Making pasta can be a daunting task for many amateur cooks, with various myths and misconceptions surrounding the process. To debunk these myths, Chef Filippo De Marchi from NH Collection Venezia Murano Villa’s De Majo Restaurant & Terrace offers his expertise. One common myth is that throwing pasta against a wall to see if it sticks will indicate if it’s done, which De Marchi debunks, recommending tasting a single strand instead. Another myth is that adding olive oil to pasta water prevents sticking, but De Marchi suggests using enough water and stirring the pasta regularly to avoid sticking.
There is a misconception that fresh pasta is always better than dried pasta, but according to De Marchi, it depends on personal preference and the type of sauce being used. It is also commonly believed that leaving the lid off the pot while pasta is cooking is essential, which De Marchi confirms as true to prevent boiling over and control the cooking process. Another myth is that pasta should always be served al dente, which De Marchi supports as it ensures the pasta is cooked through while maintaining a slight firmness.
Many believe that adding salt to pasta water speeds up the boiling process, but De Marchi clarifies that salt is added for flavor, not heat. It is also a misconception to drain pasta until it is completely dry, as some pasta water helps the sauce adhere better to the pasta. Finally, pre-cooking lasagna sheets is not always necessary, especially with a sauce containing enough moisture, as the sheets can absorb liquid from the sauce during the baking process. These myths and misconceptions can often lead to subpar pasta dishes, but by following De Marchi’s advice, anyone can master the art of pasta-making.
