Gear Heads | The Best Pasta Tools for Homemade Pasta with Chef Tiffani Faison

Byamazingfoodstv


Welcome to a special edition of Gear Heads, featuring local Boston chef, Tiffani Faison. Lisa and Hannah visit Tiffani at her Italian restaurant, Orfano, to learn restaurants pasta tricks. Next, Tiffani comes to ATK to learn more about making pasta in a home kitchen and together, they prepare her famous Lobster Fettuccine.

Buy our winning manual pasta machine:
Buy our winning pasta fork:
Buy our winning seafood scissors:
Buy our winning colander:
Buy our winning rolling pin:
Buy our winning carving (meat) fork:

Check out Tiffani’s restaurant, Orfano:
Follow Tiffani on Twitter:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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35 Comments

  3. The “taste like the ocean” for salting pasts water is the biggest tripe re pasta cooking. No chef does this, I don’t care what she said; if she really salted the water that much her pasta dish would be ruined. You need some pasta water to finish the pasta sauce and there is some reduction going on you would end up with a salty mess.

  10. I used to live in that neighborhood and I worked at Beth's real hospital which is now Beth Israel Deaconess. My hands are so disabled I cannot roll out pasta even on a machine that I would crank so I'm going to purchase the best rated pasta maker and extruder. It's got to be better than off the shelf! 🙂

  13. Aw, congratulations Hannah, so excited for you! Great episode, and right on time. I actually was gifted an Atlas 150 for my birthday earlier in March by a good friend, I am looking forward to using it. And good job consolidating all the pasta gear for the home cook in a single video, it makes it very easy to complete my kit. Appreciate Tiffany’s input and tool ideas too! Nice collab, much appreciation for this.

  18. Also chiming in to say that this kitchen-drop-in format is awesome. ATK is great, but it's also suuuper white…yeah Boston. Anyways, getting to visit chef's in their professional kitchen and then getting them in the ATK kitchen is an organic way to have different faces show up with their specific techniques and insights.

    1. I prefer long wooden chop sticks vs tongs or a meat fork to separate pasta.
    2. It'd be fun to see the visiting chefs' first impressions of the ATK kitchen, getting to play around with equipment like a kid in a candy store. They could pick things out to try that they're curious about. It would be nice to gift the visiting chefs a little swag bag of ATK-approved gadgets each chefs should be able to use, especially if it's featured in the feature recipe.
    3. It'd be fun to see Lisa and/or Hannah get to suited up to work in the Orfano kitchen…if that's appropriate. Hearing their thoughts are about doing stuff in a commercial kitchen vs ATK kitchen vs home kitchen would be interesting.
    4. This kitchen-visit format can be done with home kitchens, especially during social distancing.
    5. Guest chefs can also be part of the review process. I'm sure they'd love to use a Sawzall and beat up on equipment. Maybe bring some of their own stuff to battle store-bought items or ATK favorites
    6. Please have More info boxes of the featured and un-featured items being used. What's the pot the colander is sitting in? Yeah the close-up money shots of all the called out items are ok, but that seems necessary for thumbnail & marketing shots and I would rather have more bullet pointed info about the product features AND more importantly the cooking process you all are actually doing. The tools are just there to get stuff done properly. More than selling the PRODUCT, highlighting the winning features of each product and why it's useful for the cooking process is more important IMO. That focus hopefully pressures more manufacturers to make useful products (instead of wasting our money, time, and landfills with junk) and helps us identify what to look for in products or our MacGyver workarounds to ensure the cooking process works as well as possible.

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