Previous post: New site for Gourmet
Next post: Decadent hot chocolate
When I wrote about pasta portions and the American penchant for huge portions, I mentioned a man I met in Italy who took all Americans to task — actually, he called us barbarians — for oversaucing our pasta. He was right, we do.
Who better to explain the proper way than Mario Batali, in a video from Serious Eats? He says we overdress our pasta 99.9% of the time and implies we also overcook it.
Healthy Dinners from Epicurious Political News from MSNBC NY Times Sunday Book Review
This blog is for personal non-commercial use only. Please respect my work and recipes; also respect my copyrights and intellectual property rights and do not copy without permission. Anything on this site should never be used for someone's financial gain.
{ 4 comments… read them below or add one }
I agree completely with you and Mario on oversaucing pasta. When I cook pasta for others (Americans), I’m always accused of undersaucing.
Tell ‘em Molto said so! I do love his line about pasta and a little “stuff.”
Fifteen years ago I saw some Italian woman on PBS and I’ll always remember what she said:
“In Italy, we have pasta with-a sauce, not sauce with-a pasta!”
No wonder you remember it — I will too.
America: Land of wretched excess because we can.