i made every pasta shape to prove a point
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- čas přidán 15. 06. 2024
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Sabrina always thought that macaroni, spaghetti, penne, fusili, and linguine were the only pasta shapes out there. Then, she stumbled on scoobi doo (cavatappi) pasta and learned that there are apparently over 1300 pasta shapes in the world. In this video, Sabrina partners up with Melissa to figure out how many pasta shapes actually exist, why they do, and whether there are more to come.
THANK YOU TO FAMIGLIA BALDASSARRE FOR SHOWING US AROUND
www.famigliabaldassarre.com/
SUPPORT US ON PATREON TO EAT THE CHEETOS MAC AND CHEESE
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SOCIAL MEDIA
Sabrina
Twitter: / nerdyandquirky
Instagram: / nerdyandquirky
Melissa
Twitter: / mehlizfern
Instagram: / mehlizfern
Taha
Twitter: / khanstopme
Instagram: / khanstopme
CREDITS
Produced by Sabrina Cruz and Melissa Fernandes
Video Editing by Joe Trickey
Research by Austin Thompson
Motion Design by Sabrina Cruz
Sound Design by Joe Trickey
Special Thanks to Leandro Baldassarre and the Famiglia Baldassarre team
MUSIC
Epidemic Sound. Get started today using our affiliate link. share.epidemicsound.com/answer...
RECOMMENDED READING
The Encyclopedia of Pasta by Oretta Zanini De Vita
Red Sauce: How American Food Became Italian by Ian MacAllen
Pasta and Noodles: A Global History by Kantha Shelke
TIMESTAMPS
00:00 this video is dedicated to my mom or scooby doo, idk which
00:34 how many pasta shapes exist
01:28 yelling at melissa until she explains why so many pasta shapes exist
03:27 support your local library
03:40 sabrina thinks melissa is wrong and will read a lot of books to prove it
04:05 shopping counts as research if you do it right
04:23 what makes pasta shapes different
04:47 thank you milanote (it’s FREE!)
07:02 declaring beef against the US FDA (delusional)
08:28 why there are so many pasta shapes
11:27 anti-penne pilled
11:47 melissa did not achieve her delusions
12:45 asking Famiglia Baldassarre for help
13:06 why only a few pasta shapes are popular
16:04 solving the mystery of scoobi doo pasta, kinda
16:32 back to pasta shapes
17:00 why i only knew a few pasta shapes
18:30 WHERE DO I PUT MY PASTA FACTS
18:43 testing if pasta shape actually matters
19:53 testing long semolina pastas
21:09 support us on patron for melissa’s health (opposition)
21:25 testing long egg pastas
21:40 testing factory-made semolina pastas
21:57 testing short semolina pastas
22:22 testing semolina pastinas
22:52 testing stuffed egg pastas
23:28 testing sabrina’s original pasta against the GOAT (bucatini)
24:28 have we run out of pasta shapes?
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Welcome to the joke under the fold! I really had to scratch my noodle for this one but I hope it surpastas your expectations.
What do you call a plate of bow tie pasta falling off a skyscraper?
Farfalle.
Leave a comment with the word FAR to let me know you were here ;-)
Thanks to Milanote for sponsoring this video! Sign up for free and start your next creative project: www.milanote.com/answerinprogress
URGENT!!! You said there are 3 bread shapes, there are more.
Baguette, square shaped, oval, round big, round small, sliced, creative and sunflower.
hi
Petition for a "20 minutes of random pasta facts" video?
rice comes in a lot of different shapes and textures and can be cooked in to even more, then you have rice noodles in all sorts of varieties, then all sorts of cakes and confectionary as well as Rice Krispies. I think you owe rice an apology. also I am now very hungry.
I'm just here for milanote ad tbh
you see, as an italian i can tell you that the one reason why there are so many shape is simply diversity, so every day of the year we can eat a different one
oh, is this like the great variation of potato dishes? :-)
@@mandranmagelan9430yeah I'd say it's a good analogy, I don't eat pasta every day as some other people do, but if a day I'm eating spaghetti al pomodoro the next day I might eat penne al pomodoro to trick my brain into thinking it's eating something else
@mandranmagelan9430 and then we put gnocchi in there and it's all kinds of crazy
@@bonk2935 this is the way :-)
@@themiddleones11 mmmh, gnocchi :-D
I like that Sabrina's solution to dealing with food it's just handing it over to Melissa
I suspect Melissa wanted to do the video, but handed the start of the video to Sabrina.
Belong in kitchen?
(real)
Yes.
well, after the olives, we know how good she is at making food perfectly
Fun fact "maltagliati" are pasta noodles and it translates to poorly cut.
So whenever your pasta doesn't turn out perfect, remember we have a name for that and it's wonderful :)
This is my new favorite pasta fact
@@christythies548 Same! 😁 I have made a small amount of "maltagliati" in my life, but only because, after putting all that work in, only my mom and I liked my homemade pasta.
ive made pasta from scratch a few times, most of it has been maltagliati
the cut away from Sabrina talking about how women liked to experience with pasta as an art form to Melissa making pasta by hand and complaining about how it’s so bad as it’s handmade not machine made is something that is so, to me personally, human
The best part is the “Don’t run away!” to the pasta dough.
its really funny seeing sabrina slowly go mad about finding arcane knowledge about the pasta and not being able to tell anyone while melissa cooks 50 different pastas
the curse of brian david gilbert
Sabrina: So I’m not supposed to use Penne in everything?
Melissa: *the world is falling to savagery*
Spanish speakers agree
Also Melissa: My two favorite pasta shapes are long and thin penne and fat penne.
@@pikameer8325 Eyo 🧐
THe irony is though, I hate angel hair more than penne.
That's true, the world is falling to savagery, too many people using oregano
If you don't understand the joke, you probably haven't watched the One Piece Netflix adaptation. Oregano is for savages!
Fun Fact: It's not just Italy that has 1300 sorts of pasta. Germany has over 3000 types of Bread and France has between 1000 and 1600 types of Cheese
Edit: I first said germany has over 300 types of bread and 1200 types of pastries but the comments that answered that there are now counted over 3000 sorts of bread so after a quick fact check i changed my comment.
Don't eat all the cheeses without your lactose pills.
I'm german and when i heard "there are only 3 types of bread" i've frowned
@@andrewgrant6516 that would be a disaster :D
@@KuyaEyo as a fellow german, i know exactly what you mean
@@andrewgrant6516 most cheeses are fine for lactose intolerant people tho. The cheese making process of most cheeses as well as the aging process cause little if any lactose to remain in the mayority of cheese varieties.
i’m so obsessed with sabrina’s chaotic energy when she’s in her room and then it cuts to an extremely calming voiceover by melissa
one of my favorite elements about this video LOL
i want a podcast episode from melissa where she exclusively talks about her very strong opinions and why she's correct
half of it will be "just look at it! it's horrible!" and i will be nodding my head like yes precisely what a profound and evident point.
With a voice like that, I could listen to a podcast about _anything_ she says
sabrina talking about pasta shapes being about womanhood and creativity only to experience a creative awakening when making her own pasta made me actually cry
The real pasta shapes... were the pasta shapes we made along the way.
"making pasta is a feminine trait. men should be thinking about war"
SAME
Same because this probably happened 100s of year ago, just two women having fun making pasta
Honestly it’s one of the most heartwarming things ever. It’s such a real and human thing and just 🥹
fun fact! "strozzapreti" means priest choker, "orecchiette" means "tiny ears". Also, the "leftovers" is actually a pasta type, called "maltagliati"! Literally means "badly cut"
And gnocchi means vagina
There’s a channel called pasta grannies that you may love. Lots of women who have made pasta for decades and each dish and pasta has a unique artistry to it.
It’s one of my fave channels. They share their dishes and stories about life with pure love ❤
Agree. This comment should be pinned, these ladies deserve all the recognition possible.
Melissa's cupboard being full of beans is such great continuity from the bean episode
she's so real for that
I don't know if that was put there as a prop or she's actually just got too many Beanz,
Thanks for that, im totally gunna go watch that episodes 5 times
"eating pasta for dinner in honour of women" is a phrase that will definitely alter my vocabulary
im going to say that phrase to myself every time i eat pasta from now on
As an italian i always thought scoobi doo pasta was named after "scoubidou", which is a french "game" where you get some strings and tie them together by "corkscrewing" them on top of each other to make little decorations. They were pretty popular in italy in the early 2000s still.
This theory both satisfies my curiosity, scratches the itch in my brain on a pure translation level, and brought back memories and nostalgia. Congratulations, you earned a like (I wish I could give a double one!)
I was searching for that comment because I had that exact impression XD
I've always wondered why they named the dog like a scoubidou, but I guess they don't have those in the US ˆˆ
We had this game in the UK too! They were called scoobies or scooby doos. Now I'm wondering if that came from France or they got it from us...
@@EuskaltelEuskadi Apparently it was invented in France in 1958, and named Scoubidou also in France in 1959, after a singer made a hit with a song called "Scoubidou" that everyone associated with the new toy because why not XD
I love the abrupt change between Sabrina with a bunch of books to Melissa talking about what pasta is her favourite like it's a primary school presentation.
If I don't get an explanation of why Melissa hates penne so much I'll be sad.
UPDATE: I am sad
Well, if the penne she has access to are smooth it's understandable, as not even early pandemic managed to sell those...
Every other shape + rice + flour + yeast were gone, but the penne lisce remained 🤣
same
idk but "penne" in spanish, with only one N, "pene" means d*ck, HAHHA
We never get an explanation????
i think it's because of the common view that penne doesn't hold onto sauce like most pastas are supposed to
Sabrina: "bread has like three shapes"
The whole of Eurasia: "lol can you imagine?"
the whole world
same thing with constantly mentioning rice as a comparison as if a) rice doesn't already come in a million different varieties before you do anything to it and b) there arent a million types of pasta and pasta adjacent things made with rice in a million different shapes. tteok for tteokbokki alone has at least 6 different shapes you can buy in america, never mind south korea: long cylinders for rabokki, short cylinders for the regular type, flat ovals for soup, the super huge chewy bunmoja type, the type filled with cheese, and the kind that looks like a fat 8 or two balls connected to each other
And this is how we ended up going to the store, buying 6 kinds of pasta we had never had before, and had 5 different kinds, with 4 different sauses for sunday lunch.
Sabrina and Melissa deserve a cut of the increased sales of pasta this month 😂👍
Melissa & Sabrina: WHY IS PENNE
Also Melissa: this rigatoni is my second favorite *[holds up a piece of penne with a larger internal diameter & w/o the bias cut]*
BRUH
For real, that shit looked like a worse penne
Rigatoni is unironically so much better though
Penne rigate are great imo, penne lisce however are deserving of all the hate
It's not penne if it doesn't look like a pen nib, 🤷♀
I like penne! I wouldn’t want it to be the only shape I ever ate though. And I agree that rigate is the better form. In general rigate or other methods of ruffling or creating surface texture are there to hold sauces. The smooth forms are just useless at holding a decent sauce.
It’s so true that the different shapes interact differently with various sauces and ingredients. Some of the ones they were unsure about were made for soup, for instance, not sauce. Again, a different use requires different characteristics. With a soup, you need it to be sturdier and to hold its shape during long cooking.
One of my favorite shapes is busiate, a coil of flattish pasta. It’s great for holding many sauces. My housemate imports that from Italy, too, and it’s just fantastic. Worth every penny.
Four minutes in and I have a strong hypothesis. Pasta has so many shapes because pasta dough is very shapeable, and people love making funny shapes - it’s part of human nature to make little wiggly tubes to cook and eat
Playdoh is basically pasta dough, with some additives to make it last longer and not dry off so much. It's a fun substance to play around with.
and you would be correct!
DING DINNG DING
@@AndreiFierbinteanu I have eaten Play-Doh before and it’s oddly salty. It was in kindergarten and I was a weird kid hanging out with other weird kids. We all sneakily nibbled on Play-Doh and crayons for the heck of it.
The video says rice only has one shape but they might ne forgetting rice noodles, rice cakes, rice leafs, etc exist in as many shapes as wheat noodles.
I think once you can make a paste out of it with a fun texture to eat you just innovate different shapes over time and territory.
a two-member video is a treat, i knew this was going to be a banger
edit: no seriously, this feels so much more professional just because the scenes with melissa and sabrina are edited together, it's incredible
Answer in Progress always has good editing, but this is an entirely different kind of editing that was executed flawlessly.
so true, this hits different compared to their other videos together, which i think is primarily because there's more back-and-forth between their POVs (compared to the wine or AI recipes videos, for example)
in this one, sabrina does the intro, meets up with melissa, they do their own separate research on "what pasta shapes?" vs "why pasta shapes?" and then sabrina's research just goes so well with melissa's in-person experience/interview at the restaurant
Over the years they have improved big time. They were always a good channel but you can really see the progression in professionalism and detail
I hope you guys take this as a compliment, but incredible change of thumbnail and title, made me realize how subconscious a lot of my video watching choices are lol. Every time I saw the old thumbnail I though "There are probably many pasta shapes" and was satisfied. But now I gotta know what point you're proving so I immediately clicked on the video before I realized it was this one
What was the old title?
I'm not even Italian, but I am Greek so in the first 3 minutes of the video I knew you'd discover the creativity and extremely local history behind different pastas :) p.s. here in Greece we call all pasta makaronia!
i think you should make an end of year video every year just giving us all the facts from each video that didn't fit so your notes + research doesn't go to waste :D i'd watch it
I would love this
yes that'd be so entertaining!
If that were a four-hour-long livestream, I'd watch it.
YES
Definitely! A Year End Random Facts Review! :D
Here are a couple more pasta facts! "Penne" is the plural form of "penna," which literally means "pen" or "quill." The pasta shape was presumably named as such because the slanted ends resembled the points of old-fashioned quill pens. Also, "penne" is a bit of a pronunciation trap for those who don't speak Italian. In Italian, a double consonant actually reflects the duration of the spoken consonant. You literally hold the sound for a tiny bit longer if the corresponding letter is doubled. This can make a difference in meaning, and one of the starkest examples is that "penne" refers either to pens, quills, or pasta noodles of a particular shape, whereas "pene" literally means "penis." Humorously, the pronunciation used in this video sounds more like the latter, at least to my admittedly non-native Italian ear.
So, they ate pene. This should be on a different website 😭
Oh yeah English doesn't have long consonants so if English speakers are approximating a language with long consonants we usually do it by lengthening our vowels
I always found how subtracting that extra n turns a pasta shape into an anatomical term 😂😂
As an italian i'll confirm: it does sound like the latter. 😂
Do you prefer penne lunghe (long) or penne corte (small)?
Eating pasta for dinner rn in honour of those lil crafty Italian gals who just wanted to play with their food 🫡
Bread does not only have one shape!!! There are at least a hundred different types of bread in Austria and Germany.
You should definitely do a video on that
I'm not a rice expert, but even I can name two shapes of rice: long-grained and short-grained.
Heard of Pearl Rice?
There 3 rice lengths, short, medium and long but 2 types species verity: japonica and Indica.
I have to edit.
@@penguinpingu3807 there's also aromatic and glutinous
@@octochan those aren't difference taxonomically as far as I know. But yeah with enough localities and care put in there's a lot of variety in terms of what comes to our plates
@@KOZMOuvBORG
Nope, but when I search wikipedia, it redirects to glutinous rice, which is short-grained shaped.
This video was meant for me!! I'm working on a generative art project called Semolina, so far I've designed 17 pasta shapes with code, and have about 6 more I want to add, it is the most fun. There's an incredible book called Pasta By Design which has the parametric formulae for ~100 pasta shapes, hard to get your hands on but Sabrina you would LOVE it.
This needs to be top comment! Future collab were she cooks your pasta shapes incoming?
That sounds like a good book; I like the idea of a taxonomy of pasta. It must be a hard task for that author to actually classify the whole cluster that is pasta shapes.
+
+
Where can I learn more about that?!
if Sabrina was entertained by "rat tail" pasta it's a shame she didn't look up the translation of "strozzapreti" (priest chocker)
i love how the guy from the store is so passionate about talking and explaining... he's so proud of it...
I really can’t believe that Sabrina is the woman who I watched in school with those crash course kids episodes
Wait what 😂
Where can I view them 😂
@@collinswanyeki on the crash course kids channel, with all the science episodes
No freaking way, it's true!!!
Wait what? As a Hank/John Green enthusiast I didn't know that but also it makes sense
I encountered these randomly the other day.
Melissa: *listing types of pasta purely off of memory*
Sabrina: *already looking like she wants to return to school to catch up on the “Pasta Unit” required for graduation* 😭😭😭
The podcast that Melissa showed is Gastropod a very interesting food-science podcast. But the topic that she mentioned is the creation of Cascatelli by Dan Pashman. Host of The Sporkful, he created this new pasta shape because he believes its the perfect pasta. He had a complete saga on this. I recommend both podcasts.
ty for sharing! they sound interesting
Yes!
This is the exact type of thing I come to CZcams for. Informative, wholesome, funny, just a joy to watch thank you for making this
Scoubidou is a French craft that uses plastic lanyards and braids them into corkscrew shaped objects. That's where the name of the pasta comes from.
Apparently the name of that craft is also named after the French song
@@0.-.0 I've heard it was the other way around.
oh my god THANK YOU for explaining that one
I THOUGHT IT WAS AMERICAN but it's only in francophone region
like macrame
Sabrina, I'm an Eastern European potato woman and I literally have five kinds of rice in my kitchen! Not to mention three kinds of rice noodles and rice paper. What do you mean "just one rice"?!
Are you from a bit of Eastern Europe that does potato dumplings? How do i make them neither fall apart in the pot nor feel like wallpaper paste in my mouth?
I think they just mean the shape. Like most rice is close to same shape just either longer or thicker.
Ofcourse there are several types of rice but like shape wise they are similar.
@@charleslambert3368 I am, but that's a question for my grandmother, because I have no idea. XD
@@sanzidhasan2 But shape does matter though. If I am making a thick curry, I will always grab the long grain rice. It can handle being slathered in sauce due to its length and size. For my Spanish and Puerto Rican dishes I'll go for short grain or bomba rice which is good for when you flavor using only stocks and spices rather than heavier sauces, again, like curry. Bomba rice would be terrible to make Chinese fried rice because it is too delicate to be handled so rough like you need to be in fried rice.
@@sanzidhasan2rice isn't handmade, it's literally the seed of a type of grass. That's why rice itself doesn't have too many variations in shape and size. Products derived from rice DO vary greatly, from noodles to paper to flour. Which is pretty much as varied as pasta.
Official *we demand a video of Sabrina telling us all the pasta facts and Melissa explaining her hatred of penne* request
As a huge pasta fan I thought I had this all pinned down from the start - dough to sauce ratio plus how the mixture of oxygen plays into the flavor your tongue perceives seemed like a simple enough explanation. And then you told me the history of the dry vs fresh pasta and that added a little surprise...
I love pasta.
And like Melissa, bucatini and rigatoni are some of my favs. Spaghetti and macaroni are nice little "childhood throwbacks", whereas bucatini and rigatoni are like sightly more sophisticate versions. LOL
I need to make some pasta soon.
as an Italian, what makes identifying how many pasta shapes there are is especially hard because not only there are so many types of pasta that look different but have the same name (think Maccheroni or Gnocchi) but just as many pasta shapes which look exactly the same but have wildly different names depending on which region or country you're in (like Busiate, Strozzapreti and Trofie which are essentially the same thing). Once you get over that hurdle, you truly fall into the pasta rabbit hole andyou find out there's a WHOLE BUNCH of extremely local, niche, hyper-regional types of pasta which even if you were Italian, you would've probably never heard of unless you were specifically from that area.
So, in short...
Compiling a visual "dictionary/encyclopedia" of pasta shapes will forever be a long and painful endeavor?
@@oscarcacnio8418I feel like there's a certain point where knot theory says hello
@hex697 Gnocchi di patate ('di patate' meaning 'of potato') is a type of pasta which is most commonly made with potato. it can be made with other bases, but just Gnocci usually means the potato kind
@@hex697did you just (unsuccessfully) try to "well actually" an Italian about pasta? 🤌
And yes Gnocchi is a type of pasta made with wheat flour and potato (and sometimes egg and/or cheese). The age and variety of potatoes affects the texture and density of the gnocchi. Northern gnocchi are typically more fluffy but in Lazio where my family is from they are dense and chewy (my favorite).
Gnocchi (possibly meaning "knot" or "knuckle") are pretty ancient, going back to Roman times, which is why there are so many varieties and recipes.
@@DasGanon "In the future, pasta shapes will be randomly generated".
Someone below commented about the quality of the edition with Melissa and Sabrina together. But I can't express how perfect every transition is, from the energized and megalomaniac Sabrina to the sweetest thing on the entire internet, which is Melissa's voice in narration. Really amazing job, girls; you are both an inspiration to me
I LOVED THIS VIDEO!! combined so many elements of some of my fave AIP videos. genuine surprise and awe and love for the human effort & love that goes into pasta! the project that sabrina might have forced melissa to do was so cool. bug kudos to melissa for making those pastas! this inspires me to do projects like this and do new things too! and yalls energies put together is so fun. well done guys!!!!
from farfelle to scoobi doo to buccatini to even the ever-hated penne.... pasta, i love you
I LOVE THIS CHANNEL SO MUCH 😭 I'm following this channel since a while now but i can't get over it... Every time a video is out i end up being obsessed or very moved by what's in the video i LOVE Y'ALL'S ENERGY !! The whole concept of that channel is one of the best CZcams content i've witnessed of my life 🥺
the dichotomy of sabrina and melissa's energies is made even more hilarious by their shared distain of penne
I love that this video utilizes Sabrina’s skills of diving deep into a topic’s history, as well as Melissa’s skill with relating to people over food.
This is one of my favorite Answer in Progress videos so far. I love pasta and have always wondered why there are so many different shapes, and Sabrina is right - the answer is so cool! I love how this video intersperses the history, the cooking, the interviews, etc. into one overarching story.
Really fun video. I love how Sabrina's crazy reading and researching and organized presentation matches so well with the more kinesthetic and visually fun interviews and work of Melissa's.
Love the collab with Sabrina and Melissa in their elements! Also so FAR, the jokes are landing
This crossed my love of cooking with my love of nerdy in-depth research on a topic and I'm so happy right now! Best video I've watched this week on CZcams. :D
As an Italian who really loves eating pasta this video was delightful! Also, I think that the Penne drawing at which Melissa was pointing (8:14) represents "Penne lisce" which are kinda bad at holding sauce and therefore not great for many pasta dishes; however, if you try "Penne rigate", which are basically the same but with ridges all around, I think you'll like them a lot more, since they work way better with sauce. Anyway, I wish you all the best, keep up the amazing work!
And ridged pasta exist because the pasta from industrial doughes extruded from teflon dies isn't rough enough to absorb well the tomato sauce, so the ridges should allow the sauce to stop on the pasta and allow that.
My bf’s from Chicago and prefers penne lisce (or mostaccioli as he calls it) over penne rigate but I keep telling him rigate is better because the ridges hold the sauce better!
@@Artofcarissa I've only heard the term mostaccioli refer to a baked dish, which I think is the only purpose for which penne lisce is actually worth anything. Even the lamest of pasta shapes can find a time to shine.
I've always thought of the ridges as being part of what makes it penne. In fact I'm not sure if we even have the non-ridged kind here in the UK.
Penne lisce are the worst 😭
I've only ever eaten them when we bought them accidentally lmao
i was super skeptical, wondering if you were going to consult experts, possibly italians, and if you were to get into the history of pasta. You did both!! So happy to see this video.
the more of them Sabrina compares to a little taco, the more I understand why this video needed to be made
I really enjoyed watching the pasta expert just being a pasta expert. It's so satisfying to experience someone who really enjoys a thing and is really good at that thing doing said thing.
The love of a mother feeding her family and being creative is the best explanation you could find. Lovely.
There's a type of handworking where you use small tubes to braid/knot a fairly thick chord, the spiral form of which is very popular, which is called scoubidou (pronounced scooby doo). In that case the names comes from a completely made-up nonsense word from the French song Scoubidou by Sacha Distel, which was a hit in 1958. The song was a French remake of the original song Apples Peaches and Cherries, popularised by Peggy Lee. Since it's the origin of the word for the spiraled knot/braiding artform, could it also be for the spiral pasta?
I love the chaos of these videos. Such a jump from the og solo Sabrina vids but 3x the chaos
Reasons why I love this channel:
I can watch a video about why there are pasta shapes and not be bored
same, some of these video topics are so random and stupid but they design the video so well and then suddenly im researching more about pasta shapes lol
The concept and editing execution on this video is just *SO* good! I absolutely LOVE the paralleling and ping ponging between Sabrina and Melissa's journeys. Just the little details in the transitions are so intentional and purposeful while feeling organic and playful. This is art!
I can believe that you made a video on this. I ask this question every time I eat any type of pasta and seems like you finally answered the question! Thank you! 🙏
Loved every part of this. The history, the interview, the taste testing, the editing. 10/10
someone please make pasta shapes of sabrina's, taha's, and melissa's face
like a box of novelty macaroni
let's start a massive letter-writing campaign to get Kraft to accept this lucrative brand deal.
I'd rather someone start selling Sabrina's pizza pasta! YUM
nooo dont turn answer in progress into marketable pasta!
Hi, as an Italian i can help in some ways.
In Italy, we have 4 "official" courses during a meal:
1-Antipasti
Which are basically appetizers
1- Primo piatto
Which translates to "First dish" and it's pasta. It can be almost anything. Pasta with meat inside. Pasta with pesto. Pasta with fish and so on.
3-Secondo piatto "second dish"
It's meat or fish.
4-Desert.
Since pasta is one of the main foods during a meal (almost always at lunch) we had to have variety.
The difference between bucatini and spaghetti is that bucatini, as the name suggests, has a hole inside.
In Italy you can still find hand-made pasta.
Especially there is still a tradition in Bari, a city in the region of Puglia, where old ladies sell pasta made on the streets.
That kind of pasta is called "orecchiette" since it resembles a little ear.
The unknown-shaped pasta looks like "gnocchi" (pronounced nhocchi).
If you have any questions, ask away! As an italian I can talk about food all day.
What part of "bucatini" suggests it has a hole in it? Genuinely asking.
As someone who is not Italian but into maths, one could take a page of topology and knot theory and make essentially arbitrary amounts of pasta shapes by combining and linking multiple existing shapes. But that's more something up Matt Parker's Stand-up Maths alley than Answer in Progress
Gnocchi are potato based
@@frenzyXprime Basically "buco" means "hole", so something that has a hole in itself is "bucato". Something that is small and has a whole is "bucatino". The plural of "bucatino" is "bucatini".
@@vicesig cool, new not potato based pasta just dropped
I love pasta (in all shapes) and your channel so this was the perfect episode for me!
I actually used Milanote as a college student and then printed my screenshots in the studio printer. I worked for me.
The structure of this video is perfect. Not to mention it's the perfect mix of educational and funny. I was getting a real jealous "aw man I wanna be there at that lil pasta party" feeling at the end there.
Italian here!
This video was so interesting, you made me learn about a part of my culture that I didn't know about (even though i eat pasta basically everyday) while also being really entertaining, great job!
Pasta Grannies is a channel dedicated to documenting and archiving this knowledge before it's lost to time :)
i almost skipped this video and got absolutely got dragged into it and i'm so glad I did, thank you for the high quality production and research! i'm glad to know more about it now and i...have now a new goal of makingand creating different shaped pasta with friends! haha
Someone needs to invent a machine to make mobius strip shaped pasta and call it Infiniti.
Infinitini!
great video! one thing to note is that most Italian Americans emigrated from Sicily which is also why our pronunciation of mozzarella is different then how mainland Italy pronounces it. also re rice my guess would be that rice is already good straight from the grain and can also be used to make dough so a lot of the variety in rice dishes is from what you're pairing it with, while wheat tastes nasty unless you process it so a lot of the variety there is at the dough stage
And also there are rice noodles, with several shapes, sizes and uses to them!
Excellent video! Enjoyed the back and forth between Sabrina and Melissa’s sections, and the interview with pasta maker was great as well.
I like how they are both learning some of the same stuff but in different ways
18:37 "where am I supposed to put all of my pasta facts" Sabrina is either slowly going insane or has already gone insane after 5 years of doing YT
5 years? She started in 2012, 2013 she had a video on the vlogbrothers channel - so more than enough time to be affected 😅
She started doing CZcams at like 15, something like 10 years ago. The sanity train has long ago moved beyond the horizon.
Are you me in disguise? I swear everyone I follow you comment on.
8:27 - "Weird information I'm surprised to find so interesting" is honestly my favourite CZcams genre, so keep it up lol
18:10 is where I think you first mentioned that it was dough made of grain that was too tough for bread.
Fascinating. I want more about that
I really enjoy seeing you guys collaborate like this instead of just being separate
Okay Sabrina and Melissa episodes are sooo chaotic fun. Love this.
I really enjoy the food episodes y'all do. I love learning about the history of food and what factors influenced its creation.
I now have a new profound appreciation for pasta and it's rich creative history. Thanks for learning about stuff and then sharing it so I can learn about stuff too! 💜
I love that I just came to get a simple answer but ended up being amazed. What fascinated me the most was how a casual question can lead to them researching, reading books, watching videos, listening to podcasts, hand-making these pasta shapes, going to a professional like they're collecting date for a big project, and in the end being super happy to learn all the interesting facts and enjoy pasta together
As an Italian I learned so much from this video! I never would've thought I would learn so much about pasta from a Canadian channel but you are always so good that I'm not even surprised! Thank you so much for your great work!
3:14 the genuine shock and fear of Melissa’s reaction is hilarious to me
Wow. You're all my new favorite youtubers. Such good, entertaining, educational content delivered with a heaping spoonful of adorable wackiness. I will be sharing this with the students in my design, social justice, and stem programs. So cool.
I love how cohesive this video was! Great editing skills, really
ALSO I would LOVE to have a pasta facts video! The more I can learn about my favorite food, the better!
For years (before the internet) I wanted to have a comprehensive knowledge of pasta names! Then, as I learned more words in Italian, I saw that they’re mostly just ordinary Italian words, which takes a lot of the mystery out of it. I’ve watched only the first 4 minutes of this so far, and I’m betting that while mouth feel and sauce-carriage are factors in some of the shape choices, most of them arose just because people will try everything they can.
Wow, the tag team format works incredibly well for this video
Melissa's pure delight when visiting the pasta place was a joy to watch, love these vids:))
Sabrina is literally the embodiment of chaos and i love it
you HAVE to make a separate video that compiles all of your pasta facts, it's too good to be lost in your brain
+
I really recommend a CZcams food series made by Alex French Guy Cooking. He has an entire series diving into dry pasta, how it’s made, the factory work and the science behind making it.
So you took food and added a layer of topology, awesome. Best of luck with that beast!
Also, petition to name the pasta Sabina came up with a sabrini
19:30 "I'm pretty sure that's a dumpling" got me in ways I did not expect
An amazing video i didn't know i needed. Subscribed and prepping myself for the marathon watch soon.
Finally a video on a topic that actually matters: pasta.
I adore pasta, and my entire existence revolve around them being cooked aldente with parmesan cheese and vegetables.
(though I must agree, penne sucks and I also stand by this opinion. And macaroni is overratted.)
you're wrong -an italian
@@bruhzzer The never ending hate between the italian and the french people, I see
Penne is supreme and you can't convince me otherwise.
Penne is one of my favorite pastas to eat with veggies. It's delicious! :)
@@MyNeLi_cr ew you're french
Now this is the sort of thing I'm gonna tell people about as soon as there's any mention of pasta.
"Hey which pasta do you want to get?"
"Actually, here's an interesting thing about pasta-"
So my Italian step family always told me that the other thing with the shapes was how those shapes held different materials; was it clinging onto a thin sauce or cheese or was it a thick sauce or cheese or something else was it in a soup.
Omg I love this video, the contrast between your video styles being edited together exceptionally is sending me.
I don't have many Schadenfreude reactions, but Sabrina's crazed urge to share ALL of the pasta facts is giving me more joy than makes sense.
I'm glad this channel got recommended to me, you guys are wonderful and it's an actually interesting topic I can use (to be a smartass).
I am such a fan of the editing on this!
I was wondering the same thing a long time ago, and was told that it's because those few shapes tended to survive shipping best, so it's nice to get confirmation on that. For the skeptical: you might notice there's fewer broken fragments at the bottom of the box of elbow mac and pene than there is for the equally popular rotini. If you get your hands on more "exotic" shapes that made the same trek, you'll find there's even more of a disparity in breakage. There is, also, a matter of popularity; orzo holds up like a brick house, but we usually only use it in my house for a dish akin to rice-a-roni, because we're lazy. Shelf space is limited so whatever is popular is what gets stocked, so more people only get exposed to whatever on the shelf and it becomes a vicious cycle.