I love pasta so much and I want you to buy the right pastas, understanding why it’s important to buy better pasta, the “perfect pasta”. This video covers dry pasta from the packet, specifically pasta made with durum wheat, which is “semola di grano duro”, and water. We’ll explore different “pasta brands” and discuss “how to buy pasta”, comparing options to help you make informed choices, especially concerning “wheat production” and “food production” in general.
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#pasta #italian #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction, How to Buy Pasta Like an Italian
0:53 Pasta Extrusion Methods, Why It Matters
1:54 Drying Process and Colour, What Quality Pasta Reveals
3:18 Pasta Colour Comparison, What to Look For
7:56 Cooking Time, Another Sign of Pasta Quality
8:36 Final Thoughts, Choosing Better Pasta
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
35 Comments
A great topic. I get Felicetti pasta. I got some the other day (pache, I may do some seafood with it) and it came presented in a wonderful box as well. It has a great flavour and like you said it holds the source. I will look at your other brands now, thank you. I think this is an important subject.
I've watched your pasta videos for some time and have learned so much. Yes, better pasta is so much better. Better taste, holds the sauce better, and "bites" better. Thank you for you professional insight. Pay more and get so much more.
I feel sorry for those that don't know this. I can buy a bronze cut pasta, high in protein, takes at least 10 mins to cook from Italy for 1.50€ a pack in Spain. I know cost of living is different but. And I've just collected my unfiltered olive oil, from the coop that I picked from my trees, filtered to collect in a weeks time 👍👍
I buy Rummo when it's buy one get one free comes to $1.50 a pound, I also got no problem buying rienzi when it's $1 a piece per pound, they have an awful lot of shapes. And they're in sealed plastic bags which are very good
Vincenzo, se hai tempo e voglia… che ne dici di aggiungere un po' di acqua di cottura della pasta al sugo? Sono nato in Inghilterra, i miei genitori sono italiani, le mie nonne in Italia, e mia madre non l'hanno mai fatto. L'ho notato solo negli ultimi anni. È una moda o mi è sfuggito? Buon anno a te e alla tua famiglia ❤
La Molisana is about 2-2.5 dollars here in Malaysia.
Recently also tried Liguori, pretty good too.
We sure have acquired some strange expectations when it comes to buying food. Our ancestors would spend almost all their working time getting food, which is the equivalent of almost 100% of one's paycheck, but now, people think spending 15% of their paycheck on food is outrageously expensive.
I’ve had a sauce simmering all day, I will only use a quality pasta why ruin all that time to save a couple dollars. Of course I haven’t decided what I feel like cooking yet, still thinking on it.
I like how this video stays away from recommending specific brand names and shows the differences in the pasta types. I live in Canada and I may not have access to some of the same pastas as Vincenzo (at the same price. Sure I could order them special online). 💙
I buy my white pasta from the World Market
I have 2 questions. Here at my place, we have dried egg pasta too, what about this? The Rummo pasta I can buy at my place contains the whole grain, thats why it is darker, and not so white.
I have lost count how many times he has said ok lol.
Papadella, it absorb the sauce very well, especially a bolongnese sauce.
This is actually an important video. The first time I bought pasta, I thought everything was fine, boiled the water, added the salt. But then when I tried to put the pasta in the pot, I couldn't get it to fit! I thought about chopping it into smaller pieces, but they say Italians don't do that. I was stumped, but then my wife came into the kitchen and asked:
"What are you doing with that turnip?"
So … yeah.
My friend, U made my day with that "tuto". I already knew all those things cause U already talked about it in your previous videos, but it's good to keep this in my mind, always. I didn't know Cavatelli Pasta. Well, as always with your videos: U made me hungry: let's cook pasta ! and I have Pecorino Romano and guanciale ! I haven't eaten "coquillettes" for months, TX to U Vincenzo ! Don't forget U have a drink whenever U come in my area ! and good food of course !
Here in Austria the best supermarket pasta for me is barilla al bronzo.
Thank you Vincezo for all the tips that you gave me for cooking pasta and the quality of the pasta brands. Before i watch some previous videos i was using Dececco. Now i use Mancini, Rusticella d'Adruzzo, Giuseppe Cocco, my three favorites and also use Rummo. There are also other excellent brands but i couldn't find them easily here in Greece. Once again thank you for making me a better cook.
Woolworths Macro, Aldi Armando, and Coles La Cucina are my go to pastas. Also the best quality at the best prices
Good is not cheap and cheap is not good. Simple
My favourite brand is Rustichella d'Abruzzo for its consistent taste, texture and cook time. But I don't eat pasta 4 or 5 times a week. 😂
Thanks !
My holy trinity: Faella, G Cocco and Rustichella d’Abruzzo. Grew up with De Cecco when it was the only Italian pasta readily available in the states. Nonna would never tolerate Princess or Ronzoni. De Cecco still good, massive variety. Also from Abruzzo (like Nonna).
I rarely buy store bought pasta, but when I do, I get the Barilla Tri Color spirals. 🤷♀️
I make my own lasagna, fettuccine and pappardelle pasta. I dont have an extruder so I buy the best I can buy in our grocery store, DeCecco spaghetti, penne and rigitoni. They are about $3US so not bad. Id like to try the more expensive brands to see if I can tell the difference, I definitely can with fresh. We just don't have an Italian grocery store here that carries the more expensive brands. Thanks for your videos!
DeCecco definitely my favorite mainly because I live in a small town and it’s the best one available. 😂❤
Very informative video. I have to say the pasta culture in America is really pretty terrible. I'm not talking about chain restaurants like the Olive Garden. It's affordable, it's okay, it doesn't pretend to be anything very special. But even "high-end" Italian restaurants just focus on expensive steaks with store-bought pasta on the side as an afterthought. Home cooking is one thing but for a good Italian restaurant the pasta should be made fresh. The best Italian meal I had outside of Italy was actually in Germany. Germany! The menu was a choice of two dishes, 100% homemade by la mamma in the kitchen while her two sons worked the front of the house. Simple, fresh, perfect. Somehow we can't seem to figure this out in America.
Those black spots are usually bugs crushed through the extruder
Another Informative video Vincenzo! Here in the states, I have to order my pasta online. Some of my favorites are Rustichella D'Abruzzo, Cocco, Monograno, Mancini, & Martelli.
Very informative thank you
I usually buy De Cecco pasta as my standard everyday product however I sometimes grab a pack of La Molisana or Liguori. In fact here in Germany a big supermarket chain called Edeka actually sell Liguori under their own brand called "Edeka Genussmomente". For special occasions I treat myself pasta from Gentile or Rustichella d'Abruzzo (love their Mezze Maniche), which I buy online. Whenever I prepare some Asian style noodles, I go for dried Udon Noodles from an Australian producer called Hakubaku, which are widely available here in Asian markets as well as organic supermarkets.
Born in Australia to Sicilian immigrant parents Vincenzo so The best pasta is the home made pasta…. easy coz you know what is in the ingredients and tastes so much better than store bought 😂😂😂
Actually, if you made good home made sauce with heavy cream, chicken, Eidamer cheese and parsley, it does not matter, if you use cheap pasta 😂
I only make pasta dish every two weeks so I only buy the Italian made with light colour.
I buy Barilla is that any good??
In Germany De Cecco sadly worsened in quality. They are more smooth now. I remember like 5 years ago it was very different. I usually get La Molisana or if i find them the Spaghetti Chitarra by Rummo.