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THE 10 MOST IMPORTANT PASTA COOKING TIPS

Italians are pretty specific about how to cook and dress their noodles, and we urge you to adhere to our ten basic rules when cooking pasta!!

 

10. For each pound of pasta, use 6 quarts water and 3 tablespoons kosher salt. Don’t salt the water before it has come to a boil, or it will take longer to boil.

 

CLICK TO MAKE HOMEMADE MEZZALUNE!

 

9. Use well-crafted extra virgin olive oil. Consider the region, nuance, clarity and weight of the oil when choosing one for a pasta dish.

 

oliveOil
click to shop our faves!

 

8. Never allow the oil to smoke. If necessary, remove the pan from the heat briefly.

 

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FRESH TAGLIATELLE WITH GARLIC, RUCOLA & SUNDRIED TOMATOES

 

7. Never boil a sauce until you’ve added the pasta.

 

Postimage_Bucatini-with-Crayfish
Bucatini with Crayfish, Jalapeños and Basil

 

6. The sauce should always be well integrated with the pasta, unctuous, as supple as silk and homogenous.

 

Basic Tomato Sauce
click for mario’s basic tomato sauce recipe

 

5. When finishing a pasta with a butter sauce, use cold butter for a better emulsion.

 

RAMP SPAGHETTI
spaghetti with ramps

 

4. For depth, freshness and contrast, add fresh herbs or raw tomatoes after tossing the pasta with the sauce, then finish with olive oil.

 

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Bucatini all’ Amatriciana

 

3. Remove the pan of pasta and sauce from the heat before adding the cheese.

 

pennette_post image
pennette with cauliflower ragu

 

2. Less is always more. It’s more important for the sauce and pasta to be one, a sum greater than its parts. Fat and cheese are not as important as water and balance.

 

post_linguine with lemon
Linguine with Lemon

 

1. Always plate pasta with the thought of its performance on the table in a few minutes.

 

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Spaghetti alla Carbonara

 

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