What Most People Don’t Understand About Pasta Water | Techniquely
Why is saving pasta water necessary? How does it impact your finished dish? Lan Lam explains how to use starchy pasta water to create the perfect pasta sauce consistency by demonstrating it with a simple jarred marinara sauce, a semi-gloss coated cacio e pepe, and even perfecting a thicker oil-based sauce for spaghetti with tuna and capers.
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Cacio e Pepe Recipe:
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AMERICANS ARE TERRIFIED OF BURNING THINGS! ESPECIALLY GARLIC. GARLIC IS SUPPOSED TO BE A NUTTY BROWN COLOR! NOT…COOK IT FOR 30 SEC JUST UNTIL ITS FRAGRANT! I CANT STAND WHEN I HEAR PEOPLE COOKING THAT SAY THAT! CONGRATULATIONS YOUR EATING RAW GARLIC….WHEN ITS BROWN IT GIVES A BEAUTIFUL NUTTY SWEET FLAVOR.
THIS IS A DISASTER WAY TO MAKE THIS DISH!
YOU FLIP THE PASTA IN A PAN WITH THE CHEESE AND WATER NOT IN A SEPARATE BOWL THIS IS SOOO AMERICAN AT THIS POINT YOU MIGHT AS WELL ADD CREAM AND REALLY MESS IT UP
I love the way Lan explains the process and the science behind how food works.
There. Lan is in a video by herself. Can y’all stop spamming the full episodes every time someone is in a segment with Lan? You’re freaking obnoxious.
I was so deep watching this video as I was cooking I accidentally poured out all my pasta water in the colander. 😢
Chef, I love your presentation and explanations.
Does this apply to gluten-free pasta water?
Whenever i cook pasta, the al dente number of minutes on the package give me a pasta with a hard core. I don't eat al dente pasta and i have a hard time believing anyone thinks that's good and done.
Cool hack for the cacio e pepe!
The tuna and capers recipe looks like a variation of aglio e olio, my absolute favorite pasta dish that I've been cooking for 25 years, and only truly understood about 5 years ago. It's all about the water.
Techniquely is the best series on ATK. Chef Lam provides clear instruction and best of all, explains the mechanism behind the techniques. Puts me in mind of Alton Brown. Keep up the great work, Chef!
i see “Techniquely with Lan Lam,” i click
Very good video again !
Lan is the queen of Saturday morning!
How did she know I wanted to make that cheese pepper dish?
Thank you🎉
I like to make a sauce, dilute it, and cook the pasta in the sauce as it reduces back to a thicker consistency
Watching this has inspired me to make baked feta tomato spaghetti for dinner tonight!
Letting pasta sit before serving is a crime. 🙂
great video
❤❤
I thought Barilla did poorly in ATK testing.
Always appreciate Lan’s specific instructions !! She’s always spot on !! Could watch her ALL day long !!
I've tried this and a bunch of other versions of cacio e pepe (including the ones with cornstarch and water boiled separately), but the problem I can't seem to avoid is the residual heat of the pasta breaking the sauce as I continue to mix it. It'll look great, just like it looks in the video up until a point as I'm moving the pasta around, when all of the cheese suddenly starts clumping into a single rubbery mass among the pasta. Is there some amount of cooling time that we're not shown between when the pasta is moved to the bowl and when the cheese is added? I just can't seem to figure out what I'm doing wrong all these times.
Goddess.
As per ATK tip I started setting the cup inside the colander so I don't forget to reserve the starch water 😉
I cannot say how much I appreciate this series, this episode being a particularly fine example. What to look for and when, with examples that are simple, clear, and specific, but also beyond the basics. Exactly what people like me need to add those little touches that make a big difference.
Terrific as usual!
Great explanations. I like Lan’s Techniquely.
I've always wondered, if a recipe requires starch water why not make a slurry instead? Wouldn't that make it easier?
Zap him and he will move . I find interesting you dont use
Lan, marry me!
How does Lan always know what basics we think we know, that we actually need explained in more detail? Bravo!
First