The Risotto Style Pasta Technique will change your life.
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Alright, so who's making pasta this week? This technique works great for a lot of the classic roman pastas (cacio e pepe, agio e olio, etc). Also, if you have any ingredient combos for me or other viewers drop them here.
Great video! I def love creating random pasta dishes with whatever I have on hand! Cheers!
Sad to see this channel reduced to a clickbait contentfarm. I miss old ethan 🙁
Lmao love the pasta cam
This might be it. The quick easy good recipe that just works with everything on hand. No more videos needed, you've won.
Im amazed how americans make cooking pasta dishes more complicated as it has to be 😀
But fair enough if you like it this way.
its called risottata right?
Where did you get the wok?
Going to try this with some ground turkey. It is really hard to find ways to be creative with ground turkey. I am not able to eat red meats.
Don’t be afraid of sautéing some anchovy with your aromatics!
But… the pasta cook for so long. Won't they be soggy ?
Where did you find that Salt pot?
Thats an Adam Ragusea level smooth sponsor transition good shit
having all that extra starch in the sauce that you normally throw away means the sauce is very gloopy/mucky…. also these recipes hardly have any flavor if there is no garlic/onion and herbs in it (unless youre using a really good stock)… rip all italians watching this lol
Hell yeah! I've been doing my pasta dishes almost exaactly like this for a while now, never seen anyone else use this technique!
does anyone know what wok Ethan uses in this video?
You can't wok away
Thank you so much! After watching this video it inspired me!
I made a simple pasta. In my le-cruset risotto pan I fried garlic, shallots, onion and a orange bell pepper. Set it aside. Threw in some red wine, balsamic vinegar and a bit of olive oil into the hot pan with the remaining juices. Made a reduction and added that to my veg.
After that I boiled some chicken stock and threw in a package of gnocchi. Reduced that all down to a beautiful sauce, splashed a bit of hot milk in. Threw in my veggies and it was fantastic!
By no means perfrct. But for a 100% fly by the seat of my pants dish, it turned out way better than any other times I've done that. The sauce was savory, a little sweet and lots of flavor! I'll be mixing this process up for years to come!
Thank you for the awesome clear content with easy to follow instructions. As well as just giving the basics of what you need so you can build from there. Absolute 11/10!
I've been doing this for years too! Chef John has a similar video (in terms of technique) in which he called it a one-pan pasta, which also includes italian sausage. I never took out the ingredients while making the pasta risotto section, but given how yours came out… I'm definitely switching to your technique. Great video as always, Ethan!
I basically did this recently with a simple pasta cream sauce, I just poured off some of the cooking water
Understanding basics?
So basics with… Ethan ?
I use a similar method now for every pasta dish I make. It saves a ton of steps from what my mom taught me originally.
Where'd you get that wok? Every one I try to find has a nonstick coating on it or is round bottomed so I can't use it on my glass stovetop
Notes:
– I like to make my own "broth" with chicken bouillon instead of using real chicken broth. It's cheaper, takes less space, and I think it tastes better. Do NOT add any salt if you use bouillon.
– Fat + starchy water = e-m-u-l-s-i-o-n. Add some flavor and you got SAUCE. Your pasta looks yummy.
– Never say "parm reg" again. Eet's-a parmi-giano reg-giano! (gesturing in Italian)
I love this method so much!!
Ethan: a home cook that likes to make our lives easier
Rando: "You're such a tool."
Your cooking videos are outstanding with a wide variety of delicious recipes. You've helped me use proper technique as well.
Fun fact! This is actually the way pasta is made in Greece for at least 2500 years! Since this is also the place where pasta as we know it was first produced, you could say that this is the 'original' way of preparing pasta. Nowadays, many Greek pastas are still made this way (like γιουβέτσι and σκιουφιχτά). Mostly, the stock is also prepared fresh from vegetable trimmings, shrimp shells or anything really!
Throw parmesan cheese in any pasta and it's going to be good, that's really cheating, as doing that every time is not really pushing any creativity or uniqueness of a dish, especially considering how over powering the cheese is so in the end all the pasta dishes will taste like it.
The Risotto style Pasta ("Risottare la pasta"): nothing new under the sky, much less in Italy, where this technique has been invented.
But it would be better to understand when it could be convenient to use it.
Useful for creating dense sauces, or maybe it would be better to say for dry soups ("minestre asciutte")! ~In Italy the pasta is also called "pastasciutta" or "pasta asciutta", to distinguish it from the preparations that include the pasta in broth~.
The Technique for Risottare the Pasta, however, becomes extremely critical in some respects: the uniformity of cooking the pasta, the most frequent possibility that pieces of pasta stick together, the control of cooking al dente of the pasta, and the density of the sauce… is not a characteristic always Positive.
It is a much more laborious technique than the traditional one and often with lower results. And finally, it is absolutely not usable with fresh pasta, for their short cooking time.
An ideal type of paste to be "risottare" is the Sardinian Fregola, often in preparations with winter ingredients, such as artichokes or mushrooms.
I don't like hearing the word "toss" or 'throw" food when cooking… You add ingredients, not toss or throw them
Any substitutes for pickled cherry peppers? Could I just throw in some pickles or bell peppers
How do you avoid overcooking the pasta?
Okay, I appreciated that pasta cam during the sponsor, was a way to keep me engaged with the video while something unpleasant was going on. lol (I don't buy alcohol; only drink it provided in social gatherings).
But also, hm, if I try this out, I hope my BF likes it. He prefers our really saucy spaghetti/pastas. I shall give it a try. ouo)/
Is that calorie calculation still accurate since you are retaining a lot of starch from the pasta that generally would be strained off?
Lol I invented this thing too because I hated that long waiting time to boil the water for the pasta. And I thought that the starches will be more concentrated and it will take way less time overall to prepare the meal 🙌 there's also less dishes to wash. I completely don't understand those italian purists who tell everyone to boil some absurdly huge amounts of water to give pasta more "space". But why? I can't see a difference myself.
At least 5 Italian nonna's died during this video.
Yoo i actually do this with instant noodles didnt even thought to apply it to pasta ill definitely try this one
you started well then you put chicken on pasta Why my friend, why?