That Viral Baked Feta Pasta Thing (Is Really Good, Actually) | Kenji's Cooking Show
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Published 2021-04-27
Get Flatiron Pepper Co pepper flakes here (this is not an ad, I don't do sponsorships, I just like their stuff): www.flatironpepper.com/
Finnish food blogs, not Swedish. My bad!
Here's the original Uunifeta Pasta blog post: liemessa.fi/2019/02/uunifetapasta/
Here's an older article of mine about cooking pasta with less water: www.seriouseats.com/2010/05/how-to-cook-pasta-salt…
Here's another Serious Eats article with some generally good pasta advice: www.seriouseats.com/2015/09/tips-for-better-easier…
Here's Daniel Gritzer's article and video about how and why adding pasta water to your sauce improves its texture and adhesion: www.seriouseats.com/2014/05/does-pasta-water-reall…
All Comments (21)
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Most people: jump on easy food trend for clicks Kenji: gives us a lesson on how integral calculus affects the seasonal quality of various foodstuffs
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The recipe first appeared on Finnish food blogs, not Swedish, I apologize to all Finns and Swedes! Also, I’m no longer a fan of Flatiron pepper flakes. Their flakes are fine, the company’s behavior is not.
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Hello there.
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"Im just making 250g, should be enough for 2 adults and a Kid" Me: seems like I am 2 adults and a kid cool to know
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Kenji doesn’t just jump on a viral trend, he gives us a science lesson along the way. Helpful, as always!
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Shabu is so confused that “good girl” wasn’t followed by food. 🙂
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Is it just me or is Kenji obsessed with the "smaller tomatoes are better than larger tomatoes during the winter" explanation. I feel like I have heard it in every video lately XD
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I used to do this when I lived in Greece, but with zucchinis, onions and red peppers added to the feta, olives if I was feeling myself. Feta is such an awesome and versatile product.
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I have been boiling pasta from cold water and using just enough water to boil them for years now as for me they didn't taste any different and the amount of shit I got from people has been too damn high. Nice to feel the cool breeze of validation in my hair after hearing you say it. Thank you. :)
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The least amount of water you use: the starchier the water gets. Makes the best sauce
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The sudden appearance of square-cube law gives me undergrad biology flashbacks 😱😂😱
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In case anyone wants the "exact" amount of feta, the empty packet on the cutting board said 6oz (170g). (Kenji would probably be the first to say that the exact amount doesn't matter that much---with which I agree. This is just for those like me whose brains want that to get that amount right anyway.)
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I'm always amazed at how tomatoes transform when you heat them. I can't eat them raw but once heated there's a whole world of possibilities. Quite the opposite of cucumber.
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I was a big fan the first time I tried this recipe. Now, I make a riff of it with Boursin instead of feta, and I also cook up some Italian sausage and kale, mix it all together and re-bake it, and it's DELICIOUS
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“You can’t just scale things up infinitely,” my minecraft expertise says otherwise Kenji.
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im amazed at your ability to cook the right amount of pasta for the sauce
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This is EXACTLY why I love Kenji's videos. Entertaining, fun, DELICIOUS, and you learn something along the way!
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I love when you talk about things that aren't in their prime like the basil. It's helpful to know that it would be good in something like this that gets wilty instead of something like a caprese salad. Another great video!
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Your cooking videos truly have become some the most enjoyable ones in the world for me. Breaking down the “Why” in the kitchen and your technical knowledge is so nice to have. Even as someone who’s been cooking for 20 years I gain something from every single video.
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I came for a tomato feta pasta recipe, but I stayed for the math tutorial
