By Marie-Antoinette Issa.
Cooking pasta may seem simple, but getting it right can be the difference between a dish that doesn’t quite live up to pasta-bilities and one that is pasta-tively amazing! Whether you’re creating a classic Italian alfredo or a comforting bowl of Aussie-inspired Spag Bol, these smart tips will help you achieve pasta perfection every time.
Power of the pot (and plenty of water)
The first rule of cooking perfect pasta is to always use a large pot with plenty of water - pasta needs room to stretch its ‘noodle legs’ and avoid sticking together. Aim for about 4-6 litres of water per 500 grams of pasta. Once the water reaches a rolling boil, add salt, but not oil - (adding oil to the water may prevent your sauce from sticking to the pasta later). As well as supporting an anti-sticking situation, this essential seasoning will elevate your pasta from bland to brilliant.
Boiling point
Pasta perfection takes patience. Make sure the water is fully boiling, not just gently simmering, before you add the pasta. If you toss in the pasta too soon, it may absorb too much water, leading to a soggy, limp texture. The high heat from a rolling boil ensures the pasta cooks evenly and retains a delicious bite. Once your pasta takes the plunge, give it a stir to keep it from clumping together like a tangled mess.
A+ for al dente
Achieving that elusive al dente texture (firm to the bite) is the holy grail for pasta lovers. The cooking time can vary depending on the type and shape of pasta, so always check the packet for a guideline. Remember, every kitchen is a little different, so don’t rely solely on the timer. Start checking your pasta a couple of minutes before the suggested time. Perfect al dente pasta should have a slight bite to it, with no stickiness. You want it firm, but not so tough it gives you something to chew over!
Save your starch!
Once your pasta is drained, resist the urge to give it a rinse under cold water - this common mistake washes away the starch that helps your sauce cling to the noodles. The only exception is for cold pasta salads. For hot pasta dishes, toss your pasta straight into the sauce while it’s still warm, letting it soak up all the lovely flavours.
Down the drain
Hate the idea of wasting all that pasta water? Here’s a penne for your thoughts…don’t! Instead, before you drain your pasta, ladle out a cup of the starchy cooking water. This liquid is like magic - it helps create a silky, restaurant-quality sauce that clings to your pasta like a long-lost friend. This gradual addition of the reserved pasta water to your sauce helps to thicken and bind the sauce as you toss the pasta through it and create a dish that encourages the adage that ‘Italians do it better’.
Saucy finishes
Finally, for those looking for a spaghetti-tacular way to perfect their, well spaghetti, many experts advise you to finish cooking the pasta in the sauce. Transfer your pasta into the simmering sauce about two minutes before it’s fully cooked. This allows the pasta to absorb the flavours and ensures that every strand is coated in deliciousness. The residual starch from the pasta will help thicken the sauce and make it cling to the noodles perfectly. A little stir and a minute or two of simmering will bring everything together for a dish that’s as good as any Nonna could make.
