What's the Best Pasta Sauce?
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- Опубліковано 16 тра 2024
- Today, Josh and Nicole are joined by Dan Pashman, inventor of the viral pasta shape --cascatelli!
0:00 Welcome, Dan Pashman!
1:40 Inventing Cascatelli
5:45 Do Sauce & Pasta Shape Combos Matter?
10:11 Round Vs. Square Ravioli
11:03 The Best Kind of Vodka Sauce
12:19 The Best Pasta Dish Dan's Ever Had
13:42 Why Is Pasta Romantic?
15:37 Breaking The Pasta Rules
18:38 Etymology of Pesto
21:22 Rejected Pastas
23:24 Can Anyone Beat Raos?
24:26 Best Pasta Sauce Overall
30:44 Opinions Are Like Casseroles
31:37 Is Lasagna The Worst?
36:04 Angel Hair Is Overrated
38:35 Big Hole Is A Big No
42:35 Less Water Is Goated
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While backpacking Europe I stopped in Genoa specifically because it's in the region where pesto originated. I wandered out of my hostel and roamed the streets until I found a little food counter run by an old couple who didn't speak English. I managed to order pesto from them and they heaved an enormous plastic bucket of it out of the back room and scooped some into a take-out dish for me. I also went to a supermarket to look for the regional pasta shape - trofie - which I'd never seen sold anywhere else. I then had so many ingredients to use up that I made pesto pasta in my hostel every night for 3-4 nights. I savoured every bite. It was a pretty magical journey.
So Nicole I want to say when I was a pasta chef at the Timberlake Lodge in Grand Rapids Minnesota. I was in charge of making all kinds of pasta in front of people and flaming pans and making a show out of it. And I want to say that you blending Alfredo and marinara together to make a vodka sauce is exactly what I did every single time. But to make it an actual vodka sauce I would either deglaze with vodka, or I would simply call it a rosé sauce.
That's so interesting! Pink Vodka sauce is my fav..love it over gnocchi.
Exactly what i do here in New york,chef of 24byears
I like making angel hair with butter, a ton of parmesan, and black pepper. the dry parmesan helps keep the noodles separated.
That's just Alfredo without the cream
Marinara is a sauce. Marina is where you put your boat.
Sure, but everywhere except the US, marinara has seafood in it.🤗🤗🤗
@@philoctetes_wordsworth No need to ruin the comments with a lie
@@philoctetes_wordsworthtomatoes and fish together it disgusting.
i thought marina was an octopus
@@NocturnalTyphlosionnope, it is were you keep boats when not in use.
I am 1/2 Italian, my grandparents came from Sicily, (1899) but my Best Pasta is Shells, small or large according to what I am making. They hold lots of sauce. And I love mixing Spicy with Marinara Sauce. My favorite dish hands down is my Nana’s Lasagna. I remember her hanging the noodles on dowels in the Kitchen. She cooked & Fried the Italian sausage & the meatballs & fried them, then dumped them in the sauce to simmer. Then took them out & sliced them & built the Lasagna. She made her own sauce, it was thick, with chunks, spicy (generous with the red pepper flakes) & sweet. She used the best Ricotta she could get. It was expensive & took all day. It was the best. She also taught me to cook pasta in the sauce not water. 🥰
Praise the pasta gods for the blessings of new pastas
When I worked in an Oracle cafe, my station had a pasta theme twice a week. I always had marinara, and either alfredo or a roasted garlic cream, and pesto sauces. People loved to combine the red and white sauces or the pesto with the cream sauce.
Keep it up, very awesome episode as always very green chef.
Awesome job Josh with the podcast see you on Tuesday
one of my absolute all-time favorite crossovers!
Great show! FYI, as someone who's eaten a lot of Italian food prepared by people from the old country, the ONLY time I've seen angel hair pasta used is in broth. That's why you may have found it good in that application - that's what it's made for. Keep up the great work, folks!
36:42 I never have a problem with Angel Hair pasta.
Marinara is a tomato smoothie.
I've combined leftover green Thai curry with jambalaya a few days ago...They pair quite well together!
this is a good subject to cover, with a food based webcast series, i love it.
I looked up this cascatelli shape and omg do I want to make a creamy mushroom sauce to go with it. I hope it goes international soon!
You know it's a great podcast when you're listening to it & hearing all of this information that means nothing to you because you aren't super skilled in the kitchen but you're still so sucked into the conversation that it still someone makes sense & is entertaining! 🤣 love you Josh & Nicole! Loved the guest Dan too! He was great! 💜
to everyone who just started ( like myself ) or been doing it for a while and feel like giving up.... this is a sign to NEVER GIVE UP YOUR UA-cam CHANNEL! you got this❤
26:36 I am with Nicole...I also like pasta with just butter and cheese on it.
44:35 I'm amazed Pasta Queen agreed to collab with you after that statement 😂
pink sauce (marinara w/ heavy cream) i think is literally my favorite sauce. its not as heavy as a meat sauce (though you could add meats) but obviously this isn't a common thing I don't think. but I grew up making the sauce with pasta and add chicken nuggets. Absolutely slaps
Listening to you all break down mouth experience of good pasta showed me that I'm a peasant and need to go on an eating tour in Italy 😂
I love Aglio e Olio- My brother never used anything but margarine or butter if it was available (usually not when we were growing up), the rest of the family wanted a meat sauce
I'm shook the comments hate this pasta shape so much. I thought it was brilliant when I tried it.
And as for the argument it falls apart easily, brother, you are over cooking your pasta.
It’s not straight hate, it’s hate driven by envy which is arguably worse. And as far as overcooking pasta, that’s an even worse sin (sign of the cross and look to the sky)
I've been to the restaurant in Rome and everything there is amazing
You can pry my angel hair from my cold dead hands. Al dente is terrible, fight me
You don’t like pasta, you like porridge.
@@rasmusvedel What's that? Your speech is kinda slurred from all the pasta stuck in your teeth :P
Kinda agree with Brandon - if I want what some people consider al dente I’ll just open a box of cracker jacks.😂
I felt that lasagna conversation in my soul. It's FINE, but too much work for an ok product. I'm angry at it by the time I'm done and I don't want to eat it. 😂 We're a baked ziti house now.
The guest I’ve been waiting for since HiaS started
Listening to this while delivering for Uber Eats is a perfect Sunday
The saying "you learn something new every day" has never known as much use as since I've started watching/ listening to the podcast and Mythical Kitchen show. I ordered the cookbook and can't wait to experience the Mythicality! Much love from a South African💌🌍🖤💛💚❤🤍💙
PASTA IS LIFE PASTA IS LOVE! And I think Garfield would agree, a lasagna is definitely THE pasta to comfort the soul🤤
Keep doing youuuu!
Here's my take on Cascatelli: it's too thick. There is an existing style of pasta that does exactly what Pashman was going for: Campanelle.
It has the same 3 qualities as Cascatelli:
1. Sauceability - the way it is irregularly rolled onto itself allows for sauce to be trapped right in between those folds and not fall out.
2. Forkability - you can easily stab it with a fork, and it won't dance around your plate. In fact, Cascatelli has given me more problems in this area.
3. Toothsinkability - there's just enough thickness to satisfy the bite without having to overcook the pasta. It's way easier to achieve perfect el dente, and the way it folds onto itself helps with the toothsinkability, without being too much pasta.
To me, Cascatelli looks and feels a little bit like octopus legs.
38:10 that’s what I use for all my soups
Lasagna is super easy. You make spaghetti once and reserve some sauce. Freeze it or use it immediately. You can throw it all together with uncooked noodles(they soften as it bakes) earlier in the day and pull it out later and bake.
My favorite pasta is when I nail a home cook proper carbonara fettuccini with michrooms. Second favourite is a fresh home made pesto
I will always make baked ziti/rigatoni, over lasagna.
Besides spaghetti noodles, those are my most-used pasta shapes.
I do really want to try cascatelli, though.
I know people who consider lasagna "easy", but I think that's relative to an individual's time & effort constraints.
I treat lasagna as a holiday food, similar to Josh's description.
Once every 2-3 years is plenty.
I never buy jarred red sauces, but that's no shade to anyone who does.
I just prefer crafting a red sauce on my own, from a mixture of fresh & canned tomatoes, tomato sauce, spinach, herbs, spices, etc.
Love you two ....
Angel hair isn’t just for old people. My favorite pastas are Angel hair and cavatappi and I’m only 22
So is tortellini just circular ravioli? Both are filled but one’s flat and the other is just closed and curled into a circular shape… 🤔
You answered your own question. Tortellini are folded
I use thin spaghetti over angel hair a lot
I am nowhere near these guys in talent, but my take on pasta is that the taste of the noodles is most important. Crappy pasta is only edible. Get the good stuff. My favorite way to have it is a curled shape of pasta, rotini or such, and served with a really simple beef stew, just beef, whole tomatoes and diced onion, maybe salt and chili flakes, cooked slow. Yum. I will make several servings at a time, freezes great.
Angel hair pasta is my favorite! I don’t think it’s mushy? Or slimy. I love the thin texture. It’s pleasing. Now I feel weird lol.
I’m with Josh, that classic American carbonara with peas… but instead of chicken I do medium rare steak. My little twist, and it satisfies all the things I love
Please no fungus in my pasta.
@@DawnShipley1977 I’m good with no mushrooms as well, but I wouldn’t kick them out of bed
@@cholieandresa just the smell of mushrooms makes me nauseous. On of my brothers knew this and would cook them just to torture me.
Properly cooked angel hair pasta is my favorite pasta texture.
4 mins and shock in ice bath and done
Good morning Mythical Kitchen! If y’all see this y’all are amazing 😢❤
34:15 another reason you-the-chef don't enjoy it as much as your guests is because you spent the whole time you were making it smelling it, and now your senses are burned out/desensitized to it, so it doesn't taste as good to you.
I would have incorporated pulpo Into the name, which is Italian for octopus because the shape reminds me of a tentacle, no shade throne I didn’t make it it’s not my name I just thought that was a fun idea. Pulpoteli
I tried bucatini after hearing about the pandemic-related bucatini shortage, and I have to say, horrible pasta shape. So floppy and unwieldy, made a huge mess of my kitchen trying to plate it, difficult to eat, and the hole is too small for sauce to get into so what even is the POINT
I have never liked lasagna but i like noodle and cheese and marinara. Pretty sure its a texture thing
What book does he say at 17:13? It sounds interesting but I’m not familiar with the author!
I would love to see Dan on here again! He has great energy with you guys!
Hello good morning everyone 😊
Good morning colemccullogh
Good mythical morning
I freaking love MAPU tofu!
Why isn’t is “Anything’s Pastabowl”
I'm proud of Josh for not making a "girth queen" joke when Nicole was talking about she likes round and stuffed over long and thin.
I call this labianini 😊 my now favorite
There is a chef from youtube who invented a method to make pasta water without pasta
Vodka sauce is my fave
Nicole where's that sweater from????
my favorite pasta shape is radiatorre
Ok but Campbells bought Raos and now it’s DIFFERENT
Please you should have Florence Pugh on Last Meals!! She’s a total foodie and hilarious, she’d fit great on the show 😊
All the hate on Angel hair and capellini just because they literally cook in seconds. It's a feature, not a flaw!
Lasagna is easy to make. Par-boiled noodles, Ricotta, squeezed of excess water then mixed with an egg, fresh parsley,red sauce. In the dish, baked in the oven. Serve. Eat. Done.
You don’t have to boil the noodles first. Just add 1/2-1 cup water to the sauce and cook for 15-20 minutes longer.
No Parmesan? No mozzarella?
No garlic and onion? And the whole point of lasagna and ziti is to have the creaminess of the ricotta and mozzarella mixture balanced with the acidity of the red sauce. Mixing the red sauce with the ricotta completely defeats the purpose of lasagna and meshes all the flavors into one.
Also, Romantic = Romantic Period which isn't Romanticism. Things get a but muddled as to the definitions and times.
Happy Saint Patrick's Day
The whole notion that spaghetti is a terrible pasta because it of it's inconsistency is a bit odd to me. I understand the rational, but I can immediately counter that with breaking the noodles in half before they go into the pot. This alone solves much of Dan's problem with the pasta. It's also great at sauce retention if you use a thicker sauce, but the point of why it's good is the abject chaos. It's pure childhood nostalgia at its finest.
And yes, everyone has a cook book now that we all want but let's be honest here; we're never going to use any of them consistently. This trend will die faster than most. Regrettably.
Does the US not have fusilli or conchiglie? They’re super basic and obvious over here but nobody mentioned them
We do, but fusili is long like spaghettic and twisty, rotini, the short and twisty fusili, is more common. Conchiegle we just call "shells". These are incredibly common and we often associate them with children, schools, and families. They're not "fancy".
@@oldasyouromens weird that the US calls fusilli rotini.
And I'm not thinking of them as fancy, it's just that if I go to the pasta aisle in the UK I will definitely see spaghetti, conchigle, fusilli and penne and everything else is a bonus so it's wild to me that two of those just wouldn't get mentioned in a run down of standard shapes
@@shadebug they're almost so common as to be without mention. What do you call the long fusili? Like bucatini but twisty?
Nah, using less water is almost always better.
If a recipe calls for 2 cups of pasta water or something, you just use your smaller amount of water and it actually works just as well because the starches are more concentrated, and in many ways it's even better because you usually use the pasta water to thicken, and if it's more concentrated then you don't have to cook it down and dull the flavors as much because you're using less water because it's more concentrated.
23:30 I use prego sause with garlic and I add butter to it.
Wait so people are eating Tentacle pasta nowdays?
Cascatelli is such a nice pasta shape, I love the mouth feel it has and it looks so unique 😭😭
Wow. Your gatekeeper has a puzzling process.🤗🤗🤗💋
This guy is the Paul Rudd of pasta.
Do you still get the ad money if I fast forward
0:10 I bought that pasta. I still have 2 boxes. I knew who you meant, by the title. I bought their delicious and original pasta during the Lockdown, to support them personally, and to support the small business American Dream, in general. At the time, I felt it was my civic and patriotic duty to support such ingenuity.🤗I find I love the pasta for the qualities intended, but I dislike it for the unintended effects. I am certain this will all be discussed, now:
Also: the arguments over the meaning of the name bore me, as an American.😜😜😜🤣🤣🤣🤣🤣corporate terms are off limits, grammatically.
I love fettuccine alfredo
Nicole describing my nightmare vodka sauce 10:51.
Man I really don’t like Rao’s. Maybe the recipe changed once it became available at Costco or something but homemade sauce beats it in flavour any day.
Seriously, my favorite sauce to rule all sauces on pasta will forever be chili. YES! Strange, I know, but it WORKS so very well.
Iiii kinda disagree? It depends on how you eat pasta? Spaghetti is typically not eaten with a spoon but it's a good sauce deliverant. Lasagna? Impossible without a knife. Maultaschen? Inamaginable to be eaten without a spoon. So tell me what Pasta is peculiar to your culture
I don’t know what lasagna you’re making or eating that makes it impossible without a knife lol.
@@JennRighter I dont know if you're eating it outside a tinfoil or with your bare hands, but typically you eat it with a knife and fork. Prove me wrong
@@Klinkiwinki I usually use a spoon. It depends how good quality the pasta is. Pasta sheets lasgana from my work, spoon. Fresh lasagna at an Italian restaurant, I'd probably use a fork and knife. 😂
why is he hating on the classic sauces to make his book seem better its weird/
edit: and now his favorite dishes are spaghettis and a carbonara lol
and then reccomend a meat sauce as the best sauce for his pasta? hilarious this guy is odd
I bought this pasta and used it for chicken noodle soup and it was so fun!! It would hang off my spoon and look like little waterfalls 🥰🥰 didn’t know it was trendy lol
30:00 keep in mind the class action suits against 'betterhelp' both from early last year and a couple of years ago.
No one should be promoting this product
I've recently fallen in love with vermicelli noodles. Just soak em and they're more or less good to go. Vermicelli > Angel hair 😂
Of course Pasta is a recent dish. Noodles came from China. Tomatoes came from S. America.
My favorite pasta dish is an orange blossom water chicken. Pasta can be about anything, or nothing.
🤮 sounds great minus the chicken.
I make delicious lasagna. I use 3 pounds of hamburger and two jars of prego mushroom, with a chopped onion, garlic and onion powder. For the cheese, I take a container of regular ricotta (the dry is too hard to find) I mix it with a can of parmesan cheese (it dries it out), and two pounds of shredded mozzarella, and I like the boiled noodles, better than the no-boil. Lay down some sauce, to keep the bottom from sticking, then pasta. Cover the pasta with a thick layer of sauce, then you take the cheese mixture, and flatten it with your fingers, and lay it over the sauce, so it's fully covered. repeat that process, untill you get to the top, cover the last layer of sauce with unmixed mozzarella and parmesan (no ricotta) . It gives you meat and cheese and noodles it satisfying proportion in every bite, and it's not dry. Also, you have to let the lasagna set for at least 15-20 minutes, so it doesn't fall apart.
Please don't put fungus in your carbonara.
Please eat some of that fungus. It’s the only healthy thing anyone is putting in a carbonara.
Hi Josh, have you considered entering Hell's Kitchen? You won the Idiot Sandwich!
Am I the only one who thinks mythical kitchen will been a literal name in no very soon because they spend less and less time cooking on camera ... I realize that this is their podcast for Mk but cooking more and less mythical restaurant booth conversations... or have the conversation while cooking with guests
The worst pasta shape. One of the many reasons I hate food trends.
🫶🏻🫶🏻🫶🏻💋not the worst, but certainly problematic.🤗
I would live to find a pesto that doesn't have the pine nuts in it.
Make one yourself and dont put them in lol
@@stephenpim6356 I don't have a way to make a pesto and don't have the money to get them.
Two of the most popular domestic brands, Classico & Prego, have Traditional Basil Pesto sauces that contain no pine nuts.
I don't understand why pesto exists; I can't stand the stuff in any color. As far as I'm concerned, if you add pesto you ruin the food; you might as well be adding crushed milkweed. Also, Olive oil tastes bitter and ruins everything.
Sounds like you might be a supertaster. Us mere mortals don't find olive oil and herbs to be bitter or unpleasant.
Everyone thinks Raos is so great, but it's way too salty! Prego with mushrooms is the best!
If we're going to talk Jar sauces, we can't pass up Newman's Own Sockarooni.
@@hyperbaroque thank you. My go to jarred pasta.
pasta isn't noodles
They lost all their credibility when they trashed Angel Hair, the best pasta shape. And all because they don't know how to cook it properly! Please 🙄
The guest was on for less than 2 minutes and I stopped the video. Sorry/not sorry, he was annoying AF.
Yeah, I'm not a fan of Dan Pashman, either - I listened to his podcast "The Sporkful" for a few months when it first came out, and I had to unsubscribe because of Mr Pashman's voice.
Dude your amazing pasta shape is just Creste de Gallo without the tube part. It’s not unique or innovative really.
I’m sorry but I’m gonna stick with Italian pasta and sauces.
America isn’t best at everything.
Also I like spaghetti when you use it with the right sauces and things. It can be a brilliant pasta when handled right.
America won’t beat any of the countries they try and do their twist on food from. Neither will Australia.
It will taste good sure but it will never be the best.
Made this crazy new pasta shape and tried it with Mac n cheese. Worst Mac of all time. Stick to the red sauces.
Ultimately whatever pasta or noodle you ise comes down to the quality but more importantly the time its cooked??? despite making a "a new shape "or wtf ever doesn't matget if its overcooked then it's over cooked like make this make sense i love mythical kitchen but this whole topic is irrelevant and dumb
As an Italian cascatelli is garbage. It will always fall apart if prepared in a sauce the way we traditionally make most of our dishes. It's everything but versatile. Cavatelli is a much better one that's stood the test of centuries.
Al dente is Al dente, I havent had a problem finishing it in the sauce in the pan. Stop over cooking your pasta!
Also, the spiral of cellentani / cavatappi hugs sauce and ingredients inside, and the hollow noodle carries any thinner sauce element. It is "a bit much" for a sauce that is only thin everywhere, but so is a macaroni. This new shape seems like maybe I want 1? Or 2? In a bowl of some soup-y pasta, otherwise it's not going to pick it up and it's going to pile up over the sauce.
And like eceryone says, if you try to toss this pasta in the sauce to bring it past al dente, it breaks and becomes a mess.