Pictures

40PRO SCORE
GIVE IT AN OVERALL RATING
2 4 5 0
2
5 VOTES

Pasta has long been one of the easiest foods to make - you boil water, pour some pasta in and drain the water.

Where to buy

Seller Price Seller Rating
Show more
Pros

Sounds delicious

2 agree
  • Only 3 words are allowed.
Cons

It sounds very tasty, but why in the world do you possibly need a special pot to do this?

3 agree
  • Only 3 words are allowed.
Edit

 

Pasta has long been one of the easiest foods to make - you boil water, pour some pasta in and drain the water. However, when that water gets thrown out, you're also throwing out a lot of what makes the pasta tasty - the starch. This pasta pot is designed to keep the starch and maintain a high level of pasta flavour. Instead of boiling water, you cook the dry pasta in sauce and towards the end, you add water or broth and cook everything together. It takes a little bit longer than normal to cook the pasta, but when you're done, you end up with a finished pasta dish - no straining. The resulting consistency has been compared to risotto. The pot is made of stainless steel and aluminum and also includes a trivet and spoon made of melamine.

This seemingly "new" way to cook pasta is in fact an ancient method used by olive pickers. Alain Ducasse, the famed chef, rediscovered the method and worked with Patrick Jouin to design the product for Alessi. Ducasse also included personal recipes with the pot.

Post Review
Gal
08/12/2013 12:53

Here it is the original recipe by Alain Ducasse that The New York Times published of this ancient cooking method used by olive pickers of cooking pasta like a risotto.

http://www.nytimes.com/2002/03/13/dining/the-chef.html

http://www.thepauperedchef.com/2007/08/risotto-style-p.html

Raravis
06/01/2007 04:23

I tried this method of pasta preparation when The New York Times published a similar, if somewhat more complex recipe by Alain Ducasse, a few years back. There was quite a bit of preparatory toiling needed--as in most Ducasse recipes-- since lots of vegetables were needed and we were instructed to cut them in precise sizes. Other than that, however, the recipe was a breeze. The results are quite outstanding and the delicately layered flavors (I am talking specifically of that recipe, not of the cooking technique,) meld into quite a luxuriant experience. The consistency of the pasta, far from being unappetizing as suggested by jumbybay, can be exactly as "al dente" as a traditionally cooked pasta. It is the texture of the sauce that envelops the flavors, and the way the sauce binds to the pasta and the vegetables, and also the way the pasta seems flavored "from the inside" that makes this approach to cooking pasta unique. I encourage you all to try these recipes, which look as sensuously composed as the one I refer to above.

If interested in tracking back the original recipe, its called strozzapretti something or the other... sorry, but don't have a copy handy.

Jumbybay
05/25/2007 01:59

I was with it until I read "consistency of risotto". Somehow, that just doesn't sound very appetizing.

Onyxravine
04/04/2007 01:02

Whole wheat pasta FTW! LOL eh, I prefer a tastier sauce over tastier pasta anyways....Now they need to create a pot where you push a button and it gets it's own ingredients and calls you when it's done cooking. That's some real food for thought ;-)

Ruthers
03/30/2007 03:37

It is extremely difficult making pasta this way unless you have this kind of pot. Mainly because the pasta will end up sticking together and become one huge congealed mess with the sauce. What I usually do to make the pasta sauce creamier and stiffer is to add the pasta water. That usually does the trick and you can control how "starchy" you want your sauce to be.

Erik
03/30/2007 10:45

I definitely want to give this a shot. Has anybody tried making pasta this way?

About Us