Is there enough "liquidiness" to the olive oil + pasta water emulsification? Or should there be more?
by BigV95
5 Comments
Intelligent_Seaweed3
Seems good to me, maybe a bit more ‘creamy’ to be top but is not easy in aglio e olio
coverlaguerradipiero
To have the creamy feeling in aglio e olio you should do half of the cooking of the pasta directly in the pan. That way the starch from the pasta will thicken the sauce. Otherwise if you put the pasta in the end, it’s too superficial, it doesn’t really make the dish creamy.
Spinning_Sky
looks fine!
I’ll just share my personal tricks, I’ve been working on it myself:
1) I prepare the oil, garlic and pepper in the oven (air fryier, actually), 80/90 C for about 40 minutes, the garlic becomes edible and the oil is fantastic 2) the creaminess really comes from “jumping” the pasta a lot, mix that oxigen in with the oil and starchy water from cooking, it really makes a difference
Slashovia
Imo you should cook pasta like risotto (aka “risottare” in Italian) do you get a better and more cream.
Havoccity
Looks can be deceiving for it IMO. So long as it doesnt taste dry or greasy, you‘re good. If it does, get more starch in there
5 Comments
Seems good to me, maybe a bit more ‘creamy’ to be top but is not easy in aglio e olio
To have the creamy feeling in aglio e olio you should do half of the cooking of the pasta directly in the pan. That way the starch from the pasta will thicken the sauce. Otherwise if you put the pasta in the end, it’s too superficial, it doesn’t really make the dish creamy.
looks fine!
I’ll just share my personal tricks, I’ve been working on it myself:
1) I prepare the oil, garlic and pepper in the oven (air fryier, actually), 80/90 C for about 40 minutes, the garlic becomes edible and the oil is fantastic
2) the creaminess really comes from “jumping” the pasta a lot, mix that oxigen in with the oil and starchy water from cooking, it really makes a difference
Imo you should cook pasta like risotto (aka “risottare” in Italian) do you get a better and more cream.
Looks can be deceiving for it IMO. So long as it doesnt taste dry or greasy, you‘re good. If it does, get more starch in there