Fresh Pasta With No Equipment ( maybe a little equipment)

[@ryanriggs9963]

"If your dish doesn't taste good, just put some flowers on it" sage wisdom right there folks

[@RaZey1x]

we don't have sage only thyme

[@donnymcgahan1158]

Very close to a face reveal with this line

[@Miss_Kisa94]

I mean that's what Instagram foodies do 😂

[@mwojciec79]

such wisdom comes with s age...

[@pilotflux8005]

@@RaZey1xi don't have the thyme for this. i can't even parsley what you could mean

[@Setashi]

This may legit be your most competent video from start to finish. You nailed everything.

[@realWoolf759]

He’s Evolving!

[@Stephcurry-e7v]

@@realWoolf759wipe your knees little bro

[@theplaguedoctor6271]

​@@Stephcurry-e7vwipe your ass lil blud, i bet it'll still stay brown

[@ce2039]

Don’t get used to it 😂

[@tonic922]

except the math 😭

[@ethansiew61]

9:12, 9:18 This is an example of superheating. The water is hotter than its boiling point, but can't, as the glass pot is too smooth (there is nothing for bubbles to grow off of). I think the addition of the pasta introduces many nucleation points (something that bubbles can grow off of) in the form of the grains of flour on the pasta's surface, resulting in the water violently boiling over. I think the same thing happened in the video you made tonkatsu ramen.

[@CyrexCoolLol]

I'm too stupid to know what that means😂

[@bluemacaroons]

Ooh physics

[@dom1040]

the water cant boil the way it should be because it has no surface area to react with. Once you introduce a surface area it can climb and move with it boils over because bubbles start forming. Supercooling is more or less the same thing with water being below 0 degrees and not freezing, this usually happens when the water is low on minerals that could help form ice crystals. The water will freeze instantly if you shake it up because the molecules are allowed to react with each other at that point. Its really cool to see @@CyrexCoolLol

[@Yosh_XXL]

It means he f*cked up

[@DumbArse]

Just as I tought. Glass pots are stupid

[@asddfjkkl]

i feel like im in the wrong channel, ain't no way he cooked all these perfectly and looked so professional 😭

[@deadinsidebutstillsmiling905]

He's just like How to basic he can make food look radioactive but sometimes he can make good food.

[@CalvinAytch]

He actually knows how to cook, he just fucks things up for our fun most of the time

[@6489Tankman]

bro is on his way of becuming a masterchef

[@Sergote12]

Maybe the dish is really easy to make and fool-proof that he can’t make it look disgusting?

[@wolfetteplays8894]

I'm the 1000th like

[@BrianWalker93]

I'm stuck in the hospital with heart issues. Your videos make this hell manageable. Thank you. I will be trying these when I'm free

[@iisjebsb26378]

Maybe hold on the amount of butter he uses here. Get well soon mate

[@LPdedicated]

Oh no, that sucks.😕 I'm wishing you a speedy recovery! 🤗

[@denvernuggsjeans]

i wish you well my friend

[@pannagasrig9535]

Hope you feel better soon!✨

[@thelegioncollective]

Hope everything goes well.

[@operatorbeygx4501]

Superheated water is quite a rare phenomenon but i have seen it 2 times and both of those times were on this channel.

[@MariaKiran1]

😂

[@squidspecs]

It happens more often when boiling water in the microwave. If you put a wooden chopstick in with the water, it won't superheat.

[@emeralddiscordian3116]

The fact that pasta sauce didn't split is a miracle, considering what babish went to to make his work

[@duncanblue6698]

I'm pretty sure having the butter in the pan helped. That's why so many chefs use butter or olive oil for their cacio e pepe. His sauce definitely should've split though ngl because he was straight up FRYING that cheese.

[@magical11]

@@duncanblue6698 It didn't split because there's so much starch from the pasta water. The pot he used was pretty small and fresh pasta releases a lot of starch.

[@Niyucuatro]

it did split, you can see the cheese solid clumps.

[@Moonixm]

I love how he makes it look like something we can make ourselves more than josh and his cakes

[@lemonke4209]

Here before this comment blows up

[@s.aslahahmadfaizi4687]

I don't like his recipes for this reason

[@ziphy_6471]

@@lemonke4209 it didnt blow up :(

[@MsAelim]

I made pasta three nights in a row after watching him prepare it. It’s sooo good

[@Moonixm]

feelsbadman @@ziphy_6471

[@chuuu4610]

Honestly I prefer this to the fancy (and probably very helpful) videos. This seems doable.

[@realkrubertimes8367]

Yeah, seeming someone do it by hand in a few minutes actually puts into perspective how simplistic the process really is, rather than needing a few minutes with a machine

[@carlaconce]

watching you made me appreciate making food as a form of arts and crafts. making pasta seems very chill and fun - and you get to eat it afterwards

[@rebel4466]

Pasta takes a bit to get it just right and you might feel it's impossible to work with, so don't get discouraged if your first try doesn't work out perfectly. After you've done it a couple of times, it'll become something you can do without even weighing the ingredients

[@mikassaakermann5561]

09:55 The fact that I recognized the:" pepper pepper pepper" made me realize I watch too many cooking channels makes sense since I cook a lot 😅

[@adestimare5985]

Came looking for this comment!

[@Yuroko1313]

I'm waiting for wangjangle mention.

[@cheradenine1980]

12:34 “Everything reminds me of her” 😂😂😂 bro I’m sorry 🤣

[@CharLee-z7x]

Bro the ending of this video Legitimately brought a tear to my eye. Love your channel with all my heart. You’re a phenomenal chef.

[@godzblade]

For the first time in my 44 years, I feel like I can actually attempt to make some homemade pasta now. Thank you!

[@leowatkins1518]

100% your best video yet. Actually so here for seeing you improve as both a chef and a video maker its great to see

[@_LadyReya_]

You've posted at such a convenient time for me I got to cook my dinner with you, loved this so simple and most importantly convenient.

[@vladiprifti1684]

As an italian, I love how Canoe pronunces the pasta shapes

[@turelem12]

He makes an effort to pronounce non-English as correctly as he can. Good man.

[@seadragonet1738]

Your glass pot does that because it doesn't have enough nucleation sites for dissolved gasses and water to bubble out, and it increases past boiling, and when you add stuff that has nucleation sites, it instantly comes out of solution releasing a lot of energy in an instant. you can avoid this by putting a shard of pottery or a stone or a metal utensil or really anything in the pot, allowing for the release of energy in a controlled manner.

[@DadGamingLtd]

But then he wouldn't get super heated fluids!

[@reaperanon979]

Or just use a pot that doesn't suck.

[@charliechuggerz]

nerd

[@ham2413]

@@reaperanon979 shut up it looks cool

[@TSmith-yy3cc]

This video has everything a cooking channel needs: good food, exploding water and irradiated fruit.

[@Shookspeared]

These videos always make me happy, on bad days and on good days

[@nicknak4315]

as an Italian, I approve. Bravo!

[@ziphy_6471]

mama mia 🤌

[@azalor3223]

You are good with shaping, they all look good!

[@jrobertnunn]

Not to show emotions but every time you upload a video my day gets better, before the videos even started. Cheers, dude :) Thanks for the vid

[@santana4899]

I just finished my first plate of homemade capatelli filled with ricotta (it's actually the first time I tried this pasta) and I love it, I made it with that lime sauce you made, literally so good.

[@scytheria7]

1:46 the little laughs always get me ❤

[@it_t2]

The glass container has no uneven surface, nothing for the bubbles to get released. Adding the pasta instantly released all the bubbles and made it overflow. Container diff.

[@richardrises]

indeed, it's the lack of nucleation points. it's the same effect of Mentos in Coke, albeit a different source of stored energy. In this case it causes the water to superheat above boiling, and @futurecanoe it's extremely dangerous. it can also happen in the microwave. most modern glassware is made with engineered imperfections for this reason

[@BM03]

I said this previously in a future video about dumplings (don't worry about that sentence's future past tense), but he really makes stuff seem so much simpler it makes you want to try. I ended up making some of the dumpling soup and I loved it and even adjusted a bit after. Now I really want to try a bit of pasta. I had tried a long time ago making it and bought some robot-attachments and shit for it but it all turned out horrible after so much work I didn't even know what to fix and never tried again .Now I just wanna do this. Thanks, man.

[@Maellartach09]

This dudes channel is so realistic and fun

[@KristinaSaunders-nx8nw]

Thanks!

[@nothere_cora]

I was searching handmade pasta yesterday since im quite into it theses days and I want to discover more ways to make them, and this is a fun coincidence that you've just done a vid on this, greatttt

[@DoctorShroom]

Yo, this one was really neat. Who knew making pasta and pasta shapes was so easy.

[@eleonoramoroni6681]

0:35 “double the weight of the egg” Egg = 110g Flour = egg x 2 110g x 2 = 220g Him “210g” NOICE

[@lvberger]

11:37 Finally some culurgionis representation! I'm half Sardinian and make them from scratch around once or twice a year, and I gotta say that your pinching technique was pretty good, especially considering how that was your first time making them! Maybe it varies from region to region, but my didina (from Nuoro) taught me to pinch more inward than outward and to close them with a little tail at the end. We also don't use spinach or colored dough in our recipe, but again, just small differences. We traditionally serve them with tomato sauce (sugo rosso) and parmesan, but they're also amazing when pan fried! Seeing you make them was really fun, thanks for trying out so many different kinds of pasta and including one from Sardinia :)

[@Katzenbaaren]

FutureCanoe can have a little equipment, as a treat

[@splatbot8091]

That fade at 5:40 was CRIMINAL LMAO

[@reinor3844]

Cappeletti looks exactly like Russian dumpilings the only difference is that we use ground meat(usually chicken or beef+pork mix) instead of pumpkins. You should definitely try it out, it's one of the best Russian dishes out there

[@tmrttrn]

yes yes yes pelmeni all the way

[@Belllerina]

1:06 - ouah~

[@ArjunSharma-lm3vp]

I was on full vol 😭💀

[@abhisehrawat3560]

0:36 110 x 2 = 210 what radioactive math is that?

[@FV4030]

1 through teen

[@That_Lazy_Kid]

Igiveasecondchancetoquipie mayo math frfr

[@the_guy_how_likes_animeandmang]

I fell asleep and woke up to your channel and like your vids ever since

[@BertieVII]

When the video says no equipment, thats when you decide to use a food processor and even a rolling pin. 👏

[@mw6524]

And the pasta machine 😂

[@laibakhattak7938]

Ngl i think of myself as a very poor chef only able to do basic things, this made me appreciate the simplicity (rather than, complexity that the internet usually shows about italian cuisine) would definitely try my hand at it now

[@OffOnATangent180]

It was super fun watching you make all those pasta shapes. I also feel less scared of making fresh pasta now. However, I DO feel like this is an elaborate defense of your refusal to buy more kitchen appliances lmao

[@Metalfacejoel]

Bros straight up evolving in a good way. Genuinely impressed by the care and technique you showed in this video, and for what seems like the first time you made a joke that wasn't a lame innuendo and I laughed at it! If there's more honest content like this to come then I'm 100% here for it. This kind of stuff will take you from a guilty pleasure to a channel I can actually sub and recommend to my normal friends.

[@lubt1529]

cooking tipp: you dont need to peel butternut-pumpkin/squash the skin is eddible and thin enough that it cooks at the same time as the flesh plus the outside is not so slipery

[@J_LOVES_ME]

Thanks! I hate peeling those...

[@ElijsDima]

Yeah but it is dirty.

[@CitrineGamer-1]

@@ElijsDima have you heard of washing your vegetables?

[@PredictableEnigma]

When boiling water in those smooth glass pots, put a wood chopstick in it while you wait for it to boil. Then it won't overflow since there is a textured surface for the bubbles to form on and escape

[@electricwassabi]

Amazing to see your culinary skills grow compared to the early days

[@vinegardoppio9432]

oh my god this man actually owns a real roller, my mind is blown

[@anthonydelise316]

Your videos are getting me through some shit rn ❤ no cappelletti

[@mldsz647]

Hahahahaha I was looking for a comment like this.

[@dermax_hd]

I think this was the first time I really noticed you got some skills! That knife work was pretty fine for example imo Still basic equipment and very down to earth tho. Really like those sorta recipes!

[@mehtqdc5384]

12:16 in fact the original recipe of Culurgionis is not with ricotta but with a potato filling. In it there is also a bit of garlic, dried mint and pecorino sardo

[@andreasagas22]

are you New here?

[@mehtqdc5384]

​@@andreasagas22No, but I liked how he thought it in the right way

[@lili.t.7628]

You give hope to so many people. Such a true inspiration.

[@J_LOVES_ME]

Tip for next time... try sage in your sage butter (you used thyme), but sage is delicious with butternut squash. The thyme probably tasted a little off in that?

[@EatCarbs]

I've never made fresh pasta before. I should give it a try sometime. Thanks for the video

[@daniellima4391]

The water bubbling up and spilling is probably because of your glass pan, same principle that goes behind not boiling water on a microwave if you're using glass cups. The water kinda needs something to grasp so that it can transform from liquid to gas, but because the glass is too smooth it doesn't have anything and when you put the pasta all that water waiting to boil became vapor at the same time

[@natalie2marie]

This is probably my favorite futurecanoe video everrr 😜

[@kaysiaskylar226]

Dude, I love you, I love your energy and how you cook, I just start to watch you recently but I fall in love with your third video, keep it up❤

[@Dollop_of_Mayo]

that lemon wasn't radioactive, it lost an MMA fight to Brock Lesnar

[@wizardia4925]

i love ur videos futurecanoe keep up the great work

[@LonelyBreadRoll]

I legit made this pasta. I used seafood for filling so i stuck with a light white wine sauce or butter and lemon sauce. The only complaint my husband had was that the ravioli were too thick. Tips for left over ravioli filling: freeze it for later or my favorite, use it as garlic bread topping. I ended up with a lot of filling while making this. Made a simple bloomer loaf and used the rest as a topping. You can also use left over ravioli filling as a chip dip. Just reheat on low heat, add more cheese as needed and turn it into a dip.

[@Dutch-Z]

the only non-radioactive food on this man's channel is pasta 💀💀

[@minahilmustafa_]

That clear pot gives me so anxiety like it's gonna burst any moment

[@ashoween8728]

Thank you for the courage to try making pasta. If you can do it anyone can

[@max-tf8bm]

You would LOVE the 'pasta grannies' KZbin channel, it's the most wholesome way to learn about pasta from the queens of Italy

[@JazztinCaine]

4:15 "GeT mE tHaT fOoD" "BuT SiRrRr" "gEt Me ThAt FoOd"

[@felixwashere06]

what..

[@JennHasThoughts]

FutureCanoe makes me feel like I can cook. Thanks, bro!

[@SC-wi9md]

Bro, you got a Masamoto KS gyuto that you selectively use only for the right surfaces and product. We know you got knife skills.

[@samikay626]

I didn’t have much luck my first time making pasta… semolina and whole eggs made very structured, thick noodles. This inspires me to give it another shot, if canoe can do it I can too.

[@blakay3513]

Failing at 110x2 had me dead

[@PolishGentleman1]

I was looking for a comment like this

[@AlineInGreen]

Absolutely loved the message at the end ❤❤

[@kaitlin6809]

Nice job team. I'd like to see how you make sticky toffee pudding.

[@lizzykayOT7]

You made this look easy! I'm eying my food processor now, and I just made mac n' cheese by overcooking the pasta shells. So I blame whatever disaster that's going to befall my bored self on you.

[@elixir_ruth96]

The pasta dough is surprisingly ✨ smexy ✨

[@worldofashmi]

I started watching your videos and it inspired me to cook and today i made butter chicken and garlic nan from one of your videos its so cool that you can just cook and feed urself fancy dishes 🤤

[@Yvaia]

My favourite thing is that Canoe will repeat an intricate recipe if something was a bit off (the rounded pasta shape) but is too lazy to chop the spinach that will take 30 seconds. It’s the true spirit

[@breadboi420]

i love how he sometimes sprinkles in some references here or there that show you we're all the same we all watch the same good shitttt.

[@twintek1099]

I love you FutureCanoe!

[@scytheria7]

You’ve been procrastinating the knife sharpening video for like 8 months and I’ve been looking forward to it for so long 😭

[@almostbasic]

The Instagram comments never let me down 😂

[@happyhollie]

I love the space between maybe and the open bracket in the title

[@MusiciansRule07]

The Instagram Comments never miss but "everything reminds me of her" took me out. It kinda did look like a... anyway, I'm glad you did a pasta tutorial that was not only realistic but Chill. Some of them go out of the way to add extra steps and some take themselves way too seriously. Even the chaotic ones can get too much but this? This was cool and please make the knife sharpening video when you can. Alright, thank you. Happy Holidays.

[@laspatatasa]

as a sardinian, i appreciate you made culurgiones too (and made them very well) also i really recommend culurgiones with potato and mint 😙👌

[@Full_of_karma]

I LOVE YOUR VIDEOSS ❤️❤️

[@KaiserAfini]

Apart from his homemade pasta just looking good, his final words were just wholesome.

[@user-ofthebladesofchaos]

That moan had no right to be there 😂

[@keerthi155]

man I love you so much your videos make me so fucking happy please make more

[@jep9092]

5:43 most importantly what MOST IMPORTANTLY WHAT!?!?!!? ILL NEVER BE ABLE TO MAKE PASTA UNTIL I KNOOOOOOOWWWWW

[@jamesrian1578]

Im so happy to see him succeed fr

[@AL-fl4jk]

I did the tagliatelle and won’t lie - it looks tons better. But I never would have tried without the confidence from your video. 10/10

[@AL-fl4jk]

Updated perfect with mushrooms sautéed in butter

[@ehrenmorris6731]

the spinach water is easier to absorb for the flour and the egg has stuff in it other than water so its not quite hydrating as well

[@starthumancentipede]

Bro hit us with the YSAC "pepper pepper pepper"

[@TheCaptainSlappy]

I always like to think this is secretly Rami Malek doing these videos just to mess with me.

[@Louicanthrope]

11:48 when you gotta clean your clogged sink drain trap

[@69cheesyfries]

i like how bro asserts his culinary dominance on us every few months just to reminds us that he is actually a good cook.

[@pb9611]

Why does this actually inspire me to make homemade pasta

[@jeremiasdrumond7457]

Something tells me FutureCanoe actually did a chef cooking course. I did part of a course and alot of the techniques were the same.

[@Fangirl0498]

He is actually a good cook. It’s just the absence of good lighting and camera angles.

[@arcanask]

According to other comments in other videos of his, he used to be a line cook.

[@RohitYadav-hy9re]

Bro we are so close to one year of watching your video it's 17/12/2022 you begin your journey on KZbin😊

[@Simon_the_digger]

3:32 he eats wirh a normal fork but he drops the ligma fork. How???

[@Heartwing37]

Man, these look really good!

[@Suzuki_Hiakura]

I first learned how to use a French rolling pin and now I can't for the life of me use that kind of rolling pin you had in the video. I really hoping I get this nice French rolling pin for xmas lol Edit: My homemade pasta (usually just AP Flour, water, and salt) typically takes about 30-90 seconds for me to cook. I tend to make spaghetti pasta, but never thought to put flour on the top and fold it over, so it was time-consuming and never straight... I would have to get the largest knife to try and make it lol.

[@doclewis8927]

I love how his "Sage" is actually "Thyme". I think he did this with Rosemary once too...or maybe that was suppose to be sage too. Most spices are suggestions and you can use others if you do not like the flavor of certain spices/herbs. Don't be afraid to use different herbs in place of ones that you do not like. Most recipes are "guidelines". As long as most of the basics are followed, you should be good. It's when you get to the flavors that you can start playing with what you like. But...don't say you don't like something if you've never tried it. I hated parma cheese until I bought FRESH and grated it myself. Now, I love to use it. Don't ever forget that food is meant to be something to share!