Cooking Pasta Like a Pro: Quick Tips and Tricks

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.