Your Pasta Questions Answered: The Italian Kitchen Secrets

Getting Your Pasta Basics Right - From Al Dente to Emulsification!

Pasta is the undisputed champion of comfort food, a universal language spoken across every dinner table, Italian or otherwise. Yet, for all its simplicity, it raises some of the most frequently searched questions in the culinary world!

Here at Carluccio's, we believe that understanding the why behind your cooking makes the final dish taste even better. Here are the answers to the most common questions we see about one of our favourite Italian staple ingredients.

1. What is the difference between Pasta and Noodles?

While many might use the terms interchangeably, especially for long, stringy shapes like spaghetti, there are distinct differences, especially in Italian tradition:

• Ingredients: Traditional Italian pasta is primarily made from Durum Wheat Semolina and water (sometimes egg). Asian noodles, on the other hand, can be made from common wheat, rice, buckwheat, or bean flour and often contain egg or alkaline salts.

• Texture: Pasta is designed to be cooked al dente—firm, elastic, and offering a slight resistance. Noodles are generally aimed to be fully tender and softer. Not only that, but truly authentic pasta is bronze die cut, giving it the best texture to help sauce cling to it. 

• Purpose: Italian pasta shapes are designed to be tossed with and cling to rich sauces, utilising the cooked starch. Noodles are often served in broths, light stir-fries, or seasoned simply.

The Carluccio's Take: True Italian pasta uses Durum Wheat for a superior texture and bite, making it perfectly designed to cling to a robust Italian pasta sauce.

2. How do I cook pasta perfectly Al Dente?

Al dente literally translates to "to the tooth" and means the pasta should be tender but still offer a slight resistance or firmness in the very centre when you bite it. It’s the Gold Standard for Italian cooking!

• Use Plenty of Water: Use a large pot and enough water so the pasta can move freely. This prevents sticking and ensures even cooking.

• Salt it Like the Sea: Add a generous amount of salt to the water once it is at a rolling boil—it should taste noticeably salty. This is the only chance to season the pasta itself.

• Check Early: Start tasting the pasta about 2-3 minutes before the package suggests.

• Test the Bite: When you bite a piece, you want the outer layer to be soft, but the very centre should still feel firm and chewy.

• Drain and Toss: Drain it immediately and transfer it straight to the pan with your warm sauce. The pasta will continue to cook slightly in the sauce, reaching peak perfection. Do not rinse!

3. Why does my pasta stick together?

Sticking pasta is usually a result of too much starch being released in a confined space. One common mistake is to add oil to the water. This doesn't help and is simply a waste of good olive oil! Here’s how to avoid the clump:

• Insufficient Water: If you use too little water, the pot becomes crowded, and the concentration of starch is too high, turning the water gluey. Use a large pot!

• Lack of Stirring: Stir the pasta immediately after adding it to the boiling water and continue to stir frequently for the first couple of minutes. This is when the surface starch is most active and prevents the initial sticking.

• Cooking Temperature: Ensure the water returns to a vigorous, rolling boil quickly after adding the pasta. The water’s agitation helps keep the strands separated.

4. Why should I reserve the pasta water?

This starchy, salty liquid—often called "liquid gold"—is the secret weapon of Italian chefs!

When you mix the cooked pasta with your sauce, adding a ladle or two of the reserved pasta water helps to:

• Emulsify the Sauce: The dissolved starch acts as a binding agent, helping the fat (like olive oil or butter) and the liquid (like tomato juice) in the sauce come together into a creamy, luscious emulsion.

• Help the Sauce Cling: This silky emulsion allows the sauce to coat every piece of pasta perfectly, rather than just pooling at the bottom of the bowl.

Ready to put these secrets into practice? Check out our range of premium pasta and sauces and get cooking today!