Giada started her demonstration off by preparing white bean dip.
She said that whenever you use items from a can, it is a good idea to rinse and drain them or else you will carry over the flavor of the liquid in the cans. She also said to use the flat leaf parsley that is also known as Italian parsley. She said the curly parsley has very little taste.
She then worked on a pasta dish. She stressed that when cooking pasta, use plenty of water so the pasta can swim in it and won't clump together. Also, add salt to the water for flavor and when it is done to save a cup of the water for the sauce. While the ziti was boiling and her helpers were preping the asparagus (she told them to cut the asparagus into pieces the size of the ziti), she fielded some questions from the audience.
Someone asked which brands of pasta she likes.
Giada said she likes Barilla and De Cecco.