Mil gracias por todo lo que compartes y enseñas, a mi me encanta la pasta y es de gran ayuda tus generosos comentarios y tu maestría. Un saludo desde Valencia (España) Muchísimas gracias Luciano!!
Using the first technique (cook pasta until almost done, finish in oil, garlic pasta water, in saltapasta pan) has revolutionized my pasta game! The cool thing is you get good at it pretty quickly: as the water cooks off, the pasta creates its own sauce. Thanks for the other techniques, can hardly wait to try them.
I love Luciano's videos. So smart and helpful with how he makes food as well understanding that others may be at different skill levels so as to leave it up to them to modify their food. I stopped watching IS videos after my last trip to Rome in March 2023 (third trip to Rome in 4 years at that point). I have a year and half's worth to catch up on now! And of course revisit Rome, you can't get tired of Rome
Praticamente il cuoco ha svelato alcuni tra i suoi segreti più riposti, io ne farò certamente tesoro, mi chiedo però quanti avranno percepito, oltre a me, la preziosità di questa splendida lezione di cucina gratis.
I’ve learn all my pasta techniques from this gentleman. My carbonara is Michelin star and all girls love it, if they get to try it. :D Thank you Luciano!
@@cjay2 la spatola è in silicone per uso alimentare ed il manico in plastica termoindurente. Ho scritto plastica in maniera sbrigativa per distinguere lo chef dai suoi colleghi che usano cucchiai o spatole metalliche sulle padelle danneggiandole.
It's a trick to be sure of the result, not different from making a carbonara cream and then simply mixing pasta after letting it cool down enough. There is no need for the bain marie, but then one day you switch pot or make more/less pasta than usual, and there is too much/too little heat retention and your carbonara comes out scrambled or runny. What you do is find a method that works without any tricks for your typical amount, probably involves trying whether mixing directly in the pot where you cooked the pasta, the pan where you fried/rendered the guanciale, or moving to a different bowl altogether works best. Then when you suddendly have to make 5 times more pasta because you have friends over, you use some trick like bain marie or thickening the cream in advance of mixing with pasta.
If an old-school Italian grandma heard this man talking about the "Special grain" of aluminum, she'd nod her head in silent appreciation of his mercantile approach. What a line... So I've been making pasta the wrong way for decades, I suppose. :)
Paste incredibili, lo chef Monosilio è un maestro (tra l'altro se non sbaglio la pasta secca se la fa proprio lui). Mi fa sorridere che quel famigerato video di "one pot pasta" sia ormai diventato il diavolo e bisogna mettere le mani avanti ogni volta che si fa una cosa che potrebbe anche solo ricordarlo haha
Question: I've eaten pasta pomodoro in Napoli and on Ischia that was made with fresh tomatos, basil & garlic, and was definitely creamed a little. Is it a regional thing? Chef Luciano mentions that pasta pomodoro is not creamed, but I guess there are different recipes?
I think the difference lies in the fact that fresh tomatoes contain a lot more water than tomato sauce, so in order to make pasta with fresh tomatoes more creamy you need to do the mantecatura with starch
I’ve never heard about this type of pan before, is this really a thing? it looks like the important points are lightweight and tall sides and somewhat sticky surface.
I don’t understand why the need to translate “Mantecatura” with “Creaming”. It’s a technique specific to Italian cuisine and the name should be kept in Italian even in other languages. You don’t translate “Sous vide”, “Mirepoix”, “Julienne”, “Barbecue”, “Rub” and so forth.
@@EllisBoydRedding volendo sì, ma si usa comunque sous vide. Come gergo tecnico Sous vide si riferisce specificamente alla cottura sottovuoto a bassa temperatura. Se tu dici semplicemente “sottovuoto” o “under-vacuum” normalmente intendi il sottovuoto come metodo di conservazione. In inglese normalmente si specifica pure con “vacuum-packed”.
Aveva fatto un altro video sulla carbonara su questo canale anni fa. Risposta: il rosso. Però sono convinto che vada a gusto e forse anche in base all'occasione
Salve, ottimo video ma mi sono rimaste delle domande. si puo'mantecare mezzo kg di pasta in una volta? dal video sembrerebbe di si. di quali dimensioni dovrebbe essere la padella per 500 grammi di pasta? Grazie
Did he mention adding room temperature pasta water? 5:45 I’ve had problems with parm breaking even after letting the pasta cool till under 70C. I’m not sure if the pasta water cools by then, I figured that I was skimping on the butter too much and needed more. Something like 3 ingredient Alfredo recipe where emulsion is butter parm and pasta water.
Are you using grated parm? If yes, this may be due to the additives (especially anticaking agents). A "real" piece of parm (that you grate) should do the trick. :) Take care.
Ogni tanto mi capita che scolo la pasta nella padella (fredda) con dentro la salsa cacio e pepe e mi fa i grumi, presumo perche’ la pasta e’ troppo calda, forse vale la pena di scolare la pasta prima in una boule a parte ed aspettare che si fredda un pochino? Forse dipende anche dal tipo di pecorino che uso, sempre romano comunque, ma pare che alcuni si comportano diversamente in base alla temperatura in cui e’ stata fatta la cagliata?
8:59 I’m relying on subtitles as I don’t speak Italian but I don’t really get the point when it comes to the tomato sauce and the pesto. He basically says mantecatura not necessary, I get that, but he also says a lot of other stuff in this seconds. Can someone help?
OK, so he says it's not necessary to do the mantecatura with tomato sauce and pesto. Then he explains why: -Tomato sauce: already creamy, there's no need for more cream as it could be worse. The pasta should be completely cooked as with some olive oil and tomato sauce you get the same result as "mantecatura" it. -Pesto: already creamy, no need for emulsioning agents as they are already in the ingredients. Suggests to add a little bit of water to the pesto to make the mixing easier. Hope it helps!
This is one the best and most important video for pasta lovers that have been done in years! Thank you Luciano and Italia Squisita.
It really is! So grateful for this channel
@kogemate: you are absolutely right👍👍
Italia Squisita
has become my fav cooking related channel.
Beautifully shot and full of golden info.
The best !
Luciano uno dei grandi volti di Italia Squisita, e persona gentilissima e disponibile: sempre un piacere averlo sul canale!
Grazie Luciano per questa meravigliosa lezione.
This is just pure gold, education at its finest. Greetings from Greece 🇬🇷
I learned about 500 things from this video. Fantastico !
I love any video that features Luciano. He is the pasta master of the world without doubt.
Grazie chef! The photography and description of the cooking process are excellent.
Chef Monosilio è Altamente preparato! Bravissimo Chef🙌👏🫶
Mil gracias por todo lo que compartes y enseñas, a mi me encanta la pasta y es de gran ayuda tus generosos comentarios y tu maestría.
Un saludo desde Valencia (España)
Muchísimas gracias Luciano!!
Luciano is the unsung hero of the dry pasta. Cit Alex.
Using the first technique (cook pasta until almost done, finish in oil, garlic pasta water, in saltapasta pan) has revolutionized my pasta game! The cool thing is you get good at it pretty quickly: as the water cooks off, the pasta creates its own sauce.
Thanks for the other techniques, can hardly wait to try them.
Questo è un video da custodire come un tesoro. Grazie davvero chef!
Tutto chiaro come il sole ☀️☀️☀️ bravo
I love Luciano's videos. So smart and helpful with how he makes food as well understanding that others may be at different skill levels so as to leave it up to them to modify their food.
I stopped watching IS videos after my last trip to Rome in March 2023 (third trip to Rome in 4 years at that point). I have a year and half's worth to catch up on now! And of course revisit Rome, you can't get tired of Rome
Bravissimo chef!! un saludo de España.
Vera e propria lezione da parte di un autentico maestro.
Bravooo. Grazie mille per tutte le informazioni. Un grande saluto dalla Croazia. 👏
è davvero fondamentale, bravissimo Luciano
As a pasta apprentice, this was the video i've always wanted. Thank you.
bravo🙏🙏👏👏this is very helpful for a „non- italian“ guy that likes to make pasta👍👍
Making pasta dishes is an art of dedication of perfection. ❤.
And after having eaten it you feel satisfied, nourished...😊
Excellent video demonstrating technique. Thank you.
Praticamente il cuoco ha svelato alcuni tra i suoi segreti più riposti, io ne farò certamente tesoro, mi chiedo però quanti avranno percepito, oltre a me, la preziosità di questa splendida lezione di cucina gratis.
FINALMENTE! una spiegazione chiara e utile❤
Luciano is my hero.
Luciano sei il re della pasta farò tesoro dei tuoi consigli ❤
What an outstanding contribution to UA-cam and pasta fans
I’ve learn all my pasta techniques from this gentleman. My carbonara is Michelin star and all girls love it, if they get to try it. :D Thank you Luciano!
Grazie grande Chef, Luciano Monosilio 🇮🇹
Spettacolo puro, non ultimo il fatto che utilizza la spatolina plastica salvaguarda il fondo della padella
Ah è "plastica"?Intenditore.
E' fatto del silicone. non e' una plastica.
@@cjay2 la spatola è in silicone per uso alimentare ed il manico in plastica termoindurente. Ho scritto plastica in maniera sbrigativa per distinguere lo chef dai suoi colleghi che usano cucchiai o spatole metalliche sulle padelle danneggiandole.
E soprattutto non dando da mangiare alluminio ai propri clienti
@@elfinlandes5533 Oltre a non raschiare teflon dalle padelle antiaderenti
Master Class! Bravo Chef Luciano!
GRAZZIE MILLE I’ll maestro Luciano ! Avanti 🔥
Best explanation of mantecatura ever! 👍
Video utilissimo! Grazie!
Bravissimo, complimenti e grazie!
Aglio olio e peperoncino = mantecatura dei carboidrati
Cacio e pepe = mantecatura dei grassi
Carbonara = mantecatura delle proteine
Grazie maestro Luciano, grazie di cuore
mille grazie Luciano!!
Muy bueno, un saludo desde Gran Canaria, gracias
I learned something new and useful today. Thank you!
Molto utile! Grazie 🙏
Luciano, si sentiva il profumo…. Grande
Un video di un'importanza unica
Quelle merveille cette vidéo.
I have never seen nor heard of an Italian cook using a bain marie for pasta! Great information in this video. Please make more!
It's a trick to be sure of the result, not different from making a carbonara cream and then simply mixing pasta after letting it cool down enough. There is no need for the bain marie, but then one day you switch pot or make more/less pasta than usual, and there is too much/too little heat retention and your carbonara comes out scrambled or runny.
What you do is find a method that works without any tricks for your typical amount, probably involves trying whether mixing directly in the pot where you cooked the pasta, the pan where you fried/rendered the guanciale, or moving to a different bowl altogether works best. Then when you suddendly have to make 5 times more pasta because you have friends over, you use some trick like bain marie or thickening the cream in advance of mixing with pasta.
@@LucaSalemi that's also how I do it. Maybe it is overkill to use a bain marie. I only use it for sauce hollandaise and zabaione
Un video che l'UNESCO deve proteggere 😘
heck yeah great creaming tips from the master himself 🔥
Grande Luciano! El mejor! 🎉🎉🎉
Those two common mistakes you’ve mentioned about making carbonara I’ve made them both😭😭 luckily（and thankfully ）I know it well now
Eccellente, grazie 🥂🤤👍🏻
If an old-school Italian grandma heard this man talking about the "Special grain" of aluminum, she'd nod her head in silent appreciation of his mercantile approach. What a line... So I've been making pasta the wrong way for decades, I suppose. :)
Thank You! ❤
Video fondamentale, da fare il Nome del Padre
Finally! I have struggled getting the creaminess I want in aglio e olio.
Questo video potrebbe benissimo essere a pagamento in una masterclass online, invece è gratis. Grazie.
This dude is always likeable whenever he makes an appearance
Can't wait for the cream pie tutorial after this.
Outstanding.
Grazie Chef❤
Thanks a lot ! Any new stock coming for the Salta Pasta pan Agnelli x ItaliaSquisita ?
Superbo 😋
Il migliore!
Paste incredibili, lo chef Monosilio è un maestro (tra l'altro se non sbaglio la pasta secca se la fa proprio lui).
Mi fa sorridere che quel famigerato video di "one pot pasta" sia ormai diventato il diavolo e bisogna mettere le mani avanti ogni volta che si fa una cosa che potrebbe anche solo ricordarlo haha
👏👏👏👏Amazing!
Question: I've eaten pasta pomodoro in Napoli and on Ischia that was made with fresh tomatos, basil & garlic, and was definitely creamed a little. Is it a regional thing? Chef Luciano mentions that pasta pomodoro is not creamed, but I guess there are different recipes?
Here's the recipe! (also Italia Squisita) ua-cam.com/video/__veO6nfP28/v-deo.html -- the chefs mention creaming :)
I think the difference lies in the fact that fresh tomatoes contain a lot more water than tomato sauce, so in order to make pasta with fresh tomatoes more creamy you need to do the mantecatura with starch
hmmm yes, exquisite!
*makes beans on toast for the 12th meal in row*
Bravissimo de BCN 👍👌
11:20 Grande Maestro!!
I’ve never heard about this type of pan before, is this really a thing? it looks like the important points are lightweight and tall sides and somewhat sticky surface.
Grazie
I don’t understand why the need to translate “Mantecatura” with “Creaming”. It’s a technique specific to Italian cuisine and the name should be kept in Italian even in other languages. You don’t translate “Sous vide”, “Mirepoix”, “Julienne”, “Barbecue”, “Rub” and so forth.
You are right. Done!
@@italiasquisitaChe velocità! 🎉❤
@@EllisBoydRedding volendo sì, ma si usa comunque sous vide. Come gergo tecnico Sous vide si riferisce specificamente alla cottura sottovuoto a bassa temperatura. Se tu dici semplicemente “sottovuoto” o “under-vacuum” normalmente intendi il sottovuoto come metodo di conservazione. In inglese normalmente si specifica pure con “vacuum-packed”.
Interesting observation, I have been taught this technique by english language sources so i had not heard of the original language word
Buon pomeriggio Chef,per la carbonara lei mette il bianco e il rosso delle uova o solo il rosso?Grazie ❤
Aveva fatto un altro video sulla carbonara su questo canale anni fa. Risposta: il rosso. Però sono convinto che vada a gusto e forse anche in base all'occasione
the legend himself
Bravo.
Ma si può usare l'alluminio in cucina per l'HACCP? A memoria no.
Comunque ottima spiegazione, sintetica, precisa e professionale
Video super
Grande! Quale sarebbe la proporzione tra brodo e pasta nella tecnica della risottata?. Grazie mille.
🦐 TOMORROW'S MENU -- Shrimp Alfredo with Shell Pasta, Garden Vegetables, Garlic Bread, and Pistachio Ice Cream. 🇮🇹
❤
Grazie Bonucci per esserti dato alla cucina! 😂😂
Incredibile, ogni tanto anche dei video interessanti...ma sempre più rari...
Salve, ottimo video ma mi sono rimaste delle domande. si puo'mantecare mezzo kg di pasta in una volta? dal video sembrerebbe di si. di quali dimensioni dovrebbe essere la padella per 500 grammi di pasta? Grazie
Maestro
Did he mention adding room temperature pasta water? 5:45
I’ve had problems with parm breaking even after letting the pasta cool till under 70C. I’m not sure if the pasta water cools by then, I figured that I was skimping on the butter too much and needed more. Something like 3 ingredient Alfredo recipe where emulsion is butter parm and pasta water.
Are you using grated parm? If yes, this may be due to the additives (especially anticaking agents). A "real" piece of parm (that you grate) should do the trick. :) Take care.
@@Kogemate using the real stuff!
❤❤❤❤❤❤❤
I need that pan. Where can I get one?
Si riesce a mantecare allo stesso modo la pasta integrale? Grazie
Ogni tanto mi capita che scolo la pasta nella padella (fredda) con dentro la salsa cacio e pepe e mi fa i grumi, presumo perche’ la pasta e’ troppo calda, forse vale la pena di scolare la pasta prima in una boule a parte ed aspettare che si fredda un pochino? Forse dipende anche dal tipo di pecorino che uso, sempre romano comunque, ma pare che alcuni si comportano diversamente in base alla temperatura in cui e’ stata fatta la cagliata?
really cool-but-COOKING WITH ALUMINUM?I thought that was no no?PLEASE HELP-rest terrific!BRAVO-GIANNI
I loved the video but it's hard to follow because it doesn't have subtitles in spanish
Sarebbe stato interessante sentire quale tipo di mantecatura meglio s'addice alle salse a base di panna.
Add some hot water
Shake
Pasta gets creamy
Eat the pasta
It's safe to cook in aluminum?
Yes but you need to use plastic/silicon/wood utensils so you don't scratch the pan surface
Is there a recipe for the pasta dish at 9:50?
8:59 I’m relying on subtitles as I don’t speak Italian but I don’t really get the point when it comes to the tomato sauce and the pesto. He basically says mantecatura not necessary, I get that, but he also says a lot of other stuff in this seconds. Can someone help?
OK, so he says it's not necessary to do the mantecatura with tomato sauce and pesto.
Then he explains why:
-Tomato sauce: already creamy, there's no need for more cream as it could be worse. The pasta should be completely cooked as with some olive oil and tomato sauce you get the same result as "mantecatura" it.
-Pesto: already creamy, no need for emulsioning agents as they are already in the ingredients. Suggests to add a little bit of water to the pesto to make the mixing easier.
Hope it helps!
What is the size of the pan in the video?
32 cm
I need to rewatch this, too quick for me. Trying to read the translation plus watching what he is doing.....
N1
Il ragazzo sa fare i primi
+2500 elo