An Italian Reacts to PASTA HACKS | Testing & Reviewing Pasta Cooking Hacks
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- Опубліковано 15 чер 2024
- #pastahacks #cookinghacks #pasta
✈️ We're so thrilled to announce the Pasta Grammar Tour! If you're interested in joining us on an Italian culinary adventure, visit www.pastagrammar.com/tour for more info. We hope to see you there! ✈️
An Italian Reacts to PASTA HACKS | The Fastest Way to Cook Pasta?
In recent years, many innovative cooks have attempted to "hack" their way to better pasta. Whether the goal is a quicker or healthier dish, the internet is full of intriguing tricks. But are they better than the traditional method?
In today's video, Eva not only reacts to three popular pasta hacks but tries to recreate them... with sometimes surprising results.
If you enjoy this video, please give it a thumb's up and subscribe!
00:00 Pasta Grammar Italian Tour!
01:04 Introduction
01:58 "Cook Pasta in 60 Seconds"
03:45 The Slowest Fastest Pasta EVER
04:43 Tasting 60-Second Pasta
06:33 "Food Theory: You're Eating Pasta WRONG!"
10:51 Aglio e Olio alla Microwave
12:58 Tasting Reheated "Healthier" Pasta
15:03 "Why I stopped boiling my pasta water."
17:59 The Fastest Way to Undercook Pasta
19:19 Tasting Raw Pasta
22:08 The Best Way to Cook Pasta QUICKLY
23:51 Trying a Fast & Delicious Pasta Dish
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Best Pasta Hack: Let Eva make the pasta, and ignore the other hacks.
They call them hacks caused you’d have to be a hack to come up and use them! Eva is no hack.
#PREACH!
I couldn't agree with you more.
How about listen to an italian for how to cook correct past instead watch an….well you know…A FREACKING RUSSIAN CHANNEL??? C’mon guys it was like to ask a chinese granny some tips for cook maxican cousin
I agree with this hack, this is the best pasta hack by far
The look of disgust on Eva’s face while cooking this pasta is priceless! 😂
That look on Eva's face made me sad. Everything that makes Eva sad Is bad.
I don’t blame her for looking sad because pasta is nice done properly and it aggravates me seeing it and I am not Italian
And very understandable
I would be the same it's disgusting it's not rice noodles
Exactly what I was going to say!
As Italian I can safely say say that we don't fear carbohydrates! We need them guys! Less diet culture and more intuitive eating.
Si ma dipende anche dalla qualita dei carboidrati. Quelli che abbiamo noi in italia nessun problema, ma in america dopo 1 mese diventi celiaco
@@94jmbottaro veramente? Non mi sono mai saputo, dovrò viaggiare in Italia.
io direi che bisognerebbe averne un pò paura dei carboidrati e si può limitare la pasta un tantino senza patemi d'animo.
@@giulianomamane897 tutto fa male se mangiato troppo: nelle giuste dosi la pasta è più che ok. Ma piuttosto che riscaldarla, che fa schifo, ridurre le porzioni no?
when I went on a carb-heavy diet, I went from 200 pounds to 135 pounds, and had the most energy I've ever had ... and people still tell me that carbs are bad AFTER telling them this lol (just had to edit, I don't mean diet as in a temporary thing to help me lose weight, I mean changed my diet, i.e. my daily food habits, to carb heavy eating :)
If you want less carbs, "cook chicken" killed me. So true! I'd rather just have a smaller amount of delicious fresh pasta than... nuking old cold pasta.
I was literally coming here to say the same thing! 😂 What a bunch of trendy diet culture nonsense that one was! If you're really THAT afraid of carbs, just cook yourself some chicken! lmao
Eva, your reaction to the utter stupidity of these hacks is both hilarious and heartbreaking. Please don't give up...keep teaching the proper way. The lack of common sense is just shocking.
“As we say in Italy, he discovered the hot water....’ love it. You guys look great together by the way.... Cheers from Australia!
LOL!
It's "ha scoperto l'acqua calda" in Italy hahahahaha, it's frequently used
That was a funny comment lol
Eva is hilarious. Her common sense is real and so funny. Love from France ❤
I loved how Eva reacted to wanting less carbs and said "cook chicken" lol
I used to live on a sailboat. 60 second pasta would’ve been a game changer. On a boat you have a limited amount of fuel to cook with. Also, cooking heats up your boat.
You can save some energy by turning off the heat after you've added the pasta to the boiling water; just put a lid on the top, the residual heat will cook the pasta! Works fine for me, tested with Spaghetti, Spaghettini, Farfalle, Fusilli, Eliche,…
I really recommend this recipe. m.ua-cam.com/video/q8kTWNwUD88/v-deo.html
Solution: fresh pasta.
@@Daniela-wg9nz That’s not a solution, or at best something quite different. Fresh anything onboard a boat underway is a storage and provisioning challenge. You could conceivably make pasta from scratch, but having fresh eggs on hand isn’t going to be as easy as making a quick trip to the grocery store. Equally important, making fresh pasta from scratch involves significantly more time and effort than putting some dry pasta in boiling water. Just like you can multitask the cooking of dry pasta wish making a sauce, you can also multitask it onboard with other requirements underway. You can’t do that with making fresh pasta from scratch, so it’s really a different thing rather than a solution to the same problem.
@@markhamstra1083 fresh pasta can only be made with flour and water, eggs aren't always necessary, in few minutes you can make simple pasta like strascinati or orecchiette (maybe with semolina flour like in Apulia). However it was a joke about the cooking time of fresh pasta (1 or 2 minutes), instead of dry pasta (8/14 minutes) 😂
“You could’ve let it soak for 90 min and then it would only take 1 min”. OMG! I died laughing
the idiocy of this idea made me wanna cry! I'm English, not Italian, don't mess with that which is perfect!
These pasta hacks are a joke. Especially the fat guy. What does he do eat the pasta right out of the box ? HA HA HA HA ! Stay with tradition and you cannot go wrong! If my mother was alive she'd be throwing her shoes at the television set. And she came from CALABRIA---SO DID MY FATHER. ---VIVA L'ITALIA !!.
People that cook at home with the intention of being "as quick as possible" are completely oblivious to the soul of good cooking and good food. I enjoy taking the time. Doing the mise en place is where you'll save the most time, no need to destroy your food with ridiculous tricks.
Lovely video as always Eva and Harper!!
if people would only learn to use a knife properly they would save 15-20 minutes for every meal. ive seen people spend 15 minutes dicing a single onion.
@@guguigugu 100% true. At some point I got annoyed at how slow I was, so I watched a few videos, bought several kilograms of vegetables and started practising. My knife skills improved so quickly, it was a few hours that I invested for a skill that will serve me for life. Of course I froze all the vegetables and ate them later.
I am Italian, living in Italy - so I know most of what Eva says but I still think all you videos are super-funny and super-entertaining. I love the “disgusted” face of Eva when some American things on Italian food show up. Congrats
Thanks for the ❤️. I forgot, also the editing is top notch
Yes, thats a special look of Italian women. I know an Italian female chef and I have seen that look often.
"Pasta is unhealthy"
*Every italians screams in spaghettatta di mezzanotte sound*
Every italian their hair stands on end !! 😂😂😂
But it's true. However, I'm trying to figure out why* they can eat so much of it and still remain skinny(*I kinda know the answer, but have even deeper questions)...
@@Cicero82 we don't eat too much. We all eat healty! Much vegetables, less sweets,( only the morning),no soft drinks , less meat and often fish.
@@Cicero82 unless yoi have diabetes, a healthy diet requires at least 60% of daily calories to come from complex carbohydrates, the remaining 40% or less should be made up of protein (as many grams of pure protein as kg of body weight, which you can then multiply by 4 to have the total calories) and fat, preferably polyunsaturated vegetable oils (whatever remains in daily calories to reach your daily need). If you exercise a lot you might want to increase total protein weight, but you're also going to increase your daily calories consumption so the percentages aren't actually going to change much.
The best complex carbohydrates come from whole grains, brown rice, and legumes (which are also high in proteins). Immediately after those there are potatoes, pasta, bread, and white rice.
Simple carbohydrates (sugar, honey, lactose) when consumed without pairing them with a dietary fibers that slow down digestion (like when eating fresh fruits) are what is really unhealthy, so stay away from sodas, fresh milk, fruit juices and most sweets
@@Cicero82 it isn't. Unless you eat 300g of pasta! We usually eat 100/120g of pasta as 1 portion. I eat pasta almost every day, most of times that 100g pasta dish is the whole meal (at lunch usually). It also depend on the sauce, becasue a simple tomatoes sauce is not the same thing as Carbonara or Amatriciana.
But pasta is not at all unealthy, or I'd be dead (asthe 95% of the italian population owuld be) if pasta was really uneathy
What's so hard about boiling water and waiting 10 minutes? Pasta is the easiest thing in the world to cook.
I dont even get why people buy pre-made sauce. Tomato, garlic, basil salt oil heat. What's so hard?
THEY ARE LLLLLLLLAAAAAAAAAAZZZZZZZZZZZZY ! LOL
I buy pre made sauce as its cheap and I'm a student
really, the 90 min soak guy is the laziest person in the world. His method is to only watch the pasta for 1 min vs 7-9-min, breathtaking how lazy.
@@bloodstormuk2404 I bet making your own is cheaper. At least here in the usa. One clove garlic and some oil, a can of tomato a bit if basil ,salt and bam. Put it in a jar and save it.
My favourite way of making pasta!! Some olive oil and garlic...then it's up to you. It can be different every time, or you can use your favourite ingredients. I've used blistered grape tomatoes, various cheeses, various herbs, various veggies (favourites are eggplant, mushrooms, sun-dried tomatoes, artichoke hearts, caramelized onion or shallots), bacon, salami, olives. Just pull a few ingredients out while the pasta is cooking, add them to the pasta along with the olive oil and garlic, and you have an easy, tasty, and healthy meal.
Thank you Eva and Harper as every week. You can pass any hack to Eva. They can invent all they want, create a video about it. But Eva with you real Italian cooking skills are teaching the world outside of Italy the true joys of Italian cooking, simple real and delicious. What else can be said. You have the skills and no hacker can fool you. Gracias..for all the great cooking.
The Pasta Grammar tour is really an amazing initiative! I have lost the count of the times that I had this type of conversation with non Italian people:
- "I am from Italy"
- "Oh, Italy! I have been there!"
- "Really? Where?"
- "I have been in Rome/Milan/Florence/Venice"
The south of Italy really needs to be more known abroad!
And even the whole north for that matter
Bologna is a lovely place too (I am from there, so I am totally biased), and Turin is an amazing city as well, with a great cultural scene. But yes, indeed, the south is something else. You should visit Apulia, Calabria, Marche (which is such an underrated region, even though it’s not in the south). If I were from abroad, I’d like to experience the authentic Italian vibe of the south. Then, take a ferry to the islands Sardinia and Sicily. Those will leave you speechless. Bonus points if you can do that in June: most tourist show up in July/August.
I'm very delighted 'cause I can really see how Harper's tastes have been changed a lot by you, Eva, and by your staying in Italy for a long time! I remember the first videos where he didn't use to mind eating all kinds of bad stuff like hot pockets, badly-fried donuts etc, and now he absolutely can't stand eating mushy pasta made in strange ways! Good days Harper and good job Eva! 💙
The struggle not to curse like a sailor is real.
Da Italiano che ha vissuto in America vi ringrazio caldamente per mostrare agli americani la vera cucina Italiana, grandi ragazzi continuate così!!❤️🇮🇹
I try to stay away from the microwave as much as possible. The face Ava made is one I've made many times. Thank you for the education and entertainment you both provide!!
As someone who struggles getting enough carbs in the first place, the reducing carb method made me go "Nooooo! That's energy I need!" 😂 Found the glucose bit strange, pasta alone shouldn't cause such issues. Listen to Eva and just cut out the other stuff in your diet. Leave the pasta alone!
Eva eats a proper meal a day and fruit the other meal.
As a diabetic and a nurse, I can agree low carb isn’t for everyone. I do assure you pasta very quickly converts to simple glucose and a lot of it, so if your cells are lacking insulin or are resistant to insulin you will indeed be hyperglycemic if you eat a decent serving.
The Italian alps are beautiful and the northern part of Italy is exquisite, I love Tuscany
Tuscany is central Italy though 😊 thanks for your kind words in any case, they're always appreciated!
@@dianapohe you’re very welcome
"cook chicken" had me on the floor
I have tried several of Eva's pasta dishes. All were fantastic and very quick.
It is so painful to see the suffering on Eva's face & the misery in her eyes at the experience of subjecting her beloved pasta to such incredible torture..🍝😭
this is the fun part too! lol
@@MrRobbyvent I know!...😂
Dreams, dreams, dreams!!! My family came to America in 1905 from Ciro Marina and Sant Andrea Apostolo. I have a strong desire to get back there soon!! Fingers crossed 🤞🏻. I cant even imagine what it would be like going with guides like the two of you!
I am over the top! Thank you ❤😍🥂
Here's a spaghetti "hack" that adds a little flair to the prep. When the water is boiling, grab the spaghetti in a bunch with your fist, hold over the center of the pot (thumb side up) and let go. The spaghetti will fan out evenly around the pot instead of clumping to the side (11:35).
The first hack actually saves energy, but it takes a long time. With planning it works.
If you can't spend the time to do pasta right (15-20 minutes) then all you deserve is a can of Chef Boyardee. 😉😉😉😂😂😂
Bahahahah .... noOoOooo 🥺🥺🥺
I was thinking that too. It’s 15 minutes. By how much do you think you can shorten it, and what wondrous thing were you going to do in those 3 or 7 minutes of newly found time?
And of course the best way to complete the Chef Boyardee meal would be with a Twinkie or a DingDong.
I hate to say it, but sometimes that can of Chef Boyardee Beefaroni is very comforting; mostly because of childhood memories. If I had first had it as an adult, I'd be horrified. Have they done a Chef Boyardee episode yet? If not maybe they should. Mi dispiace molto Eva, ma potrebbe andare peggio. Potrebbe essere Olive Garden.
Pasta is unhealthy if you put a pound of cheese and a pound of cream on it. Otherwise, it’s perfectly healthy.
Also, everything is unhealthy if you have an inactive lifestyle. When I went to Rome, I exclusively ate Pasta, Pizza, Gelato and Cornetti, but because I actually walked around everywhere, I lost close to 10 lbs in a few days.
Oh yeah. Pasta is no more inherently “unhealthy” than bread.
Oh but that’s right; there’s plenty of idiots in America who think that bread is unhealthy, that they’re “gluten intolerant” and get “wheat belly”...
Maria it is the moronic American way to destroy simple pleasures for the "Supersize", triple cheese and disgusting sauces!!
@@danieleyre8913 if you dont suffer from gluten intolerance, I'm super stoked for you, but please PLEASE dont make fun if those of us that do. It is a real thing. Those of us that have it, certainly wish we didnt. Imagine, if you will, the possibility (likelihood) that you're out in public, and no matter how careful you are, no matter how many questions you ask, some asshole thinks you're "making shit up" and feeds you something you're not supposed to have.....you know what happens?
1. You shit yourself. No question, its gonna happen, no matter where you currently are
2. Right after you shit yourself, the belly cramps start. And these fuckers range from mild to shoot me in the guts right now to release the pressure.
3. Once the gluten finally reaches your small intestine, it starts killing it off. No really, the intolerance means that it actually attacks your body, and kills off the cilia, with help with peristalsis. You know, the digestion of food.
None of us who suffer from this want it, and we aren't making it up. Its pretty.......shitty.
@First Self those two aren't the same thing. Celiac disease is a very specific condition. Gluten intolerance has a much wider scope and symptoms that can actually not be improved by cutting out gluten. Not saying it's not real but I don't like using the two interchangeably
Bisogna dire che i vostri video sono divertenti ed intrattengono ma soprattutto che Eva ha un'impressionante cultura su molte ricette della cucina italiana. Bravi!
I adore Eva. She is bringing the spirits of my Italian ancestors forward, and they are pissed about these pasta hacks!
The zucchini pasta looks so good, I will definitely try it.
Eva: "If you don't want carbs..."
Me: "I know I know. Skip on sodas, candies, processed food, cakes..."
Eva: "Skip on meat, skip on fish"
Me: "NOOOOOOOOOOOO!"
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@@phrog5003 Eat the Carbs the Eva way (read answering reponse from the bottom up..)
Oh, YES!
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Yeah, I didn't understand this statement. Meat and fish don't have carbs.
She meant if you don’t want carbs, you eat meat instead.
She said earlier, just eat chicken. She means eat just fish and meat, skip the pasta.
Americans: All carbs are unhealthy!
Also Americans: Let's add tons of high fructose corn syrup (proven to be worse than plain sugar btw) to everything..
Yeah, leave my pasta alone!
👏👏👏
Your body doesn't treat high fructose corn syrup any different than regular sugar. They're both highly processed products that have the same effect on the body
It just depends on the ratio; sucrose is 50/50 glu/fructose and it's not healthy either of course. However, if there's an excess of fructose, you'll start to get problems. health.clevelandclinic.org/avoid-the-hidden-dangers-of-high-fructose-corn-syrup-video/
Not proven to be worse than sugar. Everything I have read is that your body metabolizes them the same. If you have a reliable source that says otherwise, I'd love to read it.
The look on Eva's face while she was soaking the pasta! I wanted to cry with her! 😭
Love you guys!!!! We need more PASTA in our lives!
I was seriously worried about Eva's nervous system. Then I remembered that Harper's sense of humor is healthy in the face of similar '' hacks '' that would not disfigure in the kitchen of Dante's hell ... Abbbbellliiiiiiiiiiiiiiii you made my day again *
Harper is starting to talk with his hands, you got it Eva!!!
Texas woman here, I absolutely adore Italian food, and am always looking to learn about making real Italian dishes! I am growing Roma tomatoes and bell peppers in my garden just for my sauce! (Which I am told it very good) Recently found you, and am totally enjoying each episode! Thank you for your wonderful, entertaining and instructional channel!
That Italy tour sounds like so much fun. Great idea!
One of my favorite video of you guys.
Faces of Eva when it goes out of tradition and face of Harper when he eats Eva's dishes, that's priceless...
I love you both.
The Pasta grammar tour seems so exciting but it's out of my budget. I can't wait to follow what is going to happen there. Keep doing the good work.
And the look from Eva when Harper takes her to The Olive Garden. 😊
Sophia Loren: "All this I owe to spaghetti."
Underrated comment.
When she said “Harper I am always ready to show something good” the smile and look of pride on his face!! 🥰🥰 such a cute couple!! I absolutely love them! I watch their videos every day now! Lol
Pasta hacks that I would never try. I have watched each but never tried them. Because, well look at the faces of those who have. My heart goes out to you both.🙃
The look in her face when he read pasta in unhealthy
I love when Eva roll her eyes 👀 🤣 guys, if you'll stop in Catania give me a ring!
Pasta Grammar has made me see and cook pasta in a whole new way. I never liked pasta as a child as it wasn't prepared according to the traditional Italian way. Seeing you test the pasta by cooling it down and reheating broke my heart. I officially have a special place in my heart for pasta and the right way to prepare and enjoy a staple, delicious and healthy food! These videos reinforce the importance of respecting pasta.
Mental note to oneself: Never,Never, deviate from Pasta Grammar's rules on cooking. Because , Italian moms have been doing perfect for thousands of years!
Please... We literally tried everything already lol just boil the water and put the pasta aaahhhhhhhhh
Italian dads have been cooking pasta for quite some time too!
@@RocRizzo True! But you get what I was saying.🤗
True, and it's not just the taste and texture etc. It's also just very practical, you just need a pot for the pasta, a pan for the sauce, with many quick sauces you can even cook both at the same time. Then you have the starchy pasta water for your sauce, it just all makes perfect sense and couldn't be simpler.
Pasta also goes gummy and disgusting when cooked in not enough water. The starch in the water builds up too much and prevents the water from being absorbed into the pasta. This makes it gummy and gross.
So yes, always cook it with plenty of water...many hundreds of years have been tried to determine this.
There are a few exceptions to this though. Remember the Pasta All'assassina episode of Pasta Grammar?: ua-cam.com/video/yzSjE1JYCD0/v-deo.html
This pasta is made with minimal water, in one pan.
Some dishes specifically use all the starch in the pasta water to emulsify the sauce. That method of cooking pasta is apparently legit. It's called "pasta risottata" (pasta made like risotto). See this:
Pasta Perfetta: le cinque cotture - Luciano Monosilio | Italia Squisita
ua-cam.com/video/DK3FC1cQPKg/v-deo.html
@@Berkana Ok. E' corretto. Effettivamente la pasta offre più possibilità in cucina, ma occorre essere ben coscienti del risultato che si vuole ottenere. In una pasta all'assassina vuoi ri-disidratare un poco la pasta (retrogradazione degli amidi) e appena bruciacchiarla, ripassandola in padella (reazione di Maillard), per dargli quel carattere' di croccantezza che si può trovare anche nei bordi delle lasagne. Così come è possibile risottare una pasta (gelificazione degli amidi) per poi creare una salsa dalla consistenza cremosa (come ad esempio quando si usa la fregola sarda in varie ricette). Però se quelle particolari tecniche non sono applicate correttamente è possibile fare degli autentici disastri. In ogni caso il metodo tradizionale resta quello più semplice, sicuro e versatile.
@@antc.4457 parli come qualcuno di cui sa di cosa sta parlando, il chè è sempre gradito al giorno d'oggi, quindi ne approfitto: per caso sapresti anch dirmi come i diversi procedimenti variano la molecole d'amido e se prendono anche particolari qualità nutrizionali?
@@XMarkxyz Amo mangiare bene e mi piace cucinare, ma non sono un cuoco. Ho una formazione scientifica per cui mi piace capire il perché delle cose.
I carboidrati sono molecole idrofile, tendono a legarsi alle molecole d’acqua, ma sono tanto più solubili quanto sono più semplici. Poca o molta acqua, così come anche la sua temperatura può influenzare la solubilità di una sostanza, e anche l'agitare una soluzione influisce sui tempi necessari ad arrivare al livello di saturazione.
Gli amidi sono dei carboidrati complessi, molto poco solubili, composti dagli stessi elementi degli zuccheri semplici, aggregati in strutture cristalline che possono variare (lineari o ramificate, per semplicità), distinguendoli tra loro.
Quello che si ottiene immergendo la pasta nell’acqua è l’idratazione, che ne aumenta anche il volume. Al di sopra di certe temperature (ci si avvicina a quella di ebollizione) avviene la gelificazione di alcuni amidi: la temperatura modifica cioè la struttura cristallina dell’amido (da una forma ordinata ad una “disordinata”), permettendo un maggior numero di legami con le molecole d’acqua, questo fenomeno conferisce morbidezza alla pasta.
Ma oltre agli amidi, alla magia della pasta contribuiscono anche le proteine ed in particolare il glutine.
Sulle qualità nutrizionali degli alimenti sono meno ferrato.
I've never had a single problem cooking pasta in minimal water. But I only cook about 112 g of pasta at a time. If I need to cook a whole box or something, I just do it the traditional way. But I like avoiding pouring off a large pot of water because I've severely burned myself doing so before.
The second video trying to explain how to make pasta “healthy” doesn’t take into account portion sizes and the fact that we need a lot of carbs to function (keto diet is bad for you). So just enjoy a fresh delicious pasta but in a smaller portion and with healthy ingredients.
Keto is not intrinsically bad for you. You can think of it like this..
There are many ways to do a vegan diet. You can do a vegan diet while eating oreos, which are vegan, and other junk foods without much nutritional value, or you can eat rice, beans, lentils, chickpeas, and all the wonderful veggies.
Same with keto. You can do it by eating only bacon with cheese all day, or you can make sure to keep a balanced diet with eggs, avocados, nuts, and leafy greens, eggs, and many more healthy foods.
Who the heck thinks keto is bad for you lmao
@@corpsefoot758 OP literally said that keto was bad..
@@mynamewhatis7254 But where did they hear that nonsense from
@@corpsefoot758 Beats me!
I've been watching your episodes for months and I just had to subscribe today. You two are the cutest couple and I enjoy your passion and energy for italian food together. Keep up the good work! Bon'Apotito!
OK, is the guy for real who wants people to soak their pasta for 90 minutes? Does he know most pasta cooks (after the water boils) for 8-10 minutes?
I think he soak a large amount of pasta and put it in the refrigerator, than takes out one portion and cooks it in one minute + the time for the water to boil, to be honest this seems more a method to prepare some frozen "instant pasta" dishes at industrial level.
To me it's worthless saving 7 to 9 minutes if I have to use more tools and more space, by the way like they pointed out it's time you need to cook the sauce.
Could be handy for a restaurant where you have to cook pasta on demand as quick as possible
Sadly there will be idiots like him that will go on claiming it's a good idea!
@@ullano001 as quick as possible is not as good as possible 🍝
@@ullano001 you still need a pot of water constantly boiling, that is what resturants here in italy use, also consider in 90 minutes you can make fresh egg pasta (tagliatelle, tagliolini, maltagliati) that will cook in 2 minutes anyway.
Other people giving pasta “tips”
Eva: 😒
Your videos bring me genuine joy and excitement to cook your delicious recipes!!!
Never go to Olive Garden unless you are desperate.! Love you guys. Please give more information on your new adventure in tourism!!! So exited for you!!!
The first method could be useful for the catering of a large event.
That’s a good point!
You will not believe it... but a similar method already exists in Italy. Not so much in restaurants, but in catering for canteens for workers, students, or hospitals: Pre-cooked pasta (that is pre-hydrated) and then cooking is finished with a second, shorter, dip into the boiling pot.
Result: almost always bad quality pasta (overcooked, sticky, sad), because it is absolutely not practical to respect the correct times of hydration.
Absolutely crazy to focus on shortening the time to cook pasta 😅. It's the easiest thing to do in the kitchen, and you can have a meal on the table, for multiple people, in under 20 minutes.
Yeah, I guess they had something important to do in those few minutes they saved :D
Fried rice: Fight me Pasta boi!
Your tour looks absolutely enchanting, here's wishing you all a very happy and successful trip. Brilliant idea.
This is such a fun video. THANKS!
Please please I beg of you to make a focaccia video, I am craving it so bad and all I can find in my city is nonsense.
I really enjoy your videos and recipes, thank you so much for giving us a taste of Italy
What kind of focaccia? In Italy there are a lot of different types, every area has his own.
@@Daniela-wg9nz to be honest with you, any type of focaccia will do. Today I'm trying for the first time to make focaccia barese hopefully it'll turn out great 😁
@@dianab.3806 🙂👍
10:52, Eva: "Are you crazy?"
10:55, Harper:
🤣🤣🤣🤣🤣🤣
I find it perfectly possible to pre-cook pasta and then reheat it later. It can be very practical if you don't have much time and the sauce is already prepared. If you want to eat your pasta this way, there are a few rules to follow: (i) cook the pasta a little less than necessary, i.e. very much al dente, (ii) rinse it with cold water, (iii) let the pasta cool completely and dry out before putting it in the fridge and (iv) don't mix the pasta with sauce. You can store this pasta for up to 5 days in the fridge. Then you can fry it or heat it up with a sauce, also good in the microwave.
The hydration technique is a camping/hiking hack that works.
I have used the soaking method on Mac & cheese while on backpacking trips in the wilderness. Initially it looks weird cuz the macaroni turns white. The benefit is to save the limited amount of fuel that you need to carry. After you warm it up, it is okay, but not as good. But I use this method for the fuel savings.
That’s interesting! Makes a lot of sense in that case
@@PastaGrammar You put the macaroni in a freezer ziplock back with water. Carry it in your pack while you hike. Then heat it up for a few minutes with your stove when you arrive in camp.
I’m glad to know that I’m eating “healthy” microwaved pasta,especially on a hangover morning when I need to feel healthy more than ever.🤣🤣🤣
p.s.
I’m from Russia and from soviet times people used to think “macaroni” are not right for healthy diet because of carbs.
I would freaking die to go on that tour with the two of you. I adore both of you. I adore every item you mentioned making and learning about on the tour. I adore history and culture. I would cry like a girl from just the thought.
I love the casual authority the first guy portrayed🤣
I anticipated you would watch the food theory pasta video. Poor Eva. Also I have a feeling Its not pasta that Is unhealthy, Its not moving enough And stressing about diets all the time :-D
Issue is in North America we eat too much quantity all at once and people put “Alfredo” on top. If we are like the Italians when it comes to pasta it will be fine
Read up on type 2 diabetes!
@@cisium1184 leftover pasta is used to make an omelet with for example
@Cisium It’s usually 70-90 gr of dry pasta per person. Or 100gr of flour + 1 egg per person if you do fresh pasta.
@@charlestait5303 If you mean that too many people are affected in both the United States and Italy, you are correct. If you mean that in Italy the situation is worse I think you are wrong.
Italy agreed with you, you both look so much happier.
24:50 the couples fork twirl of satisfaction! 😆
I was actually going to reach out and ask if you planned on doing tours. So exciting!!!
ti lo giuro, adoro questi video, siete così divertenteeee
I’ll be making this recipe this week. Thank you!
These hacks make life so much more difficult than it is. Why try to reinvent the wheel. Thank you Eva and Harper for mythbusting these hacks.
I would totally live in Italy Harper!
I would love to go on a tour through the south of Italy with you😍!
Btw, Puglia is also very beautifull!
The best moment in the video at about 24:50 the swirling (??) with the forks, I love that!
The tour sounds really fun.
Pasta cooking “hacks” always make me laugh. Cooking pasta is so easy!!! LOL “If it ain’t broke, don’t fix it.”
However, I do want to try the 60 second (+ 90 minutes 😂) hack.
I can see the benefit of that when maybe you need more of your cook top space for other items, or when it’s really hot in the summer time and you don’t want to heat up the kitchen/house too much. (Especially in a small apartment like mine. 💚)
And I think it’s great for restaurant preparation, I gonna try this out. It’s like convert your dry pasta to fresh pasta.
and, did you try it?
"or when it’s really hot in the summer time and you don’t want to heat up the kitchen/house too much."
Never heard of AIR CONDITIONING??🤡
Healthy or Unhealthy the true secret here is to be moderate. Eat too much Pasta is the same like eat too much desserts or too much meat, why too much is always too much.
This is so helpful and easy! Eva should try these easy American pasta hacks!
I was writing a long explenation of why it's at least peculiar for American to say that pasta is too full of glucose, but eva's lapidary comment "cook chicken" sum it up perfectly! Love you guys, make me laugh every time!
The 91 minutes pasta is only for restaurants who need to make pasta quickly. They hydrate huge amounts of pasta and everytime a guest wants pasta, they take a portion of it and cook it in 60 seconds and add prepared simmering sauce. Only then this hack makes sense. But not if you want to cook pasta at home for yourself or your family.
not in italian restaurants for sure
@Lena Samuel Yes, almost like the 91 minute method. As I said, makes only sense for restaurants with huge amounts of pasta to serve every day.
The only hack I use is adding homemade pestos while adding the veggies if needed. I make those pestos once a week. I usually do this with seafood. Shrimp or crab or clam. It's still about 15 mins.
Such a cute video! Yes, more collaborations please!!
Thank You For Sunday's.
What's YOUR favorite way to save time in the kitchen? We wanna hear your hacks!
cook whilst doing the house chores :P
When I cook, I channel my grandmother, who was an artist. I don't mind the time it takes. I can do a quick meal as well as the traditional Sunday sauce that takes a long time.
Mine is very specific to roasting chiles for New Mexican posole (which needs a lot of them.) I cut the chiles in half before roasting them to remove the seeds. It takes about a third of the time to peel them when you do this because you don’t have to get rid of all the seeds that stick to the roasted chiles. I make a huge batch of posole for my family’s Christmas party every year and this hack can save me hours of time. Devi andare a New Mexico a provare green chile/posole. Non è troppo lontano ed è un piatto incredibile!
@@sjesposito3614 Cool! Does she also channel her culinary skills?
Pressure cooker! I use an electric one, mostly to steam vegetables and "stew" legumes. It allows to eat healthy in a matter of minutes and without having to stand by the stove. But I also cook risotto in it more often than not, yesterday night I cooked risotto ai piselli in about 10 minutes (I am italian, I swear I didn't butcher the risotto, it was good almost as the one I make on the stove!). I also have piadine for lunch very often: I make them myself in advance, with whole flour, and it takes me a total of just 45 minutes to make 4-8 piadine (15-20 minutes pause to rest the dough included), they then stay fresh for at least three days even out of the fridge, and when I want to eat I heat them up a minute or two with some stracchino/ricotta, some cherry tomatoes and rucola...again, very healthy and very quick.
I suppose the only advantage is using less gas or electricity.
Another great video. There is absolutely no need for pasta hacks. Pasta is the easiest quickest and inexpensive dish to whip up. I love Eva's look of disgust and sarcasm. Keep them coming guys!!
Omg the tour idea is amaxing! And no better tour guides omg !😁😁😁😁
The 60 second method for pasta is a life saver if the air conditioner is broke and it's already hot and humid in the house and you don't wanna boil a huge pot of water for 15 minutes haha. I used it a lot one summer when my apartment was a hot death trap. Given regular circumstances, though, it's easier to just cook it like a normal person.
If it's hot and humid and the AC isn't working, eat something else, or eat out!
@@mlowe713 It says "haha". Also, that's not how an exclamation point is used.
The second hack was so american it hurt.
Yes, embarrassingly so! Basically, when Momma fails to teach her kids to cook bad things happen. LOL
It’s the American paradox: a notably unhealthy people obsessed with the idea of eating healthily. While in some other countries, people are healthier despite eating “too much” fat and carbs.
@@elijahmikhail4566 Exactly this! What i also noticed on my 3 week vacation in the states is, the quality of the food there is just not the best. Everything tasted so different, even just something as simple as vegetables.
I've only seen game theory be stupid and I have no idea how matpat has become an authority on food too
Can you do an episode on olives? So many different kinds and it would be cool to see how Eva puts them to use in a recipe.
You guys make my day better. :)
maybe reheat the pasta by tossing it back in the pan instead of microwave
You have to showcase Northern Italy some time soon
Yes. Piedmontize is where my family came from in 1850.
I❤️Eva's reactions on soaking pasta!
Great vlog ,will try one of your recipies , looks good