Fresh Spinach Pasta - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/267575/Fresh-Spinach-Pasta/

[@prpwnage9296]

I've had to stop watching as you go up at the end of your sentence and it is infuriating. You view panderer.

[@amandawilcox9638]

@@prpwnage9296 Stop whining. Go to the recipe address listed under the video, or turn the volume off. Or go truly away! Jeez!

[@prpwnage9296]

@@amandawilcox9638 ok enjoy being spoken to by a kindergarten teacher

[@sabirahy1127]

@foodwishes would you be interested at creating a keto pasta?

[@MssFrisky]

Your video excited my 12 year old so much, he made this pasta for dinner. He has never made pasta- neither have I... and we don't have a pasta roller, so he rolled it by hand- all of it- by himself!! It was the best pasta I've had in a long time. Thank you for inspiring another generation of chefs!

[@mateopavolini]

This is so awezome, does he still cook??

[@zoicon5]

That's my new motto: "often wrong but never in doubt."

[@mhcmhco]

I'm often right but frequently in doubt.

[@ianmiddel2898]

Should be on a Food Wishes apron.

[@jamiepark888]

Haha! That’s my husband’s motto too - “Often wrong but never uncertain”

[@hbel90]

You took the words out of my Dad’s mouth

[@harrytherat9830]

That’s brilliant

[@larrylhall]

John your humor just kills me! Not only are you a fantastic chef and show us some incredible recipes I share your videos with all my friends and I tell them this guy will tear you up! Yes they also agree and now you are their favorite chef also! Yes you are one class act John. Love your channel!

[@mgray999]

Larry Hall he wasnt always like this. I remember in the beginning where he wouldnt have the confidence he has now. I love it, and his side jokes are amazing and leave me with a smile on my face.

[@mgray999]

Club Soda most definitely.

[@kitasofia]

Chef John plz 💁🏻‍♀️

[@theorder-epicmusic1234]

agreed, loved the walk through explanation & humor!!!!!!!!!!!!!!

[@nataliefrances6319]

Forget the way he speaks, this video is great. Well explained, and thoroughly demonstrated. Thank you 🌹

[@jjf8862]

Agreed

[@MaZEEZaM]

You get used to his voice and enjoy it for the unique way he speaks.

[@s.aslahahmadfaizi4687]

I love the way he speaks what are you on about

[@zachsmart925]

Does he record audio sentence by sentence?

[@tiahammond33]

🤣🤣🤣🤣🤣🤣😭😭😭😭😭😭🤣🤣🤣🤣🤣🤣

[@sancharimandal806]

It sounds funny 😂

[@YemayaIndigo]

😂😂😂

[@AsWeDraw]

Yes. I read that he can only recond really short clips and then connects them during editing.

[@mohamadnahas3150]

Its literally torture listening to him speak, urgh

[@delicatedark2376]

*Chin slapping length pasta*

[@sahracabdi590]

Noragami 👍🏾

[@taylorkitchens578]

@Russel Mack It can start to hurt if the "slap action," as you so eloquently called it, is too vigorous!

[@suzygreen2612]

He always makes everything sound so naughty!

[@emmel4fun]

@Russel Mack Onions, in a French onion soup?

[@eluemina2366]

🤭

[@pal4ever112]

Oh man his humor is as amazing as his cooking!! Watching these videos gonna save me a lot of time of watching food and stand-up videos separately!!

[@behringerm]

“Often wrong, but never in doubt.” One of my favorite sayings from my father. Thank you for that. It made me feel nostalgic.

[@drewbakka5265]

John you posted this just as I made some pasta. Post these BEFORE i go shopping darnit

[@kristinam319]

Just got off work and I'm starting to think about dinner plans. Thank you Chef John, now I have a good recipe!

[@nofuxgiven6678]

I don’t know why, but the way he talks is somewhat comforting to me.

I really enjoyed this video, even though I'm never going to make this.

[@xlxfx]

I just can't get over his voice. I've been subscribed for 10 years and only today i realise i need this voice every day for the rest of my life.

[@cyndifoore7743]

I’ve got a pasta machine that I’ve never used but I need to make this! Mushrooms and spinach pasta would do great with some shrimp too.❤️

[@j3ffn4v4rr0]

I had a pasta machine for a couple years before I used it...I wish I never waited! It's fiddly the first couple times, until you get the hang of it...but it's very worth pushing past that slight learning curve.

[@aaminamian2722]

Chef John, again I want to thank you for teaching me how to make bread. Now I am learning how to make spinach pasta. God Bless you🙏😇

[@seansmith8786]

I have never heard anyone talk like this in my entire life.

[@JL-xj4rj]

Then you need to get out more😂

[@lancereichert9155]

I didn't think about it until I watched a video by Julia Child - Same hi-pitched articulations. I find this guys voice to be very irritating. Great videos though!

[@emmel4fun]

I haven't either but I like it. It makes Chef John Chef John.

[@dobiebloke9311]

@@lancereichert9155 - Please don't bring Julia into it, but I get your point.

[@faaaa__]

Me on my video projects at school trying to reduce the chances of messing up a long take

[@sylviaboyd1010]

The voice and entertainment of his articulated commentary was the first thing that drew me to listen. Also his recipes are exceptionally tasty!

[@ceecee7879]

Holy crap....that mushroom "sauce" looked AAAMMAAAZZING!

[@Gizmo42Rodeo]

The only mushroom related comment I've seen and it's not anti mushroom. Thank you!

[@gregg48]

that sauce would've been even better with some starchy water added to emulsify with the oil/butter. can't get that with 45 sec of cooking though

[@PaleHorseShabuShabu]

The bar for being amazing is really low these days. If that amazes you, the sauce of clams, black olives, garlic, parsley, and olive oil I made when I first made fresh pasta nearly two decades ago would've sent you into a catatonic state.

[@AuntamedWolf]

Oh the memories, making pasta with my grandma, all by hand. Rolling it out with a rolling pin. You know, I think it is time for me to give this a go again, thanks!!

[@joelong3701]

Ah ha! A video with no mention of Cayenne! It’s taken me hours upon hours of watching your incredible cooking tutorials chef John, but I’ve finally found a video with no Cayenne!!! Muhaha!

[@tommasofaoro3278]

I once made fresh pasta doing half a batch with this method and the other one without spinach, it doesn't change much but it's nice to have green and yellow in your pasta dish. It's called paglia e fieno in italy and my favorite way to serve it is with a four-cheese mornay sauce (parmigiano, groviere, gorgonzola, mozzarella)

[@nathvlogz]

I made a ghetto tomato tart with croissant's, good dijon, organic tomatoes, a spice blend of "everything" and some parm IT IS MY NEW FAVE SNACK

[@malavisengupta9555]

nathvlogz recipe plz

[@Timinator62]

That was the recipe...

[@MaZEEZaM]

Parm?

[@Timinator62]

Serious?..PARMESAN

[@MaZEEZaM]

Timinator62 It’s not all that obvious given you made a tart, I thought perhaps you were referring to Parma ham, or Chicken Parma, a few options. Parmesan cheese was one I didn’t think of based on parm.

[@710LENNY]

I love spinach linguini, and have been making it for years. But I don't bother to strain the spinach (fibre is your friend).

[@MaZEEZaM]

Yes and you can always cut out the stalk before cooking the spinach, works well with other greens too such as chard, parsley or basil.

[@karenedgar9532]

Perfect timing! I have a guest coming this week who loves lasagna, and I will take my top selling restaurant recipe over the top with spinach pasta!

[@zzzut]

Great video. Your dough looks perfect. Personally, I prefer using all the spinach paste, not just the juice. Before cooking the spinach, I remove all the stems. After a few seconds in the food processor, I get a wonderful dark and tasty paste, ready to blend into the flour, with absolutely no solid bits to worry about.

[@ThereIsNoGodOnlyUs]

I hope you're as awesome in person! your channel is absolutely fantastic and i appreciate your humor, sir. And the recipes are always fantastic!

[@Lee-tg1oe]

We no measure the flour method 😂 Love it Chef John

[@Scott-Tim]

I must say chef. I lost your channel for a few yrs but god dang am I happy to be back. Just a mom&pop line cook here, but, you’re calm demeanor and literally hands on approach give me inspiration to adjust certain menu items. 1/3 I’ll admit pass lol but none the less thanks for your content buddy it’s keeps me hungry when ticket times are slow.

[@ladyhawk6999]

I LOVE your videos! You have great humor , you make cooking fun.

[@barney6888]

My son bought me a pasta machine, but as usual I didn't read the instructions and after several uses I had broken it. This video is very helpful in showing me how to be patient in between settings, and looks scrumshus.

[@danlovaglio3021]

OMG! You're killing me! It's 9:00 PM. Watching this made me soooo hungry! I will be making this for sure this weekend.

[@Vinnafetish]

I've done this in the past and because I didn't have you Chef John I failed miserably😣

[@RoflCraft96]

you are so cute!

[@callocam]

Try again! Just flour and eggs

[@Vinnafetish]

Wannabe Scientist thanks😶

[@Vinnafetish]

Ettore Namias that's not where it got bad at I had a manual pasta roller and it just went downhill from there

[@callocam]

And let the dough rest after forming.

[@Bassbarbie]

Love the wry humour. I'm here for a second time as I've got my spinach ready and had to remind myself exactly what to do. Thank you for posting

[@avariceseven9443]

I accidentally dusted mine with salmonella. Everyone is sick.

[@jamesjfisk4968]

avarice seven Salmonella, the smelly sister of Cinderella.

[@fuse9]

HAHAHAHAHA

[@dissodatore]

to paraphrase some twitters, "so don't use Salmon!"

[@BlurryBit]

You are the Cinderella, of your salmonella.

[@chairmanmeow3693]

An honest mistake

[@olivia8979]

Thank you! I have made pasta that did not come out well in the past, Watching this, I think I know what went wrong. I am going to try again!

[@taikiskitchen8174]

Hello olivia evans I would like to eat your pasta (^ ^) And I like SOBA flour cooking!

[@---fc3sl]

Merci, j'ai beaucoup appris ! C'est toujours un plaisir à visionner tes vidéos......

[@rosemarybylow565]

Thanks for the recipe... No more store bought pasta for me... I tried something new... I made crackers with this dough... Cut into preferred size squads and deep fry for 30 to 40 sec. Makes nice light crackers...

[@veraluciaalbernaz6830]

Better and better each and every time!!

[@melchorapablo6800]

I have been aiming to make pasta, Thank you for showing us how,your technique is so easy to follow. Again thank you chef.

[@oumunfeiholeto6885]

I love freshly made pasta. This is one I will try to make. Thank you chef John.

[@paulmunro3175]

I'm definitely going to try this. A keeper for sure, as I have been wanting to try a spinach pasta for some time. The detail was excellent.

[@theUrbanJoe]

Another amazing demonstration. This is a lot of work but worth effort! If you ever want a spinach lasagna noodle this is about the only way to get it. fwiw Homemade pasta is a completely different food than store bought. I’m sure it’s much more healthy 😊

[@arlynnoel]

In the years BCJ (Before Chef John) I used Wolfgang Puck's spinach pasta recipe -- pretty much the same, except that his pasta was half fine semolina and half flour. I use a stand-mixer for the pasta dough. Fresh is always best, but I keep frozen spinach year-round for recipes like this. You can thaw it in the fridge or pop it in the microwave for a minute or two, and, except for water elimination, it's ready to go.

[@AUNZAnon]

Chef John, the Frank Sinatra of spinach pasta.

[@gbanz5424]

nice! just a couple of tips: 30 minutes is sufficient for the resting and you should put it in the fridge only if you plan on using the dough the next day (and even then let it warm up to room temperature), cold dough is needlessly tough, especially if you work it by hand without machines :)

[@ambermeadows4986]

Ive done a red pasta using dried tomato powder (i dried fresh tomatoes and then used my grinder) in the flour, i'll try it in the eggs next time! Great with pesto!

[@acouragefann]

Since I'm lazy and I own whatever you call Kenwood's equivalent of a Kitchenaid, I ddeveloped the following method: Use about 100-110 grams of flour per Egg (plus however much is needed to compensate for extra ingredients, such as the spinach water). Add the fluids to the bowl, use a Mixing (K hook in my case) attachment and start incorporating the flour slowly, scraping it off the attachment every now and then. Once all the flour is incorporated, switch to a hook attachment, let that smack the dough ball around for 10 minutes and then continue as chef john shows (including resting for 1 hour). Oddly enough, I hate doing the pasta machine part on these electronic attachments - I find I can go much faster just using an old fashioned lever operated style. Passing the pasta through multiple times is basically another kneading, giving it an even smoother mouthfeel.

[@dboerema]

I have been working on crazy. Crazy crap. I love myself for taking my own. This is awesome thank you

[@teekotrain6845]

I love how i can just buy whatever is on sale and then look up your recipes to see how i will use it

[@k-entertainment]

And remember, you're the Rastafari of your Pasta Safari.

[@normaortega1509]

I love it !!!!! Me encanta how you talk!!!

[@PurpleOrangeCrown]

Wow I had no idea how simple fresh papaya could be! Wow! Plus you can dry it too? That’s so cool. I love it!

[@deadcel11r]

I've always wondered why I've never seen spinach lasagna sheets, that'd be awesome...

[@rizzy6087]

deadcel11r look at Adam raguseas lasagna video

[@rizzy6087]

deadcel11r kzbin.info/www/bejne/rna1aIyeqL-Wh5I

[@carolinekabaria4291]

Thank you for this recipe. I love eating healthy and I am so excited to watch this video. I now have something to try out this weekend that is simple. My question is how do i know the dough is thin enough to start cutting out the strips if one does not have the pasta machine?

[@fatemahammoudful]

You create straight-up art, Chef John. Bless!

[@emilybrinjak2202]

Wow! Thanks! I love how you talk! Gonna try this soon!!!

[@ralstonwithanr]

“I’m often wrong... but never in doubt.” Love it.

[@terrahawk2003]

Ok I'm going to get a pasta roller machine!

[@C-Prisc]

Wow!! You learn something new everyday, thank you so much will be trying it out soon.

[@danyo10]

Best chef on YT

[@littlemochef]

Totally spectacular, as usual.

[@debbieann921]

Loved the video thank you. I love the concept of using spinach juice rather than the whole leaves. I will probably toss the spinach pulp into the pasta sauce to use it up. What about using other flavourings such as turmeric or basil or chillies. I might give these a go for variety. You made it look easy.

[@Jade-qm5wo]

Every time chef john says "around the outside" and doesn't repeat it another 2 times, my soul dies a little.

[@botanic999]

It's hard to hear interrogative intonation about 11 minutes...

[@billsilcott9692]

I had to stop 11 minutes in because the inflection in his voice was making me very anxious. I'm digging the education, but from now on i'm going with muted sound and subtitles.

[@bsxboy]

It gets you addicted, just wait. I can't stop.

[@lancereichert9155]

I didn't think about it until I watched a video by Julia Child - Same hi-pitched articulations. I find this guys voice to be very irritating. Great videos though!

[@arnogoossens9892]

Actually it's not interrogative intonation, but conclusive intonation. He records each sentence apart from the others, so he concludes every sentence as if he'd been talking for 20 sentences or so...

[@roymeyer6837]

I made fresh pasta for the first time yesterday and now I'm just wishing I would have seen this video first! But I'll definitely try it this way next time.

[@wearealljustclowns]

good call. i made some a long time ago loaded with spinach. mmmmmmm healthy

[@kennako5595]

Hello chef John! I recently watched your tuna melt video from 5 years ago and I wanted to suggest frying jalapeños and putting them on. Best tuna melt you will ever have and can make even the worst tuna melt amazing

[@RedJoker9000]

Been bored and so I was binging on all of Food Wishes' videos. Went to take a break and when I came back, we got another video :) . I can see though little kids getting angry at the table and yelling at there parents that they don't want to eat spinach in any shape or form :) .

[@sharifnewazchowdhury700]

his accent is awesome .... something like never finish .... thumbs up and the video is awsm

[@ap94131]

Loved the allusion to Carter's little Liver Pills commercials. Great videos always.

[@dirtboots5145]

I really enjoy watching your videos. You keep it simple. Thank you.

[@virgilsellers4094]

Your such a wonderful teacher! Thank you Chef 👨‍🍳

[@adamwelch8445]

Spinach pasta!!!! Soon I will rule the world!

[@demayeer]

My favorite KZbin Chanel, love listening to your recipes 😊🙃

[@SureHowDoYouKnow]

I love how you talk. It makes your videos very enjoyable. I love your video style, and all your recipes are top notch!

[@MD-yx4ev]

In fact, his voice makes me anxious

[@mm-nk3qe]

And as always.... thank you Chef John 🍬

[@recipesforourdeardaughters6340]

Delicious! Chef John, you've inspired me to try my hand at making my own pasta - thanks!

[@Bassbarbie]

So I've successfully made spinach pasta, thank you. In blending the spinach I managed to get rid of all the stalks, so I think I might skip sieving it next time.

[@mm-nk3qe]

Beautiful dish. Thanks for sharing

[@danielgilperez3874]

Thank you for your video, i can already smell the spinach fresh pasta ai pesto Genovese that i will cook tomorrow

[@anybrzla3149]

I don't add salt to the pasta dough because can make the pasta sweat, I live in a very humid city so I learned that trick from my best friend who lived in Italy for a decade

[@jamesfarnham1976]

I would never make this, but I dam sure would eat it! Delicious!!

[@anitaiparsa]

Mmmm... now, I am hungry!! Wonderful.

[@LaurenMusicalExplorer]

Wow very healthy spinach pasta. Love it

[@toddandlisacutshaw5248]

What a great recipe and video! Thank you for sharing. Did you dry the remaining pasta in a low temp oven or just let them dry on the baking sheet on the counter?

[@thephonixs8594]

Why is he talking like that 😂

[@emmel4fun]

Like how? Like what?

[@lancereichert9155]

I didn't think about it until I watched a video by Julia Child - Same hi-pitched articulations. I find this guys voice to be very irritating. Great videos though!

[@mm-nk3qe]

That is how he talks. You will get used to. I did🤣🤣🤣🤣🤣

[@uberlisk]

Because he's awesome

[@stinkyfungus]

It's his shtick. But the dude knows his stuff.

[@anitabelihar6863]

I love your voice. You make this sound so fun, even if I'm not brave enough to try it.

[@julesgainey9677]

Chef John for president!!

[@tommydags1]

you are an amazing teacher! thank you for this, I tried tonight (not having seen this) and was soo frustrated and mad, but i will follow this next time I try and let ya know how it goes, thank you

[@huzaimahabdulrani5079]

bad day at work but your videos always make me feel better

[@lightlady4]

I love you Chef John!!! A red chili would have made the visual on this pop and I’m sure added to that spinach and mushrooms ... As an italian, I have some issues with you using the spoon to twirl.. but I’ll forgive you this time 😜

[@missmaryh6932]

Master pasta. Oh I do love pasta verde. I know you are an expert. That's my food wish there on that plate. Or creamy dreamy mushroom sauce

[@theroadrunnermeep]

Why do I always watch your videos when I am hungry?

[@karynb7781]

So THAT'S What that pasta thingy's for on my KitchenAid shelf! ; ) delicious. I bet semolina's what the pizza places use under their crusts too? No taste, just kinda gritty and rough? Maybe I've seen it on top of some gourmet-type breads too? Yum.

[@bubblebeebartend]

Oh my gosh Master of None vibes. Pasta is soooo beautiful, thanks for making this super accessible.

[@vardieyal]

Like always, simple, high quality and fantastic explanations (with a marvelous narration)

[@OpheliaSees]

How many people still know about shuffleboard sand? You're showing your age.

[@kristinam319]

The hipsters are taking it back.

[@FIREBRAND38]

Not really. You're showing you need to expand your horizons. The North American Championships are held every year kzbin.info/www/bejne/lZ6qeqGZq5d-edE www.shuffleboardfederation.com/information-north-american-shuffleboard-championships.html

[@OpheliaSees]

John Simpson That's great but to me shuffleboard should only be played in dank bars thst have a jar of pickled eggs behind the counter and a bottle of rock and rye on the shelf.

[@supergeek1418]

jane doe Actually, shuffleboard "sand" is not really sand. It's actually tiny resin beads, that act like thousands of tiny plastic ball bearings, which (in turn) act like a lubricant for the pucks, allowing them to glide nearly effortlessly. I know, I know... TMI.

[@RUBIZEN]

I always thought the sand was corn meal. Seriously.

[@janahany8802]

Very cheerful recipe,thanks

[@emmaociee]

Is that a new countertop, Chef John? Lookin good👌