Pasta do's and don'ts

From https://www.thesun.co.uk/fabulous/food/8862766/youve-been-cooking-pasta-wrong/

• YOU might think it's one of the easiest dishes to make, but did you know you've probably been cooking pasta wrong this whole time?
• Giovanni Rana - pasta maker and founder of the Giovanni Rana brand - and his daughter-in-law Antonella, have revealed the secrets behind the perfect Italian dish - and they're super easy.
• "... Fresh pasta is the quickest. We’re talking about just two minutes.
• "I personally love to drain the pasta 15 seconds before the full cooking time... this way you don't overcook [it]."
• The pasta guru also advised flavouring the pasta with just a drizzle of extra virgin olive oil and a sprinkle of Parmigiana Reggiano - especially when it comes to tortellini.
• If you must add sauce, just a small spoon is recommended.
• "As Italians, we try not to cover it too much with the sauce," she explained.
• "The queen is the pasta and the sauce is the tool."
• And on the subject of sauce, tomato ketchup is a total no-no while choosing extra virgin olive oil - as opposed to just olive oil - and a specific type of cheese, is crucial.
• "When you buy extra virgin it means they’ve pressed the olives just once and they press the pulp – the colour, flavour, nutrients and everything is better," said Antonella.
• "Always buy Parmigiana Reggiano in a whole piece where you can see the crust and the stamp. Never buy it already grated, as you’ve already lost half the flavour."
• And when it comes to seasoning, you'll need two types of salt - rock to place in the water while cooking and flakes to season.
• Antonella also explained a few basic herbs will finish off your dish perfectly.
• "The last basic is fresh herbs such as basil, thyme and chive," she said.
• "I believe that when you cook with fresh herbs, [washed and chopped] roughly, your dish is already king."

From https://www.chatelaine.com/recipes/how-to-cook-perfect-pasta/

1. DON’T put oil in your water or on your pasta. Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles. You’ll also end up with greasy pasta, yuck. So, now that the don’t is out of the way, here are all the dos!                                                                     

2. Fill your pot properly. Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely. You also want enough water to balance the heat once the pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of water to every 250g of pasta.                                                                             

3. Salt your water like the sea. Salting the water is your only opportunity to season the pasta itself. The water needs to “taste like the sea,” in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt.                                                                                                                                   

4. Bring water to a rapid boil before adding the pasta.Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly. Noodles that are added too soon with be soggy and improperly cooked.                       

5. Drop and stir.As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot. Stir occasionally during the cooking process.                                                                        

6. Check the package for timing. There are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package. Every variety and brand of pasta designates a proper cooking time and it’s indicated on the package. Long thin noodles tend to be very fast cooking while small denser pasta tend to take much longer. Start testing your pasta about two minutes before the indicated time, just to be safe. You’re looking for ‘al dente’ which means tender but firm to the tooth. If your pasta will be cooking further in the a saucepan with sauce, you can remove it from the water slightly before the al dente stage.                                             

7. Always save some cooking water. Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We’ll come back to this.)                                                                              

8. Drain don’t dry. Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.                                                                                         

9. Add pasta to sauce — not the other way around.Always have your sauce prepared before you cook your noodles. The pasta cooking should be the last step in making your dish. Keep your sauce warm in a large, wide saucepan, big enough to add your noodles to. Add immediately after they’ve drained.                                                                 

10. Add some pasta water. Adding a touch of pasta water to your sauce when you add the noodles helps the sauce adhere better to the pasta. The water adds a bit of richness and flavour and the starchiness can help bring a split sauce back together. The best piece of pasta-related advice I can give is this: Remember that the actual cooking of the noodles should be the last step in your meal preparation. The sauce should be ready, the salad on the table, everything ready to go before you drop in the noodles. Once pasta is cooked you want to add it to the sauce immediately otherwise it will begin to stick and become gluey. You can’t fix that.