Transcrição completa de ep 14 now that's using your noodle

the names of pasta. They're usually related to how the process is applied to making the the noodle itself so look at ravioli comes from the Italian we have a glare Garin which is to wrap and that references a process of wrapping the dough. You know around the feeling from you making lasagna. You have a sheet of making ravioli. You have a sheet of dough and a table. Then every couple of inches you put some you're filling, did another sheet on the top that sort of wraps it around it starts Upreti which means free Stranglers Oh boy, I don't want to get into that one because it's a hate mail. But Faldo was actually named after my father's a boy. She was a princess before the Civil War I should say. She was the daughter of King King Victor Emanuel a third of Italy. Passes get their name again we talked about from you know, the process is used poopsie data, which is an early tennis spaghetti that was made by rolling dough around blades of grass in place or grass were pulled out, leaving the pasta with a hole in it. And one of the more popular postures that are on menus today is bucatini which is a big fifth grade spaghetti that's got a big hole in the middle. So that makes me you know, think of that. Knitting Needles over the Israel replaced the blades of grass. Many Albanian communities in the south of Italy still use metal umbrellas, umbrella spokes to make pasta. Dr has occupied Sicily for some 400 years and then made a dish called a Tria which comes from the Arabic word meaning string. Spaghetti constantly a Thai word of Spargo. So again, there's a little bit of connection there with the with the Arab NGO, but it's definitely not hard to see that connection. Italy we all know it's pasta is synonymous with him. The country of Italy would not exist I think if it weren't for pasta, and you know all of its ingredients and all the fanfare that goes with it. But that product was made from durum wheat, which is used to produce modern pasta, durum wheat Purdue uses semolina, that noodle originally was called Legon. Yeah, so think of lasagna. However, this was a first mentioned in the first, this wasn't mentioned until first century AD. But pasta back then wasn't boiled like we do it today, it was oven day. But that's something that's actually on the rise again right now you'll see a lot of recipes where they tell you to. Don't boil the pasta before you add the sauce. Take your dried pasta noodles, and toss them right into the sauce that you're making. And all of that the you know, the cell walls of that possible just absorb. You know, if you're making a Ragu, if you making a mushroom sauce, or whatever, all those herbs and aromatics would be absorbed into the pasta. And so that makes a lot of sense. I've done that a number of times, I make lasagna where I just toss the noodles right into the sauce, and I'm going to be making for the filming itself. It makes it much better, deeper flavor, originally favorite product. But we'll talk about some dishes again,

a little bit later on. But pasta really, I believe positive called first in southern Italy, the Arabic invasions of the eighth century century, truly in heavily influence that regions cuisine, and even today, the presence of Arabic people in the south of the peninsula, you know, during the Middle Ages, it's considered most likely the reason behind the diffusion of pasta. So many historians think that their long publish images that they've referenced, a pasta being may you'll see people that at times had these, these wooden structures that look, you know, think of a clothesline that you hang in your backyard that is made from wood and they were air drying, a sun drying these long strands or strings of pasta, you know, back in the 1300s there's pictures and visual evidence of that and cities in cities such as Naples and Bologna, the city of Naples in the surrounding region, you know, including sis Sicily. So a major major surge of production, pasta production in the 17th and 18th centuries. And I think that's one of the reasons why we all think that's one of the reasons why pasta has just been adopted by Italy. They've you know, they've, they've pioneered the techniques do to mass produce it, it's a noodle that can be put on the tables of any house. One of the things get, German poet got a witness the pasta boom himself on his trips, you know, he said it can be brought as purchased anywhere in all the shops with very little money. You know, as a rule that was just simply cooked, cooking water, sees with some grated cheese. One day during his travels and Sicily as matter of fact, he stayed with a family that giving them a dish of macaroni, he said he thought, the shapes and the texture and color Robin, just there was just something that he had never seen before. And as he sat at the table, his host explained the type of positive they were eating, and that they made and he said was made from a high quality, hard wheat. And that was one of the agricultural staples of that particular region of Italy at the time. Goethe said the macaroni they serve, you know, it was exquisite. It seemed, you know, unlike anything he had seen before in terms of flavor and texture and firmness or whatever. The modern word macaroni actually comes from the Sicilian term for kneading dough with energy. So you know, think of massery you know, when you're brewing coffee, that's actually what you're doing that water washing down over those beans with that high force of energy is what's extruding the coffee that comes this shows up in the pot when you take strawberries and toss them with a little bit of sugar, and they give off this pink or reddish liquid. That's maturation. So macaroni comes from doing that. When you're making pasta from scratch. you're needing a dough of with a high level of energy to get all the ingredients Incorporated. So you can eventually roll it out and cut it into a shape. That's your starting class for the day. But try and keep it a little bit more entertaining that does start at a 16th century pasta dishes were much different from what we've eaten today. You know, keep in mind, meat was very, very difficult to come by back then. It became more difficult. So pasta was it became a staple primarily because once it was affordable, it was incredibly inexpensive. You can get it pretty much anywhere and you can prepare it very easily. But you know back then they didn't really do pasta al dente is like we do now. It was just cooked, either oven bake and boiled until they felt it was done. And it was just also back then, as pasta became more and more popular, it began to become a good mix with all the ingredients that you think about it these days. You know, some of the early pasta dishes still had, even though we're insistently, they had a very much a very strong Middle Eastern influence. So some early pasta dishes, especially in Sicily, their recipes just show pasta was being done with so Tamas raisins and cinnamon, and nutmeg and clove and all these different things that those are spices that you generally see on you know, you know, roasted meat to grilled meat to Middle Eastern preparations, but they did that in pastas. So from time to time, I will toss you know, maybe a cinnamon stick if I'm making a red sauce of doing something with like a lot of meats and whatever. Or sometimes if I'm doing mushrooms, or maybe a light cream based sauce, I'll toss nutbag into into there, a little bit of cinnamon, because those flavors will bounce off the mushrooms. It really enhance the flavor of everything that's in the dish. But a lot of these Milito recipes that are still in practice today during wheat again, really thrived in the Italian climate. And so pasta, Italy just went from all with itself all the way to the North. They can export it very well. You can take it from any part of the country to another via boat because it had a very long shelf life. It was dried pasta, all passes even trespasses all passes were pretty much at that point. primarily done dry. I mentioned earlier the Italian law states that dry pasta must be made with 100% durum semolina, wheat flour and water. That's it. You know that's a practice that even some of their crappy is pasta manufacturers. even still today keep up with but you know, there are some pastas out there that will use pretty much anything and technically speaking, you know, you could use pasta, make pasta out of just about anything. You know, you go to the grocery stores, there's chickpea power, flour, pasta, almond flour pasta. Soba noodles are made from buckwheat. So anything can be made into a pasta but just as if you just like you see on the bottle of vintage Kiante that D OCG designation that guarantees that those grapes in that bottle came from that particular region. Pasta was the same way. They Italians assign the same quality designation to pasta, which eggless if you think about it these days, which we're glad they're did glad they did. You know they came

became both author and orbita pasta, and I think the world has pretty much thanked him for that ever since then. Back then also pasta was considered a dish for the wealthy. It primarily then it was widely served in an aristocratic banquets during the Renaissance. Part of the mayo Scapa. He was a people chef in the middle of the 16th century. He created a third course for a banquet consisting of boiled chicken, a company with ravioli, he made a paste, boil pork belly, cow others, roast pork Parmesan cheese, some fresh cheese, sugar, herbs, spices and dried fruit. Yo he also made a different dish. It was a flour and bread crumb dough that was mixed with goat's milk and egg yolk and flattened into a sheet which was then cut into ships with the roller cutter to make the noodles you know after air drying and macaroni was left to boil for about a half an hour. It was strained and and covered with grated cheese. It didn't stop with slices of butter, sugar, cinnamon, and pieces of prova Tura which is think of it as an early version or version of mozzarella. It's a soft cheeses the same way. Lastly, the dish was baked in the oven for over an hour and a half. A little bit of rosewater was added to help the cheese melt which was his thing and then the macaroni and muses flavor of the spices so stinking think of tasting this, you know creamy macaroni, creamy ravioli dish, but you're getting cinnamon and all these different things. And rosewater be interesting to see what that would taste like. Now, the dish was actually known as macaroni all out romanesco 1/16 century author, he actually called it he developed his list of the most fattening dishes to eat during that time period. And this macaroni Allah romanesco dish was at the top of his list. So Mangia. Pasta was also considered a food for not just rich and wealthy people. But for poor people again, you know, meat became scarce, it was hard to be able to afford it when you could find it. And so pasta was became an everyday staple that every poor household hat. Some of you may have heard, I just use it as a matter of fact, the phrase Mangia, which means to eat up, you know, that came about because during the 1500s, Neapolitans had been, they've been nicknamed leaf eaters, which means you have four wheels, which no eating foliage. 200 years later, they became known as macaroni eaters, some Andreea macaroni, so they go from eating plants to eating pasta. Again, access to meat was, you know, pretty much non existent. So pasta became the everyday staple, you know, to supplement the diet. A few other theories that we think it was for religious restrictions on diets. So you think of no meat Fridays, which a lot of Italians abide by. Another is the production of pasta became so widespread that because of the emerging technologies, making noodles such as vermicelli, and other noodles, it became this, they were plentiful. So you can easily have pasta, on those days where you weren't allowed to eat meat. So the the consumption of positive Italy also wanted to stop it becoming its national dish. Some parts of Italy, pasta became identified with beggars, the phrase lots around, or late lazy people. So he was an introduced story. Legend has a beggar scrapped up enough money to buy a dish of pasta. But he was too lazy to care about anything else for the rest of the day. You know, even working once he got his bowl of pasta. But at the other end of the spectrum, you have King Ferdinand the fourth of Naples would shun the use of a fork, and we eat pasta with his fingers. So that goes back to what we said earlier about our food. Our pasta was the food of kings and poppers. But beginning around the beginning of the 19th century, you know, things started to change in terms of how pasta was cooked and prepared in Italy. All the sweet sugary semi flavors went away and began adopting savory flavor profiles and vegetables, which certainly helped make the dish make it a much more nutritionally complete dish. But surely added a turn of 19th century, tomatoes were added. And even though Italians long considered tomatoes to be too exotic. So much of the first recipe of today's combination of spaghetti cheese, spaghetti and tomato sauce. It didn't appear till 1844. So it took them a while to get used to having tomatoes in with with their pasta. But ultimately it worked out. Now fresh pastas. So all pasta starts off as fresh obviously because it's made from flour, and water and eggs or what have you and then it's dried. But first pasta really got its start. It first appeared around on 1967 I would say it was it started in Italy just like it you know, pretty much all of it did. But primarily fresh pasta was really started in the Emilia Romagna region of Italy because they are the ones that do it best. In that region, especially other northern regions of Italy, they use AP flour and eggs. When it comes to making fresh pasta, some of them will still use semolina. But for the most part, it gives it a little bit more flavor. playability, you'll see that oftentimes at fresh pastas will have that yellowish hue. They get that from the eggs. But Amelia Ramana is known for having the best fresh pastas. And they pretty much do everything. It was because a lot of the work that they've done in that space has so many companies now, when they manufacture fresh pastas, they come from Italy, they're stuffed they fill the manufacturer, they're they're done. there either, it can be assembled here. There's so many companies now to do fresh pasta, but we know pasta is very, very easy to make. We'll talk a little bit later on How you can make your own pasta at home. But if you really want to get a sense of how really high quality fresh pasta is, if you're in Northern Italy got a million Romana note there's nobody on a planet that does it as good as they do. And again their pasta says you know the ingredients carry that the OCG certification that we talked about earlier. So I want to talk share with

you guys some info a little bit on cuts of pasta because I want to be to the history we've gone through that plenty but you know there are III I said earlier is about 300 different types of shapes a pasa again, I think the more I'm going to talk a little bit right now about a couple of my favorites from the Italian Marche region. Does macaroni de Kamp be Campo Fulani. Now, this is a dish, this pasta, I love because it dates back one to the 1400s and it was made by women. And it was a signature dish of that particular region and kings would order it because it was such an incredibly and finely made product is noted for its thinness because oftentimes when you using this pasta, these macaronis you don't even have to put them in water. You can toss them right into the sauce that you're making. And you know cooking about a minute, two minutes time. This is a posit as it's very thin, like like thinner than angel hair, if you can believe it, because it's not far chemical only from the Adriatic coast. fish sauces are huge when it comes to this pasta. You know anything with any fish, fresh shellfish, flat fish finfish anything you're making a nice light pasta like this, that carries a sauce very, very well and all flavors will shine through another pasta that it comes from the time of the Crusades. Trophy is a handmade pasta is made from Liguria. So it gets his name from a he gets his name from Shifu Xia which means to rub. So imagine you're mixing your dough, and you got all your pieces all done. You're cutting these little tiny pieces of dough on a flat surface. So you're rolling them up into the egg roll out on top of each other and you sort of give it like a little bit of twist. That's a pasta that's great with pesto. And that's usually because with all the tubing effective you create it by twisting the pasta. It really holds on to all the the olive oil and the cheese and the herbs and Yoni nuts that are in pesto. That is a cousin atomic Italie prepared the same way as tell you Telly but the dough is now rare. So think of it as a flat spaghetti or like a wider, slightly wider linguini not quite wide as a Fettuccine, but maybe somewhere in between. So Tony is your traditional Italian pasta shape that's popular in Naples and Sicily. It's a wide hollowed out tubular pasta that's usually done. It's a longer version of a zt. So think of it, it's as long as you know probably a little bit longer than the can Aloni if not longer, similar in length, but again, it's traditionally broken by hand. In the smaller pieces before cooking. It's very rich, it holds on to sauces very, very well. It's great for baking in dishes or whatever that like that. Mallow Redis, which you'll see on menus now is getting a popper at a popularity. These little fat bowls is traditionally made by rolling the dough into a wicker basket and it gives it its very distinctive ridges. This is a Sardinian dish that dates back to a time when wives would make a wise would make Mallory this it

didn't even take it over to their husband's home that she the wife will prepare the dish and then they would both eat it from the same plate. And that's how they would you know cement No, you know, in Argerich and marriage, it's a dish it holds up well to things like Bolognese or Puttanesca. Any sort of red sauce or cream sauce if you want to do that. anelli is another one of my favorites. It means ring. Now it's a small round pasta. It has the scalloped edges on it. Actually you can probably take a Nelly and maybe fit it on your baby finger. But he's for special occasion ceremonies in suits also, which is great. bucatini I mentioned earlier so long, thick tubulars The Getty colorada, which is thick rigatoni, but it's a third of the length originated in Naples. But this this is usually die with black squinting to resemble a calamari. So super good, super rich. It's one of those passes where we do have a strong powerful fish sauce a seafood sauce, like a squid ink pasta. This is great because the pasta allows other sauces to get in between inside the tubes and a pastas not too long for it because sometimes that can alter what you're tasting and things of that nature. And there's a little bit of science behind that we'll talk about a little bit about that later. tagliolini to ribbon pasta from also from Liguria. usually served with butter and Perigord truffles. A lot of these are Italian cut pastas. But I know I said in the opening that you know Italy wasn't the only nation that had a pasta you know European countries like Germany, Austria, the Czech Republic have spatzle made very similar pasta, but also but made primarily in the fresh pasta Emilia Romagna way where they'll use flour, eggs, water or Andrew a mill. And then you make your dough and then over a pot of salted boiling water. I would take my dough and I would present to a large slotted spoon. So you'd making almost like these little tiny shapes. And then when it posted a tapas done, I drained it all politely tossed into a frying pan with some brown butter, and maybe some sage and probably one of the best things you eat all weekend in Asia, you know, I could honestly say noodles a huge staple of the meat of the daily day, though you look at dishes like blocks Pate and far you know they utilize glass noodles they're made from rice or what have you. But other dishes I Coco and Oba Suba Miyachi. Use a flour based noodle that's like a ramen or soap. Which leads me to let you guys know that coming up in a few weeks we'll be doing a episode on Asian noodle dishes, which I'm so so much looking forward to I can't wait to do that. But for the most part, you know pastas fall into two styles you have your string passes we talked about like your spaghetti and greenies feta cheese and things like that. And then you have your cut passes, which are you know anything like a rigatoni cavatelli or Kia de things of that nature. And then you know also in there you have you know, your flat sheet pasta is so

you make your dough you rolled it out and whether or not whether you're going to make lasagna or you're making ravioli or even some other things. And then of course we talked about pasta as being both fresh and or dry. So when it comes to preparation, technically speaking, you can use whatever you want to pasta, like I said, I've mentioned earlier almond flour, chickpea flour, hazelnut flour, I've seen just about everything. Black beans, red beans, rice, whatever. It doesn't matter, I think what what the medium is that you're using. But I think that to truly be able to appreciate your pasta best. I think it's best that you choose the right cut, or the right type of pasta, you know, for your preparation. If you're making something that I think that's seafood base lighter fare, I tend to like string pastas, and thinner string pastas. But I will also choose my pasta based upon the region of the of Italy. If I'm making Italian dish that my dish originates, you know if I'm excuse me, you know, think of it this way. If I'm going to drink a California red wine, it's going to be Zinfandel. If I'm going to drink a German white wine, it's going to be you know, Riesling. If I'm going to drink a Italian, right white wine is going to be Pinot Grigio. I'm the same way when it comes with pastas. So if I'm making something, say, from Tuscany, rich, hearty, earthy, something like that. Then pepper Valley is my go to choice. You know, just like pasta entre, which is to have duck, aromatics, tomatoes, it's a red wine stock and sofrito you know that ribbony pasta like a pepper dolly really soaks up all the richness of that sauce and everything that's going there. If I'm in the mood for something that's from Southern Italy, that's a little bit earthier. I'll make something like pasta cheese already. It's a dish that's made with made with the bucatini so it's got sardines soltana opinioni nuts phenols Kiss with saffron. So it's very aromatic. Those holes in that pasta will allow some of that flavor to come through. Technically speaking, that dish isn't 100% Italian, it's got some Arabic origins. Hence the sultanas and the the fennel but hey, I still like it anyway. Excuse me, but petitioners such as Katya Pepe, which it seems everybody in their mother is making this dish right now. Or Pomodoro or something with a vegetable sauce. I like the that spaghetti, Thalia Telly even cut passes I will do by pin A cavatelli a fall folly. But because pastas such as penne, rigatoni, you know they're also great for meat sauces, bolognese, or even a pasta olive salon. So imagine a terracotta pot that's layered with dried sausage, prosciutto guanciale, porcini mushrooms excuse me, tomatoes, onions, garlic, basil, chili peppers, cashew Kabbalah, which just stretched curd cheese picker Reno, from aromatics, and then baked in insert a pasta. That's just ridiculous, ridiculous insanely good. Definitely try that as a dish that you'll want to do some research on, I'll probably put some recipes in the next few days on some of these on our website, they'll check it out. We'll make fresh pastures all the time. First classes are so easy. I know it seems very daunting when you see people you know they use in his table and they got all this stuff going on. I'm doing it. It's so super easy. You know, you measure what your ingredients are. Usually when it comes to making fresh pasta, it's a couple of cups of I like using double O flour. But if you don't have it, you can use AP flour works just as fine. couple of cups of that. I'll usually do anywhere between say, six and a dozen eggs. I'll mix it in a bowl. If you're not used to it, just get yourself a big bowl, pour your flour in there, make a hole in the middle of dumping eggs. And slowly whisk it together like if beating eggs until you get all your flour and cooperate it and dump it out and just you know need it rolled around for a couple of minutes. Rapid for a bit and let it sit and rest for a couple of hours. And then you can cut it and do anything you want to. That's about as difficult and as as hard as making fresh pasta is. It's so super easy that anybody could do it. You tear a piece or roll it paper thin. Get yourself a ruler and a knife. And if you just cut yourself some silly it's a really thin strands to make spaghetti. It's that simple. Couple minutes of salted boiling water and you're ready to go. Alright, so excuse me, dry throat. I know we spent a lot of time talking about pastas history or whatever else. But I figured we close out our episode this week. And give you guys some idea about in a way you can get some great passes some of my favorite places around the country, round whatever else. So if you're if you're in LA, if you want like super seriously good, authentic rich Paul says definitely hit up and Tico nuovo for one, all their passes a handmade. They're also some of the most unique sauces that I've seen anywhere. They do a bigoli which is rich, rich duck, awful Ragu, which is insane. unheard of but like lick the plate good. If I'm in San Francisco, I'm gonna hit up per Bahco all of their passes are heavily influenced by Liguria and the Piedmont Piedmont regions. So we mentioned that earlier, they make a dish which is styrene with fork in porcine sougo There's a garganelli Nari they do with squid ink and Octo shellfish, red goo. That's insane. Be like shellfish. Rich, Inky seafood it just amazing, amazing flavor. If you're out in the desert, you don't think you can't get good. Great pasta out there. One of my favorite chefs that's on TV, and whatever else is Scott Conant. He's got a place out there called more Italian in Phoenix, his ricotta cavatelli with fennel sausage and Puccini Ragu. Manzini olives with garlic ricotta, just insane. incredibly flavorful dish. super talented chef. What about if you're in London? You know the Brits do pasta very well. For you in central London, London. I'll just I'll have a couple of my go to digits that I love. They do the ballerinas with some slow cooked sausages do it did they also do a wild mushroom tell you Telly with carb, carb, carbon era choose me. See I'm getting mouth is watering, just talking about it. What if you're in New York, hit over the Williamsburg section of Brooklyn and hit Bronto they make this disc. It's a month old theme, which like a little mini Mafalda with roasted cremini Han Shinji and Bucha taki my taki mushrooms in a garlic Baba butter with parmesan reggiano. That is just it's it's probably the only meatless pasta dish that I would happen to play right now fly across country to go get it's insanely good. And finally, you know, one of my favorite cities in the world Vancouver, does great pasta as well. There's a dish at a place called La Palma. And it's called the 100 layer lasagna. And so it's this brick shaped jam of featherlight pasta sheets. That's made by alternating the pasta sheets with Basha Mel and the Bolognese and in his chart on top, and then is turned over on his side. So it looks like a brick. So you get to see every single noodle standing up at attention, but it is absolutely absolutely incredible. If you're in Vancouver, definitely check that out. I hope you guys enjoyed our deep dive in a pasta album made you guys hungry. Hope he makes you want to go out and grab some pasta or make some at home or try making some make some from scratch. Again, thank you guys for listening. I appreciate you. Appreciate your support. We have another fun episode coming up next week. Thanks again for the download and I will see you guys next time. Ciao.