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:

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

RESOURCES

Recipe: Pasta al Pomodoro (Download PDF)
To learn fresh pasta-making and find more Italian pasta recipes, check out Eataly's other class, Make Fresh Pasta the Real Italian Way.

More from Eataly

La Scuola, Eataly’s cooking school in New York and Chicago
Find more recipes like Orecchiette con Cime di Rapa on Eataly’s blog

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James Feighny

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