- Hi, I'm Beryl,

and it is day two on my channel of Pasta Week.

Every day this week we are doing

a different, awesome pasta episode.

Today we have five spaghetti dinners

from around the world to explore.

Let's start.

(upbeat music)

Italian Pasta c'a Muddica Atturrata (Pasta with Breadcrumbs)

- Hi, my name is Carlo and I live in Palermo, Italy.

I want to share with you guys a simple

and tasty spaghetti dish

called the Pasta c'a Muddica Atturrata,

which means pasta with roasted breadcrumbs in English.

Of course, there is not only Pasta and bread crumbs.

It is a dish made of spaghetti seasoned

with olive oil, garlic, and salted anchovies,

and topped with roasted bread crumbs.

What I like more of this dish is the taste of garlic

and anchovies,

but especially that sort of silky, smooth,

yet crunchy texture given by the breadcrumbs,

because note that roasted bread crumbs are put

on top of the dish after cooking, not during the process.

This is a really specific Sicilian dish,

more common in the Palermo area, not Western Sicily.

Now, I don't think there is any other similar dish

in the Italian pasta tradition,

which makes it even more special to me.

I see that pasta is amazingly spread

and loved all around the world,

and this makes me very proud.

I am a huge pasta lover myself,

yet I am a bit fundamentalist,

and I think that pasta should always be used according

to the Italian tradition.

I really suffer when I see pictures

or on a YouTube video maybe some overcooked pasta topped

with whatever is laying in the fridge,

or white Pasta sadly sitting at the side to meat dish.

To conclude in a few words,

this dish is easy.

It's tasty,

and it brings the flavor of Sicilian tradition.

Trying Pasta c'a Muddica Atturrata

- We are starting with Italy.

Obviously we had to have Italy in the episode.

I chose this dish in particular

because I am not the biggest fan of anchovies

and it's something that I'm trying to change.

Also, breadcrumbs on pasta.

I've never had this before.

Ooh, this is actually really good.

The anchovies actually kind of just taste really salty

and so the pasta just has a lot of flavor and the crunch

from the breadcrumbs.

Yummy.

This was very simple to prepare,

and while I was making it,

I kind of felt that like simplicity of the meal,

but also knowing that every ingredient is very purposeful,

and when you taste it, you immediately get a sense of that.

I wanna say one thing quickly about what Carlo said

about his feelings on pasta.

(laughs)

If you've seen this channel before, you know that I feel

that food is the kind of ultimate unifier,

and because of that I don't necessarily look at ingredients

or preparations as this is the way you have

to prepare something to keep it authentic.

I think that authenticity is sometimes overrated.

I'm gonna get in trouble, but I do also wanna acknowledge

that I respect how people feel about these ingredients

that are a big part of their culture.

I also just think that there is room for interpretation

and sharing, and it is through

those different interpretations of things

that we find interesting, new ways to eat foods

that we may already love.

Either way, Carlo, thank you so much for sharing this dish.

It was delicious.

I just hope that the rest of the episode doesn't upset you.

Today’s artist, Imogen Marsteller!

Let's talk about the artist today.

Her name is Imogen Marsteller.

Her paintings explore the human condition

and the female condition especially,

and there's a lot of figurative work.

I love her colors.

I love her line work.

I am leaving a link in the description

to all of her socials if you want to explore her work.

Let's get on the next pasta dish.

South African Crispy Spaghetti Nests

(cheerful music)

- Hi there, I'm Lineke from South Africa,

and the dish I have to share

with you today is crispy spaghetti nests.

It isn't a local South African dish

but rather something that my mom concocted up based

on things that I like.

It is made with easy to find ingredients,

such as spaghetti, eggs, and cheese

and then finished off with whatever herbs you like.

We sometimes use leftover spaghetti to make this dish.

The egg, cheese, and spaghetti mixture is thrown together

in a pan and fried in melted butter.

The eggs just cover the spaghetti to bind them together.

The nests get fried on both sides,

but be delicate when flipping them.

The result is a cheesy pasta nest

with two crispy sides that have a taste of butter.

We usually eat it just like that, but it works well

with crispy fried bacon bits or sun dried tomatoes.

Since my mother invented these for me

as a special treat for when I felt down,

the dish brings back memories of my mother's love

as a child.

It can always brighten my day when I get served these.

I would love for people to try this dish

so that they can experience the unique taste

of crispy pasta.

Trying Crispy Spaghetti Nests

- I just think that this presentation is so fun,

but don't they kind of look like latkes, right,

the potato pancakes?

I don't know.

(food crunches)

Ooh, crunchy.

This really reminds me of, you know when you're a kid

and your mom's like, "Don't play with your food,

just eat your food, blah, blah, blah."

Playing with your food can be really fun,

and coming up with a concept like this, I think, is a result

of not taking food so seriously.

If you have a kid, this would be such a great and fun dinner

for them, and as an adult, this is also really fun,

also a really good way to use leftover pasta.

I think you could go wild with this and add all sorts

of things, and it would just be so much fun.

I also feel like I could be dipping this

in something.

10 points if you know what I wanna dip this in.

If you guess QP

and/or Maggi Hot and sweet, you get 10 Points.

This is kind of sad, huh?

(Beryl hums)

I know it's pasta,

and traditionally I would never think to do this

with pasta, but because it's so different

Mmm, honestly, it works.

If Carlo is still watching,

I'm sure that he is slightly in pain watching me do this,

(laughs)

but it tastes really good.

I like this because number one, it was fun.

Number two, it was delicious,

and number three, it's actually a really good way

to use leftover pasta, which does happen a lot.

This is, yeah, put this in the rotation.

Before we get to the next dish, I would like

to thank Hello Fresh for sponsoring today's video,

and because this is a spaghetti pasta dinner video,

we're making a spaghetti dish.

Hello Fresh is a meal kit delivery service.

They have over 35 weekly recipes

which means there are a lot

of awesome dishes to choose from.

One of the things that is great

about Hello Fresh is they do have a lot

of these quick and easy options,

everything from 20 minute meals

to even easy clean up recipes.

I like these options because it makes the act

of cooking less stressful and the act

of eating honestly a little bit more enjoyable.

You can easily customize the recipes

by swapping out the proteins,

so for example, even though I am using shrimp,

if you didn't like shrimp in this,

you could swap it out for chicken or something else.

Sometimes meal kits

like this can feel a little overwhelming.

Your plans change

and you don't always need to have dinner in the fridge.

Hello Fresh makes it really easy.

You can skip a week, you can skip two weeks,

you can add an extra meal one week

if you're gonna be around more.

It's all very simple with just one click.

And speaking of simple, my spaghetti dinner is done,

and it looks, I think it looks actually really nice.

Ta da.

Let's give it a try.

That garlic butter is so yummy.

I'm gonna call this spaghetti dinner a definite win,

and you know you've got your veggies in there.

You got your protein in there.

If you're interested in giving Hello Fresh a try,

go to hellofresh.com, use my code, BERYL70,

and that will give you 70% off plus free shipping.

Let's do some more spaghetti dinners.

USA Super Savory Sapidly Salty Pasta

(cheerful music)

- Hi Beryl.

My name is KeShawn.

I live in Nashville, Tennessee in the USA,

and today I'm gonna talk

about my super savory sapidly salty pasta,

or I guess, Four S Pasta for short, if you wanted to.

The name comes from my appreciation for campy alliteration,

but also the flavors that are in the dish.

The dominant flavors I felt were savory and salty,

and not just salty for salty's sake,

but salty in a particularly umami packed kind of way,

hence sapidly salty,

where sapid is just yet another word for savory.

This dish is like an upgraded Aglio e Olio,

so it's an olive oil

and garlic based sauce on preferentially, a long pasta

like a spaghetti or an angel hair or bucatini or something,

just kind of upgraded a little bit

with things like red chili flake,

and lemon, and fish sauce, and fried capers, and anchovies.

I've always liked things like miso and kimchi and soy sauce,

and so this gets at that,

and I live in the South, in the United States.

Culturally, I'm a Black American Southerner.

This isn't anything to do

with food that I grew up on in that sense,

but I started cooking this

for the first time when I first moved here

to Nashville for graduate school, and I was living

on my own for the first time ever

doing all my own cooking and grocery shopping,

but another thing also happened while living on my own

for the first time, and that is the COVID-19 pandemic.

So I went from having never lived on my own

to being by myself 24/7 in the four walls of my apartment,

and it was horrible in a lot of ways

obviously for everyone, but it was also a time

for growth and learning a lot about myself,

and I kind of associate this dish

with my COVID era for better or for worse.

So yeah, I really do love getting creative in the kitchen.

It's kind of like therapeutic for me,

like definitely good for my mental wellbeing.

And finally, I think people should try this dish

because it's adaptable to whatever you want.

It's fast and it's pretty cheap,

so I think you should give it a go.

Trying Super Savory Sapidly Salty Pasta

- Okay, so this pasta dish, once I made it,

I realized how similar it was to the Italian pasta dish,

only no breadcrumbs and like way more umami flavors, right?

Fish sauce, I mean, okay.

I like that this is KeShawn's own invention,

so it's really going to be what does he like to eat?

I will say that the fish sauce is doing

what fish sauce does, and it's being very fish saucey.

It's a good thing and it can be a bad thing, you know.

Having had this now, I would love to add the lemon juice

to the original kind of anchovy pasta dish

from the first one, or add breadcrumbs to this one,

and make like one super pasta dish.

I love the freshness of the lemon.

It is salty.

To be fair, salt is my favorite flavor.

You know, like what are the flavors that we have?

Sweet, salty, spicy, bitter, sour.

Oh hmm.

I do also really like sour.

Oh, sometimes I realize when I'm editing this,

I'm like, "Oh my God, Beryl like,"

(rolls tongue)

I think that I really like this because it has the sour

of the lemon, and the saltiness from the fish.

The fish sauce, it might have been me

that I put a little bit too much on.

It's kind of like one drop goes a long way,

and I think, in reflection,

I did a lot of drops on one dish.

I loved blanching the spinach inside of the pasta dish.

I think that that is genius.

So, so smart.

Just like do everything in one pot.

Fried capers.

(sighs)

After my own heart.

Also KeShawn,

I just wanna say,

I love the name super savory sapidly salty pasta.

Let's try to say that five times fast,

super savory, sapidly, can't even say it one time fast.

Australian Pink Beetroot Pasta

(frantic music)

- My name's Orana.

I'm coming to you today

from unceded Garu country in Sydney, Australia,

and the dish that I would like to share

with you today is my pink beetroot pasta.

This is a recipe that I've made up on my own,

but it is inspired very, very heavily

from a recipe by the French food writer, Clotilde Dusoulier,

from this book "French Market Cookbook".

Her original recipe is called Shocking Pink Pasta

and this is her picture.

In Clotilde's recipe,

she includes things like cumin and cream,

but over the years I've made a few tweaks,

just to make it on my own.

This is a very, very, very simple pasta source.

It's ready in minutes, especially

if you use precooked beet roots,

like the kind you back packed in supermarkets

in the chilled section,

and it makes a gorgeous, bright, luscious,

fuchsia pink sauce.

I definitely would not say

that this is a typical Australian dish,

but it definitely does say something

about my long love affair

with French cooking and particularly with Clotilde's work.

I've always loved cooking,

and especially being creative with vegetables.

I think it's something I must have inherited from my dad,

and I remember when I was really little,

whenever my dad went grocery shopping,

he would play this game with me when he got back.

I'd have to close my eyes and hold out my hands,

and whatever fruit or vegetable he got, I would have to try

and guess what it is based solely just on the texture.

So from a very early age, I knew all

about Jerusalem artichokes and kohlrabi, and okra,

and every weird and wonderful fruit

and vegetable under the sun.

I think you guys should try this sauce,

because it is beautiful to look at,

and beautiful to eat.

Bon Appétit.

Trying Pink Beetroot Pasta

- Okay, so I chose this pasta dish because I thought

to myself, "Wow, a pink sauce.

That is super interesting,"

and then, as I've been cooking it, it kind of feels like

it looks like when you're a kid

and you have like a play dough creation,

or I don't know, like the pink color is expressing itself

in reality differently than how I felt,

and I think it, you know it's just we're not used

to eating pink foods.

It's a really pretty color

just like not one that I necessarily want to eat.

Cheers, though.

I don't feel like I'm tasting the beets that much.

I'm definitely tasting the nut butter,

so it kind of has, like a tahini-esque flavor mixed

with everything.

It's actually like really good.

I feel like I could have added a bit more citrus now

that I'm eating it.

It's definitely a very cool use of vegetables.

I think it's really, for me all about the color,

and that's kind of why you would use beets to make a sauce.

I guess the more I'm eating it,

the less strange I'm finding it,

just cause it tastes good.

(laughs)

If you're somebody who likes to experiment in the kitchen,

I think this is definitely a sauce worth trying.

I think you could tweak it a little bit to get

to your own kind of personal palette, but I think,

as a concept, it is very cool to use food for color and kind

of explore dishes in a really visually different way.

Pink pasta, huh?

I mean, I'm into it I think.

I think.

Filipino Spaghetti

(laughs)

(cheerful music)

- Hi, I'm Andrea and I'm from the Philippines.

I live in Metro Manila and I'm here today to share

with all of you a pasta dish from my country.

Filipino style spaghetti, or simply spaghetti

as it's called, is noodles cooked just a bit

over al dente, tossed in a bright red tomato meat sauce,

then topped with a lot of creamy cheese.

Filipinos like dishes that are very flavorful,

and that reflects on the way we do our spaghetti as well.

The sauce is the star, so it'll be quite heavy handed.

It'll be very flavorful, very umami, very tasty,

with some tang, and sometimes a bit of spice in it,

but what makes it most distinctive is

that there will be a sweet flavored to it as well.

It can be served alone,

or it could be served with barbecued park on sticks,

fried spring rolls, or American style fried chicken.

It's so popular that the number one fast food chain

in the country, which is the local brand, has it

on its menu, and most, if not all foreign food chains

that come to the country will have their own take

of Filipino style spaghetti on their menu.

As a child growing up, I didn't think much of the dish.

It was just always there,

but now that I'm older, I actually find myself seeking this

out as a comfort food now and then,

so I invite everyone to try out this recipe.

It'll be an interesting, super flavorful take

on something that's familiar,

and the flavor profile will be a hit among kids,

and for the adults it'll probably also appeal

to the kid in all of us

Trying Filipino Spaghetti

- Filipino spaghetti.

This is something that I have heard many tales about,

so I'm pretty excited to try it.

I got a hot dog on there.

I really like this.

It tastes kind of like a sweeter Ragu.

The hot dog was good.

I mean, I love hot dogs, so I'm very biased.

I think that I was expecting this to be sweeter,

just based on what everybody has said,

and maybe it's just the brand

of Filipino spaghetti sauce that I bought,

but it did say sweet on the label.

I also feel like right now,

for some reason I'm really hungry,

and so eating this is just like really hitting the spot.

I did read a couple stories about how this sauce was created

and what I gather is there are three main players in this.

One is a woman named Maria Orosa,

who is one of the first food scientists

from the Philippines.

She also created this sauce called banana ketchup

when there was a tomato shortage in the Philippines.

Cut to American General Douglas MacArthur, who was stationed

in the Philippines.

He wanted spaghetti with meatballs.

That wasn't really available,

and so some people in the kitchen used the banana ketchup

and some cut up hot dogs and created Filipino spaghetti.

I mean, that's what I read about online, and I think,

"What an interesting story."

The Filipino spaghetti sauce is definitely

something that you can make from scratch,

but if you wanted to buy it to try it,

I'm leaving a link in the description

to a shop where I found it available online.

I hope you enjoyed these dinners.

All of the recipes are in the description.

Come back tomorrow as pasta week continues,

because we are going on a little field trip,

and I think that you will be excited

to see who we are going to visit.

In the meantime, if you missed any of the videos

from Pasta Week, I'm leaving them here and here,

and I will see you all tomorrow.