Testing out a viral pasta recipe. Sam the cooking guy
video description
1. As Adam Ragusea and my own experiments with the technique have shown, the pasta doesn't actually have to be parboiled. Simply adding enough water to cover the pasta is enough to cook pasta from dried.
2. Adding that much water would be a soggy mess, so I would try using Mezzi Rigatoni instead, requiring much less water.
3. Since the pasta is dried, we can be much more deliberate in their arrangement in the pan according to how we intend to slice it. Filling the pan from the outside in rather than side to side could provide more aesthetic cutting into pie slices.
4. This also means we can change the ordering of the layers slightly, and place the pasta into the sauce rather than the sauce into the pasta. Just have to make sure any larger pieces like the sausage are thoroughly broken up so the pasta doesn't sit proud. I would go bechamel, sauce, rigatoni, water to just cover, more sauce, and leave it like that.
It'll take longer to cook, but that will give the sauce on top and bottom time to cook the pasta, and fill the voids left by the escaping air. Once the pasta is cooked I'd crank up the oven and top with cheese and fresh basil.
Date: 2023-10-10
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Comments and reviews: 18
Nickle
There's another way of making a bechamel. Put all the ingredients into a pay, bring up to the heat whilst stiring. Then season. Search for all in one bechamel. Even though I was taught the other way, it works and you don't have to worry so much about how much milk you add and when to avoid lumps.
On the pan build. Put the red sauce in the bottom. Then stick in the rigatoni. Then top with the sauce. I think the layers work better that way. Plus when you push in the rigatoni, they fill up from the bottom. The inverse of your build.
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There's another way of making a bechamel. Put all the ingredients into a pay, bring up to the heat whilst stiring. Then season. Search for all in one bechamel. Even though I was taught the other way, it works and you don't have to worry so much about how much milk you add and when to avoid lumps.
On the pan build. Put the red sauce in the bottom. Then stick in the rigatoni. Then top with the sauce. I think the layers work better that way. Plus when you push in the rigatoni, they fill up from the bottom. The inverse of your build.
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alibutterfly82
I wonder if it might hold its form better if you were to layer some amounts of shredded mozz in with the pasta, as you were placing it into the pan? Also if you were to put some on the bottom of the pan that could melt and crispify and essentially be the crust to the pie. either way, looks delicious.
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I wonder if it might hold its form better if you were to layer some amounts of shredded mozz in with the pasta, as you were placing it into the pan? Also if you were to put some on the bottom of the pan that could melt and crispify and essentially be the crust to the pie. either way, looks delicious.
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Robert
Wouldn t it be better if you layer some parmesan and mozzarella or ricotta as a base, and then layer the pesto bechamel, and top layer the ragu, and then add the rigatoni in, and finally top with parmesan? This way each tube is completely filled with sauces, and will be held together after baking
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Wouldn t it be better if you layer some parmesan and mozzarella or ricotta as a base, and then layer the pesto bechamel, and top layer the ragu, and then add the rigatoni in, and finally top with parmesan? This way each tube is completely filled with sauces, and will be held together after baking
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UpNorthOfThe49th
I think I will make it, but add or pipe some ricotta into the tubes of pasta either halfway first or half way after the brishimel sauce. Also ground dry garlic and some chives or basil and parsley on the cheese topping would be amazing extra taste boost.
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I think I will make it, but add or pipe some ricotta into the tubes of pasta either halfway first or half way after the brishimel sauce. Also ground dry garlic and some chives or basil and parsley on the cheese topping would be amazing extra taste boost.
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agcons
This is interesting but for me a lot of work. I'm quite happy with Marcella Hazan's traditional recipe for this, where equal parts of balsamella and ragu are stirred with the rigatoni then baked in a casserole dish with a light topping of grated Parmesan.
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This is interesting but for me a lot of work. I'm quite happy with Marcella Hazan's traditional recipe for this, where equal parts of balsamella and ragu are stirred with the rigatoni then baked in a casserole dish with a light topping of grated Parmesan.
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Raymond
Great idea but, way too much work with little reward. Either double the bechamel, and fill them all, or use a different pasta and make it like a casserole/hotdish. That's what I plan to do. The guys at deer camp will devour it. Thanks for a new idea.
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Great idea but, way too much work with little reward. Either double the bechamel, and fill them all, or use a different pasta and make it like a casserole/hotdish. That's what I plan to do. The guys at deer camp will devour it. Thanks for a new idea.
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Pruitt
With the extra meat sauce, could you have done a bottom layer of the meat sauce, put the stand-up noodles, then the bechamel sauce, then put on the top layer of meat sauce. Or do you think that would be too much?
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With the extra meat sauce, could you have done a bottom layer of the meat sauce, put the stand-up noodles, then the bechamel sauce, then put on the top layer of meat sauce. Or do you think that would be too much?
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Karen
We all love you, Sam (my sons name is Sam, see) we love Max and Chance, too. I think the sons of Sam need to make it saucy and really cheesy. Some of us have menopause belly and we don t care anymore.
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We all love you, Sam (my sons name is Sam, see) we love Max and Chance, too. I think the sons of Sam need to make it saucy and really cheesy. Some of us have menopause belly and we don t care anymore.
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Lettuce
This recipe is viral? I m not sure about that. Rigatoni Pie has been around for almost 10 years. You should have turned your pie so that we couldn t see the empty rigatoni shells on the perimeter.
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This recipe is viral? I m not sure about that. Rigatoni Pie has been around for almost 10 years. You should have turned your pie so that we couldn t see the empty rigatoni shells on the perimeter.
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Nick
WHAT IF you cut the pasta in half. put the sauce, meat and cheese on the first layer THEN put the other half of pasta on top with another layer of sauce and meat. only what if though.
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WHAT IF you cut the pasta in half. put the sauce, meat and cheese on the first layer THEN put the other half of pasta on top with another layer of sauce and meat. only what if though.
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Nems
I don't see the purpose of not just adding the sauce to the pasta and baking with the bechamel and cheese on top? Save a ton of headache and also get flavor in every bite
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I don't see the purpose of not just adding the sauce to the pasta and baking with the bechamel and cheese on top? Save a ton of headache and also get flavor in every bite
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Michael
I would have piped the filling into the pasta, covered the pasta with the Bechamel sauce, and topped the whole thing with Parmesan-regiano cheese and Fresh Mozzarella!
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I would have piped the filling into the pasta, covered the pasta with the Bechamel sauce, and topped the whole thing with Parmesan-regiano cheese and Fresh Mozzarella!
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Douglasfotografix
I ve made this but making sure the meat filling and sauce are getting in and between the pasta. When you cut it, the slices are full of sauce and meat!
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I ve made this but making sure the meat filling and sauce are getting in and between the pasta. When you cut it, the slices are full of sauce and meat!
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Travis
Guga just did a side dish your viewers would love to see you do in a recent Italian Dressing Steak Marinade clip. Deep fried goodness better than Olive Garden.
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Guga just did a side dish your viewers would love to see you do in a recent Italian Dressing Steak Marinade clip. Deep fried goodness better than Olive Garden.
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RitaCE
Definitely need to stop all the keyframing/resizing at the beginning and end. It's dizzying. Your videos are already great without all the crazy effects.
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Definitely need to stop all the keyframing/resizing at the beginning and end. It's dizzying. Your videos are already great without all the crazy effects.
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4thDeadlySin
8: 20 They're little soldiers, all stood up. I love them, with little red hats on
Didn't know this was a campaign for Trumps Army 2024: P
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8: 20 They're little soldiers, all stood up. I love them, with little red hats on
Didn't know this was a campaign for Trumps Army 2024: P
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sang
That's extra work cooking for insta, not for the stomach. I'll use your recipe in a more regular pasta bake and I'm sure it'll be delicious.
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That's extra work cooking for insta, not for the stomach. I'll use your recipe in a more regular pasta bake and I'm sure it'll be delicious.
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leq
All the quick cuts after the first bite leading to the very underwhelming this is very good tells you that it is not, in fact, very good
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All the quick cuts after the first bite leading to the very underwhelming this is very good tells you that it is not, in fact, very good
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