Italian Chef Reveals the 10 Biggest Pasta Cooking Mistakes
Pasta is one of those dishes everyone thinks they know how to cook. You boil water, throw the pasta in, drain it, add sauce. Done, right? Not quite.
Pasta is simple, yes, but simple food leaves nowhere to hide. When something is off, you feel it immediately. The texture is wrong. The sauce slides away. The whole dish feels… flat.
After cooking pasta my whole life and eating it more times a week than I probably should admit, I can tell you this, most pasta disappointments come down to a few very common mistakes. The good news is they are easy to fix once you know what to look for. Let’s break them down.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to 10 Biggest Pasta Cooking Mistakes
0:33 Mistake # 1: Choosing the Wrong Pasta and Sauce Pairing
1:38 Mistake # 2 Using a Pot That’s Too Small
2:33 Mistake # 3 Under-Salting the Cooking Water
4:14 Mistake # 4 Don’t Add Oil to the Pasta Water
5:14 Mistake # 5 Cooking Pasta Before the Sauce Is Ready
6:05 Mistake # 6 Overcooking the Pasta
6:47 Mistake # 7 Skipping the Mantecatura
7:42 Mistake # 8 Forgetting the Final Touches
8:46 Mistake # 9 Letting Pasta Sit Too Long
9:37 Mistake # 10 Reheating Pasta the Wrong Way
11:12 Bonus: The One Mistake That Matters Most
11:31 Pre-Order My First Cookbook, Authentic Italian
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25 Comments
Yummi❤
Thanks my friend. Your videos really put my Italien cooking on the next level 👌🤝
@Vincenzo's Plate what are your thought for ravioly with pesto sause??
I am mostly using fusilli and it fit to every sauce I make 😂
So fusilli is all purpose pasta…..
I am reahiting pasta in classic electric oven and it is great.
10: reheating pasta. Did it (and still have to do it sometimes) and usually wasn't 100% happy with it. When I have clearly too much for the day's serving I save some sauce without the pasta beforehand for the next day and prepare fresh pasta. You should always have this few extra minutes.
Of course not for Lasagne&friends…
I always cringe when I see Bolognese sauce served with spaghetti. It just doesn't make sense, the sauce has no way to stick. But it's a great way to separate authentic Italian restaurants from pseudo-Italian ones.
I learned a trick to prepare pasta aldante and healthy. If you use orange, clementine or kumquat peel in water before boiling pasta, the noodles will absorb the flavors. The peels have more benefits than the fruit itself and avoid wasting
Mistake #4 you're also pouring it down the strain wasting your money on olive oil.
My mother used to warm leftovers in a covered dish over a pot of water, double boiler style. The steam created warmed , whatever leftover, without over cooking it in a microwave. 12:09
Just love love this video. I have been following you for a long time now. Amazing recipes and they r so delicious. I have followed you way of making the pasta. It’s delicious. Thank you so much ! GOd bless ! ❤❤❤
"Mushy" pasta not being tasty is a myth. In fact, sometimes it’s even tastier, depending on the dish. I vote for being more open-minded.
get a collab with Max Mariola !
what about a 1 person pasta pan? what size? simple pastas just to cook…how big for the pasta to swim?
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You should review Micheal Franzese Pomodora. He issued a challenge to Gordon Ramsey to make something better.
Good that you mention heating up leftovers in a pan. That used to be standard but young ones don't know about it. In many cases, it makes for a tastier dish than the original
I always try get fresh pasta its much better than dry pasta in a box
break pasta in half for spaghetti😎
A strategy I use to reheat my pasta dishes is to save some extra pasta water, allow the pasta and the water to cool, then add the water to the pasta dish prior to placing it in your refrigerator. This way, once everything is cooled, your pasta will not absorb any more water and it will be ready to be rehydrated when you want to reheat it.
I have been watching your channel for a while, and one of the best secrets I've learned is to keep the pasta water, that has changed my culinary experience!
That last one might sound corny. When I grew up me and my dad always cooked together (it was just the two of us), he taught me all he could. Now he is 83 years old and I have his role. It always tastes better when we've done something together.
I don't put much love in making any food, as it will often end in health issues anyway, due to allergies, but at least I avoid many of these mistakes. Some I do: not enough water (largest pot contains not more than 2 l, but I want 250 g of spaghetti), not al dente (but not mushy either), not using the water from the pasta for the sauce (either not enough water for the pasta at all or sauce ready far later than the pasta). Currently I even use "instant sauce", but that might change. But I would never use oil for cooking, never think it is possible to combine any pasta with any sauce, never would let the pasta wait and get cold. An Italian would very likely not accept my pasta, but I think it's the best way I can make them.
Thank you so much again for sharing your skills sir, even as a retired chef, one is learning heaps from you. Such a big difference from what one learned at William Angliss catering college in Melbourne in the late 70s.
Peter
Townsville
It's wonderful when you're talking with such passion about love between pasta and sauce. And it's good to know I'm not making any of those mistakes. Maybe because I love pasta and have great respect for this dish. Thank you for your passion.😊