19 Tips for Perfect Pasta
Here are some Pasta Cheats as spotted on Food Network and some great Blogs. I have used a lot of these tips and some are new. Let me know what works for you. Pasta, in particular Lasagna, is one of my signature ingredients. Believe it or not it is even more popular in my family than Cheesecake!
Here are some tips for making that perfect pasta for any recipe. I know some people out there are all about cutting out the carbs but seriously, pasta? It fills your belly with that warm feeling you expect from any comfort food and is also perfect for when you’re in a hurry after a long and crazy day. These tips and tricks will help you make a good recipe even better!
Salt that boiling water:
If you don’t salt the water you’re cooking the pasta in, the end product will undeniably taste of nothing. For pasta that tastes delicious, you need to make sure the cooking water tastes like the sea. It is important to salt the water before it actually comes to a boil because it will take longer to reach boiling point. The most important thing is to add enough, don’t be shy. Your pasta is counting on you.
Don’t bother adding oil to the cooking water:
You’re far from alone if you’ve always thought oil stops your pasta sticking together. Think about it; what happens when oil and water mix? They separate. Even if the water is boiling intensely, the oil will only float on top, which isn’t so great for the pasta down below. The best way to prevent the pasta sticking is to give it a good few stirs in the first few minutes of the cooking process, and every so often after that until it’s cooked.
Keep some cooking water back:
The starchy cooking liquid is one of the bonus treasures you get from boiling pasta. It’s perfect for thinning down your sauce without making it too watery. Also, if it’s adequately salted, it won’t alter the taste of your dish so much!
One pot pasta is perfect when you’re in a rush:
All you need to do is grab a pot and fill it with everything you’d normally add to your pasta dish, including veggies, cooked meat, seasoning, tomatoes, garlic, water and the uncooked pasta itself. Bring it to a boil and simmer until it all magically comes together.
If you’re making a pasta bake, undercook the pasta:
Cooking your pasta to the halfway mark is a must if you want the pasta to be al-dente and the sauce a perfect consistency. A general rule of thumb is that if the pasta will be in the oven for 30 minutes or more, you’ll definitely need to half cook it. It’ll finish off bubbling away in the sauce, leaving a rich, creamy consistency to your dish. Let a pasta bake stand at room temperature for at least 10 minutes before serving. Not only will it be like lava, but the standing time will also allow the pasta and sauce to marry, thicken and absorb nicely.
Don’t rinse pasta:
When you boil pasta, it gets a nice starchy lining that’s perfect for holding a slick of sauce. Rinsing it washes that lining away and gives the sauce a surface that is harder to cling on to. Having said this, if you’re making a cold pasta dish like pasta salad, you should definitely give it a quick rinse under cold running water. Letting it dry naturally will almost certainly encourage it to stick together, even if you do coat it with olive oil.
You don’t need to pre-boil lasagne sheets:
Most dry lasagne sheets you buy in the supermarket don’t need to be pre-boiled. Simply make sure your sauces are a little bit (not too much) on the runnier side and layer it up as normal. Bake it straight away. Contrary to popular belief, layering up a lasagne the night before will give your pasta time to soak up all of the sauce, resulting in a soggy lasagne that’s somehow devoid of any sauce.
Restaurant secret for making pasta ahead of time:
Cook your pasta until it’s just al dente, drain, rinse under cool running water and coat with olive oil. Cover and keep it in the fridge until you’re ready to use. Right before serving, just drop the pasta into a big pot of boiling water for a minute or two to heat through. Usually, rinsing your pasta is a big no-no but in this case, it removes some of the excess starch to prevent the pre-cooked pasta from sticking together.
Pre-soak pasta ahead of time and it will cook in 60 seconds flat:
Okay, so this one is slightly unconventional but it works. If you’re a non-traditionalist and you want to try it, soak the pasta in cold water for 2-3 hours (or overnight), rinse, then drop into boiling salted water. You won’t believe how quickly it cooks.
Boil it in a frying pan:
Forget all that stuff about boiling pasta in a giant pan to avoid it sticking together. Giant pans of water take lots of time and energy to heat up. Try using a smaller saucepan and stirring more often to get it cooked in half the time. Pre-boiling the kettle and heating up the pan is always a good idea too.
Microwave it:
Fill a mug with a handful of dried macaroni, shredded cooked chicken and Italian herbs. Microwave on high, add a little bit of cheese and melt. Hot, creamy, one-mug pasta that’s perfect as a midnight snack.
Throw it into a rice cooker:
The secret ingredient to stop your cheese sauce curdling is evaporated milk. It makes this rice cooker mac and cheese the most foolproof method of cooking dinner. Less mess means more time for wine.
Less is more:
Don’t overdo the pasta with a bucket load of sauce. There should be just enough sauce to lightly coat the pasta, without drowning it completely.
Add pasta to sauce, then bring to the boil, stirring to coat:
Picture your typical plate of spaghetti and meatballs or spaghetti Bolognese… the naked spaghetti is on the plate, covered in a mountain of meat and sauce, right? WRONG. Always remember that the pasta should be added to the sauce, not the other way round. The ideal way to combine the two is to toss the drained pasta into a pan of sauce, turn the heat up and combine to coat the pasta. Bring to a boil, adding any additional pasta cooking water to thin it out, if necessary.
Finish with cold butter:
To give your pasta a silky, restaurant-style glaze, add cubes of cold butter right at the end of the cooking process while your pasta comes together with the sauce. Drop the butter in and keep stirring to emulsify into the sauce and coat all the pasta. Serve immediately and the pasta will have the most wonderful sheen.
Choose the correct pasta shape for your sauce:
Long and skinny (spaghetti, linguine):
Light tomato or cream sauces, olive oil or butter
Long ribbons (fettucine, tagliatelle):
Bolognese or cream sauce
Twists (fusilli, cavatappi):
Light, smooth sauces like pesto
Shells (conchiglie, lumaconi):
Meat or heavy cream sauces
Tubes (penne, rigatoni, macaroni):
Rich, meat sauces like ragu or Bolognese.
Small shapes (orzo, orecchiette):
Stews, pasta salads, soups
Filled pasta (ravioli, tortellini):
Light butter, cream or oil-based sauces
Now that you are in the mood for pasta check out this recipe for 4 Cheese Stuffed Shells
I always appreciate your tips Marilyn and these are great. I’ve added oil for years, but you make a lot of sense with that tip…. thank you!
I’m so pleased that you shared your posts at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your 19 tips for perfect pasta at tomorrows party and pinning too.
Hugs,
Kerryanne
I am so happy Kerryanne you could relate to the article and read it through. LOL. It was a long one. I am thrilled for the feature and will definitely be back for the next party. Enjoy your week!!
Marilyn, your list is so comprehensive, I can’t think just now of anything I’d add! My favorite is to boil it in a smaller pan. After years of boiling 4 quarts of water (sheesh!), discovering several years ago that I needed much less was a boon–haven’t looked back!
Oh yes!! I agree. It takes less clean up with a smaller pan too. It is good to see you again!! Enjoy your week.
Marilyn this is another amazing post. I always learn so much from your post. I had read somplace to use olive oil in the water but I never stopped using salt. So for a time, I was using both. Then I just stopped using the oil. Now I am back to using just salt. Keep the good tips coming.
Glad you find my tips useful. I never knew the pasta determined how to prepare the water. There are so many things where a little knowledge goes a long way! Thanks for sharing and enjoy your week!
I always salt the water – and always wondered why to put oil in it (I quit doing it so I’m glad to know that’s OK!)
Thanks for linking up your pasta tips at the #HomeMattersParty this week.
I am amzed at what hlps nd why as well as what are myths. I love what this series teaches me. Thanks Nicole. Remember to laugh often. It’s great cardio!
Wow! What a great list, Marilyn! I’m featuring this post of yours for #FridayFrivolity this week!
I am glad you find it useful Lisa. And thank you for the feature! Make sure to laugh often this week. It is great cardio!
So many good tips here for cooking great pasta. Most I did not know, I love your tip Friday, I am always learning something.
Kathleen
Bloggers Pit Stop
Thank you Kathleen. I learn so many fun things researching these! Remember to laugh this week. It’s great cardio!
What “well seasoned” tips for a perfect pasta, your tips are awesome! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
Miz Helen
Thank you. It tickles me that you approve! Please enjoy your week.
Such great tips! I knew some of them, but I’m always learning new tips from you. 🙂
I am glad to hear you find them useful CJ. Enjoy your week and thank you.
Oh wow thanks for sharing these tips. I’m ashamed to admit it but I can manage to burn pasta! It’s a disaster! Will give your tips a go next time for sure #FridayFrivolity
I am a real wizard! I can take one pound of pasta and turn it into ONE big forkful! These tips will make any cook look good! Thanks Rebecca for sharing. Enjoy your week.
My Children love Pasta, they add a lot of Tomatoes and cheese lol…I let then create their own version of whatever the heck they like to make it and it tastes great 🙂
It is a great lesson to teach children when you help them make food choices. They will remember it forever. Enjoy your week and do something frivolous for yourself!
These are great tips. I’ve always said that boiling water is never easy. As you can tell by this, pasta has its lists, too. Thanks for sharing in the Small Victories Linkup
Thank you for the kind words Leigh! Enjoy your week.
Now this is a great post!! Love all the tips! Thanks for sharing this at Throwback Thursday this week.
Mollie
Thanks Mollie. I am glad you enjoyed it!
Excellent tips! I have always had trouble cooking pasta…..Now I know ????
Thank you Rene. I am glad you found it useful!
Excellent tips! I definitely learned a few things. Maybe I won’t have overcooked pasta in my Lasagna next time!
Great Kathleen. Glad you found it useful!
Marilyn, many moons ago I use to always overcook pasta. It wasn’t until I was in Switzerland that I learned the proper way to cook pasta from my neighbor. She taught me all about Italian cuisine. You might not believe this but if there’s one thing I won’t healthify it’s pasta. I love regular pasta but I do keep it at a minimum lol Thank you for sharing with us at #SimplifyWednesdays Pinned, Shared, Tweeted, Yummed
I use Dreamtime pasta once in a while but I much prefer Prince brand. Pasta is a treat at our house so I like to make it count. Thanks Carla.
Wow, there is a lot of stuff on here I didn’t know. I do rinse my pasta, but it is usually because I am in a hurry to get it on the table and rinsing it cools it quickly for my son who is acutely sensitive to hot foods.
Thanks again for sharing on #Tasty Tuesdays
Instead of rinsing, set your bowl in a larger bowl full of ice. Cover with a handtowel and let it sit about 10 minutes. See if that makes a difference for you.
Guilty too of adding oil and rinsing my pasta.. Thanks for sharing these tips.
I think those are the top two myths we all fell for Camille. Thanks for the comnent.
I am very guilty of adding oil and rinsing, thank you for these tips!
I dont rinse often, but I do over boil and was adding oil. I have to remember to stop sooner as you can always add, but not remove. These little tips are so interesting to me! I know I do things but never realized why. My grams was a great cook!
Lots of great tips here – thanks! I’ve been guilty of adding oil to my pasta water…
Me too Amy. And not salting anymore either. I thought it would lower sodium in my diet. Weird thought, eh? Thanks for sharing!
Such a great tip!
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess!
Great ideas – I always forget to save some of the water!! Thanks for sharing on the What’s for Dinner link up
There were a lot of eye openers in there for me. Have a relaxing week!
Loved all your hints Marilyn, I had no idea on some of these! I must admit, I’ve always rinsed my pasta!
Thanks Teresa. There are a few in there I never used before either. Have a relaxing week!
This is all great information! I can’t wait to try cooking my pasta in the sauce, thanks!
I hope you like it Cindy! Have a relaxing week!
These are great tips. I especially like the no pre-boiled lasagna noodles. Having to pre-boil the noodles is what has kept my away from making lasagna. Will have to try this tips
Thanks Melissa. Just remember you need more sauce to give the noodles more liquid to soften them. I add about 50% more. Enjoy!
Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again! Remember to leave your host a comment to increase the chance of being featured. Great tips, I’m pinning for later.
You are welcome Charlotte. Thank you for giving bloggers a place to shine!
Hi Marilyn, Great pasta tips! Now you’ve made me hungry……….. Blessings, Janet
I always make ME hungry Janet. Glad I could do it for you. Thanks for leaving your thoughts. Have a great week!
Loved these tips, especially those concerning what pasta to use with what sauce!
Visited from #smallvictoriessunday
I am glad you found it useful! Thanks for leaving your thoughts. Have a great week!