How to BUY PASTA like an Italian- YOU'LL NEVER GO BACK
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- Опубліковано 11 січ 2023
- To find the best pasta, you need to know how much furosine is inside, the drying temperature and the drying time. Those three factors are important! Have any questions? Drop them in the comments!
Study Links:
-pubmed.ncbi.nlm.nih.gov/23772...
-pubmed.ncbi.nlm.nih.gov/17390...
-www.sciencedirect.com/science...
-www.ncbi.nlm.nih.gov/pmc/arti...
-www.researchgate.net/publicat...
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For the people wondering, the first brand is Rummo, and the second brand is La molisana
My favorit brands along with de cecco and gentile, the worst is barilla
Definitely, from my American perspective, did not know how this aspect of dried pasta production. Thank you!
Glad it was helpful!
Not even from a German perspective.
I went to the grocery store yesterday and randomly saw slow dried pasta from Italy Boom I grabbed and I bought it Tks Alessio. Never knew about that . Love you guys
Great video! Don't forget to make sure pasta is also bronze die extruded. Your sauce will cling to the pasta shape and
make a more pleasing dish!
Bronze die extruded? What does that mean?
@@jeangove01when the dough is extruded through the machine to make the shapes (watch videos of this if you’ve never seen it) its put through a bronze cast which gives the pasta a very fine, rough texture from being extruded slower and under the right conditions. If you had it side by side with “conventional” pasta, the difference would be clear as day.
Absolutely love the detailed breakdown he gives! You guys are absolutely amazing! Ciao! 🥰
Thanks so much! un saluto da Jessi e Alessio
The best dried pasta is the type cut with a bronze die. It absorbs the sauce better that way. DeCecco is very good.
Rustichella d’Abruzzo is a favorite around here. Drying time around 50 hours at 35-40C, and about $8-10 depending on shape of pasta. I get it at a specialty Italian grocery, but can order online too
wow Amazing thank you for tell us
I buy the same
Honestly, this is the best video you guys have posted 😂 I buy the light coloured one more often because it reminded more of fresh pasta- turns out there’s a real reason I was choosing it all along!
I like this type of video, just like the last time you explained about choosing olive oil. It's handy and very helpful, thank you 🥰
Alessio! That pasta recipe is absolutely AMAZING!!! Thank you!!!
This is actually very important to know. I am so glad that I chose to watch this video. The beginning pulled me in. Then your delightful personalities made it so enjoyable. And the more I watched, the more interesting it became.
Thank you for such an informative video on pasta! All of these years as an Italo-Canadese and a self proclaimed foodie, I did not know the very important tips that you have shared. I have recently discovered a most delicious pasta brand called Rustichella d’Abruzzo and I just checked the package. It says ‘essiccata lentamente a bassa temperatura’. I did not notice this until I saw your video. No wonder it is so delicious. Thank you Alessio for your educational video!
Perfect! remember that even if they write it, it doesn't necessarily mean it's true! they should write the temperature, if the pasta has an ivory color then it is low temperature the more the ivory white color the better! however even if it is not perfect it is better than other brands with a yellow color full of furosine
@@ThePasinis , hello, it does have a lovely ivory colour 😀
Thank you so much for explaining how the making of the pasta results in the different color gradients and how those ultimately affect its digestibility! I will definitely take your suggestions with me the next time I go grocery shopping!
Great video! Very good content!
Afeltra is my favorite Italian pasta brand. It's made in the Gragnano region. There is a Premium version of the Alfetra pasta. It's made with Grano Italiano, and comes in a navy blue packaging. I mentioned this in my comments in one of your previous videos. It's extruded in bronze dies, and very slowly dehydrated. It takes longer to cook, but the consumer will be rewarded for his/her patience. There are several other, very good, pasta manufacturers from Gragnano.
Yes that blue navy version is absolutely top level, I'm italian and I can confirm that. I can't imagine the prize of that package in NY, it costs something like 3 euros half a kilo here and for Italy is a very expensive prize for half a kilo of pasta.
@@gobbidimerda1 It’s available at Eataly in New York. I bought a good assortment of Alfetra pasta during their sale. There’s also the Garofalo brand, from Gragnano, at $3.50 the 1pound package- not so good, though. Auguri!
I’m sorry this a little late but we changed pasta so much better! My 6 year old isn’t a spinach eater but she absolutely loves y’all recipes we tried it tonight so good! She said please bring on some more recipes she is so willing to try
Thanks, I am learning a lot about Italian food from you guys. Made the spinach pasta but used pappardelle, turned out beautifully. I found out how to buy olive oil, pasta and tomatoes from you guys.
👍🤩💝🙏
😞As a celiac sufferer - I can live vicariously through you guys. 💝
I really love this video. You have very good advice about pasta. I have been watching videos about Pasta for a very long time and you're the first person to give me this amazing advice.
Excellent video, thank you. I learned a lot. I'm picky, but I never knew about slow drying and that the temperature mattered. Now I'm going to pay attention to those factors as well.
Never actually thought of this. Excellent video!
I started learning Italian two weeks ago and felt like this is essential knowledge :D
I'm amazed! I always discarded the whiter one as lower quality (mostly aesthetic) so now I'll try to change that
Super informative video. I right away researched for slow dried pasta in my area (Vancouver, BC) and found "Rummo" pasta lenta lavorazione. Thanks for the super info! Love your channel, you guys are so delightful and entertaining.
Thanks for such an informative and fascinating program. I really enjoy your channel as you guys are so personable, talented and fun to watch! Take care. 😊
This was excellent! Very educational. 💖
Mmmm 🤗 I was hoping for a recipe at the end!! Thank you! 🫶
I just love you guys! Thank you for sharing your recipe in such a funny way🤣
Thank you!!! I was not able to find good packaged pasta here in Hawaii. Of late, there's been more stores opening catering to Italian ingredients and am so happy. To be honest, I didn't look at the difference in color and if I saw it side by side, I would've gone for the darker color. Now I know.
Thank you so much for your videos and smiles. Always happy and inspired after watching.
Thank you for sharing guys!
I had no idea! Thanks for educating us. 👍
Also it tastes better when you get the high quality pasta. It's so delicious!
Excellent Tutorial!! Love this video!
Really useful tips!!
Back in the 80s I used to buy noodles made from spinach. They tasted normal. But were green. I haven't seen them in 20 years
Exactly!!!
Look on the package and see whether the words "calore basso" appear. Also, brands like Mono Grano and Benedetto Cavalieri are made by extruding the semolina through brass dies. Bulk brands like Barilla extrude through teflon-coated dies.
If someone is willing, investing in a home version of a mechanical extruder or even a manual "torchio" with a few different dies, will result in excellent homemade pasta of various shapes. I use the "Bottene Lillo Due."
I'm happy to learn this information. Thank you for doing this video.
Y'all are an awesome couple...
Would love to see more videos on the variety of pastas you eat, how you make them, season them, what sauce, olive oil and cheese you use for each kind of pasta. Yes, from the package to the stove to the plate. Already have some idea from watching some of your videos. I'm asking a lot but after seeing your video to "Little Italy" in New York City on Arthur Ave, from now on I want only authentic Italian food.
You see, we went to China for a wedding and vacation afterwards, ate authentic Chinese food, discovered that the Chinese Restaurants here are not authentic after eating there. 100% difference in taste but I did find a small authentic Chinese restaurant here. Last, the coffee brand, y'all make every thing delicious and I don't want to miss out. Thank you...
You both are wonderful. I look forward in seeing your videos each time. You both are my favorite 2 people and I enjoy looking at your videos to
Thank you so much! ❤️❤️
Excellent Info! Thank you!🍝
Wow thank you for this information ℹ️.
I had no idea. Thank you for the information.
Great info! Thanks for sharing! Y'all rock, and I love the recipe.
Thanks for watching! ❤️
Thanks for sharing the info!
Thank you for your advice, I had no idea :) Recently I’ve started to buy fresh pasta, which is I believe the best (except for homemade of course🙂), but it’s always good to have something in the storage just for the case :))
Thank you Alessio...I have never heard about these things about pasta...also the spinach pasta looked delicious, such fun to watch :)
Love it 😍 and your sense of humor. Cooking and food should make you happy and smile. Buon appetito
Great, great video. Thanks guys!
Good to know! I’m gonna try the pasta!
thank you for the lessons!
Good to know! That pasta 🍝 dish looks amazing!
tray it! and let me know 😀
Thank you for these tips
This was news to me. Thank you so much for sharing this helpful information.
Cool, I did not know this. I actually bought some yesterday that turns out to be awesome
Thanks for the info and the recipe!
Our pleasure!
This was the most entertaining food video I've seen in a long time. Your facial expressions were really funny!
Glad you enjoyed!
That pasta sauce looks so good!😍
Great video! Thanks! You guys are fun! Love the info you share.
Glad you enjoy it!
Fun video! Thanks for the recipe, definitely going to make this one! Do you guys ever make fresh pasta? It’s something I keep saying I want to try to start doing.
Thank you souch for training me how to properly purchase my pasta!!!!!🤗🇮🇹🤗🇮🇹🤗
This is very informative.
My rule of thumb for this in the US is to first look if it is advertised as bronze die cut, and then double-check the coloration. I've found the majority of the bronze cut pasta is the higher quality lighter colored stuff, and from there you can see if there's any additional info on the packaging. Over the last few years I've noticed there's a lot more easily accessible higher quality pasta for reasonable prices on most supermarket shelves.
this vid alone was worth the sub to your channel.Thanks for the informative and fun vids 🙂
.
Since I’m never this early and it may be the only time you actually see one of my comments…
I REALLY enjoy your channel. Thanks for the fun content and for sharing your sweet relationship with us.
Thank you so much Gina to watch our videos and for your first comment! a hug from Alessio e Jessi
Very interesting. Never knew that. Thanks I appreciate it. Hope the dentist appointment went well 😬❄️💜❄️
Thank you so much! I used to love pasta when I was young, but now it bothers my stomach. I'll have to give this a try.
unfortunately now they mix wheat to make pasta and therefore it gives more problems to people even with swelling! try to see if you can find a pasta online with low amounts of furosine! IF I fund more brand I will share in the videos
Spinach fresh from the Costco garden! 😆🤣 Thanks for sharing this information!
I'm so glad to know this. Thank you for correcting some misinformation I was told years before. I was told the yellow pasta was better because it had more egg yolk in it. Yikes! I've been choosing the unhealthy pasta!
Grew up in the South eating yellow pasta. Is this why spaghetti, fettuccine, macaroni, penne, etc. all tasted the same or was it my palate as a child? Great video. More please.
Super helpful!
Very interesting. The most common "premium" Italian pasta brand in US supermarkets, that you also mentioned, advertises the slow drying process they follow, but it turns out it's only 9 hours for their regular pasta. They do offer also 18 and 36 hours dried pasta, but I'm not sure I've seen in any large stores. As for the temperature, they mention that other manufacturers dry their pasta at too high temperature (over 75C), but I couldn't find at which temperature they dry theirs (other than a generic "low temperature")
Thank you for the tutorial, this was great info🍝!!
Glad it was helpful!
Bravo Alessio! Go out and teach them!
Is this legit?
The best pasta I've found here in Australia is Pastificio Venturino, it's definitely more expensive but it's become my go to brand, along with squisito which I also buy because they sell the harder to find shapes like orecchiette and fileja and schiaffoni
If you find any Italian pasta from Gragnano, you’re good. There are several pasta manufacturers in the Gragnano region. They take longer to cook, which is a good sign.
Awesome video!
I’m making this sauce this week 😍
Thank you so much for the information, I had no idea
Happy to help!
I really enjoy seeing the difference between the two Cultures. There is another couple doing what you are doing just not as Entertaining
Thank you for the info 🙏🙏🙏👍💁I took your advice on the tomato sauce
Check out NY Sfoglini pasta. It is slow dried. (But doesn't say temperatures on box.). It is light in color. I like the trumpet shapes because they are so pretty. It is expensive but organic and delicious.
I was waiting for this video.
The best pasta is made with only Semolina and water. Check the packaging when buying pasta. If you have a local Italian market, you should be able to find Regioni, La Molisana, Rustichella etc. if you have a cost plus World Market near you, they have a few brands worth buying.
love this info! you should be sponsored cuz i’m going to look for that brand!
Thank you lovely folks for educating me on pasta, got excited and bought some online 😄
Our pleasure! ❤️ thank you for stay with us here
Loved this video! Had never heard any of this information before. Now I know why some pasta can taste so delicious and others like cardboard. Haha. And yes I do have a stomach reaction to cheaply produced pasta. I knew there was something wrong with certain types of pasta. Never knew how to figure it out. Why didn’t I think of asking an Italian! Thank you so much. Now next question- what is the big deal about being “die cut”. What does it mean?
Great tutorial! I was educated about selecting bronze die pasta because sauces cling to it better, but I had no idea about drying time and its importance. However, I instinctively buy lighter color pasta. I live in SoCal and cannot find this brand. Perhaps you could provide and online link. I like all your videos. but would love more cooking videos. Allesio is a fine instructor. Ciao cari!
While I haven't found that exact brand of pasta. If you live near Anaheim the cortinas deli has a nice selection of imported Italian pastas that are more ivory in color.
Re gluten-free pasta: It would be great if you could taste test several kinds and give us your recommendations!
U both r awesome and love your videos ❤
I love your pods cast so I whent out snd bought Italian tomato sauce I love it tks
holy hell i've been buying pasta all my life, and never thought to check drying temps. thanks.
THANK YOU!!! This is great information. I’m sure so many Americans have gluten intolerance because of the poor quality we are used to eating.
Italian men are the best! I'm subscribing!
If you ever travel to California and come to DTLA I recommend checking out Bottega Louie.
Good info!! ❤
Thanks for watching!
This makes sense. Darker-burnt food is unhealthy, was taught that, but did not know this applied to dried pasta. Fresh is best.
I love garlic sooooo very much. I would have used much more than an Italian. But thank you so much for the pasta guidelines.
Thank you so much for the healthy recipe! Alessio more authentic Italian cooking videos please, Delicioso!
There was a notification about a giveaway prize saying I was a winner selected by you. Was that a scam?
That just blew my mind 😳
More of this!
Thank you for explaining that .Sent it to my Calabrese wife and I tried to explain to her that fast dried pasta contains furosine .Bad on the kidneys !
Very interesting. Thank you. God Bless all
Glad you enjoyed it❤️
Questa, caro Alessio, non la sapevo. Grazie infinite per l'informazione.
Non la sapevi perché non è vero che fa male. Non è dimostrato da studi appropriati e nemmeno l'Agenzia Europa per la sicurezza alimentare ha pensato di indagare oltre. Puoi continuare a mangiare pasta Barilla in tutta serenità. Poi, che possa piacere o meno, è tutto un altro discorso. Io preferisco altre paste, ma non andrei a spargere in giro voci non confermate che fa male, solo perché qualche seguace di medicina alternativa lo dice sull'internet.