How to Finish Pasta the Right Way
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- เผยแพร่เมื่อ 7 ต.ค. 2024
- There's pasta. And then there's sauce. Put them together and you have dinner. Simple as that, right?
Not exactly.
Most pasta aficionados will tell you that the best way to do it is by finishing cooking the nearly-done pasta on the heat in its sauce with a little of the pasta-cooking water. According to that line of thinking, the starchy pasta water helps to bind and thicken the sauce, and in some cases-such as buttery or oily sauces-emulsifies it into a creamy, non-greasy coating. Here, we answer the question: Does pasta water really make a difference in your sauce?
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I always hear chefs talking about what a certain technique does, but it’s great to see the actual difference like this. Great video 😊
I just started doing and I love the way my pasta comes out
This dude looks like hes on the way to deliver a piano lol
lol
@@ShellB249 lol
@@PPno9 lol
And not get paid
I'm walkin here!
From Italy: nice job! Use this procedure to enhence every sauce that requires creaminess. Don’t be scared of using starchy water, use it even more and cook (and shake) pasta even longer in the pan: if pasta cooking time is 10 minutes, you should cook it 5 minutes in the boiler and 5 minutes in the pan. Choose aluminum pan and with large diameter, even if you are cooking pasta for a single person, pan has to be wide: allowing pasta “running” back and forth for longer stretch increases the creaminess.
Good advice!
Sorry for broken english 😂
Marco Antonelli stai dicendo la verità (il mio italiano fa cagare)
@@mrantonelski Your English is really good! You only seem to skip the article for some words but I assume it has to do with the way Italian is spoken
Asaleth thanks, you are too kind. I forgot: cooking pasta in the pan it’s called “risottatura” and not only enhences creaminess, but it allows your sauce to penetrates inside the pasta, by doing this your pasta tastes better and keeps the flavor of your sauce even if it is alone. Make a try for fun: once you properly did the “risottatura”, you can even take a part a single spaghetto and wash it with water, well, it will still tastes like your sauce, because pasta literally sucked the sauce inside itself.
Fast, simple, explained and no lifetime story. Sub.
20 years amateur cooking. One of the most informational videos every. Thank you! I loved your tips. Keep them coming.
Finally some one says it! Use less water and simply stir to ensure it doesn’t stick!
YES, but, he's cooking one serving of pasta in a huge pot filled almost to the brim with water.
Why do people always say the pasta will stick? Never in my life did I cook pasta and it stuck together. To the bottom of the pot sometimes if I'm not careful, but never did it stick together. Some people even think you need to add oil in the water to prevent this mysterious sticking.
@@sincsys really? Do you stir u your pasta, I always add a little bit of oil because the time I forgot it was stuck in clumps and the pasta in the centre of the clubs were raw
@@nyquilrq3254 Yes, you are supposed to do that. It's only natural, and I also only let it boil for 4 minutes or so then I turn off the burner and walk away. The heat of the water cooks the pasta to perfectly Al Dente. I add the salt only when the water starts to boil. Never Never add any oil.
Adam PX it depends on if you buy crappy dried pasta, that stuff will not stick. If you make your own pasta or use better pasta it can stick.
I'm Italian and this is a very good technique to cook pasta.
Congratulations!
5:50 - How to finish pasta the right way
I liked this video a lot. I've heard others explain the concept many times before but it's way more comprehensible in this video, as you explain and show the visual difference between the two pastas :D
Great detail in your explanations. That help us laymen comprehend so much better. Thanks for what you do.
This video is EXCELLENT. I watched so many pasta making videos and they never tell you this (unless you’re trying to learn cacio e pepe recipe). Emulsification is REAL and makes pastas awesome instead of just oily.
i just did this and it makes the pasta taste perfect. thank you.
As Italian I say just one word: Perfect!
Makes PERFECT sense. And I truly enjoy just olive oil and garlic (red pepper flakes is now something I will need to add) as a sauce for my pasta. Never added the starchy water - until now.
I just tried a heavily modified version of this last night and OH MAAAAN! It was way better than I could have imagined even though I didn't follow all of the steps shown here. I'm definitely using this moving forward.
What a useful video! I had no idea so really learned something. And finally a chef who empties each ingredient bowl completely like in the real world, even licking the plate. Great job.
Thank you for explaining all this. I have been looking at all sorts of pasta videos and this is the only one that makes the matter clear. Thank you, thank you, thank you.
Another chefy thing you can do with pasta water is save it and use it to make stock or broth! The starch gives the stock some extra body, and the water is already seasoned.
congradulations, you guys have successfully rediscovered what asians have been doing for millennia.
or you can just use it to throw it at yourself very hot so that it'll prevent to say bullshit like this
yay Asians!
... its the same thing... starch binds and thickens "chefy"
Save it ? If I did that, I would have barrels of pasta water.
Beautiful tutorial, well done! Liked how you demonstrated both methods and gave visual results. Rock on!
Wow! That looks amazing! And I had no idea, you helped very much, ty!
A few years ago I dedicated a year to focusing on my pasta skills. This easily was the number one technique that changed my pastas from mediocre to spectacular. Pasta water is so so important.
I did it with clams. Amazing! Thank you!
Great video - really put the point across. You're a great host DG! We want more!
you pretend to be a chef, because in reality you are a car mechanic from the 20's
He looks like the more we talk, the more likely I'll owe him money. (sorry dude, love the video)
Y'got moxie, kid. You'll go places.
Pieter Vandersmissen - that would actually be a complement. In the 1920’s auto mechanics had to actually know how the vehicles worked and also had to know how to make parts for them not just replace them. They had to be machinists as well as mechanics and sheet metal workers. They were quite a talented group of people.
Hé Vandersmissen, varen jullie nog altijd in hele kleine Engelse zeilbootjes over de Waddenzee? Pa, zoon en een zeehond aan boord? Of zegt Waarschip je iets?
@@voornaam3191 lol geen idee wa ge bedoelt
So that's why they do it. Thanks for splaning. I'll do that from now on.
thanks a lot for this video. Most of the TH-camr who love to post recipes have no idea about this fundamental process in cooking.
I just gave it a try and it works out pretty good! Amazing methode to cook spaghetti👌
This is the single most helpful cooking video I've watched in ages. You answered questions I didn't know I had. Thanks!
It's very true. Pasta all'aglio olio e peperoncino is a classic south italian dish! My grandma used to cook it as an alternative to pasta and tomato sauce. Really yummy!
I love seeing the results of the different variations. Please keep doing this.
I can finally make this at home now! Thank you so much! I’m embarrassed to admit that I used to just drain the pasta when it was fully cooked and then drizzle the garlic oil over it. I couldn’t ever figure out why it was greasy and wouldn’t stick to the noodles and not like what I get at restaurants 😆
Key thing for learners is that balance of cooking the pasta water off but maintaining aldeteness, that's an art
My grandmother was from Naples and grew up on that, also you can add some crispy pancetta an egg and some parm and you'll have a nice meal, thank you for showing this i don't know how many times i told people to save some of that good h2o.
Very cool to see an explanation of why this is done. I do it but never really knew why. Hahah. I also add parmesean to this, it's lush!
finally thank god finally! first time im seeing someone besides we, Italians, cooking it properly!
my grandmother used to make a similar sauce, only by clarified butter instead of olive oil. otherwise the same sauce and application. it was yummy. this reminded me of it, and looks good too. will try.
she used to make the pasta fresh for this, and consequently its water was more starchy than dried pastas she made.
By far the best video in this subject!!! BRAVO BRAVO!!!
Read the title “how to finish pasta right away” and i do it all the time, that’s the best! 🤣🤣🤣
Lovin' the All-Clad pans!
Well done! Thanks for the demonstration! It proves a good point.
Oh my god...go to Italy have a romance and you’ll know all misteries of italian way of cooking.
Really great demonstration thank you
wow all of the meticulous relevant points made, then explained very well. great video.
Everything 100% correct. Good vid
Good job man. Simple is best.
Thank you. You are a wonderful teacher.
Amazing! All I needed to know. In such details. And it's great to see how you cook mistakes first)
Game changer. For years I have been trying to replicate my beloved Canarsie Pizza’s linguine in garlic and oil. It’s been impossible until this recipe. My pasta would have some olive oil flavor and no garlic flavor at all unless I scooped up several pieces of garlic with each bite, and even then, it tasted nothing as rich as what I was trying to replicate. Made this last night and BAM! Transported back to Brooklyn. Cannot thank you enough!
Great video! I love the comparison between using regular and starchy water
Good humor, good demonstration, I subscribed.
Thank you so much for making video like this , i really do enjoy it
Damn, just when I was kicking in a ketogenic diet . . .
How did I get here, anyway?
I know right! My diabetes is gonna be playing up for the next week
Thank you for the info! I tried to make cacio e pepe a while back and butchered it. After watching this video I'm gonna try it again for dinner tonight.
This was so helpful, Im making this tomorrow and now I feel more confident going in!
I love this guy!
I make my pasta the same way.. 😋
You can also add a knob of butter at the end just to further that creaminess
Some grated cheese also works..
Or try adding an egg yolk to the pasta right at the end & fold it through for even more rich creaminess
Ones you added grated cheese and egg yolk, it's pretty much an "alfredo"
e.g. Smith yep 😋
Use demi glaze
butter! butter definitely 👍
havent tried uncooked eggyolk and cheese yet.
as an italian this is 100% correct, finally someone gets it. We use this method for almost every kind of pasta.
Thanks!
Very informative. I knew the trick before, but still great to see you make that delicious dish
Great video and a very good comparison between the two sauces
The best way to do pasta is make your own ,because you do need to trick it. Its not as convenient,but man it makes a difference. Great video.
Next plate of pasta will be this for me, good job.
What a great video! Thank you
finalmente, bravo. Mi fa molto piacere che qualcuno sappia cucinare..
transated: "finally, bravo. I am very pleased that somebody can cook..
e che sfaccimm..
Will do this from now on.
Excellent. Thanks for the great pointer.
very convincing. thanks a lot!
Very enlightening. Can't wait to give this a try.
Great tip! The only thing missing was some nice bread pieces to sop up all that leftover sauce in the pan and the plate.
Yo somone pick up Paul Rudd's brother, hes a pasta fanatic
Thankyou for that, a great tip 🤗🤗🤗
I'm trying this tonight.
I learned in school that the starch doesn't actually do much. It's the water itself really that keeps the emulsion suspended with the oil.
Amazing video!
Hey man you did it PERFECTLY!!! BRAVISSIMO
people who won't stop bitching about kenji's absence every time serious eats posts a new video are annoying af! i mean i love kenji but these guys (daniel, stella, sohla) are equally amazing, and instead of wasting your energy moaning "buT whErEs kENji" (he's busy running his new restaurant btw) how about start appreciating the people who make quality content for you to enjoy FOR FREE.
Dude, there are like 2 Kenji comments so far. You know, it's possible to appreciate Daniel, Stella, Sohla and the gang AND want a Kenji appearance. Serious eats is an internet based company. Comments on their own site, YT, reddit, etc are how they interact with and get feedback from their fanbase. You may never agree, but you will never silence the people
Whos Kenji? do you mean Kenny G?
seriousgamer64 i know but if you go check out the last few seriouseats videos (of course the ones without kenji in them) i guarantee you'll find way more than two "where's kenji" comments.
Your spelling is way off, it's 2 words and straight forward. Kenny G, he plays a mean flute!
Kenji is awesome at what he does. That's why people want him back. It's his choice whether he wants to continue posting, but considering how knowledgeable he is on food science, I think it's unfair to expect that fans of Kenji be satisfied with the less science oriented partners of Serious Eats.
This was great advice, i never knew this before so glad i watched it.
Thats the type of detail im into thanks for this bravo
This recipe looked simple enough to try on a friday evening with the ingredients I had at hand. I believed I couldn't possibly mess this up, so I went ahead and started both the pasta and the 'sauce' at the same time. Turns out the garlic was browning too fast, but then I thought: 'I got this! Internet guy said I just need to throw some water in there!' Well folks, don't do that… The oil began to splatter quite spectacularly, throwing hot garlic all over the kitchen. I recoiled in fear while the wife berated me for the mess I was doing. Not cool. Eventually I mustered the courage to reapproach the stove and turn off the burner. The pasta and the garlic (what was left of it) tasted fine, though.
Omgggggg hahahaha
I've done this before. Turns out the oil was too hot causing the water to evaporate quickly and violently.
And what temperature were you cooking the sauce at? Should be no higher than low to medium-low...
I didn't know this was a thing, but I'm poor and eat this fairly often already
Most of the best food is poor people food.
All the people making jokes about the danger of putting water in oil are dumb. You cook this on low or medium-low heat to stop the garlic from burning, and later to stop the pasta from burning.
Thank you, that was very helpful.
Thanks for that last comment about adding water when the emulsion breaks. I never realized why I would have such greasy bottom when I cook it for so long with starchy water. With your comment I realize that I overcooked it and lost water too much. Eureka!
from roma here... its a nice spaghetti aglio olio e peperoncino..... in restaurants they will remove the garlic before serving it, and a sprinkle of fresh parsley never hurts ;)
I always remove my pasta from the pot using tongs, put it in the pan or skillet of sauce ( tomato or evoo base) and add the cooking water to either thin the sauce or to add body to the sauce as you've done.
That was really good and I can't wait to try it
that's genius. that has blown my mind
Thank you so much! My new favorite
I DIDN'T KNOW THAT!!!! YOU ARE GOOD!!!
I tried making this, more or less botched it, but it was still the best pasta I ever had. That's the mark of a good recipe...
Also put some ketchup in there for some authentic italian tomato sauce
haha nice joke
Hello 911?
Add grated Parmesan. Will coat the pasta and provide porosity for the emulsion to adhere to.
Bravo! well done (from an Italian guy)
Nice, good tip. Thanks!
Wow amazing thanks. This has taken my pasta to whole different level. It's gone from inedible to edible.
Aglio olio is one of my favorite pastas ever, the only thing missing is parsley and the noodles seem to be pretty basic (from a quality point of view) but looks nice anyway, great video!
This video is awesome
"Add the water, cook off the water, add the water, cook off the water, add the water, cook off the water."
It's great to see this method of cooking aromatics mentioned in a video; that is actually the secret of making a good curry masala, do that with your spices and your ginger-garlic-onion mix way before you put the meat and potatoes in; works brilliantly and gives tremendous depth to the curry.
Thank you so much for this!
Learning has occured, Grazie!