How to successfully dress your pasta dish with Eataly chef Fabrizio Cosso

You used to place your freshly drained pasta on a plate and pour your sauce over it? Forget it all. In Italy, preparing a pasta dish is an art, and it begins with a skillful mixing in the kitchen of the “pasta” and its sauce.

First rule remembered by Fabrizio Cosso, head chef of Eataly Paris Marais, as part of our Pasta cosi series: “you are the one waiting for the pasta, not the pasta waiting for you”. Obviously, serving pasta at the right temperature (not boiling) is tight timing every minute, and it’s the guests who have to be at the table at the chef’s disposal.

Nests of rolled dough

When the pasta is cooked, the first instinct to have after draining it (and always having some cooking water in a cup!) is to mix it with the sauce. This step is (almost) always done directly in the still hot pan where the sauce was prepared, on low heat – with the exception of certain sauces such as carbonara (so as not to cook the egg) or pesto with basil (so that the greens stay green). It is then advisable to add a little cooking water to make the binder and finish cooking.

So for a presentation of long pasta worthy of a gourmet restaurant, arm yourself with pasta tongs or a fork and spoon. The technique consists of dotting the pasta and rolling it in the hollow of the ladle, so that one or more nests of pasta are formed to place in the hollow of the plate. Add some sauce on it. With a tomato sauce, you can add a drizzle of olive oil and a basil leaf. Parmesan or pecorino can be added at the table.

And if you have a large table to serve, be sure of it: “It is difficult (even for a chef) to serve ten plates of spaghetti or dry pasta at the right temperature. So when you have a lot of people at the table, I recommend making au gratin pasta, such as cannelloni or lasagna, which you can make in advance and put in the middle of the table when it comes out of the oven. executive chef of Eataly Paris Marais. Good appetite!

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