Anonymous
03/28/2015 16:01
Subject: whipping pasta?
bakersman wrote:I have read the article three times and I can't tell if he is saying stir the pasta while in the water, before adding it to the sauce, or he is saying add the pasta to the sauce and stir it in the sauce.
What I have always done is to use tongs to remove the pasta (which is cooked to just before al dente) from the boiling into a pot with sauce, which adds water at the same time, and then stir the pasta in the sauce. The pasta finished cooking in the sauce and absorbs some of the sauce. The starchy water helps thicken the sauce. For a nice gloss and rich flavor, add a bit of butter to the tomato sauce. We also freeze the rinds from parmigiana/Romano cheese and then add those to our sauce.
Yes, that's what he says is the technique. remove pasta from boiling water to a pot with the sauce (don't drain the pasta in a strainer so it still has some water on it); stir the pasta in the bowl with the sauce, and maybe add some of the pasta cooking water.
Anonymous
03/24/2015 09:44
Subject: whipping pasta?
Mark Bittman is an idiot for not knowing this simple technique. Hate his cookbooks.
Anonymous
03/22/2015 23:39
Subject: whipping pasta?
bakersman
03/22/2015 20:45
Subject: whipping pasta?
I have read the article three times and I can't tell if he is saying stir the pasta while in the water, before adding it to the sauce, or he is saying add the pasta to the sauce and stir it in the sauce.
What I have always done is to use tongs to remove the pasta (which is cooked to just before al dente) from the boiling into a pot with sauce, which adds water at the same time, and then stir the pasta in the sauce. The pasta finished cooking in the sauce and absorbs some of the sauce. The starchy water helps thicken the sauce. For a nice gloss and rich flavor, add a bit of butter to the tomato sauce. We also freeze the rinds from parmigiana/Romano cheese and then add those to our sauce.
What I have always done is to use tongs to remove the pasta (which is cooked to just before al dente) from the boiling into a pot with sauce, which adds water at the same time, and then stir the pasta in the sauce. The pasta finished cooking in the sauce and absorbs some of the sauce. The starchy water helps thicken the sauce. For a nice gloss and rich flavor, add a bit of butter to the tomato sauce. We also freeze the rinds from parmigiana/Romano cheese and then add those to our sauce.
Anonymous
03/22/2015 18:02
Subject: whipping pasta?
Anonymous wrote:I don't know if I "whip" it, but I usually add some reserved pasta water to these kinds of drier sauces. For example, if I'm doing pesto, I put the pesto in a bowl and add some pasta water and stir it up before I add the cooked pasta. Coats better. And if I've got the pasta in the pot with oil/butter and it looks dry, I add some pasta water.
I'm Italian. I didn't realize this was a secret
This, including the last part but second generation here. Also we always add some cheese ( parmigiania and/or Romano) to tomato sauce before the mixing. Makes a big difference.
Anonymous
03/22/2015 15:48
Subject: whipping pasta?
I don't know if I "whip" it, but I usually add some reserved pasta water to these kinds of drier sauces. For example, if I'm doing pesto, I put the pesto in a bowl and add some pasta water and stir it up before I add the cooked pasta. Coats better. And if I've got the pasta in the pot with oil/butter and it looks dry, I add some pasta water.
I'm Italian. I didn't realize this was a secret
I'm Italian. I didn't realize this was a secret
Anonymous
03/22/2015 15:02
Subject: whipping pasta?
http://www.nytimes.com/2015/03/22/magazine/for-perfect-pasta-add-water-and-a-vigorous-stir.html
I never heard of this technique but read about it in the NYT magazine today -- after cooking the pasta you whip or stir it vigorously for a few minutes, maybe with some cooking water. Has anyone ever done this?
I never heard of this technique but read about it in the NYT magazine today -- after cooking the pasta you whip or stir it vigorously for a few minutes, maybe with some cooking water. Has anyone ever done this?