Italian Classics Made Easy: Perfect Pasta al Pomodoro | Learn with Eataly

Nicoletta Grippo, Chef at La Scuola di Eataly

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6 Lessons (26m)
    • 1. Introduction

      0:47
    • 2. Ingredients

      7:19
    • 3. Making Pasta al Pomodoro

      10:27
    • 4. Finishing and Plating

      6:47
    • 5. Next Up: Learn Fresh Pasta

      0:33
    • 6. More Culinary Classes on Skillshare

      0:25
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Project Description

Make pasta at home and try these tips.

Share how you prepared pasta at home, and let us know what you did differently after learning Chef Nicoletta’s tips and tricks. 

Upload a photo of your plated dish, or simply write a sentence or two about which tip you applied in the Project Gallery – whether that's the classic Pasta al Pomodoro, or a recipe of your own. We can’t wait to see what you make! 

 

Top 10 Tips for Cooking Dried Pasta: 

  1. Make your pasta water as salty as the sea 
  2. Don’t add olive oil to the water! 
  3. Keep long pasta long (never break it up) 
  4. Ignore the cook time on the box – test along the way and cook to your taste 
  5. When in doubt, undercook your pasta for that ‘al dente’ bite 
  6. Avoid rinsing your pasta in a colander (you want it to absorb the sauce) 
  7. Keep your starchy pasta water on-hand after it’s cooked 
  8. Heat up your sauce so it’s ready when the pasta is done  
  9. Finish your pasta dish in its respective sauce 
  10. Rule of thumb: add dried herbs at the beginning, fresh herbs at the end 

   
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