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Matteo Lane

👤 Person
534 total appearances

Appearances Over Time

Podcast Appearances

Bertcast
# 670 - Meat Prints with Matteo Lane

That's, I don't know, my false... We would call it like a super head. Like... You know, I haven't warmed up today, though.

Bertcast
# 670 - Meat Prints with Matteo Lane

I'd rather make you like... I prefer dry pasta over fresh pasta. Neither one's better. It's just for different sauces. So I wouldn't make you fresh pasta because we don't have a bolognese ready to go. So like a dry pasta is actually more... I prefer dry pasta. One, it can actually be al dente. And two, like I could make you like carbonara, cashew pepper, pasta al pomodoro, like all this stuff.

Bertcast
# 670 - Meat Prints with Matteo Lane

I'd rather make you like... I prefer dry pasta over fresh pasta. Neither one's better. It's just for different sauces. So I wouldn't make you fresh pasta because we don't have a bolognese ready to go. So like a dry pasta is actually more... I prefer dry pasta. One, it can actually be al dente. And two, like I could make you like carbonara, cashew pepper, pasta al pomodoro, like all this stuff.

Bertcast
# 670 - Meat Prints with Matteo Lane

I'd rather make you like... I prefer dry pasta over fresh pasta. Neither one's better. It's just for different sauces. So I wouldn't make you fresh pasta because we don't have a bolognese ready to go. So like a dry pasta is actually more... I prefer dry pasta. One, it can actually be al dente. And two, like I could make you like carbonara, cashew pepper, pasta al pomodoro, like all this stuff.

Bertcast
# 670 - Meat Prints with Matteo Lane

It's just an easier pasta to use. Fresh pasta is like ravioli, lasagne, fettuccine, tagliatelle, parpadelle, like all the stuff.

Bertcast
# 670 - Meat Prints with Matteo Lane

It's just an easier pasta to use. Fresh pasta is like ravioli, lasagne, fettuccine, tagliatelle, parpadelle, like all the stuff.

Bertcast
# 670 - Meat Prints with Matteo Lane

It's just an easier pasta to use. Fresh pasta is like ravioli, lasagne, fettuccine, tagliatelle, parpadelle, like all the stuff.

Bertcast
# 670 - Meat Prints with Matteo Lane

Hopefully with like a long cooked like meat sauce, like ragu, like bolognese.

Bertcast
# 670 - Meat Prints with Matteo Lane

Hopefully with like a long cooked like meat sauce, like ragu, like bolognese.

Bertcast
# 670 - Meat Prints with Matteo Lane

Hopefully with like a long cooked like meat sauce, like ragu, like bolognese.

Bertcast
# 670 - Meat Prints with Matteo Lane

That's fine. Yeah, short rib like ragout. Yeah, that's fine. Some sort of meat base that's been stewing a really long time. Just make sure that you cook that pasta with the sauce. Don't just make the pasta and then put the sauce over it.

Bertcast
# 670 - Meat Prints with Matteo Lane

That's fine. Yeah, short rib like ragout. Yeah, that's fine. Some sort of meat base that's been stewing a really long time. Just make sure that you cook that pasta with the sauce. Don't just make the pasta and then put the sauce over it.

Bertcast
# 670 - Meat Prints with Matteo Lane

That's fine. Yeah, short rib like ragout. Yeah, that's fine. Some sort of meat base that's been stewing a really long time. Just make sure that you cook that pasta with the sauce. Don't just make the pasta and then put the sauce over it.

Bertcast
# 670 - Meat Prints with Matteo Lane

You should have a pan and then bring some of the sauce and bring your pasta and bring some of that fresh pasta water and then give it some extra time to cook so that that starchy pasta water can help the sauce stick to the fresh pasta. So that way it marries itself perfectly. Nicely. Otherwise, fresh pasta, people think of it like a sponge with a soup on top. And the pasta is the star.

Bertcast
# 670 - Meat Prints with Matteo Lane

You should have a pan and then bring some of the sauce and bring your pasta and bring some of that fresh pasta water and then give it some extra time to cook so that that starchy pasta water can help the sauce stick to the fresh pasta. So that way it marries itself perfectly. Nicely. Otherwise, fresh pasta, people think of it like a sponge with a soup on top. And the pasta is the star.

Bertcast
# 670 - Meat Prints with Matteo Lane

You should have a pan and then bring some of the sauce and bring your pasta and bring some of that fresh pasta water and then give it some extra time to cook so that that starchy pasta water can help the sauce stick to the fresh pasta. So that way it marries itself perfectly. Nicely. Otherwise, fresh pasta, people think of it like a sponge with a soup on top. And the pasta is the star.

Bertcast
# 670 - Meat Prints with Matteo Lane

So don't drown it in sauce. The pasta is the star.

Bertcast
# 670 - Meat Prints with Matteo Lane

So don't drown it in sauce. The pasta is the star.

Bertcast
# 670 - Meat Prints with Matteo Lane

So don't drown it in sauce. The pasta is the star.

Bertcast
# 670 - Meat Prints with Matteo Lane

what do I have now this is I didn't even think I would get here to be honest with you I never thought that's the fucking greatest I never dreamt I mean I'm doing theaters and I get to be with my friends and then I get to go home and play fortnight and I can help support family and friends and that's it I don't know I mean anything that like helps me keep performing on stage I really like