The 14 Types of Pasta — And Why They Exist
Every Kind Of
194 views
Every type of pasta exists for a reason, and none of those reasons is decoration. This is all types of pasta shapes explained one by one — what each shape physically is, where in Italy it comes from, how it is made, and the specific problem it was invented to solve.
There are more than three hundred documented pasta shapes in Italy. We go through fourteen of them, from a braided ring made by hand in a single Sardinian village to the shape sitting in almost every cupboard in the world — and we finish with the pasta that the man who designed the DeLorean was hired to invent in 1983, and why it failed.
Includes the four-word rule that lets you read any box in the pasta aisle, the truth about what the hole in bucatini is actually for, and the reason the word "vermicelli" legally means the opposite thing in Italy and in the United States.
CHAPTERS
0:00 Why twenty shapes from the same two ingredients
0:34 Lorighittas — the braided ring of Morgongiori, Sardinia
1:36 Corzetti — the stamped disc of Liguria
2:25 Fregola — the toasted Sardinian granule
3:10 Pizzoccheri — buckwheat, and why it cannot be long
3:55 The rule: rough holds, smooth slips, hollow fills, twisted climbs
4:13 Strozzapreti — the priest stranglers
4:58 Trofie — the spiral built for pesto
5:47 Orecchiette — two thicknesses in one piece
6:39 Paccheri — the tube designed to collapse
7:22 Bucatini — the hole is not for sauce
8:26 Farfalle — the pinch that changes the bite
9:22 Fusilli — the Archimedes screw of the pasta world
10:04 Rigatoni — bronze dies and why weaker pasta is better
10:46 Penne — the 1865 patent that started it
11:31 Spaghetti — and the vermicelli problem
12:17 Marille: the pasta designed by a car designer
13:16 What the pasta aisle is really telling you
SOME OF WHAT IS IN HERE
Lorighittas take three to four hours of one person's hands per kilo and are listed in Slow Food's Ark of Taste. Pizzoccheri della Valtellina received its Protected Geographical Indication on 29 September 2016, with a legal minimum of 20% buckwheat flour. Dried fusilli only became an industrial product in 1924, when two Italian emigrants built the first machine to make them — in New York. Penne exist because of a patent granted in 1865 to Giovanni Battista Capurro in San Martino d'Albaro, just outside Genoa, for a machine that could cut a tube on the diagonal without crushing it. And research published in Food Research International in 2008 measured that bronze-die extrusion reduces the breaking strength of spaghetti by 20 to 30 per cent — weaker pasta, better grip.
Every kind of food and drink, broken down variety by variety — what each one is, where it came from, and what makes it different from the rest.
All videos are voiced by a professional human voice artist and edited by a human video editor.
pasta #pastashapes #foodexplained
The 14 Types of Pasta — And Why They Exist
Every Kind Of
194 views
Every type of pasta exists for a reason, and none of those reasons is decoration. This is all types of pasta shapes explained one by one — what each shape physically is, where in Italy it comes from, how it is made, and the specific problem it was invented to solve.
There are more than three hundred documented pasta shapes in Italy. We go through fourteen of them, from a braided ring made by hand in a single Sardinian village to the shape sitting in almost every cupboard in the world — and we finish with the pasta that the man who designed the DeLorean was hired to invent in 1983, and why it failed.
Includes the four-word rule that lets you read any box in the pasta aisle, the truth about what the hole in bucatini is actually for, and the reason the word "vermicelli" legally means the opposite thing in Italy and in the United States.
CHAPTERS
0:00 Why twenty shapes from the same two ingredients
0:34 Lorighittas — the braided ring of Morgongiori, Sardinia
1:36 Corzetti — the stamped disc of Liguria
2:25 Fregola — the toasted Sardinian granule
3:10 Pizzoccheri — buckwheat, and why it cannot be long
3:55 The rule: rough holds, smooth slips, hollow fills, twisted climbs
4:13 Strozzapreti — the priest stranglers
4:58 Trofie — the spiral built for pesto
5:47 Orecchiette — two thicknesses in one piece
6:39 Paccheri — the tube designed to collapse
7:22 Bucatini — the hole is not for sauce
8:26 Farfalle — the pinch that changes the bite
9:22 Fusilli — the Archimedes screw of the pasta world
10:04 Rigatoni — bronze dies and why weaker pasta is better
10:46 Penne — the 1865 patent that started it
11:31 Spaghetti — and the vermicelli problem
12:17 Marille: the pasta designed by a car designer
13:16 What the pasta aisle is really telling you
SOME OF WHAT IS IN HERE
Lorighittas take three to four hours of one person's hands per kilo and are listed in Slow Food's Ark of Taste. Pizzoccheri della Valtellina received its Protected Geographical Indication on 29 September 2016, with a legal minimum of 20% buckwheat flour. Dried fusilli only became an industrial product in 1924, when two Italian emigrants built the first machine to make them — in New York. Penne exist because of a patent granted in 1865 to Giovanni Battista Capurro in San Martino d'Albaro, just outside Genoa, for a machine that could cut a tube on the diagonal without crushing it. And research published in Food Research International in 2008 measured that bronze-die extrusion reduces the breaking strength of spaghetti by 20 to 30 per cent — weaker pasta, better grip.
Every kind of food and drink, broken down variety by variety — what each one is, where it came from, and what makes it different from the rest.
All videos are voiced by a professional human voice artist and edited by a human video editor.
pasta #pastashapes #foodexplained