Barilla Italian chef Andrea Tranchero shares the mistakes of pasta and the perfect sauce for every shape

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Italian chef Andrea Tranchero has shared the most common mistakes that home cooks make when preparing pasta, such as breaking spaghetti before it boils and adding olive oil to cooking water.

Barilla’s executive chef, who has worked at Michelin-starred restaurants around the world, revealed what should and should not be done to cook the authentic dish.

‘The perfect pasta starts with pasta. A delicious Italian dish needs a good quality base, so it is very important that you choose a good quality premium pasta for cooking, ” Tranchero told Daily Mail Australia.

‘When cooking the pasta, be sure to follow the directions on the box for a perfectly al dente flavor, not crisp but firm with a small bite.

“The cooking water should be salty like the sea (I recommend about 7 g of salt per liter of water) and boil with large bubbles before adding the pasta.”

Italian chef Andrea Tranchero (pictured) has shared the most common mistakes home chefs make when preparing pasta.

Italian chef Andrea Tranchero (pictured) has shared the most common mistakes home chefs make when preparing pasta.

What each pasta shape looks like: Long spaghetti pairs perfectly with light sauces, ribbons like pappardelle pair perfectly with ragout, while short pasta is ideal for baked pasta dishes

What each pasta shape looks like: Long spaghetti pairs perfectly with light sauces, ribbons like pappardelle pair perfectly with ragout, while short pasta is ideal for baked pasta dishes

The perfect sauces for every shape of pasta

LONG: Balance long, thin strands of pasta like spaghetti, linguine, or fusilli with light sauces.

TAPES: Combine thicker, flatter ribbons like tagliatelle, pappardelle, and fettuccine with more robust sauces like bolognese and ragout

SHELLS: Thick cream or meat sauces

SHORT: Penne, rigatoni, farfalle, and fusilli are fun, versatile shapes perfect for pasta salads, baked dishes, and thicker sauces

TWISTS: Lighter, smoother sauces, like pesto, are perfect with fusilli, strozzapreti, caserecce, and gemelli

FULL: Serve the ravioli, tortellini, or cappelletti with a light butter or oil sauce.

MINI SHAPES: Orzo, fregola, and risoni are perfect for hearty soups, casseroles, and pasta salads.

One minute before cooking, transfer the pasta to the sauce to finish cooking, adding a tablespoon of cooking water.

“The heat of the pan will help the pasta take on the delicious flavors of the sauce, and the reserved cooking water will help the pasta and sauce combine,” he said.

Here, Mr. Tranchero listed the common mistakes when preparing Italian cuisine, and how to avoid it.

Add olive oil to the pasta cooking water.

Many of us assume that it helps prevent our pasta from sticking, but it wastes our precious olive oil as it doesn’t mix with water.

‘Does nothing. The oil floats up, while the pasta sinks, ” he explained.

In any Bolognese, ravioli or marinara, Tranchero said that olive oil is his secret weapon, but it is better to keep it until the end.

‘The oil and the water do not mix, so adding it to the cooking water will only cover the pasta, making it difficult to mix well with the sauce. Finish off your plate with a generous drizzle of extra virgin olive oil for a rich and authentic Italian flavor, ” he said.

Break spaghetti before boiling

Never break your spaghetti before boiling because the long pasta is supposed to wrap around your fork

Never break your spaghetti before boiling because the long pasta is supposed to wrap around your fork

Never break your spaghetti before boiling because the long pasta is supposed to wrap around your fork. Spaghetti can hold sauce more efficiently, but if you cut it in half, it will have shorter strands, making it more difficult to eat.

Italians eat spaghetti by turning forks of long locks so that they don’t come off or let the sauce drip.

Tranchero said that if you need to break a long pasta to fit in your only small pot, invest in a larger pot.

Rinse cooked pasta

This only removes the starch from the pasta, which actually helps make your finished dish silky and smooth.

The Barilla executive chef has worked in Michelin-starred restaurants around the world.

The Barilla executive chef has worked in Michelin-starred restaurants around the world.

The perfect pairing with each pasta.

Chef Andrea Tranchero said that Italian food and wine go hand in hand, you really can’t go wrong.

Ideally, your choice of wine should be guided by the flavors on the plate, especially those in the pasta sauce. Also note the strongest ingredients on your plate, such as your cheeses, meat, or any heavy seasoning.

by tomato-based disheslike your classic spaghetti bolognese, lasagna and lamb ragout opt for medium body red wines to balance the acidity in tomatoes and the stronger flavors in meat. An Italian chianti, merlot or sangiovese They are all delicious accessories.

With any creamy, cheesy or rich sauce, like the one in carbonara, I love a glass of with body White wine. Try to combine your food with a pinot grigio or chardonnayThey are both especially tasty if the dish is quite creamy.

by seafood, pesto and vegetarian dishestry any light-bodied white wine for a delicious balance of flavor. Vermentino or local Sauvignon Blanc they are two of my favorites

Does not combine sauce and pasta when serving

Many people don’t finish cooking their pasta and sauce together in the pan and allow you to absorb the beautiful flavors of the sauce.

Pour all the cooking water from the pasta.

Adding a little of the pasta cooking water to the sauce will help the pasta and sauce combine well.

Waiting to serve your pasta

Do not leave the pasta on the bench, serve it immediately while it is hot and shiny for the best result.

Do not use fresh herbs.

Herbs like parsley, mint, rosemary, and basil can add much more flavor and vitality to a homemade dish. Be sure to include them in your spaghetti bolognese, lasagna, or salad instead of the dry alternative.

Thinking that the more complicated, the better

Simple and quick recipes can be just as (if not more) delicious than any very complicated recipe that uses a long list of ingredients. Go back to basics and think of classic combinations like pasta, olive oil, tomato, herbs and condiments.

The Italian chef said that you should never rinse cooked pasta under the tap, and always add a little water to cook the pasta as it will help the pasta and sauce combine well.

The Italian chef said that you should never rinse cooked pasta under the tap, and always add a little water to cook the pasta as it will help the pasta and sauce combine well.

Does not heat the pan or pot properly

Many home cooks will add vegetables to an oiled skillet or pasta to a saucepan before they are hot enough. Take a few minutes to allow time to warm up and avoid serving a soggy or undercooked dish.

Skimping on the seasoning

Don’t just add your salt or other seasonings at the beginning or end of the cooking process. Test as you go and adjust the seasoning as needed while building your plate for a tastier finish.

Skillet overcrowding

Leave your vegetables or meat enough room to move to avoid delaying the process. It can always be prepared in batches to ensure that your dish is cooked evenly and without becoming porridge.

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