サタデープラス「ひたすら試してランキング」 2024年10月05日 ＃483「時短で絶品！手軽に楽しめるイタリアンの王道“パスタ(乾麺)”」
サタデープラス「ひたすら試してランキング」 2024年10月05日 ＃483「時短で絶品！手軽に楽しめるイタリアンの王道“パスタ(乾麺)”」
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TVTranscript
00:00It's delicious!
00:02This investigation is fun!
00:04I've never made pasta before.
00:07I've done something delicious.
00:08I'm sorry I don't know Japanese.
00:10It's delicious.
00:12Shimizu-mae and the other announcers
00:15will test everything in the world
00:18and create their own rankings.
00:24Rankings by trial and error
00:26Today
00:30All you have to do is put it in a pot and boil it.
00:35You can enjoy Italian cuisine easily.
00:38Pasta
00:41However, there are only popular genres.
00:43Mama, which is the most popular in Japan, is the first.
00:47Ohmai, which was released in 1955.
00:52Barilla, which is the best-selling Italian brand.
00:56There are many kinds of pasta.
00:58I don't know which one to choose.
01:03So, Shimizu-mae and the other announcers
01:06collected 16 kinds of popular products and compared them.
01:10From the ease of making to the taste and the compatibility with the sauce,
01:14they thoroughly investigated in their own way.
01:19It's completely different.
01:21It's a one-dimensional feeling.
01:23Pasta is deep.
01:25It's amazing.
01:27In addition, Piat Suzuki,
01:29who has won Michelin Guide for 14 years in a row,
01:33and Suzuki Yahei, an Italian master,
01:36participated in the competition.
01:39It has a strong scent and taste.
01:42The sauce is very spicy.
01:44I didn't know there was a Japanese brand
01:47that makes such delicious pasta.
01:50This time, the competition is full of high-quality products.
01:53On the other hand,
01:54pasta with a strong scent and taste.
01:59It has a light saltiness and has no taste.
02:02I forgot to put salt in the boiling water.
02:05It's a pasta with no soul.
02:09Without any hesitation,
02:11we will announce the top 5 recommended dishes.
02:16Now, we have prepared 16 types of pasta
02:19that can be bought at supermarkets, drugstores, and on the Internet.
02:24When I look at it like this, there are really a lot of types.
02:27After all, there are so many types that I don't know what to choose.
02:32I always end up buying the same thing.
02:36Mama series, the number one pasta seller,
02:40and Omai series, which were released in 1955.
02:46In addition, there are 16 types of popular products
02:50such as Barilla, which is the number one share in Italy.
02:56Now, let's investigate which one is the most recommended.
03:02There are five checkpoints.
03:04Cost performance,
03:05Easy to make,
03:06The taste as it is,
03:08The compatibility with tomato sauce,
03:10The compatibility with oil sauce.
03:13We will rank these five items with a score of 10 out of 10,
03:16and decide the recommended ranking from the total points.
03:21First is the cost performance.
03:23We will check the difference in price per serving.
03:28We will take out only the pasta from the product and measure the overall weight.
03:33We will calculate and compare the price per 100g per serving.
03:39The average weight of 16 types is about 89 yen per 100g.
03:46First is the popolo spa, which was released in 1983.
03:53It is a popular product in the Mama series.
03:59I will take out a large amount.
04:01I will take it out.
04:07It is a type that is in a bundle.
04:09I am happy.
04:10Moreover,
04:12I am grateful for this.
04:15It is written 7 minutes on the belt.
04:19It is written even the boiling time.
04:22I buy pasta and store it in a storage bag.
04:27I forget the boiling time.
04:31It is helpful that it is written on the belt.
04:35What is the cost performance of popolo spa, which is easy to use?
04:4181.2 yen per 100g.
04:44It is cheap.
04:46It is just selling well.
04:49Next is the IGP of Galofalo Glanier, which can be purchased at Meijiya.
04:55Galofalo is a pasta maker founded in Graniano, Italy.
05:03It is written in English.
05:05It is a little expensive.
05:07It is 84.5 yen per 100g.
05:10It is cheap.
05:11It is unexpected.
05:13I thought it was expensive in this package.
05:17It is a product that uses the flour of Graniano, which is famous as a luxury product.
05:24It can be sold cheaply by putting in a large amount of high-quality ingredients at once.
05:32What is the best cost performance?
05:37It is a real pasta from Europe.
05:40It is expensive.
05:42I feel that common sense has been violated.
05:45The number one maker in Greece is the best in cost performance.
05:50Yurimac Gatino No. 6
05:55What is the price per 100g?
05:58It is 32.8 yen per 100g.
06:03It is amazing.
06:06I thought it was expensive when it was lined up in the store, so I didn't look at it.
06:12It is a product that boasts 30% of the pasta share in Greece.
06:16From production to shipment, everything is done in a self-manufactured factory.
06:21It is said that it can be provided cheaply by thoroughly reducing production costs.
06:29Next, we will investigate the easy-to-make boiling time, which is essential for pasta, together with experts.
06:36We have called for a strong basket so that the evaluation will not be biased.
06:40This is Mr. Suzuki Yahei of Azabu No. 10 Piatto Suzuki.
06:44Nice to meet you.
06:47Mr. Suzuki Yahei of Piatto Suzuki, who has won Michelin Guide for 14 consecutive years.
06:54He is an Italian expert who combines innovative technology with traditional Italian cuisine.
07:00He participated in the trial ranking.
07:03Mr. Suzuki Yahei of Azabu No. 10 Piatto Suzuki.
07:06He is an Italian expert who participated in the trial ranking.
07:12Do you usually use commercially available pasta?
07:15Of course I use it.
07:17I use it at home, and I also use it commercially available in the store.
07:22I see.
07:24I use several types of pasta in the store, and one of them is commercially available.
07:29Is there a point that is important?
07:31I think the most important thing is spiciness.
07:34Spiciness.
07:36If the sauce remains, or if only the noodles remain,
07:41I think it's all about balance in the end.
07:43Also, the cooking time.
07:46If you're going to make it at home, the cooking time should be fast and delicious.
07:53Let's start.
07:55Professionals are also paying attention to the ease of making.
07:58Boil 100g of pasta.
08:01It's just right.
08:03Yes.
08:04The chef will measure the time it took to boil the pasta.
08:09The average time for 16 types of pasta is about 7 minutes and 56 seconds.
08:14If you look it up,
08:17the keyword that comes to mind is a happy keyword.
08:21Yes, time.
08:25First, the standard product, Japanese Oomai Spaghetti.
08:31What is the time?
08:34It's already boiled.
08:364 minutes and 41 seconds.
08:39That's fast.
08:41This pasta is a little thin, and it's boiled in 5 minutes, so it's very easy to use.
08:48What the professionals paid attention to was the thinness of the noodles.
08:52The 1.5mm type is a little thinner than the standard product.
08:57The thinner it is, the shorter the boiling time.
09:01If you look at the other products,
09:04there was an evolution that led to the short time.
09:09This is also a standard product, Mama Spaghetti.
09:15Look.
09:17The noodles are different.
09:19This is the fast-boiling type.
09:21It looks like a fan.
09:24It's fast-boiling.
09:26Start.
09:27Start.
09:29If you measure the time...
09:32It's good, isn't it?
09:34The record is 4 minutes.
09:37The pasta was really 4 minutes.
09:40That's amazing.
09:42That's fast.
09:44The secret to the speed is Mama's special method, the fine-fast method.
09:50By shaping the noodles into a fan-shaped shape,
09:53the surface area where hot water touches increased,
09:56and the boiling time was greatly shortened.
09:59At the time of release, the noodles were cut into V-shapes.
10:04After 25 years, the noodles evolved into 3-piece noodles.
10:08After 11 years, the noodles evolved into 4-piece noodles,
10:12and the boiling time was shortened.
10:15However, by taking advantage of the fast-boiling time,
10:19the noodles became the easiest to make.
10:23Yurimac's other product, which won first place in the cost-performance category,
10:28LATINO EXPRESS fast-boiled spaghetti.
10:33This pasta has an interesting cross-section.
10:39I'm surprised, too.
10:41It's like, what is this?
10:43It's a cross-section.
10:45It's mysterious.
10:47Just like before, LATINO EXPRESS also processed the noodles into a cross-section
10:52to make it easier to cook.
10:55Furthermore, by making the noodles 1.65mm thinner than Mama's fast-boiled noodles,
11:00the professionals were able to achieve surprising super-speed.
11:04The package even had a 2-minute time limit.
11:09Start.
11:11What's the time?
11:14That's fast.
11:16The noodles are bent.
11:18That's true.
11:20The time is 2 minutes and 24 seconds.
11:22It's really done in 2 minutes.
11:24I think pasta can be boiled for about 10 minutes.
11:28It's done in 2 minutes.
11:30That's amazing.
11:32From now on, let's check the three items related to taste.
11:37First, let's eat the boiled pasta as it is,
11:40and compare the taste, texture, and aroma of wheat.
11:44What's the point of the taste as it is?
11:48I think it's good because I thought it was delicious by intuition.
11:51I think the pasta imported from Italy has a good aroma.
11:56I think the pasta produced in Japan has a comfortable texture.
12:02Is there a big difference?
12:04I think so.
12:06Is that so?
12:07Let's compare the taste as it is.
12:11The pasta looks the same, but there is a big difference in taste.
12:15This is delicious.
12:17The aroma is quite different.
12:20Pasta has a deep taste.
12:22It's amazing.
12:24First of all, let's try the new product of Omae series, which was released this year.
12:29Omae Premium, chewy and delicious spaghetti.
12:32How do you like it?
12:34It's quite similar to Japanese spaghetti.
12:38It's chewy and soft.
12:41It's like between pasta and udon.
12:44It's unique.
12:46I think it's the best.
12:50The spaghetti has been researched by 60,000 people,
12:53and the Japanese people have pursued a chewy texture that they like.
12:59While popular Japanese brands are popular for their chewy texture,
13:05the super popular product in Italy,
13:09Barilla, which can be bought at supermarkets.
13:14It has a good aroma.
13:17The aroma is different, isn't it?
13:22It's delicious.
13:23It's delicious.
13:25The more you chew, the more the aroma comes out.
13:28It's wonderful.
13:30It's totally different.
13:32This research is fun.
13:36Barilla, which is the number one market in Italy,
13:40has developed a special 1.6mm spaghetti to suit the taste of Japanese people.
13:44Barilla's spaghetti.
13:47It's a special spaghetti that uses a special kind of flour,
13:52which is developed by Barilla.
13:57However, there is a product like this in it.
14:03It doesn't taste like anything.
14:05Did you forget to put salt in boiling water?
14:09It's amazing. I can't get excited at all.
14:11It doesn't taste like anything.
14:14I don't know.
14:16It doesn't taste like anything.
14:18It tastes like salt left in my mouth.
14:21I think so, too.
14:23It tastes like a spaghetti with no soul.
14:26Among them, which one is the most delicious?
14:32The aftertaste is the best.
14:35I think it's the best if you eat it with noodles only.
14:38Meiziya Galofalo Gragnano IGP Spaghetti.
14:44Galofalo, which is highly rated by COSPA.
14:49The name of the product, Gragnano IGP Pasta,
14:53is a proof that it is a pasta that has passed strict regulations set by the EU.
15:04The smell is overwhelming.
15:07The smell is overwhelming.
15:09It's delicious.
15:11It's delicious.
15:13The smell of wheat is outstanding.
15:16The smell of boiled pasta.
15:18The wheat is delicious.
15:20I feel that pasta is delicious.
15:23What they praised is the high-quality wheat.
15:29It is an Italian-traditional pasta that contains a lot of protein.
15:32It is an Italian-traditional pasta that contains a lot of protein.
15:39From now on, they will investigate the compatibility with an important sauce.
15:44The most popular tomato sauce.
15:47And two items of oil sauce, which are essential for professionals to measure the true taste of pasta.
15:55First, they put the standard tomato sauce on the pasta.
15:58Of course, they check the consistency of the pasta with the noodles.
16:02When you lift up the pasta, you can see how much the sauce is entwined.
16:07If the sauce flows when the pasta is entwined with the noodles, the spiciness is not good.
16:12If the sauce is firmly entwined with the noodles, the spiciness is not good.
16:15When they try it, it's the same sauce again.
16:19It's the same sauce, isn't it?
16:21It's amazing.
16:23It's completely different.
16:25It's completely different.
16:26First of all, Nishin Seifun Welna.
16:29Mama, how about the spaghetti?
16:35It's very delicious.
16:37Yes, it is.
16:39It doesn't seem to be in the way of each other.
16:41Both of them are properly entwined.
16:43It's amazing. They make the sauce properly.
16:46In Japan, white rice and side dishes go well together in the mouth.
16:51Next, from Nihon Seima, which is the main store in Toyama Prefecture.
16:57Volcano Pasta Family 1.8
17:02Volcano is said to be the best pasta maker in Japan.
17:13It's chewy.
17:15The spiciness of the sauce is very good.
17:17It's very good.
17:19It's delicious.
17:21As you can see from this appearance, it's very entwined.
17:26I think it's amazing that they leave this al dente feeling and leave this chewy feeling unique to Japan.
17:32I didn't know there was a manufacturer that made such delicious pasta in Japan.
17:39The factory is located in Tonami City, Toyama Prefecture, a famous water village in Japan.
17:46By mixing the flour to suit the taste of the Japanese, the texture is as chewy as the sauce.
17:55I want to add some meat.
17:58I think it will go well with Napolitan.
18:00It will definitely go well.
18:02With sausage and bell pepper.
18:05With ketchup.
18:07It will definitely go well.
18:09It will go well.
18:11While the praise continues, which one is the best match with tomato sauce?
18:17I made a mistake and it became delicious.
18:19I think al dente is good.
18:21This is the taste of Omai.
18:24Omai Spaghetti, a long-selling product in Japan.
18:30It's delicious.
18:32Al dente.
18:34It goes well with tomato sauce.
18:36It's better than I thought.
18:37The texture of thin noodles goes well with tomato sauce.
18:42It mixes well.
18:44I made a mistake and it became delicious.
18:46By sticking to the original taste of pasta, two types of flour with different properties are blended.
18:52The chewy texture and smooth taste that has been loved for many years go well with the sauce.
19:00What kind of sauce does this pasta go well with?
19:03Italian people often make this pasta.
19:07Kaccio e pepe.
19:09Kaccio e pepe?
19:11Kaccio e pepe?
19:13What is that?
19:15No one will make a mistake.
19:17It doesn't take two minutes.
19:19Really?
19:21No one will make a mistake.
19:23Kaccio e pepe is a delicious pasta that can be made in two minutes.
19:27Here are the ingredients.
19:29They are all home-made seasonings and ingredients.
19:33First, put powdered cheese and butter in a bowl.
19:38Put the boiled pasta in the bowl.
19:42Then, mix.
19:44That's all?
19:46The pasta is hot now.
19:48Melt the butter and cheese together.
19:51When the butter melts, it's done.
19:55It took 1 minute and 33 seconds.
19:59It's fast and easy.
20:03Shimizu-Ana has a bite and reacts.
20:11This is delicious.
20:14I can see that the original taste of pasta is important.
20:18I want you to try this pasta.
20:22Kaccio e pepe.
20:24Everyone in the studio, please try it.
20:33Finally, it goes well with the oil sauce.
20:39Peperoncino has a simple composition of olive oil, garlic, and pepper.
20:46It is easy to see the difference in pasta.
20:50There is no extra ingredient.
20:53I think the original taste of pasta comes out.
20:57How do you feel when the original taste comes out?
21:00It's easy to see the potential of pasta.
21:05When I actually tried it, I didn't expect the result.
21:10The pasta is bursting in my mouth.
21:14It's bubbling.
21:17I can't move forward.
21:20It's like this.
21:23I don't feel comfortable.
21:26It's like a ghost's face has come off.
21:28It's like a ghost's face has come off.
21:31Gochisosamadesita.
21:34There are a series of harsh comments.
21:39In this situation, a Japanese and a foreign manufacturer will show their true power.
21:46First, a foreign manufacturer.
21:49It's a super-famous Italian restaurant, Di Cecco.
21:53Di Cecco was established in 1831.
21:57It is said to be loved by restaurants all over the world.
22:05It has a nice olive oil coating.
22:10I can't see it, but there is a bump on the surface.
22:13It has a beautiful olive oil coating.
22:16It looks delicious.
22:18I think I'm good at this.
22:21Next, a Japanese manufacturer.
22:25It was loved for its combination with tomato sauce.
22:28It's Volcano Pasta Family.
22:31I can taste the olive oil, takanotsume, and garlic.
22:36It's well-combined.
22:38It's perfect.
22:41I thought it would get tired, but the inside is chewy.
22:47It has a unique texture.
22:50It's good that they don't waste time and compete for 1.8 points.
22:56Which one is the best combination with olive oil?
23:01Then, an unexpected development.
23:05It's too delicious.
23:08It's really unique.
23:10Volcano is delicious.
23:12It's delicious.
23:14Yes, again, a Japanese manufacturer.
23:17Volcano Chento 1.6
23:20Volcano Chento 1.6
23:23This is the best-selling product in Volcano series.
23:27It's like eating Italian pasta.
23:30The garlic, takanotsume, and olive oil all are used.
23:36I feel like the pasta is wrapping it.
23:39I can't find the flaw.
23:41Karuna
23:43It's a whole centimeter no, I know you can't kill a gram no, I took your cook okay. The pasta was pretty pretty Toshita shotgun watch it again
23:51Look you can't cut it a console. So say look at all the way you look a lot of me to smoke
23:56Kameba come for the offer a little hominy no foamy. Oh, I do I am us
24:02No pasta, we see you must I never got
24:06Oh
24:07She did it. That's not a mistake. It's a bit of a joke. I'm a shoo-shoo
24:13She was I know the site a here we go. What do you don't think you are sexy?
24:17What you don't sometimes I say nice
24:19That's not a mistake. I got a little I got a little I got a little I'm king
24:25Oh, yeah, I'm positive. It's in the city. It's unique. I got you know, I'm a cop
24:31We see you know, God will see you
24:34So, you know, come on, you know, so I don't think it was a good idea. So don't you tell me you're so they can I think I know
24:45Conquered a pasta. That's not a mistake. I'm king good. That's the Cheney kagayaki. So he
24:52I
24:57Maria Japan no spaghetti number four days
25:03Italia the share number one will hold Barilla no spaghetti number four got a boy
25:11Sonoma no adidema 10 walk up talk home by the ice a little honk up pasta
25:15I
25:17Think only she was a
25:20Cavalier to answer. Hey
25:22OJ Correa
25:25Has no no no
25:27Antidote
25:28Wacko, no, I don't think I'm psychosis. You know, how do I recall Taga Ichiban Kokochi this
25:36Barilla dokuji de hinshu kaihatsu oshita Komugi oshi oshi pasta no umami to Kaori Otsuki
25:42You
25:44Nihonjin you look at a Kai Hatsushitaという1.6ミリのすこし細い面は大きな具材と合わせても絶品
25:56Died young
25:59Nihon Seima no
26:01Volcano pasta family eat their Hades
26:06Nihon Saiko to you are a pasta maker Cara Volcano pasta family got a young
26:13Mochiri pasta got Kofi, Oka, then Kobukuda Hachiten, you don't walk up talk
26:22Much mochi
26:23I don't think I'm on the show. I think I'm in a site. We see
26:26I'm a so-called mochi mochi to knock on it. I don't know coming up to eat it. What I need is good
26:30I'm on the cook to cook on the mochi mochi can pass to knock on me. Yes, look we
26:35Look, I'm a cookie tire. No comment on your own. No comment. I could you go to the country this
26:40I don't want you to eat you don't understand it. He doesn't
26:46Kodomo moto no daisuki na mochi the shock on what I see. I mean, you don't like you know, I go or can't you
26:53Chuck Graham, I'm a 32 and so no, no Tori Kazoku. They are you are eating this
27:01Right song
27:04Nippon no
27:07Oh my spaghetti, it didn't go me to kiss talk type this
27:131955 and has by no Nippon Oh my series
27:18Squishy Hosome no, it didn't go me to type. What tomato sauce to I saw buzz good
27:25It's called shock to cut a man is no
27:28Kono Hosome no Nikon Ardente can was so is name
27:31You can talk here. I didn't ask at all. He tell you he's kind. I don't think I'm gonna go
27:39Mochi Toshita shock on the tokyo no, you're a muslim or you know 100% to see y'all
27:46Men will also push the koto de you did you can walk off when you can eat and she could
27:52Donna sauce Tomo I saw buzz good no pasta
27:56Oh
28:07I need
28:10Nihon Seima no
28:12Volcano Chento 1.6 days
28:16Yoini Tsuki Nihon Seima Volcano Chento 1.6. God. I need you like Queen
28:23So stomach I show up to chill a moment and a cannobal no say omit it's a musta
28:31Puri Puri Toshita shock on the Tokyo Tikina you're a Mukomi you'll have percent to see all star pasta
28:40Boy
28:42Anthony it I have a pasta. I'll have it to do now. Hmm
28:45Kanji this your name
28:48No, I'm Tony
28:52It's a little show can come apart. Oh, yeah
28:55No, you need to move. I got no to me more
28:59Olive oil must be the money. You must own a pasta. Oh, you see
29:04Kimashita never come on
29:07When you know I saw a sock on our night. Oh, I'm so sorry. No on the air. It's the one that's new. It's Jose
29:14I
29:16Mookie no pasta. It's kind of a sort of shock. I'm a Yoriki were that you must
29:22So the sugoi soon we should cut the victory this time, how do you know I need my son
29:29Zepin no show kaga ice me parang okoshita volcano. Oh, sorry. So no it's unique. I got a show him up
29:36That's all the most important. I thought I'd call you a nice car
29:43You
29:46Kassa, that's not a mistake. I'm King do you look shoo-shoo? I got a bar at a song. Oh, it's you are
29:54Thank you
29:57Hi, I'll die. It's you. I may see I know
30:02Gallo faro granada. I GP spaghetti. It didn't know that me this
30:07You Italiano chose to say hello. Hello. She got through granada. I GP spaghetti. No, I eat
30:16Nando, I don't think almost a month and then cook no major deco new Dekina's
30:25Why you call me
30:27Oh
30:31We got a show this morning
30:34I do motion. Nice name
30:36Hoshi wishy-washy
30:39Cavalli, that's you want to know ishi
30:42Have you water to move to Toshi?
30:46You know, he received a okay. I shouldn't don't think you know pasta
30:50You
30:52Takana, Kamino Kauri
30:54Zetsumona, how do you do that? No, so still no calamity, so no subito, Kanesa, Naida
31:00Homba, Italia, no zepin pasta
31:05Gosh, I was in there
31:07Nobody passed up there. Hey, coach. You know, you must know
31:11No, boss, I'm a political nation. What is you?