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
@@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. ❤️🐈⬛😎
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
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!
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
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.
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
@@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🙂
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!
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.
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 🤠
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
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...
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.
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😊
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 👍👍
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."
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 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 :))
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. 😊
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.
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
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!
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?
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")
"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 ...
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.
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.
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 !
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.
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.
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!!!
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!
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.
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
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!
Before I learned what the color of dried pasta means, I discovered a pasta brand that tastes so different and much better than other brands. Now, as I check the color of the pasta, I find that it has the palest ivory color out of all the pasta brands. It really affects the texture and taste of pasta n that it makes it bouncier and taste more of the wheat it's made from. The brand I discovered is also among the cheapest pasta on the shellf which is amazing.
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
I love this video. Learned so much. Can you explain whole grain pasta? My mom is diabetic. Do Italians buy whole grain? I just bought her some La Molina whole grain. Is it ok?
I thought I knew everything about how to tell quality pasta and I buy artisinal pasta. But you blew my mind, Alessio, with the furosine! Now that I never learned about. Thank you so, so much! I do have a question ... the footage you shot of the supermarket shelves with the Afeltra brand - which store was that footage from? so I have a clue as to where to find it. Thank you so much for answering my question, guys. Love to you both.
Non la sapevi perché non è vero che fa male. Non è dimostrato da studi appropriati e nemmeno l'Agenzia Europa per la sicurezza alimentare ha pensato di indagare oltre. Puoi continuare a mangiare pasta Barilla in tutta serenità. Poi, che possa piacere o meno, è tutto un altro discorso. Io preferisco altre paste, ma non andrei a spargere in giro voci non confermate che fa male, solo perché qualche seguace di medicina alternativa lo dice sull'internet.
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 learn something new every day. The color differentiation makes it a quick choice
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
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
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 ❤️
Absolutely love the detailed breakdown he gives! You guys are absolutely amazing! Ciao! 🥰
Thanks so much! un saluto da Jessi e Alessio
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
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:)
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 🥰
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!
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 😀
I'm amazed! I always discarded the whiter one as lower quality (mostly aesthetic) so now I'll try to change that
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.
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
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🙂
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!
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.
Very interesting. I never knew about the importance of the pasta drying. Thank you!
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.
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!
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.
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 🤠
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
Alessio! That pasta recipe is absolutely AMAZING!!! Thank you!!!
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...
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
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😊
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 👍👍
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."
Also it tastes better when you get the high quality pasta. It's so delicious!
This was news to me. Thank you so much for sharing this helpful information.
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.
The brand De Cecco is low temp dried pasta. It’s a good price point and available in most places in the US.
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 :))
Mmmm 🤗 I was hoping for a recipe at the end!! Thank you! 🫶
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. 😊
This is super helpful! Thank you! I'm trying to find better pasta with no enriched bleached flour too.
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.
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
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!
Cool, I did not know this. I actually bought some yesterday that turns out to be awesome
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?
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")
I learned so much useful information from this video. I am grateful.
"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 ...
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.
Yes he is Italian, but he seems very knowledgeable, so thank you
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.
Thank you Alessio...I have never heard about these things about pasta...also the spinach pasta looked delicious, such fun to watch :)
this vid alone was worth the sub to your channel.Thanks for the informative and fun vids 🙂
.
Spinach fresh from the Costco garden! 😆🤣 Thanks for sharing this information!
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 !
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
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 just love you guys! Thank you for sharing your recipe in such a funny way🤣
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!!!
Thank you souch for training me how to properly purchase my pasta!!!!!🤗🇮🇹🤗🇮🇹🤗
Bravo Alessio! Go out and teach them!
Is this legit?
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 ,informative and fun video. Also love the opening cinematography! Greetings from Ecuador❤
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
Love it 😍 and your sense of humor. Cooking and food should make you happy and smile. Buon appetito
ok, I've watched many of your videos BUT this one got me to subscribe. Great video, very informative
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.
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
Never actually thought of this. Excellent video!
This was the most entertaining food video I've seen in a long time. Your facial expressions were really funny!
Glad you enjoyed!
I bought pasta on Amazon it takes 14 minutes to cook and it's like a white pasta and it just tastes amazing❤
holy hell i've been buying pasta all my life, and never thought to check drying temps. thanks.
Nice recipe! 😋
How about the dark brown "whole grain" pasta? 🤷♂️
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! ❤️❤️
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!
Before I learned what the color of dried pasta means, I discovered a pasta brand that tastes so different and much better than other brands. Now, as I check the color of the pasta, I find that it has the palest ivory color out of all the pasta brands. It really affects the texture and taste of pasta n that it makes it bouncier and taste more of the wheat it's made from. The brand I discovered is also among the cheapest pasta on the shellf which is amazing.
If you guys have Central Market in Nashville you should try it. They have a whole isle of imported pasta from Italy...
This makes sense. Darker-burnt food is unhealthy, was taught that, but did not know this applied to dried pasta. Fresh is best.
This was excellent! Very educational. 💖
I love garlic sooooo very much. I would have used much more than an Italian. But thank you so much for the pasta guidelines.
Re gluten-free pasta: It would be great if you could taste test several kinds and give us your recommendations!
If you ever travel to California and come to DTLA I recommend checking out Bottega Louie.
I just learned something new a pasta. Great show.
Thank you so much for your videos and smiles. Always happy and inspired after watching.
I had no idea. Thank you so much 👍🏻👍🏻
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.
Great info! Thanks for sharing! Y'all rock, and I love the recipe.
Thanks for watching! ❤️
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.
I had no idea! Thanks for educating us. 👍
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
Love your Videos! 😊 Makes me wanna go to Bella Italia… Greetings from 🇩🇪
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'm happy to learn this information. Thank you for doing this video.
I love this video. Learned so much. Can you explain whole grain pasta? My mom is diabetic. Do Italians buy whole grain? I just bought her some La Molina whole grain. Is it ok?
I thought I knew everything about how to tell quality pasta and I buy artisinal pasta. But you blew my mind, Alessio, with the furosine! Now that I never learned about. Thank you so, so much! I do have a question ... the footage you shot of the supermarket shelves with the Afeltra brand - which store was that footage from? so I have a clue as to where to find it. Thank you so much for answering my question, guys. Love to you both.
De Cecco is the best of the affordable dried pastas in the US, has been my go to for years.
it's so good!
She loves you so much
Questa, caro Alessio, non la sapevo. Grazie infinite per l'informazione.
Non la sapevi perché non è vero che fa male. Non è dimostrato da studi appropriati e nemmeno l'Agenzia Europa per la sicurezza alimentare ha pensato di indagare oltre. Puoi continuare a mangiare pasta Barilla in tutta serenità. Poi, che possa piacere o meno, è tutto un altro discorso. Io preferisco altre paste, ma non andrei a spargere in giro voci non confermate che fa male, solo perché qualche seguace di medicina alternativa lo dice sull'internet.
Thought I was celiac until I started making my own pasta. Now I know why store-bought gave me issues!
Good to know! I’m gonna try the pasta!
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!