Bittman on the secret to perfect Roman pasta

[Robin Garr]

What do you all think of this? I'm going to try it soon!

http://www.nytimes.com/2015/03/22/magaz ... ntemail0=y

That is really interesting Robin, I too shall give it a try very soon, I think I "get" it.

Very interesting!

Makes sense. I'll be interested in giving this a try.

This article seems really bizarre to me. First off, as to the author: who in their right mind would think that any pasta dish was supposed to have a watery sauce?

Second, as to the chef: I find it hard to understand how adding water to a sauce could make it less watery. When I make aglio e olio, the sauce is garlic, olive oil and crushed pepper flakes (and usually chopped black olives for an extra treat) mixed with well-drained pasta - no water at all. For cacio e pepe, I use butter, cheese and pepper (admittedly more of an Alfredo sauce), again no water.

While I'm willing to admit that whipping a bit of water into the sauce could make it creamy, I just don't get that otherwise the sauce would be watery.

Am I missing something here?

Ted I wouldn't presume to tell a chef how to cook, but do you not think that the water being added is some of the pasta cooking water which Italians traditionally add a little of to the sauce to let it down a little and that perhaps non- Italians are just a little too gentle with the final mix?

[Robin Garr]

Ted I wouldn't presume to tell a chef how to cook, but do you not think that the water being added is some of the pasta cooking water which Italians traditionally add a little of to the sauce to let it down a little and that perhaps non- Italians are just a little too gentle with the final mix?

That's the message I took away from it as well, Barb. Not that one expects soup in a pasta dish, but that the practice of adding a little pasta water for richness and thickening benefits from a hot pan and a healthy stir. I tried this with a Sicilian dish (Cavatappi san Giuseppe) last night, and it worked pretty well.