Spaghetti, linguine, tagliatelle, penne, farfalle, fusilli, rigatoni … how many other types of pasta can still come to your mind? Dozens and dozens! Italian cuisine is very rich in recipes with pasta as the main ingredient, but the classic pot of boiling and salted water is certainly not the only way to cook it: find out with me what alternative cooking methods exist and what their characteristics are!


The risotto pasta owes its name to its preparation, in all respects similar to that of risotto: put all the ingredients in a large pan – after preparing the sauté if necessary – and the raw pasta, it is cooked adding everything gradually boiling water or cooking liquid (e.g. tomato water) and stirring, just as you do to get a nice creamy risotto. Obviously, you can also cook the risotto pasta on the gas hob, but using an induction hob will reduce the risk of it sticking to the bottom of the pan and allow you to obtain an excellent and uniform result. This type of preparation lengthens cooking times but the ingredients bind better to the pasta thanks to the presence of starch, which is kept in the pan. To conclude, this method can be applied to many recipes: from a simple variant of pasta with tomato sauce to first courses of vegetables, fish, or creamy cheeses!


One-pot pasta is a type of preparation that is also spreading in Italy: literally “one-pot” means in a single pot; it is a matter of cooking both the pasta and the ingredients for the chosen recipe in the same container. Unlike the risotto pasta, for the one-pan pasta, the water is at room temperature and is immediately added together with all the other ingredients, to then start cooking. It is a quick and fast way to obtain a creamy pasta with well-blended flavors, halving the cooking times, therefore, even if many will turn up their noses, why not experiment? This method of cooking of American origin made me very curious, also because both James Oliver and Martha Stewart have whole cookbooks dedicated to one-pot pasta … impossible not to investigate! Finally, did you know that some Italian brands offer the “no-boil” version of the classic Italian pasta formats abroad, designed specifically for one-pan cooking?

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