Aglio, olio, e peperoncino

[Anonymous No.12885566]

/ck/'s thoughts on using an immersion blender to achieve a better emulsification of the sauce?

https://www.youtube.com/watch?v=Ms_6kTeWwag

[Anonymous No.12885569]

>>12885566
Triple dubs.

[Anonymous No.12885580]

>>12885566
What the hell?

Boiling the garlic? That will make it bland.

Also, cayenne?

This is a disgrace.

T. Italian

[Anonymous No.12885615]

There is no need to complicate aglio e olio. Just cook garlic in olive oil, toss some pasta in it, and season to taste. It's the simplest pasta dish imaginable.
>>12885580
What's wrong with cayenne? I'll answer for you: nothing. I put Parmigiano Reggiano and black pepper on my aglio e olio, too. What are you gonna do about it, ya dumb wop bitch? Huh? Wassa matta you?
Pappidi poopi? Papa pipa poopa papa! TU SEI UN PAZZO! VA VIA DA QUI! TI DO UN PUGNO NELLA TESTA!

[Anonymous No.12885625]

>Ehh...I'll just have some macaroni and gravy

[Anonymous No.12885629]

>>12885615
Cayenne is powdered shit. You either use fresh peppers or flakes.

Put some cream in it also, why don’t you?

[Anonymous No.12885633]

Crazy how this dish is becoming famous all of a sudden. It’s the most basic pastas in Italy....like literally poor people’s food,mostly. Always found on cheap buffets.

[Anonymous No.12885654]

omfg stop it with the silly hype of meme pasta sauces already

[Anonymous No.12885684]

>>12885633
It being poor people's food is why it hadn't caught on in America before hand. All the Southern Italian Immigrants took their old recipes and 'turned them up to 11' when they came to America.
Peasant food like Aglio e Olio was almost purposefully forgotten. You'll find similar dishes in most kitchens, but multiple ingredients will be added to it.

[Anonymous No.12885699]

Who gives a fuck what guineas think theres a reason their mutt food is more popular everywhere else where people actually flavor it

[Anonymous No.12885743]

>>12885566
Why would you need to do anything to the sauce? It's just olive oil with some garlic tossed together with the spaghetti.

[Anonymous No.12885776]

How can you enjoy plain carbs sauced with pure fat? The whole point of pasta is to be the starchy component of a meal that also incorporates meat or vegetables. This dish is as shallow and unsatisfying as a meal could possibly be.

[Anonymous No.12885782]

>>12885629
>cayenne only exists in powdered form
Wow, an Italian doesn't know shit about food. What a surprise.

[Anonymous No.12885796]

>>12885782
I didn’t say it only comes in powdered form. Nice burger education. The guy in the video used the powder. Go eat some bacon.

[Anonymous No.12885799]

>>12885615
thats cacio e pepe you fucking nigger

[Anonymous No.12885892]

>>12885799
Who are you calling a nigger? I'm not Italian.

[Anonymous No.12886254]

Can somebody address the part about emulsification in my question?

[Anonymous No.12886260]

>>12886254
Who cares? That recipe is dumb. You don't need to emulsify anything to make aglio e olio.

That's what I think about the emulsification in your question. I have now addressed it.

[Anonymous No.12886271]

>>12886260
Emsulsifying it makes it look thicker and less likely to dry out. Maybe I suck at risottare la pasta but this looks better than what I often turn out. Maybe it's the quality of the oil or of the pasta.

[Anonymous No.12886275]

>>12886254
Its a good idea, but the blending of the garlic is what necessitates the repeated boilings, all the breaking of the cell walls means that the taste would be too powerful.

You could get a deeper flavor in the garlic but also tone down the strong taste by roasting the cloves whole until fully soft and browned, that destroys the enzymes that create that harsh taste. This would be better than boiling, but also take longer and it'd add a mild sweetness.
I personally like the harsh taste, but for more sensitive palettes there are ways around it.

[Anonymous No.12886315]

>>12885566
Its good how it is, if you want it creamy just reserve some pasta water...

[Anonymous No.12886385]

Umami

[Anonymous No.12887289]

>>12886254
since it's early morning in burgerland it is no surprise that the only the nocturnal neet dregs of america are the most active posters at the moment, and are particularly cranky because it's almost their bedtime (about 5-6 AM). anyway emulsifying aglio e olio is important because without it the "sauce" is mostly just slimy oil which is gross. you want to add some starch to it to give it a rich and seemingly creamy texture, and you get that by putting in pasta water and letting the water vapourize in the pan, leaving only the starch. then you just mix it around as much as possible to emulsify. theoretically a blender would do this job "better" because it will mix it way faster and more thoroughly than any human can, but in my opinion it is unnecessary because what a human can do is already enough.

[Anonymous No.12887311]

Pretty based desu. Way easier than trying to emulsify by hand. Only thing I would do different is just cook the garlic in the oil first instead because I like a strong garlic flavor

[Anonymous No.12887320]

>>12886315
It’s hard to emulsify pasta water with pure oil though

[Anonymous No.12887322]

>>12887289
I always fuck up my pasta water - oil emulsifications. Any tips?

[Anonymous No.12887328]

WOW NOODLES AND SAUCE WHAT A CUHRAZY INVENTION

[Anonymous No.12887342]

>>12887322
what are you fucking up? there could be lots of things

the less water you boil the pasta in, the more starch per unit of water you will have, so if it seems like it is not emulsifying quickly, that could be an issue.

you should also add the pasta to the pan for a few minutes at the end anyway, and doing so will introduce a lot more starch just from the water clinging to the noodles. don't rinse the noodles.

keep in mind adding the pasta water also halts the browning on the garlic for aglio olio (at least until the water is gone) so you shouldn't do it until it is almost fully browned.

[Anonymous No.12887351]

>>12887342
I usually end up with pools of oil that don’t want to mix into the sauce

[Anonymous No.12887356]

>Noodles with oil
This is considered homeless people food in my country

[Anonymous No.12887365]

>>12887351
you are probably either using too much oil or not enough pasta water

>>12887356
nobody cares

[Anonymous No.12887367]

>>12887365
So the emulsification should happen pretty easily and if it isn’t the ratios are off? I’ll admit I haven’t tried aglio olio too many times so next time I try it I’ll have to pay close attention to the proportion of each that I’m adding. I always thought the emulsification required a specific technique of tossing that I just couldn’t figure out

[Anonymous No.12887376]

>>12887367
generally speaking, more agitation = better emulsification, which is the rationale behind OP's video. either beat the shit out of it with a whisk or just use a higher pasta water to oil ratio. you can eyeball-measure it by tilting the pan and seeing how viscous it is, but of course it will be less viscous when warm so consider that too

[Anonymous No.12887381]

>>12886254
It doesn’t need emulsification.

Watch this: https://youtu.be/jDukHyDwN4I

[Anonymous No.12887387]

>>12885615
another day, another american acting like a nigger
what would this board lose if it banned these "people"?

[Anonymous No.12887402]

>>12887381
It does if you actually want a sauce and not just oily pasta

[Anonymous No.12887421]

>>12885776
I've mostly stopped eating it because of that, the lack of protein usually ends up being unsatisfying. But it's still good if you're going to have it with chicken or shrimp. I just started making Alfredo instead, with roux+milk. The extra protein from the milk is a bit more satiating, and you can still add garlic and pepper or whatever else you want to it the same way.

[Anonymous No.12887504]

>>12887402
This pasta doesn’t have any sauce. If you want sauce, choose another kind.

[Anonymous No.12887506]

>>12887504
t.

[Anonymous No.12887508]

>>12885776
>How can you enjoy plain carbs sauced with pure fat? The whole point of pasta is to be the starchy component of a meal that also incorporates meat or vegetables.
acshually, a classical italian meal with a 'primo' or first course will typically just be a pasta dish, and it will be followed by a meat or fish dish 'secondi', 'contorno', a vegetable dish, and 'insalata', a salad.
it is not typical for the dishes to all be mixed together, that is a lazy peasant attitude.

[Anonymous No.12887519]

>>12887387
Imagine a board with 80% less fast food threads and 80% less e celeb threads. Also no niggers.

[Anonymous No.12887655]

>overcomplicating things

Make breadcrumbs out of 1-2 days old bread and fry them in the oil so it absorbs part of the oil and becomes crunchy, then add the pasta and finish.
You can also use fresh bread (I mean real bread not that disgusting log of industrial sugary “bread” you make slices from) and toast it before frying in oil.

[Anonymous No.12887672]

>>12885566
polentone chef, never listen to them

[Anonymous No.12887692]

>>12887672
Shut the fuck up, sicilian