Everything you need to know to become a pasta pro!

Whether it's for a delicious seafood pasta meal or spaghetti with meat, here are the secrets to being a pasta pro and making pastas as delicious as those served in Italy.

Use the correct amount of water

To prevent pasta from sticking, cook it in a large volume of water using a pot with high sides. The water level should never exceed three-quarters of the pot's height to prevent it from boiling over.

Measure the salt carefully

Add salt to your water as soon as it boils. In addition to enhancing the flavor of the pasta, it helps it retain its firmness. Be careful not to add too much unnecessarily, though: 10 to 15 ml of salt per liter of water will suffice. Your sauce and pasta seasonings will already provide enough.

Portion Matters

For a main meal, you generally allow between 85 and 115 g of cooked pasta per person; if it is a side dish, about 60 g of cooked pasta.

No oil or rinsing required!

Adding oil to the cooking water is unnecessary; it will actually prevent the sauce from adhering properly to the pasta. The same goes for rinsing after cooking. However, note that for pasta that will be baked or used in a cold salad, you can rinse it under cold water to cool it down or stop the cooking process.

Stir well

The secret is in… stirring! Do it from time to time to prevent the pasta from sticking or the water from boiling over.

Respect the cooking time to become a pasta pro.

Since cooking time varies depending on the type of pasta, refer to the instructions on the packaging. Start timing the cooking from the moment the water returns to a boil (after adding the pasta).

Should I choose white or whole wheat pasta?

Whole wheat pasta is slightly higher in calories than white pasta (120 calories per 250 ml serving – 1 cup – compared to 117 calories for the same serving of white pasta). However, whole wheat pasta provides several minerals and fibers and is more filling, so you tend to eat less of it. The trick to incorporating it into the diet of even the most reluctant eaters? Start by mixing it with white pasta and focus on a good seasoning!

Pasta and sauce combination: the key to becoming a pasta pro

Which sauce pairs best with each type of pasta? Here are some tried-and-tested pairing suggestions!

• Smooth pasta (pappardelle, tagliatelle, spaghetti): sauces based on cream, cheese or olive oil.

• Thin pasta (angel hair, rice vermicelli, etc.): Asian-flavored sauces.

• Hollow, tube-shaped, curved or twisted pasta (penne, shells, fusilli, etc.): thick sauces based on tomato or meat.

• Whole wheat pasta: thick sauces enhanced with good seasoning.

• Stuffed pasta (ravioli, tortellini, etc.): rosé sauces or sauces based on butter or olive oil that will not mask the taste of the filling.