If there's anything worth celebrating it's the fact that October is officially National Pasta Month. That means not only is it a month full of spooks, but it's also a month full of carbohydrates in every form from cheesy to saucy and even buttery. National Pasta Month pays tribute to every form of everyone's favorite noodle, no matter what shape it comes in or what sauce it's coated with. Therefore, in preparation for one of the best food months of the year (arguably, because we're sure there's a National Donut Month, too), it's time to look back at some of the best tips from the country that does it best: Italy.
Italy is a country that's home to the best pasta dishes around and anyone who grew up in an Italian family can attest to the fact that pasta is practically a food group all on its own. Time to break out the stretchy pants and load up on the comfort food!
The Cooking Process
The first step to cooking pasta properly is knowing how to follow the correct method. While there are many options, according to Italians, there's really only one right way to do it. And for those who are Italian, this is practically the law. Traditionally, cooking pasta to the point of al dente is the only true way to eat it. This means cooking pasta until it has a bite, which is what 'al dente' translates to, and it's not always the most simple thing to do. The trick is to actually undercook the pasta and the rule of thumb is to subtract roughly two minutes from the cooking time that reads on the package or box.
The next best way to determine if a pasta has been cooked al dente is by simply trying it. One bite - no pun intended - is all it takes to see if the pasta has a bit of consistency left to it. After biting, take a look at the inside as well: Is there a white dot in the center? If there is, cook it a couple of minutes longer, then check again.
Pre-Saucing Tips
Beleive it or not, there's plenty that can be done prior to adding sauce to pasta. The first is to reserve some of the pasta water (which should have been salted so that it tastes like the ocean) in order to add it to the sauce. All it takes is a splash of salty, starchy pasta water to thicken up any waiting sauce and give it a little extra somethin'-somethin'.
For homemade marina sauce, a spoonful of sugar can do wonders to temper the acidity and round out the flavors. It can bring a much-needed balance to any tomato-based sauce, similar to how a pinch of salt can bring out the flavors in a sweet dish.
When it comes to baked dishes, this tip is a little more well-known: Spread a thin layer of sauce at the bottom of the pan to avoid sticking. This a way better option than using oil to prevent pasta from sticking, as it'll keep the moisture level in check, add an extra layer of flavor at the bottom, and doesn't alter or change the flavor of the dish in any way like olive oil or a butter spray would.
Know Which Pasta To Use And When
There is an infinite number of pasta choices out there, each one offering a unique shape and size and all of them might seem perfect. However, there is a purpose for each pasta shape and style and it can only improve a dish when a cook knows which one to use and when. For example, a thin sauce such as a marina without meat or vegetables, or even an oil-based or butter sauce, goes best with a thin spaghetti or angel hair. Anything that's delicate and thin will be a great option for these sauces as there's no need for the pasta to hold anything but the sauce (and possibly loads of grated cheese).
For heartier, heavier sauces, pasta with specific shapes is best. Orecchiette or shells - basically anything with a bowl shape - are great for picking up chunkier sauces. Their shape allows them to serve as a basis for all of that meaty goodness which is exactly how they're intended to be used.
Hollow pasta, such as penne, is a great option for thick sauces such as pesto or a thick cream sauce. Their hollow insides will help to hold sauce as it passes through while being mixed, and the ridges on the outside will also help the sauce to hold.