【パスタの選び方】ファビオのお気に入りパスタはコレ！パスタ銘柄比較

Hi, I'm Fabio, the chef. Today, I'm going to introduce the pasta you can get at the supermarket. Today, I'm going to introduce the pasta you can get at the supermarket. At the supermarket, there are Italian noodles and domestic noodles. I'm going to introduce the Italian noodles. These are the ones that are sold as a representative. I'm going to introduce five types today. There are two types of pasta noodles. There are two types, Teflon and bronze. What's the difference? The smooth surface is Teflon. The rough surface is bronze. The Italian pasta maker that is known for Teflon processing is Barilla. This Barilla pasta is made in Palma, northern Italy. This is the best-selling pasta in the world. I think it's easy to buy in Japan. Barilla pasta is widely used by Italian chefs in Japan. The characteristic of this pasta is that it is smooth because it is processed in Teflon. I think it's delicious to combine it with an oil-based or light sauce. Barilla goes well with cream-based pasta such as carbonara. The characteristic of this Barilla pasta is al dente. There is a flavor of pasta. When you boil it and eat it, the al dente texture remains until the end. I think this pasta has a strong al dente feeling. On the contrary, this pasta has a weak aroma and flavor of pasta. I recommend combining it with a lot of ingredients, such as ragu sauce or meat sauce, rather than a simple sauce. Japanese people are familiar with Teflon-processed pasta. The reason why Japanese people are familiar with Teflon-processed pasta is that most of the pasta made in Japan is Teflon-processed. Japanese people are familiar with Teflon-processed pasta. So I think Barilla pasta is a pasta that Japanese people like. Next, I will introduce Diteco. This is also a pasta that everyone is familiar with. This pasta is made with Italian tube Abruzzo. The characteristic of this pasta is that it is contrasting with Barilla pasta. This pasta is bronze-processed, so the surface is rough. This pasta is rough, so the spiciness of the sauce is good. I especially recommend tomato sauce or simple sauce. Diteco pasta is said to go well with simple tomato sauce. When I use Diteco pasta, I often use it when I make tomato cans or tomato sauce. The characteristic of this pasta is that it takes a lot of time to boil. This pasta is bronze-processed and rough. This pasta is made with a lot of roughness. If you boil this pasta, it will be easier to absorb water than Teflon-processed pasta. The point is to boil this pasta much earlier than the time indicated on the package. If you boil this pasta as it is, it will be less al dente than ordinary pasta. The disadvantage of Diteco pasta is that it absorbs water and becomes a soft pasta. On the other hand, the powder scent is a little higher than Barilla pasta. The characteristic of Diteco pasta is that the spiciness of the sauce is good. The next pasta I will introduce is called Ribera. This pasta is made in Puglia, southern Italy. The characteristic of this pasta is that it has a strong al dente taste. Ribera also has both bronze and Teflon-processed pasta. However, there are many Teflon-processed pasta in Japan. Because it is Teflon-processed pasta, it has a smooth surface. However, it has a strong al dente taste. Even if you eat it after a long time, the al dente taste remains. It's a really amazing pasta. The thickness of this pasta is 1.55 mm. This pasta has a very unique texture. There are many types of pasta, but I recommend this 1.55 mm pasta. The price is reasonable, but Ribera's pasta has the best al dente taste. This pasta is 1.55 mm thick. It's not thin, it's not thick, it's medium. In fact, it goes well with any sauce. This pasta is Teflon-processed, so it goes well with oil-based pasta, Japanese-style pasta, mentaiko pasta, and Japanese-style pasta. On the other hand, the al dente taste is strong, so it goes well with tomato sauce. The next pasta is Gallofalo. This pasta is also sold at a supermarket called Major. This pasta is made in Graniano, a town near Napoli, in Campania, southern Italy. This pasta is a bronze-type pasta. This pasta is my personal favorite pasta. I've been using this pasta a lot when I eat it. The thin pasta is also recommended for Gallofalo. This is 1.6 mm spaghetti Gallofalo. This pasta goes well with any sauce. Especially, I use this pasta when I make peperoncino or oil-based pasta. It's really delicious. I recommend peperoncino. In this pasta, the overall balance is good. The al dente is not as al dente as Ribera, but it's a little below that. In addition, it has a good aroma compared to Dececo and Barilla. The aroma is good and the al dente is well balanced. I think that's the kind of person Gallofalo is. The last pasta I'm going to introduce is Del Verde. This is a pasta made with Italian tube Abruzzo. This is a bronze-type pasta. It's the most expensive of the five. If you eat it, you'll know. If you compare the five, the al dente is about the same as Ribera. It smells really good. The smell of the powder when you open the bag is completely different. Del Verde has the best overall balance. It's a tomato sauce. In this case, you can enjoy the aroma of the powder. It's a simple oil-based pasta. I recommend that you eat something that doesn't go with the sauce. Today, I chose a low-priced pasta that can be found in supermarkets. If you divide the difference between bronze and Teflon, you can see the difference in the spiciness of the sauce and the texture of the noodles. I don't think there's a big difference. The difference is about the same as eating rice. The difference is minor, but it's really about whether you want to make a cold pasta or a warm pasta. I use pasta to decide whether I want to mix the sauce well or not. I usually use Pasta Mancini. I love Pasta Mancini. It's about 1,000 yen per pack. It's very expensive. It's getting harder to eat on a daily basis. When I use it at the store, it smells good and the texture of the noodles is really good. I definitely use pasta Mancini. If you use it on a daily basis, which one do you use? If you think about it, you can change it depending on the pasta you want to make. In the end, it's up to you. I think it's going to be a pasta that suits your taste. I really like Galofalo. I dare to use thin noodles for spaghetti. The smell of the powder is well-balanced. I fry it pretty early in Al Dente. If you fry it early and mix it, the texture of Al Dente is very good. I like Galofalo because I think it's good for my senses. I had a question. There were some questions about whether or not to boil the pasta in boiling water. There are two types of pasta, bronze and Teflon. Depending on these two types, the way of boiling changes. The reason is that Teflon is smooth, so the surface is not bumpy. Teflon is more durable. It's hard to suck without sucking water. If you boil Teflon in boiling water, the flavor of the pasta will not be lost. It's okay to boil it well. The pasta I use is Mancini. I use a good-smelling bronze pasta. If you boil it in boiling water, the noodles will be rubbed. The flavor and aroma of the pasta will be lost in the hot water. The rough texture of the pasta will be scraped and smooth. The pasta will be in a bad condition when it is boiled. When you boil Teflon, boil it in boiling water. It's not boiling, it's boiling. The point is to boil it in boiling water. If you think about boiling it, it's better to use a bigger pot. The pasta will not be rubbed. The pasta will not be stressed. If you want to make a good pasta, you need a big pot. It is important to boil the pasta slowly without stressing the pasta. How can I make the pasta the most delicious? The amount of salt is very important. It is said that the amount of salt is 1% for hot water. It depends on the chef. The amount of salt is different for everyone. Basically, it starts with 1%. Some chefs boil the pasta with salt that is deeper than seawater. The important thing is not to boil the pasta. The important thing is to season the pasta while boiling. The important thing is to make the pasta delicious even if you eat it alone. Today I introduced a cheap can of pasta sold at a supermarket. It was my first time, so I didn't know what to talk about. If you have any questions, please leave a comment. See you in the next video. Bye for now!