If I could eat pasta every day of my life, I would . . . and I basically do. OK maybe not every day, but what I'm getting at is that I know a lot about pasta, and thanks to my Italian mom and informative trip to Italy, I've got pocket full of pasta secrets. No one wants a plate of overcooked or underseasoned pasta, and you might be making minor mistakes without even realizing it. From salting the water to choosing the right pasta shape, there are little steps that make all the difference. You deserve cheesy, carby perfection — here's how to get it every time.
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The most important rule of making pasta comes into play before you even start cooking — you have to salt the boiling water to ensure that the pasta itself gets flavored. One of my favorite quotes from Food Network chef Anne Burrell about pasta water is that "it should taste like the sea!" One or two small pinches isn't enough. The correct salt-to-water ratio for pasta is one tablespoon per one quart (four cups) of water.
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2Use your spoon to measure portions of spaghetti.
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Did you know the easiest way to measure spaghetti involves the kitchen tool you're probably using to cook it? The hollow center in a spaghetti spoon happens to fit exactly one portion of dry spaghetti noodles tightly tucked in. If I'm being honest, I never bother measuring my spaghetti (the more the better, and leftovers are always a good idea), but if you're striving to cook a perfect amount for one or two people, this is the way to go.
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3Save at least half a cup of the pasta water.
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Before draining your pasta in the sink, always be sure to reserve half a cup to one cup of the pasta water (I like to use a mug for this). If you're making any number of sauces besides a tomato-based sauce (like a simple butter and cheese sauce, cacio e pepe, carbonara, or a garlic and white wine sauce), pasta water is the "secret" ingredient that brings the sauce together and creates the silkiest possible consistency. The reason? The residual water is starchy from the cooked pasta and salty (because you liberally salted your water!), and when you add a tablespoon or two at a time, it allows the pasta to cling to the sauce even more and creates a cohesive, creamy sauce. If your pasta has been sitting at room temperature for a while on the stove, you can add some to loosen it up.
"Al dente" isn't just a phrase that cooks throw around to sound fancy. It's an Italian cooking term that translates to "underdone," and it's of the utmost importance to keep in mind when boiling pasta. Cooking your pasta al dente means it has just the slightest bite to it — not crunchy, but not soft. Usually this means cooking the pasta for one minute less than the package recommends, but always pull out one noodle to taste if it's al dente before draining the rest.
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There's such a wide variety of pasta shapes, and it's not just for looks. Different types of pasta go better with certain sauces based on the way the pasta absorbs the sauce. For example, macaroni and cheese goes best with shells or elbows because the ooey, gooey sauce seeps into all the nooks and crannies. Spaghetti goes well with tomato sauces and white wine sauces, and thicker cuts like fettuccine and tagliatelle are traditionally paired with heartier meat sauces like bolognese.
When making homemade tomato sauce is so easy, there's no excuse to buy jarred! A little effort goes a long way, and the flavor of a homemade sauce is infinitely better than premade. You only need five ingredients (tomatoes, onion, butter, salt, and basil) compared to the lengthy list of — sometimes questionable — ingredients found on the back of a jar.
7Buy a good block of parmesan cheese and grate your own.
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No pasta is complete without a generous sprinkling of parmesan cheese on top, and if you want it to taste as delicious as possible, go for the good stuff. Forget about the preshredded parm in a container and go for the whole block so you can grate your own. It takes a little more effort, but your taste buds (and health) will thank you. Because guess what? Your preshredded parmesan cheese might actually contain wood pulp.
8Treat olive oil as its own ingredient and not just a garnish.
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The quality of olive oil can make or break a pasta dish. It shouldn't just be used as a garnish to prevent the pasta from sticking; it should be able to shine on its own as an ingredient. The flavor of authentic olive oil adds so much to any pasta dish, and it shouldn't be overlooked. Do as the Italians do and — generously — drizzle every pasta with extra oil on top, regardless of the sauce, and invest in a kind that you love. The extra cost is worth it.
There's absolutely nothing wrong with a satisfying bowl of pasta with just olive oil and parmesan cheese, but if you want to make a heartier meal and have no fresh produce, there are a few canned staples to keep stocked in your pantry at all times. Plum tomatoes, capers, black olives, anchovies, and garlic are the essential components to puttanesca, an Italian dinner that will become one of your weeknight staples. Other pantry items guaranteed to help you out when you're lacking fresh vegetables are cannellini beans, chickpeas, and artichokes.
Making pasta from scratch is entirely possible without an expensive pasta machine. I learned from experts in Italy, and now I know it's a technique I'll turn to forever. With just flour, eggs, and plenty of elbow grease, you can create perfect pasta of any shape without any machinery.
