Today on Epicurious, pro chef Frank Proto, and novice Jon receive all the ingredients needed to make spaghetti and meatballs from scratch. The catch? They’re going in blind with no recipe. Will the two chefs be able to make something gourmet or will the pressure be too much?
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00:00Oh, that's what the thing's for, oh my god, yeah.
00:19Spaghetti and meatballs.
00:21Handmade pasta with tender meatballs.
00:23Crafted from freshly ground beef.
00:25Pork and veal.
00:26Bathed in a rich tomato sauce.
00:28With fresh herbs and parmesan.
00:30I have made pasta from scratch before.
00:33Basically, I'm part spaghetti and meatballs myself.
00:36I might nail this.
00:37I think I can get it done in about five minutes maybe,
00:40ten minutes.
00:43No recipe, two hours, no problem.
00:46I gotta use every ingredient.
00:47Looks like I have some pork shoulder, some veal.
00:50Whole milk, what do I do with the milk?
00:52Well, I'm gonna start my pasta.
00:54I'm taking the whole darn chicken with me, people.
00:56So I'm gonna start with making my pasta dough
00:58because that needs to rest.
00:59I'm just eyeballing in here, right?
01:01I'm gonna make pasta for the whole crew today.
01:02Double zero flour is really nice.
01:04Just means it's extra fine, it's milled really finely.
01:07I have a little salt and I'm gonna crack my eggs
01:10into the well.
01:11You could easily do this on the table like granny style,
01:13but I'm doing it into a bowl
01:15so that I don't have much of a mess.
01:17A lot of people think that all Italian chefs
01:19use fresh pasta all the time.
01:20The story really is is that most Italians
01:22will probably use dry pasta.
01:24Fresh pasta tends to be special occasion pasta.
01:28All right, I got two hours.
01:29I'm gonna start with the sauce.
01:31So let's start chopping first onion of the day.
01:33But I feel like if I had an Italian grandmother,
01:35she would like cook her sauce for like six hours,
01:38like all day.
01:39Here's the thing, tomato sauce with meatballs
01:41doesn't need to cook as long as most people think.
01:42It isn't a general Sunday sauce.
01:44Sunday sauce has lots of different meats in there.
01:47That needs to cook a long time for that meat to break down.
01:49I think I want this sauce to be pretty garlicky.
01:52Spaghetti meatballs, very homey dish.
01:54I think I have to mess up real, real bad
01:56for this to be like inedible.
01:58What's funny about spaghetti meatballs
01:59is not really an Italian thing.
02:00Italians, you say spaghetti and meatballs
02:03and they'll be like, yeah, you eat spaghetti
02:05and you eat meatballs, but you never eat them together.
02:07So it's truly a nice American dish.
02:09Can I have a bench scraper?
02:12She's ready to go.
02:13I knew she was ready to go.
02:14I'm just chopping in my eggs to the flour.
02:17I don't want it to be sticky on my hands.
02:19So chop it in, start gathering it together,
02:21fold and push.
02:23And I want this to be a fairly smooth ball of dough.
02:25Now what I'm going to do is get my plastic wrap.
02:28I'm going to let it rest for at least a half hour.
02:30So it's easy to roll out.
02:32Here we go to the pot.
02:34Put it on medium low.
02:37Don't want to burn anything.
02:38Need some olive oil.
02:39Just going to oil the pot a little bit.
02:44I'm much more experienced in Italian cooking
02:46than French cooking,
02:48but I guess I'm not really experienced in can openers.
02:51These are whole peeled tomatoes.
02:54Full disclosure, don't work with these that often.
02:56So I'm going to put in a crushed red pepper.
02:58So this fennel seed,
02:59I'm kind of between using it for the sauce
03:02or using it in the meatballs.
03:05I don't know what fennel seeds taste like.
03:08Oh, this is terrible.
03:11I'm sure it has some like flavor properties
03:13once you cook it a little bit,
03:15but just like, you know, jar to mouth, horrendous.
03:18Go a little salt in there and a little pepper.
03:20Why not?
03:21The tomatoes are pretty chunky.
03:22Kind of worried about that.
03:23You know, immersion blend your tomatoes,
03:24they don't tend to fall apart.
03:26And if all you have is big chunks of tomatoes,
03:27like it's not going to cling to your pasta.
03:29They are whole.
03:31It's big.
03:32What I do need now is a grinder.
03:35The reason I'm starting the meatballs
03:37is because I'm going to brown the meatballs
03:38and then make the sauce in the same pot
03:40so that I get all those flavors
03:41from the meatballs in my pot.
03:43Uh, geez.
03:45Okay, so I'm going to learn today
03:46how to use a meat grinder.
03:48Never used one before.
03:49One thing I need to get before I start
03:51is some of the milk and some of the bread.
03:54Traditionally in my house, this wasn't a big thing.
03:57I'm going to use it here because we have it today
03:58and I have to use it.
03:59So I'm just getting the white of the bread.
04:01You could give this to the birds.
04:03My grandmother would go in the backyard
04:04and throw it for the birds.
04:05The bread's going to be not only a binder and extender.
04:08Meatballs were a way to extend a small amount of meat
04:11to feed a lot of people.
04:13One of the things I really can't stand
04:14is a meatball that has too much meat in it.
04:16With too much meat, they tend to be crumbly.
04:18So I'm just going to set this aside for a few minutes
04:20and let my bread soak.
04:21I'm going to set up my grinder.
04:24I like to get my meat super cold in the fridge
04:26just because it grinds easier.
04:29Big knife for meat chopping.
04:31Let's give it a cut right on the line.
04:35I have three types of meat here.
04:37Beef, pork, and veal.
04:39The veal is adding tenderness.
04:41The beef is one of the main flavors
04:43and the pork not only adds flavor,
04:44but it adds a lot of fat.
04:45I got to cut them up into smaller cubes, I guess.
04:47A lot of people cut this meat into cubes.
04:50I like to cut it into long strips.
04:52I'm going to use the skin,
04:53but this is going to go in the sauce.
04:54Meat looks honestly delicious.
04:56I could eat it like this, practically.
04:57I won't, and you shouldn't.
04:59Normally I do 50% beef, 25% pork, and 25% veal.
05:04I might not be perfect on that ratio right now.
05:06Never worked with a meat grinder before.
05:08I've seen them.
05:09I saw Sweeney Todd.
05:10Put our beef into this bowl for now.
05:12I think this is my veal.
05:14And then I'm going to get my pork.
05:15Bowl goes under the grinder.
05:17And this is why I like to use strips.
05:19Watch this.
05:20The grinder pretty much pulls it through itself.
05:22With cubes, you're constantly fussing with it.
05:25Once it catches, it pulls itself through.
05:27Can I have a larger bowl, please?
05:30All right.
05:33I try and use as many fatty parts as I can.
05:36Fat equals flavor, in case you didn't know that.
05:41What you're doing when you're grinding
05:42is you're doing something called mechanical tenderization.
05:45A lot of times you'll see people with a piece of meat
05:47that is not super tender.
05:50And what they'll do is they'll pound it out.
05:50Basically, that's what the grinder does.
05:52It tenderizes our meat.
05:53I think that's good.
05:54Maybe two more pieces of veal and we're good.
05:57Gotta open up this hatch, maybe.
05:58Oh!
06:00Oh my God, is that it?
06:01Are we in business?
06:03All right.
06:04Okay.
06:05Okay, okay, okay, okay, okay.
06:07Good Lord.
06:07All right, let's try it with like one piece of veal.
06:19Maybe I have to take some stuff.
06:21Oh!
06:22I gotta put it back.
06:23Yeah.
06:25I guess I just gotta keep putting meat in,
06:27see if anything comes out.
06:30Yep!
06:31Yes!
06:33Fantastic.
06:34Like, I don't think like anybody sells like a ground blend
06:37of like veal, pork, and beef at the same time.
06:40So it's nice that I get to be able to customize it.
06:42Pretty much any supermarket I've ever been to,
06:45you'll see a blend pack.
06:46It'll be beef, pork, and veal laid out side by side.
06:49I've seen that a lot.
06:51I think we've successfully grinded everything.
06:54So there we go.
06:55There's our grinder.
06:56We can take the grinder away.
06:57I'm gonna put some parsley in my meatballs.
06:58Will I put the fennel seed in the meatballs?
07:01No, I'm not gonna take that risk.
07:03I'm gonna put some oil, salt, and pepper in the meatballs.
07:07The herbs, I forgot about all the herbs.
07:09Oh, geez.
07:10I'm gonna add fresh garlic to my meatballs.
07:13Chop, chop, chop into my bowl.
07:15The parsley, and I think sage,
07:19are gonna go into the meatball mixture.
07:21A meatball should have gravy cheese in it.
07:23It adds flavor.
07:23It adds a nice, smooth texture.
07:25I'm also gonna save my rind.
07:27This, like our pigskin, is gonna add flavor to our sauce.
07:31Whenever I season, people tend to think
07:32that I put too much salt in.
07:34You just have to trust me that it's gonna be okay.
07:36And pepper.
07:39I'm gonna put eggs in here.
07:40Not only a binder, they add moisture.
07:42They make our meatballs tender,
07:44all around more delicious.
07:45Still don't know where the milk and the bread is coming in.
07:47And then last but not least, I'm gonna add my bread.
07:50People normally do this with stale bread.
07:52So you're rehydrating the bread with milk.
07:54A lot of Italians would probably just use water.
07:55Now we're gonna get in there and mix this.
07:57I have a very small bowl with a lot of stuff in it.
07:59My mush-up technique is just get it all in there.
08:03I'm gonna lobby for getting larger bowls.
08:05Put that in the show notes, please.
08:07Large bowls.
08:08Incorporate the ingredients as best I can.
08:11A lot of people with meatballs
08:12are afraid to work the meat.
08:13They think the meatball's gonna get tough,
08:15but for the most part, they're not gonna get tough.
08:17They'll stay nice and tender.
08:18So I think that's about good and mixed up enough.
08:20So I've gotta make my meatballs.
08:22Gotta form my meatballs.
08:24So I have my sheet tray,
08:26and I'm just gonna take the scoop.
08:27I use this to make sure my meatballs
08:29are all the same size and uniform.
08:31I like my meatballs much smaller than this,
08:33but they had a big scoop and a small bowl.
08:35Next time, small scoop, big bowl, please.
08:38Actually, this is gonna be good.
08:39These are gonna be a good size.
08:41I feel like they're enough.
08:42You could eat it in one bite.
08:44So we're gonna make a little tester
08:45before we actually cook them.
08:46I just want to taste the meat
08:48and make sure it's seasoned nicely.
08:50And if I have to, I'll backtrack.
08:52Make it nice and make it twice, baby.
08:53That's what we usually say.
08:58Honestly, I think that I did okay.
09:00Actually, you know what?
09:01No, it's good, it's good.
09:02I like it a lot.
09:03I know I gotta make myself happy,
09:04but I'm really here to try to make myself happy.
09:06But I'm really here to try to make Frank happy, honestly.
09:09I hope he eats my pasta dish and thinks,
09:12wow, he might be okay.
09:14So, I already think John's okay.
09:17I don't know about his food.
09:19And this is what I'm gonna do.
09:20I'm not gonna compromise.
09:21I'm gonna take each meatball and break it in half
09:23and roll it into the size that I like.
09:25That is the size that I like.
09:27That's what I'm going with, right?
09:28My wrists have never rotated this fast before.
09:31Okay, next move.
09:32Next step for this is to get my meatballs on the fire.
09:37All right, skillet time.
09:38Skillet on.
09:39I'm gonna use extra virgin.
09:40I think my meatball sauce should have some fat on it.
09:42I'm gonna grab my tomatoes
09:44and I'm gonna grind up my tomato.
09:46These are whole peeled San Marzano tomatoes.
09:48So, I'm gonna rinse my cans out.
09:50What the water does is it allows our sauce
09:52to cook longer without reducing too fast.
09:58Tongs, nice.
09:59Okay, these will be great.
10:01So, while that's heating up,
10:02it's time for me to take 25 minutes
10:04to figure out how to attach this pasta maker.
10:06And this thing, dang.
10:09Boy, do I not know what this is for.
10:10This looks like, yep.
10:13All right, so that's set up.
10:14It is time to cook my meatballs.
10:17This might be a little, you might hear like a little tss.
10:20Is this heating up?
10:26Maybe it had to be a little hotter.
10:27We are not necessarily cooking these
10:29all the way through at this point.
10:31We're just getting a little brown.
10:32It's gonna add flavor.
10:34Here we go.
10:37There we go.
10:39This is a little something.
10:40All right, here we go.
10:40Meatballs going on to the cast iron skillet.
10:43We always wanna brown things.
10:44We don't wanna just throw a bunch of stuff in a pot
10:47and hope that it's gonna taste good.
10:48It's not really brown right now.
10:49It's more of a gray, but I'll take it.
10:51While my meatballs are browning,
10:53I'm going to cut some of my aromatics.
10:56Okay, I feel like I think I can start
10:58to put together my pasta.
10:59I like to add onions and basil.
11:01And a lot of times people add sugar to their sauce
11:04because they feel like their sauce is too acidic.
11:06You can use onion for that.
11:08I'm gonna put some garlic in here,
11:09but not a ton of garlic.
11:10Just give it a whack.
11:11And I'm not too worried about it being fine.
11:14This is the organic, unbleached, extra fine flour.
11:18Tipo, ooh.
11:22That's not pronounced ooh, no, double zero.
11:25Maybe I could have put some eggs in this meat blend
11:27to bind it a little better.
11:28Maybe it would have been nice.
11:31Who knows?
11:32Right, but here's my meatballs coming out brown.
11:35If you look in my pan or my pot,
11:37I have some really nice brown crusties on the bottom.
11:39And that's what I want for my sauce.
11:41Okay, let me turn this off.
11:43I'm gonna wait a little to put them in the sauce.
11:45I don't know why, just a hunch.
11:47I think our meatballs are looking pretty good.
11:50We wanna get this done today, not tomorrow.
11:52My onions go in.
11:53I'm gonna put a little fennel seeds in.
11:55Also right now, remember I saved that pig skin?
11:57That's going in.
11:58It makes those tomatoes nice and round and mellow.
12:00Just a little bit of salt.
12:01Onions are getting there.
12:02I can smell them.
12:03They smell delicious.
12:04I'm gonna get a little more of my parsley,
12:06a little bit of that oregano,
12:07and I'm gonna get a nice chunk of basil.
12:09Can I have a little butcher twine?
12:11And this is gonna be my bouquet garni
12:13to flavor my sauce.
12:14I'm gonna add my tomatoes.
12:15All the tomatoes go in at once.
12:17Herbs go in.
12:18I'm gonna add a little bit of chili flake,
12:19my Parmesan rind, another nice hit of salt to this.
12:22I'm not gonna add my meatballs back to this
12:24until it comes to a simmer.
12:25All right, so here's flour.
12:27It's gonna go on the countertop.
12:28I don't know how much I need.
12:29I'm gonna open up a little hole right here.
12:32I feel like it'd be nice to have some salt in the mixture.
12:35The only thing that I'm having a problem with
12:38is that milk, and I really don't know
12:39if I should add it at this juncture.
12:41I would never add milk to my pasta dough.
12:44Let's put in the eggs.
12:46Two eggs.
12:47My goal here is just to mix everything together
12:49and make a dough.
12:49See, this is the part I knew from the very beginning
12:52I was gonna have trouble with
12:53because I know what it looks like before,
12:55and I know what the dough looks like,
12:57but I just don't know how to get from place to place.
13:00Oh, thank you.
13:05I'm gonna have to add, I think, a little more egg.
13:09I haven't used the milk.
13:10Never add milk to my pasta dough.
13:12Water?
13:14Water.
13:15It's gonna be water.
13:16Not milk.
13:16I wouldn't take water and dump it on.
13:18I'd get my hand wet, and I'd knead it with wet hands.
13:20It's time to kick it into high gear.
13:23Okay, it's becoming a lot more malleable.
13:25Not looking good.
13:27Not looking good at all.
13:28More flour, more egg.
13:29Oh, Frank is gonna be so mad when he sees all this.
13:32Water.
13:33Oh, God, egg fell off.
13:35Get back in there.
13:36Get back in there.
13:37Okay.
13:37What are you doing?
13:38Go to your home.
13:39Okay, okay.
13:40My strategy is to just try to just, oh!
13:43Try to push it on as much as I can.
13:45Make this dough yellower.
13:47Oh, yeah.
13:48It's looking way yellower, guys.
13:51I have, at least in my perspective,
13:53I have completely saved this dough ball.
13:54Feels like a dough ball.
13:56Looks like a dough ball.
13:57Hopefully it tastes like a dough ball.
14:00So, I was getting overconfident saying
14:02I'd have it done in five minutes, right?
14:03My pasta's a little on the soft side,
14:05so I'm gonna flour it generously.
14:07This machine is what I have at home, and it works.
14:09It's a grandma-style machine.
14:10So, and I crank it through, right?
14:14I'm gonna try to roll this out
14:15to be like a spaghetti, like long shape.
14:18I feel like just instinct is to make it longer.
14:23Sorry, it's a small workspace.
14:25I'm just trying to just bang it everywhere.
14:27So, the pasta maker has settings, has zero through nine.
14:32And believe it or not, zero is the thickest.
14:35I'm gonna go to seven, and I do like three or four sheets,
14:37maybe three sheets like this.
14:39Now that my sauce, you can see, is starting to bubble.
14:41Sauce is looking, ooh, that's looking nice.
14:44Meatball's in.
14:45I'm not gonna put the lid on.
14:46It doesn't need the lid at this point.
14:48I'm gonna leave this uncovered.
14:49Normally when I do this,
14:50the handle falls off like six times.
14:52I gotta pick it up off the floor.
14:56So, we want it to dry just a little.
14:57I have my pasta cutter.
15:00I'm gonna make some cuts.
15:04Oh, something's coming.
15:10We have pasta.
15:14Don't know how long it's gonna be.
15:17So, this is just off of one piece of dough.
15:20Y'all, this ain't looking half bad.
15:22The only problem is it's sticking together.
15:25Oh!
15:27That's what the thing's for!
15:28Oh my God, yeah!
15:30Wow, okay.
15:32Okay, well.
15:32Oh my God, wow, okay.
15:34All right, here we go.
15:35Let's just keep, let's keep moving.
15:37All right, here we go, here we go.
15:40In the zone, looking pretty good.
15:42Pasta's looking all right.
15:43Look at this, it's a noodle.
15:45I've invented this new method
15:46of just throwing flour as it comes out.
15:49It's the flour toss method.
15:51The what?
15:52The flour toss.
15:53I've never heard of that method.
15:54I don't know what it is.
15:55It sounds like something a child would make up.
15:57All right.
15:58That was a rough process.
16:00I'm happy.
16:01It's over.
16:02All right, it's time for a test meatball.
16:05If you're gonna do the tester on this,
16:06make sure you test them before you cook all the meatballs.
16:09It could take a lot of time to recook all your meatballs.
16:13Mm.
16:15I mean, it's meaty, all right.
16:20Tastes good, but it needs salt.
16:21You can add a little heavier towards the end
16:23if you need more.
16:23So let me get my pasta sheet,
16:26and I'm gonna run it.
16:27So I let it lay there.
16:30Make sure you get it all over the floor,
16:32and I'm gonna dust it really well with flour
16:34so it doesn't stick to itself.
16:36I think that's good on my pasta.
16:38My sauce looks like it's gonna be good.
16:40I'm not gonna let it cook that much longer.
16:41What things have I not used?
16:43Basil, bread, milk, and the cheese.
16:47I'm gonna put a lot of Parmesan in the sauce
16:48for a nice little gift for Frank.
16:50I don't think that cheese in the sauce
16:52is something that you really want.
16:53It gets oily and greasy and weird.
16:55Water's boiling, water's salted, pasta goes in.
16:58Fresh pasta doesn't take long to cook.
17:00So this is gonna be a real quick boil.
17:02What I'm gonna do here is super Italian.
17:05I'm gonna get some of my sauce.
17:06I'm gonna put the sauce next to the stove.
17:09Does anyone know how you know your pasta's cooked?
17:12Throw it at the wall.
17:12You do not throw it at the wall.
17:13That is something I get from my kids in middle school.
17:16You know your pasta's cooked when you taste it,
17:18it tastes good.
17:20Give it another half a minute.
17:22Tasty, not so much.
17:24What I like to do with my spaghetti meatballs
17:26is to add just enough sauce to coat my pasta.
17:28You don't need a colander for this.
17:30So I'm gonna let this cook in the sauce
17:32for like one or two minutes.
17:33I also want some of that salty pasta water in my sauce.
17:37Give it a little flip.
17:38Make sure you get it everywhere.
17:40All right, just clear out all this water.
17:43My sauce is just a little on the watery side.
17:45I'm gonna add a little more sauce to my pan
17:47and let it reduce.
17:48A little olive oil.
17:49Flavor, shine, a little bit of basil.
17:52All right, now it's time to plate.
17:53So what I'm gonna do is take my pasta,
17:55take a nice big tonful of it,
17:57sauce it up a little,
17:58and add some meatballs.
17:59I like it just around the sides.
18:01Method, I'm thinking,
18:02try to make it look like somebody competent did this.
18:06A little bit of that Parmesan on top.
18:08No big tomato,
18:09although we thank them for their service.
18:11Don't be afraid to add a little basil.
18:13Now to put on 20 meatballs.
18:16Basil on top and some bread.
18:18And cheese, of course.
18:23I can't believe I did it.
18:25I'm done.
18:26A lot longer than I thought it was gonna take.
18:28Because I had no idea where to put it.
18:31Nice little glass of milk for Frank.
18:35This went badly,
18:38but honestly not as badly as it could have gone.
18:41Spaghetti and meatballs a la Frank.
18:42Spaghetti and meatballs.
18:45And a little milk.
18:52All right.
18:53Well.
18:55How you feeling there, John?
18:56Oh, it looks great, Frank.
18:57Oh my God.
18:59It looks pretty good.
19:00Yours looks like it looks pretty good.
19:02It's spaghetti and meatballs.
19:04It's spaghetti and meatballs.
19:05To the best of my ability.
19:06A couple of things I don't understand.
19:07It's supposed to be a glass of milk.
19:09So what did you do with the milk?
19:11What did you do with the bread?
19:12The bread gets soaked in the milk.
19:14You squeeze the milk out.
19:15You put it in the meatballs to make them tender.
19:17Whoa.
19:18Yeah.
19:19Okay.
19:20So I married an Irish woman
19:21and she drinks a glass of milk
19:22with her spaghetti and meatballs.
19:23I always feel a little like a little disgust,
19:25but this would make her very happy.
19:27That's so great.
19:28I was really channeling your wife today.
19:30Bringing in that energy.
19:32What did you do with the fennel seeds?
19:33I put them in my sauce.
19:34In your sauce?
19:35I don't like fennel seeds in tomato sauce.
19:37Yeah, I kind of do a little sprinkle.
19:38And I was like this.
19:38I put like one or two in.
19:39Me too.
19:40I was like, don't put too many.
19:41I tasted it.
19:42I was like, I don't like that.
19:43I couldn't put that much in.
19:45And once you had your grinded meat,
19:47what did you do?
19:48Good meatball to me has eggs.
19:50It has breadcrumbs.
19:51It has cheese in it.
19:52If you just use meat,
19:54meatballs tend to get crumbly and dry.
19:56And those extenders actually make them springy and soft
19:59and actually make them less dry.
20:01Well, with all that in mind,
20:02please try my crumbly meaty meatballs.
20:04Okay.
20:05Oh, by the way, Frank,
20:07I got you one too.
20:08I figured you might eat it.
20:10This might make my wife happy.
20:11Just for your wife.
20:12I am not doing it.
20:14Try a meatball.
20:16Meatball, very dense.
20:17It's a little crumbly in your mouth, right?
20:18A little crumbly.
20:19Wouldn't really been helped by all the other things
20:21that you put in yours.
20:22When you taste mine,
20:23you're going to see it has a better mouthfeel.
20:24I like the sauce.
20:25The sauce tastes really nice.
20:26The pasta's a little bit clumpy.
20:27Yeah, it is clumpy.
20:28I'm not drinking the milk.
20:29I'm sorry.
20:30Oh, okay.
20:31Cheers.
20:32Just a little sip.
20:35Oh my God, it's not.
20:35It's definitely milk.
20:37Well, Frank, I would love to try yours now.
20:39It looks fantastic.
20:40Should I drink the milk before eating it
20:42or should I drink it after as kind of a accoutrement?
20:44I think we should just dump the milk.
20:45Okay.
20:46I hope my wife isn't mad at me
20:47because I told the world that.
20:49She might get in trouble for that.
20:51Love a meatball.
20:53So what do you think?
20:54Like, if you taste the meatball,
20:55they have a little bit more of a smooth texture.
20:58More moist.
20:58There's more going on.
20:59It's a nice chew to it.
21:01I probably could have put a little more salt in them.
21:02I was kind of questioning myself.
21:03And then my pasta, it's dressed nice.
21:05My sauce was a little thin,
21:07so we reduced it a little.
21:09Really good, Frank.
21:10Well, Frank, it looks phenomenal.
21:11Tastes great.
21:12I would love to eat at your home anytime.
21:14I'll bring some milk for myself and your wife
21:18to enjoy while we eat your pasta.
21:21Thank you so much.
21:21It was a good challenge,
21:22and I think that you could definitely improve that
21:24with just a few tweaks.
21:25I will drink to that, Frank.
21:26I will not.
21:27Great.
21:28The milk is warm, too.
21:29The milk is warm.