Ok, I may stir a bit when I put it in, specially with long pasta varieties, but if you have enough space and hard boiling water that's all. You don't need to be on it like it was a witch's cauldron. Once it's done, it's better to add the pasta on a pan with the hot sauce and not the other way around, and then yes, stir it gently to integrate it. You can add some of the cooking water to the pan to thin the sauce if needed. If you aren't mixing with the sauce right away it won't be great anyways, just edible.

[–] HKPiax@lemmy.world 6 points 1 year ago (1 children)

Basic knowledge if you’re Italian, but impressive if you’re not. Kudos.

“Spadellare” the pasta when it’s almost cooked with the hot sauce in a separate pan is the easiest way to make your pasta go from “home grade” to “restaurant grade”.

[–] exododo@lemmy.fmhy.ml 2 points 1 year ago (1 children)

I'm spanish, but I try to respect traditional cooking techniques and the way each region treats their products. Because I'm aware I don't know better.

[–] HKPiax@lemmy.world 2 points 1 year ago

I can appreciate that approach (which I also follow): start from tradition to understand the dish, and once you’ve got the gist of it, put some personal twists in it. Makes sense for a lot of stuff.