Everything about food, from matching food and wine to recipes, techniques and trends.

Bittman on the secret to perfect Roman pasta

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Robin Garr

Rank

Forum Janitor

Posts

21616

Joined

Fri Feb 17, 2006 1:44 pm

Location

Louisville, KY

Bittman on the secret to perfect Roman pasta

by Robin Garr » Wed Mar 18, 2015 12:12 pm

What do you all think of this? I'm going to try it soon!

http://www.nytimes.com/2015/03/22/magaz ... ntemail0=y
no avatar
User

Barb Downunder

Rank

Wine guru

Posts

1102

Joined

Wed Mar 18, 2009 6:31 am

Re: Bittman on the secret to perfect Roman pasta

by Barb Downunder » Wed Mar 18, 2015 7:39 pm

That is really interesting Robin, I too shall give it a try very soon, I think I "get" it.
no avatar
User

Jeff Grossman

Rank

That 'pumpkin' guy

Posts

7004

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: Bittman on the secret to perfect Roman pasta

by Jeff Grossman » Wed Mar 18, 2015 11:39 pm

Very interesting!
no avatar
User

Mike Filigenzi

Rank

Known for his fashionable hair

Posts

8187

Joined

Mon Mar 20, 2006 4:43 pm

Location

Sacramento, CA

Re: Bittman on the secret to perfect Roman pasta

by Mike Filigenzi » Thu Mar 19, 2015 12:26 am

Makes sense. I'll be interested in giving this a try.
"People who love to eat are always the best people"

- Julia Child
no avatar
User

Ted Richards

Rank

Ultra geek

Posts

413

Joined

Wed Aug 06, 2008 2:00 pm

Location

Toronto, Canada

Re: Bittman on the secret to perfect Roman pasta

by Ted Richards » Thu Mar 19, 2015 3:30 pm

This article seems really bizarre to me. First off, as to the author: who in their right mind would think that any pasta dish was supposed to have a watery sauce?

Second, as to the chef: I find it hard to understand how adding water to a sauce could make it less watery. When I make aglio e olio, the sauce is garlic, olive oil and crushed pepper flakes (and usually chopped black olives for an extra treat) mixed with well-drained pasta - no water at all. For cacio e pepe, I use butter, cheese and pepper (admittedly more of an Alfredo sauce), again no water.

While I'm willing to admit that whipping a bit of water into the sauce could make it creamy, I just don't get that otherwise the sauce would be watery.

Am I missing something here?
no avatar
User

Barb Downunder

Rank

Wine guru

Posts

1102

Joined

Wed Mar 18, 2009 6:31 am

Re: Bittman on the secret to perfect Roman pasta

by Barb Downunder » Fri Mar 20, 2015 1:19 am

Ted I wouldn't presume to tell a chef how to cook, but do you not think that the water being added is some of the pasta cooking water which Italians traditionally add a little of to the sauce to let it down a little and that perhaps non- Italians are just a little too gentle with the final mix?
no avatar
User

Robin Garr

Rank

Forum Janitor

Posts

21616

Joined

Fri Feb 17, 2006 1:44 pm

Location

Louisville, KY

Re: Bittman on the secret to perfect Roman pasta

by Robin Garr » Fri Mar 20, 2015 10:22 am

Barb Downunder wrote:Ted I wouldn't presume to tell a chef how to cook, but do you not think that the water being added is some of the pasta cooking water which Italians traditionally add a little of to the sauce to let it down a little and that perhaps non- Italians are just a little too gentle with the final mix?

That's the message I took away from it as well, Barb. Not that one expects soup in a pasta dish, but that the practice of adding a little pasta water for richness and thickening benefits from a hot pan and a healthy stir. I tried this with a Sicilian dish (Cavatappi san Giuseppe) last night, and it worked pretty well.

Who is online

Users browsing this forum: Amazonbot, ClaudeBot and 1 guest

Powered by phpBB ® | phpBB3 Style by KomiDesign