[Music] hi guys welcome to food tube my name is
hi guys welcome to food tube my name is
hi guys welcome to food tube my name is Tim Salatin and today we’re at my
Tim Salatin and today we’re at my
Tim Salatin and today we’re at my restaurant fidella in Borough Market we
restaurant fidella in Borough Market we
restaurant fidella in Borough Market we focus on fresh pasta hear anything from
focus on fresh pasta hear anything from
focus on fresh pasta hear anything from Tagliani pappardelle fettuccini ravioli
Tagliani pappardelle fettuccini ravioli
Tagliani pappardelle fettuccini ravioli and so many more but today I’m going to
and so many more but today I’m going to
and so many more but today I’m going to show you a classic Tuscan dish called
show you a classic Tuscan dish called
show you a classic Tuscan dish called Peachy come inside today I’m going to be
Peachy come inside today I’m going to be
Peachy come inside today I’m going to be focusing on peachy ketchup fa peachy is
focusing on peachy ketchup fa peachy is
focusing on peachy ketchup fa peachy is a hand-rolled eggless noodle from
a hand-rolled eggless noodle from
a hand-rolled eggless noodle from Tuscany the ketchup fa bit is basically
Tuscany the ketchup fa bit is basically
Tuscany the ketchup fa bit is basically just cheese and pepper like a really
just cheese and pepper like a really
just cheese and pepper like a really extravagant mac and cheese so to make
extravagant mac and cheese so to make
extravagant mac and cheese so to make the peachy dough it’s strong bread flour
the peachy dough it’s strong bread flour
the peachy dough it’s strong bread flour 425 grams a pinch of salt 200 mils of
425 grams a pinch of salt 200 mils of
425 grams a pinch of salt 200 mils of lukewarm water and about 40 mils of
lukewarm water and about 40 mils of
lukewarm water and about 40 mils of olive oil and it’s just a case of
olive oil and it’s just a case of
olive oil and it’s just a case of getting your hands in getting mucky and
getting your hands in getting mucky and
getting your hands in getting mucky and stirring it around because what we’re
stirring it around because what we’re
stirring it around because what we’re after at the end is quite dense texture
after at the end is quite dense texture
after at the end is quite dense texture you’ve got to knead the dough for about
you’ve got to knead the dough for about
you’ve got to knead the dough for about 7 to 10 minutes and then it needs a good
7 to 10 minutes and then it needs a good
7 to 10 minutes and then it needs a good rest at least two hours here at the
rest at least two hours here at the
rest at least two hours here at the restaurant we always leave it overnight
restaurant we always leave it overnight
restaurant we always leave it overnight wrapped in cling film I was one of the
wrapped in cling film I was one of the
wrapped in cling film I was one of the first ever trainees at 15 all those
first ever trainees at 15 all those
first ever trainees at 15 all those years ago super lucky that I had Jamie
years ago super lucky that I had Jamie
years ago super lucky that I had Jamie as my teacher back then is where I fell
as my teacher back then is where I fell
as my teacher back then is where I fell in love with pasta really without that I
in love with pasta really without that I
in love with pasta really without that I don’t think this place would be open so
don’t think this place would be open so
don’t think this place would be open so after you’ve allowed your peachy dough
after you’ve allowed your peachy dough
after you’ve allowed your peachy dough to rest for a little bit you’ll see that
to rest for a little bit you’ll see that
to rest for a little bit you’ll see that it’s a different kind of texture to
it’s a different kind of texture to
it’s a different kind of texture to before is resting
before is resting
before is resting you just got to flatten it out a little
you just got to flatten it out a little
you just got to flatten it out a little bit and if you’re finding it difficult
bit and if you’re finding it difficult
bit and if you’re finding it difficult with your hands get in with your elbow
with your hands get in with your elbow
with your hands get in with your elbow and then get a knife so basically you
and then get a knife so basically you
and then get a knife so basically you want to cut them into these strips to
want to cut them into these strips to
want to cut them into these strips to make your peaches which I keep calling
make your peaches which I keep calling
make your peaches which I keep calling wiggly worms the key is to get a dry and
wiggly worms the key is to get a dry and
wiggly worms the key is to get a dry and clean surface you don’t want any flour
clean surface you don’t want any flour
clean surface you don’t want any flour you don’t want any any other nasties
you don’t want any any other nasties
you don’t want any any other nasties hanging around because it doesn’t roll
hanging around because it doesn’t roll
hanging around because it doesn’t roll properly the whole point of this really
properly the whole point of this really
properly the whole point of this really is is it’s a really simple rustic dish
is is it’s a really simple rustic dish
is is it’s a really simple rustic dish and to be honest when I went on the
and to be honest when I went on the
and to be honest when I went on the peachy tour around Tuscany I was
peachy tour around Tuscany I was
peachy tour around Tuscany I was searching for the perfect peachy I
searching for the perfect peachy I
searching for the perfect peachy I probably went to about 12 or 15 places
probably went to about 12 or 15 places
probably went to about 12 or 15 places and I gotta be honest everywhere I went
and I gotta be honest everywhere I went
and I gotta be honest everywhere I went they were adamant that their way was the
they were adamant that their way was the
they were adamant that their way was the right way and each one was slightly
right way and each one was slightly
right way and each one was slightly different so do you know what there’s no
different so do you know what there’s no
different so do you know what there’s no set rules once you roll them into the
set rules once you roll them into the
set rules once you roll them into the wiggly worms they just go into a tray of
wiggly worms they just go into a tray of
wiggly worms they just go into a tray of flour it just means
flour it just means
flour it just means they don’t stick to each other you can
they don’t stick to each other you can
they don’t stick to each other you can make peachy and probably keep them in
make peachy and probably keep them in
make peachy and probably keep them in the fridge for about 24 hours and I just
the fridge for about 24 hours and I just
the fridge for about 24 hours and I just fold them up like that so that they
fold them up like that so that they
fold them up like that so that they don’t utilize all the space in your
don’t utilize all the space in your
don’t utilize all the space in your fridge pop it in cling film if you’re
fridge pop it in cling film if you’re
fridge pop it in cling film if you’re doing that overnight
doing that overnight
doing that overnight alrighty so we’re coming to hook the
alrighty so we’re coming to hook the
alrighty so we’re coming to hook the peaches and we just drop them in and it
peaches and we just drop them in and it
peaches and we just drop them in and it takes about six seven minutes always
takes about six seven minutes always
takes about six seven minutes always remember to put salt in your water get
remember to put salt in your water get
remember to put salt in your water get ahead with some of the ingredients in
ahead with some of the ingredients in
ahead with some of the ingredients in the pan while your peaches coming
the pan while your peaches coming
the pan while your peaches coming towards the end of its cooking time go a
towards the end of its cooking time go a
towards the end of its cooking time go a little bit of pasta water a splash of
little bit of pasta water a splash of
little bit of pasta water a splash of lemon juice just a tiny amount a couple
lemon juice just a tiny amount a couple
lemon juice just a tiny amount a couple of knobs of butter a decent kick of
of knobs of butter a decent kick of
of knobs of butter a decent kick of black pepper
black pepper
black pepper probably bout a tablespoon we’re going
probably bout a tablespoon we’re going
probably bout a tablespoon we’re going to take the peachy
to take the peachy
to take the peachy out turn the heat up and once you see
out turn the heat up and once you see
out turn the heat up and once you see this butter melts at that point you can
this butter melts at that point you can
this butter melts at that point you can go in with the cheese that’s perfect
go in with the cheese that’s perfect
go in with the cheese that’s perfect it’s kind of emulsified with the pasta
it’s kind of emulsified with the pasta
it’s kind of emulsified with the pasta water in the black pepper so I’m going
water in the black pepper so I’m going
water in the black pepper so I’m going in with the the Parmesan cheese and all
in with the the Parmesan cheese and all
in with the the Parmesan cheese and all you want to do is go decent handful on
you want to do is go decent handful on
you want to do is go decent handful on top so now that lucky is melted the
top so now that lucky is melted the
top so now that lucky is melted the cheese pretty much all gone it’s at this
cheese pretty much all gone it’s at this
cheese pretty much all gone it’s at this point you can stir and just stir around
point you can stir and just stir around
point you can stir and just stir around with either some tongs or a wooden spoon
with either some tongs or a wooden spoon
with either some tongs or a wooden spoon whatever you got really to let that
whatever you got really to let that
whatever you got really to let that cheese melt until you then got this look
cheese melt until you then got this look
cheese melt until you then got this look at a like beautiful creamy cheesy sauce
at a like beautiful creamy cheesy sauce
at a like beautiful creamy cheesy sauce and then onto the plate
okay so here we are here’s my version of
okay so here we are here’s my version of peachy catcher Pepe is basically an
peachy catcher Pepe is basically an
peachy catcher Pepe is basically an awesome mac and cheese oh man that was
awesome mac and cheese oh man that was
awesome mac and cheese oh man that was so good
so good
so good the zingy parmesan with a little bit
the zingy parmesan with a little bit
the zingy parmesan with a little bit lemon juice with a big smack and the
lemon juice with a big smack and the
lemon juice with a big smack and the face of black pepper
face of black pepper
face of black pepper oh I’m so so good give it a try give it
oh I’m so so good give it a try give it
oh I’m so so good give it a try give it a try
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