Can Superfoods Save Pasta

 

How to Finish Pasta the Right Way

Video taken from the channel: Serious Eats


 

The SECRET trick to fresh PASTA

Video taken from the channel: acooknamedMatt


 

Cooking a SUPER HEALTHY Green Spaghetti with Only 5 Ingredients! | Jamie’s Quick & Easy Food

Video taken from the channel: 4Food


 

The Real Reason You Should Never Drain Pasta In The Sink

Video taken from the channel: Mashed


 

Fresh Spinach Pasta Food Wishes

Video taken from the channel: Food Wishes


 

Spelt Spaghetti Recipe From MY NEW BOOK | Daily Jamie

Video taken from the channel: Jamie Oliver


 

Sausage Pasta | Jamie Oliver | Superfood Family Classics

Video taken from the channel: Jamie Oliver


 

Cooking a SUPER HEALTHY Green Spaghetti with Only 5 Ingredients! | Jamie’s Quick & Easy Food

Video taken from the channel: 4Food


 

The Real Reason You Should Never Drain Pasta In The Sink

Video taken from the channel: Mashed


 

What People Get Wrong About Superfoods

Video taken from the channel: Science Insider


 

How to Get More Superfoods into Your Diet

Video taken from the channel: Howcast


 

The SECRET trick to fresh PASTA

Video taken from the channel: acooknamedMatt


 

Fresh Spinach Pasta Food Wishes

Video taken from the channel: Food Wishes


 

Easy Vegan Healthy Pasta Alternatives | Dr Mona Vand

Video taken from the channel: Mona Vand, Pharm. D


The verdict: Contrary to what food manufacturers claim, superfoods likely cannot save pasta. If you want to eat pasta, accept it for what it is: a high carbohydrate food. For a boost in fiber and protein, 100% whole wheat will do just fine.

Superfood additions can give pasta a different texture and taste so if you’re looking for a culinary adventure give it a try! Have you tried one of these “superfood”. The cheap superfoods which can save your life. This food source is not only cheap, but great on sandwiches, pasta or salads.

It’s packed full of nutrients, including omega-3 fats. It’s also. Superfoods are nutrient dense, almost magically so, foods that have so many health benefits, they take on a mystical status. Not all superfoods are created equal. Some are grains, berries, nuts, or fish.

So while you can’t grow all of your own superfoods, there are plenty that you can get right out of your own soil. The foods you consume can have a major result in your weight. Some foods, aid you lose up to 3 pounds weekly by revving your calorie burn and stopping cravings.

Other foods, particularly overripe fruits, power bars, couscous can make you gain weight. Foods that contain high levels of antioxidants and other nutrients, such as vitamins, minerals, and antioxidants, for minimal calories, are sometimes called superfoods. “The fiber and prebiotics in pulses can help transform the gut microbiome in ways that may reduce cancer risk,” says Cynthia Sass, RDN, and author of Slim Down Now: Shed Pounds and Inches With Pulses—the New Superfood. “Pulses are also rich in health-protective phenolic compounds, which have been shown to reduce inflammation, and.

But did you know blue light can cause serious damage to the eyes, and can even lead to blindness? Scientists at Harvard University studied the effects of superfoods on the visual health of more than 100,000 people. They found that eating a diet rich in certain key superfoods. While most foods stay fresher longer when they’re vacuum sealed—there’s some foods that can actually spoil faster under a vacuum seal.OR, effect the integrity of the vacuum seal itself.

So, before you get ready to seal your next batch of green groceries— Here’s. Pasta water does triple duty: it blanches the vegetables, cooks the pasta, and moistens the finished dish. Use dried pasta, not fresh. It’s important that the cooked pasta hold its shape and texture after being tossed with the sauce and left to simmer.

Fresh pasta is too soft and more apt to fall apart. What Pasta Type? Any pasta variety that is short will work well. I like orzo because you can really get a lot of vegetables mixed in with small bites of pasta. A rigatoni, elbow, penne, and shells would also be good.

Of course you can do it with ANY kind of pasta –.

List of related literature:

Adding red wine and balsamic vinegars to pasta infuses good-for-you, diseasefighting, anti-aging antioxidants and extra flavor—a win-win for this Italian cuisine.

“The Healing Powers of Vinegar (3rd edition)” by Cal Orey
from The Healing Powers of Vinegar (3rd edition)
by Cal Orey
Kensington Books, 2008

Don’t store pasta in clear containers: Exposing it to light destroys riboflavin, a key nutrient in pasta.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Whole-grain pasta can also be enjoyed, but you do have to be careful about portion size, as it contains more sugar and starch than fruits and vegetables and is less filling per calorie.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Oversalted pasta should be saved, mixed with unsalted butter and a lot of fresh herbs, like parsley, rosemary, and marjoram, and made into a pasta frittata, using the recipe on page 30.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Dried pasta can be stored for a few months in this way and generally tends to not lose its quality.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

It will, of course, taste like fresh pasta, not fresh spinach.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Generally, the healthful ingredients will tend to dilute the structurally functional components of the pasta.

“Soy Applications in Food” by Mian N. Riaz
from Soy Applications in Food
by Mian N. Riaz
CRC Press, 2005

I substituted zucchini for the pasta and added the fermented veggies, because I’m always looking for ways to make food healthier and to add cultured foods.

“Cultured Food for Life” by Donna Schwenk
from Cultured Food for Life
by Donna Schwenk
Hay House, 2013

When epidemiologist Mahyar Etminan, PharmD, of Royal Victoria Hospital in Montreal, analyzed 22 major studies of tomatoes, lycopene, and prostate cancer risk, he concluded that cooked tomatoes—as sauce, soup, stewed tomatoes, or in a sauté for example—were more protective than raw.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Pasta not used immediately can be stored in the fridge for 24 hours but after this time it tends to discolour.

“Food Preparation and Cooking: Cookery units. Student guide”
from Food Preparation and Cooking: Cookery units. Student guide
by
Stanley Thornes, 1996

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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156 comments

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  • Just to think how many marriages feel apart because husbands blamed wives for serving burned food. It is not burned, dear sirs, it is beautifully properly caramelized 😉

  • Mmm spelt spaghetti, and all that browned, sticky good stuff in the baking pan made my mouth water. Definitely trying this now that we still have free-range tomatoes! I made your hummus and flat bread recipes today, by the way, and it was divine!

  • You say that tofu is made «from that plant» and you wonder if that plant is from the sea. No! Tofu is made of cooked soy beans which are made into soy milk which is curdled,then strained and pressed. You should try making tofu, it is not difficult and it tastes so fantastic when it is homemade!

  • Definitely the best Italian cucina tips on YouTube. Check his fresh �� sauce recipe. Pure genius. I already make the best pesto in the world ( #humblebrag) so I watched his version. �� identical to mine. Dude is a winner

  • Your video excited my 12 year old so much, he made this pasta for dinner. He has never made pastaneither have I… and we don’t have a pasta roller, so he rolled it by handall of itby himself!! It was the best pasta I’ve had in a long time.
    Thank you for inspiring another generation of chefs!

  • Most people salt the pasta water, so adding it to an already perfectly seasoned sauce will simply make your sauce too salty… and probably too wet as well. The clip of Bill Nye at the end proved that this is not a serious channel.

    Drain you pasta at the sink, return it to the empty cooking pot, add a dollop of butter or a splash of olive oil and toss them together. Your well drained and tempered pasta will never dilute your perfect sauce again.

  • I just tried a heavily modified version of this last night and OH MAAAAN! It was way better than I could have imagined even though I didn’t follow all of the steps shown here. I’m definitely using this moving forward.

  • Excellent!!! Mexican version of pesto that is absolutely healthy and delicious and a little kick…avacado, cilantro, toasted peanuts, olive oil, green tomatillos (Mexican husk tomatoes), lemon, add a pinch of ground cumin and 1 serrano chile… blend everything add salt and fresh pepper and mix. ������ Shalom Alechem ��

  • I really like your videos and would love for you to show the recipes when talking about them. I tend to go to the processed quick versions on vegan food which are not the healthiest. So I like how you’re showing quicker pasta alternatives too, would love for you to do a video on the kelp noodles because I’ve heard they are difficult to cook. Or a video on a vegan pesto!

  • Thank you, this was the video that opened my eyes to this “reserve some of the pasta water” thing that I’ve questioned for quite some time.

  • love that replacement options for pasta.. mona i love your videos.. always gret and you speak slowly and efficiently unlike most of bloggers whereni would stop the video right in the middle. i live in Montreal Canada so i hope to find these kind you mentionned… much love Azizam:)

  • Wrong…always openly drain your pasta…never let linger in water…I have been cooking for 55 years and prefer my pasta rinsed. You want the flavor of the sauce when you finally serve not the starchy taste of the pasta. The water residue on the plate is not because of the rinsed pasta it is because the sauce was not made right to begin with. The texture of the pasta is by the diners choice. I like mine a little meaty but at times I prefer a little balloon like when serving a cold salad type recipie with tuna or diced chicken breast. The same goes for rice…always rinse…try it….you will never go back to poster paste dining. The secret is to let your pasta sit for a couple minutes before creating your dish. Believe me I am right. Never had a complaint when I serve this way at dinner parties at the house. In fact…they are amazed the dish tastes so fresh plus my home made sauces are the most luscious in the world…rich with flavor.

  • How do you use this method when there is 4 lbs of pasta cooking for Sunday dinner? Pretty sure no one has a pan to cook 4 lbs like this and seems very impractical to do this 1 lb at a time…

  • Thanks Dr. Mona for all the healthy pasta alternatives! Newly vegetarian since January of 2018 and I follow your videos weekly. Thanks for all your videos they are truly inspirational! My kids and I are loving the lentil pasta. We found it at Walmart and Publix for those of you on the east coast.

  • What a stupid video. I’ve never have an issue with my sauce. These “world class chefs” don’t know what they’re doing. I’ll keep dumping my waste water.

  • Yes, now show us the recipes. I would love to see an oil free vegan pesto and perhaps some other oil free vegan cream sauce. Thanks!

  • What a stupid video. I’ve never have an issue with my sauce. These “world class chefs” don’t know what they’re doing. I’ll keep dumping my waste water.

  • Back again, because I dig your recipes Chef John. You make as my Son says; Bomtastic recipes. Thank you. From Carlsbad, SoCal.����

  • Back again, because I dig your recipes Chef John. You make as my Son says; Bomtastic recipes. Thank you. From Carlsbad, SoCal.����

  • Please open a restaurant in California! Specifically Northern Cali. Maybe…San Jose area! HAHA The restaurant dishes I’ve seen in the UK bloggers videos look AMAZING. I’m so jealous.

  • I tried a Chive and garlic pasta based on your “uncle bob” video I made a few mistakes, but I ended up kinda doing this, just to stabilize the dough.

  • The National Pasta Association (NPA) recommends 1 gallon of water and 1 TBS of Kocher salt per pound of pasta. When I was in culinary school some 55 years ago it was 2 TBS of salt. You also add at least 10X more pasta water than you did tap water in your experiment. That amount of salt is for seasoning the pasta and changing how the starch absorbs the water. Never cook pasta without salt or in a small amount of water…pasta loves water!

  • I can finally make this at home now! Thank you so much! I’m embarrassed to admit that I used to just drain the pasta when it was fully cooked and then drizzle the garlic oil over it. I couldn’t ever figure out why it was greasy and wouldn’t stick to the noodles and not like what I get at restaurants ��

  • Love the wry humour. I’m here for a second time as I’ve got my spinach ready and had to remind myself exactly what to do. Thank you for posting

  • I have made pasta before. Much superior to any store bought stuff. Growing minoan spinach and other stuff. Will be using this recipe with chard or spinach. Depends on what I have. I assume I can mke this with more mature leaves and cut the ribs out.

  • Great video. Your dough looks perfect. Personally, I prefer using all the spinach paste, not just the juice. Before cooking the spinach, I remove all the stems. After a few seconds in the food processor, I get a wonderful dark and tasty paste, ready to blend into the flour, with absolutely no solid bits to worry about.

  • Sorry but I’m still going to drain my pasta. what I do is I actually use 1-2 cap full of oil onto the pasta after draining and I never had any issues. try that if you are concerned.

  • Horseshit…. finish your pasta with butter then add to the sauce Buon Appetito! 30 years in the restaurant business, restaurant did $2.6 mil annually! You know what you do with pasta water, you poured it down the drain! No chef worth their salt on the planet would use pasta water in anyting.

  • Your video excited my 12 year old so much, he made this pasta for dinner. He has never made pastaneither have I… and we don’t have a pasta roller, so he rolled it by handall of itby himself!! It was the best pasta I’ve had in a long time.
    Thank you for inspiring another generation of chefs!

  • I just tried making fresh pasta for the first time and I found it a little bland. Did I not put enough salt in when I was first combining or did I just not add enough salt to the water?

  • A bit of cheating, the second time you used far more water and stirred a lot more. Starch thickens and stabilizes the emulsion, but actually it is garlic what carries the emulsifiers.

  • How important is the protein content of the flour? I typically keep King Arthur AP in my kitchen for baking bread, but it has a higher protein content than most AP flours. If I’m looking to make pasta am I better off picking up a lower protein flour? PS loving the videos.

  • Hello! Have you heard the talk about fast abs magic (do a search on google)? Ive heard some pretty good things about it and my friend got beautiful 6 pack abs and lost lots of belly fat with it.

  • One can take this one step further: One pot pasta dishes. It needs some fine tuning to be sure of the right amount of water, but we use 5-6 cups of water for 500g of pasta.

  • Well, don’t stick too close to your ”sucky” diet…otherwise whenever u do need to change it…your body might not allow this ”healthy” change since it is too used to the old diet……

  • I made homemade cauliflower pasta sauce for the first time last week and it taste so good! I don’t feel guilty about it but I’ve been trying to find pasta noodle alternatives and this is it! I’m loving this video!! ❤️❤️❤️❤️❤️ I’m getting inspired!

  • drinking v8 and drinking fresh organic fruit and vegetable juice, are two different things.
    The amount of sodium and the chemicals they put on v8 to keep the juice fresh and tasting good is the down fall. But if you don’t have the time or if you are too lazy to make fresh vegetable juice, then it’s better than nothing.

  • @PrettyMuchMe66 The taste of the vegetable changes quite a lot when they are juiced. Carrot juice, for example, tastes so much different, so much richer, and suprisingly sweeter than a normal carrot would.

    At least try a few before you cross them off the list:)

  • It’s so hard to eat healthy in a country where eating healthy is never advertised…well its like that to me anyhow…everything seems to be fast foods in Asian countries….and white rice

  • Very cool to see an explanation of why this is done. I do it but never really knew why. Hahah. I also add parmesean to this, it’s lush!

  • To me, it seems as though she has vested interest in the healthcare industry based on this video. I love plants and am thankful for our relationship. Peace.

  • Loved the video thank you. I love the concept of using spinach juice rather than the whole leaves. I will probably toss the spinach pulp into the pasta sauce to use it up. What about using other flavourings such as turmeric or basil or chillies. I might give these a go for variety. You made it look easy.

  • I love Kelp noodles �� I mix them with stir fry vegetables so delicious. Love to watch your videos. You always bring great ideas and most importantly very healthy. You’re very inspirational ����

  • I must be the only Brazilian person who hates food with Guaraná, especially the soda made from it. Way too bubbly for my taste.
    Açaí too. My dad loves the ice cream, but I absolutely hate it.

  • That’s all good but I suggest you should get rid of that garlic before putting the pasta in the pan, it just tastes awful in your mouth. The oil retains the perfect quantity of garlic flavour without completely obliterating yor taste

  • Science said you should maintains a healthy diet and stay away from sodas junk food and other things that can make you fat i never heard of super foods but i always eat healthy foods. I do believe in some food that helps like fight cancer helps you relieve pain of arthritis and other things

  • Alright first things first, fix that hair it looks like you have ear hair just as long as your normal hair.
    Second, your argument is ass backwards. Of course eating certain foods is not going to cure cancer or stop the flu. But eating RIGHT will absolutely without a doubt in my mind will help your body handle-or even treat them depending on a lot of other variables which people always forget about. You are what you eat, if you eat shit, your body is shit, and vice versa and for some reason you believe that people labeling seemingly extra healthy a “superfood” somehow means it’s not worth it. You are the worst form of hipster, just because it get popular doesn’t always mean it bad thing. Promote healthy foods, don’t downplay them they get a new label

  • Huh, every time I’ve been making egg pasta I never put it in the fridge to rest, neither use olive oil or salt… Will try this out!

  • I have started treating treating lymphatic filiriasis acute attacks with tumeric. Got in 4 hours same progress as three days with anti-biotics. And still continue with workshop.

  • Pro tip. NEVER….AND I MEAN NEVER…..add water to hot oil. That’s the fastest way to get burned or burn someone else. Water and hot oil will cause the oil to spatter and pop. If he was in my kitchen and I saw him add water to hot oil, I would’ve probably fired him on the spot.

    There are two safe methods for cooling oil that’s become too hot. 1) remove the oil from the heat and let it cool; and/or 2) add more oil. In both instances, turn the heat down or off.

  • Huh, every time I’ve been making egg pasta I never put it in the fridge to rest, neither use olive oil or salt… Will try this out!

  • You had the pappardelle correct! I may be brave one day and make this.
    We have a local restaurant that has a wonderful dish made with mushroom pappardelle. They have someone hand make the pasta for them.
    Can you make a mushroom pasta for me please?

  • Pense que iban a hablar de la contaminacion cruzada que ocurre al vaciar el espaguetti en el fegadero, incluso lavandolo y desinfectandolo bien no me da nada de confianza vaciar ahi el caldo.

  • also dont forget to lick starch 3 times a day. and drink pasta soup before bed and after waking up coz u know what. ITS GOOOLD! its fucking gold! so FUCKING IMPORTANTTTT! STARCHY PASTA WATER!!!!!!!!!!!! WOOOOOHOOOOO! WHOEVER FUCKING DRAINS PASTA SHOULD BE SHOT ON SIGHT!

    fucking pasta draining honorless pasta-backstabbing skumss!.

    yeah, after watching this video i will remember this video and every time i drain my pasta water out of that fucking sink, i will feel… satisfied…

  • When I make pasta bolognese I stop the sauce from going runny by drawing the fat out of the minced beef. Even 10% fat still has quite a lot in it and is very easy to drain. This makes my pasta bolognese perfect everytime.

  • Dr. Vand, this is literally the first time I ever commented on a YouTube Health video. I think your presentation is top-notch, your information is easy to understand for the Layman. Thank you very much look forward to Future videos

  • or just make your own starch for sauce out of water and like, 1 or 2 tblspn of flour. Yeah flour, y’know, that stuff that is $1 for 2 kilos.

  • starch is a complex sugar. Lots and lots of carbs. Your digestive system breaks it down into basic sugars. Wonder why so many Americans have diabetes, obesity, etc.?

  • Do you practice cleanliness and sanitary food preparation?
    It appears that the water in the sink filled and reached the bottom of the colander.
    Which means that the pasta water, once filling the dirty drain was able to reach the level of the pasta.
    A colander should NEVER be set in a sink for draining.
    GROSS!!!

  • If you are planning to sauté’ the noodles with fresh vegetables and marinara sauce, you will want to cool the noodles and remove the starchy residue by rinsing and draining before reheating. Start with heating olive oil and Then browning Italian sausage, then add diced onion, mushrooms and bell pepper. Once this is nicely browned, add some minced garlic and sauté for one more minute. Then add the noodles and marinara sauce and heat for about a minute. Stirring frequently. Serve.

    You will thank me.

  • Confused… I don’t use water in my spaghetti sauce. Why would you? All I need is browned ground beef, tomato sauce, vinegar and spices (I don’t like sweet sauce). Now I’ve made myself hungry.

  • starch is a complex sugar. Lots and lots of carbs. Your digestive system breaks it down into basic sugars. Wonder why so many Americans have diabetes, obesity, etc.?

  • Pense que iban a hablar de la contaminacion cruzada que ocurre al vaciar el espaguetti en el fegadero, incluso lavandolo y desinfectandolo bien no me da nada de confianza vaciar ahi el caldo.

  • i like this kind of spaghetti/pasta sauce WAAAAY better than Italian-American “Sunday Gravy” dishes….or even worse, “Alfredo” sauce.

  • If you are planning to sauté’ the noodles with fresh vegetables and marinara sauce, you will want to cool the noodles and remove the starchy residue by rinsing and draining before reheating. Start with heating olive oil and Then browning Italian sausage, then add diced onion, mushrooms and bell pepper. Once this is nicely browned, add some minced garlic and sauté for one more minute. Then add the noodles and marinara sauce and heat for about a minute. Stirring frequently. Serve.

    You will thank me.

  • or just make your own starch for sauce out of water and like, 1 or 2 tblspn of flour. Yeah flour, y’know, that stuff that is $1 for 2 kilos.

  • Worked in the Italian restaurant where pasta always been washed down under cold water, sprinkled with vegetable oil and put away in the fridge until customers shows up.

  • I just got the book for Fathers Day here in Australia and it was this recipe that stood out to me the most on my initial glance through it. Can you buy spelt pasta from the supermarket?

  • Most people salt the pasta water, so adding it to an already perfectly seasoned sauce will simply make your sauce too salty… and probably too wet as well. The clip of Bill Nye at the end proved that this is not a serious channel.

    Drain you pasta at the sink, return it to the empty cooking pot, add a dollop of butter or a splash of olive oil and toss them together. Your well drained and tempered pasta will never dilute your perfect sauce again.

  • So I’ve successfully made spinach pasta, thank you. In blending the spinach I managed to get rid of all the stalks, so I think I might skip sieving it next time.

  • Hi Mona, I really appreciate the pasta video, would it be possible for you to show some sauces for all these vegan pasta and which goes well.. this would be awesome helpful! Thanks again!

  • Depending on how often you bleach your sink drain, I’d avoid pouring the pasta water down it as all those germs will rise up into your pasta with the steam, not convinced that the steaming pasta water to kill all sink drain germs on contact

  • Very amateur, how can you say to add water to hot oil?????? That is by far the last thing you want to do. Just add more oil, if you want to cool your pan down, but telling your viewers to add water to hot oil hell no

  • Ah Jamie my love, this is the Joshua McFadden Kale sauce, feels awkward that you aren’t mentioning this…. I do like your addition of ricotta!

  • I grew up in an Italian house, we always washed tne pasta, it was usually home made and too glutionous, my mother put a potato in the sauce, that kept the sauce thick. We also had breads, so we didnt want carbs galore in everything. Sometimes people liked the thin watery sauce too all up to tbe taste.

  • This recipe taste like $hit….. communist like Jamie Oliver will lie through their teeth to sell a book and to get YouTube ratings jacked up so he can get paid for his videos. Surely There’s a Place in Hell specially for people like this that lie.

  • A food scientist once told me that the world’s classic dishes that have stood the test of time are usually comprised of 3 or 4 ingredients. With every ingredient more than that, you run the risk of it tasting like what comes out “at the other end.”

  • Beautiful food and I’m sure it’s quite tasty. But let’s get one thing straigt: pasta (overprocessed grain) and sausage (overprocessed meat) can never put together a “healthy recipe” no matter how you slice it. Of course, it will forever be healthier than a Mcdonald’s hamburger, but there is still a very long way.
    Being such a huge influence to our generation, I think you should be very careful in spreading information. Cheers.

  • I have been making this for a long time. Didn’t know Jamie had a video on this and everything I did was the same, except for red wine vinegar which I didnt use. And yes broccoli stalks, don’t throw that away! Tired of telling this to people

  • This episode is edited a lot different from the previous ones… Kinda strange, but I would probably try this when I’m craving some clean pasta

  • can you right the ingredients down the details sometimes can’t pick the words of their highly speed of speech? I love your all recipes and don’t want to waste one.

  • “give a little grope, slap, and then tickle” That made me laugh so loud. Jaime, I come for the words that come out of your mouth, not your recipes.

  • Love the wry humour. I’m here for a second time as I’ve got my spinach ready and had to remind myself exactly what to do. Thank you for posting

  • This recipe looked simple enough to try on a friday evening with the ingredients I had at hand. I believed I couldn’t possibly mess this up, so I went ahead and started both the pasta and the ‘sauce’ at the same time. Turns out the garlic was browning too fast, but then I thought: ‘I got this! Internet guy said I just need to throw some water in there!’ Well folks, don’t do that… The oil began to splatter quite spectacularly, throwing hot garlic all over the kitchen. I recoiled in fear while the wife berated me for the mess I was doing. Not cool. Eventually I mustered the courage to reapproach the stove and turn off the burner. The pasta and the garlic (what was left of it) tasted fine, though.

  • That spegetti squash looked doped when you simply baked and literally shredded yourself pasta. Whole from earth, no preservatives, good vitamin, minerals and carbs. I cant wait to try it. I really like the crunch an taste of wasabi peas do you know of any more healthy alternatives to eating those, also Im addicted to chips what are healthy versions aside from kale chips?

  • Hello Jamie, I like your daily vlog idea very much. You are good company and always have good ideas to try with food, family and friends. You also give us reminders on how to be aware of our planet, our environments, our health and the heath of the plants and animals we consume. I love the intimate and casual style of a vlog. The way you include others makes me feel included too. Thank you. Big love, yes.

  • can you please talk about raw nuts vs roasted nuts? or nut butters that use raw nuts with a bit of oil vs roasted nuts that have their own oils?

  • You had the pappardelle correct! I may be brave one day and make this.
    We have a local restaurant that has a wonderful dish made with mushroom pappardelle. They have someone hand make the pasta for them.
    Can you make a mushroom pasta for me please?

  • For God’s sake, don’t discard the spinach leaves, that’s where the flavour and nutrition is.

    We (Italians) chop the leaves and smash them into the dough, this avoids the loss of flavour and nutrition associated with discarding parts, heating (boiling) and discarding the water where a significant amount of nutrition was also lost.

    Italians generally don’t mean to be arrogant (but sometimes can be) when aggressively recommending to adhere to traditional processes and raw ingredients, but it’s because there’s no free lunch, you can’t shortcut the processes without losing flavour, nutrition and textures that make the dish what it is.

    It’s also why people who visit Italy wonder why the food tastes better.

    Having said that, some Americans do Italian well, but very few have the patience to avoid shortcuts or cheap alternative ingredients.

  • Loved the video thank you. I love the concept of using spinach juice rather than the whole leaves. I will probably toss the spinach pulp into the pasta sauce to use it up. What about using other flavourings such as turmeric or basil or chillies. I might give these a go for variety. You made it look easy.

  • This so-called Doctor is an OBVIOUS hack for the pharmaceutical companies who are running out of clever ways to maintain their large profit streams! People are eating healthier & don’t trust the grocery store as much as they did in the past! Add, high marijuana usage as a health supplement vs. going to the doctor & trusting them not to sell you out to the pharmacy’s makes these corporations very nervous & thus they make silly videos like this to confuse the fearful/gullible! #DaFacts

  • Looks super yummy! Care to share info on that lovely looking variety of tomatoes you grow? Indoors or out? Sadly, I despise gardening of any sort, but I do grow a few bits, organic herbs etc. indoors to support my foodie habit. Tomatoes in the fridge = sacrilege and the store bought ones have high suckage factor for taste for the most part unless locally grown.

  • Great video. Your dough looks perfect. Personally, I prefer using all the spinach paste, not just the juice. Before cooking the spinach, I remove all the stems. After a few seconds in the food processor, I get a wonderful dark and tasty paste, ready to blend into the flour, with absolutely no solid bits to worry about.

  • Ppl think it’s ok to be rude, idk why they think it’s ok. I’m sorry John you just keep your great recipes coming. Ignore mean people. You are Bomb point blank!

  • Depending on how often you bleach your sink drain, I’d avoid pouring the pasta water down it as all those germs will rise up into your pasta with the steam, not convinced that the steaming pasta water to kill all sink drain germs on contact

  • Ok, I really love this guy’s videos but absolutely can’t stand his voice patterns. It’s so hard to watch what he’s doing because it’s so distracting.

  • Most fruit juice is packed with sugar, there are not many brands or types which are a 100% fruit puree or juice. The vitamins and minerals are only at full load the moment the fruit is juiced. crazy video not useful

  • Made this pasta yesterday. Freeaking awesome lol. Who knew simple ingredients like this could taste so awesome! Thank you, Jaime and team!

  • OK so I gave this a try. Ended up oily, but tasty. Pasta was cooked right. I found that I likely used too much oil, not enough water and heat. Was cooking for three, so agitating the pasta in the pan is not as easy as when you’re cooking a single serving.

    Good point on the salt in the pasta water. It definitely makes a difference the more you use the pasta water in the formation of the sauce.

  • Update for anyone who is wondering… Came out delish! Totally tasted like profess restaurant stuff. Only advice.. I would check on your tomatoes cause a few of mine burnt to char. But seriously good. Make this! ��

  • I have made pasta before. Much superior to any store bought stuff. Growing minoan spinach and other stuff. Will be using this recipe with chard or spinach. Depends on what I have. I assume I can mke this with more mature leaves and cut the ribs out.

  • Who has the authority to say that pasta is not healthy? Italians are always rated n. 1 for health and longevity in the world. 40% of their diet is wheat food like pasta and bread……. obviously their wheat is different than American wheat. You will never figure out what is different!

  • So I’ve successfully made spinach pasta, thank you. In blending the spinach I managed to get rid of all the stalks, so I think I might skip sieving it next time.

  • I tried a Chive and garlic pasta based on your “uncle bob” video I made a few mistakes, but I ended up kinda doing this, just to stabilize the dough.

  • Fuck. Just open a can of spaghettiOs and get on with your life. Lust for food is making you fat and looking horrible when your naked.

  • I keep my trays colour coded to remember which is frozen pasta water and which is frozen vegetable water. The vegetable water gives the pasta water flavour.

  • I heard this pasta water sauce thing a couple of times but I don’t understand the problem it tries to solve. Pasta sauce is oil, vegetables, and possibly some meat. There’s nothing watery about it.

  • You “forgot” the splash of water that is written in your german cook book, which pretty much ruins everything. Without the water as shown in this video it works and you get those burned areas. lol

  • Hi I’m a new subscriber and am loving ur info thanks I have a question are u a type o blood type? And if so are u ok not eating meat? People tell me grains make people gain weight?

  • also dont forget to lick starch 3 times a day. and drink pasta soup before bed and after waking up coz u know what. ITS GOOOLD! its fucking gold! so FUCKING IMPORTANTTTT! STARCHY PASTA WATER!!!!!!!!!!!! WOOOOOHOOOOO! WHOEVER FUCKING DRAINS PASTA SHOULD BE SHOT ON SIGHT!

    fucking pasta draining honorless pasta-backstabbing skumss!.

    yeah, after watching this video i will remember this video and every time i drain my pasta water out of that fucking sink, i will feel… satisfied…

  • When I make pasta bolognese I stop the sauce from going runny by drawing the fat out of the minced beef. Even 10% fat still has quite a lot in it and is very easy to drain. This makes my pasta bolognese perfect everytime.

  • This is dumb…yes, you can and should drain your pasta in the sink…just reserve a couple cups of the pasta water before you drain it, then add in that reserved water when you add sauce.

  • I grew up in an Italian house, we always washed tne pasta, it was usually home made and too glutionous, my mother put a potato in the sauce, that kept the sauce thick. We also had breads, so we didnt want carbs galore in everything. Sometimes people liked the thin watery sauce too all up to tbe taste.

  • I heat my homemade tomato juice to a gentle boil, add pasta and let it gently cook and cool. It thicken the juice into a sauce and adds the tomato flavour into the pasta.

  • Worked in the Italian restaurant where pasta always been washed down under cold water, sprinkled with vegetable oil and put away in the fridge until customers shows up.

  • Don’t flush your toilet after just 1 use save it for multi-uses You can also freeze it And put it in your garden and let the spring weather slowly melt it into your carrots….

  • Confused… I don’t use water in my spaghetti sauce. Why would you? All I need is browned ground beef, tomato sauce, vinegar and spices (I don’t like sweet sauce). Now I’ve made myself hungry.

  • This is an invitation to see a theory on the nature of time! In this theory we have an emergent uncertain future continuously coming into existence relative to the spontaneous absorption and emission of photon energy. The future is unfolding with each photon electron coupling or dipole moment relative to the atoms of the periodic table and the wavelength of the electromagnetic spectrum. This is part of a universal process of energy exchange that forms the ever changing world of our everyday life.

  • I suggesting to always adding Pastas (acids forming ) together with potatoes ( contains Potassium,alkalines ), in a manners to creates formulated food’s.

  • I suggesting to always adding Pastas (acids forming ) together with potatoes ( contains Potassium,alkalines ), in a manners to creates formulated food’s.

  • mama mia! you look like you never cooked in four f… life. “Mia famiglia non mangia qui; non mangia a Las Vegas e non mangia a Miami con HYMAN ROTH!”

  • This is a vid from a chef that knows his job. Why the negatives. Obviously from people that cannot toast bread or cook an egg. You always use the starch pasta water, even when you use tomato.

  • Your italian pronounce is very good!!!! I find it strange that you speack with so little axcent and say the word so good!!!! expecialli “aglio” is not easy to say. you must have italians in your family

  • I heat my homemade tomato juice to a gentle boil, add pasta and let it gently cook and cool. It thicken the juice into a sauce and adds the tomato flavour into the pasta.

  • The tofu noodles are PERFECT for homemade spring rollsI use them all the time! They taste EXACTLY like the traditional rice noodles typically used. I also use the tofu noodles to make my own healthier version of vermicelli salad! Yum!

  • Ah Jamie my love, this is the Joshua McFadden Kale sauce, feels awkward that you aren’t mentioning this…. I do like your addition of ricotta!

  • Wow, this looks AMAZING:) Does anyone know why putting tomatoes in the fridge is a no no?? I keep mine in the fridge but if Jamie says don’t I won’t…

  • Fuck. Just open a can of spaghettiOs and get on with your life. Lust for food is making you fat and looking horrible when your naked.

  • Sorry but I’m still going to drain my pasta. what I do is I actually use 1-2 cap full of oil onto the pasta after draining and I never had any issues. try that if you are concerned.

  • Do you practice cleanliness and sanitary food preparation?
    It appears that the water in the sink filled and reached the bottom of the colander.
    Which means that the pasta water, once filling the dirty drain was able to reach the level of the pasta.
    A colander should NEVER be set in a sink for draining.
    GROSS!!!

  • How important is the protein content of the flour? I typically keep King Arthur AP in my kitchen for baking bread, but it has a higher protein content than most AP flours. If I’m looking to make pasta am I better off picking up a lower protein flour? PS loving the videos.

  • I keep my trays colour coded to remember which is frozen pasta water and which is frozen vegetable water. The vegetable water gives the pasta water flavour.

  • You are MD what would you know about nutrition? Let me ask you a question how many classes on nutrition had you taken in your medical school? If you want to get really educated on food and nutrition I can’t school you but I know who can his name is GARY NULL. There is nobody on this earth who knows more about disease and nutrition. And he is very credible.

  • I wonder if there’s been any clinical trials done comparing a population eating health “cancer fighting” foods versus people who have had radiation/chemotherapy. If you want to debunk this so called superfood myth then why not have test comparing the two and giving the results showing the effects on the their cancer, immune systems…etc post treatment/health plans. I do agree on certain surgeries and vaccines but to suggest all pharmacy drugs/ treatment are better than natural antioxidants is hard to believe without the proof to back it up. Obviously this shouldn’t be a problem if there were no money interest behind it.

  • I may not always make your recipes, but there is something so inspirational and so damn calming watching and listening to you cook. I love it, it’s become apart of my day lol.

  • just get a blender that can crush ice. Make smoothies every other day and fill it up with fruits. The best part is you can load up veggies in it and you won’t taste most of it since the fruit juice will over take the flavor

  • Sorry, I can’t handle water in my spaghetti… I am curious what kind of pans you use? Cusinart?

    https://www.macys.com/shop/product/cuisinart-chefs-classic-stainless-steel-11-piece-cookware-set?ID=590683&pla_country=US&CAGPSPN=pla&CAWELAID=120156340000001043&CAAGID=61770717747&CATCI=aud-374536321189:pla-513945913184&cm_mmc=Google_SH_PLA_Cookware-GS_Cookware_PLA_Cuisinart-293719126719-_pg1050671861_m_kclickid_kenshoo_clickid_KID_EMPTY_1546922786_61770717747_293719126719_aud-374536321189:pla-513945913184_86279040572USA_m_KID_&trackingid=509×1050671861&m_sc=sem&m_sb=Google&m_tp=PLA&m_ac=Google_SH_PLA_Cookware&m_ag=Cuisinart&m_cn=GS_Cookware_PLA&m_pi=go_cmp-1546922786_adg-61770717747_ad-293719126719_aud-374536321189:pla-513945913184_dev-m_ext_prd-86279040572USA&gclid=Cj0KCQjwkoDmBRCcARIsAG3xzl9hnSe0ZfIRSEQEgxK5cfLuIRqr_8f5_C0bgjAntBORwd_J5JCY4CMaAhJQEALw_wcB

  • You didn’t add parsley. He didn’t add parsley.
    Porcodio non l’ha snaturata.

    Btw start cooking the pasta first, deal with the oil when it’s almost done. And try not to leave any oil in the pan when you’re done, keep mixing until you it looks like melted butter and there’s no more yellow.

  • I have a friend who consumes a lot of unhealthy food, because they think “superfoods” negate the impact of consuming things like cake, pop tarts, soda, etc. I wish the label superfood wasn’t as forced.

  • Ppl think it’s ok to be rude, idk why they think it’s ok. I’m sorry John you just keep your great recipes coming. Ignore mean people. You are Bomb point blank!

  • The technique is great and known, but your comparison method is flawed. You put a lot of starch water in the pan and set the heat on medium-high (we clearly see the sauce boil and hear the noise), let it cook for some time whereas in the first part you appear to put a tiny drop of water, and clearly not the same amount of heat as well as less cooking time (no boiling sauce, less noise).
    This makes me think of music teachers who bang very loud on the piano to show you a wrong chord for instance but play gentle when right.

  • I don’t know what the hell was that. Thank you and goodbye. PS. If you want to check for some great recipes look for Antonio Carluccio.

  • For God’s sake, don’t discard the spinach leaves, that’s where the flavour and nutrition is.

    We (Italians) chop the leaves and smash them into the dough, this avoids the loss of flavour and nutrition associated with discarding parts, heating (boiling) and discarding the water where a significant amount of nutrition was also lost.

    Italians generally don’t mean to be arrogant (but sometimes can be) when aggressively recommending to adhere to traditional processes and raw ingredients, but it’s because there’s no free lunch, you can’t shortcut the processes without losing flavour, nutrition and textures that make the dish what it is.

    It’s also why people who visit Italy wonder why the food tastes better.

    Having said that, some Americans do Italian well, but very few have the patience to avoid shortcuts or cheap alternative ingredients.

  • I just tried making fresh pasta for the first time and I found it a little bland. Did I not put enough salt in when I was first combining or did I just not add enough salt to the water?

  • I made this yesterday. modified it with home made Vegan Ricotta and dried thyme. I’ll try with fresh thyme today. Shit was fucking delicious btw.

    Gonna definitely make more caramelized tomatoes from now on. It really brought out the flavor.

  • Wrong…always openly drain your pasta…never let linger in water…I have been cooking for 55 years and prefer my pasta rinsed. You want the flavor of the sauce when you finally serve not the starchy taste of the pasta. The water residue on the plate is not because of the rinsed pasta it is because the sauce was not made right to begin with. The texture of the pasta is by the diners choice. I like mine a little meaty but at times I prefer a little balloon like when serving a cold salad type recipie with tuna or diced chicken breast. The same goes for rice…always rinse…try it….you will never go back to poster paste dining. The secret is to let your pasta sit for a couple minutes before creating your dish. Believe me I am right. Never had a complaint when I serve this way at dinner parties at the house. In fact…they are amazed the dish tastes so fresh plus my home made sauces are the most luscious in the world…rich with flavor.

  • I heard this pasta water sauce thing a couple of times but I don’t understand the problem it tries to solve. Pasta sauce is oil, vegetables, and possibly some meat. There’s nothing watery about it.

  • Don’t flush your toilet after just 1 use save it for multi-uses You can also freeze it And put it in your garden and let the spring weather slowly melt it into your carrots….

  • 1:05 GLUTEN IS NOT BAD FOR YOU. THERE IS NO STUDY THAT PROVES THAT GLUTEN IS BAD FOR YOU (Except for people who can’t digest it properly)

  • Ok, I really love this guy’s videos but absolutely can’t stand his voice patterns. It’s so hard to watch what he’s doing because it’s so distracting.

  • from roma here… its a nice spaghetti aglio olio e peperoncino….. in restaurants they will remove the garlic before serving it, and a sprinkle of fresh parsley never hurts 😉

  • This is what exactly modernization is giving us. Cancer Asthama Diabetes aren’t too old but what the old is, its our food present on our planet from time immemorial.
    How long before those fancy capsulated poisons (which are now producing superbugs) people were healthy. Its only because of proper food.

  • ya’ll katefruitflowers shows how to prepare kelp noodles, don’t eat them raw. and there is a way to prepare shirataki noodles you can just search that on youtube, there’s a lot of videos on that. DON’T EAT IT OUT OF THE PACKAGE.

  • This is dumb…yes, you can and should drain your pasta in the sink…just reserve a couple cups of the pasta water before you drain it, then add in that reserved water when you add sauce.

  • As someone with thyroid issues I try to avoid tofu and too many nuts and beans because they are goitrogenic. Love the spaghetti squash and zoodle options!

  • I disagree. I personally love golden-fried garlic, sometimes. In this dish (Garlic & chilli spaghetti), it just does not work, that’s it.