HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH TWO OF AMERICA'S MASTER CHEFS.

MAKING PASTA WITH ME TODAY ARE LYNNE ROSSETTO KASPER AN EXPERT ON ITALIAN COOKING FR OM SAINT PAUL, MINNESOTA.

AND ROBERTO DONNA CHEF/OWNER OF GALILEO IN WASHINGTON, DC.

LYNNE ROSSETTO KASPER IS GOING TO SHOW US A WONDERFUL SUNDAY NIGHT DINNER.

AND WHAT IS IT?

IT'S CALLED "SUNDAY NIGHT PA STA WITH BALSAMIC VINEGAR."

PASTA WITH VINEGAR?

VINEGAR, I KNOW, I KNOW.

BALSAMIC IS LUSCIOUS, IT FINISHES THE DISH.

BUT THIS IS A DISH THAT'S DONE ON SUNDAY NIGHT.

NOW ON SUNDAY, ALMOST ALL OF ITALY IS ON THE ROAD.

HALF OF ITALY IS DRIVING TO EAT WITH THE OT HER HALF OF ITALY.

SOMEBODY'S COOKING IN THE HOUSE AND THE FAMILY IS COMING TO STAY.

YEAH.

SO SUNDAY NIGHT YOU WANT A DISH THAT'S VERY LIGHT VERY QUICK, VERY EASY.

BECAUSE YOU'RE ALREADY EATING LARGELY WITH YOUR FAMILY.

EXACTLY.

SO WHAT WE BEGIN WITH, IS TEN CLOVES OF GARLIC.

CAN YOU IMAGINE?

WE'VE GOT VERY LO W HEAT, BIG PAN.

AND WHAT YOU WANT TO DO IS TAKE THE GARLIC AND CUT IT INTO A VE RY LARGE DICE- LIKE SO.

YOU WANT TO START OUT WITH LARGE CLOVES.

THAT'S RIGHT.

AND YOU WANT TO MAKE SURE TH AT YOU HAVE BIG PIECES AND NOT A LO T OF SHREDS.

BECAUSE WHAT WE 'RE GOING TO DO IS TAKE ABOUT THREE TA BLESPOONS OF OLIVE OIL.

THE IDEA HERE IS WE'RE TA KING ALL OF THIS GARLIC- AND I KNOW EVERYONE'S THINKING, "OH, MY GOD I'M NOT GOING TO BE ABLE TO TA LK TO ANYONE FOR A WEEK."

BUT IF YOU COOK GA RLIC VERY SLOWLY IT GETS SWEET AND ME LLOW, AND RICH AND LUSH.

AND WE'RE GOING TO GIVE THIS GARLIC ABOUT TEN OR 15 MINUTES.

WE DON'T WANT IT TO BROWN.

UM, HMM.

YOU JUST WANT IT TO SOFTEN.

RI GHT.

AND JUST TURN A BIT BLOND.

SO, WE COOK THIS VE RY, VERY SLOWLY.

AS THIS IS ST ARTING TO COOK I'M GOING TO PREPARE THE RE ST OF THE INGREDIENTS.

THIS IS A PASTA THAT, YO U KNOW, FEEL THIS.

IT'S REALLY QU ITE AMAZING.

IT'S QUITE... THAT IS ROUGH.

YEAH.

AND WHEN YOU'RE BU YING DRIED PASTA YOU WANT TO LO OK FOR PASTA THAT HAS THIS KI ND OF TEXTURE BECAUSE IT HOLDS THE SAUCE BETTER.

THAT'S A GOOD IDEA.

IS THIS IMPORTED PASTA?

TH IS IS IMPORTED FR OM ITALY.

THIS HAPPENS TO BE ONE THAT I LIKE.

THERE'S A LOT OF DIFFERENT BR ANDS NOW ON THE MARKET.

BUT THIS IS WH AT YOU LOOK FOR.

AND THE OTHER THING IS THAT ONCE YOU OP EN THE BAG - I THINK THAT HAS A NICE SMELL TO IT.

IT HAS A WH EATEN SMELL... UM HMM, IT DOES.

YOU WANT PASTA TO TASTE GOOD.

NOW THE NEXT THING WE WA NT TO DO IS TOMATOES.

AND IF YOU'RE NO T IN TOMATO SEASON AND THE TOMATOES AR E NOT GREAT YOU CAN ACTUALLY DO TH IS WITH CANNED TOMATOES.

SO WHAT WE'RE GOING TO DO IS JUST CUT THEM IN HALF AND I'M GOING TO SE ED THEM, LIKE SO.

OH, YEAP.

LIKE SO.

JUST GET ALL TH OSE SEEDS OUT.

NOW WHAT WE WANT TO DO WITH THIS IS I'M GOING TO DICE THIS IN TO ABOUT HALF-INCH DICE.

AND YOU CAN OBVIOUSLY, JU ST DO THIS AHEAD.

I'M JUST GONNA AD D THIS... WE'RE USING A GENEROUS AM OUNT OF TOMATOES BECAUSE... GOOD.

YEAH, IT'S TO MATO SEASON.

AND IF YOU WERE US ING CANNED TOMATOES YOU WOULD DR AIN THEM.

THEN YOU WOULD JUST DICE THEM UP INTO THIS KIND OF SHAPE.

YOU WOULDN'T TAKE OUT THEIR SEEDS OR ANYTHING?

YOU DON'T THINK IT'S NECESSARY?

I DON'T THINK IT 'S NECESSARY.

YOU WOULDN'T END UP WITH MUCH IF YOU DID.

NO.

SO, THIS COOKS UP.

AND WHAT WE'RE GOING TO DO IS TAKE THE MINT TAKE SOME CH IVES, AND... BEAUTIFUL, FAT CHIVES.

AREN'T THEY WO NDERFUL?

THEY'RE LOVELY.

I'M GOING TO JU ST CHOP THOSE.

THIS ALL TOTALS AB OUT THREE TABLESPOONS.

YEAP.

AND IF YOU LIKE THE FLAVOR OF THE MINT YOU USE MORE MINT.

IF YOU LIKE THE FLAVOR OF CH IVE, YOU USE MORE CHIVE.

YEAH.

AND THEN WE'VE GO T MARJORAM.

THIS WILL GE T CHOPPED.

AND THEN WE'LL ME ASURE THE BASIL BECAUSE THESE ARE TH E BACKGROUND HERBS.

AND THE BASIL IS WH AT I THINK OF AS THE UP -FRONT HERB.

WE WANT ABOUT THREE QU ARTERS OF A CUP- IN THIS CASE, TI GHTLY PACKED.

TIGHTLY PACKED?

AND BASIL LEAVES.

NOW THIS IS MY ALL-TIME FA VORITE HERB AND...

I LOVE IT.

OH, I DO TOO, I REALLY DO.

SO THAT'S ABOUT...

WHEN WE SAY TIGHTLY PACKED IN A RECIPE... YEAH.

THAT'S ABOUT TH REE QUARTERS OF A CUP.

AND AGAIN, YOU KNOW, TH IS IS NOT ROCKET SCIENCE.

YOU DO IT ACCORDING TO HOW YOU LIKE IT.

YEAH.

AND I'M GOING TO ROUGH-CUT.

AND YOU JUST WANT TO GET IT CHOPPED UP SO THAT YOU RE LEASE THE FLAVOR.

AND I LIKE TO CH OP ALL THE HERBS PLUCK THEM AS CLOSE TO THE COOKING TI ME AS POSSIBLE BECAUSE... BECAUSE EVERYTHING TURNS OUT BLACK OTHERWISE, DON'T THEY?

YEAH, AND ES PECIALLY THE BASIL.

YEAH.

AND I ALSO THINK TH EY JUST LOSE FLAVOR.

THE GARLIC IS ALMOST THERE AND SEE THE BL OND RIGHT THERE?

UM HMM.

YOU SEE THAT RI GHT THERE?

YEAH.

THAT IS AS DARK AS IT SHOULD EVER GET.

AND I'M GOING TO SE T THIS ASIDE NOW.

AND WE'LL JUST LE T THAT REST.

AND LET'S ST ART THE PASTA.

I'VE GOT SIX QUARTS OF BOILING WATER.

THAT CERTAINLY IS BOILING, YES.

ONE TRICK I' VE LEARNED FROM ONE OF THE CO OKS IN EMILIA-ROMAGNA IS "TASTE YO UR WATER."

BECAUSE YOU HAVE SALT ALREADY IN THERE?

THAT'S RIGHT.

AND I WANT TO MAKE SURE TH AT IT'S SALTY ENOUGH.

NOW IF YOU CAN'T EAT SALT, LE AVE IT OUT, IT'S NOT.... WE'RE TALKING ABOUT NORMAL, HEALTHY PEOPLE.

THEN, A LITTLE SALT IN YO UR PASTA WATER IS JUST... HOW MUCH DO YOU PUT IN A QUART ABOUT?

WELL THIS IS SIX QRTS.

AND I USE ABOUT ONE AND A HA LF TABLESPOONS, MAYBE TWO.

REMEMBER, WE'RE NOT EA TING TWO TABLESPOONS.

YOU TASTE IT?

AND I TASTE IT BECAUSE NO W IT'S NICELY SALTED.

AND THAT'S PART OF WHAT ADDS TO THE FLAVOR OF THE PASTA.

YOU PUT THE WHOLE BUSINESS IN THERE.

THE WHOLE THING GOES IN AND YO U KIND OF SPREAD IT OUT.

AND THE KEY IS TO GE T IT UNDER THAT WATER AS QUICKLY AS POSSIBLE.

YOU STIR BECAUSE YOU DON'T WA NT TO HAVE IT STICKING.

SO I'VE GOT IT UN DER THE WATER AND WE WANT TO GET IT UP TO A HARD-BOIL AS FAST AS WE CAN.

NOW, SOME PEOPLE PUT A LITTLE OLIVE OIL IN.

DO YOU?

I DID FOR YEARS, AN D, AND...

SO DID I, BUT WHY?

WELL, SOMETHING SU DDENLY DAWNED.

YOU KNOW, THE LIGHT BROKE.

THAT OIL'S STAYING ON TOP OF THE WATER- IT'S NOT COATING THE PASTA, IT 'S NOT DOING A BLESSED THING.

WHAT I REALIZED IS YOU COOK WITH A LOT OF WATER AN D THE PASTA WON'T STICK.

AND IF YOU'RE DOING BI G PIECES OF PASTA LIKE LASAGNA OR DELICATE PA STA, LIKE FILLED PASTA MORE WATER IN PROPORTION.

SIX QUARTS PER PO UND OF DRIED PASTA.

SO ONCE THIS COMES UP TO A BOIL... YOU CHECK THE PASTA, YOU MA KE SURE YOU GIVE IT A STIR.

IT'S NOT THERE YET, YO U SEE IT'S STIFF?

YEAH.

AND SO IT'S NOT EVEN RE ADY TO BE TASTED YET.

BUT I TASTE MY WAY TH ROUGH TO DONENESS.

YEAH.

KEEP IT AT A GOOD BOIL.

...TAKES ABOUT 15 MINUTES TO BOIL?

IT DEPENDS ON THE PASTA.

THIS WILL TAKE MAYBE EIGHT TO TEN, BUT I NEVER TRUST TIME.

I TRUST HOW IT LOOKS AND HOW IT TASTES.

YEAH.

WE HAVE THE GARLIC, IT'S AL L SET AND READY TO GO.

THE TOMATOES ARE RE ADY TO GO, THE HERBS.

NOW WE CAN TALK BALSAMIC VINEGAR.

GOOD.

THERE ARE TWO TYPES OF BALSAMIC VINEGAR.

THESE, THIS IS THE TR UE BALSAMIC... YEAH.

THIS IS MADE BY FAMILIES.

THERE'S NO WINE VI NEGAR IN THIS.

IT'S MADE BY PASSING THE BOILED DOWN SW EET JUICE OF WINE GRAPES THROUGH A SERIES OF BA RRELS IN AN ATTIC.

THEY CAN BE AGED OV ER A CENTURY.

HEAVENS.

THEY'RE INCREDIBLE.

THEY CAN BE SIPPED AS A LIQUEUR.

AND WHAT I'D LIKE YOU TO DO IS TO HAVE A LITTLE TASTE.

THIS IS USED ON FI NISHED DISHES.

YOU DON'T COOK IT INTO THINGS YOU DON'T USE IT AS A SALAD DRESSING.

IT'S REALLY CALLED A "CONDIMENT."

THAT'S LOVELY.

ISN'T THAT GLORIOUS?

TH IS IS SIPPING.

THAT DOESN'T TASTE ANYTHING LIKE STORE-BOUGHT, DOES IT?

NO.

NOW THIS IS TH E INDUSTRIAL.

THIS IS WHAT WE CA N GENERALLY GET.

AND THE QUALITY OF THESE RANGE FROM VE RY DECENT TO STUFF YOU COULD RE MOVE PAINT FROM WALLS.

YEAH.

SO THE KEY LIKE TH E OLIVE OIL IS FOR GOODNESS SAKES, BU Y AND TASTE.

THIS WILL BE FA R MORE ACIDIC- YOU MAY NOT WANT TO TAKE ALL OF THAT.

YOU USE IT DIFFERENTLY- TH IS IS WHAT YOU MARINATE WITH.

THAT'S VERY NICE, HOWEVER.

TH IS IS A VE RY NICE ONE.

THIS IS ONE THAT I PARTICULARLY LIKE.

PASTA IS AL MOST THERE.

I'M GOING TO BRING TH E HEAT UP UNDER THIS.

AND WHAT WE'RE GO ING TO DO IS TAKE ABOUT A HALF CUP OF PA STA WATER TO "LENGTHEN"- THAT'S THE TERM TH AT'S USED IN ITALY TO "LENGTHEN" TH E SAUCE.

SO WE WANT TO GET TH IS NOW HEATED UP.

GET IT UP TO A SIMMER.

AND THEN THE TRICK HE RE IS, THIS GOES IN AND IT'S WARMED JU ST LONG ENOUGH TO LET EVERYTHING BL OSSOM.

AHHH.

WHEN YOU SMELL IT , IT'S THERE.

YOU DON'T WANT TO RE ALLY COOK THE HERBS FOR A VERY LONG PE RIOD OF TIME.

THEN WE'LL THROW IN THE DRAINED PASTA AND THEN WE'LL AD D THE TOMATOES TOSS IT ALL TOGETHER TO WARM IT THROUGH.

AND THEN PARMIGIANO REGGIANO CH EESE WHICH WE'VE SHAVED.

ISN'T THAT, THAT'S LOVELY.

THE REASON FOR THE SHAVING IS KIND OF INTERESTING.

IF YOU GRATE THE CHEESE, IT TE NDS TO BLEND INTO A DISH MORE BUT I WANT TO TASTE IT.

THIS IS A VERY BOLD DISH.

WE HAVE CHUNKS OF TO MATOES AND BITS OF GARLIC.

AND I WANT THE CHEESE TO STAND UP.

SO I SHAVE IT.

I JUST WANT TO TASTE THIS.

HMM HMM.

IT'S DONE, IS IT?

IT 'S DONE.

RUSH.

YES, YOU KNOW, IT 'S LIKE A SOUFFLE.

PASTA WAITS FO R NO MAN.

THERE HAS NEVER BEEN A CO LANDER MADE THAT'S TOO BIG.

FOR PASTA.

I'VE GOT A MUCH BIGGER ONE RIGHT OVER THERE.

BECAUSE YOU REALLY WA NT TO DRAIN IT.

AND YOU WANT TO BE AB LE TO KIND OF TOSS IT.

YEAH.

I HAVE NO PATIENCE WITH THESE PI DDLE-Y LITTLE THINGS WHERE THE PASTA'S FL OATING ALL OVER.

THIS IS CALLED THE "D ANCING PASTA" BUT YOU SEE HOW LI VELY IT IS?

YEAH.

I FORGOT TO PUT TH E HERBS IN.

NOT TO WORRY.

IF YOU DO THIS, NOT TO WORRY, TH ROW THEM IN RIGHT NOW.

I WANTED TO BLOSSOM TH E HERBS IN THE HEAT.

IT WILL...

IT WILL BE FINE.

NOW, THERE.

I CAN SMELL THEM ALL, DON'T YOU?

DO ESN'T THAT SM ELL INCREDIBLE?

THE WAY THAT THE MINT AN D THE BASIL COME TOGETHER.

NOW, WE'RE GOING TO GIVE TH IS A BIT OF SALT AND PEPPER.

NOW, WE'RE DOING TH IS OVER HEAT BECAUSE YOU WANT TO HE LP THESE FLAVORINGS KIND OF PERMEATE TH E PASTA.

WHICH THEY WOULDN'T IF IT WERE COLD.

THAT'S RIGHT.

AND THIS IS, AGAIN A VERY TRADITIONAL WAY OF DEALING WITH PASTA.

IN GO THE TOMATOES.

AGAIN, I LOVE TH E TOMATOES AND IT'S TO MATO SEASON.

IF YOU WA NT TO USE A LITTLE BIT LESS IN TH E WINTER, YOU CAN.

YOU CAN LEAVE TH EM OUT ENTIRELY AND JUST DO THE HERBS.

ISN'T IT GORGEOUS?

YEAH, IT'S JUST LOVELY.

I MEAN, IT'S SUCH A NICE LOOKING DISH.

NOW THE NEXT THING IS THE CHEESE.

AND I PUT IT IN THE PAN AGAIN BECAUSE I WANT TO BRING AL L THESE FLAVORS TOGETHER.

AND IF YOU COULD HELP ME SC OOP THIS INTO THE BOWL I'LL GIVE YOU TH OSE TOO.

OKAY.

AND WE'LL JU ST TAKE THIS.

BOY, THAT LOOKS LOVELY.

WHAT YOU CAN DO IS SHAVE MO RE CHEESE OVER THE PASTA.

I'M JUST USING A VEGETABLE PE ELER, NOTHING FANCY.

WELL, THAT'S VERY EFFECTIVE, I THINK.

ISN'T THAT NICE?

AN D IT'S GREAT OV ER SALADS.

NOW YOU HAVE TO SERVE IT AT ONCE, DON'T YOU?

AT ONCE... AND, AGAIN, IF YOU WANT TO JU ST GUSSY UP A LITTLE BIT SOME DICED TOMATO AND A FEW BASIL LEAVES.

AND THAT'S IT.

BUT KEEP IT... KEEP IT SIMPLE.

THE FINISHING TOUCH IS A SP OON OF BALSAMIC VINEGAR.

NOT AN AWFUL LOT, BUT JU ST A TAD TO BRING OUT.

LOVELY.

IS N'T THAT LOVELY?

I'VE NEVER HEARD OF PUTTING VINEGAR ON.

BUT THEN, OF COURSE, THAT REALLY ISN'T VINEGAR, IS IT?

IT JUST TASTES LIKE IT.

NO.

AND IT'S CALLED A CONDIMENTO BECAUSE IT IS MO RE OF A CONDIMENT.

THAT'S CHARMING.

A LITTLE BIT OF BA SIL, AND THERE YOU GO.

VERY NICE.

SUNDAY NIGHT PASTA WI TH BALSAMIC VINEGAR.

YOU DON'T SIT AROUND, YOU EAT IT RIGHT AWAY?

YOU EAT IT IM MEDIATELY.

I CAN TASTE THAT LITTLE BIT OF BALSAMIC.

BUT THE WHOLE THING IS SO GREAT, SO FRESH AND SIMPLE.

I'M SO GLAD YO U LIKE IT.

I SHALL DO IT NEXT SUNDAY FOR MY SUPPER.

BR AVO!

BRAVO!

TH ANK YOU.

NOW WE'RE GOING TO DO A SPECIAL TYPE OF PASTA CALLED SOMETHING- IT'S FROM GENOA.

YEAH, TROFFIE, IT'S CA LLED "TROFFIE".

TROFFIE.

YE S. IT'S A VERY IN TERESTING PASTA- IT'S DIFFERENT FROM TH E NORMAL PASTA.

IT'S NICE TO HAVE A CHANGE, I THINK.

YEAH, ONCE IN A WHILE, AN D I THINK IT'S...

I LIKE IT AND EVERYBODY LI KES IT VERY MUCH.

WE'VE, FOR THE TR ADITIONAL RECIPE YOU'RE SUPPOSED TO HA VE CHESTNUT FLOUR.

IS THAT EASY TO GET?

YOU HAVE TO GO TO A SPECIAL STORE- YOU KNOW, GO URMET STORES.

IN ITALIAN, IN GOURMET STORES.

YEAH, GOURMET STORES, BE CAUSE ITALIAN... HEALTH FOOD MIGHT HAVE IT.

PR OBABLY HE ALTH FOOD STORE- YOU KNOW ITALIAN MAKES IT AND FRENCH MAKES IT.

THEN ONE VERY IM PORTANT THING- IT HAS TO SMELL, WI TH A VERY FRESH AND...

VERY FRESH.

SWEET, YOU KNOW, AN D NOT BITTER BECAUSE CHESTNUT FLOUR TE NDS TO BECOME BITTER AND DARKER WH EN IT'S OLD.

IF YOU BOUGHT IT YOU COULD KEEP IT IN THE FREEZER, COULDN'T YOU?

YEAH, WHAT I USUALLY DO I KEEP IT IN A VE RY DRY AND COOL PLACE.

NOT IN THE RE FRIGERATOR BECAUSE THERE IS HU MIDITY, YEAH.

YEAH.

AIRTIGHT.

THEN WE'RE GOING TO PU T IN THE TWO FLOURS.

ABOUT HOW MUCH HAVE YOU GOT IN EACH OF THOSE BOWLS?

A LITTLE BIT MORE OF CHESTNUT FLOUR THAN BLEACHED FLOUR.

AND THIS IS BL EACHED FLOUR.

OH, IS THAT CAKE?

WE HAVE TWO CUPS AND A HALF AN D ONE CUP AND A HALF.

AND THAT IS ALL PURPOSE BLEACHED FLOUR.

YE S. PROBABLY PROPORTIONS DON'T MAKE A GREAT DEAL OF DIFFERENCE?

IT'S IMPORTANT THAT YO U ALWAYS HAVE A LITTLE BIT MORE CHESTNUT FL OUR THAN REGULAR FLOUR IF YOU WANT TO US E CHESTNUT FLOUR.

YES.

ANOTHER THING THAT YO U SHOULD KNOW IS YOU COULD MAKE IT WITHOUT CH ESTNUT FLOUR, IF YOU WANT.

YEAH.

JUST USE BL EACHED FLOUR.

BUT YOU WILL NOT GE T THE COLOR BECAUSE IT TU RNS BROWN.

I WILL SHOW YOU AF TER IT TURNS BROWN.

YEAH.

YOU WILL NOT HAVE THE FL AVOR OF THE CHESTNUT.

YEAH, UM HMM.

THAT'S WHY IF YOU US E THE CHESTNUT FLOUR YOU WANT TO PU T MORE... A LITTLE MORE.

THEN YOU PUT A PI NCH OR TWO OF SALT.

FOR THIS ONE WE PUT TW O AND A HALF OF SALT.

THEN WE BR ING IT UP AND WE START TO MIX IT A LITTLE BIT.

WE MIX THE TWO FL OURS TOGETHER FIRST.

THEN WE ADD THE HA LF A CUP OF WATER.

AGAIN, I DON'T PUT AL L OF IT IN AT ONCE.

I KEEP A LITTLE BI T ON THE SIDE.

AND YOU WA NT TO HAVE A PRETTY FIRM DO UGH FOR THIS...

OKAY, I NEEDED ALL TH E WATER THAT WE HAVE.

OKAY, THE DO UGH IS READY.

NOW WE TAKE TH IS DOUGH WE PUT IT IN THE RE FRIGERATOR AND LET IT REST.

WE WRAP IT IN FILM AND LET IT REST FO R TWO HOURS, AT LEAST.

ONE HOUR AND A HA LF, TWO, OR THREE... AFTER THAT TIME, TH AT'S WHAT WE HAVE.

YOU SEE THE DO UGH BECOMES- IT'S NOT A WH ITE DOUGH.

IT'S KIND OF A BROWNISH DOUGH.

YEAH.

AND THAT IS A STIFF DOUGH.

YE S, IT'S A STIFF DOUGH.

IT'S PRETTY FIRM AND YOU SMELL TH E CHESTNUTS.

HMM, NICE.

THEN WHAT WE DO , WE HAVE TO... NOW I'M GOING TO SHOW YO U HOW TO MAKE THESE.

WE HAVE TO MAKE A SMALL BALL.

AND MAKE SURE IT 'S ALL FIRM.

YEAH.

THEN YOU USE- HOW DO YOU CALL THIS FINGER TH AT I HAVE IN ENGLISH?

THAT'S THE "THIRD" FINGER.

THE "THIRD" FINGER.

YOU CALL IT AS I CALL IT -THE THIRD FINGER.

THIS IS THE INDEX, WHAT IS THAT WITH YOU?

WELL, THIS IS TH E MIDDLE FINGER.

WE HAVE FIVE FINGERS, TH E THIRD ONE IN THE MIDDLE.

AND THEN WHAT WE DO, WE ROLL IT.

AND YOU HAVE TO ROLL IT AND PUSH IT DOWN UNTIL YOU FEEL THAT TH E DOUGH IS IN OVER HERE.

YEAH.

THEN YOU PULL IT IN THIS WA Y TILL IT COMES UNDER.

UNDER THE FIFTH FINGER.

YE S. I SEE.

VE RY EASY, YO U KNOW.

WELL, DO IT FAST NOW.

OKAY, WAIT, FA ST LIKE THIS.

BUT YOU CAN GO FAST AS YOU WANT, BUT...

BUT YOU WANT TO BE SURE THAT YOU GET THEM RIGHT.

YES.

I THINK WE SH OULD TRY- YOU SHOULD TRY TO MAKE ONE NOW.

I'LL MAKE ONE MO RE TIME, OKAY?

AND THEN YOU ROLL IT OUT LIKE THIS.

OKAY.

IS THAT TOO BIG?

NO, NO, THAT'S FINE.

OKAY, GO OUT WI TH IT.

PUSH DOWN, PU SH DOWN- WHEN YOU FEEL THAT IT GE TS OVER THERE YOU STOP.

YEAH, IT'S THERE.

AND NOW WE HAVE, AND MA KE IT COME DOWN.

ALMOST, ALMOST.

WE DO IT AGAIN, ON E MORE TIME.

YOU CAN USE THIS.

ALRIGHT.

I THINK YOU'RE VE RY CLOSE TO IT.

OKAY, PUSH DOWN.

YOU HAVE TO FEEL IT AS IT ST RETCHES UNDER YOUR HAND.

DOES IT STRETCH?

UM HMM.

NOW, WE'RE AL MOST THERE.

START FROM HERE WHERE YO U WERE HERE TO THERE.

OKAY, AND YO U CAN... THEN YOU HAVE TO GIVE A CIRCULAR MOTION.

ALMOST, YOU SEE.

YOU ALMOST DID IT, YO U DID VERY GOOD.

WE PUT THIS PASTA WITH THE OT HER ONE I PREPARED BEFORE.

WE MIX IT WITH TH E, ON THE FLOUR.

YOU'VE GOT A LITTLE FLOUR THAT'S SO IF YOU DO IT IN AD VANCE SO THEY WON'T STICK.

YEAH, IF YOU DO IT THE DAY BEFORE WHAT YOU SHOULD DO IS JUST MAKE SURE THAT IT IS ALL FLOURED.

IF NOT, THEY WILL ALL STICK TOGETHER.

GOOD.

I HAVE THE BOILING WATER HERE WITH SALT.

IT HAS ALREADY BEEN SALTED.

AND WHAT I DID BEFORE, I CUT THE STRING BEANS AND BLANCHED THEM INSIDE THIS WATER COOLED THEM OFF IN ICE WATER AND I DICED THE POTATO IN VERY SMALL DICE.

THOSE ARE JUST A LITTLE, A LITTLE BIT AL DENTE BECAUSE THEY'RE GOING TO GET MORE COOKING.

YES, I'M GOING TO PUT THEM BACK HERE WITH THE PASTA.

YEAP.

AND THE POTATO, I DICE THEM VERY FINE AND I COOK THEM ALMOST COMPLETELY.

AND I HAVE THEM HERE.

I'M GOING TO PUT THE PASTA IN.

HOW LONG DOES IT TAKE TO COOK?

SEVEN, EIGHT MINUTES.

SE VEN TO EIGHT.

IN THE MEANTIME THE PASTA IS COOKING WE ARE GOING TO PREPARE THE PESTO.

UM HMM.

THE PESTO, I LOVE TH AT GARLIC AND BASIL.

YES.

AND PINE NUTS AND OLIVE OIL.

GR EAT.

WHAT WE DO, WE ARE GOING TO COVER THEM.

NOW WE GO AND WE ARE GOING TO MAKE THE PESTO.

WE NEED TWO CU PS OF BASIL.

TWO CUPS.

VOILA.

AND THEN WE PUT TWO TA BLESPOONS OF PINE NUTS THAT I ALREADY RO ASTED IN THE OVEN.

ROASTED PINE NUTS, TWO TABLESPOONS.

ONE GARLIC CLOVE.

JUST ONE?

YE S. WE ADD A PI NCH OF SALT.

SALT.

BLACK PEPPER.

AND A QUARTER OF A CU P OF OLIVE OIL.

DID YOU PUT PARMESAN CHEESE IN?

NO T YET.

NOT YET.

YOU WANT A NICE FRUITY OLIVE OIL, DON'T YOU?

YE S. YOU WANT TO HAVE ONE TA BLESPOON OF PARMESAN.

THAT IS PARMESAN CHEESE?

CHEESE, GRATED.

LET'S SEE IF WE CAN DO THIS WITHOUT SPREADING AL L THE BASIL AND THE PA RMESAN CHEESE.

ANOTHER THING IS VE RY IMPORTANT YOU DON'T WORK WITH THE BLENDER TOO MUCH.

IF YOU WORK IT, IF YOU LET IT STAY GOING FOR TOO LONG BECAUSE WE'RE TRYING TO MAKE IT TOO THIN.

WHAT IT'S GOING TO DO IS BURN THE BASIL, YOU KNOW.

LET'S SEE.

IT SMELLS GOOD, IT 'S NICE AND GREEN.

AND THERE IS NO SP INACH, NO PARSLEY.

IT SMELLS LOVELY.

I THINK IT TA STES GOOD.

I THINK SA LT IS GOOD.

SOME OF THE PESTO'S REALLY ARE TOO STRONG IN GARLIC.

YEAH, DON'T YOU THINK THAT WITH ONLY ONE GA RLIC CLOVE IS GOOD?

YEAH, I DO.

BECAUSE I THINK SOMETIMES THE GARLIC OVERPOWERS THE BASIL.

YOU WANT TO HAVE A BL END OF THE BASIL AND THE GARLIC IN SIDE THE SAUCE.

I THINK THE PASTA IS ALMOST COOKED.

IT'S GOING TO TAKE TWO, THREE MORE MINUTES TO COOK.

AND I THINK NOW IS THE TIME.

WE PUT THE STRING BEANS.

THAT'S INTERESTING, YOU PU T THEM ALL TOGETHER.

YEAP.

AND REMEMBER IN THIS WATER IS WHERE WE ALREADY COOKED THEM BEFORE.

YEAH.

YOU KNOW, WE MIX THEM WELL.

YOU COULD TU RN THAT WATER INTO A SOUP OF SO ME SORT IN A BOWL.

OH, IF YOU WANT TO, YES.

IT WOULDN'T HAVE A GREAT FLAVOR... OH, YES.

BUT WE COULD USE IT FOR SOMETHING.

YEAP.

THAT'S LOVELY- THAT COLOR IS SO BEAUTIFUL, ISN'T IT?

YEAH.

AND IF YOU HAVE TO PRESERVE IT RIGHT NOW WHAT YOU DO, YO U PUT IT IN A SMALL JAR.

AND YOU POUR FRESH OL IVE OIL ON THE TOP TO MAKE SURE THAT AL L THE SURFACE IS... IS COVERED, YES.

IS COVERED WI TH OLIVE OIL.

THEN IT WILL NOT OXIDIZE AN D WILL STAY NICE AND GREEN.

WE DRAIN THE PASTA AND WE HAVE THE PESTO RE ADY INSIDE THE BOWL.

UM HMM.

NOT INSIDE TH E PAN.

WE DON'T WANT TO CO OK THE PESTO- WE WANT TO USE TH E PESTO UNCOOKED.

WE DON'T WANT... BECAUSE IF YOU PUT IT IN TH E PAN AND YOU SAUTE IT YOU'RE GOING TO KILL ALL THE FRESH FL AVOR OF THE PESTO.

THEN WHAT WE DO, WE JU ST TOSS THE PASTA.

CAN YOU SMELL THE CH ESTNUTS AND THE BASIL?

OH, YES.

IT'S WONDERFUL.

AN D THE GARLIC NO W COMES OUT.

IT'S JUST ABOUT A WHOLE MEAL, ISN'T IT?

IT ALMOST IS.

YEAP.

AND WHAT I'M GOING TO DO NOW TH AT I'VE TOSSED IT NICELY I'M GOING TO PUT IN SIDE A BIG SERVING DISH.

THAT LOOKS WONDERFUL, DOESN'T IT?

I THINK WITH ALL THESE DISHES YOU WANT TO EAT IT IMMEDIATELY, DON'T YOU?

YE S. THAT'S EXACTLY WH AT I'M GOING TO DO.

I'M GOING TO TA KE SOME OF THESE AND PUT THEM ON A DISH FOR YOU.

AND YOU CAN GO AH EAD AND TASTE THEM.

THAT LOOKS LOVELY.

I THINK YOU SH OULD TASTE THEM AND TELL ME IF YOU LI KE THEM OR NOT.

I HAVE TO TELL YOU, WI TH THE CHESTNUT FLOUR I THINK GIVES THEM A VERY, VE RY DIFFERENT FLAVOR.

OH, I THINK THAT'S LOVELY.

AND AGAIN, YO U KNOW WITH THE PASTA JUST TOSSED WI TH THE FRESH PESTO.

THANK YOU.

I THINK I WANT TO TASTE THEM TOO.

UMM.

IT'S A VERY, VERY SUBTLE TASTE.

YES, IF YOU RE ALLY WANT TO YOU CAN SPRINKLE WITH A LITTLE BIT OF PARMESAN CHEESE OV ER THE TOP.

AND THEN TASTE NOW AND SEE IF YOU PREFER TH EM LIKE THAT TOO, OR... OH, IT'S VERY NICE.

IT'S A NICE CHANGE FROM JUST THE ORDINARY PASTA, ISN'T IT?

ORDINARY PASTA.

YEAH, THAT'S LOVELY.

WELL, I'M VERY HA PPY YOU LIKE IT.

WELL, IT'S MARVELOUS AND WE'VE LEARNED AN AWFUL LOT.

THANK YOU FOR HAVING ME ON THE SHOW, IT WAS SPLENDID.

IT WAS MY PLEASURE TO WORK WITH YOU TODAY.

AND IT'S BEEN LOVELY, THANK YOU.

THANK YOU VERY MUCH.

BON APPETIT.