How to pronounce“pastas”in English

of pastas, then you'll all get your main course.

of pastas like I think it's one of the great pleasures of living in New York yeah so the New Yorker is nice to read too

If they're pastas, if they're salads, they're grain bowls, if it's avocado toast, I love using fresh herbs.

to cooking as regular pastas.

We have pastas.

really bad pastas I ate elsewhere, and it's great.

There's all kinds of pastas, all kinds of flowers that are all regeneratively grown.

You can use this little guy for pastas, to blanch vegetables, whatever you want, because it's never going to touch.

And we were sharing these pastas in a wonderful way.

But if you had other pastas, you might like them also.

What's fun about these pastas is they hold their shape really well when the texture's right.

What's really actually nice about dry pastas for me is there's a little bit more time cooking.

What's the difference between those fresh pastas versus if we make them at home?

That goes in a multitude of pastas, or whatever else that you might want to have.

Talk a little bit about pastas and the kind of pastas and sizes and shapes that lend themselves more to making a mac and cheese.

And emmer and einkorn-- we have pastas made out of einkorn.

We make all of our pastas in-house, as well as everything else.

You have tons of soups and pastas and rice dishes and salads and vegetable sides that are very easy.

It's a comic strip about living pastas or whatever.

turkeys and ducks to soups and pastas.

It's hard to keep coming up with new pastas, and keep coming up with new ideas, and keep finding the time.

Like just throwing these on salads and in pastas and in mac and cheese.

It's great if you want to make pizza or pastas but not so great for, say, a light fluffy cookie or a light fluffy cake

It's also a flavor source for our classic pastas-- amatriciana, carbonara, gricia.

yeah I was a problem top situation I like doing the pastas the most I like cooking pasta it makes me happiest to

actually been very impressed with the quality of gluten free pastas that you can find at the store now.

We created a dough room to create all this pastas and breads.

got older we started introducing them to whether it was pastas or French fries and that sort of kind of like, you know, the busy parent ends up feeling like oh, I just want to like

digested more slowly they tend to be less processed so pastas white breads things like that or the bad carbs if you will as opposed to whole grains you know

garlic some onions uh Gran Padano or parano uh cheese um pastas or some

They make incredible handmade, homemade pizzas and pastas.

A good thing to think about would be the garbanzo bean and lentil style pastas.

But for this one, instead of using small tiny elbow pastas like normal, you try and use what Marc's written and make something really large and out of control.

And the fact that he comes back here and is just crushing it with beautiful Italian food and handmade pastas.

But there are cases where, for example, our pastas, our organic pastas, and our organic olive oils come from Italy.

I ate last night in a restaurant called Pharaoh in Bushwick that just has the most amazing pastas.

You can't really talk about Italian food, and you certainly can't talk about pastas, without talking about how regional Italy actually is.

Matt Bardin: So, let's look by category and let's look at the pastas.

one might be that I'll do the flavors of summer, or I'll do pastas for Easter, or I'll do a smaller one and it will, it will be a more specific need thing.

I have a tendency to cook a lot of vegetables when I'm home cooking, just because at the restaurant I eat pastas and steak.

Um, by the way, my website has all these resources like top pastas.

The only other things I would add as a garnish here would be more vegan Parmesan cheese, because I always put more vegan Parmesan cheese on my pastas.

It was an artisan food showcase of sorts-- you know, charcuterie, cheeses, olive oils, pastas.

And forever, I was teaching, we cook all of our pastas 80% of the way in pasta water, and then 20% of the way in the sauce.

And obviously, if you're living that lifestyle you know to be a little more careful with the rice pastas or the quinoa pastas that don't quite hold up as well

So things like croissants, artisan breads, like I said some pastas, because a lot of pastas it's hard to make them at home because

This, the pecorino Romano, you guys know this is the cheese we all love to you know grate on our pastas, shave on our salads, and here I just give this a nice blanket of pecorino.

I would say that the one compromise that we might make would be that there's probably ten percent more sauce on our pastas here

a lot of the older folks here know what i'm talking about we have these wonderful breads and you know delicious uh foods pastas that you could kind of