When you can make pasta again and when you absolutely must not do it. Here are the recommendations of La Scuola de La Cucina Italiana
Via the colander and the pot, just a frying pan and a little patience are enough for risotto the pasta. This cooking technique stolen from the risotto is defined for absorption and allows to obtain a more creamy and amalgamated result, but is it always recommended? The answer is no. The chefs of The School of Italian Cuisine they explain why.
How to risotto the pasta
Resining is done directly in the pan, adding little by little of thewater and continuing to stir, until it is completely absorbed by the dough. THE'starch released from the dough will bind to the sauce, ensuring a perfect creaming. Instead of just water, you can also use flavored water or broth.
To not start from scratch in the pan, you can also begin to boil the pasta in the classic boiling pot for 2-3 minutes and then complete it with the risotto in the pan.
When to risotto the pasta
The technique of risotto is recommended when the sauce is not a sauce, but aemulsion, and in particular when there are no elements capable of binding the ingredients together. In these cases, starch helps us by creating the right one creaminess. Depending on your preferences, you can even risotto in the case of a pasta garlic, oil and hot pepper or gods spaghetti with clams.
When NOT to cook the pasta
The risk of risotto pasta is to not get the cooking right or get one uniformly cooked pasta. THE pasta shapes too large they are not recommended, as they would have more difficulty cooking the same way over their entire volume. This is because the pasta could never be completely covered by water (on the contrary, if too much water were added, the risk is to obtain a too liquid dressing).
As far as condiments are concerned, the technique of resining can result superfluous when there is already an ingredient capable of binding with the pasta, like the egg for the bacon and egg. The risottatura is absolutely to avoid if we use a sauce like the bechamel, which already contains a starch component: la pasta in fact it would not be able to rehydrate and cook.
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