The Pasta Cooking Instructions You Should Ignore | Techniquely with Lan Lam

Byamazingfoodstv


Why do package directions on fresh store-bought pasta lead to overcooked, gummy results? Lan Lam breaks down the food science of fresh versus dried pasta, and explains why you should completely ignore the instructions on the box to get the best results. Lan shows how to make silky Chinese sesame noodles with a rich chili-sesame dressing, crispy pan-fried gnocchi with a fresh tomato-zucchini sauce, and perfectly cooked, perfectly sauced fresh Italian pasta.

Liang Mian (Chilled Sesame Noodles) Recipe:
Crispy Pan-Fried Gnocchi with Cherry Tomatoes, Zucchini, and Feta Recipe:

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46 Comments

  6. That gnocchi recipe looks wonderful. I will definitely try it! Back in the 1980’s my dad’s secretary, who we all loved, asked my dad for an “Italian” recipe; her Baptist Church was having a barbecue or homecoming and she wanted to take something different. So my dad gave her a gnocchi recipe (I don’t remember what it was, but the recipe did not involve actually hand making gnocchi). On Monday morning she reported that the ga-nockies where a huge hit! She didn’t have a single ga-nockie to take home!

  21. Ott topic, but at 4:51 you mention that raw garlic intensifies over time, but every recipe for chimichurri I've encountered says to rest to allow the garlic notes to mellow. Is this incorrect or is it just time for the rest of the flavors to intensify around the garlic allowing them to balance out?

  24. It would have helpful if she talked about pasta that most people actually cook. She shows a package, says not to read the instructions… and never mentions them again. Lam is usually very good, but this video has no real value to 90% of American cooks (their target demographic) 😎

  27. Just one thing, it might have been good to explicitly say the heat gets turned down again for the fresh pasta, instead of just "add the pasta to boiling water". I know the first tip was "don't boil fresh pasta", and you can see the flame's lower after it's added, but it might not be clear to people. Great tips and recipes but I wanted to say something in case it helps someone!

  31. Lan sounds great except for 1 thing. I don't have an ATK kitchen like you do that's empty where I can throw a whole tray into for noodles to cool. Same thing when you guys have empty freezers to throw empty trays into so cool your meat or whatever for 30 minutes. I live in the real world, where that's totally impractical.

  37. Very good advice, but the dishes are all rather mundane. For a master class about pasta cooking it is best to look at how Italians do it. I warmly recommend checking out Denis Propkopyev here on YouTube to see the real thing.

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