I laughed repeatedly at this. Sasha's self-deprecating threat to speak slower if you commit pasta crimes made me admire him even more. "I'll have what they're smoking!"
From what I've learned (and i could be wrong), fresh pasta is good for when you have a separately made sauce and you just need to gently toss the pasta into the sauce at the end (tomato sauce,, Bolognese, pesto, etc...). Dried pasta is better when you're building the sauce on top of the pasta and you need to be a bit more vigorous in your mixing to create an emulsification (cacio e pepe, carbonara, etc...).
@@ethanmeadows8350 Right idea! Fresh pasta typically more egg-forward and "thick" by itself. Overcooking it is very easy to do and it doesn't complement rich sauces that lack tomato/acidity. Eating the last half of a fresh pasta carbonara is more of a chore than an enjoyment.
Yes and no, consider there are are 20 states in Italy each with hundreds of different pasta types fresh and non and hundreds of different sauces, if you see them as a whole there are much more fresh recipes without egg, and many fresh are sauteed and emulsified, the problem that they very hard to make because of the low moisture content, which makes it rough just like the dry one, carbonara, cacio e Pepe, pesto, bolognese represents only 0,0001% of Italian pasta recipes. Anyways for starter is quiet a good rule to follow but not a dogma nor a crime
MikeNYC7 That and for most boxed pasta shapes you can’t quite achieve at home unless you have a pasta press or a whole set of dedicated raw wood pasta equipment.
3:51 Amen. I've never had fresh thin pasta that stays firm. Take notes Babish! Fresh pasta is for filled pasta like ravioli, toretllini etc and very chilled ahead of time.
0:44 I grew among people, of whom, for example: after I returned to the U.S. from my coveted work sojourn in northern Italy in 1999, an aunt, who was obviously so jealous of my professional achievement as to try to compete with me, cut me off when I was about to describe the beautiful food I had in Milan, by announcing she and her son - my teenage cousin - just had eggplant Parmesan at Olive Garden in Irvine 2 weeks earlier...
Slightly disagree about using pre-grated parm (Reggiano still of course). Freshly grating is ideal but pre-grating some and putting it in a container to use over the next week or so is fine.
Depends on what recipe and ingredients she used - is she sifting the flour? Is she letting it rest for 30 minutes at the very least before rolling out so the flour can fully hydrate? Is she rolling it too thick before cutting it? Any mistake with these can result in poor texture, especially if she’s using a coarser flour - i.e. semolina can yield a less smooth result than 00 flour, but any flour can end up grainy if another mistake is made
You mean Daniel the guy who second guess all the innovative techniques because of his “experience” or “indoctrination”....no wonder Kenji fled to California to chill out.
I find putting oil on top of the pasta water goes some way to stopping the pot overboiling, means i can do other things while the pasta is cooking and not be super worried!
just control your heat, there are taught very few instances in which you put a bit of oil in the water when you cook a type super thin lasgna pasta sheet call "Straccetti" or "fazzoletti" they very easily stick together so you put oil but that's the only case I saw
I love you guys but you can't tell me to brine my chicken in Kim chi because it's good and serves a purpose and eat food how you like it and then turn around and tell me I can't change the size of my pasta by breaking it in half. I don't even do that but that seems like such an absurdly silly point to make.
@@epiccollision tradition is not nostalgia, if you don't have a deep knowledge of the tradition of any cuisine you cannot improve and modify it, it's like wanting to drift without knowing how to start the car
I live in Gragnano, pasta nerds will know. Good choice with Faella pasta over there, I grew up buying huge boxes of Faella pasta with my grandpa directly from their pastificio every few months :)
I've attempted to get my wife to watch your video. She's a pasta murderer but won't admit to her crimes. I can't eat her SB, it's like wobbly disintegrating sludge. Please somehow educate my mad missus. Once all this madness had gone I'll pay for her flight to you two. Luv ya.
its normal with every cuisine, burgers here in italy suck 99% of the time, only now some of us are starting to see the light on what a good burger means
I mean I agree with a lot of this but let’s all consider cooking for convenience/quick fix/cooking for family and expenses! At the end of the day if you enjoy it then it can’t be wrong:) but maybe think about these, maybe you’ll enjoy it more? Cook, love, stay safe people👍
they're a cooking channel, they want to show you how to do things right, not for convenience....understand your good will but don't degrade the benefit of their knowledgable teaching
Dancers End Records I also mentioned that they could try the amazing advice presented. Not degrading a thing, just providing an alternative perspective for people who wish to consider it
I honestly don’t see what’s wrong with breaking pasta into half. The pasta fits better into the pot without the fear of burning the ends because it’s length is longer than the diameter of the pot, while also negating the problem of twirling too much pasta in one mouthful. A youtube commenter once said,” Tradition is peer pressure from dead people”.
No. The pasta won't burn, it will just get more flexible and fit in the pot in a minute. Spaghetti are long, if you don't want long pasta pick another type
Oil in pasta water is to keep it from boiling over, the oil stays on top as it floats on water and breaks the surface tension, never allowing bubbles to form on top of eachother. That said if you watch it, it shouldn't boil over.
Everyone I’ve ever seen do this does it because they believe it makes the noodles not stick together, which has never happened to me in the first place.
Great video. I like that these are all techniques that you use when cooking pasta that anyone can do. These are about how to cook your pastas. Except for one, the pre-grated cheese. That was the only crime in there that wasn't a technique. The pre-grated Parmesan is 1/3 the price as the the authentic parmiggiano-reggiano. Not every one can afford the extra expense, and not every store actually carries the real cheese. My local grocery store only has it on occasion.
A wedge of *any* parm or romano type cheese , freshly grated is better than pre-grated. The American versions of the cheeses don't compare at all to the $$$ stuff, but they are miles better than the green cardboard tube.
Adding oil to the boiling pasta keeps that starch foam from boiling over. I wouldnt use a nice olive oil for it but I always have and always will use some canola oil.
It also coats the noodles in oil and prevents the sauce from adhering properly! It's much better to use slightly less water, a bigger pot, it to just keep an eye on the water as it cooks!
Pasta, the movie. The Spaghetti Sherif is throwing the Pasta in the pot, Pot foams up.. He staggers back, says to the head chef: we’re gonna need a bigger pot.
It also ruins your pasta by not allowing the sauce to stick properly so maybe just don't fill your pot so full of water that you have to worry about boil overs
Pasta, the movie. The Spaghetti Sherif is throwing the Pasta in the pot, Pot foams up.. He staggers back, says to the head chef: we’re gonna need a bigger pot.
I've enjoyed a lot of recipes and videos from serious eats, but this comes across as overly judgy. Maybe it's just due to the "crime" conceit, but I've noticed it in their other videos about pasta. Debunking is fine, great even, but belittling people's preferences feels, well, crappy.
Completely agree with this. I love serious eats for the science, experimentation, and challenging of norms. This is generic pasta advice without nuance or in-depth explanations. This is food network content.
The guy who likes under cooked pasta says the directions on the box are wrong? The directions on the box are basically like the bible for cooking pasta. If you like pasta a certain way then eat it, don't think you need to like pasta the way some professional is telling you to like. Try their techniques and then do what you like. WTF is wrong with a little cellulose? You can't taste it. It may screw up the way the cheese melts but you eat all different kinds of plants and things from trees, but a little bit of the actual tree and that is a no go? You can't taste it.
Oil in the pasta water prevents it from over boiling THATS IT, ITS NOT FOR ANY OTHER REASON! it’s so frustrating cooking professionals don’t know why these things are done, and rail against them because of their ignorance HOW AM I RESPONSIBLE FOR THEIR IGNORANCE???!!! Oil works, deal with it, your ignorance does not negate the fact it works. And the end result is not impacted at all the oil goes away in the first 2-3 seconds of pouring into the strainer, so MOVE ON! Actually tell us why it’s bad besides cooking nostalgia...you questioned something and instead of finding the reason you went “I’m fine being ignorant”...come on ? You boil pasta it doesn’t boil over and its poured off...WHATS THE BIG FRIGGIN DEAL!?
What's difficult in setting a timer and looking at the pasta while it's cooking?? And if it's at the point that you need oil to make sure it doesn't over boil, you cooked it already to much.
I HATE it when Chefs salt the pasta water. The same idiots put loads of salt into the water when boiling plain white rice. When I want salty food I open a can. Here’s a top tip I learned from German chefs. When salting water to boil your vegetables, potato’s, use only a little bit of salt and a pinch of sugar, like the amount you can hold between thumb and index finger. This will intensify the taste, but you won’t be able to taste it.
I laughed repeatedly at this. Sasha's self-deprecating threat to speak slower if you commit pasta crimes made me admire him even more. "I'll have what they're smoking!"
can we please talk about the people who throw pasta at the wall
Ciaran Hedderman yes but only posthumously ! I think the last one died in 99
Holy shit that brought back memories i had no idea i remembered of my mother encouraging me to hurl spaghetti at the wall
If some sauces a better suited to boxed pasta, and others are better suited to fresh, how about a video for that? I'd like to try making fresh pasta.
From what I've learned (and i could be wrong), fresh pasta is good for when you have a separately made sauce and you just need to gently toss the pasta into the sauce at the end (tomato sauce,, Bolognese, pesto, etc...). Dried pasta is better when you're building the sauce on top of the pasta and you need to be a bit more vigorous in your mixing to create an emulsification (cacio e pepe, carbonara, etc...).
@@ethanmeadows8350 Pretty sure you're right.
I was thinking the same thing.
I need to make Cacio e Pepe again.
@@ethanmeadows8350 Right idea! Fresh pasta typically more egg-forward and "thick" by itself. Overcooking it is very easy to do and it doesn't complement rich sauces that lack tomato/acidity.
Eating the last half of a fresh pasta carbonara is more of a chore than an enjoyment.
Yes and no, consider there are are 20 states in Italy each with hundreds of different pasta types fresh and non and hundreds of different sauces, if you see them as a whole there are much more fresh recipes without egg, and many fresh are sauteed and emulsified, the problem that they very hard to make because of the low moisture content, which makes it rough just like the dry one, carbonara, cacio e Pepe, pesto, bolognese represents only 0,0001% of Italian pasta recipes. Anyways for starter is quiet a good rule to follow but not a dogma nor a crime
MikeNYC7
That and for most boxed pasta shapes you can’t quite achieve at home unless you have a pasta press or a whole set of dedicated raw wood pasta equipment.
3:51
Amen. I've never had fresh thin pasta that stays firm. Take notes Babish!
Fresh pasta is for filled pasta like ravioli, toretllini etc and very chilled ahead of time.
Piedmontese Taglierini, when done correctly, very low moisture 45% very hard to work they stay nice and firm like ramen
i literally gasped at the pasta rinsing
0:44 I grew among people, of whom, for example: after I returned to the U.S. from my coveted work sojourn in northern Italy in 1999, an aunt, who was obviously so jealous of my professional achievement as to try to compete with me, cut me off when I was about to describe the beautiful food I had in Milan, by announcing she and her son - my teenage cousin - just had eggplant Parmesan at Olive Garden in Irvine 2 weeks earlier...
So question: Everyone always says to keep the pasta water because it is useful for the sause but what can I actually use it for in the sause?
Slightly disagree about using pre-grated parm (Reggiano still of course). Freshly grating is ideal but pre-grating some and putting it in a container to use over the next week or so is fine.
I love these guys. But Sahsa does have the perfect voice for print.
What sauces would be good with fresh pasta as opposed to dried and vice versa?
OMG Daniel, « been in the river for three weeks » can’t catch my breath 😷
Notable exception to the pasta breaking one: Neapolitan ziti are like elongated penne that are meant to be broken
I liked the video, but is it normal for this channel to have such poorly mixed audio? Levels were all over the place.
the content and science is solid but their production and on-screen personalities are amateur hour
Yes.
My sister made pasta but it tasted grainy. What did she do wrong
Depends on what recipe and ingredients she used - is she sifting the flour? Is she letting it rest for 30 minutes at the very least before rolling out so the flour can fully hydrate? Is she rolling it too thick before cutting it? Any mistake with these can result in poor texture, especially if she’s using a coarser flour - i.e. semolina can yield a less smooth result than 00 flour, but any flour can end up grainy if another mistake is made
Good video, too many outtakes.
Daniel is fantastic in this role. His personality really shines. He has a lot of Alton Brown like qualities.
You mean Daniel the guy who second guess all the innovative techniques because of his “experience” or “indoctrination”....no wonder Kenji fled to California to chill out.
epiccollision I am not commenting on his acumen or qualifications, simply his personality and acting skills.
I find putting oil on top of the pasta water goes some way to stopping the pot overboiling, means i can do other things while the pasta is cooking and not be super worried!
Exactly, but you “should be boiling your pasta only in appropriate vessels”...ugh ok boomer
@@epiccollision or you could stop overfilling the pot..you don't need much water. It should never come close to boiling over.
just control your heat, there are taught very few instances in which you put a bit of oil in the water when you cook a type super thin lasgna pasta sheet call "Straccetti" or "fazzoletti" they very easily stick together so you put oil but that's the only case I saw
Bwahaha. Rigor-toni. Damn. Still cracking a smile 15 mins later.
John Dough made me crack too!
JOHN DOUGH SJHKDSJH I HAD TO SUBSCRIBE
100% of serial killers freak out if you break your pasts before boiling it.
Looks like I have pasta soulmates...and I didn't even know it.
Why is Ray Romano discussing pasta?
I would like to report a pasta crime: Adam Ragusea for breaking spaghetti in half before cooking!
adam raguesea is an Arlecchino
Grimey
That one goes with a warning. His pot was small
**godfather theme plays**
So any pasta dishes you guys recommend?
I love you guys but you can't tell me to brine my chicken in Kim chi because it's good and serves a purpose and eat food how you like it and then turn around and tell me I can't change the size of my pasta by breaking it in half. I don't even do that but that seems like such an absurdly silly point to make.
Jason Cronin Kenji and Daniel aren’t the best complimentary guides...tradition and nostalgia will be the end of us.
@@epiccollision tradition is not nostalgia, if you don't have a deep knowledge of the tradition of any cuisine you cannot improve and modify it, it's like wanting to drift without knowing how to start the car
nice video , informative
lovin the new vids keep it up!
I live in Gragnano, pasta nerds will know. Good choice with Faella pasta over there, I grew up buying huge boxes of Faella pasta with my grandpa directly from their pastificio every few months :)
Cost-wise, pre-grated cheese is often a better option for people on budgets.
Nope. th-cam.com/video/StBnr7bLu3M/w-d-xo.html
I've attempted to get my wife to watch your video. She's a pasta murderer but won't admit to her crimes. I can't eat her SB, it's like wobbly disintegrating sludge. Please somehow educate my mad missus.
Once all this madness had gone I'll pay for her flight to you two.
Luv ya.
Reminds me of my childhood. American pasta of the 70s and 80s was a crime.
its normal with every cuisine, burgers here in italy suck 99% of the time, only now some of us are starting to see the light on what a good burger means
Sasha Marx talks like one of John Mulaney's worst impressions
The only way I can watch a video with this guy is at 1.5 speed
Kenny Perkins Have a heart! 1.25x
That got lost in the sauce huh...
but... pre-grated cheese is the only kind of cheese i could find in the supermarket near me, so..
If that's the case, then, it's fine
I mean I agree with a lot of this but let’s all consider cooking for convenience/quick fix/cooking for family and expenses! At the end of the day if you enjoy it then it can’t be wrong:) but maybe think about these, maybe you’ll enjoy it more? Cook, love, stay safe people👍
they're a cooking channel, they want to show you how to do things right, not for convenience....understand your good will but don't degrade the benefit of their knowledgable teaching
Dancers End Records I also mentioned that they could try the amazing advice presented. Not degrading a thing, just providing an alternative perspective for people who wish to consider it
@@fosstv45 yeah totally fair enough sorry i misread your comment!
I honestly don’t see what’s wrong with breaking pasta into half. The pasta fits better into the pot without the fear of burning the ends because it’s length is longer than the diameter of the pot, while also negating the problem of twirling too much pasta in one mouthful. A youtube commenter once said,” Tradition is peer pressure from dead people”.
No.
The pasta won't burn, it will just get more flexible and fit in the pot in a minute.
Spaghetti are long, if you don't want long pasta pick another type
Arrest me stat
.
.
Or eat rice, less rules
What's the deal with people pushing for raw pasta? Is someone's palette unrefined if the taste of raw durum wheat doesn't appeal to them?
Both undercooked and overcooked pasta are gross
@@Ash_Wen-li at least with under cooked you can give it a hit or two with the micro wave, improves it somewhat
Do sauce crimes next. I need to know why I can't make sauce
this is PG 16 at least, horrible crimes.
Oil in pasta water is to keep it from boiling over, the oil stays on top as it floats on water and breaks the surface tension, never allowing bubbles to form on top of eachother. That said if you watch it, it shouldn't boil over.
Everyone I’ve ever seen do this does it because they believe it makes the noodles not stick together, which has never happened to me in the first place.
Dear friend....
Great video. I like that these are all techniques that you use when cooking pasta that anyone can do. These are about how to cook your pastas. Except for one, the pre-grated cheese. That was the only crime in there that wasn't a technique. The pre-grated Parmesan is 1/3 the price as the the authentic parmiggiano-reggiano. Not every one can afford the extra expense, and not every store actually carries the real cheese. My local grocery store only has it on occasion.
A wedge of *any* parm or romano type cheese , freshly grated is better than pre-grated. The American versions of the cheeses don't compare at all to the $$$ stuff, but they are miles better than the green cardboard tube.
THANK YOU!!!
Psk...I've seen worse. Come to my kitchen .
Adding oil to the boiling pasta keeps that starch foam from boiling over. I wouldnt use a nice olive oil for it but I always have and always will use some canola oil.
It also coats the noodles in oil and prevents the sauce from adhering properly! It's much better to use slightly less water, a bigger pot, it to just keep an eye on the water as it cooks!
get a bigger pot or use less water lol pasta shouldn't be boiling over any time
Pasta, the movie.
The Spaghetti Sherif is throwing the Pasta in the pot, Pot foams up..
He staggers back, says to the head chef: we’re gonna need a bigger pot.
Michelle Burruel no it doesn’t it’s poured off with the water don’t be daft.
Oil in water cuts down on boilovers since it causes the starch to be unable to form on top of each other.
It also ruins your pasta by not allowing the sauce to stick properly so maybe just don't fill your pot so full of water that you have to worry about boil overs
Again, not necessary and a waste of good olive oil
And not necessary, if you are using an adequate amount of water to pasta.
Pasta, the movie.
The Spaghetti Sherif is throwing the Pasta in the pot, Pot foams up..
He staggers back, says to the head chef: we’re gonna need a bigger pot.
You are doing it correctly ignore the ignorance that abounds above.
What about the monsters who cut up the spaghetti in small pieces to eat it?
Not guilty of any of these crimes except for overcooking it (sometimes) slightly. By accident. 😩🤷♂️
This seems kind of basic. Remember your core audience are food nerds who love the science nit bits behind why shit works the ways it does.
Guess what? The pasta doesn’t know how long it’s supposed to be. Just break it. No one will know or care. Really.
I've enjoyed a lot of recipes and videos from serious eats, but this comes across as overly judgy. Maybe it's just due to the "crime" conceit, but I've noticed it in their other videos about pasta. Debunking is fine, great even, but belittling people's preferences feels, well, crappy.
Completely agree with this. I love serious eats for the science, experimentation, and challenging of norms. This is generic pasta advice without nuance or in-depth explanations. This is food network content.
Hello! Do you have a moment to talk about our Lord and Savior the Flying Spaghetti Monster!
Ramen!
This video: food snobs belittle poor and ignorant people.
Its like no wonder this channel isn't popular. These guys aren't likable in the lest.
You guys are true food snobs, not in a good way either.
Craig i think it was supposed to April fools but they just look like goofs
The guy who likes under cooked pasta says the directions on the box are wrong? The directions on the box are basically like the bible for cooking pasta. If you like pasta a certain way then eat it, don't think you need to like pasta the way some professional is telling you to like. Try their techniques and then do what you like. WTF is wrong with a little cellulose? You can't taste it. It may screw up the way the cheese melts but you eat all different kinds of plants and things from trees, but a little bit of the actual tree and that is a no go? You can't taste it.
I hate salted water pasta.
I'm really sorry but Sasha's robotic demeanor is too much
These guys seem really unhappy. Maybe they spend too much time complaining about other people's cooking.
Oil in the pasta water prevents it from over boiling THATS IT, ITS NOT FOR ANY OTHER REASON! it’s so frustrating cooking professionals don’t know why these things are done, and rail against them because of their ignorance HOW AM I RESPONSIBLE FOR THEIR IGNORANCE???!!! Oil works, deal with it, your ignorance does not negate the fact it works. And the end result is not impacted at all the oil goes away in the first 2-3 seconds of pouring into the strainer, so MOVE ON!
Actually tell us why it’s bad besides cooking nostalgia...you questioned something and instead of finding the reason you went “I’m fine being ignorant”...come on ? You boil pasta it doesn’t boil over and its poured off...WHATS THE BIG FRIGGIN DEAL!?
What's difficult in setting a timer and looking at the pasta while it's cooking??
And if it's at the point that you need oil to make sure it doesn't over boil, you cooked it already to much.
The oil in the water makes the pasta too oily, if you want oil, the put it afterwards, so that you can dose it better
And the oil prevents the sauce from adhering properly
I HATE it when Chefs salt the pasta water. The same idiots put loads of salt into the water when boiling plain white rice.
When I want salty food I open a can.
Here’s a top tip I learned from German chefs.
When salting water to boil your vegetables, potato’s, use only a little bit of salt and a pinch of sugar, like the amount you can hold between thumb and index finger. This will intensify the taste, but you won’t be able to taste it.
P Visser what
nonsense
You’re sensitive to salt, moving on.
"Learned from German chefs"
I lost you there buddy