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Hi, this is Rich Buccola here in New York City and today on behalf of Expert Village
I'm going to show you how to make fettuccine with pesto sauce. We're back. I just want
to show you before we, the pasta has been in about eight minutes and I just want to
show you, you know there's that old saying you can throw it up against the wall and it's
done, if it sticks against the wall, it's done but taste it. Cooked it a little under.
It said nine to eleven but it still has a little crunch. It's perfect but al dente,
which I like but if you don't like it al dente and you want to be a little looser, a little
softer, you cook it for the nine to eleven minutes then. So I just spill out my pasta
into my colander. Some people rinse theirs to get the starch off of it. I don't do that,
I believe that when you have some kind of sauce on it, it'll absorb the sauce better
if you have the starch. So that's it, just leave this on the side of your stove and when
we come back we're going to come back and finish our pasta, put it together, plate it
and we're going to have lunch here. I'm going to open up some line. It's fettuccine, roasted
garlic fettuccine with pesto.