[Applause]
you’re gonna love this one we’ve got two
lovely girls there on the channel
they’re brilliant you might have seen
them on the TV as well they’ve got a
lovely lovely book out that’s gorgeous
I want to introduce you to the Chiappa
sisters come on
[Music]
hi girls hi hello so just to tell these
W people you are Italian and you’re
Welsh yeah so your nice little hybrid we
are in Wales but in an Italian clan so
only speaking Italian then it Little
Italy in Wales can you imagine how
lovely is in the valleys all three of
them okay so let’s talk about what
you’re gonna do tell us we are gonna be
making a very special recipe for us at
Christmas time Christmas time in the
Chiappa household mum calls us all home
for a weekend about two weeks out before
Christmas to make totally and ravioli
mm-hmm and in our family that’s working
grandparents children kids production
line and we make about a thousand in a
day oh really
I remember one Christmas we actual had a
power cut I mean you carried on and we
were cooking for telly by candlelight so
you get it done a metal wall way we do
and it’s a tradition for us and it’s a
time to food for us is about good good
food but family and and using Welsh
ingredients which are incredible yeah so
this one it’s it’s one that’s brilliant
this time of year my favorite
they are butternut squash ravioli that
we’re gonna be making we had them at my
wedding
and perfect for the autumn squash time
right now isn’t it so we’re gonna start
by doing the filling ari our recipes are
really difficult guys we wind up or
we’re not believers in doing something
that’s gonna take you days even though
that’s what our nan I used to do we’re
working girls so we’ve kind of tweaked
all the recipes to make sure we can
still do them but fit them in our busy
lives so we’re gonna bang into this food
product processor about 750 grams of
butternut squash yeah this has been
already roasted with the skin on a lot
of people think you got it
skins gold you know what’s nice because
if you’ve got this left over from roast
dinners no where’d you roast it off
gorgeous but you know what I do every
Sunday now I just put a whole button at
squash in the oven and I get a little
bit of batch cooking going and I just
bake it like a jacket potato until it’s
soft put it in the fridge and then two
three days later there’s something that
I’ll make out of that whole bait my
one-year-old will literally eat
I cut it like little chips it’s
brilliant so into that we’re gonna put a
bit of sweetness now this is this is not
traditional British sensibility explain
what is happening in your hands you’ve
gotta see biscuits in here which we
actually have a youtube video Jamie do
you want to unwrap these for me I’m
happy to unwrap any for pack them in
there
and then bird special ingredient don’t
get confused by this okay it’s calm or
starter I don’t know if any of you have
ever tried this people have forced this
thinking it’s candied fruit yeah if you
want to try and make it at home it’s
made with mustard oil which also is on
the blacklist for terrorists at the
moment because you can make bombs out
story
my granddad tried to do it and he got
his sister from Italy to send him over
this sin affair which does have skull
and crossbones on it and you need the
tiniest amount because this is fruit but
it’s been coated in this really strong
mustard and we’ll start there and even a
squirt too much and it totally blew it
explain to our brothers and sisters in
the audience the concept of it it’s kind
of sweet and sour and blooming but
really hot so it’s like a mustard fruit
and it sounds probably a lot of you
thinking mustard and fruit my dad will
eat this with meat he will actually you
can chop it up you can I mean you can do
it you can glaze meats at the last
minute with you can put it a little bit
into dressings don’t think it’s fruit
that’s what you don’t want to do it’s
not so we’re gonna put and it does come
in different fruits that’s a lovely
couch and we just get a close-up of that
Tony I know you like a peach there you
go I mean look at that if I dared you
whole thing Jamie what you do in the
toilet or tomorrow and I got too many
kids who that I got work to do I’ve done
all those tricks you know I’m a
challenge right there so we’re gonna
literally blitz that now to a paste but
thanks to for China babe thanks for
trying to bet me in front of you and
they’re gonna go on Jamie and then just
destroy me tomorrow so emotionally we’ve
got sweet nuttiness from the squash Pete
from the mostarda and then these little
bits of sweet crunchiness from these
beautiful can to chew biscuits this is
actually my favorite I know it works and
it does work it’s an amazing emotion in
the mouth but do you think the Italians
when they invented this with drunk
probably wine food come on
good it’s probably worth saying that if
you guys can’t get hold of must add a
bit of mustard powder in cooking we
wrote when we wrote a book it took us
two years partly because no my
grandmother didn’t write down ever one
recipe and if she did it was like on a
scrap of paper and it have you know
butter sugar and milk we’d be like yes
but a lot of it is about taste keep
tasting as you go if you don’t want a
bit more heat as Jamie just did whack a
bit more in but we’re gonna add to that
now about 50 grams of parmesan or Gracie
and I think that’s the other interesting
you kind of use parmesan not so much as
a cheese but more of a seasoning yeah we
add the salt right at the end most of
our soups will probably add Parmesan
rather off the heat you know what we
love when you know when you’ve got
Parmesan cheese and you’ve got the hard
skin that’s actually still Parmesan
cheese yes in a risotto these up into
big chunks put them in they melt and
they go really gooey is the cheese it’s
not skin so I’m just I’ve put in there
now 25 grams of breadcrumbs and Parmesan
or little blitz it together and then
season with salt and pepper
Jamie’s gonna season okay I’m on the
pathogen every Lewis thinks has those
really hard it is simply double zero
flour which is a really really fine
flour and eggs a bit of salt and pepper
and that so everyone’s always like
everyone thinks it’s really expensive so
we usually say try and get the best
quality Regents can you you can afford
cuz after all is just flour and eggs so
we’ve actually got some pre-made pasta
but if you do want to make your own you
can check out YouTube where we’ve got a
whole variety of videos yeah let’s just
talk about you guys and food true for
the moment because again I mean you do
loads of lovely Italian classics but
also because you’ve got a baby and
you’re another one on the way you are
doing some brilliant stuff with baby
food
you scared me then no yeah we do well we
are big believers that food starts right
from when you’re born in a family and
I’ve done as quickly as I can I’ve got
an 18 month old now and she eats
everything we eat and you know it’s all
about getting your kids in the kitchen
and weaning them at the right age and
giving them loads of flavours and
textures so yeah on them on our Channel
we’ve got some baby weeding recipes and
again it’s all about practical cooking
so I’ve done a load of um no cook purees
so from mum who’s really busy and hasn’t
got time to steam and heat you know one
of them I think was a baby spinach feta
and a fig blitz together again Yaman
loves it and again it was such an
amazing time because they’re so
open-minded and yet the most honest
customers in the world so don’t like it
they just spare you totally the one
thing she spa that recently was Greek
yogurt you put in them I swear I was
given her lemon it was like like
everywhere in the kitchen but there we
go good good tester well it’s good
though and that’s I’m nothing um what I
love about these guys is they have the
uncles and the dads and the mum
coming in there all arguing about the
perfect way to do it just the way we
want it so I’m just going to grate a
little bit more parmesan in there so
talk to us about the pastor my darling
so as I was saying is double zero flour
and what we usually say is about a
hundred grams of flour to one egg is
enough for one person and that’s a
really generous big portion we’ve got
big men in our family we’ve got a
six-foot-five dad
so he’s often wanting a massive and
that’s basically it and you just put
your flour you can see we make mistakes
as well again we never professed to be
experts we’re not chefs we’re health is
it’s a bit bigger than one you use to is
industrial size I can tell you why it’s
not working because one of our guests
that’s coming out in a minute
practiced on it though it’s very wet and
then it’s stuck but you all right now as
I said one egg one person two people two
and up and up in our family oh you think
we usually make a killer to simply roll
your pastor out get like a tennis sized
ball of dough there’s a bit where you
can just add a bit of flour to it it’s
really important that you don’t want to
work because then it sticks to that and
you have what I had literally a minute
ago your rollers on your pasta machine
go from thick to thin so rather than you
standing there with a nice rolling pin
for a long time doing this and in some
great get rid of the bingo wings which
are great but I mean no one has time to
stand there all day doing it today think
you’ve got one of those they’re quite
hard as well they’re really hard but you
did all right Jamie’s coming on to start
wide and just got thinner and thinner
and thinner and thinner and you just
keep feeding your pasta through your
machine until you end up with sheets
looking a little it’s like a mangle
basically isn’t it yeah the
old-fashioned mangle and then all you
have to do is literally spoon a teaspoon
sized amount onto your pasta Jamie sing
a really good job here he’s going
completely rusty I’m just trying to
impress you oh you going back you can go
back and this just makes it a bit easier
and quicker but it’s
really honest that’s what we end up
doing it you know often I don’t have a
proper official bag at home and I put it
in a sandwich bag exactly do you know I
also do because I like gadgets and you
can brush it with a brush which is
agreeable so okay he’s upgraded my I get
one of those spritzers from the garden
center and I just bought it
Shh it’s the best thing for the foods he
brought out but we’ve also got this is
what my nan I used to use a paintbrush
not a paintbrush what is it called the
hardest thing about making your own
ravioli is actually avoiding them
opening in the water and if they’re not
sealed properly if they’ve got air
bubbles or the pastas gone to dry and it
hasn’t stuck you’re in trouble yeah has
anyone tried making their own pasta
before hands up if you made your own
path before what a good team here about
the same amount that thought they did a
good steak how many have made successful
fresh pasta at home because most people
go well done well and a little thing to
say as well it’s like this food is not
for rattling out on a busy busy mid of
course but what is beautiful and you
girls add to this because I know you
love and live this all the time is you
make your posture you make you fill in
and you sit down and you take an hour
and a half drinking wine or cups of tea
and you just yeah and talk and do what
tallien girls do best you know complain
about your husband you did it with your
kids of the day they’re my pigs your
little kid I want kids well they’re kind
of similar I suppose yeah and I just
love it kids love my compassed they love
it and they’re great we’ve my mum used
to have us as literally her little
minions cuz she could then get a
thousand done in a just and the audience
by the way where is mas she’s somewhere
around
hiding but can I just say even though
they do take time and it is a bit of a
labor of love they but that’s the point
yeah it is but some things can’t be
rushed
20 years ago I started my journeys into
it and you know we still got these
wonderful chatter ears up mountains food
team can have a little bit boiling water
from the back please we’re boiling dry
sorry technical we used to get these
lovely chatter ears up the mountains and
about eight years ago in the European
Union we went to sort of a 48-hour week
and then we brought in minimum wage and
you know I look without debating any of
those things what happened was a kitchen
of ten immediately we’re not we’re not
rocket scientists it went to a kitchen
of six or five so you had the capacity
in a lot of these restaurants to make
pasta every day and then there’s just
not the people to do it so I went back
to some of these restaurants and the
pasta was just as amazing and the owner
was talking to us and we knew them when
they were complaining and what they did
was they make pasta twice a week and
they freeze it it still made with love
still made of all the wonderful
ingredient and just like you say they
cook it from frozen and it’s brilliant
thank you very much doing just a little
this at home this is dad’s dog food like
we make this and then they go in the
freezer ordered in a beautiful way my
Nonna’s made special trays that slot
into the freezer so mum can like put
bulk in on top gorgeous but day she give
them to any guests he goes nuts if he
comes home and someone’s tucking into
this plate or whatever your knees you
can see straight away this a bit like
jealousy why did they got mine yeah so
you’re squeezing your technique here is
you are squeezing out the air yeah and
that’s import because the air is almost
a bigger enemy than the cut or the hole
is absolutely expand them floats and I
probably got a little bit of air in some
if I’m really honest well live live live
Deming is full of its ancient challenges
but you can get cutters now if you do
grits westerly and you manage to find a
little market and you get hold of any of
these that are in brass do recommend you
buy them about 15 euros they are a
million times better than the little
probably stainless steel water
seniors five but these cutters so we
could cut them into squares like that so
while you girls are going to go for your
cutting execution yeah I don’t know why
said execution but shall I start on your
sauce you can start on the sauce tell me
how you do yours cuz I know we’re using
same classic Italian sauce is probably
butter and sage is a nice big knob of
butter in your saucepan Brown off so
caramelize it to the second step but
also put your sage leaves in getting all
my words mixed up it’s a Friday evening
I need a glass of wine yes and basically
your stage leaves crisper they get
really crunchy a little bit like crisps
and then there’s this beautiful glossy
like caramelized butter that just goes
on the top of that and you know what’s
amazing is like this herb sage it’s one
of the most sort of famous herbs
associated with antioxidants it’s in
some of the most expensive face creams
on the planet anything expensive but
it’s you know when you eat it fresh like
this it’s disgusting
but the minute it gets crisp and or it’s
fat something magical hands and it’s
just beautiful so shall I do that for
you darling you can do that I think not
knob goes in and we go in with the sage
and we get it crispy and then we take it
off the heat take it off the heat so you
want that butter face to keep brown a
little bit don’t get scared it won’t
burn it can burn but just as it started
to brown take it off and then it’s
literally a perfection it takes about
two hours it’s the thing is it’s so
quick and then the kind of de sage goes
that little pringles it’s fragrant
perfumed it you can probably smell it in
here as well so I’m gonna take that off
the heat unless you think different I
think we’re good I think
Miki’s cutting away there we go there’s
some there to go got some holes here
I’ll just try and slice this shut and
the thing is because this sauce has got
this like sweet sourness you want to
keep the sauce simple because protect
the ravioli have this sweet salt and you
want to keep the sauce simple you can
put a creamy sauce or something else but
actually butter and sage
is the perfect combination nice so we
get this how are you gonna cook girls
are you gonna do look up how many do we
dip to a portion we usually do because
these are quite big I would say about
six yeah yeah
six apportion so do you do it like a
baker’s done it dozen in your house just
in case one versus yeah we always put
extra loads of extras in I mean it’s
always a case that when start eating a
portion you want another one and then
another one and then a very moreish and
it’s not like gnocchi they’re not cooked
when they rise to the surface you do
have to keep an eye on them and they’ll
probably because they’re so fresh
they’ll cook in about three minutes or
less even I see a hole I’m not going to
allow you to I want to look after you
definitely there’s a hole in that one
okay I didn’t want to I didn’t want it
to burst and also what happened is you
have this lovely cooking water and if
you’re working in a restaurant and one
bursts it makes the water for everything
else you’ve got a cook so you know you
always got have two pans on so shall I
put it in girls I think so in we go and
if we could afford slow-motion we’d have
it but we haven’t so we’ve got some more
Kayla she lights she like so I grab and
put yep go for it have it a little party
yep so with regards I mean I know
different people do different things
when you do your ravioli with this
simple sauce over here yeah some people
just have it as it is
some people feed a little starchy water
in and make it emulsifies some people
put a tiny squeeze of lemon what do you
do
we probably add a tiny bit of this the
pasta water because it is gold you have
that like that star teenis and then lots
of parmesan on the top and olive oil I’m
gonna make a space for your delivery now
who would like I reckon we’ve got two
plates here I’m gonna give these two
plates to two special people in the
audience who would like to eat an
amazing bowl of home made ravioli stand
up if you want some inside I’ve got to
find someone that looks worthy of a
ravioli come and I need to see the
enthusiasm running through your veins
prove to me that you want it do you want
it yes or no
okay okay okay that yes he looks excited
what’s your name say with a white polo
Ben come up bin open this side who once
right by there
come on I need to know more you need to
earn your crust earn your crust there’s
a little boy over here I like the little
boy that’s it with a great t-shirt you
can come up okay I reckon we can get
three plates over three but is another
plate who wants some
there was a man up there with a blue
shirt and the glasses you were so fast
I’ve never seen anything quite like it
you must be a wonderful lover incredible
are you what are you doing on the 27th
of November there’s a job that’s got to
be done and I don’t think I can do it
and frankly I don’t think I can afford
it either boys come up make yourself
welcome and we’re gonna go onto the
roaming mic excuse me KK okay let’s find
out a little bit to do with some very
virile men hello how do you wash your
name Steven Steven where’d you come from
Cumbria lovely how old are you 24 are
you single
no I’m Ben I’m 21 and I’m from
Bedfordshire representing the young men
in the house and then the younger men in
the house where’s that little boy gone
oh okay okay I’ll bring it down and I
get your dirty hands away I’m gonna take
it to him he’s young out how old is that
boy 8 years old you see but he wants to
taste out of your league yes okay well
no pressure boys and we’re gonna feed
you and you’re gonna eat in front of a
thousand people hope you don’t mind we
don’t need a drum roll or like a drum
roll yes what when it’s when it’s a
thousand degrees temperature so first of
all let’s just give it up for the
Chiappa sisters look how beautiful look
how beautiful that looks
come on a little closer cut to the fight
cut to the point that’s it nice and
another one look with another one look
at that whoo it’s spins like The Price
is Right
you two wouldn’t remember the prices
right because you’re so young
[Music]
I’m gonna have a sage anyways is there
another let’s take a spoon for the
little boy okay I’m gonna take this over
to the little boy now and girls if you
can grab the mic on that hop and these
boys you can see they’ve never used a
knife or fork before where he is this
one he ain’t got bloody what gun can you
just eat and then explain what you taste
in your mouth boys try and be expressive
[Music]
[Applause]
right I’m gonna give this to your mummy
how do you think
feel free tonight in the middle however
you’ll always be in the middle
you should fingers and the sage trot you
should have a little bit of that sage
even though it’s really bizarre to eat a
leaf of sage when it’s got crispy yeah
this one what do you think yeah that’s
four words anything else yeah very well
done they’re not let me go there’s
plates guys but we are gonna make up
we’re gonna carry on making more feel
free yeah feel free anyway boys feel
free to sit at the side you know make
yourself at home and then when you
finish just leave the plates and you do
whatever you like and guys have ki a big
round of applause of the campus
you
[Music]
you’re gonna love this one we’ve got two
lovely girls there on the channel
they’re brilliant you might have seen
them on the TV as well they’ve got a
lovely lovely book out that’s gorgeous
I want to introduce you to the Chiappa
sisters come on
[Music]
hi girls hi hello so just to tell these
W people you are Italian and you’re
Welsh yeah so your nice little hybrid we
are in Wales but in an Italian clan so
only speaking Italian then it Little
Italy in Wales can you imagine how
lovely is in the valleys all three of
them okay so let’s talk about what
you’re gonna do tell us we are gonna be
making a very special recipe for us at
Christmas time Christmas time in the
Chiappa household mum calls us all home
for a weekend about two weeks out before
Christmas to make totally and ravioli
mm-hmm and in our family that’s working
grandparents children kids production
line and we make about a thousand in a
day oh really
I remember one Christmas we actual had a
power cut I mean you carried on and we
were cooking for telly by candlelight so
you get it done a metal wall way we do
and it’s a tradition for us and it’s a
time to food for us is about good good
food but family and and using Welsh
ingredients which are incredible yeah so
this one it’s it’s one that’s brilliant
this time of year my favorite
they are butternut squash ravioli that
we’re gonna be making we had them at my
wedding
and perfect for the autumn squash time
right now isn’t it so we’re gonna start
by doing the filling ari our recipes are
really difficult guys we wind up or
we’re not believers in doing something
that’s gonna take you days even though
that’s what our nan I used to do we’re
working girls so we’ve kind of tweaked
all the recipes to make sure we can
still do them but fit them in our busy
lives so we’re gonna bang into this food
product processor about 750 grams of
butternut squash yeah this has been
already roasted with the skin on a lot
of people think you got it
skins gold you know what’s nice because
if you’ve got this left over from roast
dinners no where’d you roast it off
gorgeous but you know what I do every
Sunday now I just put a whole button at
squash in the oven and I get a little
bit of batch cooking going and I just
bake it like a jacket potato until it’s
soft put it in the fridge and then two
three days later there’s something that
I’ll make out of that whole bait my
one-year-old will literally eat
I cut it like little chips it’s
brilliant so into that we’re gonna put a
bit of sweetness now this is this is not
traditional British sensibility explain
what is happening in your hands you’ve
gotta see biscuits in here which we
actually have a youtube video Jamie do
you want to unwrap these for me I’m
happy to unwrap any for pack them in
there
and then bird special ingredient don’t
get confused by this okay it’s calm or
starter I don’t know if any of you have
ever tried this people have forced this
thinking it’s candied fruit yeah if you
want to try and make it at home it’s
made with mustard oil which also is on
the blacklist for terrorists at the
moment because you can make bombs out
story
my granddad tried to do it and he got
his sister from Italy to send him over
this sin affair which does have skull
and crossbones on it and you need the
tiniest amount because this is fruit but
it’s been coated in this really strong
mustard and we’ll start there and even a
squirt too much and it totally blew it
explain to our brothers and sisters in
the audience the concept of it it’s kind
of sweet and sour and blooming but
really hot so it’s like a mustard fruit
and it sounds probably a lot of you
thinking mustard and fruit my dad will
eat this with meat he will actually you
can chop it up you can I mean you can do
it you can glaze meats at the last
minute with you can put it a little bit
into dressings don’t think it’s fruit
that’s what you don’t want to do it’s
not so we’re gonna put and it does come
in different fruits that’s a lovely
couch and we just get a close-up of that
Tony I know you like a peach there you
go I mean look at that if I dared you
whole thing Jamie what you do in the
toilet or tomorrow and I got too many
kids who that I got work to do I’ve done
all those tricks you know I’m a
challenge right there so we’re gonna
literally blitz that now to a paste but
thanks to for China babe thanks for
trying to bet me in front of you and
they’re gonna go on Jamie and then just
destroy me tomorrow so emotionally we’ve
got sweet nuttiness from the squash Pete
from the mostarda and then these little
bits of sweet crunchiness from these
beautiful can to chew biscuits this is
actually my favorite I know it works and
it does work it’s an amazing emotion in
the mouth but do you think the Italians
when they invented this with drunk
probably wine food come on
good it’s probably worth saying that if
you guys can’t get hold of must add a
bit of mustard powder in cooking we
wrote when we wrote a book it took us
two years partly because no my
grandmother didn’t write down ever one
recipe and if she did it was like on a
scrap of paper and it have you know
butter sugar and milk we’d be like yes
but a lot of it is about taste keep
tasting as you go if you don’t want a
bit more heat as Jamie just did whack a
bit more in but we’re gonna add to that
now about 50 grams of parmesan or Gracie
and I think that’s the other interesting
you kind of use parmesan not so much as
a cheese but more of a seasoning yeah we
add the salt right at the end most of
our soups will probably add Parmesan
rather off the heat you know what we
love when you know when you’ve got
Parmesan cheese and you’ve got the hard
skin that’s actually still Parmesan
cheese yes in a risotto these up into
big chunks put them in they melt and
they go really gooey is the cheese it’s
not skin so I’m just I’ve put in there
now 25 grams of breadcrumbs and Parmesan
or little blitz it together and then
season with salt and pepper
Jamie’s gonna season okay I’m on the
pathogen every Lewis thinks has those
really hard it is simply double zero
flour which is a really really fine
flour and eggs a bit of salt and pepper
and that so everyone’s always like
everyone thinks it’s really expensive so
we usually say try and get the best
quality Regents can you you can afford
cuz after all is just flour and eggs so
we’ve actually got some pre-made pasta
but if you do want to make your own you
can check out YouTube where we’ve got a
whole variety of videos yeah let’s just
talk about you guys and food true for
the moment because again I mean you do
loads of lovely Italian classics but
also because you’ve got a baby and
you’re another one on the way you are
doing some brilliant stuff with baby
food
you scared me then no yeah we do well we
are big believers that food starts right
from when you’re born in a family and
I’ve done as quickly as I can I’ve got
an 18 month old now and she eats
everything we eat and you know it’s all
about getting your kids in the kitchen
and weaning them at the right age and
giving them loads of flavours and
textures so yeah on them on our Channel
we’ve got some baby weeding recipes and
again it’s all about practical cooking
so I’ve done a load of um no cook purees
so from mum who’s really busy and hasn’t
got time to steam and heat you know one
of them I think was a baby spinach feta
and a fig blitz together again Yaman
loves it and again it was such an
amazing time because they’re so
open-minded and yet the most honest
customers in the world so don’t like it
they just spare you totally the one
thing she spa that recently was Greek
yogurt you put in them I swear I was
given her lemon it was like like
everywhere in the kitchen but there we
go good good tester well it’s good
though and that’s I’m nothing um what I
love about these guys is they have the
uncles and the dads and the mum
coming in there all arguing about the
perfect way to do it just the way we
want it so I’m just going to grate a
little bit more parmesan in there so
talk to us about the pastor my darling
so as I was saying is double zero flour
and what we usually say is about a
hundred grams of flour to one egg is
enough for one person and that’s a
really generous big portion we’ve got
big men in our family we’ve got a
six-foot-five dad
so he’s often wanting a massive and
that’s basically it and you just put
your flour you can see we make mistakes
as well again we never professed to be
experts we’re not chefs we’re health is
it’s a bit bigger than one you use to is
industrial size I can tell you why it’s
not working because one of our guests
that’s coming out in a minute
practiced on it though it’s very wet and
then it’s stuck but you all right now as
I said one egg one person two people two
and up and up in our family oh you think
we usually make a killer to simply roll
your pastor out get like a tennis sized
ball of dough there’s a bit where you
can just add a bit of flour to it it’s
really important that you don’t want to
work because then it sticks to that and
you have what I had literally a minute
ago your rollers on your pasta machine
go from thick to thin so rather than you
standing there with a nice rolling pin
for a long time doing this and in some
great get rid of the bingo wings which
are great but I mean no one has time to
stand there all day doing it today think
you’ve got one of those they’re quite
hard as well they’re really hard but you
did all right Jamie’s coming on to start
wide and just got thinner and thinner
and thinner and thinner and you just
keep feeding your pasta through your
machine until you end up with sheets
looking a little it’s like a mangle
basically isn’t it yeah the
old-fashioned mangle and then all you
have to do is literally spoon a teaspoon
sized amount onto your pasta Jamie sing
a really good job here he’s going
completely rusty I’m just trying to
impress you oh you going back you can go
back and this just makes it a bit easier
and quicker but it’s
really honest that’s what we end up
doing it you know often I don’t have a
proper official bag at home and I put it
in a sandwich bag exactly do you know I
also do because I like gadgets and you
can brush it with a brush which is
agreeable so okay he’s upgraded my I get
one of those spritzers from the garden
center and I just bought it
Shh it’s the best thing for the foods he
brought out but we’ve also got this is
what my nan I used to use a paintbrush
not a paintbrush what is it called the
hardest thing about making your own
ravioli is actually avoiding them
opening in the water and if they’re not
sealed properly if they’ve got air
bubbles or the pastas gone to dry and it
hasn’t stuck you’re in trouble yeah has
anyone tried making their own pasta
before hands up if you made your own
path before what a good team here about
the same amount that thought they did a
good steak how many have made successful
fresh pasta at home because most people
go well done well and a little thing to
say as well it’s like this food is not
for rattling out on a busy busy mid of
course but what is beautiful and you
girls add to this because I know you
love and live this all the time is you
make your posture you make you fill in
and you sit down and you take an hour
and a half drinking wine or cups of tea
and you just yeah and talk and do what
tallien girls do best you know complain
about your husband you did it with your
kids of the day they’re my pigs your
little kid I want kids well they’re kind
of similar I suppose yeah and I just
love it kids love my compassed they love
it and they’re great we’ve my mum used
to have us as literally her little
minions cuz she could then get a
thousand done in a just and the audience
by the way where is mas she’s somewhere
around
hiding but can I just say even though
they do take time and it is a bit of a
labor of love they but that’s the point
yeah it is but some things can’t be
rushed
20 years ago I started my journeys into
it and you know we still got these
wonderful chatter ears up mountains food
team can have a little bit boiling water
from the back please we’re boiling dry
sorry technical we used to get these
lovely chatter ears up the mountains and
about eight years ago in the European
Union we went to sort of a 48-hour week
and then we brought in minimum wage and
you know I look without debating any of
those things what happened was a kitchen
of ten immediately we’re not we’re not
rocket scientists it went to a kitchen
of six or five so you had the capacity
in a lot of these restaurants to make
pasta every day and then there’s just
not the people to do it so I went back
to some of these restaurants and the
pasta was just as amazing and the owner
was talking to us and we knew them when
they were complaining and what they did
was they make pasta twice a week and
they freeze it it still made with love
still made of all the wonderful
ingredient and just like you say they
cook it from frozen and it’s brilliant
thank you very much doing just a little
this at home this is dad’s dog food like
we make this and then they go in the
freezer ordered in a beautiful way my
Nonna’s made special trays that slot
into the freezer so mum can like put
bulk in on top gorgeous but day she give
them to any guests he goes nuts if he
comes home and someone’s tucking into
this plate or whatever your knees you
can see straight away this a bit like
jealousy why did they got mine yeah so
you’re squeezing your technique here is
you are squeezing out the air yeah and
that’s import because the air is almost
a bigger enemy than the cut or the hole
is absolutely expand them floats and I
probably got a little bit of air in some
if I’m really honest well live live live
Deming is full of its ancient challenges
but you can get cutters now if you do
grits westerly and you manage to find a
little market and you get hold of any of
these that are in brass do recommend you
buy them about 15 euros they are a
million times better than the little
probably stainless steel water
seniors five but these cutters so we
could cut them into squares like that so
while you girls are going to go for your
cutting execution yeah I don’t know why
said execution but shall I start on your
sauce you can start on the sauce tell me
how you do yours cuz I know we’re using
same classic Italian sauce is probably
butter and sage is a nice big knob of
butter in your saucepan Brown off so
caramelize it to the second step but
also put your sage leaves in getting all
my words mixed up it’s a Friday evening
I need a glass of wine yes and basically
your stage leaves crisper they get
really crunchy a little bit like crisps
and then there’s this beautiful glossy
like caramelized butter that just goes
on the top of that and you know what’s
amazing is like this herb sage it’s one
of the most sort of famous herbs
associated with antioxidants it’s in
some of the most expensive face creams
on the planet anything expensive but
it’s you know when you eat it fresh like
this it’s disgusting
but the minute it gets crisp and or it’s
fat something magical hands and it’s
just beautiful so shall I do that for
you darling you can do that I think not
knob goes in and we go in with the sage
and we get it crispy and then we take it
off the heat take it off the heat so you
want that butter face to keep brown a
little bit don’t get scared it won’t
burn it can burn but just as it started
to brown take it off and then it’s
literally a perfection it takes about
two hours it’s the thing is it’s so
quick and then the kind of de sage goes
that little pringles it’s fragrant
perfumed it you can probably smell it in
here as well so I’m gonna take that off
the heat unless you think different I
think we’re good I think
Miki’s cutting away there we go there’s
some there to go got some holes here
I’ll just try and slice this shut and
the thing is because this sauce has got
this like sweet sourness you want to
keep the sauce simple because protect
the ravioli have this sweet salt and you
want to keep the sauce simple you can
put a creamy sauce or something else but
actually butter and sage
is the perfect combination nice so we
get this how are you gonna cook girls
are you gonna do look up how many do we
dip to a portion we usually do because
these are quite big I would say about
six yeah yeah
six apportion so do you do it like a
baker’s done it dozen in your house just
in case one versus yeah we always put
extra loads of extras in I mean it’s
always a case that when start eating a
portion you want another one and then
another one and then a very moreish and
it’s not like gnocchi they’re not cooked
when they rise to the surface you do
have to keep an eye on them and they’ll
probably because they’re so fresh
they’ll cook in about three minutes or
less even I see a hole I’m not going to
allow you to I want to look after you
definitely there’s a hole in that one
okay I didn’t want to I didn’t want it
to burst and also what happened is you
have this lovely cooking water and if
you’re working in a restaurant and one
bursts it makes the water for everything
else you’ve got a cook so you know you
always got have two pans on so shall I
put it in girls I think so in we go and
if we could afford slow-motion we’d have
it but we haven’t so we’ve got some more
Kayla she lights she like so I grab and
put yep go for it have it a little party
yep so with regards I mean I know
different people do different things
when you do your ravioli with this
simple sauce over here yeah some people
just have it as it is
some people feed a little starchy water
in and make it emulsifies some people
put a tiny squeeze of lemon what do you
do
we probably add a tiny bit of this the
pasta water because it is gold you have
that like that star teenis and then lots
of parmesan on the top and olive oil I’m
gonna make a space for your delivery now
who would like I reckon we’ve got two
plates here I’m gonna give these two
plates to two special people in the
audience who would like to eat an
amazing bowl of home made ravioli stand
up if you want some inside I’ve got to
find someone that looks worthy of a
ravioli come and I need to see the
enthusiasm running through your veins
prove to me that you want it do you want
it yes or no
okay okay okay that yes he looks excited
what’s your name say with a white polo
Ben come up bin open this side who once
right by there
come on I need to know more you need to
earn your crust earn your crust there’s
a little boy over here I like the little
boy that’s it with a great t-shirt you
can come up okay I reckon we can get
three plates over three but is another
plate who wants some
there was a man up there with a blue
shirt and the glasses you were so fast
I’ve never seen anything quite like it
you must be a wonderful lover incredible
are you what are you doing on the 27th
of November there’s a job that’s got to
be done and I don’t think I can do it
and frankly I don’t think I can afford
it either boys come up make yourself
welcome and we’re gonna go onto the
roaming mic excuse me KK okay let’s find
out a little bit to do with some very
virile men hello how do you wash your
name Steven Steven where’d you come from
Cumbria lovely how old are you 24 are
you single
no I’m Ben I’m 21 and I’m from
Bedfordshire representing the young men
in the house and then the younger men in
the house where’s that little boy gone
oh okay okay I’ll bring it down and I
get your dirty hands away I’m gonna take
it to him he’s young out how old is that
boy 8 years old you see but he wants to
taste out of your league yes okay well
no pressure boys and we’re gonna feed
you and you’re gonna eat in front of a
thousand people hope you don’t mind we
don’t need a drum roll or like a drum
roll yes what when it’s when it’s a
thousand degrees temperature so first of
all let’s just give it up for the
Chiappa sisters look how beautiful look
how beautiful that looks
come on a little closer cut to the fight
cut to the point that’s it nice and
another one look with another one look
at that whoo it’s spins like The Price
is Right
you two wouldn’t remember the prices
right because you’re so young
[Music]
I’m gonna have a sage anyways is there
another let’s take a spoon for the
little boy okay I’m gonna take this over
to the little boy now and girls if you
can grab the mic on that hop and these
boys you can see they’ve never used a
knife or fork before where he is this
one he ain’t got bloody what gun can you
just eat and then explain what you taste
in your mouth boys try and be expressive
[Music]
[Applause]
right I’m gonna give this to your mummy
how do you think
feel free tonight in the middle however
you’ll always be in the middle
you should fingers and the sage trot you
should have a little bit of that sage
even though it’s really bizarre to eat a
leaf of sage when it’s got crispy yeah
this one what do you think yeah that’s
four words anything else yeah very well
done they’re not let me go there’s
plates guys but we are gonna make up
we’re gonna carry on making more feel
free yeah feel free anyway boys feel
free to sit at the side you know make
yourself at home and then when you
finish just leave the plates and you do
whatever you like and guys have ki a big
round of applause of the campus
you
[Music]
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