@@GugaFoods Hey Guga, I have an intresting video idea: regularly dry age some steaks, then remove the pellicles and dry age them again in something that would make them better (double dry age).
@GugaFoods Mine too, along with carbonara and boar ragout! Had them in Rome, and they blew my mind. I loved to cook them with my dad (a chef). Thank you for replying, Guga! 🙏🏻 It would be fun to see you make some Scandinavian dishes! 😊 Best wishes from Denmark! 🇩🇰
Guga, you're one of the biggest reasons why I started cooking. I don't know how, but after watching your videos over the last year, I just hit the kitchen like a madman. Now I make my own mother jealous with some of my dishes. I don't even know how I started smoking so hard, but this channel definitely had a hand in it. Keep cranking them out!
As an Italian I can only say that you did an amazing job with this video. You nailed the cultural aspects behind the recipes and this is absolutely great in my opinion. Bravo!
Yet there was no credit given to the chinese, africans or greeks for inventing pasta. Just cover a car in cheese and say you invented the automobile white youre at it.
I actually surprise that there is no Aglio e Olio in this list, but all my respect to Guga for being such a wonderful cook! He travel not just for fun, but also learn the traditional way of cooking pasta
The Pasta being used by Guga is a Bronze Cut/Die Pasta. To more about it, I suggest you to watch Adam Ragusea's video on Teflon vs Bronze Cut Pasta. But to shorten it, it has a rougher texture when compared to regular pasta (Teflon Cut) which is very shiny and smooth. It doesn't carry more sauce than regular pasta, but the mouth feel is preferable to regular Teflon Cut pasta.
@@rolf6266 Like the little known Uncle Roger, ItsQCP, Albert Can Cook, and Chef Rush. Oh and they did meet this pizza guy named Vito that Guga knows too. ;)
@@samnabawy2731 japanese is bland af ( you only like it cause u are a weeb). So is korean except few of their food . Middle eastern is good but it aint all that . Greek is good , ill give u that .
Yes, you can just have the pasta with truffles and it will be delicious and aromatic without the beef. Or if you do not have access to fresh truffles, get the cheese and use it on pasta.
@@beneinstine6830 Yes, that has just become one of those "i have infinite money so I waste it" things. I wuold love for someone to challenge him to see the difference between the cheapest cut of a fatty chuck roast and wagyu in this recipe. The italian ham with its specific flavour profile I understand, but his obsessions with wagyu is detrimental to my mental health.
@@beneinstine6830 wagyu actually makes sense in the dish given the idea is to use the fat as the flavor base and wagyu releases a lot of extremely delicious fat. it's stupidly lavish, but it's not wasteful of its ingredients.
As an Italian cook I give to this video a 9 out of 10. Almost perfect, except the meat balls pasta that is not Italian. The Wagyu and truffle pasta is a very good idea and Italians would love it. A suggestion for the next level pasta from Northern Italy, very simple: boil fettuccine all'uovo (fresh fettuccine made with eggs yokes in the dough), mix the pasta in the pan with butter, put pasta in the dish and grate a generous amount of WHITE truffle on it. Nothing compares to this pasta ;)
Al Sud si usa fare la pasta con il sugo di polpette, soprattutto in inverno. Magari non le mangiamo direttamente con la pasta, ma come secondo piatto...
@@macrimel The video is called 100 years of pasta... Not 100 years of Italian pasta. Be happy that the Italian pastas he did make were about as authentic as you can get here in the states.
Since no one has told the story yet, I can't let it go. Pasta Alfredo also has another name in the interior of Italy and especially older people also know this recipe as "Cuckold's Pasta". Legend has it that when a woman was cheating on her husband and arrived home shortly before his husband got home from work, she would make this pasta. Since it only contains butter and cheese, it could be made in a short time.
You just blew my mind on how you make your Mac and cheese. Why have I been so stupid. Everyone I know puts the Mac back in the pot and then pours the ingredients in. You literally made it a sauce first and that will mix so much faster and easier. I’ve been taught the wrong way.
As an Italian I can say that you can really see when someone is able to cook. Si vede che hai la mano Guga, molto bravo, soprattutto per la cacio e pepe ❤💣💪
Hi Guga.. Here's another episode idea for you.. Make 4 poutines, One Ground beef poutine with caramelized onions and brown sauce One italian poutine with the italian spagetti meat sauce or chili as the gravy (no spagetti of course) One poutine with white carbonara sauce, deep fried chicken tender chunks and bacon bits. One pulled pork or burnt ends or Wagyu poutine with a BBQ style poutine sauce All poutines should have cheese curds of course.. The white poutine can have shredded cheese for a change. I've had all those at 03:00am after a long night bar hopping.. Not a bad way to end a fun night out.
“Mac & cheese is still extremely popular with the younger audience” - sure, if by younger audience you mean people between the ages of two and ninety-two. 😄😄😄
Hey Guga? The Cleveland Italians use a mix of ground pork, veal, and beef. I even stuff my meatballs with Ricotta and basil and then wrap the meatball mix around it. My friend’s aunt will also throw braised pork ribs into the tomato sauce. Didn’t have that until I moved to Cleveland.. so good Guga! abruzzese style. Nice job on this?! Tudo bem
This is a great video. We travelled to Italy a few years ago and the simplicity of the ingredients in the dishes was always surprising (compared to North America). But the end result is always amazing. Thank you so much for sharing the proper way to do these dishes. One of your best episodes in my opinion (but love all the steak ones!)
so you see, we have trillions of ancestors but only about 100 billion people have ever lived on earth, so everyone has a common ancestor, so i can say i am related to guga :D
Love the way you cooked the kraft mac and cheese made me smile. Ive done it the same way since i was a kid. My family and everyone in my life never makes the cheese sauce first then and the pasta. They just dump in the milk add the butter and pour the powder onto the pasta. Then mix. I finally found someone that agrees❤
I'm an Italian chef.. and I can tell you that what you said has absolutely nothing to do with the original dish. I'm sorry but the traditional preparation is really very different.
Wahooooooo it’s the guga man and food history. And that’s awesome I just went grocery shopping and got some pasta and mac and cheese. I love these 100 year food videos.
_"How often do you want to show a close up of this nice pasta and mention it?"_ Guga: 0:58 4:48 10:47 21:50 _"Okay. I just go ahead and ad the same stock footage everytime."_
Pasta Lassa - Cooked raw in a pan with olive oil. Later on, the chef says, "add some pasta water". Where do you get pasta water from when you didn't cook the pasta in water? 🤔 For a restaurant, surely no problem but as a recipe for cooking at home, it's kind of flawed? Anyway, a great video as usual with tons of information. Thank you!
@@atnl123 works great for cacio e pepe! Home cook pasta water isn’t the same as restaurant pasta water. Adding a bit of flour to make it more starchy makes it a bit more of a consistent result.
Guga! I was eating the worst take out food 7 days a week for nearly 2 years, got in a rut living on my own,, then I found your channel, I’m cooking amazing food every day, simply cause I wanted to join in and feel part of what you and your absolutely awesome crew are doing. Thank you guys so much, I was down all the time, and I was always going to be as I was eating aweful food, now I eat so well every day, I actually cook again. That truly is thanks to you guys 🙏❤️
Learned many things from this video. First, its 12 at night im hungry, im eating pizza, and this is too good of a video to be watching when your hungry. Second, i got more pasta recipes. And third ive been cooking kd wrong cause gugas looks a lot better. Thanks for making me 10x as hungry😂
Being an Italian from Roma this has to be my favorite Guga video! Djae Guga ❤🧡 I will try the truffle pasta as soon as I can find real truffles, but for me it'll be a regular stesk 😂
As italian i perfectly approve everything about this video. Good content, good research and good results. Italian cuisine is poor and simple, there always are a little ingredients. Now we've pretty much every food we desire in supermarkets, but before people ate what they had. Italy's Fortune is all about our biodiversity: 4000 meters high mountains, sea every where, hills and plains, inland and islands. Everyone had different poor ingredients so, they made a few but tasty dishes, that as a mosaic, nowadays they all compose italian cuisine.
It would be interesting to pair all these pasta with a glass of Italian wine. Here's my suggestion: Cacio e Pepe - Gavi di Gavi (Piedmont) Spaghetti and Meatballs - Chianti Classico Riserva (Tuscany) Mac and Cheese - Verdicchio di Castelli di Jesi Classico (Marche) Fetuccine Alfredo - Prosecco Brut, DOCG, Cogneliano-Valdobbiadene (Veneto) Carbonara - Rosso di Montalcino (Tuscany) Pasta all'Assassina - Montepulciano d'Abruzzo (Abruzzo) Pasta alla Checca - Greco di Tufo (Campania) Penne alla Vodka - Valpolicella Ripasso (Veneto) Pasta all'Amatriciana - Primitivo di Manduria (Puglia) Pasta alla Gricia - Etna Rosso, Nerello Mascalese (Sicily) Wagyu and truffle pasta - Barolo, Nebbiolo (Piedmont) Cheers!
I am Italian and can only dream of making a cacio e pepe as perfect as yours 😂 You did all the recipes justice, bravo! Also your truffle wagyu pasta looks unreal, I’d love to try it one day 👏🏼
The cool thing is that in Italy every region has his own two/three different version of pasta 's recipes. For example, in my city we invented the Pesto sauce, but we are famous as well for the nuts sauce and Tuccu (a meat sauce amazing with small ravioli). Guga, if you ever come back I will personally bring you in every single place in Italy to try all the dishes possible
Guga amazing video as always, I’d love for you to cover the other side of the pasta colture, things like Tuscan wild boar pappardelle, tagliatelle alla bolognese and so on.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Thats one of the most perfect Cacio e Pepes I've ever seen! Bravo! 🤌🏼
Thanks, It’s my favorite pasta, #1 for me.
Watch Vincenzo's plate. Another great one!
@@GugaFoods Hey Guga, I have an intresting video idea: regularly dry age some steaks, then remove the pellicles and dry age them again in something that would make them better (double dry age).
@@MelonusMelon A proper dry age will get out the moisture, the second would be more like an awkward marinade.
@GugaFoods Mine too, along with carbonara and boar ragout! Had them in Rome, and they blew my mind. I loved to cook them with my dad (a chef). Thank you for replying, Guga! 🙏🏻 It would be fun to see you make some Scandinavian dishes! 😊 Best wishes from Denmark! 🇩🇰
Guga, you're one of the biggest reasons why I started cooking. I don't know how, but after watching your videos over the last year, I just hit the kitchen like a madman.
Now I make my own mother jealous with some of my dishes. I don't even know how I started smoking so hard, but this channel definitely had a hand in it.
Keep cranking them out!
Hell yeah
Many pastas that are yellow have Yellow Dye 5 or 6, which is made from petroleum. This is banned in dozens of countries. Avoid it!
1910s - Cacio e Pepe: 00:12
1920s - Spaghetti and Meatballs: 03:06
1930s - Mac and Cheese: 05:53
1940s - Fettuccine Alfredo 07:14
1950s - Carbonara: 09:57
1960s - Pasta all'Assassina: 12:36
1970s - Pasta alla Checca: 15:55
1980s - Penne alla Vodka: 17:10
1990s - Pasta all'Amatriciana: 19:08
2000s - Pasta alla Gricia: 21:18
2010s - Wagyu Black Truffle Carbonara Pasta: 23:15
2010s - Screw everything I'm doing the most expensive pasta 😂
King!
Thanks for this!!! I was gonna cook spaghetti and meatballs!
Ettucine Alfredo are made in '20-'30
Wagyu Black Truffle Carbonara Pasta
As an Italian I can only say that you did an amazing job with this video. You nailed the cultural aspects behind the recipes and this is absolutely great in my opinion. Bravo!
Yet there was no credit given to the chinese, africans or greeks for inventing pasta. Just cover a car in cheese and say you invented the automobile white youre at it.
I actually surprise that there is no Aglio e Olio in this list, but all my respect to Guga for being such a wonderful cook! He travel not just for fun, but also learn the traditional way of cooking pasta
He cooked that yesterday.
He already did Spaghetti aglio e olio in the lemon chicken video on the other channel.
Pasta al pesto?
@@AzraelofDeath Yeah but I mean in the perspective of history. At least it should made it into the list
@@mertergene9240 Yeah but I mean in the perspective of history. At least it should made it into the list
The Pasta being used by Guga is a Bronze Cut/Die Pasta.
To more about it, I suggest you to watch Adam Ragusea's video on Teflon vs Bronze Cut Pasta.
But to shorten it, it has a rougher texture when compared to regular pasta (Teflon Cut) which is very shiny and smooth.
It doesn't carry more sauce than regular pasta, but the mouth feel is preferable to regular Teflon Cut pasta.
My dear guga, you make this humble italian's heart warm and proud
“Humble” and “Italian” is like oil and water my friend. 😂
@@stoneysmirkee5883 All it takes is a little starchy pasta water and a good mix then :D
much like fascism did to your grandfather.
The best the killer pasta min 13:30 and you’ll see my reaction too
Amazing video my friend wow 🤩
Great to see you here, Vito!
I can hear Vincenzo's Plates saying "Bravo! No cream on carbonara! Bravo! Bellisimo!"
The master will be proud!!
Salutations from Belfast Northern Ireland 🇬🇧
You dont know Vincenzo very well.
@@GuppyCzar tell us more
Giga should make a collaboration with Vincenzo
i completely agree with that statement, no the need to team up.
Props to Guga for flying back and forth to Italy just to try and learn the authentic recipes for these dishes
You forgot to invite lionfield
I doubt lionfield knows him all that well to collab.
And Vincenzo's Plate
I think he had his phone on silent he just not heard them
They did colabs with smaller creators than Guga
@@rolf6266 Like the little known Uncle Roger, ItsQCP, Albert Can Cook, and Chef Rush. Oh and they did meet this pizza guy named Vito that Guga knows too. ;)
Props to Guga for actually cooking for 100 years for this one video! We love our immortal sous vide king ❤
So much approval in the comments. Italians are very particular about their national dishes so hats off for managing to actually satisfy such a crowd.
Their food is overrated.
@@samnabawy2731 hard disagree . Their food is the best ( this coming from a south asian) .
@@zidhaanabdulla8735 Not even close. Any Middle Eastern cuisine is better, Greek is better, Japanese is better, Korean is better.
@@samnabawy2731 japanese is bland af ( you only like it cause u are a weeb). So is korean except few of their food . Middle eastern is good but it aint all that . Greek is good , ill give u that .
@@samnabawy2731 Taste is subjective.
"Every time you break spaghetti, an Italian chef dies." Literally laughed out loud. That's one of the most Italian things I've ever heard.
Every time he said spaghetti it was LINGUINE!😂
[aggressively snaps spaghetti]
Counterpoint: Italian tears are at the perfect salinity for cooking pasta.
Italians do break spaghetti tho
@@GtotheKno they don’t. That’s Italian American cos they not 100% Italian hahahahha
A trip to Italy truly adds tons of inspiration for Guga and his channels.
23:23: First Ingredient... Money! its second and third too so... yeah
Yes, you can just have the pasta with truffles and it will be delicious and aromatic without the beef. Or if you do not have access to fresh truffles, get the cheese and use it on pasta.
don't see the point of wagyu steak, if you are cooking it to death. and you can just use tallow.
@@beneinstine6830 Yes, that has just become one of those "i have infinite money so I waste it" things.
I wuold love for someone to challenge him to see the difference between the cheapest cut of a fatty chuck roast and wagyu in this recipe.
The italian ham with its specific flavour profile I understand, but his obsessions with wagyu is detrimental to my mental health.
@@beneinstine6830 wagyu actually makes sense in the dish given the idea is to use the fat as the flavor base and wagyu releases a lot of extremely delicious fat. it's stupidly lavish, but it's not wasteful of its ingredients.
@@KyteM my point is why not use beef fat that is waaay cheap then waste the stake
"Shout-out to my mushroom DEALER" 🗣️🔥🔥🔥🔥🔥
💀💀💀
This video is awesome. You are the best Guga. Cheers from Italy 🇮🇹
I propose we call that amazing last dish "'Pasta Alla Guga" ! It all looks delicious !
As an Italian cook I give to this video a 9 out of 10. Almost perfect, except the meat balls pasta that is not Italian. The Wagyu and truffle pasta is a very good idea and Italians would love it. A suggestion for the next level pasta from Northern Italy, very simple: boil fettuccine all'uovo (fresh fettuccine made with eggs yokes in the dough), mix the pasta in the pan with butter, put pasta in the dish and grate a generous amount of WHITE truffle on it. Nothing compares to this pasta ;)
Al Sud si usa fare la pasta con il sugo di polpette, soprattutto in inverno. Magari non le mangiamo direttamente con la pasta, ma come secondo piatto...
la pasta con le polpette in italia è un piatto regionale, a teramo fanno le chitarrine alla teramana ma non sono proprio come il suo piatto
As an Italian, I'm happy you made everything as authentic as possible. Good job!
Perché Mac and cheese e pasta con le polpette sono italiane?
😂😂😂
Per non parlare delle altre ...
@@macrimel Molti di loro sono italo-americani. Solo pochi erano strettamente italiani.
@@macrimel The video is called 100 years of pasta... Not 100 years of Italian pasta. Be happy that the Italian pastas he did make were about as authentic as you can get here in the states.
Since no one has told the story yet, I can't let it go.
Pasta Alfredo also has another name in the interior of Italy and especially older people also know this recipe as "Cuckold's Pasta". Legend has it that when a woman was cheating on her husband and arrived home shortly before his husband got home from work, she would make this pasta. Since it only contains butter and cheese, it could be made in a short time.
14:27 so you mean every time I break spaghetti an Italian chef 'pasta' way?
Bro u need treatment
LMAO
Yahoo he had the Chance for the perfekt joke
Brooooo😂😂😂
👉🚪
I love Guga 😂 “don’t worry, it’s not very complicated” proceeds to carve a bowl from a wheel of cheese…. ❤️🇺🇸🥃👍🏻
You get to the point so quickly - I LOVE IT.
You just blew my mind on how you make your Mac and cheese. Why have I been so stupid. Everyone I know puts the Mac back in the pot and then pours the ingredients in. You literally made it a sauce first and that will mix so much faster and easier. I’ve been taught the wrong way.
And if you let the sauce cook a little bit it intensifies the flavors and the mac and cheese wont be runny
Bravissimo Guga! I'm from Rome and I can tell you did everything well, with full respect of our cuisine. 👏👏
As an Italian I can say that you can really see when someone is able to cook. Si vede che hai la mano Guga, molto bravo, soprattutto per la cacio e pepe ❤💣💪
I love all these recipes and the simplicity of the ingredients is even better. I'd love these in a small cookbook.
That’s a good carbonara pasta! Thanks for the recipe Guga!
You lucky SOB's!! I want an order of everyone you just had!! OMG! Thanks Guga! I now have to spend a small fortune to make dinner next Sunday! Lol
Hi Guga.. Here's another episode idea for you.. Make 4 poutines,
One Ground beef poutine with caramelized onions and brown sauce
One italian poutine with the italian spagetti meat sauce or chili as the gravy (no spagetti of course)
One poutine with white carbonara sauce, deep fried chicken tender chunks and bacon bits.
One pulled pork or burnt ends or Wagyu poutine with a BBQ style poutine sauce
All poutines should have cheese curds of course.. The white poutine can have shredded cheese for a change.
I've had all those at 03:00am after a long night bar hopping.. Not a bad way to end a fun night out.
Plain regular poutine is the best...
I have my hand voting on this!
@@holistic.health At 03:00am, they all taste amazing! :)
ben oui mon esti
Certified Canadian 😂❤
16:40 that is called generically pasta fredda (cold pasta) and its perfect for summer we melt
“Mac & cheese is still extremely popular with the younger audience” - sure, if by younger audience you mean people between the ages of two and ninety-two. 😄😄😄
Of course!
As an Italian... Full respect to Guga. Love this channel. And if course, the wagu twist!!!
Italian here. Not all the decades are ok with the dishes, but hats off to you for the cooking techniques.
Did he get the mac'n cheese right?
Jk
@@irgendeinname9256 that's the most Italian dish of all 😀😀
@@ciorby81 So, did he?
@@blazing1793 I guess he did, nobody does mac N cheese here
@@ciorby81 American here. The box is trash, Guga should've made it from cheese, bechamel, and pasta.
Congratulations Guga, all the recipe were perfect, you are an amazing cook
Italian chef: you HAVE to use a non-stick pan
Guga: 15:39
So good to see all the team testing and talking about the food. Really nice
I make Pesto Pasta very simply: just add the sauce which is just Basil with garlic and olive oil to the pasta and mix with butter over low heat.
thats not pesto.
that sounds closer to aglio e olio
@@ericconrad8854 Italian food is like taco bell, there's really just the same 5 ingredients mixed 45 different ways.
As an Italian I wanted to say that you nailed all the pasta recipes. And I approve the wagyu truffle pasta as well, it looks delicious
As an American, he should have made his own mac n cheese instead of using Kraft.
take a shot everytime guga mentions pasta quality
Take another any time he uses a duplicate ahot
Love the history behind these creations! keep up the great content Guga!
18:05 Tomato is satisfied
Tomato: 😩😩😩
This video could’ve been twice as long and I’d still enjoy it entirely
Hey Guga? The Cleveland Italians use a mix of ground pork, veal, and beef. I even stuff my meatballs with Ricotta and basil and then wrap the meatball mix around it.
My friend’s aunt will also throw braised pork ribs into the tomato sauce. Didn’t have that until I moved to Cleveland.. so good Guga! abruzzese style.
Nice job on this?! Tudo bem
as an italian… guga this is my favorite video yet
Vincenzo will definitely love you even more when he sees this vid
Thank you Guga for coming to Italy and share the RIGHT recepes for our pasta! italian approve!
italians will be happy 🇮🇹
Rome's legions approved
We are 🇮🇹
So happy to lay down relax and watch a 25min video on YT from GUGA
Tio Vincenzo is watching 👀
Zio Vincenzo must react to this!
00:35 so shepherds no longer requires food to survive nowadays
Well, they no longer need to get the majority of their food directly from the flock, anyway.
🤣🤣🤣🤣🤣🤣
This is a great video. We travelled to Italy a few years ago and the simplicity of the ingredients in the dishes was always surprising (compared to North America). But the end result is always amazing. Thank you so much for sharing the proper way to do these dishes. One of your best episodes in my opinion (but love all the steak ones!)
so you see, we have trillions of ancestors but only about 100 billion people have ever lived on earth, so everyone has a common ancestor, so i can say i am related to guga :D
Where did the other ancestors live
@@ApotheNZ ?
@@ApotheNZ we all have shared at least 1 ancestor bc we are all related
We all came from Adam😊
Been waiting for another one of these videos!
I'll edit this, when i watch the video to the end.
Edit: Video was great, definetly left me craving some pasta 🍝
Love the way you cooked the kraft mac and cheese made me smile. Ive done it the same way since i was a kid. My family and everyone in my life never makes the cheese sauce first then and the pasta. They just dump in the milk add the butter and pour the powder onto the pasta. Then mix. I finally found someone that agrees❤
Carbonara = cacio e pepe + egg + guanciale. Amatriciana = carbonara - egg + tomato
I'm an Italian chef.. and I can tell you that what you said has absolutely nothing to do with the original dish. I'm sorry but the traditional preparation is really very different.
@@alexcotz9954
So teach us, Chef, how to do it
This for me is the best possible version.. or at least I prepare it this way too
@@JaQba91 e l'amatriciana in this way.. with the Adjustments as needed since Amatrice products are not found everywhere 😅
I love the way you paid respect to true Italian recipes.
100 years of pies?
Guga making all the italo-brazilians proud!
4:09 I should call her.
😂
Guga: the hero of italians everywhere. Everything was super authentic and according to tradition. Approved!
6:50 10 out of 10
Guga as an Italian big thumbs up for the cacio e Pepe, perfect execution!
5:48 not a big fan of cheese, what are you a psycho?
Makes my belly bububallay
"... start craving a crevises..." 😂 Bless your adorable little heart, Guga. You are always so entertaing. Even when you don't intend to be.
Wahooooooo it’s the guga man and food history. And that’s awesome I just went grocery shopping and got some pasta and mac and cheese. I love these 100 year food videos.
Amazing tour through pasta history Guga! - Thanks. - Cheers!
on the guanciale, check your local butcher shop and look for "hog jowl bacon" if you want extra flavor, it is basically smoked guanciale.
Love this series guga pls keep it up!
_"How often do you want to show a close up of this nice pasta and mention it?"_
Guga:
0:58
4:48
10:47
21:50
_"Okay. I just go ahead and ad the same stock footage everytime."_
You're one of the few Americans (or Non-Italians) who knows how to cook authentic pasta!
Great!!!!
Credit where it's due Guga, you went out of your way to research all of this properly, always appreciate it when youtubers take the time
Pasta Lassa - Cooked raw in a pan with olive oil. Later on, the chef says, "add some pasta water". Where do you get pasta water from when you didn't cook the pasta in water? 🤔
For a restaurant, surely no problem but as a recipe for cooking at home, it's kind of flawed?
Anyway, a great video as usual with tons of information. Thank you!
you can fake pasta water by mixing some flour and water. Not quite the same, but almost.
@@AdamFloro Thanks for the tip!
@@atnl123 works great for cacio e pepe! Home cook pasta water isn’t the same as restaurant pasta water. Adding a bit of flour to make it more starchy makes it a bit more of a consistent result.
14:30 Anchovie cream sounds amazing, 🇪🇦 Santoña anchovies go good with everything 😋
Another amazing video guys thank you! 👏🏻
Guga! I was eating the worst take out food 7 days a week for nearly 2 years, got in a rut living on my own,, then I found your channel, I’m cooking amazing food every day, simply cause I wanted to join in and feel part of what you and your absolutely awesome crew are doing. Thank you guys so much, I was down all the time, and I was always going to be as I was eating aweful food, now I eat so well every day, I actually cook again. That truly is thanks to you guys 🙏❤️
Absolutely all specialities approved. Bravo Guga!!! 👏👏👏
Learned many things from this video. First, its 12 at night im hungry, im eating pizza, and this is too good of a video to be watching when your hungry. Second, i got more pasta recipes. And third ive been cooking kd wrong cause gugas looks a lot better. Thanks for making me 10x as hungry😂
as an italian, this makes me very, very happy. lionfield should see this video to recover from all the traumas they faced.
I really shouldn't have been so surprised that the 2010s pasta was a viral gimmick.
Being an Italian from Roma this has to be my favorite Guga video!
Djae Guga ❤🧡 I will try the truffle pasta as soon as I can find real truffles, but for me it'll be a regular stesk 😂
Man That's the most perfect Cacio e Pepe i ever seen! Complimenti, Bravo!
As italian i perfectly approve everything about this video. Good content, good research and good results. Italian cuisine is poor and simple, there always are a little ingredients. Now we've pretty much every food we desire in supermarkets, but before people ate what they had. Italy's Fortune is all about our biodiversity: 4000 meters high mountains, sea every where, hills and plains, inland and islands. Everyone had different poor ingredients so, they made a few but tasty dishes, that as a mosaic, nowadays they all compose italian cuisine.
Pasta Queen would be proud of you 👍
Great VIDEO! Love this sooooooo much
It would be interesting to pair all these pasta with a glass of Italian wine. Here's my suggestion:
Cacio e Pepe - Gavi di Gavi (Piedmont)
Spaghetti and Meatballs - Chianti Classico Riserva (Tuscany)
Mac and Cheese - Verdicchio di Castelli di Jesi Classico (Marche)
Fetuccine Alfredo - Prosecco Brut, DOCG, Cogneliano-Valdobbiadene (Veneto)
Carbonara - Rosso di Montalcino (Tuscany)
Pasta all'Assassina - Montepulciano d'Abruzzo (Abruzzo)
Pasta alla Checca - Greco di Tufo (Campania)
Penne alla Vodka - Valpolicella Ripasso (Veneto)
Pasta all'Amatriciana - Primitivo di Manduria (Puglia)
Pasta alla Gricia - Etna Rosso, Nerello Mascalese (Sicily)
Wagyu and truffle pasta - Barolo, Nebbiolo (Piedmont)
Cheers!
I love your videos Guga don’t stop ❤
It is kind of interesting diving into the history of each dish a bit
Well done on the carbonara! Lovely sauce.
I am Italian and can only dream of making a cacio e pepe as perfect as yours 😂 You did all the recipes justice, bravo! Also your truffle wagyu pasta looks unreal, I’d love to try it one day 👏🏼
The cool thing is that in Italy every region has his own two/three different version of pasta 's recipes. For example, in my city we invented the Pesto sauce, but we are famous as well for the nuts sauce and Tuccu (a meat sauce amazing with small ravioli). Guga, if you ever come back I will personally bring you in every single place in Italy to try all the dishes possible
Guga you should try Chilean "Pasta Base", very common here, also delicious.
Guga amazing video as always, I’d love for you to cover the other side of the pasta colture, things like Tuscan wild boar pappardelle, tagliatelle alla bolognese and so on.
You made this Italian very happy today Guga 😅 Also, I approve of that last pasta - looks great!
I've always thought of Penne alla Vodka as having a bit of heat/spiciness... all the dishes looked great! Glad to see so many traditional versions.
my mom makes that one with cured pork but with bacon but i still love it
Timestamps would be amazing for these videos so people can cook along easier.