You are so fortunate for having joy in your life. You are very privileged. However it is rather inconsiderate of you to flaunt your privilege to those of us who are incapable of having joy in this bleak and tumultuous world.
Just so you know, Bon Appetit made a video that explores different grains and types of rice, and as a bonus, the presentation is pretty similar to how its presented here, I highly recommend checking it out
The origins of spaghetti and meatballs is a regional dish in Abruzzo called "chitarra con le pallottine". Granted the meatballs have grown substantially from the original marble size, but that is the inspiration of the modern American variety.
She was adorable in the mushroom ones too. Like I'm on the fence about mushrooms most of the time, but everything she prepared/demoed I wanted to take huge bites of.
1:30 yes it does. Spaghetti (alla chittara) con polpettine/pallottine di carne is an actual thing from Abruzzo and Campania. But because things need to be bigger in America, the Italian-Americans started putting polpette in the dish instead. 6:50 I like using dried fettucine (di semola) for Carbonara because I can't find spaghettoni where I live, but it's probably better because of the shape. But Carbonara is an egg-based sauce, having fresh egg pasta like tagliatelle would be too heavy and, well, eggy, except if you have eggless tagliatelle, but then it would be too mushy in contrast with the guanciale.
Gomiti are often used for Pasta e Fagioli (what you call Pasta Fazool here) - pasta in bean soup. The beans tend to hide inside the pasta that's why it's used for that
Never thought about that, usually we use pasta mista in my house(which as a standard ia mafalde chunks, macs, tubetti, spaghetti shards and a bunch of others, but could be literally anything you want)
Things I'd like to know more about: - The great exchange of "New" and "Old" world foods during colonization - Types of cake bread (I think the brits call them sponges?) - Things people cook for Christmas and/or other winter holidays - Food preservation techniques
Well, fettuccine Alfredo IS a real Italian dish. It was invented in Italy by an Italian chef. American Alfredo is different though since it includes cream. But Alfredo in it’s original form is Italian.
@@yeetusvanitas9800 pasta with butter and Alfredo are not the same, pasta with butter is italian, fettuccine Alfredo isn't, because as you said fettuccine Alfredo has cream in it, so that makes them 2 different dishes, fettuccine Alfredo Is an italian-american dish not an italian one
I love this video! It covers the many mysteries of pasta combinations and also goes into the purpose of pasta types. Would love to see a video about the types of pasta sauces next time!
One of the things I used to love to make for myself was to cook some fettuccini, then when still piping hot, put it onto a warm frypan, not on the heat, just warm, cover in freshly grated parmesan, cracked pepper, dried chilly flakes, and an egg. Toss it around so that the heat of the pasta cooks the egg, drizzel with a good extra virgin olive oil and then serve with some more grated parmesan on the top.
Adrienne being back always makes me happy. And now I learned so much! I want to see her on the 4 types of dishes series (with the amateur chef and home chef) too
18:31 @Epicurious about "rigatoni": the pasta initially shown raw is actually "tortiglioni", which are slightly smaller and have helical ridges, while proper rigatoni have straight ridges and are generally bigger. Anyway, at 18:45, as for magic, the Gricia pasta dish presented has real rigatoni in it (you can easily see the difference in the ridges' shape) lol
Beautiful! Beautiful PASTA BELLA! Keep up the great work. Make more videos please. pasta, rice, salads, meats, chicken veggies, Steaming, Grilling, Baking, BBQ-ing, souping... so so many ideas to choose from. ENJOY!
With all those dishes that use tomatoes, I feel like there should be a video on tomatoes. I like growing tomatoes, but there are so many types that all have different uses, and it can be hard to know which ones to get. I personally love just about any yellow tomato as they don't have as strong of an acidic flavour, being more sweet instead, which can be great in a sandwich with mayo and cucumber with a little bit of salt.
Also regarding the lasagna, it depends on the recipe, but personally the way we do it in our home is leaving them raw* And let them cook in the oven through the sauce, oils&fats of the meat, and if we got good enough cheese to accompany it like provola di agerola, the serum the cheese releases once cut&cooked. That way you don't actually neeed to precook it. *Note: i have never seen dried lasagna in italy, so i wouldn't be too sure that it could work with dry lasagna, it's always fresh or semi-fresh here.
Dried lasagna sheets are actually a thing in Italy too, we use traditionally use them in our version of lasagna that we eat during Carnevale. They’re supposed to represent festive ribbons
Also - be sure to pronounce both Ns in Penne because the way you're saying it (with one N) means uh... Male Genitalia. I started laughing uncontrollably when you said this Pene has ridges 😂
I love this lady! Other than being simply adorable, her information is useful! Thank you, Miss!❤️ p.s...I'm all about that mushroom and spinach lasagna! I eat meat too, but that combo is DEEEE-LICIOUS. I need to find me some Mafaldine..also..if you were around as long as I've been, you may remember Fusilli Jerry.😆 I LOVE PASTA!!!! I'm a fan of it all..Cavatappi and rigatoni are my faves, and for stuffed, hell yes to tortellini and ravioli.
For dried pasta: You don’t need a gallon of water. Half will do. For small batches, 4x water by weight is plenty. 4 lb of water for a lb of pasta. For 250 g of pasta (for two people) use a liter or a quart. You can start dried pasta in cold water, and set the timer once a vigorous boil is reached. Stir it once a boil is reached to prevent clumping. If you soak pasta for 2 hours, you can get by with bringing it to a boil and waiting a minute. Save the water, freeze it and substitute in 1/4-1/2 the water in the next batch to get starchier water for the sauce. Keep this going over and over. This is how I do it. (Sources: Serious eats, cooking for engineers, and many others).
We're from Venezuela and that very pastina recipe is something my mom would make whenever any of us got sick as children. She learned that from my great grandmother...who was native Amazonian and not Italian (and there are, in fact, no Italians in my family) so I really want to know how that recipe ended up in our family.
It's kinda an obvious thing to invent. When people beat eachother over the head with who invented something, probably selebral people independedly. I often found dishes I invented or something very similar elsewhere.. Recipes also travel unrelated to nationality ^^ Most of my coking is Cantonese or levintine without any relation
If they made Spaghetti and Meatballs in Italy the Meatballs would be Mini, almost microscopic so that you can get Meatballs while at the same time twirling the pasta.
Great illustrative video! As a suggestion in picking pasta, regardless of the shape is to read the label. For the highest quality, make sure that the label describes the manufacturing process. The best dried pasta has a pale ivory color and should have been dried "slowly with low heat" and should be specified as such on the label. Italian pastas made like this will use the words "calorie basso", meaning "low heat. Premium brands include "Mono Grano", "Rumo" and "Beneddo Cavalieri."
I just had dinner, but Adrienne presents the pasti so that i got more appetite. OK for tomorrow. Even there are some sorts I never have seen not even in Italy. 🇮🇹😎Greetings from🇫🇷
Wanting to hear from a man does sound weird because I've seen similar videos with Italian women which were quite charming so that's an "interesting" personal issue of yours.
love that you made sure to give vegetarian options for all of them. I feel like the vegetarian diet is often overlooked in videos like this, but for once I don't feel left out in that regard.
A bit surprised though to not see seafood pastas, especially for the paccheri, "their death" as we say in italy, is with simple tomato-based fish dishes, using a pelata with pescatrice (monkfish) for example works really well
1:25 well, Spaghetti and meatballs, probably it was based on a dish from Abruzzo that uses fresh pasta (alla chitarra) and bite size meatballs 1:55 that is called fettuccine al burro, Fettuccine All'Alfredo is a restaurant recipe made by Chef Alfredo di Lelio in Rome based on that but a bit of adjustments suitable for tourists 6:38 the misconception about the Ragù... Bolognese is just a cooking style because there are other types... umm for carbonara, much better if you use spaghetti 17:05 it seems, Davie504's favorite dried pasta 😁😁 oooh, some pronounciations really hurt to hear and stop calling it noodles
Thanks for the breakdown. One note - I don't mind if regular people don't pronounce these foreign/Italian words perfectly, but for someone explaining types of pasta in an "educational" video for Epicurious, they could have taken 5 minutes before to prepare and learn how to pronounce these very simple words. You are teaching people something, and when it comes to pronunciation - you're teaching them wrong.
Also orzo can be used with a stew, once meat is done add in the orzo(adding liquid as needed), while stirring frequently, when the ratio is good any stew gets great, creamy and hearty, known as giouvetsi in Greece. Also FYI the avgolemono soup pronunciation was completely butchered 😂😂.
Is the statement you made about three or four jumbo shells being a meal supposed to be a challenge? Because I usually buy a package that comes with nine or twelve from the frozen section of the grocery store, and eat them all in one sitting.
There's a lot of Dishes in America that AREN'T Traditional from all over the World. I'm betting with over 300 types of Pastas, there's more than Cavatappi that were "invented" by mistake.
I like these type of videos but please do some better research, there are quite the errors in here.. The aglio e olio looked dry AF where it should be a creamy emulsion of pasta water and the oil. It is simple but only if you master the emulsions. Bucatini isn't traditionally used with cacio e pepe but with all'amatriciana. Cacio e pepe is traditionally served with tonnarelli. Bolognese doesn't exist in Italy by the way, it's a pasta al ragù and it is traditionally served with pappardelle. Carbonara isn't served traditionally with tagliatelle but with spaghetti as taglatelle is often egg-based and you wouldn't pair an egg-pasta with an egg-based sauce as it's way to heavy. Penne is always smooth, penne rigate has the ridges. I might be wrong on some things as well but in less than five minutes I think I did more research than the editors did here. I also missed a very important explanation in the video: dry vs fresh. A lot of people think fresh is always better but with lots of pasta's you actually want the toothsomeness that dried pasta brings. Carbonara and aglio e olio for example are a lot better with a properly made dried pasta. Lasagna or pappardelle al ragù are better with fresh pasta.
I'd much more prefer instructions on how to make these at home. you have a pasta contraption on the shelf behind you, but to my knowledge, that can only make few types of pasta, spaghetti, fettuccine, lasagna, I have seen some other contraptions being sold, but I've never seen cooks use any of the other ones, only the type you have on the shelf, so not sure if the other ones even work as advertised...
Love that there’s no obnoxious music! Definitely learned a lot. ❤
@Genious.Adhd isn't ever elective, it can just be misdiagnosed, particularly when it comes to self-diagnosis...no different from a flu lol
These videos are one of the only things that brings me joy anymore.
You are so fortunate for having joy in your life. You are very privileged. However it is rather inconsiderate of you to flaunt your privilege to those of us who are incapable of having joy in this bleak and tumultuous world.
You obviously have never watched urban rescue ranch
@@bobdobbs7828 Satire?
Otherwise I think you just need a therapist.
@@masantonio8790 Or... he/she/they/zer is flaunting his/her/their/zyrr wokeness...
You need to talk or anything? Not wokeness or liberalism to be honest. Let me know if you need to talk.
Not as much variety as pasta, but I’d love to see a video like this about different rices!
or grains in general
just in spain there are about 20 kinds of rice
Just so you know, Bon Appetit made a video that explores different grains and types of rice, and as a bonus, the presentation is pretty similar to how its presented here, I highly recommend checking it out
The origins of spaghetti and meatballs is a regional dish in Abruzzo called "chitarra con le pallottine". Granted the meatballs have grown substantially from the original marble size, but that is the inspiration of the modern American variety.
Marble sized makes more sense to me. You get more surface to brown and they’re bite sized.
Italian Wedding Soup isn't served at weddings. It is a metaphorical name because it had so many disparate parts coming together like a wedding.
I was wondering why it was called that. And I, too, thought it was because it was served at Italian weddings.
This is gonna be hard to explain to my friend when I brought that to his wedding 😅
One of my favorite Epicurious hosts. Loved how she danced when she tasted the fruits on the citrus episode!
She was adorable in the mushroom ones too. Like I'm on the fence about mushrooms most of the time, but everything she prepared/demoed I wanted to take huge bites of.
1:30 yes it does. Spaghetti (alla chittara) con polpettine/pallottine di carne is an actual thing from Abruzzo and Campania. But because things need to be bigger in America, the Italian-Americans started putting polpette in the dish instead.
6:50 I like using dried fettucine (di semola) for Carbonara because I can't find spaghettoni where I live, but it's probably better because of the shape. But Carbonara is an egg-based sauce, having fresh egg pasta like tagliatelle would be too heavy and, well, eggy, except if you have eggless tagliatelle, but then it would be too mushy in contrast with the guanciale.
Gomiti are often used for Pasta e Fagioli (what you call Pasta Fazool here) - pasta in bean soup. The beans tend to hide inside the pasta that's why it's used for that
Never thought about that, usually we use pasta mista in my house(which as a standard ia mafalde chunks, macs, tubetti, spaghetti shards and a bunch of others, but could be literally anything you want)
I find it very interesting how different noodle shapes can change the entire course of a pasta dish and I love it
*different pasta shapes*
Things I'd like to know more about:
- The great exchange of "New" and "Old" world foods during colonization
- Types of cake bread (I think the brits call them sponges?)
- Things people cook for Christmas and/or other winter holidays
- Food preservation techniques
Old vs. New World exchange would be a great topic!
yes we call them S P O N G E S
Can we get the recipes from this episode please? I absolutely love pasta and a lot of the lighter sauces would be great to try.
They released a video a while back where someone prepares and makes pasta. Check it out
Adrienne: "Spaghetti and meatballs is not a real italian recipe"
Also Adrienne: *proceeds to make fettuccine alfredo immediately after*
I actually paused the video and stared into space for 5 minutes after that. I was so shook.
The Italians did not invent pasta and meatballs. Ergo it is not a real Italian recipe. Stop stealing dishes.
@@kopsu6739 Just said fettuccine Alfredo isn't italian either, if you misinterpret it It's not really my problem
Well, fettuccine Alfredo IS a real Italian dish. It was invented in Italy by an Italian chef. American Alfredo is different though since it includes cream. But Alfredo in it’s original form is Italian.
@@yeetusvanitas9800 pasta with butter and Alfredo are not the same, pasta with butter is italian, fettuccine Alfredo isn't, because as you said fettuccine Alfredo has cream in it, so that makes them 2 different dishes, fettuccine Alfredo Is an italian-american dish not an italian one
I love this video! It covers the many mysteries of pasta combinations and also goes into the purpose of pasta types. Would love to see a video about the types of pasta sauces next time!
One of the things I used to love to make for myself was to cook some fettuccini, then when still piping hot, put it onto a warm frypan, not on the heat, just warm, cover in freshly grated parmesan, cracked pepper, dried chilly flakes, and an egg. Toss it around so that the heat of the pasta cooks the egg, drizzel with a good extra virgin olive oil and then serve with some more grated parmesan on the top.
Adrienne being back always makes me happy. And now I learned so much! I want to see her on the 4 types of dishes series (with the amateur chef and home chef) too
18:31 @Epicurious about "rigatoni": the pasta initially shown raw is actually "tortiglioni", which are slightly smaller and have helical ridges, while proper rigatoni have straight ridges and are generally bigger.
Anyway, at 18:45, as for magic, the Gricia pasta dish presented has real rigatoni in it (you can easily see the difference in the ridges' shape) lol
Beautiful! Beautiful PASTA BELLA! Keep up the great work. Make more videos please. pasta, rice, salads, meats, chicken veggies, Steaming, Grilling, Baking, BBQ-ing, souping... so so many ideas to choose from. ENJOY!
Watching this girl enjoy food makes me so happy 😂.. love her
I play Adrienne Cheatham's videos both for the information and from her soothing voice. Very helpful during an anxiety attack.
With all those dishes that use tomatoes, I feel like there should be a video on tomatoes. I like growing tomatoes, but there are so many types that all have different uses, and it can be hard to know which ones to get. I personally love just about any yellow tomato as they don't have as strong of an acidic flavour, being more sweet instead, which can be great in a sandwich with mayo and cucumber with a little bit of salt.
Also regarding the lasagna, it depends on the recipe, but personally the way we do it in our home is leaving them raw* And let them cook in the oven through the sauce, oils&fats of the meat, and if we got good enough cheese to accompany it like provola di agerola, the serum the cheese releases once cut&cooked.
That way you don't actually neeed to precook it.
*Note: i have never seen dried lasagna in italy, so i wouldn't be too sure that it could work with dry lasagna, it's always fresh or semi-fresh here.
Dried lasagna sheets are actually a thing in Italy too, we use traditionally use them in our version of lasagna that we eat during Carnevale. They’re supposed to represent festive ribbons
I think the stuffed pasta should be in their own category
I love how all of the dishes are fairly traditional and then for the cavatappi they went with crushed hot Cheetos.
ikr lol. so hard to take seriously. it's like if you sprinkled candy on your tiramisu or something lol, so weird and unnecessary
Also - be sure to pronounce both Ns in Penne because the way you're saying it (with one N) means uh... Male Genitalia. I started laughing uncontrollably when you said this Pene has ridges 😂
pretty easy trap to fall into tbh, considering one is penne and the other is pene. Think this one is on you, Italy.
Similar argument can be made when spreading good wishes on New Year's Eve. Buon Anno, pronounce with a single 'N', takes on a whole new meaning.
@@todgerino3475 you're right, the poor little americans never do anything wrong!
@@todgerino3475 "the pen is on the table"
Closed case.
Love my new pasta knowledge and Adrienne is a fantastic presenter!
I love this lady! Other than being simply adorable, her information is useful! Thank you, Miss!❤️ p.s...I'm all about that mushroom and spinach lasagna! I eat meat too, but that combo is DEEEE-LICIOUS. I need to find me some Mafaldine..also..if you were around as long as I've been, you may remember Fusilli Jerry.😆 I LOVE PASTA!!!! I'm a fan of it all..Cavatappi and rigatoni are my faves, and for stuffed, hell yes to tortellini and ravioli.
For dried pasta: You don’t need a gallon of water. Half will do. For small batches, 4x water by weight is plenty. 4 lb of water for a lb of pasta. For 250 g of pasta (for two people) use a liter or a quart.
You can start dried pasta in cold water, and set the timer once a vigorous boil is reached. Stir it once a boil is reached to prevent clumping. If you soak pasta for 2 hours, you can get by with bringing it to a boil and waiting a minute. Save the water, freeze it and substitute in 1/4-1/2 the water in the next batch to get starchier water for the sauce. Keep this going over and over.
This is how I do it.
(Sources: Serious eats, cooking for engineers, and many others).
We're from Venezuela and that very pastina recipe is something my mom would make whenever any of us got sick as children. She learned that from my great grandmother...who was native Amazonian and not Italian (and there are, in fact, no Italians in my family) so I really want to know how that recipe ended up in our family.
It's kinda an obvious thing to invent. When people beat eachother over the head with who invented something, probably selebral people independedly. I often found dishes I invented or something very similar elsewhere.. Recipes also travel unrelated to nationality ^^
Most of my coking is Cantonese or levintine without any relation
If they made Spaghetti and Meatballs in Italy the Meatballs would be Mini, almost microscopic so that you can get Meatballs while at the same time twirling the pasta.
My favorite food and my favorite host? Yes!! 👏🏽👏🏽🥰
Of course this gets uploaded the morning after I went down a rabbit hole about pasta types.
Italians do eat Polpettes (mini meatballs) which is type of spaghetti and meatballs recipe
Great illustrative video!
As a suggestion in picking pasta, regardless of the shape is to read the label. For the highest quality, make sure that the label describes the manufacturing process.
The best dried pasta has a pale ivory color and should have been dried "slowly with low heat" and should be specified as such on the label. Italian pastas made like this will use the words "calorie basso", meaning "low heat. Premium brands include "Mono Grano", "Rumo" and "Beneddo Cavalieri."
i like how many pastas are kinda body part named/shaped! god i love that stuff!
Wow. That was some pasta education... keep those videos coming. Thanks a lot!!!
I just had dinner, but Adrienne presents the pasti so that i got more appetite. OK for tomorrow. Even there are some sorts I never have seen not even in Italy. 🇮🇹😎Greetings from🇫🇷
i dont want to sound racist or sexist but listening to a friendly old italian man with broken english talk about pasta is more comforting :)))
It is. If you want to learn about other cultures you ask to people from that culture, not foreigners or, God forbid, Americans.
Wanting to hear from a man does sound weird because I've seen similar videos with Italian women which were quite charming so that's an "interesting" personal issue of yours.
Tagliatell-e and tagliar-e
You pronounce the E at the end, like with the Pappardelle.
You don't need a gallon per pound; the less water you use the starchier the water will be. That will make your sauces thicker and tastier.
Yes, just need to make sure to stir until the water comes back up to a boil
Thanks for such great videos.
I want a big guide on edible flowers and which flowers and how they r used in dishes around the world ❤
love that you made sure to give vegetarian options for all of them. I feel like the vegetarian diet is often overlooked in videos like this, but for once I don't feel left out in that regard.
Me too. I'm not vegan or vegetarian, but do try to go meatless at least 3-4 days weekly. Now I have some new ideas.
A bit surprised though to not see seafood pastas, especially for the paccheri, "their death" as we say in italy, is with simple tomato-based fish dishes, using a pelata with pescatrice (monkfish) for example works really well
Excellent video. Saving to my cooking tips library. I knew some, but learned alot. Thanks.
Now I desperately need an "every type of sauce" video
Love this!! I want more of this kind of videos!!!
Why do you pronounce tagliatelle the way you do when you pronounce pappardelle reasonably?
Or farfalle
A lot of English speakers struggle with the “-gli” sound in italian
Probably struggled with pronouncing it. I make my pasta fresh and my Italian friends give me leeway with that lol
I like using Cavatappi for my Mac and Cheese.
Excellent pasta presentation & gorgeous 😍
THANK YOU FOR ANOTHER GREAT VIDEO CHEF!!!
High quality content as always!
I wish I was on the set this day. I would eat all the pastas.
With pesto are also really good trofie
Need to add some potatoes and green beans to make it shine. (I miss Genova)
Can we get a big guide for different kinds of grains plz？
I love seeing her do her “ Happy Dance “ ❤
Adrienne Cheatham is a trooper for this!
I think she loved every min of it.
Wow, awesome video. I just enjoyed The Sicilian by Mario Puzo, so I am in a big pasta mood for the last month.
We need a video all about herbs.
Like this series, one on BBQ ? Meats, styles and sauces.
Just trying to make Chef happy dance.
1:25 well, Spaghetti and meatballs, probably it was based on a dish from Abruzzo that uses fresh pasta (alla chitarra) and bite size meatballs
1:55 that is called fettuccine al burro, Fettuccine All'Alfredo is a restaurant recipe made by Chef Alfredo di Lelio in Rome based on that but a bit of adjustments suitable for tourists
6:38 the misconception about the Ragù... Bolognese is just a cooking style because there are other types... umm for carbonara, much better if you use spaghetti
17:05 it seems, Davie504's favorite dried pasta 😁😁
oooh, some pronounciations really hurt to hear and stop calling it noodles
My gluten-free, grain-free heart is crying 😂😂 these look so yummy! 😍
Oh i m in LOVE
This is the lesson I never knew I needed
I make pasta every day bro I’m addicted
my favorite section
I love her so much! ❤😂
I'm going to be so hungry after this
Great video. The only problem is that now I'm hungry!
That's alot of pasta to go over o . o
Thanks for the breakdown. One note - I don't mind if regular people don't pronounce these foreign/Italian words perfectly, but for someone explaining types of pasta in an "educational" video for Epicurious, they could have taken 5 minutes before to prepare and learn how to pronounce these very simple words. You are teaching people something, and when it comes to pronunciation - you're teaching them wrong.
Also orzo can be used with a stew, once meat is done add in the orzo(adding liquid as needed), while stirring frequently, when the ratio is good any stew gets great, creamy and hearty, known as giouvetsi in Greece.
Also FYI the avgolemono soup pronunciation was completely butchered 😂😂.
Funnily enough, i never heard those called orzo(for obvious reasons i guess?) But always risoni; much less likely to get confused.
I have a question, does Linguine considered to be a pasta?
Even gemelli
me screaming internally every time she refers to pasta as noodle.
Is the statement you made about three or four jumbo shells being a meal supposed to be a challenge? Because I usually buy a package that comes with nine or twelve from the frozen section of the grocery store, and eat them all in one sitting.
due to my own idiocy as a child I have a trauma response to pastina. well mainly orzo, that’s the one that really fucks me up
Next: Picking the right rice?
Great video, but I am quite disappointed you didn't include the bicycle shape :(
Thanks
In short, the thicker the pasta, the thicker/chunkier the sauce.
8:53 I use "orzo" in my "ratatouilles" (sorry, I don't know the english word).
When to use semolina pasta and flour+eggs pasta?
how was cannelloni missed out?
There's a lot of Dishes in America that AREN'T Traditional from all over the World. I'm betting with over 300 types of Pastas, there's more than Cavatappi that were "invented" by mistake.
I couldn't continue after the hot cheeto crusted pasta.
Bring back the 50 idiots series!!!! Please!!!!!!
Thanks much
Pasta is my love language 😅
My grandma & mom would make spaghetti OR linguine with olive oil & anchovies 👩🏼🍳 💋.
Well dang I need to re-up
Take me to the store NOWWWW
Gnocchi is my favorite
Alfreddo is an American sauce, like meatballs!
But like now I am jealous because I want to eat all of this
What types of herbs should you use with various meats
Where is the best place to buy some of these pastas with the unusual shapes?
I was convinced she was a heavily open minded vegetarian until the Orrechiete segment
Adrienne: *makes recipe with mac and cheese and Hot Cheetos*
Me: "Now you're speaking my language, this lady gets it!"
13:10 Can ravioli be stuffed with a protein? Like shrimp perhaps? Or some thing that lives in the water?
Yup, had some with monkfish this christmas, was pretty good.
Lobster ravioli is huge.
I like these type of videos but please do some better research, there are quite the errors in here.. The aglio e olio looked dry AF where it should be a creamy emulsion of pasta water and the oil. It is simple but only if you master the emulsions. Bucatini isn't traditionally used with cacio e pepe but with all'amatriciana. Cacio e pepe is traditionally served with tonnarelli. Bolognese doesn't exist in Italy by the way, it's a pasta al ragù and it is traditionally served with pappardelle. Carbonara isn't served traditionally with tagliatelle but with spaghetti as taglatelle is often egg-based and you wouldn't pair an egg-pasta with an egg-based sauce as it's way to heavy. Penne is always smooth, penne rigate has the ridges. I might be wrong on some things as well but in less than five minutes I think I did more research than the editors did here.
I also missed a very important explanation in the video: dry vs fresh. A lot of people think fresh is always better but with lots of pasta's you actually want the toothsomeness that dried pasta brings. Carbonara and aglio e olio for example are a lot better with a properly made dried pasta. Lasagna or pappardelle al ragù are better with fresh pasta.
Well, let's try risotti, a lot of pleasures there too !
Now if only they provided the recipes to the sauces, this would have been a great way to get people to explore these varieties themselves at home
I'd much more prefer instructions on how to make these at home. you have a pasta contraption on the shelf behind you, but to my knowledge, that can only make few types of pasta, spaghetti, fettuccine, lasagna, I have seen some other contraptions being sold, but I've never seen cooks use any of the other ones, only the type you have on the shelf, so not sure if the other ones even work as advertised...
The texture and bounce of her ponytail only rivals edna mode’s bob