After spending a week in Rome last December, star chef Andrew Zimmern got reattached to two classic Roman dishes, rigatoni carbonara and tripe a la Romana (wait for that recipe next month). Here, his tips for perfect pasta.
Everyone loves a good noodle. It’s a quick, easy and economical way to eat. It can also be as elegant as you care to make it, and it is universally beloved in every country I can think of. These are some fun tips to keep in mind next time you are making your favorite pasta dish.
Setup. Cook pasta in a large volume of rapidly boiling salted water; it should taste like seawater! I use five quarts to boil a pound of dried pasta. The reason I like this volume even for smaller pasta amounts is that it comes back to a boil faster and makes cooking large pieces like spaghetti noodles easier because they are completely submerged.