Pasta is the ultimate culinary safety net. It’s the $2 lifesaver that gets dinner on the table in 15 minutes when you’re too tired to mess about with cookng.
But just because it’s a pantry staple doesn’t mean you should treat it like an afterthought. Most of the pasta-centric “rules” we’ve been following for decades are actually based on kitchen myths that do more harm than good. The result? Terrible pasta. And you know that’s true.
If your sauce keeps slipping off the noodles or your cooking water resembles a failed chemistry project, you need a fresh approach. I’m cutting through the confusion to reveal how professionals manage pasta and a pot of boiling water.
I spoke with pasta pro Filippo de Marchi, a chef de cuisine working in Venice, to understand what American home cooks keep botching about the fundamentals and which so-called “pasta hack” techniques need to be left behind.
Here’s what
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