Ep 7. Pasta Perfection

The Best Thing I Ever Ate is a culinary show that explores the dishes that leave a lasting impression on the taste buds of some of the most celebrated chefs and food experts in the country. In the thirteenth season of the show, episode seven, titled Pasta Perfection, viewers are taken on a delightful journey as the chefs and experts share their love for the perfect pasta dishes that they have savored throughout their culinary careers.

In this episode, we witness some of the most renowned chefs and food experts share their stories of the ultimate pasta dishes that they have ever tasted. From classic Italian pasta dishes to experimental fusion creations, the episode covers an eclectic mix that makes the mouth water.

First up, we have Iron Chef Alex Guarnaschelli, who takes us back to her childhood in New York City's Little Italy, reminiscing about the delicious and flavorful angel hair pasta in tomato sauce that her grandmother used to make. She shares how the sauce was always made from fresh tomatoes and simmered slowly with garlic and basil to create a sweet and savory flavor that she still craves to this day.

Next, chef Michael Symon shares his love for pasta alla gricia, a classic Roman dish that he first tasted in Italy. The dish is made of spaghetti, guanciale, pecorino cheese, and black pepper, and according to Chef Michael, it's the perfect example of how simplicity can sometimes deliver the most complex and unforgettable flavors.

Another chef featured in this episode is Geoffrey Zakarian, who shares his experience of devouring the decadent lobster linguine at Carbone, a classic Italian-American restaurant in New York City. According to Zakarian, the dish is the epitome of indulgence, with the perfectly cooked lobster meat and rich, creamy pink sauce that leaves a lasting impression on your taste buds.

One of the most experimental dishes showcased in this episode is introduced by chef Duff Goldman, who takes us on a journey to Seoul, South Korea, where he enjoyed a savory and unique seaweed butter pasta dish. The dish features squid ink spaghetti in a creamy seaweed-butter sauce, topped with sliced octopus. Goldman's description of the dish makes it sound like a true work of art, with the perfect balance of umami flavors and textures.

The Italian-American chef Marc Murphy also shares a favorite dish, which is a unique take on a classic lasagna. The dish, served at L'Artusi in New York City, is made of thin, homemade pasta sheets layered with succulent lamb sausage ragu, and béchamel sauce. Murphy stresses how the dish balances richness and lightness, making it the perfect pasta entrée for any occasion.

Another pasta dish that sparks nostalgia for the show's hosts is the Pizzoccheri noodles, demonstrated by chef Maneet Chauhan. The dish is a staple of the cuisine of the Valtellina Valley in northern Italy, made with buckwheat noodles, cabbage, potatoes, and rich fontina cheese. Chauhan describes the dish as hearty, comforting, and full of incredible flavors that remind her of home.

Finally, Chef Antonia Lofaso leaves her audience salivating as she describes the perfect trio of ravioli at Michelin-starred restaurant Cafe Spiaggia. The dish showcases a selection of three distinct pasta fillings- goat cheese, squash, and lobster- each with a unique and delectable flavor profile that leaves a lasting impression on the taste buds.

Overall, the Pasta Perfection episode of The Best Thing I Ever Ate season 13 is a delightful and enthralling journey into some of the most unforgettable pasta dishes created both in the United States and in Italy. From innovative fusion creations to classic Italian dishes, the episode leaves viewers with a long list of must-try pasta dishes on their culinary bucket list.