How can you judge a pasta master? After an Eataly seminar during the Italian cooking conference Identità New York, F&W chatted with Mario Batali, chef Cesare Battisti of Milan's Ratanà restaurant and pasta producer Riccardo Felicetti (of Monograno Felicetti) about their personal tests. Here, they reveal the dishes that show true artistry best.
Cacio e Pepe: “It’s so simple,” says Batali. “There’s really only pasta, cheese and black pepper. So if you understand that and you understand how to balance it to make it creamy and delicious, then you’re on the right path.”
Spaghetti al Pomodoro: “It’s so simple and it’s in the simplicity that you find the small differences,” says Felicetti. “The pasta should not just be a base for the sauce. It should not be covered in sauce—the sauce is just a little part and has to be fully combined with the taste of the pasta.”