People’s love for pasta comes from its ability to adapt to different tastes and traditions. Whether it’s the classic Italian dishes like spaghetti carbonara, lasagna, or fettuccine Alfredo, or unique regional twists found in several countries, pasta satisfies a wide range of palates. Pasta is a dish that feels both comforting and indulgent, whether it’s homemade with fresh ingredients or prepared from a quick box on a busy night. But what are the secrets to cooking the best pasta?
The experts at Wren Kitchens have teamed up with Roberta d’Elia, Head Chef at Pasta Evangelists, to share insider tips on how to make the perfect pasta either from scratch or shop brought. She also reveals the common pasta-making mistakes you need to avoid.
Expert tips for making pasta from scratch
1. Prepare your work surface
The foundation of making great pasta begins with properly prepping your workspace. “Always make sure your work surface is clean, dry, and lightly dusted with flour,” advises Roberta. For the best texture, mix semolina flour with 00 flour, the latter being a finely ground Italian flour perfect for pasta.
2. Knead to develop gluten
Kneading the dough is an essential part of the process. This step activates the gluten in the flour, which gives the dough its elasticity and structure. “You want to knead the dough for 8-10 minutes until it’s smooth and springs back when you press it,” says Roberta. If the dough feels too sticky during this process, dust it with a small amount of flour, but don’t overdo it.
“Adding too much flour can make the dough tough, which can affect the texture of the pasta,” she cautions.
3. Let the dough rest
After kneading, the dough needs time to rest. “Wrap the dough in cling film or cover it with a damp towel, and let it sit for 30 minutes. This allows the gluten to relax, making the dough much easier to roll out and shape,” Roberta explains. The resting period helps prevent the dough from shrinking back as you roll it.
How long does fresh pasta last in the fridge?
Freshly made pasta is best eaten the same day, but it can be stored for later use. “Fresh pasta will last for 1-2 days in the fridge. Any longer, and it might start to dry out or become too soft,” notes Roberta. To keep pasta fresh for a longer period, freezing is an excellent option. “You can freeze fresh pasta for up to a month. Just make sure it’s properly stored in an airtight container or bag,” she recommends. This way, you can have fresh pasta on hand without the rush to cook it immediately.
Common mistakes to avoid when cooking pasta
Even if you’ve mastered making pasta, there are still a few things that can trip you up when it comes to cooking it, as Roberta explains.
1. Not salting the water properly
One of the biggest mistakes home cooks make is under-salting the pasta water. “Pasta water should be as salty as the sea,” Roberta says. Salting the water seasons the pasta, which is critical. “For fresh pasta, I recommend 10g of salt for every litre of water,” she suggests. For dried pasta, which takes longer to cook, reduce the salt to 5g per litre. The right amount of salt helps ensure your pasta is flavourful even before it meets the sauce.
2. Overcooking the pasta
Fresh pasta cooks much faster than dried pasta, typically in 2-3 minutes. One common mistake is overcooking the pasta, which can result in a mushy texture. “Always aim for al dente, meaning firm to the bite,” Roberta emphasises. Overcooked pasta not only loses its structure but can also absorb too much water, dulling its flavour.
3. Rinsing the pasta after cooking
After draining the pasta, many people make the mistake of rinsing it under cold water. “This process washes away the starchy layer that helps sauce stick to the pasta,” explains Roberta. Instead, just drain your pasta and toss it immediately with your sauce. The starch left on the pasta will help the sauce cling to every strand or shape, creating a more cohesive and flavourful dish.
Top tips about pasta sauces
There’s a certain magic in a homemade sauce simmering on the hob, filling your kitchen with enticing aromas. “A homemade sauce allows you to control the flavours completely, and it pairs beautifully with fresh pasta,” Roberta says.
However, with the busy pace of life, there’s no shame in opting for a good-quality supermarket-bought sauce. “Shop-bought sauces can be convenient, and with a few tweaks—like adding fresh herbs, spices, or a splash of wine, you can elevate them to something that rivals homemade,” she advises.
Roberta concludes, “With a little patience and practice, you can make pasta that’s not only delicious but also brings the flavours of Italy into your own kitchen.”
For more information, please visit https://www.wrenkitchens.com/blog/how-to-cook-the-perfect-pasta
About Roberta: Born and raised in Foggia, Puglia, Roberta d’Elia is the Head Chef at Pasta Evangelists. She’s on a mission to bring the joys of fresh, hand-crafted pasta to the UK, a passion that started when she was just six years old, learning to make her first pasta shape, orecchiette, with her nonna. In 2019, Roberta joined Pasta Evangelists, where she continues to share her love for pasta with food enthusiasts across the UK.
