I love the change in editing to show the cooking alongside the submitted video! I love that it lets you cover so many more recipes and the submitter can sort of narrate the cooking. It's so easy and enjoyable to watch, I find. Nice work!!
Hi Beryl. Regarding the poppyseed pasta, you need at least three times as much poppyseed. It's not like decoration on pastry, it's the main ingredient of the dish. Thanks very much for all your lovely videos!
What makes your community so wonderfully beautiful is its immensely diverse contributors and our global love for food. Thank you Beryl for bringing us together in this amazing way ❤️🇨🇦❤️
Gosh you’re content is so wholesome and beautiful! Everything about it, the onesss, the community and the feeling of absolute comfort and love. No judgment, no separation. Just a hug and all embracing. You bring people together and create a space where there is no such thing as divide, just humans coming together through food and culture. I’m an Indonesian that has been away from home for far too long and seeing childhood comforts highlighted in many videos and my mother tongue spoken (though bitter sweet) makes me feel home every time. Thank you Beryl. Beautiful inside out. Xox
for the polish dish most Poles usually mix the strawberry with sour cream and sugar in a blender first and make a sweet sauce for the pasta. You can add some chopped strawberries for some texture but usually the pink sauce is the star
A good cheese or two is essential for Käsespätzle. A rich Emmental, a nutty Gruyère, or Appenzeller, (all Swiss cheeses btw), plus to round it either an Edamer or Leerdammer, and a young Gouda... Yummy, perfect flavor combo. But you may experiment with virtually all non-mold cheeses with a strong character. Heck, even Gorgonzola in moderation is great. But the caramelized onions are essential, no skimping on those. Each person should have the equivalent of one large (European) or medium (US) yellow or white onion on their plate together with noodles. Obviously AFTER caramelization. Or more. You almost can't go overboard with the caramelized onions.😂🤤
@@canisinumbra Agreed for a traditional Swabian Kässpatzn. I just found that a good mix rounds out the taste. Which is obviously a personal matter. " Über Geschmack lässt sich nicht streiten." Peace. 😘🤤
I like these remixes! They remind me of dishes that I was interested in before but never got around to making! I can use these for meal planning, too! Always good work, Beryl!
You’ll love Bangladeshi fried noodles! Any pasta, stir fried with sautéed onions, diced potatoes, egg, green chili, salt, cumin powder, chili powder, turmeric, a little coriander powder, and fresh coriander leaves! So good!
When Beryl throws you a kiss, you know you've done good. What fun pasta recipes! They all look so easy, too! I think I'm going to try a few of them to serve over the holidays this year!
Half Hungarian here: I was raised on Cottage cheese and noodles with sour cream and caramelized onions. Also, another dish is Cabbage and noodles ( fried cabbage and onions) with egg noodles. And although they are Polish we made homemade Pierogis too. Got to have a sprinkle of sweet paprika on any noodle dish along with a dollop of sour cream.🫶🏻
My favorite pasta is Pasta Jambon. I met my (now ex) husband’s cousin in Belgium. We had so many wonderful foods. My favorite dish was Pasta Jambon, the name is French. Jambon is French for ham. I start with a deli ham without a sugar cure or glaze. Black Forest Ham is good here. Use as much as you like, more is probably better. I like a short pasta for this & Edam Cheese, freshly shredded is marvelous! More cheese is probably better. Last two ingredients are unsalted butter & garlic salt with parsley. Shred your cheese, dice your ham. Cook your pasta in lightly salted water, a minute or 2 shy of al dente. Melt your butter in a big pot. When you drain your pasta, save about a cup of more of the starchy cooking water, you’ll want it later. Combine your ham, cooked pasta, some cheese & garlic salt with your melted butter in the big pan with the melted butter. Start adding the pasta water in intervals with your cheese, so you’ll start developing a light sauce. This is best served hot or at least warm. Make sure you have plenty of cheese & garlic salt to pass at the table.
I love these compilations! Really beryl, thank you so much! I did a whole international sandwich party with my friends because of your channel and it was so much fun!
I want to try that Cameroon one. I wonder what Cameroon people think of Japanese yakisoba-pan(fried noodle bread). who else loves carbs on carbs? Speaking of Japanese, they also have a "pink" spaghetti dish, but the ingredients for the sauce is mentaiko(spicy marinated cod roe) and Japanese mayo, and literally just called mentai-mayo pasta.
I love the recipes and culture on this channel. A masterpiece channel. Makes me feel good to see other people's food and make similar meals at home. Very inspiring and positive message.
All the contributors to this episode were so charming and fun! I found myself smiling throughout the video from both the carbs and the sweetness of everyone’s contributions. Now do I want a familiar dish like Mac & Cheese or that super simple but interesting & unknown to me butter miso pasta for dinner tonight?!!! Decisions, decisions!
I just had the Swiss dish for the first time at my brother’s house in Switzerland last week. My nephews requested it for lunch. The kids come home for lunch here, which is pretty cool. It was surprisingly delicious. This is my 4th time in Switzerland and I still have never had fondue.
13:36 pink sauce paste 1:05 Jalapeños pasta with bullion and Dahi 17:55 macroni pasta with applesauce, breadcrumbs, onion 24:39 Strawberry and sour cream pasta 19:55 keema chowmein
These all look so yummy. I was hoping to see Haluski, a buttery mix of cabbage and egg noodles. It is popular in Central Pennsylvania, but I think it comes from Eastern Europe (Poland?).
@@MrRopucha The area where my mom comes from in central PA is a mix of different central and eastern european ethnicities that I didn't know the exact origin of the dish. Thank you.
Oh I missed seeing one from either India or Pakistan there have such strange ways they make pasta - Pakistan has this mac and cheese spicy with capsicum version that blew my mind! Then I didn't dare try the curried Pasta in India but know so many who live for it!
The strawberry pasta makes sense to me because I know that dessert perogies, stuffed with blueberry or strawberry filling, is a thing. And they would also be topped with sour cream.
Hey Beryl, there are three noodle dishes from Croatia I wanted to share. Mlinci, Makaruni and Pljukanci. Mlinci ar baked in goose fat and then deglazed. Makaruni are basically Mac's, but homemade and not with cheese, but a veal sauce that simmers for 8 hours straight. That's from the island Korcula. Pljukanci are like long gnocchi. Also homemade and served many ways. In Istria they will be served with truffle sauce and shavings on top, somewhere else it might be ham sauce. Just look for the three, you'll find recipes on YT.
I learned about the butter and miso pasta here but I added a few twists, I add some garlic and pepper flakes to the butter, then the miso and some pasta water to make it more saucy. Sometimes I also add diced eggplant or zucchini if I want a more complete meal. It's a favorite in my house!
14:05 - the moment you recall having made "pink pastina" cause you had pink leftover water from cooking your beetroots that turned into homemade beet pickles and 'cause you saw the "pastina" episode on Beryl's channel and you really needed a decent and tasty vegetarian-friendly version of "canja"... portuguese here. and now i'd really love a tempeh episode. :) cheers and love your videos. :)
I highly recommend the turkish yalancı mantı (which is liar mantı/dumplings in turkish its named because of theres no meat or actual mantı/dumplings ).Its made with classic pasta such problaly like farafelle with topping turkish flavor garlic yogurt with hot chilli oil made up with butter (melt the butter add the tomato paste or hot pepper paste ) every turkish houshold would know this like i said garlic yogurt and hot chilli butter combo very turkish flavor we use it on everything like çılbır , turkish mantı etc . Hope you like it
Whey you make poppy seed pasta you are supposed to put WAY MORE poppy seeds and grind them very finely. I would suggest to use electric coffee grinder. I dare say the dish in the video must have been very underwhelming. ;-)
The way my family makes baked mac and cheese - mix cooled down noodles with lots of shredded cheese, salt and pepper, then put in a casserole dish, then fill halfway with milk and lastly, top with a thick layer of cheese on top. Then bake it until the top is browning, about 40 minutes. But I've made it with a cheese sauce and that's delicious too!
You should do an episode with everyone's take on classics via region! For example- I'm Minnesotan born and raised and ham roll-ups are a MUST at any potluck. But my take on it- salami, whipped cream cheese and dill pickle. So kind of the OG, yet my original ❤️
Interesting...I'm also a Minnesotan, and have never seen ham roll-ups at a potluck! I guess it depends on your circle of acquaintances. However, tater-tot hotdish is a classic. 🙂
My German exchange mom always put nutmeg and fresh thyme in her spaetzel, and some fresh chives. But honestly, it’s the onions that are almost bacon like when browned in butter.
The pasta with anchovies is a longtime favorite of mine that I eat every Christmas Eve with my Italian family. Can’t wait to try some of the others mentioned in the video.
The Apple and onion pasta made me feel so vindicated! I was apple obsessed as a teen, putting them in stew, tuna salad, anything. I would frequently fry up chopped Granny Smith apples and onions, sometimes topping with pancake batter or adding Polish sausage and cheddar cheese soup. Before I knew about Pesto, I would buy cans of Sabzi Aash seasoning and top my angel hair pasta with a healthy dose of it with several cloves crushed garlic, some olive oil, and parmesan.
I love you channel and I really like this video, but one comment to Slovak dish. You should use 10x the amount of poppy seeds than you did. I would taste completely different with less butter and more grounded poppy seeds
Being of Russian descent, you've doubtless tried kasha grechnaya. Buckwheat is a "meatier" type of grain and is gluten-free. Jessica Simpson: Chicken of the Sea. So, is it chicken or is it fish?
I was really surprised to see those sweet pasta dishes! I've never thought about using pasta in a dessert application, but I guess it does kind of make sense! It's a starchy carb, pretty flavorless on its own, and sometimes you want something sweet but with a different texture from the usual spreading something on a slice of bread.
Hey Beryl, ideas for episodes: cars n carbs. A foreign version of a famous dish established abroad (eg Chicken tikka masala/ mulligatawny/ kedgeree in UK, Cantonese borscht, Malaysian spaghetti, Chicago pizza, Thai tea, Vietnamese egg coffee)
Hi beryl, this is the first video of yours I have ever watched. There is also a pasta version we Indians have. In India we have a state Gujrat, where dal dhokli is our staple kind of pasta. I hope you try it.
Did anyone else eat egg noodles with cottage cheese, sour cream and cinnamon and sugar on top? Maybe this is a Jewish adaptation to topping it with bacon? We had this almost every Sunday lunch after coming home from Sunday school because my mom was a Sundae school principal and this was quick, easy and delicious.
Which one inspired me? I'll have to rewatch a few times and make my final decision. There are so many yummy pasta recipes here that my head is spinning. Great episode!!!
As a Filipino, I'm a bit disappointed that the only dish featured from here was sweet spaghetti. Many other pasta dishes like sopas macaroni, spaghetti palabok, and Filipino baked mac (this one always has ground meat) just gets overlooked. Still, I loved the video. Hope you more of these.
Hi Beryl! I love your videos and this one was fantastic. I love pasta and I think you should try "Aletria", it's a traditional christmas dessert from Portugal. It's made with angel hair pasta, eggs, sugar, cinnamon, lemon, milk or water and butter. Hope you try and love it like me and my family. Thank you!
My mother makes sweet pasta fried in a pan with a lot butter and a lot of breadcrumbs and a sauce of dried fruits like plums and apricots which were soaked in water. It is served hot.
The Wildgrain site is nice!!! Since noodles are believed to have originated in China, Iwas surprised there were no Chinese dishes. Perfect timing Beryl! Have just ground up some buckwheat for flour and have all the items for the Pizzoccheri!! And Nakia's mac and cheese looks so wonderful and will be made soon. We love (and make) spätzle so want to make the Käsespätzle. Carlos' Italian Pasta c’a Muddica Atturrata that has anchovies sounds delicious. We like anchovies, and an Italian neighbor taught us to soak them in milk for a few minutes if the salt is too heavy. Hailey's homemade hamburger helper looks so much healthier and delicious than the packaged stuff!!!
Carlo’s pasta would have been slightly creamy if the pasta was taken out of the water into the pan. Draining the pasta dries out the dish. If not creamy enough, add some pasta water. Pasta water is an ingredient in Italian pasta dishes to never skip…like garlic.
Omg Italian here, my grandparents are both from Italy and let me tell you, I grew up on pastina made quite a few different ways! I still love it to this day but my fave is the simple butter with a dash of milk and salt and pepper. I now make it for my children and they LOVE it 😊 pastina will be our Italian tradition to carry on hopefully for a long time
We make our pasta with Indian spices green chillies Sichuan chillies lemon sugar and hot dogs with all mixed onion vegetables tamarind past with out seeds and tomatoes with soup and ketchup with Kinu juice and dry fruits lots of love from Rawalpindi
30+ years ago my girlfriend entered my anchovie pasta in a recipe contest and won. I got the recipe out of a camping cookbook. Pretty cool to see how popular that basic recipe is.
With the macaroni and cheese, I use a NY Times recipe that calls for cayenne pepper. I really like that little spicy kick to counter all the cheesy goodness.
The polish strawberry pasta is something like vareniki, which I am sure you are familiar with. It's just that instead of the sweet filling being inside a dumpling (pasta), they just made it easier and deconstructed it. My grandpa also used to make sweet rice and pumpkin porridge. And sweet buckwheat with milk (like a cereal). There are a lot of foods that can be both main course and dessert if you just sweeten them instead of salting them. I'd like more people to try these variations. They're really good and healthier than many other regular sweets that are served for dessert. Same with oatmeal. After years of treating it like any other grain and eating it with salty stuff, I found out most people eat it with fruit and honey and even chocolate. Interesting!
Missed opportunity there on the Mac and cheese. Next time sprinkle the top with crumbled potatoes chips. Anyone ever try crumbled Doritos on top of mac and cheese?
I don't know how you feel about this... it might be fun to see a video that features some Haitian recipes... in light of current events. Or more importantly... some foods from some misunderstood immigrant groups. Dining and culture have clashed in a very uncomfortable way recently.
Favourite dishes that I tried both in restaurants and at home: Spätzle - I always order this in Germany, and I also made it at home and could have cried because it tasted just like in Germany Mac n Cheese: I had that in Edinburgh 3 times so I made it at home! Amazing especially with the crunchy top, I am like that lady, I love to hear it sizzling One I want to try: That wine wine spaghetti thing!
I love the change in editing to show the cooking alongside the submitted video! I love that it lets you cover so many more recipes and the submitter can sort of narrate the cooking. It's so easy and enjoyable to watch, I find. Nice work!!
Love the split screen format. Genius for compressing the time!
When the world needed her, Beryl delivered!! Love this
🌟🌟🌟
She always does
Hi Beryl. Regarding the poppyseed pasta, you need at least three times as much poppyseed. It's not like decoration on pastry, it's the main ingredient of the dish. Thanks very much for all your lovely videos!
What makes your community so wonderfully beautiful is its immensely diverse contributors and our global love for food. Thank you Beryl for bringing us together in this amazing way ❤️🇨🇦❤️
Gosh you’re content is so wholesome and beautiful! Everything about it, the onesss, the community and the feeling of absolute comfort and love. No judgment, no separation. Just a hug and all embracing. You bring people together and create a space where there is no such thing as divide, just humans coming together through food and culture. I’m an Indonesian that has been away from home for far too long and seeing childhood comforts highlighted in many videos and my mother tongue spoken (though bitter sweet) makes me feel home every time. Thank you Beryl. Beautiful inside out. Xox
Aw thank you!!
❤
The cozy part of TH-cam ❤
for the polish dish most Poles usually mix the strawberry with sour cream and sugar in a blender first and make a sweet sauce for the pasta. You can add some chopped strawberries for some texture but usually the pink sauce is the star
Fun buckwheat fact!
It's not actually wheat at all, it's a plant in the "pseudo-cereals" family which includes celery and rhubarb!
"Not a single spice has gone into this" sums up German food pretty well lol.
Come in we have spices. Salt, Pepper and Paprika. You should ask Uyens fiancee He even has variations of them 😂
A good cheese or two is essential for Käsespätzle. A rich Emmental, a nutty Gruyère, or Appenzeller, (all Swiss cheeses btw), plus to round it either an Edamer or Leerdammer, and a young Gouda... Yummy, perfect flavor combo. But you may experiment with virtually all non-mold cheeses with a strong character. Heck, even Gorgonzola in moderation is great.
But the caramelized onions are essential, no skimping on those. Each person should have the equivalent of one large (European) or medium (US) yellow or white onion on their plate together with noodles. Obviously AFTER caramelization. Or more. You almost can't go overboard with the caramelized onions.😂🤤
@@RustyDust101 All those cheeses are wrong for authentic Kässpatzn. You usea very strong Bergkäs from Germany. No mixes.
Hey, c'mon man... We put curry in our ketchup 😂
@@canisinumbra Agreed for a traditional Swabian Kässpatzn. I just found that a good mix rounds out the taste. Which is obviously a personal matter. " Über Geschmack lässt sich nicht streiten."
Peace. 😘🤤
pasta is life
Agreed 🍝🍝
Nooo cheese is life 😂
Pasta and cheese? Winner.
I guess raisin in tuna equates to dried cranberries or dried cherries in chicken salad. It works.
I like these remixes! They remind me of dishes that I was interested in before but never got around to making! I can use these for meal planning, too! Always good work, Beryl!
I knew I recognized some of these people!
Just woke up and saw this was posted 34 seconds ago. Great way to wake up and start my day lol
"Every ingredient is purposeful" sums up any Italian cuisine perfectly.
What a plethora of recipes outlining ideas for kinds of pasta, fish, cheese, meats, veggies, and spices. Great video
You’ll love Bangladeshi fried noodles! Any pasta, stir fried with sautéed onions, diced potatoes, egg, green chili, salt, cumin powder, chili powder, turmeric, a little coriander powder, and fresh coriander leaves! So good!
When Beryl throws you a kiss, you know you've done good.
What fun pasta recipes! They all look so easy, too! I think I'm going to try a few of them to serve over the holidays this year!
Half Hungarian here: I was raised on Cottage cheese and noodles with sour cream and caramelized onions. Also, another dish is Cabbage and noodles ( fried cabbage and onions) with egg noodles. And although they are Polish we made homemade Pierogis too. Got to have a sprinkle of sweet paprika on any noodle dish along with a dollop of sour cream.🫶🏻
My favorite pasta is Pasta Jambon. I met my (now ex) husband’s cousin in Belgium. We had so many wonderful foods. My favorite dish was Pasta Jambon, the name is French. Jambon is French for ham. I start with a deli ham without a sugar cure or glaze. Black Forest Ham is good here. Use as much as you like, more is probably better. I like a short pasta for this & Edam Cheese, freshly shredded is marvelous! More cheese is probably better. Last two ingredients are unsalted butter & garlic salt with parsley. Shred your cheese, dice your ham. Cook your pasta in lightly salted water, a minute or 2 shy of al dente. Melt your butter in a big pot. When you drain your pasta, save about a cup of more of the starchy cooking water, you’ll want it later. Combine your ham, cooked pasta, some cheese & garlic salt with your melted butter in the big pan with the melted butter. Start adding the pasta water in intervals with your cheese, so you’ll start developing a light sauce. This is best served hot or at least warm. Make sure you have plenty of cheese & garlic salt to pass at the table.
Oh, there’s a few I want to make, but first that Hungarian dish with the cottage cheese, sour cream, and bacon. Yummy!
I once ate pasta 19 days in a row I NEEDED THIS VIDEO
Are you Italian? 😂
I love these compilations! Really beryl, thank you so much! I did a whole international sandwich party with my friends because of your channel and it was so much fun!
It all looks so good! Poppy seeds also go great with marzipan instead of powdered sugar, you can also melt it into a sweet pasta sauce. ❤
I want to try that Cameroon one. I wonder what Cameroon people think of Japanese yakisoba-pan(fried noodle bread). who else loves carbs on carbs? Speaking of Japanese, they also have a "pink" spaghetti dish, but the ingredients for the sauce is mentaiko(spicy marinated cod roe) and Japanese mayo, and literally just called mentai-mayo pasta.
I love the recipes and culture on this channel. A masterpiece channel. Makes me feel good to see other people's food and make similar meals at home. Very inspiring and positive message.
Your content is such a joy and comfort!! I love that you’ve stayed so true to who you are on the channel. Thank you!
Food and nostalgia is very powerful.
All the contributors to this episode were so charming and fun! I found myself smiling throughout the video from both the carbs and the sweetness of everyone’s contributions. Now do I want a familiar dish like Mac & Cheese or that super simple but interesting & unknown to me butter miso pasta for dinner tonight?!!! Decisions, decisions!
I just had the Swiss dish for the first time at my brother’s house in Switzerland last week. My nephews requested it for lunch. The kids come home for lunch here, which is pretty cool.
It was surprisingly delicious. This is my 4th time in Switzerland and I still have never had fondue.
Glad you liked my recipe! Enjoy your time! :)
13:36 pink sauce paste
1:05 Jalapeños pasta with bullion and Dahi
17:55 macroni pasta with applesauce, breadcrumbs, onion
24:39 Strawberry and sour cream pasta
19:55 keema chowmein
These all look so yummy. I was hoping to see Haluski, a buttery mix of cabbage and egg noodles. It is popular in Central Pennsylvania, but I think it comes from Eastern Europe (Poland?).
Haluski are from Slovakia, Polish pasta with cabbage is called Łazanki!
@@MrRopucha The area where my mom comes from in central PA is a mix of different central and eastern european ethnicities that I didn't know the exact origin of the dish. Thank you.
Oh I missed seeing one from either India or Pakistan there have such strange ways they make pasta - Pakistan has this mac and cheese spicy with capsicum version that blew my mind! Then I didn't dare try the curried Pasta in India but know so many who live for it!
In Ireland it is actually fairly common to have curry pasta salad - so imagine pasta salad with curry flavoured mayo
The strawberry pasta makes sense to me because I know that dessert perogies, stuffed with blueberry or strawberry filling, is a thing. And they would also be topped with sour cream.
Hey Beryl,
there are three noodle dishes from Croatia I wanted to share. Mlinci, Makaruni and Pljukanci.
Mlinci ar baked in goose fat and then deglazed.
Makaruni are basically Mac's, but homemade and not with cheese, but a veal sauce that simmers for 8 hours straight. That's from the island Korcula.
Pljukanci are like long gnocchi. Also homemade and served many ways. In Istria they will be served with truffle sauce and shavings on top, somewhere else it might be ham sauce.
Just look for the three, you'll find recipes on YT.
Thank you for including pasta dishes from around the world.
I learned about the butter and miso pasta here but I added a few twists, I add some garlic and pepper flakes to the butter, then the miso and some pasta water to make it more saucy. Sometimes I also add diced eggplant or zucchini if I want a more complete meal. It's a favorite in my house!
14:05 - the moment you recall having made "pink pastina" cause you had pink leftover water from cooking your beetroots that turned into homemade beet pickles and 'cause you saw the "pastina" episode on Beryl's channel and you really needed a decent and tasty vegetarian-friendly version of "canja"... portuguese here. and now i'd really love a tempeh episode. :) cheers and love your videos. :)
I highly recommend the turkish yalancı mantı (which is liar mantı/dumplings in turkish its named because of theres no meat or actual mantı/dumplings ).Its made with classic pasta such problaly like farafelle with topping turkish flavor garlic yogurt with hot chilli oil made up with butter (melt the butter add the tomato paste or hot pepper paste ) every turkish houshold would know this like i said garlic yogurt and hot chilli butter combo very turkish flavor we use it on everything like çılbır , turkish mantı etc . Hope you like it
Really interesting to see these compilation videos. Good way to group together a lot of similar recipes for people to discover.
Whey you make poppy seed pasta you are supposed to put WAY MORE poppy seeds and grind them very finely. I would suggest to use electric coffee grinder. I dare say the dish in the video must have been very underwhelming. ;-)
The way my family makes baked mac and cheese - mix cooled down noodles with lots of shredded cheese, salt and pepper, then put in a casserole dish, then fill halfway with milk and lastly, top with a thick layer of cheese on top. Then bake it until the top is browning, about 40 minutes. But I've made it with a cheese sauce and that's delicious too!
You should do an episode with everyone's take on classics via region! For example- I'm Minnesotan born and raised and ham roll-ups are a MUST at any potluck. But my take on it- salami, whipped cream cheese and dill pickle. So kind of the OG, yet my original ❤️
Interesting...I'm also a Minnesotan, and have never seen ham roll-ups at a potluck! I guess it depends on your circle of acquaintances. However, tater-tot hotdish is a classic. 🙂
So multi-culti! Eating German pasta from a Japanese suribachi in NYC! I love Beryl!
Sooo much inspiration, thank you!
My German exchange mom always put nutmeg and fresh thyme in her spaetzel, and some fresh chives. But honestly, it’s the onions that are almost bacon like when browned in butter.
The miso one with the soft boiled egg I will definitely try. Thank you!
These are all so bomb! 💣 May we get an episode on beets Beryl?
Kasha with noodles and Sweet Noodle Kugel.
The pasta with anchovies is a longtime favorite of mine that I eat every Christmas Eve with my Italian family. Can’t wait to try some of the others mentioned in the video.
The Apple and onion pasta made me feel so vindicated! I was apple obsessed as a teen, putting them in stew, tuna salad, anything. I would frequently fry up chopped Granny Smith apples and onions, sometimes topping with pancake batter or adding Polish sausage and cheddar cheese soup.
Before I knew about Pesto, I would buy cans of Sabzi Aash seasoning and top my angel hair pasta with a healthy dose of it with several cloves crushed garlic, some olive oil, and parmesan.
I loved making the Pastina video! I’m so happy to see the recipe shared again. 😊
I'm Italian and I grew up eating "pasta sabbiata" ("sand pasta" aka pasta with breadcrumbs), pastina and spinach Spaetzle
Literally cooking the miso butter pasta tonight with some salmon and leftover cucumber salad on the side 👍
I love you channel and I really like this video, but one comment to Slovak dish. You should use 10x the amount of poppy seeds than you did. I would taste completely different with less butter and more grounded poppy seeds
Being of Russian descent, you've doubtless tried kasha grechnaya. Buckwheat is a "meatier" type of grain and is gluten-free.
Jessica Simpson: Chicken of the Sea. So, is it chicken or is it fish?
I was really surprised to see those sweet pasta dishes! I've never thought about using pasta in a dessert application, but I guess it does kind of make sense! It's a starchy carb, pretty flavorless on its own, and sometimes you want something sweet but with a different texture from the usual spreading something on a slice of bread.
I am a pasta lover mostly like traditional Italian pasta but the one from Nepal seems great!
I want to try the 4S pasta, and the miso butter pasta 💙
yay pasta verde 🇲🇽 one of my favorite dishes my mom makes
Hey Beryl, ideas for episodes: cars n carbs. A foreign version of a famous dish established abroad (eg Chicken tikka masala/ mulligatawny/ kedgeree in UK, Cantonese borscht, Malaysian spaghetti, Chicago pizza, Thai tea, Vietnamese egg coffee)
I appreciate that italy is the opening dish for this video it's like a mark of approval for the rest
Tell a friend Beryl needs a million subs. 🎉❤
Hi beryl, this is the first video of yours I have ever watched. There is also a pasta version we Indians have. In India we have a state Gujrat, where dal dhokli is our staple kind of pasta. I hope you try it.
The Slovakian dish reminded me of a similar one I had in Austria. It also uses poppy seeds, but is put on spätzle.
Did anyone else eat egg noodles with cottage cheese, sour cream and cinnamon and sugar on top? Maybe this is a Jewish adaptation to topping it with bacon?
We had this almost every Sunday lunch after coming home from Sunday school because my mom was a Sundae school principal and this was quick, easy and delicious.
It sounds great!
I saw your video on my fyp, I clicked right away. I love pasta ❤❤
Which one inspired me? I'll have to rewatch a few times and make my final decision. There are so many yummy pasta recipes here that my head is spinning. Great episode!!!
I´m gonna make the one from Nepal, that looks delicious. Everything looks so good but this caught my eye
For those with sweet tooth, you'll def love Filipino spaghetti.
Interesting = Berylspeak for "I don't care for it" :D
As a Filipino, I'm a bit disappointed that the only dish featured from here was sweet spaghetti. Many other pasta dishes like sopas macaroni, spaghetti palabok, and Filipino baked mac (this one always has ground meat) just gets overlooked.
Still, I loved the video. Hope you more of these.
When are you releasing a pumpkin episode??!?!
Hi Beryl! I love your videos and this one was fantastic. I love pasta and I think you should try "Aletria", it's a traditional christmas dessert from Portugal. It's made with angel hair pasta, eggs, sugar, cinnamon, lemon, milk or water and butter. Hope you try and love it like me and my family. Thank you!
My mother makes sweet pasta fried in a pan with a lot butter and a lot of breadcrumbs and a sauce of dried fruits like plums and apricots which were soaked in water. It is served hot.
That sounds absolutely amazing! I’ve never tried sweet pasta it’s on my list to try someday!
Nothing is "inappropriately delicious," "delicious" is always appropriate and an honor to The Creator and Creation!
The Wildgrain site is nice!!!
Since noodles are believed to have originated in China, Iwas surprised there were no Chinese dishes.
Perfect timing Beryl! Have just ground up some buckwheat for flour and have all the items for the Pizzoccheri!!
And Nakia's mac and cheese looks so wonderful and will be made soon. We love (and make) spätzle so want to make the Käsespätzle.
Carlos' Italian Pasta c’a Muddica Atturrata that has anchovies sounds delicious. We like anchovies, and an Italian neighbor taught us to soak them in milk for a few minutes if the salt is too heavy.
Hailey's homemade hamburger helper looks so much healthier and delicious than the packaged stuff!!!
Now lets wait for the best vegetable dishes.
I have to remember that cream cheese or farmer's cheese is called cottage cheese in other parts of the world.
I haven't tried hot dogs in pasta, but I do love andouille sausage in pasta with chopped red and green peppers, onion, and a cajun tomato sauce.
You should try Aush, it’s like a pasta and it’s from Afghanistan and some parts of Pakistan. Grew up eating and I’m sure you’ll love it too
Carlo’s pasta would have been slightly creamy if the pasta was taken out of the water into the pan. Draining the pasta dries out the dish. If not creamy enough, add some pasta water. Pasta water is an ingredient in Italian pasta dishes to never skip…like garlic.
Omg Italian here, my grandparents are both from Italy and let me tell you, I grew up on pastina made quite a few different ways! I still love it to this day but my fave is the simple butter with a dash of milk and salt and pepper. I now make it for my children and they LOVE it 😊 pastina will be our Italian tradition to carry on hopefully for a long time
We make our pasta with Indian spices green chillies Sichuan chillies lemon sugar and hot dogs with all mixed onion vegetables tamarind past with out seeds and tomatoes with soup and ketchup with Kinu juice and dry fruits lots of love from Rawalpindi
Try the garlic noodles from Kenji. So good.
Still greatest channel ever!!!
30+ years ago my girlfriend entered my anchovie pasta in a recipe contest and won. I got the recipe out of a camping cookbook. Pretty cool to see how popular that basic recipe is.
hotdogs and pasta. never been to Jollibee? haha
this was a very fun and also peaceful video to watch though.
thank you as always 🧡
With the macaroni and cheese, I use a NY Times recipe that calls for cayenne pepper. I really like that little spicy kick to counter all the cheesy goodness.
wildgrain seems like such a cool subscription, i wish it was avaliable in canada
The polish strawberry pasta is something like vareniki, which I am sure you are familiar with. It's just that instead of the sweet filling being inside a dumpling (pasta), they just made it easier and deconstructed it. My grandpa also used to make sweet rice and pumpkin porridge. And sweet buckwheat with milk (like a cereal). There are a lot of foods that can be both main course and dessert if you just sweeten them instead of salting them. I'd like more people to try these variations. They're really good and healthier than many other regular sweets that are served for dessert.
Same with oatmeal. After years of treating it like any other grain and eating it with salty stuff, I found out most people eat it with fruit and honey and even chocolate. Interesting!
I just made bucatini with vodka arrabbiata sauce just so I could eat pasta along with this episode. 🤟
I really have to start watching your videos earlier. It’s 2:00 am and I’m craving pasta!
I'm surprised mentaiko pasta didn't pop up and now that's what I'm craving lol
Switzerland, austria, germany. crushing it with the caramellized onions
So many yummy recipes to make. 😋
Missed opportunity there on the Mac and cheese. Next time sprinkle the top with crumbled potatoes chips.
Anyone ever try crumbled Doritos on top of mac and cheese?
Oh Wow! I got a lotta cookin' to do.
12:11 Beryl! Loves! HAAAAAM!
Beryl, you should try Polish łazanki. Pasta with minced meat and sauerkraut. I think you would enjoy this dish ❤
I don't know how you feel about this... it might be fun to see a video that features some Haitian recipes... in light of current events. Or more importantly... some foods from some misunderstood immigrant groups. Dining and culture have clashed in a very uncomfortable way recently.
Favourite dishes that I tried both in restaurants and at home:
Spätzle - I always order this in Germany, and I also made it at home and could have cried because it tasted just like in Germany
Mac n Cheese: I had that in Edinburgh 3 times so I made it at home! Amazing especially with the crunchy top, I am like that lady, I love to hear it sizzling
One I want to try: That wine wine spaghetti thing!