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Pasta Perfetta: le cinque cotture – Luciano Monosilio

Byamazingfoodstv


Pensate di sapere tutto sulla cottura della pasta, vero? E’ giunto il momento di mettere alla prova le vostre certezze. Luciano Monosilio illustra cinque tecniche di cottura per fare una pasta perfetta: pasta espressa, pasta risottata, one pot pasta, pasta a pressione, pasta senza fuoco. Non mancheranno accorgimenti per realizzare dei condimenti sfiziosi, rigorosamente mentre la pasta cuoce!

In collaborazione con Monograno Felicetti

La reazione degli esperti italiani ai video più visti al mondo sulla pasta:

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44 Comments

  1. Ma perché avete deciso di uccidere la lingua italiana in cucina? Lo stesso sta accadendo in musica, oltre che qualsiasi altro campo. Ma sostituire l'italiano con l'inglese in musica e cucica significa distruggere definitivamente la lingua. Capisco che un cuoco non deve conoscere a fondo la lingua (perché? Non è onere di tutti?) ma almeno usarla nel proprio campo… Invece: pasta express, one pot, pressure… Tutti termini con disponibilissime controparti in lingua italiana. Dante è triste per la pigrizia degli italiani 🙁

  4. Thank you Luciano. I found you after your appearance on Alex's show (which I also appreciate). Very generous of you to share your professorial approach to pasta. You are a great ambassador for your culinary culture. And you and Alex have completely revolutionised my pasta game in turn, which has enriched my life in hunting for quality pasta, growing the ingredients in my home garden, and sharing life with loved ones in the kitchen & around the tab;e. Thank you. Grazie molto.

  9. my wife and I ate at Luciano restaurant just 3 weeks ago in Rome (middle of Oct 2022). I had to book it at least 1 week in advance (mid-week dinner) and it was worth it. We could not resist and we both had Carbonara for our 1st course and Cacio e Pepe for our 2nd course! Divine pasta dinner. Long live the King!

  15. I'm taking a lot of cooking tips from this channel and I love it, but sir, if I go to your restaurant and you serve me that amount I will burn the place down to ashes! Lol that's what I hate of fine delicatessen restaurants, they're cooking for anorexic people…

  22. Luciano… SUPERB, as always ! You always pin point the small but important techniques that make such a difference ! Scusami ma non parlo molto bene l'italiano e lo scrivo a malapena 😉 It looks to me like the one pot cooking is a good way to serve a lot of people. Cooking with the pan, which I usually do, is more attuned for one or two portions at a time !? The ratio you used was 1.5 litres of water to 250g of pasta right !? If I doubled that 1 litre and 500g I could cook for 4/5 people. Would it taste like canteen food 😉 or would it still hold it's flavour, would that work ??

    Also, aglio e olio, does that relatively small amount of garlic "survive" the cooking process. I find the taste of garlic is very muted when I make it even if I use a good amount of garlic !?? I get a very tiny garlic flavour at the end and often add finely diced "flakes" into the finished dish. You mentioned aglio pulito del anima so you take out the germ also ? Sorry such a fantastic video but too many questions ;D

  42. I do alot of beans and pasta/minestrone type of pasta cooking, but I have never thought cooking pasta using the pressure cooker. I will be trying out the methods in this video I do not currently use.

  43. This is the most mind blowing, wisdom-imbued 12 minutes of cooking instruction I've ever seen – I visited Rome for the first time and had dinner your restaurant 2 weeks ago – (thank you French Guy!) and had an exceptional, taste defining experience. I cant wait to return in November for a Birthday dinner @ Luciano!!! Bravo, chef!!!

  44. Uno dei tanti segreti dello chef Luciano Monosilio, da quello che mi sembra, é la mantecatura. É un passo importantissimo che io purtroppo spesso salto che da una cremosità pazzesca alla pasta.

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