Pasta Perfect

I don't proclaim myself an expert (being new to cooking and all) that's why I 'borrowed' an article from Bon Appetit magazine to share with you (with some of my revisions for a shorter version), their techniques in creating the perfect pasta - the Italian way.

A Bon Appetit Cooking Manifesto - The 10 Point Guide to Pasta Perfection

May 2011, The Italy issue

1) Forget the Pot USE THE PAN - after cooking pasta in the pot, finish it off on the saute pan for saucing.

2) Build the Foundation. To make a classic pan sauce, heat olive oil, saute garlic, add a vegetable or two (like zucchini, cauliflower and caramelized onions) and then - here's the important part - a generous amount of pasta water (really?) yes really. Go to. 4.

3) You're not using enough salt - Add a small handful  of kosher salt to a pot of boiling water, then drop in the pasta. The noodles absorb water as they cook, so you're actually seasoning the interior of an otherwise bland starch. The water should taste "almost as salty as seawater." (gallstones, here we come).

4) Don't dump that pasta water! - starchy, salty pasta water is the secret ingredient in most sauces. Scoop out some of the cloudy water with a coffee mug and pour a few splashes into the sauce. Then simmer until the water and oil emulsify and begin to form a slightly creamy sauce. A simple step that gives a dish body and flavor.

5) Trust the Tongs - they are an indispensable tool. Use them to pick up a noodle to test for doneness, to transfer long noodles from pot to pan, to toss noodles in sauce and, finally, to plate it all beautifully.

6) Now work that pan. It's where the Magic Happens - undercook the pasta by about two minutes in the pot, and finish cooking it in the sauce's flavorful liquid.

7) Everything's better with butter - It's the other secret to rich, silky sauces is extra fat - and yes, all the restaurants use it. One New York chef adds cold butter to the pasta and sauce in the pan, off the heat, to give it an unctuous texture.

8) Cheese in not just a garnish - Think beyond parmesan. There's cottage, feta, mozarella, provolone, even cheddar. the cheese melts and becomes a binder that brings in more texture and flavor.

9) It Should Look as Good as it Tastes - a well-designed pasta bowl not only makes for beautiful presentation but also serves a purpose. To get the "look", twirl the pasta, lift it out of the pan, lower it into the bowl, then re-twirl.

And finally (10) Practice Makes Perfect (Pasta!). Again...

Salt boiling water. Add pasta; cook until just shy of al dente. Right before it's done, scoop out some of the starchy water with a coffee mug or measuring cup.

Saute olive oil, garlic, and whatever vegetables you've got until tender. 

Pour some reserved pasta water on the sauteed vegetables and simmer to create a pan sauce

Transfer pasta to the pan and toss with tongs until thoroughly coated in sauce. Cook for about two minutes over medium - high heat, until pasta is al dente

Add more pasta water to loosen up the sauce, if necessary.

Stir in butter or olive oil and freshly grated cheese off the heat.

Sprinkle in fresh herbs, if using

Toss it, twirl it, plate it!

Voila!