Summary
Restaurant-quality pasta depends more on technique than on expensive ingredients or extra butter. A former line cook explains that chefs cook pasta just shy of al dente, then finish it in a skillet with the sauce. This extra step lets the noodles absorb flavor while achieving the perfect texture. The final secret is reserved starchy pasta water, which blends with the sauce to create a silky, glossy coating that clings to every bite. Instead of relying on more salt or fat, home cooks can recreate restaurant-style pasta by mastering these simple techniques, producing richer, more flavorful dishes with minimal extra effort.
Eating Well
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