[BECAUSE OF HOW MUCH LIQUID'S ALREADY IN THERE. THERE'S JUST THIS UNIQUE FLAVOR THAT GOES ALONG WITH THE TOMATO SAUCE. PRETTY CRAZY COMBO. NOW WHILE THIS IS DOIN' ITS THING, WE'RE GONNA PUT THE PASTA IN. FRESH PASTA GOES REAL QUICK]
[Now we're gonna make our fresh pasta and we twist this tourniquet upon the pipeline. Who carries all the pain in the world, yet, as we blindly clap and cheer from the sidelines, it's clear. On a losing streak from the very start.]
[Oh, that fresh pasta just rocks. Look at that. Beautiful drippings. Look at the way it just pulls right away from that bone. Anytime you can cook the meat next to that big of a bone, the flavor's gotta be just intense. Yeah.]
[Fresh pasta, our own charcuterie. In the summertime, where kind of more seafood-focused. King crab pappardelle for 25. The king crab pappardelle? It's hard to stop eating, that's for sure.]
[NOW THIS DOWNTOWN AREA WAS RENOVATED BACK IN THE MID '70s WHEN THEY HAD THE WORLD'S FAIR. AND THE THREE LOCATIONS WERE IN FACT EQUIDISTANT, AND IT WAS A PHARMACY. THEN IT TURNED INTO A PAWN SHOP, AND NOW IT'S HOME TO A JOINT THAT'S BAKING THEIR OWN BREAD, MAKING FRESH PASTA, AND THEY GOT A GARDEN ON THE ROOF.]
[We're gonna do fresh pasta.]
[Now we're gonna make our fresh pasta for our Pasta Amatriciana. One world, made up of all things, probably in my top three.]