Chicago’s Best Noodles: Pasta Fresh

Chicago’s Best Noodles: Pasta Fresh

January 17, 2020 40 By Luis Garrison


(upbeat music)
(logo whooshing) (uptempo funk music) (phone ringing) – Hey Emma.
– Hey Elliott. Cameron and I got
here a little early to do some important research. We’ll see you when you get here. – All right see you in a bit. Well my crew are already at
Pasta Fresh in Belmont Heights thanks to an email
from our fan, Tom. Who said they make fresh
pasta every single day. Which of course is perfect
for this noodle episode. Hard working crew.
(glasses clinking) – Thanks. – Research? Cool, thanks, thanks for
the invite guys, cheers. (uptempo traditional music) If we were to package up what a traditional “Chicago’s
Best” establishment looks like, this
hits all the marks. – Yeah, we been
here for 31 years. We open up 1989. We’ve been making
fresh pasta since then. – They have the best fresh pasta in the entire Chicagoland area. – I’ve been to
Italy three times, I like the pasta here better. – [Anthony] It’s made with
semolina, which is durum flours, and fresh eggs, and a touch
of water, nothing else. – Best I ever had.
– Thank you, thank you. (uptempo traditional music) – You come with a bit
of a reputation as well, you’re a very friendly
man, you’re very chatty. You welcome all your guests. – Welcome to Pasta Fresh. – You feed them snacks,
people get to sample stuff. Is that part of the
enjoyment that you have? – It’s a family atmosphere. – These are the panzerotti. It reminds me of Italy, like
my grandmother used to make. – Not many people
that still do this. So to have somebody that has
devoted their life to do it, it’s just great to see,
and he’s fun to talk to. (speaking in a foreign language) (upbeat music) – {Elliott] What are
we gonna make today? – Today we’re gonna prepare
for you spaghetti and meatball. Very traditional dish. Lets grab one bag of semolina, we pour this in this basket.
– Into the machine? – Yes. Then we grab another
bag of durum. – I’ve got you, you stay.
– Yeah. – You stay, you stay here.
– Okay. – You have a chat, you have a
chat with the people at home. – Okay. – I’m just gonna get
the durum for you guys, Anthony will talk to you. – You’re doing a fantastic job. 50 pounds of durum,
50 pounds of semolina. – And how much pasta
will that make? – Over 100 pounds. – That’s my my kind of carb-load
right there, I like that. – This is the only place that we still use fresh
eggs, and a touch of water, which makes 33% of humidity that you need to
make good pasta. You know the old
fashioned way is the best. – [Elliott] The old fashioned
ways are always the best. – [Anthony] Bravo,
bravo (applauds)! – Thank you very much. My next trick, I will turn
this into pasta in 20 minutes. (uptempo whimsical music) – We gonna put in
this machine here. – Just into the top?
– Yes. And now what we do
is the pasta sheet. – I love this. Hear ye, hear ye, we
are making spaghetti to go with our meatballs, and there is no more espresso
for Cam and Emma ever. So I just feed it
in the top here? – Yes. – [Elliott] This is like
feeding paper in an old printer. – From here, from here. – Mind your fingers,
we’re calling in all the people right now.
– Give me that. – Just like in any
culture, you need a mum. – Yes you’re right.
– If you’re having an issue. Sometimes you just feel
inadequate as a human being. It’s one of those moments, and it’s probably just a
good opportunity for me to sneak out. Just let someone else
take over from here. – So we gonna cook some
spaghetti with meatballs. It’s only gonna
take three minutes. Who likes spaghetti meatballs? The spaghettis are almost done. We got our sauce already
made with the meatballs. How beautiful they are,
beautiful and good. (uptempo traditional music) This is the final touch, and we sprinkle some
Romano cheese on top. We use Romano, because it’s
very, very tasty, and viola. We go in the dining
room and have some. – Salud.
– Salud. – Here you go boys. Bon apetito. – Grazie Tina. – Grazie, yeah I, what sorry? – Tina.
– Tina? Oh grazie Tina,
Tina, grazie Tina. (uptempo traditional music) – There’s nothing
like fresh pasta. – [Anthony] It is good or what? – I’m gonna go with
the, “Or what” part, because its not good, it’s
great, it’s exceptional. It’s the kind of
flavors, the texture, that can’t be replicated from something just
freeze dried from packet. – [Anthony] Everyday we make
a fresh pasta from scratch. – [Elliott] Is this something
that still excites you after all this time? – Yes, I feel like the
first day I’m making pasta. (uptempo traditional music) We use natural ingredients, and we put a lot of love
and experience behind it. – Yeah?
– Yes. – Words aren’t enough.
– Please don’t cry now. – You’re allowed to be a
man and cry happy tears, and those are the ones
that are welling up in my ducts right now. And if there’s a little
bit of marinara in there, I’ll probably just let those
tears fall into my mouth again. – Man you’re good, right?
– Yeah. – You’re good, you’re good. – Can’t let anything go
to waste in this business. – Salud.
– I wanna cry. (logo whooshing)
(upbeat music)