8 commandments of pasta-making every Italian food-lover should know

Right up there with making the perfect cup of tea and boiling that just-right jammy egg, pasta-making is an important kitchen skill to master. However, the journey to al dente fettuccine is bumpier than it looks, so we asked the head chef of JW Marriott Mumbai Sahar's Romano restaurant, Roberto Zorzoli to share the secret of making your pasta perfetta—from its textures to its sauces and cheeses.

Thou shall not throw away the pasta water

  The cloudy liquid that leaches into the water when you boil your pasta is rich in starch that will help bind the sauce. To make the perfectly silky and thick pasta of your dreams, all you have to do is save about 1/4 of the starchy water and add it to the sauce.

Thou shall understand the difference between tomato passata, sauce and pulp

  It’s important to dress pasta appropriately and also to recognise what your pasta has come dressed in. In case you didn't know it, passata is tomato purée that has been strained of seeds and skins, a product whose precise definition has been put on paper by the Ministry of Agricultural and Forestry Policies!  The tomato pulp is unlike a passata, as it contains some whole pieces of vegetable and has been cooked down to make it concentrated and thick. Meanwhile, tomato sauce is prepared with baked tomatoes and passed through a sieve, with the addition of oil and few basil leaves.  

Thou shall pay attention to the texture of the pasta

When it comes to ideal pasta texture, it should be firm and elastic, not easily yield to pressure and regain its initial shape. It should also not have a sticky surface, should be cooked inside and out, and express the flavour that is kneaded into the dough—spinach, tomato, saffron, so on.  

Thou shall season it well

Balance, balance, balance! This is one word you must keep in mind when seasoning the pasta. No matter how good the recipe was or how much flavour we infused into the pan sauce, if the seasoning overpowers or underwhelms the taste of the pasta base, your pasta will not be perfect.  

Thou shall pick your cheese carefully

Which cheese should be sprinkled on top for a blast of cheesy flavour in your mouth and which cheese will make for a wonderful stir-in, is a crucial decision when one is making pasta. For example parmigiano reggiano bakes well on top of a lasagne or a cannelloni, while ricotta cheese is perfect for a ravioli stuffing.  

Thou shall store it well

  Fresh pasta (with or without eggs) can be stored in the refrigerator inside an airtight container, but only for a short time. Egg-free pasta can only be stored for 24-36 hours, or egg-based pasta for a maximum of three-four days. You can also freeze the dough for three-four months, but remember to put a date on the container.  

Thou shall pick the perfect oil

  Nothing is better than extra virgin olive oil to dress your pasta, especially one that has been obtained from the first pressing of olives. However, to cook, you may go for regular good-quality olive oil or even butter.  

Thou shall ace at boiling

  The pasta water should be salted the moment it is coming to boil. While the pasta is cooking, it absorbs the salt adding just that extra touch to the overall meal. If you add it after the boiling point, it won’t flavour the water well. The perfect dose of salt for pasta is 7gms on 100gms of pasta.  

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