Nick DiGiovanni - Can I Turn A Robot Into A Chef?

Episode Date: November 5, 2025

Comment down below to give Neo a rating out of 10! Note: Neo doesn’t yet have the ability to do these tasks alone. The majority of this video was shot using remote operation. Please feel free to visit the 1x website for other questions!

This is Neo, a humanoid robot that can walk your dog, fold your laundry, and even do your math homework. But when it comes to cooking, he's a disaster. But today, I'm going to change that by taking him through an intense culinary boot camp, where at the end, he'll attempt to cook the perfect spaghetti and meatballs completely from scratch. Neil, apron on.

You've got a chef's coat just like mine, if and when you earn it. Can't wait. Before we start your official training, I'm going to take you through a few baseline tests to see where your skills are at. How's it feel good? Yeah, real good.

I think I look good in it too. The first test is simple. I want you to crack this egg. Let me just grab that. Here we go. What? Oh, let's go. Technically, it is cracked.

The second test is simple. Just flip this pancake. Give it a try. Three, two, one. Here we go. All right. Oh. We're going to learn that later, too.

That's OK. This is about as basic as it gets. Chop this onion. Whoa, we're going to stop you there. I am not allowed to hold a knife. What? And also, because I'm a robot, I can't smell or taste. So sorry, Nick.

Fine. Easiest thing I can think of. Open this pickle jar. All right, let's do it. Let me just grab that. I'm gonna just give it a little elbow grease here. Ah, ah. Just open the pickle jar.

I'm trying, Nick. I'm just gonna... Oh, I glued the lid shut a few minutes ago. He's never gonna open that. But I still think it's safe to say he's got zero skill. Neil, this isn't gonna be easy, but if I can teach Mr. Beasts, the worst cook I have ever met, then I think I can teach you too. All right, that makes me feel much better than.

The rules of today are simple. In order to move on to the final challenge to see if you are a true Master Chef, you must earn three different badges. The technique, The Flavor Badge and the Creativity Badge. Where do we start? First up is the Technique badge. You need to learn how to move like a chef.

I already got some moves. Check this out. Bah, bhaan, bach, bach, d'an. We'll start easy and work our way up to the more difficult ones. And the first is learning just how to sprinkle some salt. Here are two beautiful filet mignon. Take this salt, this should be pretty easy for you. Wait, is that you on that?

This is my company, Osmo. We make the best salt and seasonings in the world and it's available online and at your local Walmart, but I don't know if they'd let you in a Walmart. Season the steaks. Get a nice form going. Sprinkle it up. There it is.

I'm just giving a quick shake. Yep, go with more of a shaking motion. That's it. There we go. Now flip the steaks over with your other hand. Good. Let me get the other one real quick. Nice.

That's, ah, that's too much salt. Too much salt. I know you can't taste, but you need to understand that that's way too much salt. Okay, I'm going to run. There you go. Rub it off. Not bad at all.

Thank you, next. Next, we're gonna learn how to ladle some soup. I've prepared a beautiful tomato soup. That does look nice. Here's your ladle. And now do a nice clean scoop. I'll help you with the bowl if you want. Oh, keep it all level though.

Gently. Careful? Yep, that's pretty good technique. Better than pretty good. Going in for number two here. Number two, here we go. Ah, you're spilling a little bit, no spilling. Okay, no spilling this time.

Here we go. This is the best you've looked all day. If I wanted to be real fancy, I'd also added a little bit of cream. That may be a touch of black pepper and some micro greens for color. That is a good looking tomato soup, yeah. Moving on, we're gonna whip some cream. You know what whipped cream is, yeah? Cream that has been whipped.

Here's your whisk. Thank you. Here's your cream. And I just want to see you whip it up. It's all about the flick of the flick of the little. the wrist now. I see that. I need a little faster from you. Okay. How long does this normally take? The faster you go, the faster it is. The key here is to get in a rhythm. You want to whip some air into this cream. There you go. You're getting it now. My shoulder is on fire right now.

It's all the flick of the wrist, okay? This looks way easier when I see you on videos. Have you watched a lot of cooking videos online? I've watched all your Nick's kitchen stuff. Really? Yeah, that's been quality cooking right there. Wow. That is some speed right there. Get back in there. Get back in there. Let's go. I got you. I'm working. I feel it's almost there. Come on. Oh, that looks good. That That looks good. Did you over whip or did you under whip? Ah, it's just right. Thank you. Wait, let me get some of that. You're right. That is good looking whipped cream. What's next? You know what this is? A grater? Yes, we're going to grade some cheese on some pasta. Here's some Parmesan cheese. Remember, the actions are going to get harder and harder and harder as we go. Oh, you've seen grading before. You know what to do. Yeah, I told you. I watched all of Nick's kitchen. All right, slow and steady does it, Nick. You are much better than I thought at some of this stuff. I don't really feel the need to see any more with that. You did a really good job. Next.

For this next technique, I'm going to teach you how to roll out pizza dough. First, we'll flower our cutting board so nothing sticks. And there is some homemade pizza dough. Ooh, hoo-hoo-hoo-hoo. That is soft. Seriously? Sorry. I'll flower the top of the dough.

And we want to push and spread this out into a nice big ring for pizza. You want to give it a try? Yeah, let's do it. I'm just going to slowly. Be gentle with it, though. You don't want to tear the dough. Okay, let me get my thumb in there real quick. You don't want to pinch too hard in one certain area.

You want to be gentle. See, like this? Yeah, you can even go like that. Make your own method. like that stretch it out that way oh oh can't get more flour or something here i don't know what flower's the problem right now see this spot right here yeah i see that you stretch that out too much how do we fix that i'm gonna show you yeah yeah you're gonna stop talking and let me show you here's the spot that's too thin right we're gonna take it we're gonna pinch it back together

and we'll hit it with a little bit of flour you see how much better this already looks let's not pick it up again i think that's where i went wrong yeah i'm gonna start stretching it in my head i'm pretending i'm a famous pizza chef from italy right now there you go and i think it's good by the way all of you watching this video right now are going to be the judges. So at the end, I want you to go in the comments down below and say how you think Neo did today. Just give him a rating out of 10. Please be nice.

This isn't the most beautiful pizza dough I've ever seen, but it's circular enough and it's a very, very good try for your first time ever doing it. So I think you're ready to move on. This next technique is called the pan flip. Watch here. Whoa, you're good at this. It allows you to flip your food over itself

while cooking to constantly be moving it around in the pan. Want to try? Yeah, ready, set, go. It's kind of a push and a pull. Oh, you're getting there, but forward. All right, forward. Just when you were saying things were too easy, right? I know, I know.

Forward and back. Forward and back. Oh, come on. Oh, you got too excited. We're gonna get to the hardest techniques. Now, this one is called butter basting. I'm gonna throw in some garlic as well as a few herbs. Listen to the crackle here.

Butter basting is this nice scooping motion where you're gonna cover your steak over and over with that butter. The goal with this is to give a steak lots and lots of flavor. All right, hand in the reins. I'm gonna do you. Tilt it down a little bit. Shut down, yep. I'm gonna scoop up that butter and pour it over the steak.

Now try to be smoother. This one's really hard. It's such an awkward angle. My body does not move like this. Ah! This is so frustrating sometimes. I told them the techniques were gonna get harder and harder. He didn't believe me.

There it is. Okay. Tilt, scoop, and I'm hitting the steak, and I'm pouring it. Good job. Can we move on to the next thing? One more technique and I think I can give you the challenge for the badge. The last technique before you can earn this badge right here is learning to flambé. What's a flambay, Nick?

You're gonna find out right now. the pan for me? Whoa! That was it, you did it. I can feel my heat sensor is warm enough. To earn the technique badge, you must beat three different robots in a specific cooking task. And the first robot you're going to cook against is this toast robot. Come on, Nick, I know how to make a piece of toast.

We'll find out, here's your toast. All right, let's go. Toast into the pan. I'm going to go on level five. This looks perfect. Wow, this thing is cool. What? Is it cooler than me?

I don't think you're going to beat this thing. I want that badge, Nick. I'm just flip it over. Okay. Oh, okay. Yeah, yeah, who's not gonna wait, Nick? Oh, it's smoking. It's not bad.

I mean, I'm a little overcooked if you had to ask me. This right here is the toaster robot. This right here is Neo. I think you won this one. Yeah, I know. Your second robot is this stirring robot. What even is that robot? It looks ridiculous.

It can stir. Alright, it's a little cute. And we are both going to be stirring onions. To keep this fair, I'll set both of our heat to the same temperature. And now, off we go. Whoever's onions burn first. loses. That guy's not even spinning over there. This robot stuck. Look, if you take him out here, he's fast. I don't think he's strong enough for this. You're lucky this wasn't a challenge about making a mess,

because you would have lost already. Nick, look at those. Those are burnt to a crisp. The challenge has to be over. I don't need to taste. I could see it. You beat the second robot fair and square, but the third one happens to be the hardest and fastest, so follow me. We're going outside. I'm not even nervous about this. The final robot you'll have to face is named Coco. She's a delivery robot, and as you can see, unlike you, has got wheels. I've built a simple obstacle course, And whichever robot makes it to the finish line first without spilling their drinks, wins. You're shaking a little bit. Are you nervous? Yes, very.

On your marks. Get set. Go. My phone, come on, my, my, point. Oh, Coco already lost a drink. Coco, I beat you. Can you go on a date after this? I'm feeling good. I'm moving good. Remember, you have to go through all the cones.

If you skip a cone, you will be disqualified. Coco's still got one drink left. It's not over. Look at this. This is skill right here. Oh, my gosh, Neo's about to do it. Let's go! I don't need a wheel.

Both robots made it through the finish line. Neo, you spilled a little bit of your drink on the end here. It looks like these two are totally fine. Coco, on the other hand, was quite fast, but as you can see, spilled quite a lot. Yeah, there's only one drink left. And there can only be one winner. We are the champion. Don't rub it in.

You know what that means. You have earned the technique badge, the first of three important badges. Ah, thank you, Nick. My mom's going to be so proud of me. Look at that thing. What's next? What's the next badge we're going for? The second batch is called the flavor.

batch. You need to learn how to make things taste good even though you can't actually taste. Okay, I'm listening. There are five core tastes. Sweet, sour, salty, bitter, and umami. And the first we're going to learn about is sweet. This beautiful pitcher of lemonade has zero sugar. You need to use this sugar right here to make it sweet. I'm going in with the first full scoop of sugar here. I'm doing a few basic math calculations based on the height, the volume, the circumference. And I think we're going to need 4.75 scoops of sugar to make this thing nice and sweet. Here's the last scoop. And I'm gonna go stir this up. Let's do about eight stirs here, I think.

And I think it should be good now, honestly. I will be the judge of that. Let's see. That was really good. I can't believe you just use math to do this. My calculations are never wrong. You've mastered sweet, so let's move to sour. In front of us are some classic gummy bears.

Do you have any idea what this is? Sugar? No. This here, that is citric acid. Think of the feeling of squeezing a lemon into your mouth, but it's about twice as bad. I've never done that before. To learn about sour things,

I want you to use a combination of the lemon and the citric acid to turn these regular gummy bears into sour gummy bears. All right, I understand. First, I'm going to squeeze this lemon onto the gummy bears. Is that enough you think? Let me help you out, a little bit more. Now give this a little mix because we want the citric acid to be able to stick to that lemon juice there. Yeah, give me a second, because I'm learning new motions as we do this.

Can I grab that from you? Nope, nope. All right, here you go. And now, little citric acid. Go ahead and do a nice sprinkle. Shake it back and forth. There you go. See how from the technique badge your movement is already so much better.

Yeah, I see why we did it like that. I think that's enough. Before I taste, are you sure this isn't going to be too sour? Positive. What do you think? You did it again. I know. Bring on the salty.

This one I hope you can figure out. You're gonna put some salt on some French fries. French fries. Give me some of those. What? What are you doing? Sorry about that. I just love fries, Nick. Alright, let me put those back.

Stop messing around. Let me move these closer to me real quick. Okay. And I know we did some salting earlier, so I think I got a good grasp of how to use a salt shaker. Honestly, Nick, with all your training today, I'm starting to learn to cook from the heart. You know what I mean?

I don't. Oh, alright. Well, anyway, I think you gotta try these. Tell me what you think. Um... What do you do? Look at it. This is the amount of salt that's on one fries, so the question is, is it gonna taste good?

Once again, I don't get how we did it. These are perfectly salted french fries. For bitter. Have you ever had coffee? No, I can't drink, eat, sleep. Love. Black coffee like this? Bluh.

Very bitter. A lot of people use cream and sugar to make it less bitter. So, your job is to pour enough cream into this coffee that the coffee is no longer too bitter. You need 10 seconds to do a quick calculation, and I got this. All right, let's do it. Pour it and try not to spill. This has to be one of the most satisfying things to watch. I love it.

That looks pretty good to me. What do you think of that, Nick? It honestly looks like a pretty good balance of cream in there, but... Nick, buddy, trust me. It's made with love. It's going to taste good no matter what. Could you maybe get your arm off me, though? Oh, yeah, sorry, sorry.

I think you put a little too much cream in this one. I don't think you know what you're talking about, Nick, I'll be honest. Excuse me? What? Should we go to the next one? Can we hug it out? Can we hug it out? I'm sorry. My emotions got to better me.

The final core taste is umami, and here we have a beautiful bowl of ramen. Ramin! I love ramen. It always looks so good. Umami is usually the most confusing taste for people. It's things like parmesan cheese, mushrooms, seaweed. And in the case of ramen, miso paste, and soy sauce. This bowl of ramen, as amazing as it looks, doesn't have any miso paste or soy sauce. I know what to do.

I'm gonna start with the miso paste first. I'm gonna use my finger to try to get it off. There we go. I think that's a good amount. Would you want to give me that choice, us Nick? Coming in with a spoon? I think about three spoonfuls will be good.

There's one, here's two, and here's the last one. Do you want me to mix it in or? It's not gonna mix itself. Mix it all up. Get the miso paste. All right, give me a break, dude. I'll help you out. There you go.

All right, thank you for helping Nick. Let's do what you think. Mmm. Yup, tell me. Really good. I knew it. That was near perfect. And you know what that means?

Time for the second badge challenge. For the second badge, you must assemble the perfect burger. The only rule is that your burger must have all five tastes. While some of the ingredients in front of you fall into those five tastes, others don't and are there to trick you. Let's start with his bun first. Let's put this on the plate. I'm just going to remove the top bun. What do you recommend for? This is the badge challenge. I'm not going to tell you anything. If you don't do this right, you don't get the badge and the video's over. I guess I'm just going to go with the paddy first. I'm just going to place it on right

like that. The patty's done. What else do you want? I'm just going to grab these caramelized onions here. That's correct. Caramelized onions are sweet, so you have four left. And, you know, I just want to make sure I cover the paddy completely. It's supposed to go on the burger, though, not on the plate. How about it's Mackey in the face right now? Why don't we try that again? I don't love them, so I'm just gonna put a singular one on there. Let's go with Salty next.

Could you pass me that bacon, please? Sure. Here we go. That should be enough. They look pretty good there. You've got sweet, you've got salty. What's next? What could be better here?

Give me a second when I look up some flavor notes. I kind of feel like this is cheating, but... I got the answer. It's a roo gula. I'm just gonna get a little pinch here and drop it Right on the burger. Next, I think we should go with umami. I know we already have some umami in the burger paddy, but as a topping, I think mushrooms will really complement the burger. Mushrooms have to have the most umami flavor out of any ingredients here. Mushrooms are correct. Let's finish off this burger with some sour. Can I give you a pro tip?

I love that. If you take the top bun here and you take a spoon and you just grab a little bit of mayonnaise and just rub a nice amount on the top. What this will do is give you a nice, creamy sauce for your burger, but also it allows us to put the pickles on there. Bad day to be a pickle. Go ahead and pop it. One ion? Here's number two. There we go. Tada! Look at that thing. I think you've earned your flavor batch.

Let's go! I'm getting way too good at this. Oh, oh, sorry, I was too excited. Hey, could you just edit this part out, please? How do you feel with two out of your three badges? All the girl robots are gonna love me now that I can cook. The third and final badge before we test if you are a true master chef is the creativity badge.

Ooh, that's gonna look so good on me? No offense, but you robots aren't exactly known to be creative. I mean, the definition is literally stiff, unemotional, and mechanical. And even the way you guys move is sort of like this... Careful there, buddy. Robots got to have feelings, too. To teach you how to be creative, I got a bunch of snacks from the gas station. If I could turn all this junk food here into a beautiful looking plate,

you should be able to do the same with anything. So what are you going to do? Watch and learn. I think I'm going to go with Oreos, maybe a few Twinkies. I'll grab these Dunkeroo. Maybe a little popcorn, raspberries. What are you making, bro? Here, help me open some of this up, will you?

All right. There's our popcorn with the Oreos. I'm actually going to take off the outsides. And we're going to turn that into a beautiful Oreo dust. I wish I could use a knife like that. There's my Oreo. There's my popcorn. With this, I'll do a clean diagonal cut right through the center.

And for these, I'm actually only going to use this sauce here. This is part of what I mean by getting creative. We're getting creative with different flavors, different textures. With our ingredients prepped, here's where we get really creative. Number one rule, always start with a clean plate. This here is your canvas. Now, we build one layer at a time. Let's start with our sauce.

I'll put it down on one side of the plate, then one nice big, swoosh across. That's fancy. Now with our Twinkies, on we go with some of our Oreo dust. That is a nice touch, Nick. And then to finish, I'll go down with a few pieces of my popcorn, and then I'll finish with a few raspberries, which I'll cut in half to make them look even nicer. And before serving to the customer, it's always important to white the edge of your plate so that everything looks nice and clean. And voila, we've got a beautifully plated dish that I made with cheap snacks from the gas station. Do you think you could do the same? 100%. I've gathered all the ingredients you need to make the perfect appetizer, entree, and dessert.

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Villaray, the voice that we love. Sorry, I got nervous there for a second. Your job is to get creative and turn these into three beautiful dishes. I've also brought in a surprised guest judge who happens to be one of the harshest food critics. I know, and so it'll be up to him to decide if you get the final batch. Okay. Let's start with the appetizer, a caprice salad.

A little hop here, Nick, can you grab that basil right there? I'm just gonna take off one little leaf and lay it right down on the plate. I'm just gonna grab that yellow tomato real quick, and I'm just gonna place it gently over that basil. So far, I'm okay with what you're doing, but you gotta make it a little bit neater. I'm just gonna place my mozzarella over the tomato. Just up right over the tomato. Oh, third time's a try me a sec. Here we go.

Nice. Alright, and now we just repeat. I'm not sure I totally see the vision yet, but I could see it being okay. Here's my red tomato. I'm just gonna place it down right over the mozzarella. A little more cheese, please. Thank you, and I'm just gonna place that down gently.

Nice. Now, last layer of basil, oh, and the final tomato. Awesome. One more thing, yeah. Pass me that glaze over there, please. Falami. I'm gonna try to just go across the top evenly. Come on, this is harder than opening up a pickle jar.

Nick, can you help me? Seriously? Let's start up here. All right, all, ready? Back and forth. Okay, there we go. Let me help you out a little bit. He's a harsh critic, so I don't want you to totally fail, okay?

All right, all right, thank you. Your appetizer's done. Let's move on to the entree. For the entree, you've got everything you need to make a beautiful filet mignon dish. And it's got to be creative just like the other one. Here's your plate. All right, thank you. Can you please pass me the mashed potatoes?

I'm coming right up. All right, so I think I'm just going to get a scoop of these real quick. And then I'm just going to pour them on. There we go. And now with the back of the spoon, I'm going to just spread it out like this. There we go. Nice. gonna clean these mashed potatoes up.

What's next? I think we should lay the asparagus next. I'm gonna get down low and then just place it on in. Not fast. All right, Nick, let's lay it across our flaming yarn. Boom. And I'm just gonna, oh. I don't think you meant to drop it like this,

but I really like this. If you think the judge is gonna be impressed, let's leave. Lastly, we'll top it with this steak reduction and let's put a little bit of Osmo salt on here. That looks pretty good to me. Last but not least, the dessert. You've got all the ingredients to make a beautiful chocolate cake,

but can you do it? I think so. Here's your plate. Where do you wanna start? Let's start with that chocolate frosting and put it on the bottom of the plate. I'm just going to put a nice dollop on it and swip. Similar to the mashed potatoes from earlier. But this time I'm going to go back and forth. We've got our sauce. What's next? I think we should just put a nice slice of that chocolate

cake right on top of it. My plane is to just go in with this spatula, scoot right under the cake. Now pull back towards you very slowly. There you go. Don't drop it. Don't drop it. Drop it right down carefully, okay? Gentle. Get lower and easy. There you go. Let's dump these crispy bits on the plate here. And last but not least a few raspberries. I mean, we gotta do at least three. I feel like odd numbers look a little nicer. I think one more will do the trick. And there we go. I think that's it, Nick. It's not the best chocolate cake I've ever seen, but it's also not the worst. We've got your three final dishes, so let's bring in the judge. We yo, I'm two T, how you doing? I am good and I just want to say I'm a big fan.

Oh, thank you. Thank you. What your favorite dish, Bitcoin. This is Uncle Roger, one of the harshest food critics on all of YouTube. So if he doesn't think your three dishes are creative, you're not getting this batch. Let's start with the appetizer first. This is my beautiful caprice salad. What do you think so far? Uncle Roger liked the line drawing over it. And I like how you arrange different color tomato.

Nice, Uncle Roger would actually eat this pass. Thank you, Uncle Roger. Nick, can you please bring in the entree? Here we go. This is a filet mignon over mashed potatoes and asparagus. This is quite generic. This is what you get when you ask chat GPT to generate random image of steak.

Ha'ya, no imagination. This is not good fail. You know what that means, right, Neil? Yeah, I need to. Two at a three to pass, so he's gotta like the dessert. Okay, nephew robot, what is this? Obviously a chocolate cake. What else would it be?

What with the attitude? Ha-ya, you make food, but you can't even eat it. This is a big moment because Uncle Roger, if you don't like his dish, he doesn't get his final badge and we don't get to find out if he's a true master chef. Uncle Roger liked how the chocolate cake look. It plate nicely.

The chocolate swore, nice idea, and the raspberry. Make the whole plate look more interesting. Uncle Roger agree, I like this. Fui-yo, you get the final placing badge. All tree pads all look so good on you? For the final test to see if you're a true master chef, you'll be making spaghetti and meatballs, and there are only three rules.

First, you must make everything completely from scratch. Second, I'm not allowed to help you. And third, you have just 60 minutes. Any questions? I don't think so. One more thing before you cook, you've earned it. Yes! I've been waiting all day for this. Come on, Nick, put that on me.

Congratulations, seriously, you earned this. Thank you. I'm starting to feel like a true chef. I feel good in this, Nick. I see why you want to wear it all the time in your videos. Right? You ready? Yep. Your time starts now.

Grab you to food processor. I only got an hour. Come on, top. First, let's add in our flour here. I'll help you out a little bit. All right, thank you. A little bit of an awkward angle here. Next, we add in our three eggs.

Make sure you get the last one there. There we go. Perfect. And let's add in our salt. Close it up. Let's go. Let's go. Time's ticking.

Put it right up on there. Hold the top. Hold the top. One, two. And three. This is amazing. A machine operating a machine. Have you ever seen this before?

All right, it's looking good. Hurry up, come on. Time's going. Time's going so fast. All right, there we go. You want me to take this out of the way? I'm just going to open up the top. Dump it out, let's go.

Come on, you silly blender. There you go. All right, I'm just going to start needing the dough here, develop that gluing. At least that's what I read on Wikipedia. You know, you only have 48 minutes left, right? Oh man, alright, alright, let me focus up. Nick, can I get a little flour, please?

A little flower, please. A little flower coming right up. All right, thank you, man. starting to come together look at this dough ball I got huh I think that dough might be ready to rest now I'm gonna wrap the dough in the plastic wrap let us let's just let our dough rest while we make our sauce I please get a time check we are at 43 minutes remaining let's go let's go let's go let's go right first we add in our olive oil onions oh garlic gonna shake it and make sure I get it all now we got

make sure we mix it so it doesn't burn you cannot forget the salt time check yeah oh 39 minutes oh man I'm getting nervous here let's add in our tomato The goal here from what I read online is to toast the tomato paste. That's exactly right. Nick, would you mind pouring in the tomato sauce? It looks a little too heavy for me. Yeah, I got you. Uh-oh.

Your chef's coast's getting dirty. I'm in the kitchen. It's alright if I get a little dirty. We're almost done here. We just got to pour in this beef broth. Yep, looking good. And then a bit of oregano to finish it off. Wow.

Let's give it one last stir and let it simmer while we make our meatballs. Go, go, go, go, go, go. 32 minutes left. Add in my egg. Good. A little faster. I want to see you move a little bit faster here. Bride crumbs.

Pour them in. Horman, can't we wasting any time? Let's go, let's go, let's go. Does it look like I'm trying to waste time? Let's go. There it is. Give me those onions, Nick. Come on. They're too far for me. I got you. I gotcha. Go ahead. Let's go. Let's add in our parsley, some salt. And last but not least, a little more oregano to tie it all together. Now I'm just going to massage all the ingredients together. The goal here is to get it all evenly combined. Good job. I think these are going to be great meatballs, Nick. So I'm just going to grab a chunk here. And now I'm just going to roll it into a ball. Check that thing out. That is a good looking meatball. is a pretty good looking meatball. All right, let's cook them. What are the rest going to roll themselves? No, I thought you were. You're my sushi chef, right?

Fine, I'll make two more. 27 minutes left here. Come on. Put that in, boom. Can you just try to drop them a little gentle though? All right, all right. I'll do it a little more gentle. There we go, there we go.

The good thing is, we just got to let them do their thing. They just got us here. 26 minutes remaining. I'm going to start flipping these guys over. Whoa, look at the crust. I never had a doubt. Oh, what are you doing? Back up.

All right. Number two, here I come. Oh, I count. and let's get our third one. There we go. There it is. Are you dancing right now? Yeah, I'm happy.

What are you doing? Seriously. Just focus on the meatballs. Oh, man, these look good. You're going to get a really good crust. I know. I have the technique badge. Nick, can you please get my sauce?

Let me get the sauce. Let's go, let's go. Let's go. Let's go. Come on. I'm going to screw up my meatballs and put them right in that sauce. Why are you dropping this stuff from so high up? I don't understand that either.

It's fun. Oh. Oh, it's okay. It's okay. It's okay. The longest I've ever seen someone transferring meatballs. Come on Nick get the pasta roller we're running out of time let's make this pasta how much time we got yeah just over 22 minutes remaining Let's go let's go let's go let's go come on take the plastic crap off

Come on I'm going I'm going I'm going what are you doing this is seriously where you're gonna get caught up I'm trying my best all right it's just so slippery oh you're close there it is Yep first things first we're gonna cut this dough and half with the bench scraper good got to hurry up Alright quick quick quick let's go let's go let's go and just gonna roll this out. Oh yeah and now in we go This is looking good all right let's put this through again Unbelievable. Now we are cooking. You're good at this. One last pass through the pasta roller. You're doing a great job. Keep moving. There we go. Now we're just going to put it through the spaghetti attachment. Can you believe that you just made this fresh pasta all by yourself? Oh, come on. Look how good that looks. I'm just going to cut this spaghetti here. Just got to flour this up. That is a beautiful portion of spaghetti right there. Let's do a little bit more. I'll help you out here with some flour. All right, Nick flowered up and now I'm going to cut. Look at this pasta you just made. Hey, don't make a mess. Don't make a mess. Nick, come on, wait, wait, wait, check this out.

Check this out. You guys can call me Darla. Darla, you have 16 minutes left. All right, come on, let's go, let's go. Move the pasta maker. To cook the pasta will salt the water like the ocean, and then the pasta goes in. That's number one, and here's number two.

Let's just stir it around a little bit so another pasta sticks together. The pasta looks done to me. Nick, I'm worried about my hands getting wet. Can you please do this for me? Yeah, fine, whatever. You've already done a pretty good job, so I'll help you out.

I mean, that is good-looking pasta. It's really good-looking pasta. You crush that. You are at 2 minutes and 47 seconds, so you might want to get moving, my friend. Two minutes. Alright, alright, right, I got my pasta. Let's plate it nice. What are we doing here?

Alright, all right, all right, I'm just nervous. Come on, these last little strands. What did I teach you today about a clean workstation? Pick it up, pick it up, come on. Alright, here we go, here go. Remember, clean workstation. I got my sauce here, just gonna put it right in the center. Here's a second scoop.

30 seconds to go, come on. Alright, there's number three. From plating, I remember, we gotta spread it out. There you go, there you go. Now I'm gonna get my meatballs. Meatball number one, going in, going for my second meat. meatball I'm gonna put it right next to the other one. Yes, last meatball, let's go, let's go, drop it on.

Here it is. 15 seconds remaining, get your cheese on right now. It's going, it's going, it's going. We need more cheese, more cheese. Five, that's all the cheese, come on. Four, we need the top of it with some basil. Three, two, one, hands up. There we go.

That was the more stressful thing I've ever done in my whole life. Everybody, I'm proud to show you my homemade spaghetti and meatballs. Remember, go to the comments down below and give a rating as well as tell us if you think Neo deserves the title of Master Good job, buddy. Thank you.