Perfect Pasta

A few simple rules to help you get it right

BY BARRY HERTZ Although there are hundreds of types of pasta, the average kitchen only uses a half-dozen varieties. If you’re going to stick to the basics, why not do it right?

BIT OF BITE

Pasta that’s cooked too long will be soggy; not long enough and it’ll be chewy. Aim for a slightly firm al dente texture, which Lorenzo Boni, executive chef of Barilla America, calls the ideal consistency: “It takes longer to digest and lets you better absorb the nutrients.”

GRAIN OF SALT

To achieve an al dente dish, salt water after it boils, not before. This will slow the heating process. “The flavour will infuse into the pasta as it cooks,” says Boni, who recommends 7 grams of salt per litre of water.

IN HOT WATER

Add the pasta only once the water is boiling – dumping it into a cold pot guarantees a sticky disaster. Boni suggests 4 litres of water per 500 grams of pasta.

KEEP THINGS SAUCY

“Long pasta is best with sauces that stick, while shorter is great with ingredients that can be tossed together,” says Rob Gentile, executive chef at Toronto’s Buca restaurant. “For spaghetti, use a simple pomodoro – tomatoes, basil, olive oil. For shorter pasta like orecchiette, get chunkier pieces of vegetables, meat or seafood.”