I Cooked 100 Years of Pasta

on today's video I am cooking 100 Years of pasta and we're going to be rating them from 1 to 10 so you know which one is best and we're going to start off with this one welcome to the 1910s this pasta is the symbol of Rome and like the Coliseum is truly iconic the Simplicity of this pasta is like no other but to get it right it is not as easy as you might think this pasta only has three ingredients pepper cheese and pasta that is all you need and the reason it's so simple P

make has a history you see this is sheep's milk and a very long time ago sheep's herders needed something to eat and they used their own cheese to make a creamy pasta called kacho Pepe so a crucial ingredient will be the picino cheese the first thing you want to do is to grate this as fine as possible using a micro grater makes things easy however you can also throw it in the blender getting this as fine as possible once that's done you want to go ahead and cook the pasta you want to use a good

pasta for this one one that has texture you see this one is a sign of high quality pasta as it will release a good amount of starch and this rough texture will also grab the sauce when cooking the pasta you don't want to use too much water that's because the starchy water is extremely important and as the pasta is cooking you want to go ahead and reserve a little bit of this pasta water let it cool off a little because we want to mix this with the picino cheese and if you put it too hot

it can actually melt the cheese and make it stringy that's not what you want to be specifically you want it under 180° F just add little by little and keep mixing it until you make a cream a nice thick cream just like this as the next step is to get a pen and toast up some black pepper you want it to be freshly cracked black pepper because if it's too fine it will burn as soon as you can smell that black pepper Aroma it's time to grab some pasta water immediately put it in the pan

shake the pan and prevent the pepper from burning as once that's done you want to go ahead and grab the pasta and immediately throw it in there mix everything together make sure you coat that pasta with that black pepper the more you mix the better and at the same time add pasta water as needed you don't want this thing too dry it should be slightly wet as to finish this one up add the picino cream we made previously and vigorously start tossing and shaking the pasta because the idea is this as everything is mixing together

you will slowly melt the cheese emulsifying everything together making a nice delicious creamy sauce now this is kacho Pepe so you want to go ahead and plate it up add more picino cheese on top if like followed by some freshly ground black pepper the most important part about this pasta is that you must eat it immediately it cannot sit now this is the way to start a 100 Years of pasta all right cheers guys Che cheers that's perfect that's perfect the Simplicity of the dish is what makes it good and there's no way to make

it better yeah back in the day they were eating good apparently cuz this is this is amazing I'm not going to lie peino and pepper it's all you need on pasta Man 10 out of 10 for me 10 out of 10 10 out of 10 I'm going for seconds but on to the 1920s in this decade there was a high migration of Italians coming to the US most came to New York City they started working and they had a lot more money because the beginning of this dish was not like this instead of large meatballs

they were tiny tiny but now Italian Americans could afford a lot more meat so our version of spaghetti and meatballs was created to make it you first want to take some stale bread and combine it with some milk mix it up a little bit and squeeze the milk out we're just trying to bring it back to life now into a bowl combine some ground beef the bread that was just made followed by garlic parsley salt black pepper and parmesan cheese mix it well and combine all of these ingredients together as once that's done you want

to make some nice small balls about 1 and 1/2 in thick is good and as you already know it's much larger than the Original Italian version now into a pan add a generous amount of olive oil then immediately throw in the meatballs you want to Brown them under medium high heat this is your chance to get a nice beautiful color on them and as that is happening you want to go ahead and get your tomato sauce ready K tomatoes are the best for this you can go ahead and crush them by hand or if you

have a food meal it's even better just run the whole can through it and in the end you should be left with this consistency nice and smooth and by this time our meatballs should be having a nice beautiful color on them however take a look at the bottom of the pan this is called fond it has a tremendous amount of flavor we don't want to let this go to waste to deglaze it you want to do do it with a tiny bit of white wine mix everything up a little bit like if you were cleaning

the pan as once the fun starts releasing immediately add in the tomato sauce followed by some salt and freshly ground black pepper as now you want to mix the whole thing and let them cook and as that was happening you want to go ahead and cook your pasta use good quality spaghetti one that has texture like this will work just great the smooth ones is not the best to cook it you want to go ahead and follow the instructions in the package and to finish this up you want to go ahead and add some of

just the tomato sauce followed by the cooked pasta and of course a little bit of pasta water toss it and Shake It Well now add some Parmesan cheese toss it a little bit more so everything can combine and add a generous amount of meatballs and more sauce the only thing left to do now is to go ahead and plate it up and as you are doing so make sure to be generous with the meatballs and obviously add some Parmesan cheese and parsley right on top now that is a true classic I mean take a look

at it spaghetti and meatballs we love it for a reason it is good cheers cheers mhm M yeah that's actually really good that's fire it tastes authentic it was lightly garnished with what parmesan I guess it was but it was very strong I don't what type of Parmesan it is but it really hits I'm not a big fan of cheese but it goes well with the spaghetti 1920s done on to the 1930s in this decade times were tough the Great Depression was not easy and craft came out with its box macaroni and cheese option back

then one box CED a family of four for only 19 so craft quickly sold over 8 million boxes in one year and one of the reasons they did so it was because it was ridiculously easy to make first you want to go ahead and boil the pasta then on another pan you want to go ahead and add some butter let that melt a little bit then add some milk followed by the powder mix mix that really good into everything fully combined now add the pasta mix everything together into its nice Saucy and creamy and in

the end you are left with the classic mac and cheese we all grew up eating I mean take a look at it most adults no longer enjoy it but it is still extremely popular with the younger audience cheers everybody Cheers Cheers I want to trash it but I can't The Nostalgia factor is just it's it's Weighing on me heavy right now this is good this brings you the childhood memories and all that definitely reminds you of like summer camp or something like that this is good you know this is not the way that I prefer

to eat it because craft mac and cheese by itself is a little bit mild it's a little bit Bland so I normally put like more seasonings or some cheese on top of something like this but this is not bad the actual flavor is like nothing to write home about it's it's okay but let's move on right to the 1940s so far every pasta I have made has not been controversial but the next one is and that's because this pasta is loved by Americans but it was actually born in Italy so I went ahead and flew

all the way to Italy to find out how it was originally made so this is the original Alfredo restaurant meaning that where everything came from the original way of making Alfredo pasta and they are proud of it take a look at the menu the original only includes three ingredients fetuccini parmesan cheese and butter now it's all about the technique and how to make it okay so we're going to get an access of how they make it everybody because it's not the way the American style do it okay it's very different the original version that's it

thank you for having me okay so he foiled the pasta first that takes no time at all since it's fresh pasta over there he has a big chunk of butter now that will go directly into the butter also collecting that pasta water that's very important if not you won't have the emotion not emotion emotion a little bit more pasta water oh it's almost soupy huh cuz then you add the parmo Rego and how long is the Paran Regan 24 months 2 months 24 months excellent very good okay he's going to add a generous amount of

parano regano there you go oh a generous amount two spoons oh two spoons and a half excellent okay and now we finish it on the table and the last part is the easiest one of them all he just mix everything together creating an emotion the heat of the pasta melts the cheese in the butter together combining it to a creamy and Special Sauce here are a few things to keep in mind number one he's using fresh pasta that is crucial for the texture and most importantly might be the butter he's using an European butter very

similar to carry goat that we have here in the US and since this pasta has very few ingredients it is quite important to get it right but maybe the most important one of them all is the 24 months parmesan cheese and just like that that is how it is made everybody no cream no nothing both of oh my god oh wow it is so cheesy you taste more cheese than anything else the creaminess savoriness forget every fet Chino alfredo had this is where it's at honestly this is an experience everyone should have and to make

sure I'm not being biased on our rating on our pastas it's time we have some more opinions that's a pasta so cheesy so flavorful it's super creamy as well purely cheesy and creamy dish I've never had such a Cheesy pasta and it tastes really good I think we all know this is amazing the only problem is where's the chicken this is our next pasta the true history of it is unclear Some says its birth is linked with charcoal burners in the appenines While others attribute it to American soldiers who arrived in Italy during World War

II one thing is for sure in the 1950s this was a hit now first the meat you really want to find this Guan chali it is cured pork and most people think it's similar to bacon or petta but in all honesty it's really not usually you will find this in any Italian supermarket and you can always get it online after cutting it up you should be left with something like this a nice little strip with ratio of mostly fat and a tiny bit of meat and that is what you want because we're going to be

mainly using the fat so under low heat you want to start cooking the Guan chal keep the heat low we want everything to melt nice and slow if you rush the process it will burn and you will ruin everything next up the pasta I'm using this high quality spaghetti notice the rough texture you want to cook it following the inst structures in the packaging and as that was going into a boow you want to add some egg yolks followed by grad picino Romano generous amount of freshly ground black pepper and whisk vigorously everything together this

is our carbonat cream as Now using the same pan we cook the Guan chal notice that I still have a good amount of fat in there so go ahead and throw the pasta right on top mix everything together so you can coat the pasta with that Guan chal oil go ahead and add some pasta water in the process also because next up you want to add that cream we just made all of it now toss and mix everything together and as you're doing that the sauce will start becoming extremely creamy the more you toss the

creamier gats make sure to keep everything under low heat or turn the heat completely off the last thing we want is to cook the eggs we want a nice creamy pasta just like this because once this is done you want to go ahead and plate It Up Add a generous amount of peino Romano on top followed by that beautiful Guan Chala we cooked previously and you can always add more black pepper to your liking because in the end you are left with this incredible dish carbonara maybe one of the most famous Roman pastas and I'll

tell you one thing it is f famous for a reason absolutely delicious mhm oh man the gual is perfectly crispy the egg yolk in the carbonara is the key in my opinion cuz it makes everything so creamy and it brings everything it almost like emulsifies everything together brings in all the ingredients it makes everything work perfectly the word that I would use to describe this is richness the the gual is very Savory very salty even the the peino it's very good I mean there's a reason why they call this one of the mother pastas I'm

ready for the next pasta can we go to the 60s piece absolutely let's go now this next pasta is unlike any other and that's because it's cooked like a risoto now at the same time it is almost burned and the history on how it was created is fascinating because there are two versions the first one is that a chef forgot a pasta cookie on the stove and he got burned but he served it to the customer anyway the second one on the other hand it was actually a real recipe and Roman chefing body was asked

for something knew and he remembered an old recipe that his not I used to make so he brought it back to life putting his own twist on it creating pasta lasassa now which version is true and to find out I flew all the way to Italy and to be specific I landed here in a place that does nothing but specialize in this pasta so I went ahead and had a conversation with the chef asking him which version was actually true okay the second one make a a resort version of the spaghetti and make it crunchy

and uh spicy so the story about the they left it burning over there is not true it's not true it's a true recipe can you show me how to make it oh absolutely he starts off with extra virgin olive oil a generous amount of chili flakes some garlic powder and toast that up a bit then he immediately throws in some raw spaghetti yes 100% raw because what he's trying to do here is to toast them up he's looking for a crunchiness just like this next up he added some tomato sauce followed by some pasta water

and the idea is to do this several times because as you're doing so the spaghetti will start absorbing everything cooking it little by little just like you would a risoto you want it to be caramelized and charred not burned but there's one important thing that I did not know about you have to make it in a non-stick pan yeah has to be not nonstick pan because if you put it in uh something like aluminum or iron the pasta will start to break I mean to break because you cannot cut the spaghetti in half yes absolutely

no you break my half don't you ever break the spaghetti everybody you go to jail here in Italy if you do that okay every time you break spaghetti Italian chef die and as you can see by this time the spaghetti is not only fully cooked but he absorbed all of the water and sauce and the only thing left to do was to Plate it up now he did make some other variations for me to try some had strella on top another one had anovi cream and even some Capers now these are all variations that he

made and I was ready to try either one of [Music] them M it's so fantastic and after you take a bite the Umami flavor stays in your mouth cuz you can still feel it it's already down but it's still there this pasta is a flavor bomb it is the only one that you eat it and it will still feel the flavor 30 minutes later it's delicious but I don't want you to take my word for it as I want to see how this one Stacks up with the rest ooh I do oh I do taste

I do taste the little burnt bit that I was seeing before and I also taste a lot of spice oh she hot I wasn't expecting it to be that spicy like as soon as it makes contact with your tongue but it's like instant when you cook this you're cooking it straight onto the pan so you get those crunchy bits I really like the texture of that makes with a you know normal pasta texture yourself it's not really a crunch it's more of a crisp but it's somewhere in between pasta is perfectly out Dente it's amazing

I think that's enough for the' 60s let's move on to' 7s our next pasta is the easiest and most simple pasta ever it's a summer dish that anyone can make created in Rome pasta alacha needs one main thing get the best quality ingredient you can because you almost don't need to do anything with this pasta funny enough you can actually use any type of pasta you like today I'll be using riat Toni into a bowl you want to add some fresh tomatoes followed by chopped basil fresh mozzarella parano regano salt and pepper and of course

extra virgin olive oil mix that up real good and once the pasta is fully cooked add that mix right on top toss every everything so you can fully combine and get a nice coating on the pasta and the only thing left to do is serve this is a pasta that is usually served Cod it is perfect for summertime and as you just saw it right there it is super simple and easy to make oh yeah in general this dish just feels like really light refreshing some pasta dishes sit kind of heavy not this one at

all this is definitely one of those pastas you can have like on a hot summer day next to a pool or at the beach or something this would be perfect it's weird cuz most of the time flavor of pastas comes from whatever sauce you're cooking it with or you're putting on top you can't really see a sauce here but it is super flavorful so it's like my mind is a little weird this pasta dish was delicious but now let's move on to the 80s most people think this pasta was created by Americans however it was

actually invented by an Italian in the80s and it is called penala vodka now to make this is actually quite simple you first want to get a nice large pan add a tiny bit of olive oil in there together with some chopped up petta cook this up for a little bit until the petta starts melting as soon as it starts getting a little bit of color like this go ahead and add some onions mix everything together and combine until you start getting nice beautiful color and everything make sure to keep it under low heat if not

the Peter is going to burn once you've gotten a nice beautiful color it's time to delaz the pen and for that we're going to use some vodka if you want to go ahead and ignite the flame and by the way you don't really have to do this if you just let it simmer by itself most of the alcohol will burn off because in the end you just basically you want to deglaze the pen as you can see the bottom is nice and clean now you want to go ahead and grab a can of tomatoes crush

them up really good throw that into the pan and stir everything together add salt if needed keep the heat on medium and once everything becomes drier like this go ahead and add some heavy cream you're basically looking for a nice color just like this now for the pasta you want to use Penny once it's fully out dented throw that right back into the sauce because the next step is quite important you want to go ahead and toss everything up as much as possible possible to make it super creamy and traditionally this is it because the

only thing left to do is to go ahead and plate it up but of course if you are a cheese lover like we are go ahead and add some right on top because this is p alav vodka cheers everybody cheers bro that is amazing m- it's still creamy but it's a thicker sauce so the pasta holds it a lot better the actual vodka in the actual dish you don't really taste it and I would know cuz I know exactly what vodka tastes like but I think Goa outdid himself on this one but I'm excited to

see what's next in the '90s I'll stay here and we start off with the meat king of all pastas Guan chal I've said it many times and I'll say it again this is the key of many Italian dishes it can't be replaced with bacon petta or anything else you really want to try to get your hands on these especially if you never had it before because for the next Roman pasta it is a crucial ingredient as we're going to be making pasta matria think of it as the most delicious tomato sauce pasta you've ever had

in your life and to make it it's quite simple after cutting up the gualan small strips just like this you want to go ahead and throw it in the pan notice that I didn't put any olive oil or anything else and that's because we want to use the rended fat of the gual this is a lot more flavorful than any other oil you can put it in there you want to go ahead and get a nice golden brown color on your gual make sure to keep it under low heat because we need this fat next

up I went ahead and remove all of the Guan chal and setup aside then you want to grab a can of whole tomato and crush it up you can definitely do it by hand but if you have a food meal it's going to be a lot easier as once you're done you should be left with something like this now throw that right into the pan with the gual fat bring it to medium heat and let it cook season it with salt and black pepper now mix it well and taste it for seasoning as next you

want to go ahead and cook your pasta a lot of people love to use butin for a matria but for this version today I'll be using ratoni after cooking it up to the instructions in the packaging I went ahead and threw it in the pan then I added some pasta water now A Generous amount of Pino Romano then you want to toss the whole thing until it becomes extremely creamy get ready to get a little messy that's totally fine because once you're almost done you want to go ahead and add that Guan chal right on

top toss it a little bit more and in the end you want to go ahead and plate it up for serving and of course you can always add more cheese if you like because this is pasta latria if you love a red pasta you're definitely going to like this one cheers cheers I need to go for another bite that was so good to be honest I prefer I really like the meat flavor that the Guan Chala adds plus like the tomatoes are a little bit sweeter yeah this is like really different from everything else I

have tried has like a way richer flavor to it I prefer the Voda one it's a noo for me I'm ready for the 2000s let's go next one is when Roman started getting really creative this is a combination of two pastas you've seen before think kacho peepe and carbonada without eggs then you get pasta alagia and it is quite simple to make first up we start with the King Guan chal you want to go ahead and cut in small strip as we did previously and throw it in the pan and cook it under low heat

make sure to render that fat nice and slow we're going to knad it once the guali has a nice beautiful collar you want to go ahead and remove it and Reserve as we'll be using this fat left behind in the pan next up to cook the pasta I'll be using a high quality spaghetti for this I cooked it following the instructions in the packaging once that's done into a bow I added a generous amount of pasta water followed by picino Romano then you want to grab a whisk and whisk this all together because you want

to add that pasta water little by little just like kacha pepia we want to make a nice smooth cream because in the end you should be left with a creamy texture just like this as now into that gu chal fat I added my pasta toss it really good to combine all of these things together because next Comes A Generous amount of the cream we just made make sure to turn off the heat at this point shake it well and toss the pasta and once everything is combined add a tiny little bit of black pepper Shake

it and toss it a little bit more the only thing you have to do now is to Plate it up to finish it add some freshly ground black pepper a good amount of picino romano and of course the Guan chal goes right on top now this is what happens when kacho Pepe and carbonada have a baby a pasta that deserves more credit because it is absolutely delicious oh yes it is all right cheers guys let's see what this is about Cheers Cheers oh my Lord m the Guan Chala is so amazingly crispy the pasta is

great but screw the pasta just give me a bowl of the Guan chalas and I'll eat that straight I don't even care I actually really like the pasta cuz it has that like peppery flavor it's creamy honestly one of my favorites so far all right well there you go guys let's see what they have for 2010 and on the very next pasta we took creativity to its Max and if you really want to give it a try you're definitely going to have to make it yourself because you won't be able to find this one anywhere

now to make it it's not as complicated as you think however ever you do need a few special ingredients starting off with the cheese a truffle cheese so the first thing to do is to open it up you want to go ahead and remove the cover and immediately start craving a crevices with the cheese don't worry though because nothing it's going to go to waste we're going to be using this to make our sauce as well once I was done check it out it is our serving plate for the pasta I'll be using spaghetti I

just follow the instruction in the package like always because next up instead of gu chal this is the real king of all Meats wagu you oh yes now just like Quan Chalet this has a tremendous amount of fat and I'll be using it exactly the same way the first thing to do is to cut it in small strips then into a peny goes to cook up and render that fat I season it with salt and pepper and continue cooking it until it was nice and crispy oh yes then into another pan I went ahead and

use that wagu fat threw my spaghetti in there added a generous amount of pasta water toss the whole thing up and added that cheese that we previously carved you want to go ahead and toss it as much much as possible because the more you do the creamier it gets but we're not done yet because I want ahead and carved some more cheese from the bow as then I added some flaming bourbon this helps the cheese melt once I got a nice creamy texture I went ahead and added my pasta toss the whole thing up together

as to finish it up I'll be using this black truffles shout out to my mushroom dealer the link will be on the description because he not only hooked me up with this but also that beautiful cheese so I went ahead and shaved a generous amount on top of the cheese followed by some crispy pieces of wagio and that is an invention that Italians might not approve but something you should definitely try wagu and pasta together it is in my opinion a perfect combination cheers everybody Cheers Cheers wonderfully creamy pasta and it feels like the sauce

isn't too overpowering at all I know I said I wasn't a huge fan of truffle it still has a little bit of a hint but it's not as overpowering as I was I would have expected the saltiness from the wagu definitely helps the the the trufflin you would think it'd be a little bit too rich mixed with the creaminess of the pasta but work really well together it's just really nice you can really enjoy everything to the max absolutely I give this a 10 out of 10 and with that being said guys that's a wrap

for 100 Years of pasta I hope you guys enjoyed this video if you did hit that thumbs up if you're not a subscriber be sure to subscribe and I'll see you guys on the next one take care everybody bye-bye