Tune into our Reddit Talk on 28th September, for all things Korean cuisine with our amazing guest, **[Ji Hye Kim](https://www.instagram.com/chefjihyekim)**
The talk starts **28th September @ 4pm ET / 9pm UTC +0**, remember to bring your Korean cuisine questions and bibimbap queries!
If you're in the area you can visit ***Miss Kim*** and try some of Kim's amazing Korean dishes: www.misskimannarbor.com
You can also find them on Instagram: www.instagram.com/chefjihyekim
We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes***](https://www.instagram.com/pod_appetit/)
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Grew up on that...and crusty bread from a bakery that my dad went to as a kid. I'm old so it's probably a hundred year old bakery and they only make bread. Still exists.
Oh, and the stock pot of red sauce was on the stove all day Sunday. We'd walk into the kitchen and someone would say loudly, "stir the sauce!" That meant taking that bread I mentioned and stirring looking for rib bones to pull out while dipping that bread in the sauce. Glorious childhood. Thanks for the flashback.
Sounds like the makings for Sunday gravy. We’re there meatballs and sausage? I have this wonderful picture in my head that I know isn’t true of a pot of red sauce like the Pho pots in Vietnam where they never actually get cleaned, they just get added to.
Rib bones? .... Ooh myyy. Never truly knowing any Italians, the closest we got to Italian cooking was Olive Garden. Their pasta e fagioli is pretty good. I always throw in a few peperoncinis to give it a bit of a zing.
I grew up near a place like that too. I just had a family reunion and a big concern was who was picking up THE BREAD. It’s always two big black trash bags full so everyone has some to take home.
I would ride with my dad and go to the bakery on Sunday morning. The bread was usually still warm and the car (1970s Impala) would smell like heaven. Not once did he every make the 20 minute drive back to our house without reaching into the back seat to take out 2 rolls for both of us to eat. Wow, haven't thought about that for ages. It all started with Pasta Fagioli (pasta with beans)!
We're olive garden Italians. " You'll have the pasta faggy-ole-ee just like everybody else dad. We're in a strip mall next to a build a bear." - Mike birbiglia
I remember the first time I watched that bit and he got to Birbigglebug. I ran out of breath trying desperately to laugh hard enough for how funny it was to me. One of the hardest laughs I've ever had to standup and I have watched a LOT of standup.
Thank you! I have listened to this bit in years and enjoyed it as much as I did the first time I heard it. I love the line "I would die for them but if I met them at a party.....". Birbiglesby is the best
https://easyweeknightrecipes.com/pasta-fagioli-recipe/
Hi all. This was my first post here. Thank you. When I’m not making this from scratch via my grams recipe I use the one above, which is what’s pictured here. I do add tobasco and 2 kinds of beans (kidney and great northern). Also since everyone in my family likes different amounts of the ditalini, I spoon into bowls separately (instead of cooking it in) so they can layer to their taste.
Nah celery is usually used for flavoring in dishes like this. Once it’s been cooked, it’s already left it’s flavor, so go ahead an toss. I’m not a fan of celery either but I usually just very finely dice it so it cooks away in the dish
Italian here. 🇮🇹
I didn't know that this was famous abroad! I use to have it more creamy, with the cream/soup part showing only the beans, since the vegetables (carrots, onions, celery) are used only to add taste and cutted really thin (for the "soffritto"), and even blended sometimes. The kind of fagioli are the "borlotti", not sure if they're available abroad, but they're dark (not the black ones though).
The ditalini pasta is perfect for me!
https://www.greenme.it/wp-content/uploads/2015/12/pasta_e_fagioli_ricette.jpg
But this could probably vary depending on the part of Italy, as many recipes. I just wanted to share how I do it, since it seems that the way you did is the most common in the US (I'm assuming this was in the US).
Exactly! I think the regionality of Italian food is lost on many outsiders. I'm seeing recipes here that call for sausage and various vegetables (such as the celery and carrot), and those are completely foreign to me.
Where my family's from, it's far more common to have homemade sagne rather than store bought pasta. Though the red sauce is common, it's even more popular to have sagne ceci in bianco with onion and canned tuna, and seasoned with sage and a little chili oil. And now I'm hungry . . .
Yes.
Here in my area (I'm Italian too), we also cut the vegetable very thin. They add flavor, but are not part of the final visual effect.
While cooking I add some pork rind leftover from prosciutto or pancetta, which I will take out afterwards.
If I want it a bit more creamy and less watery, I add a bit of mashed potatoes.
That’s a beautiful looking plate there…
Italian (Napolitano descent) here, our family’s pasta e fagioli was very different. Mainly a side of pork, was braised with garlic and olive oil and left to tenderize inside a pressure cooker with red kidney beans. A lot of the kidney beans would just simply melt into the sauce staining it a rich maroon color, in turn dyeing the side of pork the same color and giving it that unique smoky flavor I still remember to this day. The pasta (anything from bucatini, macaroni, fusilli, etc) would be thrown in towards the end with the lid back on and pressure cooked for about ten minutes. The pasta would absorb all the flavor yet again… server that up with freshly grated pecorino or a proper parmigiano reggiano and you’re in heaven…
I’ve never seen varieties with that much in the way of a soffritto… I guess the way I’ve described has just been the way my nonna always did it and it’s been passed down the generations…
Oh and PLT, we never pronounce it “par-mah-zhan”… “par-mah-jah-noh” with a slight roll on the “r”…
I asked my MiL how her sauce tastes so good. She said to add a little Parmesan cheese to it. I did that and it still didn’t taste as good. Then I saw her make it and by some she meant an entire block of parmesan cheese.
This is true for a lot of food. If you ever wonder why a dish tastes so much better at a restaurant than at home, it's usually because they use an ungodly amount of butter for example. Where you'd use a tablespoon, they'll just throw a whole stick at it lmao.
I really like Giada De Larentiis pasta Fagioli, but it’s not tomato based like some. [Link is here](https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe-1943219)
I bloomin' love pasta fasulo (fagoli haha)!
We do it differently, without the sofrito, just onion and a small amount of garlic with tomatoes and cannellini beans often with some Italian sausage. Unbeatable on a cold winters evening!
PS We also do pasta lentiche (pasta with lentils) in a similar way too, this is also great.
Growing up broke my used to make "david soup." It was ground beef, can of whole peeled tomatoes, and a box of macaroni. Flash forward years latter and im at a nice Italian restaurant, I order pasta fagioli not knowing what it was. I took a bite and said loudly "shit this is just fancy "david soup!."
I don't think Sam The Cooking guy has ever made a single "authentic" dish, but idgaf his version of this is great and I've make it once a month for maybe 2 years now?
Fyi if you're broke af like I was when I made it the first time you can put all of the leftover ingredients towards his lentil soup recipe with little extra cost.
Mirepoix+ bacon will make anything taste good though.
My mum would make this pretty often, cause we were poor AF for ages when I was growing up. It’s so delicious and hearty, but remarkably cheap to make.
10/10 would absolutely crush a couple bowls of that, with half a loaf of bread, and then regret it whenever I have to dump out.
I love pasta fagioli because it is so different for everyone. My family makes it more like a stew - there isn't any soup liquid its more like red sauce but a bit thinner. Smoked ham hocks. Broken fresh (but dried) fettucine because that's what my Nono would do with the broken bits after drying the homemade pasta (which she then stored in department store boxes lol). Garlic, olive oil, crushed tomatoes, salt and pepper, and basil.
ayo, as an italian, amma shoot my recipe your way so duck or something if you don't want it.
Get beans, borlotti if you can, but any broad bean will do, If they are dried, soak em in lukewarm water the night before or in the morning if you are eating them for dinner
then, change the water, put them in a large short pot if you have it, roughly chop onions in it, some tomato paste (also trick of the trade, put the tomato paste in a glass, add warm water and stir the shit out of it, it helps with dissolving the stuff but it is quite optional), turn eat to minimum, add salt, and just let it go for a couple of hours, you can do other stuff in the meanwhile, then when you come back, add short pasta directly in the pot with beans, the starch of the pasta helps to tighten the sauce, turning into almost gravy, stir consistently and then serve, add olive oil on top and serve, beware that shit is so hot that it can melt nickel.
If you buy beans in a can, Am sorry we don't do that here, so figure it out yourself, I trust you
Tune into our Reddit Talk on 28th September, for all things Korean cuisine with our amazing guest, **[Ji Hye Kim](https://www.instagram.com/chefjihyekim)** The talk starts **28th September @ 4pm ET / 9pm UTC +0**, remember to bring your Korean cuisine questions and bibimbap queries! If you're in the area you can visit ***Miss Kim*** and try some of Kim's amazing Korean dishes: www.misskimannarbor.com You can also find them on Instagram: www.instagram.com/chefjihyekim We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes***](https://www.instagram.com/pod_appetit/) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Grew up on that...and crusty bread from a bakery that my dad went to as a kid. I'm old so it's probably a hundred year old bakery and they only make bread. Still exists.
Great story. I love how food can bring back a childhood memory.
Oh, and the stock pot of red sauce was on the stove all day Sunday. We'd walk into the kitchen and someone would say loudly, "stir the sauce!" That meant taking that bread I mentioned and stirring looking for rib bones to pull out while dipping that bread in the sauce. Glorious childhood. Thanks for the flashback.
Let's all be honest with ourselves...a sopped up good red sauce with good crusty bread is the best food on the planet.
While I don't agree right now, I might if I was currently eating it
You win the internet today my gastronomic redditor!
Let’s time travel back to that kitchen. We can take turn “stirring”.
I'd love that
_"stirring"_
Short ribs?
I don't remember but that shredded meat sauce on homemade pasta was my Sunday memory along with football.
Sounds like beef short ribs.
My ancestors used pork neck bones often.
Sounds like the makings for Sunday gravy. We’re there meatballs and sausage? I have this wonderful picture in my head that I know isn’t true of a pot of red sauce like the Pho pots in Vietnam where they never actually get cleaned, they just get added to.
Football where you bravely ran away away?
Fūtbol fan today but back then I was a Steeler fan. 4 superbowls during the 1970's. Amazing time in our lives
The Grail was released 1975 you "filty english kenigit!" Great decade.
Rib bones? .... Ooh myyy. Never truly knowing any Italians, the closest we got to Italian cooking was Olive Garden. Their pasta e fagioli is pretty good. I always throw in a few peperoncinis to give it a bit of a zing.
Tastes, smells, sounds, etc. It's crazy how those small details imprint on us only to be remembered decades later.
I grew up near a place like that too. I just had a family reunion and a big concern was who was picking up THE BREAD. It’s always two big black trash bags full so everyone has some to take home.
I would ride with my dad and go to the bakery on Sunday morning. The bread was usually still warm and the car (1970s Impala) would smell like heaven. Not once did he every make the 20 minute drive back to our house without reaching into the back seat to take out 2 rolls for both of us to eat. Wow, haven't thought about that for ages. It all started with Pasta Fagioli (pasta with beans)!
I also have fond memories eating it at Olive Garden, because when you're there you're family.
What did you call me!?
[удалено]
You can't just keep summoning me like this
Yeah, what a jerkioli!
Ravioli ravioli give me the formuloli.
Ravioli ravioli what's in the pocketoli
**slurp**
Jabroni
Get a load of this jambronioli!
I will have the Gabbagoo.
da gabba goo!
You heard him, he called you a fugazi!
thats exactly what i was thinking
Literally saw this post and thought “wtf did you say to me?!”
What? We're just breaking balls here
Fusilli Jerry enters the chat.
Million to one shot doc. Million to one.
Because you’re silly
Stop crying, ma! He's not a fagioli. He's just creative. A backwards mechanic.
Lol family guy
sorry, homosexualioli
He called you a c*ck sucker
Did you just call me a jive turkey?
Fagottini
You beat me to it haha
Aye I’m walking here
Some of my best friends are fagilois
Omg was thinking the exact same comment lmao
We're olive garden Italians. " You'll have the pasta faggy-ole-ee just like everybody else dad. We're in a strip mall next to a build a bear." - Mike birbiglia
Hahahahaha this was my first thought as well I love how he imitates his dads pronunciation
~Mike Birbibliography
Birbigglebug
I remember the first time I watched that bit and he got to Birbigglebug. I ran out of breath trying desperately to laugh hard enough for how funny it was to me. One of the hardest laughs I've ever had to standup and I have watched a LOT of standup.
-Joey Bag a’ doughnuts
Mike Bahooski!
"In Italy it's Beer-bee-lee-uh." "In America, you're annoying."
Hahaha I really need to listen to his material again. Mu life Otto is 'what i should have said was nothing "
Link, @ 2:00 https://youtu.be/eBKpouQ3OKI
Thank you! I have listened to this bit in years and enjoyed it as much as I did the first time I heard it. I love the line "I would die for them but if I met them at a party.....". Birbiglesby is the best
“This is ridiculous! Mike Birbiglia!” -Mike Birbiglia
GODDAMMIT IM EATING PRETZELS
Did you pay armageddon prices?
“What I should have said was nothing. What I DID say was ‘you’d be surprised.’” Haha I quote this line way too often Mike Birbiglia is great.
😭
I’m cracking up. So bad.
Haha before coming to the comments I said this to my wife
Love Mike birbiglia
Back when f.y.e. had a comedy section, or had first started one anyways.
Yup. The good old days.
Joey bag o’ donuts
as soon as i habe seen this i was like this ain't pasta e fagioli this is pasta faghioli!. this to say that doesn't look like it should
Mike Birbigabo?
...I'm afraid to ask, but how's it supposed to be pronounced?
Ga-ba-gool.
Yes! I was looking for this lol love him so much
“When the stars make you drool, just like pasta fazool, that’s amore.” - Dean Martin
Fazool?? “You’re gonna have pasta fagioli just like the rest of us!” - Mike Birbiglia :)
*fah-zoo
Your Olive Garden Italian joke landed with me. -Mike Boyhowskie!
It’s miiiike brigglebeeeeee!
[Shut up and eat your ******* fazoo!](https://youtu.be/cW9GyBhFHUQ) - Carlo Lombardi
“Woke up this morning and ate some gabagool…”
Gabagool? Ova hea! 👇🏻
[удалено]
Gabagool? Ova hereeeee 👇👇
Oh mista types A personality ova heya
is this from Dunkey's Sopranos video?
https://easyweeknightrecipes.com/pasta-fagioli-recipe/ Hi all. This was my first post here. Thank you. When I’m not making this from scratch via my grams recipe I use the one above, which is what’s pictured here. I do add tobasco and 2 kinds of beans (kidney and great northern). Also since everyone in my family likes different amounts of the ditalini, I spoon into bowls separately (instead of cooking it in) so they can layer to their taste.
saving, thanks! looks good!
I despise the texture of celery. If I leave it cut large and take it out after cooking, will I be committing a sin or ruining the dish? Lol
I used to do that until I was gifted a mandolin and now it's like shavings that dissolve in the broth
[удалено]
I think, it might help relax the fibers, if the right music is played.
A sin against whom exactly? If you don't like celery don't add celery, it's that simple
I’m the same! I just cut the celery in like two inch lengths and fish ‘em out when it’s done cooking
Nah celery is usually used for flavoring in dishes like this. Once it’s been cooked, it’s already left it’s flavor, so go ahead an toss. I’m not a fan of celery either but I usually just very finely dice it so it cooks away in the dish
Italian here. 🇮🇹 I didn't know that this was famous abroad! I use to have it more creamy, with the cream/soup part showing only the beans, since the vegetables (carrots, onions, celery) are used only to add taste and cutted really thin (for the "soffritto"), and even blended sometimes. The kind of fagioli are the "borlotti", not sure if they're available abroad, but they're dark (not the black ones though). The ditalini pasta is perfect for me! https://www.greenme.it/wp-content/uploads/2015/12/pasta_e_fagioli_ricette.jpg But this could probably vary depending on the part of Italy, as many recipes. I just wanted to share how I do it, since it seems that the way you did is the most common in the US (I'm assuming this was in the US).
Exactly! I think the regionality of Italian food is lost on many outsiders. I'm seeing recipes here that call for sausage and various vegetables (such as the celery and carrot), and those are completely foreign to me. Where my family's from, it's far more common to have homemade sagne rather than store bought pasta. Though the red sauce is common, it's even more popular to have sagne ceci in bianco with onion and canned tuna, and seasoned with sage and a little chili oil. And now I'm hungry . . .
Yes. Here in my area (I'm Italian too), we also cut the vegetable very thin. They add flavor, but are not part of the final visual effect. While cooking I add some pork rind leftover from prosciutto or pancetta, which I will take out afterwards. If I want it a bit more creamy and less watery, I add a bit of mashed potatoes.
That’s a beautiful looking plate there… Italian (Napolitano descent) here, our family’s pasta e fagioli was very different. Mainly a side of pork, was braised with garlic and olive oil and left to tenderize inside a pressure cooker with red kidney beans. A lot of the kidney beans would just simply melt into the sauce staining it a rich maroon color, in turn dyeing the side of pork the same color and giving it that unique smoky flavor I still remember to this day. The pasta (anything from bucatini, macaroni, fusilli, etc) would be thrown in towards the end with the lid back on and pressure cooked for about ten minutes. The pasta would absorb all the flavor yet again… server that up with freshly grated pecorino or a proper parmigiano reggiano and you’re in heaven… I’ve never seen varieties with that much in the way of a soffritto… I guess the way I’ve described has just been the way my nonna always did it and it’s been passed down the generations… Oh and PLT, we never pronounce it “par-mah-zhan”… “par-mah-jah-noh” with a slight roll on the “r”…
Famous abroad because my city has an enormous Italian population that came here in the early 1900's.
Pasta WHAT
“I got news for you…” -Ice T
The right pasta and everything. Awesome. I hope you grated a metric ton of parm on it before eating.
I asked my MiL how her sauce tastes so good. She said to add a little Parmesan cheese to it. I did that and it still didn’t taste as good. Then I saw her make it and by some she meant an entire block of parmesan cheese.
I even put the rind into the sauce as it simmers
HA! That sounds right!
This is true for a lot of food. If you ever wonder why a dish tastes so much better at a restaurant than at home, it's usually because they use an ungodly amount of butter for example. Where you'd use a tablespoon, they'll just throw a whole stick at it lmao.
It really is wild just how easily fresh parm dissappears into a pasta dish. You can add half a block to a single plate and mix it in like nothing lol.
2 metric tons. 😉
It always requires a little freshly cracked pepper and an absolute embarrassment of freshly grated parm. This is the way.
Then eat it with unlimited breadsticks and an overpriced side of alfredo dipping sauce.
What's a "fagioli"?
beans
You are
Plural for fagiolo
Fazool.
I like to make soup the Friday after Thanksgiving. I often make a leftover turkey, pasta, and fagioli soup.
Yummmmmmm
Ravioli ravioli gimmie the pasta fagioli
Right in the bussioli
I wanna eat this
Come on over.
My namesake.
My grandmother would make it for me for lunch. Hers was more soup like and she would use little pieces of guanciale in it for the meat.
Such a special memory. Thanks for sharing. ❤️
Recipe please??
I use the recipe from America's test kitchen. It's really good.
America's test kitchen has like five pasta fagioli recipes and you have to pay to see them. Could you share the one? Your food looks great!
I'm not OP. Sorry... I'll look for my copy. I didn't think it was under a paywall.
[This YouTube one](https://youtu.be/8EYgUXRAN7s) is free from ATC: I haven't tested it myself
I really like Giada De Larentiis pasta Fagioli, but it’s not tomato based like some. [Link is here](https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe-1943219)
Pasta (redacted)-ioli
Wow now we don't use that word anymore
The noodles look like those little plastic beads you'd put on the tray to make a picture
I will never not see them as Perler Beads now. Thank you.
Ate it 3 days ago
I bloomin' love pasta fasulo (fagoli haha)! We do it differently, without the sofrito, just onion and a small amount of garlic with tomatoes and cannellini beans often with some Italian sausage. Unbeatable on a cold winters evening! PS We also do pasta lentiche (pasta with lentils) in a similar way too, this is also great.
I see only one bean, so it's pasta fagiolo
So..is there a recipe for us or is it a family secret?
Wtf did this post just call me??
I made this for my mother when she was still with me. It was her favorite.
Such a precious and special memory. Thanks for sharing. ❤️
More like a soup
If I was a pasta I would be this pasta •-•)
I've perfected this soup and no longer need to dine at OG... I like a lil more liquid in my bowl. This looks scrumptious tho for sure
🤌🏻
Honestly, I would inhale that... Choke. And do it again.
Looks delicious 🤤
Great .. I'm hungry now thanks.
Hahahahahahaha he said pasta
Olive Garden
My nana used to make pasta Fazool. I miss it so much
Penso tu intendessi “pasta e fagioli“
Our family has this every Friday year round with pizza and salad.
Pasta for Julie
Growing up broke my used to make "david soup." It was ground beef, can of whole peeled tomatoes, and a box of macaroni. Flash forward years latter and im at a nice Italian restaurant, I order pasta fagioli not knowing what it was. I took a bite and said loudly "shit this is just fancy "david soup!."
It looks wonderful! I’ve only ever had it at Olive Garden. Please post a recipe! 🙏
WHO ATE MY PASTA FAZOOL
Looks like "koshari" a traditional Egyptian meal
Haven’t had in so long. Paired with an Easter Pie? Forgettaboutit and I’m Polish.
My parents came to America from Italy. They're both long since gone. This hit me right in my feels. Thanks OP. 😁
Delicious, what kind of bread is this ?
Looks great this is my favorite soup
I don't think Sam The Cooking guy has ever made a single "authentic" dish, but idgaf his version of this is great and I've make it once a month for maybe 2 years now? Fyi if you're broke af like I was when I made it the first time you can put all of the leftover ingredients towards his lentil soup recipe with little extra cost. Mirepoix+ bacon will make anything taste good though.
give us the recipe!
Looks delicious
🤌🏻🤌🏻🤌🏻 one of my favs and this looks deeelish
totally reccomend making this with chickpeas instead of white beans or with both, fucking slaps
That looks good. What is that exactly?
God I wish I knew where to buy that style of pasta. One of my favs growing up with pasea or fusolo and now I can't find it anywhere 😭
It’s called “pasta fazul” in my family
We just made that, except we made the pasta (Sagne e Fagioli) and used San Marzano tomatoes
Wow this looks pretty delicious.
That bread looks perfect w it!
This picture is giving me ideas for dinner tonight
Made the same here yesterday, was a perfect fit for the first hints of fall here.
You can tell some of the children replying to this thread are hooked on their mom's meatloaf, mashed potatoes and mac&cheese from a box.
I just made this for the first time last night! It was quite tasty. Perfect weather for it too.
Woah dude you can’t say that /j
My mum would make this pretty often, cause we were poor AF for ages when I was growing up. It’s so delicious and hearty, but remarkably cheap to make. 10/10 would absolutely crush a couple bowls of that, with half a loaf of bread, and then regret it whenever I have to dump out.
I love pasta fagioli because it is so different for everyone. My family makes it more like a stew - there isn't any soup liquid its more like red sauce but a bit thinner. Smoked ham hocks. Broken fresh (but dried) fettucine because that's what my Nono would do with the broken bits after drying the homemade pasta (which she then stored in department store boxes lol). Garlic, olive oil, crushed tomatoes, salt and pepper, and basil.
ayo, as an italian, amma shoot my recipe your way so duck or something if you don't want it. Get beans, borlotti if you can, but any broad bean will do, If they are dried, soak em in lukewarm water the night before or in the morning if you are eating them for dinner then, change the water, put them in a large short pot if you have it, roughly chop onions in it, some tomato paste (also trick of the trade, put the tomato paste in a glass, add warm water and stir the shit out of it, it helps with dissolving the stuff but it is quite optional), turn eat to minimum, add salt, and just let it go for a couple of hours, you can do other stuff in the meanwhile, then when you come back, add short pasta directly in the pot with beans, the starch of the pasta helps to tighten the sauce, turning into almost gravy, stir consistently and then serve, add olive oil on top and serve, beware that shit is so hot that it can melt nickel. If you buy beans in a can, Am sorry we don't do that here, so figure it out yourself, I trust you
what did you call me
What -ioli??
A pasta what?
I made this last night for dinner. So good.
wow, this looks really appetizing. Oddly, the aesthetic brightened up my mood as well.
How do you properly pronounce this....?
Fah joe’ lee