Cooking pasta is simple—but with a bit of love and the following insider tips, the results can be exceptional.
Italians take pasta-and-sauce pairings seriously (think tagliatelle al ragù or linguine alle vongole). Even if it may seem excessive, there are two simple rules of thumb that go a long way: Fresh egg pasta pairs best with rich, butter-based sauces or those heavy in animal fat, like ragù. Dried hard wheat pasta, on the other hand, is ideal for olive oil-based sauces, particularly with fish or seafood. Thin long-forma pasts works beautifully with delicate, light sauces, while short, thick shapes are perfect for hearty, chunky sauces.
Investing in quality pasta is worth it. It usually costs only a few cents more, but the difference in texture and flavor is substantial. Look for pasta that has been pressed through bronze dies (“trafilato al bronzo”), as it helps the sauce to cling to the pasta much better.
Italians are generous with olive oil—often more than northern Europeans are used to. But they have a point: It tastes better and helps keep the sauce warm longer.
Toss the pasta and sauce together in the pan before serving. Tossing the pasta with the sauce helps create a creamy texture and ensures it clings to every strand of pasta. In professional kitchens, large, wok-like aluminum pans are often used for this purpose.
Use only enough water to cover the pasta by one or two fingers. It cooks faster, and the reduced water preserves more starch. Adding a bit of this starchy water to the sauce afterward helps it bind perfectly to the pasta.
