Common mistakes to avoid when cooking pasta
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We all know pasta is an all-around comfort food and, for years now, has remained a constant on restaurant and home menus. The recipe possibilities are endless, along with various sauces, toppings, and preparation styles.
But another thing about pasta that we can all agree on is that at some point, we have all made mistakes when cooking it, leading to a disappointing meal. Whether it’s overcooking, undercooking, or not seasoning it correctly, we all know perfectly cooked pasta isn't as simple as dropping dried pasta into boiling water.
Luckily, pasta experts at Taste have shared their tips on making sure the same mistakes won’t happen again. Dig in!
Many people think pasta is a fail-safe meal option. Photo from Taste.
Don’t overcook it
When it comes to cooking pasta, the timing can make all the difference to the taste.
Perfectly cooked pasta should have a uniform colour and slight firmness but still be chewy when bitten.
The tip is to check the pasta one minute before the packet’s recommended cooking time is up. Overcooking it will make it go mushy.
Don’t get the pasta to water ratio incorrect
Experts say a large pan is essential because it allows the pasta to expand while it cooks. This will prevent it from sticking together in the boiling water.
Regular stirring will also give you an even cook and prevent any clumping.
Don’t add olive oil to the pasta water
Many people believe that adding olive oil to pasta water will stop the pasta from sticking together. However, doing this will leave a thin film of oil on the pasta after it has been drained, stopping the sauces from clinging to it.
Don’t waste the pasta water after draining
Another tip is to add salt to your pasta when it comes to a boil.
And then, after cooking, remember never to pour all the pasta water down the sink.
This can help later on to thin the sauce if needed and add extra flavour too.
Don’t wash off the flavour
Experts also advise avoiding rinsing the pasta after cooking, as this would wash off some of the pasta flavours.
You will also lose some starch that will help the sauce stick to the pasta.
Don’t choose the wrong sauce for the pasta type
Experts at Taste also believe that choosing the proper sauce for the right type of pasta will significantly enhance the meal.
Spaghetti has been known to work well with the classic bolognese, but it also tastes fantastic when paired with creamy sauces. The same goes for linguine and fettuccine.
Using chunky vegetable sauces for short pasta in a tube shape works wonders as well. A meaty ragu sauce is a way to go for Pappardelle’s ribbon shape or rigatoni’s ridges.
Don’t overdo the sauce
Speaking of sauces, overdoing it is also a common mistake made by many people. Experts, even Italians, suggest aiming for a pasta coated by the sauce but not drowning in it.
The tip is to add the cooked and drained pasta into a large frying pan and then pour the sauce slowly.
Don’t put the heat too high with carbonara
A poorly-cooked carbonara can sometimes have its sauce slightly resemble scrambled eggs.
To avoid this, do not cook the pasta on high heat, leading to the eggs overcooking. On the other hand, when the heat’s too low, the egg won’t thicken, and the cheese won’t melt.
Don’t overcook pasta for a bake
Have you ever baked pasta that came out too soft when served?
For pasta that would later go in the oven, it is recommended to undercook it for a few minutes in the pan. This way, it will carry on cooking while being baked.
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