A celebrated London chef has shared a remarkably simple one-minute technique that he claims is the secret to achieving perfectly supple pasta, revolutionising home cooking for Brits.
Nima Safaei, the owner of the esteemed Italian restaurant and bar, 40 Dean Street in Soho, insists that the final minute before serving is the most critical. He advocates for letting the pasta rest in its sauce, a method he compares to resting a steak.
The One-Minute Pasta Resting Rule
Letting your pasta sit in the sauce for just sixty seconds off the heat makes all the difference, according to the expert. This brief pause allows the flavours to meld beautifully and transforms the texture, making it perfectly supple and far superior to pasta served straight from the pot.
Nima's credentials are impeccable, having trained under the renowned chef nutritionist Salvatore Ferrara, who himself has worked with culinary giants Marco Pierre White and Aldo Zilli.
The Controversial Soy Sauce Secret
In a move that might raise eyebrows in Italy, Chef Safaei champions an unusual ingredient for enriching traditional ragú: soy sauce. He believes this unconventional addition provides an unrivalled umami depth.
Adding a dash of soy sauce to a ragú can elevate it from fine to outstanding, he explained. He is fully aware that this tip is unlikely to win over Italian purists, but stands by the sweet and tangy complexity it introduces.
Infusing Italian Flair into British Classics
For those looking to add a touch of Italian sophistication to their festive cooking, Nima offered several pieces of advice. He recommends using rosemary-infused olive oil, a squeeze of Amalfi lemon to brighten rich meats, or finishing vegetables with aged balsamic for a balance of sweetness and acidity.
His pro tip for a foundational soffritto is to substitute onion for shallots, giving the base a zingy sweetness. He also emphasised the importance of cooking celery, carrot, and onion down until jammy to create an underlying warmth in dishes.
When it comes to the perfect roast potato, Nima's method is precise. He starts by parboiling Maris Piper or King Edward potatoes with a pinch of baking soda, then shaking them vigorously to rough up the edges. They are then roasted in very hot olive oil infused with garlic and rosemary, guaranteeing a crisp, golden crust and a fluffy centre. A final sprinkle of salt straight from the oven completes the dish.
