Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit

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  • Published: 14 December 2018
  • Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
    Did you notice the book Carla was holding at the beginning? That's her book! Buy it here: https://www.amazon.com/Where-Cooking-Begins-Uncomplicated-Recipes/dp/0525573348
    Check out the recipe here: https://www.bonappetit.com/recipe/pasta-e-fagioli

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    Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
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Comments • 1 512

  • Bon Appétit
    Bon Appétit   10 months back

    Get yourself a Carla Fettuccine shirt here! https://teespring.com/stores/bonappetit

    • James Toland
      James Toland  2 months back

      Agreed that phrase is definitely yuck

    • Columbo
      Columbo  8 months back

      @Evan O. Me too. Actually, I hate carrots period and none of my children like them either.

    • Cathleen McKay
      Cathleen McKay  10 months back

      May I ask the brand of Dutch oven used in this video? Thank you so much in advance!! 😊

    • Vi Ma
      Vi Ma  10 months back

      Historically Past e Fagioli ('pasta fazzole') was a poor family's dish. It was not made with meat, leeks or extra virgin olive oil (just olive oil)...all expensive items. It eventually became a supper dish for Fridays when Italian Catholics did not eat meat. That being said, Thank you for showing your mother's recipe. I loved the way you explained the process. Thank you again.

    • Miss Marisa
      Miss Marisa  10 months back

      Please tell her that I hate carrots! She must knooooww! I'm not a picky eater, but I hate carrot flavors.

  • Ade Ferranti
    Ade Ferranti  1 days back

    Is the garlic an American addition or an Italian one?

    • moishglukovsky
      moishglukovsky  7 days back

      “Soffritto,” not “sofrito.” This is Italian, not Spanish.

      • KelseyMckay
        KelseyMckay  2 weeks back

        Carla just seems like a joy to be around 😊

        • Kimmy Ho
          Kimmy Ho  2 weeks back

          ignorant

          • Michelle Amatulle
            Michelle Amatulle  2 weeks back

            No parsley or basil?

            • Michelle Amatulle
              Michelle Amatulle  2 weeks back

              Too much carrot. Ham..yuck. I make mine without.

              • Luigi Peruzzi
                Luigi Peruzzi  2 weeks back

                Made this recipe today. I'm almost embarrassed with the way I was making it.

                • Aj Ece
                  Aj Ece  2 weeks back

                  Carla freaks me out when she talks about Parmesan like its vegetarian... I hope she doesn't use it in her cooking for veggie people cus its not vegetarian

                  • Aj Ece
                    Aj Ece  2 weeks back

                    @Michelle Amatulle no most if not all parms are not suitable for vegetarians. it has rennet which means killing the animal

                  • Michelle Amatulle
                    Michelle Amatulle  2 weeks back

                    Uh yes it is. It’s not vegan.

                • Lovi Tomato
                  Lovi Tomato  2 weeks back

                  Erm, Carla, adding the parm rind kinda defeats the purpose of being vegetarian? Parm is a cheese that uses rennet and that enzyme isn't vegetarian.

                  • Arthur Dicrescento
                    Arthur Dicrescento  2 weeks back

                    the ham is smoked dont use it not italian

                    • Arthur Dicrescento
                      Arthur Dicrescento  2 weeks back

                      looks good but not italian

                      • Kaalo Lovett
                        Kaalo Lovett  2 weeks back

                        Thank you Carla and Carla's mom <3

                        • Dawn Thomas
                          Dawn Thomas  2 weeks back

                          I totally wish I had watched this last week!! I added ditalini to my vegetable soup last week...and it was no longer soup because the pasta sucked up all of the liquid! Next time I will cook the pasta separate! I can't do the find because my daughter is vegan

                          • Cody Russell
                            Cody Russell  3 weeks back

                            i want to live in the test kitchen

                            • Ann Britton
                              Ann Britton  3 weeks back

                              brillant

                              • Food Cook Share
                                Food Cook Share  3 weeks back

                                The recipe looks amazing!


                                I don't want to be a negative Nelly but for the sake of accuracy parmigiano reggiano, grana padano and pecorino romano cannot be vegetarian as they have to use animal rennet to qualify under Italy's DOP to be legally call those names and branded on the rind. Vegetable-based rennet cheeses with similar flavour are available but will not be branded with these names.

                                • David Maurand
                                  David Maurand  3 weeks back

                                  ugh, carrots. i use red field peppers (not bell peppers) as a substitute.

                                  • jess m
                                    jess m  3 weeks back

                                    i actually do not like carrots

                                    • Cristina xx
                                      Cristina xx  3 weeks back

                                      Pasta e Fagioli is life. It's healthy, it's hearthy, it's packed with proteins and love and comfort and feelings of home♡

                                      • Dean Rob Roy
                                        Dean Rob Roy  3 weeks back

                                        Why no basil or the 4 mother herbs ?

                                        • Isabel Lee-Rosson
                                          Isabel Lee-Rosson  3 weeks back

                                          My family loves Brunswick stew. Would love to see the test kitchen tackle that beast of a recipie.

                                          • jcbrightman
                                            jcbrightman  4 weeks back

                                            I love Carla. She’s such a nice person.

                                            • poppy alice
                                              poppy alice  4 weeks back

                                              Carla said that if you’re vegetarian to just use the parm rind but it’s not vegetarian. It’s made with rennit. Just looking out for my meat free guys!

                                              • Faith Barcelo
                                                Faith Barcelo  4 weeks back

                                                Good point! Make sure to get a parm that's made with vegetable or microbial rennet. Luckily you can find them easily these days!

                                            • fabrizio fiore
                                              fabrizio fiore  4 weeks back

                                              it is soffritto. sofrito is a puree made of green peppers, tomatoes, coriander, onin and garlic, uncooked.

                                              • david david
                                                david david  4 weeks back

                                                What did people use before kale was trendy and more widely available?

                                                • Jon Mac
                                                  Jon Mac  4 weeks back

                                                  Ham Hock and Kale...…………..was your mom from the deep South rather than Italy ? Gummy pasta ? Serve with biscuits or corn bread too, lol.

                                                  • Shelly Lynne
                                                    Shelly Lynne  1 months back

                                                    I made this recipe exactly as she did here, delicious, but I will add more water next time. I used the smoked pork and it made the whole dish in my opinion. The whole house smelled fantastic.

                                                    • bonanxa23
                                                      bonanxa23  1 months back

                                                      Damn that just made me hungry.

                                                      • Ronique Breaux Jordan
                                                        Ronique Breaux Jordan  1 months back

                                                        Yes!!!

                                                        • XX Jon Jon boi
                                                          XX Jon Jon boi  1 months back

                                                          Carla is like crack to me gotta have it

                                                          • Maria Cristina
                                                            Maria Cristina  1 months back

                                                            I love pasta e fagioli!! We do it quite often at my house and in Rome in genera and I think your version is something to try! We never put kale in it, by the way, it's more a ribbolita thing to do, but it seams like a good idea... An advice: cook the pasta inside the soup, it will taste so much better and you're using only one pot. PS: the parmigiano crust is soooooo good to eat!! Don't trow it away!!

                                                            • ThatStupidGirlShow
                                                              ThatStupidGirlShow  1 months back

                                                              I don't MIND carrots. I'm just allergic lmao

                                                              • LunarBreeze
                                                                LunarBreeze  1 months back

                                                                I clicked for her to slip and say "Pasta Fazul" the way all of us /actually/ say it.

                                                                • Gabrielle Capp
                                                                  Gabrielle Capp  1 months back

                                                                  if I were to use canned beans would it still be beneficial to cook it for 2-3 hours? I figured the beans have to have to cook but maybe it is also necessary for flavor?

                                                                  • froncifresh
                                                                    froncifresh  1 months back

                                                                    The extended amount of time is definitely key to flavour: you just can't rush these things! I think the beans would get all mushy amd break down?

                                                                • Elizabeth Shaw
                                                                  Elizabeth Shaw  1 months back

                                                                  Could someone in the test kitchen please make ribollita? Thank you! I have a recipe but it's not the best. When I put kale in soup so I use Blacktail also known as Dinosaur Kale.

                                                                  • Elizabeth Shaw
                                                                    Elizabeth Shaw  1 months back

                                                                    When I don't want to use meat I use Liquid Smoke very lightly! You can get it in Hickory apple wood cherry wood all of those flavorful Woods that give a different flavor to each Liquid Smoke bottle. I will have to do that with my pea soup because I don't have any ham hocks or ham in the house and I have never tried bacon. Has anybody ever put bacon in their split pea soup and liked it really well??

                                                                    • Elizabeth Shaw
                                                                      Elizabeth Shaw  1 months back

                                                                      I always double or triple the recipe because it freezes so well. I freeze it in my FoodSaver bags and it stays fresh it's supposed to be for three years but I have never done that because I eat it all in 6 weeks! :-) LOL

                                                                      • Citizen K
                                                                        Citizen K  2 months back

                                                                        Carla, could a smoked Turkey leg 🍗 be an alternative to the Ham Hock, for those of us that don't eat Pork, but as you mentioned one could always keep it veggie & not add any meat at all?

                                                                        • evelyn baron
                                                                          evelyn baron  2 months back

                                                                          I adored this video; the last thing said was everything; just to remember the soup my mom made; which is indeed everything. My Dad lived in Rome for 10 yrs but was born in Serbia in 1908 and loved to cook. By contrast, my mom was a Berliner jew who escaped the holocaust by inches and they met and married in Toronto Canada and cooking was huge. What I learned is how universal some recipes are but yet so intensely personal. Pasoulj is Serbia's national dish; lamb shank sometimes instead of ham hock, lots of paprika and the sofrito would substitute bell peppers for carrots, as happens in Creole cooking in New Orleans. you can see where I'm going here. Its basis is the same as here but native ingredients take over and somehow it becomes something different. An absolutely brilliant video.

                                                                          • Marianne Chevrier
                                                                            Marianne Chevrier  2 months back

                                                                            Love Carla!

                                                                            • George Semel
                                                                              George Semel  2 months back

                                                                              That is a kind of soup I could really go for on a crisp fall October day, The older I get the less I want to eat the same old same old poorly cooked food. While three hours might seem like a long time, it's really not. My big question how is this the next day? Since I live alone, I could not eat that much in one sitting. I never thought for the life of me that I would even like Kale, yet in a lot of the soups I have come to really like, it's in there, so go figure. Back in the day, I thought it was a joke vegetable from "Cheers", vile weed if you will, it's not.

                                                                              • Bryanna Whitaker
                                                                                Bryanna Whitaker  2 months back

                                                                                I love your personality Carla and how you give such great information on the reasons why you do things the way you do. Great cook

                                                                                • Massive Progeria
                                                                                  Massive Progeria  2 months back

                                                                                  Italians is homophobic asf.

                                                                                  • Noirscape
                                                                                    Noirscape  2 months back

                                                                                    I think the carrot question was good and was sad not to hear of a suitable replacement for it. My mom's allergic so I can't make her anything with carrots.

                                                                                    • Ann Bauer
                                                                                      Ann Bauer  2 months back

                                                                                      these videos are like a free cooking class. i love them!!! however, what to do with leftovers? will the pasta soak up all the broth when stored in the fridge?

                                                                                      • Marissa Longo
                                                                                        Marissa Longo  2 months back

                                                                                        Carla please I must know why are those truly the largest garlic cloves I’ve ever seen

                                                                                        • Vincent Gambino
                                                                                          Vincent Gambino  2 months back

                                                                                          WTF was that?!