How many are you guilty of?
1. Quality is all the same
That’s absolutely not true. There’s pasta and then there’s pasta. And if there’s a difference in price it’s for a reason. A bronze die pasta, for example, always provides superior results and goes perfectly with any sauce.
2. One shape is as good as another
If you want to prepare pasta right, you have to match the sauce with the most suitable variety. Long pasta, for example, goes well with fairly liquid and creamy sauces, ridged pasta absorbs the sauce better, short pasta is perfect for ragù and uneven sauces, and spiral pasta pairs well with a classic tomato sauce.
3. Skimping on the water
The rule is that no more than 3 1/2 ounces of pasta should be cooked in a quart of water. Cooking pasta in low water is a mistake, unless it’s a one-pot pasta recipe in which the secret lies in cooking the pasta directly in the sauce, adding a little water as you would with a risotto.
4. Rinsing the pasta
Never pass freshly drained pasta under the faucet. Halting the cooking process is a mistake, even when preparing a cold pasta salad. When preparing the latter, for example, let it cool down, adding a little oil to prevent it from sticking.
5. Cooking for too long
If the package indicates 10 minutes of cooking, do not go beyond that. Drain it before the time is up and keep the cooking water. Throw the pasta directly into the sauce and let it finish cooking during the creaming process, adding cooking water as needed.
6. Salt as desired
Salting the water “according to taste” can be deceptive. In reality, the exact amount is 1/4 ounce per 3 1/2 ounces of pasta and it should be added to the water as soon as it starts to boil – never before (which prevents the water from coming to a boil quickly), nor while the pasta is cooking.
7. Covering with a lid
Use the lid to cover the pot until the water comes to a boil. Only then, once you throw in the pasta, should you remove the lid.
8. A drizzle of oil
Some people add olive oil while cooking to “separate” the pasta, especially when long or egg-shaped. It’s totally useless!
9. Whichever pot is handy
Do not cook long pasta in too low a pot, and never fold or, even worse, break spaghetti to get them to fit. Always choose a suitable pot for cooking.
10. Draining the pasta over the sink
As already mentioned, for the pasta to perfectly marry the sauce you should drain it when it’s al dente and toss it with the sauce for at least one minute on the stove. Use a strainer with a handle and do not drain the pasta into the sink. This way you can take it out of the pot without throwing away the cooking water, which is very precious.