{"id":240433,"date":"2025-10-25T18:56:12","date_gmt":"2025-10-25T18:56:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/au\/240433\/"},"modified":"2025-10-25T18:56:12","modified_gmt":"2025-10-25T18:56:12","slug":"italian-chefs-reveal-zero-cost-liquid-gold-aussies-miss-to-make-the-perfect-pasta-not-olive-oil","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/au\/240433\/","title":{"rendered":"Italian chefs reveal zero cost ‘liquid gold’ Aussies miss to make the perfect pasta: ‘Not olive oil’"},"content":{"rendered":"

Pasta<\/a> would be one of the most popular meals to cook in Australia but two Italian chefs have revealed the zero cost “liquid gold” that helps them achieve perfection. And it’s not olive oil.<\/p>\n

Overcooking pasta is a common mistake for the amateur chef. Italian Street Kitchen<\/a> chefs (and twin brothers) Enrico and Giulio Marchese<\/a> told Yahoo Lifestyle it should be “illegal”.<\/p>\n

The brothers said adding olive oil to the water while cooking is also another “no, no” \u2014 all you need is salt.<\/p>\n

“Olive oil just floats on top \u2013 it does nothing for the pasta,” they said.<\/p>\n

They revealed the little-known trick to make their dishes sing.<\/p>\n

“Many people drain it too completely,” the Marchese brothers said.<\/p>\n

“Always save a little of the pasta water \u2014 it\u2019s liquid gold for emulsifying sauces and creating that silky, restaurant-quality texture.”<\/p>\n

RELATED:<\/p>\n

They said not to “underestimate the power of finishing touches”, and this is where a fan favourite comes back in.<\/p>\n

“Pop a drizzle of extra virgin olive oil, a sprinkle of toasted breadcrumbs flavoured with citrus zest for something a little extra \u2013 it takes seconds and will elevate the dish ten-fold.”<\/p>\n

\"Enrico<\/p>\n

Enrico and Giulio joked that soggy pasta should be ‘illegal’. Photo: Italian Street Kitchen<\/p>\n

Best supermarket ingredients for perfect pasta dishes<\/p>\n

The brothers – who own restaurants around Australia – told Yahoo Lifestyle what ingredients and brands shoppers should be on the lookout for in the supermarket aisles.<\/p>\n

Firstly, they said not to choose a “bright or artificial” yellow pasta.<\/p>\n

“The colour should be a pale, warm yellow,” the Marchese brothers said.<\/p>\n

Another thing to look for is products “made with 100 per cent durum wheat semolina”.<\/p>\n

“That\u2019s what gives it that beautiful golden hue and firm texture,” the twins said.<\/p>\n

They said the best pasta is in the fridge section – but did have a Woolworths pick if you were looking for a dried pasta with longer shelf life.<\/p>\n

\"Pasta<\/p>\n

The fridge is the best place to buy supermarket pasta, but otherwise La Molisana was their pick. Picture: Yahoo Lifestyle Australia<\/p>\n

“We go for brands like La Molisana \u2014 their rigatoni is pretty good,” the Marchese brothers said.<\/p>\n

It retails for about $3.50 at Woolworths.<\/p>\n

Italian chefs’ ‘Nonna-approved’ macaroni and cheese recipe<\/p>\n

Enrico and Giulio also shared their “Nonna-approved’ macaroni and cheese recipe, which they said was “balanced, creamy, but not heavy, cheesy, but not overpowering”.<\/p>\n

Mac and Cheese was the most-Googled recipe this year.<\/p>\n

“It respects the heart of Italian cooking, which is ultimately simplicity and a clever mix of quality ingredients,” Enrico and Giulio said.<\/p>\n

“We use real cheeses, Parmigiano, pecorino, maybe a touch of fontina, and it makes a proper roux.<\/p>\n

“We respect flavour profiles and elevate it even further by adding dry vermouth, something that most wouldn’t associate with a macaroni cheese dish.”<\/p>\n

\"Enrico<\/p>\n

Enrico and Giulio also shared their “Nonna-approved’ macaroni and cheese recipe, which they told us is “balanced, creamy, but not heavy, cheesy, but not overpowering”. Photo: Italian Street Kitchen<\/p>\n

Here’s their version:<\/p>\n

Ingredients<\/p>\n

Maccheroni or rigatoni \u2013 400 g<\/p>\n

Dry vermouth \u2013 60 ml (about \u00bc cup)<\/p>\n

Provolone piccante \u2013 120 g, grated<\/p>\n

Fontina \u2013 120 g, grated<\/p>\n

Parmesan \u2013 60 g, finely grated, plus extra for serving<\/p>\n

Nutmeg \u2013 a good pinch, freshly grated<\/p>\n

Pancetta \u2013 100 g, finely diced<\/p>\n

Rosemary \u2013 1 teaspoon, finely chopped<\/p>\n

Fresh breadcrumbs \u2013 80 g<\/p>\n

Olive oil \u2013 2 tablespoons<\/p>\n

Method:<\/p>\n

Preheat the oven to 190\u00b0C. Cook the pasta in salted water until just shy of al dente.<\/p>\n

In a saucepan, melt butter, whisk in flour and cook briefly to form a smooth roux.<\/p>\n

Slowly pour in milk followed by the vermouth, whisking until thickened and glossy.<\/p>\n

Remove from the heat and fold through the cheeses and nutmeg until melted and velvety.<\/p>\n

For the crust, fry pancetta until crisp, then stir through breadcrumbs, rosemary and olive oil.<\/p>\n

Toss the pasta through the cheese sauce, spoon into an oven dish and scatter the pancetta crust evenly over the top.<\/p>\n

Bake until bubbling, golden and fragrant. Let it rest for a few minutes before serving to allow the sauce to settle.<\/p>\n

Happy cooking!<\/p>\n

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