Pasta is such a convenient food and it’s made in a million ways all over the planet. Accordingly, it will taste everything from boring, to vibrant, from disgusting to heavenly. Don’t believe anybody who tells you they don’t like pasta. Most likely they have not tasted the real thing.
Sorry to be smug, but the real thing is made and cooked like Italians do. We do so few things really well in this crazy country. Pasta is one.
However, even if you don’t have it in the genes, you can make magic with our national starch.
Let’s see, did you buy good quality, durum-wheat, bronze-drawn spaghetti? Even better, did you just make some fantastic noodles or ravioli? Did you make some sauce?
Fine. Now you need a really large pan, better a tall stockpot, water and salt. You also need a shallow pan to assemble sauce and pasta. For this purpose, I prefer to use a wok-like pan which in Italy is called saltapasta.
The key to a perfect pasta is to keep it at a high temperature throughout cooking, saucing and serving.
Here are the rules:
- Use lots of water, typically 1 lt per 100 gr (1 quart per 3 oz) of dry pasta. Only start cooking the pasta when the water is on a rolling boil. You need to keep it at a high temperature so it cooks as fast as possible. As a result the pasta will keep its shape and texture (al dente).
- Use lots of salt, about 1 teaspoon of salt per lt (quart). Pasta cooked in unsalted water will be bland no matter how much salt you add to the sauce. I know it looks like a lot of salt, please just try and taste the difference.
- Keep the starch. During cooking pasta releases starch in the water which will provide a creamy texture and help the sauce clinging to the pasta. To retain the precious starchy film, don’t rinse the pasta after draining. On the contrary, you need to reserve some of the pasta water for the finishing (see below).
Here is the method:
While your pasta is cooking keep the sauce warm in the saltapasta or similar pan. Fresh pasta will cook in 1 to 3 minutes, dry pasta will cook in 6 to 12 minutes depending on package instructions. If you don’t overcook the pasta, there is no need to add oil to the water.
As soon as the pasta is cooked, drain and transfer to the sauce pan. You actually need to drain it a good half a minute before is cooked as you will finish it while saucing. Increase the heat and stir the pasta into the sauce. Add the pasta water – up to one tablespoon per person – and grated cheese, if using. Stir some more until the excess liquid is absorbed. Sprinkle with fresh herbs and a drizzle of good extra virgin olive oil. Serve on warm plates at once.
And please remember, no swimming!