**The Joy of Fermented Pasta Sauce**

As I began to cook up my latest pasta dish, I couldn't help but feel a sense of excitement and anticipation. The star of the show was going to be a fermented sauce, one that would add depth and complexity to this simple yet elegant dish. I started by heating up some olive oil in a pan, careful not to let it get too hot. Next, I added a fermented mixture made from butter, which I had created earlier. This initial ferment really set the tone for the rest of the sauce, its acidity and tanginess elevating the overall flavor profile.

As I continued to cook the sauce, I started to think about the role that pasta water would play in this dish. I knew that adding a bit of pasta water would help to create a saucy, emulsified texture, which was essential for achieving that perfect balance of flavors. So, I carefully measured out a small amount of pasta water and added it to the sauce, stirring constantly as it simmered away.

Meanwhile, I had also started cooking my pasta, carefully selecting a shape that would complement the fermented sauce perfectly. As the pasta cooked, I couldn't help but feel a sense of excitement at the prospect of combining these two flavors together. And when I finally added the pasta to the sauce, the result was nothing short of magical.

With the pasta and sauce combined, it was time to add a few finishing touches. I sprinkled some grated Parmesan cheese over the top, as well as a sprinkle of basil for freshness and depth. The final touch was a dollop of butter, which added richness and creaminess to the dish. And with that, my fermented pasta sauce was complete.

But just as I thought that this recipe couldn't get any better, I stumbled upon an idea for a cold version of the same sauce. By combining the fermented sauce with some mozzarella cheese and serving it chilled, I discovered a whole new world of flavor possibilities. The creamy texture of the mozzarella paired perfectly with the tangy, herby flavors of the sauce, creating a dish that was both refreshing and indulgent.

As I sat down to enjoy my finished pasta dish, I couldn't help but feel a sense of pride and accomplishment. This fermented pasta sauce had been a true labor of love, requiring patience, creativity, and a willingness to experiment. And when it all came together, the result was truly something special. Whether served hot or cold, this sauce was sure to become a favorite in anyone's household.

**The Art of Fermenting**

One of the most interesting aspects of cooking with fermented sauces is the process of fermenting itself. By allowing ingredients like butter and tomatoes to break down over time, we can create complex, nuanced flavors that add depth and interest to our dishes. In this case, I had used a combination of olive oil and fermented butter to create a rich, tangy sauce that was both familiar and innovative.

As I looked back on my process, I realized just how much fermenting had influenced the final flavor profile of my dish. The acidity and umami flavors that had developed during the fermentation process added a richness and complexity to the sauce that would have been impossible to achieve through traditional cooking methods. It was a testament to the power of fermentation in cooking, and the endless possibilities it presents.

**Adding Flavor with Herbs**

Another key element in this recipe was the addition of fresh herbs like basil and parsley. By sprinkling these on top of the finished pasta dish, I added a burst of freshness and flavor that elevated the overall experience. The bright, green flavors of the herbs complemented the rich, savory flavors of the sauce perfectly, creating a balance of flavors that was both harmonious and exciting.

As I looked around my kitchen, I realized just how much these little touches had transformed the dish from ordinary to extraordinary. The addition of fresh herbs like basil and parsley added a level of depth and complexity that would have been impossible to achieve through more traditional cooking methods. It was a reminder that sometimes, it's the smallest details that make all the difference in our cooking.

**A Little Experimentation**

Finally, I couldn't help but think about the role of experimentation in this recipe. By trying out new ingredients and techniques, we can push the boundaries of what's possible in the kitchen and create truly innovative dishes. In this case, my decision to add a bit of pasta water had completely transformed the flavor profile of the sauce, adding a saucy, emulsified texture that was both unexpected and delightful.

As I sat down to enjoy my finished dish, I couldn't help but feel a sense of excitement at the prospect of experimenting with new ingredients and techniques. Whether it's trying out a new type of cheese or adding a unique spice blend, there are countless ways to add flavor and interest to our dishes. And by embracing experimentation in the kitchen, we can create truly unforgettable meals that will leave us feeling inspired and eager for more.

**The Power of Cold Dishes**

As I reflected on my experience with fermented pasta sauce, I couldn't help but think about the role of temperature in cooking. By serving the sauce chilled, I had discovered a whole new world of flavor possibilities, one that was both refreshing and indulgent. The creamy texture of the mozzarella cheese paired perfectly with the tangy, herby flavors of the sauce, creating a dish that was truly greater than the sum of its parts.

As I looked around my kitchen, I realized just how much cold dishes like this could bring to our cooking repertoire. By experimenting with new ingredients and techniques, we can create fresh, exciting flavors that will leave us feeling inspired and eager for more. And whether it's a warm summer evening or a cozy winter night, there's no denying the appeal of a delicious, chilled dish.

**The Joy of Cooking**

As I finished my pasta dish and sat down to enjoy it, I couldn't help but feel a sense of joy and satisfaction. This fermented pasta sauce had been a true labor of love, requiring patience, creativity, and a willingness to experiment. And when it all came together, the result was truly something special.

For me, cooking is about more than just following a recipe or adding a few ingredients together. It's about creating an experience that brings people together and leaves us feeling inspired and eager for more. Whether it's a simple pasta dish or a complex, multi-course meal, there's no denying the joy of cooking and sharing food with others.

As I looked around my kitchen, I realized just how much this recipe had taught me about the power of creativity and experimentation in cooking. By embracing new ingredients, techniques, and flavor combinations, we can create truly unforgettable meals that will leave us feeling inspired and eager for more. And as I sat down to enjoy my finished dish, I couldn't help but feel a sense of gratitude for the joy of cooking and sharing food with others.

"WEBVTTKind: captionsLanguage: enhey guys hey guys hey guys and it's live we're going to be making fermented tomato sauce red sauce tomato sauce pasta it's fermented it's alive let's get to it all right fermented so to start off you can use any kind of tomato that you want okay cherry tomato grape tomato plum tomato zebra tomato uh beef steak tomato anything i got these little cuties these little little cocktail tomatoes or what else like campari cuties right look at these little guys one vessel or or or method that i like to ferment in is the vac bag i like these reuse them if you can but if you can't or you don't want to you can definitely use the old ah the old tried and true mason jar oh this one's old this is an old meretino cherry experiment from about three years ago it's fantastic maybe one day i'll share it with you but this valve here lets the air out and doesn't let bad things in good stuff that's what you want so yeah we're gonna do one in the back bag one in the jar i don't know about you but i like a cold tomatoes pasta uh uh little dish too sometimes you know especially in the summer you don't even really need to cook this if you don't want to very similar to like the sauce that we made a couple episodes back let's start with the jar which will be our cold our cold preparation same for men same you're gonna they're gonna be side by side right next to each other uh but this one we're gonna do in the jar and i'm gonna add uh the fresno a little bit of fresno chili to it i feel like i rented a house like an airbnb somewhere i'm just like ah you know number one rule if you do that you got to bring some stuff with you some tools some gear some knives all right so what we're gonna do with this fresno here is uh you know i'm just gonna slice it up into little rings all right and it's as spicy as you want okay this isn't uh whatever you want to do that should be ample heat and then we got garlic right we'll give it a little crush get that allison going you know it and that's it all right out of the bag into the dish easy all right more about that now for our next trick kevin let's slice up this shot we're gonna do half i don't want to be too too much all right that's like oh it reminds me always that movie was a good fellas and paulie put too much onions or i don't know if it was polly but put too much you don't you put too much onions in the sauce you don't want to put too much onions in your tomato sauce i think that was good fellas what was the guy's name who was making the sauce i am the worst don't put too much salad in there unless you want to so we got our we got our garlic we got our shallot we got our fresno okay nice now i'm just gonna take these tomatoes and we'll quarter them oh my god this knife is so dull it's embarrassing and it is tough and it gives a little bit you know oh that is bad look at that good gosh i'm going home it's my fault i can't get upset i should have brought my own knives we're adding half of these okay so a little over a pound of campari cocktail tomatoes or whatever you want to call them who came up with that name that's what i want to know kevin thomas i have to know everything of course thomas campari came up with the name and i got some nice ones these are the or you know if you can oh mama summer's around the corner if you can do this with some tomatoes you grow yourself talk about a game changer throw a couple of the tomato leaves in there too oh i don't even want to do this anymore because that smells good i love the smell of tomatoes but when you but when you get a good tomato that you that's ripened on the vine take one of those leaves or even a little new budding tomato flower bruise it up throw it in the jar i can't wait to do that but we're not going to do that today let's just finish the task at hand here brad this dull night i can't i can't hey paulie paulie from sunset i'm here with paulie mastronari from sunset tomatoes paulie from sunset tomatoes he did the capar he named them why campari paulie because they're cute what is capar oh god never mind why do i do this to myself sound guy campari and he's he's stumped now you can use dried herbs if you want or you can use fresh if you can either or works personal preference i like fresh and it's nice in this you know when i first started doing this i was like oh is the bagel gonna get weird is it gonna get like kind of funky and black and slimy and just not do very nice things in this high acidic ferment but it actually did very nice things so i like to do two leaves of basil salt for safety measure it on a scale two percent by weight we're just gonna let that go okay i'm gonna give it a little little cocktail shake just to just to mix things up get things going but when we come back oh when we come back in about four or five days this mama's gonna be loaded with juice everything's gonna be nice and wilty and married and happy i burp it twice a day especially as it starts to get going and if it's a little warmer all right if all of a sudden it's august now and not snowing outside kevin then you know what this is going to happen faster you'll start seeing this little dome lid start getting like that that's when you know you've got a problem okay you want to open that i've even gone like this okay a little bomb shield just just in case put your goggles on and especially with enough head space like this but if you're gonna use a jar please get a little valve or just just be on it okay because the last thing you want is that thing built up with a little pressure and little sam he comes running over okay just had hot chocolate and he's like oh what's this thing and he opens it up and boom right in his face all right we don't need that let's do our next one all right check this out kev i'm assuming this is your handiwork first of all love the clamp job okay me and you will fix this up one day bud all right one day we'll do it real nice but nice we got power frickin love a clamp the height of the table oh good god kevin i didn't even notice you gem of a man you you put it on apple boxes for me kevin oh i'll have to buy you something you know present i'd give you a kiss if it wasn't covered bud good god that is the nicest thing i didn't even notice you know what i didn't notice because it felt so now for the backpack for the back bag to maltese here we'll do this one by the books all right put that over here oh god this is gonna take forever okay let's throw down the old scale here okay what is a pound four uh four eighties what is a pound of uh um sound guy god what are we paying him for i'm just kidding i don't mean that you're very good at your job all right 443 i'm gonna add a little butter all right that that puts us in the 463. okay now let's do the basel basel in the oregano right in there yeah 466. 2 would be what oh let's just say 8 grams 460. oh it's upside down 467 times 0.02 9.2 9.2 checks out let's see what that looks like jesus and then we'll load up this bad boy okay i got my salt i should have just dumped it in the bag that's what i do back home but this will work okay i mean let's face it we've all done stupid stuff like this okay just something stupid i keep it a little long and i'll seal it up here okay so that next time when i open it i cut the seal off and voila fresh new real estate okay uh back seal and then you can go crushing it up if you want i like to maintain a little texture the fermentation will start to break it down a little bit what i do like to do is push with my fingers and just mush down that butter but if you smush it up like that and let the tomato juices start to play and get happy now we're getting somewhere folks so we got lots of seals on there let that ferment get funky i'm gonna put it over with the other one with the jar and this you don't have to burp you set it and depending on the temperature yada yada yada this can happen in a two days and this thing could be like a a a freaking airplane pillow or it could look pretty similar to that temperature will control it all right i put these over in the fermentation hangout chamber all right and boom oh kev welcome back yeah i do laundry i got the same shirt on no big deal but look at our ferments buddy all right not a huge amount of gas buildup but it's been pretty chilly here in the new york area you just cut it right past that uh that seal all right yep that's it yep listen right out of the bag it's pretty pleasant but when you first open it all those gasses are gonna be coming off too there's a lot of like off flavors it can be a little not gonna lie here it could be a little hot garbagey off right to the tip of the nose at first like any kind of ferment really but beautiful and this i'm gonna add to this pan here i'm going to reduce it a little bit let it simmer a little bit then i'm going to add the pasta a little bit more butter maybe a little dollop of um dollop is the wrong word but a little bit of pasta water and we're just going to build like a you know a little little pasta dish in the sauce so i'll heat that up get that going my little dutch oven over here all right little olive oil i'm gonna add the uh the ferment that we did with the butter okay gonna add that right in there just let it simmer let some of that liquid cook off a little bit just cook it and we're just going to get that little stir and yeah we're just going to let that simmer down okay no big deal meanwhile drop the pasta oh what's this kind of you were wondering this is you know if you know you know but if you're in a vine and this i don't know i don't have all day to look for this thing's lid you know and i can't even find myself in this kitchen and um and that's why i use a little sheet tray as a lid you know so open up this bad boy all right what's the engine what's the instructions say oh cook till done great what the heck was that oh yeah smells good man tomato breaks down a little bit you see this is where you can get some of the some of the skins if you want before it's hot is the way to do it but that's what they look like if you want to take them off it gets tender it's fine and right when i add the pasta to it i'll also add the butter and a little dollop i keep saying dollop no one dollops water boiling water with brad leone where every episode we start by boiling water and see where it brings us man that's a good idea let's work on the title all right cool i love this shape i mean it ain't done yet but look look at that just a little carrier little just a little fun vessel a little sauce a little sauce car oh do we have a slotted spoon yeah a stupid plastic silicone one this is what i'm going to do i'm going to grab a few and start out oh jesus bread just move it over and i'm going to add them because they're a little al dente but they can i can let them cook over in this sauce a little bit and the other ones and this is also gonna bring a little bit of the pasta water into the party too yeah let that thicken up a little bit i'll add the butter i'm gonna add a little bit more butter to that you know come on we're making pasta and give it a little shirt a little sure a little stir in a little shake you know with the fat and with the water it makes it a nice saucy glossy kind of a little emulsification coming down the way hot kev scorching i always like to pour a little bit off before the strainer yeah yeah that's the move but that'll be for a cold one to rinse it off cool it down a little a little basil yeah it's just a delicious easy pasta sauce and to be honest it's just packed with flavor okay for the cold one it's a little chilled now i got a little bowl all right whatever kind of bowl you want to call it and this is just a base guys you got a little mozzarella cheese throw it in god never again am i not bringing in life i'm sorry guys that i put you through that little peppa peppa a little mozzarella would be nice i'll tell you what yeah you could have a lot of fun with this little cold chicken or shrimp whoa i'm gonna do that not now oh sir little fermented pasta salad really i wish i put some shrimp in it that would be delightful some spicy little shrimp in there hit them in the cast iron with a nice little dry rub and then throw them in there cold oh we messed up big time there it is pasta fermented tomato sauce in a bag in a jar cold or hot you name it bon appetit spicy herby a little basily a little funky and then we did the hot classic you know and it's just delicious and it's easy keep it in a jar keep it in your fridge bon appetit baby no but seriously guys this was a fun one do it at home do it in the summer grow your own bon appetit you're a growl at people not like to their faces but like sometimes i'm in the car i am part dog and in this life i'm a human but in the last one i was either a dog squirrel a hawk anyway who cares youhey guys hey guys hey guys and it's live we're going to be making fermented tomato sauce red sauce tomato sauce pasta it's fermented it's alive let's get to it all right fermented so to start off you can use any kind of tomato that you want okay cherry tomato grape tomato plum tomato zebra tomato uh beef steak tomato anything i got these little cuties these little little cocktail tomatoes or what else like campari cuties right look at these little guys one vessel or or or method that i like to ferment in is the vac bag i like these reuse them if you can but if you can't or you don't want to you can definitely use the old ah the old tried and true mason jar oh this one's old this is an old meretino cherry experiment from about three years ago it's fantastic maybe one day i'll share it with you but this valve here lets the air out and doesn't let bad things in good stuff that's what you want so yeah we're gonna do one in the back bag one in the jar i don't know about you but i like a cold tomatoes pasta uh uh little dish too sometimes you know especially in the summer you don't even really need to cook this if you don't want to very similar to like the sauce that we made a couple episodes back let's start with the jar which will be our cold our cold preparation same for men same you're gonna they're gonna be side by side right next to each other uh but this one we're gonna do in the jar and i'm gonna add uh the fresno a little bit of fresno chili to it i feel like i rented a house like an airbnb somewhere i'm just like ah you know number one rule if you do that you got to bring some stuff with you some tools some gear some knives all right so what we're gonna do with this fresno here is uh you know i'm just gonna slice it up into little rings all right and it's as spicy as you want okay this isn't uh whatever you want to do that should be ample heat and then we got garlic right we'll give it a little crush get that allison going you know it and that's it all right out of the bag into the dish easy all right more about that now for our next trick kevin let's slice up this shot we're gonna do half i don't want to be too too much all right that's like oh it reminds me always that movie was a good fellas and paulie put too much onions or i don't know if it was polly but put too much you don't you put too much onions in the sauce you don't want to put too much onions in your tomato sauce i think that was good fellas what was the guy's name who was making the sauce i am the worst don't put too much salad in there unless you want to so we got our we got our garlic we got our shallot we got our fresno okay nice now i'm just gonna take these tomatoes and we'll quarter them oh my god this knife is so dull it's embarrassing and it is tough and it gives a little bit you know oh that is bad look at that good gosh i'm going home it's my fault i can't get upset i should have brought my own knives we're adding half of these okay so a little over a pound of campari cocktail tomatoes or whatever you want to call them who came up with that name that's what i want to know kevin thomas i have to know everything of course thomas campari came up with the name and i got some nice ones these are the or you know if you can oh mama summer's around the corner if you can do this with some tomatoes you grow yourself talk about a game changer throw a couple of the tomato leaves in there too oh i don't even want to do this anymore because that smells good i love the smell of tomatoes but when you but when you get a good tomato that you that's ripened on the vine take one of those leaves or even a little new budding tomato flower bruise it up throw it in the jar i can't wait to do that but we're not going to do that today let's just finish the task at hand here brad this dull night i can't i can't hey paulie paulie from sunset i'm here with paulie mastronari from sunset tomatoes paulie from sunset tomatoes he did the capar he named them why campari paulie because they're cute what is capar oh god never mind why do i do this to myself sound guy campari and he's he's stumped now you can use dried herbs if you want or you can use fresh if you can either or works personal preference i like fresh and it's nice in this you know when i first started doing this i was like oh is the bagel gonna get weird is it gonna get like kind of funky and black and slimy and just not do very nice things in this high acidic ferment but it actually did very nice things so i like to do two leaves of basil salt for safety measure it on a scale two percent by weight we're just gonna let that go okay i'm gonna give it a little little cocktail shake just to just to mix things up get things going but when we come back oh when we come back in about four or five days this mama's gonna be loaded with juice everything's gonna be nice and wilty and married and happy i burp it twice a day especially as it starts to get going and if it's a little warmer all right if all of a sudden it's august now and not snowing outside kevin then you know what this is going to happen faster you'll start seeing this little dome lid start getting like that that's when you know you've got a problem okay you want to open that i've even gone like this okay a little bomb shield just just in case put your goggles on and especially with enough head space like this but if you're gonna use a jar please get a little valve or just just be on it okay because the last thing you want is that thing built up with a little pressure and little sam he comes running over okay just had hot chocolate and he's like oh what's this thing and he opens it up and boom right in his face all right we don't need that let's do our next one all right check this out kev i'm assuming this is your handiwork first of all love the clamp job okay me and you will fix this up one day bud all right one day we'll do it real nice but nice we got power frickin love a clamp the height of the table oh good god kevin i didn't even notice you gem of a man you you put it on apple boxes for me kevin oh i'll have to buy you something you know present i'd give you a kiss if it wasn't covered bud good god that is the nicest thing i didn't even notice you know what i didn't notice because it felt so now for the backpack for the back bag to maltese here we'll do this one by the books all right put that over here oh god this is gonna take forever okay let's throw down the old scale here okay what is a pound four uh four eighties what is a pound of uh um sound guy god what are we paying him for i'm just kidding i don't mean that you're very good at your job all right 443 i'm gonna add a little butter all right that that puts us in the 463. okay now let's do the basel basel in the oregano right in there yeah 466. 2 would be what oh let's just say 8 grams 460. oh it's upside down 467 times 0.02 9.2 9.2 checks out let's see what that looks like jesus and then we'll load up this bad boy okay i got my salt i should have just dumped it in the bag that's what i do back home but this will work okay i mean let's face it we've all done stupid stuff like this okay just something stupid i keep it a little long and i'll seal it up here okay so that next time when i open it i cut the seal off and voila fresh new real estate okay uh back seal and then you can go crushing it up if you want i like to maintain a little texture the fermentation will start to break it down a little bit what i do like to do is push with my fingers and just mush down that butter but if you smush it up like that and let the tomato juices start to play and get happy now we're getting somewhere folks so we got lots of seals on there let that ferment get funky i'm gonna put it over with the other one with the jar and this you don't have to burp you set it and depending on the temperature yada yada yada this can happen in a two days and this thing could be like a a a freaking airplane pillow or it could look pretty similar to that temperature will control it all right i put these over in the fermentation hangout chamber all right and boom oh kev welcome back yeah i do laundry i got the same shirt on no big deal but look at our ferments buddy all right not a huge amount of gas buildup but it's been pretty chilly here in the new york area you just cut it right past that uh that seal all right yep that's it yep listen right out of the bag it's pretty pleasant but when you first open it all those gasses are gonna be coming off too there's a lot of like off flavors it can be a little not gonna lie here it could be a little hot garbagey off right to the tip of the nose at first like any kind of ferment really but beautiful and this i'm gonna add to this pan here i'm going to reduce it a little bit let it simmer a little bit then i'm going to add the pasta a little bit more butter maybe a little dollop of um dollop is the wrong word but a little bit of pasta water and we're just going to build like a you know a little little pasta dish in the sauce so i'll heat that up get that going my little dutch oven over here all right little olive oil i'm gonna add the uh the ferment that we did with the butter okay gonna add that right in there just let it simmer let some of that liquid cook off a little bit just cook it and we're just going to get that little stir and yeah we're just going to let that simmer down okay no big deal meanwhile drop the pasta oh what's this kind of you were wondering this is you know if you know you know but if you're in a vine and this i don't know i don't have all day to look for this thing's lid you know and i can't even find myself in this kitchen and um and that's why i use a little sheet tray as a lid you know so open up this bad boy all right what's the engine what's the instructions say oh cook till done great what the heck was that oh yeah smells good man tomato breaks down a little bit you see this is where you can get some of the some of the skins if you want before it's hot is the way to do it but that's what they look like if you want to take them off it gets tender it's fine and right when i add the pasta to it i'll also add the butter and a little dollop i keep saying dollop no one dollops water boiling water with brad leone where every episode we start by boiling water and see where it brings us man that's a good idea let's work on the title all right cool i love this shape i mean it ain't done yet but look look at that just a little carrier little just a little fun vessel a little sauce a little sauce car oh do we have a slotted spoon yeah a stupid plastic silicone one this is what i'm going to do i'm going to grab a few and start out oh jesus bread just move it over and i'm going to add them because they're a little al dente but they can i can let them cook over in this sauce a little bit and the other ones and this is also gonna bring a little bit of the pasta water into the party too yeah let that thicken up a little bit i'll add the butter i'm gonna add a little bit more butter to that you know come on we're making pasta and give it a little shirt a little sure a little stir in a little shake you know with the fat and with the water it makes it a nice saucy glossy kind of a little emulsification coming down the way hot kev scorching i always like to pour a little bit off before the strainer yeah yeah that's the move but that'll be for a cold one to rinse it off cool it down a little a little basil yeah it's just a delicious easy pasta sauce and to be honest it's just packed with flavor okay for the cold one it's a little chilled now i got a little bowl all right whatever kind of bowl you want to call it and this is just a base guys you got a little mozzarella cheese throw it in god never again am i not bringing in life i'm sorry guys that i put you through that little peppa peppa a little mozzarella would be nice i'll tell you what yeah you could have a lot of fun with this little cold chicken or shrimp whoa i'm gonna do that not now oh sir little fermented pasta salad really i wish i put some shrimp in it that would be delightful some spicy little shrimp in there hit them in the cast iron with a nice little dry rub and then throw them in there cold oh we messed up big time there it is pasta fermented tomato sauce in a bag in a jar cold or hot you name it bon appetit spicy herby a little basily a little funky and then we did the hot classic you know and it's just delicious and it's easy keep it in a jar keep it in your fridge bon appetit baby no but seriously guys this was a fun one do it at home do it in the summer grow your own bon appetit you're a growl at people not like to their faces but like sometimes i'm in the car i am part dog and in this life i'm a human but in the last one i was either a dog squirrel a hawk anyway who cares you\n"