Basic knowledge if you’re Italian, but impressive if you’re not. Kudos.
“Spadellare” the pasta when it’s almost cooked with the hot sauce in a separate pan is the easiest way to make your pasta go from “home grade” to “restaurant grade”.
I can appreciate that approach (which I also follow): start from tradition to understand the dish, and once you’ve got the gist of it, put some personal twists in it. Makes sense for a lot of stuff.
Basic knowledge if you’re Italian, but impressive if you’re not. Kudos.
“Spadellare” the pasta when it’s almost cooked with the hot sauce in a separate pan is the easiest way to make your pasta go from “home grade” to “restaurant grade”.
I’m spanish, but I try to respect traditional cooking techniques and the way each region treats their products. Because I’m aware I don’t know better.
I can appreciate that approach (which I also follow): start from tradition to understand the dish, and once you’ve got the gist of it, put some personal twists in it. Makes sense for a lot of stuff.