Cascatelli: The Ultimate Pasta Shape?

[@mynameisandong]

Who's digging the new studio? Tour coming soon! Thank you Misen for sponsoring this video! Go to bit.ly/3cDkbQ0 and use promo code ANDONG for 20% off your first order!

[@creesch]

Looks good! Though I can hear a bit of an echo so you might want to put up some (more?) sound dampening materials here and there. I can't advise you on where it is best put but generally speaking it is my understanding that you want to cover big uncovered wall areas and possibly put things in the corners for reverb. Not an expert though, I am just echoing what I have seen other channels on youtube do and recommend.

[@tresteg77]

Made it last week, gulash with parpardeli, thick and meaty gulash and thich sticky parpardeli to let the sause kling to, yummy to say the least

[@yourlydontknowjack]

I tried your discount code, it does not seem to work for me. Do i have to create an account for it to work? Good video like always though! ;)

[@LaundryFaerie]

I sincerely hope your old studio wasn't wiped out in the flood, though if so you wouldn't be the only KZbinr to have that experience. In any case, here's hoping your new space works out well.

[@donotlike4anonymus594]

Ok.. ao listen.. i'm not Italian.... i couldn't care less.... but still ever since childhood i always understood that the sources are what the shap is for.. i mean wtf hoe thick must someone be not to realise that Seriously....

[@PANDORAZTOYBOKZ]

Honestly "Shape Matters" might be the best title for the new series lmao Edit: Holy hell lol, I wasn't expecting to watch the new entry and find out my stupid little suggestion I wrote while in a, uh, "highly suggestible" state ended up being the name of a series I'm genuinely so excited for on one of my favorite channels!

[@lostboi2271]

I second this XD

[@pH15cHy]

Abstract yet applicable. Love it!

[@JoeAuerbach]

Agreed

[@ObiWahn007]

Sounds good! Or "Shape of Pasta" freely after "Ed Sheeran - Shape of You". :-D

[@HerrHeldt]

Nailed it

[@TheNickmista]

Call it "The Shape of Pasta" and then have a picture of you embracing a piece of pasta for the thumbnail in the style of "The Shape of Water" movie poster

[@Berkana]

Andong, I have two requests: 1) Do a cascatelli vs. radiatore show-down. In my humble opinion, cascatelli attempted to re-invent what radiatore already perfected. I have never made a dish with cascatelli that turned out better than when I used radiatore. Radiatore totally deserves its own episode. It is my all time favorite pasta shape. Radiatore actually makes a better baked ziti than ziti noodles. As for what sauces radiatore goes best with, ragu bolognese works incredibly well since the gaps between the ridges grab the sauce so well. But so does any tomato sauce, or cheese sauce, or even sauce full of veggies. I made a tomato sauce that I added what seemed like way too much chopped spinach to, and the radiatore somehow handled it. 2) Do an episode on the pasta risottata method (pasta cooked like risotto). In fact, I encourage you to hack this method to get the most out of it. When all of the pasta water is retained in the cooking process (when using durum semolina pasta), all that amylopectin that gets released helps make an incredibly smooth and creamy sauce. Try making pasta aglio e olio in one pan, adding barely enough water to cover the pasta, then simmer it down (adding more water as needed a tiny bit at a time) and then toss and mix the pasta. All that concentrated starch water makes the formation of an emulsion super easy and super stable; it doesn't break as easily. I would love to see your take on this method. The biggest benefits are that I have 50% fewer pans to clean, and the emulsion effect is so strong that my sauces that have flavorful fats in them turn out much better. Also, the cook time is significantly reduced because there's so much less water to boil, with barely enough water to cover the pasta. Salt is also easier to control, since you only add as much salt as you intend to eat because none of the water is going to be discarded. I have more or less perfected spaghetti aglio e olio e pepperoncino using this method. Oil based sauces really put pasta water to work; you might not have tried a recipe whose success has hinged on the presence of pasta water, but if you make aglio e olio with and without pasta water, you will truly understand. See the Serious Eats on this topic: kzbin.info/www/bejne/Y6SmhWuMepasmNE . When you take it to its ultimate version, retaining all the pasta water, aglio e olio turns out perfectly silky and creamy though it consists only of garlic and chili flavored oil and pasta water. Pasta puttanesca also works great cooked this way.

[@excruciatingsleep]

Thank you! Radiatore is close to godliness. It catches every bit of sauce beautifully, cooks in the average amount of time, and is readily available wherever you can find pastas. It's nearly perfection.

[@dereinzigwahreRichi]

That is not one but two great proposals, thank you!

[@dereinzigwahreRichi]

@@excruciatingsleep may I ask where you live? Here in Germany I don't rarely ever see radiatore being sold.

[@excruciatingsleep]

@@wtfareperfectplaces When my only grocery option was Walmart, they had radiatore available all the time through their store brand. It's been some time, so it may not be made by them anymore. It looks like Garofalo makes some, and you can find it in bulk on many food websites.

[@Berkana]

@@dereinzigwahreRichi The brand I use here in the San Francisco bay area is called "Good and Gather" sold incredibly cheaply for how awesome it is, but they import their radiatore from Italy. If you're in Germany, I'm guessing that finding an imported Italian brand would be the way to go.

[@Poohze01]

When my daughter was young, like a lot of kids, she really liked Farfalle ("Butterfly Pasta"), and we just served it with whatever sauce she was most willing to eat. Knowledge of the path of least resistance is a valuable parenting skill. But I'm very curious what kind of sauce would actually match well with it.

[@IHATENOTIFICATIONS]

It's for soups! 😋

[@Alternatoast]

*pasta of least resistance

[@dylanvickers7953]

I love it with alfredo or garlic creme sauces.

[@SeraphimKnight]

It is a fact that farfalle is the best pasta. My grandma would always put some in her ever-present pot of soup.

[@elizabethhenning778]

Nice with veggies, primavera

[@carlxq]

I love a good fusion pasta so I usually cook mine with this Tom Yum sauce: -handful of bird's eye chili (depending on your spice tolerance) -coconut cream -Thai Tom Yum paste -Sambal paste for another layer of spicy flavor (just a little bit as the primary flavor should be Tom Yum) -Ketchup -Sugar -Minced shallots, garlic and ginger Choice of protein can be whatever you like but I usually go with Minced Pork or bacon

[@FR-oz9px]

"Spag Bolo" is way too civilized, let’s go with SPAG MIT HACK 😬 Edit: Favorite Pasta-Shape are Fusili (forkability) and, don’t kill me, tomato sauce. I make it a bit different every time I cook it though. Sometimes I use stuff like Gin or preserved lemons as a spice. Fresh herbs in summer, different veggies, cooked long or short... it doesn’t have to be plain.

[@hermask815]

I’ve already heard it reduced to „Bolo“.

[@Der_Thrombozyt]

Fusili for the win! Not only fork friendly, but holds lots of sauce thanks to it's large surface to volume ratio.

[@sweeyanart5670]

Same fusili and penne are best for me

[@Silverlotus101]

Ever since I've been encouraged to make Kase spetzel (cheese German egg noodles-sorry for spelling it wrong...) I've been wondering about the shape of noodles because those German egg noodles held into that cheese sauce for dear life. Hence very delicious! Thanks for sharing another informative and fun video!

[@danieliconia]

Käse Spätzle. Greetings from Germany. At least you try and try to learn this horrible language 🤣

[@yvindskjtskift249]

When it comes to using pasta water in the sauce. It depends on if you need it. The water adds liquid to the sauce and the starch thickens it and makes it more smooth. Essential if you are making an emulsified sauce like carbonara. But in my opinion optional for a tomato sauce. As long as the sauce isn't dependant on the starch for some fancy chemistry reasons it's entirely up to you.

[@ignacymat]

for me it's crucial to most of pastas. cacio e pepe, carbonara, putanesca and so one. lately i've incorporated pasta water into aglio e olio and it changed the game. from good one to something out of the planet. hearing that starchy water is overhyped makes me wonder if the person actually can cook...

[@konradius9556]

Thanks for the wonderful video Andong :) I've been dreaming of obtaining some Cascatelli since early this year and this video demonstrated well that it may just be the game changer for "mini-chunkular" sauces. Fantastique!

[@bookish.calirican]

A crossover episode I never imagined could happen! Love it!!

[@MlleFunambuline]

"shape matters" is a great name!

[@MlleFunambuline]

Oh, and similar to cacatelli, my new favorite are radiattori.

[@lelalux3]

Hey Andong, I have just watched your video and we spontaneously decided to try your kimchi pasta recipe, because we had everything on hand. We made it with our homemade kimchi and it was AMAZING. Thank you very much!

[@MegaJK97]

Ideas for the new category? Copy & Pasta?

[@guusvangerrevink2484]

great name for the series might be "get in shape" and my favorite pasta is bucatini all'amatriciana! Can't wait for the series!

[@csongorkakuk5871]

2:28 My preferred name for the series would be: "Hasta la pasta".

[@ehall2877]

One of my favorite pasta shapes is orecchiette, which just do not get enough love. Their little cups hold oily sauces so well. I like to do them with a chili+garlic olive oil, plenty of romano, and some roast red peppers and broccoli.

[@etherdog]

We are on our 8th box of cascatelli and expecting 8 more next week. I, too, listen to Dan's The Sporkful podcast and am the one at the end who said "Eat s'mores, eat batter, and eat more butter!" which Dan has used 4 times now, so I guess he likes it.

[@Lwize]

Penne is my fave shape. The quills slide neatly onto the tines of my fork, making them very controllable. And this process slows down the consumption speed, lengthening the pasta eating experience.

[@jaca1099]

One of the lesser known (I don't know even if it has a name in english) pasta shape is one used for polish "Łazanki". It's cooked with sauerkraut and sausage and though very simple (1x1cm pasta squares), the dish just doesn't seem to work with any other pasta variety. I've seen people using farfalle for that but it just isn't the same thing

[@priyadeshpande8067]

Wow that’s one interesting series to look forward to! Would love to see commonly used shapes of pasta with different varieties of sauces…… especially vegetarian options…. Please keep sharing! Good luck!

[@gorgorgonzales3090]

The new space looks amazing! So happy you're moving up the ladder, you earned it!

[@lucaboschian4205]

Italian here! Great series idea, there are sooo many shapes of pasta and I would say that even italians at some point settle on just 3-4 shapes that they like/need and that's all. Some funny shapes are Radiatori and Paccheri from Garofalo or a very common for kids are Ruote (many producers make them actually). And believe in the cooking water method! The proof is in the preparation called "pasta risottata". Try it with a simple tomato sauce (onion, garlic, cherry tomatoes, tomato passata/concentrate) and witness the difference!

[@kathleenposton2334]

Yeah, I would freaking LOVE a pasta series! It could go on for months.

[@megclark7893]

cavatappi and cascarecce are probably the pastas i cook most often. orrechiette is also so underrated - i like to cook it with spicy sausage, white beans and broccoli rabe or kale, the little cups hold the beans and sausage crumbles so well. and in warmer weather i like pappardelle which i'll toss with a ton of shaved zucchini ribbons (they'll cook enough just from the process of tossing with the pasta water in a pan) with a bit of garlic, pecorino, lemon and mint - lovely chilled or cooled down to room temp.

[@yannsaint-germain4527]

Yes, I heard about Cascatelli before. As you said, it was meant for chunky sauces like the seemingly delicious one you made here or my own bolognese. I'm looking forward to giving Cascatelli a try soon! For my part, I'm partial to shorter pasta, namely Rigatoni (not only do they go well with bolognese or ragu sauce, but they can also replace the short maccheroni in a mac & cheese) and Rotini (absolutely great for pasta salads). Cheers!

[@benm8530]

"Spag Bolo" - how sophisticated! Did you ever hear of "Ossi Bolognese"? Any type of pasta, most likely Penne or Fusilli (that I just knew as Spirelli as a child) + Jagdwurst chunks fried + a red sauce that is more sugar than tomato (or just plain ketchup) + cheese (but no Italian) 🙈

[@dh-qp5it]

Diesen Jagdwurst-Fetischismus in den ehemaligen Ost-Gebieten finde ich durchaus befremdlich.

[@benm8530]

@@dh-qp5it Ich auch, 🤷🏻‍♂️ aber was hat man als Kind für eine Wahl. Bzw. wie die Erwachsenen sagen würden: "Wir hatten doch nichts!"

[@Angledtootsievids]

I actually tried recreating cascatelli when I first heard it from J. Kenji Lopez Alt's channel without an extruder and all by hand. It was obviously far from ideal but it was fun to reverse-engineer. I haven't made homemade pasta for a while though since it takes so long.

[@NAAHexe]

mezzemanica rigate are my favourite way of eating pasta without any doubt, they're so versatile and i love them

[@Slothlodge]

Pastawater is not for flavour but for emulsion :) I.e., after adding pastawater you should aerate or stir to emulsify the sauce. Also, its salty so do it before tasting and adjusting for salt

[@redheron]

Omg Danke! I listen to The Sporkful podcast as well and was intrigued by the episodes following his story creating these. So glad you noticed them and can talk about them. Thank you thank you! 🙏 Ich liebe Imbiss3000 auch! Yippee 👏

[@sonniholmstedt190]

Amazing! Name for the pasta series.. Pasta Patterns (patterns as design patterns) since it is form and shape. My favourite pasta has always been spaghetti, that or the sheets for a proper lasagne

[@bbee6]

we do a few staple shapes in my house, the bowtie pasta is for the peppery cabbage sauce, penne for chunky ragu, spaghetti is for a bolognese that usually clings well to them, spinach cream or mushroom cream goes with tagliatelle, small elbow pasta for a simple cream sauce similar to american mac n cheese but we only make it with heavy cream, that really tiny version of that clam shaped pasta you showed we use for clear soups as well as a type of pasta that looks like it was grated dough so its tiny shards, bigger elbow pasta is for cold salads like tuna salad, fusilli for very simple tomato sauces, orzo for the thick sauces almost like a risotto etc, thats as far as i can remember for the regular pasta we eat. now this shape reminds me of radiatori, and ive been wanting to get my hands on that shape for a while now.

[@Niemer82]

Pasta - Shape Matters Good for the Algorithm. Good Branding. Right on the point. Love to see you explore the different pasta shapes! Its some kind of science so i am look ing really forward to this series.

[@clashofphish]

Been using Gemelli for mac and cheese rather than elbow. Have to say it has now completely replaced using elbows. Holds the cheese sauce so much better.

[@makemywayman]

love this serie. my fav are capellini and i like with kimchi; with garlic and parmesan; or a tomato indian curry i make for years (with fenugrec and many many more spices ) in fact i love capellini with nearly everything.. but i m here to learn coz i know shape matters !

[@emorag]

Cascatelli looks fun, but radiatore accomplishes most of that and is cheaper and more widely available. Radiatore is my favorite pasta shape, followed by cavatappi. Cavatappi does a good job of trapping sauce on the large surface area and inside the tube, as well as trapping small vegetables and other chunks of sauce inside the spiral.

[@stefanatev4435]

Cavatappi is definitely a very good and versatile shape. Casarecce also works great.

[@elizabethhenning778]

Was thinking the same thing about radiatore

[@fnjesusfreak]

I use cavatappi for macaroni and cheese.

[@imhangryyall]

Great video! I got my Cascatelli a few weeks ago, but haven't made it yet. Looking forward to trying it.

[@MrWorth66]

i typically use 3 or 4 main shapes and have them at all times spaghetti - for sauces without many chunks, or with very small mince penne - for a chunky pasta shape, for my chunkiest of sauces and macaroni or small shells for vegetables cut between those two looking forward to this series, ive been trying to tell my mother the same message since i moved out and started consistently cooking for myself

[@AS-os3lj]

I love the shell shape together with some really awesome ragout

[@VermilionRua]

Conchiglie (shells) and rotini (spirals) are easy favorites for me. Both are great for mac and cheese, and rotini is great for any tomato-based meat sauces. Conchiglie, as you showed, is great when your sauce has round bits like chickpeas that just fit right into them.

[@phireman]

Great video! ‘Pondering pasta’ would be a great series 👍🏻 ‘pasta ponders’…

[@allanfulton8922]

This is the best idea for a series ever. Pasta and Italian cooking is the first food that sparked my passion for cooking.

[@chiarac2747]

Italian here, and I'm loving every second of this videl. Can't believe people outside out Italy actually don't know this. Edit: I just saw you cooked the pasta for 13 minutes. Trying my best to not judge you, but it's difficult.

[@Fourside__]

Chiara, may i ask why? The instructions said 13 minutes and to go from there, also he mentioned they where al dente ✌🏼

[@karmathegolden]

I once used somthing similar from a local pasta shop (yes we have those) and together with a good sauce... it was the best pasta I ever had

[@ChefMaikeru]

I am glad you make a series like this :)

[@TsnBanks]

I use a few different pasta shapes but my number one go to is penne, mainly because it works well with both chunky sauces as well as saucy sauces.

[@Niemer82]

I already love this serie and i want to buy some cascatelli! But for now one of my favoureds are: - fussili or radiatori (also quite a new pasta shape) with a simple cheese sauce - macaroni just with butter - orecchiette with pesto - canneloni with ricotta spinache filling and a white sauce backed in the oven - self made Ravioli with just whats left over in the frigde mixed together (Raviover ;-) )

[@simonholmqvist8017]

The pasta water really helps with the emulsion if you want to add some extra fat into the sauce, like butter or olive oil, or if your sauce was a bit oily from before.

[@nichab6648]

My current go-to pasta shapes are either mafaldine or fusilli bucati with miso butter sauce and crispy mushroom (e.g. chanterelle, oyster mushroom). I know it's not authentic but it's amaziiiiing

[@emiliovianello4251]

Andong, lately a new shape of pasta has been introduced here in Italy... It is called "trighetti" , triangular spaghetti! My new love 🤩 especially with amatriciana sauce... You should try them absolutely

[@Swishy_Blue]

Hey! I've been waiting for this for so long! Sporkful brought me here!

[@ManuSilversteen]

Der Look im Video ist absoluter Wahnsinn. Sieht so krass smooth aus!

[@OriginalGabriel]

Your backstory of your time in China blowing your Italian food mind reminded me of when I was in Hong Kong in the 90's and had the most amazing Italian meal at a Brit owned restaurant.

[@maxhaibara8828]

My favorite pasta shape is Radiatori, and the sauce is either just creamy (like Mornay Saucee) or pesto. I love it because it looks silly, but pretty close to what Cascatelli promises, and it's available here in my country. It traps sauces, it has various textures, some ingredients might stuck inside the pasta, easy to grab by fork/spoon. My second favorite pasta shape is Risoni, and I just make Chicken Noodle Soup with it. But in my recipe, I add egg (with the Egg Drop Soup technique). The egg, the fat in the broth, the cheese, and the starch from the pasta, really thickens yet very light, and it's so heartwarming. You can add mushroom too if you want. It's like Chinese-Italian fusion. It's also one-pot, and I don't even strain the pasta, perfect for a sick person to cook and eat.

[@tracymeyers616]

I’m with others that have said a series titled “Shape Matters” is a great title.

[@eduardbeiline8353]

You can get De Cecco Galleti shape at Mitte Meer. It's my favorite shape for saucability and they look kind of similar to these. Try them

[@TibiHell]

Tried the kimchi and cream combo with some homemade kimchi Killer flavour and sauce

[@TilmanBaumann]

Favourites: Papadelle, Farfalle, Fusili, Rigatoni, Thin square Spaghetti or Fedellini, Orzo, Soba and Chinese style wheat noodles. (My every day favorites I can actually buy in stores) And anything with filling.

[@jessost1788]

Yess, more pasta recipes please!

[@wetpaperbag1346]

I'm happy you're using Dan Paschman's famous pasta that I've been following since he did the first episode on his podcast, the Sporkful. He's great.

[@stepanpokidov]

Thank you for the video! In Russia we used to eat spaghetti, perya (penne), babochki (farfalle), rozhki (maccheroni), and spiral'ki (fusilli) and call them all makarony. My family and many people living in Russia that I know still eat makarony as a side dish like french fries. They simply cook the pasta and put it next to an a kotleta (beef and pork patty) or an otbivnaya (cutlet) without adding any toppings other than maybe some grated soft cheese like gouda or rossiyski (gouda-like russian cheese). I remember when I went to Italy as a kid my parents ordered spaghetti bolognese for me and other authentic italian pasta dishes for themselves. When the food arrived I, being a sensitive 5 years old, started to cry as my aesthetic feelings were deeply hurt: they dared to MIX beautiful makarony with ragout! Sure I would gladly eat them separately, but this... this is simply the wrong way to eat pasta! Of course, nowadays I cook my pasta only with toppings and don't eat it plain. That's why I look forward for you pasta shape series!

[@blackhare1346]

I like the spiral pastas! Especially the green and orange mixed ones. I usually make it in a garlicy cream sauce with some veggies like shredded broccoli and carrots and onions of course. If I have cheese, I'll toss it in. Its obviously. Ooh and gotta put lots of pepper in the sauce. I put some form of chilli powder too. Sprinkle oregano at the end. Its obviously not authentic but its tasty. 😄 You can't go wrong with garlic tbh.

[@mildmanneredthinkingman9323]

Mentaiko pasta! or creamy miso! When I visited Japan my eyes were opened up on Japanese style Italian food.

[@mashiah1]

Can you please do a Georgian Kharcho soup? Delicious spicy-sour beef stew with walnuts. Georgian food is the best in the former Soviet Union

[@paveloleynikov4715]

Excellent? Yes. Best - questionable. I think all ex-USSR cuisines has their jems... Butchered by standard stolovaya recipes... Walnuts?!

[@mashiah1]

@@paveloleynikov4715 Yes, mashed walnuts are added to Kharcho

[@iwantnod]

@@paveloleynikov4715 I heard all georgian dishes originally had crushed unripe walnuts instead of rice. Unripe walnuts are bland so they fit.

My favorite and default are penne. But please also consider exploring non-wheat pasta shapes, especially for rice!

[@Marcello_eco]

I recently discovered a nice fuison kitchen combo! I was going to make a chinese vegetable stirfry and couldn't quite decide whether to eat it with rice or noodles....then my eyes caught the Greek rice shaped kritharaki (orzo pasta) in my pantry! It was such textural pleasure...

[@-suiluj-]

I still think of Radiatori as the best shape! So many nooks and crannies and yet so tender, simply incredible!

[@mmay3315]

name ideas for your series: from penne to farfalle pasta la vista baby (pasta and pizza?) p-sauce sauce grip from hard to soft NAPIE (not all pasta is equal)

[@Drownedinblood]

Tbh this pasta shape reminds me a lot of 刀削面 that I would get at some Chinese supermarkets. Seems like this shape is getting approval from everyone that tries it, gotta get a box for myself soon.

[@diemervdberg7661]

Best shape for Carbonara, best for oily sauces (aglio, olio& peperoncino), best for oven dishes

[@marxllna]

so excited for this series

[@corvusrabenklang8608]

My favorite pasta dish is kind of my own creation. A riff on Pasta Aglio e Olio. First i fry thinly sliced Garlic in Olive Oil and add Chilli Flakes. Right before the garlic is getting brown i de glaze it with some dark balsamic vinegar and let it boil down. Then i add salted pasta water (here it is really important! otherwise the sauce won't stick to noodles) and then i cook the al dente Pasta in the sauce for one or two minutes. My favorite shape for this is either Penne or Spaghetti.

[@pixelkatten]

Heck yes! I've been wanting a guide on pasta shapes for ages!

[@stefanatev4435]

For short pasta, Casarecce or Penne; for long pasta, I find that I prefer Bucattini the most unless I really need a thin noodle. Orecchiette seems to work well when mixing with "chunkier" sauces. Shells for when I want to "capture" creamy sauces...

[@L1LL38R0R]

What a genius concept for a series! Check mate u win again my man

[@anonharingenamn]

If you boil with a minimal amount of pasta water the starchy water does quite a lot, especially if you undercook the pasta first and then add the pasta and pasta water to the sauce.

[@frauleintrude6347]

Tagiatelle with roughly chopped Kimchi or pickled mustard greens and Peanut Butter-Sesame sauce with tons of garlic, ginger and pepper oil, malt vinegar, Sichuan fermented broad been sauce, quickly assembled, a bit of spring onion or cilantro green, my favourite lunch at home…

[@Antidocius]

I mostly use fusilli and cavatappi (had to look that one up) at home, mainly for their sauce holding abilities.

[@vitalijvelychko2662]

Wow, this was one great episode!

[@PAULAandME]

Definitely try out one of my fav's, Korkenzieher (Corkscrews, you know which ones) and Radiatori (hard to get in Germany).

[@TheSlavChef]

New studio looks good! I see a lot more epic videos incoming from it! Cheers, Andong :)

[@Helpful_Corn]

My favorite pasta shape is called gnocchi napoletana. It's pasta shaped kind of like hollow gnocchi. I also love the classic elbows.

[@darymarkova]

For me it's dischi volanti (they sell it as messicani pasta abroad) - it's perfect for all sauces

[@AchtungAffen]

Wow, I didn't know conchiglietti were used that way. A total eye opener.

[@zissou666]

I love all pasta shapes but my “always in the pantry pasta” is orzo or fregola sarda. Don’t kill me but if I am in a hurry I put everything in my rice cooker (kimchi is always perfect here) and do something else during “cooking”. And I love to eat with a spoon. I love love love the new series!!! Please explain why penne exists. My least favorite shape but so common in Germany.

[@EinLucas]

I think "Pasta possibilities" would be a great title for the new series 😄

[@yeshin5866]

Or "Pastabilities" but that might just sound like a bad pun sorry for that😂

[@EinLucas]

@@yeshin5866 No that's even better to be honest 😂

[@pH15cHy]

Got a set of Misen knives and I absolutely love them. Great price for quality as well.

[@stephlang03]

Excited for this new series!

[@hotdogjudge]

Can't wait to see the tour of the new studio! Anyway... playing with pasta names: Pastapocalypse / PastAtlaS / pastanalysis / pastamina / PastAndong or... Noodle Nudging.

[@Getpojke]

Looking forward to this series. I think my favourite pasta combo is either a beef or mushroom stroganoff with Pappardelle pasta. Nothing comes close for me. I also like Mafalda or Tripoline as like the Cascatelli they hold onto all the sauce & little bits in it & have a great mouth feel. Bucatini or Linguine would be next & are so good with clams. For short pastas well depending on the sauce for me its Orecchiette, Cappelletti or good old elbow Macaroni. I make a lot of pasta by hand & the two easiest to do large volumes of are Garganelli or Trofie when not using a pasta machine. Looking forward to seeing the new studio & what I imagine will be a "Perfect Pasta" series. You should do a collaboration with Vicky over at Pasta Grannies on KZbin, her documentation of handmade pasta & the makers is amazing.

[@craiggingrich-philbrook3806]

I'd love to see you do a recipe for creste di gallo and/or mafaldine.

[@Ms10000123]

I like to keep my vegetables in large chunks to retain the texture. If I make a pasta dish I tend to just sauté my vegetables and meat and add either cream or tomato paste to collect the flavours in the fond. Pappardelle is my favourite pasta because it is just easy to get a mouthful of pasta and sauce.

[@TrueMentorGuidingMoonlight]

Italy & Vietnam have something in common: they have very specific recipes, sauces, and soups that pair with different noodle/pasta types. You can't substitute pho with bun or mien, and don't even try to use banh canh. And you can't substitute orzo with fettuccine or tortellini.

[@IshikaShanai]

The cork screw shape and the bow-tie shape. The cork screw shape holds diced egg plant or ground meat sauce well. The bow-tie shape just makes me happy, not really any other reason than that.

[@Niemer82]

by the way, look up "CRESTE DI GALLO". They are quite similar to Cascatelli an easier to get in europe, because the are from Florence. You could compare the two quite similar shapes!

[@asphere8]

My go-to cheap nutrition in university was shell pasta with a vodka sauce, sliced spicy sausage, and frozen mixed veggies like peas, carrots, and corn. Cheap, easy, reasonably nutritious.

[@Madetha2301]

Super interessante Serie, freue mich jetzt schon! Aber nichts ist besser als Spaghetti Carbonara. :)

[@TheLuminaric]

Just returned from Italy, where I discovered pappardelle. Very underrated shape, it’s so homey and comforting

[@TheLuminaric]

And for the sauce, also a discovery of the year- Sicilian pasta alla norma

[@beautybard]

Added to my Christmas list!