00:00All right, we're going to make orechiette from the region of Puglia.
00:03So what do you use? Four yolks and two whole eggs?
00:06Some salt?
00:07Love that well, Nancy. How important is that well?
00:09La fontana, they call it in Italian.
00:11Now what's important about this process?
00:12You have to slowly incorporate the flour.
00:15Uh-huh, slowly incorporate it so that it's smooth.
00:18Now you like to do it by hand?
00:19I do. It's a nice time that I just get to zen out.
00:23You can do this in the mixing machine,
00:24but tradition in Italy is called this dora.
00:27The old lady with the big apron on.
00:29You're calling me the old lady with the big apron on?
00:31You're not his dora.
00:31Careful, careful.
00:33You are a fabulous, fantastic fashion icon from Los Angeles
00:36who happens to make excellent pasta.
00:38All right, now the idea here is that we're going to make a dish with three ingredients.
00:42Broccoli wrap, a little pasta that we made, maybe an anchovy or two.
00:46What I really want to reiterate is simplicity.
00:49And I think that's the beauty of Italian food.
00:51While Nancy slowly works that, I'm going to cook my broccoli wrap in here.
00:55I'm going to slowly saute them with the garlic,
00:58a little bit of salt, and anchovies.
01:01Okay, the pasta water.
01:03Salt like the ocean.
01:05More salt than you ever think.
01:07Is that too much already?
01:07How do you know? You've got to taste it.
01:09It's got to taste like the sea.
01:11Let's hear it.
01:12Who's been swimming in the ocean?
01:13Yeah.
01:14Lexi, you never swam in the ocean?
01:15No, Joe.
01:16I have a lake.
01:17I'm in Chicago.
01:18But Lake Michigan looks like an ocean.
01:21Moving on, Nancy is continuing to make our pasta.
01:25How do you know when you start to over-knead that?
01:28You can't over-knead it.
01:29Okay.
01:29Be afraid of under.
01:31Under-working it.
01:32Yeah, no, you need to work it.
01:33So she's going to roll out these little logs.
01:36You use the flat edge of a butter knife, and you press it down, and let it roll like that.
01:44And then you want to invert it.
01:46Beef.
01:47Yeah, that's beautiful.
01:48Chef, the purpose of inverting is so it holds sauce in there, too.
01:51Exactly.
01:51Now you're really getting to A-level stuff.
01:54Watching Nancy and Joe make pasta right in front of me is like watching Ferrari make cars.
01:59Now, we're going to boil the horiquette.
02:02It's beautiful.
02:03It's artwork, and it's legendary.
02:06Now, these are 25% undercooked still, and I will finish cooking them in this pan.
02:13And the magic ingredient is the pasta water.
02:16My garlic goes bye-bye.
02:19Don't eat it anymore.
02:19That's why you're supposed to squeeze between the bread.
02:21Yeah, in New Jersey and Italy, we don't do that.
02:25All right.
02:25We're going to give it a little bit of grano padano.
02:29Bounces nice.
02:29I can tell it's done.
02:31It's great.
02:31It smells great.
02:33Put it in the plate.
02:34And that, my friends, is how a MasterChef legend and her humble assistant make a bowl of horiquette and chima
02:41di rata.
02:42Thank you.
02:42Great job.
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