Pasta, a globally cherished staple, offers endless culinary possibilities with diverse sauces, salads, and meats. However, common errors can undermine the final result. Chef Lorenzo Boni from Barilla emphasizes the importance of proper technique for achieving pasta perfection in 2025.
A frequent mistake is allowing cooked pasta to sit in a colander while the sauce is prepared. According to Chef Boni, this can negatively impact the dish. The starchy water clinging to freshly cooked pasta is essential for binding the sauce, enhancing both texture and flavor. Letting the pasta sit causes this valuable water to evaporate, leading to sticky and dry pasta.
Professional chefs recommend synchronizing pasta cooking with sauce preparation. Transferring pasta directly to the sauce ensures a creamy consistency. Chef Boni advises undercooking the pasta slightly and finishing it in the sauce, allowing for optimal flavor infusion and a perfect 'al dente' texture. Don't forget to reserve a cup of pasta water before draining; this starchy liquid gold can thicken and enrich the sauce, adding a spoonful or two during the final cooking stage to elevate the dish.