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When it comes to making pasta, sometimes it’s about throwing noodles at the wall and seeing if they stick—literally. Many amateur cooks are practically helpless when it comes to perfecting the art of making the classic Italian dish, accepting pasta-making myths as fact and ruining crave-worthy carbs in the process.
The bucatini blasphemy stops here. We appointed Filippo De Marchi, head chef at NH Collection Venezia Murano Villa‘c De Majo Restaurant and Terraceto give us his culinary experience and put an end to the mess that often passes for pasta.
“Cooking pasta is not difficult at all. It all depends on the timing and the right ratio of water to paste,” he says. “Don’t fall into the trap of believing in myths. Just trust your instincts and follow the simple instructions.”
So we rounded up nine of the most popular pasta-making myths we could find, and asked De Marchi to support or debunk each one.
Myth #1: Throwing paste at the wall to see if it sticks will prove it’s done
Answer: FALSE
“It’s not the best way to check readiness,” De Marchi says. “The texture of the pasta can change when it hits the wall and does not give an accurate indication of whether it is properly cooked.”
Instead, it’s more accurate to scrape a strand and try it. You will then be able to tell if the perfect al dente texture has been achieved.
Myth #2: Adding olive oil to the pasta water will keep the noodles from sticking
Answer: FALSE
Olive oil in your water is not the best solution for a sticky paste.
Olive oil is a necessary addition to most pasta dishes, but save it for the plate.
“The oil just floats on top of the water and doesn’t effectively coat the pasta,” says De Marchi. “The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking, and make sure you’re using the right size pan for the amount of pasta you’re cooking.
“That way, the pasta has enough room to move around and cook evenly,” he adds.
Myth #3. Fresh pasta is always better than dry
Answer: FALSE
Fresh pasta has a good PR, but some dried pasta is just as delicious.
It’s all a matter of personal preference. Fresh, dry, frozen – chefs aren’t here to dictate what your taste buds like and don’t like.
“Fresh pasta has a softer texture and cooks quickly, making it ideal for delicate sauces,” says the chef. “On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces.”
De Marchi also compared it to choosing between two great actors for a movie role. “The choice depends on the character they’re portraying,” he says, “just as the choice between fresh and dry pasta depends on the dish you’re making.”
Myth #4: You have to leave the lid on the pot while the pasta is cooking
Answer: TRUE
Stopping the pot from boiling over can be as easy as placing a wooden spoon on top.
“Leaving the lid on the pot while the pasta is cooking is the way to go,” advises De Marchi. “This prevents the water from boiling over and helps control the cooking process. It also allows steam to escape, which helps prevent foaming of the water and the formation of starchy mush.”
As recommended, be sure to also choose an appropriately sized pot so that your pasta cooks evenly.
Myth #5. Pasta should always be served al dente
Answer: TRUE
Cooking “al dente” is one pasta rule you should always follow.
Go al dente or go home, at least according to most Italian chefs.
“Serving pasta al dente, which means ‘to the tooth’ in Italian, is the way to go. It’s the perfect balance between being cooked while still maintaining a slight firmness,” says De Marchi. “Overcooked pasta can be really nasty to a dish, so aiming for that al dente texture ensures your pasta is just right.”
The easiest way to ensure an al dente result, every time, is to follow the cooking instructions on the back of the can, starting with the lowest number in the suggested minute range. This will give you enough time to do a taste test and determine if it needs to cook a little longer.
Myth #6: Adding salt helps speed up the boiling process
Answer: FALSE
Salt will not make your pasta water boil faster.
Salt plays an important role in boiling water, but not when it comes to heat. Instead, it’s important to add salt to allow the pasta to absorb its flavor.
“If you cook without enough salt, the pasta can be a bit bland,” warns De Marchi, whose signature dish at NHC Murano Villa is spaghetti alle vongole. The seafood dish, which hails from the region of Venice next to the ocean, is a combination of vongole (usually clams, garlic, white wine, and chili flakes), sea asparagus, and lemon zest.
Myth #7. Drain the paste until completely dry
Answer: FALSE
A little pasta water will help the sauce stick.
There’s a reason salted pasta water is so highly regarded. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself.
“This creates a more cohesive and flavorful dish,” says De Marchi. “A little moisture can make your pasta dish very tasty.”
Myth #8. You must run the cooked pasta under fresh water before serving
Answer: FALSE
Running your pasta under water removes much of the starch.
If you want to risk potential injury with a nonna rolling pin or wooden spoon, run your cooked pasta under fresh water.
“It can remove [aforementioned] a starchy coating that helps the sauce adhere to the pasta,” says de Marchi. “The residual heat from the pasta [actually] it helps the sauce blend with the pasta, creating a more flavorful and cohesive dish.
“Think of it as a beautiful marriage—you want the sauce and pasta to come together and live happily ever after, not take a cold shower right before serving.”
Myth #9. You need to cook the lasagna sheets in advance
Answer: FALSE
Not all lasagna recipes call for pre-made noodles.
“Preparing lasagna sheets isn’t always necessary, especially if you’re using a sauce with a lot of moisture,” he says. “In fact, many lasagna recipes call for the crusts to be used directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process.”
Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress about. The ease of preparation makes it even more enjoyable.
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