He makes pasta for $3 and sells for $24 but still struggles to get customers

[00:00:00]Yep.

[00:00:01]>> Ah!

[00:00:02]>> Not too much.

[00:00:02]>> Uh, I think I got it everywhere. Yeah.

[00:00:04]>> Learning how to cook. Beautiful.

[00:00:08]>> [laughter] >> Mate, I purposely wore this shirt. Like we're on a little gondola. Is that French?

[00:00:13]>> We're going to make alla vodka. So, we're going to start adding some oil into our pan. Little squirt. And then, yep. Oh, professional. That took me a while to learn.

[00:00:23]>> [laughter] >> We're going to do a scoop of our garlic oil. Yeah, about that.

[00:00:28]>> Yeah, about that.

[00:00:29]>> A bit more.

[00:00:30]>> [laughter] >> Mate, it's nice. More, more. So, we're going to mix that through.

[00:00:33]>> And now.

[00:00:35]>> Oh, a bit early.

[00:00:35]>> This is jeez.

[00:00:37]>> Now, I'm going to get you to pour a dash.

[00:00:40]>> So, do that with the vodka. As soon as you put the vodka in.

[00:00:43]>> Yep.

[00:00:44]>> Ah!

[00:00:44]>> Not too much.

[00:00:45]>> Uh, I think I got it everywhere.

[00:00:46]>> Yeah.

[00:00:47]>> That was really good, [laughter] though.

[00:00:49]What are you laughing at?

[00:00:51]>> Bottle of vodka in one hand and cooking in the other. No wonder my fiance loves this one so much.

[00:00:57]Punching vodka and cream. Do you have kids?

[00:00:59]>> No. I don't have time for kids.

[00:01:01]>> Yeah.

[00:01:01]>> We say this this is our kid.

[00:01:03]>> So weird how you can see just how naughty these recipes actually are. But then they just make you want to eat up more. Like, how much would something like this cost to make and how much would you sell it for?

[00:01:13]>> Probably $3.

[00:01:15]>> $3 to make?

[00:01:16]>> And we'd sell it for $24.

[00:01:18]>> Yeah. Which, by the sounds of it, sounds like a really good margin.

[00:01:21]>> That's why there's a lot of pizza shops.

[00:01:22]Italian food is very simple ingredients cuz they cook simple and cheap.

[00:01:27]>> Yeah, but still running a restaurant is one of the hardest businesses in the world.

[00:01:31]>> Yeah, you can have uh high margins, but if you don't have the volume, it's still not equaling anything.

[00:01:38]>> Nailed it.

[00:01:39]That looks so good.

[00:01:41]>> That looks done. Campanelle alla David.

[00:01:44]>> Love [laughter] it.

[00:01:45]>> Cheese, which is essential on pasta.

[00:01:50]>> More.

[00:01:50]>> Always more cheese. Oops.

[00:01:52]>> [laughter] >> One more. One more.

[00:01:53]>> One more. More cheese.

[00:01:56]Yeah.

[00:01:56]>> That's better. That's better.

[00:01:58]>> Yeah, now we're And now we want to garnish it with some fresh parsley.

[00:02:02]>> Salt Bae.

[00:02:03]>> [laughter] >> That was great.

[00:02:04]>> That is just as good as I would do it.

[00:02:06]>> Well, you pretty much did do it.

[00:02:08]>> [laughter] >> That's probably why.

[00:02:10]>> That's our most popular dish, the campanelle al ragu.

[00:02:12]>> All right, can we try it? I'm so excited.

[00:02:16]Oh my god, so good.