Absolutely loving your videos! I’ve spent the entire weekend experimenting with your recipes, binge-watching episodes, and laughing along with your brilliant sense of humour. Your down-to-earth delivery and genuine enthusiasm make each dish feel attainable and fun. I truly hope that one day you’ll get to do this full time, because the world deserves even more of your culinary creativity and entertaining flair.
The pasta sauce waits for the pasta, not the other way around. Don't drain the pasta, use tongs to transfer the pasta straight into your sauce and no Olive Oil on the Pasta, it prevents the sauce from sticking to the sauce. Can be added just before serving the plate. That's how I and the Italians do it. Everything else is perfectly explained. Good on you Mate! Cheers
I drain the pasta above the sink, as soon as all the pasta is in the sieve place the pan beneath it to catch a little of the cooking water for use in the sauce. Don't forget to have your sauce ready to put the pasta straight in before it gets cold.
It tells me that they don't actually know what they are talking about. Like who told people to throw spaghetti at a wall and if it sticks its ready. Absolute madness 🤣
Nice one Adam, pretty much how I do it. Plenty of water, dash of salt, finish it off in the sauce that you are serving it with. I cook it the way I like it (well how my wife likes it anyway!) Keep 'em coming, love what you do and I've learnt a lot from you.
@ Yep 👍 If I want to know how to cook an authentic dish (mainly into Italian 🇮🇹) I never watch videos of tv chefs. They add ingredients that should never be near said dishes! Keep up the good work fella 👍
@ 😂 exactly! Only 5 ingredients in Carbonara. Guanciale, egg yolks, pecorino Romano, black pepper and quality pasta. One of my favourite Italian dishes to cook 🧑🍳
Great video Adam! Thank you. Accurate and to the point. Well done! I find with most dried pasta, 10 mins boiling will be fully cooked (not all mind, some of those smaller, thicker types will take a minute or two longer). If you want more al dente, then reduce to 8/9 mins cooking. I seem to recall that adding olive oil to the pasta water was a Jamie Oliver thing from years ago. As you said, completely unnecessary! I also agree re salt - you need plenty of of it but it only needs to be the basic cooking variety! (Is it possible to buy the ‘Kosher’ salt in the UK that American cooks rave about? And is it actually any different to your basic, UK Sodium Chloride?)
Thank you, and kosher salt isn't really a thing here. I suspect the Jewish community here get hold of it just fine though, but I've never really seen it in supermarkets. We either table salt, which I don't use hardly ever accept in this scenario, or in an emergency when I've ran out of what I usually use which will be sea salt or maldon salt.
Could you please do a how to cook rice video Adam. I can cook most foods but for some reason I can't make rice at all. Just no idea what I'm doing wrong at all 😢😊 thanks Adam
Floating pasta ?? Absolute B******* !!!!! an Italian chef told me how to cook pasta over fifty years ago and it was EXACTLY THE SAME WAY YOU DO ADAM, if you buy any genuine imported Italian pasta, it is always a paler colour, right on chef Adam.😁😁😁😁
Thank you mate. Like many of these TV chefs, they put out so much bs and conflicting information and their ego takes over rather than learning or taking criticism. The exception to this is Rick Stein, he's humble and owns his mistakes and always learns, which is why I love him
@mikeplatts2603 thank you mate, she's working unbelievably long hours at the moment (she's a video editor). But she's breaking up for Xmas soon so she can relax. Have a good one pal
Absolutely loving your videos! I’ve spent the entire weekend experimenting with your recipes, binge-watching episodes, and laughing along with your brilliant sense of humour. Your down-to-earth delivery and genuine enthusiasm make each dish feel attainable and fun. I truly hope that one day you’ll get to do this full time, because the world deserves even more of your culinary creativity and entertaining flair.
@ sounding like a complete Adam garratt fan boy. There are other up-loaders 😂
Thank you my friend for the kind words!
The pasta sauce waits for the pasta, not the other way around. Don't drain the pasta, use tongs to transfer the pasta straight into your sauce and no Olive Oil on the Pasta, it prevents the sauce from sticking to the sauce. Can be added just before serving the plate. That's how I and the Italians do it. Everything else is perfectly explained. Good on you Mate!
Cheers
Cheers pal
I think this is the most important info, missing in the video.
Also you can use some of the cooking water to rehydrate the pasta and unstick it.
Great video Adam.
Thanks!
Bang on mate, especially with the post-add of olive oil (I add EVOO and black pepper, cos I love the way it smells!) Thanks Adam!
You're welcome
Great stuff as always mate. Happy Christmas buddy
You too mate!
Brilliant advice as always Adam ..hope you and yours will have a wonderful first Christmas together xx
@janelloyd4332 thank you Jane, you too x
Wahoo, some kitchen basics. Love it
More to come!
@@Adam_Garratt awesome, looking forward it. I'm determined to cook everything from scratch in 2025. Easy, simple, tasty recipes
I drain the pasta above the sink, as soon as all the pasta is in the sieve place the pan beneath it to catch a little of the cooking water for use in the sauce. Don't forget to have your sauce ready to put the pasta straight in before it gets cold.
Yep that'll work too
Great simple way to cook pasta. That chef made it too complicated. Thank you Adam.
It tells me that they don't actually know what they are talking about. Like who told people to throw spaghetti at a wall and if it sticks its ready. Absolute madness 🤣
Nice one Adam, pretty much how I do it. Plenty of water, dash of salt, finish it off in the sauce that you are serving it with. I cook it the way I like it (well how my wife likes it anyway!) Keep 'em coming, love what you do and I've learnt a lot from you.
Thank you mate, appreciate ya!
Very Informative!!
Cheers pal
My son and I loved watching this one like always :)
The pasta looks great. Maybe how to make several different homemade sauces to go with it?
Great idea that!
Absofuckinglutely spot on Adam! Why do these tv chefs give people the wrong info? So annoying 🤬
Mostly less skill than they think they have and more ego
@ Yep 👍 If I want to know how to cook an authentic dish (mainly into Italian 🇮🇹) I never watch videos of tv chefs. They add ingredients that should never be near said dishes! Keep up the good work fella 👍
@johncoates4014 yep aka Gordon Ramsay adding creme fraiche and peas to a carbonara!
@ 😂 exactly! Only 5 ingredients in Carbonara. Guanciale, egg yolks, pecorino Romano, black pepper and quality pasta. One of my favourite Italian dishes to cook 🧑🍳
I did the exact thing you did when explaining pasta quality to a family Italian cooking night. They actually picked the right one so big up to them 💪
Bang on Gary. Just how i do it. Im a clever girl!😂🤣
🤣
Great video Adam! Thank you. Accurate and to the point. Well done! I find with most dried pasta, 10 mins boiling will be fully cooked (not all mind, some of those smaller, thicker types will take a minute or two longer). If you want more al dente, then reduce to 8/9 mins cooking. I seem to recall that adding olive oil to the pasta water was a Jamie Oliver thing from years ago. As you said, completely unnecessary! I also agree re salt - you need plenty of of it but it only needs to be the basic cooking variety! (Is it possible to buy the ‘Kosher’ salt in the UK that American cooks rave about? And is it actually any different to your basic, UK Sodium Chloride?)
Kosher salt is just normal table salt for UK and Aus.
Thank you, and kosher salt isn't really a thing here. I suspect the Jewish community here get hold of it just fine though, but I've never really seen it in supermarkets. We either table salt, which I don't use hardly ever accept in this scenario, or in an emergency when I've ran out of what I usually use which will be sea salt or maldon salt.
I had no idea it was possible to make pasta on your own.
Yep
LOL i usually buy "B" so I guessed "A" must be better.
Take it as a win 🤣
Ligouri my favourite pasta, cant believe even ASDA stock this...
Funny enough I got this from my local butchers, he had some in the window 🤣
Love Garofolo pasta.
Good pasta
Great vid as always Adam.... Have you had your teeth whitened ? 😁
Haha not quite, instasmile clip ons mate. Temporary until i can afford to have them all done properly.
Looks good 👍
Could you please do a how to cook rice video Adam. I can cook most foods but for some reason I can't make rice at all. Just no idea what I'm doing wrong at all 😢😊 thanks Adam
Already got you covered on that one Tracy, have a look in the how to & tutorial play list or search adam garratt rice x
Floating pasta ?? Absolute B******* !!!!! an Italian chef told me how to cook pasta over fifty years ago and it was EXACTLY THE SAME WAY YOU DO ADAM, if you buy any genuine imported Italian pasta, it is always a paler colour, right on chef Adam.😁😁😁😁
Thank you mate. Like many of these TV chefs, they put out so much bs and conflicting information and their ego takes over rather than learning or taking criticism. The exception to this is Rick Stein, he's humble and owns his mistakes and always learns, which is why I love him
@@Adam_Garratt Me too Adam, he is one of the few genuine ones on TV, A great Christmas to you and your girlfriend both.
@mikeplatts2603 thank you mate, she's working unbelievably long hours at the moment (she's a video editor). But she's breaking up for Xmas soon so she can relax. Have a good one pal
Perfect tutorial about pasta.
No Italien chef would have done better
Thanks pal
tbh I prefer Harold McGee frying-pan pasta to your nonsense.
Tbh I couldn't give a toss mate 🤣