My Favorite Italian Pasta
VloĆŸit
- Äas pĆidĂĄn 5. 07. 2022
- #shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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âThatâll be $25 sir, adding chicken is an additional $5â
just missing a Scarlett Johannsen
(Chef's pasta scene reference)
@@SenpaiKai9000 What I wouldn't give to have a Scarlett Johanssen smelling like garlic on my couch right now
@@TurquazCannabiz ayo?? đ€šđž
@@SenpaiKai9000 I was thinking of that as soon as I saw the parsley
@@TurquazCannabiz you want a bad actress to smell like garlic on your couch? To each their own I guess.
People be talking about how he massacred aglio e olio but he made agalagalagalo so chill out guys!
Lolđ đ đ
I meanâŠyou are not wrong.
What was that stuff the kind of wooden stove beneath the pan that he puts on ?
@@irasavitri5797itâs the heating element. Pretty cool!
@@irasavitri5797itâs to rest the pan so it doesnât damage the table. The pan is residual hot from the heat so it just cooks the pasta with that
As an Italian, I wholeheartedly welcome all cultures to create their own spin on traditional dishes. At the end of the day, food brings us together and it is beautiful to see others love these dishes, even if they aren't EXACT to that tradition. Please stop gatekeeping food to those with criticism.
I donât think itâs gatekeeping. He did a different recipe, but he didnât do aglio e olio. He basically created a pool of fat with the butter and then threw the pasta on it. The idea of the aglio e olio is that the flavour of the first goes into the oil, and you donât need that much fat! Italian dishes are healthier than it looks
@@adrim7924healthier? Lol that is such bullshit. Italian food is great but definitely not balanced. Itâs either lots of fats and carbs and 0 protein. Letâs not talk about fibers
Have you ever seen Gina Lollobrigida (died at 96) or Sophia Loren (89 and still kickin') or Claudia Cardinale (85 and still kickin')? They are all true Italian women and ate Italian food all their life and are epitomes of beauty.
Mate your not an expert okay we see you â@@professorm3136
Shut up. Gatekeep your cuisine to protect and conserve your culture đż
I am Italian and yes traditionally there isn't butter in aglio e olio, but I think it's good too, anyone can make a special version of a dish. The final result it's very good looking and make me want to eat it, good job bro!
Quindi spaghetti con burro, olio, aglio, peperoncino e soprattutto limone.. Lo mangeresti?
Poi c'Ăš un errore nel titolo.. Non Ăš italiano quel piatto cosĂŹ!!
Italians arguing over recipes will never not be funny. If they would just take the time to leave their own village they would find that there are a dozen "original" recipes for the same dish. "An Italian would never put butter into the dish, you massacred it" . Some Nonna 3 villages over "and what's the most important thing? Butter. And lots if it"
You can replace "butter" with anything that an Italian ever complained about
â@@borstenpinsel The further north you go, the more butter they use. The further south you go, there will be more chances for you getting arrested for using butter...
Apparently he made Pasta Agalagalagolo?! So I guess he gets to break not only Google but also Cucina Italia đ€đ»đ€đ»đ
~Puts butter in aglio olio~
Elitist Italian: *faints*
"elitist". dude you just need one type of fat and starch from water. I'll never understand why people need to make recipes more complex than they are by adding unnecessary ingredients.
No need to be elitist if the name of the dish is oil and garlic and it has something other than oil and garlic it wont be oil and garlic
@@astral_anomaly2250 Calm down junior.
@@astral_anomaly2250 gonna piss your diaper?
@@PartikleVT but it also had pasta, salt, chili flakes, parsley and lemon in it.
Pasta agalagalglo đ
đ€Ł đ€Ł
@@h3ll0k177yy đ
@@cybes7681 đđ
@@jamesfrench3456 đ
@@cybes7681 đđ€Łđđ€Ł
That âno god please noâ got me
The âWheeeeeeee!â at the end is my favorite part, lol!
And the please god no đđ
LOL GUISE!!!
I was really hoping he didn't add that ingredient.
Mario đ
3 Italian nonnas died seeing him put butter on an aglio olio
va be dai viene buono comunque
but this agalagalagalo pasta
đ€đœđ€đœ
He forgot the anchovies!!!!!
@@DB-xo6xh anchovies???!
I'm saying that next time I order this.
"Hello, can I get a Pasta Agalagalagalo?"
You're for sure gonna get smacked real hard
âWe donât have thatâ
âCâmonâ
Bro italians donât ef with that type of humor. Youâll get buried đïžđđŸâ°ïž
AGLIO E OLIOđđđ
You actually spelled that correctly đ”âđ«
As Italian I love how every single step is wrong.
Who cares
Yeah and I love how you explain to us which steps are wrong
â@@gonzoradio1007 he didnt?
No butter. No lemon.
I love the uptight Italians đ€ Italian cooking in itself is individual
Pasta with garlic and oil is considered peasant food which when looking at the most delicious peasant dishes throughout the world are always the best and most delicious. Pasta with âagio is garlic â and âolio is oil.â As a Catholic and a Sicilian we would eat this almost every Friday during lent. Yum. Next time save a cup full of the starchy and salty pasta water it will give you and extra creaminess. I know you didnât as for my opinion but here it isâŠâŠalways, always, always salt your pasta. Always. â€
So was lobster back in the day lol. Even short ribs was cheap peasant food until like 10 years ago when michilin restaurants figured out how to turn a $3 per lb meat into a $20 tapa dish with like .2 lbs of short ribs
@@GK-gc9cv âŠâŠ. I wish my parents were onto to how cheap lobsters were! lol Itâs just ridiculous at how expensive groceries are Saturday I needed to do some shopping. I didnât buy any lunch meat or meat and my bill was $200! Iâm sorry but thatâs insane. And we need to make that stretch for the month. And there is zero reason for the increases since Covid.
Quick tip... when cooking pasta to get an optimal "cream" it is necessary to release enough starch from the pasta, everybody thinks that this magical starch comes from the pasta water but it actually comes from the pasta itself.
Pasta react the same as risotto rice more you stir it more starch it releases. To get a better idea out of it you should boil the pasta for about 2 minutes in the water then transfer it to the pan with the desired sauce and cooking it for another 5 minutes while stiring it constantly with the tweezers adding one ladle of pasta water at the time. To get the optimal creaminess then just before plating ad some EVO oil to it jump that pasta like an Italian mad man and the oil mixing to the water will create one EMULSION that you will no need no butter no more my friend !!!
Hope this will be helpful.
This guy knows his pasta
if someone who's called Alberto is talking to you about pasta you better bloody listen
Where do you get the idea of stirring it more to release more starch? There have been expiriments done between stirring risotto constantly and every so often and the texture is literally no different. The perceived difference is in the concentration of free starch. The smaller the volume of water the higher the concentration of starch. So your advice is still solid just not for the reason you say.
@@emilevanwieren3393 bro pulled out the peer reviewed starch experiments đđ
ââ@@gregson8533 now thats a man that knows his pasta
Pasta agalagalagalo has got to be my favourite pasta ever.
Agalaga Agalođ
Fun to say, at least!!đ Looks great, too...đż
why it taste so simple and plain? do you also like mac n cheese?
Aglio olio e peperonico is one of my fav pasta dishes, to the point where I decide wether or not I will love a restaurant based on how they make it (RIP DaMichele's, yours was bomb and blew my sinuses clear off).
This might not be it but it still looks delish and I would eat.
I agree, this dish is simple and delicious
Usually topped with seasoned toasted bread crumbs. Looks naked without them
@@nataliekline6044 that sounds excellent đ
That white water he poured into the sauce is actually some of the pasta water from the boil. That water has a lot of starch in it which helps bind all the flavors together and keeps the sauce from separating due to the fats and the lemon juice.
Yes thank you, but anyone who cooks pasta SHOULD already know this!
Thank you I was wondering what that was
White water lol
â@stephenimsong3462 honestly I've been cooking pasta dishes since high school. Made many yummy ones but only in the past year or two added the pasta water, I'm 35 now
I'm 46 and just learned this too! đ â@@GK-gc9cv
Italian dishes are the most simple dishes I ever seen. It's like the PB&J of cooking. An still you find people arguing over the recipes.
AND YOU STILL RUINING THEM EVEN IF THEY'RE SIMPLE AS FUCK
P.S. BUTTER IS BURNED SO THIS IS PASTA AND CANCER
Tf this is just boiled pasta with butter garlic and salt what's good in this
@@gluon7412 it's not good because it's wrong recipe
@@lorenzodisante1011 bullshit it delicious. Stop with your nonsense.
@@gluon7412 why donât you fvkng try it first. Then decide if you think itâs good or not đđ€·ââïž
Iâm glad Iâm not the only one that says the name of the dish that way đ€Ł
I make this pasta all the time. Absolutely slaps
This pasta is now officially referred to as "agalaga lagalo"
Lmao, the way you pronounced it! đ Relatable. This is definitely one of my favorites too. Quick, simple and easy! đ
Whatâs recipe ?
@@kingtut7366 Oil, garlic and the pasta is the original recipe(and salt if you want to). He added chili flakes, parsley, butter(no point in my opinion) and lemon. I think I didn't miss anything.
Personally when I do it I just add the chili flakes, since I like it spicy and that's about it.
Edit: Apparently the "peperoncinion" version have parsley and chili in it, so I guess he did this version and not just the oil+garlic version. Honestly I never even know there is another "official" version.
@@xingbairong bet thanks
This recipe isn't easy, if doing it the 'correct' way. Which means cooking the pasta in very little water so it becomes really starchy and thick. Which makes it hard to get the salt balance right.
My favorite part about Italians is how they judge everyoneâs cooking while chugging olive oil and spittin it into the food theyâre cooking
You've no idea of what you're talking about
lmao yeah
You judge us by watching stereotypes,not very smart,đą
â@@user-dl4dn5th3cyou don't help yourselves though - look at the all the cringey gatekeeping from utter nobodies on this video. Bunch of losers.
That is not true, and why, as an italian i dont simply put olive end oil, i stay whith the pasta, i love, dont couking
i agree! pasta aglio e oglio is the best! i'd leave out the butter tho!
That plating was stunning
from what I understand this is "spaghetti aglio, olio e peperoncino". a fairly famous recipe in Italy. you make it a little different but even here in Italy there are many variations. sorry for my English e buon appetito a tutti đ
pastĂ cĂČ e vongole fujute, per la precisione.
@@federicorende9738 e vongole nun ce stanno, quelli so i pezzettoni de ajo, ma poi chi cazzo mette il burro nell'ajo e ojo poi insieme al olio cristo
Your English was perfect!
Grazie per l'informazione :)
@@SadSpix vongole fujute = scappate, non ce stanno . mai sentito parlare di edoardo de filippo ? xD il burro lo fanno, perdonali perchĂš lo fanno
Cipolle e Limone đ€źđ€źđ€
Interesting how the entire recipe is in the name of the dish and people still get it wrong :))
My phones ringtone is Michael Scott screaming no and for a second I thought my phone was ringing đ
Let's talk about that wireless stoveđ€Ż
That's what I'm sayin
Whatâs it called or where can I buy one?!?!
Does anyone know what itâs called
Thatâs what that is wtfff
This! 100% this! I have asked this in every one of his videos. Lol
"Non si scrive l'Italia invano, vichingo". Cit.
Ahahhahhaajaj
Ahahaha
đ đ đŸ
Pasta????đ€ŠđŒââïžđ€ŠđŒââïžđ€ŠđŒââïžđ€ŠđŒââïžđđđđđđđđ
grazie fratello, questo pseudo cuoco offende la nostra cucina
I'm Italian, grew up on Nonna's cooking, and these people who are so mad about the butter..... Smh. Whoever said people are mad if you don't make it like their nonna makes it is absolutely right. I'm totally used to how my family cooks and feel weird about other people's versions but geez louise these people are controlling and hateful. No appreciation for the simplicity of tasty food and no respect for the taste of others.
It's like for example for me "traditional" lasagna does not have egg or carrot, though some would say it IS traditional! Yet for me that's sooooo weirddddd. But if someone puts it, sure I feel like ugh this isn't lasagna, but frankly if you set aside your emotions for a second you realize that it's pretty arbitrary and crazy to be so difficult and close minded.
Just be respectful, man. It isn't that hard.
đđœđđœđđœđ„°đșđž
I mean if you wanna get down to it, "traditional" Italian food shouldn't even have tomato or peppers in it since those are crops from the Americas
@@artirony410 we are talking about 1492, we had time to create new culinary traditions since then ffs. Plus we have the highest quality tomatoes in the whole world so please shut up and enjoy your mac&cheese
Jokes on you for writing a paragraph on a youtube short.
perfect pronounciation of aglio e olio đ€
Very nice pasta agloaglo
You should also try the pasto aglio, olio e peperoncino, it's very different but also very good
đ€Šđ»ââïžđ€đ
You just want him to pronounce the name đ
As a Romanian I m also getting cringed by this "agloaglo" . Fucking butter anf olive oil, I am dying
@@Modrov nice nickname and logo
As an italian, I can confirm pasta agalagalaglo is the true, ancient name of aglio e olio
It's called "aglio, olio e peperoncino" for a reason: there's no g*ddamn butter in it. đ
yeah but this is pasta agalagalagalo
io non capisco come gli americani riescano a sbagliare un piatto del genere. Ăš letteralmente la pasta piĂč povera che puoi fare, praticamente senza niente. il procedimento Ăš semplicissimo, quasi banale. boh
@@zooparty1257fr
â@@zooparty1257 Exactly
Nobody cares. He's still going to shit it out the same way.
it's a miracle because everything is done without any stove
as an italian cook i never seen this recipe lol nice meme
â@zibaAgalagalagalo? sounds more african than italian lol, there is not italian pasta called like that, especially with fish
Butter on 'Aglio & Olio' pasta is wicked, but the lemon juice squeeze is outrageous!
In the end the whole fun from cooking comes from experimenting and creating your own stuff. It's not really hard or extra fun to cook strictly like the recipe. A little variation might open your taste buds to whole new worlds. I find it weird that people get offended by someone who doesn't cook their food like they do.
The Flintsones come to mind as he's chopping the parsley. Taking me back to my childhoodđ€Łđ€Łđ€Łđ€Ł
aglio olio e peperoncino is the simplest pasta we make when we donât want to cook anything else, when we donât have time or when we come home drunk after partying. Its name is literally âgarlic, oil and chili pepperâ thereâs no need to add other stuff, it loses its purpose
Itâs not âAglio olioâ, itâs âpasta Agalagalagaloâ
I used to make this almost every day for my lunch break during my apprenticeship. what a trip. I used to add toasted breadcrumbs tho
we all have the same core experiences dont we lol
Finally a tutorial on how to pronounce it.
For a second thought you had a gold goatee lolđ
The pasta queen just fainted
âIts goregous, just like youâđą
itâs good that he called it pasta agalagalagalo, because itâs definitely not pasta aglio e olio.
"Pasta Agalagalagalo" got me đ€Ł
That looks so good! Those are my kind of pans!
Noodle "Nooo...God please no!" đđđđ
*Spaghetti
Was that Michael Scott's voice?? đ đ
@@ronibigbangnicole Michael Stevenson white đđ
Is cuz they knew is not supposed be butter there đđđđ
Fry the stems of the parsley together with the garlic for extra flavor! đ„
I must try this thank you
It kills the flavor
Love this! Been making this nonstop w this video âš Thanks friend đđ
I'm gonna be straight with you my dude... The way you held the pan in the beginning of the video... My dude I thought you were Hulk Hogan for a sec. đ€Ł
I must say, although not traditional, the butter probably makes that so good
The butter totally ruined it, what is wrong with American food that doesn't work?
Gotta love that pasta agalagaglo
I like how you explained what the ingredients were đ
đđđ new to the party, love this video!!!
Thanks for this recipe.
Iâve been searching for a new simple pasta dishđ
Best aglio e olio I ever had was in Florence for $6. With such a simple sauce, the pasta is much more important. Spend the extra money on bronze cut.
Cool! Do you happen to recall the name of the restaurant?
@@sidra7788 unfortunately no, I donât speak Italian so I had a hard time recalling the names of all the wonderful places I ate at during my week in Italy. However âVivoliâ is my official florantine gelato recommendation where I had a wonderful oranges and cream gelato with pieces of candied orange peel mixed in.
Love this recipe đ I make it all the time, thanks
Loved this! Looks delish! You're funny! đâ€
My favorite method of cooking: Bluetooth
So he just heats the pan and cooks on the table just for the video and then puts it back on stove?
@@pir4a No the thing has an integrated Bluetooth heater
I love how confusing induction cooking is to people
@@scenicdepictionsofchicagolife this isnât induction đ
@@scenicdepictionsofchicagolife you tried but failed
This is the first time you broke my heart :( as an Italian, you cannot call this aglio e olio, this is something else
I mean, he didn't call it aglio e olio
This's Pasta Agalagalagalo
This is Pasta Lalilulelo
He had me at ahg alahg alahg alo
Honestly bro, this looks pretty good
Ive got a genuine question
How do u cook the things in the coaster ? Where does the heat come from ?
Ive been searching for months, itâs mystique is beyond our understanding
Please
The video cuts every few seconds. He's bringing it back to the stove to heat up, then returning it to the heat proof coaster to film, over and over. It just makes the video look nicer, there is no magical heat coming from the wooden coaster.
@@ori-yorudan Fake news. It's actually the type of wood and friction created from swirling the pot on the wood, able to reach temps of 400f doing this. I've been cooking this way for years, saves so much money compared to using a gas stove
@@Topspeedcraft The method is friction heating, you need the right type of wood tho
i need this Magic heat pan.
Finally someone else noticedđ
Seriously?! What the heck is that
Bro is 2/3rds of the Axis powers
This was one of my favorite midnight snacks after bar hopping!
Itâs crazy how Italians just took Asian noodles and was like this is our shit now.
I read about it because of your comment, and the legend said that, but historians said both culture developed the concept of âpastaâ (even with different names) individually, in parallelism.
I also read: âat that time the Chinese didnât know the wheat, characteristic of Italian and Mediterranean productionâ ⊠âprocessing methods completely different to the oriental ones;â
âșïž
â@@Sim0sama Sources?
who cares, now we have 2 different yummy noodle pastas to enjoy
Just look at spaghetti and then look at noodles they're completely different you brainrotted broken chairâ@@deviantmoore9744
Whatâs the round wooden thing heâs cooking on ?
Im curious too :)
@@janemonroe7547 I was too! Itâs just a heat mat, the pot and pan is moved from the stove throughout to film what heâs doing
Nice! đFor the Italians cousine lovers the traditional recipe has only oil (extravirgin) and not more than one garlic per person finely chopped.
I think the Italian garlic is stronger than the others because all that garlic would be not eatable. đ
Very nice but put a little peperoncino in there that is top tier
Bro you gotta try that lemon pasta next.
What is a "Lemon pasta"?
czcams.com/video/_dcRj6e9NAM/video.html
How many times do you have to re-heat your cooking surface during a video to keep it up to temperature after you transfer it to the pot holder?
fr lmao
One of the easiest and most delicious recipes ever
This looks good. The way you pronounce d it I thought it was some Hawaiian style pasta đ
Its nice to see people picking up on how to cook italian food because its the best and healthiest!
I hate how senpai kai has figured out a way to make food without putting it on a stovetop besides the fact he owns one.
That soundbite from The Office đđ
"No, God, please no!" is from The Office đ
The pasta Does look delicious, but I'm more excited that I now don't need to wash another utensil cuz in gonna start stirring with a piece of spaghetti!!
It makes no difference lol, stir with a fork and eat with the same fork
@@choobee_ oh dang you're right đ
definitely one of the best recipes i've seen
And then you don't understand anything about cooking. đ€ą
Best recipe? This is a recipe a poor high school student would make because it's so simple. Can't possibly be very tasty unless you're used to this kind of bland food.
@@deyh5664 i'm talking ab recipes for pasta aglio e olio but you continue your rant
@@enzoisernia congrats
Wonderful production! Enjoyed!
âNO, god pleaseâŠNO!!!!â, dangling pasta over the boiling garlic oil!!!đđđđđ Love a chef that plays with his foodâ€â€â€đđđ
That, looks good! đ
I canât find that cooking mat
i think its just an illusory thing he does with just some wood mat and the residual heat of the pan
Please show me how you sliced your garlic that thin. I canât for the life of me slice it that beautifully with a knife. I might need to buy a mandolin.
in fact I said to myself, is it onion or garlic? because I've never seen garlic cut like that, and I'm Italian
I want to taste it once
I literally made that last week but with a shit load of parmesan
And?...
Nahh you lost me when you put the butter man... it's called OLIO for a reason smh
This was called agalagalagalo
@@zadokprime4831lmao đ
Butter lends flavor to this yummy dish.. đ
@@bettynemet3795 bruh its called aglio olio e peperoncino because these are the only ingredients needed, u dont have to make it fancier or yummier
@@alessandochessa it's such an American thing to do lol
this is my favorite pasta i always get this at my local italian restaurant it got generous amount for 9 dollars
Damn I want that! But mostly, I want to prepare it that way! đ
*italian roman gramma gettin ready to explode*
"Nonna" has entered the chat.
Iâve made this before just high with ingredients đ€Ł didnât know I was making a real dish I ate it with a baked chicken thigh 10\10 would eat again đ€Ł
Yeah, you dont make a real dish in fact!
â@@asafa36363636 he did though just not the way you make it if it's got oil garlic and pasta who cares? Tomatoes weren't even in Italy 500 years ago they came from China I'm sure an Italian 500 years ago would say you're "ruining" their dishes with tomatoes so let's cool down on the snobbery.
@@crispylizard4348 from China? đ€Šââïžđ€Šđ€Łđ€Ł you must be american are you?
Is not a fact of snobbery but this is not a real dish and is not aglio,olio e peroncino!
I suggest you to ooen your history book if you have one...or just google it man, you are so ignorat!
Tomato from china đ€Łđ€Łđ€Łđ€Łi have to show this to my friends.
Hilarious đ€Łđ€Ł
Aniwatly since 1861 Italy was not like we know it now!
Really man just open a bloody book!
@@crispylizard4348 who ever talk about tomato? đ€Łđ€Łđ€Šđ€Šââïž
â@@crispylizard4348 tomatoes are not from china wtf đ
Thatâs a nice 4-5 tbsp of butter⊠amazing
bro with some parmezan goes to another level .
What is that wooden (at least it looks like wood) thing you're using to cook on?
It's a table
Bluetooth induction heat mat
@@h3ll0k177yy Thanks!
@@victorvanrooij600 funny
@@victorvanrooij600 đđđđđŻ
It's "aglio e olio" literally "garlic and oil" why the hell use butter? Come ooon
Itâs literally garlic and oil, why use pasta
@@JpegDog itâs literally garlic and oil, why use pan?
Because it is "pasta agalagalagalo" not "aglio e olio"
Diodati sembra una bestemmia ma concordo, americans put so much butter in everything, even when you dont need it. Italian pasta recipes (like the title of the video describes this is, even tho it's not 100% true) only use butter when part of the sauce has cheese in it (something like 4 formaggi for example)
Butter ruins the simplicity of the flavours of aglio e olio but I can understand using it instead of olive oil if that's a bit too pricey
Iâm not Italian but I agree with that last bit from my experience. Great olive oil makes all the difference. One could argue that the true star of the dish is the olive oil, not the garlic.
This guy's commitment to cook on the stove, then move it to the counter time while the pan is still sizzling....
The butter cheat codes are nice touch.