Say goodbye to broken pasta and watery sauce because I’m about to give you a masterclass. I’ll show you exactly what pan to use, which ones to throw away, and the simple wrist technique to toss your pasta like an authentic Italian chef.
💯 Follow this link to read the full blogpost about the right pan to use for pasta:
https://www.vincenzosplate.com/best-pan-for-pasta/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Best Pan for Pasta
1:39 Pans to Avoid (And Why They Fail)
2:49 The Best Pan for Pasta (What Chefs Use)
4:19 Why Pan Shape Matters
5:23 How to Toss Pasta Properly (Mantecatura)
6:58 Final Thoughts: How to Get Restaurant-Quality Pasta
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
42 Comments
Could you do a video on the dish Caponata? Ofc Originale 🙂
What if I am cooking an entire package of 500g of pasta ? Any advices?
Vincenzo, great Video. What about a saucier pan for pasta!
Any recommendations for an aluminum pan?
I'm not scared of making a mess as such, I'm scared of my wife!
Vincenzo, what a legend you are! You’re not just an excellent chef, you can also read your followers’ minds. Just a couple of days ago, I was looking for exactly this and even talked to ChatGPT about it , it still couldn’t explain it properly. And then, literally the very next day, your video came out! Thank you, this was really useful! Now I’m off to practice on beans and frozen vegetables 😁✌🏻
This is one of the only downsides of induction. You lift the pan just a little from the stove – beep – error – no more heat… And aluminum, not an option. Perhaps I need a separate aluminium pan and portable gas stove just for the manetcare step of my pasta dishes? I don't think I'll get sign-off from my domestic management for that.
Skip the tossing. EAT! I am hungry… 😁😁😁🤣🤣🤣
I don’t toss it. Every time I try to – the whole kitchen is in the sauce
Great video and tipps. I would add a wok for tossing for beginners. I have a big stainless steel wok, and its very easy to toss with it and stay clean. 🙋🏼♂️☕🍝
My favourite pasta sauce at the moment is lemon, butter and pecorino. Denis in the Kitchen did an episode on that recently and its so easy and incredibly fresh. It also does really well with this technique. Im using an all-clad pan made of aluminum with an outer stainless layer. Works great for me,
Hello. Could you consider doing a review of any of the Italian Series on the YouTube channel Aden Films. Authentic and excellent cooking, just what Vincenzo likes. Cheers.
Love your channel! Favorite new word: mantecatura! 😂
Hmmmm… I'll try this with my stainless-steel-lined copper pan. Bare aluminum pans aren't available here in Germany.
03:50 small mention for the inexperienced.
You need to use ceramic coated cast iron, if you just use plain cast iron the acid from the sauce will not only strip the seasoning but also make the sauce taste like iron and rust your pan if you don't immediately clean and dry it.
thank you, I’ve been waiting for a tutorial on the tossing and been asking myself what pan to buy
Thanks for the advise. BTW I saw a youtube video on Pasta Alla Lordata where the chef made a layer of fried cheese added near end. Also some rare ways to make the sauce. Hard to follow what he did (which cheese? which meat?), but looked delicious. Is this worth making?
is the height of the curved portion important? I will buy a pan accordingly. Thanks
Good video, very informative, especially the part with tossing process
I would like to add that aluminium better than stailess steel also because it has routher and coarser surface, it robs a pasta and souce better which leads to slightly better mantecotura effect
Bro loves doing this… Thanks for your wisdom 🙏
worth a sub 💪
Ciao @Vincenzo’s Plate I think you should make a video one of these days with the main focus being 10 Italian recipes/ways to cook beef steak for members and non members
So only use a cast iron pan to toss if you're a pasta-loving vampire. You'll have that unholy grip strength to make it work and your tomato sauce will be closer in flavor to the other red sauce you're best known for enjoying. I learn so many unique tips from this channel!
I have a cast iron enameled! pan. I can handle the weight and I think it works pretty well for most sauces. What do you think?
I have Swiss Diamond pans . Will practice . 😂 probably sauce all over me
Pentole Agnelli aluminium pan. 27 Euros. Works well. As well as my old kitchen.
There are so many ultra expensive show kitchens and luxurious equipment for people who don't (know how to) cook….
I use a ceramic coated aluminium wok/pan hybrid. That works really good for tossing and it cleans very easy.
Tossing is the way. Unfortunately my kitchen looks like a war crime afterwards, especially with a ragu .
I like your comments, they are easy to understand. My BIG question is, what if you already have switched to only electricity and have an induction cooking area? (I have induction only using electricity of climate change concern). Do you know the ideal pan for induction?
“Aluminum pans are generally safe for cooking, but they can leach aluminum into food, particularly when cooking acidic or salty items, or when using damaged, worn-out pans. While not a direct cause of Alzheimer’s, excessive aluminum consumption should be minimized. Anodized aluminum is considered safe and superior as it is non-reactive, while raw aluminum should be used for, or for short durations only. Avoid Acidic Foods: Do not use plain aluminum for cooking high-acid or salty foods like tomatoes, vinegar, citrus, or rhubarb, as these cause the metal to leach and pit.
Opt for Anodized: Choose hard-anodized aluminum cookware, which has a protective, non-reactive surface.
Avoid Damaged Pans: Replace pans that are heavily scratched, pitted, or warped, as they leach more metal.
Do Not Store Food: Avoid storing food in aluminum pans, especially acidic dishes.
Hand Wash: Hand wash to avoid removing the protective oxide layer.”
Just some info, to keep in mind.
I see Vincenzo using a cast iron hot plate in some of his videos. I'd like to go that route over a butane burner. Any and all opinions welcomed.
4:38 (single serving) When I use RAO's bottled marinara, I use something similar to the Nonna approach. In a pasta dish I put in half the spaghetti and half the warmed sauce and toss it. I then put in the rest of the spaghetti and the rest of the warmed sauce and toss the whole thing again. I do it very quickly so the pasta doesn't die. 🙂
Yes this is important . Bravo Vincenzo. I love Gnocchi al Gorgonzola I make my gnocchi fresh not the packet one I also prefer grated fresh nutmeg in my gnocchi cooked until they float like pillows , when I add the Dolce Gorgonzola piece by piece I like to do the tossing of the pan to evenly coat the gnocchi all over distributing enough cheese over them with curved sides in stainless steel pan it’s much easier and essential.
Ehhh, I think overcooking the pasta, breaking the spaghetti, putting cream in carbonara and chicken in Alfredo are far worst crimes 😅
Aluminum pan guy. My wife also tells me push pull flick.
I know it sounds wierd but Vincenzo is correct it does taste better if you spend a little time flipping it, I think its some strange Italian magic. I have a saute pan with slightly concave sides which tosses the pasta back on itself when you flip, it made learning the technique so much easier, get one if you ever see one for sale.
I am so scared to toss because I’m naturally clumsy lol 😅
I must admit, I have refrained from tossing my pasta after making a mess in the early days. Shall try again after watching this video
In this video, you confirmed my thoughts on continuing to use my steel pan for pasta (I'm still hesitant about aluminum). I'll dare to flip it, “push it forward, and then toss it while pullin back.”😊 That's the information part; adding your genuine and heartfelt emotion to your narration makes you feel sincere and like family. That increases the impact of what you say 🤗 thx
My friends and I once used a pineapple as a football. You could really toss that thing. My shirt did not get dirty.
What size of the pan is the best for making pasta for 1–2 people?
Aluminum not good with tomatoes or other acidic ingredients. Do stainless clad aluminum.
Excellent advice chef…