Pasta Savvy

Let's jump straight into this.

1) Don't cut long pasta before or after cooking them.
Breaking them seems to make it easier to cook since you won't have them sticking out of your pot.
But long pasta is supposed to wrap around your fork. It's the least messy way.
Imagine eating a bowl of short strands spaghetti!

2) Salt it while it's hot
Always cook pasta in salted water. Chuck a fistful of rock salt to boiling water before adding the pasta. Remember, the pasta itself is the foundation. So no matter how delicious the sauce is going to be, your dish will taste flat if the pasta is bland.

3) Don't overcook them beyond recognition.
Cook the pasta until it's al dente. Properly cooked pasta allow the sauce to stick to it (assuming the sauce is cooked well, so it's thick and doesn't drip or splatter).

4) Rinse free.
Don't rinse cooked pasta in water or coat them with oil
You would want the sauce to coat the pasta, wouldn't you?.

5) Dress, and not drown.
Remember, the sauce is a condiment. Just like you won't drown your steak in English Mustard. Go easy and don't waterboard your pasta with sauce.

6) Learn to twirl.
Simply twirl your long pasta you are having with a fork. You may use a spoon to help to mix the pasta, sauce and cheese, or as a guide for the pasta to the fork. But don't twirl your long pasta on a spoon. And PUT THE KNIFE DOWN.

7) Keep it tight.
If the bundle you twirled look too big to fit in one mouthful, drop it and make a smaller bunch. Cut stray strands with your teeth.

8) Don't slurp.
You are not at a Ramen-ten. So keep it quiet.

9) Sauce pairing.
As a general rule of thumb: Use meat sauces for short pasta, and seafood sauces for long pasta

10) A something extra.
Try cooking your pasta in Brodo (broth) for added flavour. If you have been to Bologna, you may realise their pasta tastes a little different - tastier if you ask us.

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