I actually like combing the sauce with the pasta. If there are left overs I just heat it up in a pan or microwave and it tastes fine. Nothing wrong with it. I never have them separate when after cooking it.
@@robzilla69 salt is for ppl who don't know how to cook... i've made a dish and give it to guess many times and when i told them no salt was used they couldn't believe it (to clarify you need salt in your diet and not all things you can cook without salt) try adding salt to orange juice... i hate to cook with salt and one use it if and only IF its required which 99% of the time i don't need it or i already found the work around...
1. Thanks for this great video! 👍 2. Sliced garlic is the last ingredient I add to my sauce. 3. Good cooking means understanding that not all ingredients cook at the same rate. 4. During the cooking process, the sequence of individual ingredients added is essential too.
I have always done as my mother makes a little bit of sauce for the pasta to keep it warm and non-sticking and always had a bowl of the meat sauce on the table it's worked for 70 years so I see no need to change my method I'm satisfied
My mom always simmers her sauce for about 6-8 hours. That's what she was taught from my grandmother, who was raised in an Italian family back in the 30's and 40's. Now that my mom has problems walking she does it in a crockpot, but when I was younger she slow simmered a large batch in a big stock pot and stirred it every so often to prevent sticking on the bottom. Simmering for a long time adds a different flavor you simply can't get by cooking it for shorter periods. This is how I do my sauce as well. If you want things like bell peppers, garlic, and the typical seasonings most people use to add flavor, I add these towards the end because simmering them the whole time cooks away the flavor of those particular types of things in my opinion. But the ground beef and tomatoes are different in this regard. They develop a deep flavor from the long simmering time. Worth mentioning that this style of sauce won't have chunky ground beef, it will be broken up pretty well. Not an issue for me because the flavor speaks for itself.
@@mooreandless Yes absolutely. I think our sauce is basically in those types of style now that you mention it. Most people I've met IRL don't seem to be aware of how slow cooking adds flavor. A few people have told me my sauce is the best they ever tried, and were guessing it was a more complex recipe than it really is. I always tell people just take a basic meat sauce recipe and simmer it a long time, nothing fancy really.
I add a carrot to my sauce, melts down and thickens it, slight sweetening. No added sugar or salt. Roma tomatoes, lots fresh garlic sautéed first in olive oil, onions, fresh basil and oregano. Later I add chili flakes, capers, Greek olives and either Italian sausage or eggplant. Magnifico!😊
Those additions sound great! But adding carrots or onion (and garlic) IS adding sugar - that’s the reason we add them! It’s just sugar in a different form.
I sauté my onions and bell pepper then at the end add the garlic and add that too my sauce. The key to cooking is keep your damn stove at medium or less. Unless you are pan frying a steak or burger you don’t need to cook on high.
Great tips! Re: garlic - if you are also sauteeing onions, add the garlic once the onions are cooking. If you have hard cheese rinds leftover, add them when you boil the water.
Your not going to add water to the sauce till the end, saving some of your salted pasta water! Parmesan rinds! You can mimic this with shredded Parmesan if you can’t afford the real stuff!
“DO NOT COMBINE PASTA AND SAUCE. CARDINAL SIN.” Me: *has flashbacks to always eating spaghetti that the pasta and sauce were made together at my grandmas
The Best spaghetti ,, is cooked just the way you like it ,an all other foods is the same way, so my tip ,,cook it the way you like it ,cause you are the one who has to be able to eat it 👨🏼🍳daddy
I used to be a pasta cook at a very busy Italian restaurant, salt is important. I was shocked at how much I was told to add to the water, but most of it goes down the drain when you strain the pasta. Also timing, had to be very precise down to the last second, and finally, don’t over stir, you’ll break it all up and it won’t look fresh.
My personal preference is to fry tomato paste in olive oil until it's dark red and caramelized, deglaze with a little wine (white or red), add a can of whole San Marzano tomatoes (or two), bring to a simmer, add a little salt and pepper and let it go for about an hour, adding water if needed. After an hour, I throw a whole stalk of basil in, and let it go for another half hour. Take all the basil out, then simmer another 30 minutes uncovered. No garlic, no onion, nothing else. Salt and pepper to taste. If I'm making a meat sauce, I brown the meat in olive oil first, then add the tomato paste and cook it out, then the rest of the steps. You don't even miss the garlic or onion.
Na I always mix my pasta and sauce. I've never noticed the pasta getting mushy or anything and because the flavor of the sauce soaks into the pasta it tastes even better the next day.
For the sauce save the rinds from your parmesan cheese & add it to your sauce when cooking it. It will take your sauce to the next level. I also use a cup of dry red wine (you can also use white) & about 3/4 cup of homemade chicken stock.
I also like to add parmesan while it's simmering. But I learned to take it off the heat and letting it cool down for several minutes before stirring in the cheese. That way it won't stick to the spoon._(very hard to clean when it sticks) And start to reheating it. I also like adding some good burgundy wine. But the most important part is the long cooking time at least 4 hours
Anchovies, yes. It does enhance the sauce. However, if you want a multitask seasoning, and you make Asian dishes too, you can use Thai Fish sauce as a replacement, no waiting for it to dissolve in the sauce if you forget it when you are browning the garlic and onions, but not too late in the process, as it takes a little time for it to add that special something to the sauce.
You shouldn't make the pasta water as salty as seawater. Seawater is about 3% by weight salt. That would equate to adding 100 grams of salt to 3 litres of water. Way too much.
I leave the garlic bulbs in it's case!! Omg.. If you've never done this, I recommend it. The garlic will cook in its own casing and become tender and super flavourful!! You'll be able to pull the soft garlic bulb right out of it's shell with your mouth and throw the inedible part away! So delicious
Very nice tips, especially with the anchovies or anchovy paste, makes a sublime but awesome difference in any red sauce (spaghetti, chili, chicken parm, etc etc). And as long as tomatoes come fresh from the garden or Farmer's Market, far superior to Any canned ones. But careful, we Americans have the obsessive need to over-sauce any pasta. The (salted water boiled) pasta should stand its own ground.
There is absolutely no reason to salt pasta water--especially not as salty as the sea, which is absurd. Actually unsalted pasta has a very pleasant, nutty flavor that can be enhanced by a very little amount of salt (and don't forget, the sauce is often oversalted as well and Parmesan and Romano cheeses have tons of salt already). Unless you want your pasta dish to take like a mouthful of sodium instead of like actual food, don't salt the water, or at least use minimal salt.
No need salt. Flavour is with the sauce. Use angle hair thin pasta noodles. Can tomatos, must compulsory add a few fresh tomatoes diced. Ketchup, brown palm sugar. I use fried garlic flakes mid cooking in the sauce, seasoning oyster sauce, chicken powder, light soy sauce (kikoman)
Garlic is not necessary in a red sauce you want to taste the tomatoes, basil, and meat. There's lots of weird advice here. Pasta is added to the sauce with the starchy water. You use the water to add salt and make the sauce creamier there's different sauces with different tomatoes i use cherry tomatoes and make a quick pasta dish all the time and it's great. there's also a specific dish that uses anchovies, tomatoes, capers, and olives
I used to store the noodles and sauce separately. The issue: my mom and I love a lot sauce with our noodles so we always ran out of sauce before the noodles were gone. I have since combined them, and it's honestly fine. Do what works for you as long as you're not burning or undercooking your food.
I don't even serve the spaghetti and sauce mixed up. Learned that a long time ago from a friend who owned an Italian restaurant. You dish up the pasta and put the sauce ontop. Then you grate fresh parmesan over it at the table. You let each person mix the pasta and sauce together on their plate.
We mix some sauce into the pasta at my house. Then have extra on the table. I don’t know what you mean by leftover pasta in the sauce not being good! Try frying it on the stove in butter! Yummy!
I always throw one jalapeño sliced in half lengthwise deseeded just to give the sauce a very slight bite. I'm definitely going to try adding anchovies the next time a make sauce. That sounds like a great idea.
Hmmm...good advice and nice video about ADDING the Salt to the cooking WATER, but for a slightly different reason. The MAIN reason for adding Salt to cooking water is that it RAISES THE BOILING POINT of the water. Thus, Salted water needs to be heated a little higher, before it will start to boil, which IMPROVES the flash-cooking of pasta, resulting in a nicer texture. BASIC CHEMISTRY! The VERY slight change in the taste is very secondary. 😀
We cook the noodles and sauce separately so we can have how much noodles or more sauce as how much we want to I add a big dash to the water before its starts boiling Then before draining the water i add 1/4 or 1/8 Cup of pasta water to the sauce and keep same amount at side to add back into pasta after draining and adding the butter I add 1 orc2 tbs minced garlic with juice into sauce
I don't think it was mentioned when to add the salt. Add the salt when the water comes to a boil. Wait until the water returns to a full, rolling boil before putting in the pasta. Rule of thumb is 1 1/2 TBS of salt per lb of pasta
I do like this video's but using the word 'everyone' is assuming no one knows how to cook pasta. A lot of of us actually can cook pasta without making mistakes :-)
You didn't mention the biggest mistake - cooking the pasta before the sauce is ready. It is the basic rule of cooking pasta: first prepare the sauce, then cook the pasta.
true. you can totally combine them in a container, put in fridge, have it for the rest of the week and noodles will actually absorb the sauce (if your sauce is to your liking). most other advice are true, i did not know about the anchovies though, but my sauce is always to my palate that i do not need the umami flavor. there is nothing wrong with storing them separate, but if your sauce is perfect to your liking plus noodles is perfect to the softness, the noodles will soak up the flavors and you will not be disappointed by combining them. i will not serve friends with bad spaghetti. if noodles are not to the right softness (not too hard, not too soft) and the sauce is not good then one or the other or both goes to the trash. thats how much pride i have in my spaghetti.
I never salt my pasta water. I also make my sauce with cherry or grape tomatoes making up 60-70% of the tomatoes in the sauce, cherry preferred, with Roma being the rest. EVOO, Basil, Garlic, Oregano, Rosemary and Thyme are the only seasonings. Everyone loves my spaghetti and meatballs.
Ever watch the doctor Michael Savage blog says to put lettuce on the plate down first before pasta then sauce on the top with the sugar on no with is it okay to rinse the pasta that is my question
I used to put the cooked spaghetti on the plate first and then put the sauce on top but wondered why there would always be water at the bottom of the plate! Now I have the sauce in the pan and I transfer the cooked spaghetti into the sauce first, mix it up and then plate it. I've been experimenting with the pink salt which has the minerals that make the pink color. When I put that in the boiling water for the pasta I notice that those minerals don't dissolve and makes for a gritty feel in my mouth. It's like eating sand!
Dave - what I learned after living in Italy for three years. After rinsing the pasta, I return it to the pot, add a bit of olive oil and reheat, while ensuring it doesn’t stick. In essence, you boil off the excess liquid, it also reheats pasta after a cold water rinse. Then serve pasta with sauce over - no excess water in plate! My two cents… 🍝
I actually lighted sprinkle a dry cheese, parmesan being the most common but not always, onto the plate first. Add my pasta, sprinkle another layer on it before adding my sauce, evenly spread onto it. Top it off with a breadstick to absorb any extra liquid.
This woman has NO CLUE what she is talking about. Grand-mama always combined the sauce with the spaghetti and let it sit for 1/2 hour before serving. Noodles were never soggy because her sauce wasn’t watered down slop. If you cook the spaghetti a tad less then al dente to begin with, letting the sauce steam the spaghetti when mixed and covered makes them perfect. Living in an Italian household and having spaghetti every Sunday after mass may teach her a thing or two.
Salt... it varies. "An in-depth investigation of salt taste sensitivity has found that people who can easily taste salt have differing amounts of certain proteins in their saliva than those who are less sensitive." Journal of Agricultural and Food Chemistry.
these are mainly tips for people who like extreme salt. So not applicable to me. Since there is more than enough salt in the sauce for my taste, I do cook pasta without adding salt to the water. So based on that, I don't put anchovies in my pasta either.
turned off at "put the anchovies at the same time as garlic AND ONIONS!!!!" Make sure your onion is always the first thing you cook and your garlic (save some exceptions) the last.
Actually I add so much flavor to the sauce, adding salt to the water would only over salt my spaghetti. It's not a must if you know how to cook. I don't need any extra salt when salt has been added to the meat, the sauce and the cheese. Cook according to ur liking. Don't add anything to any of ur food just because someone says you're doing it wrong. It's ur taste buds, not theirs.
I cut my pasta and meatballs with sauce and a spoon as I have only three teeth. Delectamentum. I had a great teacher however I only cook my sauce for 5 hours instead of 11 hours like AVIA did. I know cooking a sauce for 11 plus makes it where I want to open open my snap and unzip plus even eat more even when I am full.
An Italian chef with a YTC says to use rock salt instead of table salt. Im using Himalayan Pink Rock salt. IMO, the only tomatoes to use is San Marzano form Italy (preferably ORGANIC); cook pasta in a large pot with lots of water. I add a serving size amount of pasta to serving amount of sauce/gravy while in the pan so the sauce can penetrate the pasta
It’s very easy actually and you’ll have a sense of pride. If nothing else just modify the jarred stuff. Trust me it’s so much better when you incorporate other ingredients.
Your spaghetti is best the next day. Spaghetti is simple. We all have our own recipes for homemade spaghetti. I don't like ground turkey in my spaghetti
Newmans Caesar dressing and soy sauce are my go to flavor enhancers. The dressing has some more subtle anchovy and the soy is like a flavor conduit. Splash of balsamic at the very end.
Most people have no idea what seawater tastes like. If they did, noon one would ever use salt, be ayse seawater is 6% salt, and that's a lot of salt for a gallon or so of water
Drain, do not rinse: the only time one would want to rinse is to rapidly halt the cooling process and prevent further absorption and drying, which one would do if one were making a pasta salad. Stir pasta into sauce at serving time, then plate. Some folk like to spoon sauce onto pasta that is already on the plate, presumably because it looks nice (I used to do it this way), but as somebody said above you can get an unappetizing pool of water on the plate (yup, that's why I switched). Over-draining the pasta to prevent that may make it stick together, which is equally disagreeable. The best texture effect is usually to add pasta into the sauce in a pan and toss to combine before plating. That also also allows you to get the moisture content just right.
What tips do you have for making delicious spaghetti?
I actually like combing the sauce with the pasta. If there are left overs I just heat it up in a pan or microwave and it tastes fine. Nothing wrong with it. I never have them separate when after cooking it.
Fried Oregano in butter only fresh though until it won't shrink anymore no stems allowed 🍺
@@boohere2 the restaurant in my hometown calls it Baked spaghetti 😋. But it is very good.
Seawater has about 35 g of salt per liter , for pasta is the rule 10 g salt, 100 g pasta, 1000 ml water.
You can keep your left over noodles in cold water and it'll keep for days. And all you need to do is reheat the water for the next time
As a certified chef, I can say that none of these are mistakes, they're just individual preferences.
Thank you !! 😊
Wrong. Salting pasta water is a must if you want flavor. If you are cooking for a retirement home or old country buffet then ok.
@@robzilla69 agreed
@@robzilla69 agreed
@@robzilla69 salt is for ppl who don't know how to cook... i've made a dish and give it to guess many times and when i told them no salt was used they couldn't believe it (to clarify you need salt in your diet and not all things you can cook without salt) try adding salt to orange juice... i hate to cook with salt and one use it if and only IF its required which 99% of the time i don't need it or i already found the work around...
"Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner." - Sophia Loren. 😋🍝♥️
Nope, not necessarily, my mom taught me to cut my spaghetti with a fork in bite size pieces!
To each their own!
1. Thanks for this great video! 👍
2. Sliced garlic is the last ingredient I add to my sauce.
3. Good cooking means understanding that not all ingredients cook at the same rate.
4. During the cooking process, the sequence of individual ingredients added is essential too.
I have always done as my mother makes a little bit of sauce for the pasta to keep it warm and non-sticking and always had a bowl of the meat sauce on the table it's worked for 70 years so I see no need to change my method I'm satisfied
My mom always simmers her sauce for about 6-8 hours. That's what she was taught from my grandmother, who was raised in an Italian family back in the 30's and 40's. Now that my mom has problems walking she does it in a crockpot, but when I was younger she slow simmered a large batch in a big stock pot and stirred it every so often to prevent sticking on the bottom. Simmering for a long time adds a different flavor you simply can't get by cooking it for shorter periods. This is how I do my sauce as well.
If you want things like bell peppers, garlic, and the typical seasonings most people use to add flavor, I add these towards the end because simmering them the whole time cooks away the flavor of those particular types of things in my opinion. But the ground beef and tomatoes are different in this regard. They develop a deep flavor from the long simmering time. Worth mentioning that this style of sauce won't have chunky ground beef, it will be broken up pretty well. Not an issue for me because the flavor speaks for itself.
I agree. Slow cooking is the key to a better ragou like Bolognese.
@@mooreandless Yes absolutely. I think our sauce is basically in those types of style now that you mention it. Most people I've met IRL don't seem to be aware of how slow cooking adds flavor. A few people have told me my sauce is the best they ever tried, and were guessing it was a more complex recipe than it really is. I always tell people just take a basic meat sauce recipe and simmer it a long time, nothing fancy really.
That is the best way for a lot of food. Especially soups. People are in too much of a hurry.
How close to the end do you add the seasonings?
Do you put the sauce and raw ground beef in at the same time?
@@carrington2949 Simmer the beef in the sauce the entire time. I add seasonings in about the last hour to 1.5 hours.
I add a carrot to my sauce, melts down and thickens it, slight sweetening. No added sugar or salt. Roma tomatoes, lots fresh garlic sautéed first in olive oil, onions, fresh basil and oregano. Later I add chili flakes, capers, Greek olives and either Italian sausage or eggplant. Magnifico!😊
Great tip . Thanks.
I purée a carrot and add to onion when sautéing. I don’t use sugar
Those additions sound great! But adding carrots or onion (and garlic) IS adding sugar - that’s the reason we add them! It’s just sugar in a different form.
Can hear hear Italians crying watching this
Spaghetti is so forgiving. There are not really too many big mistakes.
About 95% of store-bought, 'fresh' tomatoes are tasteless. Buy canned.
more like 99.9% canned San Marzano for the win!
With black sliced pitted olives
I sauté my onions and bell pepper then at the end add the garlic and add that too my sauce. The key to cooking is keep your damn stove at medium or less. Unless you are pan frying a steak or burger you don’t need to cook on high.
"No man is lonely eating spaghetti; it requires so much attention." - Unknown. 😋❤️🍝
Great tips! Re: garlic - if you are also sauteeing onions, add the garlic once the onions are cooking. If you have hard cheese rinds leftover, add them when you boil the water.
Your not going to add water to the sauce till the end, saving some of your salted pasta water! Parmesan rinds! You can mimic this with shredded Parmesan if you can’t afford the real stuff!
"Everything you see I owe to spaghetti." - Sophia Loren. 😋❤️🍝
“DO NOT COMBINE PASTA AND SAUCE. CARDINAL SIN.”
Me: *has flashbacks to always eating spaghetti that the pasta and sauce were made together at my grandmas
The Best spaghetti ,, is cooked just the way you like it ,an all other foods is the same way, so my tip ,,cook it the way you like it ,cause you are the one who has to be able to eat it 👨🏼🍳daddy
Biggest mistake when making spaghetti. Not realizing you’re about to ruin your keto diet.
I used to be a pasta cook at a very busy Italian restaurant, salt is important. I was shocked at how much I was told to add to the water, but most of it goes down the drain when you strain the pasta. Also timing, had to be very precise down to the last second, and finally, don’t over stir, you’ll break it all up and it won’t look fresh.
My personal preference is to fry tomato paste in olive oil until it's dark red and caramelized, deglaze with a little wine (white or red), add a can of whole San Marzano tomatoes (or two), bring to a simmer, add a little salt and pepper and let it go for about an hour, adding water if needed. After an hour, I throw a whole stalk of basil in, and let it go for another half hour. Take all the basil out, then simmer another 30 minutes uncovered. No garlic, no onion, nothing else. Salt and pepper to taste. If I'm making a meat sauce, I brown the meat in olive oil first, then add the tomato paste and cook it out, then the rest of the steps. You don't even miss the garlic or onion.
I've seen many Italian people say that they don't put garlic in everything or use near as much as we think they do they say we are garlic obsessed
Italian grandmothers remove the garlic
Na I always mix my pasta and sauce. I've never noticed the pasta getting mushy or anything and because the flavor of the sauce soaks into the pasta it tastes even better the next day.
Or you can use a jar sauce (I recommend Prego flavored with meat) and add hamburger, Herbs and a very small amount of sugar.
That’s how I do it and it’s delish!
For the sauce save the rinds from your parmesan cheese & add it to your sauce when cooking it. It will take your sauce to the next level. I also use a cup of dry red wine (you can also use white) & about 3/4 cup of homemade chicken stock.
I also like to add parmesan while it's simmering. But I learned to take it off the heat and letting it cool down for several minutes before stirring in the cheese. That way it won't stick to the spoon._(very hard to clean when it sticks)
And start to reheating it. I also like adding some good burgundy wine. But the most important part is the long cooking time at least 4 hours
Anchovies, yes. It does enhance the sauce. However, if you want a multitask seasoning, and you make Asian dishes too, you can use Thai Fish sauce as a replacement, no waiting for it to dissolve in the sauce if you forget it when you are browning the garlic and onions, but not too late in the process, as it takes a little time for it to add that special something to the sauce.
Thanks for the tip.
Thai Fish sauce is awesome and an unsung hero of the kitchen. But it is common in Asian cuisine
You shouldn't make the pasta water as salty as seawater. Seawater is about 3% by weight salt. That would equate to adding 100 grams of salt to 3 litres of water. Way too much.
I leave the garlic bulbs in it's case!! Omg.. If you've never done this, I recommend it. The garlic will cook in its own casing and become tender and super flavourful!! You'll be able to pull the soft garlic bulb right out of it's shell with your mouth and throw the inedible part away! So delicious
Very nice tips, especially with the anchovies or anchovy paste, makes a sublime but awesome difference in any red sauce (spaghetti, chili, chicken parm, etc etc). And as long as tomatoes come fresh from the garden or Farmer's Market, far superior to Any canned ones. But careful, we Americans have the obsessive need to over-sauce any pasta. The (salted water boiled) pasta should stand its own ground.
Actually that would be funny as hell to feed anchovies to a vegan
There is absolutely no reason to salt pasta water--especially not as salty as the sea, which is absurd. Actually unsalted pasta has a very pleasant, nutty flavor that can be enhanced by a very little amount of salt (and don't forget, the sauce is often oversalted as well and Parmesan and Romano cheeses have tons of salt already). Unless you want your pasta dish to take like a mouthful of sodium instead of like actual food, don't salt the water, or at least use minimal salt.
Here's another tip...try eating cold spaghetti. Sounds weird, but sooooo good
I only eat cold spaghetti 😋
Especially if you've just smoked a blunt
Also, French's, Lea and Perrins and Heinz also have anchovy in them, so don't panic People!
Ain’t no fish going in my spaghetti.
it doesn't take a lot, and it is cooked in at the beginning of the sauce, so it melts/melds into the sauce
No need salt. Flavour is with the sauce. Use angle hair thin pasta noodles. Can tomatos, must compulsory add a few fresh tomatoes diced. Ketchup, brown palm sugar. I use fried garlic flakes mid cooking in the sauce, seasoning oyster sauce, chicken powder, light soy sauce (kikoman)
Anchovies in spaghetti sauce? Why did I not think of this?! 😳 I love them in my pizza sauce too.
Italian msg !
Garlic is not necessary in a red sauce you want to taste the tomatoes, basil, and meat. There's lots of weird advice here. Pasta is added to the sauce with the starchy water. You use the water to add salt and make the sauce creamier there's different sauces with different tomatoes i use cherry tomatoes and make a quick pasta dish all the time and it's great. there's also a specific dish that uses anchovies, tomatoes, capers, and olives
I used to store the noodles and sauce separately. The issue: my mom and I love a lot sauce with our noodles so we always ran out of sauce before the noodles were gone. I have since combined them, and it's honestly fine. Do what works for you as long as you're not burning or undercooking your food.
Once they're both cool, it's perfectly find to combine them. If you put them together hot, then the pasta gets mushy.
I don't even serve the spaghetti and sauce mixed up. Learned that a long time ago from a friend who owned an Italian restaurant. You dish up the pasta and put the sauce ontop. Then you grate fresh parmesan over it at the table. You let each person mix the pasta and sauce together on their plate.
Ohhhhh gosh stop. Boil the darn noodles and put on the sauce. Stop over thinking and make it a big deal there's no mistake folks
Directions on package
Great advise for pasta!!
My go-to spagetti ingredients are red pepper flakes in the meatballs and the sauce while cooking. Then, Texas Pete hot sauce at the table. Mmmmmm.
We don't need more salt in our diets and anchovies can be substituted by fish sauce or Worcester sauce or any umami flavoring
We mix some sauce into the pasta at my house. Then have extra on the table.
I don’t know what you mean by leftover pasta in the sauce not being good! Try frying it on the stove in butter! Yummy!
dont wanna use anchovies? use MSG
I always throw one jalapeño sliced in half lengthwise deseeded just to give the sauce a very slight bite. I'm definitely going to try adding anchovies the next time a make sauce. That sounds like a great idea.
I use Worcester sauce
Hmmm...good advice and nice video about ADDING the Salt to the cooking WATER, but for a slightly different reason.
The MAIN reason for adding Salt to cooking water is that it RAISES THE BOILING POINT of the water.
Thus, Salted water needs to be heated a little higher, before it will start to boil, which IMPROVES the flash-cooking of pasta, resulting in a nicer texture.
BASIC CHEMISTRY! The VERY slight change in the taste is very secondary.
😀
And for this reason it is best to add the salt, just after putting the pasta in the water!
Thank you 😊
We cook the noodles and sauce separately so we can have how much noodles or more sauce as how much we want to
I add a big dash to the water before its starts boiling
Then before draining the water i add 1/4 or 1/8
Cup of pasta water to the sauce and keep same amount at side to add back into pasta after draining and adding the butter
I add 1 orc2 tbs minced garlic with juice into sauce
Add salt to water mostly to prevent the pasta from sticking to the bottom. Salt also lowers the temp at which water starts to boil.
Other way 'round - Salt RAISES the boiling point, it doesn't lower it.
I don't think it was mentioned when to add the salt. Add the salt when the water comes to a boil. Wait until the water returns to a full, rolling boil before putting in the pasta. Rule of thumb is 1 1/2 TBS of salt per lb of pasta
Tinned tomatoes plus 2 heaped teaspoons of white sugar adds a touch of sweetness to the zesty tomatoes
Keeping pasta separate from sauce? What? Everyone knows you undercook pasta by 1-2 mins and then finish in the sauce with a little pasta water. C'mon.
If you don't use anchovy, you can add Vietnamese fish sauce that can bring up tons of umami and flavor your pasta sauce.
What about using dried basil when should you add hate it but is available
I do like this video's but using the word 'everyone' is assuming no one knows how to cook pasta. A lot of of us actually can cook pasta without making mistakes :-)
Bring to boil leave 10 minutes drain
You didn't mention the biggest mistake - cooking the pasta before the sauce is ready. It is the basic rule of cooking pasta: first prepare the sauce, then cook the pasta.
i store them together, disagree w that otherwise these are essentials
true. you can totally combine them in a container, put in fridge, have it for the rest of the week and noodles will actually absorb the sauce (if your sauce is to your liking). most other advice are true, i did not know about the anchovies though, but my sauce is always to my palate that i do not need the umami flavor. there is nothing wrong with storing them separate, but if your sauce is perfect to your liking plus noodles is perfect to the softness, the noodles will soak up the flavors and you will not be disappointed by combining them. i will not serve friends with bad spaghetti. if noodles are not to the right softness (not too hard, not too soft) and the sauce is not good then one or the other or both goes to the trash. thats how much pride i have in my spaghetti.
Or not realizing that spaghetti can be made with things other than tomato sauces. You can make any of the Roman pastas with spaghetti.
Mario Batali, bless his disgraced heart, taught me to salt my spaghetti like the sea and you can have my anchovies!
I never salt my pasta water. I also make my sauce with cherry or grape tomatoes making up 60-70% of the tomatoes in the sauce, cherry preferred, with Roma being the rest. EVOO, Basil, Garlic, Oregano, Rosemary and Thyme are the only seasonings. Everyone loves my spaghetti and meatballs.
Ever watch the doctor Michael Savage blog says to put lettuce on the plate down first before pasta then sauce on the top with the sugar on no with is it okay to rinse the pasta that is my question
Pasta and sauce combining usually ends up when it's left over time for me so I can clean some of the dishes but I wouldn't do it right after it's done
Just add olive oil to the water before putting in the Spaghetti. It keeps them from sticking together.
i combine them
I love them in a tomato sauce!
Putting garlic in the spaghetti sauce IS THE BIGGEST MISTAKE (aglio e olio excluded)
2 cans of sauce, Paul, you don't need 3. Beef, pork and the veal. Aww that's the flavor!!
Vincenzo will see you soon
apparently she never heard of one pot spaghetti which is amazing!
I used to put the cooked spaghetti on the plate first and then put the sauce on top but wondered why there would always be water at the bottom of the plate! Now I have the sauce in the pan and I transfer the cooked spaghetti into the sauce first, mix it up and then plate it.
I've been experimenting with the pink salt which has the minerals that make the pink color. When I put that in the boiling water for the pasta I notice that those minerals don't dissolve and makes for a gritty feel in my mouth. It's like eating sand!
Most “pink Himalayan salt” isn’t actually real Himalayan salt. Regardless the pink offers no real benefits.
Just use regular salt.
Dave - what I learned after living in Italy for three years. After rinsing the pasta, I return it to the pot, add a bit of olive oil and reheat, while ensuring it doesn’t stick. In essence, you boil off the excess liquid, it also reheats pasta after a cold water rinse. Then serve pasta with sauce over - no excess water in plate! My two cents… 🍝
I actually lighted sprinkle a dry cheese, parmesan being the most common but not always, onto the plate first. Add my pasta, sprinkle another layer on it before adding my sauce, evenly spread onto it. Top it off with a breadstick to absorb any extra liquid.
I don't use table salt so I am never going to salt the spagetti water.
It's your right to be wrong.
canned sauce, hamburger meat, pasta, simple, effective, add garlic salt or powder on when eating and never use prego or ragu, they both blow chunks.
I tuned out as soon as they felt the need to point out that putting salt on top of food means it sits on top of food lol
This woman has NO CLUE what she is talking about. Grand-mama always combined the sauce with the spaghetti and let it sit for 1/2 hour before serving. Noodles were never soggy because her sauce wasn’t watered down slop. If you cook the spaghetti a tad less then al dente to begin with, letting the sauce steam the spaghetti when mixed and covered makes them perfect. Living in an Italian household and having spaghetti every Sunday after mass may teach her a thing or two.
So does the Ramada Inn at Glenwood Springs I-70
She's doing okay
Yes spaghetti my favorite dish🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Nice video 👍
You forgot one, Breaking it in half
the biggest mistake is not to buy a premade sauce xD
Salt... it varies. "An in-depth investigation of salt taste sensitivity has found that people who can easily taste salt have differing amounts of certain proteins in their saliva than those who are less sensitive." Journal of Agricultural and Food Chemistry.
“You know those canned tomatoes are going to taste super fresh” no… just no.
these are mainly tips for people who like extreme salt.
So not applicable to me.
Since there is more than enough salt in the sauce for my taste, I do cook pasta without adding salt to the water.
So based on that, I don't put anchovies in my pasta either.
Never eat sauce the same day. The next day is so much better.
turned off at "put the anchovies at the same time as garlic AND ONIONS!!!!" Make sure your onion is always the first thing you cook and your garlic (save some exceptions) the last.
Actually I add so much flavor to the sauce, adding salt to the water would only over salt my spaghetti. It's not a must if you know how to cook. I don't need any extra salt when salt has been added to the meat, the sauce and the cheese. Cook according to ur liking. Don't add anything to any of ur food just because someone says you're doing it wrong. It's ur taste buds, not theirs.
Throwing out my Chef Boy-Ar-Dee cans of spaghetti and meatballs.
Salt should be added to the water immediately after putting in the pasta. It helps return the water to rolling boil quicker!
I cut my pasta and meatballs with sauce and a spoon as I have only three teeth. Delectamentum. I had a great teacher however I only cook my sauce for 5 hours instead of 11 hours like AVIA did. I know cooking a sauce for 11 plus makes it where I want to open open my snap and unzip plus even eat more even when I am full.
Friend oregano in butter , only fresh though until it won't shrink anymore just ask Andy Griffith ,,,or,,,, maybe not 🤔😋
I got that referance. Possibly the greatest color episode of Andy Griffith. I always think of that episode when I eat spaghetti.
@@cchhaadd hard to beat that classic episode.
Ritz crackers?
@@michaelfranklinwhibley2935 of course 🎥
An Italian chef with a YTC says to use rock salt instead of table salt. Im using Himalayan Pink Rock salt. IMO, the only tomatoes to use is San Marzano form Italy (preferably ORGANIC); cook pasta in a large pot with lots of water. I add a serving size amount of pasta to serving amount of sauce/gravy while in the pan so the sauce can penetrate the pasta
Making my own sauce is the biggest mistake I could make! That is why jarred sauce is just fine!
Don't be a hack, make your own.
It’s very easy actually and you’ll have a sense of pride. If nothing else just modify the jarred stuff. Trust me it’s so much better when you incorporate other ingredients.
We use Barilla Classic Marinara!
My sauce more than 20 ingredients
Ragu,top ramen and rosina meatballs.
I like
I cant tell the difference with or without salt when i cook pasta. Fish does not belong in pasta sauce ever !
I buy spaghetti in 1 m lengths and cook it in a waist high pot of water. It's truly remarkable to do it this way
LOLLLLL!
Your spaghetti is best the next day. Spaghetti is simple. We all have our own recipes for homemade spaghetti. I don't like ground turkey in my spaghetti
Newmans Caesar dressing and soy sauce are my go to flavor enhancers. The dressing has some more subtle anchovy and the soy is like a flavor conduit. Splash of balsamic at the very end.
I feel like people who serve spaghetti with the sauce are controlling. You don't know my sauce to noodz ratio!
Adding salt to water when boiling pasta is no secret. Or maybe I’m just too old?
Most people have no idea what seawater tastes like. If they did, noon one would ever use salt, be ayse seawater is 6% salt, and that's a lot of salt for a gallon or so of water
They didn't say if you are supposed to drain and rinse the spaghetti, or just drain alone and not rinse. Why they left that part out idk
Drain, do not rinse: the only time one would want to rinse is to rapidly halt the cooling process and prevent further absorption and drying, which one would do if one were making a pasta salad.
Stir pasta into sauce at serving time, then plate. Some folk like to spoon sauce onto pasta that is already on the plate, presumably because it looks nice (I used to do it this way), but as somebody said above you can get an unappetizing pool of water on the plate (yup, that's why I switched). Over-draining the pasta to prevent that may make it stick together, which is equally disagreeable. The best texture effect is usually to add pasta into the sauce in a pan and toss to combine before plating. That also also allows you to get the moisture content just right.
@@julianopificius6910 Thank you so much!
Mix olive oil and one egg in with cooked pasta
another pasta mistake? Calling it NOODLES!!! Ugh!! It’s pasta not noodles!!