Hello and thank you for downloading episode 70 of We Got This with Mark and

How. Before the episode begins, you know that we often have guests on our show

who are experts in specific fields that we're covering on that show.

And since this show is all the best pasta,

we thought we would go to none other

than Mark Gagliardi's older brother,

Gabe Gagliardi, who is a renowned chef

and owns the Bors Nest barbecue in Seattle, Washington.

So right now we're going to go live to our expert correspondent Gabe Gagliardi

to get the pulse of the chef on the street.

Okay, Mark and Hal.

So your question today is best pasta.

I had to sleep on this one Mark sent me a message yesterday asking

what I thought. When it comes to pasta and I'm sure you'll go through this in your

episode the ingredients

some with egg some without what that means to how the pasta sticks to sauce or

vice versa. Talked with a few buddies about this, what

they thought in the culinary industry. And we were all in agreement on what the best pasta was. We went through them all, or not all, there's hundreds, but we went through the spaghettis, the noodles, the rotini's, theoli, canolones, the lasagna's, what have you.

Each having their own good and not so good qualities how they can hold sauce how they're

hardy but what we ended up with and what I was pretty much set on before I started analyzing myself was what's one pasta that has flavor it has flavor on the outside of the

was what's one pasta that has

flavor it has flavor on the outside in the form of sauce and it has flavor on the inside with regard to a filling,

...