You are the perfect example why I love Italien food and especially pasta so much! Seeing your love for what you are doing is really great! For me you are the Papa of Pasta!
These are my favorite videos of yours! Is this pasta factory on the Vincenzo tour of Italy? I cannot tell a lie; I always bought cheap pasta before I discovered your channel. Since I started using quality pastas, everyone has noticed the difference in taste. I was surprised. Top quality pasta only in my house now.
What my experience of artisan pastas is that the wheat flavour of them are a lot stronger than those commercial pastas, also they look very white, also they expand more when they're boiled.
I will buy the not orange one I can get at My grocery Shop as soon as I can. Thank you very much, Vincenzo, for sharing your Video with us. Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
Drying your fresh pasta ensures that it keeps its shape. Should be around 40-50⁰C, and within 30 - 40hrs. Let me know if you tried this out. And constantly check on the pasta for molds.
OMG, where do I start? I was mean to this guy in the past... In any case I'm an adult and I can cope... Here's what happened to me today: I went to the most upscale store in my entire area to buy FRESH lasagna sheets. It sounds stupid but here in 98008 (USA that is) nobody sells such... I found a store which is heavily overpriced (but for a good reason) and I picked-up my fresh lasagna sheets... (US made, but still fresh). Had I made them at home they would as well be USA made... I checked-out the store for other signature Italian products and I came across two artisan pasta brands; Rustichella d'Abruzzo and Falicetti Dolomiti 1908- Organic. I got a package of Rigati (kind of rounded penne) in a paper bag and two packs of the Abruzzo ones. Bucatini and Penne (non rigate). Both brands were $7.99+ tax (10%), basically nine US bucks; all at 500g. Considering that you buy two 500g packs of Barilla for $3 and 2 packs of DeCecco for $5, this is at the steep side of pricing. But wait; one of them is from Abruzzo and the Vicenzo's Plate guy said he's from Abruzzo... I had to buy those... I found in the same store really nice fresh wild caught tiger shrimp and I got 1lb... Had on my mind to make some garlic shrimp pasta. I went with the bucatini, ones, Partanna extra virgin olive oil, a bit of Irish butter and some self crushed garlic... By the time me and my wife eat, my eyes were wet... It was so good, that words won't do justice... Well, I had some Venice white wine next to it... I left my wife to watch her British crime show and went downstairs to my man-cave... Looked-up the Rustichella d'Abruzzo brand and came upon this video... I was in tears during the whole video: honestly! On the paper pack it says: dried 56 hours at controlled low temperature; now I learn tat it's between 30 and 56 hours(???) In any case I had no clue I'm about to have the "word's best pasta" but I loved it to tears. After watching this video I will take back everything bad I ever said about Vicenzo and congratulate the maker of this brand for an amazing product! All the best from 98008 USA
