Trust me cooking pasta to the perfect al dente texture isn't as simple as just "boiling pasta". I am 62 years old, and I am still trying to get my dried spaghetti to cook perfectly al dente. That being said, trust me, I have watched plenty of experts (Chefs and Italians) on RU-vid demonstrating their technique. Yours is the very best of all of them that I have watched! You explain things that most creators leave out. I am CONFIDENT that the next time I cook spaghetti, it will be cooked perfectly al dente! After 62 years of being told I am a good cook, I think I finally learned how to boil spaghetti noodles! Trust me, people, it is kind of an art, and if ya don't get it right, it's not a masterpiece. Lol Thanks for the great video. You made me a subscriber!
Oh thank you so much! I'm glad you find them useful :) Did you see the other videos and today's Mango mousse video? There are some nice techniques there as well. I'll be making more videos every week with new techniques. Thanks again!
What is the technique for making a vermicelli pasta where one toasts/browns the dry pasta before gradually adding the puree, garlic, pepper flakes & other ingredients. - Thanks, you are lovely/adorable, and I like your style, thoroughness and clarity. Is the brand of pasta important or is it mostly about how it's prepared...?
Wow! This looks amazing and so easy. Quick question, if you’re adding your pasta to a hot sauce wouldn’t it cook a little more and perhaps then lose the “al dente” feeling? Should you take that into account before removing it from the water so that it finishes cooking once combined with the sauce? Thank you!!!
Hi! Thank you so much for your comment! Yes you are right, the hot sauce will continue cooking the pasta. This is why is so important to reduce the amount of minutes that the packaging says by 2-3. You could even reduce it by 4 minutes depending on the pasta. This is also why it is so important to reserve some of the pasta water because as you sauté or stir, the sauce will also start to evaporate and become denser so you'll need some pasta water to loosen it and also continue the cooking process. The starch in the water will also help the sauce stick to the pasta. Reducing the amount of minutes you boil it for will give you enough time to combine it with the sauce and serve! Hope this helped. Enjoy!
yes, if you put the pasta on a saucepan to toss with a sauce, usually the sauce and stove are hot, so cook 2 - 3 minutes earlier than package instructions because the pasta is still continuing to cook, unless of course you seal it and immediately dunk the container in ice cold water to stop the cooking process
I knew I Had a Issue When I Asked My Child To Be Honest, 'How's My Cooking'? He said, 'It Suks'! 😆 I always cook Pasta With The Cover On, & it Always Stuck Together. Finally I Cooked It With The Top Off & it didn't Stick Together,, I Think Cuz The Starch Evaporates. Your Welcome? 🤔
Omg this could have been a 2min video at most. Please cut down the chat, we just want to see people cut to the chase. Also you're the only chef I've heard of that doesn't add some oil to the water. Even a chef with 11+ Michelin stars says to add oil to the water.
