As a professional chef, i find your video refreshing and I appreciate the straight forward quality review in simple terms that you’ve provided. This is an easy to follow description. Really solid useful info. If you could elaborate on the semolina, Durham and AP flour with or without egg, I think you’d complete a well rounded instructional video for your subscribers. Caio.
This is true of store bought fresh pasta though, that the yellow fresh pasta is usually better ;-) But that's because of the differences in the dough. Dough for dry pasta contains only water and flour and the dough is very white, close to the color of the flour. Dough for fresh pasta though is egg-based, one egg for every hundred grams of flour. This causes the dough to take on a yellowish color from the egg yolk. So the best fresh pasta should be yellow and the best dry pasta should be white ;-) Also think about the dry pasta, it really contains only one ingredient. The water in the dough evaporates during the drying process, so basically only the flour is left, and the color of end product should be quite close to the color of the flour.
@@mortenrobinson5421 Great comment, its often easy to get confused. A friend recently commented on how yellow the fresh Tagliatelle I had bought looked, as I had before told him like vincenzo says here that yellow isn't as good as white.. he said the 'rules' are too confusing!
I stumbled onto your channel and this buying guide and your tips on cooking pasta at home has changed everything! I spend a little more for pasta now, but it's so delicious. Thank you so much for sharing and educating us home cooks.
I've been fascinated by your content and going through your older videos this one was one of the more interesting videos and it taught me some extremely practical pasta facts. Thanks so much! I'll continue going through your content to continue learning. Thanks again!
I'm so lucky to find your channel. It's all I ever wanted to learn Italian cooking at its best and you provide so many informations and mythbusters. Thanks so much my friend. 🙏💕👍
Thank you. That was genuinely helpful and interesting to me. I have recently preferred the Italian sourced whiter looking bronze cut pastas with that rough surface, which also helps with the pasta water. I have also found it quite cheap at times and stock up when I see it. Lidl has a nice one for $1.29 which is from Italy and is loads better and thicker than any national brand.
After watching many of your videos, I was looking for top quality available in Berlin. I finally found my brand: PMC from Alberobello, Apulia, Italy. Their "Capunti" look exactly like the pasta on the far right in your video. In shape and colour. I usually use De Cecco or Rummo as they are easy to get in Berlin. But the pasta from PMC is light years ahead of them and at €3.50/500g costs just under a euro more than comparable pasta from De Cecco and barely more than Rummo. I can only agree with you: The extra euro is really worth it.
Very informative and just by sheer luck I have been choosing pasta the right way because I never liked the look of the yellow ones, the whiter the better (at the store) I used to have one of those old chrome metal pasta machines and I even had a pasta drying rack ... but I don't do that anymore. Maybe I'll make fresh pasta again when I retire? BTW The TASTE of FRESH PASTA is so so sooooo delicious!
You're very welcome! 🍝🇮🇹 It's a pleasure to share tips about Italian pasta. Enjoy exploring better quality options and elevating your pasta dishes! 😊👨🍳👌
Glad you found the information helpful! Quality pasta comes in various colors, and it's great to know the traditional aspects. Enjoy cooking authentic Italian dishes! 🍝🇮🇹😊
Vincenzo, great video. But, I have a question, and please do not judge me. I love whole wheat pasta, and prefer it to that orange less than acceptable in any recipe pasta. So, is the higher priced whole wheat pasta I buy, and adore, less acceptable than the artisan pastas? I am confused. Nutrition is important in food, and isn't the whole grain more nutritious? I'm not quibbling, I am trying to understand the differences in pasta quality and making my dishes delicious and nutritious at the same time.
Buon giorno my friend! I understand your confusion and preference for whole wheat pasta. Whole wheat pasta is higher in fiber and has a nutty flavor, while artisan pasta is chewier and has a more delicate flavor. The best type of pasta for you depends on your personal preferences.
@@vincenzosplate to be honest I never knew that there were differences in the drying process so thank you for that, it makes perfect sense. More expensive dried pasta is advertised here as having been formed with bronze dies rather than stainless steel ones and they do have a rougher surface to which sauces stick better. I always thought it was the roughness that accounts for the different colour but I have broken some samples to look at the inside and the colour change goes all the way through so it is not (just) the surface! Thanks Vinnie! ;) At least you now have the theme for your next video..
@@gustavmeyrink_2.0 I started buying De Cecco 30 or so years ago because I read the box while shopping in the pasta aisle at the supermarket. I do buy other, higher-end pastas but De Cecco is easy to find and really is excellent.
As good as these may be, there is nothing like fresh, homemade pasta that take only a few moments to cook, especially with a freshly make Bolognese sauce.
I don't know if you will see this, but.....What about organic versus non organic pasta? It can't be good to eat pasta that has residue of pesticides in it, no? And some of the pastas also enrich the dough with vitamins! It can be confusing! Thanks, Anne
Thats something stupid I said in the video. I was trying to make a joke but didnt work. What I wanted to say is that low quality pasta can create more problems in your body then a high quality pasta
Vincenzo what about pasta with eggs? Better to avoid it, or just for some particular dishes? That kind of pasta is always a bit yellow/orange because of the eggs.
Semola di grano duro/semola rimacinata (commonly used in pasta) is durum wheat/re-milled durum wheat, while farina 00 is made from “regular” wheat. “00” stands for how much the flour is refined, it can often be a weaker type of flour (lower gluten content, around 8-10% proteins), although this is not always the case. We have different “levels” to indicate how much refined a flour is (integrale, 2, 1, 0, 00), 00 being the most refined. I’m an Italian who lives in Italy and I just recently discovered that many other countries don’t commercialize their flours in this way (for better or worse, I don’t really know! The flour market differs vastly), so it is possibile that they don’t sell flours with this type of indication in your country, you should look it up :)
Hi Vincenzo, have you made a video about smooth vs rough pasta, and in which dish it is best to pick? (maybe you're gonna say rough is always better for all I know ahha) Thank you!
@@vincenzosplate thank you, I just made carbonara exactly like your recipe ( I finished eating 1h ago ahah). It was very good thank you! And using the pasta water in the egg sauce make is so much easier to get a smooth, creamy sauce, its crazy. Only one disappointment I had is that in France, since I don't live in a big city (I live at 1400m altitude in the Alpes), I can't find pancetta (guanciale is even harder to get your hands on), and I had to use regular salted cured pork belly. So my dish didn't have as much flavor as I expected (the cream and texture was incredible tho, I managed to find good rough spaghetti grossi n5 (RUMMO brand), it caught the sauce like I've never seen before). So I tried to put just a touch of fresh garlic and herb used for the pancetta/guanciale in the oil from the pork, to "add" the flavors, but I guess it wasn't enough :/ I used a lot of fresh pecorino, but I think it is a bit too "bitting" to my taste, I will add half parmigiano to make it a bit "rounder" next time. Anyway, thanks a lot for all your videos, I've been practicing Italian food lately, and I always go to your channel to get the original recipe, and adjust little by little some details later on to my taste. I love to know how and where to start, so to be as close to the original recipe as possible and still enjoy it greatly.
Vincenzo, I want to make spaghetti Carbonara with home made dry pasta, can I cook the pasta the same day I make the dough or should I let it dry for some hours or days before cooking it? for about how many minutes should be the spaghetti in the boiling water (fresh pasta takes 2 or 3 minutes…. same for dry pasta?). Thanks! @vincenzosplate
What Pasta brand do you usually buy from the shop?
Barilla
La Molisana
When ever its possible for me, I go to Arthur's Avenue in the Bronx. They sell fresh pasta in a shop named "Borgatti"
De Cecco!!!
Thanks for the tip about checking the color.
As a professional chef, i find your video refreshing and I appreciate the straight forward quality review in simple terms that you’ve provided. This is an easy to follow description. Really solid useful info. If you could elaborate on the semolina, Durham and AP flour with or without egg, I think you’d complete a well rounded instructional video for your subscribers. Caio.
Thank you so much, it's really a pleasure to receive such a comment from a professional!
I appreciate the information! I thought that the yellow pasta would be better.. NOW I KNOW BETTER! THANK YOU SO VERY MUCH!
We learn something new everyday and I wish I can eat pasta everyday haha
This is true of store bought fresh pasta though, that the yellow fresh pasta is usually better ;-) But that's because of the differences in the dough. Dough for dry pasta contains only water and flour and the dough is very white, close to the color of the flour. Dough for fresh pasta though is egg-based, one egg for every hundred grams of flour. This causes the dough to take on a yellowish color from the egg yolk. So the best fresh pasta should be yellow and the best dry pasta should be white ;-)
Also think about the dry pasta, it really contains only one ingredient. The water in the dough evaporates during the drying process, so basically only the flour is left, and the color of end product should be quite close to the color of the flour.
@@mortenrobinson5421 Great comment, its often easy to get confused. A friend recently commented on how yellow the fresh Tagliatelle I had bought looked, as I had before told him like vincenzo says here that yellow isn't as good as white.. he said the 'rules' are too confusing!
Me too. And it is actually surprising as where I live the yellow one is much expensive than the white!
I stumbled onto your channel and this buying guide and your tips on cooking pasta at home has changed everything! I spend a little more for pasta now, but it's so delicious. Thank you so much for sharing and educating us home cooks.
I'm really glad my video was helpful! I want you to use only the best ingredients!
I've been fascinated by your content and going through your older videos this one was one of the more interesting videos and it taught me some extremely practical pasta facts. Thanks so much! I'll continue going through your content to continue learning. Thanks again!
Wow Jose, many thanks!
I’m glad you liked this video 🙏🏻 thank you again!
I'm so lucky to find your channel. It's all I ever wanted to learn Italian cooking at its best and you provide so many informations and mythbusters. Thanks so much my friend. 🙏💕👍
Oh thank you so much Robbie, and welcome to my channel! ❤️
Love the education on proper pasta, something I never knew. Will definitely make better choices when making my pasta purchases from now on.
this is a very important thing, we must always choose the best
@@vincenzosplate Agreed!
Che bello questo video 😍
Grazie mille bella, mi fa davvero piacere che ti sia piaciuto 😘
I bought Pastificio Liguori for the first time last week and loved it. Wasn't even that expensive.
Thank you. That was genuinely helpful and interesting to me. I have recently preferred the Italian sourced whiter looking bronze cut pastas with that rough surface, which also helps with the pasta water. I have also found it quite cheap at times and stock up when I see it. Lidl has a nice one for $1.29 which is from Italy and is loads better and thicker than any national brand.
Thank you! I’m happy you found this helpful and interesting 😊
I always thought the yellow would be better quality, glad I watched this!
Glad it was helpful 🙏🏻
This video just elevated my knowledge and it is appreciated!
Thank you for your kind words! Always happy to share traditional Italian recipes 🇮🇹👨🍳
Thank you so much! I was always wondering how to choose pasta! I learned so much in such a short time. Best pasta video ever!
Thank you very much Cynthia! 😘
Now this is information I can use! Thank you. I am now on my 7th batch of Limoncello ( Nonna's fantastic recipe). Be well and thank you my friend
Thank you my friend, wow limoncello 😍 enjoyy
This is the best Italian food channel in English 👍🇮🇹
Wow!! Thank you for the compliment my friend
by far
This is extremely helpful! Thank you for the tips. I’m going through the rest of your videos on your channel. Thanks so much for your contribution .
Many thanks to you Christopher 🙏🏻
Great advice! I'm definitely going to pay attention when I buy pasta now
You should! Thank you!
I see this a year after your post! It is good stuff!
Thank you
I had no idea, that was a great tip vicenzo
it is important, it is always good to know what we first choose and then eat
I never even thought about the colours x will definitely look for the lighter colour pasta next time 😁
Yayy, that will be the best choice!
After watching many of your videos, I was looking for top quality available in Berlin.
I finally found my brand:
PMC from Alberobello, Apulia, Italy.
Their "Capunti" look exactly like the pasta on the far right in your video. In shape and colour.
I usually use De Cecco or Rummo as they are easy to get in Berlin.
But the pasta from PMC is light years ahead of them and at €3.50/500g costs just under a euro more than comparable pasta from De Cecco and barely more than Rummo.
I can only agree with you:
The extra euro is really worth it.
Very interesting video - I usually buy the spaghetti ob the left....
Thank you for sharing your video with us.
Next time you go to the shop compare the pastas and spot the difference
Thank you Vince as always my friend..
It's always a pleasure for me 😘
Great content right to the point very good information
it made a huge difference with my dishes
oh, I love to hear that! Thank you
Grazie Vincenzo❤
Thank you very much for this one, you helped me here allot to solve my problem when I cannot find proper Italian pasta around. Thx
Glad I could help! ☺️
Very informative and just by sheer luck I have been choosing pasta the right way because I never liked the look of the yellow ones, the whiter the better (at the store) I used to have one of those old chrome metal pasta machines and I even had a pasta drying rack ... but I don't do that anymore. Maybe I'll make fresh pasta again when I retire? BTW The TASTE of FRESH PASTA is so so sooooo delicious!
Good information Vincenzo
Thank you!
Very helpful video thanks vince
It was a pleasure for me 🙏🏻
Depends !
When I make specialty pasta like carbonara (NO CREAM !!!!!!) or cacio e pepe I use DeCecco for other pasta I use Buitoni.
That’s good!
Saw you on Tabieats and had to subscribe. Looking forward to watching your videos.
Yayy, welcome 😘 thank you so much for subscribing
@@vincenzosplate My pleasure. =) :-*
Thank you Chef!
This was so helpful! Thanks so much!
Really my pleasure!
Thank you for this video. I never knew any of this when it came to pasta. I will definitely be looking for better quality pasta now.
You're very welcome! 🍝🇮🇹 It's a pleasure to share tips about Italian pasta. Enjoy exploring better quality options and elevating your pasta dishes! 😊👨🍳👌
Thank you for this helpful video! I wish its content is part of general knowledge.
Glad it was helpful!!
I live Barillas No. 3 (thin spaghetti) and Penne.
Oh, they’re so good 😋
Excellent tip for the no egg pasta.
Glad it was helpful!
thank you for the information.. I've become enamored with buccatini lately
My pleasure! Oh I love Bucatini 🤤
Thanks chef....really useful information
You are most welcome! Glad it was helpful ☺️
Good information. Thank you.
Glad it was helpful!
Thank you bro
Any time! I'm glad you found this to be informative. What dishes are you planning to recreate after learning the best pasta to buy?
This was very educational. Thank you!
Hopefully it will help you next time you buy pasta
@@vincenzosplate Absolutely!
Good video!
Glad you enjoyed it!!
Think you very much sir👌you give a good information to us
From Algeria think you 🤝
So nice of you, thank you a lot!
Thank You From Chicago!
Thanks to you Jeff!
Thanks. I had no clue.
many people don't know, better to know later than ever
Thank you very much. I had no idea about this...I thought that the more yellow the better 🙈😅
Glad you found the information helpful! Quality pasta comes in various colors, and it's great to know the traditional aspects. Enjoy cooking authentic Italian dishes! 🍝🇮🇹😊
Those are some good ways to buy pasta at the store, good buddy.
Thanks Byron, hopefully these tips will help you to buy the best pasta next time you go to the shop
Exactly I'm glad you know your stuff. Coming straight from regio Calabria I have to say you are absolutely right!😍 ..bravo molto bravo
Siamo forti🇮🇹
Grazie mille bro. When I eat my pasta I want to make sure its the best
@@vincenzosplate Perfecto same bro😍
In another video you say Delverde pasta is good, but it is orange as the left one you show here...
Vincenzo, great video. But, I have a question, and please do not judge me. I love whole wheat pasta, and prefer it to that orange less than acceptable in any recipe pasta. So, is the higher priced whole wheat pasta I buy, and adore, less acceptable than the artisan pastas? I am confused. Nutrition is important in food, and isn't the whole grain more nutritious? I'm not quibbling, I am trying to understand the differences in pasta quality and making my dishes delicious and nutritious at the same time.
Buon giorno my friend! I understand your confusion and preference for whole wheat pasta. Whole wheat pasta is higher in fiber and has a nutty flavor, while artisan pasta is chewier and has a more delicate flavor. The best type of pasta for you depends on your personal preferences.
The remaining question is: Which pasta shape for which sauce?
one thing at a time 😂😁
@@vincenzosplate to be honest I never knew that there were differences in the drying process so thank you for that, it makes perfect sense. More expensive dried pasta is advertised here as having been formed with bronze dies rather than stainless steel ones and they do have a rougher surface to which sauces stick better. I always thought it was the roughness that accounts for the different colour but I have broken some samples to look at the inside and the colour change goes all the way through so it is not (just) the surface! Thanks Vinnie! ;)
At least you now have the theme for your next video..
@@gustavmeyrink_2.0 I started buying De Cecco 30 or so years ago because I read the box while shopping in the pasta aisle at the supermarket. I do buy other, higher-end pastas but De Cecco is easy to find and really is excellent.
As good as these may be, there is nothing like fresh, homemade pasta that take only a few moments to cook, especially with a freshly make Bolognese sauce.
So what brand do you suggest is your best to buy
I made a video about it eheh
Ty lol just watched it!
Excellent
Thank you
🙇🏻🙏🏻
You're most welcome! ❤️
I don't know if you will see this, but.....What about organic versus non organic pasta? It can't be good to eat pasta that has residue of pesticides in it, no? And some of the pastas also enrich the dough with vitamins! It can be confusing! Thanks, Anne
Hey. Great video. Could you elaborate on the link between poor quality pasta and becoming celiac? Thanks
Thats something stupid I said in the video. I was trying to make a joke but didnt work. What I wanted to say is that low quality pasta can create more problems in your body then a high quality pasta
Can you please comment on dried quality pasta with egg. Thanks
sooner or later I will, for sure😊
Hey is rustichella d'abruzzo a good quality pasta ??
The best
Vincenzo what about pasta with eggs? Better to avoid it, or just for some particular dishes? That kind of pasta is always a bit yellow/orange because of the eggs.
Oh egg pasta is incredibly delicious, I love it!
Unfortunately most people think pasta is pasta, they're all the same. Just like how people think rice is rice and ramen is ramen.
Hoo boi.
You’re right!
This is completely wrong
any suggestions for where to purchase "00" or semolina flours? I have not seen either in my local grocery store
Oh I’m sorry for this, try in the supermarkets
Semola di grano duro/semola rimacinata (commonly used in pasta) is durum wheat/re-milled durum wheat, while farina 00 is made from “regular” wheat. “00” stands for how much the flour is refined, it can often be a weaker type of flour (lower gluten content, around 8-10% proteins), although this is not always the case. We have different “levels” to indicate how much refined a flour is (integrale, 2, 1, 0, 00), 00 being the most refined. I’m an Italian who lives in Italy and I just recently discovered that many other countries don’t commercialize their flours in this way (for better or worse, I don’t really know! The flour market differs vastly), so it is possibile that they don’t sell flours with this type of indication in your country, you should look it up :)
Bravo!
Grazie mille!!
What about ''fresh'' pasta that some shops sell? that's still soft and only needs a very short cooking time. Is it better?
Well that’s egg pasta
I've just recently started using more expensive pasta and I've noticed a great difference. No bloating or stomach ache
Quality ingredients make all the difference! Your stomach will thank you. Keep enjoying those delicious meals without the discomfort. 👍🍝
Do Italians buy Barilla pasta?
Oh yes! I use Barilla too
@@vincenzosplate Barilla is my favourite one to use... I prefer whole wheat pasta due to its nuttier taste and for me, theirs taste best.
Hi Vincenzo, have you made a video about smooth vs rough pasta, and in which dish it is best to pick? (maybe you're gonna say rough is always better for all I know ahha)
Thank you!
no dear, I haven't made a video like that yet! but as you said, the rough one is the one I prefer for everything 😚
@@vincenzosplate thank you, I just made carbonara exactly like your recipe ( I finished eating 1h ago ahah).
It was very good thank you! And using the pasta water in the egg sauce make is so much easier to get a smooth, creamy sauce, its crazy.
Only one disappointment I had is that in France, since I don't live in a big city (I live at 1400m altitude in the Alpes), I can't find pancetta (guanciale is even harder to get your hands on), and I had to use regular salted cured pork belly.
So my dish didn't have as much flavor as I expected (the cream and texture was incredible tho, I managed to find good rough spaghetti grossi n5 (RUMMO brand), it caught the sauce like I've never seen before).
So I tried to put just a touch of fresh garlic and herb used for the pancetta/guanciale in the oil from the pork, to "add" the flavors, but I guess it wasn't enough :/
I used a lot of fresh pecorino, but I think it is a bit too "bitting" to my taste, I will add half parmigiano to make it a bit "rounder" next time.
Anyway, thanks a lot for all your videos, I've been practicing Italian food lately, and I always go to your channel to get the original recipe, and adjust little by little some details later on to my taste.
I love to know how and where to start, so to be as close to the original recipe as possible and still enjoy it greatly.
Fuiyoooooh
I can’t eat grocery store pasta period!
Why Danielle?
I've been saying this after spending many months in Roma with family:
Italia keeps tutto buono pasta e vino.
Sono finito.
You’re absolutely right!
After all these years, it's still really depressing to hear that. Lol
I've been buying better pasta since I've seen this
That's great to hear! Quality ingredients make a difference. Keep enjoying your pasta dishes! 🍝👌
Vincenzo, I want to make spaghetti Carbonara with home made dry pasta, can I cook the pasta the same day I make the dough or should I let it dry for some hours or days before cooking it? for about how many minutes should be the spaghetti in the boiling water (fresh pasta takes 2 or 3 minutes…. same for dry pasta?). Thanks! @vincenzosplate