How to Make Pasta
Question: Scott, I love watching you on Chopped. You have mentioned that when you go out to eat, you rarely get served pasta that is cooked correctly. Can you please tell me how to cook it correctlyand is it acceptable to use dry pasta? One day I will learn to make it fresh, but for now I am stuck with dry!
Scott Conant: Dry pasta is wonderful! I love it. If it didn't take so long to cook I would have a few of them on each menu at every restaurant I have. I always tell people, if you don't know how to cook pasta well, read the box; normally they give good tips. I cook my pasta in salted boiling water. The water should taste like broth. Cook the pasta about 90% of the way in the water and then finish it in the sauce. Reserve some cooking liquid to adjust the sauce if it gets too dry. It's very simple and requires a bit of practice, but it will be a MUCH better product.
Question: Any recommendations for making fresh pasta at home?
Scott Conant: Be sure to have all the tools you need laid out in front of you. Practice is the key. Too much flour can be bad news and make sure you have fun at it. Play with recipes and find out what you like best!
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Question: Hi Scott! I visit Scarpetta in NYC every chance I get. I love your spaghetti and have taken plenty of folks there to convince them that yours is absolutely the best! Any tips on getting that perfect texture with pasta?
Scott Conant: I like a little semolina in the dough. I make it with eggs, "00" flour, a pinch of salt and a bit of semolina, which adds great texture and bite.