Hey chefs,

Today’s kitchen tips are all about making pasta that would earn a proud nod from an Italian grandma—maybe even two cheek pinches if you’re lucky.

Whether you’re using dried pasta or showing off with fresh noodles, a few simple techniques can completely transform your dish. Let’s dive into the secrets behind pasta perfection.

---

🍝 Pasta Tips That Would Make Nonna Proud

1. Salt your pasta water like the sea

This isn’t just an old saying—salting your pasta water generously is the only opportunity you have to season the noodles themselves. If it tastes like a pleasant ocean breeze, you’re doing it right.

2. Don’t add oil to the water

It might sound helpful, but oil actually prevents sauce from sticking to the pasta. Skip it—just stir your pasta a few times during the first minute or two of cooking to prevent sticking.

3. Save that liquid gold

Always reserve a cup of your pasta water before draining. That starchy water is the secret to silky, cohesive sauces. Add a splash as you toss your pasta with the sauce to help it cling, emulsify, and shine.

4. Finish cooking your pasta in the sauce

Drain your pasta just a minute or two before it’s al dente and toss it into the pan with your sauce. Let it finish cooking in the sauce so the flavors really meld together. It makes a huge difference.

5. Don’t rinse your pasta

Unless you’re making a cold pasta salad, never rinse your noodles. That starch on the surface is exactly what helps sauces cling beautifully.

6. Use a wide pan for tossing

Instead of piling your pasta into a tiny pot to mix with sauce, use a large sauté pan. It gives you room to toss the pasta thoroughly with the sauce and ensures even coating.

7. Grate your cheese off the heat

If you’re finishing your pasta with cheese (looking at you, Parmigiano Reggiano), take it off the heat first. This prevents clumping and gives you that luscious, creamy finish.

8. Pasta shapes matter

Not all noodles are created equal! Use the right shape for the right sauce:

• Long noodles (spaghetti, linguine) love light, oily or creamy sauces.
  
• Tubes (penne, rigatoni) are best for chunky sauces with bits of veggies or meat.
  
• Twists and spirals (fusilli, rotini) are ideal for holding onto thicker sauces.
  

---

Whether you’re whipping up a weeknight spaghetti or channeling your inner Italian with homemade ravioli, these tips will help your pasta game level up fast.

Simple changes = big flavor upgrades.

---

Until next time—pasta la vista, baby!