Perfect Pasta: five ways to cook it right by Luciano Monosilio
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- Do you think you know all about pasta cooking, don't you? The time has come to test your certainties. Luciano Monosilio shows five cooking techniques to make a perfect pasta: express pasta, pasta risottata, one pot pasta, pressure pasta, pasta off the heat. You'll also get some tricks to make delicious seasonings, but strictly while the pasta is cooking!
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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.
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!!!
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.
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.
Ho cucinato la pasta risottata, con un sugo a base di cipolla, pomodorini, basilico e tonno. Una bomba, cremosa da far paura. Grazie
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.
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.
This channel is blowing my mind...
the pasta risotatta method blew my mind. what an ingenious way of cooking pasta! i would never have thought of that method
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 !
I won't lie. The pasta risottata was a huge revelation to me. Thanks, Looch. ✊
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
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.
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
What a talents!!! NOTHING LIKE ITALIAN FOOD. THE BEST.
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!
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!
I love all of those methods of cooking pasta. Wonderful demonstration and presentation. Every dish looks absolutely delicious! Ciao! ❤
Excellent. Luciano has re-ignited my love for pasta. Thank you.
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.
Grandissimo Monosilio, un idolo
Greetings from Poland. Whole world love italian food!🖐
Edkaszwagrakobitybrat 1 i m polish but i live in italy i am a vert lucky guy !
Extremely informative. Thank you!!
wow fascinating... I love it. I cant wait to try his methods. Wow. Bravo!!!!!
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.
Thanks! Perfect for cooking pasta and all!
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.
Bravo!! Escellent explanation. Keep it up!
Mi hai aperto un mondo , complimenti
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!
Grazie mille per condividere questo splendido video,i miei complimenti veramente interessante
Complimenti davvero per il video,Molto Chiaro e anche molto fruibile.
Ottime idee! Le ricette proposte sono tutte buone!
Thank you for the lesson 👍
Saludos desde Ecuador. cinco formas geniales de cocinar la pasta. Muchas gracias por compartir el arte Italiano en la cocina. Felicidades.
You’re opening the eyes of Americans. This is incredible and will absolutely try this. Grazie e Mille !
Grazie mille without e
LUCIANO, YOU ARE THE BEST... CIAO FROM COSTA RICA
STUPENDO! vogliamo più video così!
Luciano Monosilio is without a doubt the best pasta master that we can learn from on TH-cam. 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
Bela apresentação parece muito saboroso Obrigado.
Risottata method was probably the best pasta I have ever made. Stunning how amazing pasta can taste.
Bravo, grazie mille per la ricetta con la pentola a pressione!
Complimenti chef Luciano!
Favoloso! Grazie!!!
Grazie chef... Complimenti!!
Bravissimo Complimenti è veramente eccezionale È un bravo chef
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.
Perfect video, congratulations my friend!
Complimenti allo Chef e complimenti ad Italia Squisita
Thank you 🙏 greetings from Greece
Alla "Buro e parmigiano" non può che venirmi subito in mente Nonna Lea
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
Ti amo Luciano!
Complimenti !
Bravissimo 🤗
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. 😊🥰
Wow didn't know 4/5 of these methods
Thanks
Experimention here I come
Estoy aprendiendo bastante con estos videos
Your food looks incredible Chef !!
🍻
Monosilio non posso guardarlo mentre cucina. Mi fa venire una caxxo di fame, che mi mangerei il telefono
Thank you so much! This helps me!
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.
Thank you for sharing your video
Very artistic
F-A-N-T-A-S-T-I-C-O, Grazie bello!
Italians: Pasta a metodo passivo con burro e parmigiano
Americans: Microwave mac and cheese
grazie chef, da un americano che voleva cucinare del buon cibo. Ho imparato molto
Bravo e simpatico lo chef!
Sei un grande!
Gracias, desde México
Sei un fenomeno, amico!
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
Fenomeno.
Grande Luciano 👏👏
Bravissimo complimenti
Fantastico!!! 🌸🍒👍🏻
Non sapevo della cottura in pentola a pressione, da provare assolutamente
Thank you sir!!!
Perfeito!!
incredible!!!!
this video is incredible
Bravo Luciano!!
Bellissimo. Perfetto.
Interessante ....Grazie Chief.
tante tante tante grazie
Spettacolare
Awesome vid.
Monosilio... Grazie!
not that I don't like butter but when he says 'burro', he really did used the whole block! nice
C'è anche la pasta al forno 😀😀
Fantastico
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?
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* 🖕
عمل رائع ولذيذ
@
pls try this too - it tast very well
Gracias.
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
Fatto oggi quella risottata. Ottima! In questo caso la differenza con quella ‘normale’ è evidente. È sicuramente da rifare, con altri condimenti.
È un peccato sprecare il tuo tempo e il nostro per farlo, hai un vero lavoro !