Gear Heads | The Best Pasta Tools for Homemade Pasta with Chef Tiffani Faison

Welcome to a special edition of Gear Heads, featuring local Boston chef, Tiffani Faison. Lisa and Hannah visit Tiffani at her Italian restaurant, Orfano, to learn restaurants pasta tricks. Next, Tiffani comes to ATK to learn more about making pasta in a home kitchen and together, they prepare her famous Lobster Fettuccine.
Buy our winning manual pasta machine: cooks.io/4bLFyeT
Buy our winning pasta fork: cooks.io/459rUjm
Buy our winning seafood scissors: cooks.io/45d0Nnj
Buy our winning colander: cooks.io/3VdlGKM
Buy our winning rolling pin: cooks.io/3Xh6f6G
Buy our winning carving (meat) fork: cooks.io/3VisqqS
Check out Tiffani's restaurant, Orfano: www.orfanoboston.com/
Follow Tiffani on Twitter: / tiffanifaison
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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[@Paelorian]

I've never seen Tiffani before but she has great chemistry with Hannah and Lisa and clearly is as able as she is affable. I really enjoyed this video. I'd love to see a sequel!

[@hearttoheart4me]

It's nice to see how Tiffani going from her machines in her restaurant to what a normal home would or should have to enjoy a great pasta.

[@DelphicExpanse]

By far the best gear heads episode yet!!! It feels natural, not like a scripted tv show (which is the feel you want, because its KZbin). More episodes like this, and you will be kicking BA's butt!

[@alexisdix6704]

It's good to see what Tiffani has been doing since Top Chef.

[@AmericasTestKitchen]

Her Boston restaurants are amazing!

[@KenS1267]

@@AmericasTestKitchen Truly. I was at Sweet Cheeks before a game at Fenway several years ago and it was amazing.

[@mrbear1302]

When I saw this all I could hear was David saying to Tiffani on Top Chef, "I am not your b****** b****** !".

[@pep_z780]

@@mrbear1302 did he say that like, in a *I know her like that* way or was it as aggressive as it sound?

[@mrbear1302]

@@pep_z780 oh it was aggressive and completely uncalled for!

[@jeffreydmclendon]

I loved Tiffani in this, and I LOVE the idea of having professional chefs use your favorite gear and hearing their take on it. More please.

[@blueberryblues3365]

Great to see this. Thanks to all. Love Lisa all the time.

[@johnlord8337]

Those curved shears are THE BEST for getting into crab and lobsters !!!! Just take to the local seafood place and be able to have an easy meal to eat - vs - still fighting the critter for the meat (and eating shell pieces).

[@Djoser122]

There are few things that are better to watch than 3 exceptional people with great chemistry and superlative skills. THANK YOU!!

[@michelleg9194]

I am lovin this type of episode with the guest chef demonstrating the equipment!!!

[@paulholditch3402]

All three of you ladies ROCK! Thanks for all the info you’ve presented! Cheerz!

[@MMuraseofSandvich]

I can't help but chuckle at the step taken back by Lisa when the chef tossed the pasta.

[@tarjei99]

This was fun to watch. Thank you!

[@bettys_dungeon_adventures9197]

nice to see Tiffany again!! I'm sorry I missed Orfano when I was still going to Boston often.

[@robertsterner2145]

I love this video and liked seeing a restaurant chef (and a Top Chef at that!) working with the ATK folks. More of this, please.

[@KatyaPaden]

Love this! I’ve done some pasta videos and love seeing the pros work!!!

[@222k3]

Aw, congratulations Hannah, so excited for you! Great episode, and right on time. I actually was gifted an Atlas 150 for my birthday earlier in March by a good friend, I am looking forward to using it. And good job consolidating all the pasta gear for the home cook in a single video, it makes it very easy to complete my kit. Appreciate Tiffany’s input and tool ideas too! Nice collab, much appreciation for this.

[@kaiju_k5042]

Loved it, thank you!

[@ashleymoore8599]

So so good!!!!

[@Calgary27]

This was AMAZING Content. I loved the dialogue and the approaches to cooking ❤️🇨🇦❤️

[@stacym735]

I stumbled on this episode kind of by accident, and love it! It's so great to see Tiffani; I admit to a little bit of fan-girling :D

[@brianklaus2468]

I really need to move to Boston Good stuff as always ladies!

[@redpurse]

We don't use meat fork. We use chopsticks, different lengths. Perfection 🥰

[@hollym5873]

Thanks, Great video

[@lisayerace5578]

Great vid!

[@originalhgc]

And, how was the sauce made? I missed that part.

[@michaellupu2080]

I liked what the chef said about tongs in a professional kitchen; I'd say the same about kitchen towels hooked to aprons.

[@kathyerickson9402]

I've never made homemade pasta, but this actually makes me want to give it a try...if someone actually makes the pasta dough for me first.

[@brandonhoffman4712]

Great episode! Now where is my carving, I mean pasta fork!

[@chriholt]

That was a lot of fun, and the lobster pasta looked amazing. When's Hannah's baby due?

[@semco72057]

I have tools for making and working with pasta and I use them often in my kitchen when working with pasta and food items like fish, lobster, and shrimp.

[@elizabethshaw734]

I used to live in that neighborhood and I worked at Beth's real hospital which is now Beth Israel Deaconess. My hands are so disabled I cannot roll out pasta even on a machine that I would crank so I'm going to purchase the best rated pasta maker and extruder. It's got to be better than off the shelf! :-)

[@davehan241]

Also chiming in to say that this kitchen-drop-in format is awesome. ATK is great, but it's also suuuper white...yeah Boston. Anyways, getting to visit chef's in their professional kitchen and then getting them in the ATK kitchen is an organic way to have different faces show up with their specific techniques and insights. 1. I prefer long wooden chop sticks vs tongs or a meat fork to separate pasta. 2. It'd be fun to see the visiting chefs' first impressions of the ATK kitchen, getting to play around with equipment like a kid in a candy store. They could pick things out to try that they're curious about. It would be nice to gift the visiting chefs a little swag bag of ATK-approved gadgets each chefs should be able to use, especially if it's featured in the feature recipe. 3. It'd be fun to see Lisa and/or Hannah get to suited up to work in the Orfano kitchen...if that's appropriate. Hearing their thoughts are about doing stuff in a commercial kitchen vs ATK kitchen vs home kitchen would be interesting. 4. This kitchen-visit format can be done with home kitchens, especially during social distancing. 5. Guest chefs can also be part of the review process. I'm sure they'd love to use a Sawzall and beat up on equipment. Maybe bring some of their own stuff to battle store-bought items or ATK favorites 6. Please have More info boxes of the featured and un-featured items being used. What's the pot the colander is sitting in? Yeah the close-up money shots of all the called out items are ok, but that seems necessary for thumbnail & marketing shots and I would rather have more bullet pointed info about the product features AND more importantly the cooking process you all are actually doing. The tools are just there to get stuff done properly. More than selling the PRODUCT, highlighting the winning features of each product and why it's useful for the cooking process is more important IMO. That focus hopefully pressures more manufacturers to make useful products (instead of wasting our money, time, and landfills with junk) and helps us identify what to look for in products or our MacGyver workarounds to ensure the cooking process works as well as possible.

[@Passionforfoodrecipes]

Oh the pasta-bilities are endless!

[@ackack612]

You just know, in short order, that Chef Faison is the master of her domain...... as a foh person, a kitchen I would enjoy working for/with. And given how hot she currently is in Boston, nice get ATK! Very nice.

[@bendingriver7101]

Did she garnish that with Shiso? What was the purple leaf?

[@johnlogan7883]

I want that pasta machine😂😂😂

[@hwk9468]

Is there a quality electric pasta roller you recommend? I broke my wrist a while back & can't keep up with a manual machine any more.

[@XzTS-Roostro]

ATK: transfers pasta with tongs Tiff: transfers pasta with a meat fork Asian Cooks: transfers pasta & noodles with chopsticks

[@ningcheng_shu]

The lady was so precise, even used a ruler to measure the length of pasta. Deeply amused. Everyone has his/her own little quirks. Quite a fun.

[@ackack612]

"precise, little quirks....." you demonstrate a total lack of knowledge re the creation of a very successful business group, in this case the lineup of establishments that Chef Faison currently heads.

[@ningcheng_shu]

@@ackack612 "...knowledge re the creation of a very successful business group...the lineup of establishment..." doesn't provide you the same amusement as measuring pasta with a steel ruler, does it? You're a bit too serious, bro.

[@mrbear1302]

@@ningcheng_shu so you are saying if you went to a high caliber restaurant and had linguine that was all different lengths and sizes you wouldn't notice and possibly say something? I don't believe you?

[@ningcheng_shu]

@@mrbear1302 I just say it's not necessary to use a ruler to measure the pasta. When I have my pasta, I don't use a ruler either. Too tolerant? I trust a trained chef's ability without a ruler, to maintain the consistency at any lengths he/she intends, to satisfy the customers. I don't know before, a chef would use a ruler on daily basis to cook pasta, so it's a fun to watch.

[@xoxo2008oxox]

I had that manual crank pasta machine...I don't recommend it. Even added the motor (so noisey). Get the pasta/sheeting attachment for your KitchenAid mixer. You should have one of those!

[@Paelorian]

Why do you recommend against a hand-cranked machine?

[@katnazms8]

xoxo2008oxox Right on....I took a class and had a chance to use a hand crank and then a kitchen aid attachment. Bid difference especially if your doing this by yourself. The extruded pasta can get long.b

[@seikibrian8641]

*xoxo2008oxox* "I had that manual crank pasta machine...I don't recommend it." I'll counter you by saying that I also have that machine -- the Marcato Atlas 150 -- and I *do* recommend it. I've used other brands, including Imperia and the KitchenAid mixer attachment, and I went back to the Atlas.

[@dj2big]

What kind of pots and pans?

[@toccataforte]

full recipe is where!?

[@MarcoNoPolo]

8:32 I want it a little "Al Dontay" = Al Dente

[@davejones5747]

His father is Luigi Dontay

[@karldelavigne8134]

"Pahhsta" = pasta.

[@seikibrian8641]

@@karldelavigne8134 They're pronouncing "pasta" correctly. The British version -- pass-tuh -- is not correct. (It's an Italian word, not English.)

[@karldelavigne8134]

@@seikibrian8641 Why don't you go and watch an Italian like Antonio Carluccio and listen to his pronunciation, as well as "Parmesan".

[@seikibrian8641]

@@karldelavigne8134 Why don't *you* go and watch an Italian like Nick Stellino and listen to *his* pronunciation: kzbin.info/www/bejne/gpnNiKmDd9FoY5Y&feature=emb_logo Or how about Gina Petitti: kzbin.info/www/bejne/d5_cf42DZr1qadk&feature=emb_logo If you had studied even a little Italiano, you'd know that the "A" in Italian is like the "A" in "father," not the "A" in "man." See: kzbin.info/www/bejne/nouuaqqXjLmXm9U&feature=emb_logo

[@ranchodiablaacres3967]

Sauce recipe in the future, ATK?

[@dr.westwood]

Best tabletop induction burner?

[@zieglla]

Has there been a review of meat slicers?

[@johnlord8337]

Chow down time Ciao Ciao ....

[@peggyrbaldwin]

How about recipes that you make along with links to gear?

[@MsDoxma]

It'd be nice to have the sauce recipe!

[@KB-mg5tc]

What size is that pot they are using to cook the pasta?

[@ronnorton4948]

All clad master chef 11"/8qt stock pot.

[@CentralNH]

Best lasagna pan??

[@Phlegethon]

Beater knife. Woman’s never seen a Chinese cleaver

[@AceHardy]

👨‍🍳

[@AbdulrahimBani]

قطاعة العجين مكينة الباستا صفاية الموية ملعقة المكرونة العجانة

[@ceasedesist703]

I’m having a “coronavirus “ flashback....no 6 feet...no masks...stop and restart my World, please✍🏽

[@David_T]

First person I've seen wearing a ring while making pasta. Whenever I make pasta my hands and wrists are covered in flour and dough.

[@vlxxx]

Wait! The rule is to save some pasta water for the sauce. Just saying.

[@deepdiver6927]

A bit disappointed they didn’t show how they made the pasta

[@jaykrappenshitz4992]

The sun is not an evil thing. Jus sayin

[@matthewmaclellan]

pasta water down the drain, oh no!!!

[@danielleanderson6371]

I think I blinked and missed the part where they reviewed equipment.

[@lionskull1]

I don't know. I think the reassurance that the equipment that has been chosen as "best in class" being praised by a restaurant chef that uses similar tools while at work is a great concept.

[@toastman1524]

1st

[@namalengkap4781]

I'm out of focus see beautiful pregnancy lady.

[@ropro9817]

What's the deal with white chefs (male and female) and arm tattoos?

[@christianhansen3292]

hannah gorgeous even still while pregnant!

[@seikibrian8641]

Don't turn your back on Tiffany. If she thinks you're cooking better than her she'll turn off your oven when you're not watching, or claim that your creations are hers.

[@jase_allen]

"Special episode"? Am I the only one who got a whiff of undeclared sponsored content? 'Cause that's the vibe I'm getting from this episode.

[@simonsavelyev7399]

Nope, no sponsors here :)

[@karldelavigne8134]

The word is restaurateur, not restauranteur 😯

[@davejones5747]

Jesus, give it a rest already.

[@karldelavigne8134]

@@davejones5747 Ah, the rage of Caliban yet again.

[@gayguy9603]

So fake … ATK is getting desperate .

[@frankfurter7260]

The “taste like the ocean” for salting pasts water is the biggest tripe re pasta cooking. No chef does this, I don’t care what she said; if she really salted the water that much her pasta dish would be ruined. You need some pasta water to finish the pasta sauce and there is some reduction going on you would end up with a salty mess.

[@theshadow1559]

Too much laughing and girl talk in this video, it absolutely took away from what I wanted to see and hear about the kitchen and ruined the tutorial for me. The three acted like high school teenie boppers, certainly not professional chefs.