6 Red Flags That You're About To Ruin Your Pasta, According To Professional Pasta Makers
HuffPost
If you're making it from scratch, heed these warnings before you turn your dish into a bad memory.
Few things are more satisfying than digging in to a bowl of freshly made pasta, letting silky lengths of noodles loop around your tongue and feeling the al dente resistance of cooked dough on your teeth. Making homemade pasta is an art, which means there are plenty of ways it can go wrong.
Even pasta’s most experienced creators will curb their imaginations and follow skill and science when it comes to certain pasta principles. Here are six things a seasoned Italian chef worth their salt(ed water) would never do.
1. Getting Too Fancy Too Fast
While it’s tempting to jump into fun shapes with the hopes of revealing yourself a pasta prodigy, “Making pasta needs practice — it’s something that you feel under your hands,” said Katiuscia Rinaldi, Rimini-born head chef at Roman restaurant Yeppa & Co. And even with experience, there are certain types of pasta that pro chefs say will test their technique … and patience.
To Rinaldi, it’s strozzapreti and tortellini, both of which are time-consuming since each piece needs to be individually made by hand. She teaches classes on making the former — which can be both humbling and hilarious, since it’s not the easiest.
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