Gigi Hadid Makes Pasta Dinner

Vogue

Director: Alexandra Gavillet Director of Photography: Renee Nabinger Editor: Michael Suyeda  Senior Producer: Bety Dereje Coordinating Producer: Lea Donenberg Assistant Camera: Ronnie Gilmore Gaffer: Ben Duff Audio: Mariya Chulichkova Food Stylist: Jessica Do Production Assistant: Jamal Colvin  Stylist: Sandy Armeni Stylist Assistant: Bella Menser Makeup Artist: Carolina Gonzalez Makeup Artist Assistant: Vasilios Emmanuel Kombogiannis Hairstylist: Dimitris Giannetos  Gigi Hadid wears Jason Wu with accessories from Gabriela Hearst, Carina Hardy, Clara Chebab, Etiq and Nicole Couronne.  Production Coordinator: Tanía Jones Production Manager: Kristen Helmick Line Producer: Jen Santos  Assistant Editor: Billy Ward Post Production Coordinator: Holly Frew Supervising Editor: Kameron Key Post Production Supervisor: Alexa Deutsch  Global Talent Casting Director: Morgan Senesi Executive Producer: Rahel Gebreyes Senior Director, Video: Romy van den Broeke Senior Director, Programming: Linda Gittleson VP, Video Programming: Thespena Guatieri  Florist: Anneka Miller Floral

Transcript

00:00and then i'm making more and then we're all trying it no no that's my french no

00:12hey vogue it's gg we are here today to make a couple of my favorite things an arnold palmer

00:18and a pasta dish that i make more than most can't wait to show you the ingredients for today's

00:24arnold palmer are pretty simple black tea honey lemons water you can always kind of mix and match

00:31flavors with this so it's fun let's start with boiling the water now we wait it out

00:43the running theme here today is that gg doesn't measure a lot it's gonna be a lot to taste you

00:49need a cook from the heart people that looks good it's a huge pitcher let's just say four for this

00:56we'll go about halfway up

01:00that looks good that's a big cup of tea just make sure again that the sugars from the honey are

01:06breaking down my first memory of modeling it was a baby guess um campaign i remember funny things like

01:15looking into the sun and thinking that if i could keep my eyes open while looking at the sun that

01:19made me a really good model i think that with experience and time you just start to really

01:25understand your place in the process and also how to make everyone's job easier and then of course just

01:32like being and becoming more confident in myself as i've gotten older especially with a child now i

01:40think that so many life lessons come from obstacles and getting through things and once you find those new

01:47confidences in yourself from your personal life i think that they kind of trickle into every part

01:52our honey is dissolved in the bottom we're going to put this in the fridge so that it starts to

01:58cool

01:58down and become the iced tea while we make lemonade let's get our lemonade supplies

02:08how cute is that i mean anything yellow just gets me and look at this

02:13you knew jess did you know my favorite color was yellow you can just feel it we're gonna chop some

02:18lemons halfsies music when i shoot is really based on the creative of the day the storytelling the

02:27character what she would listen to what i want to feel what i want my eyes to show so i

02:34need to be

02:34excited about the creative i have half the time i used to i am so lucky to get my baby

02:42girl half the

02:43time and when she's with her dad is really when i work so i fit in jobs that inspire me

02:49that i'm

02:50creatively aligned with and that's kind of the non-negotiable these days all right we're gonna

02:55start juicing these babies get everything you can it's really wild to think that i've been on 50

03:01international vote covers or just like 50 covers at all when i really think about that i think about

03:07like how many days i've spent with these teams each day comes down to like an experience right i don't

03:14see just the photo of the cover i remember the trip and the hotel we stayed at and just the

03:20personalities

03:22behind the image okay last one with our juice king here that's what it's called and me the juice queen

03:30that will be four cups perfect all right time to put it all together this is going to be a

03:38tasting

03:38situation let's add some lemon and see how we go oh i'll just go faster

03:48you know we get messy that's part of the fun we're gonna add a little more water there

03:56you can add water you can't take it away so it's like salt i'm gonna put more honey in it

04:02too

04:03all right guys we're going bobbing for tea bags well i think one of the best things about being a

04:10mom

04:10is just getting to experience all of life through little eyes how present they are how excited they

04:18are and the questions they ask makes you look at everything in a new way did we put four in

04:24there

04:24three oh four an amazing part about being a mom is that at times we're all gonna feel like maybe

04:32it's

04:32something that we can't handle or can't get through and the more that you do it the more confidence you

04:38have in yourself and it's just an amazing feeling that's really good a little one of these a little

04:50one of that

04:54heaven pasta shall we this recipe came into my life during covid it was kind of towards the end when

05:02you could start traveling a bit and we hosted my mom's best friend and her husband who made us this

05:08recipe so now in our house we call it tim's pasta shout out tim it's tim's pasta gigi's version

05:14prosciutto tomatoes cilantro or parsley spaghetti you'll need parmesan cheese olive oil it's really

05:22an olive oil garlic kind of sauce that then you crisp up the prosciutto in and red pepper flakes i

05:30think

05:30that's also one of my additions but i love a little spice add that too let's start chop up your

05:36tomatoes

05:36however you want i'm gonna cube them but tomatoes taste the same in any shape the natural chef in

05:44my household is my dad he can cook for 50 people like that and the biggest thing i learned from

05:51my

05:51dad is cook with your heart he's not a big measure either it's really about tasting and smelling and

05:57feeling it out and just cooking as another form of being creative so let's just get all our tomatoes

06:03together i've just been a student of television cooking for my entire life any day i was home

06:11from school if i wasn't watching forensic files i was watching cooking i remember when i first came

06:18to new york one of my biggest goals besides anything in modeling is that i wanted to be on cooking

06:23shows

06:23over the years since learning this recipe i've cut prosciutto a lot of different ways i'm going to show you

06:29my technique of how i've figured out a way to get different kind of like stacks and thinness on the

06:37prosciutto you'll see because when it then fries up you'll have kind of like thicker chewier parts and

06:44then thinner crispier parts and all of those coming together is really great so i call this my prosciutto

06:51flower we are going to start taking them singularly and as we put them down on the board we're going

06:58to

06:58rotate them into a flower don't ask me more about why this works because i don't fully even know why

07:04i

07:05came up with this but it's just what i do whenever i land in new york there's a couple things

07:12that i

07:13can eat at any time of day regardless of my jet lag one of them is the son del north

07:20bean and cheese burrito i also can get a acai bowl from sun life which is an og malibu spot

07:28and was also my sister bella's first job she worked at the smoothie counter so i used to get friends

07:34and

07:34family discount on that and that acai bowl is nostalgic for me so first we go here and now we

07:43go the opposite so in the middle here you're getting kind of like chunkier pieces and then on

07:51the edges they're thinner usually if i have time to cook it's when i'm on mom duty so there's a

07:58lot of

07:59yapping with a five-year-old sometimes she wants to help sometimes she just wants to see the food

08:04appear in which case we do a lot of art on the countertop so i'll be cooking here she'll be

08:11watercoloring crayons play-doh that kind of stuff on to our cilantro i do not have the the genetic

08:19disadvantage of cilantro tasting like so oh i've also done it with arugula before when i've been out

08:25of this stuff that's also good it's kind of anything that gives it like a peppery freshness start my first

08:31chop we're gonna get into the flames of it all i'll see you soon all right time for pasta so

08:41there's a method to the madness let's start with getting the pasta cooking because we really want

08:46that done before our prosciutto is done shooting the vogue france cover is always exciting willie

08:52van der peer is someone who i've had amazing experiences with load our pasta in there willie shot

08:58my first prada campaign i've done some wonderful creative editorials with him and i just find him

09:05to be such a calm lovely spirit and i can't wait to see it we're gonna toast our pine nuts

09:12this is

09:12something that you want to stay close to pine nuts can burn quickly a lot of my dad's cooking is

09:19beautiful

09:20palestinian food that of course my teta cooked a lot and she was the chef that taught him so

09:28anytime we're making middle eastern food palestinian food um she's with us it's comforting to me and i

09:36love an eggs and za'atar and i have a huge uh jar of za'atar in my kitchen that

09:42i cook with a lot please

09:43hold on the pine nuts but don't hold too much like you you can get a little bit distracted you

09:50can be

09:50like oh those need more time and then you'll turn around and they're burnt okay i can kind of start

09:53smelling oh these are browning there we go olive oil let's go like half a cup depending on how much

10:03you're making please hold again you want to make sure that it looks like however much oil you put could

10:11really coat all of the pasta you're making we're gonna let that start to heat up and then i always

10:18take a little piece of prosciutto and see if it starts to sizzle that's when you know it's ready

10:22let's try the pasta huh yeah that's perfect so we will see this when the prosciutto is done okay that's

10:33starting to bubble and crisp up so let's add our prosciutto two utensils it can also be two forks

10:40whatever you got and kind of start to break up the parts that are too stuck together we're getting

10:50different textures different chunkiness chewiness this is the piece that i added first so it's a

10:57little bit more red brown and that's how you know it's getting to the right texture i do not wear

11:05an

11:06apron when i'm cooking i don't usually look like this when i cook at home okay this is getting

11:12nice and crispy but see how like there's pieces that are chunkier like this those get really chewy

11:18and then the smaller pieces get really crispy it's so delicious we're almost here with the crispiness so

11:25we're gonna add garlic per person let's add like a clove and a half we're doing this for about four

11:31people i'm gonna say that's oh so good and we're gonna go like a good pinch that will start to

11:38get

11:38the oil spicy now it's time for the pasta we're gonna turn the heat off go for it coating all

11:46the

11:46pasta in the oil if you just pour it in and leave it right in there then the pasta will

11:51start to get

11:51crispy so we're gonna start to add our parmesan we going in with the big guns then i like to

11:59add

12:01my pine nuts there's crispiness and then there's a lot of freshness with the greens i've definitely

12:09made this for my man he loves this okay we can plate this all right guys let's taste it you

12:17want

12:17to give your guests obviously the pasta but the best part and what everyone will come back for

12:22are these crunchies i'm telling you they're heaven a little tomato on top a little more greens

12:32a little pine nuts a little cheese

12:38it's good every time i swear can i make more bowls you guys ready dimitri

12:45oh my god oh my god this is so good

12:49pardon my thingies but they're clean ladies voice

12:54good right girl talk about the textures what we getting what we getting that tomato girl

13:00enjoy bon appetit period cheers cheers cheers cheers cheers maria cheers thanks everybody we're

13:10gonna finish this off camera so you don't have to watch this all right guys that was so fun thank

13:16you so much for joining me my dream come true of hosting my own cooking show i loved it i

13:22hope i don't

13:22have cilantro on my teeth but please make your own version of me and tim's pasta and let me know

13:29if you add

13:29any cool substitutes to it cheers love you all

13:34you

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