Some like it smothered in a robust Bolognese or tossed with a simple fresh tomato sauce.
Others like it swirled in acreamy spinach sauceor mixed with pungentgarlic and anchovies.
However you like it best, theres no denying thatpastais one of the most popular dinner choices.
And for good reason.
Its fast, simple and delicious and just about everyone loves it.
But have you ever noticed that pasta at a restaurant just tastes better than homemade?
Early in my line-cooking career I made pappardelle in a rich meat sauce.
Id finish the dish to order in a hot skillet, gently twirling the noodles in the simmering ragu.
Learning how to roll handmade noodles from our Italian chef instructor was an eye-opening experience.
It was a simple yet effective technique to ensure that each order was perfect during our busy lunch rush.
Perhaps you too have been at a dinner party where the host serves a veryoverlyal dente pasta dish.
You take a bite of the mushy noodles and smile politely with an approving nod or thumbs-up.
But, really, that overcooked pasta is the sole reason you question the longevity of your friendship.
Who overcooks pasta, really?
Well, lets cut the host a little slack.
Overcooking pasta is incredibly easy, especially if you are juggling multiple dishes at once.
Relying entirely on the package instructions to know when pasta is finished cooking really doesnt cut it.
Thats why the best way to tell when pasta is done is by tasting it.
The key here was to cook the pasta to about a minute or two less than al dente.
Some of the sauce goes into a large skillet, followed by the almost al dente pasta.
Pasta cooking liquid is also ideal stirred into wine sauces, vegetable ragus and even cream sauces.
