How To Make Perfect Pasta
Updated: Oct 9, 2022
I am not saying that this is the most perfect way to make the best pasta, what I meant is, that this is the best way to make perfect pasta every single time. There are millions upon millions of pasta recipes online. Some would debate that making fresh pasta is the best option, but I beg to argue.
A close up...
I personally find that fresh pasta is too rich. Imagine using fresh pasta to make carbonara, it is just too rich. The best Michelin Starred restaurants in Italy use dried pasta. Maybe they are sending us a message that dried pasta trumps fresh ones.
So, dried pasta it is. But how to choose the best dried pasta? You will get all the information you need in the recipe video below. I mean, a video paints a thousand words. Expensive branded pasta doesn't mean that they are of high quality, not necessarily. Do keep that in mind.
After we get the correct pasta out of the way, let's talk about the water, salt and olive oil. The correct ratio is 100g of pasta to 1L of water with loads of salt and oil, right? It is not exactly right, however. After years of cooking pasta, I find that the shorter you cook the pasta, the creamier the texture is.
So what is the correct ratio? 100g of pasta to 400g of hot water. Yes! Hot water will shorten the cooking process. As for salt? Do not add until the water tastes like the ocean, just a pinch will do. Lastly, no oil. Adding oil while cooking will make the pasta super greasing and the sauce will not cling.
Now, it is down to the ingredients. Remember less is always more, very much like pizza. Today, I am using some slow-roasted cherry tomatoes, a bit of cheese and herbs with a touch of lavender. As the Pasta Queen will say, just gorgeous...
Cherry Tomatoes Preferably With Vines, A Large Handful
High Quality Olive Oil, For Brushing
Sea Salt, Pinch
Black Pepper, Pinch
Good Quality Spaghetti, 100g
Tomato Sauce Homemade, 1/4 Cup
Dried Lavender, Pinch
Fresh Mozzarella, A Few Pinches
Basil Corasely Chopped, A Handful
Parmigiano Reggiano, Freshly Grated
Extra Virgin Olive Oil, A Drizzle
Cast Iron Skillet / Pan
Please visit my "How To Make Tomato Sauce" page for the recipe.
Preheat the oven to 100 degree celsius or 210 fahrenheit.
Place the tomatoes onto a baking dish vine side down.
Brush with olive oil.
Season with salt and pepper.
Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy.
*Check at the 1.5 hr mark.*
Remove from the oven and set aside until ready to use.
In a skillet over medium heat, add 400g of hot water.
Add in the spaghetti.
Gently pluck the tomatoes from their vines and toss the vines into the pasta mixture.
*Doing so, will add more tomato flavors to the pasta.*
Season with salt and cook until the spaghetti is al dente.
With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated.
Immediately transfer the pasta mixture to the cherry tomatoes.
Toss and deglaze.
Add in the rest of the ingredients.
Toss until everything has been fully incorporated.