The biggest mistake you make when cooking pasta, according to an Italian cook

pasta Is one of these dishes that most of us make when we are not sure what to cook. It is quick, easy and completely customizable – which means that you can consume almost all ingredients in your fridge, and it will still be a crowd puller.

Because many of us cook pasta since we learned how to cook – maybe thanks to good ‘Ole Power Macaroni and Cause– We could think we are professionals. On a recent trip to the Barilla Academies, Barilla’s cooking school in Parma, Italy, I learned that the production of pasta has more art than they may have thought.

Chef Marcello Zaccaria gave many tips for the production of pasta in restaurant quality at home, from use Julienned vegetables In dishes with long noodles and seasoned vegetables in dishes short pasta To the idea that we should try our pasta water to make sure it is salted for perfection.

However, there is a mistake that you might make that could throw up your entire pasta recipe – and it is a mistake at the beginning of cooking.

The biggest pasta error that you might be able to do according to a chef

As Julie Andrews Sings “The Sound of Music”: “Let’s start at the beginning, a very good starting point.” Because, according to Marcello, your pasta-to-sauce ratio can really create or break the court.

So there are two conditions after which you should live. If you cook a pasta dish with Marinara, Alfredo, Vodka or another sauce, which is not Pesto, you want to use 100 grams of dry pasta up to 100 grams of sauce.

If you have one, use a Food scale To get an exact measurement, 100 grams of dry noodles are about 1 cup and 100 grams of pasta sauce about 1/2 cup.

For pasta dishes with PestoYou will use the same 100 grams of dry noodles, but only 50 grams of pesto – or 1/4 cup.

To make the perfect bowl of pasta, you will cook your desired pasta in salted water –without breaking the pasta– Instructions for packaging. However, Marcello recommends pulling the pasta off the heat, about one to two minutes before the package is suggested Al dente pasta. In this way you can end the pasta in the sauce on the stove unless You make a pesto dish.

According to the chef Marcello, Pesto should never be heated on the stove, but rather cook the pasta to the al-dente, let them drain and then put them in a separate heat-resistant bowl with their pesto. Marcelllo recommends covering the bowl with plastic film or something else to seal it and then shake the bowl to secure the pesto coatings with every noodle.

It’s a simple trick, but your pasta dish will take your pasta dish to the streets of Italy at home.