Is expensive pasta actually better?

So the three main reasons why you may want to use bronze die over Teflon die are the following: (
- More starch is released from bronze die-cut pasta which can make smoother, more stable emulsified pasta sauces
- The rough exterior of the pasta may hold the sauce better
- The texture is superior
RECIPE & SOURCES LINK:
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---
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---
0:00 Is more expensive pasta worth it?
0:16 Bronze die vs Teflon die pasta
0:41 Potential benefits of bronze die-cut pasta
2:00 Experiment #1: Starch Release
3:16 Experiment #2: Sauce Retention
4:22 Experiment #3: Texture
4:40 Pasta conclusion
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@ss-wc2oi]

Love how you gave us the answer in the first few seconds, i was intrigued to know more

[@CrizztlCoder]

Love that too. That's really how it should be; if you just need that answer right now, there you have it. If you actually want to learn stuff, stay awhile and listen...

[@jamescanjuggle]

It shows that he knows what we want, an answer then to be entertained. He does both effectively and enjoyably.

[@bobbysworldofficial]

@@CrizztlCoder it's like the inverted pyramid of journalism

[@fernandosalvador369]

Exactly, I love that delivery.

[@commentor504]

I was JUST about to say that. I literally was like 😧😧 so.... it’s that easy!?!? YT take NOTES

[@zorrozuna2471]

I was shocked at first that he referred to Barilla as the cheap pasta but then I remembered that he is literally a youtube chef and not a broke student haha

[@peachpie2460]

Same haha. I had so many chefs explain why more expensive pasta is better, so I thought alright, I'll invest in some expensive Barilla pasta and rediscover my love for noodles. This was like a kick to the guts 😂

[@derekp6636]

lmao I thought the same.....

[@Ch3f_B01_RD]

I feel like the argument in this video is a little misleading; good pasta doesn't always have to be expensive. In Canada we have a brand called Italpasta and they have a range of bronze die extruded pasta that tends to be even cheaper than your standard Barilla or Catelli or whatever.

[@pianoforte611]

Both are actually Barilla.

[@wright96d]

@@peachpie2460 Honestly just buy DeCecco and be done with it. It's not even that much more expensive than standard Barilla. And like, I've never really understood the obsession with buying the cheapest thing on the shelf, anyway. Unless you're draining your bank account to the single digits between paychecks, you can afford to spend an extra dollar on spaghetti or whatever. But I mean, if you are doing that, then yeah, buy the cheapest you can find. That is a thing you should do. But if not, buy quality when you can.

[@editorhan_]

I love how Ethan doesn’t BS, love all these videos.

[@EthanChlebowski]

I got you :)

[@_yuri]

and i just love ethan 😳

[@TheSlavChef]

Real heroes wear moustaches!

[@editorhan_]

@@EthanChlebowski :)

[@editorhan_]

@@_yuri same

[@PotatoMcWhiskey]

Is it a case of the bronze pasta releasing more starch, or absorbing more water which makes the water more starchy simply by virtue of the fact that there is less water left over. 5g of starch in 200ml of water is a 2.5% concentration, and 5g of starch in 100ml of water is a 5% concentration but its the same total amount of starch.

[@-raven6485]

potato! what a pleasant surprise!

[@scott88008]

I was wondering the same thing but you'd still have to reduce the volume of water in the teflon pasta to make a comparable sauce. Also, what do you think of the latest Civ 6 update? ;)

[@astrielmaahes1116]

He should have boiled off the water and measured the weight left over

[@AlexanderFarley]

I bet both factors happen, but it seems unlikely that switching from teflon to bronze would change the remaining water mass by a factor of 2

[@drakonis8138]

Fr he isn't wrong about which one is better, but his reasoning behind it is wrong.

[@AstOnokGaming]

He really answered the question in the first 10 seconds of the video huh Respect

[@TheCinderfang]

It is refreshing that its anti click bait. You get the answer then you care about why

[@Liamjlm]

When the imposter is sus 😳

[@AllieSakwa]

Every time I hear "Teflon-coated pasta" my brain takes a minute to catch up again

[@zanth6577]

I just came from Tom Scott's video on Grice's Maxims. Let me tell you, after that video, I found the phrase "teflon-coated pasta" extremely amusing.

[@Orinslayer]

amusing but unsettling imagery.

[@tomchips8297]

Holy moly screw that. I didn't know they had teflon-cut pasta.

[@neutronstarpilot4393]

Non stick pasta.

[@fw3386]

I don't eat teflon , thank you !

[@qwork-qwork4637]

So glad you didn't make this video 20 minutes long for the revenue. It was so concise and informative. Thank you!

[@TheSlavChef]

Real heroes wear moustaches!

[@Preetzole]

You can tell he really takes pride in his work

[@valvenator]

@@TheSlavChef I'm thinking Ethan was a Hussar in a past life. Maybe he should rename the channel 'The Hussar Chef' :) BTW, good to see you here. I'm off to watch your latest upload next.

[@TheSlavChef]

@@valvenator Lol, now as you say that, he looks exactly like a Hussar from the old paintings :D I hope you will like the new vid! :)

[@JamesColeman12]

i came here cause i tried bronze cut pasta for the first time after my wife got it at a local lidl store, and it blew my mind how much tastier the dish is as a whole, including the incredibly rich texture. it was amazing. and i wanted to know more right away. i've been using cheap pasta my whole life and didn't know that this is the traditional pasta and this is how all those original dishes was intended to be served with. amazing. never going back to cheap ripoff pastas any more

[@joshua5o7482]

Now am really interested in how it compares to homemade pasta (handmade Vs using a home alternative machine).

[@EthanChlebowski]

Could be an interesting topic!

[@cpy]

I feel like if you've ever made fresh pasta, then you'd never ask this question

[@nikolavitorovic6857]

While dried and fresh pasta are totally different, one could argue that there are also a lot of differences between machine rolled and hand rolled fresh pasta.

[@Bidens_Diaper]

Fresh pasta and dried pasta are just totally different things. Would you mean like a homemade dried pasta?

[@kellen987]

Yeah, do this

[@Myzelfa]

I just want to say I appreciate your no-nonsense approach to showing your work, and that you led with the results and then explained them, rather than bury them in some ads or whatnot. You've earned my subscription for presentation alone.

[@jackh577]

The best way to get starchy water is simply to use much less water than usual!!! A few years ago I started cooking my pasta in a shallow sautee pan instead of a pot. It requires much less water and results in a much starchier water. It is also faster because the water comes to a boil quicker, and it saves water. The pasta doesn't stick and cooks just fine!

[@timschulze4162]

Thanks man

[@saltcheese4688]

good trick

[@abbaeben6409]

This is absolutely true. I use a 2qt sauté pan with straight side. Simole

[@DevI-vl7gp]

Exactly. Why would I pay more for noodles when I can just use less water for the same effect?

[@AZAZA19981907]

if you wanna go crazy you can boil it in the same water you boiled your pasta previously (very specific scenario lol). A way to go around this may be to leave a pot of pasta water to boil of in order to make super concentrated pasta water concentrate, its gonna be saltier as well, but you can adjust the salt you add to the sauce to account for that

[@josephcowan6779]

i was shocked that he just straight up answered the question in the first 20 seconds of the video. Props!

[@ashketsumdel]

more like in the first 4 seconds

[@CrossbowBeta]

an extra dollar per pasta box is an understatement when a single one costs 0.30. Thats more than 200% price increase. In my eyes barilla is already the expensive one

[@Leo-hk6qg]

exactly

[@Shrifbun]

Sure, my favorite brand of bronze cut pasta is $1.50 versus that 0.30, and that's a huge price difference. But also that's still only $1.50 for a kitchen staple that basically never goes bad and feeds a family. i've spent way more on the same amount of rice and bread. Pasta is cheap.

[@Mr.Autodelete]

Im at between 90 cents and 1.25 for store brand pasts per box i tried some raos for like 4 bucks one time it was way better but if im gonna spend $10 on ingredients for a meal id either just spend the time to do from scratch or go buy it at a restaurant

[@jdjk7]

Barilla is, like, middle of the road in terms of price. There are nicer more traditionally made pastas that cost $4 or $5 a box/bag, then you may find artisan pastas that can cost $6 or even $8 a bag. And that's just what I see in my local grocery... there's an italian foods store in my town that I haven't had enough time to delve into that has a wide variety of examples.

[@msforest833]

Americans... you are killing me. Just get good pasta ❤

[@peterhiggins7810]

The question I didn't know I wanted to ask.

[@LAVERTUEG]

Same

[@SuaveToday]

I love how you answer questions I've thought about but never bothered searching it up. Legitimately so interesting and helpful

[@alexokabayashi456]

one of my favorite channels on youtube now . the production quality, no bs narrative progressions, and the application of science makes makes you stand out from a lot of others. you’re killing it man!!

[@dandersonanza]

I can't praise your channel enough. You answer the questions posed straight away, you back up your argument with evidence, and you rely on the good wisdom of Harold McGee. This channel is a worthy subscribe.

[@patriciabajcer8930]

#1. Your teapot rocks! #2. Agree with all your conclusions #3. When I’m cooking for the fam. . .use bronze cut. When my 16 yo grand is cooking at 0400, she uses Teflon cut as she just dumps some bottle sauce on it. #4. Please never stop teaching and educating us Your vids are informative and concise . .did I mention concise?

[@THCV4]

Thank you for doing this experiment and sharing your results! I especially appreciate how you are willing to throw your own assumptions out the window and simply share your findings. You also did a great job of explaining the principles behind exactly why the two noodle types are different, and why it matters. Keep up the good work!

[@MiguelAnderson]

i love this video! it was so fascinating to learn about how the pasta making process affects the pastas properties. i also love how you left it up for the person’s interpretation of what they enjoy. Thank you!

[@gaoth88]

I really like how you put your conclusion in the beginning, more people should do that :)

[@The4thLaw]

Explains why some of my sauces didn't quite come together sometimes, when i was sure I used the same methods! Thank you!!

[@TheNeiraaa]

It's kinda funny that the cheap pasta he's using here is actually the most expensive brand where I live xD

[@maxpowers4436]

What even funnier is both pasta is the same company.

[@VMSelvaggio]

No kidding... The only Collezione pasta I have available at my area Kroger Grocery is the Tortellini, which is 5.99 a box, for 12 ounces.

[@ophliablue]

Great episode Ethan! Informative as always. Thank you for doing these side by sides, and being completely honest and unbiased about the results. You are the perfect combination of a foodie and a scientist!

[@GingerDrums]

Answering the Title question in 5 secs earned a sub. This is good you tube ethics.

[@RanzinzaGame]

Shit, the "cheaper pasta" is literally the most expensive brand of pasta in my country. Second world sucks...

[@veermistartmkwinstagramvee7067]

Don’t worry about it man, I live in the US and we only buy the “cheaper” pasta, if you want starchier water, just take the pasta water and boil it down a little bit & you’ll have the same result 👍🏼

[@timseguine2]

they are both the same brand

[@blowedup3207]

You lucky that you didn't happen to see a third world countries ;d

[@blowedup3207]

@Warpdroid well, they still at same level of development , so it's easy to count loosers.

[@zaganim3813]

@Warpdroid look at the geopolitics major over here

[@dackanuber]

I love that you videos are short and to the point and that you start the video with the answer. Keep the high quality up👍

[@jacktheripperVII]

Love to see that you are actually testing these things there are so many people out there that refuse to consider that something they learned might be wrong

[@avinashprasad2535]

This made me feel good about the made in italy pasta i bought recently 👀

[@AlecWilcosky]

2:32 wouldn't you need to dilute the bronze die solution up to 250 mL in order to compare starch absorption based of color/opacity? One could observe that the bronze die cut is more opaque because there's less solvent per unit starch. I'm sure your testing showed that there's more starch absorption. This side by side might just not be the best reflection of that finding. Neat video! Keep it up!

[@nangzdk]

They're not equal for 2 reasons: 1. The cooking times were different because he based it off package times so more likely boiled away. 2. He talks about how the pasta absorbs water differently. The more expensive just absorbed more water.

[@JustCallMeCharlie]

in practice this doesn't really matter though; you don't care about the total amount of starch released, you care about how concentrated the starch is when you're adding it back to your sauce, more concentrated starch water means you aren't diluting the other components of the sauce excessively to get the necessary effect. obviously you could manipulate this by boiling your pasta in less water to concentrate the released starch, but this has a practical lower bound where you start to sacrifice evenness of cooking

[@akioaihara]

Technically yes but actually not really. You basically already answered your own question. In one there is less liquid per unit of starch. wich is what you want, when you cook with it, because more liquid for the same amount of starch means you dilute your sauce more then you actually would want to so your sauce doesnt get creamy. Still emulsified but propably more liquid then creamy

[@AlecWilcosky]

@@nangzdk sick!

[@AlecWilcosky]

@@JustCallMeCharlie thanks!

[@bill4123]

I always wondered the difference, so thanks for going so in depth! Also, nice touch with the chapters on the side panel.

[@samuelgauvreau4485]

I love this series. Really good content. 10/10 would watch it again

[@alvinspasta8842]

3:15 All hail the standing noodle

[@ah-xt2uc]

we stan

[@alvinspasta8842]

@@ah-xt2uc Together

[@civilbeard]

Hail!

[@Rsmall103]

I'd imagine the sauce sticking to the bronze die pasta is more important for shapes that have a generally smoother shape, something like a bucatini for instance. The ridges in the shape of pasta you used for the test probably served a similar function.

[@AnnaDumitrescu]

Yep agreed! The area of the rough texture is way more in a long pasta (spaghetti shaped) than in a penne style. You just simply get way more rough textured area and that could hold the sauce better

[@colina1330]

I love how you answer the question right at the beginning of the video. It's refreshing to see.

[@Kassy9512]

Love this content answering something I've been pondering!

[@sujurean]

I will say though ethan, if you cook the pasta using the minimal water method and you let it go a lil longer + let the starch water condense in the pot before putting the sauce on the pasta, you get both the starch sauce thickening benefits, a softer textured pasta, and the cheaper price. It just takes a lil bit longer and it'll make the italians mad but in a pinch it'll do

[@miyounova]

softer textured pasta?! Blasphemy. Al dente or nothing!

[@KM-pm6qe]

Couldn’t you also just add a dash of flour to get you close enough?

[@tagsharui]

Ben cotta pasta is the best

[@sha2143]

@@miyounova agreed

[@johnnysecular]

@@KM-pm6qe you dont need it, the differences here are not massive, so to get more starch you just add more pasta water; the sauce cooks in water anyway, so you can add more starchy pasta water and less tap water. i personally disagree with ethan on this one. the extra starch in the water does not justify the price increase. most ppl are dumping the pasta water, so already if you use it in the sauce you’re creating a better sauce. cucina povera

[@joelsmart1568]

I used to only care about pasta shapes, not the brand. But then I tried La Molisana pasta. Takes way longer to cook than I expected... but the texture when it's perfectly done is miles above anything else I've tried personally. Just looked it up and it turns out that it is Bronze Die cut. Can't speak to any other high quality brands, but Molisana is definitely worth trying if you've never tried it before.

[@smallguillotine6750]

Straight to the point, concise and informational. I really admire the level of professionalism of Ethan's videos like damnnnnn

[@Waltereds]

I've eaten Barilla literally all my life I have ALWAYS wondered about this! Thank you for the thoughtful experimentation and analysis. Your work is a gift to my cooking and curiosity. Keep it up!!!

[@Alexanderer]

Even though i am vegan, (and are propably gonna use alot of substitutes to most dishes on this channel) i am really enjoying how Ethan goes so much into basics. Very motivating and well put together. I must say this channel has to be one of my most favorite channels on youtube :))

[@clownworldhereticmyron1018]

Hello my animal loving friend! 😁

[@yaseenmanan7014]

To test sauce retention, tare a scale with each pasta, dip into the same sauce, and weigh the pasta.

[@KM-pm6qe]

That’s what I thought was gonna happen

[@falxie_]

I *really* appreciate that you get straight to the point

[@ashwinnair4816]

Right to the point,love it, watched the whole vid as well

[@katsumiis4699]

Hmm this is super interesting! I wonder if adding starch slurry into the sauces (e.g. corn starch or wheat starch) would make up for the lack of starch in the pasta water.

[@edwardtorai3545]

Ethan and Josh uploading at the same time, again. You love to see it

[@theunlimitedpoweroflenny2149]

No cap

[@nowdefunctchannel6874]

Ethan is much better in my opinion; his recipes are more practical for the home cook

[@lewisbulled6764]

@@nowdefunctchannel6874 true, but Josh is so entertaining lmao

[@colina1330]

Right? I just learned how to make a super cheap breakfast, and now I'm learning about why the more expensive pasta is superior. It's a good day.

[@TheSimslash]

dude your channel is so great, thank you for the taking the time to make the experiments for us. You precisely expose the reasons for why is A better than B instead of just saying it like chefs Keep it up man

[@michaelng4877]

Thanks for keeping it short and sweet, Ethan!

[@overdriverjc8734]

And then there's me - adding corn starch to thicken the sauce, no matter what pasta I'm using *writes down last will*

[@troydavis5210]

Perhaps you could tackle which specific dishes are best to add MSG to. People talk about popcorn and marinara but are there other dishes you think MSG would make a good addition to?

[@strikenryken]

Anything you want to add umami to! I used to use it like salt basically until I ran out.

[@jamescanjuggle]

Adding a small pinch to oats in the morning is a real kick to an otherwise bland meal

[@sakelu7288]

You can look at the gudas food videos, he has one where he experiments putting MSG on many foods

[@lenia90]

One of my favourite cooking Channels.👍Best wishes to you from across the Ocean 🇩🇪

[@willie8229]

thank you Ethan for straight up getting into the topic and answer...good video

[@slekwati1]

Answering the question straight away? That's legit

[@alessi4249]

That's why‽ I always noticed the texture difference but never bothered to figure out why. Thank you! Not the best but for really cheap pasta I used to use bicarbonate soda in the water to break down the glossy texture

[@hugitkissitloveit8640]

Wow on the use of ‽ 👌🏼

[@pabloschultz5192]

@@hugitkissitloveit8640 why haha what is special about it

[@hugitkissitloveit8640]

@@pabloschultz5192 it's so cool! I mean, I know writing " ?!? " is cool and that's how we text.. but like, an interrobang (the symbol ‽) is just so much more refined. Don't you think??!??!???!!! (Lol)

[@murrrr8288]

Thanks for telling answer right up front. I watched the whole video never the less and learnt new things about pasta!

[@KNairthegreat]

Loved this! You got straight to the point, then showed some solid analysis later. Like others have mentioned, you may want to dilute the bronze dye cut water up to the other pasta's levels to do an apples to apples starch comparison but that's really just a nitpick, the end result is still starchier pasta water

[@ChocoChopsticks]

If being nit picky, I think diagonal grooved pasta(teflon) is tortiglioni not rigatoni. If used rigatoni, surface area may potentially b smaller giving even greater differences in result. None the less great concise video! Love it

[@EliseLogan]

What I learned from this video: If you are making a sauce from scratch and need the pasta water, use the more expensive pasta. If you're eating pasta with already prepared sauce, probably won't make a difference.

[@AndreaCatalucci87]

Try mixing pasta water to the already prepared sauce and pasta and mix well before eating. You'll thank me later ;)

[@BeaglefreilaufKalkar]

Add a pinch of flower to the sauce, does the same

[@theangrycheeto]

@@BeaglefreilaufKalkar what kind of flower? 🌼🌸🌻🌹?

[@GriffyBoi]

I like that you answer the question at the start of the video for us. Thanks

[@CookingbyNatasha]

►► perfect explanation!! Thank you a lot for sharing all this with us. I am watching your vids, great knowledge!!

[@Agorante]

I tried this as part of my examination of "authenticity" in cooking. I started making Carbonara with Guanciale rather than Bacon or Pancetta. I bought a big heavy granite mortar and pestle rather than using a food processor to process the basil. I tried Irish cultured butter rather than domestic plain butter. And I bought De Cecco rather than Barilla pasta. Final conclusion - not much difference. But I've never used the mortar and pestle again for basil, anymore than I have ever hand cranked ice cream ever again. If time is money - never do it by hand. You state the issues clearly and judiciously, but you need some blind taste tests to get quantitative results. My guess the results would be that bronze die pasta costs 50% more and is preferred by about 5% more tasters. You can train yourself to notice tiny distinctions just as you can teach yourself to only like an 1855 Bordeaux with dinner. Good luck with that.

[@guptaishan]

This might be the most well-researched and articulately written comment I have read on a food video. Kudos!

[@timschulze4162]

Here in Germany I always buy the cheapest pasta and it’s perfectly fine for me. It usually runs at less than 50 cent and whenever I use a fresh sauce no one will complain about the quality

[@suzukigsxfa9683]

Great reviews so helpful and unique

[@danielkim9959]

Thanks for the video, it was concise and informative.

[@S3lvah]

Big brain move: Buy the cheap pasta and add some starch from a box into your pasta water

[@lendluke]

I was thinking the exact same thing. If the only difference is extrusion, saving 50 cents is worth much more than a tablespoon or two of white wheat flour. You would probably want to add it to the cold water before heating to prevent clumping (or add it directly to the sauce before cooking so you aren't just pouring most of it down the drain).

[@Dreyno]

Cook your pasta in slightly less water and you’ll have the same density of starch per ml.

[@MrCrashDavi]

+

[@testdasi]

I think this is one of those with great power (price) comes great responsibility kinda thing as well. The bronze cut stuff absorbs water faster so it's also harder to keep it al dente. If I were fixing up a weekday dinner, I actually prefer the cheap stuff because even if I miss the timing a little bit, it doesn't get mushy that quickly.

[@infin1ty850]

Great video, man. Really love how honest you are. This made be want to make rigatoni, so that's what I'm going to do

[@tulin-cicek]

This video is really informative, like when people say "who cares?" but a lot of people do indeed kind of informative. Also unique, and comforting. Because you are spotting the differences in your kitchen, not in some boring, all-greyed factory. Now I'm going to check my pasta :D Thanks.

[@TheSteam02]

"You're not gonna taste the micro in foods, you're only gonna taste the macro in foods." -Adam Ragusea

[@KMHill]

Deftinitly not worth paying more just for the added starch. Just cook the cheaper pasta in the minimal water volume required to increase the starch concentration in the water. Only learned more recently that you don't need anywhere near as much water to cook pasta as was preached for so many decades.

[@the1truth420]

De cecco is much better than barilla...it cost about 1 dollar more per box and it is well worth it.

[@aislinngraves4291]

thank you so much for this lesson. I had no idea that there was a difference in the dies! I will be on the lookout so I can try it for myself. :D

[@joannabaile2308]

Just recently discovered you and I am really loving the content! Keep it up!

[@DrunkGeko]

I'm Italian and i eat pasta nearly every day and yes, there is a significant difference and the expensive bronze cut pasta is much better, especially if you're going for a rustic recipe I don't know if it's aviable where you live but my favourite is Rummo pasta

[@bracco23]

Rummo is probably hard to get it abroad, they don't really expand on their own as far as I know. I know De Cecco and Garofalo are really pushing the international market, those are much better than Barilla. Also, if you are lucky, you may find that even foreign grands may be done in Italy. They should always write the address of the factory, if it's made in Gragnano (NA) or anywhere in (MO) it is usually good.

[@domenicpolsoni8370]

La Molisana here. It's all we use now. I think it's even better than DeCecco tbh. Try their spaghetti quadrati instead of regular spaghetti for something different with amazing texture.

[@damianpenston6588]

This video has convinced me to always buy the cheaper pasta.

[@leoserban]

I mean, I always feel like a loser for choosing this option. I can barely feel any difference after cooking it and emulsifying it with the sauce of my choice. For me, it's a no-brainer for the cheaper version, which makes me concentrate more on the sauce's ingredients.

[@poppingcherries1]

Thank you . Very informative and straight to the point no bs

[@mohamedb8147]

Very nice of you to tell it straight away.

[@lavenderblue4093]

Anyone else here not understand why Americans call pasta 'noodles'? Noodles are noodles.

[@amaze646]

Because they are Americans :)

[@Userhandle7384]

Because this is Italian pasta, that’s what it’s called. Made with semolina flour in a specific way with specific shapes.

[@TheSlavChef]

I personally prefer the more expensive one, because the cheap pasta here is locally made and it basically sucks. Also that starchyness you speak of is the thing i seek, so yeah. Great video again, as always.

[@MamaBoisKitchen]

Thanks for sharing this

[@hedge1973]

Great video and very creative concept. Doing things differently to the other channels. I appreciate that

[@DrunkGeko]

That was one hell of a creative way to pronounce "Amatriciana" Not making fun of you, it's just funny to hear foreigners try to pronounce some italian words lol

[@mythrin]

“Amæshreeshiana”

[@jean-philippedecarie2024]

Also "crux" as "crooks"....

[@TotalTimoTime]

Hey Ethan! While I enjoyed the video I have a couple issues with your scientific method that I‘d like to point out: 1) The two kinds of pasta have different shapes. This could result to more or less surface area for the same weight. I know it‘s hard to find the exact same shape of pasta but it should have at least been brought up. 2) The ingredients in the pasta were never discussed. The bronze pasta could just be made of flour that absorbs water better. 3) The bronze pasta doesn’t necessarily release more starch. It may have released the same amount as the other but absorbed more water. This would increase the starch concentration and thus make the water more opaque. You could have diluted the water to the same volume of the other beaker for a more rigorous test. 4) You describe the texture of the teflon pasta as firmer. Yet you also say you cooked them for the same amount of time and have found that the bronze pasta absorbes more water. A fairer test would require you to cook both to the manufacturers instructions and then test their texture. All in all, I neither agree nor disagree with your conclusions. I just want to point out that your method to getting to them were flawed. You can do better next time :) And for a more personal note: I like barilla and de‘cecci. They‘re my favourite and cut on bronze.

[@EclecticK]

My comment isn't in relation to this one video, but in relation to the channel as a whole. I'm a home cook that is trying to drive up my skill and technique in the culinary arts as best I can and this channel in particular has been extremely revealing. I appreciate wholeheartedly everything I've learned from you. Your kitchen organization video was enlightening, I liked the refrigerator section in particular and have organized mine in a likewise fashion. Unfortunately I think my biggest issue at this point is the equipment I have at my disposal. I ate many homes and apartments in the Midwestern and other sections of the country have electric stove tops or induction tops. I would be very curious to see some other information regarding how cooking on these surfaces affects cook times and other QC aspects of cooking. Keep up the good work, I look forward to every video.

[@louisCS502]

great video about something ive always wondered but never rly did the research, thanks bro

[@ethanspantryreport948]

Ingredient report: Mayo and pickled onions were not seen in this video. This has been your ingredient report.

[@petervansan1054]

sad day

[@leobas4585]

As an Italian it's a pleasure to hear an American who actually knows his stuff when talking about pasta.

[@robert58]

As if you know more about it lol.

[@Objektiv_J]

Excellent video. Great work

[@lizomasters3585]

Thank you for finally busting this nonsense about how ridges in pasta help sauce adhere better. Anyone who's ever eaten pasta should know this obviously makes no sense but I keep hearing it get repeated across youtube cooking channels. You're a blessing man!

[@theanti-hero3983]

No

[@TheSlavChef]

What do you call a fake noodle? An imPASTA.

[@sovietdoggo6735]

woof.

[@hollycaffeinatednerdgirl940]

Dad joke for the win!🤣🤣🤣

[@TheSlavChef]

@@hollycaffeinatednerdgirl940 I just can't stand to make it... :D

[@etherdog]

Great explanation and demonstration, Ethan!

[@eightsix73]

This channel is great. He answers questions I never knew I had. I don’t even know there was an expensive or more costly pasta. Now I’ll have to go look.

[@telaferrum]

I've always found the starch argument questionable. Wouldn't it be cheaper and easier to just add a handful of semolina to the cooking water? Or maybe reuse cooking water so the starch gets more concentrated.

[@weldon29]

Yup, Asian chefs do it all the time. Doubt it will taste any different

[@MichaelSchiciano]

It is feasible to reserve starchy water between cookings for sure - I think Alex does this in one of his videos, and I've dabbled in it. The advantage here is that the higher starch concentration just comes about naturally as a result of the pasta itself, and wouldn't require extra tools/steps beyond just cooking.

[@federicoclaps5099]

I do it very often, using a potato starch slurry. I still buy rummo pasta though, the texture difference is strong

[@conxptexe]

First

[@eltaco692]

First reply

[@conxptexe]

Good for you.

[@eltaco692]

Bruh

[@pantopia3518]

The first first I’ve seen that actually was first

[@conxptexe]

@@pantopia3518 congratulations to me lol

[@sirbigbeard6177]

The man answering the questions for us! Respect

[@TheSlinq]

Wow, it's rare that I learn something really worthwhile in the first minute of a KZbin vid. I knew that rough exterior on pasta was better, but not why. Being a techie/engineer type person, it's really good to know the reason why there's a two different types of pasta

[@grndzro777]

I think it's better like this. That way the question in the title isn't taking up valuable brain space for most of the video, and you can relax and really enjoy the content.

[@zone07]

This is the type of channel that Ragusea strives to be but his ego keeps getting in the way.

[@JoeParizer]

Love these videos, mate. I’ve been asking the same thing to myself for long

[@KettleRiseRanch]

Great video thanks for the info.

[@SexyDalton]

Dang Ethan out here doing banger Monday videos on a Sunday no less? My man!