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How To Cook The Perfect Pasta – Gordon Ramsay

Janice Jameson

March 8, 2015




Top tips on how to how to cook angel hair pasta – with principles that you can apply to cooking any shape. If you have any others, let us know – always keen to learn.

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If you liked this clip check out the rest of Gordon's channels:

http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword



Category: Cooking Recipe

LesFlousa
- 1 Year ago
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Amir A
- 6 Years ago

WTF

he says ‘al dente’ which is a type of undercooked texture

then he says cooked perfectly?

no.

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vlabato taravi
- 6 Years ago

Gordon said he is putting the olive oil in so that the pasta don’t stick
with each other. This can be easily avoided by occasional stirring, so if
you can stir(or unless you are cooking a lot of pasta in a small pan, which
you shouldn’t do), don’t put the oil in. You still pay for them. 

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Dexter Poin
- 6 Years ago

I just usually throw my pasta in the rice cooker with everything else, NO
OILs usually. Too many people put 400 – 1500 calories worth of oil in their
pasta and turn around and blame the carbs for making them fat. I am not
Italian, so can someone please let me know why all the comments about the
salt on the pasta here? I dont ad oil or salt to my pasta, but I was just
wondering what is up with the comments against Ramsey. 

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Vantom Channel
- 6 Years ago

that’s awesome man . 

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Ruivinho 96
- 6 Years ago

Laughing at all these Americans saying “I am Italian and you are cooking it
wrong” blah blah blah… You’ve pobably never even been to Italy, Dont
speak Italian! and you are watching a “how to” and criticising a world
class chef!!

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Cheetan
- 6 Years ago

Anyway that’s true we italians don’t put olive oil in boiling water, maybe
great chefs do it but olive oil (extravirgin) is quite expensive and that’s
better not to waste it.
I’m not saying you’re doing it wrong. Italians just don’t cook it like this.

Also we don’t put pepper or salt or oil AFTER we drained it.

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TheKalluto
- 6 Years ago

You know…sometimes you need to be creative!Who knows olive oil in water
might make it even better

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RetSquid
- 6 Years ago

What about cooking it is a large sauce pan? I saw a video on that and it
seems to work well.

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Yella Dart
- 6 Years ago

Since when was cooking pasta difficult? Just boil water, put the pasta in
the water, then when the pasta is soft to your preference, remove the pasta
from the water. Is he going to show us how to make toast next? 

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donutking7
- 6 Years ago

Who the hell has the money to spend so much olive oil?! In Croatia, we use
olive oil only with fish and salads, everything else is a luxury…

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Andrew Timothy
- 6 Years ago

Sometimes i laugh at some of the comments made by stupid people saying
“that’s not how you cook pasta” or some sort…
Yeah right… like we should listen to some random guy on the internet
rather than a well known chef who has won many stars in cooking world…

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mrthebillman
- 6 Years ago

‘Al Dente’ is Italian for ‘Almost Done’

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NutnRoll
- 6 Years ago

There are also so many videos on methods to boil rice. Yet I haven’t seen
any Asian saying it is wrong just because the method isn’t used in their
countries. Why are these Italians troubled by just one chef cooking pasta?
He isn’t forcing you to eat it. 

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interests10
- 6 Years ago

The way to cook pasta is to cook how u like it. I hate mine firm or under
cooked. I never really mix my pasta with the sauce unless I have too much
pasta and not enough sauce. I know the Italian way is to always put the
pasta on the sauce and mix, but I like to put my pasta on the dish the put
my sauce over the pasta. Cook the way you like it..

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Doo fy
- 6 Years ago

I’m a English Italian space Martian and you did this all wrong, I got my
dick stuck in the ceiling fan.

Reported

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Constantino Villegas
- 6 Years ago

It’s astonishing to see so many people forwarding a logical fallacy
(specifically, an argumentum ab auctoritate) to say that Gordon Ramsay is
right about the proper way to cook pasta just because he is Gordon Ramsay.
Let’s just go to the facts instead of arguing endlessly about whose take on
the subject is valid or not.

Gordon Ramsay is a 14 Michelin Star chef. He is very successful and a true
expert. But he is not a God. It is impossible for him to know everything
about every single matter regarding culinary. Like any human being (no
matter how exceptional) he can make mistakes; he has some weaknesses and
strengths, like every professional in every field of human knowledge.

It is a scientific FACT that oil will not prevent pasta from sticking. The
oil will only remain on the surface and won’t do anything in that matter;
it will, however, add a layer that prevents the pasta from absorbing the
sauce later. And even though many Americans and Europeans serve the white
pasta with the sauce on top, without cooking them together, they should be
combined during cooking (i. e. the pasta and the sauce) in order for the
pasta to absorb the many flavors of the sauce. The variables that affect
pasta stickiness (or lack thereof) are i) the quality of the pasta, ii) the
amount of water used, iii) the occasional stirring, and iv) the cooking
temperature. My pasta never gets sticky, not even the tagliatelle, and I
stopped using oil a long time ago (while receiving training from a
Sardinian chef).

Gordon Ramsay is, again, an elite chef. But Italians have been making pasta
for centuries and I may say they’ve got a pretty deep understanding of the
subject. And for those who say that pasta comes from China, yes, that’s
true. But chocolate also comes from America, yet the Swiss perfected it.
I’ve spoken with many Italian chefs and they all share the same principles
when cooking pasta.

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MrBenny10101
- 6 Years ago

To tell if the pasta is done, if you throw a nice handful or so against the
wall, and it sticks, then the pasta is done

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ROS nof
- 6 Years ago

C’mon guys, i know i’m a random guy and he is a great chef….but if you
cook pasta in this way in a “audition” to get hired in Italy they look at
you and say “Seriusly, have you ever cooked mate??!!”. Let’s ignore the oil
whole thing…but the salt on the already cooked pasta is too much. This is
what you must not do, everybody knows, it ruins everything. C’mon …why
not putting also some ketchup on it?

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Federica Galli
- 6 Years ago

Ok, I’m italian and I have to say that this is absolutely NOT the right way
to cook the pasta. Holy crap! Olive oil in the water?! Why?! You don’t need
that! Absolutely! And it’s better to add the salt after the water started
to boil.
I’m sorry, but this is absolutely wrong. Did you ever come to Italy to
learn how to properly cook pasta?
I can’t see this :

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reilem
- 6 Years ago

I love all the dramatic and artsy camera angles zooming in and out, and
panning left to right while he’s doing the least complex thing known to
man.

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Gordon Ramsay
- 6 Years ago

Almost at 300,000 subscribers on YouTube. Please comment here or there with
the kind of videos you want to see this year – we read them all. And if
you’re not subscribed, do it now! Check out our most recent video here,
thanks for your support. 

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zombi_collateral
- 6 Years ago

Oil in the water?! Mmmm…NO.

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ThisIsMyFullName
- 6 Years ago

I can’t believe how wrong Gordon got this. Getting a large pan so the pasta
can move around, is correct, but then it all goes down hill from there.

Salt
Putting salt in cold water, will leave salt crystals in the bottom of your
pan. But if you let the water boil first, the salt will dissolve, as the
boiling water lifts it away from touching the pan. Not really important
when it comes to cooking the pasta, but salt crystals are very hard to get
off a pan, and can make other food you cook in the pan, taste too salty.

Pinch of Salt
The water should taste like sea water, so only using a pinch, is not nearly
enough. Unlike rice, pasta won’t absorb that much water. A good rule of
thumb is; when cooking rice, you season the rice, but when cooking pasta,
you season the water. So you need at least a tablespoon of salt. Don’t be
afraid to taste the water, if you’re unsure about the amount.

Oil
You don’t need oil when cooking pasta, at all. Pasta sticks together
because of the starch, but if you stir your pasta, a few minutes after
you’ve put it in the pan, most of the starch will be absorbed in the water
(this is also why using a large pan is important). After doing this, your
pasta will never stick together, as long as you keep it hot and moist. You
only need to put oil in your pasta, if you don’t mix it with a sauce,
because the starch left in the pasta will set, once it gets cold.

Rolling Boil
The pasta doesn’t need to be continuously stirred (or rolled), you only
need to stir it once or twice, to get the starch away from the pasta. That
is all. In fact, the water doesn’t even need to continue boiling, after
you’ve put the pasta in, you just need to keep it hot to make sure pasta
cooks.

After Cooking
The oil is only ever needed, if you plan on eating the pasta cold. As long
as you keep it hot and moist, it will not stick together, as long as your
stirred it when it was cooking. Further more, if you add a sauce to your
pasta, the oil will make the sauce slide of the pasta. The extra salt and
pepper is not needed at all, I’m not sure what Gordon is thinking? If you
want to season your pasta (with spices or some stock), do it while its
boiling, so the pasta absorbs the flavour through the water.

That is beautiful pasta, cooked perfectly.

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