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CNET
4 days ago
- General
- CNET
Want the Perfect Pasta? Follow These Tips From an Italian Chef
Pasta is a dinner staple for good reason. It's easy to cook, doesn't take much time and it's a filling meal even if you're on a tight budget. Just toss your noodle of choice into a pot, let them cook, add your sauce and voila. Dinner is served. Along with pasta's undeniable popularity comes a swell of hacks promising better, faster cooking results. And while some of these viral tips may do some good, many of them are pure farce, according to an Italian chef I spoke with. To learn the biggest pasta-making mistakes folks are making, I talked to professional chef and pasta pro Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace in Venice, Italy. Here's everything you need to know about making the Italian staple. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top."Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 4. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water, but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is spaghetti alle vongole. The seafood dish hails from the region of ocean-adjacent Venice and consists of vongole (typically clams, garlic, white wine, and chili flakes), sea asparagus, and lemon zest. 5. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 6. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 7. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.


Malay Mail
31-07-2025
- Entertainment
- Malay Mail
Hyatt Place Kuala Lumpur's Valentina Cucina E Bar offers elevated dining with sweeping views of Bukit Jalil and authentic Italian dishes under Chef Markus Kúhni
KUALA LUMPUR, July 31 — Atop Hyatt Place Kuala Lumpur, this stylish spot offers a bird-eye's view of KL's urban skyline and a menu that celebrates cucina Italiana, presented in a modern style. Purists will be happy to know that Italian-Swiss Chef Markus Kúhni is at the helm to firmly steer the restaurant down the path of authentic Southern Italian style cooking. 'I will stick to traditional Italian classics as fusion is not my thing and you don't need to mix spices in it to make it flavourful.' Before arriving at Valentina, Kúhni cooked in the Middle East, China and Indonesia, where he once served as the 'Royal Chef' for the former Queen of Thailand. Dine high above Bukit Jalil at Valentina Cucina E Bar where authentic Italian dishes are served. — Picture by Choo Choy May A 40-year veteran of prestigious hotels like IHG, Shangri-La, Dusit Thani, Marriott and Kempinski, Kúhni was one of the youngest top executive chefs at Banyan Tree in Bintan at the age of 27. In Bali, he owns Swiss Chalet Grill & Bar Ubud with a partner. But he has not been to Malaysia before, which he is excited about. 'I decided to come here as I've never worked in Malaysia. It was always on the map but I never had the opportunity'. Ever since the restaurant opened about two years ago, it's always been in the hands of an Italian chef, as reflected in the menu composed of pasta, pizzas, main meals and desserts. Kúhni will also be working hard with his assistant, Chef Dominic Gossens, to add more of his signature dishes to the menu. Here, the hand crafted pastas come in various styles like orecchiette, gnocchi, rigatoni, maccheroni, accentuated by the different sauces. Enjoy the ocean's bounty with the Tagliolini Al Nero Di Seppia with squid ink pasta cooked in marinara sauce and seafood. — Picture by Choo Choy May Celebrating the ocean's rich bounty is the Tagliolini Al Nero Di Seppia (RM75), where jet black squid ink pasta is tossed with an abundance of clams, mussels and squid, all cooked in marinara sauce, with a final flourish of grilled prawn and anchovy crumbs. Don't overlook the Tortellini In Brodo (RM72) — slow cooked Wagyu beef stuffed inside the pockets of pasta with a delicate beef broth. Tortellini In Brodo (left) are morsels of pasta stuffed with slow cooked Wagyu beef served with a delicate beef broth while one can share the Calzone (right) with refreshing drinks like Signora Rosa, Giardino di Bacche and Frozen Margarita. — Pictures by Choo Choy May Ravioli Del Pastore (RM65) may be meat-free but you won't miss it as each ravioli is filled with fluffy sheep's milk ricotta, to be relished with a piece of creamy grilled aubergine and an arrabiata sauce rich in tomatoes but meek in heat. Calzone (RM55), a layered pizza bountifully stuffed with buffalo mozzarella, tomato sauce, button mushrooms and turkey ham, is best shared. For the main show, the magnificent Polpo Alla Griglia (RM190) or octopus cooked sous vide, impresses with a tender texture and lightly charred flavour, accompanied with a seafood stuffed croquette and saffron scented mashed potatoes. Italian-Swiss chef Markus Kúhni (right) and his assistant Dominic Gossens (left) are in charge of Valentina Cucina E Bar where you can dine on magnificent Polpo Alla Griglia (right) with saffron mashed potatoes and seafood croquette. — Pictures by Choo Choy May and courtesy of Valentina Cucina E Bar Tagliata Di Manzo (RM190 for 100 grams, minimum order is 300 grams) is a textbook perfect winner with tender Wagyu ribeye served on a board with all sorts of accompaniments including the unusual air bag potatoes or light, crispy bites that make fries look so yesterday. Tagliata Di Manzo is a fun way to relish tender Wagyu ribeye in playful combinations with beef 'au jus', salt, roasted garlic confit, porcini mixed mushrooms, pecorino truffle butter or the unusual light, crispy air bag potatoes. — Picture by Choo Choy May One can have tremendous fun mixing and matching the flavours, like combining truffle infused porcini mixed mushrooms with the meat, or perhaps mixing the velvety roast garlic confit with the truffle pecorino butter, or go the conventional way to just pour beef au jus or sprinkle salt over your steak. Dolci or desserts are not to be missed, especially the charming Tiramisù Semifreddo (RM44). Tiramisù Semifreddo reimagines the classic dessert in a modern style while maintaining its Italian soul with the flavours of coffee, mascarpone cream and chocolate. — Picture by Choo Choy May It may not look like your conventional tiramisu with distinct layers but here it's hidden like Russian dolls layer by layer, as you dig inside the dessert to discover different flavours nestled inside. Your first layer is a chocolate covered shell you crack open to reveal the creamy mascarpone semifreddo, with a third layer inside the centre with coffee ganache, mixed with Savidioari sponge fingers. Its Italian soul is undeniable with the combination of classic coffee, mascarpone and chocolate flavours. If the weather's good, try to enjoy your drink out on the swimming pool terrace with the view, perhaps a sunny afternoon aperitivo like a tall glass of Frozen Margarita, mocktail Giardino Di Bacche with wild berry shrub, cranberry and lemon, or a gin-based cocktail Signora Rosa with cointreau, lemon and grenadine, to kickstart your meal or a moody post-dinner digestivo like grappa or amaro, the Italian way to end a spectacular night out here. Chill out at the poolside terrace with a Frozen Margarita, shaken by Valentina Cucina E Bar's bartender. — Picture by Choo Choy May With Kúhni on board, the poolside terrace may also see more excitement too. 'I am excited as the location is great with the view and I will involve the swimming pool to maybe do more parties.' View the video on: @eatdrinkmm Valentina Cucina E Bar, Rooftop (Level R), Hyatt Place Kuala Lumpur, Pusat Perdagangan Bandar, Persiaran Bukit Jalil 1, Bukit Jalil, Kuala Lumpur. Open daily: 12pm to 11.30pm (Kitchen closes at 10pm) Tel: 012-6793860 Website: @ Instagram: @ Follow us on Instagram @eatdrinkmm for more food gems.


Daily Mail
15-06-2025
- Entertainment
- Daily Mail
Gino D'Acampo set for TV comeback after ITV AXED him over multiple allegations of 'sexually inappropriate and intimidating behaviour'
Gino D'Acampo is making his TV comeback with a brand new series, just months after being dropped by ITV. The Italian celebrity chef, 48, had kept a low profile since February, when he was removed from ITV programming following multiple allegations of sexually inappropriate and intimidating behaviour spanning 12 years - claims he has denied. Now, Gino is set to return to screens in An Italian In Malta, a new travelogue exploring the Mediterranean island. The show is set to air in September. He told The Mirror: 'The idea is to show everyone all over the world a bit about the country - I want to find the perfect restaurant, the perfect recipe, the perfect spot, I will speak to the local people, what they cook and how they cooked 200 years ago.' In addition to his new series, the TV chef revealed he's also working on an acting project in Ireland. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the Daily Mail's new showbiz newsletter to stay in the loop. The Italian celebrity chef, 48, had kept a low profile since February, when he was removed from ITV programming following multiple allegations of sexually inappropriate and intimidating behaviour spanning 12 years - claims he has denied (pictured 2023) He explained: 'I am playing a part in a series, my part is this Italian-American mechanic that is always in trouble with the police or always in trouble with the law and then he became a mechanic and he's helping the main character in the show. He jokingly added: 'This is acting now, I'm not becoming a real mechanic, I'm useless at stuff like that.' MailOnline has contacted his representative for comment. His return to TV comes after MailOnline revealed dozens of people have described his alleged conduct over the past 12 years as 'distressing,' 'unacceptable,' and even 'horrendous.' According to ITV news, at least one production company was aware of repeated complaints from staff members about D'Acampo's behaviour - yet continued to work with him on further TV projects. One woman, given the pseudonym Hannah, described a disturbing moment during a magazine shoot in 2011. She claims that, in front of an entire crew, Gino made an explicit sexual comment, telling her he would 'like to turn me over and f*** me up the a*** against the kitchen counter,' leaving her humiliated. 'I remember a ripple of laughter,' she recalled, while others 'looked nervously into their cups of tea.' Hannah said the incident left her feeling 'horror' and 'shock' but admitted she was not surprised no one intervened. Gino has firmly denied all allegations, calling them 'deeply upsetting.' His legal team said: 'This allegation from almost 15 years ago has never, until now via a media request, been raised or put to Mr D'Acampo. He does not recall it, nor accept that it happened.' Another woman, given the pseudonym Natalie, recounted an unsettling experience while briefing Gino for a location shoot. 'He opened the door in his boxer shorts, nothing else,' she claimed. 'Then he jumped on the bed, put his leg up and made a crude reference to his private parts, joking about their size.' Natalie described feeling 'disgusted' and accused the TV chef of using his position to behave inappropriately. Gino's legal team strongly refuted this version of events, stating: 'To his knowledge, no such allegations have been made against him in relation to 'Gino's Italian Express'. 'This is the first time - six years later - that he has been informed of these alleged incidents, which he categorically denies.' In yet another claim, a former colleague alleged that in 2019, Gino aggressively confronted a young crew member over an ice cream. He told The Mirror: 'The idea is to show everyone all over the world a bit about the country - I want to find the perfect restaurant, the perfect recipe, the perfect spot, I will speak to the local people, what they cook and how they cooked 200 years ago' (pictured 2018) 'I was present when Gino said to the runner, "If you don't get me a Cornetto, I will f*** your girlfriend," the woman told ITV News. Another crew member who witnessed the incident said the remark had 'stuck in my head for years.' 'He was using his power to bully and intimidate us,' she said. 'For what? A cookery programme.' Gino's representatives responded, saying he was 'mortified' by the accusation and 'does not recall this incident at all.' A separate claim relates to the filming of Gordon, Gino and Fred's Road Trip in 2018. A woman, referred to as Lena, recalled: 'Without saying hello or good morning, he just loudly announced he felt like f****** that morning.' Another crew member claimed Gino made a crude comment about a female colleague's chest, allegedly saying: 'Shouldn't we be talking about her t**? They're perfect, like a mouthful.' In February it emerged that Objective Media Group, the production company behind Gordon, Gino and Fred, was aware of complaints about Gino as early as 2018. One woman who worked on Gino's Italian Express told ITV News: 'His 'cheeky chappy' persona allows him to hide in plain sight. If I see him on TV, I have to leave the room.' Gino, who has built a multi-million-pound career on his larger-than-life personality, has denied all allegations against him. His legal team said: 'No-one has ever made these complaints directly to Mr D'Acampo. He does not recall making these comments, nor does he accept that they were made.' ITV News has seen emails from December 2024 confirming concerns were raised with Objective Media Group over Gino's behaviour. In response, the company admitted that he was 'spoken to' about his off-screen conduct and 'bespoke training' was provided. A separate statement from ITV stressed: 'We can categorically confirm that this kind of behaviour is not tolerated by ITV.' Responding to the allegations, in a statement to ITV News, Gino said: 'I have been told by ITN news that allegations have been made about me acting inappropriately, some dating back over ten years ago. 'I have never been made aware of these matters previously and the allegations are firmly denied. I would not do anything that I thought would upset or distress anyone. This is simply not in my nature. I do not recognise the version of events being put to me. 'Not only have these allegations never been raised with me before, I have been repeatedly supported by executives at the highest level and was commissioned on prime-time programmes during the period in which it is now suggested I was acting inappropriately. 'I am a father, husband and have worked with well over 1,500 people on around 80 productions in my career, which I have been so proud of. I take such matters extremely seriously and the suggestion that I have acted in an improper way against is deeply upsetting.'