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.
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.
8. Never allow the oil to smoke. If necessary, remove the pan from the heat briefly.
7. Never boil a sauce until you’ve added the pasta.
6. The sauce should always be well integrated with the pasta, unctuous, as supple as silk and homogenous.
5. When finishing a pasta with a butter sauce, use cold butter for a better emulsion.
4. For depth, freshness and contrast, add fresh herbs or raw tomatoes after tossing the pasta with the sauce, then finish with olive oil.
3. Remove the pan of pasta and sauce from the heat before adding the cheese.
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.
1. Always plate pasta with the thought of its performance on the table in a few minutes.