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The chefs’ secret at home: why the saltapasta pan will change the way you cook (plus a great recipe)

Anyone who loves good food knows it: homemade pasta al pomodoro or cacio e pepe is good, but the restaurant version always has that something extra. That thick, creamy sauce coating every single piece of pasta, a sauce that doesn't slide to the bottom of the plate… What's their secret? No, it's not a ton of extra butter. The real secret is called mantecatura, and to do it properly you need the right tool: the saltapasta pan. In our new video, Annachiara takes us to discover this incredible tool, explaining in detail why its flared shape isn't just an aesthetic choice, but real magic for your pasta dishes. 📺 Watch Annachiara's tip: Classic frying pan vs saltapasta: what's the difference? A normal shallow pan has straight sides. When you try to move it vigorously to “toss” the pasta, air can't circulate under the ingredients and the food risks flying out, making a mess of the whole hob. Mamù's saltapasta, on the other hand, has high sides and a deep flare at the front. This curved geometry lets the pasta move in a smooth “wave”. As it is tossed, the starch in the pasta binds with the fat in the sauce and the cooking water, creating a perfect emulsion: that's how the famous restaurant-style creaminess is born. On top of that, Mamù's top-quality aluminium ensures even heat distribution, so the sauce doesn't burn or stick to the bottom. Let's put it to the test: rigatoni with yellow cherry tomato cream and stracciatella 🍅✨ Want to christen your new saltapasta with a fresh, super-creamy summer recipe? Here's a pasta dish your guests will go crazy for. Ingredients (serves 4): - 400 g rigatoni (or your favourite short pasta) - 400 g yellow cherry tomatoes (tinned or fresh) - 200 g buffalo stracciatella - 1 garlic clove - A few fresh basil leaves - Extra virgin olive oil to taste - Salt and black pepper to taste Method: 1) Make the base: in your Mamù saltapasta, gently fry a garlic clove in a generous drizzle of extra virgin olive oil. When the garlic is golden, remove it and add the yellow cherry tomatoes. Season with salt and pepper and cook over medium heat for about 10–12 minutes, until soft and juicy. 2) Cook the pasta: meanwhile, drop the rigatoni into plenty of salted water. Drain them very al dente (at least 2–3 minutes before the time on the packet), keeping a generous cup of the cooking water. 3) The saltapasta magic: tip the rigatoni straight into the saltapasta with the tomatoes. Add half a ladle of pasta water and start moving the pan back and forth, using the flare to toss the rigatoni. 4) Create the emulsion: in a few moments the water and sauce will come together into an amazing cream. Turn off the heat, add the basil torn by hand and toss for one last second. 5) Plating: serve the rigatoni piping hot and finish each plate with a generous spoonful of fresh stracciatella. The contrast between the hot pasta and the cool, creamy stracciatella is indescribable. 🍳 Ready to cook like a chef? Don't let the wrong pan ruin your pasta dishes. If you want to bring properly finished, creamy pasta to the table, the saltapasta is a must-have in your kitchen. Discover the quality of true Made in Italy by Mamù and turn every lunch into a restaurant experience.