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**Knillagrarp** · 02-25-2009, 05:08 PM

Fun FAQS:

Pasta in Italy is usually quickly tossed together with sauce in the pan.

And usually in the same pan that the sauce has been made in.

This allows the sauce to bind a bit with the pasta. The wetness of the drained pasta holds starch and as it cooks over the flame it reduces a bit and helps with the binding.

Pasta in Italy is served from pan to plate... not from a bowl with sauce plopped on top.

Worth noting: 90% of the pasta sauces in Italy are made in the same time it takes to boil the pasta water and cook the pasta... or there abouts.

And: sauce in Italy works more like a dressing on salad... in other words the pasta is lightly coated but not swimming in sauce.

But if you are not in Italy: do as you please...

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Is that all of Italy, or certain regions, because I have seen both.

Although the sauce ratio IS something I have seen in all cases.

Most of the things like a classical Marinara have been served, by many an Italian in-law, friend, restaurant and other, on top. Many others like a wite wine basil and olive oil sauce have been just as you have described it. A coating for the pasta.

Is this an Americanization, the MODERATE application of sauce on top? Or is it more of a general application of what was used on a few Italian sauces to encompass all of them due to our own international culinary ignorance?

02-25-2009, 05:08 PM	#28
Knillagrarp Join Date Oct 2005 Posts 538 Senior Member	Fun FAQS: Pasta in Italy is usually quickly tossed together with sauce in the pan. And usually in the same pan that the sauce has been made in. This allows the sauce to bind a bit with the pasta. The wetness of the drained pasta holds starch and as it cooks over the flame it reduces a bit and helps with the binding. Pasta in Italy is served from pan to plate... not from a bowl with sauce plopped on top. Worth noting: 90% of the pasta sauces in Italy are made in the same time it takes to boil the pasta water and cook the pasta... or there abouts. And: sauce in Italy works more like a dressing on salad... in other words the pasta is lightly coated but not swimming in sauce. But if you are not in Italy: do as you please... --- Is that all of Italy, or certain regions, because I have seen both. Although the sauce ratio IS something I have seen in all cases. Most of the things like a classical Marinara have been served, by many an Italian in-law, friend, restaurant and other, on top. Many others like a wite wine basil and olive oil sauce have been just as you have described it. A coating for the pasta. Is this an Americanization, the MODERATE application of sauce on top? Or is it more of a general application of what was used on a few Italian sauces to encompass all of them due to our own international culinary ignorance?
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