5 tricks to cook the perfect pasta

In Italy there are strict rules to cook perfect pasta. It’s an art to know what kind of pasta is good or not, which kind of pasta you use for what sauce and the cooking water is very valuable.

Everyone has has own way to make their pasta. We all love pasta and everybody perfected it in their own way. Cooking pasta is something special and valuable for many many people.

These tips help for everyone who still is trying to perfect their techniques.

1. Less is more: Keep it easy and keep the portions small. Because for the perfect pasta you need to used the best and freshest ingredients, therefore you don’t need much to make the dish stand out.
2. Buy the best pasta possible: There is no big price difference, but the result is enormously different. Good pasta needs to be al dente. Then it has an even bite. Bad pasta will always end up mushy outside and hard on the inside. Good paste has a rough surface, so the sauce sticks to it. Because of this surface it also gives up a lot of starch to the cooking water, and so the sauce will combine perfectly. Perfect pasta has a nice subtle flavor of corn. Tipp for in the supermarket: De Cecco is the best.
3. Form and sauce: Tagliatelle al Ragu, Spaghetti Carbonara, Linguine con Vongole. The name of the dish already tells you exactly what kind of pasta you need to use for the authentic dish. Also one rule easy to remember: fish made past for sauces that are based on egg or cream or very heavy sauces like ragu. Dried pasta for olive oil based sauces. Short and thick pasta for sauces with big chunks in it. Long and thin pasta for very creamy and liquid sauces. 
4. Don’t be stingy with the oil: Italians use a lot of olive oil. It just tastes better and the sauce stays longer warm. 
5. Honor the cooking water: The starch fro the pasta stays in the cooking water. The secret why pasta is so much better in Italy or a very good Italian restaurant is because they add to the sauce some of the cooking water. The starch from the water maces the sauces even creamier. 

 The Quest for Perfect Pasta: A Simple Science

Cooking perfect pasta seems simple, but the difference between good and great is in the details. It’s not just about boiling water; it’s about creating a foundation that allows the sauce to cling beautifully. Follow these key steps to elevate your pasta from a simple side to a stellar main event.

The Golden Rule: Water is Key

The single most important step is often the most neglected. You need a large pot and a lot of water. A good rule of thumb is 4 to 6 quarts (or liters) of water for every pound (450g) of pasta. This gives the starch granules plenty of space to swell and cook evenly without becoming gummy.

Salt Like the Sea

Your pasta water should be seasoned aggressively—as salty as seawater. This is your one and only chance to season the pasta itself from the inside out. Don’t be shy; add a generous handful of coarse salt after the water is boiling but before you add the pasta.

Mastering the Cooking Process

Perfect pasta is about texture, or al dente—”to the tooth.” This means it’s tender but still firm, with a slight resistance when you bite into it.

No Oil, Please

Resist the urge to add oil to the water. It will only coat the pasta, preventing the sauce from sticking later. A vigorous boil and sufficient water will prevent sticking far more effectively.

Time it Right

Start timing only once the water has returned to a full boil after adding the pasta. Do not rely solely on the package time. Begin tasting the pasta a minute or two before the timer goes off. You want it to be just shy of perfectly tender.

The Final, Crucial Step: The Finishing Move

This is the professional secret that separates good home cooks from great ones. Do not simply drain your pasta and top it with sauce.

Reserve Your Pasta Water

Before draining, scoop out at least a cup of the starchy, salty pasta water. This liquid gold is the key to a silky, emulsified sauce that clings to every strand.

Sauce in the Pan

Drain the pasta (but not too well—a little water clinging to it is fine) and immediately transfer it to the pan with your warm sauce. Over a low heat, toss the pasta and sauce together vigorously, adding a splash of the reserved pasta water. The starch will help the sauce thicken and bind to the pasta.

By following these steps—abundant water, aggressive salting, cooking to al dente, and finishing the pasta in the sauce—you will create a cohesive, restaurant-quality dish every single time.