Everything my father taught me in the kitchen, Finally all in one book :aldobellini.com

I married into an Italian family and was taught the proper way to make pasta/spaghetti etc.  Never pour out the pasta water or strain the pasta. Take the pasta from the water and put it straight into the sauce.  They called this step Ciggretti'.  It allows the pasta to finish cooking while soaking up the sauce.  It really does make all the difference!

From Houston Tx. Thank you Jesus for bringing Aldo’s wisdom to the Kitchen-Fusilloni(bronze cut)

Very interesting video. I was hoping someone made a list of the 12 tricks mentioned in this clip.

THANK YOU FROM ONTARIO CANADA - WILL MARRY MY PASTA INTO THE SAUCE FROM NOW ON AND USE/SAVE A CUP FULL OF PASTA WATER.

California, we’ve never put sauce on the pasta like the picture. Right now in the kitchen there is thin spaghetti, penne, elbow macaroni, wide egg noodles, rotini, and linguine. However it’s always in a large pot of water (salted), none of the water is saved and used and the pasta is not cooked in the pan with the sauce. So now it’s off to try some new things!

I love this and I can not wait to apply it this weekend!!!

I followed your guidance to the word. I ended up with the best spaghetti Bolognese that I have ever tasted. Got to be honest though, I threw in four have cut cherry tomatoes for good measure. You have made me star. Thanks so much.

I'm in the US, and yes all the bad habits were taught to me. But, at 20 I started working in real restaurants, and learned how to properly work with pasta.

Oh! You nailed it! I have made pasta just like the picture, and the directions on the box say… But NOT EVER AGAIN‼️ Something so simple, yet it changes the WHOLE DISHES FLAVOR‼️ Thank you, Chef‼️ Still cooking, but now making much better pasta in Millcreek Utah, United States …

with apologies, USA. Grew up in the 50s, and pasta was never on the menu. Spaghetti for me is branching out. I found this presentation very informative and helpful. Thank you for your calm, practical explanations. I love learning from a pro.

Thank you for clarifying some of my confusion. I'm a Southern cook from Tennessee in America. I knew about the bronze importance in the shape of the pasta. The grooves & rough texture hold the sauce. I knew about the pasta water & lots of room to cook the pasta, etc. However I was taught to dip the sauce over the pasta but I never had a pool at the bottom of my dish. You explained the correct method beautifully. I will be making spaghetti tomorrow for our dinner using my new method - the Bellini Method. I subscribed & will be learning more from you. Thank you!

UK here, in my cupboard I have Lasagne past, Tagliatelle bronze, Pappardelle and Rigatoni. I cook my pasta dishes as you describe, other than keeping a mug of pasta water and draining the pasta. I put the pasta straight into the sauce and spoon a little of the water into the pan. Great video.

I am not lying. I am 71 years old and I have never, and I repeat never bought a jar of prepared sauce at the store or even at the Italian market. I make my own all the time. I can make a 20-30 minute marinara sauce with fresh basil that’ll knock your socks off for the price of one can of San Marzano plum tomatoes.  Basically the sauce cooks in the same time it takes to fill and boil a pot of water and cook the pasta. I laugh at the amount of sauces I see in the aisles at the grocery store, row upon row!  I silently snicker at the people paying eight or nine or $10 for 14 ounces of I don’t know what. What a gimmick.  It’s sad.

Yep , I've been making spaghetti wrong my whole life, and yes I only have spaghetti noodles in the cupboard. That said I did make lemon garlic butter noodles for the first time with linguine noodles and cooked it just like you said was the correct way. I had seen it in a YouTube video and its the noodle dish everyone in the house likes. Thanks for this video, ill start making noodles the correct way going forward lol

Up until Covid, it was impossible to screw up spaghetti. Now it’s a challenge to make it not taste like trash.

This audio needs to be run through an audio processor!

Thank you I will try it. I do put the pasta into the sauce but I see how this would be much better from the Prairie in Canada

UK and I was taught all the bad habits but now I cannot wait to do it the RIGHT way, Thankyou

I was taught as an apprentice sous-chef to make and present pasta in this very manner. It changes the meal to a great experience and makes the presentation of the finished plate that much more appetizing.  Great video and if folks will follow it they will be cooking allot more pasta dishes.