If you’re pouring sauce on your spaghetti, then yes. Bloomberg magazine’s Kate Krader spoke with chef Missy Robbins of Lilia Restaurant in Brooklyn, NY, a “pasta destination” per Bloomberg.
As Robbins has mastered the art of pasta cooking, she’s become militant about the steps that go into creating a perfect bowl (and occasional plate) of the stuff. Here are some areas she believes you may be going wrong.
1. You use a small pot.
“Even if it looks way too big, grab a large pot,” Robbins says. “And add more water than you think you need. There should be enough space for the pasta to move around so that it cooks evenly in water that’s at a rolling boil. And remember that heavily salted water is essential.”
2. You add oil to your cooking water.
“Here’s the short reason why: It prevents sauce from sticking to the pasta. It’s basically like adding a raincoat to your pasta.”
3. You grab a colander.
“If you’re draining your pasta in a colander in the sink, you’re losing all the cooking water—and that water is an important ingredient for a great dish. You can use a pot insert, or you can remove pasta from the pot with tongs or large slotted spoon. Just remember to work fast as you extract the pasta from the water.”
4. You discriminate against the classics.
“Buying expensive artisanal pasta in eye-catching shapes isn’t essential to making a delicious dish. I happen to love the De Cecco brand—it cooks evenly, has good flavor and consistent quality. Whatever brand works for you, use it.”
5. You pour sauce on top.
“If you’re serving a sauced pasta, you should always add the pasta to a pan of sauce and finish cooking it there. These last few minutes are crucial: They ensure that the pasta absorbs more flavor. Allow for that additional time by undercooking your pasta a little bit in the boiling water. And add spoonfuls of the pasta cooking water you reserved to the sauce as you stir the pasta; it will be a little bit thick from the starch of the pasta and help thicken and flavor the sauce.”
6. And you use too much sauce.
“You don’t want your pasta that you’ve cooked so carefully to be swimming in a pool of sauce, no matter how tasty that sauce is. Allow for 1 ½ to 2 cups of sauce per pound of pasta.”
7. You believe pasta belongs on a plate.
“I use bowls to serve almost all pastas, from long strands of spaghetti, fettuccine, and mafaldini to short shapes like rigatoni and gnocchi. Pasta is more comfortable in a bowl, it’s more fun to eat, and there’s less chance of cooling down quickly. The exceptions to my rule are flat-bottomed pasta which can get broken up if they’re jumbled in a bowl.”
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Matt Capell
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P.S. Here's a joke for you!
What do you call a fake noodle?
An impasta!
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