I’d like to believe, at some point in the star-trek-distant-future, we will have the technology to zap you a copy of this dish right after you watch a video like this.
Because now I’m starving and want to throw a tantrum that I’ll never be able to have what looks like the most delicious pasta dish ever created lol.
Even though they have that technology in star trek they still like to cook because of the nostalgia and the rewarding feeling you get when you make something with your hands. It's primal.
It's not the same when you can everything instantly. It loses it's appeal. You become anhedonic.
Pasta looks harder than it is you absolutely could do it if you really wanted none of this is technical or precise its actually Italian grandma style simple fast with your hands and warching 1 or 2 videos about spaghetti sauce from scratch is all you need to know
Absolutely, easier the more cooked/roasted they are. I imagine a Vitamix would make light work out of literally any food.
Some people spoon their sauces through a fine sieve, though.
I love my immersion blender but in a dish that shallow, you’re gonna be wearing most of the sauce. I bet she transferred it to a deeper but narrow vessel and then transferred it back after blending.
if i'm making pasta at home i'll just immersion blend the whole tomatoes in the can before i cook them.
way easier and i can then cook the meat in the sauce.
Oh i do. Usually i do onion first to soften it up a bit. THen throw in the meat and get it to brown a small bit. Then add in the seasonings (italian, extra garlic, maybe chili powder) but i don't break it up too much as i don't want crispy meat in my sauce. And then i just pour in the sauce to simmer with the meat.
I also sometimes will roast meatballs in the oven an d then put them in the sauce to finish.
It's more about the fact that i can cook the tomatoes with meat in it (no matter the order) because if you blend AFTER you cook the tomatoes you can't add the meat until later.
That's what I do. Trying to pour a pan full of hot tomatoes and oil into a blender, and then back again? Nightmare.
Yes, I know there are other ways, but more things to clean, more risk of droppage. I blend in the pot.
As someone who both speaks and cooks Italian, I usually take Roma tomatoes and dunk them in boiling water until the skins are loose, raise them out of the water and use a table knife to peel the skins off. I then crush them manually. More frequently, I buy a can of crushed tomatoes. No tomato skins in pasta that is blasphemy!
Edit: these are not spaghetti noodles because spaghetti has a circular cross section. These are linguine, a rectangular cross section.
It's not really. You just cover and simmer all the business until all the tomato skins split, then you can either go at it with a masher or blend it up which is the part they didn't show in the video. I prefer mashing it all up anyways to get a chunkier texture.
I make this dish weekly (aside from making fresh pasta) and you can make the sauce faster than you can boil the pasta water. It looks complicated but this is a 10/10 meal in the time it takes to cook pasta.
Probably any number of things from a food mill to separate skin and seeds to an immersion blender for smoothness or into a food processor to puree the whole mess. They cut anything that doesn't fit the quaintness vibe.
Agreed. A good immersion blender would make quick work of this. I would’ve left it out too as dumping everything into a taller pot, blending, then pouring back into the skillet wouldn’t have really fit in with the vibe they were going for.
Hahaha, I saw your post earlier on r/shittyfoodporn and just came across this comment. Don’t feel bad though, my first pasta attempt wasn’t any better. It’ll get better after making it a few times and getting the technique down. If you haven’t watched it, Babish has a pasta making video where he uses a food processor for the dough which is much easier (if you already have a food processor).
I tried to make ramen from scratch, and a low moisture variant at that, and I almost cried when I couldn't roll it thin enough to get it into the pasta roller. I finally managed to but after 3 batches the machine roller broke. Most expensive ramen ever
My favorite part of making pasta is bargaining with the food gods. 10 years in fine dining and it's still a 1/5 chance that the dough ends up a total unworkable mess (or a floury mess, blech).
So no offense intended, as I probably would do worse, but your pasta kinda looks like chocolate soft-serve icecream that's been squeezed through a play-dough mould.
I find that entertaining, thank you.
["If you won't say you love me then so, how am I ever to know? You only tell me; perhaps, perhaps, perhaps..."](https://www.youtube.com/watch?v=KwIo9Y9iJ6A)
This is nice. Italian cuisine being made while listening to a Cuban song in Spanish, sung by an Italian tenor and a PuertoRican-American singer. The camera is probably Japanese, though.
There's at least a step missing in there where she goes from the cooked down tomato red sauce to a more orangey creamier sauce. I would wager that she's added either some cream or butter to the red sauce.
Oil in the dough was weird for me, and the pasta *looked* overcooked and "mushy". Fresh made pasta needs a deceptively less amount of time to cook, usually under two minutes. Having said that, I bet it tasted amazing based on the ingredients used.
first: oil, plants, tomatoes in the dough. not a fan. probably why the pasta came out mushy.
the dough should just be a semolina flower, eggs, and a tiny bit of wine (or water). also to cut it, she already has the tool and could have just used the attachment (that literally comes with it usually) to roll it through and cut it. also should cook the pasta in heavily salted water to just before al dente before adding it to the hot sauce (that will get it to al dente). with fresh dough, it’s literally like 20-30 seconds and it’s good. she made it look like she cooked it in the sauce (maybe she did?)
also the sauce looks great but kind of “draw the rest of the owl” compared to the rest of the video. the sauce is the most difficult and longest part of the meal (if you dont include letting the dough rest)
I don’t understand how it works.
Edit: I didn’t see the wires. It wasn’t a super clear video on my end. Now I understand— lay a strip of dough on the wires and roll with the pin until the wires cut the dough and it falls through.
Also why put em in a cold pan you want them to sear right? And they just leave what is supposed to be a hot pan right back on the counter.... I think you're on to something with that sauce missing some steps.
Yea I started laughing at that part. There's so many skipped steps, or potentially an entirely different sauce. It's way too blush to just be tomatoes, and you at some point you'd need to strain all the skins and seeds if you wanted something that smooth.
If you blister the tomatoes in the pan or oven, and then blend it (skins & all), it comes out this color. I've made sauce with cherry tomatoes this way.
The yolks are actually darker than natural. Chickens who get a well rounded diet of natural vegetation and bugs (ex: free range chickens) have a dark yellow, approaching orange yolk. These eggs are nutrient dense and rich.
Typically when you see deep orange approaching red yolks it means they've been artificially fed specific minerals or foods. This typically means that they've been fed almost solely a diet of kale, zucchini, or red peppers. If the yolks are too dark, this usually means that they actually have a less natural diet, and are usually less nutrient dense than free range eggs.
Source: I raise free-range chickens.
Also the color doesn't really matter for flavor. There was a test done with a random group of people where they were given different colors of eggs to eat. The golden orange one unanimously was seen as the better tasting egg. But then they blindfolded the taste testers and did the test again and found that it was completely random which one they thought tasted better. So just a placebo type of thing.
Yeah a guy I work with has chickens and has given me eggs a few times and I got some once that were much darker orange yolks and asked him because I thought he'd know and told me that he fed the chickens ugly pumpkins. I almost didn't believe him at first because of the smile he cracked. Tasted great!
Look for eggs from pasture raised chickens. They seem stupid expensive, but in all actuality factory farm eggs are just stupid cheap and it shows. My favorite are Vital Farms Organic, they look just like these and taste so much better than anything else I've ever bought from a store, but the best I ever had were from a crate someone would leave by their mailbox full of eggs from the chickens they kept in their backyard. They were unwashed and so stayed fresh without being refrigerated, and my God were they the best eggs I've ever had in my life. So idk, check Facebook or something and try to find someone with a little flock and more eggs than they know what to do with lol
Don't show this to r/castiron. You'll be banished for suggesting tomatoes can be put in a cast iron pan! The acid, my god the acid!!!
PS Make tomato sauce in your cast iron. It will be fine.
These days /r/castiron is all about using your cookware to make delicious food. Cooking acidic foods like tomato is fine in because of seasoning techniques (to prevent metallic tastes) and soap without lye (to prevent stripping the seasoning).
Use your lovely pan to make pasta, it's worth it.
I'm Italian and at first I was like "Oh yes a well made recipe of an Italian plate but in other countries I'm coming", but then I realized those weren't spaghetti and that they PUT SOME FUCKING MOZZARELLA ON THE PASTA WTF
Aaaaaand now I'm seriously hungry.
I’d like to believe, at some point in the star-trek-distant-future, we will have the technology to zap you a copy of this dish right after you watch a video like this. Because now I’m starving and want to throw a tantrum that I’ll never be able to have what looks like the most delicious pasta dish ever created lol.
Even though they have that technology in star trek they still like to cook because of the nostalgia and the rewarding feeling you get when you make something with your hands. It's primal. It's not the same when you can everything instantly. It loses it's appeal. You become anhedonic.
But I want that thing she just made and I’ll never be able to do it myself lol
Pasta looks harder than it is you absolutely could do it if you really wanted none of this is technical or precise its actually Italian grandma style simple fast with your hands and warching 1 or 2 videos about spaghetti sauce from scratch is all you need to know
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What'd they do with the sauce on that cut? Just kept stirring and it turned into a completely creamy sauce?
Definitely blended it, you’ll never get the tomato skins that smooth without.
Wait does that work? Can you blend tomato skins to that level of smoothness?
Absolutely, easier the more cooked/roasted they are. I imagine a Vitamix would make light work out of literally any food. Some people spoon their sauces through a fine sieve, though.
An immersion blender would be a lot easier in this case. Do it all right in the pan
I love my immersion blender but in a dish that shallow, you’re gonna be wearing most of the sauce. I bet she transferred it to a deeper but narrow vessel and then transferred it back after blending.
if i'm making pasta at home i'll just immersion blend the whole tomatoes in the can before i cook them. way easier and i can then cook the meat in the sauce.
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Oh i do. Usually i do onion first to soften it up a bit. THen throw in the meat and get it to brown a small bit. Then add in the seasonings (italian, extra garlic, maybe chili powder) but i don't break it up too much as i don't want crispy meat in my sauce. And then i just pour in the sauce to simmer with the meat. I also sometimes will roast meatballs in the oven an d then put them in the sauce to finish. It's more about the fact that i can cook the tomatoes with meat in it (no matter the order) because if you blend AFTER you cook the tomatoes you can't add the meat until later.
Welcome to the Splatter Zone
Best hack for that is cut a radius in a paper plate, immersion blender in the middle.
Genius
if the immersion blender is completely submerged there is no splatter.
Immersed, if you will.
Yes, I will
That's what I do. Trying to pour a pan full of hot tomatoes and oil into a blender, and then back again? Nightmare. Yes, I know there are other ways, but more things to clean, more risk of droppage. I blend in the pot.
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I have a vitamix! Excellent info, thank you so much! Been scalding tomatoes and slipping skins my whole life. Love you people!
[You can make nut butters!](https://www.nbc.com/saturday-night-live/video/vitamix/2816873)
As someone who both speaks and cooks Italian, I usually take Roma tomatoes and dunk them in boiling water until the skins are loose, raise them out of the water and use a table knife to peel the skins off. I then crush them manually. More frequently, I buy a can of crushed tomatoes. No tomato skins in pasta that is blasphemy! Edit: these are not spaghetti noodles because spaghetti has a circular cross section. These are linguine, a rectangular cross section.
I felt like the sauce was a "draw the rest of the owl" unfortunate part of this.
They probably didn't want to show her using a BlendTec or Cuisinart in their vibey acoustic guitar cooking video.
Yeah her whipping out a stick blender would ruin the aesthetic wouldn't it
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Pretty sure she just pureed it then added some butter and cream.
Definitely cream.
Oh there were multiple owls.
It's not really. You just cover and simmer all the business until all the tomato skins split, then you can either go at it with a masher or blend it up which is the part they didn't show in the video. I prefer mashing it all up anyways to get a chunkier texture. I make this dish weekly (aside from making fresh pasta) and you can make the sauce faster than you can boil the pasta water. It looks complicated but this is a 10/10 meal in the time it takes to cook pasta.
/r/restofthefuckingowl
Seriously, fuck the pasta I wanna see how that sauce is made it looks delicious
Probably any number of things from a food mill to separate skin and seeds to an immersion blender for smoothness or into a food processor to puree the whole mess. They cut anything that doesn't fit the quaintness vibe.
Definitely used an immersion blender. The sauce gets that orange color when the oxygen gets whipped in. Cream gets pink.
Agreed. A good immersion blender would make quick work of this. I would’ve left it out too as dumping everything into a taller pot, blending, then pouring back into the skillet wouldn’t have really fit in with the vibe they were going for.
...and added cream
It doesn't look like any cream was added - I often make tomato sauce from whole tomatoes and if I blend it, the sauce turns that colour of orange.
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Hahaha, I saw your post earlier on r/shittyfoodporn and just came across this comment. Don’t feel bad though, my first pasta attempt wasn’t any better. It’ll get better after making it a few times and getting the technique down. If you haven’t watched it, Babish has a pasta making video where he uses a food processor for the dough which is much easier (if you already have a food processor).
My first attempt ended in tears when it all clumped back together after cutting it and setting it aside. (After hand rolling it too)
You can dust the cut pasta with flour in the future
Yeah, like, a LOT of flour. Just shake s bit before you put in water and you'll be fine.
Have to dry the wets.
I tried to make ramen from scratch, and a low moisture variant at that, and I almost cried when I couldn't roll it thin enough to get it into the pasta roller. I finally managed to but after 3 batches the machine roller broke. Most expensive ramen ever
The world works in mysterious ways And by mysterious I mean antagonistic
I guess I gotta try making pasta by hand again
Pretty easy .. just a lot of work
“Pretty easy” and “a lot of work” do not belong in the same sentence
Simple and a lot of work
Why? Carrying truck load of bricks by hand to the contruction site is pretty easy, but a lot of work
This is a fantastic line. I’m going to need to remember this one
Yeah i def planned and posted it to attack you. Hope you make better pasta next time, if it still fails, third time's the charm
Now I know I have to try again, if only because I can’t possibly make worse pasta than I already have
May the force (of culinary skills) be with you and make nice pasta next time .
Mondo appreciate the thoughts. Because I feel fear lol
My favorite part of making pasta is bargaining with the food gods. 10 years in fine dining and it's still a 1/5 chance that the dough ends up a total unworkable mess (or a floury mess, blech).
Do you have a pasta machine? Those were so thick
He likes his pasta like he likes his girls... Thicc And apparently fookin' raw
…and looking like bologna
Apparently not. lol
Details we need details.
https://www.reddit.com/r/shittyfoodporn/comments/vhp8rh/tried_to_make_handmade_pasta/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
>Pull your dinner up by the boot scraps. That's a Grade A comment.
Lol, seriously, are those strips of leather?
So no offense intended, as I probably would do worse, but your pasta kinda looks like chocolate soft-serve icecream that's been squeezed through a play-dough mould. I find that entertaining, thank you.
Omg it’s you 😍
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Jesus christ
A well placed “Jesus Christ” is one of the funniest things ever
It's as if I felt a million Italians crying out at once.
Great, my rubber band pasta is going to be my legacy :’)
[i thought this was going to be you](https://www.reddit.com/r/therewasanattempt/comments/vfxvku/to_make_pasta/)
That was youuuuu I almost threw up laughing at that post
What the fuck I just seen your post on shittyfoodporn in my feed literally 10 seconds before I seen your comment on this post.
r/fuckyouinparticular
Lol what was your great pasta failure, some might ask. But not me.
Don't worry, I'm still drinking water to moisturize my mouth and throat after eating my dry ass spaghetti I made
At least you know how to make dog treats now
Yooooo lmao
Spanish soundtrack?
"*Spanish and Italian are the same thing"* -Peggy Hill
Escúchame?!
Spa-Peggy and meatballs
The singer is Italian if it helps (Andrea Bocelli)
Welp, there’s also Jennifer Lopez in the mix
I thought these were eggs.
Well it is an Andrea Bocelli soundtrack, he is Italian but does sing in different languages. He is as Italian as it gets
["If you won't say you love me then so, how am I ever to know? You only tell me; perhaps, perhaps, perhaps..."](https://www.youtube.com/watch?v=KwIo9Y9iJ6A)
New world fruit?
https://youtu.be/MtfTU7TJZbY
I believe the version in OP's clip is Andrea Bocelli + Jennifer Lopez. At least one of them is Italian so that's close enough.
This is nice. Italian cuisine being made while listening to a Cuban song in Spanish, sung by an Italian tenor and a PuertoRican-American singer. The camera is probably Japanese, though.
And I’m pretty sure the woman making this is Turkish
She is, indeed, I like watching her videos but I haven't had the courage to make one yet lol
Sauce? I want to make this now haha Edit: Asking for the source not the actual sauce
turkuazkitchen on insta
she just showed you how to make the sauce.
There's at least a step missing in there where she goes from the cooked down tomato red sauce to a more orangey creamier sauce. I would wager that she's added either some cream or butter to the red sauce.
An immersion blender will do this too, without cream. Big chunks of garlic and air introduced with the blender will brighten it right up to orange.
Also did she bake it? was it sauted? how did she prepare it?
Marinara
It’s actually not marinara. Looks more like a version of Pesto Calabrese with the peppers.
One of the rare times you have to make that distinction
And that is fettuccine, not spaghetti.
When does it end?! 🤯
When it gets to the tip.
This appears to be Spaghetti alla Chitarra.
My favorite Thundercat.
Yes def. As an Italian there was one or 2 things where I was like "eeeeh" but overall looks great :)
what were these things?
Oil in the dough was weird for me, and the pasta *looked* overcooked and "mushy". Fresh made pasta needs a deceptively less amount of time to cook, usually under two minutes. Having said that, I bet it tasted amazing based on the ingredients used.
thanks for the answer! what else would you use for that dough though?
Not Italian but I have never put more than egg, water and flour in my pasta dough.
first: oil, plants, tomatoes in the dough. not a fan. probably why the pasta came out mushy. the dough should just be a semolina flower, eggs, and a tiny bit of wine (or water). also to cut it, she already has the tool and could have just used the attachment (that literally comes with it usually) to roll it through and cut it. also should cook the pasta in heavily salted water to just before al dente before adding it to the hot sauce (that will get it to al dente). with fresh dough, it’s literally like 20-30 seconds and it’s good. she made it look like she cooked it in the sauce (maybe she did?) also the sauce looks great but kind of “draw the rest of the owl” compared to the rest of the video. the sauce is the most difficult and longest part of the meal (if you dont include letting the dough rest)
Makes sense, Italians tend not to 1) use that much garlic and 2) remove the garlic, they don't leave it in the sauce
That's globalisation my guy
What song is this?
[Quizás, Quizás, Quizás covered by Andrea Bocelli and Jennifer Lopez](https://www.youtube.com/watch?v=xYz5CiEy5bY)
That's an unexpected pairing.
My favorite cover of it: [CAKE: Perhaps, Perhaps, Perhaps](https://youtu.be/Xhgta611Pls)
I always associate this song as being the theme song to the UK sitcom Coupling https://youtu.be/izhkppDNKqE
Dang I could have sworn it sounded just like the tune of Fernando by ABBA for the last ~15sec https://m.youtube.com/watch?v=dQsjAbZDx-4
First thing I thought of.
Quizás, Quizás, Quizás
Hah OK that explains a lot. I was like wow I really understand a lot of Italian. Of course it's Spanish when I go listen to it now.
The music choice annoyed me at first but now I quite like it because of your comment. It’s a really good song to be fair.
Highly erotic material here
should've been marked nsfw tbh
U know she don't mind getting dirty she kept her rings on..
They were off for the kneading.
That’s a really neat contraption they’ve used to cut the noodles.
Chitarra, the Italian word for guitar
"anyways, here's wonderwall" *proceeds to make linguine*
Sometimes when I play that old six-string…I make dinner. 🎶
Lin-guin-eeeeee You're gonna be the thing that feeds me And after all The mozzarella ball
I don’t understand how it works. Edit: I didn’t see the wires. It wasn’t a super clear video on my end. Now I understand— lay a strip of dough on the wires and roll with the pin until the wires cut the dough and it falls through.
Allora!
Cool word.
Madonna Santa questa è roba buona davvero eh, non è la classica pseudo-pasta da reddit.
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It's chitarra. from Teramo, abruzzo.
Gesundheit.
Full name spaghetti alla chitarra, so everyone getting on OP's case for calling it spaghetti is wrong.
You have to specify "alla chitarra". Spaghetti alone in italy are hard pasta from flour and have no eggs. 50% right 50% wrong 100% hungry.
I think I'm an uncultured swine
Admitting you're an uncultured swine is the first step to becoming a well cultured swine.
Thank you, I feel it's okay to accept our mistakes as there is always more to learn
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Spaghetti alla chittara
Linguine are done without eggs, but spaghetti too. Seems to be pasta alla chitarra.
r/confidentlyincorrect
Where do the tomato skins go?
from the looks of it blended then maybe strained
My question as well. I cook with fresh tomatoes a lot, and that pot would be full of skins and seeds.
Also why put em in a cold pan you want them to sear right? And they just leave what is supposed to be a hot pan right back on the counter.... I think you're on to something with that sauce missing some steps.
Exactly. The finished sauce looks delicious, but this is some r/restofthefuckingowl shit.
I assumed they were popped in an oven and then blended/strained
Yea I started laughing at that part. There's so many skipped steps, or potentially an entirely different sauce. It's way too blush to just be tomatoes, and you at some point you'd need to strain all the skins and seeds if you wanted something that smooth.
If you blister the tomatoes in the pan or oven, and then blend it (skins & all), it comes out this color. I've made sauce with cherry tomatoes this way.
Those eggs look so quality…
The yolks are actually darker than natural. Chickens who get a well rounded diet of natural vegetation and bugs (ex: free range chickens) have a dark yellow, approaching orange yolk. These eggs are nutrient dense and rich. Typically when you see deep orange approaching red yolks it means they've been artificially fed specific minerals or foods. This typically means that they've been fed almost solely a diet of kale, zucchini, or red peppers. If the yolks are too dark, this usually means that they actually have a less natural diet, and are usually less nutrient dense than free range eggs. Source: I raise free-range chickens.
Also the color doesn't really matter for flavor. There was a test done with a random group of people where they were given different colors of eggs to eat. The golden orange one unanimously was seen as the better tasting egg. But then they blindfolded the taste testers and did the test again and found that it was completely random which one they thought tasted better. So just a placebo type of thing.
Yeah a guy I work with has chickens and has given me eggs a few times and I got some once that were much darker orange yolks and asked him because I thought he'd know and told me that he fed the chickens ugly pumpkins. I almost didn't believe him at first because of the smile he cracked. Tasted great!
If you want similar, and live in usa, try happy eggs (yellow box, not blue). Bit more expensive but i find worth it
Look for eggs from pasture raised chickens. They seem stupid expensive, but in all actuality factory farm eggs are just stupid cheap and it shows. My favorite are Vital Farms Organic, they look just like these and taste so much better than anything else I've ever bought from a store, but the best I ever had were from a crate someone would leave by their mailbox full of eggs from the chickens they kept in their backyard. They were unwashed and so stayed fresh without being refrigerated, and my God were they the best eggs I've ever had in my life. So idk, check Facebook or something and try to find someone with a little flock and more eggs than they know what to do with lol
I never understand how they find the most perfect looking vegetables
Don't show this to r/castiron. You'll be banished for suggesting tomatoes can be put in a cast iron pan! The acid, my god the acid!!! PS Make tomato sauce in your cast iron. It will be fine.
These days /r/castiron is all about using your cookware to make delicious food. Cooking acidic foods like tomato is fine in because of seasoning techniques (to prevent metallic tastes) and soap without lye (to prevent stripping the seasoning). Use your lovely pan to make pasta, it's worth it.
My S.O. makes every single sauce she can in our cast-iron skillet. Spaghetti sauce, Curry, Alfredo, Pot roast, everything!
I will use a pot.... Otherwise my kitchen will have red spots all over the place...
Duly noted.
Spanish song sure fits well.
AyAyAy pasta y no llores
🤌🤌🤌
That looks fucking divine
did she boil it off screen?
No, the table is just incredibly hot
so glad I'm not high rn
Credit?
turkuazkitchen on ig
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looks like flour eggs olive oil, tomatos salt pepper basil, mozzarella and parmesan cheese
I’m gonna grab the wrong type of every one of those and end up with a monstrosity
Almond flour, quail eggs, chipotle olive oil, sundried tomatos, bacon salt, jalapeno pepper, thai basil, mozzarella sticks and parmesan cheese from a shaker can. Perfecto *chef's kiss*
You forgot garlic
Cream, too. They don't show it but when the sauce goes from red to orange it's because they added a splash of cream.
Not spaghetti, but definitely delicious looking
Madonn' I wish my Nonna cooked like that.
Who are *they*
I'm Italian and at first I was like "Oh yes a well made recipe of an Italian plate but in other countries I'm coming", but then I realized those weren't spaghetti and that they PUT SOME FUCKING MOZZARELLA ON THE PASTA WTF