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Gaby Dalkin’s Perfect Pasta



• Bring water to a rolling boil before dropping pasta
• Use a pot large enough so the pasta doesn’t become crowded
• Salt the pasta water once boiling // Kosher always for salting the water - and kosher or maldon for finishing // 2 tablespoons of coarse sea salt to every 5 quarts of water
• Stir the pasta while cooking so it doesnt stick with a pair of metal tongs
• SET a timer so you don’t overcook - take it out when al dente - you want it to be a tiny bit firm on the inside.
• Do NOT put olive oil in the water before dropping the pasta
• Reserve pasta water when draining. Reserved pasta water contains essential starch that can be used later to adjust the consistency of your sauce
• Toss pasta in a warmed saucepan with your prepared sauce. Cook pasta with sauce for about 2 minutes to marry flavors.
• Reserved pasta water contains essential starch that can be used Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta after to adjust the consistency of your sauce
• The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad
• Here is my fav pomodoro style sauce recipe
• 1 lb of dried pasta feeds roughly 4-6 people

• Tube shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce.
• Ribbons Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces. Generally, the wider the noodle, the heavier the sauce.
• Long, round pastas like spaghetti or bucatini are best with olive oil- and tomato-based sauces, which coat each strand evenly. Go thinner for delicate preparations.
• Shapes like a bow tie etc are great for chunky vegetable sauces absolutely go better with short pastas that have lots of crevices to trap the sauce