It is always fascinating to get a glimpse into a master chef’s kingdom. Especially if the said chef is a pasta master who can share experience, traditions and hacks about sinfully delicious pasta. We gathered three renowned pasta chefs from different parts of the world to share their secrets and valuable advice on how to prepare heavenly pasta.  

Carlo Bigi, New York pasta chef

⃤ I always prepare the pasta al dente! When it is not over-cooked but tender, yet hard, it is much easier to digest.

⃤ In addition, I use extra virgin olive oil and sprinkle with fresh herbs and spices, chopped at the last minute, in order to preserve their freshness.

⃤ I also dig a citrus finish – just a few drops of lemon!

Source: https://aconstellationjournal.com/2017/09/three-pasta-recipes-chefs-iconic-nyc-restaurants/

Andrew Carmellini, Italian pasta chef

⃤ A crucial thing many people do wrong: never break the pasta! This is often done with longer pasta, such as spaghetti. Use a large enough pot which can take all the pasta whole – otherwise the chemical reactions during cooking change.

⃤ Another key is to prepare the sauce while the pasta is still cooking and not after. In order to add flavour, cook the pasta with the sauce for a minute or so.

⃤ When I add spices or herbs I always do it while the pasta is still on the cooker. The heat helps herbs to release all their flavour.

Source:  https://www.foodandwine.com/recipes/spaghetti-with-fresh-soppressata

Andrea Tranchero, pasta chef in various Michelin-star restaurants around the world

⃤ I usually add a sugar cube to the sauce, thus making sure there won’t be a bitter note and it also will reduce acidity, which is useful.

⃤ I love to optimize the time. When I’m preparing a lighter dish, for example one with vegetables, I boil the veggies together with the pasta. This creates a very nice, natural exchange of flavours. And you have less dishes to clean!

⃤ To avoid spaghetti sticking during cooking I put them in cold water beforehand. For about 90 minutes. This gives great results and they don’t become sticky.  

⃤ Usually chefs tell you not to rinse the pasta with cold water after cooking, as this washes off the starch and – respectively – the flavour. However, there’s one case in which you should rinse: namely, when you’re preparing cold pasta salad.

Source: https://www.2hungryguys.com.au/2016/05/31/barilla-pasta-masterclass-at-casa-barilla-cooking-school/