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Pasta is was one of the most well known dishes in the world, but why do so many beginners fail to make it tasty at home? In this one dish breakdown, i’ll be dissecting every single element of your classic pasta with marinara sauce to give you 15 great tip to up your past game at home!
For full recipe and video breakdown –
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Finally someone who shows how to properly cook pasta… bit too long with the cooking time but that’s matter of taste. Just don’t call it noodle 🙂
What is the best Olive oil to use? Virgin light or regular?
Salt ? Iodized, sea salt or other?
I like you, just please stop calling pasta noodles…
I hate tomato sauce 🥺
I always add Kashmiri Chilli Powder. Very mild spice that adds lots of color to Pasta. Might be a good substitue instead of actual Chilli.
Nice video! The plastic in the hello fresh packaging is disappointing though 🦀
I may be beginner in making pasta but I am advanced in eating it 🙂
Hello Fresh, sicken skit.
Salt is a major cause of heart disease. Be smart about it
How come you don't add red wine to your pasta sauce?
Great channel – but you are missing the last and most important tip: #15 People wait for pasta. Pasta doesn't wait for people.
When the pasta hits water, the guests are at the table!
I may never can all my veggies and so forth but tomatoes I will def continue to can for spaghetti sauce for sure. I also want to can tomato sauce and learn to do tomato paste and cann that as well… All three I use in my spaghetti sauce and that's a work of art!
Dude, that music at around 5:00 is so distracting…
You should make an update on this video dude. Its probably okay, and im sure a lot of people appreciate it, but It seems like you just improvised all the tips without doing any research?
Lol I already ate the ingredients.
Why was the last 3 to 4 pieces of dry pasta not added in ?
Are you saving them for a tiny dish later ? :p
You would love coming down to south central Louisiana and having some real cajun food. When something calls for a clove or two of garlic, we quadruple it, at the very least. My dad's nanny is Cajun and of Italian decent so her spaghettis are legit as the fuuu…. and when it comes to Cajun food, we start all our meat gravies with oil, but when it comes to sauteèing and everything else, that calls for practically 10 pounds of butter.
Also, did you totally save just 5 to 6 uncooked pieces of pasta from boiling so that you could crunch and munch on them in the meantime like I would do…? Lol
Your videos feel like home lol
I'm pretty sure rice comes before pasta, given the population numbers in southeast Asia.
Love your vids. Learned a ton from you. Thank you. For this one dish, I would humbly suggest…
1. ) Transfer pasta sooner and cook in sauce longer. Startch will release into sauce.
2.) IMO you used too much pasta, you did not need to transfer it all. Only transfer amount appropriate to sauce amount and pot size. Pot was also too small.
3.) Add cheese and small pieces basil to each dish after pasta is plated.
Definitely trying this recipe!
Effortlessly hot person
6:10 "We have a thing in the US against fats"
42.4% Obesity rate
Are you sure about that
as i see a lot of people add their tips, i’d also add that after cooking pasta, before adding it to sauce, rinse the pasta with cold water to stop the cooking process inside the noodle. It still has to be warm but not boiling hot cause otherwise it’ll get moto soft and mushy
Pasta is not called noodles. Please atop saying that 🙏🏻 Different cultures – different ingredients.