rice comes in a lot of different shapes and textures and can be cooked in to even more, then you have rice noodles in all sorts of varieties, then all sorts of cakes and confectionary as well as Rice Krispies. I think you owe rice an apology. also I am now very hungry.
its really funny seeing sabrina slowly go mad about finding arcane knowledge about the pasta and not being able to tell anyone while melissa cooks 50 different pastas
the cut away from Sabrina talking about how women liked to experience with pasta as an art form to Melissa making pasta by hand and complaining about how it’s so bad as it’s handmade not machine made is something that is so, to me personally, human
There’s a channel called pasta grannies that you may love. Lots of women who have made pasta for decades and each dish and pasta has a unique artistry to it.
Fun Fact: It's not just Italy that has 1300 sorts of pasta. Germany has over 3000 types of Bread and France has between 1000 and 1600 types of Cheese Edit: I first said germany has over 300 types of bread and 1200 types of pastries but the comments that answered that there are now counted over 3000 sorts of bread so after a quick fact check i changed my comment.
@@andrewgrant6516 most cheeses are fine for lactose intolerant people tho. The cheese making process of most cheeses as well as the aging process cause little if any lactose to remain in the mayority of cheese varieties.
you see, as an italian i can tell you that the one reason why there are so many shape is simply diversity, so every day of the year we can eat a different one
@@mandranmagelan9430yeah I'd say it's a good analogy, I don't eat pasta every day as some other people do, but if a day I'm eating spaghetti al pomodoro the next day I might eat penne al pomodoro to trick my brain into thinking it's eating something else
Fun fact "maltagliati" are pasta noodles and it translates to poorly cut. So whenever your pasta doesn't turn out perfect, remember we have a name for that and it's wonderful :)
@@christythies548 Same! 😁 I have made a small amount of "maltagliati" in my life, but only because, after putting all that work in, only my mom and I liked my homemade pasta.
As an italian i always thought scoobi doo pasta was named after "scoubidou", which is a french "game" where you get some strings and tie them together by "corkscrewing" them on top of each other to make little decorations. They were pretty popular in italy in the early 2000s still.
This theory both satisfies my curiosity, scratches the itch in my brain on a pure translation level, and brought back memories and nostalgia. Congratulations, you earned a like (I wish I could give a double one!)
I was searching for that comment because I had that exact impression XD I've always wondered why they named the dog like a scoubidou, but I guess they don't have those in the US ˆˆ
@@EuskaltelEuskadi Apparently it was invented in France in 1958, and named Scoubidou also in France in 1959, after a singer made a hit with a song called "Scoubidou" that everyone associated with the new toy because why not XD
I love the abrupt change between Sabrina with a bunch of books to Melissa talking about what pasta is her favourite like it's a primary school presentation.
That's true, the world is falling to savagery, too many people using oregano If you don't understand the joke, you probably haven't watched the One Piece Netflix adaptation. Oregano is for savages!
I hope you guys take this as a compliment, but incredible change of thumbnail and title, made me realize how subconscious a lot of my video watching choices are lol. Every time I saw the old thumbnail I though "There are probably many pasta shapes" and was satisfied. But now I gotta know what point you're proving so I immediately clicked on the video before I realized it was this one
Melissa & Sabrina: WHY IS PENNE Also Melissa: this rigatoni is my second favorite *[holds up a piece of penne with a larger internal diameter & w/o the bias cut]* BRUH
I like penne! I wouldn’t want it to be the only shape I ever ate though. And I agree that rigate is the better form. In general rigate or other methods of ruffling or creating surface texture are there to hold sauces. The smooth forms are just useless at holding a decent sauce. It’s so true that the different shapes interact differently with various sauces and ingredients. Some of the ones they were unsure about were made for soup, for instance, not sauce. Again, a different use requires different characteristics. With a soup, you need it to be sturdier and to hold its shape during long cooking. One of my favorite shapes is busiate, a coil of flattish pasta. It’s great for holding many sauces. My housemate imports that from Italy, too, and it’s just fantastic. Worth every penny.
a two-member video is a treat, i knew this was going to be a banger edit: no seriously, this feels so much more professional just because the scenes with melissa and sabrina are edited together, it's incredible
so true, this hits different compared to their other videos together, which i think is primarily because there's more back-and-forth between their POVs (compared to the wine or AI recipes videos, for example) in this one, sabrina does the intro, meets up with melissa, they do their own separate research on "what pasta shapes?" vs "why pasta shapes?" and then sabrina's research just goes so well with melissa's in-person experience/interview at the restaurant
sabrina talking about pasta shapes being about womanhood and creativity only to experience a creative awakening when making her own pasta made me actually cry
fun fact! "strozzapreti" means priest choker, "orecchiette" means "tiny ears". Also, the "leftovers" is actually a pasta type, called "maltagliati"! Literally means "badly cut"
Bread does not only have one shape!!! There are at least a hundred different types of bread in Austria and Germany. You should definitely do a video on that
same thing with constantly mentioning rice as a comparison as if a) rice doesn't already come in a million different varieties before you do anything to it and b) there arent a million types of pasta and pasta adjacent things made with rice in a million different shapes. tteok for tteokbokki alone has at least 6 different shapes you can buy in america, never mind south korea: long cylinders for rabokki, short cylinders for the regular type, flat ovals for soup, the super huge chewy bunmoja type, the type filled with cheese, and the kind that looks like a fat 8 or two balls connected to each other
@@ididntknowtheyhadwifiinhelltteok is made from rice that’s true, but the rice has to be made into rice flour first, and doesn’t fit into our idea of what rice looks like. Also rice noodles. They’re made from rice, but it’s not rice, it’s noodles, bc you eat them like noodles. Still, interesting thought
i think you should make an end of year video every year just giving us all the facts from each video that didn't fit so your notes + research doesn't go to waste :D i'd watch it
Here are a couple more pasta facts! "Penne" is the plural form of "penna," which literally means "pen" or "quill." The pasta shape was presumably named as such because the slanted ends resembled the points of old-fashioned quill pens. Also, "penne" is a bit of a pronunciation trap for those who don't speak Italian. In Italian, a double consonant actually reflects the duration of the spoken consonant. You literally hold the sound for a tiny bit longer if the corresponding letter is doubled. This can make a difference in meaning, and one of the starkest examples is that "penne" refers either to pens, quills, or pasta noodles of a particular shape, whereas "pene" literally means "penis." Humorously, the pronunciation used in this video sounds more like the latter, at least to my admittedly non-native Italian ear.
Oh yeah English doesn't have long consonants so if English speakers are approximating a language with long consonants we usually do it by lengthening our vowels
This video was meant for me!! I'm working on a generative art project called Semolina, so far I've designed 17 pasta shapes with code, and have about 6 more I want to add, it is the most fun. There's an incredible book called Pasta By Design which has the parametric formulae for ~100 pasta shapes, hard to get your hands on but Sabrina you would LOVE it.
That sounds like a good book; I like the idea of a taxonomy of pasta. It must be a hard task for that author to actually classify the whole cluster that is pasta shapes.
Four minutes in and I have a strong hypothesis. Pasta has so many shapes because pasta dough is very shapeable, and people love making funny shapes - it’s part of human nature to make little wiggly tubes to cook and eat
@@AndreiFierbinteanu I have eaten Play-Doh before and it’s oddly salty. It was in kindergarten and I was a weird kid hanging out with other weird kids. We all sneakily nibbled on Play-Doh and crayons for the heck of it.
The video says rice only has one shape but they might ne forgetting rice noodles, rice cakes, rice leafs, etc exist in as many shapes as wheat noodles. I think once you can make a paste out of it with a fun texture to eat you just innovate different shapes over time and territory.
The podcast that Melissa showed is Gastropod a very interesting food-science podcast. But the topic that she mentioned is the creation of Cascatelli by Dan Pashman. Host of The Sporkful, he created this new pasta shape because he believes its the perfect pasta. He had a complete saga on this. I recommend both podcasts.
I LOVED THIS VIDEO!! combined so many elements of some of my fave AIP videos. genuine surprise and awe and love for the human effort & love that goes into pasta! the project that sabrina might have forced melissa to do was so cool. bug kudos to melissa for making those pastas! this inspires me to do projects like this and do new things too! and yalls energies put together is so fun. well done guys!!!!
Well, if the penne she has access to are smooth it's understandable, as not even early pandemic managed to sell those... Every other shape + rice + flour + yeast were gone, but the penne lisce remained 🤣
As an Italian who really loves eating pasta this video was delightful! Also, I think that the Penne drawing at which Melissa was pointing (8:14) represents "Penne lisce" which are kinda bad at holding sauce and therefore not great for many pasta dishes; however, if you try "Penne rigate", which are basically the same but with ridges all around, I think you'll like them a lot more, since they work way better with sauce. Anyway, I wish you all the best, keep up the amazing work!
And ridged pasta exist because the pasta from industrial doughes extruded from teflon dies isn't rough enough to absorb well the tomato sauce, so the ridges should allow the sauce to stop on the pasta and allow that.
My bf’s from Chicago and prefers penne lisce (or mostaccioli as he calls it) over penne rigate but I keep telling him rigate is better because the ridges hold the sauce better!
@@Artofcarissa I've only heard the term mostaccioli refer to a baked dish, which I think is the only purpose for which penne lisce is actually worth anything. Even the lamest of pasta shapes can find a time to shine.
I really enjoyed watching the pasta expert just being a pasta expert. It's so satisfying to experience someone who really enjoys a thing and is really good at that thing doing said thing.
Someone below commented about the quality of the edition with Melissa and Sabrina together. But I can't express how perfect every transition is, from the energized and megalomaniac Sabrina to the sweetest thing on the entire internet, which is Melissa's voice in narration. Really amazing job, girls; you are both an inspiration to me
This crossed my love of cooking with my love of nerdy in-depth research on a topic and I'm so happy right now! Best video I've watched this week on UA-cam. :D
As a huge pasta fan I thought I had this all pinned down from the start - dough to sauce ratio plus how the mixture of oxygen plays into the flavor your tongue perceives seemed like a simple enough explanation. And then you told me the history of the dry vs fresh pasta and that added a little surprise... I love pasta. And like Melissa, bucatini and rigatoni are some of my favs. Spaghetti and macaroni are nice little "childhood throwbacks", whereas bucatini and rigatoni are like sightly more sophisticate versions. LOL I need to make some pasta soon.
as an Italian, what makes identifying how many pasta shapes there are is especially hard because not only there are so many types of pasta that look different but have the same name (think Maccheroni or Gnocchi) but just as many pasta shapes which look exactly the same but have wildly different names depending on which region or country you're in (like Busiate, Strozzapreti and Trofie which are essentially the same thing). Once you get over that hurdle, you truly fall into the pasta rabbit hole andyou find out there's a WHOLE BUNCH of extremely local, niche, hyper-regional types of pasta which even if you were Italian, you would've probably never heard of unless you were specifically from that area.
@hex697 Gnocchi di patate ('di patate' meaning 'of potato') is a type of pasta which is most commonly made with potato. it can be made with other bases, but just Gnocci usually means the potato kind
@@hex697did you just (unsuccessfully) try to "well actually" an Italian about pasta? 🤌 And yes Gnocchi is a type of pasta made with wheat flour and potato (and sometimes egg and/or cheese). The age and variety of potatoes affects the texture and density of the gnocchi. Northern gnocchi are typically more fluffy but in Lazio where my family is from they are dense and chewy (my favorite). Gnocchi (possibly meaning "knot" or "knuckle") are pretty ancient, going back to Roman times, which is why there are so many varieties and recipes.
And this is how we ended up going to the store, buying 6 kinds of pasta we had never had before, and had 5 different kinds, with 4 different sauses for sunday lunch. Sabrina and Melissa deserve a cut of the increased sales of pasta this month 😂👍
Did I really, honestly just watch basically 30min of two women eating pasta, and had fun doing so and enjoyed the video and learned some things about pasta shapes? yes, totally! Your content is the best 🙃 I really love watching your videos 🎉
This is one of my favorite Answer in Progress videos so far. I love pasta and have always wondered why there are so many different shapes, and Sabrina is right - the answer is so cool! I love how this video intersperses the history, the cooking, the interviews, etc. into one overarching story.
@@octochan those aren't difference taxonomically as far as I know. But yeah with enough localities and care put in there's a lot of variety in terms of what comes to our plates
The concept and editing execution on this video is just *SO* good! I absolutely LOVE the paralleling and ping ponging between Sabrina and Melissa's journeys. Just the little details in the transitions are so intentional and purposeful while feeling organic and playful. This is art!
I really enjoy the food episodes y'all do. I love learning about the history of food and what factors influenced its creation. I now have a new profound appreciation for pasta and it's rich creative history. Thanks for learning about stuff and then sharing it so I can learn about stuff too! 💜
Really fun video. I love how Sabrina's crazy reading and researching and organized presentation matches so well with the more kinesthetic and visually fun interviews and work of Melissa's.
Melissa: *listing types of pasta purely off of memory* Sabrina: *already looking like she wants to return to school to catch up on the “Pasta Unit” required for graduation* 😭😭😭
I'm not even Italian, but I am Greek so in the first 3 minutes of the video I knew you'd discover the creativity and extremely local history behind different pastas :) p.s. here in Greece we call all pasta makaronia!
Sabrina, I'm an Eastern European potato woman and I literally have five kinds of rice in my kitchen! Not to mention three kinds of rice noodles and rice paper. What do you mean "just one rice"?!
Are you from a bit of Eastern Europe that does potato dumplings? How do i make them neither fall apart in the pot nor feel like wallpaper paste in my mouth?
I think they just mean the shape. Like most rice is close to same shape just either longer or thicker. Ofcourse there are several types of rice but like shape wise they are similar.
@@sanzidhasan2 But shape does matter though. If I am making a thick curry, I will always grab the long grain rice. It can handle being slathered in sauce due to its length and size. For my Spanish and Puerto Rican dishes I'll go for short grain or bomba rice which is good for when you flavor using only stocks and spices rather than heavier sauces, again, like curry. Bomba rice would be terrible to make Chinese fried rice because it is too delicate to be handled so rough like you need to be in fried rice.
@@sanzidhasan2rice isn't handmade, it's literally the seed of a type of grass. That's why rice itself doesn't have too many variations in shape and size. Products derived from rice DO vary greatly, from noodles to paper to flour. Which is pretty much as varied as pasta.
Italian here! This video was so interesting, you made me learn about a part of my culture that I didn't know about (even though i eat pasta basically everyday) while also being really entertaining, great job!
I can believe that you made a video on this. I ask this question every time I eat any type of pasta and seems like you finally answered the question! Thank you! 🙏
same, some of these video topics are so random and stupid but they design the video so well and then suddenly im researching more about pasta shapes lol
The structure of this video is perfect. Not to mention it's the perfect mix of educational and funny. I was getting a real jealous "aw man I wanna be there at that lil pasta party" feeling at the end there.
Hi, as an Italian i can help in some ways. In Italy, we have 4 "official" courses during a meal: 1-Antipasti Which are basically appetizers 1- Primo piatto Which translates to "First dish" and it's pasta. It can be almost anything. Pasta with meat inside. Pasta with pesto. Pasta with fish and so on. 3-Secondo piatto "second dish" It's meat or fish. 4-Desert. Since pasta is one of the main foods during a meal (almost always at lunch) we had to have variety. The difference between bucatini and spaghetti is that bucatini, as the name suggests, has a hole inside. In Italy you can still find hand-made pasta. Especially there is still a tradition in Bari, a city in the region of Puglia, where old ladies sell pasta made on the streets. That kind of pasta is called "orecchiette" since it resembles a little ear. The unknown-shaped pasta looks like "gnocchi" (pronounced nhocchi). If you have any questions, ask away! As an italian I can talk about food all day.
As someone who is not Italian but into maths, one could take a page of topology and knot theory and make essentially arbitrary amounts of pasta shapes by combining and linking multiple existing shapes. But that's more something up Matt Parker's Stand-up Maths alley than Answer in Progress
@@frenzyXprime Basically "buco" means "hole", so something that has a hole in itself is "bucato". Something that is small and has a whole is "bucatino". The plural of "bucatino" is "bucatini".
This video just made me feel so close to Italian great-grandma who taught me to make pasta growing up 😋 the passion and the knowledge of the man at 12:59 - she was just like that. We made all kinds of pasta together when I was growing up. She would also sell them on the bus to pay for her flight to visit us every year, and teach other women in her town how to make pasta and sell it as a side hustle. A true icon, entrepreneur, and creative woman, just like you say. I was really missing her today. Thank you
great video! one thing to note is that most Italian Americans emigrated from Sicily which is also why our pronunciation of mozzarella is different then how mainland Italy pronounces it. also re rice my guess would be that rice is already good straight from the grain and can also be used to make dough so a lot of the variety in rice dishes is from what you're pairing it with, while wheat tastes nasty unless you process it so a lot of the variety there is at the dough stage
As an Italian I learned so much from this video! I never would've thought I would learn so much about pasta from a Canadian channel but you are always so good that I'm not even surprised! Thank you so much for your great work!
i almost skipped this video and got absolutely got dragged into it and i'm so glad I did, thank you for the high quality production and research! i'm glad to know more about it now and i...have now a new goal of makingand creating different shaped pasta with friends! haha
Finally a video on a topic that actually matters: pasta. I adore pasta, and my entire existence revolve around them being cooked aldente with parmesan cheese and vegetables. (though I must agree, penne sucks and I also stand by this opinion. And macaroni is overratted.)
10:33 after some time of wondering about this i get the answer “just bc they wanted to make art” i love food and art and this gives e whole new appreciation and motivation ti jnow more about pasta.
Ty for doing the work ro find out the history and make it into a fun video to follow along with your discoveries. Everything is si dynamic and its so fun seeing so many peoples personal voices and experiences
absolutely loved seeing you develop an appreciation for, and become visibly passionate about, the wonderful world of pasta absolutely hated every moment of penne slander and simply do not understand what could drive you to say such harsh things about such a wonderful shape
For years (before the internet) I wanted to have a comprehensive knowledge of pasta names! Then, as I learned more words in Italian, I saw that they’re mostly just ordinary Italian words, which takes a lot of the mystery out of it. I’ve watched only the first 4 minutes of this so far, and I’m betting that while mouth feel and sauce-carriage are factors in some of the shape choices, most of them arose just because people will try everything they can.
I love that I just came to get a simple answer but ended up being amazed. What fascinated me the most was how a casual question can lead to them researching, reading books, watching videos, listening to podcasts, hand-making these pasta shapes, going to a professional like they're collecting date for a big project, and in the end being super happy to learn all the interesting facts and enjoy pasta together
in some middle eastern countries its popular to roll the dough into whiteboard marker thick tubes, cut it into little pieces, and then run it on a cheese grater to create little holes on it. then you boil in in oil and salt. some people add garlic to it too, its called "maakroon". i always make it with my grandma when im not sure what to eat :) (its made using the dough without egg)
I was wondering the same thing a long time ago, and was told that it's because those few shapes tended to survive shipping best, so it's nice to get confirmation on that. For the skeptical: you might notice there's fewer broken fragments at the bottom of the box of elbow mac and pene than there is for the equally popular rotini. If you get your hands on more "exotic" shapes that made the same trek, you'll find there's even more of a disparity in breakage. There is, also, a matter of popularity; orzo holds up like a brick house, but we usually only use it in my house for a dish akin to rice-a-roni, because we're lazy. Shelf space is limited so whatever is popular is what gets stocked, so more people only get exposed to whatever on the shelf and it becomes a vicious cycle.
I love green pasta, in my old school (im swedish) we’d sometimes have multiple color options when eating pasta and the green ones were always the best I dunno if it actually tastes different, maybe its just me as a child being happy that i could eat colored pasta lol
Usually colored pastas are made with veggies, so a red one is usually made with tomato in the dough, while green ones are usually made with spinach in the dough. So this probably means you like spinach-flavored pasta. :)
Sabrina, I'm going to have to be honest. This time the like wasn't for the video, its entertainment value, your research, time, and effort... it was for the meow. Please, give the good sir a treat, he deserves it for working so hard for his pet human.
Yo, first time watcher, the first 3 minutes alone just made y'all seem super fun and now when I grow up I wanna kick it with yall sometime and eat ungodly amounts of plain boiled pasta together.
Absolutely loved the contrast and complementary nature of Sabrina and Melissa’s two storylines! Thank you for taking us on this pasta journey. Now I want to go make some pasta with my own two hands!
I really recommend a UA-cam food series made by Alex French Guy Cooking. He has an entire series diving into dry pasta, how it’s made, the factory work and the science behind making it.
The vibes bruh.. Great pasta vid.. enjoyed the pasta history, types, field trip etc. Wish I could taste them. Then again I am having a shawarma atm. I think the intro with Melissa was the most entertaining part of this vid.
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URGENT!!! You said there are 3 bread shapes, there are more.
Baguette, square shaped, oval, round big, round small, sliced, creative and sunflower.
Petition for a "20 minutes of random pasta facts" video?
rice comes in a lot of different shapes and textures and can be cooked in to even more, then you have rice noodles in all sorts of varieties, then all sorts of cakes and confectionary as well as Rice Krispies. I think you owe rice an apology. also I am now very hungry.
I'm just here for milanote ad tbh
reply
I like that Sabrina's solution to dealing with food it's just handing it over to Melissa
I suspect Melissa wanted to do the video, but handed the start of the video to Sabrina.
Belong in kitchen?
(real)
Yes.
well, after the olives, we know how good she is at making food perfectly
its really funny seeing sabrina slowly go mad about finding arcane knowledge about the pasta and not being able to tell anyone while melissa cooks 50 different pastas
the curse of brian david gilbert
the cut away from Sabrina talking about how women liked to experience with pasta as an art form to Melissa making pasta by hand and complaining about how it’s so bad as it’s handmade not machine made is something that is so, to me personally, human
The best part is the “Don’t run away!” to the pasta dough.
There’s a channel called pasta grannies that you may love. Lots of women who have made pasta for decades and each dish and pasta has a unique artistry to it.
It’s one of my fave channels. They share their dishes and stories about life with pure love ❤
Agree. This comment should be pinned, these ladies deserve all the recognition possible.
I was scrolling the comments to see if someone mentioned pasta grannies!
Fun Fact: It's not just Italy that has 1300 sorts of pasta. Germany has over 3000 types of Bread and France has between 1000 and 1600 types of Cheese
Edit: I first said germany has over 300 types of bread and 1200 types of pastries but the comments that answered that there are now counted over 3000 sorts of bread so after a quick fact check i changed my comment.
Don't eat all the cheeses without your lactose pills.
I'm german and when i heard "there are only 3 types of bread" i've frowned
@@andrewgrant6516 that would be a disaster :D
@@KuyaEyo as a fellow german, i know exactly what you mean
@@andrewgrant6516 most cheeses are fine for lactose intolerant people tho. The cheese making process of most cheeses as well as the aging process cause little if any lactose to remain in the mayority of cheese varieties.
you see, as an italian i can tell you that the one reason why there are so many shape is simply diversity, so every day of the year we can eat a different one
oh, is this like the great variation of potato dishes? :-)
@@mandranmagelan9430yeah I'd say it's a good analogy, I don't eat pasta every day as some other people do, but if a day I'm eating spaghetti al pomodoro the next day I might eat penne al pomodoro to trick my brain into thinking it's eating something else
@mandranmagelan9430 and then we put gnocchi in there and it's all kinds of crazy
@@bonk2935 this is the way :-)
@@themiddleones11 mmmh, gnocchi :-D
Fun fact "maltagliati" are pasta noodles and it translates to poorly cut.
So whenever your pasta doesn't turn out perfect, remember we have a name for that and it's wonderful :)
This is my new favorite pasta fact
@@christythies548 Same! 😁 I have made a small amount of "maltagliati" in my life, but only because, after putting all that work in, only my mom and I liked my homemade pasta.
ive made pasta from scratch a few times, most of it has been maltagliati
i want a podcast episode from melissa where she exclusively talks about her very strong opinions and why she's correct
half of it will be "just look at it! it's horrible!" and i will be nodding my head like yes precisely what a profound and evident point.
With a voice like that, I could listen to a podcast about _anything_ she says
As an italian i always thought scoobi doo pasta was named after "scoubidou", which is a french "game" where you get some strings and tie them together by "corkscrewing" them on top of each other to make little decorations. They were pretty popular in italy in the early 2000s still.
This theory both satisfies my curiosity, scratches the itch in my brain on a pure translation level, and brought back memories and nostalgia. Congratulations, you earned a like (I wish I could give a double one!)
I was searching for that comment because I had that exact impression XD
I've always wondered why they named the dog like a scoubidou, but I guess they don't have those in the US ˆˆ
We had this game in the UK too! They were called scoobies or scooby doos. Now I'm wondering if that came from France or they got it from us...
@@EuskaltelEuskadi Apparently it was invented in France in 1958, and named Scoubidou also in France in 1959, after a singer made a hit with a song called "Scoubidou" that everyone associated with the new toy because why not XD
Scoobies ran our school back in like 2004
I love the abrupt change between Sabrina with a bunch of books to Melissa talking about what pasta is her favourite like it's a primary school presentation.
Sabrina: So I’m not supposed to use Penne in everything?
Melissa: *the world is falling to savagery*
Spanish speakers agree
Also Melissa: My two favorite pasta shapes are long and thin penne and fat penne.
@@pikameer8325 Eyo 🧐
THe irony is though, I hate angel hair more than penne.
That's true, the world is falling to savagery, too many people using oregano
If you don't understand the joke, you probably haven't watched the One Piece Netflix adaptation. Oregano is for savages!
i’m so obsessed with sabrina’s chaotic energy when she’s in her room and then it cuts to an extremely calming voiceover by melissa
one of my favorite elements about this video LOL
Melissa's cupboard being full of beans is such great continuity from the bean episode
she's so real for that
I don't know if that was put there as a prop or she's actually just got too many Beanz,
Thanks for that, im totally gunna go watch that episodes 5 times
I hope you guys take this as a compliment, but incredible change of thumbnail and title, made me realize how subconscious a lot of my video watching choices are lol. Every time I saw the old thumbnail I though "There are probably many pasta shapes" and was satisfied. But now I gotta know what point you're proving so I immediately clicked on the video before I realized it was this one
What was the old title?
Melissa & Sabrina: WHY IS PENNE
Also Melissa: this rigatoni is my second favorite *[holds up a piece of penne with a larger internal diameter & w/o the bias cut]*
BRUH
For real, that shit looked like a worse penne
Rigatoni is unironically so much better though
Penne rigate are great imo, penne lisce however are deserving of all the hate
It's not penne if it doesn't look like a pen nib, 🤷♀
I like penne! I wouldn’t want it to be the only shape I ever ate though. And I agree that rigate is the better form. In general rigate or other methods of ruffling or creating surface texture are there to hold sauces. The smooth forms are just useless at holding a decent sauce.
It’s so true that the different shapes interact differently with various sauces and ingredients. Some of the ones they were unsure about were made for soup, for instance, not sauce. Again, a different use requires different characteristics. With a soup, you need it to be sturdier and to hold its shape during long cooking.
One of my favorite shapes is busiate, a coil of flattish pasta. It’s great for holding many sauces. My housemate imports that from Italy, too, and it’s just fantastic. Worth every penny.
a two-member video is a treat, i knew this was going to be a banger
edit: no seriously, this feels so much more professional just because the scenes with melissa and sabrina are edited together, it's incredible
Answer in Progress always has good editing, but this is an entirely different kind of editing that was executed flawlessly.
so true, this hits different compared to their other videos together, which i think is primarily because there's more back-and-forth between their POVs (compared to the wine or AI recipes videos, for example)
in this one, sabrina does the intro, meets up with melissa, they do their own separate research on "what pasta shapes?" vs "why pasta shapes?" and then sabrina's research just goes so well with melissa's in-person experience/interview at the restaurant
Over the years they have improved big time. They were always a good channel but you can really see the progression in professionalism and detail
sabrina talking about pasta shapes being about womanhood and creativity only to experience a creative awakening when making her own pasta made me actually cry
The real pasta shapes... were the pasta shapes we made along the way.
"making pasta is a feminine trait. men should be thinking about war"
SAME
Same because this probably happened 100s of year ago, just two women having fun making pasta
Honestly it’s one of the most heartwarming things ever. It’s such a real and human thing and just 🥹
fun fact! "strozzapreti" means priest choker, "orecchiette" means "tiny ears". Also, the "leftovers" is actually a pasta type, called "maltagliati"! Literally means "badly cut"
And gnocchi means vagina
i love how the guy from the store is so passionate about talking and explaining... he's so proud of it...
Bread does not only have one shape!!! There are at least a hundred different types of bread in Austria and Germany.
You should definitely do a video on that
Sabrina: "bread has like three shapes"
The whole of Eurasia: "lol can you imagine?"
the whole world
same thing with constantly mentioning rice as a comparison as if a) rice doesn't already come in a million different varieties before you do anything to it and b) there arent a million types of pasta and pasta adjacent things made with rice in a million different shapes. tteok for tteokbokki alone has at least 6 different shapes you can buy in america, never mind south korea: long cylinders for rabokki, short cylinders for the regular type, flat ovals for soup, the super huge chewy bunmoja type, the type filled with cheese, and the kind that looks like a fat 8 or two balls connected to each other
@@ididntknowtheyhadwifiinhelltteok is made from rice that’s true, but the rice has to be made into rice flour first, and doesn’t fit into our idea of what rice looks like. Also rice noodles. They’re made from rice, but it’s not rice, it’s noodles, bc you eat them like noodles. Still, interesting thought
i think you should make an end of year video every year just giving us all the facts from each video that didn't fit so your notes + research doesn't go to waste :D i'd watch it
I would love this
yes that'd be so entertaining!
If that were a four-hour-long livestream, I'd watch it.
YES
Definitely! A Year End Random Facts Review! :D
Here are a couple more pasta facts! "Penne" is the plural form of "penna," which literally means "pen" or "quill." The pasta shape was presumably named as such because the slanted ends resembled the points of old-fashioned quill pens. Also, "penne" is a bit of a pronunciation trap for those who don't speak Italian. In Italian, a double consonant actually reflects the duration of the spoken consonant. You literally hold the sound for a tiny bit longer if the corresponding letter is doubled. This can make a difference in meaning, and one of the starkest examples is that "penne" refers either to pens, quills, or pasta noodles of a particular shape, whereas "pene" literally means "penis." Humorously, the pronunciation used in this video sounds more like the latter, at least to my admittedly non-native Italian ear.
So, they ate pene. This should be on a different website 😭
Oh yeah English doesn't have long consonants so if English speakers are approximating a language with long consonants we usually do it by lengthening our vowels
I always found how subtracting that extra n turns a pasta shape into an anatomical term 😂😂
As an italian i'll confirm: it does sound like the latter. 😂
Do you prefer penne lunghe (long) or penne corte (small)?
This is the exact type of thing I come to UA-cam for. Informative, wholesome, funny, just a joy to watch thank you for making this
Eating pasta for dinner rn in honour of those lil crafty Italian gals who just wanted to play with their food 🫡
"eating pasta for dinner in honour of women" is a phrase that will definitely alter my vocabulary
im going to say that phrase to myself every time i eat pasta from now on
This video was meant for me!! I'm working on a generative art project called Semolina, so far I've designed 17 pasta shapes with code, and have about 6 more I want to add, it is the most fun. There's an incredible book called Pasta By Design which has the parametric formulae for ~100 pasta shapes, hard to get your hands on but Sabrina you would LOVE it.
This needs to be top comment! Future collab were she cooks your pasta shapes incoming?
That sounds like a good book; I like the idea of a taxonomy of pasta. It must be a hard task for that author to actually classify the whole cluster that is pasta shapes.
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Where can I learn more about that?!
Four minutes in and I have a strong hypothesis. Pasta has so many shapes because pasta dough is very shapeable, and people love making funny shapes - it’s part of human nature to make little wiggly tubes to cook and eat
Playdoh is basically pasta dough, with some additives to make it last longer and not dry off so much. It's a fun substance to play around with.
and you would be correct!
DING DINNG DING
@@AndreiFierbinteanu I have eaten Play-Doh before and it’s oddly salty. It was in kindergarten and I was a weird kid hanging out with other weird kids. We all sneakily nibbled on Play-Doh and crayons for the heck of it.
The video says rice only has one shape but they might ne forgetting rice noodles, rice cakes, rice leafs, etc exist in as many shapes as wheat noodles.
I think once you can make a paste out of it with a fun texture to eat you just innovate different shapes over time and territory.
The podcast that Melissa showed is Gastropod a very interesting food-science podcast. But the topic that she mentioned is the creation of Cascatelli by Dan Pashman. Host of The Sporkful, he created this new pasta shape because he believes its the perfect pasta. He had a complete saga on this. I recommend both podcasts.
ty for sharing! they sound interesting
Yes!
I LOVED THIS VIDEO!! combined so many elements of some of my fave AIP videos. genuine surprise and awe and love for the human effort & love that goes into pasta! the project that sabrina might have forced melissa to do was so cool. bug kudos to melissa for making those pastas! this inspires me to do projects like this and do new things too! and yalls energies put together is so fun. well done guys!!!!
from farfelle to scoobi doo to buccatini to even the ever-hated penne.... pasta, i love you
If I don't get an explanation of why Melissa hates penne so much I'll be sad.
UPDATE: I am sad
Well, if the penne she has access to are smooth it's understandable, as not even early pandemic managed to sell those...
Every other shape + rice + flour + yeast were gone, but the penne lisce remained 🤣
same
idk but "penne" in spanish, with only one N, "pene" means d*ck, HAHHA
We never get an explanation????
i think it's because of the common view that penne doesn't hold onto sauce like most pastas are supposed to
I love that this video utilizes Sabrina’s skills of diving deep into a topic’s history, as well as Melissa’s skill with relating to people over food.
As an Italian who really loves eating pasta this video was delightful! Also, I think that the Penne drawing at which Melissa was pointing (8:14) represents "Penne lisce" which are kinda bad at holding sauce and therefore not great for many pasta dishes; however, if you try "Penne rigate", which are basically the same but with ridges all around, I think you'll like them a lot more, since they work way better with sauce. Anyway, I wish you all the best, keep up the amazing work!
And ridged pasta exist because the pasta from industrial doughes extruded from teflon dies isn't rough enough to absorb well the tomato sauce, so the ridges should allow the sauce to stop on the pasta and allow that.
My bf’s from Chicago and prefers penne lisce (or mostaccioli as he calls it) over penne rigate but I keep telling him rigate is better because the ridges hold the sauce better!
@@Artofcarissa I've only heard the term mostaccioli refer to a baked dish, which I think is the only purpose for which penne lisce is actually worth anything. Even the lamest of pasta shapes can find a time to shine.
I've always thought of the ridges as being part of what makes it penne. In fact I'm not sure if we even have the non-ridged kind here in the UK.
Penne lisce are the worst 😭
I've only ever eaten them when we bought them accidentally lmao
if Sabrina was entertained by "rat tail" pasta it's a shame she didn't look up the translation of "strozzapreti" (priest chocker)
Official *we demand a video of Sabrina telling us all the pasta facts and Melissa explaining her hatred of penne* request
I really enjoyed watching the pasta expert just being a pasta expert. It's so satisfying to experience someone who really enjoys a thing and is really good at that thing doing said thing.
Someone below commented about the quality of the edition with Melissa and Sabrina together. But I can't express how perfect every transition is, from the energized and megalomaniac Sabrina to the sweetest thing on the entire internet, which is Melissa's voice in narration. Really amazing job, girls; you are both an inspiration to me
Love the collab with Sabrina and Melissa in their elements! Also so FAR, the jokes are landing
This crossed my love of cooking with my love of nerdy in-depth research on a topic and I'm so happy right now! Best video I've watched this week on UA-cam. :D
I love the chaos of these videos. Such a jump from the og solo Sabrina vids but 3x the chaos
As a huge pasta fan I thought I had this all pinned down from the start - dough to sauce ratio plus how the mixture of oxygen plays into the flavor your tongue perceives seemed like a simple enough explanation. And then you told me the history of the dry vs fresh pasta and that added a little surprise...
I love pasta.
And like Melissa, bucatini and rigatoni are some of my favs. Spaghetti and macaroni are nice little "childhood throwbacks", whereas bucatini and rigatoni are like sightly more sophisticate versions. LOL
I need to make some pasta soon.
as an Italian, what makes identifying how many pasta shapes there are is especially hard because not only there are so many types of pasta that look different but have the same name (think Maccheroni or Gnocchi) but just as many pasta shapes which look exactly the same but have wildly different names depending on which region or country you're in (like Busiate, Strozzapreti and Trofie which are essentially the same thing). Once you get over that hurdle, you truly fall into the pasta rabbit hole andyou find out there's a WHOLE BUNCH of extremely local, niche, hyper-regional types of pasta which even if you were Italian, you would've probably never heard of unless you were specifically from that area.
So, in short...
Compiling a visual "dictionary/encyclopedia" of pasta shapes will forever be a long and painful endeavor?
@@oscarcacnio8418I feel like there's a certain point where knot theory says hello
@hex697 Gnocchi di patate ('di patate' meaning 'of potato') is a type of pasta which is most commonly made with potato. it can be made with other bases, but just Gnocci usually means the potato kind
@@hex697did you just (unsuccessfully) try to "well actually" an Italian about pasta? 🤌
And yes Gnocchi is a type of pasta made with wheat flour and potato (and sometimes egg and/or cheese). The age and variety of potatoes affects the texture and density of the gnocchi. Northern gnocchi are typically more fluffy but in Lazio where my family is from they are dense and chewy (my favorite).
Gnocchi (possibly meaning "knot" or "knuckle") are pretty ancient, going back to Roman times, which is why there are so many varieties and recipes.
@@DasGanon "In the future, pasta shapes will be randomly generated".
I really can’t believe that Sabrina is the woman who I watched in school with those crash course kids episodes
Wait what 😂
Where can I view them 😂
@@collinswanyeki on the crash course kids channel, with all the science episodes
No freaking way, it's true!!!
Wait what? As a Hank/John Green enthusiast I didn't know that but also it makes sense
I encountered these randomly the other day.
And this is how we ended up going to the store, buying 6 kinds of pasta we had never had before, and had 5 different kinds, with 4 different sauses for sunday lunch.
Sabrina and Melissa deserve a cut of the increased sales of pasta this month 😂👍
Did I really, honestly just watch basically 30min of two women eating pasta, and had fun doing so and enjoyed the video and learned some things about pasta shapes? yes, totally! Your content is the best 🙃 I really love watching your videos 🎉
This is one of my favorite Answer in Progress videos so far. I love pasta and have always wondered why there are so many different shapes, and Sabrina is right - the answer is so cool! I love how this video intersperses the history, the cooking, the interviews, etc. into one overarching story.
I'm not a rice expert, but even I can name two shapes of rice: long-grained and short-grained.
Heard of Pearl Rice?
There 3 rice lengths, short, medium and long but 2 types species verity: japonica and Indica.
I have to edit.
@@penguinpingu3807 there's also aromatic and glutinous
@@octochan those aren't difference taxonomically as far as I know. But yeah with enough localities and care put in there's a lot of variety in terms of what comes to our plates
@@KOZMOuvBORG
Nope, but when I search wikipedia, it redirects to glutinous rice, which is short-grained shaped.
The concept and editing execution on this video is just *SO* good! I absolutely LOVE the paralleling and ping ponging between Sabrina and Melissa's journeys. Just the little details in the transitions are so intentional and purposeful while feeling organic and playful. This is art!
Scoubidou is a French craft that uses plastic lanyards and braids them into corkscrew shaped objects. That's where the name of the pasta comes from.
Apparently the name of that craft is also named after the French song
@@0.-.0 I've heard it was the other way around.
oh my god THANK YOU for explaining that one
I THOUGHT IT WAS AMERICAN but it's only in francophone region
like macrame
I really enjoy the food episodes y'all do. I love learning about the history of food and what factors influenced its creation.
I now have a new profound appreciation for pasta and it's rich creative history. Thanks for learning about stuff and then sharing it so I can learn about stuff too! 💜
Really fun video. I love how Sabrina's crazy reading and researching and organized presentation matches so well with the more kinesthetic and visually fun interviews and work of Melissa's.
Melissa: *listing types of pasta purely off of memory*
Sabrina: *already looking like she wants to return to school to catch up on the “Pasta Unit” required for graduation* 😭😭😭
I'm not even Italian, but I am Greek so in the first 3 minutes of the video I knew you'd discover the creativity and extremely local history behind different pastas :) p.s. here in Greece we call all pasta makaronia!
The love of a mother feeding her family and being creative is the best explanation you could find. Lovely.
Loved every part of this. The history, the interview, the taste testing, the editing. 10/10
I love pasta (in all shapes) and your channel so this was the perfect episode for me!
Sabrina, I'm an Eastern European potato woman and I literally have five kinds of rice in my kitchen! Not to mention three kinds of rice noodles and rice paper. What do you mean "just one rice"?!
Are you from a bit of Eastern Europe that does potato dumplings? How do i make them neither fall apart in the pot nor feel like wallpaper paste in my mouth?
I think they just mean the shape. Like most rice is close to same shape just either longer or thicker.
Ofcourse there are several types of rice but like shape wise they are similar.
@@charleslambert3368 I am, but that's a question for my grandmother, because I have no idea. XD
@@sanzidhasan2 But shape does matter though. If I am making a thick curry, I will always grab the long grain rice. It can handle being slathered in sauce due to its length and size. For my Spanish and Puerto Rican dishes I'll go for short grain or bomba rice which is good for when you flavor using only stocks and spices rather than heavier sauces, again, like curry. Bomba rice would be terrible to make Chinese fried rice because it is too delicate to be handled so rough like you need to be in fried rice.
@@sanzidhasan2rice isn't handmade, it's literally the seed of a type of grass. That's why rice itself doesn't have too many variations in shape and size. Products derived from rice DO vary greatly, from noodles to paper to flour. Which is pretty much as varied as pasta.
the dichotomy of sabrina and melissa's energies is made even more hilarious by their shared distain of penne
Italian here!
This video was so interesting, you made me learn about a part of my culture that I didn't know about (even though i eat pasta basically everyday) while also being really entertaining, great job!
I can believe that you made a video on this. I ask this question every time I eat any type of pasta and seems like you finally answered the question! Thank you! 🙏
the more of them Sabrina compares to a little taco, the more I understand why this video needed to be made
Reasons why I love this channel:
I can watch a video about why there are pasta shapes and not be bored
same, some of these video topics are so random and stupid but they design the video so well and then suddenly im researching more about pasta shapes lol
The structure of this video is perfect. Not to mention it's the perfect mix of educational and funny. I was getting a real jealous "aw man I wanna be there at that lil pasta party" feeling at the end there.
Hi, as an Italian i can help in some ways.
In Italy, we have 4 "official" courses during a meal:
1-Antipasti
Which are basically appetizers
1- Primo piatto
Which translates to "First dish" and it's pasta. It can be almost anything. Pasta with meat inside. Pasta with pesto. Pasta with fish and so on.
3-Secondo piatto "second dish"
It's meat or fish.
4-Desert.
Since pasta is one of the main foods during a meal (almost always at lunch) we had to have variety.
The difference between bucatini and spaghetti is that bucatini, as the name suggests, has a hole inside.
In Italy you can still find hand-made pasta.
Especially there is still a tradition in Bari, a city in the region of Puglia, where old ladies sell pasta made on the streets.
That kind of pasta is called "orecchiette" since it resembles a little ear.
The unknown-shaped pasta looks like "gnocchi" (pronounced nhocchi).
If you have any questions, ask away! As an italian I can talk about food all day.
What part of "bucatini" suggests it has a hole in it? Genuinely asking.
As someone who is not Italian but into maths, one could take a page of topology and knot theory and make essentially arbitrary amounts of pasta shapes by combining and linking multiple existing shapes. But that's more something up Matt Parker's Stand-up Maths alley than Answer in Progress
Gnocchi are potato based
@@frenzyXprime Basically "buco" means "hole", so something that has a hole in itself is "bucato". Something that is small and has a whole is "bucatino". The plural of "bucatino" is "bucatini".
@@vicesig cool, new not potato based pasta just dropped
This video just made me feel so close to Italian great-grandma who taught me to make pasta growing up 😋 the passion and the knowledge of the man at 12:59 - she was just like that. We made all kinds of pasta together when I was growing up. She would also sell them on the bus to pay for her flight to visit us every year, and teach other women in her town how to make pasta and sell it as a side hustle. A true icon, entrepreneur, and creative woman, just like you say. I was really missing her today. Thank you
I like how they are both learning some of the same stuff but in different ways
great video! one thing to note is that most Italian Americans emigrated from Sicily which is also why our pronunciation of mozzarella is different then how mainland Italy pronounces it. also re rice my guess would be that rice is already good straight from the grain and can also be used to make dough so a lot of the variety in rice dishes is from what you're pairing it with, while wheat tastes nasty unless you process it so a lot of the variety there is at the dough stage
And also there are rice noodles, with several shapes, sizes and uses to them!
As an Italian I learned so much from this video! I never would've thought I would learn so much about pasta from a Canadian channel but you are always so good that I'm not even surprised! Thank you so much for your great work!
Okay Sabrina and Melissa episodes are sooo chaotic fun. Love this.
i almost skipped this video and got absolutely got dragged into it and i'm so glad I did, thank you for the high quality production and research! i'm glad to know more about it now and i...have now a new goal of makingand creating different shaped pasta with friends! haha
Pasta Grannies is a channel dedicated to documenting and archiving this knowledge before it's lost to time :)
8:27 - "Weird information I'm surprised to find so interesting" is honestly my favourite UA-cam genre, so keep it up lol
Finally a video on a topic that actually matters: pasta.
I adore pasta, and my entire existence revolve around them being cooked aldente with parmesan cheese and vegetables.
(though I must agree, penne sucks and I also stand by this opinion. And macaroni is overratted.)
you're wrong -an italian
@@bruhzzer The never ending hate between the italian and the french people, I see
Penne is supreme and you can't convince me otherwise.
Penne is one of my favorite pastas to eat with veggies. It's delicious! :)
@@MyNeLi_cr ew you're french
someone please make pasta shapes of sabrina's, taha's, and melissa's face
like a box of novelty macaroni
let's start a massive letter-writing campaign to get Kraft to accept this lucrative brand deal.
I'd rather someone start selling Sabrina's pizza pasta! YUM
nooo dont turn answer in progress into marketable pasta!
I really enjoy seeing you guys collaborate like this instead of just being separate
10:33 after some time of wondering about this i get the answer “just bc they wanted to make art” i love food and art and this gives e whole new appreciation and motivation ti jnow more about pasta.
Ty for doing the work ro find out the history and make it into a fun video to follow along with your discoveries. Everything is si dynamic and its so fun seeing so many peoples personal voices and experiences
3:14 the genuine shock and fear of Melissa’s reaction is hilarious to me
So you took food and added a layer of topology, awesome. Best of luck with that beast!
Also, petition to name the pasta Sabina came up with a sabrini
Y'all never fail to deliver great info I wasn't expecting to need in my life!
Excellent video! Enjoyed the back and forth between Sabrina and Melissa’s sections, and the interview with pasta maker was great as well.
absolutely loved seeing you develop an appreciation for, and become visibly passionate about, the wonderful world of pasta
absolutely hated every moment of penne slander and simply do not understand what could drive you to say such harsh things about such a wonderful shape
For years (before the internet) I wanted to have a comprehensive knowledge of pasta names! Then, as I learned more words in Italian, I saw that they’re mostly just ordinary Italian words, which takes a lot of the mystery out of it. I’ve watched only the first 4 minutes of this so far, and I’m betting that while mouth feel and sauce-carriage are factors in some of the shape choices, most of them arose just because people will try everything they can.
18:37 "where am I supposed to put all of my pasta facts" Sabrina is either slowly going insane or has already gone insane after 5 years of doing YT
5 years? She started in 2012, 2013 she had a video on the vlogbrothers channel - so more than enough time to be affected 😅
She started doing UA-cam at like 15, something like 10 years ago. The sanity train has long ago moved beyond the horizon.
Are you me in disguise? I swear everyone I follow you comment on.
I don't have many Schadenfreude reactions, but Sabrina's crazed urge to share ALL of the pasta facts is giving me more joy than makes sense.
I actually used Milanote as a college student and then printed my screenshots in the studio printer. I worked for me.
I love that I just came to get a simple answer but ended up being amazed. What fascinated me the most was how a casual question can lead to them researching, reading books, watching videos, listening to podcasts, hand-making these pasta shapes, going to a professional like they're collecting date for a big project, and in the end being super happy to learn all the interesting facts and enjoy pasta together
in some middle eastern countries its popular to roll the dough into whiteboard marker thick tubes, cut it into little pieces, and then run it on a cheese grater to create little holes on it. then you boil in in oil and salt. some people add garlic to it too, its called "maakroon". i always make it with my grandma when im not sure what to eat :) (its made using the dough without egg)
I was wondering the same thing a long time ago, and was told that it's because those few shapes tended to survive shipping best, so it's nice to get confirmation on that. For the skeptical: you might notice there's fewer broken fragments at the bottom of the box of elbow mac and pene than there is for the equally popular rotini. If you get your hands on more "exotic" shapes that made the same trek, you'll find there's even more of a disparity in breakage. There is, also, a matter of popularity; orzo holds up like a brick house, but we usually only use it in my house for a dish akin to rice-a-roni, because we're lazy. Shelf space is limited so whatever is popular is what gets stocked, so more people only get exposed to whatever on the shelf and it becomes a vicious cycle.
I love green pasta, in my old school (im swedish) we’d sometimes have multiple color options when eating pasta and the green ones were always the best
I dunno if it actually tastes different, maybe its just me as a child being happy that i could eat colored pasta lol
Usually colored pastas are made with veggies, so a red one is usually made with tomato in the dough, while green ones are usually made with spinach in the dough. So this probably means you like spinach-flavored pasta. :)
Sabrina, I'm going to have to be honest. This time the like wasn't for the video, its entertainment value, your research, time, and effort... it was for the meow. Please, give the good sir a treat, he deserves it for working so hard for his pet human.
Yo, first time watcher, the first 3 minutes alone just made y'all seem super fun and now when I grow up I wanna kick it with yall sometime and eat ungodly amounts of plain boiled pasta together.
Someone needs to invent a machine to make mobius strip shaped pasta and call it Infiniti.
Infinitini!
Absolutely loved the contrast and complementary nature of Sabrina and Melissa’s two storylines! Thank you for taking us on this pasta journey. Now I want to go make some pasta with my own two hands!
you HAVE to make a separate video that compiles all of your pasta facts, it's too good to be lost in your brain
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I really recommend a UA-cam food series made by Alex French Guy Cooking. He has an entire series diving into dry pasta, how it’s made, the factory work and the science behind making it.
This is awesome! I laughed, I cried, I learned a ton... I LOVED IT! THANK YOU!
The vibes bruh.. Great pasta vid.. enjoyed the pasta history, types, field trip etc. Wish I could taste them. Then again I am having a shawarma atm. I think the intro with Melissa was the most entertaining part of this vid.
“Where am I supposed to put all these pasta facts?” would’ve been the perfect setup for a Nebula Original
I love that Mel only had beans , so on brand 😂😂😂
It's good to know that the bean thing wasn't just an act.
melissa describing the pasta while sabrina just repeatedly says 'Cheeers!' lmao
19:30 "I'm pretty sure that's a dumpling" got me in ways I did not expect