Introducing Tuscanini’s newest dairy pasta sauces with Chef Jack at the Kosher.com studio!

Guys, I'm super excited. For the first time, I got invited to the kosher.com kitchen studio with Chef Jack. The reason I'm here right now, guys, because I saw this advertised and I rather reached out to Tuscanini. I got to make a video from this. Guys, for the first time, a holov Yisroel dairy pasta sauce comes in four flavors. Chef Jack, can you please tell us exactly what this >> all, Jaime, it's such a pleasure to meet you. You do great work. So, this is really a very exciting day because for the first time ever, we have the most high-quality made in Italy where we actually went to Italy and made these four pasta sauces kosher holov Yisroel to the highest standards with fresh cream, fresh butter, fresh cheese, cheeses that we actually had to make because they didn't exist in the kosher market or even or and so much time and effort went into this. This is years of work. And now you can have it. You can take it home in a jar. It's sold on the shelf, not in the refrigerator, on the shelf. Bring it home, put it in your pantry. You have it anytime you want to have a quick pasta meal. Have it motzei Shabbos. Have it on Sunday. Have it Thursday. Have it Monday, Tuesday, Wednesday, but you could have it every day >> I call the restaurant pasta. It's not just restaurant. It's restaurant quality It's better than restaurant quality because most restaurants cannot get the quality of ingredients that we used. They can They don't have access to it. They don't. Well, if you don't mind, can I ask you something? Can I ask you I never saw this line. This is a whole new pasta line? Oh, this is something special, too. This is the new Tuscanini pastas. They're made in northern Italy in the Dolomites. Wow. >> And they're bronze cut. So, the difference is most pastas are basically they use a steel or a plastic die to make the shape. It's a smooth surface of the pasta and it's okay. The sauce sticks, the sauce doesn't stick. It's just It's very generic. Bronze cut makes a very rough edge to the pasta so the sauce really sticks to it. So if you don't want to, you know, have a bowl of pasta and sauce puddles on the side you have to eat it with a spoon, you bronze cut the sauce is going to cling to it. It's going to be unctuous deliciousness in every bite. Amazing. >> So what we're going to do today actually is we're going to make penne vodka which is the number one pasta. So cooked pasta in a pan, we have here the new vodka sauce. This is made with the best Italian tomatoes. It's made with cream. It's made with butter, Parmesan cheese. You're going to add some sauce and you're simply going to mix it in. You don't need to add anything. You don't need to add salt. You don't need to add pepper. Everything is in here. This is fully flavored. You don't need to add extra cheese, no extra tomato, no butter. This is simply put perfect the way it is. You open the jar, you pour it on the pasta, and you shove it in your mouth and eat it. And I stole that line from somebody. If anybody knows who says that you get extra points, but this is perfect the way it is. >> How long did it take you to perfect this recipe? I know you worked years for this recipe. And by the way, shout out to Jack. A lot of a recipe, a lot of sauces and products in your pantry Jack is behind them. >> In your pantry, in your fridge. And many of the Tuscanini and other, you know, products at Gefen and everything, but these this is years of work. This is just years of work, not just developing the recipe because a recipe is the easier part sometimes to develop. It's being able to get the ingredients and in this case we couldn't get the ingredients so we had to make the ingredients. We actually had to go to Italy. They had to send the rabbis to about 40 different farms to milk the cows for the cream because you you get the milk and only a very small amount of cream so they had to go around from farm to farm. They had to make the cheese which was a 6-month plus process. They had to everything in here It like walking a tightrope and trying to figure all these little things and putting all the pieces together. This is one of the most complex projects that um Tuscanini has ever done and taken on, and that's why it hasn't really been done before because of the complexity. But, you basically you bring a jar home. One jar. This is the mushroom Alfredo. It is incredible. The mushroom flavor in this is to die for. One jar for a pound of pasta. So, you buy a box or a bag of pasta, one jar you have >> I want to say I think it's the best. >> This is This is my favorite, by the way. This is a meal right here. And this is going to be four big portions for a fraction of the time and cost if you want to go and do it yourself because you you have to shop the ingredients, you have to prep it, you have to cook it. That's going to take a lot of time. And it's probably not even going to be as good as this. And the cost won't even >> exactly how you do it on the side of the >> Cook your pasta the way you love it. Here you go. Directions. >> it al dente, cook it al dente. If you like it soft, or cook it soft, or you cook it the way you like it. You add the jar of sauce, you mix it together, you serve it. It is perfect exactly the way it is. So, we have here it's steaming hot, piping hot. This is the vodka. Wow, guys. Look at that. >> Look at this. $35 in a restaurant. >> Look at this. Taste this. Come on. You got to taste this. Absolutely. >> the stea- Look at that. And and you see because of the bronze cut pasta, you see how the sauce sticks to it? I see that. That's the quality of this pasta. That's the wheat. That's the technique. That's the heritage of Italy. It's not that we go and call up a factory in Italy and say, "Hey, put our label on it and make it." We actually go to Italy. We actually make the product in Italy. We make the ingredients. So much effort goes into making you these exceptional, one-of-a-kind products. >> Unbelievable. Ephraim, we did the number one selling sauce, which is the vodka. This is the number one pasta. It's tomato, it's cream, it's parmesan, it's just delicious. And then of course the vodka to round it out. We have the mac and cheese which we'll do in a minute. Then we have the mushroom alfredo which is just mushroom flavor in every bite. It's just it's delicious. If you like mushrooms, if you like truffle, it's just all the aromatics. It doesn't have the truffle but it has everything you're looking for for that mushroom goodness. And then of course we have the classic, the regular alfredo. It's cream and butter and cheese and it's just delicious ooey-gooeyness. So here we go. We're going to make both at the same time. We have alfredo. We're going to do alfredo right here. With again with our delicious delicious Tuscanini. Look at the creaminess. And you simply just mix it in. Right there. And then just let it get warm. And then we have the mushroom alfredo. Look at that. >> Wait, what's this pasta? I never saw this. >> This This is one of the greatest pastas there is. That's a hot spoon. This is pappardelle. Pappardelle is a very very wide broad noodle. It is a little bit chewy. Um think of it like a very very wide Think of it like a much wider fettuccine. It is incredible. It is amazing with this mushroom sauce. >> And all we're doing is warming it through. Look how fast Look how easy this is. Pour the jar on the pasta, warm it up. That's it. Wow. >> you can't get easier. We're done. So this is the mushroom. >> We're done. >> You can see the mushrooms Yeah, you see Yeah, you see the mushrooms. But we're done. Wow. That's it. How long did it take? You cook the pasta 10 12 minutes. And then it's it's not even a minute and a half. It's a minute. A minute with the sauce. That's it. >> exact instructions in the back. >> at this. Look at this. Now we're going to do one more thing. One more thing because this is Tuscanini Sicilian olive oil. This is one of the best olive oils you'll ever have. This is not for cooking. This is for putting on something right before you eat it. It adds the most incredible flavor and aroma. It actually has a natural peppery flavor from the olives. This is the best olive oil you've probably ever had or will ever have and just a little bit right over the top. Just to take it over there. Look at this. Wow. And then here we go. I think the restaurant I think the restaurant's going to start taking this recipe from you. But I want you to notice something. Notice how we're not adding extra cheese. We're not adding garnishes. We're not adding it doesn't need it. No basil, no parsley, nothing. This is perfect just the way it is. It has all the flavor you're going to need, all the texture, all the aroma, everything. Let me ask a quick >> And by the way, you don't have to add the oil. It's just this oil is so good, how could I not use it? But Let me ask a question. Some people like it more runny the sauce or some people like it more stiff, more like >> Add more, add less, but one thing, the pasta will influence how the sauce reacts to it. So, if you use a bronze cut like this, the sauce is really going to stick to it. If you use just a regular generic 99 cents a pound pasta, it will be more runny. So, if you like it runny, use a cheaper pasta. If you really want it to stick to it and be like it's creamy either way, but if you just want if you really want it to stick to it, use a quality pasta like it. >> I think if you're in the stores, it's coming out soon. It'll be there by the time you see this video. Okay, can't wait. All right. All right, let's see what's next. >> Okay, I need you to see this. This is the mac and cheese. Look at this. This is a copy copy. This is the new Tuscany. Look at the shape of this. It's like an elbow noodle on steroids. And all I did was I mixed it in with the mac and cheese sauce, which is cheddar cheese and mozzarella and it's just it's incredible flavor. And then I just topped it with breadcrumbs, panko breadcrumbs. So, you have a little bit of crisp. >> And you get a little bit and I baked it in the oven. Of course, you don't have to do that. You can just mix it with the sauce and it's perfect as is, but I like to take it up three levels. Breadcrumbs, bake it for a few minutes. Look at this. Look at that crispiness. Look at that. And the cheese on top. >> like a This is a mac and cheese gratin. Okay, you ready? You want to see something? Okay. What's next? >> Now, watch this. Pizza! >> Yeah, yeah, but hold on. You see how there's a piece You see how there's a piece missing? That's [laughter] because I ate it already. I hope the audience will understand. This is delicious. Okay. You ready for this? Hold on. I got to come. Come with me. Come with me. You got to see this. You buy this in the freezer. This is the Toscanini pizza base, okay? You buy it frozen. You take it. You simply spread the sauce right on top. Okay, spread it out, and then you bake it. 450-500° oven, 5-6 minutes. You don't add cheese. You don't add anything else. You can add whatever you want, but you don't need to. Same thing here. This is the mushroom alfredo. It is delicious. Here, you got to taste this. Come here. Take a bite. Wow. Wow. I'm going to I'm going to eat it then. Everything's so simple. And it's so easy. >> is incredible. Zack, you made it. That's it. >> Okay. We're good? Yeah? Okay. What 1 second. I think we have more options, no? What else you want to do? Part two? Zack. What? What? Don't mind me. Why are you eating in a private? >> [laughter] >> I can't resist. This is By the way, I cannot tell you They say don't chew with your mouth open, but I cannot tell you how delicious this is. It's incredible. It is flavor in every single bite. You probably also see your work from after working so many years. Finally >> Try this. I'm going to try it in a minute. >> [laughter] >> Okay. Thank you so much. Enjoy. Sloka. Good.