strainer of some type ready. 422 00:13:23,135 --> 00:13:24,720 - OK, so check. 423 00:13:24,803 --> 00:13:26,263 - Take that basil. 424 00:13:26,347 --> 00:13:28,390 We're going to drop it into the water really quickly. 425 00:13:28,474 --> 00:13:30,559 Just kind of let it sit in there for maybe 15, 426 00:13:30,643 --> 00:13:31,977 20 seconds at most. 427 00:13:32,061 --> 00:13:35,105 And then pull it out, OK? 428 00:13:35,189 --> 00:13:37,942 Wash it under cold water. Beautiful. 429 00:13:38,025 --> 00:13:40,152 So prepare some paper towels because we're 430 00:13:40,236 --> 00:13:42,363 just going to want to dry it off as best we can. 431 00:13:42,446 --> 00:13:43,864 And then you want to press it down. 432 00:13:43,948 --> 00:13:45,282 Manny's, like, totally a step ahead of me. 433 00:13:45,366 --> 00:13:46,867 He's-- he's seen it all, so-- 434 00:13:46,951 --> 00:13:48,160 - Yeah. 435 00:13:48,244 --> 00:13:51,163 - OK, so pull those stems off as much 436 00:13:51,247 --> 00:13:53,207 as you can for the basil, and then 437 00:13:53,290 --> 00:13:55,584 we'll move on to the stove. - OK. 438 00:13:55,668 --> 00:13:58,003 - Grab just a regular skillet-- it doesn't really matter 439 00:13:58,087 --> 00:14:00,714 what-- and your pine nuts. - OK. 440 00:14:00,798 --> 00:14:02,132 - Here are the pine nuts. 441 00:14:02,216 --> 00:14:03,175 - Thank you, darling. 442 00:14:03,259 --> 00:14:04,426 - Perfect. 443 00:14:04,510 --> 00:14:06,512 Crank that heat up and just fill 444 00:14:06,595 --> 00:14:08,597 the bottom of the pan with pine nuts, just-- we're going 445 00:14:08,681 --> 00:14:11,392 to toast them off a little bit, get the super nutty flavor 446 00:14:11,475 --> 00:14:12,393 out of them. 447 00:14:12,476 --> 00:14:14,353 Let's take our blender. 448 00:14:14,436 --> 00:14:16,730 - Do you mind grabbing the blender from the pantry? 449 00:14:16,814 --> 00:14:18,190 - Yep. 450 00:14:18,274 --> 00:14:20,067 - OK. All right. 451 00:14:20,150 --> 00:14:21,485 Tell me when you got that blender. 452 00:14:21,569 --> 00:14:22,778 - She's speedy. - OK? 453 00:14:22,861 --> 00:14:24,405 - Perfect. 454 00:14:24,488 --> 00:14:27,032 So throw a nice handful of those pine nuts in first. 455 00:14:27,116 --> 00:14:30,119 I love pine nuts, so I put more than the average person 456 00:14:30,202 --> 00:14:32,204 might for their pesto. - OK. 457 00:14:32,288 --> 00:14:33,414 - Perfect. 458 00:14:33,497 --> 00:14:35,124 Take that basil, drop the basil in. 459 00:14:35,207 --> 00:14:37,167 Depending on how much you like garlic-- 460 00:14:37,251 --> 00:14:38,085 I got lazy today. 461 00:14:38,168 --> 00:14:39,795 I used pre-peeled cloves. 462 00:14:39,878 --> 00:14:42,464 I'm only going to put 1, maybe 1 and 1/2. 463 00:14:42,548 --> 00:14:44,300 - OK. - And you're going to put 464 00:14:44,383 --> 00:14:45,884 a good amount of the cheese in there, OK? 465 00:14:45,968 --> 00:14:47,219 And then all we need is olive oil. 466 00:14:47,303 --> 00:14:48,971 - OK. Olive oil. 467 00:14:49,054 --> 00:14:50,514 - My general rule of thumb is, 468 00:14:50,598 --> 00:14:53,142 I kind of like to look at this side of the blender. 469 00:14:53,225 --> 00:14:54,560 And when I'm sort of filled-- 470 00:14:54,643 --> 00:14:56,228 I don't know-- 3/4 of the way up or so, 471 00:14:56,312 --> 00:14:57,688 I like to give it a pulse. 472 00:14:57,771 --> 00:14:59,648 So just kind of eyeball it. - All right. 473 00:14:59,732 --> 00:15:02,192 - And then we blend. Go for it. 474 00:15:02,276 --> 00:15:05,362 ♪ ♪ 475 00:15:05,446 --> 00:15:07,323 Your food is looking better than mine. 476 00:15:07,406 --> 00:15:09,491 - I don't know about that. 477 00:15:10,826 --> 00:15:12,995 - Amazing. So toss the blender off to the side. 478 00:15:13,078 --> 00:15:14,246 - Yes. Yes. 479 00:15:14,330 --> 00:15:15,831 - So we're going to quickly make 480 00:15:15,914 --> 00:15:17,666 that grilled peach burrata salad. 481 00:15:17,750 --> 00:15:20,586 You can use the same pan that we used the pine nuts for. 482 00:15:20,669 --> 00:15:23,088 We got our nice summer peaches. 483 00:15:23,172 --> 00:15:25,257 I've already kind of cut mine up, and they're ready to go. 484 00:15:25,341 --> 00:15:26,592 Do you have your peaches? 485 00:15:26,675 --> 00:15:28,385 - Yes, I do. - Crank up the stove. 486 00:15:28,469 --> 00:15:30,512 We're going to get it nice and hot. 487 00:15:30,596 --> 00:15:32,222 We are looking to get a nice, little, 488 00:15:32,306 --> 00:15:34,683 kind of golden brown char on these peaches. 489 00:15:34,767 --> 00:15:36,393 So we're going to use some butter. 490 00:15:36,477 --> 00:15:39,563 And it'll help to get that golden brown goodness 491 00:15:39,647 --> 00:15:43,025 if they are nice and dry. - Oh. If I have to do that, 492 00:15:43,108 --> 00:15:45,986 then I should just pause on this, then. 493 00:15:46,070 --> 00:15:48,322 - So make sure your butter doesn't burn in the meantime. 494 00:15:48,405 --> 00:15:51,700 - I didn't put it in because I knew that something 495 00:15:51,784 --> 00:15:52,910 would go wrong in my end. 496 00:15:52,993 --> 00:15:54,536 Now I'm going to put the butter in. 497 00:15:54,620 --> 00:15:55,954 - OK, perfect. 498 00:15:56,038 --> 00:15:57,539 Maybe 2 tablespoons, 3 tablespoons. 499 00:15:57,623 --> 00:15:59,166 Not the whole stick. 500 00:15:59,249 --> 00:16:01,919 Get that butter nice and toasty, nice and hot, OK? 501 00:16:02,002 --> 00:16:04,254 So we should hear the nice sizzle when we put them in. 502 00:16:04,338 --> 00:16:06,298 And don't move them once they go in. 503 00:16:06,382 --> 00:16:07,424 - OK. 504 00:16:07,508 --> 00:16:10,177 - Smells so good in here. 505 00:16:10,260 --> 00:16:12,137 - Oh my god, it does. 506 00:16:12,221 --> 00:16:14,056 - Very fragrant. 507 00:16:14,139 --> 00:16:16,058 - See that? So I've already gotten my peach 508 00:16:16,141 --> 00:16:17,726 nice and golden brown. 509 00:16:17,810 --> 00:16:19,812 I don't know if you can see that, but that's all we want. 510 00:16:19,895 --> 00:16:21,522 - I can, and I'm not quite there yet. 511 00:16:21,605 --> 00:16:22,815 Is that OK? - That's OK. 512 00:16:22,898 --> 00:16:24,566 It may have meant that you didn't 513 00:16:24,650 --> 00:16:26,652 start your pan hot enough, so it might take a little longer. 514 00:16:26,735 --> 00:16:29,947 But do you want to move on and leave that there for a minute? 515 00:16:30,030 --> 00:16:31,490 - Yep. - Sure. 516 00:16:31,573 --> 00:16:33,992 - You'll watch it? - Yep, I'll be on peach duty. 517 00:16:34,076 --> 00:16:35,869 - Thank you. - Perfect, peach duty. 518 00:16:35,953 --> 00:16:37,705 - This one, we're going to finish up right now. 519 00:16:37,788 --> 00:16:39,039 It's so easy. 520 00:16:39,123 --> 00:16:40,499 So take a plate and grab your burrata. 521 00:16:40,582 --> 00:16:42,167 Just to make the plate look pretty, 522 00:16:42,251 --> 00:16:44,628 do you have a balsamic glaze or something like that? 523 00:16:44,712 --> 00:16:46,630 - Glaze, here. - Yes, I do. 524 00:16:46,714 --> 00:16:48,173 - Beautiful. So just take your plate. 525 00:16:48,257 --> 00:16:49,633 Make it look pretty. 526 00:16:49,717 --> 00:16:51,260 I'm going to go like this all over my plate 527 00:16:51,343 --> 00:16:53,679 and just make it look nice and simple, right? 528 00:16:53,762 --> 00:16:55,431 How's-- yours look beautiful. See that? 529 00:16:55,514 --> 00:16:57,266 Again, yours looks prettier than mine. 530 00:16:57,349 --> 00:17:00,269 - Thanks. Well, I like to decorate. 531 00:17:00,352 --> 00:17:02,062 - All right, so take that burrata. 532 00:17:02,146 --> 00:17:03,689 Take nice, kind of hunks of it, and just 533 00:17:03,772 --> 00:17:05,441 lay that wherever you want on the plate. 534 00:17:05,524 --> 00:17:08,444 Because it's going to be a messy, delicious salad. 535 00:17:08,527 --> 00:17:09,778 [sizzling] 536 00:17:09,862 --> 00:17:12,364 - Ow! Ow! 537 00:17:12,448 --> 00:17:14,783 Oh! - I'm scared to be over here. 538 00:17:14,867 --> 00:17:16,952 - I think our peaches are browning. 539 00:17:17,035 --> 00:17:19,038 - Beautiful. Take a knife on the side 540 00:17:19,121 --> 00:17:20,748 of the cutting board, and I have a nice 541 00:17:20,831 --> 00:17:22,541 summer heirloom tomato. 542 00:17:22,624 --> 00:17:24,293 So slice it however you'd like, as well. 543 00:17:24,376 --> 00:17:26,545 Again, there's no rules to this. 544 00:17:26,628 --> 00:17:29,131 Same thing. Lay it out in any way you want 545 00:17:29,214 --> 00:17:30,841 with the burrata salad, OK? 546 00:17:30,924 --> 00:17:33,886 Get a little salt. A nice little sprinkle 547 00:17:33,969 --> 00:17:37,097 to really bring the flavor out of those tomatoes. 548 00:17:37,181 --> 00:17:40,309 Now, of course, we can't forget our peaches. 549 00:17:40,392 --> 00:17:41,810 - Oh, my gosh. 550 00:17:41,894 --> 00:17:44,313 - This is absolutely beautiful. 551 00:17:44,396 --> 00:17:46,815 - And now, I like to put a few of those toasted pine nuts, 552 00:17:46,899 --> 00:17:48,317 just for that extra kind of flavor. 553 00:17:48,400 --> 00:17:49,985 And if you really want to make it look good 554 00:17:50,068 --> 00:17:51,945 and kind of brighter, you can put a piece of basil 555 00:17:52,029 --> 00:17:53,655 on there. You can be fancy. 556 00:17:53,739 --> 00:17:57,868 I am just going to finish it with a little bit of olive oil 557 00:17:57,951 --> 00:18:00,829 over each little section here. 558 00:18:00,913 --> 00:18:03,081 I am done with this salad. 559 00:18:03,165 --> 00:18:04,291 Super simple. 560 00:18:04,374 --> 00:18:05,751 - That was really easy. - Wow. 561 00:18:05,834 --> 00:18:06,960 - Hey, Sel, what are you thinking to say? 562 00:18:07,044 --> 00:18:08,170 - Voila. 563 00:18:08,253 --> 00:18:10,005 - Voila. - Pretty great, nice job. 564 00:18:10,088 --> 00:18:12,257 - Yes! - All right, and now for 565 00:18:12,341 --> 00:18:13,300 the maybe trickiest part 566 00:18:13,383 --> 00:18:14,510 of the day. - Yep. 567 00:18:14,593 --> 00:18:15,969 - Ready to roll out the pasta? 568 00:18:16,053 --> 00:18:17,513 - I'm ready for pasta. 569 00:18:17,596 --> 00:18:19,640 - Me too. - All right, grab that pasta 570 00:18:19,723 --> 00:18:21,016 in the fridge. 571 00:18:21,099 --> 00:18:22,768 - Our beautiful dough. - Here's our dough. 572 00:18:22,851 --> 00:18:25,395 - So bring in that mixer and the pasta attachments. 573 00:18:25,479 --> 00:18:27,940 Now, first attachment we need is the one that you 574 00:18:28,023 --> 00:18:29,274 would make lasagna with. Got it? 575 00:18:29,358 --> 00:18:31,193 - Yes, I do. 576 00:18:31,276 --> 00:18:33,070 - OK, open it all the way up so it's the most open. 577 00:18:33,153 --> 00:18:34,321 You use the dial on the side. 578 00:18:34,404 --> 00:18:35,989 Put it on number one. - Yep. 579 00:18:36,073 --> 00:18:38,158 - First things first. With our pasta dough here, 580 00:18:38,242 --> 00:18:40,661 take your bench scraper, 581 00:18:40,744 --> 00:18:42,496 slice it in half. 582 00:18:42,579 --> 00:18:44,248 We're probably not going to use that half right now. 583 00:18:44,331 --> 00:18:46,667 So you can cover that one up with the plastic wrap. 584 00:18:46,750 --> 00:18:48,669 We're not going to need that for today. 585 00:18:48,752 --> 00:18:52,464 - OK. - So stretch it out first. 586 00:18:52,548 --> 00:18:53,966 Make sure it's not a circle though. 587 00:18:54,049 --> 00:18:55,175 It should look like this because it's going 588 00:18:55,259 --> 00:18:56,301 to go through the machine. 589 00:18:56,385 --> 00:18:58,554 - Oh, OK. - Looks good. 590 00:18:58,637 --> 00:19:00,347 - OK, let's do it. 591 00:19:00,430 --> 00:19:02,558 - Do the nice spray of flour on the KitchenAid there. 592 00:19:02,641 --> 00:19:05,060 Yeah, there you go, get a bunch of flour in there. 593 00:19:05,144 --> 00:19:06,353 I-- I sometimes will just straight up 594 00:19:06,436 --> 00:19:07,896 print myself with the flour. 595 00:19:07,980 --> 00:19:09,189 You don't need to do that-- but just to, 596 00:19:09,273 --> 00:19:10,524 like, really get in it. 597 00:19:10,607 --> 00:19:13,610 And then turn it on. 598 00:19:13,694 --> 00:19:15,946 Ready? Ready to go. 599 00:19:16,029 --> 00:19:18,574 There you go. Hold it straight. 600 00:19:18,657 --> 00:19:20,576 - You did it! - Nice! 601 00:19:20,659 --> 00:19:22,077 - There you go. - Keep flouring. 602 00:19:22,160 --> 00:19:24,997 There you go. First pass is the hardest. 603 00:19:25,080 --> 00:19:27,291 - Oh, perfect. - Nice. 604 00:19:27,374 --> 00:19:30,252 And I like to go through a second time. 605 00:19:30,335 --> 00:19:32,296 And usually, that gives you a nice, 606 00:19:32,379 --> 00:19:34,923 fresh, well-combined sheet. 607 00:19:35,007 --> 00:19:36,133 - What a beauty. 608 00:19:36,216 --> 00:19:38,760 - What a beaut. - Fun. 609 00:19:38,844 --> 00:19:41,930 - Now bring it to number three. - OK. 610 00:19:42,014 --> 00:19:43,974 - And then go again. 611 00:19:44,057 --> 00:19:46,393 Wow. You've never done this, right? 612 00:19:46,476 --> 00:19:49,104 - No. - Isn't this crazy? 613 00:19:49,187 --> 00:19:54,109 - I only, like, attempted one time, and it didn't go well. 614 00:19:54,192 --> 00:19:55,986 - Keep rolling. Keep rolling. 615 00:19:56,069 --> 00:19:58,447 - [gasps] Oh! - Oh, no! 616 00:19:58,530 --> 00:20:00,449 - So bring it up to number five if you 617 00:20:00,532 --> 00:20:01,658 feel like it's pretty good. 618 00:20:01,742 --> 00:20:02,993 This will be our last level. 619 00:20:03,076 --> 00:20:04,494 Guide it a little bit if you have to, 620 00:20:04,578 --> 00:20:06,455 but you shouldn't even really have to touch it. 621 00:20:06,538 --> 00:20:08,248 - ♪ When you're ready, come and get it ♪ 622 00:20:08,332 --> 00:20:12,461 ♪ Na-na na-na, na-na na-na, na-na na-na ♪ 623 00:20:12,544 --> 00:20:14,630 - Oh, wow. - It's like a snake. 624 00:20:14,713 --> 00:20:16,256 It's like a snake. - That's so good! 625 00:20:16,340 --> 00:20:18,008 - Like that. Isn't that nice? 626 00:20:18,091 --> 00:20:19,968 - Yeah. - Yeah. 627 00:20:20,052 --> 00:20:22,304 - ♪ Na-na na-na ♪ 628 00:20:22,387 --> 00:20:24,222 - Take this pasta attachment off. 629 00:20:24,306 --> 00:20:26,725 And we're going to switch the other one on. 630 00:20:26,808 --> 00:20:29,770 I'm going to use the fettuccine attachment, this one here. 631 00:20:29,853 --> 00:20:31,855 - OK. - Awesome. 632 00:20:31,939 --> 00:20:33,440 So Selena, you're just going to focus on rolling 633 00:20:33,523 --> 00:20:35,192 it through the top piece. 634 00:20:35,275 --> 00:20:37,152 And then Raquelle is going to kind of flour the bottom 635 00:20:37,235 --> 00:20:38,695 as it comes out a little bit. 636 00:20:38,779 --> 00:20:40,948 And then also, you're going to trim it when you think 637 00:20:41,031 --> 00:20:42,866 the strands are long enough, 'cause we're gonna get 638 00:20:42,950 --> 00:20:44,576 a few sets of pasta out of this one sheet. 639 00:20:44,660 --> 00:20:45,953 So go like this. 640 00:20:46,036 --> 00:20:48,664 Lowest level, lowest setting, OK? 641 00:20:48,747 --> 00:20:50,040 - I'm so scared right now. - Here we go. 642 00:20:50,123 --> 00:20:51,625 - This is going to be cool. 643 00:20:51,708 --> 00:20:53,460 - And it's going to be super satisfying. 644 00:20:53,543 --> 00:20:54,503 - Oh, yeah, definitely. - Ooh! 645 00:20:54,586 --> 00:20:55,504 - Isn't that cool? 646 00:20:55,587 --> 00:20:57,297 - Oh, it's coming. 647 00:20:57,381 --> 00:20:58,465 It's beautiful. 648 00:20:58,548 --> 00:21:01,176 - Go. Cut. 649 00:21:01,259 --> 00:21:03,971 Selena is just whacking it with flour. 650 00:21:04,054 --> 00:21:05,931 - I'm getting so messy! 651 00:21:06,014 --> 00:21:07,432 My beautiful sweater. 652 00:21:07,516 --> 00:21:08,934 - You're fine. 653 00:21:09,017 --> 00:21:10,769 - You can kind of neatly lay it down like this 654 00:21:10,852 --> 00:21:12,270 and curl it up on itself. 655 00:21:12,354 --> 00:21:13,855 And that's beautiful, fresh pasta. 656 00:21:13,939 --> 00:21:15,357 - Looks beautiful. - I think it looks great. 657 00:21:15,440 --> 00:21:17,234 - Thank you, Raquelle. - You're welcome. 658 00:21:17,317 --> 00:21:19,111 - The last thing we have to do is cook our pasta 659 00:21:19,194 --> 00:21:20,320 and mix it together, and we're good. 660 00:21:20,404 --> 00:21:23,407 First, salt the pasta water. 661 00:21:23,490 --> 00:21:24,866 - I love that salt drop sound, like-- 662 00:21:24,950 --> 00:21:26,410 - It is a good salt flick of the wrist. 663 00:21:26,493 --> 00:21:30,038 - I mean, it's, like, there. - Perfect. 664 00:21:30,122 --> 00:21:31,456 OK, it's a sequence of events that's 665 00:21:31,540 --> 00:21:32,874 going to be non-stop here. 666 00:21:32,958 --> 00:21:34,710 We're going to drop our pasta in to cook. 667 00:21:34,793 --> 00:21:37,087 Then we're going to light our Parmesan cheese wheel on fire. 668 00:21:37,170 --> 00:21:39,089 And then immediately, we're going 669 00:21:39,172 --> 00:21:41,216 to go ahead, toss the pasta in, toss the pesto in. 670 00:21:41,299 --> 00:21:42,217 Done. 671 00:21:42,300 --> 00:21:44,136 Pasta in. Pasta in. 672 00:21:44,219 --> 00:21:45,429 All right, cool. 673 00:21:45,512 --> 00:21:46,805 Ready for the Parmesan wheel on fire? 674 00:21:46,888 --> 00:21:47,973 - Yes. 675 00:21:48,056 --> 00:21:49,266 - I don't like the look of that. 676 00:21:49,349 --> 00:21:50,559 - What? - Oh, my god. 677 00:21:50,642 --> 00:21:51,935 You've got to be careful with that thing. 678 00:21:52,019 --> 00:21:53,562 - I promise you, I know what I'm doing. 679 00:21:53,645 --> 00:21:55,355 - Take your alcohol. - Oh, the cognac. Sorry. 680 00:21:55,439 --> 00:21:57,065 - Cognac. Go ahead and put a little 681 00:21:57,149 --> 00:21:59,067 splash in there, 1/4 of a cup. 682 00:21:59,151 --> 00:22:00,444 And you can see my flame actually. 683 00:22:00,527 --> 00:22:02,529 - Whoa. - And then we just 684 00:22:02,612 --> 00:22:04,281 mix it around. Be careful of your hands. 685 00:22:04,364 --> 00:22:05,449 Just be careful. Don't put too much. 686 00:22:05,532 --> 00:22:06,575 But look at that. 687 00:22:06,658 --> 00:22:07,492 - That's beautiful. 688 00:22:07,576 --> 00:22:08,577 - It's like a bonfire. 689 00:22:08,660 --> 00:22:11,621 [opera singing] 690 00:22:11,705 --> 00:22:13,457 ♪ ♪ 691 00:22:13,540 --> 00:22:15,250 - It's not lighting on fire. 692 00:22:15,333 --> 00:22:16,877 - OK. - So should I add 693 00:22:16,960 --> 00:22:20,130 a little more cognac? - Sure. Yeah. 694 00:22:21,506 --> 00:22:24,092 But you don't want it to taste like cognac pesto pasta, 695 00:22:24,176 --> 00:22:25,135 really, either. 696 00:22:25,218 --> 00:22:29,014 [opera singing continues] 697 00:22:29,097 --> 00:22:31,266 OK. Selena, I have an idea. 698 00:22:31,349 --> 00:22:33,060 What you can do is, scoop out a little of the cognac. 699 00:22:33,143 --> 00:22:34,770 You can even throw a paper towel in there, 700 00:22:34,853 --> 00:22:36,396 get a little bit of it out. - Yeah, yeah, yeah. 701 00:22:36,480 --> 00:22:37,731 - And then just torch-- torch it to melt it. 702 00:22:37,814 --> 00:22:39,733 - OK. - I mean, really, 703 00:22:39,816 --> 00:22:41,818 we're just looking to get extra cheesy goodness. 704 00:22:41,902 --> 00:22:44,237 [blowtorch fires] 705 00:22:44,321 --> 00:22:47,074 You can see on my wheel that I am finished with my fire. 706 00:22:47,157 --> 00:22:50,619 It's really gooey, and cheesy, and yummy. 707 00:22:50,702 --> 00:22:52,662 And I think our pasta is probably done, too. 708 00:22:52,746 --> 00:22:54,414 And Raquelle, how does it look? - Yeah, it's done. 709 00:22:54,498 --> 00:22:56,625 It looks great. I tasted a little piece. 710 00:22:56,708 --> 00:22:59,002 It tastes great. We are good to go. 711 00:22:59,086 --> 00:23:01,046 - Perfect. So dump the pasta in there. 712 00:23:01,129 --> 00:23:02,255 Perfect. Go ahead. 713 00:23:02,339 --> 00:23:05,258 - Oh, gorgeous! - Nice! 714 00:23:05,342 --> 00:23:06,760 - Wow, that looks good. 715 00:23:06,843 --> 00:23:08,303 Scrape that cheese off the edges. 716 00:23:08,386 --> 00:23:11,848 Just get that in the pasta, OK? 717 00:23:11,932 --> 00:23:15,018 Grab that pesto. Just mix that pesto in there. 718 00:23:15,102 --> 00:23:16,812 - It smells so freakin' good. 719 00:23:16,895 --> 00:23:19,523 - That smells really good. 720 00:23:19,606 --> 00:23:21,024 It looks really good. 721 00:23:21,108 --> 00:23:22,609 - I mean, we're done. This is it. 722 00:23:22,692 --> 00:23:24,402 - This is incredible. - It's cool. 723 00:23:24,486 --> 00:23:26,905 - I never-- honestly, this was definitely one of the most 724 00:23:26,988 --> 00:23:28,406 challenging things, 725 00:23:28,490 --> 00:23:30,117 but it was so worth it because this is 726 00:23:30,200 --> 00:23:31,368 probably the most beautiful. 727 00:23:31,451 --> 00:23:32,828 - Is that not crazy that we just 728 00:23:32,911 --> 00:23:34,579 did that, all so quickly too? 729 00:23:34,663 --> 00:23:38,291 - I wish I could, like, show off to a guy I like 730 00:23:38,375 --> 00:23:39,501 or something. 731 00:23:39,584 --> 00:23:40,961 - Maybe tonight, we'll find one. 732 00:23:41,044 --> 00:23:43,213 - [laughs] - Nick, do you mind telling us 733 00:23:43,296 --> 00:23:45,173 a little bit about the charity we'll be donating to? 734 00:23:45,257 --> 00:23:49,010 - Of course. Yeah, so the charity is called Farmlink. 735 00:23:49,094 --> 00:23:50,762 And during COVID, the restaurants 736 00:23:50,846 --> 00:23:52,681 shut down, so the farmers had all this extra food. 737 00:23:52,764 --> 00:23:55,851 Farmlink basically is buying the food for a fair price 738 00:23:55,934 --> 00:23:57,352 from the farmers and then giving 739 00:23:57,435 --> 00:23:59,271 it to homeless shelters, all that 740 00:23:59,354 --> 00:24:01,231 kind of thing-- food banks-- to just donate meals with it. 741 00:24:01,314 --> 00:24:03,608 It's actually perfect. - That's wonderful. 742 00:24:03,692 --> 00:24:05,694 - To thank Nick for the awesome lessons, 743 00:24:05,777 --> 00:24:09,114 "Selena + Chef" is donating $10,000 in his name 744 00:24:09,197 --> 00:24:10,866 to the Farmlink Project. 745 00:24:10,949 --> 00:24:13,410 To find out more and donate, please 746 00:24:13,493 --> 00:24:16,413 go to FarmlinkProject.org. 747 00:24:16,496 --> 00:24:17,831 Well, thank you for introducing us. 748 00:24:17,914 --> 00:24:20,584 And we're really excited to be donating. 749 00:24:20,667 --> 00:24:22,169 - Absolutely. Thank you. - Yeah. 750 00:24:22,252 --> 00:24:24,629 - Are you ready to taste? - I am so ready to taste. 751 00:24:24,713 --> 00:24:26,798 I didn't want to, like, jump the gun, but yeah. 752 00:24:26,882 --> 00:24:29,009 - We'll plate it later, because we have a friend coming 753 00:24:29,092 --> 00:24:31,136 over that I want to show. 754 00:24:31,219 --> 00:24:33,054 But let's try one piece, Raquelle. 755 00:24:33,138 --> 00:24:37,726 [folksy music] 756 00:24:37,809 --> 00:24:39,227 - How is it? - It's really good. 757 00:24:39,311 --> 00:24:41,897 - It's so good. - This is really good! 758 00:24:41,980 --> 00:24:44,107 - You know what's making me a little bit sad in this moment, 759 00:24:44,191 --> 00:24:46,484 is, like, you don't know what you're missing 760 00:24:46,568 --> 00:24:47,861 'til you have it. 761 00:24:47,944 --> 00:24:49,529 And so now, I feel like every other pasta 762 00:24:49,613 --> 00:24:51,656 that I try to eat-- it's never gonna be this-- 763 00:24:51,740 --> 00:24:53,825 it's over. - Ruined. 764 00:24:53,909 --> 00:24:54,993 - It's done. - It's true. 765 00:24:55,076 --> 00:24:56,578 - We are so stoked. 766 00:24:56,661 --> 00:24:58,997 And we're going to actually plate this and enjoy it 767 00:24:59,080 --> 00:25:00,874 by the beach with our friends. 768 00:25:00,957 --> 00:25:02,250 - That sounds amazing. 769 00:25:02,334 --> 00:25:03,460 - But I want to say thank you so much 770 00:25:03,543 --> 00:25:04,502 for coming on the show. 771 00:25:04,586 --> 00:25:05,921 We had a really good time. 772 00:25:06,004 --> 00:25:07,172 Thank you so much. 773 00:25:07,255 --> 00:25:08,632 - Enjoy. You worked really, 774 00:25:08,715 --> 00:25:10,008 really hard, so enjoy it. 775 00:25:10,091 --> 00:25:11,176 - Bye! 776 00:25:11,259 --> 00:25:12,302 - Bye! 777 00:25:13,136 --> 00:25:14,471 - Guys, this looks so good. 778 00:25:14,554 --> 00:25:16,181 Connar, thanks for joining us, my love. 779 00:25:16,264 --> 00:25:17,766 - Thanks for having me, guys. 780 00:25:17,849 --> 00:25:19,559 - Is this is your first time trying my cooking? 781 00:25:19,643 --> 00:25:22,187 - Yeah. - Well, you came on a good day. 782 00:25:22,270 --> 00:25:24,606 - This is so good. - It's so good. 783 00:25:24,689 --> 00:25:25,899 - It's really good. 784 00:25:25,982 --> 00:25:27,817 - Did you guys hand-make the dough? 785 00:25:27,901 --> 00:25:29,611 - We hand-made the dough. 786 00:25:29,694 --> 00:25:31,154 - Oh, my god. That's so hard. 787 00:25:31,238 --> 00:25:32,572 - I worked very hard today. 788 00:25:32,656 --> 00:25:36,284 - Mm-- yeah, she did. 789 00:25:36,368 --> 00:25:38,370 - Raquelle, are you normally, like, a-- 790 00:25:38,453 --> 00:25:39,663 a cooker? 791 00:25:39,746 --> 00:25:42,874 - Yeah, I would say I am a cooker, yeah. 792 00:25:42,958 --> 00:25:44,793 - She's more of the-- 793 00:25:44,876 --> 00:25:46,253 - Helper. - --emotional-- 794 00:25:46,336 --> 00:25:48,213 - Moral support. - Moral support. 795 00:25:48,296 --> 00:25:50,382 - How would you rate your cooking today? 796 00:25:50,465 --> 00:25:53,218 - You know, I have to say, the pasta 797 00:25:53,301 --> 00:25:56,429 was a bit challenging, only because of the cheese wheel. 798 00:25:56,513 --> 00:25:58,556 - I don't actually think we could have completed the meal 799 00:25:58,640 --> 00:26:00,433 today without Papa, between the cutting 800 00:26:00,517 --> 00:26:02,394 and the lifting and the-- - Where is Papa? 801 00:26:02,477 --> 00:26:04,187 He deserves this meal. 802 00:26:04,271 --> 00:26:05,355 - He got sick of us. 803 00:26:05,438 --> 00:26:06,690 - He got sick of us and went home. 804 00:26:06,773 --> 00:26:08,275 - When he was done, he was like-- 805 00:26:08,358 --> 00:26:09,484 he's like, all right, I helped. 806 00:26:09,567 --> 00:26:11,319 - A full day of work for Papa. 807 00:26:11,403 --> 00:26:13,780 - I am going to go find a cheese wheel-- 808 00:26:13,863 --> 00:26:14,990 - OK. 809 00:26:15,073 --> 00:26:16,491 - --with a bikini, get some rays. 810 00:26:16,574 --> 00:26:17,659 - With the cheese? 811 00:26:17,742 --> 00:26:19,494 - Yep. Bye, guys. 812 00:26:19,577 --> 00:26:20,954 - Bye! - Bye! 813 00:26:21,037 --> 00:26:22,539 - ♪ I want a boyfriend, but I ♪ 814 00:26:22,622 --> 00:26:25,166 ♪ Just keep hitting dead ends ♪ 815 00:26:25,250 --> 00:26:26,835 ♪ Try to take a shortcut ♪ 816 00:26:26,918 --> 00:26:29,629 ♪ But I get cut again and again ♪ 817 00:26:29,713 --> 00:26:33,508 [laughs] ♪ I want a boyfriend ♪ 818 00:26:36,928 --> 00:26:39,055 - Really does not get much better than this. 819 00:26:39,139 --> 00:26:43,685 Vacation, cheese, sun. 820 00:26:43,768 --> 00:26:45,478 I don't need a man. 821 00:26:45,562 --> 00:26:47,022 Just me and you, baby. 822 00:26:47,105 --> 00:26:48,481 Me and you. 823 00:26:48,565 --> 00:26:51,026 - [laughs] ♪ I want a boyfriend ♪