Just perfect, Brian! Thanks for the shoutout.

@esrevinu.

2 жыл бұрын

Yessss! I got excited when I saw he mentioned you haha, love your vids as well!

@crackpiipe

2 жыл бұрын

@@esrevinu. SAME, these guys should really collab on something!

@zencomeseasy602

2 жыл бұрын

The second he mentioned pappardelle I thought of your short rib ragu video. You're easily the two best KZread cooking channels.

@Vonjinn

2 жыл бұрын

Ohhh a new cooking channel 🙌🏼

@danielshults5243

2 жыл бұрын

Sip and Feast has just recently entered my pantheon of great cooking shows. Pumped to see some cross promotion happening here.

Something about black pepper brings so many of these pasta dishes to a different level. So much so that it's my excuse for making them to begin with lol

@BrianLagerstrom

2 жыл бұрын

BP is mucho good

@TheLobstersoup

2 жыл бұрын

In Europe, the more expensive the Italian restaurant is, the larger the pepper mill. And the Patrone will personally come and grind just the right amount of pepper onto your plate. And if you disagree he'll use the mill as an oversized club.

@drzlecuti

2 жыл бұрын

I recall James Beard saying that his favorite quick dish before getting to work was freshly cooked pasta with a splash of butter or oil, a bit of cheese, and "a good grind of pepper." We go through a lot of peppercorns here in Dupa County!

@sekory88

2 жыл бұрын

little tip.:roast the fresh grinded black pepper in a pan, it enhances the flavor .

@jprevatt

Жыл бұрын

That & garlic! Can't forget the garlic

Made this tonight. My wife and I loved it. Great tutorial and advice. Keep up that great content!!

Love your videos man. Sometimes I get overwhelmed watching KZread cooking videos, just because it sometimes seems like a daunting amount of steps, so I really appreciate how you simplify things and make it a lot easier for me to actually see myself making this stuff. I'm gonna make this this week!

@karendobbs8153

7 ай бұрын

Exactly. I love simple recipes with few ingredients, the fewer the better.

Hey Brian I just found your channel and love what and how you put your recipes out. I’m also from Chicago but now living in Tennessee. So your recipes for deep dish and bar pizza are a god sent! Thank you so much!!

Been loving your content lately. So many great recipes do-able for 2 people at home. All with great flavors like you went out to eat!

Sip and Feast + Brian Lagerstrom = two great channels. Great minds think alike!

I agree, sip and feast is really worthwhile.

@BrianLagerstrom

2 жыл бұрын

🤙🏻🤙🏻🤙🏻

Hi Brian, love your style guy! Fun, conversational, and educational without being gimmicky or stuffy! Love it! What a humble guy giving a shout out to a fellow KZreadr. Great community of foodies and chefs. Thank you.

Way More Delicious!! Cannot wait to try! Thanks for sharing butter & cheese tips Brian.😊

So much good. I've been making pasta for awhile with the same attachment and i have been rolling the sheets too thin and the pasta while delicious tends to over cook very easily ... Doh! My daughter made a version of Alfredo very similar to the one depicted and it opened my eyes to such deliciousness. You are right about the basic restaurant glop. We make a rosé sauce that is to die for. Love your vids. You are so good at making a tight 10-12 minutes. I made your bagels yesterday and the day before 'Biga' and all. I burnt the toppings to a crisp 'everything seasoning' ... I need to make the boards and and. The bagels themselves were smash and after I knocked off the charred bits of seasoning ... Let's just say the lox didn't know the difference. The bagels were chewy and delicious. My brother is a chef and lives in St Charles county. I told him about Bagel Union and he is going to go check them out. Cheers Howard

I’ve been looking forward to a recipe like this! This is awesome!

I follow a thousand KZread cooking channels but I tend to make your recipes , they work and are always delicious 😋✨✨

Thanks Bri. Looks easy and delicious. I watched sip and feast right before this vid. Again, nice job and thank you.

Hey nice Sip and Feast shoutout! I love his channel, so wholesome!

looks amazing, might have to make this

I love the transition while you were kneading the pasta dough, real smooth🤌🏻

Love the dry pasta explanation Bri, you answered the question I thought about dropping in the comments. Alex just did a series on dry pasta. 👍🏻

Beautiful. Simple is so often the Best. Especially with pastas!! Yummmmnnm

This is perfect Alfredo! Absolutely delicious and amazing my dude. Thank you for showing how to do a truly beautiful Alfredo!

@BrianLagerstrom

2 жыл бұрын

Thank you Julia

I’m definitely going to try this! Thanks for the awesome videos

Love the Kerry gold usage BRAVO Chef

AFAIK this is how it’s done in the OG restaurant in Italy. It’s truly a beautiful dish. Way too delicious for how little work it is, even considering the making of the pasta

@BrianLagerstrom

2 жыл бұрын

So dang delish. Thanks for watching

@BrianLagerstrom

2 жыл бұрын

i know! It seems crazy that butter and parm can make this.

@michaeld.4521

2 жыл бұрын

I used to make this table side many years ago. Just needed an egg yolk an some heavy cream and of course black pepper. But this is simple and almost as good.

Thanks great recipe really enjoyed it

Great vid and love the nod to Sip and Feast - also a very good cook and channel 👌

Been binge watching your channel. Great stuff! Please keep it up.

Loved watching this video 😊

Awesome. I’m trying this one.

You've made a delightful pappardelle al burro. It looks amazing

Looks so good, I have tried my hand at homemade pasta but for some reason the pasta is always off but this looks promising can’t wait to try later this week

Sip and Feast is great! Definitely like to see different KZread channels sharing ideas.

Almost the way I make it. Looks great! I use the whole eggs. I also use 00 and semolina flower at about 50/50 ratio. I like the wide pasta, too. It holds on to the sauce so much better.

Looks yummy. Thanks for sharing.

Can't help myself, had to watch the Alfredo video for a third time. Danke.

Ahh I had this at Alfredo’s in Roma. Amazing. Your version is fab.

As always, love the dance at the end!😄

This looks SO GOOD

Yes! Papardelle is one of my all time favorite pastas.

dude, you're a machine!! Looks amazing. I need to get a pasta roller for my kitchenaid.

another awesome recipe, thanks brian

I made, almost, this exact dish, a while ago, after watching a video on Vincenzo's Plate. He said that a true Italian Alfredo sauce was two ingredients...butter and cheese, and, like you, recommended using quality products...a tasty, high fat butter (grass fed) and Parmigiana Reggiano, or Pecorino Romano, that you grated. When I used it, I used the fettucine cutter that came with my hand-crank pasta machine. It was absolutely delicious. Your video has made me crave it, again, and want to try it with a wider, hand cut noodle.

Love the Sip and Feast shout out... the dude knows Italian food for sure

@frankfurter7260

2 жыл бұрын

His dishes are 100% Long Island Italian American and bare almost no relationship to traditional Italian cooking. Both are good but different.

Another excellent video! Love that you shouted out James, I've seen ALL his videos 🤣

@BrianLagerstrom

2 жыл бұрын

He’s great

Another winner - that looks so delish

Looks delicious. Another great vid.

@BrianLagerstrom

2 жыл бұрын

Thanks, Neil!

Dude your killing it! Keep it up!

@BrianLagerstrom

2 жыл бұрын

Thanks!

The best example of fresh pasta I have seen. I use the same KitchenAid roller, so it was awesome to watch you do it the way I should. (P.S. I agree that Sip&Feast has a great alfredo video.) Thank you again.

Hahah the dancing is surreal. Will have to buy myself a hand-cranked pasta maker.

Never give up on those dance moves at the end of each video, love that 🙂

Fantastic recipe, and you're really right to go for a homemade/boutique fettucine that is ready within minutes. Out of all the noodle types, fettucine is got to be the most underwhelming when it's in the 10 minute hard dried style.

You have a nice vocabulary for describing food!

Tool is the bomb! Just finished making hand cut ravioli with 3 cheese filling. Yes, you guessed it, we like cheese. With leftover dough I’m making a nice Friday night date night dinner with fettuccine Alfredo.

I’ve been making this for my daughter for years with different types of pasta. It’s her favourite and even takes it to school on a thermos on “pasta Fridays”! It’s amazing how great it can taste.

@JonasMondrup

2 жыл бұрын

really starchy pasta water donsent hold well is a dish called Casio pepe and is meant to be served right after its cooked cause when the starch gets gold it will clump up with the parm cheese. I doubt you would make this home and bring to school.

@glennmayton

2 жыл бұрын

@@JonasMondrup I've made CACIO E PEPE and kept the leftovers in the fridge. Took them out the next day, reheated, and they were delicious...if kept warm in a thermos, as she said, it would work fine...just shake vigorously and everything would mix right back to where it needs to be...also, if the sauce is emulsified properly, I have found that it doesn't tend to clump as much as settle...

Looks great! 💙

This is the only alfredo I make, now. Occasionally I'll throw maybe half a clove of grated garlic into the butter, if I want to get schmancy. (Or slice it super-thin and toast it with a little olive oil as you're warming up the pan; leave it in for sweet, toasty garlic chips, or pluck it out before starting the butter melt if you just want the flavor.) My grandma was from Calabria, so she'd throw in a pinch of pepper flakes to change it up. Basically the same dish, but an entirely different flavor!

The sauce looks great Bri! Love the shout out to James! Great dude, lives only a half hour from me!

This was fantastic! So was the anchovy pasty. Aside from the food, HOW do you keep your skin so fanatic?

Wow, and thx for the defining factors that make the dish what it was intended. Dance brother!

I'll be doing this on the weekend. Greetings from Bolivia!!!

I've made this before, I learned it as "Roman Alfredo" and I quite like it, though I also like the super heavy Americanized dish as well. Thanks for reminding me of this one, I'll have to bring it back into rotation!

@gabak1292

Жыл бұрын

It's an American dish only!!! There is NO such dish In italien cuisine!

I love Sip and Feast!

Sir thankyou for a great recipe. I need to replace my pasta roller and I have one of those ,seldom used, mixers in the cantina in the basement . I make my own wine and beer so I put in the cantina with a walkin cooler it helps when making sausage or cured meat like summer sausage and corned beef. My question is will the kitchen aid roller cut the pasta? My old pasta roller has 4 different width cutters and is 12inches wide. I have not found another like it but it's 30 years old. I just subscribed to your channel and look forward to learning much more. God bless.

Nice. Too many recipes utilize heavy cream. I generally use butter and flour to make a loose roux, then add the parmegiano reggiano. Which you can also roast some garlic or onion prior in the same skillet, to reduce the amount of dishes. My next endeavor will be homemade egg noodles, but I'll be doing it by hand.

I love Sip and Feast!!!!

That feeling when you're already subbed to the channel the Bri man recommends.

Fettuccine Alfredo is a delicious over-the-top-guilty-pleasure that I feast upon rarely, like maybe twice a year, if that, but when I make it I go all out, ha! This recipe looks very good. I'm going to give it a go next week.

I betcha the difference is in that fresh-made pasta. I wouldn’t expect anything less from you 😉 Love this!

I Love Pasta with White Sauce and Cheese Yummy

This is so old school, since the eggs went into the pasta you don't want to make a gooey sauce with egg and cream. Plus, in the old country, folks back then couldn't afford to have such luxuries. You almost made a milder cacio pepe recipe, but the key here is less crack black pepper. Bravo! Perfetto!!

Sip and feast is an epic channel !

I blew my wife's mind tonight. Thank You Brian. The best.

I think my favorite part of your videos is the little dance at the end. We should all dance while we eat.

If you add your hot pasta water to your cheese while in the plastic container, stir, or blend even better, you have more of an emulsion which blends better into the hot pasta and water in the pan. Give it a try

I'm just making Lasagna with homemade pasta. We are obviously in a pasta mood! Your Fettuccine look amazing!

Aged ParmReggie is so good. You made my mouth water.

Fettuccine and pappardelle : underrated long pasta Cheers from San Diego California

@BrianLagerstrom

2 жыл бұрын

Agreed. Cheers back at you, John.

Hey I just came across your videos and I love them! Please acknowledge that this is the _traditional_ Italian (Roman) Alfredo recipe! Thanks 🙏

This is pretty much the OG Alfredo as done in Da Alfredo, the restaurant in Rome from which the dish originally comes from. Nicely done

I have a Marcato pasta roller, it’s really cool and high quality. Got it before I got a stand mixer otherwise I’d have gotten the kitchenaid one lol. Homemade pasta really is better-I just wish I could get my hands on some 00 flour!!

Looks delicious but I bet a small hit of freshly grated nutmeg would be amazing in this!

Looks good. Reminds me more of cacio e pepe than fettuccine alfredo, but either way I'm definitely making this!

First the buffalo chicken, now this. Pure perfection

Looks yummy.

Thanks!

My old crank pasta roller broke and I bought the stand mixer attachment. So much better and easier! The best part is not having to juggle holding the pasta machine, cranking the pasta and feeding it all at the same time.

The supermarket brand you show, de cecco, is the overall best dry pasta! High recommendation

love that you gave Sip and Feast a shout out great channel

@BrianLagerstrom

2 жыл бұрын

He’s great

Wow your last few recipes have been on point!!! Absolutely love your channel and your style ! Would love to see some indian/curry recipes soon ;-)

I was just about to comment something completely different, but then you gave sip and feast a shoutout, which made me really happy. Yours and his (and steven cusatos) videos are the ones that I enjoy the most by far on KZread, its nice to see you feel similar about his videos! My question though is how do you pre grate your Parm? do you do it by hand and put it into a container or do you use the machine that works similarly to a blender but i forgot the english word for it? That would be interesting to know, thank you!

Id def try this but boy do I love a heavy cream sauce

A touch of freshly grated nutmeg is also delicious!

hair goals

This is the actual Italian way of making this not really Italian dish. And I actually prefer it this way. You've got some mad technique though, I've gotten it right a few times but half the time I end up with clumps of cheese or strings of cheese. Pretty sure my problem is having to use an electric stove, and just not being all that great of a cook, lol. Nice video!

Visiting Chicago and had a relative but us too much food at Lou Malnati's... really makes me want to try your Chicago deep dish when I get home! I know this has nothing to do with Alfredo but yeah... you needed to know, Bri.

I really like this dish and it's such a pro move to skip the cream

Sip and feast so underated

This is the original recipe, which by the way is called fettuccine alburro. It doesn't contain black pepper though, but it looks really nice! Well done!

Fettuccine Alfredo is macaroni and cheese for adults :-) Happy hungry! Cheers, Domenico.

Fresh pasta is the best! I too hand cut it thick like papparadelle but seriously the squaring it up, folding and measuring thing is unnecessary added work, nobody gonna notice. Just roll it out a couple of times at each # and eyeball the width and length cuts. I put down a sheet of parchment paper on the counter before mixing, saves on clean-up. A long time ago when I first learned to make homemade pasta, a neighbor happened to stop by, stopped me from mixing by hand and had me mix it in a food processor. Said this is the way her Italian father taught her to save time, having mixed his share by hand. I did it this way for years until one time I didn't have a food processor handy and found out it mixing it by hand was easier overall. Lol.

That comment about Paul Rudd was great and Brian’s humor is fantastic. Poor Lorn, “Awwww.”