This Weeknight Pasta Formula Will Change Your Life
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Misen 8” chef knife:
Sardel 4 QT Saute Pan:
OXO Can Opener:
Vitamix Explorian Blender
Thin Metal Fish Spatula:
Microplane/Zester:
Slotted Spoon:
00:00 – Intro
00:57 – Formula
08:07 – Pasta 1
09:51 – Pasta 2
11:18 – Pasta 3
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Music Credits:
Epidemic Sound:
APM Music:
Video Credits
Creator, Host, Co-Editor – Mike G
Editor – Christopher Pressler
Assistant Editor – Cooper Makohon
Motion Graphics – Raphael Oliveira
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Thank you for the cookbook too. It's helpful 🙂
Man why is seemingly every big food YouTuber using Graza? Is it that great?
I'd have loved to see these as part of a full meal. If this is it, we're lacking enough protein and veggies to be healthy enough for many of us — and that defeats the purpose of home cooking
Not that you have to of course, but… If you turned your book into a physical form I'd pay for it.
Just FYI, you lose a lot of nutrients (especially folate and vit. C) when blanching. Better to saute or roast it and combine, if you can.
Please stop repeating this lie of gluten being stressful to your body. Unless you have a very specific illness, gluten-free is just another food trend. Sure, it maybe fun to challenge yourself with this restriction. But this is then a kitchen game rather than a health benefit…
So cool! Thanks for making the cookbook free!
Japan loves putting corn in everything so that's not that weird. There are plenty of vegetarian protein options you could have added.
Me, an average Italian girl, watching a pasta video while having pasta for lunch.
As an Italian some ingredient combinations you used sounded a bit strange, but I loved the video! Spreading pasta love <3
is there any suggestion to include protein in a vegitarian pasta dish
I love this guy!
So much work to make noodles 🤩
Ye olde Wee Knight pasta. Have to say I gotta try it.
You're the best, kiddo!! Thanks for the inspo and the book 🙂
my absolute favorite paste recipe/formula is sautéed veg with olive oil and garlic, then add the pasta and a bunch of lemon juice and zest, a pinch of chili flakes, then finished with some parmesan. i could eat it every day for the rest of my life. i highly recommend it.
I have a harvest right freeze drier. When I have left over meat (chicken, pork, turkey) I cube them and F/D. I do this with onions, mushrooms and garlic. When I make sauces for pasta or a stir fry using F/D materials makes the dinner faster BUT also a great flavor punch. I reconstitute the F/D materials with my sauce. All the materials absorb the sauce flavors and become more flavourful!
I love your cooking- I am vegan so I adapt them…try tofu and yempei;you will be surprize how creative you came became eating vegan. And, how well you will feel
In recipe 3 of the download TOFU appears to be missing from the ingredients list?
Thanks Mike! Some great inspirational ideas, & limitless opportunities! 🙂😋😎❤
Thank you very much for your cookbook. Greetings from Germany.❤
One of my favorites is taking my pesto which I freeze without the added cheese. I use leftover baked salmon, add cooked shaved carrots, broccoli, red pepper, peas or whatever I have on hand . I put freshly grated cheese on top.
💯💯💯💯
Ich liebe Pasta ❤ lecker 🍝😍🤤
I like it, but I feel like realistically the first decision for me is normally the veg or maybe protein because those are perishables, then choose the pasta that goes best from there 🙂
Does pasta effect your weight?
Do you have a list of your food formulas? I know you used to have one when you were with your brother for a formula for males in general. I know I haven't been able to watch all of your videos so I'd be curious if you have a list of your formulas and maybe the associated videos attached.
Awesome sweater! Where did you get it?
great vieo! my go to pasta right now is cherry tomatoes onion and zucchini with whatever leafy green i got simmered down with some balsamic,,, something about that combination is so so good
Great inspiration! Love a good weeknight pasta and needed some new ideas.
A nice add to the “framework “ section of my cookbook. Is there a printable of that?
Hi from India, the video done so so well. Very professional
It was a nice video but i find a little disappoiting you didn't explore slightly more options for vegetal protein. Carbs and legumes are verry good together, both in terms of cooking and in terms of nutrition! I love doing a pseudo-bolognese with lentils for example.
Hey Mike.. there seems to be something amiss with the cookbook. I downloaded it and love the recipes (so thankyou!) but notice that recipe 4 which is the Fennel and Sun Dried Tomato pasta doesn't seem to have any fennel or sun dried tomato in.. seems to be a completely different pasta recipe 🙂 You may need to have a word with your publisher or your proof-reader!
Si you have the link for the stainless steel pan that you used in the shrimp pasta video? Video 2
Thanks for the video! My husband and I love this combination: pancetta/bacon, garlic, brown button mushrooms, jarred artichokes, lemon zest and juice, finely chopped tuscan kale and parmesan. Add a bit of pasta water if needed. Works well with any small shaped pasta!
everything looks so easy and appetizing!
Thanks P.H.C!😘