One of my favorite Italian places in New York is La Pizza La Pasta at Eataly. Often, I can't convince my friends to go with me at whatever random time I feel like eating somewhere, so I went alone. I believe I ordered a salad and two pastas, which was a little strange for someone eating alone. At the end, I asked if I could speak to the chef since I had a couple questions. The waitress brought out the manager and the chef, Denis Dello Stritto (who was visiting from LA at the time), assuming that I had some complaints. After about 5 minutes of excitedly absorbing as much information about pasta as I could from Denis, the manager realized that I was not a food critic who wanted to lodge a complaint or something of the sort, and was just some kid who loves pasta, so she walked away and let Denis and I have at it.read more
What salt do you use in the water? Sea salt? Fine? It’s coarse.
Do you finish cooking the pasta in the sauce? Let finish for last three minutes. Put a little olive oil in there as well for just the last minute.
Use the starchy water to water it down a little bit if it’s too dry of a sauce.
Afeltra, go in Gregano. Say I love eataly and they’ll open their doors.
Loved my name. Said Pucco.
Coarse sea salt, 15-18 grams per, 1 cup pasta 10-11 cups of water.
Do you parboil the pasta at all?
What would you say really separates the pasta you serve from what I make at home?
My father’s family is from Sciacca. My mother’s mother from Mezzojuso, her father from Baucina. Mom’s grandmother was from Salemi and her grandfather from Marsala