Le Tecniche

In this chapter, students learn the fundamentals of shaping, cooking, and saucing pasta. Also covered is the importance of finishing the pasta—first cooked to nearly al dente—in a skillet with the sauce so that the pasta absorbs the flavor of the sauce while the starch from the pasta helps bind the sauce. Students continue to practice skills of saltare and sbianchire when saucing and stuffing pastas. For a discussion of methods for rolling, cutting, and cooking pasta.