I can’t even remember what I had for dinner last night but she can name and make all these pastas, list where they’re from, and what they’re used in. Amazing.
As an Italian, I find it really easy to recognize pasta types lol, it's truly amazing that she got to remember every name, that's some different kinda love
Well eating pasta almost everyday at lunch, makes quite every Italian acculturated about pasta shapes. Just by memory I think I can go over 20\25 types
Hi! I'm an italian girl from Bologna. We do maltagliati when we have some pasta left over from the preparation of tortellini, tagliatelle or lasagna. These are all typical Emilian dishes. Great video!
@@jadennguyen8177 There is no historic evidence of what you are saying. Pasta was known since Ancient Greece, and was known all across Eurasia. Chinese and Italian pasta developed separately over time. You can check it on wikipedia☺️
I'm mesmerized not on how many pasta shape she can make, but how she's able to talk fluently while doing the pasta. I can't even talk fluently when I'm doing nothing.
im so impressed about the chef’s knowledge and ability to teach it to us. like, tell me someone u know that knows this much about the makings and art of pasta.there’s no one 👏🏻👏🏻 she has so much passion
As an Italian I can say that this is the right way to make pasta. Good job 🧡 + I’m from Valtellina and I felt so grateful when I saw pizzoccheri 😍 I tought they were known only here
Corzetti seems like an awesome one for the purpose of branding. Imagine having your own restaurant and unique logo, use that logo as the “crest” to stamp the pasta. Every other restaurant will copy it.
@@federicasanna1093 intendevo dire che da noi il papillon lo chiamano anche farfallino, quindi siccome ha detto che a lui sembra un fiocco e il papillon quello è alla fine ci stava anche come nome :3 ovvio che la pasta la chiamano tutti farfalle
@@chrisding1976 what about? U telling me sth about stupid fettuccine Alfredo that Americans completely modified the recipe? First of all it's called fettuccine all'Alfredo and in Italy we don't know what u talking about. I suggest u to watch a video from an amazing UA-cam channel where they explaining how this dish was made and how Americans messed up with it: Pasta Grammar. Enjoy.
actually they are, only they are not how they are prepared around the world. fettucine alfredo are a type of creamy padta created about 80 years ago in the restaurant by Alfredo La Scrofa
Ligurian guy here. It’s really great that you know corsetti, the disc ones, it’s not really know even here in Liguria. The history is correct too! Trofie are usually way smaller and made using the pinky finger, but a part from that, great job!
it's not a totally dead tradition. in some smaller villages on the est side of liguria people still do it :) also some local businesses use their traditional family crest and sell croxetti all over liguria (and probably other regions, but since I'm from genoa i can attest just about mine)
This chef has a great knowledge of Italian cuisine. Great visual as to how the origins of these shapes are perpetually tied to the other givings (locally sourced produce, traditions, etc) of their specific regions as a means to compliment them. Having said that, I’ve never seen someone so knowledgeable butcher the pronunciation of almost EVERY SINGLE ONE of the names of these shapes
Hello! I want to praise you for your video about pasta. There are, however, a few things i'd like to point. First, Passatelli are extruded right in the boiling broth by using a tool called "schiacciapatate" , a potato masher. Second, being from Sardinia, i can tell you that fregula is not made that way. We get a bowl with coarse semolino flour and slowly add warm salted water and rinse the semolino with a hand to make the typical spheres. It's a simple physical effect. The grains are then toasted in the oven.
Just getting into pasta making. It looks like I picked the right 🧑🏻🍳 chef to teach me what I need to know. Homemade anything is always better to me. You really know your pasta. Makes me wonder if you traveled a lot . If you did I know you had a wonderful time. Blessings. Tx
Hi from Italy (I felt I wanted to be part of the comments in this video) 👁️👄👁️ Anyway, I'm Pugliese, and orecchiette don't get so :( you use a knife and they stray on the chopping board. In verb, in fact, we call them "strascinate" (Same thing for cavatelli, but they are narrower and longer. They are smooth, they are not made with the tool used in the video. That's useful for ignocchi)
My people said that when you fall asleep while you listening information, you will get the knowledge stick to your memory. Whenever i try to sleep i always go to this video, 30 minutes long of information how to make and shape pasta. I wish that i could make my own pasta restaurant someday after i listen to this almost everyday
Thought I'll ask this since nobody mentioned it: Has anyone actually used any of the skills they learned in the how to videos? Those videos are helping me a lot as a home cook
strozzapreti also always were served first, when the preast came to eat with a family, so he wouldn’t eat that much of the expensive meat, which was served as main course
While I enjoy Macaroni and Cheese, when I think of Macaroni it makes me think of Pasta e Fagioli, nice hearty peasant food, excellent on a cold winter night.
You say "tayarin" not "taharin". And passatelli are from the Emilia-Romagna region (more common in Romagna, actually), not in Piedmont. It is common to use lemon rind to them and they are not made by rolling them with your hands, but through a special press.
I have been making something like Spaghetti alla Chitarra, but had no clue how to cut the noodles. I would usually take about 10-20 minutes of cutting noodles by hand, or about 10 if I just them a bit bigger, folded and cut them on their width. Going to look into getting that kind of tool to cut the noodles by rolling the pin over the dough, as that would save me so much time and result in nice uniform noodles.
hey, from piedmont here. really appreciate the effort, i know pronunciations can be difficult. tajarin is pronounces like in a french way, so it's like "taλarin"
My mind tells me to trust her but my italian spirit refuses since she is not a 80 year old italian grandmother that has been making pasta since she was 14 with 4 brothers and 3 sisters to help her...
Hello, yeah,. Should bring back the family crest!!! I think it would be wonderful to be able to see those again!! So do or. Make your own family crest Thanks you ☺️☺️
Oh boy, 2AM. Perfect time to watch a 30 minute video on pasta.
It's 3:21 in India and I have viva tommorow, yet I'm watching like my life depends on it😂🔥
Go to sleep lol
4:39 am but oh boi am i hyped to watch this
Perfect time to go eat some pasta
I'm high watching this on Thanksgiving. I have no life🤦♀️
I can’t even remember what I had for dinner last night but she can name and make all these pastas, list where they’re from, and what they’re used in. Amazing.
As an Italian, I find it really easy to recognize pasta types lol, it's truly amazing that she got to remember every name, that's some different kinda love
Well, it's pretty easy to remember the names
He.
@@federicasanna1093😅❤😂🎉😢😮😅😊
@@SarahMacDonald1991it’s a she
Do all pasta makers have incredible knowledge about Italy's culture and geography?
Traditional food in italy is profoundly bound to the geography and history of its land. So to knowing the food means also to know its land and culture
@@MrEmigliore Wow, that was a very nice answer, thank you very much!
Probably because pasta is the true tradition of Italy besides pasta is a classic that most of the chef specially Italian ones should be aware of
Probly
Well eating pasta almost everyday at lunch, makes quite every Italian acculturated about pasta shapes. Just by memory I think I can go over 20\25 types
Am I really gonna watch how to shape pasta for 32 mins?
Update: yes, yes I did
Yes...yes, you are
Yes you are... I am
I'm gonna do it rn ssssooooo
Yes, and you will watch it .......AGAIN
I find making noodles and pasta very therapeutic. Watching others do it (or even machine making it) has a similar effect.
i see badly cut pasta
Finally, a dish worthy of my skills!
it's badly cut, not badly made, badly cooked, and badly served
You mean, Maltagiati??
Ps: 11:49
@@johnlemon3732 eh, one out of four is still good enough...
Same here brotha
And then you cut it perfectly even :3
Hi! I'm an italian girl from Bologna. We do maltagliati when we have some pasta left over from the preparation of tortellini, tagliatelle or lasagna. These are all typical Emilian dishes.
Great video!
am an Italian home cook and I actually had to look some of these up because I had never heard of them. props to Hillary
uguale
Years of Playdoh training has prepared me for this
She even made her hair pasta
respect
Lol
Same here brotha
RESPECT
Lez goo
Would like to request a Chinese version where every noodle is made too. Thank you.
yes i would love to see this as well
“the italians have been the authority on pasta making forever”. i find that funny because they stole the idea of the noodle from asia :)
@Mario Covarrubias I think Italy is more known for pasta dishes while Asia is known for noodles in general
@@jadennguyen8177 AHAAHAA YESS
@@jadennguyen8177 There is no historic evidence of what you are saying. Pasta was known since Ancient Greece, and was known all across Eurasia. Chinese and Italian pasta developed separately over time. You can check it on wikipedia☺️
I'm mesmerized not on how many pasta shape she can make, but how she's able to talk fluently while doing the pasta. I can't even talk fluently when I'm doing nothing.
Did you hear about the pasta and it's boiling water?
*Their relationship was strained.*
@Passion for Food // I heard the water was just out for the pastas dough... 😜
🤣🤣🤣good one🙌
I-
I love this joke-
I-
Tip from my grandpa, in the passatelli dough just add a generous amount of lemon zest, they are so flavorful and that’s how we eat it in my family!
She looks like a mad pasta scientist 😄 Such a nice presenter
This is true gift to the world. She translated all of her knowledge to us in a non arrogant, concise way.
I usually watch these at 3am after not sleeping it feels wrong to watch it during the day
Thoroughly enjoyed this and the way the chef talked about pasta. Thank you!
im so impressed about the chef’s knowledge and ability to teach it to us. like, tell me someone u know that knows this much about the makings and art of pasta.there’s no one 👏🏻👏🏻 she has so much passion
As an Italian I can say that this is the right way to make pasta. Good job 🧡 + I’m from Valtellina and I felt so grateful when I saw pizzoccheri 😍 I tought they were known only here
She even made her hair pasta
respect
I though it was a man😳
Their gender is totally irrelevant, we're here for pasta, not the person :D
I thought it's a dude too, but introduced herself as Hillary
@@cczsus6513 Must be a pretty American thing
HAHHHA
Frank is still carving his rolling pin
Lmao
You mean he finally finished growing the tree?
Frank is smelting metal for his strings on the chitarra
😂😂😂
@@Barry_TopG for the rolling pin
Corzetti seems like an awesome one for the purpose of branding. Imagine having your own restaurant and unique logo, use that logo as the “crest” to stamp the pasta. Every other restaurant will copy it.
My intrusive thought is imagining corzetti stamped “olive garden” *shudders*
I'm waiting for an episode about herbs and spices
To the people who loved this video, I recommend the channel "Pasta Grannies".
Thank you for the recommendation! Looks like a super interesting channel
Lowkey love the "How to ___ every ___" videos!
Like you're rolling a (don't say joint, don't say joint) .... mustache
Scrolled down looking for this comment
My thoughts exactly. Moustache definitely wasn't the first thing to come to mind
“Shaping every pasta”
*theres 1200 types*
Are you sure this is 30 minutes?
In the end of the video: "And that's how you shape every pasta. Actually, we didn't shape every pasta."
Um... Okay?
Some pasta types are just variants of the main ones
If covering all 1200 it would take 24 full days for a video
Italian chef: slightly changes the shape of a pasta
everyone: WOW LET'S CELEBRATE THE 1200th TYPE OF PASTA
32
These videos give me immense comfort, just what I need to sleep 😴😌
Me: *has to do homework*
UA-cam: *30 minutes of pasta*
Me: perhaps a reconsideration is in place..
I mean . . .
IF YOU THINK ABOUT IT ITS STILL HOMEWORK
Take a shot every time she says "Traditional"
The goal is not to die from alcohol poisioning
Nice idea
Instead of Drinking Alcohol try to drink Soy Milk
Or a hit🤷♀️
Or Beautiful. She says that a lot.
Me, a Polak: “ITS MY TIME TO SHINE”
I've seen how to cut every vegetable, fruit, shellfish, coffee, and cake. Might as well pursue a career as a chef
damn u can cut coffee?
have you seen cheese yet
@@damonfischer1610 yes 😍
@@aussiechildyo27 yes
I love cutting coffee too! I love cutting them into small pieces
She didn't even shape alphabet pasta, smh!
Exactly what i was thinking🤬
😆😆😆😆😆😆😆
she didn’t even add penne
@@chen-de7km she did mention it when she made a similar shape tho
@@arvedpi1784eh but still
the little bits of editing just bring it all together
As an italian (Bologense) i feel genuinely appreciated by her deep understanding of pasta
This was way more educational than I thought, I love content like this.
I love pasta. My absolute favorite is just a good olive oil mixed with some herbs and parmesan cheese.
In my opinion the farfalle look more like bows than butterflies 😂
Actually in Italy we call a bow tie Farfallino so the name makes sense anyway 😂
@@okadatoru5776 where lmao, where I lives everyone calls them just "farfalle"😂😂😂
@@federicasanna1093 intendevo dire che da noi il papillon lo chiamano anche farfallino, quindi siccome ha detto che a lui sembra un fiocco e il papillon quello è alla fine ci stava anche come nome :3 ovvio che la pasta la chiamano tutti farfalle
@@federicasanna1093 mi sa che non hai capito
@@asmodeusvicarius2771 Bro avevo già spiegato lmao
Love this chef!!! So knowledgeable and full of character
I felt obligated to watch this since I'm Italian and I very much loved this. Pasta lady makes my brain at 1am pay attention. 🍝🇮🇹🤤
Can we take a moment and thank the editors imagine all the work they did all the stuff they had to put together give them some props
Italian guy living in Italy: *invents fettuccine alfredo*
Other Italians: "Fettuccine alfredo isn't Italian!!!"
I’m italian lol
You really missed the point did you
@@misdur what point was there
@@chrisding1976 what about? U telling me sth about stupid fettuccine Alfredo that Americans completely modified the recipe? First of all it's called fettuccine all'Alfredo and in Italy we don't know what u talking about. I suggest u to watch a video from an amazing UA-cam channel where they explaining how this dish was made and how Americans messed up with it: Pasta Grammar. Enjoy.
actually they are, only they are not how they are prepared around the world. fettucine alfredo are a type of creamy padta created about 80 years ago in the restaurant by Alfredo La Scrofa
Ligurian guy here. It’s really great that you know corsetti, the disc ones, it’s not really know even here in Liguria. The history is correct too! Trofie are usually way smaller and made using the pinky finger, but a part from that, great job!
On the very first one, that's pretty cool how they made coin shaped pasta and families stamped their crests into it..
it's not a totally dead tradition. in some smaller villages on the est side of liguria people still do it :)
also some local businesses use their traditional family crest and sell croxetti all over liguria (and probably other regions, but since I'm from genoa i can attest just about mine)
This chef has a great knowledge of Italian cuisine. Great visual as to how the origins of these shapes are perpetually tied to the other givings (locally sourced produce, traditions, etc) of their specific regions as a means to compliment them.
Having said that, I’ve never seen someone so knowledgeable butcher the pronunciation of almost EVERY SINGLE ONE of the names of these shapes
instructions not clear, im currently lying on the floor after being strangled by pasta.
Same
Same
Rip
lets keep on going for the noodles. you cant get strangles there👻👻👻
Hello! I want to praise you for your video about pasta. There are, however, a few things i'd like to point.
First, Passatelli are extruded right in the boiling broth by using a tool called "schiacciapatate" , a potato masher.
Second, being from Sardinia, i can tell you that fregula is not made that way. We get a bowl with coarse semolino flour and slowly add warm salted water and rinse the semolino with a hand to make the typical spheres. It's a simple physical effect. The grains are then toasted in the oven.
this is exactly how i wanted to spend my thanksgiving
Fabulous! So well done. This year's project: Make them all.
Legend has it Stephen is trying to stuff half a cheesecake in his pasta
STOP 😭
Haha I've been down the rabbit hole to get this one! Well done
Just getting into pasta making. It looks like I picked the right 🧑🏻🍳 chef to teach me what I need to know. Homemade anything is always better to me. You really know your pasta. Makes me wonder if you traveled a lot . If you did I know you had a wonderful time. Blessings. Tx
Scientists in Italy have confirmed that it's actually impossible to not stain your clothes with sauce while eating Pappardelle.
0:56 *explains all the 10928281 different tools*
My italian grandma: rolling pin, pasta cutter, maybe a fork and you’re good to go
I could listen to her talk about pasta and Italy all day. So knowledgeable.
Hi from Italy (I felt I wanted to be part of the comments in this video) 👁️👄👁️ Anyway, I'm Pugliese, and orecchiette don't get so :( you use a knife and they stray on the chopping board. In verb, in fact, we call them "strascinate" (Same thing for cavatelli, but they are narrower and longer. They are smooth, they are not made with the tool used in the video. That's useful for ignocchi)
Falling asleep to these videos is litterly the best. Can't tell me otherwise
Yay, this is my favorite series!
finally. the continuation of the series we all needed
Thank you so much, this explanation is very easy to keep up. Now I can make pasta at home during quarantine
this is the fourth video of this series that i’ve watched and i won’t stop until i watched them all
You are amazing... Love to see those incredible skills!!! SIMPLY EPIC!!!!
Questo video deve essere più famoso!!!!
Che bel video!!!
That was super informative!! Can't wait to try it❤️
This is the most passionate person speaking about pasta that I have ever seen.
"Hi my name is Hilary Sterling"
Hilary Hahn and lindsey stirling: Did u called us?
My brain: you should need to learn how to shape every pasta
Me: why? I don't even like pasta
My brain: you just have too
Me: okey
Bruh how do u not like pasta??
You d-don't like pasta..?
@@mothman1717 its actually one of my favorites foods, its for the joke lol
@@yoavhofstein3658 ah okay u got me for a sec
This was so interesting; you held my attention the entire time! I love pasta!!
why do i even watch this,i'm italian..
Same 😂
Yall got the same name
Mhhhh, maybe im not the unic one then
@@antoniorossi6675 nice alt
Lol didn't even notice
My people said that when you fall asleep while you listening information, you will get the knowledge stick to your memory. Whenever i try to sleep i always go to this video, 30 minutes long of information how to make and shape pasta. I wish that i could make my own pasta restaurant someday after i listen to this almost everyday
Thought I'll ask this since nobody mentioned it: Has anyone actually used any of the skills they learned in the how to videos? Those videos are helping me a lot as a home cook
Yeah, especially the cocktails video
5:30am? what a perfect time to watch a 30 minute video about pasta.
strozzapreti also always were served first, when the preast came to eat with a family, so he wouldn’t eat that much of the expensive meat, which was served as main course
Nice to know! Interesting!
As an Italian I’m extremely happy while watching this video🥺
This vid is basically "How Italian can you Get"
1200 different shapes of pasta? Wow!!! That is more than just the usual ones. Mama mia!
Ah yes
32 minutes of shaping a ball of egg and flour
I was really looking forward to ratel. That's my favorite pasta shape because the parmesan gets in the little triangles and it's sooooo good!
Da italiano approvo, davvero buon lavoro 👌🤣
Imagine Hillary having a podcast only about pasta and Italian history deeper than this video.... I'd listen to every episode 💜
When the world needed them most, they returned.
*_Btw, sleep is important. Go to bed, or study for school at least_*
While I enjoy Macaroni and Cheese, when I think of Macaroni it makes me think of Pasta e Fagioli, nice hearty peasant food, excellent on a cold winter night.
Was looking for Squidward Tortellini
I watched this with my grandma and she was so happy that she pronounced the pasta correctly
You say "tayarin" not "taharin". And passatelli are from the Emilia-Romagna region (more common in Romagna, actually), not in Piedmont. It is common to use lemon rind to them and they are not made by rolling them with your hands, but through a special press.
Person in the video: the-
Epicurious: THE ✅😃
I cant wait for this channel to get big enough for Gordan Ramsey to be on it
I have been making something like Spaghetti alla Chitarra, but had no clue how to cut the noodles. I would usually take about 10-20 minutes of cutting noodles by hand, or about 10 if I just them a bit bigger, folded and cut them on their width. Going to look into getting that kind of tool to cut the noodles by rolling the pin over the dough, as that would save me so much time and result in nice uniform noodles.
IT'S 3:00 AM AND I CAN'T SLEEP SO I'M WATCHING THIS!😂
hey, from piedmont here. really appreciate the effort, i know pronunciations can be difficult. tajarin is pronounces like in a french way, so it's like "taλarin"
As an Asian i only know macaroni and spaghetti
I think that's my favourite Method Mastery episode
My mind tells me to trust her but my italian spirit refuses since she is not a 80 year old italian grandmother that has been making pasta since she was 14 with 4 brothers and 3 sisters to help her...
Grandmother named maria, specifically. They're always called maria.
@@bonogiamboni4830 Maria Antonietta*
@@tr3n1n05 no che dopo diventa francese e le parte la fissa per le brioche.
I love how passionate she is
And I was mixing penne with every sauce possible lol😂🤣🤣🤣
I mix the wide ones with everything lmao
My brothers, we have now found the best video on youtube, congratulations.
ayo sry for dem bad english, kinda rusty here
covid is harsh.
Ravioli Ravioli give me the formuoli
So much pasta I never knew existed, wow.
She had my respect when she said to always save your scraps
These are so amazing please more of this style of anything you can thing of
*pasta*
Hello, yeah,. Should bring back the family crest!!! I think it would be wonderful to be able to see those again!! So do or. Make your own family crest
Thanks you ☺️☺️
Sleep is important guys!
I disagree