Cookbooks : anything really new ?

[rotuts]

over here

 

https://forums.egullet.org/topic/168215-six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-by-joshua-mcfadden-and-martha-holmberg/#comment-2460284

 

two Italian - ish cookbooks were discusses .  after the first one was posted 

 

@weinoo  suggested perhaps another Italian cookbook might not be needed.

 

then a second book was mentioned .

 

I looked both of them over , and realized they both reiterated a pasta cooking method , while proven , and ancient , is really dated :

 

book # 1

 

 

 

 

and book # 2

 

 

 

Granted , restaurant cooking is not the same as home cooking , but , why so much water ?  

 

probably not to ' seal in the juices '  a but of an extreme comparison , but ....  it took time.

 

So , are there any Italian-ish cookbooks that understand and mention 

 

The FastaPasta ?

 

https://fastapasta.com/collections/frontpage

 

or any other low water volume Microwave pasta cooker ?

 

https://www.amazon.com/Tafura-Microwave-Straining-Microwavable-Spaghetti/dp/B094KQW1YS/ref=sr_1_11?dib=eyJ2IjoiMSJ9.eSoGPasyp8PWrHayNVBCXPKVuSzElJU1VII0IDR-nWuh04YCd1ByE2ArXAsJV154BwG7kp88O8xbKzRYY0JN94BP7_EQKZ0gm-uzVh31Sq7oMxL7g18ssW9OWNvbmeVNmuxFCIcXw87T_G0zsa75P43spvZG2iBTXwftgNm_pkleeiwPmnOkDZGUQ_JyR5et3PrsQ3YDd0faVZnncLXK3thnMmtWg8KdEIJ7SKIUmcFypjKEo65PkY3359l5HdD9A0zwC1hkLXaqFewJJVyj-YfRNGfdCAILJW5h96PUZ7Q.Bpr_d5GBcgsGyBFPogo8tkhmnw0w462yh1NdGRIN2Xo&dib_tag=se&hvadid=693727837881&hvdev=c&hvexpln=67&hvlocphy=1027028&hvnetw=g&hvocijid=10482017846321829713--&hvqmt=e&hvrand=10482017846321829713&hvtargid=kwd-1729318518879&hydadcr=20696_13296141&keywords=amazon+fasta+pasta&mcid=ecc2a7d8a42739189bcb14c280ad047b&qid=1759930783&sr=8-11

 

tastes the same to me , once you get the hang of it .

 

and I mention ' cookbook '  ie something published , not noise from the internet .

 

 

 

 

[weinoo]

2 hours ago, rotuts said:

I looked both of them over , and realized they both reiterated a pasta cooking method , while proven , and ancient , is really dated

 

A.  There are people who don't have a microwave.

 

B.  There are different shapes and sizes of pasta, as well as different brands of pasta. Your DeCecco is not the same as my Faella or Setaro.

 

I think if I cooked some of the pasta I use with the fast method, it would be a gummy mess.

 

I will say - I don't use a gallon of water to cook my usual amount of pasta - in the 200 - 227 gram range.  But, I tend to use at least 2.5 - 3 L. of water, in a pot big enough so the pasta has room to swim.  And I do use however much pasta water I need to incorporate into the "sauce."