Using the first technique (cook pasta until almost done, finish in oil, garlic pasta water, in saltapasta pan) has revolutionized my pasta game! The cool thing is you get good at it pretty quickly: as the water cooks off, the pasta creates its own sauce. Thanks for the other techniques, can hardly wait to try them.
I’ve learn all my pasta techniques from this gentleman. My carbonara is Michelin star and all girls love it, if they get to try it. :D Thank you Luciano!
Mil gracias por todo lo que compartes y enseñas, a mi me encanta la pasta y es de gran ayuda tus generosos comentarios y tu maestría. Un saludo desde Valencia (España) Muchísimas gracias Luciano!!
@@cjay2 la spatola è in silicone per uso alimentare ed il manico in plastica termoindurente. Ho scritto plastica in maniera sbrigativa per distinguere lo chef dai suoi colleghi che usano cucchiai o spatole metalliche sulle padelle danneggiandole.
Praticamente il cuoco ha svelato alcuni tra i suoi segreti più riposti, io ne farò certamente tesoro, mi chiedo però quanti avranno percepito, oltre a me, la preziosità di questa splendida lezione di cucina gratis.
I love Luciano's videos. So smart and helpful with how he makes food as well understanding that others may be at different skill levels so as to leave it up to them to modify their food. I stopped watching IS videos after my last trip to Rome in March 2023 (third trip to Rome in 4 years at that point). I have a year and half's worth to catch up on now! And of course revisit Rome, you can't get tired of Rome
If an old-school Italian grandma heard this man talking about the "Special grain" of aluminum, she'd nod her head in silent appreciation of his mercantile approach. What a line... So I've been making pasta the wrong way for decades, I suppose. :)
It's a trick to be sure of the result, not different from making a carbonara cream and then simply mixing pasta after letting it cool down enough. There is no need for the bain marie, but then one day you switch pot or make more/less pasta than usual, and there is too much/too little heat retention and your carbonara comes out scrambled or runny. What you do is find a method that works without any tricks for your typical amount, probably involves trying whether mixing directly in the pot where you cooked the pasta, the pan where you fried/rendered the guanciale, or moving to a different bowl altogether works best. Then when you suddendly have to make 5 times more pasta because you have friends over, you use some trick like bain marie or thickening the cream in advance of mixing with pasta.
Question: I've eaten pasta pomodoro in Napoli and on Ischia that was made with fresh tomatos, basil & garlic, and was definitely creamed a little. Is it a regional thing? Chef Luciano mentions that pasta pomodoro is not creamed, but I guess there are different recipes?
I think the difference lies in the fact that fresh tomatoes contain a lot more water than tomato sauce, so in order to make pasta with fresh tomatoes more creamy you need to do the mantecatura with starch
Aveva fatto un altro video sulla carbonara su questo canale anni fa. Risposta: il rosso. Però sono convinto che vada a gusto e forse anche in base all'occasione
I’ve never heard about this type of pan before, is this really a thing? it looks like the important points are lightweight and tall sides and somewhat sticky surface.
Paste incredibili, lo chef Monosilio è un maestro (tra l'altro se non sbaglio la pasta secca se la fa proprio lui). Mi fa sorridere che quel famigerato video di "one pot pasta" sia ormai diventato il diavolo e bisogna mettere le mani avanti ogni volta che si fa una cosa che potrebbe anche solo ricordarlo haha
I don’t understand why the need to translate “Mantecatura” with “Creaming”. It’s a technique specific to Italian cuisine and the name should be kept in Italian even in other languages. You don’t translate “Sous vide”, “Mirepoix”, “Julienne”, “Barbecue”, “Rub” and so forth.
@@EllisBoydRedding volendo sì, ma si usa comunque sous vide. Come gergo tecnico Sous vide si riferisce specificamente alla cottura sottovuoto a bassa temperatura. Se tu dici semplicemente “sottovuoto” o “under-vacuum” normalmente intendi il sottovuoto come metodo di conservazione. In inglese normalmente si specifica pure con “vacuum-packed”.
Salve, ottimo video ma mi sono rimaste delle domande. si puo'mantecare mezzo kg di pasta in una volta? dal video sembrerebbe di si. di quali dimensioni dovrebbe essere la padella per 500 grammi di pasta? Grazie
Ogni tanto mi capita che scolo la pasta nella padella (fredda) con dentro la salsa cacio e pepe e mi fa i grumi, presumo perche’ la pasta e’ troppo calda, forse vale la pena di scolare la pasta prima in una boule a parte ed aspettare che si fredda un pochino? Forse dipende anche dal tipo di pecorino che uso, sempre romano comunque, ma pare che alcuni si comportano diversamente in base alla temperatura in cui e’ stata fatta la cagliata?
Did he mention adding room temperature pasta water? 5:45 I’ve had problems with parm breaking even after letting the pasta cool till under 70C. I’m not sure if the pasta water cools by then, I figured that I was skimping on the butter too much and needed more. Something like 3 ingredient Alfredo recipe where emulsion is butter parm and pasta water.
Are you using grated parm? If yes, this may be due to the additives (especially anticaking agents). A "real" piece of parm (that you grate) should do the trick. :) Take care.
8:59 I’m relying on subtitles as I don’t speak Italian but I don’t really get the point when it comes to the tomato sauce and the pesto. He basically says mantecatura not necessary, I get that, but he also says a lot of other stuff in this seconds. Can someone help?
OK, so he says it's not necessary to do the mantecatura with tomato sauce and pesto. Then he explains why: -Tomato sauce: already creamy, there's no need for more cream as it could be worse. The pasta should be completely cooked as with some olive oil and tomato sauce you get the same result as "mantecatura" it. -Pesto: already creamy, no need for emulsioning agents as they are already in the ingredients. Suggests to add a little bit of water to the pesto to make the mixing easier. Hope it helps!
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
This is one the best and most important video for pasta lovers that have been done in years! Thank you Luciano and Italia Squisita.
It really is! So grateful for this channel
@kogemate: you are absolutely right👍👍
Italia Squisita
has become my fav cooking related channel.
Beautifully shot and full of golden info.
The best !
I learned about 500 things from this video. Fantastico !
Luciano uno dei grandi volti di Italia Squisita, e persona gentilissima e disponibile: sempre un piacere averlo sul canale!
Grazie Luciano per questa meravigliosa lezione.
This is just pure gold, education at its finest. Greetings from Greece 🇬🇷
Grazie chef! The photography and description of the cooking process are excellent.
I love any video that features Luciano. He is the pasta master of the world without doubt.
Questo è un video da custodire come un tesoro. Grazie davvero chef!
è davvero fondamentale, bravissimo Luciano
Luciano is the unsung hero of the dry pasta. Cit Alex.
Chef Monosilio è Altamente preparato! Bravissimo Chef🙌👏🫶
Bravissimo chef!! un saludo de España.
Using the first technique (cook pasta until almost done, finish in oil, garlic pasta water, in saltapasta pan) has revolutionized my pasta game! The cool thing is you get good at it pretty quickly: as the water cooks off, the pasta creates its own sauce.
Thanks for the other techniques, can hardly wait to try them.
Tutto chiaro come il sole ☀️☀️☀️ bravo
Aglio olio e peperoncino = mantecatura dei carboidrati
Cacio e pepe = mantecatura dei grassi
Carbonara = mantecatura delle proteine
I’ve learn all my pasta techniques from this gentleman. My carbonara is Michelin star and all girls love it, if they get to try it. :D Thank you Luciano!
FINALMENTE! una spiegazione chiara e utile❤
As a pasta apprentice, this was the video i've always wanted. Thank you.
Mil gracias por todo lo que compartes y enseñas, a mi me encanta la pasta y es de gran ayuda tus generosos comentarios y tu maestría.
Un saludo desde Valencia (España)
Muchísimas gracias Luciano!!
Spettacolo puro, non ultimo il fatto che utilizza la spatolina plastica salvaguarda il fondo della padella
Ah è "plastica"?Intenditore.
E' fatto del silicone. non e' una plastica.
@@cjay2 la spatola è in silicone per uso alimentare ed il manico in plastica termoindurente. Ho scritto plastica in maniera sbrigativa per distinguere lo chef dai suoi colleghi che usano cucchiai o spatole metalliche sulle padelle danneggiandole.
E soprattutto non dando da mangiare alluminio ai propri clienti
@@elfinlandes5533 Oltre a non raschiare teflon dalle padelle antiaderenti
Praticamente il cuoco ha svelato alcuni tra i suoi segreti più riposti, io ne farò certamente tesoro, mi chiedo però quanti avranno percepito, oltre a me, la preziosità di questa splendida lezione di cucina gratis.
I love Luciano's videos. So smart and helpful with how he makes food as well understanding that others may be at different skill levels so as to leave it up to them to modify their food.
I stopped watching IS videos after my last trip to Rome in March 2023 (third trip to Rome in 4 years at that point). I have a year and half's worth to catch up on now! And of course revisit Rome, you can't get tired of Rome
Luciano is my hero.
Excellent video demonstrating technique. Thank you.
Bravooo. Grazie mille per tutte le informazioni. Un grande saluto dalla Croazia. 👏
bravo🙏🙏👏👏this is very helpful for a „non- italian“ guy that likes to make pasta👍👍
Luciano sei il re della pasta farò tesoro dei tuoi consigli ❤
Grazie grande Chef, Luciano Monosilio 🇮🇹
Vera e propria lezione da parte di un autentico maestro.
What an outstanding contribution to TH-cam and pasta fans
Best explanation of mantecatura ever! 👍
Master Class! Bravo Chef Luciano!
Video utilissimo! Grazie!
Muy bueno, un saludo desde Gran Canaria, gracias
GRAZZIE MILLE I’ll maestro Luciano ! Avanti 🔥
I learned something new and useful today. Thank you!
Bravissimo, complimenti e grazie!
Those two common mistakes you’ve mentioned about making carbonara I’ve made them both😭😭 luckily（and thankfully ）I know it well now
Molto utile! Grazie 🙏
Grazie maestro Luciano, grazie di cuore
Un video di un'importanza unica
heck yeah great creaming tips from the master himself 🔥
Grande Luciano! El mejor! 🎉🎉🎉
Thanks a lot ! Any new stock coming for the Salta Pasta pan Agnelli x ItaliaSquisita ?
mille grazie Luciano!!
If an old-school Italian grandma heard this man talking about the "Special grain" of aluminum, she'd nod her head in silent appreciation of his mercantile approach. What a line... So I've been making pasta the wrong way for decades, I suppose. :)
I have never seen nor heard of an Italian cook using a bain marie for pasta! Great information in this video. Please make more!
It's a trick to be sure of the result, not different from making a carbonara cream and then simply mixing pasta after letting it cool down enough. There is no need for the bain marie, but then one day you switch pot or make more/less pasta than usual, and there is too much/too little heat retention and your carbonara comes out scrambled or runny.
What you do is find a method that works without any tricks for your typical amount, probably involves trying whether mixing directly in the pot where you cooked the pasta, the pan where you fried/rendered the guanciale, or moving to a different bowl altogether works best. Then when you suddendly have to make 5 times more pasta because you have friends over, you use some trick like bain marie or thickening the cream in advance of mixing with pasta.
@@LucaSalemi that's also how I do it. Maybe it is overkill to use a bain marie. I only use it for sauce hollandaise and zabaione
Question: I've eaten pasta pomodoro in Napoli and on Ischia that was made with fresh tomatos, basil & garlic, and was definitely creamed a little. Is it a regional thing? Chef Luciano mentions that pasta pomodoro is not creamed, but I guess there are different recipes?
Here's the recipe! (also Italia Squisita) th-cam.com/video/__veO6nfP28/w-d-xo.html -- the chefs mention creaming :)
I think the difference lies in the fact that fresh tomatoes contain a lot more water than tomato sauce, so in order to make pasta with fresh tomatoes more creamy you need to do the mantecatura with starch
Buon pomeriggio Chef,per la carbonara lei mette il bianco e il rosso delle uova o solo il rosso?Grazie ❤
Aveva fatto un altro video sulla carbonara su questo canale anni fa. Risposta: il rosso. Però sono convinto che vada a gusto e forse anche in base all'occasione
I’ve never heard about this type of pan before, is this really a thing? it looks like the important points are lightweight and tall sides and somewhat sticky surface.
Grande! Quale sarebbe la proporzione tra brodo e pasta nella tecnica della risottata?. Grazie mille.
Video fondamentale, da fare il Nome del Padre
Paste incredibili, lo chef Monosilio è un maestro (tra l'altro se non sbaglio la pasta secca se la fa proprio lui).
Mi fa sorridere che quel famigerato video di "one pot pasta" sia ormai diventato il diavolo e bisogna mettere le mani avanti ogni volta che si fa una cosa che potrebbe anche solo ricordarlo haha
Eccellente, grazie 🥂🤤👍🏻
Quelle merveille cette vidéo.
Un video che l'UNESCO deve proteggere 😘
This dude is always likeable whenever he makes an appearance
Questo video potrebbe benissimo essere a pagamento in una masterclass online, invece è gratis. Grazie.
Luciano, si sentiva il profumo…. Grande
Finally! I have struggled getting the creaminess I want in aglio e olio.
Thank You! ❤
Can't wait for the cream pie tutorial after this.
Ma si può usare l'alluminio in cucina per l'HACCP? A memoria no.
Comunque ottima spiegazione, sintetica, precisa e professionale
I don’t understand why the need to translate “Mantecatura” with “Creaming”. It’s a technique specific to Italian cuisine and the name should be kept in Italian even in other languages. You don’t translate “Sous vide”, “Mirepoix”, “Julienne”, “Barbecue”, “Rub” and so forth.
You are right. Done!
@@italiasquisitaChe velocità! 🎉❤
@@EllisBoydRedding volendo sì, ma si usa comunque sous vide. Come gergo tecnico Sous vide si riferisce specificamente alla cottura sottovuoto a bassa temperatura. Se tu dici semplicemente “sottovuoto” o “under-vacuum” normalmente intendi il sottovuoto come metodo di conservazione. In inglese normalmente si specifica pure con “vacuum-packed”.
Interesting observation, I have been taught this technique by english language sources so i had not heard of the original language word
👏👏👏👏Amazing!
hmmm yes, exquisite!
*makes beans on toast for the 12th meal in row*
Outstanding.
Salve, ottimo video ma mi sono rimaste delle domande. si puo'mantecare mezzo kg di pasta in una volta? dal video sembrerebbe di si. di quali dimensioni dovrebbe essere la padella per 500 grammi di pasta? Grazie
Grazie Chef❤
Il migliore!
Si riesce a mantecare allo stesso modo la pasta integrale? Grazie
Superbo 😋
Bravissimo de BCN 👍👌
Grazie
Ogni tanto mi capita che scolo la pasta nella padella (fredda) con dentro la salsa cacio e pepe e mi fa i grumi, presumo perche’ la pasta e’ troppo calda, forse vale la pena di scolare la pasta prima in una boule a parte ed aspettare che si fredda un pochino? Forse dipende anche dal tipo di pecorino che uso, sempre romano comunque, ma pare che alcuni si comportano diversamente in base alla temperatura in cui e’ stata fatta la cagliata?
11:20 Grande Maestro!!
Video super
I need that pan. Where can I get one?
Bravo.
the legend himself
Did he mention adding room temperature pasta water? 5:45
I’ve had problems with parm breaking even after letting the pasta cool till under 70C. I’m not sure if the pasta water cools by then, I figured that I was skimping on the butter too much and needed more. Something like 3 ingredient Alfredo recipe where emulsion is butter parm and pasta water.
Are you using grated parm? If yes, this may be due to the additives (especially anticaking agents). A "real" piece of parm (that you grate) should do the trick. :) Take care.
@@Kogemate using the real stuff!
🦐 TOMORROW'S MENU -- Shrimp Alfredo with Shell Pasta, Garden Vegetables, Garlic Bread, and Pistachio Ice Cream. 🇮🇹
I loved the video but it's hard to follow because it doesn't have subtitles in spanish
Sarebbe stato interessante sentire quale tipo di mantecatura meglio s'addice alle salse a base di panna.
Is there a recipe for the pasta dish at 9:50?
❤
It's safe to cook in aluminum?
Yes but you need to use plastic/silicon/wood utensils so you don't scratch the pan surface
What is the size of the pan in the video?
32 cm
Grazie Bonucci per esserti dato alla cucina! 😂😂
Incredibile, ogni tanto anche dei video interessanti...ma sempre più rari...
8:59 I’m relying on subtitles as I don’t speak Italian but I don’t really get the point when it comes to the tomato sauce and the pesto. He basically says mantecatura not necessary, I get that, but he also says a lot of other stuff in this seconds. Can someone help?
OK, so he says it's not necessary to do the mantecatura with tomato sauce and pesto.
Then he explains why:
-Tomato sauce: already creamy, there's no need for more cream as it could be worse. The pasta should be completely cooked as with some olive oil and tomato sauce you get the same result as "mantecatura" it.
-Pesto: already creamy, no need for emulsioning agents as they are already in the ingredients. Suggests to add a little bit of water to the pesto to make the mixing easier.
Hope it helps!
❤❤❤❤❤❤❤
Maestro
really cool-but-COOKING WITH ALUMINUM?I thought that was no no?PLEASE HELP-rest terrific!BRAVO-GIANNI
I need to rewatch this, too quick for me. Trying to read the translation plus watching what he is doing.....
Add some hot water
Shake
Pasta gets creamy
Eat the pasta
Aglio olio con il prezzemolo cotto ? 🤔
A Luciano ma non c’è l’ingrediente segreto per “addensare” la cacio e pepe?
N1
Per quanto riguarda il tema delle sostanze nocive, sembra che non ci sia davvero molta attenzione focalizzata su di esso, giusto?🙈🙈