Is Cooking Pasta in a Wok the Secret to Perfection?
When you think of a wok, what comes to mind? Stir-fry? Egg fried rice? A wok is an essential tool in so many Asian kitchens—fast, high-heat cooking at its best. Even my good friend Uncle Roger swears by it!
But it was time for me to ask an important (and for me, controversial) question: Can a wok be used to make weeknight dinners easier, and maybe even to make pasta?
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#wok #pasta #cooking
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Cooking Pasta in a Wok
0:33 Marion’s Kitchen Premium Wok
1:01 How to Cook Aglio e Olio Using a Wok
3:21 Time to Eat Aglio e Olio Wok Edition
4:52 How to Cook Carbonara Using a Wok
10:25 Time to Eat Carbonara Wok Edition
12:05 Wok vs. Traditional Pan: Which is Better?
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
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Read the Pasta Wok Hack blog post on my website https://www.vincenzosplate.com/pasta-wok-hack/
I am curious when you use dry herbs, such as basil, parsley, or oregano. Do you Italians even touch dry herbs? I am in the SEA, so fresh herbs don't grow so well here. In the supermarket, we have so many dry herbs. They store well and do not grow mushy like the fresh ones if not used within 3 days in the fridge.
Use wok to cook something that uses tossing or stirring, pan for something that requires flipping.
Asian food is best cooked in a wok, so to cook pasta in a wok is unusual, yet it's interesting to see the difference in taste and texture of the pasta.
I don't see why you shouldn't cook pasta in a wok but anyway that's already done. For you to appreciate wok for cooking pasta, it's great to see that you're impressed by the way the wok cooks all the ingredients very well.
In Eataly restaurants they use only woks for pasta. There is a line of boletors for pasta cooking and a line of woks for sauces. Works perfectly and quickly.
I would like to see if Vincenzo can make pasta with Szechuan Peppercorn 😂
Hi, Vincenzo! I only make pasta in a wok. A spaghetti ladle with fingers is good for mixing. It allows you to whip the sauce with the spaghetti.
good day can i ask how to preserve pesto sauce
I wonder the pasta got some wok breath
At 4 mins, your pasta looks dry. And where is the carbon of your carbonara? You taught me this. It looks delicious!!
when the wok is well seasoned over time you can easily drop al dente pasta in the wok with pasta water and it won't ruin the seasoning at all. You are not cooking it for longer then a couple of minutes so it not a deal breaker. I use my wok to cook pasta all the time. I have even seen videos in some Italian places were they use wok style stainless pans to cook the pasta.
OxO makes a stainless steel wok for those who want to cook anything on it.
Amazing video 🙂
On a HAL cruise ship, they cooked the pasta in a small wok for you. You chose your pastas, sauces and meats and veggies. Mmm.
i cook Aglio e Olio and Carbonara in a Wok. (in the beginning because i had no big Sauce pan) now i always use the wok, because specially thosing works perfect!
there are also Wok-pans, those would be the best match
Italy did steal noodles/spaghetti from China, you would of thought they would of taken the wok too.
And chopsticks is really good to eat noodles along with a spoon too.
You burned the garlic. Sorry my friend. I'd get fired in my restaurant if I did that and didn't throw it out.
Vincenzo me and my partner are visiting Rome in 2 weeks I’m planning to propose and I’m looking for a beautiful quiet spot and a authentic restaurant any chance of a suggestion please
I've always been using wok for pasta actually. Lots of space for everything to move and it can be all nicely tossed.
Yes my friend its the faster way to cook your pasta
Again my team has to go to Milan. 2 times in a row going to the same stadium for an European away match.
Perhaps you'll have more success this time.
Isn't there this Italian Wok-like pan?
I have a small variety of Woks, from non stick to real carbon steel, in various sizes, it is my favorite shape of pan for pretty much everything.
Cooking pasta and cooking fry noodle almost the same thing.
I saw somewhere company named – giri di pasta. its like fried in a pan and gets circular shape, they put it in a paper and give to customer.
Maybe you could do a carbonara frittata and see how it comes out.
Google Giri di Pasta, you will see what im talking about.
I never would have thought to use a wok to cook pasta. I use a sauté pan which works well but with the curved geometry of the wok adds a new dimension.
At the central europe franchise Vapiano pasta always is cooked with a wok 🙂
The best Italian and Asian fusion… Where two different cultures live in harmony ❤
This is such a fun idea. With a real gas burner for wok cooking and more polished technique, I can see the results being even better. The one trait that separates wok frying from pans is how they're tailor made for handling extreme heat. Oil can light on fire within seconds in a wok on a propane burner if you forget about it. Temperature control is all about stirring technique, understanding hot and cold spots, and lifting the wok. Water evaporates several times faster than in a regular pan, and combined with the mixing and stirring, emulsification happens much faster to make a creamier sauce. If I could suggest something, perhaps for ingredients that need to be rendered slowly like guanciale, maybe adding a bit of water to steam the guanciale will kickstart the rendering process.
If I may make a suggestion, using wok to cook Carbonara or Olio Aglio is more suitable for restaurant. Coz it's faster and well incorporated sauce would be efficient and customers get their dish faster.
for me opinion..when you use pan to make pasta..is very good for 2-4 people eat, but if you want to make pasta for 10 people or more..wok gonna help you to make good pasta with a large amount.
I use my wok for all kinds of cooking. It's great for tossing/mixing pasta sauce.
Enter uncle wok hie 😅
I use a paella pan for mixing pasta in my kitchen and I am not apologizing 🙃
Vincenzo, I didn't get what the material is for the Mako wok you're using. If it is carbon steel, they say to avoid cooking tomato because it will ruin the seasoning and it will need to be re-seasoned. Also, I'm glad you showed the difference in result from wok to pan, because my aglio e oilo left unabsorbed sauce behind and I thought I did something wrong. I will try the wok next time. Thanks. Love your videos and your collabs with Chef James, also. 💖
One thing the wok is good for is tossing food. If you toss pasta in the pan for mantecatura, the wok might work better than the typical frying pan.
Brother unless I require a very particular pan configuration, I cook EVERYTHING in a wok.
Imagine if was Gordon R making this recipe in a Wok
Hot take:
You can cook tomato sauce/ acidic foods in cast iron and carbon steel.
BUT
If you do it has to be VERY well seasoned.
If you cook with acids soap is actually fine to use HOWEVER you must re-season it after.
Cowboy Kent Rollins has a lot of great content on this. As long as you re-season after each use you can cook anything in these
Wok and Rolling
bravo! Actually I prefer to do the "tossing" in the wok (married to a chinese ;=)) with two wood spatulae, especially when you do it for 4 -6 persons,,, btw you can homogenioze the eggs quite perfectly with chopsticks, too
What will Nonna say in the traditional "Cucina Romana" if you show up in her kitchen with a wok under your arm and want to sell it to her as modern? 😉
You should travel to Cairo to make this, so you can Wok like an Egyptian.
When I start to use a wok to make carbonara, caccio y peppe and other pastas (even with tomato sauce), all my dishes level up immediately! Tossing become so easy and the residual heat (in a carbon steel wok) is enouth to finish the dishes in a safer way!
My to go option to cooking/finishing many dishes today!
Which Pizza oven is in the background?