i just tried the risotto method, what a revelation. i'm always doing that from now on. i use the same sauce all the time and it came out so much better from all the starch and giving the pasta extra cooking time in the sauce. a little more labor intensive, but honestly, it's only 10 minutes or so.
This is the most mind blowing, wisdom-imbued 12 minutes of cooking instruction I've ever seen - I visited Rome for the first time and had dinner your restaurant 2 weeks ago - (thank you French Guy!) and had an exceptional, taste defining experience. I cant wait to return in November for a Birthday dinner @ Luciano!!! Bravo, chef!!!
I can only imagine the years of effort that have gone into cooking these dishes, they may seem simple but I can tell that this took a lot of trial and error from someone who knows what they are doing. Thank you for sharing, I am grateful to be able learn from you!
Most of them aren't the result of trials I assume, take for example spaghetti aglio e olio, I can just imagine a poor house wife who has nothing left in her pantry except for olive oil and garlic, same for carbonara, Alfredo.... See, every region in Italy uses its local, fresh ingredients... nothing fancy, but fresh, local, in season and of course very tasty..
@@marilynbouziane5530 In reality Aglio Olio and peperoncino was originally created as a stand alone dish because this is the "base" for pasta con vongole, but during the war vongole weren't avaible....
Hid did amatriciana not carbonara. Carbonara is with eggs, amatriciana is with tomato sauce. They both come with guanciale (pork cheak) 😋. Don't make confusion they super bloody different and delicious.
Xx for showing the one pot method. So many prudish Italian chefs opposed that technique. although it doesn’t work for every pasta recipe , it’s very convenient and quick for a good bowl of flavorful pasta. Everyone has their own variations of the recipes and I believe it’s good to be open minded. This channel is a treasure.
Thank you very much! 💭🍽👍💐 Adoro i suoi video di cucina. Tutto in breve spiega ciò che ho sempre voluto sapere. Con la presente ti ringrazio anche nella tua lingua per il fatto che tu crei i sottotitoli per i video. Saluti da Berlino.
You are the one chef that I appreciate on this channel. Critic but humble and also realistic. Your carbonara recipe is the best and most authentic I have tested so far. Great great job.
MY god, that is Amatriciana. Where the hell have seen or heard carbonara? They both are made with guanciale (pork cheak) 😋 but they are bloody different and delicious. Don't confuse. Italians will laugh on you.
Luciano for pasta, Davide and Renato for pizza and you'll start catching yourself talking with the food you're cooking xD I love how these guys explain and talk about their recipes.
Thank you Luciano. I found you after your appearance on Alex's show (which I also appreciate). Very generous of you to share your professorial approach to pasta. You are a great ambassador for your culinary culture. And you and Alex have completely revolutionised my pasta game in turn, which has enriched my life in hunting for quality pasta, growing the ingredients in my home garden, and sharing life with loved ones in the kitchen & around the tab;e. Thank you. Grazie molto.
Caio: Sono siciliano, ho mangiato tanta pasta ma non mai visto tre di questi metodi. Avevo pensato per tanti anni nutrienti perdute quando io usavo tanta acqua nella cottura degli spaghetti. Molto interessante, complimenti!
Uno dei tanti segreti dello chef Luciano Monosilio, da quello che mi sembra, é la mantecatura. É un passo importantissimo che io purtroppo spesso salto che da una cremosità pazzesca alla pasta.
my wife and I ate at Luciano restaurant just 3 weeks ago in Rome (middle of Oct 2022). I had to book it at least 1 week in advance (mid-week dinner) and it was worth it. We could not resist and we both had Carbonara for our 1st course and Cacio e Pepe for our 2nd course! Divine pasta dinner. Long live the King!
Per la cottura a fuoco spento è importantissimo utilizzare il coperchio, altrimenti la temperatura dell'acqua rischia di scendere sotto gli 80°C necessari alla cottura della stessa.
Luciano Monosilio is without a doubt the best pasta master that we can learn from on CZcams. That we get this content for free is just mind blowing, I don’t believe that there is anything better that this.
I am trying my hand at your carbonara this evening. I do have to say that the way this is filmed with those jars in the background has kind of a Wes Anderson movie vibe to it, which I like very much. 😊🥰
I only knew the traditional and risotto way to cook pasta, I love pasta alla’Assassina so to see the pasta cooked so simply in all 5 methods was enlightening.
I've tried every one of these, and let me just say, this man really knows his stuff. They're all winners. And thank YT for closed-caption, because my Italian is horrid.
THIS is what I've been looking for. When I lived in Italy I saw pasta being made in different ways but didn't know any exact processes. Thanks for making this video!
wow i never knew you could make pasta using the "risotto method". I've never tried it. thanks for this insight and video. I have gained a new knowledge :D
@@afrochill Hi. I know it's been (at least) a year, so if you've got this licked already or no longer care, please disregard this. If you do care, tho, here's my humble advice now that I can make it reliably: -while in "practice mode", always use the same pot, the same burner and the same quantity of same pasta (brand and shape) -until you nail down the perfect amount of water to start with for your inputs, keep a pot of boiling water (or kettle) on the side as with the _alla risottata_ so that you can add a _little_ water if it's shy near the end of the cooking time; better that way than starting with too much water...you can only end up with soup or mush! -if your onions or other veggies are crunchy upon serving (and you don't want them to be next time!), they can boil a few minutes at the front end, before you add the pasta -be absolutely certain to use cheap pasta! If you use fancy bronze die-extruded pasta with this technique, you'll end up with glop. By contrast, this is verrrrry appropriate to use with the cheapest orangey, force-dried stuff that's locally made in various European squatter colonies the world over (e.g. U.S., Canada, Australia, Argentina, etc.), and even in Italy (e.g. Barilla). -if your flavour is a little flat and you're trying to keep it vegan (READ: no romano cheese), you can put some tomato paste in at the end of cooking Frankly, I'm probably better at cooking than explaining, so...I'm hoping there's something of value here for you! Cheers. P.S. Je viens juste de voir que tu parle le français. Fait-moi signe si je peux traduire quelque chose pour toi, mon ami. Salut de mon squat dans le pays des Anishinaabés. 👋
I do alot of beans and pasta/minestrone type of pasta cooking, but I have never thought cooking pasta using the pressure cooker. I will be trying out the methods in this video I do not currently use.
trust me, his is italian is way way way too far from being correct :D be careful, depending from the part of italy a person originates from changes accent, grammar and with it the "correctness" of his italian. for instance the chef here says spengiamo, instead of spegniamo all the time :)
Ho appena fatto l’aglio olio e peperoncino: ottima! Così si elimina il bruciaticcio della cottura dell’aglio nell’olio, un difetto difficile da evitare. A breve proverò anche le altre, tranne quella con la pentola a pressione che non ho fra la mia attrezzatura da cucina.
I have the older Lagostina pressure cooker like that which has a traditional thermostat, but with a half-click position that lets the steam shoot out sideways. The one in this video actually seems less safe, given the Maestro's trepidation in opening it.
Interessante. Uso il metodo passivo per due ragioni: - Risparmio energetico; - Meno vapore disperso nella cucina. A Tal fine tengo il coperchio sulla pentola in modo da preservare maggiormente la temperatura. Ho notato che la cottura è un po' meno rapida, percui aggiungo un minuto ai tempi normali.
I think the One pot method is the hardest to pull off. There are so many factors to take into consideration. That being said, I loved every second of this video.
Can you ask him what tweezers he uses to plate the pasta? This chef has helped my cooking quite a bit, and when I cook his carbonara it's always a hit, thanks!
Dollarama must have gotten the factory rejects of Luciano's grater, because I've got that exact one. It's not quite as good as a Microplane, but for $2 spent 10-ish years ago, I'm quite satisfied! 🤑
I loved seeing how many different ways are possible to cook pasta correctly. I am going to have to try the pressure method. A pasta dish worthy of the palate in 11 minutes! Not some TikTok hack that produces non-pasta.
cooking time is an issue. he used some oven-dish compatible pasta, which you can't really cook apart even if you leave it in boiling water for twenty minutes. but try this with spaghettini or some other pasta type that takes five minutes and you will be unpleasantly surprised
@@h00db01i You're inventing nonsense because you tried this one time and blew it. Take some responsibility, dust yourself off, assimilate lessons from your mistake(s), and try again. Yes, the thinnest pasta shapes are incompatible with such dishes...did Looch recommend or use them? No. He used thick spaghetti and rigatoni. Are there bigger whiners than Swiss? I think not.
Nice!!! Great to know, now one can be more versatile. I got really into cooking carbonara, it's so easy and flavors are so delicious... but problem is I don't always have the cheese or bacon (yes I use bacon haha) and now I know how to fulfill my craving for creamy pasta from simple pantry ingridients. Take aglio pasta for example, it's just 8min boiling pasta and water, olive oil, garlic and salt! That's just a base, I find my self experimenting from there with other ingridients or even fusion. When it comes to fulfilling my craving, the magic is in the oil/fat-base and starch water emulsification. I wonder which one of his methods is the best.
Wohoo successfully replicated Pasta express! Also noticed that this Italian noodle is only one step away from Chinese pasta :D PS. actually 2 steps...mixed up parsley with coriander in the shop...
Salve. Scusate, vorrei un paio di delucidazioni. Per quanto riguarda la cottura in pentola a pressione , 11 minuti non sono troppi? Io sapevo che la pentola a pressione riduce di un terzo i tempi di cottura. Non ho mai fatto la pasta ma il riso si e , calcolando un terzo del tempo, è quasi sempre venuto giusto, a volte fin troppo cotto. Invece per la cottura a fuoco spento, cominciata a fare dopo aver visto il video di Dario Bressanini, butto la pasta quando l'acqua ancora bolle, faccio bollire per un paio di minuti, spengo e copro con il coperchio e da li parte il conto alla rovescia con il tempo di cottura indicato sulla confezione.Facendo così mi viene giusta. Senza coperchio si riesce a seconda della pentola? O altro? Grazie e buona giornata.
Bellissima condivisione dell'esperienza. Personalmente uso la cottura passiva. Oltre al risparmio di energia, gli elementi nutritivi restano molto di più nella pasta e non vanno nell'acqua.
I'm so happy I found this channel, it's like watching national secrets!
:)
😂😂👍👍👍
Truth!!
Yes I do agree. Best channel to learn italian cooking and understanding science behind cooking.
i just tried the risotto method, what a revelation. i'm always doing that from now on. i use the same sauce all the time and it came out so much better from all the starch and giving the pasta extra cooking time in the sauce. a little more labor intensive, but honestly, it's only 10 minutes or so.
I think I'm trying that next.
I like this method too. Its so much to experement and result is so nice.
TIMESTAMPS
0:25 Pasta Express
2:55 Pasta Risottata
5:37 One pot Pasta
7:55 Pressure Pasta
9:48 Passive cooking
thanks mate!
This is the most mind blowing, wisdom-imbued 12 minutes of cooking instruction I've ever seen - I visited Rome for the first time and had dinner your restaurant 2 weeks ago - (thank you French Guy!) and had an exceptional, taste defining experience. I cant wait to return in November for a Birthday dinner @ Luciano!!! Bravo, chef!!!
I can only imagine the years of effort that have gone into cooking these dishes, they may seem simple but I can tell that this took a lot of trial and error from someone who knows what they are doing. Thank you for sharing, I am grateful to be able learn from you!
Most of them aren't the result of trials I assume, take for example spaghetti aglio e olio, I can just imagine a poor house wife who has nothing left in her pantry except for olive oil and garlic, same for carbonara, Alfredo.... See, every region in Italy uses its local, fresh ingredients... nothing fancy, but fresh, local, in season and of course very tasty..
@@marilynbouziane5530 In reality Aglio Olio and peperoncino was originally created as a stand alone dish because this is the "base" for pasta con vongole, but during the war vongole weren't avaible....
@@marilynbouziane5530 Alfredo isn't Italian
@@marilynbouziane5530 pasta alfredo isn't an italian recipe !!!!!!!
@@marilynbouziane5530 they may look simple to prepare, but trust me, they are not
I love this chef. His carbonara recipe is epic. The pasta risottata has also been a revelation to me.
which carbonara?
Hid did amatriciana not carbonara. Carbonara is with eggs, amatriciana is with tomato sauce. They both come with guanciale (pork cheak) 😋. Don't make confusion they super bloody different and delicious.
@@antoniogalluccio4213 he didnt do carbonara in this vid. but he is the king of carbonara.
he is a master of pasta, he even makes his own pasta ! some people come to Rome specially for his carbonara pasta !
Ho cucinato la pasta risottata, con un sugo a base di cipolla, pomodorini, basilico e tonno. Una bomba, cremosa da far paura. Grazie
Xx for showing the one pot method. So many prudish Italian chefs opposed that technique. although it doesn’t work for every pasta recipe , it’s very convenient and quick for a good bowl of flavorful pasta. Everyone has their own variations of the recipes and I believe it’s good to be open minded. This channel is a treasure.
the pasta risotatta method blew my mind. what an ingenious way of cooking pasta! i would never have thought of that method
This channel is blowing my mind...
Thank you very much! 💭🍽👍💐
Adoro i suoi video di cucina. Tutto in breve spiega ciò che ho sempre voluto sapere. Con la presente ti ringrazio anche nella tua lingua per il fatto che tu crei i sottotitoli per i video. Saluti da Berlino.
mainmajo Gaetano Catanuso?
Nicolas S : Sorry i am not a Priest.
You are the one chef that I appreciate on this channel. Critic but humble and also realistic. Your carbonara recipe is the best and most authentic I have tested so far. Great great job.
MY god, that is Amatriciana. Where the hell have seen or heard carbonara? They both are made with guanciale (pork cheak) 😋 but they are bloody different and delicious. Don't confuse. Italians will laugh on you.
@@antoniogalluccio4213 he didnt talk about the recipe in the video, he justr talked about monosillos famous carbonara recipe
@@kallemertens why would you comment about Carbonara under Amatriciana video recipe and viceversa? Doesn't make sense at all
Luciano for pasta, Davide and Renato for pizza and you'll start catching yourself talking with the food you're cooking xD I love how these guys explain and talk about their recipes.
Thank you Luciano. I found you after your appearance on Alex's show (which I also appreciate). Very generous of you to share your professorial approach to pasta. You are a great ambassador for your culinary culture. And you and Alex have completely revolutionised my pasta game in turn, which has enriched my life in hunting for quality pasta, growing the ingredients in my home garden, and sharing life with loved ones in the kitchen & around the tab;e. Thank you. Grazie molto.
Mamma mia. Mi mangerei tutto il ristorante di questo ragazzo.
Perchè
Non sai cucinare?
Gabriele Fornezza Perché dovrebbe saper cucinare?
Io ci ho mangiato, tutto buono (ma non effetto wow) ma super caro. 3 piatti di pasta 2 antipasti e amari 90 euro per 2 persone.
Caio: Sono siciliano, ho mangiato tanta pasta ma non mai visto tre di questi metodi. Avevo pensato per tanti anni nutrienti perdute quando io usavo tanta acqua nella cottura degli spaghetti. Molto interessante, complimenti!
What a talents!!! NOTHING LIKE ITALIAN FOOD. THE BEST.
I won't lie. The pasta risottata was a huge revelation to me. Thanks, Looch. ✊
Uno dei tanti segreti dello chef Luciano Monosilio, da quello che mi sembra, é la mantecatura. É un passo importantissimo che io purtroppo spesso salto che da una cremosità pazzesca alla pasta.
Saludos desde Ecuador. cinco formas geniales de cocinar la pasta. Muchas gracias por compartir el arte Italiano en la cocina. Felicidades.
Greetings from Poland. Whole world love italian food!🖐
Edkaszwagrakobitybrat 1 i m polish but i live in italy i am a vert lucky guy !
my wife and I ate at Luciano restaurant just 3 weeks ago in Rome (middle of Oct 2022). I had to book it at least 1 week in advance (mid-week dinner) and it was worth it. We could not resist and we both had Carbonara for our 1st course and Cacio e Pepe for our 2nd course! Divine pasta dinner. Long live the King!
I love all of those methods of cooking pasta. Wonderful demonstration and presentation. Every dish looks absolutely delicious! Ciao! ❤
Amei o video. É muito didático, especialmente para pessoas, como eu, que tem uma cultura gastronômica de outro país e que amam uma boa pasta.
Per la cottura a fuoco spento è importantissimo utilizzare il coperchio, altrimenti la temperatura dell'acqua rischia di scendere sotto gli 80°C necessari alla cottura della stessa.
si dice fuoco spengiuto... che non lo sai?
Esatto. Aggiungerei che è meglio calare, aspettare che riprenda il bollore e dopo spegnere. E coprire
Dario Bressanini rules
Importante ricordare una musica di sottofondo adeguata che rilassi le mezze maniche rigate!
@@MmanukillaK a fuoco spengiuto la pasta viene calata
Risottata method was probably the best pasta I have ever made. Stunning how amazing pasta can taste.
LUCIANO, YOU ARE THE BEST... CIAO FROM COSTA RICA
Lovely, lovely, lovely, really fabulous video, for " Special Pasta " Recipes. 👌👌🙏.
Grandissimo Monosilio, un idolo
Luciano Monosilio is without a doubt the best pasta master that we can learn from on CZcams. That we get this content for free is just mind blowing, I don’t believe that there is anything better that this.
That’s just because you never met my nonna
I am trying my hand at your carbonara this evening. I do have to say that the way this is filmed with those jars in the background has kind of a Wes Anderson movie vibe to it, which I like very much. 😊🥰
You’re opening the eyes of Americans. This is incredible and will absolutely try this. Grazie e Mille !
Grazie mille without e
Italians: Pasta a metodo passivo con burro e parmigiano
Americans: Microwave mac and cheese
I only knew the traditional and risotto way to cook pasta, I love pasta alla’Assassina so to see the pasta cooked so simply in all 5 methods was enlightening.
Alla "Buro e parmigiano" non può che venirmi subito in mente Nonna Lea
I've tried every one of these, and let me just say, this man really knows his stuff. They're all winners. And thank YT for closed-caption, because my Italian is horrid.
Thanks! By the way IS provides captions ;
@@italiasquisita Thank you so much, then. It really helps.
THIS is what I've been looking for. When I lived in Italy I saw pasta being made in different ways but didn't know any exact processes. Thanks for making this video!
wow i never knew you could make pasta using the "risotto method". I've never tried it. thanks for this insight and video. I have gained a new knowledge :D
Thank you 🙏 greetings from Greece
Monosilio non posso guardarlo mentre cucina. Mi fa venire una caxxo di fame, che mi mangerei il telefono
Wow didn't know 4/5 of these methods
Thanks
Experimention here I come
Complimenti allo Chef e complimenti ad Italia Squisita
Excellent. Luciano has re-ignited my love for pasta. Thank you.
Estoy aprendiendo bastante con estos videos
My word, the one pot method looks amazing and delicious while super simple. Will try it this week
how did it go?
@@cjamesjasper5117 bad
@@afrochill same was not good at all
@@afrochill Hi. I know it's been (at least) a year, so if you've got this licked already or no longer care, please disregard this. If you do care, tho, here's my humble advice now that I can make it reliably:
-while in "practice mode", always use the same pot, the same burner and the same quantity of same pasta (brand and shape)
-until you nail down the perfect amount of water to start with for your inputs, keep a pot of boiling water (or kettle) on the side as with the _alla risottata_ so that you can add a _little_ water if it's shy near the end of the cooking time; better that way than starting with too much water...you can only end up with soup or mush!
-if your onions or other veggies are crunchy upon serving (and you don't want them to be next time!), they can boil a few minutes at the front end, before you add the pasta
-be absolutely certain to use cheap pasta! If you use fancy bronze die-extruded pasta with this technique, you'll end up with glop. By contrast, this is verrrrry appropriate to use with the cheapest orangey, force-dried stuff that's locally made in various European squatter colonies the world over (e.g. U.S., Canada, Australia, Argentina, etc.), and even in Italy (e.g. Barilla).
-if your flavour is a little flat and you're trying to keep it vegan (READ: no romano cheese), you can put some tomato paste in at the end of cooking
Frankly, I'm probably better at cooking than explaining, so...I'm hoping there's something of value here for you! Cheers.
P.S. Je viens juste de voir que tu parle le français. Fait-moi signe si je peux traduire quelque chose pour toi, mon ami. Salut de mon squat dans le pays des Anishinaabés. 👋
@@fun_ghoul salut! Merci pour les conseils alors je vais essayer ta technique 😉
salut en retour du petit pays des horloges coucou et du paradis fiscal
grazie chef, da un americano che voleva cucinare del buon cibo. Ho imparato molto
Favoloso! Grazie!!!
Non sapevo della cottura in pentola a pressione, da provare assolutamente
wow fascinating... I love it. I cant wait to try his methods. Wow. Bravo!!!!!
I do alot of beans and pasta/minestrone type of pasta cooking, but I have never thought cooking pasta using the pressure cooker. I will be trying out the methods in this video I do not currently use.
Acabei de fazer o passive , meu Deus , melhor macarrao da minha vida !
Thank you for the lesson 👍
Thank you for sharing your video
Very artistic
Fenomeno.
Since my dad who speaks fluent Italian did not teach me a word of the language, I am now using this channel to try to learn.
trust me, his is italian is way way way too far from being correct :D be careful, depending from the part of italy a person originates from changes accent, grammar and with it the "correctness" of his italian. for instance the chef here says spengiamo, instead of spegniamo all the time :)
@@TheMetalbrother Il suo italiano è perfetto ma che stai dicendo
@@TheMetalbrother Same goes for English.
@@TheMetalbrother My Italian sucks, but I know how to say *P O L E N T O N E* 🖕
Amazing passion for such a simple humble ingredient = perfection…help..does anyone no the brand and model of that little stove top pressure pan?
Ho appena fatto l’aglio olio e peperoncino: ottima! Così si elimina il bruciaticcio della cottura dell’aglio nell’olio, un difetto difficile da evitare. A breve proverò anche le altre, tranne quella con la pentola a pressione che non ho fra la mia attrezzatura da cucina.
Grazie mille per condividere questo splendido video,i miei complimenti veramente interessante
Complimenti davvero per il video,Molto Chiaro e anche molto fruibile.
Complimenti chef Luciano!
Bravissimo Complimenti è veramente eccezionale È un bravo chef
Extremely informative. Thank you!!
Thanks! Perfect for cooking pasta and all!
I have the older Lagostina pressure cooker like that which has a traditional thermostat, but with a half-click position that lets the steam shoot out sideways. The one in this video actually seems less safe, given the Maestro's trepidation in opening it.
Mi hai aperto un mondo , complimenti
Bravissimo e interessantissimo, sarebbe bello assaggiare la pasta cotta in one-pot, su youtube è pieno di schifezze , ma questa sembrava buonissima!
Il 99% dei video sulla "one pot pasta" è di americani che non sanno manco dove sta di casa la pasta, ovvio che questa sembra oro
@@evan64915 eh lo so
That's a neat looking pressure cooker.
I think it's a Lagostina Irradial model of some sort. I just spent an hour searching for it myself as I thought the same thing you did.
I prefer those with the lid that covers the rim from above instead of the flexible one that goes inside the pot.
STUPENDO! vogliamo più video così!
Interessante. Uso il metodo passivo per due ragioni:
- Risparmio energetico;
- Meno vapore disperso nella cucina.
A Tal fine tengo il coperchio sulla pentola in modo da preservare maggiormente la temperatura.
Ho notato che la cottura è un po' meno rapida, percui aggiungo un minuto ai tempi normali.
I need to try the risotatta method.
Facciamo un drinking game: Ogni volta Luciano dice "tagliato grossolanamente" beviamo uno shot :D Saremmo ubriaci prima che la cena sia pronta :D
Sia
Provato
Reggo bene l'alcol HAHAH
È vero lo dice sempre😂
Fatto oggi quella risottata. Ottima! In questo caso la differenza con quella ‘normale’ è evidente. È sicuramente da rifare, con altri condimenti.
Your food looks incredible Chef !!
🍻
I think the One pot method is the hardest to pull off. There are so many factors to take into consideration. That being said, I loved every second of this video.
Can you ask him what tweezers he uses to plate the pasta? This chef has helped my cooking quite a bit, and when I cook his carbonara it's always a hit, thanks!
The one where he uses bain marie and the fat of the pancetta/guanciale?
@@pabloschultz5192 yep the one where the three chefs show how they prepare it, Luciano's is the second one.
Dollarama must have gotten the factory rejects of Luciano's grater, because I've got that exact one. It's not quite as good as a Microplane, but for $2 spent 10-ish years ago, I'm quite satisfied! 🤑
Ottime idee! Le ricette proposte sono tutte buone!
Bela apresentação parece muito saboroso Obrigado.
I loved seeing how many different ways are possible to cook pasta correctly. I am going to have to try the pressure method. A pasta dish worthy of the palate in 11 minutes! Not some TikTok hack that produces non-pasta.
Tic Tok = china = junk.
cooking time is an issue. he used some oven-dish compatible pasta, which you can't really cook apart even if you leave it in boiling water for twenty minutes. but try this with spaghettini or some other pasta type that takes five minutes and you will be unpleasantly surprised
@@pphedup
@@h00db01i You're inventing nonsense because you tried this one time and blew it. Take some responsibility, dust yourself off, assimilate lessons from your mistake(s), and try again. Yes, the thinnest pasta shapes are incompatible with such dishes...did Looch recommend or use them? No. He used thick spaghetti and rigatoni.
Are there bigger whiners than Swiss? I think not.
Agree. Everything about china is junk, right now. Dictatorial colonial no-free-speech junk-making torturing land-grabbers.
Fortuna che one pot pasta non è il metodo americano. Molto bravo Chef, grandissimi. Saluti da Singapore
Fortunately, I'm not a chinese maoist.
Ti amo Luciano!
Complimenti !
Bravissimo 🤗
C'è anche la pasta al forno 😀😀
Bravo!! Escellent explanation. Keep it up!
Gracias, desde México
Nice!!! Great to know, now one can be more versatile. I got really into cooking carbonara, it's so easy and flavors are so delicious... but problem is I don't always have the cheese or bacon (yes I use bacon haha) and now I know how to fulfill my craving for creamy pasta from simple pantry ingridients. Take aglio pasta for example, it's just 8min boiling pasta and water, olive oil, garlic and salt! That's just a base, I find my self experimenting from there with other ingridients or even fusion. When it comes to fulfilling my craving, the magic is in the oil/fat-base and starch water emulsification.
I wonder which one of his methods is the best.
OK, but...you're using some pecorino in there too, right?
not that I don't like butter but when he says 'burro', he really did used the whole block! nice
Wohoo successfully replicated Pasta express! Also noticed that this Italian noodle is only one step away from Chinese pasta :D
PS. actually 2 steps...mixed up parsley with coriander in the shop...
Smart Italian cooks are surely incorporating Asian flavours into pasta dishes. Like you're alluding to, it's only logical!
“E io che la facevo bollire...pensa che scemo!”
Cit. Checco Zalone
Non si scrive Italia in vano! Vichingo!
Bravo, grazie mille per la ricetta con la pentola a pressione!
Grazie chef... Complimenti!!
Salve. Scusate, vorrei un paio di delucidazioni.
Per quanto riguarda la cottura in pentola a pressione , 11 minuti non sono troppi? Io sapevo che la pentola a pressione riduce di un terzo i tempi di cottura. Non ho mai fatto la pasta ma il riso si e , calcolando un terzo del tempo, è quasi sempre venuto giusto, a volte fin troppo cotto.
Invece per la cottura a fuoco spento, cominciata a fare dopo aver visto il video di Dario Bressanini, butto la pasta quando l'acqua ancora bolle, faccio bollire per un paio di minuti, spengo e copro con il coperchio e da li parte il conto alla rovescia con il tempo di cottura indicato sulla confezione.Facendo così mi viene giusta. Senza coperchio si riesce a seconda della pentola? O altro? Grazie e buona giornata.
Thank you so much! This helps me!
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pls try this too - it tast very well
👏👏👏Tua pasta e erbaio per occhi i mandare un odore per internet La prego spedica mi via internet Tua pasta😃🍝bravoooo
S P E N G I A M O
Ignoranti tornate a studiare....si puo dire in tutti e due i modi,solamente per il fatto che uno sia meno usato non è detto che sia incorretto..capre
"Perché spengiamo?"
"Spengete?"
"SHPEEHNGI" (Cit. per pochi)
@@valentinabattaglia1770 perchè metteremo????
@@gio_sw_ Mettete?
Sei un grande!
Bellissima condivisione dell'esperienza. Personalmente uso la cottura passiva. Oltre al risparmio di energia, gli elementi nutritivi restano molto di più nella pasta e non vanno nell'acqua.
È un peccato sprecare il tuo tempo e il nostro per farlo, hai un vero lavoro !
What are the induction stove tops?