"A New York Treasure" --Village Voice

Taster’s Cherce


What does Mario Batali eat after 10 hours of cooking?

The penne looks damn tasty no matter what time it is.

[Photo Credit: Marcus Nilsson for The New York Times]


1 MSM35   ~  Oct 18, 2013 5:14 pm

I have never had the pleasure of eating Mario's food but one time I hit a beautiful drive into the woods at an upstate golf course and who should be hacking out in the other direction but a shorts wearing redheaded fellow who had the same problem as me.

2 Bluenatic   ~  Oct 18, 2013 5:33 pm

I am happy to see that Batali salts his pasta water, as I do. This is a matter of some controversy in my home kitchen.

3 Bronx Boy in NC   ~  Oct 18, 2013 7:30 pm

I used to have a major pasta maker as a PR client (name rhymes with "just had a huge globe-spanning PR brain fart") and regularly interviewed their in-house chefs for web features etc. The news from that quarter: The water you use to cook pasta "should taste like the sea."

Also: No oil in the water. No no no.

4 Alex Belth   ~  Oct 19, 2013 9:59 am

2) The water should taste like the sea. That is fact if you are cooking like an Italian. Anything else is something else. There is no bending in this area.

5 Alex Belth   ~  Oct 19, 2013 9:59 am

No oil, NO NO.

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