【徹底解説】絶対に美味しく作れる！プロが超詳しく教えるお店のペペロンチーノの作り方！これが決定版！【パスタ】【イタリアン】【アーリオ オーリオ エ ペペロンチーノ】【HIKAKIN】Vol.135

【徹底解説】絶対に美味しく作れる！プロが超詳しく教えるお店のペペロンチーノの作り方！これが決定版！【パスタ】【イタリアン】【アーリオ オーリオ エ ペペロンチーノ】【HIKAKIN】Vol.135

It’s the best
“Pasta Aglio Olio e Peperoncino ” recipe. My name is Tetsuya Onishi, chef and entertainer from Cococoro’s kitchen in Chofu. Very nice to meet you everyone! I’m going to make Pasta Aglio Olio e Peperoncino today. There are many people start watching my video through this recipe Also, there are more and more guests visiting my restaurant because of this video. This video got over 100 million views, and I couldn’t have done this alone! Pasta Aglio olio e Peperoncino is one of the most popular menu in my restaurant. Even though I offer recommended “today’s chef menu”, Peperoncino is still popular. People who watched my video come here to find the answer. They tried to cook it according to my recipe, and come here to compare the taste. They say ” Why is this taste so good, how do you cook?” after eating my peperoncino. “I can’t have a same taste like you make” Now I’m wondering why they can’t make a good peperoncino as I cook, although they follow my recipe. I believe it’s not so difficult to make tasty pasta if you follow my recipe that show all details. Why everyone say ” It doesn’t have a same taste”? What is missing?
What else do I have to do? Maybe, I’m not good at expressing my word to you… That’s why I decided to explain again about Pasta Aglio Olio e Peperoncino. This is “the best recipe of Pasta Aglio Olio e Peperoncino”! Please excuse my lack of explanation on previous pasta recipe. I’ll do my best to show you “how to make Reiwa genuine Pasta Aglio Olio e Peperoncino”. I’ll do my best! Ingredients; Very simple ingredients. Pasta, red chili, garlic, olive oil, salt and boiled water. Plenty of water! Adjust the size of garlic as you like. Salt is 1.4% of boiled water. Today I cook
Pasta Aglio Olio e Peperoncino, the classic and basic pasta. Aglio=garlic, Olio=olive oil, Pepeoncino=red chili peppers Alio Olio e Peperoncino is basically made of these simple ingredients. But it’s OK to add other ingredients such as bacon. This time I only use this basic ingredients. My recommended pasta is Barilla 1.4mm. I prefer thin pasta noodle, And I like the texture of al dente pasta.　You can choose as you like. There are many kinds of pasta.
The pasta with rough surface can mix noodles with the sauce well. Find your favorite pasta. Red chili peppers I picked is Chaotian pepper. I use sliced red chili peppers, but it’s OK to use whole red chili peppers if you prefer. They have different flavor and taste. The seed in whole chili pepper make the pasta taste more spicy and hot.
Feel free to use any hot chili peppers you’d like. I prefer using sliced red chili. Of course you may use whole red chili if you’d like. I prepare garlic half chopped, and half sliced. You may crash or slice it to use, it’s up to you. Find your favorite flavor and taste. I feel more flavor of garlic if I slice it. and more taste if I chop it. I often use them sliced and chopped, and mix them together. There are various types of olive oil. Extra virgin olive oil has distinct strong flavor. I select blend oil (sun flower oil & olive oil) because I prefer not too heavy oil. Mirasol blend oil is my recommendation. It doesn’t have to be extra virgin or pure olive oil. I prefer to use pure olive oil because it has more mild flavor. Salt… my choice is refined salt. Find your favorite taste. The most important point is amount of salt you put in boiled water! It’s very important to add strong salt taste in boiled water. Don’t hesitate to add a lot of salt! Do you understand why you add salt in the boiled water? You do it to add taste in Pasta. It should be more salty than the taste of miso soup.
( 1.4% salt in boiled water) Remember to add enough salt.
This is the most important point to make tasty peperoncino pasta. Try to remember right salinity by tasting salt water. Best salinity is ” a bit more salty than Miso soup” Measure the amount of salt if you worry about the salinity. After cooking this over and over,
you’ll remember the taste. Add 91g salt if you boil 6.5L water.
(6500g x 0.014) 91ｇ Adjust amount of salt by measuring. slightly less at the beginning. This is 80g salt. It’s a lot, isn’t it? Bring plenty of water to boil in a big pot and add plenty of salt. Don’t forget to tasting. Ok, it’s more salty than miso soup. Add enough salt so that the water is very salty. Salted water makes texture of pasta better. That’s why I say it’s very important to add plenty of salt in boiled water. Adding salt may change the boiling point.
But don’t worry about it. Slice the half of garlic,
chop other half. Remove the stems of the garlic, Remove sprout to avoid burning it. Slice half of the garlic, and finely chop other half. It’s up to you, how to cut the garlic. I recommend to use aluminum pan because it has high heat conductivity. Also, visibility is good when we make sauce. Teflon coating fly pan is good enough, too. Add olive oil in a pan before heating it. Put plenty of oil. This much. This pasta sauce contain simple ingredients, such as oil, chili pepper and garlic. Just use plenty of them , that brings out the flavor of this simple pasta. Add sliced garlic next. Don’t heat the pan at this point. Simmer on low heat, until the sauce is filled with good flavor of garlic. You can start cooking with high heat. But you may start with low heat if you are not sure. After adding the garlic, heat over a low flame. Be careful not to burn the garlic. Saute them thoroughly on a low flame. Put from larger ingredients(sliced garlic) to smaller ingredients. As you see bubbles on the garlic, the taste will soak in to the oil. Keep the heat low. Add red chili pepper and minced garlic when you see the bubble from garlic. Keep the heat low. Cooking is science! Having said that, There is something that can’t be scientifically explained. Good balance is very important in cooking.
It’s up to you. Now, smells good! When you see some garlic turn blown, add boiled pasta water to change into milky liquid. Add boiled salty pasta water. Put same amount of olive oil. Mix well. Develop thickened sauce. Simmer until the sauce has thicken. Then, you can cover the pasta well with the sauce. You will come across the term”emulsify” when you are cooking pasta sauce or salad dressing. To emulsify means to combine two ingredients together which do not ordinary mix easily. To be honest, condition of this sauce is not exactly “emulsification”. This is the condition which oil and water mix together. These ingredients are not combined. Good example of emulsification is soup of Tonkotsu Ramen. Ingredients of Tonkotsu Ramen combine well and it’s oil and water don’t separate. This sauce will separate into water and oil if you leave it alone. Some people say you can mix the sauce well if you add pasta water(boiled water after boiling pasta), but it’s not always true. It’s no problem to use just boiled water.
It will turn out to be good result. There are many questions such as ” your pasta taste good because you add boiled pasta water ?” Answer is “No”. Using just boiled salted water is perfectly fine. Adding enough salt in boiled water is very important, as there is no salt in sauce.
If you don’t have enough salt in the pasta water, the finished pasta will taste bland. Basically, Salt in pasta water is only seasoning I use. Mix well with ingredients and pasta water, then sauce is done. After cooking this sauce, you can start boiling pasta. I prepare the sauce while pasta is boiling.
It’s easy once you get used to it. Cook pasta a little less. Don’t over cook pasta. Boil pasta for a shorter time. Set a Final goal and make a plan to get there in time. Warm up the plate and get ready to serve pasta on it. Serve immediately on warm plate. Keep an eye on it to avoid pasta has gone cold. Put the plate in the oven to warm up, or use microwave. Temperature of the plate is almost 40℃.
Don’t over heat. While pasta is almost boiling, warm up fly pan again. Mix well and thickened sauce. When you mix ingredients, shake the pan well. It’s easy to emulsify the sauce when it’s boiling. When the pasta is done, turn off the heat of fly pan, and add pasta to the fly pan. Mix very well ! I turn off the heat to avoid over cook the pasta. Mix very well ! Put pasta into to the warm plate. Serve pasta to look attractive from all angles. Use pair of tongs to lift several stands of pasta, and lay them on a center of a plate in an attractive curl. Serve pasta as soon as possible before it’s get cold. Carefully top the pasta with a portion of ingredients and put the sauce over the pasta. As the finishing touch to the pasta, place some parsley on top. Yes, Aglio Olio e Peperoncino today! There is always a new discovery at my restaurant, let’s find it with me! Let’s eat! It looks delicious with the sauce. Very good! There is no new discovery now. I’ve been eaten this so many times, and
I’m not interested in this pasta anyway. But remember, many Japanese boys want to cook peperoncino. Everyone like peperoncino… It taste good. I’m sorry but I’m not sure why people are interested in this pepeperoncino pasta recipe. The process of emulsification is not very important to make this pasta. The most important thing is “Add enough salt”. If you don’t put enough salt in the pasta water, the finished pasta will taste bland. Now I’m starting to understand deliciousness of this pasta. Very simple, and the taste never get tired. The taste of the garlic is very strong! Peperoncino pasta is very simple.
It may not be impressive food. But please remember if you improve, overcome this recipe, you can cook other pasta very well. You can add ingredients such as bacon, cabbage at the timing of adding pasta water to a fly pan. I’ve already created many “how to cook pasta” video. You can learn all basics of cooking pastas with this “how to cook ” Aglio Olio e Peperoncino” video. Watch this video, and acquire important skill and knowledge. Taking this opportunity, broaden your range of cooking! Let’s get 100 million views again! You won’t be able to find other video explain Peperoncino pasta this further！！ Spread the word about my YouTube channel, please!!!m(__)m Please subscribe to my channnel! And if you like it, please thumbs up! Click the bell icon to get a notification! See you later! Bye-bye!

【COCOCORO WEBサイト】
分量材料やレシピ解説はこちら → https://cococoro.net/recipe/003/
その他情報も盛りだくさん！オンラインレシピ定期更新中！ → https://cococoro.net/

チャンネル登録、goodボタン、通知の設定や各種SNSフォロー、よろしくお願いします！

いまいち上手く出来ない…という声にお応えして決定版！令和の真・ペペロンチーノやっちゃいます！
COCOCOROといえばペペロンチーノ！という方も多いのではないでしょうか？
この動画を観て改めて挑戦してみてください！拡散もよろしくね！笑

※ 15:45 熱いまま液体を容器に入れて振ると、膨張で爆発する恐れがありますので冷ましてからでお願いします。

★ぱぱっと要点だけまとめたショートバージョン　https://youtu.be/bwh_AAivspw
★補足情報満載のサブ動画　https://youtu.be/qphD47gEczI

【関連動画】
電子レンジで作る！？ペペロンチーノ　https://youtu.be/nTGEbqU64qM
初代ペペロンチーノ　https://youtu.be/1Tgi15ue_Ew
イタリアンのプロとペペロンチーノ徹底比較！(Chef Ropiaさんコラボ)
→ https://youtu.be/0BqePRh2bbw
アルミフライパン　https://youtu.be/CXXSQfzDZq0
パセリの仕込み　https://youtu.be/5MN2cN4dYoU
真・炒飯　https://youtu.be/fGIeolGcvH4

【おすすめのプレイリスト】
COCOCORO’s KITCHEN（料理動画）まとめました → https://goo.gl/CQ4xf6
その中でもさらにおすすめの動画まとめ → https://goo.gl/ZDQHB5

★材料
パスタ　100g
唐辛子　1本分　にんにく　1.5~2片
オリーブオイル　30~50cc　塩　お湯の1.4%
仕上げ　パセリ(出し忘れ)

★HIKAKINさんが参考にして作ってくれました！　https://youtu.be/bfhPP7paHcg
★東海オンエアさんが参考にしてくれた（らしい）動画　https://youtu.be/SPcpLPxWMTA

★COCOCORO関連商品販売はショップから　https://cococoro.stores.jp/

【大西使用・オススメ】
アルミフライパン　https://amzn.to/3007RAC
パスタ バリラ 1.4mm https://amzn.to/2HTQfjL
ディ・チェコ　https://amzn.to/34wv5BR
にんにく　https://amzn.to/2ZUB8MZ
唐辛子（普通の）https://amzn.to/34AjvWD
唐辛子（朝天干辣椒）https://amzn.to/2PXwsGF
オリーブオイル（ミラソル ひまわり油配合）https://amzn.to/2HW2Xi1
オリーブオイル（オススメ）https://amzn.to/2PUMtgl
エキストラバージンオリーブオイル　https://amzn.to/2PXxwdD
塩（オススメ）https://amzn.to/2ZXRc0o
ジオパスタポッド　https://amzn.to/2ZXCUx1
計量カップ　https://amzn.to/2PYeKTj
トング　https://amzn.to/2PT4J9P
ゴムベラ　https://amzn.to/34wwQPy
パスタ皿　https://amzn.to/2PVOIQu
計量器　https://amzn.to/2LgrMYH
ボウル　https://amzn.to/2JV67AW　
精製塩　https://amzn.to/2ZSc09K
※塩はスーパーで買えば100円なので注意笑

【よく出てくる調理グッズはこちら】
「COCOCORO厳選こじらせグッズの世界」　https://cococoro.net/product/

★オンラインサロンCOCOCORO COOKING Lab.~ココラボ~
https://community.camp-fire.jp/projects/view/352400

【COCOCORO関連商品のご紹介】

オリジナルまな板　https://amzn.to/3465MIf
（告知動画 https://youtu.be/2_hMvmVT4E8 ）

COCOCORO大西哲也の料理レシピ本好評発売中！
・ドヤ飯　https://amzn.to/3oC7pFo
（告知動画 https://youtu.be/JE4MLXse92Q ）
・神ダレ∞レシピ　https://amzn.to/3ptHU9k
（告知動画 https://youtu.be/vImMKHfT9D0 ）
・レンチンレベチ飯　https://amzn.to/3tnVej0
（告知動画 https://youtu.be/gG09Q_nI5LE ）

オリジナル包丁・砥石『忍』　COCOCORO商店にて販売中！
ペティ125mm　https://cococoro.stores.jp/items/624a91f22cf73d56be31b68a
牛刀 200mm　https://cococoro.stores.jp/items/624a8f2d30344b36eeb4b054
砥石 ♯2000　https://cococoro.stores.jp/items/624aa048bfe68b3cc0b30e03
告知動画　https://youtu.be/tKhLbhuXuIU

COCOCOROチャーハンの素　COCOCORO商店にて販売中！
単品　https://cococoro.stores.jp/items/5ecce10c5157627062e5a189
3個セット https://cococoro.stores.jp/items/5ecce13155fa037bea8de474
告知動画　https://youtu.be/905O7wdycFo

ひっそりとTシャツも販売中
告知動画　https://youtu.be/ajt20Lclgzw
販売サイト　https://muuu.com/videos/180779cb4ed1daa9

★お仕事依頼 / 動画についてのお問い合わせはこちら → media@teamsupport.xyz

★2ndチャンネル（撮影の裏側や雑談、料理だけじゃない様々な動画はこちらで！）
https://www.youtube.com/channel/UCwOCF0S_0SKzz6N7NX88Jmw

★Twitterアカウントはこちら　→　https://twitter.com/COCOCORO_Ch
各種製品販売のおしらせ等、先行公開はTwitterで行います！是非フォローお願いします！！

【その他メディア・SNSアカウント】
Yahoo!動画 → https://creators.yahoo.co.jp/cococorochannel
TikTok → tiktok.com/@cococoro_ch
LINEミュージック → https://music.line.me/webapp/artist/mi0000000015bab8f0
Facebook → https://www.facebook.com/COCOCORO.Ch/
Instagram→ https://www.instagram.com/cococoro_channel/

【出演】
シェフ 大西哲也　https://twitter.com/bbq0024
ディレクター ムロサキ　https://twitter.com/m_syota_ts

【撮影使用機材】
Panasonic ミラーレス一眼カメラ LUMIX DC-GH5 https://amzn.to/32gWjwM
Panasonic ズームレンズ LEICA DG 10-25mm/F1.7 https://amzn.to/3eveTWV
RODE マイク VideoMic NTG https://amzn.to/38fe0kk
SONY 4Kハンディカム FDR-AX40 http://amzn.to/2BCArMY
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GoPro ウェアラブルカメラ HERO7 CHDHC-601 https://amzn.to/3oUKKFr
★配信機材
Black Magic Design ATEM Mini
https://www.blackmagicdesign.com/jp/products/atemmini

※製品リンクURLはAmazonアソシエイトのリンクを使用しています。

【BGM提供】
いまたくさん https://goo.gl/cj9dTW
ウラワアラタさん 他

【製作協力】
サムネイル画像：ササキ https://twitter.com/6991kss

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