i did it exactly as he did, ragu + pasta + little extra olive oil + parmazan, work it, on plate, little bit more olive oil + crystal salt + parmazan. Let me tell you, he knows whats he doing. Delicious (and i was skeptical firsly as well)
Yes, one would think, with a dish where the sauce is prepared in advance and reheated in the pan, that additional salt at the end would be unwarranted. Especially with the generous sprinkling of parm at the end.
No extra salt. No draining the pasta. No oil. No parmesan. With all due respect to his talent, this is not good. And it ruins the great ragu he made in the previous video.
Really not needed, don't think I've ever seen an Italian chef put oil in the pasta water or at the end. You have perfectly cooked pasta, sauce and if needed starchy pasta water. There's no reason to add oil.
@@VDA19 that's how *he* likes it. Whether or not *you* saw a chef here or a chef there (and what does it mean, really?) not add olive oil to the pasta (which in this case is used to coat the pasta, maybe he uses very lean beef), doesn't mean all chefs go against it. Marco is the first British chef to ever be awarded 3 Michelin stars, a feat most chefs (including in Italy) have never achieved in their lives. He is the son of a chef and his mother was an Italian immigrant which I'm sure has left him with a couple of her own cookbooks (since she passed away when he was six) - I'm quite certain his cooking tips are better than most chefs' out there.
@@Vishonov Michelin stars mean nothing to me. They're ratings made by the rich for the rich. It's like telling me some actor won an Oscar. "his cooking tips are better than most chefs' out there" Not when he was shilling Knorr Stock cubes for years. You can't do that and keep your credibility.
@@VDA19 Bro then what do you want? You don't want advice from someone making food for the rich, and when he reaches to the poorer classes through his Knorr cooperation, you don't want that either
I just watched the ragu video and found it fantastic. Here though, not quite as much. Don't drain the pasta. Instead, take them out with tongs or the right spoon or whatever and transfer them directly to the pan with the sauce, bringing some cooking water along. The bit of water - and the starch and salt it contains - will help finish the plate. Italians call that mantecatura, if I'm correct. No oil please. Why would you do that? Neither when draining the pasta nor as a finish to the sauce. No extra seasoning. Your sauce should be tasty enough, and the pasta water salty enough so the pasta tastes nice (plus you add a bit of salted cooking water)
If you have the right spoon never drain pasta. Just take it out of the water with it. A bit of pasta water is great for the mantecatura - the combining of pasta and sauce/ragu. Question everything, even mr. White. Never waste extra virgin olive oil when you drain your pasta (if you choose to drain it which is wrong), this is only done in restaurants where they do huge batches of pasta and they pre-cook it and then put it in the fridge. No no! If you are eating it right now like you're supposed to do it will never stick if you use a lot of water in a big pot. Better to put some pasta water over it than olive oil. Real pasta (not that barilla stuff) will never stick if you use it's water. Trust me I'm like his mothrer. FORZA ITALIA !!!!
Draining your pasta and discarding all of that precious starchy water which if used judiciously is meant to thicken and richen your sauce? Hmm. Interesting.
He mentioned on one of the others of these the importance of draining the pasta thoroughly so it dries before you put it in the sauce, and yeah, no. I mean as long as it doesn’t congeal it’s not the end of the world but why risk it?
If you do a proper tomato sauce you don't need any starch water at all my person, starchy water is used to enhance other types of sauces but not tomato.
@@daftHour Disagree. You don't need to thicken tomato sauce as much, but I still like finishing pasta in the sauce with a bit of pasta water no matter what because it emulsifies the olive oil with the sauce and, if you still have reserve water, you can adjust the texture on the fly easily. If you've drained your pasta water and dry your pasta completely, it won't emulsify no matter what you do and won't stick to the pasta as well as one finished with the water.
Do you know who's Marco Pierre White? Why do random amateurs keeps "teaching" one of the best chefs of all time? It's ok if you don't like some things he does, but don't make a statement like you know more than him. You're just making yourself look silly.
