Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
To make sure you get the best out of our recipes, here are six tips to cook the perfect pasta!
1. Unless you’re a confident cook with proven time management, never start cooking your pasta before your sauce is ready. Your sauce can wait, your pasta cannot.
2. Put salt in the water only when the water is boiling.
3. Put the pasta in the water only when the water is boiling (and after the salt has melted).
4. Apart from salt, never add oil or anything else to the water you’ll cook the pasta in. Some people do and the result is disgusting. It’s not a soup!
5. Don’t just pour sauce on top of pasta: stir and mix sauce and pasta together. Most of the pasta dishes require stir and pan frying (saltare). Remember, while doing so, your pasta keeps cooking (see next tip).
6. Never overcook: always keep it al dente. If you are using pasta that hasn’t been produced in Italy or by an Italian brand, it could be a good idea to reduce the cooking time by one minute or two. Also always take into consideration that while pan frying, your pasta keeps cooking, although to a slower pace. Therefore, if you’re cooking a dish which requires more than a minute of pan frying or stirring on heat after the pasta has been strained, consider reducing the cooking time accordingly.