4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious


Comments • 12 391

  • Tias
    Tias 17 hours ago

    so what's the difference between spaghetti & meatballs vs spaghetti with bolognese? Like is it just that the meat is shaped as balls and that's it?

  • UsuallyMOLLY11 Randoms
    UsuallyMOLLY11 Randoms 18 hours ago

    5:10 ;--; Oh sh-

  • Hasib Rosa
    Hasib Rosa 19 hours ago

    Lo schiaffo in bocca che le darei...

  • Kuro Wanwan
    Kuro Wanwan 20 hours ago

    The enzymes in tomatoes that break down when they're cooked make me horrendously ill, I'm really glad even the pro chef used canned tomatoes. If I eat anything that's even touched a raw or undercooked tomato I'll die lmao

    TONY MOON 21 hour ago

    This was very entretaining to watch

  • Jason Alegria
    Jason Alegria 21 hour ago

    I don’t know about traditional

  • Christopher Hémond
    Christopher Hémond 23 hours ago

    Never add salt to your pots when the water is still cold.

  • DaveOnDeck
    DaveOnDeck 23 hours ago

    Where can I watch more Lorenzo

  • Bill Joel
    Bill Joel Day ago

    I am level 5 after watching this. I make my own noodles. We grow all our own tomatoes, make our own tomato paste, and tomato sauce. We grown our own basil, oregano, onions, and garlic. We use only farm raised animals from local farmers. We use Beef, Pork, Lamb. Veal is just a young calf cow, so that is beef already.

  • ThaiDuiTx
    ThaiDuiTx Day ago

    Level 500 is Flint Lockwood, he made spaghetti and meatballs come out of the sky.

  • True
    True Day ago

    yeah but taste test it already

    ya jerks

  • 王鹏
    王鹏 Day ago


  • PartingtonUnited

    I felt like there was a huge difference between the level 1 and 2 chefs. Level 2 chef knew his stuff!

  • 白飯
    白飯 Day ago


  • Justin Y.
    Justin Y. Day ago

    *_Level 5:_*


  • Gato Gruñon
    Gato Gruñon Day ago

    His palms are sweaty. Knees weak, arms are heavy ...

  • Russell Grier
    Russell Grier Day ago

    never ever put oil in your water when your cooking pasta noodles

  • Jimtastic Beast
    Jimtastic Beast Day ago


  • ToasTyBoii
    ToasTyBoii Day ago

    hate guy level 2

  • Will Terry
    Will Terry Day ago

    Nooo, don't snap the dried pasta, twist it in your hands as you drop it right down into the pot, it then spirals out so that it starts to heat up quickly and it all falls into the water faster. Aaaaaaand you don't end up with short pasta.

  • kdin
    kdin Day ago

    Omfg can we just make this more simple eggs add structure to the meat balls which keeps it together eggs have protein so it sticks to stuff ...

  • Cristian Balestrieri

    what the hell are you doing? the meatball is done with bread and beaf!!!

  • Jesus Montemayor

    Dude she cut the pasta in haft parts savageeee!

  • Zach D.
    Zach D. Day ago

    Don't food scientists typically look at food safety or production as opposed to quality of prepared food?

  • amora
    amora Day ago

    Why should the water be sea salty?

  • MegaPierzak
    MegaPierzak Day ago

    I browned my meatballs recently. They are really nice now.

  • Meganana Squad
    Meganana Squad Day ago

    Level one

  • Fred Brillante
    Fred Brillante Day ago

    It Italy of course there is no such think as meat balls and spaghetti! This was an American invention. The Italians have meatballs but they dont put it over a dish of pasta. This is wrong you facchino!

  • Sammi
    Sammi Day ago

    damn lorenzo where the youtube channel at

  • Infector
    Infector Day ago +1

    spaghetti with meatballs is the most mercian garbage ever this not cooking but disrespecting tradition

  • Brother Coduss
    Brother Coduss Day ago

    I really wanna see frank and Lorenzo's actual recipes.....

  • Andre Red5
    Andre Red5 Day ago

    4 levels? there were only 3

  • zzzut
    zzzut Day ago

    If you want to see what NOT to do, watch the amateur.

  • Kelly Tran
    Kelly Tran Day ago

    The level to chef talks a little too much

  • Michael Gerrish
    Michael Gerrish Day ago +1

    "Spaghetti & Meatballs is a traditional dish" thats not traditionally from Italy ;)

  • KroqueJa
    KroqueJa Day ago

    ಠ_ಠ All the Swedes when they put cheese in the meatballs ಠ_ಠ

  • aggressivli
    aggressivli Day ago +1

    7:13 sorry but thats bs, it makes absolutely no difference at what time you add the salt

  • Mo Farazian
    Mo Farazian Day ago +1

    Damn you irresistible thumbnails!!!

  • fazeli matrix
    fazeli matrix Day ago

    Monday is my pasta night

  • Dianna Schnabel
    Dianna Schnabel Day ago

    I feel like the only difference between the two guys is that the third one used more expensive ingredients. 🍝

  • Rafcon
    Rafcon Day ago

    No red wine, no milk, no sugar, no spicy....no nothing.
    You americans don't know how to make a propper sauce......I don't like beeing pretencious, but this chefs are boring when cooking.
    pd: meatballs aren't italian.

  • Henry Sng
    Henry Sng Day ago

    does anyone have Chef Frank Proto's meatball and sauce recipe (in a list with all the quantities per ingredient)? I can't seem to find it anywhere online..

  • emonhasanmehedi
    emonhasanmehedi Day ago

    4:43 every Italian will faint after watching this

  • 0969040634 Ng Lạ Ơi

    Level 2

  • mattis chastan
    mattis chastan Day ago +3

    Brilliant, just brilliant, to be able to see the differences in each level, to improve ourselves or just really understand what's going on ;)

  • Simone Perale
    Simone Perale Day ago

    These are not bucatini.
    Besides that, I'd like to try the 3rd level, it's nice, never had one in my life despite being Italian, but that meatballs were very appealing, I'd like to try my spezzatino with oranges now, very curious

  • Tom O'Dea
    Tom O'Dea Day ago

    Level 2 = Charles Boyle.

  • Snivy 10
    Snivy 10 Day ago

    Level 5 is Papyrus’ frozen spaghetti 🍝

  • jamdc2000
    jamdc2000 Day ago

    the second guy tries too hard too be cool I think

  • Firestarter
    Firestarter Day ago

    Anyone else think all of them should have been like 2 times more saucy

  • Siva rama krishnan
    Siva rama krishnan 2 days ago


  • JA Madrigal
    JA Madrigal 2 days ago +2


  • Rebecca Laboy
    Rebecca Laboy 2 days ago +1

    I noticed some questions/concerns/comments and I'd like to help some people out. Ok so let's do this.
    People add oil to their pasta to avoid the noodles sticking together. sticking noodles is typically seen in pasta that is not immediately stirred right away when placed in the boiling water.
    Breaking noodles is a functional way of getting all of the noodle portion to fit in the pot or pan used to boil. this method is also helpful and preferred for those who dislike long noodles.
    The origin of spaghetti and meatballs started with Italian immigrants coming to America in 1880 to 1920. Italy has their own version of meatballs, but they’re different than what you’ve likely had in the past. They’re called polpettes, and are primarily eaten sans spaghetti. They’re also made with any meat, from turkey to fish, instead of primarily ground beef and are made no bigger than golf balls. If you do find spaghetti and meatballs in Italy, it’s largely to satisfy the cravings of the typical American tourist.
    Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food. They analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy. Responsibilities of the job include: evaluating the nutritional value, colour, flavour and texture of food. testing food samples for particular types of moulds, yeast and bacteria that may be harmful. ensuring that food manufacturing processes conform with government, processing, consumer and industry standards.
    There are more seasonings than salt and pepper....

  • Abby Ní Loingisgh
    Abby Ní Loingisgh 2 days ago +1

    You gotta be careful with the salt because, if you put too much salt in now...

    It's gonna be too salty

  • Fantom _
    Fantom _ 2 days ago

    Might have done better if I watched this before my science exam...

  • Random-Animezing
    Random-Animezing 2 days ago +43

    Okay, TheXvid. I watched the video.

    • Mo Farazian
      Mo Farazian Day ago

      Me too. Damn these irresistible thumbnails!!!

    • Jason Ruka
      Jason Ruka Day ago

      Lol... yeah me too 😧

  • piadox
    piadox 2 days ago +1

    Love the video, hate the abrupt ad interruptions... multiple times

  • spastikxchild13
    spastikxchild13 2 days ago +1

    Yo wtf is a food scientist

  • Philosity
    Philosity 2 days ago +5

    Shots fired at Gordon Ramsay for that oil in water

  • Mr. G
    Mr. G 2 days ago +2

    I'm a level 45 eater.

  • i cant think of a name so ill go with this name

    why does the word “basil” sound like an instrument

  • Cod Craziness
    Cod Craziness 2 days ago +19

    I knew the level 3 guy would be a bald white guy 😂

    JJTOP SMILE 2 days ago

    Lvl 1

  • Gia Ha
    Gia Ha 2 days ago +19

    Loved the personality from Level 2 guy!!

    • Jason Ruka
      Jason Ruka Day ago +1

      Would wear thin quickly I feel...

  • PollyWantsACracker
    PollyWantsACracker 2 days ago +6

    7:13 a "food scientist" reciting a common myth about salt water...


  • Furry Suspicion Patrol
    Furry Suspicion Patrol 2 days ago +2

    Id probably only eat level 1 lol

  • Jakub Horák
    Jakub Horák 2 days ago +1

    Im hungry...

  • defrbe4esx
    defrbe4esx 2 days ago +3

    they used a selfie stick as a pointer

    • Jason Ruka
      Jason Ruka Day ago

      Mega cringe... and she pointed at block lettered nouns like they were key points?! PASTA. F#$k you TheXvid.. keep ya recommendations to yourself. Lol

  • seal869
    seal869 2 days ago +1

    Cool segment but the part about salt causing water to heat more slowly is wrong. She probably means not that the water will heat more slowly, but that because of boiling point elevation it will take longer to boil. That's kind of an important difference IMO...*but it's still wrong*. Water won't heat at the same rate with salt in it; it will actually heat faster because the solute reduces the heat capacity of the solution! Really great explanation here: physics.stackexchange.com/a/371588 So which effect predominates? The real answer is that at reasonable cooking concentrations, both effects are negligible; you'd never notice this in your kitchen. But as it happens, "seawater salinity" of ~35g/L causes the effects to offset almost perfectly, even in theory.

  • The Bisgit
    The Bisgit 2 days ago +2

    level 4 - eminem's mom

  • OG Gouz
    OG Gouz 2 days ago +1

    Professional chef doing so well, until he doesnt brown the tomato paste...

  • Gnolmu
    Gnolmu 2 days ago +2

    A food scientist is not an expert at cooking. Why are they level 4..

    • Gnolmu
      Gnolmu 2 days ago +2

      ​+Hakashi AQW Sure, she may be a better cook than the chef. Who knows. But that's not the criteria the video is using. Their only claim to a "level 4" is because of her job title, a food scientist. And I am telling you, a quick google tells you this: "Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food. They analyze the nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy.". Does that sound like she's an expert in making delicious spaghetti and meatballs?

    • Hakashi AQW
      Hakashi AQW 2 days ago

      Have you seen them cook? No.

  • TheCentaury
    TheCentaury 2 days ago

    You call that a challenge ??? I call that 3 recipes and a big nutritionnal speech at the end... You can split the two because it's like the nutritionist doesn't need to know about the challenge for her speech... You can even do 2 videos out of it... sorry but NO CHALLENGE HERE

  • Louise - Harper
    Louise - Harper 2 days ago +1

    I would die eating it

  • Louise - Harper
    Louise - Harper 2 days ago

    I think I’ll pass.....

  • Reynald Leonardo
    Reynald Leonardo 2 days ago +2

    I was shocked when she broke the spaghetti into halves. My sous chef would fire me if he saw me did that.

  • Minh Châu Dương Thị

    I would really ẹnoy more 4 level cooking

  • Biscottoh pucciosoh
    Biscottoh pucciosoh 2 days ago +2

    Potete farli fare da chiunque... Ma una nonna comune italiana la fa meglio!💪 Ah,e poi si và a senso non a minuti precisissimi!

  • Amir Farrag
    Amir Farrag 2 days ago

    Adding salt takes longer to boil it’s not quicker

  • Jami Samuelson
    Jami Samuelson 2 days ago

    I use to work with Frank

  • Alexey D.
    Alexey D. 2 days ago +1

    wtf who won?

  • Sadie Pug
    Sadie Pug 2 days ago +2

    I feel like the level 2 is just sassy yet bragging half the time BUT HE NEEDS HIS OWN CHANNEL😂

  • Ketil Aarsheim
    Ketil Aarsheim 2 days ago

    Lev 3 chef: and then we add veal. Enough to be more expensive than hah! Lev 1 and 2 chef put together.that will teach them

  • TheVerucAssault
    TheVerucAssault 2 days ago

    Make lvl 3 meatballs but cooked like lvl 2, make lvl 2's sauce with the San Morzano tomatoes -rougely hand crushed, and lvl 3's pasta and you have the perfect authentic spaghet. ❤🧡💛💚💜💙🖤

  • The Unknøwn
    The Unknøwn 2 days ago +1

    The level 3 chef is called pro chef but I'm a MASTERCHEF

  • Conor Buggy
    Conor Buggy 2 days ago +1

    Using canned tomatoes, Gordon Ramsey would not be amused.

  • king Kyro
    king Kyro 2 days ago +1

    Level 1 all day

  • Nicolas S
    Nicolas S 2 days ago

    Mai sentite così tante cazzate.... 🤦‍♂️...
    1 zucchero di canna...
    2 scorza d’arancia...
    3 Basilico e scorza legati da uno spago in una ricetta di spaghetti... tanto per rischiare di mangiartelo...
    4 olio nella pentola dell’acqua
    5 la tipa che dice che l’acqua va salata come l’oceano 🤣🤣🤣

  • SlimeRancher_ 5974
    SlimeRancher_ 5974 2 days ago +1

    Wish they did more.

  • throughnatslens
    throughnatslens 2 days ago +1

    Love the chemistry behind this 😂❣️

  • N7 Cmdr Shepard
    N7 Cmdr Shepard 2 days ago +1

    I'd say the second step in that baseline flavor of the sauce (after cooking onions and garlic in oil) is to add a cup of a cabernet. Something aged at least two to three years minimum. Cook that down by half or more and then add the tomato sauce and tomato paste. Then season as usual. Toward the end I add a small amount of brown sugar, cinnamon, and nutmeg of all things, this interacts well with a wine sauce despite what you might think. It wont overpower the normal flavors of the sauce like fresh basil, dried oregano,etc.. as those ingrediants will be in larger amounts than the less traditional ingredients. Meatballs I wouldnt add breadcrumbs straight in, I soften them in milk and gently mix into the meat mixture as the final step to bind and will split small meat balls in a broiler, and large ones go straight into the sauce to cook. Broiled meatballs go right into the pot as well. This balance of flavor and texture for the meatballs adds variety.

  • Bhavesh Salve
    Bhavesh Salve 2 days ago +13

    Level 5 hardcore
    1- eat dry spegatti and all raw meat.
    2- drink hot boiling water.
    3- then all flavours and any thing needed
    4- and snort the flavor powders.

  • Ley Lah
    Ley Lah 2 days ago

    i finally watched it youtube, are you convinced now?

  • The Great Papyrus
    The Great Papyrus 2 days ago


  • Norman Aditya
    Norman Aditya 2 days ago


  • Sarreq Teryx
    Sarreq Teryx 2 days ago

    OK, first off, who the frakking hell puts milk in meatballs, that's just wrong.
    1 pkg (1½ Lbs) Beef pork and veal mix
    2 eggs
    ½ a large onion, or a handful of onion flakes
    ¼ cup fresh, or 1 Tbsp dry basil
    3 slices fresh bread, torn up, or ¼ cup dry bread crumb
    ½ cup Locatelli
    size is up to you
    pre-browning is up to you (I like them both ways), though if you do, the easiest way is to put them on a cookie sheet and throw them in the oven at 350F for ½ an hour.
    using the dried onion, basil, and bread crumb help soak up and retain fat and moisture, while using fresh adds extra moisture, but allows more of the fat to escape. whether fresh or dry tastes better or worse is entirely subjective. to me, they're both good, just a bit different.
    Jarred sauce and canned tomatoes: both depend on the brand.
    for sauce, if you read your ingredients, you can easily avoid the pratfalls mentioned. Classico is good here, as well as a few others.
    for canned tomatoes, make sure you go for a brand with a BPA free can liner, and one which doesn't use an autoclave for pasteurization. Hunts falls under both, and I'm sure there are others.

  • Brandon L
    Brandon L 2 days ago

    level 4 chef: i just washed my butthole in the sink with my fingers w/o soap and now we are going to hand mix the meat balls. because we are going to cook them it really doesn't matter but it does bring a nutty flavor.

  • kaox44
    kaox44 2 days ago +3

    I've been to 4-star Italian restaurant and their pasta taste like crap. Some are better then others....but, it boils down to what you grew up with.

    • lovelyleigh
      lovelyleigh Day ago +1

      kaox44 me tooo! it was in italy and they make the noodles super hard w no sauce

  • Breeze Morales
    Breeze Morales 2 days ago

    So who won lol

  • D. Pharmbot
    D. Pharmbot 2 days ago

    I'm a level 2 chef with Mercury in retrograde and an outer orbital harmonized with "musclebears of the now."