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Sophie Turner Talks Motherhood and Reuniting With Game of Thrones Co-Star Kit Harington—All While Making Parmesan Pasta
Vogue
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2 days ago
Director: Genesis ValverdeDirector Of Photography: Finalis ValdezEditor: Michael SuyedaProducer: Bety DerejeAssociate Producer: Lea DonenbergAssociate Producer, On Set: Zayna AllenAssistant Camera: Alexis AguilarGaffer: Gautam KadianAudio: Mariya ChulichkovaFood Stylist: Jeannie ChenProduction Assistant: Lena YepezProduction Coordinator: Tanìa JonesProduction Manager: Kristen HelmickLine Producer: Natasha Soto-AlborsAssistant Editor: Justin SymondsPost Production Coordinator: Holly FrewArt & Graphics Lead: Léa KichlerAudio Mix: Nick CiprianoSupervising Editor: Kameron KeyPost Production Supervisor: Alexa DeutschExecutive Producer: Rahel GebreyesSenior Director, Digital Video: Romy van den BroekeSenior Director, Programming: Linda GittlesonVP, Video Programming: Thespena Guatieri
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00:00
Now it's time for a little bit of...
00:02
Ah, all done.
00:03
Nearly went down the JW Anderson.
00:11
Hello, I'm Sophie Turner, and we are here in mine,
00:15
but it's actually not my kitchen.
00:17
So let's get into it.
00:19
Today, we are going to be making my favorite food,
00:23
fresh pasta, the butter, and parmesan.
00:26
But my philosophy is, is when you're making food,
00:30
you need a good drink to go with it.
00:32
So I am going to be making this Hugo Spritz today.
00:35
A glass is a good way to start.
00:38
And we just fill it up with as much ice as you want.
00:42
I like a lot of ice.
00:43
I'm going to use my fingers because that doesn't fit in the glass.
00:47
There we go.
00:48
It's just for me, so.
00:49
And then we start with our Saint-Germain right here.
00:53
And we have the Prosecco, and we've got the sparkling water.
00:57
Voila.
00:59
Pop that in.
01:01
This is the scary part.
01:05
Oh!
01:06
I don't like it.
01:08
I'm going to put it down.
01:10
Ah!
01:11
Jesus Christ.
01:12
Okay.
01:13
You know the trick with champagne, right?
01:15
You have to pour it on its side.
01:17
I think everyone knows that, but I'm a late bloomer,
01:19
so I just found this out.
01:20
Pop that in.
01:21
Now, this drink, I feel like you can drink all year round,
01:27
but it's summertime now,
01:28
and this is kind of the best time to be drinking a Spritz
01:31
because it's light, it's fresh, it's sweet.
01:34
It's just everything that you want in a summer drink.
01:36
And we're going to get a little bit of lime.
01:39
Pop it on the side.
01:41
Squeeze a little bit in.
01:43
Oh, yeah.
01:45
And then whack that on there.
01:47
My presentation is not very good.
01:49
And then garnish with just a little bit of mint.
01:54
Maybe five or six leaves.
01:56
Whack it on there.
01:58
Give it a stir.
02:00
My lime fell off.
02:02
Shove it in.
02:02
Oh, yeah, baby.
02:06
Now it's time to cook.
02:08
We now get to do the fun part, which is make the pasta.
02:13
We're going to make it from scratch,
02:14
and I'm going to be making it as I always do
02:18
in my JW Anderson sparkly pink dress
02:20
because it also doubles as an apron.
02:23
Step one, the flour.
02:25
Half a teaspoon of salt.
02:27
And we're going to make it into a big old mound.
02:31
This is why you don't wear rings while you're cooking.
02:33
If you wear rings while you're cooking,
02:34
you're sick and you need help.
02:36
I'm just going to make a little hole in the middle.
02:39
And this is where I'm going to have two eggs
02:41
and then one egg yolk.
02:45
Uno.
02:46
It's spilling.
02:47
No.
02:48
Stay in.
02:49
Stay in my fucking mound.
02:52
Hold on.
02:53
I do this all the time.
02:54
Then we're going to do just the egg yolk.
02:57
I learned this from my mom.
03:00
She didn't teach me much about cooking,
03:01
but she taught me this.
03:03
And bam, the yolk's in.
03:05
Now we're going to mix it.
03:06
But I'm going to wash my hands first
03:08
because I'm a bit clogged.
03:10
As we can see, my presentation isn't quite on point,
03:13
but it's okay because it's going to look great in the end.
03:16
My eggs are escaping.
03:19
Hold on.
03:19
What you need to do now is create a barrier with the flour.
03:23
Not bad.
03:24
My kids are four and two,
03:27
and their fashion sense is,
03:30
I mean, they just wear their favorite colors all day long
03:33
and then they dress up as princesses.
03:34
My kid's favorite meal is cheesy pasta.
03:37
That's why I'm making it.
03:38
But I need to learn how to make the pasta from scratch.
03:41
So that's what today is.
03:42
I feel like a lot of mothers,
03:44
you know, it's all about imparting wisdom on their children.
03:47
But for me, my kids teach me so much.
03:50
My favorite thing, though, I think has to be the play.
03:54
Being an actor, I just love to play pretend.
03:57
And my kids, it's their favorite thing to do.
04:00
They have the wildest imaginations.
04:01
And so I get to play pretend all day long at home and at work.
04:05
So I'm a very happy camper.
04:08
It's like a volcano exploding.
04:10
It's erupting.
04:12
Now I'm going to start needing this.
04:13
Being a mom, I don't really get that much free time.
04:16
But when my kids go to bed, 7 p.m., it's Sophie time.
04:21
Really, it's all about staying in, having a gossip.
04:25
Sleepovers are key.
04:26
I still do sleepovers even now,
04:28
and I'm going to continue to do them into my 30s, 40s, 50s.
04:32
Now it's time for a little bit of...
04:34
All done.
04:36
Nearly went down the JW Anderson.
04:41
Perfect.
04:42
Okay, you just keep kneading for the next 7 to 10 minutes.
04:45
Stop here.
04:46
Thank God.
04:46
Look at this cleanest kitchen.
04:50
So we've let this rest for 30 minutes room temperature
04:54
because it just needed to chill out a bit
04:57
after I absolutely destroyed it.
05:00
Now we're going to actually start making the ribbons,
05:03
which is the best part.
05:04
I'm so excited.
05:06
So let's get into it.
05:07
We're going to unwrap this and cut it in half.
05:09
For me, growing up, meal times were the best.
05:14
We would sit at the dinner table,
05:15
me and my two brothers, my mom and my dad,
05:17
and have like an hour-long good conversation about our day.
05:21
And I think that's where my love of mealtime came from.
05:25
We've cut half of this.
05:26
We're going to cover the rest with this towel.
05:30
Growing up with two brothers was interesting, to say the least.
05:33
I felt incredibly protected.
05:36
I felt like they taught me so much.
05:39
And I think I grew up a little earlier than I would have
05:44
had I not had those two brothers
05:45
because they were kind of guiding me through life.
05:48
And they're still my best friends to this day.
05:50
So we're going to put a little bit of flour on here
05:52
so it doesn't stick to our pasta machine.
05:54
Do-do-do-do-do-do-do-do-do.
05:56
I think that's enough.
05:57
Maybe too much.
05:59
Who knows?
05:59
We're going to put it in the machine like so.
06:02
And then we're just going to crank it.
06:04
And look at this.
06:05
Whoops.
06:07
How pretty is this?
06:11
And we're going to do it again.
06:12
You know, when I'm in New York,
06:14
I like to eat my good pasta here
06:16
because we know that New York has the best Italian food
06:19
in the world next to Italy.
06:21
So I like to go to some pretty amazing Italian restaurants.
06:26
We're going to take this
06:27
and pop it in.
06:30
I probably feel the most like myself
06:33
when I've got no makeup on.
06:36
Probably in the kitchen,
06:37
which is the heart of the home, right?
06:40
Now look at this.
06:41
Isn't that beautiful?
06:43
We're just going to make it into a little nest
06:45
and pop it right here.
06:48
Whee!
06:49
Oh, we've got some extra.
06:52
See you in a sec.
06:53
Now we're getting into the fun bit,
06:55
which is actually the cooking of the pasta.
06:57
So, whoa.
07:00
Right.
07:00
We're going to put the pasta in
07:01
and then we're going to salt the water.
07:03
I'm going to brush this like it's my hair.
07:05
Nice and separated.
07:07
I'm going to plop that in.
07:08
We'll do two of these.
07:10
A lot of people have told me
07:11
make it as salty as the sea,
07:13
but I did try that once
07:14
and it was awful.
07:16
I've got a few very exciting projects coming out.
07:20
I've got a movie coming out very soon called Trust,
07:23
which is a psychological thriller.
07:25
And I really felt like that movie
07:28
at the time I was making it
07:29
somewhat mirrored my life.
07:32
and so it was a very cathartic experience for me.
07:34
And it's by the producers of Saw,
07:36
so you know it's going to be scary.
07:38
I did a movie last year,
07:39
which I'm really excited about
07:41
with my old but very good friend,
07:44
Kit Harrington,
07:46
who played my brother on Game of Thrones.
07:47
and we're doing a gothic horror,
07:51
but we play lovers.
07:53
Sorry, guys.
07:54
It's really weird for all of us.
07:57
Oh, it's ready.
07:58
Just keeps going.
08:00
I'm not tall enough for this.
08:01
Where are my heels?
08:04
Wow.
08:05
Ah!
08:06
The past is ready.
08:08
Okay, ready?
08:08
We're just going to do it.
08:10
My boyfriend always makes fun
08:11
of the way I grate parmesan,
08:12
so don't judge me, okay?
08:14
I'm one of those people
08:15
that you go to a restaurant
08:16
and they offer to grate your parmesan for you
08:19
and I'm like, just give me the bowl.
08:21
I'm not sitting here while you grate
08:22
for about half an hour.
08:23
Just give me the bowl.
08:24
I actually think this could do it more.
08:26
This is my favorite pasta dish.
08:29
Cheesy, buttery parmesan.
08:31
So this looks cheesy and buttery enough now.
08:34
This is what I'm talking about.
08:37
Look at this.
08:38
I'm going to get the whole thing.
08:40
I'm going to do a little...
08:42
So I cut out
08:45
carbs about 10 years ago
08:48
because I thought
08:49
that was a really healthy thing
08:50
to do for my body
08:51
and let me tell you,
08:53
it is not...
08:54
There's so much importance
08:55
around eating a super balanced diet
08:57
and that includes carbohydrates
08:59
and I think we need to get rid
09:01
of this idea
09:03
that carbohydrates are bad for you.
09:05
We need the energy
09:06
to fuel us through the day
09:08
and so it's really important
09:10
but I am going to put
09:11
a lot more parmesan on
09:14
because cheese is good for you as well.
09:17
Why not?
09:18
Let's have it all.
09:19
Now I'm not going to put that much on
09:20
because there's a lot in there
09:22
and then we're just going to garnish it
09:24
with a little bit of parsley.
09:26
Does this count as vegetable?
09:28
Done.
09:30
Now it's time
09:31
to taste the pasta.
09:33
I have to say
09:34
I am really proud of myself
09:36
for making this
09:37
because as I said,
09:39
I don't think I've ever made pasta
09:40
from scratch.
09:42
So actually,
09:43
I should save saying
09:44
I'm proud of myself
09:45
until I've tasted it
09:46
because this could be a disaster.
09:48
But let's see.
09:49
That is good.
09:56
It needs more parmesan.
09:58
It always does.
09:59
There's never enough.
10:00
So there you have it.
10:01
There's the recipe.
10:02
This is amazing.
10:03
I'm the best.
10:06
Sophie out.
10:19
I'm the best.
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