Our hot take? It’s not hard to make a great plate of pasta. Pasta-making tips that were once considered revelatory have become second nature for many home cooks. Almost everyone with a television now knows to thoroughly salt the cooking water and reserve some of that salty, starchy water for the sauce. The term “al dente” has become common knowledge among even neophytes. Most of us know not to rinse the noodles and to finish them in the sauce.
But even with all the pasta-making knowledge in the ether (and on the internet), a lot of cooks still can’t reconcile why the pasta they make at home doesn’t live up to the glorious bowls they’ve had in Italy or at top Italian restaurants around the U.S. Fret not, friends: We’re here to help. Or, to be more precise, our panel of pasta experts are here to help.
The tips below will bring you closer to pasta perfection. Whether it’s taking a stab at making fresh pasta without fancy equipment, trying one of the countless brands and shapes of artisanal dried pastas on the market or making the silkiest, most flavorful sauce imaginable, here are culinary professionals’ top secrets for stepping out of your pasta rut.
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Grab a Bowl and Get Rolling
“I think a lot of people feel that you need some sort of elaborate setup to make fresh pasta, but there isn’t any sort of required
This Article was originally published on Wine Enthusiast
