Each week, find the best recipes and tips from chefs for cooking pasta in our series “Pasta così!
".
Fabrizio Cosso, executive chef of the Italian produce market Eataly Paris Marais, gives you his recipes and tips for successful pasta dishes like in Italy.
This week, he tells you everything you need to know to successfully cook your dry pasta: salting the water, cooking time, and stirring included!
“Cooking pasta in Italy is like learning to ride a bike or drive a car, after a while you know how to do it and you don't even see how you do it anymore.
»Put away your scales and timers!
Learn how to prepare pasta well with Fabrizio Cosso, as part of our new series “Pasta così!
»On the pasta, it is above all a question of feeling and common sense.
And it starts with cooking.
The amount of water?
"The most important thing is that there is plenty of water."
Why ?
“Because pasta is like a sponge that will absorb water during cooking, especially quality pasta,” explains Eataly's executive chef.
No need to add oil.
For salting, same thing: use coarse salt, and taste!
“The salt is used to start to give your pasta a little flavor because otherwise it will be flat.
This is especially true for dry pasta which is composed only of semolina and water, but also preferable for fresh pasta even if it can be seasoned ”.
Above all a matter of personal taste
What about the cooking time?
“Forget this typically French reflex of programming the duration written on the package on a timer.
If that can give any indication (12 minutes for spaghetti for example), it is above all a matter of personal taste.
“There is no one standard: in Italy, each region and each person has a particular way of eating pasta, some will like it well cooked, others
al dente
, almost raw,” notes the chef.
Rather, the key to successful cooking is, above all, to stir the pasta well in the water, not to forget it on the heat… and to take it out one minute before the end of the desired cooking time. If you don't trust your instincts, Fabrizio Cosso has a trick, however: cut your spaghetto in half and look inside: the white point must be very small, but still present. “You have to take out the pasta a minute before the end of cooking because it will end in the pan with the sauce,” explains the chef.
Another secret to a successful pasta dish is that you always keep the pasta cooking water aside in a cup when you drain it.
"This cooking water is full of starch and this gluten will allow you to bind the pasta: your pasta will continue to absorb it in the pan, it will create an emulsion and you will always have a creamy sauce without adding fat. , like butter or cream, as the French often do.
»It will also allow you to reheat your pasta in a pan by rehydrating them.
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Video:
Images: Stéphane Leblanc / Editing: Claire Planchard
Gastronomy
Video
20 minutes video
Recipe
At table
Italy
Culture
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