Tom Kerridge’s perfect pasta

On his BBC Good Food podcast series, chef Tom shares his expert knowledge. Here, he gives tips on getting the most out of one of our favourite storecupboard ingredients

PASTA IS A BRILLIANT

THING, it’s so versatile, it’s filling and is a great vehicle for flavour.

MY FAVOURITE PASTA SHAPE

is spaghetti. As a kid, I used to love spaghetti hoops.

THE SIMPLER THE DISH,

the better it is. Something like lasagne is hard work but makes a great weekend lunch. But generally, the beautiful thing about pasta is that it cooks very quickly. Two simple ideas for you – drizzle it with some olive oil, add fresh herbs and chorizo or salami, or try it with calvolo nero, anchovies, garlic and lemon.

MAKING PASTA AT HOME

is all about touch and feel, you get to know when the pasta is the right consistency. It’s a bit like kneading bread. The most magical person I’ve seen making it is Angela Hartnett. She makes it look so simple.

THE DRIED PASTA YOU GET IN THE SUPERMARKET

is so good now, if you’re making your own it’s not necessarily going to be cheaper or better – make it because you enjoy time in the kitchen.

THERE’S NO NEED TO PUT OIL

in the water when you cook pasta to stop it sticking. If you give it a little drizzle with oil after it’s been cooked, that will stop it sticking..

YOU DON’T ALWAYS NEED TO ADD PASTA COOKING WATER

But if you’re going to make something quick, the starch in it will help create a sauce. You could cook spaghetti, keep some of the water, reduce it down, add a knob of mascarpone and a drizzle of oil, some chopped chilli and green veg, then add the pasta back to it and stir in some grated parmesan. Delicious!

I’M A BIG FAN OF A TRUE CARBONARA

I love the smoky flavour from the pancetta and the rich egg-yolk sauce with lots of parmesan. Yes, it’s about 9,500 calories, but it is incredible.

I LOVE TRUFFLE OIL

It makes pasta feel luxurious and flavoursome and has a wonderful taste. Use it sparingly – don’t add half a pint of oil to your pasta, just tiny drizzles.

Discover more extra-special ways with pasta on page 46.