Thank you, I was afraid I would have to go paleo or keto! I’m 78 I will not ever want to lose my last favorite thing. Pasta! This is great. I’m going Mediterranean!
I went to a Talk about Glycemic Index given by a doctor who said that Angel Hair pasta was best for weight loss. It cooks in much less time and is less starchy. Good thing that is my favorite pasta. I’m going to make sure I buy pasta from Italy. Thank you.
Thanks for the info. I will definitely feel less guilty for eating pasta. Just getting back from a trip in Italy where we went to 5 cities, i can say you are spot on about how they do it in Italy.
Thanks for putting these pasta videos together. I've been learning all these tips from you and have been now eating pasta every day as part of my lunch 😊
Good question - I don’t personally use any when I make my meals, but I do love The Mediterranean Dish- she has a website and blog as well as a cookbook I believe!
Italians didn’t actually invent pasta! It goes way back to ancient China and was probably introduced to Italy by Arab traders in the 9th century. The Italians, though, definitely perfected it, making all the shapes and sauces we know today! That said, apart from a few inconsistencies I love your channel. I stumbled over it on my search for mediterranean diet information and love the way you present it. Keep up the good work. 👍🏼😉
Major differences in Italy are definitely; quality of grain, measure, and low/no sugar sauce! (Ragu or other jar-sauces contain mainly sugar!) thanks for this video! I’ve been guilty of the oil mistake and face-palming in that because it’s so obvious now!🤦
I’m going to look for different brands of pasta for sure. Direct from ItalY! Also start measuring better, and stopping my spouse from drowning it in sauce. I already knew the oil thing, and we should be premixing it. I ate good Italian when we lived in Europe,
You’re so welcome!! I’m thrilled you like the content. I usually refer people to The Mediterranean Dish - she has both a wonderful social media presence and a website, in addition to her physical cookbook. @TheMediterraneanDish
This was a great video❤ I have a question ( this may sound silly) is there a trick to cooking pasta that may reduce the starches in the pasta itself? Not referring to portions but the starches in the pasta itself . I hope my question made sense lol.. love the videos❤ keep em coming😊
No silly questions and this is one that I don’t have a definitive answer on, as I’ve heard conflicting ideas about it. One point is that if you buy a type of pasta typical from Italy, you’ll notice a white powdery coating on it - that is starch and it’s a good thing. It will come off in the water but the starch helps the sauce “stick” to the pasta, as the Italians say. In terms of how it affects our metabolic health by adopting any sort of cooking tricks… I am not aware of it! If anyone else knows please jump into the convo!
I'm guilty of the oil in the water. I know that oil separates in water however when the pasta is drains the oil residue sticks to the pasta and it does make it less sticky. Immediate hindsight, I suppose you can apply it after.
I found that measuring helps to keep portion control. You learn to be satisfied with less. It must start out as a challenge to ask 'how much do you want?' then dish it up appropriately after cooking. One good thing about being single LOL Being a senior, I find that 40 to 50 grams is plenty. Eat more veggies. Grandma was right.
Thank you for clarifying this info. I love 'imported from Italy' pasta, but have a question. As Americans we don't learn measurements in grams. (The only country) Can you give measurements in American also so that we don't have to go find a conversion online? Thank you.
28 grams per ounce. Having a little kitchen scale is so useful. Also, conversion tables are super easy to find. Then you can print them out and stick them on the fridge.
One question: I have eaten in Italy with no issues eating pasta/gluten but here in the U.S. I am gluten sensitive. Is this because the U.S. is different from Italy on how they process wheat/gluten?
It’s a great question that I don’t have a straight answer to. I think it depends on the direct manufacturers themselves. Try a few different brands or even the Italian brands themselves which are sold in many countries around the world
Excellent question - it’s hard to quantify it, but some definitely gets absorbed. If you are restricting salt, then feel free to skip that step in the cooking, no harm no foul!
Huh, interesting! Thanks for sharing with us. I learned in Italy that Italians always try to get the sauce to stick to the pasta as much as possible… never knew that before!
I also no longer boil lasagna noodles. I read that the sauce in the lasagna cooks the noodles as lasagna needs a much longer cook time than other pasta dishes. It is so much faster and easier and the lasagna always turns out great for me. Is this wrong?
Thank you, I was afraid I would have to go paleo or keto! I’m 78 I will not ever want to lose my last favorite thing. Pasta! This is great. I’m going Mediterranean!
Wonderful!
Thank you, We're now having spaghetti for dinner tonight!!
Awesome, enjoy!
I've been avoiding the pasta. Although we really love wheat pasta, because I thought it was fatning 😏
Thank you for giving us our pasta BACK🤗
Thank you; you're a blessing. My sin is Americanizing my pasta-tons of pasta with a large dollop of meat sauce on top.
you're so welcome! Thank you for being here.
I went to a Talk about Glycemic Index given by a doctor who said that Angel Hair pasta was best for weight loss. It cooks in much less time and is less starchy. Good thing that is my favorite pasta.
I’m going to make sure I buy pasta from Italy. Thank you.
Interesting! Thanks for sharing
THANK YOU SO MUCH FOR THIS VIDEO . 😊😊😊 I LOVE PASTA AND HAD SO MANY QUESTIONS ON HOW IT AFFECTS HEALTH.
You’re so welcome!!!
Thanks for another great video 🎉
You bet!
Thanks for the info. I will definitely feel less guilty for eating pasta. Just getting back from a trip in Italy where we went to 5 cities, i can say you are spot on about how they do it in Italy.
Glad it was helpful! Sounds like a great trip!
Thanks for putting these pasta videos together. I've been learning all these tips from you and have been now eating pasta every day as part of my lunch 😊
You are so welcome!
Can you recommend a really good Mediterransan cookbook?
Good question - I don’t personally use any when I make my meals, but I do love The Mediterranean Dish- she has a website and blog as well as a cookbook I believe!
Italians didn’t actually invent pasta! It goes way back to ancient China and was probably introduced to Italy by Arab traders in the 9th century. The Italians, though, definitely perfected it, making all the shapes and sauces we know today! That said, apart from a few inconsistencies I love your channel. I stumbled over it on my search for mediterranean diet information and love the way you present it. Keep up the good work. 👍🏼😉
Haha, awesome. Thanks for your support, glad to have you here!!
Major differences in Italy are definitely; quality of grain, measure, and low/no sugar sauce! (Ragu or other jar-sauces contain mainly sugar!) thanks for this video! I’ve been guilty of the oil mistake and face-palming in that because it’s so obvious now!🤦
Right!
I’m going to look for different brands of pasta for sure. Direct from ItalY! Also start measuring better, and stopping my spouse from drowning it in sauce. I already knew the oil thing, and we should be premixing it. I ate good Italian when we lived in Europe,
That’s awesome!
I love this video! I make the mistakes of not measuring it dry and then using lots of sauce and cheese.
I’m so glad you do! Awesome idea
Love pasta ❤
Awesome!
Thank you for great teachings. Can you direct me to great Mediterranean cook book please.
You’re so welcome!! I’m thrilled you like the content.
I usually refer people to The Mediterranean Dish - she has both a wonderful social media presence and a website, in addition to her physical cookbook. @TheMediterraneanDish
Thank you Anna. ❤
You’re so welcome!
This was a great video❤ I have a question ( this may sound silly) is there a trick to cooking pasta that may reduce the starches in the pasta itself? Not referring to portions but the starches in the pasta itself . I hope my question made sense lol.. love the videos❤ keep em coming😊
No silly questions and this is one that I don’t have a definitive answer on, as I’ve heard conflicting ideas about it.
One point is that if you buy a type of pasta typical from Italy, you’ll notice a white powdery coating on it - that is starch and it’s a good thing. It will come off in the water but the starch helps the sauce “stick” to the pasta, as the Italians say.
In terms of how it affects our metabolic health by adopting any sort of cooking tricks… I am not aware of it!
If anyone else knows please jump into the convo!
I'm guilty of the oil in the water. I know that oil separates in water however when the pasta is drains the oil residue sticks to the pasta and it does make it less sticky. Immediate hindsight, I suppose you can apply it after.
right! Hah, yes. thanks for sharing
I found that measuring helps to keep portion control. You learn to be satisfied with less. It must start out as a challenge to ask 'how much do you want?' then dish it up appropriately after cooking. One good thing about being single LOL Being a senior, I find that 40 to 50 grams is plenty. Eat more veggies. Grandma was right.
Absolutely!! Love that insight, thanks for sharing :)
Have you every laid a wooden spoon across the pot while boiling
It prevents it from boiling over
I’ll have to try this! Thanks for the tip
6:58
Thanks for your view!
Thank you for clarifying this info. I love 'imported from Italy' pasta, but have a question. As Americans we don't learn measurements in grams. (The only country) Can you give measurements in American also so that we don't have to go find a conversion online? Thank you.
28 grams per ounce. Having a little kitchen scale is so useful. Also, conversion tables are super easy to find. Then you can print them out and stick them on the fridge.
Thank you! I will try to include the US measurements for future videos :)
@@annapleetmd that will be appreciated. Thanks so much.
One question: I have eaten in Italy with no issues eating pasta/gluten but here in the U.S. I am gluten sensitive. Is this because the U.S. is different from Italy on how they process wheat/gluten?
It’s a great question that I don’t have a straight answer to. I think it depends on the direct manufacturers themselves. Try a few different brands or even the Italian brands themselves which are sold in many countries around the world
I have never added salt to my pasta because of heart problems and HTN being on low sodium. How much of that sodium actually sticks with the pasta?
Excellent question - it’s hard to quantify it, but some definitely gets absorbed. If you are restricting salt, then feel free to skip that step in the cooking, no harm no foul!
I put oil in the water too. Then I heard on the Food Channel that that keeps the sauce from sticking to the pasta. It makes it slide off. Who knew?
Huh, interesting! Thanks for sharing with us. I learned in Italy that Italians always try to get the sauce to stick to the pasta as much as possible… never knew that before!
I used to make lasagne without boiling the pasta. It was easier. Sometimes it worked well, but sometimes not
Thanks for sharing!
I also no longer boil lasagna noodles. I read that the sauce in the lasagna cooks the noodles as lasagna needs a much longer cook time than other pasta dishes. It is so much faster and easier and the lasagna always turns out great for me. Is this wrong?
Portion size, portion size, portion size!
Yes!
Eating raw pasta?? What kind of psychopath does that??? 😐
Lol.....that is a bit strange much yummier too cook it with a good tomato sauce 😋
I am seeing more and more crazy videos online of people not boiling their pasta! Wild
Oil in the water 🙋🏻♂️
A classic!
I wish I could eat this but when I try it causes bloating and makes me just feel bluh. I have to stick to GF.