The Pasta Mistake You're Probably Making - One Chef's Must-Know Tips!

When it comes to cooking pasta, there are countless tips and traditions that surface, often celebrated as sacred knowledge passed down through generations. However, many of these so-called "hacks" can be misleading. I had a chat with acclaimed chef Filippo de Marchi from De Majo Restaurant & Terrace, who has mastered the art of pasta making. With experience crafting more pasta types in one year than many will in a lifetime, he knows the biggest blunders home cooks make.

One of the most egregious errors? Adding pricey olive oil to the pasta water!

"Cooking pasta isn’t rocket science; it’s all about timing and the right water-to-pasta ratio," Chef Marchi asserts. He warns that such practices could lead to unsatisfying results and believes it's time to debunk some of these pasta myths.

Here are the eight biggest pasta mistakes you need to stop making right now:

1. Testing Pasta by Throwing It Against the Wall

Forget the wall! Chef Marchi emphasizes that this method doesn't accurately gauge doneness. Instead, simply taste a strand for that perfect al dente. You avoid the mess of starchy splatters and get a true reading on your pasta's readiness.

2. Adding Olive Oil to Boiling Water

A common misconception is that olive oil prevents the pasta from sticking. "In reality, it just floats on the surface," says de Marchi. The secret to non-sticky pasta is using **plenty of water**, stirring regularly, and choosing the right pot size. The more room your pasta has to dance around, the better!

3. Assuming Fresh Pasta Is Superior to Dry

Fresh or dry? The truth is it’s all about personal preference! Fresh pasta works great with lighter sauces due to its soft texture, while dry pasta holds up better under richer sauces. Use the right type for your dish — after all, choosing pasta can be like picking the right actor for a role.

4. Covering the Pot While Cooking

Chef Marchi advocates for keeping your pot uncovered. This keeps the water from boiling over and allows steam to escape, contributing to better cooking control and preventing starchy water messes.

5. Misunderstanding the Role of Salt

Although some believe adding salt to pasta water helps it boil faster, this isn't the case. While the salt does enhance the flavor of the pasta, it's not a boiling-time shortcut. Insufficiently seasoned pasta will taste bland, so make sure to salt your water generously!

6. Draining Pasta Completely

Don't let all the salty, flavorful water go down the drain! The secret is leaving a bit of moisture in your pasta before mixing in the sauce. This helps the two meld into a cohesive, flavourful dish.

7. Rinsing Cooked Pasta Under Water

Resist the urge to run pasta under cold water! This step washes away the valuable starch that helps sauces cling to noodles. Instead, let the residual heat create a beautiful bond between your pasta and sauce.

8. Precooking Lasagna Sheets

Many people believe they need to cook lasagna sheets before layering, but if your sauce is moist enough, you can skip this step. Cooking time in the oven will allow the sheets to absorb that juicy goodness and cook through beautifully.

Making pasta shouldn’t be stressful. With these simple fixes and an understanding of proper techniques, you can elevate your pasta game to restaurant-quality in no time. So, the next time you're faced with boiling water, remember Chef Marchi's advice: Trust your instincts and master the art of pasta!