1. Not using a big enough pot.
It’ll allow you to cook your pasta in enough water so that it can move around freely and avoid clumping up.
2. Not salting the water.
You don’t actually need to salt the water before it boils, but you should salt it before you put the pasta in. Otherwise, your pasta will be bland. Don’t be afraid to really go for it. The amount of salt you’ll need depends on your taste, but remember that only a minimal amount of the salt you put in the pot will actually get into the pasta. Here’s a good guide to know exactly how much salt you should use.
If you’re making a sauce, use some of the leftover starchy pasta water to give your sauce a nice silky texture without thinning it out too much. Just save a cup or two of pasta water — and then add it to the sauce a few tablespoons at a time. You probably won’t need the full cup, but better to save too much than not enough.
10. Not knowing which sauce to pair which each type of pasta.
The pairing of pasta with sauce is of course a matter of taste, but these are a few guidelines that are good to follow if you really want to use your sauce to its full potential. For instance, a light, textured sauce like pesto goes especially well with rotini and fusilli, because the sauce can really cling to the twists of the pasta.
11. Cooking all the ingredients at once when you make a one-pot recipe.
One-pot pasta cooking is not traditional but if you’re pressed for time and want to limit the number of dishes, it can be a great solution. Cooking everything in the same pot doesn’t always mean cooking everything at the same time. Do things in stages to avoid certain things being undercooked, while others are overcooked. For instance, if you’re including a meat, brown it first in a little bit of olive oil with some salt and pepper. Once it’s well caramelized, take it out of the pot and put it back in at the very end.
Find even more tips on how to best prepare pasta in this video:
And click here to get the recipes featured in the video.
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