World’s Best Pasta e Fagioli Cooking Italian with Joe (VIDEO)
Join Chef Joe Borio, host of, “Cooking Italian with Joe”, as he shares with you a delicious, old school authentic Italian recipe for Pasta Fagioli Fazool. This is a simple and easy to follow recipe that brings the smells and taste of grandpa and grandma’s kitchen back to life as you share your heritage and set traditions for your family.
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At 2:50 " I have a pound of LIDATINI pasta" lol, he meant DITALINI 😃
Very disappointing that u don’t post recipes. Y am I watching if I can’t make it?
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In France, we say « haricots » for beans.
Fazool comes from the Arabic word : « fasulya ».
Non è pasta e fagioli ma una minestra personalizzata🤔il vino in pasta e fagioli non si può vedere.😥Mamma quanto parla😣
I sure the recipe is great, but after 6 minutes of nonstop chatter, I stopped watching, not caring how good of a recipe….
"El dante"….lol I think you meant Al Dente
Great video and presentation….first class all the way
Nice guy , man can he talk lol , got some inspiration from the video but I wouldn’t make it this way . Looks delicious but like he said everyone makes it different
First time watching your videos. You are a smart cook and authentic! Thank you! Reminds me of home.
Wow, that takes me back! My dad used to make that. He was a great cook. Thank you
your great ! i love the food and the music!
Joe i have my fathers reciepe from his village in Calobria. San Juan in Fiore I added some carrots to it and lots of Garlic I just made this today in my Slow Cooker. I also added Basil. Oragano, Thyme and i use Vegetable broth because he was Roman Catholic and it was usually a Friday dish when at that time you could not eat meat on Fridays He topped it with grated Paremesian and Romano. I use a dry white wine in mine.. Great with fresh baked bread lol
Just made this recipe ! It is soooo goood ! Thanks for sharing
Ay Joe I'm so glad I ran into your video.. Your a doll.. I'm going to be following your videos n looking your old ones up… Thank You so much
Dilatini ??? You mean Ditalini lol
Thank you for the great video. I didn't know you can add bread crumbs like that.. But why don't cook the pasta in with everything else? (most other recipes for this dish do that..)
Too bad you talked too long because you just got to the stove and I am leaving.
Pasta e fagioli is the correct name. And it never contains two pounds of ground beef which I have seen people doing and it turns my stomach. I lived in Italy and where this comes from they are called the bean eaters because they couldn't afford anything else way back when and they still eat a ton of beans. I always cook my own beans however I am out so I'm going to have to use canned beans rinsed extremely well. I'm vegan the meat has to be left out but I don't miss anything I put in a couple of drops of liquid smoke and it tastes delicious at least my pasta e fagioli recipe. I am out of both red and white wine to cook with. I use Riesling when I use white wine to cook with it is light it has a citrus finish and it's not gross. Carrots celery and onion the aromatics used in most countries in the world except Louisiana is going to want green pepper onion and garlic that is their holy Trinity.
Joe, got a question for ya. What would be a good versatile white wine to cook with? I'm a red wine man myself so I don't cook with white wine at all but your recipes are so damn good I want to try and make some myself, like this one. I don't need anything really expensive or exotic, just something decent that can be used in making pasta, soups, white meats, etc. Something off the shelf as it were….lol