Pro Chef Reacts.. To Pro Chef & Home Cook MAKE Carbonara! (Epicurious)
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- Опубліковано 20 січ 2024
- We have Lorenzo and Frank making Pasta Carbonara! Who do you think is going to win?! Let me know in the comments!
Pro Chef Reacts THE WORST Pancakes! • Pro Chef Reacts.. To T...
Pro Chef Reacts.. To The WORST Pizzas! • Pro Chef Reacts.. To T...
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#carbonara #epicurious - Розваги
Be sure to see!! Pro Chef Reacts.. To The WORST Pizzas! ua-cam.com/video/SVTXthZzt6g/v-deo.html
You're amazing! can't get enough of your content!
Ahhh ❤
Peace be with you, not peas...
20:04 It's also not Vincenzo's favorite pasta (which you might think. It's only 3rd place)
Also yes, frittata di pasta is actually a thing we do BUT we do it with next day's leftovers, we never cook pasta and then make it into a frittata straight away. I guess you could say it's like fried rice, you don't do the rice and then make it into fried rice immediately. You do it with next day's leftover rice.
yeah it also makes sense right. the starch of the pasta kind sets in again so it sortta retains shape better. If i am not wrong, the whole "pasta chips" trend that picked up during the initial phases of the pandemic also requires well done, overnight cooled pasta for optimal results.
@@sarveshanandas1917 yeah the pasta hardens on the outside but remains soft on the inside, so it's a nice texture inside of the frittata. It literally makes no sense to cook pasta and straight away use it to make a frittata as you're gonna either overcook it or make it too raw for it to be cooked properly.
@@davidepannone6021 yup. Totally
So is it like Uncle rodger recipe with day-old fried rice so the rice wouldn't be too crumbley and soggy. That why you use left overs.
It is a quite elegant solution if you consider the format of the show. The chef has to use all of the ingredients provided by a home cook, and he very much didn't want to become another episode of "Italians cursing American cooking videos for carbonara".
By making it a frittata he basically opened up opportunities to add anything to the dish, as it is leftovers-based, including the peas that would have dragged him across the internet if he used them in a more colloquial way.
It’s Sunday and not only did we get a cookery lesson but also a geology lecture, too! Is there anything this man can’t do?! 😀 Stay classy, Mr James…
🤣🤣🤣🤣
@@ChefJamesMakinson definitely in a class above the rest actually 🔥😉😎
Without glasses this hits different 😊
Haha
The video was low-key a thirst trap by chef. He'll never admit it though 😉
@@NicholasDeMarcoHall His eyes ARE freaking gorgeous!
🤣@ChefJamesMakinson nearly thought you were another person for a sec in the beginning 😅😂
🤨@@giraffesinc.2193😏😏
11:59 here in italy we have the "frittatina alla napoletana" (neapoletan's little frittata), it's basically a fried bucatini pasta, besciamella (white sauce), prosciutto and peas mixed and covered with flour. Obviously the "frittatina alla napoletana" has nothing to do with the tradicional frittata and nothing to do with carbonara
Out of curiosity (genuinely), is what Frank did a monstrosity, or did he surprise you?
@@waywardmind As an Italian, I wouldn't call it a monstrosity. Not traditional, but also not a monstrosity. It's actually an elegant solution to the problem. It's difficult to find a combination of bacon, peas, heavy cream palatable to the average italian, and this frittata is fine. I would eat it (though the whipped pepper cream smells too much like french cuisine to me)
I mean, that $174 seems to be ignoring the amount of servings you could make out of it. That could probably serve 10 people, with a ton of cheese left over... like is that really the smallest amount of cheese they could buy?! It's so much!
Between the cheese and gwanchaly that's about 98% of cost.
You can make a perfectly passable carbonara with cheap bacon and shaky cheese.
@@BlooCollaGal LMFAO GWANCHALY that’s gotta be the funniest spelling i’ve ever seen (it’s guanciale)
You're talking about Frank here, last time he made Alfredo he made it inside a wheel of cheese
I like how Frank did everything he can to avoid using as much peas as possible. 🤣
🤣
But lets be honest, he had cream and peas and needed to do "carbonara" dish. I feel like he tried to be as tactful as he could. He even mentioned peas were added after dish traveled the world (should not be added in traditional carbonara), and cream is not needed at all. But he is a chef and he needed to not get stumped by ingredients and at least try using all of them, so he played around with idea of it.
Pasta in a frittata is usually only done when you have too little leftovers of a pasta dish to make a whole plate/family meal with and you use the egg and other ingredients at hand to not waste it. Never seen it as a first choice recipe though. My family mostly used leftover pasta as a side dish; the only time we had something similar was with leftover risotto and made a big omelette.
I found your channel 2 days ago and I just can't stop watching your reaction videos, they are soooo good.
I'm so glad to hear that!
Same, two weeks ago for me
Wait till you discover his cooking vids! =)
I don't watch Epicurious outside of you channel, but I love that they actually tasted each others dishes in this episode! When I was watching this episode, I was like "I've seen this before..." ... " wait what is he doing? I haven't seen this before..." back and forth. Then looked at the date posted and realized it was new :)
really?! haha I appreciate hearing that!
Dan Formosa is a good presenter there he deals with product design and is incredibly interesting
I am quite sure Italians mostly use pasta without eggs for carbonara. It's a fairly heavy dish already containing tons of eggs, cheese and fat, so using egg pasta would make it unnecessarily heavier.
Yes it can be heavy
It's not carbonara but Pasta alla Gricia
@@m0shman Pasta alla Gricia doesn't have eggs in the sauce. I am talking about eggless pasta dough for Carbonara, where you'd have eggs in the sauce of course.
Dude heavy? For me pasta with or without egg in the dough it's super light. I'm Hungry again in 20 minutes, no jokes.
@@nemure It's a dish full of eggs, starch, cheese and very fatty pork meat. So yes, Carbonara doesn't exactly count as a light dish.
Lorenzo is so enjoyable to watch and usually does great job too. It would be interesting to see what Vincenzo would say about the Carbonara Frittata. Picking up Uncle Roger's vocabulary is "Not bad, not bad" until you say "Fuiyoh!" 😁
I’d pay money to hear Mr James say “Haiyaa!”. 😂
@@jaylagan5899 He can buy talking buttons for that now 😁
@jaylagan5899 😅😂
🤣🤣 hahahaha
@@jaylagan5899 I’m waiting for “KING OF FLAVOR” (curious what his king of flavor it!) or if he is feeling a little more saucy than usual, “M.S.G.: make $#!t good.” 🤣🤣
Brian Tsao collab would be super cool!! You 2 are easily one of my favourites.
I'm glad to hear that!!
Dehydrator are a great way of dealing with vegetables on sale, you can roast them, dehydrate them then blend them for an easy vegetable seasoning, no/less waste
I would definitely love to see you, Uncle Roger, Vincenzo, Lorenzo, and Frank coming together to embrace each other's adventure and taste of food. It's amazing cooking with you guys!! 🍳🍪
If someone does not have a fine mesh strainer. They can also use a normal one but line it with a coffee filter. Not as fast, but works in a pinch.
Would be great if you could do something with Brian Tsao and Frenchy. Maybe go onto their podcast too!
I would love too!
@@ChefJamesMakinsonwas mentioned that they shall be doing a collaboration in LA during February in their latest video too
really?! with UR?
Who knows mate.@@ChefJamesMakinson Brian was unwilling to spill the beans.
i love Lorenzo's vibes! Having fun while cooking is important!
My favorite shape of pasta is Conchiglie. It holds very well to the sauce, and you even get small scoops of sauce within the shape of the pasta. If I want more texture, I go for Linguine. In Norway we usually tend to cook the pasta a little beyond al dente. The typical serving of pasta in Norwegian homes is that you put pasta on the plate yourself, and then add the sauce, which is normally tomato based with minced meat. The sauce will often include milk, sour cream, or cream. This is far from authentic, but pasta was introduced in Norway when we didn't have access to authentic recipes. That's what I grew up with in the 70's and it brings good childhood memories. Back in the days we had two kinds of pasta. That was either spaghetti or gomiti.
My Sicilian Nana actually ALWAYS made a frittata from old pasta. Loved them as a child.
In addition to bacon, pancetta, or guanciale, salt pork also works ok, which is basically streaky bacon without the smoke and can be found in Walmarts in US across the nation (or at least in the South and the Plains states).
James, frittata di pasta is a typical dish in Naples :) you use leftover spaghetti and make them a frittata directly into the pan. Can be done white (just eggs and pasta) or red (with tomato sauce). Some people as the chef did, add some meat into it. Its a traditional way of using leftover pasta and make it into a meal you can carry on a day out (we used to bring them as children when we went to the beach for a day of sea ;)
Peas and Cream in Carbonara? What's next? Chocolate pudding with Wiener schnitzel? Coconut flakes on pizza? Beef with Indian Curry? Where does it end? Ministry of Italian food should do something about this, maybe some marketing ads or manuals, leaflets...
As far as I know, they use dried pasta for carbonara in Italy, because it gets more al dente. High quality dried pasta is great
Preground black pepper also has less piperine then fresh black pepper, because they extract it first
When I was a kid, my grandma (mom’s side - Italian) used to take leftover spaghetti from Sunday dinner and turn it into a frittata. It was delicious.
The recipe was leftover spaghetti in a Sunday sauce (that she made with meatballs, sausages, pork neck bones, and pigs feet) + eggs + pecorino cheese + a little parsley.
The pasta on the edges would get a little crispy (think the edge of lasagna) and the inside was soft and rich. One of the best ways to repurpose leftover spaghetti IMO.
I like the without glasses look!, You look like the most popular Person in any educational institution! ❤️
Thank you! 😃
The thing that I like about these videos from Epicurus is that it teaches people new techniques that would be unconventional to the original recipe, essentially creating something new; which I believe, makes people better cooks and give born to new recipes. Traditions have their place but moving from them is what expands the culinary world (in my opinion of course).
OK Chef you asked. I was friends with a family the father of which was on disability and did all the cooking. In true Italian tradition, once I was "adopted" I attended the Sunday dinner. The first time I was invited Big Tony, the dad, asked me to pick the pasta shape. I said, "My favorite is radiatore, if you can find it". He was thrilled, his kids and his wife always asked for the same old shapes. i love exploring all the different shapes, but radiatore is still No 1.
I haven't seen radiatore in awhile!
I just noticed that you crossed 250k subs. Well deserved! I'm doing a basic chx alfredo today, but now thinking about a carbonara next week. Thank you for your content, always informative! 👍
Thank you so much!!
Pasta fritatta is actually a very typical homemade leftover dish in Italy! Usually with leftover spaghetti
I had a roommate who grew up in Little Italy in Manhattan New York. She made fritatta di spaghetti on weekends for brunch. I love it and still make it. But a lot of Italian Americans I've known don't seem to know it.
@@angelachouinard4581 Haha yeah, but most Italian Americans are rather clueless about actual Italian cuisine. Italo-American cuisine is a VERY americanized version of Italian cuisine that for the most part has very little to do with the originals. Think of stuff like "Alfredo sauce". And i's fine, I have nothing against those dishes per se. What bothers me is that so many people think they're Italian dishes when they're just not.
@@mountaverage2706okay but they’re still Italian
@@Astavyastataa What are? Italian American dishes? No, they're not, they're American dishes that evolved from Italian dishes into something of their own.
@@mountaverage2706 and they’re still Italian. It’s like pretending Fijian or South African Indian food isn’t still Indian.
My whole family is italian from the Basilicata and honestly we've never made a pasta frittata. But what we do sometimes is "pasta al forno" or "pasticcio di pasta" which is basically pasta (any type is good, but we use rigatoni or ziti) with some left over ingredients from the fridge, like prosciutto, mozzarella, either tomato sauce or ragù and you can add also peas or mushrooms (pasticcio means literally mess so you get the idea). Then you simply bake it in the oven. I know that in naples they make frittata di spaghetti, but I never tried it myself.
I've never tried any pasta frittata. I can only imagine what the Spanish would say hahaha
I love pasta al forno. Quick and delicious. Frittata, meh I'd try it, but really, why?
Great selection. More enjoyable to watch successes than a reaction to some sort of kitchen farse.
You have the talent to upload a new video right on time when I have dinner!
I never made fresh pasta myself, but I had it once at my neighbour's. She bought a complete Kitchen Aid machine and eagerly wanted to make her own pasta. In the end she made too much for one person and invited me and another neighbour over. :D It was really good pasta! Regarding the favourite type of pasta: for me it's spaghetti and penne.
hahaha good timing!
In my experience of only ever cooking dry pasta, it is impossible to cook just enough pasta for one. All amounts of pasta are enough to feed your entire extended family or small army.
The one thing to be said for cream in carbonara, alfredo, or caccio e pepe is that the sauce keeps its consistency much better in the fridge if you are planning on leftovers. Pasta water-based creaminess is fantastic for a single meal, but the water tends to get lost to the air and the pasta if you try and keep it overnight.
Loving that this came out right on my mom’s bday! Thank you for this video as well!
U are not alone in imitating Uncle Roger 😀😍
I, an old white guy, said "hai-yha" spontaneously. Thank God I was alone.
🤣
Fuiyoh!
The best pasta changes depending on the dish. But for most things I use Capellini/Angel Hair or Pappardelle. For shaped I usually use Fusilli or Farfalle.
Personally, I prefer tagliatelle, pappardelle, fettuccini and linguini for when I need long thing pasta, or penne and fusilli or penne when I want shapes.
Don't show this video to Vincenzo, he will be fuming.
Hahaha 🤣
Watching Vincenzo fuming over Carbonara is ALWAYS good value! Someone forward this to him….!!!
@@jaylagan5899 He's already reacted to it ua-cam.com/video/tzy-5P-yX9k/v-deo.htmlsi=5IvjE3pCCNKVestn
You should watch Vincenzo reacting to this video, he went all ballistic Italian "Mamma miaaaa, what are they doing to my cuisineeee" :D
maybe I will!
I love tagliatelle pasta when making sauce with it. It has so much surface for flavors to stick on. Still my favourite pasta recipe is Lasagna with slow cooked tomato sauce.
In terms of favorite pastas, spaghetti for red sauces, linguine for white and rigatoni for rosee
nice!
Dehydrators are great. Not only for making things, but also for saving things! One little thing I've picked up with them...pork chops! Toss a pork chop (~1" thick) on the dehydrator without patting dry for about 1h30m before cooking and you get it about 75% to internal temp. Minimal frying or BBQing required to finish. Much better flavour, hard to screw up, similar to sous vide in a way...
yes they are!
The good thing about making spaghetti or linguini with a "guitar" is that the edges will be a bit rougher than if you make it with a machine, and the sauce will stick to the pasta a bit better. And it's way more fun!
I’d love to try both of these. Lorenzo has an infectious personality and it’s easy to like him.
I would just say to be careful with super fine mash sieves - some are designed not to let liquid fat through and you can easily use too much force and break down the cream.
Found your channel some days ago, since then I was binging... boy, you got alot of stuff on, still not through yet.
I love your professionalism, your constructive critique. You take the time to explain stuff when you see an error made, which is absolutely awesome.
Your reacts on Uncle Roger reacts are also very nice - Nigel gives the humor element, shouting out what we are thinking in this moment, you have the cool professional point of view. I hope you'll make videos for a long, long time, love your content.
I saw, you made spanish Croquetas in the past - they look (and are most likely) quite similar to the brazilian Coxinha. I got a recipe from my ex-wife's late mother, but since my Portuguese isn't that good anymore (enough for swearing, but other than that...) and the recipe is only partial (the omitted parts she told my ex several years on the phone and it stayed only in her memory), I'd love to see a professional's take on this south american street food (with portuguese roots). Maybe that could interest you and your viewers also (not my personal drama, but your take on it) :)
Thank you so much! Yes I could be a good idea! I want to start cooking more, this Christmas was a bit chaotic for me
Porco Dio, wait till Vincenzo finds this, gonna have a heart attack
@07:10 Agreed! Dehydrating at home is awesome! I actually have the same machine that Chef Frank is using. It's a huge money saver and a blast to experiment with, especially with jerkies.
Now what Frank did reminds me of some sort of pasta cake (without the bacon tho) that I got from a friend's mum when I was visiting him in Poland, however I wouldn't be able to recall the name, but still, that has given me a good little bit of nostalgia from that trip with all the good home-made food!
The full bottle of Olive Oil that's indeed how Epicurious like to inflate the price of the basket. A very pricy olive oil bottle, that they only use a very very small part of it (same for the cheese) and it's not like you don't have olive oil home ! PS : My favorite past is Tagliatele ! Best ratio pasta vs sauce
I was a bit afraid when I saw the red wine in a carbonara video, but thankfully, it was saved until the end.
You asked about our favourite pasta shape. I'm somewhat of an odd one; my go-to pasta is the pappardelle. Maybe because I love making wide, ribbon-like noodles (mostly alkaline and without eggs for Asian cuisine), and it carried over.
Have you considered reacting to Bon Appétit's Reverse Engineering where Chris Morocco attempts to cook dishes he has taste-tested while blindfolded? They are pretty fun and I expect you could give interesting commentary on the processes he uses.
maybe!
My favorite type of pasta is fussili for tuna pasta so the tuna chunks get caught in the ridges, and linguine for saucy pastas with a tomato base so the sauce sticks while twirling.
That black pepper whipped cream is such a stellar idea, I think there are other dishes you can add that to.
I'm going to steal this, but I'll be using a mixer for whisking it up, doing this by hand is fancy but I'm lazy.
i love how Chef Frank thinks... red wine in carbonara? for the post-service meeting lol
My favorite pasta is a dried cavatopi, bronze cut, slow dried, semolina flour, usually imported from Italy... well worth the extra dollar.
IIRC, it's not ideal to use a fresh egg pasta for carbonara. It doesn't play well with a sauce that's mostly egg, so it's impressive that Lorenzo pulled it off. A dried semolina pasta is usually better. And the best pasta shapes are rigatoni and pappardelle.
I read that as salmonella. 😬💀😭
@mythicalwolfBNEtrainproduction Luckily this isn't cooking with Jack. They call him the sultan of salmonella for a reason. 😂
@@Shampaggin 🤣🤣🤣
its always a great sight when u get a new james video on you're recommended. keep up the great work man
Very true mate.
I appreciate that!
I do know some families I know here in BCN have a tradition to do tortilla with leftover pasta. I tried it with spagetti bolognese from the day before and is Amazing!!!
I’ve been using the French omelette method for tortilla for years. I took a cooking class at RU years ago and Jacques Pepin shows us this method and I’ve never missed the plate since.
I will admit it’s slight more dangerous on heavier tortilla over omelette but it works the best.
Marcella Hazan talked about buying "fried pasta" on her way to school - left over pasta mixed with egg and cheese, then fried until crispy in either the First or Second Italian Cookbook. So, it is a thing. Also have you tried no-knead bread? It's the way forward! Obviously a bit of folding is necessary for structure, but that's about 10 seconds work. Dan Lepard's "The Hand made Loaf", is great, if you can find it. Once again, thank you for the break down of technique.
For anything with a thinner sauce (think arabbiata, not bolognese), I love penne. If you get that right, it is the ideal pasta+sauce combo.
I love tagliatelle, especially in a bolognese. It was the first pasta shape I ever made by hand during the pandemic so it just means a lot to me :)
Love the videos James your doing great job hope the channel grows and grows more
Thank you so do I!!
Ravioli/ Capelleti/Tortellini are hands down my favourites. Tortiglioni is a close second followed by linguine. as always, great content James, especially touching on the bain marie. Great stuff.
I love "route". I often make a tomatosause that my uncle from Napoli thought me , and "route" is perfect to that thin sauce
The bain marie temper technique (I learnt it from Vincenzo) is as much of a game changer as using guanciale.
and for many other things!
For bolognese I prefer Penne, Farfalle, Rotini or larger version of Conchigliette as they can hold some of the bolognese sauce inside/on them. Just pasta in general, it is normal Spaghetti(nr 5?) and Makaroner, but I dont think there is a English translation as Macaroni is more like a group of many different types of pasta, while ALL Makaroner is the same "C shape" here, does not matter what brand it is, if they are called makaroner, they all have the exact same shape here
for dishes with lots of sauce or with thinner sauce, i like fusili or conchiglie; for thick sauce, tagliatelle. i also like farfalle as an all-rounder and for pasta salads.
Another AWESOME video TY James. I been binge watching all the ones I missed. I made a new account and been a long time fan.
Awesome! Thank you!
The most used pasta when I cook myself is Penne and Fusili, because I use it for pasta salads. Tagliatelle for basically anything with sauce though.
I really like Paccheri for a pasta amatriciana. The guanciale pieces and sauce get caught inside the big tubes and makes it a half pasta half dumpling-like experience!
I like bavette so much. Basically flat spaghetti. Goes nicely with pesto
Do you have a video on making pasta? I’d love to see a video showing measurements, times, what to avoid, and different techniques and tools? I love this channel, and I’d watch that. Always wanted to try making my own spaghetti, but I’m afraid of failing. 😂
Not yet! but I would lie to make one! I do have a cooking course though! chefjamesmakinson.com/
I have pasta everyday, so my favourite type tends to change constantly. But there are shapes I prefer depending on the sauce, like fusilli/tagliatelle for ragù, mezze maniche for carbonara or my absolute favourite bigoli for duck sauce (Venetian traditional).
Chef James Makinson please continue you channel and keep your unique personality!
I and pretty sure many more enjoy your content a super duper much bunch!
🥰🥰🥰 love the content!
Genuine unique content!!!!!
have the like!
Thank you so much!!
My wife always yells at me when I say "mice in place"
😂
Really well done! I too would love to cook with those guys!
me too!
Another great video Chef James! As for which pasta shape I prefer .... Rotini .... The spiral cut allows for more sauce to be incorporated with each bite.
nice! :)
I actually really like your youtube channel, I was watching uncle Roger's channel but that's just purely review, you give tidbits and explain various small things that they do in the kitchen.
I actually think your one of the better cooking channel youtubers because of your variety, thanks, have a good day.
EDIT: Hi from Canada.
Thank you so much! more recipe videos are on the way!
gosh i'm french and i didn't understand "mise en place" at first because of the way you pronounce it. i find it very funny. btw great vids i love when you react to epicurious
haha its the English way
If you're planning on heading out to the States, we must get @GugaFoods involved so you can try a Guga steak. Guga is the one who got me more interested in these kind of videos (as well as Uncle Roger), so it would be great to see you try his steaks, and maybe teach him a couple of things that you do in the professional kitchen. Very excited to see what kind of collaborations you get up to this year!
I would love too!! :)
I cant stop watching your videos! Your voice is also so soothing...
addictive
😊 thank you
This was a fun video, thanks Chef James!
Vincenzo turned me on to Bucatini and it's been my favorite pasta ever since.
Why don't cooks use semolina when making homemade pasta?
I'm looking at this while having my improvised dish because I ran out of salt. Crispy onion rings (soaked in soy sauce first), fried arepas, crispy fried chicken breast bits (sliced thin with my mandolin, fried crisp then tossed in soysauce and pepper) , and fries. and a coffee, no milk.
2 videos in 1 week? awesome!!
More to come! ;)
Two videos in a week by James would be a dream.
For a sauce like carbonara my favourite is honestly bucatini the holes work so well in carrying the sauce!
At 9:53 Spaghetto Quadrato. I don't have a specific brand but it must be white and take more than 12 minutes(preferably 14 minutes or more) to cook. If I cannot find a good artisan pasta then my backup choice is La Molisana.
Would love to see you and Chef Brian Tsao team up. I stumbled across both of you guys around the same time last year, and you’ve both become a must watch on Sundays for me.
That would be cool! maybe this year!
Fave pasta shape: I think its called mafaldine, made some alfredo pasta, it was great i cling on to the sauce and gave a nice texture to the dish.
Orecchiette is my favourite closely followed by fusilli. For long pasta I like papadelle. There was a brand here in Australia that made a chilli and garlic papadelle, but for some reason stopped making it, which was a little frustrating because it was yummy with just a bit of oil, bacon and parmigiano.
It sounds wonderful. So sad they don't make any more. My roommate taught me to make oreochiette with broccoli rabe that was and isdelicious.
They both succeeded! Nice to see!
Chef James, you ought to check out and react to Frank Proto in "The Try Guys Make Sushi Rolls" at the Institute of Culinary Education. I think you'd have a lot of fun. And Frank's their teacher!
For me my favorite type/shape of pasta is probably ziti or rigatoni because they're the base of one of my favorite mid-week dishes, baked ziti/rigatoni.
Frittata com la pasta was quite common to recycle leftovesr. It is not so common nowadays but is a real homemade comfort food.
Yo! If you in NYC we def need to collab!
Hey Buddy!! Yes we need to talk and arrange something! :) it's a long flight to NYC
@@ChefJamesMakinsonDo you have a discord? Brian’s community gave him the heads up during a live Q&A and figured you’d like to see the reaction.
Rummo's Pacheri pasta is my go to. Creates beautiful pasta water and has enough space for sauce, cheese and other filling.
My favorite Pasta shape is Tagliatelle, as it takes on 'runnier' sauces like Bologna Ragout or Boeuf Stroganoff better than other shapes.
10:06 I went to Abruzzo and visited a small utensils shop in Penne, run by this sweet Italian lady. She sold me this chitarra pasta cutter for €15.