Jamie Oliver’s tips for cooking great pasta

How to cook great pasta. Video taken from Jamie’s app www.jamieshomecookingskills.com

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Comment (42)

  1. Why are there so many English chefs in popular culture today? I would be the first to credit them for many areas in which they are experts…except culinary arts. No other culture has such a long history of ruining food than the English.

  2. Well about the oil in the pasta I've never heard of it, in Italy if you don't what to stick pasta you just don't have to leave it there, you have give a little mix sometimes, that's all I know 🙂

  3. Jamie Oliver can cook pasta! Like all of you in the comment, for sure. By the way if you want to cook pasta perfectly, when you put it in the boiling water, you can't wait 'till it goes down "naturally". Simply, because if you wait too long, the pasta in the boiling water will cook then the one outside it will not cook. In this way it is not uniformly cooked and you will have half the pasta "al-dente" and the other it's f**** over cooked. Then it's important to just not treat pasta like a punching ball, it's delicate.

  4. you're doing it wrong because first of all , in Italy , we use 10 grams of salt for every 100 grams of pasta. so it's not just a little bit it's the correct measure. nr2 : when you put the pasta you got the correct technique @Jaimeoliver but because of the hot temperature in the bottom the pasta for those few seconds will get not burned but risk going close to it. what you should do is just immediately immediately after you throw them in the water push them all down. all of them trust me , they won't break, they never do. so cooking pasta isn't rocket science but doing it right can be learned only if you see it in italy where it was invented and where we eat it almost everyday 😃. cheers Jamie nice video

  5. '
    first put dry hard noodle / pasta in the pot…
    pour a chicken booth or water and slow stir…
    pour canned of cream corn / corn or any vegetable…
    pour canned of chucky chicken, alfredo cheese sauce and slow stir…
    put in the refrigerator at overnight…
    dont need to cooking heater or hot / dont need salty…
    next day noodle / pasta already soft thaw then pick up the pot / slow stir then put turn on low heater / hot until low boil and turn off the heater / hot and slow stir…
    wait a little 5 to 10 minutes…
    ready to eat yummuy soupy

  6. … irgendwie hab ich noch nie begriffen, was denn schlau daran sein soll, den Sieb mit der Pasta gleich mitzukochen.
    Ich werd den meinen wohl auch in Zukunft erst zum Schluß hernehmen – vielmals sorry.

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