In my job, you learn every day. I didn’t know about one pot pasta, which is actually a variation of cooking pasta. As we are in a society where we want to go faster and faster, here we put everything in the pan and we cook.
Normally when we make pasta, we make a sauce on the side, we cook the pasta in water and halfway through cooking, when they are still firm, put them in the sauce. This allows you to continue cooking the pasta, having the starch that binds the sauce and that’s how you cook good pasta.
This time with the one pot pasta, we put everything at the same time in the same container. If we say to ourselves that we are going to make pasta with vegetables, I will start putting olive oil in my pan, shallots or onions, and brown some mushrooms and bacon bits. I can also roast hazelnuts and that’s when I place the pasta directly. It is necessary to choose pasta that cooks quickly like farfalle.
The broth reduces and the pasta swells
I then wet the preparation with a broth of chicken. You can then cook for 10 to 15 minutes. The reduced broth and the pasta swell and when there is no more broth, the one pot pasta is ready! With this type of cooking, everything is cooked in a single preparation. It’s a recipe that’s not very traditional, not very Catholic, but it works. You always have to check that there is a little liquid and at the end you can sprinkle the preparation with parmesan, gorgonzola or county according to taste.
Do you have any questions for Cyril Lignac? An idea for a recipe ? React in the comments of this article, the chef will answer you in his column every morning at 8:55 am.