1. Never overcook your pasta!
It’s better to eat nothing at all than to eat overcooked pasta! Be sure that you are checking your pasta often to ensure that it is al dente!
2. Salt…salt…SALT your pasta water!
The rule for salting your pasta water is 10-100-1,000: 10 grams of salt (about 1/2 tbsp), for 100 grams of pasta (3.5 oz), cooked in 1000 milliliters of water (1 quart of water).
3. Save the pasta water!
Does anyone love a nice runny sauce? No. We did not think so. Always remember to save some starchy pasta water to thicken your sauce! It also helps the sauce stick to the pasta.
4. Stop ditching the rinds!
Yes, we are talking to you. If you’re still throwing away your Parmigiano-Reggiano rinds you’re doing it wrong. These rinds can be saved and even froze! You can add them to pasta sauces and soups for an amazing flavor!
5. Adding olive oil to pasta water is like wasting gold!
You may hear chefs on TV telling you to add olive oil to your pasta water. The truth is, this does nothing but waste precious olive oil. It may actually make it more difficult for the sugo to stick to your pasta! (Nonna would not condone it… so don’t do it!)