Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
Did you notice the book Carla was holding at the beginning? That’s her book! Buy it here: https://www.amazon.com/Where-Cooking-Begins-Uncomplicated-Recipes/dp/0525573348
Check out the recipe here: https://www.bonappetit.com/recipe/pasta-e-fagioli
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
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I love the Brad shirts, like someone at BA was like “hey, let’s make these shirts. They’re gonna be ghetto and you’re gonna freaking love it.”
These are the some of the worst shirt designs Ive ever seen. Dont take youtube comments and slap it on a shirt for $35 bruh
On the real though, I can’t stand cooked carrots…
+Jacob O’Leary Those who find others guilty of all the crimes will be found justened before God.
Such a great way to start a day with Carla
I agree. Ease me into the morning BA!
I want carla to be my second mom
oussama wadih F it she can replace my mom
oussama wadih I want Claire to be my wife
She already is! She is a second Mom to us all <3
Don’t we all lol
+18Pizza That’s disrespectful to your mom. Have some respect.
We need a BA’s app. Like, now.
Eunice Beatrice Braga no one is going to be looking at a computer while cooking
+Eunice Beatrice Braga Lmao its called a joke
Paprika. It’s a couple bucks but totally worth it.
YESS
carla, i hate focusing on other womens’ appearances, especially when they are at the top of their field professionally, but i just want you to know that your makeup is perfect.
awrite, just spit it out! how much do you wanna borrow? 😀
+PinkPonyOfPrey I would love to know what blush she uses, but if i was in the test kitchen I’d be borrowing some of their parmesan rinds!
+maryandchild I JUST KNEW IT! But the parmesan was a great idea, so … I’m prepared to forgive you haha! 😀
I’m colorblind & like the velour teal? top w/ the brown? apron. Lol. I’m just guessing!
BlueBird01 it’s more of a navy blue with a cool toned grey it’s really nice imo
Pasta y más pasta!!! Love it! Big hugs from Argentina ✌🌹🍷
I bet the food is delicious over there.
+Woozlewuzzleable I went over the summer and it absolutely is.
Is that Anthony Fantano in the background?
yeah, think i saw a melon on the counter
BAnthony Fantano here
Anyone else notice the girls (Molly and Claire perhaps?) taking photos in the background? Around 5:50
Looks like they’re shooting a video
Probably filming for instagram
Probably for basically! 😊😊
Sapessero cosa sono i ditalini ( ͡° ͜ʖ ͡°)
+Giuseppe Passante Sono d’accordo, la ricetta mi da l’idea di una zuppaminestrabollito tutto in un colpo solo, sembra pure buona, ma pasta e fagioli è una di quelle fantastiche ricette semplici da mantecare in padella imparentata con la pasta all’amatriciana in quanto ad esecuzione.
Dominick M mantecare la pasta e fagioli?? Imparentata con l’amatriciana in quanto a esecuzione??
Cosa cazz..?
Speravo in un commento del genere
+Dominick M amico ma che paste e fagioli hai mangiato? io la faccio come fa carla solo che metto la pasta nei fagioli. Solitamente pasta e fagioli si intende più densa, lo capisco, quella di carla sembra più quella che chiamerei un minestra di fagioli con pasta ma comunque non avrei problemi a definirla pasta e fagioli
I don’t like carrots and I feel attacked.
Get over it
I’m allergic to pork not the I’m going to swell up kind but the I’m going to kill you with the gift of slow and torturous pain kind all 10 freaking hours of digestion ( the time may be inaccurate but that’s what it feels). I wanna try this dish but I know how you feel cause I can’t eat pork and this looks oh so delicious. maybe oxtails or beef bones with some meat.
feel ya sister
Then go to hell buddy
I hate carrots. I’ll tolerate them if they’re minuscule enough in salads, but that’s about it.
1:30 that is some giant garlic
+Leah how intriguing
Same!
I wondered if that’s what it was!
Right my mom said the garlic flavor will disappear so she has to add more
This could take an hour. ….. or it could take 3. 😂
Ima start dinner in the morning just to be safe . I just love watching your videos Carla 😄
i was like “so it definitely won’t take 2 hours? how come” 😂😂😂😂
Ye the veg base is the same base as a raggu i let it cook for 3-4 hrs
It’s impossible to not absolutely adore Carla (or basically any chef at BA).
It’s impressive how many skilled chefs in BA, are very relatable, and very camera friendly.
We need a Tommy Werner tries to keep up with a professional chef. 😍😍😍
Blitzing the Garlic helps the garlic find its lover Alison. It’s like a two-part epoxy.
I believe.
Whoa mama.
*Brad is Pleased*
I believe.
AFreemansView HSBC wen he said that the show
Carla always explains that the ingredients do and how they interact with each other – very informative
Yeah when she was explaining why to cook the pasta in the second pot it made me so happy!
“What if you don’t like carrots?”
Carla: *then perish*
Nah, my soffrito is garlic, onions, and celery. No carrots.
+EvTav Unless the soup in the pic was done in another batch, those carrots were darn near pureed in the food processor, so they would not have been visible after three hours of cooking. Whatever. 😉 I say, if you don’t like carrots, don’t use them. They add some sweetness, but the soup is not going to be ruined leaving them out. Leaving out the onion/leek or garlic would have more of a flavor consequence.
And like she said, its more common for peoole to dislike celery than carrots.
I love carrots but they give me super painful bloating, cooked or raw : /
If you’re a vegetarian, you most usually don’t wanna use parmesan. Always check, if the cheese is made with animal or microbial rennet. Many traditional hard cheeses are made with animal rennet.
Why does animal rennet matter? They are obviously eating meat product.
Vegetarians and vegans don’t eat anything from an animal? Am I lost?
+Oot spagoot no. you have to kill the animal to get the rennet (by taking out their stomach). if you have to kill the animal to get it, it’s not vegetarian.
and obviously it’s not vegan.
rennet is stomach lining it’s most definitely not vegetarian. neither is broth or gelatin. it’s made from animal parts. kind of defeats the purpose of being vegetarian if you still eat it.
vegans do eat animal products at all. but vegetarians don’t eat stuff made from animals.
+3000 Wattz vegans don’t. Vegetarian is less extreme with own made arbitrary rules like: Eating cheese is ok but meat not.
A soffrito doesn’t always have garlic. For a ragu alla Bolognese, for example, it’s carrot, onion and celery – identical to a French mirepoix.
Patavinity
Right but it does here so what’s your point
Parmesan cheese is not normally vegetarian, some brands may be.
Don’t you mean vegan? Vegetarians just don’t eat meat, so eggs, milk and cheese are all still good, vegans don’t eat any animal products period
+Fandom Trash Kappa a lot of Parmesan, and some other cheeses use cow rennet to thicken the milk into cheese, this is an animal product (I believe sourced from cow stomachs) which makes it non vegetarian.
Fandom Trash Kappa how can a vegetarian eat eggs ??????????
+3000 Wattz commercially available eggs are not fertilized, so no animals or embryos die when eating them.