Pasta seems simple, but there's a reason it tastes so much better in Italian restaurants. A few crucial principles transform pasta from a quick dinner into something memorable.
Rule #1: Salt the Water Aggressively
Use 1–2 tablespoons of salt per pound of pasta in 4–6 quarts of water. This is your only chance to season the pasta itself from the inside. Well-salted water also produces better texture.
Rule #2: Match Pasta Shape to Sauce
- Long, thin (spaghetti): Light oil-based or tomato sauces
- Long, wide (pappardelle): Rich, chunky meat sauces
- Short, ridged (rigatoni): Chunky vegetable or meat sauces
- Shells (conchiglie): Thick sauces with small bits
- Twists (fusilli): Pesto — winds into the grooves
Rule #3: Cook Al Dente
Start testing 2 minutes before the package time. There should be just a hint of firmness at the center. Always finish pasta 1–2 minutes underdone — it keeps cooking in the hot sauce.
Rule #4: Save Pasta Water
Before draining, scoop out 1–2 cups of pasta water. The starch emulsifies fat and water in the sauce, creating a silky consistency. Classic Roman pastas — cacio e pepe, carbonara — rely entirely on pasta water for their texture. No cream needed.
Rule #5: Finish Pasta in the Sauce
- Transfer underdone pasta directly into the sauce in the pan
- Add a ladle of pasta water
- Toss vigorously over medium heat for 1–2 minutes
This is the biggest difference between restaurant pasta and home pasta.
The 5 Roman Pastas to Master
- Cacio e Pepe: Spaghetti, Pecorino Romano, black pepper
- Carbonara: Spaghetti, guanciale, egg yolks, Pecorino
- Amatriciana: Rigatoni, guanciale, tomato, Pecorino
- Gricia: Rigatoni, guanciale, Pecorino
- Aglio e Olio: Spaghetti, garlic, olive oil, chili flakes
💡 Pasta Tips
- Never add oil to pasta water — sauce won't cling
- Don't rinse pasta after draining
- Use high-quality pasta (De Cecco, Rummo)
- Reserve more pasta water than you think you need
- Finish pasta in the sauce pan, not on the plate