butta la pasta love

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  • "Echoes of “Mamma! Butta la pasta!�? (Throw in the pasta!�?) can be heard all over Italy by Italian men on their way home from work."

    --
    Bottalico, Michelle (2009, July 30). Mamma! Butta la pasta!. Retrieved August 15, 2009, from Michelle's Italian Journey Web site: http://michellebottalico.blogspot.com/2009/07/mamma-butta-la-pasta.html

    August 15, 2009

  • Add capers and mwah!

    February 28, 2009

  • I used to put oil in with my pasta because my parentals always did when I was a kid. I don't do it anymore, unless it's fettucine, because fettucine always wants to stick together.

    February 28, 2009

  • I know Sardinians living in Torino that receive coarse salt from their mothers as well.

    February 26, 2009

  • My first tandem (ie. conversation exchange) partner in Italy, Anna, told me that when she went to Germany for a year her mother posted her packets of salt, apparently on the theory that Germans didn't have suitable salt for cooking pasta.

    February 26, 2009

  • No, pleth, I usually don't either. And I never, ever put oil in it. It doesn't help and just wastes good oil.

    Or erl, as I like to call it.

    February 26, 2009

  • I take umbrage at the suggestion that I should let my pasta sit in cold water.

    Also, am I the only one who doesn't salt the water?

    February 26, 2009

  • That's what I thought too! I'm not even game to try that. It's too weird. The thought of a pound of pasta sitting there in cold water for, what, eight minutes, they said? Eugh.

    February 26, 2009

  • Whaaaaaaaat? No.

    February 26, 2009

  • COLD WATER?! That's an abomination!

    February 26, 2009

  • You know, I've always used much less water than they say is called for. But I was surprised by the people in the article starting with cold water. I've always boiled the water first, then added the pasta. I would've thought that throwing it in cold water that comes to a gradual boil would have resulted in pasta that sticks to itself much more. Who knew? (Not me, apparently.)

    The last few paragraphs about what to do with the thickened pasta water were very interesting. I'll have to try that.

    February 26, 2009

  • Ms. Bastianich agreed that using less water is O.K. “Yes, I think it’s doable to reduce the cooking water by one third,�? from 6 quarts per pound to 4. “But please ‘butta la pasta’ in boiling water.�?

    The New York Times, How Much Water Does Pasta Really Need?, by Harold McGee, February 25, 2009

    February 26, 2009