Six Easy Ways to Make Better Pasta, According to an Expert 2026

Making better pasta at home is easier than you think, according to cookbook author Julia Busuttil Nishimura. She shares six simple techniques that can transform your midweek meal from mediocre to restaurant-quality. Whether you're a novice or a seasoned cook, these tips will help you achieve delicious results every time.

1. Fresh Isn't Always Best: Choose Dried Pasta Wisely

While fresh pasta has its place, dried pasta is essential for many classic Italian sauces. Roman staples like amatriciana, carbonara, cacio e pepe, and alla gricia are best served with dried varieties. Dried pasta is also economical and a pantry staple. Look for pasta with a rough surface to catch sauce and a pale yellow color, indicating it was dried low and slow for better texture and flavor.

2. Be Generous with the Olive Oil

For olive oil-based sauces like aglio e olio or alle vongole, or tomato-based sauces, use plenty of extra virgin olive oil at the start. Olive oil adds flavor and helps emulsify the sauce when pasta water meets the pan. Finishing the dish with a drizzle of extra virgin olive oil is highly recommended.

3. Cook Sauce Low and Slow

Patience is key when making tomato sauce. Cooking it low and slow allows the flavors to meld and develop depth. This technique is especially important for sauces with garlic or onions, which need time to sweeten and soften without burning.

4. Salt Your Pasta Water Properly

Salting pasta water is crucial for seasoning the pasta from within. Use about 10 grams of salt per liter of water. This may seem like a lot, but most of it goes down the drain, and it makes a noticeable difference in the final dish. The background to this story is set out in Penne alla Vodka Recipe: Creamy Italian-American Pasta. A related thread runs through Fresh Pasta Dough Tearing? Fix It With These Science Tips.

5. Reserve Pasta Water for Emulsification

The starchy water from cooking pasta is liquid gold. It helps bind the sauce to the pasta and creates a creamy texture without added cream. Always reserve a cup of pasta water before draining, and add it to the sauce as needed. Earlier coverage in Spicy Gorgonzola Pasta: Creamy Italian Comfort Classic (59) shows how the argument developed. A closer look at the same subject appears in Creamy Swiss Chard Pasta Recipe: Easy Italian Comfort.

6. Finish Cooking Pasta in the Sauce

Instead of draining pasta and then adding sauce, finish cooking the pasta in the sauce for the last minute or two. This allows the pasta to absorb the flavors and ensures every bite is coated evenly. Anyone following the wider picture can start with Manicotti Recipe: Baked Italian-American Pasta Classic.

• Choose dried pasta with a rough surface for better sauce adhesion.
• Use generous amounts of extra virgin olive oil for flavor and emulsification.
• Cook tomato sauces low and slow to develop deep flavor.
• Salt pasta water adequately to season the pasta from within.
• Reserve pasta water to help emulsify and thicken sauces.
• Finish cooking pasta in the sauce for maximum flavor absorption.

Comparison of Pasta Types and Best Uses

FAQ

Why is dried pasta better for some sauces?

Dried pasta has a firmer texture and rougher surface that helps it stand up to robust sauces like carbonara and amatriciana. It also doesn't release as much starch, preventing sauces from becoming too thick or gluey.

How much salt should I add to pasta water?

A good rule of thumb is 10 grams of salt per liter of water. This seasons the pasta evenly without making it overly salty.

Can I use any olive oil for pasta?

Extra virgin olive oil is best for flavor and emulsification. It's worth using a good-quality oil, especially for finishing dishes where its flavor shines.

What is emulsification in pasta cooking?

Emulsification is the process of combining oil and water to create a creamy sauce. In pasta cooking, the starch in pasta water helps bind the oil and water, resulting in a smooth, cohesive sauce that coats the pasta evenly.

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These tips from Julia Busuttil Nishimura can help you make better pasta at home. For more insights on food and cooking, explore our tomato carpaccio recipe for a fresh Italian starter. If you're looking for a healthy meal, try our cooked oat salad recipe for a Mediterranean bowl. And for those interested in quality care, read about hospital care quality and why bigger isn't always better.