Ducasse says Italians have too many views on how to cook the Al Dente Pasta!
We are back from three fantastic days in Milan where we attended an International Culinary Conference with some of the most important Italian, French and International chefs, such as Alain Ducasse, Moreno Cedroni, Andrea Berton, Frank Cerutti, just to mention a few.
I and Marika now have only one certainty! There is not a unique way to cook pasta. Each acclaimed Italian chef has his own theory on what the best way to cook pasta is.
Alain Ducasse even said that his restaurant in Tuscany will be the only one in Italy, because Italians have too many different views on how to cook pasta!!
Of course there are some features all Italian chefs agree on:
- sea salt must be added to water before the pasta;
- it must be coarse sea salt;
- olive oil must not be added to water when cooking dry durum wheat pasta!
- Italian pasta must be eaten “Al dente“.
However, there are as many ways to make an Al dente pasta as the number of acclaimed Italian chefs!
It is not just a question of “gnocchi and pasta with eggs” versus “dry pasta without eggs”.
Within the dry pasta category, there are so many theories on how long pasta should be cooked for, how to drain it, what to do before putting it on the plate and serving it.
Even a simple “Spaghetti with tomato sauce” requires so much consideration, care and thought …if you want to reach the most delicious and tasty result.
And you, how do you make the “al dente” pasta? how long do you cook spaghetti pasta for? what do you do before serving on the plate and bringing on the table?
