I went to the grocery store yesterday and randomly saw slow dried pasta from Italy Boom I grabbed and I bought it Tks Alessio. Never knew about that . Love you guys
You to are so so cute! I came across your videos this week and I’m so touched . My first husband was born in northern Italy in a small border town near Gorizia,north of trieste. Sadly we only had 12 years together before he passed away at 32 years old . I miss the traditions so much and his name was yup you guessed it Alessio ! Thanks for letting me reminisce. He passed in 1987 so it’s been a whole lifetime ago and although I remarried a wonderful person he is Irish lol
@@jeangove01when the dough is extruded through the machine to make the shapes (watch videos of this if you’ve never seen it) its put through a bronze cast which gives the pasta a very fine, rough texture from being extruded slower and under the right conditions. If you had it side by side with “conventional” pasta, the difference would be clear as day.
I bought some house brand pasta recently that was imported. It was bronze cut and very pale. It was the best pasta I’ve ever had. Even testing for doneness from the pot, it tasted so good! Really put American pasta to shame. I don’t mind paying extra - the taste is worth it. ❤️🐈⬛😎
Honestly, this is the best video you guys have posted 😂 I buy the light coloured one more often because it reminded more of fresh pasta- turns out there’s a real reason I was choosing it all along!
Rustichella d’Abruzzo is a favorite around here. Drying time around 50 hours at 35-40C, and about $8-10 depending on shape of pasta. I get it at a specialty Italian grocery, but can order online too
This is educational and useful. I was looking for this specific video because I'm about to buy pasta 😂 and remembered I saw a short by Alessio about how to pick pasta. Thank you!
Thank you so much for explaining how the making of the pasta results in the different color gradients and how those ultimately affect its digestibility! I will definitely take your suggestions with me the next time I go grocery shopping!
This is actually very important to know. I am so glad that I chose to watch this video. The beginning pulled me in. Then your delightful personalities made it so enjoyable. And the more I watched, the more interesting it became.
Thank you for such an informative video on pasta! All of these years as an Italo-Canadese and a self proclaimed foodie, I did not know the very important tips that you have shared. I have recently discovered a most delicious pasta brand called Rustichella d’Abruzzo and I just checked the package. It says ‘essiccata lentamente a bassa temperatura’. I did not notice this until I saw your video. No wonder it is so delicious. Thank you Alessio for your educational video!
Perfect! remember that even if they write it, it doesn't necessarily mean it's true! they should write the temperature, if the pasta has an ivory color then it is low temperature the more the ivory white color the better! however even if it is not perfect it is better than other brands with a yellow color full of furosine
@@gloriagaribay8679 Yes, in my humble opinion, La Molisana is the best, but Rummo and De Cecco are good brands too, of course, you can always find better pasta brands, but the brands mentioned above are good enough and are used daily by Italians also🙂
Thanks, I am learning a lot about Italian food from you guys. Made the spinach pasta but used pappardelle, turned out beautifully. I found out how to buy olive oil, pasta and tomatoes from you guys.
Excellent video, thank you. I learned a lot. I'm picky, but I never knew about slow drying and that the temperature mattered. Now I'm going to pay attention to those factors as well.
Great video! Very good content! Afeltra is my favorite Italian pasta brand. It's made in the Gragnano region. There is a Premium version of the Alfetra pasta. It's made with Grano Italiano, and comes in a navy blue packaging. I mentioned this in my comments in one of your previous videos. It's extruded in bronze dies, and very slowly dehydrated. It takes longer to cook, but the consumer will be rewarded for his/her patience. There are several other, very good, pasta manufacturers from Gragnano.
Yes that blue navy version is absolutely top level, I'm italian and I can confirm that. I can't imagine the prize of that package in NY, it costs something like 3 euros half a kilo here and for Italy is a very expensive prize for half a kilo of pasta.
@@gobbidimerda1 It’s available at Eataly in New York. I bought a good assortment of Alfetra pasta during their sale. There’s also the Garofalo brand, from Gragnano, at $3.50 the 1pound package- not so good, though. Auguri!
I’m sorry this a little late but we changed pasta so much better! My 6 year old isn’t a spinach eater but she absolutely loves y’all recipes we tried it tonight so good! She said please bring on some more recipes she is so willing to try
I love you guys. Your videos are so endearing and entertaining !! I have to point something out that can be concerning…, maybe or maybe not depends on how you look at it. I’ve noticed you frequently cook with Teflon. Teflon has forever chemicals that never leave your body. It gets absorbed into food while cooking. That has the potential to be more detrimental to human health than fast dried pasta. Not a big deal 👐🏼 just something I wanted to point out for consideration along the lines of watching what goes into the body. I switched to stainless and cast iron as alternatives. Now that that’s out of the way 😍 just wanted to say I’m so joyed I found your channel! You are a lovely couple and your cat is adorable too !! Much love from Mt. Juliet 🤠
Exactly!!! Look on the package and see whether the words "calore basso" appear. Also, brands like Mono Grano and Benedetto Cavalieri are made by extruding the semolina through brass dies. Bulk brands like Barilla extrude through teflon-coated dies. If someone is willing, investing in a home version of a mechanical extruder or even a manual "torchio" with a few different dies, will result in excellent homemade pasta of various shapes. I use the "Bottene Lillo Due."
I discovered Martelli Pasta which is made in Lari, a small medieval village near Pisa. They only make 5 types: spaghetti, spaghettini, penne, fusilli, and maccheroni. They hold sauce really well and never get soggy even after sitting in sauce for the time it takes to eat it. They have a very unique and luxurious texture. I can't go back to eating the cheap industrial types EVER!
You guys seems such a good people. Just how you guys laugh, smile, talk to each other... good for you guys... I see so many people in my profession and I can tell right away the pureness in people. I'm sure all your viewers will agree with me.... I'm sorry I saw this video 1 year too late... LOL 👍👍
I'm no expert, so I only make sure that the pasta i'm about to buy is made from italian grain, comes from a protected area, extruded with bronze die, dried slowly, and doesn't cost too much. Great video, thank you
Amore :your hair looks soo beautiful in this video...and your face is glowing..😊 I remember a long time ago when here in Germany Barilla was THEEE brand to use!!! And than is was all about bronze forms (?) ...and still is for good reasons! Now we hear about slow drying...But you explained it to the next level...thks😊
Thank you!!! I was not able to find good packaged pasta here in Hawaii. Of late, there's been more stores opening catering to Italian ingredients and am so happy. To be honest, I didn't look at the difference in color and if I saw it side by side, I would've gone for the darker color. Now I know.
Y'all are an awesome couple... Would love to see more videos on the variety of pastas you eat, how you make them, season them, what sauce, olive oil and cheese you use for each kind of pasta. Yes, from the package to the stove to the plate. Already have some idea from watching some of your videos. I'm asking a lot but after seeing your video to "Little Italy" in New York City on Arthur Ave, from now on I want only authentic Italian food. You see, we went to China for a wedding and vacation afterwards, ate authentic Chinese food, discovered that the Chinese Restaurants here are not authentic after eating there. 100% difference in taste but I did find a small authentic Chinese restaurant here. Last, the coffee brand, y'all make every thing delicious and I don't want to miss out. Thank you...
Thank you for your advice, I had no idea :) Recently I’ve started to buy fresh pasta, which is I believe the best (except for homemade of course🙂), but it’s always good to have something in the storage just for the case :))
You also need to pay attention to the type of flour used. All flour produced in USA is chemically treated together it to dry faster, gets it to production quicker. = $$$. Just buy Italian pasta readily available in most areas. Luckily, we live in a city with great Italian markets and can get it made fresh!
Great tutorial! I was educated about selecting bronze die pasta because sauces cling to it better, but I had no idea about drying time and its importance. However, I instinctively buy lighter color pasta. I live in SoCal and cannot find this brand. Perhaps you could provide and online link. I like all your videos. but would love more cooking videos. Allesio is a fine instructor. Ciao cari!
While I haven't found that exact brand of pasta. If you live near Anaheim the cortinas deli has a nice selection of imported Italian pastas that are more ivory in color.
unfortunately now they mix wheat to make pasta and therefore it gives more problems to people even with swelling! try to see if you can find a pasta online with low amounts of furosine! IF I fund more brand I will share in the videos
Super informative video. I right away researched for slow dried pasta in my area (Vancouver, BC) and found "Rummo" pasta lenta lavorazione. Thanks for the super info! Love your channel, you guys are so delightful and entertaining.
"Lenta lavorazione" and color are pasta quality factors of which I was previously unaware -and while I love spinach pasta, I was also unaware of the method described here. Grazie ...
Loved this video! Had never heard any of this information before. Now I know why some pasta can taste so delicious and others like cardboard. Haha. And yes I do have a stomach reaction to cheaply produced pasta. I knew there was something wrong with certain types of pasta. Never knew how to figure it out. Why didn’t I think of asking an Italian! Thank you so much. Now next question- what is the big deal about being “die cut”. What does it mean?
Thanks for such an informative and fascinating program. I really enjoy your channel as you guys are so personable, talented and fun to watch! Take care. 😊
I'm so glad to know this. Thank you for correcting some misinformation I was told years before. I was told the yellow pasta was better because it had more egg yolk in it. Yikes! I've been choosing the unhealthy pasta!
Furosine: 2-Furoylmethyl-lysine, a reaction product of an amino acid (lysine) from the Maillard reaction (the typical reactions between protein and carbohydrates that brown food at high temperatures). This was interesting and I learned from it. One question: how does the better pasta compare in the final dish? Is it the texture is better, the taste, or both, or what? Subscribed! (this is the second video I've seen of yours - first was rating store-bought marinara sauces) . I want to try the spinach pasta recipe - I will do from memory. Also, good to know not to overdo the garlic - sometimes I do!
Fun video! Thanks for the recipe, definitely going to make this one! Do you guys ever make fresh pasta? It’s something I keep saying I want to try to start doing.
Check out NY Sfoglini pasta. It is slow dried. (But doesn't say temperatures on box.). It is light in color. I like the trumpet shapes because they are so pretty. It is expensive but organic and delicious.
I really love this video. You have very good advice about pasta. I have been watching videos about Pasta for a very long time and you're the first person to give me this amazing advice.
Very interesting. The most common "premium" Italian pasta brand in US supermarkets, that you also mentioned, advertises the slow drying process they follow, but it turns out it's only 9 hours for their regular pasta. They do offer also 18 and 36 hours dried pasta, but I'm not sure I've seen in any large stores. As for the temperature, they mention that other manufacturers dry their pasta at too high temperature (over 75C), but I couldn't find at which temperature they dry theirs (other than a generic "low temperature")
Grew up in the South eating yellow pasta. Is this why spaghetti, fettuccine, macaroni, penne, etc. all tasted the same or was it my palate as a child? Great video. More please.
Since I’m never this early and it may be the only time you actually see one of my comments… I REALLY enjoy your channel. Thanks for the fun content and for sharing your sweet relationship with us.
Thank you for explaining that .Sent it to my Calabrese wife and I tried to explain to her that fast dried pasta contains furosine .Bad on the kidneys !
Just a quick point. Not a big deal but I noticed you salted the water after boiling . I always put salt at the beginning. I checked which is better and putting salt at the beginning is better because the salt breaks down more evenly and makes the pasta taste better…
The best pasta I've found here in Australia is Pastificio Venturino, it's definitely more expensive but it's become my go to brand, along with squisito which I also buy because they sell the harder to find shapes like orecchiette and fileja and schiaffoni
If you find any Italian pasta from Gragnano, you’re good. There are several pasta manufacturers in the Gragnano region. They take longer to cook, which is a good sign.
1. What I want to know is where the point of diminishing returns is - at what point does additional drying time at a certain temp stop making a difference? Because you can dry pasta for four weeks and charge $50 per strand if you want, but if it only makes a tiny improvement to the flavor then what is the point? IMHO Rummo and DeCecco are "more better" than Barilla than Afeltra is better than Rummo and DeCecco - i.e., the jump from Barilla to DeCecco is much bigger, and worth paying for every time, than the jump from DeCecco to Afeltra which is is only worth paying for once in awhile. Compared to the Prince pasta I grew up eating, all of DeCecco, Rummo, Molisana and Afeltro are huge improvement. We even had a local brand called Pastene which was pretty yellow. Not that Prince and Pastene tasted bad - I was eight and would eat any and all pasta served to me - but it's a huge jump up from Prince to DeCecco or Rummo. 2. Also, looking at various DeCecco pastas, it seems they state the drying time. The longer the pasta, the longer the drying time; some are only 9 hours, but some are 18 hours and one was 36 hours. This has me wondering how much difference drying time really makes when the pasta is gonna be sitting in a box drying anyway. I mean it's presumably not getting wetter in a box on the shelf, right? Wouldn't that suggest that it's the temperature that is more important than the drying time, and if so why does DeCecco put the drying time right on the box but not the temperature? 3. According to America's Test Kitchen, some higher-end American pastas like Rao and DeCecco use American-grown durum wheat. Could the soil in which the wheat is grown affect the color of the semolina made from it, and thus the color of the pasta made from that semolina?
I go for La Molisana, Rummo and De Cecco. Bronze dies, slow dried and costs almost the same as Barilla. Pasta is a staple food, it should be good quality.
Thank you so much for this informative video!! I am very grateful to have all this information.(I found Afeltra pasta on Amazon for a good price, especially if you buy 2 or 3 packages.) It is worth the price because it is a better pasta, and I am worth it!! I have spinaci, Parmesan Reggiano from Italy, fresh garlic and imported pasta from Italy (although no stated drying time or temperature) so I am going to make this tonight ..... Grazie mille!!!
Fior Fiore is a REALLY good but cheap dried pasta brand usually sold at Canadian Walmarts. Keep an eye out for it if you’re Canadian lol it’s some solid stuff
The best pasta is made with only Semolina and water. Check the packaging when buying pasta. If you have a local Italian market, you should be able to find Regioni, La Molisana, Rustichella etc. if you have a cost plus World Market near you, they have a few brands worth buying.
@ untrue, DeCecco, Barilla and other commercial brands have a lot of ingredients because they are of lower quality. It makes the pasta quicker to cook.
I don’t believe that there are any documented negative health effects from buying mass produced and inexpensive main line offerings from Ronzoni or Barilla. How ever there are noticeable taste and texture differences between bronze cut and non bronze cut pastas . Bronze cut also tend to be slower dried. I generally use DeCecco which is bronze cut and slow dried but if I see a pasta that looks better now i know what to look for .
When I make my own pasta, I use only the egg yolks, and that makes super yellowy pasta, especially if I'm using duck eggs, or farm fresh which have very orange vibrant yolks.
In Ireland we can buy fresh pasta in the supermarket - not expensive and extremely delicious! Only takes 2 or 3 minutes to cook. Never too chewy. I never buy dried pasta any more.
A local Italian restaurant in my area makes fresh pasta and sells it to a local grocery store so I buy all fresh pasta. I live next to the highest concentrated city of Italian Americans so buying fresh ingredients at markets is a lot easier for me.
That's great, but fresh pasta doesn't necessarily mean better pasta. It's just different, and the two kinds of pasta are made for different, great recipes. In general, fresh pasta is made with eggs, and dry pasta isn't.
I’m wheat sensitive, not Celiac, but I have much less problems with Italian premium pasta. I don’t indulge too often but at least I’m not suffering after eating the good stuff. I tried to go wheat-free but couldn’t maintain it. I know how difficult you have it. Have you tried Banza?
@@SuzanneWho - 👍Enjoy. I have heard people say that they suffer less in Europe and european countries. Yes, I’ve tried Banza. It’s fine. I don’t “love” pasta or pizza, so I can make do without it. 👍
Bravo Alessio a cercare di spiegare la nostra cultura del cibo parte in Italia la vita e piu sana e lunga! Ti seguo da un po e mi ricordi un po me quando 30 anni fa sono arrivato qui sposato con una ragazza dell' Ohio. Sono contento per te e della tua nuova vita in America. Benvenuto fra noi che non saremo mai Americani al 100% e che l' Italia scivola via piano piano e si vede poi lontana. Li nel mezzo c'e una vita bellissima e di sentimenti piene di storie ed esperienze. Usero il tuo video, se non ti dispiace, per quando dovro' spiegare ai miei clienti a cui cucino il perche' di certe scelte negli ingredienti e nelle tecniche di cucina che uso per loro. Chissa' che un giorno possiamo fare un minestrone assieme! Quando passi per la Florida fammi sapere! Ciao Giuseppe
Definitely, from my American perspective, did not know how this aspect of dried pasta production. Thank you!
Glad it was helpful!
Not even from a German perspective.
@@stephanpopp6210it’s an Italian secret 🤫
I went to the grocery store yesterday and randomly saw slow dried pasta from Italy Boom I grabbed and I bought it Tks Alessio. Never knew about that . Love you guys
I learn something new every day. The color differentiation makes it a quick choice
Absolutely love the detailed breakdown he gives! You guys are absolutely amazing! Ciao! 🥰
Thanks so much! un saluto da Jessi e Alessio
You to are so so cute! I came across your videos this week and I’m so touched . My first husband was born in northern Italy in a small border town near Gorizia,north of trieste. Sadly we only had 12 years together before he passed away at 32 years old . I miss the traditions so much and his name was yup you guessed it Alessio ! Thanks for letting me reminisce. He passed in 1987 so it’s been a whole lifetime ago and although I remarried a wonderful person he is Irish lol
May Alessio rest in peace. Thank you for sharing tha beautiful memory
@@cristinaflores8920 ❤️
Great video! Don't forget to make sure pasta is also bronze die extruded. Your sauce will cling to the pasta shape and
make a more pleasing dish!
Bronze die extruded? What does that mean?
@@jeangove01when the dough is extruded through the machine to make the shapes (watch videos of this if you’ve never seen it) its put through a bronze cast which gives the pasta a very fine, rough texture from being extruded slower and under the right conditions. If you had it side by side with “conventional” pasta, the difference would be clear as day.
I bought some house brand pasta recently that was imported. It was bronze cut and very pale. It was the best pasta I’ve ever had. Even testing for doneness from the pot, it tasted so good! Really put American pasta to shame. I don’t mind paying extra - the taste is worth it. ❤️🐈⬛😎
Seven dollars por pasta?,en Argentina te comes un asado con vino Malbec jajaj
Honestly, this is the best video you guys have posted 😂 I buy the light coloured one more often because it reminded more of fresh pasta- turns out there’s a real reason I was choosing it all along!
Rustichella d’Abruzzo is a favorite around here. Drying time around 50 hours at 35-40C, and about $8-10 depending on shape of pasta. I get it at a specialty Italian grocery, but can order online too
wow Amazing thank you for tell us
I buy the same
I like this type of video, just like the last time you explained about choosing olive oil. It's handy and very helpful, thank you 🥰
This is educational and useful. I was looking for this specific video because I'm about to buy pasta 😂 and remembered I saw a short by Alessio about how to pick pasta. Thank you!
Same! Bought it today:)
Thank you so much for explaining how the making of the pasta results in the different color gradients and how those ultimately affect its digestibility! I will definitely take your suggestions with me the next time I go grocery shopping!
This is actually very important to know. I am so glad that I chose to watch this video. The beginning pulled me in. Then your delightful personalities made it so enjoyable. And the more I watched, the more interesting it became.
Thank you for such an informative video on pasta! All of these years as an Italo-Canadese and a self proclaimed foodie, I did not know the very important tips that you have shared. I have recently discovered a most delicious pasta brand called Rustichella d’Abruzzo and I just checked the package. It says ‘essiccata lentamente a bassa temperatura’. I did not notice this until I saw your video. No wonder it is so delicious. Thank you Alessio for your educational video!
Perfect! remember that even if they write it, it doesn't necessarily mean it's true! they should write the temperature, if the pasta has an ivory color then it is low temperature the more the ivory white color the better! however even if it is not perfect it is better than other brands with a yellow color full of furosine
@@ThePasinis , hello, it does have a lovely ivory colour 😀
For the people wondering, the first brand is Rummo, and the second brand is La molisana
My favorit brands along with de cecco and gentile, the worst is barilla
La Molisana is sooo delicious.
Are they the good brands we shld buy?💝
@@gloriagaribay8679 These are the Brands you should try, then tell us if you like them too
@@gloriagaribay8679 Yes, in my humble opinion, La Molisana is the best, but Rummo and De Cecco are good brands too, of course, you can always find better pasta brands, but the brands mentioned above are good enough and are used daily by Italians also🙂
Thanks, I am learning a lot about Italian food from you guys. Made the spinach pasta but used pappardelle, turned out beautifully. I found out how to buy olive oil, pasta and tomatoes from you guys.
The best dried pasta is the type cut with a bronze die. It absorbs the sauce better that way. DeCecco is very good.
DeCecco is not good pasta, dried in 9hrs when minimum should be 48hrs.
Very interesting. I never knew about the importance of the pasta drying. Thank you!
I'm amazed! I always discarded the whiter one as lower quality (mostly aesthetic) so now I'll try to change that
Excellent video, thank you. I learned a lot. I'm picky, but I never knew about slow drying and that the temperature mattered. Now I'm going to pay attention to those factors as well.
Great video! Very good content!
Afeltra is my favorite Italian pasta brand. It's made in the Gragnano region. There is a Premium version of the Alfetra pasta. It's made with Grano Italiano, and comes in a navy blue packaging. I mentioned this in my comments in one of your previous videos. It's extruded in bronze dies, and very slowly dehydrated. It takes longer to cook, but the consumer will be rewarded for his/her patience. There are several other, very good, pasta manufacturers from Gragnano.
Yes that blue navy version is absolutely top level, I'm italian and I can confirm that. I can't imagine the prize of that package in NY, it costs something like 3 euros half a kilo here and for Italy is a very expensive prize for half a kilo of pasta.
@@gobbidimerda1 It’s available at Eataly in New York. I bought a good assortment of Alfetra pasta during their sale. There’s also the Garofalo brand, from Gragnano, at $3.50 the 1pound package- not so good, though. Auguri!
I’m sorry this a little late but we changed pasta so much better! My 6 year old isn’t a spinach eater but she absolutely loves y’all recipes we tried it tonight so good! She said please bring on some more recipes she is so willing to try
Garofalo Lumachine is about 4-5 $ a pound and is dried for 48 hours at low temperature. I buy it at Target of all places.
This brand is available at Costco in big packs.
I love you guys. Your videos are so endearing and entertaining !! I have to point something out that can be concerning…, maybe or maybe not depends on how you look at it. I’ve noticed you frequently cook with Teflon. Teflon has forever chemicals that never leave your body. It gets absorbed into food while cooking. That has the potential to be more detrimental to human health than fast dried pasta. Not a big deal 👐🏼 just something I wanted to point out for consideration along the lines of watching what goes into the body. I switched to stainless and cast iron as alternatives. Now that that’s out of the way 😍 just wanted to say I’m so joyed I found your channel! You are a lovely couple and your cat is adorable too !! Much love from Mt. Juliet 🤠
Exactly!!!
Look on the package and see whether the words "calore basso" appear. Also, brands like Mono Grano and Benedetto Cavalieri are made by extruding the semolina through brass dies. Bulk brands like Barilla extrude through teflon-coated dies.
If someone is willing, investing in a home version of a mechanical extruder or even a manual "torchio" with a few different dies, will result in excellent homemade pasta of various shapes. I use the "Bottene Lillo Due."
I discovered Martelli Pasta which is made in Lari, a small medieval village near Pisa. They only make 5 types: spaghetti, spaghettini, penne, fusilli, and maccheroni. They hold sauce really well and never get soggy even after sitting in sauce for the time it takes to eat it. They have a very unique and luxurious texture. I can't go back to eating the cheap industrial types EVER!
Alessio! That pasta recipe is absolutely AMAZING!!! Thank you!!!
You guys seems such a good people. Just how you guys laugh, smile, talk to each other... good for you guys... I see so many people in my profession and I can tell right away the pureness in people. I'm sure all your viewers will agree with me.... I'm sorry I saw this video 1 year too late... LOL 👍👍
I'm no expert, so I only make sure that the pasta i'm about to buy is made from italian grain, comes from a protected area, extruded with bronze die, dried slowly, and doesn't cost too much.
Great video, thank you
Amore :your hair looks soo beautiful in this video...and your face is glowing..😊
I remember a long time ago when here in Germany Barilla was THEEE brand to use!!! And than is was all about bronze forms (?) ...and still is for good reasons! Now we hear about slow drying...But you explained
it to the next level...thks😊
Thank you!!! I was not able to find good packaged pasta here in Hawaii. Of late, there's been more stores opening catering to Italian ingredients and am so happy. To be honest, I didn't look at the difference in color and if I saw it side by side, I would've gone for the darker color. Now I know.
Y'all are an awesome couple...
Would love to see more videos on the variety of pastas you eat, how you make them, season them, what sauce, olive oil and cheese you use for each kind of pasta. Yes, from the package to the stove to the plate. Already have some idea from watching some of your videos. I'm asking a lot but after seeing your video to "Little Italy" in New York City on Arthur Ave, from now on I want only authentic Italian food.
You see, we went to China for a wedding and vacation afterwards, ate authentic Chinese food, discovered that the Chinese Restaurants here are not authentic after eating there. 100% difference in taste but I did find a small authentic Chinese restaurant here. Last, the coffee brand, y'all make every thing delicious and I don't want to miss out. Thank you...
I started learning Italian two weeks ago and felt like this is essential knowledge :D
Did you start studying Italian or learning Italian? Good call, anuway!
Also it tastes better when you get the high quality pasta. It's so delicious!
Thank you for your advice, I had no idea :) Recently I’ve started to buy fresh pasta, which is I believe the best (except for homemade of course🙂), but it’s always good to have something in the storage just for the case :))
You also need to pay attention to the type of flour used. All flour produced in USA is chemically treated together it to dry faster, gets it to production quicker. = $$$. Just buy Italian pasta readily available in most areas. Luckily, we live in a city with great Italian markets and can get it made fresh!
This is super helpful! Thank you! I'm trying to find better pasta with no enriched bleached flour too.
Great tutorial! I was educated about selecting bronze die pasta because sauces cling to it better, but I had no idea about drying time and its importance. However, I instinctively buy lighter color pasta. I live in SoCal and cannot find this brand. Perhaps you could provide and online link. I like all your videos. but would love more cooking videos. Allesio is a fine instructor. Ciao cari!
While I haven't found that exact brand of pasta. If you live near Anaheim the cortinas deli has a nice selection of imported Italian pastas that are more ivory in color.
Thank you so much! I used to love pasta when I was young, but now it bothers my stomach. I'll have to give this a try.
unfortunately now they mix wheat to make pasta and therefore it gives more problems to people even with swelling! try to see if you can find a pasta online with low amounts of furosine! IF I fund more brand I will share in the videos
Super informative video. I right away researched for slow dried pasta in my area (Vancouver, BC) and found "Rummo" pasta lenta lavorazione. Thanks for the super info! Love your channel, you guys are so delightful and entertaining.
Mmmm 🤗 I was hoping for a recipe at the end!! Thank you! 🫶
Re gluten-free pasta: It would be great if you could taste test several kinds and give us your recommendations!
"Lenta lavorazione" and color are pasta quality factors of which I was previously unaware -and while I love spinach pasta, I was also unaware of the method described here. Grazie ...
Loved this video! Had never heard any of this information before. Now I know why some pasta can taste so delicious and others like cardboard. Haha. And yes I do have a stomach reaction to cheaply produced pasta. I knew there was something wrong with certain types of pasta. Never knew how to figure it out. Why didn’t I think of asking an Italian! Thank you so much. Now next question- what is the big deal about being “die cut”. What does it mean?
Thanks for such an informative and fascinating program. I really enjoy your channel as you guys are so personable, talented and fun to watch! Take care. 😊
Back in the 80s I used to buy noodles made from spinach. They tasted normal. But were green. I haven't seen them in 20 years
This was news to me. Thank you so much for sharing this helpful information.
Nice recipe! 😋
How about the dark brown "whole grain" pasta? 🤷♂️
Thank you lovely folks for educating me on pasta, got excited and bought some online 😄
Our pleasure! ❤️ thank you for stay with us here
I'm so glad to know this. Thank you for correcting some misinformation I was told years before. I was told the yellow pasta was better because it had more egg yolk in it. Yikes! I've been choosing the unhealthy pasta!
Furosine: 2-Furoylmethyl-lysine, a reaction product of an amino acid (lysine) from the Maillard reaction (the typical reactions between protein and carbohydrates that brown food at high temperatures). This was interesting and I learned from it. One question: how does the better pasta compare in the final dish? Is it the texture is better, the taste, or both, or what?
Subscribed! (this is the second video I've seen of yours - first was rating store-bought marinara sauces) . I want to try the spinach pasta recipe - I will do from memory. Also, good to know not to overdo the garlic - sometimes I do!
I learned so much useful information from this video. I am grateful.
De Cecco is the best of the affordable dried pastas in the US, has been my go to for years.
Fun video! Thanks for the recipe, definitely going to make this one! Do you guys ever make fresh pasta? It’s something I keep saying I want to try to start doing.
Check out NY Sfoglini pasta. It is slow dried. (But doesn't say temperatures on box.). It is light in color. I like the trumpet shapes because they are so pretty. It is expensive but organic and delicious.
I really love this video. You have very good advice about pasta. I have been watching videos about Pasta for a very long time and you're the first person to give me this amazing advice.
Very interesting. The most common "premium" Italian pasta brand in US supermarkets, that you also mentioned, advertises the slow drying process they follow, but it turns out it's only 9 hours for their regular pasta. They do offer also 18 and 36 hours dried pasta, but I'm not sure I've seen in any large stores. As for the temperature, they mention that other manufacturers dry their pasta at too high temperature (over 75C), but I couldn't find at which temperature they dry theirs (other than a generic "low temperature")
Cool, I did not know this. I actually bought some yesterday that turns out to be awesome
Grew up in the South eating yellow pasta. Is this why spaghetti, fettuccine, macaroni, penne, etc. all tasted the same or was it my palate as a child? Great video. More please.
You grew up in the south of what? Italy or US?
In both cases: MACCHERONI, not macaroni
Since I’m never this early and it may be the only time you actually see one of my comments…
I REALLY enjoy your channel. Thanks for the fun content and for sharing your sweet relationship with us.
Thank you so much Gina to watch our videos and for your first comment! a hug from Alessio e Jessi
Love it 😍 and your sense of humor. Cooking and food should make you happy and smile. Buon appetito
Thank you for explaining that .Sent it to my Calabrese wife and I tried to explain to her that fast dried pasta contains furosine .Bad on the kidneys !
Just a quick point. Not a big deal but I noticed you salted the water after boiling . I always put salt at the beginning. I checked which is better and putting salt at the beginning is better because the salt breaks down more evenly and makes the pasta taste better…
The best pasta I've found here in Australia is Pastificio Venturino, it's definitely more expensive but it's become my go to brand, along with squisito which I also buy because they sell the harder to find shapes like orecchiette and fileja and schiaffoni
If you find any Italian pasta from Gragnano, you’re good. There are several pasta manufacturers in the Gragnano region. They take longer to cook, which is a good sign.
@@m.c.fromnyc2187 Gragnano is not a region but a small municipality ☺
@@naveconterosso I know that.
The Gragnano region is the area surrounding the Municipality of Gragnano. Simple English.
1. What I want to know is where the point of diminishing returns is - at what point does additional drying time at a certain temp stop making a difference? Because you can dry pasta for four weeks and charge $50 per strand if you want, but if it only makes a tiny improvement to the flavor then what is the point? IMHO Rummo and DeCecco are "more better" than Barilla than Afeltra is better than Rummo and DeCecco - i.e., the jump from Barilla to DeCecco is much bigger, and worth paying for every time, than the jump from DeCecco to Afeltra which is is only worth paying for once in awhile. Compared to the Prince pasta I grew up eating, all of DeCecco, Rummo, Molisana and Afeltro are huge improvement. We even had a local brand called Pastene which was pretty yellow. Not that Prince and Pastene tasted bad - I was eight and would eat any and all pasta served to me - but it's a huge jump up from Prince to DeCecco or Rummo.
2. Also, looking at various DeCecco pastas, it seems they state the drying time. The longer the pasta, the longer the drying time; some are only 9 hours, but some are 18 hours and one was 36 hours. This has me wondering how much difference drying time really makes when the pasta is gonna be sitting in a box drying anyway. I mean it's presumably not getting wetter in a box on the shelf, right? Wouldn't that suggest that it's the temperature that is more important than the drying time, and if so why does DeCecco put the drying time right on the box but not the temperature?
3. According to America's Test Kitchen, some higher-end American pastas like Rao and DeCecco use American-grown durum wheat. Could the soil in which the wheat is grown affect the color of the semolina made from it, and thus the color of the pasta made from that semolina?
Thank you souch for training me how to properly purchase my pasta!!!!!🤗🇮🇹🤗🇮🇹🤗
THANK YOU!!! This is great information. I’m sure so many Americans have gluten intolerance because of the poor quality we are used to eating.
I go for La Molisana, Rummo and De Cecco. Bronze dies, slow dried and costs almost the same as Barilla.
Pasta is a staple food, it should be good quality.
Thank you so much for this informative video!! I am very grateful to have all this information.(I found Afeltra pasta on Amazon for a good price, especially if you buy 2 or 3 packages.) It is worth the price because it is a better pasta, and I am worth it!! I have spinaci, Parmesan Reggiano from Italy, fresh garlic and imported pasta from Italy (although no stated drying time or temperature) so I am going to make this tonight ..... Grazie mille!!!
I bought pasta on Amazon it takes 14 minutes to cook and it's like a white pasta and it just tastes amazing❤
Fior Fiore is a REALLY good but cheap dried pasta brand usually sold at Canadian Walmarts. Keep an eye out for it if you’re Canadian lol it’s some solid stuff
The best pasta is made with only Semolina and water. Check the packaging when buying pasta. If you have a local Italian market, you should be able to find Regioni, La Molisana, Rustichella etc. if you have a cost plus World Market near you, they have a few brands worth buying.
About every package says that. Why should one add anything else ? Some rare versions are with eggs.
@ untrue, DeCecco, Barilla and other commercial brands have a lot of ingredients because they are of lower quality. It makes the pasta quicker to cook.
If you guys have Central Market in Nashville you should try it. They have a whole isle of imported pasta from Italy...
I just love you guys! Thank you for sharing your recipe in such a funny way🤣
this vid alone was worth the sub to your channel.Thanks for the informative and fun vids 🙂
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I don’t believe that there are any documented negative health effects from buying mass produced and inexpensive main line offerings from Ronzoni or Barilla.
How ever there are noticeable taste and texture differences between bronze cut and non bronze cut pastas . Bronze cut also tend to be slower dried. I generally use DeCecco which is bronze cut and slow dried but if I see a pasta that looks better now i know what to look for .
Garden .... 🙂 For now on I buy pasta by the color Thank´s Lisboa Portugal
You should go to boston for a trip and check their little italy. I think its the best we have to offer in the states.
Thank you Alessio...I have never heard about these things about pasta...also the spinach pasta looked delicious, such fun to watch :)
I love garlic sooooo very much. I would have used much more than an Italian. But thank you so much for the pasta guidelines.
If you ever travel to California and come to DTLA I recommend checking out Bottega Louie.
You both are wonderful. I look forward in seeing your videos each time. You both are my favorite 2 people and I enjoy looking at your videos to
Thank you so much! ❤️❤️
When I make my own pasta, I use only the egg yolks, and that makes super yellowy pasta, especially if I'm using duck eggs, or farm fresh which have very orange vibrant yolks.
ok, I've watched many of your videos BUT this one got me to subscribe. Great video, very informative
In Ireland we can buy fresh pasta in the supermarket - not expensive and extremely delicious! Only takes 2 or 3 minutes to cook. Never too chewy. I never buy dried pasta any more.
Great ,informative and fun video. Also love the opening cinematography! Greetings from Ecuador❤
A local Italian restaurant in my area makes fresh pasta and sells it to a local grocery store so I buy all fresh pasta. I live next to the highest concentrated city of Italian Americans so buying fresh ingredients at markets is a lot easier for me.
That's great, but fresh pasta doesn't necessarily mean better pasta. It's just different, and the two kinds of pasta are made for different, great recipes. In general, fresh pasta is made with eggs, and dry pasta isn't.
@@m.c.fromnyc2187 yeah I know but I like the taste/texture of fresh pasta so I gravitate towards fettuccine, tagliatelle, cavatelli recipes
@@bighoss92 Excellent taste! My favorite dry pasta are the bucatini, AKA perciatelli. They have a great mouthfeel.
Thank you so much for your videos and smiles. Always happy and inspired after watching.
Love this. Great info. Also, does anyone else notice that she barely chews her food. Like one chew and its down the hatch. Makes name nervous. LOL!
👍🤩💝🙏
😞As a celiac sufferer - I can live vicariously through you guys. 💝
Me, too, as a Type 1 diabetic 😢
@@DeborahRuud - 👍💝
I’m wheat sensitive, not Celiac, but I have much less problems with Italian premium pasta. I don’t indulge too often but at least I’m not suffering after eating the good stuff. I tried to go wheat-free but couldn’t maintain it. I know how difficult you have it. Have you tried Banza?
@@SuzanneWho - 👍Enjoy. I have heard people say that they suffer less in Europe and european countries. Yes, I’ve tried Banza. It’s fine. I don’t “love” pasta or pizza, so I can make do without it. 👍
Never actually thought of this. Excellent video!
Bravo Alessio a cercare di spiegare la nostra cultura del cibo parte in Italia la vita e piu sana e lunga! Ti seguo da un po e mi ricordi un po me quando 30 anni fa sono arrivato qui sposato con una ragazza dell' Ohio. Sono contento per te e della tua nuova vita in America. Benvenuto fra noi che non saremo mai Americani al 100% e che l' Italia scivola via piano piano e si vede poi lontana. Li nel mezzo c'e una vita bellissima e di sentimenti piene di storie ed esperienze. Usero il tuo video, se non ti dispiace, per quando dovro' spiegare ai miei clienti a cui cucino il perche' di certe scelte negli ingredienti e nelle tecniche di cucina che uso per loro. Chissa' che un giorno possiamo fare un minestrone assieme! Quando passi per la Florida fammi sapere! Ciao Giuseppe
This makes sense. Darker-burnt food is unhealthy, was taught that, but did not know this applied to dried pasta. Fresh is best.
Where can you buy this pasta in US? Or where do you guys buy it? I must have missed the olive oil video but would love to know what brand you use.
Spinach fresh from the Costco garden! 😆🤣 Thanks for sharing this information!
it's so good!
She loves you so much
This was the most entertaining food video I've seen in a long time. Your facial expressions were really funny!
Glad you enjoyed!
Great info! Thanks for sharing! Y'all rock, and I love the recipe.
Thanks for watching! ❤️
I'm happy to learn this information. Thank you for doing this video.
Spinach is actually also growing in the winter ;)
Thought I was celiac until I started making my own pasta. Now I know why store-bought gave me issues!
That medium colored pasta brand is well known and is the one I always buy, well for a bit different reasons