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We are going to be cooking very simple meals and using the simplest ingredients which you can just find in the market .
So today we're going to be cooking in , in is very delicious .
You should see how you prepare it .
It's just a 10 minutes meal and you're good to go .
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So let's go straight to our on to our ingredients today .
We are going to be using this indo meat chicken flavor .
Hence the name spaghetti because spago means string .
We have a traditional spaghetti .
I this is a very simple and very traditional dish .
The beauty of this dish is in the simplicity of the ingredients and the bite from the thickness of the spaghetti gives it the texture that you want .
Spaghetti is one of the most commonly purchased pastas in the US .
One thing though that you will never see in Italy is spaghetti and meatballs .
That is a true American dish that doesn't really have any roots in Italy , fettuccini .
Fettuccini is a long flat pasta , kind of shaped like a ribbon .
Sometimes it is also sold curled up in nests .
Fresh fettuccini .
Pretty much always has eggs in the dough , but sometimes the dry does as well .
You can tell because it'll have a slightly more yellow hue to the noodle .
Here we have fettuccini Alfredo , a more modern Italian dish .
This sauce is made in the pan along with the noodles , emulsifying cheese , butter and a little bit of the starchy pasta water .
The thickness of the noodles stands up perfectly to the sauce .
It gives you bite and texture .
That really compliments it .
Mm Butter cheese and pasta .
You can't go wrong .
Angel hair also called Capelli d'angelo .
As you can see angel hair is a very thin pasta noodle even thinner than Capellini or spaghetti .
So it's best to be paired with very fine sauces and things that don't have a lot of large chunks in them .
When cooked , the angel hair expands very , very slightly like all pasta does , but it is still incredibly fine .
The shape and size of the angel hair is great with pesto pasta because the pesto and the oil in it coat the noodles evenly and beautifully .
We're going to be needing some smokey here .
We're going to be needing some tomatoes .
I bleed by tomatoes .
They are ready some well chopped onions .
Some here is our capsicum .
Our tomato paste is here 111 clove of garlic .
Here is our cloth we're going to be needing or .
So here is our and some little cooking oil .
So let's go now to start cooking .
So now my water is starting to boil .
So I'm going to put in my end .
Me , you can break them or leave them as they are .
Just , just South Africa .
Then I'm going to cover it and let it simmer for about 2 to 3 minutes .
I'm done after 2 to 3 minutes .
So I'm going to check my noodles are doing well .
Yeah , we are covered in the water .
Yeah , so I'm going to drink this water went .
Yeah , that's OK .
So here in man , I've just boiled them .
Here there is no salt .
There is nothing .
I've just boiled my noodles like that .
So I'm going to run some cold water to them .
So I'm running , I'm doing this with that at the end .
They are not sticking together that and I'm going to arrange this for you .
My God .
So my oil is getting up .
I'm going to add my onions , text me .
So don't put a lot so much to bo but again , it depends on your preference .
Bye , when to turn down .
I'm now adding my garlic one floor of manic .
Just some once they are transparent like that and they're a little bit more brown .
I'm going to add in my more to come and my tomato pep like that .
I'm going in with my tomatoes blended .
So I blend my tomato .
But if you don't have a blend that just don't mind , just cut your tomato and cook them .
Well , start to simmer like that morning .
I'm adding my sauce .
So this boom sauce , it came with the room .
So I got from this .
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I'm going to add my and let's see .
It has been simmering for about two now I'm winton me .
Yeah , I mean you bit to .
They are looking yummy already .
I'm not even that .
Look at this .
Just sleep .
I'm going in with my pan .
You can see that it's great to use in salads , similar preparations to a grain salad , but pasta orzo is also great in soups .
You cook it separately and add it in or cook it last minute in the broth .
Two classic preparations are ministro soup and Avgolemono .
Avgolemono is a Greek soup .
It's like a chicken soup with lemon that's also thickened with a little bit of egg gum .
Eating the word go in Italian means elbow go is a short hollow , half moon shaped pasta .
It resembles a large elbow macaroni and sometimes has ridges on the outside which helps the sauce cling to it .
This would be great for a chunky pasta salad , something with peas or ham or anything that can get inside of there .
A Yeah .
So this is my son's sale , right ?
I just have this for him coming up first .
I tell you that's she's going to allow her off your face and you .
So you good morning .
My mother sent me here to test her food and I'm gonna test her food .
Mm Yummy .
So delicious .
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Ravioli is a short stuffed pasta that can have a variety of fillings .
These ravioli are rectangular shaped but they can be round , square shaped like dumplings and folded .
There are so many different types of filled pastas .
These ravioli are stuffed with ricotta cheese , but there is no end to the type of filling that you can have .
It's typically made with an egg dough .
And that's because the yolks are gonna give it a little fat to make the dough very smooth while the whites are gonna give it elasticity and structure so that the dough doesn't break when it goes over the filling .
Here , we have ravioli with brown butter and sage because raviolis are so focused on all the flavor from the stuffing .
They're typically paired with simple sauces or just a little oil , garlic and herbs .
That is so lovely .
You get all that beautiful filling , which is really just complimented by the nuttiness and sweetness from the brown butter .
And then you get that beautiful flavor from the sage .
Another great option for ricotta ravioli is a light tomato like Pomodoro sauce to give it a little bit of acidity to cut through the richness .
Fuii Fuii is a spiral or corkscrew shaped pasta because of these twists .
It's got all these grooves that really hold on to sauce .
It also resembles rotini which is another spiral shaped pasta because of differences in production .
Fuii can look like the traditional pasta wrapped around a rod or it can look like a tighter spiral which is pressed through an extruder .
Like you see here .
This would pair well with a creamy sauce that's a little bit heavy or a slightly chunky tomato sauce or pretty much anything that has some pieces in it that can get into these grooves where the noodle can really hold on to it and deliver in every bite .
Far means butterflies in Italian , but it is also commonly referred to as bow tie pasta because it's fancy , but it's not just style over substance .
The grooves in this pasta actually hold on to a lot of sauce and garnish as you can see far , makes a great pasta salad , especially with items that are about the same size and a vinaigrette that can really get into all those nooks and crannies of the noodle .
The texture of the noodle stands up to some of the acid and the vinaigrette especially because you have that center which is a little thicker and has a little bit of bite to it while the edges are a little softer .
Far also pairs well with a crushed sun dried tomato pesto anything where you can get those peaks of flavor to get inside those crevices of the pasta .
Cava tope cava tape is a short s shaped pasta that looks like a cork screw cava tape was actually invented by mistake when a company put the wrong dye on their extruder .
So instead of the elbow macaroni , the macaroni was twisted and they got Capita Cava Tope is used in a lot of the same dishes that elbow macaroni is used because it has a similar shape with the tube , but it can hold a lot more sauce .
So here we have a version of mac and cheese using cava tape topped with a little bit of crushed hot Cheetos .
This is the perfect noodle because it really holds a lot of that sauce .
I get sauce on the outside in all of those curls as well as the inside .
So you get a little gush of cheese when you bite down on it .
It's super comforting but also very modern and just like kabaa itself .
It's a contemporary noodle or it's shaped like a small ear the or is made by taking a small cube of pasta dough , rolling it across a pasta board with a knife to flatten it out and then you take that little piece and pop it over your finger to make the dimple .
Here we have or with broccoli raw Italian sausage and garlic I love or because the little dimples just hold so much sauce and flavor .
So you get everything in a bite even if you're just getting the pasta .
Mm You can see here how even this naked little noodle has sauce .
It has the oil , it has some of the flavor from every component inside of that dimple .
So even if you're getting a scoop of just pasta , you're gonna get tons of flavor clinging to the noodle .
Mm Bari is a short tubular pasta that is shaped like a ring .
The name comes from paca which means slaps , which some people say is a reference to the sound the cooked noodles make when it hits the plate or the smacking that you do when you eat the delicious pasta , it slaps .
Many Italians use bari in a lasagna style dish .
They fill the bakery with ricotta cheese , layer it in a baking dish with tomato sauce and Parmesan and then bake it in the oven .
As you can see , the pocky gets even bigger when it cooks and you can really get inside .
So this pasta is great for really hearty sauces because of the thickness and the open centers sauces that are great for pocky include something really hearty like a meat Ragu or stuffed with mushrooms and sausage .
And then baked .
Be Penne is a short pasta that is cut to have angled edges .
As you see here , this pen has ridges on the outside .
It can also come smooth but any pasta that has ridges along the outer area will make the sauce cling better .
So you'll get a little bit more coating the noodle who doesn't like more sauce .
A couple of preparations that are great for Penne are a or these are sauces that will really work their way into the middle of the halo noodle .
So you get tons of sauce in every single bite .
Briton rigatoni are short wide tubes of pasta that are always ridged on the outside but smooth on the inside .
It comes from the word which means ridged .
Here we have a is a classic Roman sauce that's made in the pan using Guan black pepper , Pecorino and pasta water .
Mm The rigatoni is great to make in the style of because it really stands up to the flavors of the , the black pepper and the pecorino , which are all very assertive when the sauce comes together , it gets caught in those beautiful ridges .
So you get tons of flavor , even though it looks very simple or shells is a type of pasta that's shaped like a conch shell .
Hence the name these are or jumbo shells .
The small shells are great in soups and brothy dishes .
The medium are amazing for mac and cheese , kind of like Velveeta .
And the large shells are really good when they're stuffed and then baked in the oven .
Here we have shells stuffed with ricotta and spinach .
Jumbo shells can be stuffed with any mixture of meat , cheese and , or vegetables and typically placed in a baking dish with tomato sauce on the bottom and a little bit on top to keep the noodles from getting too dry .
This can be a very hearty and filling dish .
You can serve one or two pieces as an appetizer , three or before .
That's a meal .
So that was pasta .
I hope you learned a lot and get to try some of these delicious preparations that we talked about today with all of this new knowledge .
Nothing is impossible .
Leave a comment and let us know what you want to see next time on the big guide .
I'm Adrian Cheatham and I hope to see you soon .