I've been doing it wrong. It's official. I can cook just about anything, but I have been making pasta wrong since...well...forever. I know! Pasta! Of all things. Sigh.
How have I been doing it wrong you ask? Well the hubster found this website and we figured we'd try out the pan and starchy pasta water bit. We already did the cheese, salty water and tongs.
HOLY COW! It made all the difference! I mean I thought our pasta was good before. No. It was mediocre. The pasta we had tonight- SO good. I'm never going back to the plain old pot method. I'm all about the pan.
The synopsis is:
1. Use a pan and ditch the pot.
Undercook the pasta just a bit and then put it into the pan with the sauce. Then cook it just a bit in the
sauce. It gives the sauce an amazing flavor and coats each strand beautifully.
2. Simple sauces are great, but add some pasta water.
When you do, the water and the sauce emulsify. It creates an even better deep flavored sauce. It a
typical sauce you heat the oil add some garlic, then your aromatics. Just after the aromatics, add the
water.
3. Add salt to your pasta cooking water
Does this need explanation?
4. Use tongs.
It really makes the tossing of pasta and serving so much easier.
5. Use your cheese for more than a garnish-
Grate it finely and add it to sauce. Don't use preshredded it's more expensive and tastes like...nothing.
Read the full article. I've changed my pasta ways. Yummy.
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