I didn't watch this before, this herb pasta was invented in spain and exported when italy was part of spain ONE MORE TIME ITALY TAKING FROM SPAIN AND NOT SAYING IT
I do not know if what you say is true; but what is true-- you Spanish guys did not learn how to perfect it--you never did get the hang of using tomatoes either did you? But grazie for bringing them to Europe to a culture that did-I do not mean the French, either.
I didn't know that either, is the pasta kept al dente or allowed to go very soft? I ask because vermicelli cook so quickly and the challenger is introducing it so early on...
effective cooking time with the vermicelli on is somewhere around 20 minutes -until the broth has somewhat evaporated. the pasta although not all dente is not overcooked. there are fideua recipes all over the internet so maybe we can find if the secret is in the type of pasta used.
omg I love scampi !!
cartouchator 4 months ago
"psychedelic..." "rolling his own..."
StrictlyGenteel200 10 months ago
Flamola!!!!!!!!!!!!!!
blackbelthung 1 year ago
Man alive!
HylianSpirit 1 year ago
a battle between apprentices of gods!
mekore 2 years ago 2
I didn't watch this before, this herb pasta was invented in spain and exported when italy was part of spain ONE MORE TIME ITALY TAKING FROM SPAIN AND NOT SAYING IT
KingAcosta28 2 years ago
I do not know if what you say is true; but what is true-- you Spanish guys did not learn how to perfect it--you never did get the hang of using tomatoes either did you? But grazie for bringing them to Europe to a culture that did-I do not mean the French, either.
Viva Italia!
RPenta 2 years ago
not to perfect it? how can't u perfect something that easy?
KingAcosta28 2 years ago
We perfected the herb pasta my Spanish friend--go back to your Chorizo--by the way, did the Poles rip that off from Spain also and call it kielbasi?
RPenta 2 years ago
one more time italy taking something from spain and not saying it (like with risotto, casatta, lecce fritta, and a VERY VERY long etc)
KingAcosta28 2 years ago
damn the challenger is so young.
praystation 3 years ago
Turquoise roe?! It's soooo pretty!!
VampyressKatt 3 years ago 6
looks good!!
watsupyo888 3 years ago
This has been flagged as spam show
too much chen kenichi lately
secretorganisation 3 years ago
I think Chen is perceived by many challengers as the best one, so many confident challengers tend to go for him.
noventar 3 years ago 4
That's right, he is the veteran and one of the best.
Boom12 3 years ago
that 'pasta' dish is actually what we call Fideúa in my home region of Valencia -which is where paella comes from- Nothing new for me ; )
cloeda 3 years ago
Didn't know that. Thanks for the info!
RedSunsKT 3 years ago
I didn't know that either, is the pasta kept al dente or allowed to go very soft? I ask because vermicelli cook so quickly and the challenger is introducing it so early on...
thanks for the extra info.
greattlemurs 3 years ago
effective cooking time with the vermicelli on is somewhere around 20 minutes -until the broth has somewhat evaporated. the pasta although not all dente is not overcooked. there are fideua recipes all over the internet so maybe we can find if the secret is in the type of pasta used.
cloeda 3 years ago 5
Exactly again ;)
KingAcosta28 3 years ago
seems i'm getting loads of brownie points from you K.A.28 : )
cloeda 3 years ago
Chen always get tough ingredients such as yogurt and now Italian shrimp. But he's a great guy so I root for him all the ways.
Thanks very much for the upload archo
touya1812 3 years ago 3