If you make pasta with any frequency, this is the pan for you.
That's right, contrary to popular belief, you doThe pan I'm talking about is the one in which youthe pasta. That is, by far, the most important pan in your pasta arsenal. And not having the right one has long been a pain in my pasta-making ass. Let's back up.
Years ago I cooked in an Italian restaurant in New York City where I worked the pasta station.
Everything about the shape, size, and material of the pan matters. The width and depth, as mentioned, make aggressive and rapid stirring and tossing possible with a much lower risk of accidentally sloshing it all onto your stovetop. And the aluminum build makes the pan both lightweight, for easier tossing, and incredibly responsive thanks to aluminum's excellent heat conduction. Need to bring the pasta and sauce up to a rapid boil? Aluminum will do it in a snap.
This pan exists in Italy, where it's often sold as "una padella per mantecare" . And you can sometimes find the pan in Italian restaurant kitchens in the US, but that's about it. I've never seen one in any stateside cookware store or online.
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