when it comes to making pasta, sometimes just throw a noodle against the wall and see if it sticks – literally. Many amateur cooks, who know next to nothing when it comes to perfecting the art of making classic Italian dishes, accept pasta-making myths as fact and destroy craving-worthy carbs in the process.
So much for Bucatini’s blasphemy. We enlisted Chef Filippo De Marchi of De Majo Restaurant and Terrace at NH Collection Venezia Murano Villa to impart his culinary expertise to us, eliminating the mushy dish that is often mistaken for macaroni.
“Cooking pasta is not difficult at all. It’s all about time and the right ratio of water to pasta,” he says. “Don’t fall into the trap of believing the myths. Just trust your gut and follow the simple instructions.”
So we rounded up nine of the most popular pasta-making myths we could find and implored DeMarchi to support or debunk each one.
Myth 1: Throwing the pasta against the wall to see if it sticks means it’s done.
answer: Incorrect
“It’s not the best way to check for doneness,” DeMarchi said. “When pasta hits the wall, its texture changes, and it’s not an accurate indication of whether it’s cooked.”
Instead, it’s more accurate to scoop out a strand and taste. Then you can tell if it has achieved the perfect chewy texture.
Myth 2: Adding olive oil to pasta water will prevent noodles from sticking
answer: Incorrect
Olive oil is an essential addition to most pasta dishes, but keep it on your plate.
“Oil just floats on the water and doesn’t effectively coat the pasta,” DeMarchi says. “The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking, and make sure to use a pot size appropriate for the amount of pasta you’re cooking.
“This way, the pasta has enough room to move around and cook evenly,” he adds.
Myth 3: Fresh pasta is always better than dried pasta
answer: Incorrect
It all comes down to personal preference. Fresh, dried, frozen – the chef doesn’t decide what your taste buds like and don’t like.
“Fresh pasta has a soft texture and cooks quickly, making it perfect for delicate sauces,” the chef says. “Dry pasta, on the other hand, has a firmer texture and pairs well with hearty or thicker sauces.”
DeMarchi also likened it to choosing between two great actors for a movie role. “The choice depends on the role they play,” he says, “just like the choice of fresh and dried pasta depends on the dish you’re making.”
Myth 4: You should keep the lid on when cooking pasta
answer: real
“It’s best to leave the lid on when cooking pasta,” advises DeMarchi. “This prevents the water from boiling and helps control the cooking process. Additionally, it allows steam to escape, which helps prevent the water from foaming and creating a starchy mess.”
As recommended, be sure to choose the right size pot so the pasta cooks evenly.
Myth 5: Pasta should be eaten al dente
answer: real
Either bite the bullet or go home, at least that’s what most Italian chefs think.
“Serving pasta al dente, which means ‘to the teeth’ in Italian, was the right choice. It’s the perfect balance of being cooked while still maintaining a slight hardness,” says De Marchi. “Overcooked pasta can make for a frustrating dish, so going for an al dente texture can ensure your pasta is just right.”
The easiest way to ensure al dente results every time is to follow the cooking instructions on the back of the box, starting with the lowest number in the recommended minute range. This will give you enough time to taste test and determine if it needs to cook longer.
Myth 6: Adding salt helps speed up the boiling process
answer: Incorrect
Salt plays an important role when boiling water, but not when heating it. Instead, salt must be added so that the pasta can absorb its flavor.
“If you don’t cook it with enough salt, the pasta may taste a little bland,” warns De Marchi, whose signature dish at NHC Murano Villa is spaghetti alle vongole. Originating from the Venice region near the ocean, this seafood dish is made from vongole (usually clams, garlic, white wine and chili flakes), sea asparagus and lemon zest.
Myth 7: Drain pasta until completely dry
answer: Incorrect
There’s a reason why salty Italian pasta water is so highly regarded. Not only does it have a delicious brine that enhances the flavor of the sauce, but it also helps the sauce stick to the pasta itself.
“This creates a more cohesive and flavorful dish,” DeMarchi said. “A little moisture makes your pasta taste even better.”
Myth 8: Cooked pasta should be rinsed with fresh water before eating
answer: Incorrect
If you want to expose yourself to potential injury from Nonna’s rolling pin or wooden spoon, run the cooked pasta under clean water.
“This can eliminate [aforementioned] The starch coating helps the sauce stick to the pasta,” says De Marchi. “The residual heat of pasta [actually] Helps the sauce combine with the pasta to create a more flavorful, cohesive dish.
“Think of it like a beautiful marriage—you want the sauce and pasta to come together and live happily ever after, not to take a cold shower before serving.”
Myth 9: You should pre-cook lasagna
answer: Incorrect
“Precooking lasagna isn’t always necessary, especially if you use a moist sauce,” he says. “In fact, many lasagna recipes call for using the lasagna noodles directly without pre-cooking them so they can absorb the liquid from the sauce and cook during the baking process.”
Once you set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Simple preparation makes everything more enjoyable.