No-roller fresh pasta - Legate Ears

[@rangergxi]

"All you need is a bowl and you don't even need that" - Diogenes.

[@HiHelloHi]

"I season my hands; for I do not have a cutting board" - Diogenes.

[@marian3248]

This is literally the best comment that I have ever read

[@Namesi]

The world can use as much stoic philosophy as it can get right now...good on you. Seneca, Epictetus, Marcus Aurellius and Aristotle are also fantastic to study.

[@P_tricc]

I can't wait to see your new kitchen.

[@GymnopedieTornado]

word. stoicism is gentrified cynicism!!! (I'm like...70% joking)

[@dubudub876]

He had evolved beyond our mortal understandings Adam IS the kitchen

[@vincentnguyen3068]

Immortal Chef Rebirth. Now on Wuxia World.

[@SulaInc]

His Dark Eminence hungers for Ears .

[@savoybluejay456]

That’s why I season myself to *BECOME* the kitchen.

[@namingisdifficult408]

Adam has ascended

[@DM-mq6hx]

This comment, so good

[@xp_studios7804]

You know, this 'kitchen' doesn't allow for cooking on Dwayne's drop cloths as tradition demands, but it's an okay substitute. Long live the Empire

[@betterdevils8734]

Needs more likes Edit: more likes have been achieved.

[@kittylover3597]

Thank you for continuing the empire meme Long Live The Empire

[@aragusea]

underrated comment

[@diamboy]

Adam Ragusea you have 69 likes

[@AbelleveMe]

HAHAHAHHAHA

[@TacoCookiez]

Thanks for showing common mistakes that you can make while making this as well as the recovery. I think that really helps alot with newcomers and relieving that first-time anxiety you kind of get when doing anything new. Solid work!

[@jlscraft]

Also showing how you can easily solve the problems made from mistakes really helps to boost confidence with the idea that even if you don’t do it perfectly, she’ll be right in the end

[@Shwwoomm]

And that's exactly why I frikking love this dude :)

[@SerpentDrago]

This is what makes this channel great . I tend to know what to do already , but it took lots and lots of trial and error to get there . when you watch this channel he just condenses down years of experience and i think it really really helps new cooks

[@ophello]

TacoCookiez a lot. Two separate words. “Alot” isn’t a word.

[@dac518]

@@ophello yeah but "twerk" is a word. Gtfo you English snob, language is fluid, constantly changing, and varies. Can you understand what hes saying?

[@Greaseoverwatch]

Adam Ragusea making food on the floor of his demolished kitched has to be the ultimate power move

[@larrynguyen85]

Fresh made pasta no less

[@bruh-ib5hz]

Fresh pasta shaped like an ear. Should’ve call this thing Vincent van Dough

[@rubyrosie_]

I- You're right

[@swamidan277]

...damn

[@pixelwashere8422]

Smart

[@bruh-ib5hz]

Miami Sports you don’t know?

[@brookeholly9888]

I laughed harder than I should’ve

[@matt5240]

This man doesn’t even need a proper kitchen

[@icupkinatme]

Doesn't need a proper kitchen yes! BUT I would rather see "cleaned" bare feet vs Flip Flop Feet that in the state of Georgia could have tracked anything in on the bottom makes my skin crawl. I hate shoes on in my house. After all wine is made traditionally bare foot in grapes.

[@biglanceyfouxenjoyer1347]

Lisa C Adam lives in Georgia

[@icupkinatme]

@@biglanceyfouxenjoyer1347 So do I :) I live 20 min south of him.

[@waffle2446]

lmao

[@cerberuss72]

Thanks for not yelling "NO!!!" at me every 15 seconds. It was refreshing.

[@t_y8274]

I really like those episodes though

[@GodleyX]

Those episodes are scary. I don't like him yelling no all the time haha. I much prefer the style of video he made here.

[@FabbrizioPlays]

It's nice to get a reality check and reevaluate what we're trying to do, but I think the "NO" episodes we have sufficiently get the point across

[@timhorton8085]

You might be enjoying an adam ragusea youtube poop while you NNNNNNOOO! We're watching a real adam ragusea video!

[@user-dx8nj7qj2g]

"the dough tells you when its had enough flour, still sticky, can take more flour" adam, you are genuinely the first person I've seen whos said more than "you don't need to measure out ingredients, just through it in a bowel and mix" and that bit of advice, seems really helpful to someone whos never made it by hand before without measurements.

[@bmolitor615]

maybe you mean bowl - a bowel is different

[@Gianno_]

@@bmolitor615 just swallow all the ingredients and let your bowels do the rest. Very easy way of cooking 🙌

[@NazzyDragon]

This is why I always send Adam's channel to anyone who's new to cooking. This is how I cook. Throw it all in a bowl and go nuts. Problem is, I've been cooking for many many years. I just have a feel for it. Newbies don't. Adam puts stuff in newbie terms better than I ever could. Great teacher, lol.

[@WilliamMurphy-wp79]

"Alright sir, will renovations should be done in probably two to three..." Adam: FLOOR NOODLES

[@KnowNot_Name]

You know these table noodles don’t get you the same lip as tradition demands but it’s a good substitute. Long live the empire

[@umamito]

Alternate title: desesperate cook makes pasta from what he can find because supermarkets are empty due to corona

[@allrad4911]

Flour and eggs were gone before toilet paper where i live, so sadly no.

[@charlie_mario6292]

All Rad **laughs in owning chickens** Haha jk I’m not that decked out

[@loomnatinoscopers]

@Toxic Potato its because they see other people panicking that they start to worry

[@Shadowonshadows]

That plus their kitchen isn't done yet.

[@Manuel-pd9kf]

@Toxic Potato beCuZ aMeRICUH duMb

[@mistirion4929]

You are a legend. Normally chefs around the world tell you how great and easy fresh pasta is and start with equipment and ingredients I didn't even know that they existed. And now here are you telling me how easy and great fresh pasta is and actually making it easy. If just finished my first badge and it's currently chilling in the fridge and I'm very excited to try them. Thank you Mr. Noodle magic man

[@mistirion4929]

@@Elementtx1021 honestly they were actually pretty easy to make and cook. However, compared to the store bought ones (which are actually really cheap) they are not that much better. They do taste different but again the cheap and delicious noodles you can buy in Austria are more than enough for me. You should definitely try it though

[@rime9213]

I love how he even made a "vegan" version of the pasta. I'm not vegan, but it just shows that Adam is very considerate of his audience. Great job Adam!

[@LindaGailLamb.0808]

And if you're more carnivoous, you could add something like prosciutto or shrimp to the egg pasta. Lots of possibilities, vegan and otherwise.

[@hotelmario510]

@@LindaGailLamb.0808 sure but not everything needs meat in it. plenty of protein in the egg

[@siyacer]

@@hotelmario510 not everything needs to be vegan either, what's your point

[@HandledToaster2]

@@hotelmario510 not everything needs anything at all.

[@disregardthefollowingstate8313]

@@siyacer Some people do feel the need to add meat to everything, Adam even acknowledges this in his videos. It’s a habit, and it’s unnecessary. Contrasting this habit with veganism doesn’t work because unnecessarily veganizing dishes isn’t really a thing, and since vegans *necessarily* have to veganize dishes it’s hard see how it could be a thing or who it would be able to apply to. Regardless, it doesn’t even really make sense in the first place to contrast this habit with veganism because it isn’t “the need to add animal products to everything”.

[@jakejones8225]

"why i cook on my floor not my tabletop"

[@hon21]

xD

[@mrlolas5114]

Why I season my floor, NOT my pasta.

[@phoebecp]

First, prepare everything on your countertop. NO!!!!

[@soneyt9630]

We want kitchen tour, after the renovation is done!

[@undeniablySomeGuy]

I want a kitchen tour of what he has right now

[@LeizarIrbe]

No

[@bucketcentral9860]

Everyone: where is your kitchen? Adam: *the real question is why do you need a kitchen*

[@daoyang223]

Everyone: Adam make quarantine food. Adam: we don't need a kitchen. Everyone:

[@juliashank4527]

"The dough tells you how much flour to add" Me: is that enough flour? Dough: nah bro, toss another teaspoon or so in

[@ezekielflores2149]

This is what actually happens to adam. He just assumes it works for everyone else as well.

[@bellenesatan]

My dough speaks to me too, although only in demonic whimpers and screeches of foreboding catastrophe. Not very helpful!

[@itsaverylee4218]

My dough is usually deaf, but we taught it sign language.

[@felice98]

I just did the pasta recipe for the first time today, and I wanted to share my experience and some issues that I had. I doubt anyone will read this but if you do, feel hugged:) I had to add quite a lot of flour to the 120 grams for 2 eggs, at least 60-70 grams more, but I guess it depends on the size of the eggs and the flour that you are using. The dough itself came out perfect! I think it is advisable to add a good amount of flower to the place on your counter where you want to put the pasta after you shaped them - especially the cut sides of the pasta will stick considerably to the counter itself, many of mine were tearing when I tried to lift them into the water. I think it might make sense to even use a small cutting board, dust it with flour so that you can just lift the whole thing and push the little pasta-nuggets into the water, I had the problem that they also stuck to each other when I tried to lift multiple at once into the water from my counter. Also keep in mind that the individual pieces of pasta will puff up and swell a whole lot in the water, so shape them around 40% (at least I would say so) smaller than you want your finished pasta to be when you eat it. I made a simple tomato sauce with it, it was fantastic! Really worth the (surprisingly small amount of) work. The taste is so different to dried pasta, they feel and taste a lot like Spätzle (for those who are from the germanic region haha). Thanks for the nice recipe Adam! All the best to everyone here & have fun cooking:) Greetings from Germany!

[@andrews4321]

Hand made pasta like this is perfect for anybody that is starting out at cooking by intuition instead of rigidly following a recipe from a box or a book. You'll know when you have it right as long as you have a basic idea of what you're doing.

[@margaretdevlin7059]

Can we just take a minute to appreciate that Adam continues to make the best cooking content WITHOUT A KITCHEN

[@bruhcorn3795]

this is literally the best starter pasta. Did this myself and literally only fried the pasta in butter with garlic and some chili flakes. My actual first time ever making fresh pasta and it came out so delicious and amazing

[@AmyJayOnTheWay]

I know what one of tomorrow’s homeschool lessons will be for my children. Pasta making!

[@slimyweasel7]

@@atomik7066 Woah calm down buddy, what's going on?

[@slimyweasel7]

@Toxic Potato Oh, didn't know about that, still seems a little strange, thanks for explaining tho!

[@slimyweasel7]

@@donsullivan1256 Welp that's the dumbest statement i have seen this month...

[@donsullivan1256]

Oswald

[@aragusea]

For context, folks, I deleted a reply to this perfectly lovely comment from some guy who seemed to be angry about the idea of homeschooling. This struck me as especially asinine, given that the OP may simply be homeschooling right now because millions of schools are closed due to COVID19. Our kids are home too, and indeed, I think making these noodles would be an awesome activity for families dealing with this situation.

[@MrFreakshow182]

As a student in self isolation with the supermarkets constantly out of both pasta and eggs, this recipe is a godsend. Thank you!

[@uniworkhorse]

Thanks for making such an approachable recipe Adam! Seeing these more "dumbed down" versions of usually untouchable recipes makes me more confident to try new stuff 🙏

[@NonJohns]

I also like how he explains it so you can think and try to branch off from what he does doing great entry level education, this man

[@LindaGailLamb.0808]

The first pasta invented was probably dead simple, before later cooks and technology made more complicated versions. Complicated is fine, if you have the time, skill and equipment - but it's nice for us ignorant noobs to know it doesn't have to be 🙂

[@rizwanfood86]

👍

[@quineros9595]

You know, those "legate ears" don't have that lack of eggs in them, that tradition really demands, but it's an okay substitution. Long live the Empire.

[@EpreTroll]

I ended up making a nice sauce with it instead using more flour, oil and cream butter, spring onions with garlic and vegetable broth. Threw some parmasan in there too. Seriously amazing dish for how simple it is.

[@bluekirbyrocks]

First reply and like on a verified persons comment.

[@chronovore7234]

Did you give up?

[@yayothejowen2541]

He renovated his kitchen on quaratine. What a legend.

[@aragusea]

It didn’t start out that way.

[@48956l]

@@aragusea bepis

[@maurorodriguez9508]

the last one, with a touch of lemon juice at the end, is just divine

[@fisheggomlete780]

My kitchen is almost done being renovated. So excited!

[@loomnatinoscopers]

you dont need one tho

[@tenaciousjoda8605]

same

[@anfywanfy]

@@loomnatinoscopers hes moving into adam basement

[@loomnatinoscopers]

@@anfywanfy the fact that someone is moving into a basement...

[@anfywanfy]

@@loomnatinoscopers yes basement is just a floor

[@Phannydantommusic]

I still come back to this recipe pretty frequently. It’s got to be one of my favorites from you.

[@nicolamariabrusi3991]

I'm italian and the funny thing, Adam, is that the your vegan version is more traditional than the recipe with eggs, in fact in the original recipe for "Orecchiette pugliesi" eggs are not required and we don't use normal wheat flour instead we use "semola rimacinata di grano duro" or double-milled durum wheat flour for you guys. The process of shaping is different but this is not really a problem 💪🏼

[@virtualabc7847]

He's Italian too dude

[@jacksamson5968]

He literally said this in the video

[@JohnDoe-wx2oo]

These are literal späzli. A German dish

[@nyhyl]

You're such a likeable guy. Your explanations are clear, logical, down to earth and you casually slip in vegan options while not always cooking vegan. Open minded and natural. I am happy I found your channel :)

[@one_smol_duck]

Thanks! I'm loving the deluge of interesting adaptable recipies coming in from KZbinrs right now. I'm not vegan but I can't seem to find any eggs, so I really appreciate the vegan recipie. Totally making this for dinner tonight -- well, something inspired by this that works with what I have.

[@serpentes9818]

ive literally made this pasta at LEAST once a week since this video came out. youre a LIFESAVER

[@darcybhaiwala7057]

I genuinely thank you for the vegan version. Difficult to find eggless recipes that actually look good!

[@skelfily]

made the vegan pasta with 2/3rds flour and 1/3 gram (chickpea) flour (to add some protein in for the egg) and it was very nice indeed! so goddamn easy as well. thank you for giving two fingers to the pasta roller

[@SuzanneBaruch]

< *Handyman Dwayne peeking into the kitchen from the living room* > "I stopped working so Adam can make pasta? Whatever ... I'm still getting paid by the hour."

[@sasigaranarumugum5788]

I love how he is real and just shoves all the purist, because you can't tell the difference how the pasta taste like just by how it's shaped

[@gregorysoble8494]

I just want to return to this video to say I make this at least once a week. I first made it back in April or so, and it's absolutely my wife's favorite thing that I cook. It also happens to be one of my favorite things to cook as well. It's so easy, and delicious!!

[@R3S0LVER_]

Adam talks to you not like a teacher more like a friend waaayy more helpful and not just expect you to know everything at once Subbed

[@CisoSecond]

I haven't seen anyone mention this yet, but that transition at 9:15 was CLEAN. Well done

[@CBCuster]

Made it for the first time today. Didn't have fennel on hand so I went with red onion, garlic, mushrooms, and smoked ham for some protein. Wow! Pasta was super easy to make and came together perfectly. Truly easy and simple with minimal tools required and minimal cleanup. Just one pot, one pan, one cutting board, a fork, and a knife and that was it for a whole meal

[@snowleopardlady1560]

Everyone: *going off on how Adam is cooking like a **-dad-** cavman* Me: ...this man used a brick in cooking, why does this suprise you?

[@Lily_of_the_Forest]

SNOWLEOPARDLADY those complainers are just jealous they can’t get the job done during difficult times.

[@snowleopardlady1560]

@ this comment is two weeks old. That was what I was reading at the time, chill

[@snowleopardlady1560]

@ I apologize, I thought you were trying to say something different

[@macrumpton]

Thanks so much for adding the vegan options! This is just making a great cooking channel even more wonderful.

[@caitlinvdg7308]

Adam wow this looks SO good and perfect for those who can't get their hands on store-bought pasta because of panic buying currently! I will cook this tonight thankyou!

[@Grayald]

This is a great way to use eggs and flour. Tasty and very filling, and best of all, pretty easy. Is pasta I've ever made, in fact. This recipe is a win.

[@oofmodzz8101]

White wine report: As of right now, there are no reports of white wine We will keep you posted

[@meth369]

YES SIR

[@lemo4423]

🤣😂🤣😂🤣😂👍👍👍

[@JosiahMcCarthy]

I really expected him to deglaze that fond with white wine.

[@ayouboueslati8676]

This video is a perfect binary system in which the pastas provide the substance and the texture while Adam provides the *kitchen*

[@deathbunny748]

Most Asian countries are underlockdown so this video came in at the right time really starting to get bored of rice only :)

[@Eric_X]

Same 🤣🤣

[@t_y8274]

@Great British you got a license for that bog roll m8?

[@mfaizsyahmi]

>Asians...bored of rice That doesn't compute.

[@ItsXY]

I never got bored of rice 😆

[@spedigonzales9395]

@@mfaizsyahmi Thats racist.

[@Sanshaino]

Incredibly proud of myself for essentially inventing the same pasta shapes on the fly when I made my first pasta dough and realized far too late that baking skills had not prepared me for rolling out pasta by hand

[@Nikomaru14]

I’ve always been hesitant to make fresh pasta because it seemed so hard and laborious, but this I think I can handle. Thanks for the recipe!

[@liamtahaney713]

I made it tonight!!! It was great!!!! I used cherry tomatoes, and added sage with my chili flakes. It was amazing! I'll definitely keep this is the rotation

[@connorhowlett2489]

Thank you for always making your dishes easy to understand, even when you make super complicated stuff it always feels like I can make it myself, in fact I’m gonna make this for my girlfriends birthday!

[@JillybeanYT]

Just made this for my dad for Father’s Day he said it was good.

[@gigiprabhakaran8161]

When I make fresh fettuccine, it seems to cook in like 30 seconds, and it tastes perfectly cooked, but every pasta video says that it should cook in 2-3 minutes. Does anyone know why this happens?

[@aragusea]

For the reason I said in the vid. It’s done really fast, but fresh egg pasta gets firmer if you cook it for another couple minutes, and I like it firmer, but you do you.

[@spedigonzales9395]

@@aragusea so its soft, than firm and after that soft again? I have to try cooking it longer

[@QuackingEldrich_101]

@@spedigonzales9395 ye

[@dreroad6095]

I just made this and boiled it for 3 minutes then cooked them in the pan like he did. Result is too firm for me. Maybe I did something wrong but next time I will just remove the pasta as soon as they float.

[@gondolaFGC]

The best part about Adam's recipes to me is the fact that there's so many variables you can add/change/completely f*ck up, and still get a completely delicious meals :) made these today and they came out different, but still great

[@fahriakalin5936]

At the risk of sounding overly dramatic I truly believe this: Adam, you are saving lives

[@ismata3274]

This video certainly is. And this can be turned to a pasta soup easily too for winter. Boil the pasta in water with potatoes and fried onion in it. Don't drain. Serve. Edit, take care potatoes are a bit cooked before adding the dough. I like ading garlic to it. Eat hot.

[@barbelhansen6837]

Made that today for my Mom, we never had fennel before. Tasted super good, will cook it again 👌

[@tomlangford1999]

Really love it when food youtubers give vegetarian and vegan options as well

[@hxhdfjifzirstc894]

I love it when the vegans have a separate channel, instead of cluttering up the internet.

[@apteropith]

I just made a dish crudely based on the first of these; the pasta was store-bought then steamed (it was an experiment; I salted it after), the fennel was ... possibly anise, or a hybrid of the two; I didn't have parmesan so I just used mozzarella and added fish sauce. Also added an entire "long green hot pepper" (probably some kind of hot anaheim), sliced, because yes. It's a really tasty flavour profile!

[@Abrown516]

Finally, a recipe for my Manhattan storage closet living space

[@UltimateBreloom]

I was in Bari where they made these in the traditional way on the street. They were incredible.

[@charlie_mario6292]

Thanks for reminding me it’s Thursday. This title has confirmed to me that “legate loaf” comes form the fact that he calls his fans vinegar legates, not a combo of the words lazy and baguette.

[@ssamerica3062]

I feel like there is something empowering about the omniscient-ness of voice over for the person doing it because not only did you already do the thing but you can now watch yourself do the thing and talk about yourself doing the thing to an audience and edit yourself to make the finished product look amazing.

[@TheSamuelFander]

Alternative title: Why I season Dwayne's drop cloths, NOT my steak

[@richiskinner9810]

I''m going to try this right away! I love how its not just the recipe but also the reasoning behind it. It really gives a greater understanding of the dish and dishes like it! Long live the empire!

[@jessicamerced9116]

Amazing! Adam, your videos are my favorite! Please keep them coming at this time of quarantine. I look forward to them! 😁 Also, thank you for the Skill Share sponsor videos! I signed up for 2 months and am learning all new things that I enjoy 😊👍

[@aidahosni5977]

Including vegan options made me so happy! Thanks so much!

[@B1gCh33sy]

Hey Adam, have you thought of trying to remove the starch in pre-shredded cheeses? Something like sifting the cheese or pressing it lightly with a moist paper towel to make the cheese better at melting? Maybe rinsing it in vinegar and drying it afterwards? Just a thought for another pizza video.

[@robi3366]

Why do that when you can just buy a small block of your desired cheese and shred it yourself ?

[@Reyna3103]

@@robi3366 because some forms of cheese only come pre shredded. (at least where I live)

[@toasterr4238]

@@robi3366 some places don't have block cheese for sale. Cheese sticks may or may not be available too. I live in one of the biggest cities in north America (Toronto) and there are no good high fat low moisture mozzarella blocks anywhere

[@awaitingconfirmation8406]

@@toasterr4238 You can use another type of cheese... Like cheddar or something

[@B1gCh33sy]

@@awaitingconfirmation8406 Mozzarella has no direct substitute for pizza. The idea is to convert readily available pre-shredded low-moisture part-skim mozzarella into something closer to what Adam regular uses by removing some of the starch.

[@thewizzardpineapple6007]

Made this with homemade cheese sauce and scallion-truffle salt. Absolutely amazing.

[@funkysagancat3295]

7:00 "enough for two" maybe enough for me

[@jakeb3849]

Just made these today with some squid ink pasta dough I made yesterday. I don't have a pasta maker so my pasta always comes out super thick. Thank you so much Adam for this great vid---I wanna shape all of my handmade pasta into these legate ears from now on! Excellent texture, very practical!

[@radianzero]

Adam: "No roller fresh pasta." Me with no flour due to over buying: *_"Whoa! This is worthless."_*

[@moth.monster]

I can't make any, I don't have a floor :(

[@zoltannagy3710]

In my country it's called 'csipetke'. The verb 'csíp' means to pinch, and the name comes from the way we're shaping the pasta. We're not using knife to chop it up to pieces, we just grab the ball of dough, flatten it into an inch or less thick disk and pinch or tear off small parts of it into a bowl with a little flour. It's faster, safer, it's not sticking if you toss the bowl once in a while to cover the pieces with flour . And with the pinching you already flattend it. You can use it like Adam does or you can just drop it into a soup, be careful because the flour on the pasta thickens up your soup really effectively, but I like to use that to my advantage.

[@anisnihilo9872]

Diogenes when making pasta:

[@xp_studios7804]

'You don't even need a bowl'

[@strider_hiryu850]

So true

[@MHMD-bo5id]

Ais Modeus “yOu dOnT eVeN nEeD fOoD”

[@kunalpareek8321]

Just made this. Didn’t find fennel bulbs so we tempered the oil with fennel seeds (always available in India) and chopped up some leeks into it. Very very satisfying and delicate dish. Thanks Adam

[@jonathanharmeyer2255]

That’s the first time I’ve ever heard the term “raw olive oil”

[@mfaizsyahmi]

[@QuackingEldrich_101]

does anyone know what raw olive oil is

[@jonathanharmeyer2255]

@@QuackingEldrich_101 only Gordon Ramsey and Adam do

[@ytreece]

QuackingEldrich 101 cold pressed, extra virgin, not the Classico. It should taste a little spicy and grassy.

[@pnwmeditations]

I made this for myself the other day. I took my first bite and immediately remarked, "holy s*** this is SO GOOD". Thanks for the recipe!

[@harrison298]

Adam over here, flexing on us with his plastic fork.

[@charles3840]

Love how easy and how widely applicable this is. Rolled pasta is something I do rarely because of the tedium, but I will definitely be breaking this out much more often.

[@zzap4922]

Hi Adam! Me and my friends (teenagers) are huge fans of your cooking. I was wondering do you have any tips or recipes for cookies? Everything you make tastes so good so I was to ask.

[@tabarnakcalice4185]

Thank you so much for thinking about the vegans, Adam. Much appreciated!

[@jasonjeong3914]

The vegan ones remind me of Korean 수제비 (Sujebi)! The only difference is that we rip the pasta instead.

[@rgwebb2008]

Your transition to ad game is incredible. One of the best in youtube. Gonna make this during the great quarantine of 2020!

[@s1mo]

I grew up eating orecchiette and to this day they're my favorite pasta shape, I could eat tons I like your idea and they taste absolutely amazing for sure, not sure about the ones with the egg in the dough, I never had them and I don't think anyone makes them, but they're certainly worth a try just for the sake of curiosity, they remind me of maltagliati I suggest you try learning the tecnique to give them their proper shape, in my opinion it is worth it! When my grandma made orecchiette I used to help her in the shaping, she was obviously a master and only used a knife or a teaspoon to roll them into their shape, but I could get away with using my fingers and a bit of practice to come up with something really good, but for me it was all about having fun while doing it

[@SageThyme23]

I just made this and i really enjoyed it. Thank you for teaching me how easy it could be to make pasta

[@JustADioWhosAHeroForFun]

They're essentially meatless Dumplings with Pasta sauce

[@dane6446]

WHY ARE YOU EVERYWHERE?!

[@HayTatsuko]

I just made this egg pasta, and it came out wonderful. Thanks for this recipe, and for making my first foray into doing fresh pasta a memorably good one!

[@charlie_mario6292]

Adam: this will feed two people. The noodles: *fit onto one plate* Edit: I already know the plate was bigger. Those plates are like 50% bigger than average plates, or at least that’s what they look like compared to Adam’s regular plates.

[@watercressfabrique3333]

hi

[@B1gCh33sy]

Plate size is not portion size.

[@jobansand]

He said the plate was bigger than his normal ones

[@MightyMase04]

I was about to comment on the plate size, but then the comment refreshed and Ta-Da, an edit lol

[@timbush1874]

I’d eat all of it myself. I don’t need friends food is my friend

[@1000dumplings]

I assumed Legate Ears was the actual name of this dish and it had been a thing for thousands of years but like You just made it up now???? its such a good name for it i adore it

[@HarrisHalabi]

Your videos are so fun I watch them even when I generally can't recreate the recipes as a vegan. But I love the consistency of the channel's thesis to cook by the eye and the vegan versions of recipes are so full and parallel the non vegan versions so well. It really caught my eye in the black beans and rice video when it was so close to vegan; why not go the extra mile and skip the chicken seasoning? Again in the mushroom risotto alternative. Loved it in this video too! Keep em coming, vegan or not (and especially the vegan recipes/alternatives)!!!

[@Simonm-jc]

ADAM!!! Havent tried this dish but I LOVE how it looks so far, cheep, easy and good use of random basic food components that one might just have thrown around. Great job

[@saucetoowetyuheard6184]

“Many hands make light work” im always hearing that here in georgia haha

[@sstanfo1]

Thank you for making a point to show what happens when you do the wrong steps. It really helps me avoid the temptation to be lazy.

[@ThoughtyTheWrangler]

Like Edward Elric, he no longer needs the transmutation circle

[@ibrahimahmad9395]

Atleast he still has his limbs😭

[@omarpulido8502]

Hi Adam. I appreciate the vegan options. Thanks much!

[@davidpoljanec4708]

4:32 when I see a kid doing a fortnite dance in public.

[@savoybluejay456]

David the NerdyOne bruh

[@omegastarmania3199]

redditor moment

[@antonioscendrategattico2302]

I discovered fennel pasta only recently and I can say it is a delight. Fennel is underappreciated, even here in Italy. People don't seem to think it's worth actually cooking, but it is.

[@blakecohen3705]

Everybody during the quarantine: 😱 Me watching Adam Ragusea: 😀

[@yunseaweed]

I haven't gotten around to trying to make these myself, but every time I see this pasta my mind immediately thinks this has the ssujaebi potato dough pasta texture. And I love that.