Sophie Turner Talks Motherhood and Reuniting With Game of Thrones Co-Star Kit Harington—All While Making Parmesan Pasta

Vogue

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 &amp; 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

Transcript

00:00Now it's time for a little bit of...

00:02Ah, all done.

00:03Nearly went down the JW Anderson.

00:11Hello, I'm Sophie Turner, and we are here in mine,

00:15but it's actually not my kitchen.

00:17So let's get into it.

00:19Today, we are going to be making my favorite food,

00:23fresh pasta, the butter, and parmesan.

00:26But my philosophy is, is when you're making food,

00:30you need a good drink to go with it.

00:32So I am going to be making this Hugo Spritz today.

00:35A glass is a good way to start.

00:38And we just fill it up with as much ice as you want.

00:42I like a lot of ice.

00:43I'm going to use my fingers because that doesn't fit in the glass.

00:47There we go.

00:48It's just for me, so.

00:49And then we start with our Saint-Germain right here.

00:53And we have the Prosecco, and we've got the sparkling water.

00:57Voila.

00:59Pop that in.

01:01This is the scary part.

01:05Oh!

01:06I don't like it.

01:08I'm going to put it down.

01:10Ah!

01:11Jesus Christ.

01:12Okay.

01:13You know the trick with champagne, right?

01:15You have to pour it on its side.

01:17I think everyone knows that, but I'm a late bloomer,

01:19so I just found this out.

01:20Pop that in.

01:21Now, this drink, I feel like you can drink all year round,

01:27but it's summertime now,

01:28and this is kind of the best time to be drinking a Spritz

01:31because it's light, it's fresh, it's sweet.

01:34It's just everything that you want in a summer drink.

01:36And we're going to get a little bit of lime.

01:39Pop it on the side.

01:41Squeeze a little bit in.

01:43Oh, yeah.

01:45And then whack that on there.

01:47My presentation is not very good.

01:49And then garnish with just a little bit of mint.

01:54Maybe five or six leaves.

01:56Whack it on there.

01:58Give it a stir.

02:00My lime fell off.

02:02Shove it in.

02:02Oh, yeah, baby.

02:06Now it's time to cook.

02:08We now get to do the fun part, which is make the pasta.

02:13We're going to make it from scratch,

02:14and I'm going to be making it as I always do

02:18in my JW Anderson sparkly pink dress

02:20because it also doubles as an apron.

02:23Step one, the flour.

02:25Half a teaspoon of salt.

02:27And we're going to make it into a big old mound.

02:31This is why you don't wear rings while you're cooking.

02:33If you wear rings while you're cooking,

02:34you're sick and you need help.

02:36I'm just going to make a little hole in the middle.

02:39And this is where I'm going to have two eggs

02:41and then one egg yolk.

02:45Uno.

02:46It's spilling.

02:47No.

02:48Stay in.

02:49Stay in my fucking mound.

02:52Hold on.

02:53I do this all the time.

02:54Then we're going to do just the egg yolk.

02:57I learned this from my mom.

03:00She didn't teach me much about cooking,

03:01but she taught me this.

03:03And bam, the yolk's in.

03:05Now we're going to mix it.

03:06But I'm going to wash my hands first

03:08because I'm a bit clogged.

03:10As we can see, my presentation isn't quite on point,

03:13but it's okay because it's going to look great in the end.

03:16My eggs are escaping.

03:19Hold on.

03:19What you need to do now is create a barrier with the flour.

03:23Not bad.

03:24My kids are four and two,

03:27and their fashion sense is,

03:30I mean, they just wear their favorite colors all day long

03:33and then they dress up as princesses.

03:34My kid's favorite meal is cheesy pasta.

03:37That's why I'm making it.

03:38But I need to learn how to make the pasta from scratch.

03:41So that's what today is.

03:42I feel like a lot of mothers,

03:44you know, it's all about imparting wisdom on their children.

03:47But for me, my kids teach me so much.

03:50My favorite thing, though, I think has to be the play.

03:54Being an actor, I just love to play pretend.

03:57And my kids, it's their favorite thing to do.

04:00They have the wildest imaginations.

04:01And so I get to play pretend all day long at home and at work.

04:05So I'm a very happy camper.

04:08It's like a volcano exploding.

04:10It's erupting.

04:12Now I'm going to start needing this.

04:13Being a mom, I don't really get that much free time.

04:16But when my kids go to bed, 7 p.m., it's Sophie time.

04:21Really, it's all about staying in, having a gossip.

04:25Sleepovers are key.

04:26I still do sleepovers even now,

04:28and I'm going to continue to do them into my 30s, 40s, 50s.

04:32Now it's time for a little bit of...

04:34All done.

04:36Nearly went down the JW Anderson.

04:41Perfect.

04:42Okay, you just keep kneading for the next 7 to 10 minutes.

04:45Stop here.

04:46Thank God.

04:46Look at this cleanest kitchen.

04:50So we've let this rest for 30 minutes room temperature

04:54because it just needed to chill out a bit

04:57after I absolutely destroyed it.

05:00Now we're going to actually start making the ribbons,

05:03which is the best part.

05:04I'm so excited.

05:06So let's get into it.

05:07We're going to unwrap this and cut it in half.

05:09For me, growing up, meal times were the best.

05:14We would sit at the dinner table,

05:15me and my two brothers, my mom and my dad,

05:17and have like an hour-long good conversation about our day.

05:21And I think that's where my love of mealtime came from.

05:25We've cut half of this.

05:26We're going to cover the rest with this towel.

05:30Growing up with two brothers was interesting, to say the least.

05:33I felt incredibly protected.

05:36I felt like they taught me so much.

05:39And I think I grew up a little earlier than I would have

05:44had I not had those two brothers

05:45because they were kind of guiding me through life.

05:48And they're still my best friends to this day.

05:50So we're going to put a little bit of flour on here

05:52so it doesn't stick to our pasta machine.

05:54Do-do-do-do-do-do-do-do-do.

05:56I think that's enough.

05:57Maybe too much.

05:59Who knows?

05:59We're going to put it in the machine like so.

06:02And then we're just going to crank it.

06:04And look at this.

06:05Whoops.

06:07How pretty is this?

06:11And we're going to do it again.

06:12You know, when I'm in New York,

06:14I like to eat my good pasta here

06:16because we know that New York has the best Italian food

06:19in the world next to Italy.

06:21So I like to go to some pretty amazing Italian restaurants.

06:26We're going to take this

06:27and pop it in.

06:30I probably feel the most like myself

06:33when I've got no makeup on.

06:36Probably in the kitchen,

06:37which is the heart of the home, right?

06:40Now look at this.

06:41Isn't that beautiful?

06:43We're just going to make it into a little nest

06:45and pop it right here.

06:48Whee!

06:49Oh, we've got some extra.

06:52See you in a sec.

06:53Now we're getting into the fun bit,

06:55which is actually the cooking of the pasta.

06:57So, whoa.

07:00Right.

07:00We're going to put the pasta in

07:01and then we're going to salt the water.

07:03I'm going to brush this like it's my hair.

07:05Nice and separated.

07:07I'm going to plop that in.

07:08We'll do two of these.

07:10A lot of people have told me

07:11make it as salty as the sea,

07:13but I did try that once

07:14and it was awful.

07:16I've got a few very exciting projects coming out.

07:20I've got a movie coming out very soon called Trust,

07:23which is a psychological thriller.

07:25And I really felt like that movie

07:28at the time I was making it

07:29somewhat mirrored my life.

07:32and so it was a very cathartic experience for me.

07:34And it's by the producers of Saw,

07:36so you know it's going to be scary.

07:38I did a movie last year,

07:39which I'm really excited about

07:41with my old but very good friend,

07:44Kit Harrington,

07:46who played my brother on Game of Thrones.

07:47and we're doing a gothic horror,

07:51but we play lovers.

07:53Sorry, guys.

07:54It's really weird for all of us.

07:57Oh, it's ready.

07:58Just keeps going.

08:00I'm not tall enough for this.

08:01Where are my heels?

08:04Wow.

08:05Ah!

08:06The past is ready.

08:08Okay, ready?

08:08We're just going to do it.

08:10My boyfriend always makes fun

08:11of the way I grate parmesan,

08:12so don't judge me, okay?

08:14I'm one of those people

08:15that you go to a restaurant

08:16and they offer to grate your parmesan for you

08:19and I'm like, just give me the bowl.

08:21I'm not sitting here while you grate

08:22for about half an hour.

08:23Just give me the bowl.

08:24I actually think this could do it more.

08:26This is my favorite pasta dish.

08:29Cheesy, buttery parmesan.

08:31So this looks cheesy and buttery enough now.

08:34This is what I'm talking about.

08:37Look at this.

08:38I'm going to get the whole thing.

08:40I'm going to do a little...

08:42So I cut out

08:45carbs about 10 years ago

08:48because I thought

08:49that was a really healthy thing

08:50to do for my body

08:51and let me tell you,

08:53it is not...

08:54There's so much importance

08:55around eating a super balanced diet

08:57and that includes carbohydrates

08:59and I think we need to get rid

09:01of this idea

09:03that carbohydrates are bad for you.

09:05We need the energy

09:06to fuel us through the day

09:08and so it's really important

09:10but I am going to put

09:11a lot more parmesan on

09:14because cheese is good for you as well.

09:17Why not?

09:18Let's have it all.

09:19Now I'm not going to put that much on

09:20because there's a lot in there

09:22and then we're just going to garnish it

09:24with a little bit of parsley.

09:26Does this count as vegetable?

09:28Done.

09:30Now it's time

09:31to taste the pasta.

09:33I have to say

09:34I am really proud of myself

09:36for making this

09:37because as I said,

09:39I don't think I've ever made pasta

09:40from scratch.

09:42So actually,

09:43I should save saying

09:44I'm proud of myself

09:45until I've tasted it

09:46because this could be a disaster.

09:48But let's see.

09:49That is good.

09:56It needs more parmesan.

09:58It always does.

09:59There's never enough.

10:00So there you have it.

10:01There's the recipe.

10:02This is amazing.

10:03I'm the best.

10:06Sophie out.

10:19I'm the best.

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