Cooking pasta: any really new methods?

[blue_dolphin]

@rotuts, it sounds like you've developed a “build it in the bowl” method that works really well for you with Fasta-cooked linguine.
Maybe the Fasta people would be interested in commissioning you to write a cookbook featuring their product?  Sell it!

[rotuts]

@blue_dolphin

 

you bet !

 

the worlds only two page cookbook :

 

page 1 : Linguini a la Campari 

 

page 2 : Linguini a la Pork 'iPot' Ragu.

 

Fasta would send me DelCecco linguini for life

 

and cover any tariffs on Campari tomatoes.

Edited 4 hours ago by rotuts (log)

[haresfur]

2 hours ago, weinoo said:

 

I'm pretty sure that in Italy they've been using the pasta water,  in certain sauces, for a long time.  And I don't recall ever seeing a plate of pasta with sauce dumped on top when dining in Italy; the pasta is always mixed with the sauce before plating.

 

I certainly do recall from the 1960s/1970s. But I admit my recall of that time period may be fuzzy. I have a memory of spaghetti with sauce on top and the waiter putting the parmisian on top with a heavy hand and a flourish. 

 

I think people tend to go quickly from "what we do now" to "this is how we have always done it" ymmv

 

eta: and I wasn't necessarily referring only to what they do in Italy, but old style, what my parents always did. I actually often like having a bit of variety between forkfulls of past with sauce and forkfuls without for some dishes. I'm probably in the minority on that one.

Edited 3 hours ago by haresfur (log)