Download __TOP__ Drama Pasta
Inge Offley
The culinary drama, which premiered in Korea on January 4, 2010, started off with ratings around 13 percent and went on to breach the 20 percent mark. According to daily statistics released by research firms TNS Media Korea and AGB Nielsen Media Research, it recorded national viewership ratings of 21.5 and 21.2 percent, respectively, for its final episode.[18]
I was watching pasta and i honestly liked it (even though I understand why it did not age well, I just cancel or rationalize it in my head when the male lead says problematic things in old dramas, and it happened a few times so worked for me). Just want to watch that good chemistry, jealous angst and natural skinship (pasta had like zero skinship tho :,) ) sort of a drama, you get the gist, there's something about the old golden ones.
I mentioned pasta because I feel I would have watched the mainstream ones, so hidden classic good chemistry romantic kdramas (not melodramas pls, no crying like scent of a woman) would be appreciated!
After being off K-dramas for a few months, I restarted with Mary Stayed Out All Night; entertaining though it was, stories cannot get any more bizarre. Followed this up with an old series, Attic Cat, but I had already seen its remake of sorts Full House, so there.
But Pasta was loads of fun. As the name indicates, the series is set in an up market Italian restaurant, La Sfera, where our hardworking Seo Yoo Kyung (Kong Hyo-Gin) has been toiling for three years as a kitchen assistant and has finally been offered a chance to hold the pan and hone her pasta-making skills. Overjoyed with the long-awaited opportunity, she bumps into an intriguing stranger on the crossroads where she is trying to save her goldfish.
So, what is so special about this story, you ask? To begin with, it has well-etched protagonists and there is a definite character growth over the 20 episodes of the series. Second, the show does not call itself pasta for nothing; it has detailed scenes and drama around cooking. We see some real food being cooked, and though an Italian chef may disagree, for laymen the makers have done enough research.
What I loved the most was the breeziness of the show; despite the requisite drama in the story line, the series maintain a happy note throughout, and always end with a feel-good moment. The supporting characters played by the hot-hot-hot Alex and very pretty Lee Ha Nui are free of malice, which is almost unheard of in K-dramas. The love quadrangle has no scheming and plotting, just well-handled emotions.
Seo Yoo Kyung is a newly promoted cook assistant in La Sfera. She finds herself being fired by the new chef, Choi Hyun Wook, only because she is a female cook. Persistent of going back to the kitchen, she practices hard making the most simplest pasta, aglio e olio (pasta with garlic and olive oil). She gets her job back after successfully auditioned by the Chef (blind-foldedly, of course).
For light and simple drama, it has so many flaws. What wins my heart is the cute chemistry between Yoo Kyung and Hyun Wook, the cooking scene / food garnish and its soundtrack ending, which is so lively and cheerful. Quite disappointing ?
First, get the pasta cooking, which usually takes 12-14 min depending on variety used.
While the pasta is cooking, prepare the seasoning sauce.
Mix all the seasoning ingredients in a mixing bowl and add 1-2 tsp of the boiling pasta cooking water to dissolve the sugar. Set aside to cool down slightly.
Slit open the mentaiko roe sac lengthwise and carefully scrape off the roe.
Add 1/3 of the mentaiko roe into the seasoning mixture and mix thoroughly.
When the pasta is cooked al dente, drain the pasta quickly but thoroughly with a colander or sieve.
Add pasta into the seasoning mixing bowl and toss to coat every bit of pasta with the sauce. Cover the bowl with a plate to keep warm.
Add 1 tbsp of white vinegar the same pot of pasta cooking water and bring to a boil again before lowering flame to gentle simmer.
Carefully crack an egg into the pot and swirl it around gently with a chopstick or fork until the egg is just poached.
Plate a portion of mentaiko pasta and place the poached egg on top of it.
Garnish with a tbsp of ikura, a dollop of mentaiko, a dusting of shrimp roe and finally the poached egg.
Repeat for second portion of pasta and serve immediately.
Hi, Your photo of mentaiko ikura pasta looks really wonderful! that i can hardly wait to make one.
I am Shimoaoki, Japan importer and wholeseller of premium seafood selling at affordable pricing. I have mentaiko, Hokkaido Frozen shoyu ikura, Hokkaido fresh salmon, tuna, Red and white Sea urchin. Will you be interested?
Currently, I do not have a website but I do have a Facebook page call Masamiya Gourmet. The company name is Masamiya Gourmet.
My first drama was Secret Garden. My friends from school were talking about it and how good it was, so one of them asked me if I wanted to watch with her and I got hooked. I finished the drama in 3 days hahahah
The controversy revolves around a longtime belief that smooth penne does not hold sauce like penne with grooves. Defenders of smooth penne say if the pasta is made well, it will absorb sauce and taste good even with just a few drizzles of olive oil. Italian chefs including Gennaro Esposito, famed Neapolitan chef, go as far to say that the ridged penne is inferior as it becomes overcooked on the outside.
Artisanal pasta is extruded through bronze dies, a soft metal that leaves a rougher surface for sauce to cling to. Teflon-drawn pasta is common in industrial pasta manufacturing. Exemplary grain quality and slow drying at low heat are the other two important factors that distinguish artisan from industrial. The ridges on industrial penne mask imperfections in the quality of the pasta ingredients by adding texture.
Pasta is also not a good show to watch if you are trying to cut out carbs. The way they savor each noodle when they eat their pasta makes you instantly crave it. Luckily, I had taught myself a very simple pasta recipe that would satisfy my cravings: Spaghetti Aglio Olio e Peperoncino (spaghetti with olive oil, garlic, and red chili pepper flakes). It only has four ingredients total that are most likely already in your pantry and can take less than 10 minutes to make.
I was sooo utterly disappointed with this drama. Many people gave Pasta a good review, so I decided to give it a shot. Lets just say, in the end, I was surprised I was able to make it through all twenty episodes.
He!he! I don't know about Honey Lee's acting but i won't hold my breath where Alex's acting is concerned. As a fan, i'm just gonna sit back, relax and enjoy his very first major role in a drama series without expecting too much from it. Who knows, he might just surprise us this time. After all, he has come a long way since his WGM days. If not, there's always Lee Seon Gyun's and Gong Hyo Jin's superb acting to fall back on in this drama. LOL!
Wow, a guy who has kissed his girlfriend 100 times in public is nervous about his acting debut, how cute! I am definetely looking forward to this new drama, and I am even more excited because Korea's favorite romantic guy, Alex will be in it.
and weeeeeeeeeeeeeeee.....is better than i expected....it is sooooo adorable.....Lee Suyn Kyun, the man with the sexiest voice grahhh, and Gong Hyo Jin....love their interaction, grahhh..Yes! Yes! I will watch...and I hope this drama will do well...
A warning before watching this show. It will make you very hungry and crave for pasta. It was a torture watching this drama at night and hearing my tummy growling at the aglio olio, or swallowing my saliva at the scallops that was rejected by the Chef.
Yoo-Gyeong is a kitchen assistant working in an up-scale Italian restaurant trying to perfect her pasta. One the day after she got promoted to finally become a pasta chef after three years, a new head Chef, Hyun Wook, arrives and promptly fires all the female cooks to discourage romance in the kitchen. But she is not to be deterred, returning again and again in stubborn determination until Hyun Wook, or Chef, gives up and relents.
Section the dough into 6 equal pieces with a sharp knife and on parchment paper or a floured surface, roll out the dough with a pin, flipping often to keep the thickness consistent. You can also use a pasta roller, but by hand is not difficult and requires no special equipment.
At this point, toss the fresh pasta into a pot of boiling water and cook for about 1-2 minutes until the noodles are a perfect al dente. Alternatively, you can put the floured piles into a plastic bag and freeze or refrigerate to enjoy another day.
Drum-roll please!!
The red curtains were drawn back, candles lit the room and the hero, Chef Mauro Ferrari aka the Drama Chef stood at his station in the open kitchen. Surrounding him were his sous chefs.
Chef Mauro as and in The Drama Chef
Coloured pasta
The equipment
The Drama Chef opened last Friday at Focaccia, HRC and a group of us were invited to review the theatrics of a pasta production. On the counters lay the props - mounds of flour, eggs and vegetable pastes. The jars were filled with pasta shapes, pasta making equipment like moulds lay around and strands of pasta were hung to dry.
Tomato jelly, cherry mozzarella in carrozza
Chef Mauro was plating up his creations as we walked in. Each one of the appetisers was dramatic in presentation and like a good story, the story begins to reveal itself when you are well and truly immersed in the dish. Like the first appetiser, tomato jelly, cherry mozzarella in carrozza. Pesto was painted on the plate and on it sat a thin disc of tomato jelly. Crumb-fried bocconcini cheese balls and basil leaves completed the dish. Why did it all look and taste so familiar? Then realisation - such a clever take on insalata caprese. Bravissimo!
Warm salmon mille-feuille, black olive pate, micro ratatouille
Warm fresh salmon mille-feuille, black olive pate, micro ratatouille was the second appetiser. It was a good plot for we discovered a deliciously flaky round of pastry smeared with dark olive pate under the thinnest slices of salmon. The micro ratatouille scattered over the top blended in seamlessly and provided textural contrast.
Wild mushroom and truffle oil gougerès
Wild mushroom and truffle oil gougerès was the last of the appetisers but the touch of whimsy and humour was evident in the presentation - the little choux buns were arranged according to size. The flavours of earthy porcini that blended perfectly with the savoury Parmesan and truffle-infused oil were superb.
Watermelon and cucumber gazpacho with smoked dry prawns
The pink soup was a watermelon and cucumber gazpacho. Smoked diced prawns and a single nasturtium decorated it. Light and delicious and perfect for a hot summer night.
Square spaghetti with broccoli, grissini crumble and crisp speck
We got to watch how square spaghetti, the first of our mains was made. As the pasta was rolled out, we touched it to feel its silky smoothness. Later, it was cooked and a broccoli paste (probably the minor villain) was tossed through it. Topped with shards of grissini, the speck that was crumbled over the top saved the day!
Mozzarella ravioli, liquid tomato & Parmesan, fried onions
Exotic prawn casoncelli, leek & bisque foam
Lamb stew tortellini, butter sage, thyme lamb jus infusion
There are about 350 kinds of pasta in the world, among them ravioli and tortellini. The ones that were served to us were exquisite, especially the lamb stew tortellini with butter sage. The lamb had been slow cooked for 12 hours, intensifying every flavour. We also learnt a new one - casoncelli and there and then, fell in love with it. It was not called exotic for nothing for it was filled with a paste of prawns, sauteed vegetables and a hint of ginger. Piped into fresh spinach pasta, it was cooked and served with a leek and bisque foam. The colours! The taste! Chef Mauro also showed us how to make this variety of stuffed pasta. His fingers flew over the little discs and in no time, they had been shaped and were ready to be cooked to al dente perfection.
Square spaghetti
White gianduja parfait meringue with raspberry coulis, frozen mango & rum smoothie; espresso martini
The dessert we were served was a one night only show. Chef Mauro had pulled out all the stops to present his white gianduja parfait meringue with raspberry coulis, frozen mango and rum smoothie. The crisp meringue shell had been filled with gianduja parfait. The slight acidity from the raspberry coulis and mango smoothie toned down the sweetness but it was the construction that left us awestruck, one that deserved a standing ovation!
Our preview dinner of 3 appetisers, a soup, 4 mains and dessert was priced at 2500/++ and was available only that night.
Do not despair as The Drama Chef will be presenting his specialities till July 30th. You can be a part of the drama by choosing the pasta of your choice, the filling and the sauce. Or you could do the job yourself if you like. A la carte prices start at 800/++, unlimited pastas at 1300++. Whichever you opt for, do remember that if you ever want pasta this delicious, you can either have it at Focaccia or go to Italy.
Chef Mauro and his assistants