In an interview with socialbites.ca, IL Patio network technologist Tatyana Chertilina shared the most common pasta mistakes people make and how to avoid them. Her practical advice applies to home cooks across Canada and the United States who want consistently delicious results from every pot and skillet.
The first and most frequent error is cooking pasta in unsalted water. Many think salting the sauce is enough, but true flavor harmony begins with all elements in the dish. A light sprinkle of salt to the boiling water helps the pasta absorb seasoning evenly, creating a balanced base for the sauce. To maximize taste, the expert recommends cooking the pasta in salted water and then adding a touch more salt to the sauce where the noodles will finish cooking. This approach helps the sauce cling to the pasta and reveals the dish’s full spectrum of flavors.
Another common misstep is adding dry pasta directly into water that is either too cold or already at a full boil. The right method is to start with pre-salted water, bring it to a steady boil, and then slide the pasta in. Placing pasta in water that isn’t properly heated can leave it soggy and fail to achieve the ideal al dente texture that many dishes strive for. The goal is a tender bite with a firm center, one that holds up to the sauce without turning mushy.
Chertilina also advises cooking pasta just shy of its full package time and finishing the cooking in the sauce. In practice, this means boiling the pasta for a couple of minutes less than the package suggests, then allowing it to finish its cook in the flavorful sauce. This two-stage method locks in starch and creates a harmonious integration between the pasta and the sauce, yielding a more cohesive, Italian-inspired finish.
The technologist notes that pasta made from durum wheat benefits from not being rinsed after cooking. Rinsing can wash away the starch that helps sauce cling to the pasta, and it also lowers temperature at the surface, making it harder for the sauce to adhere. By skipping the rinse, cooks preserve the natural starch barrier that allows sauces to coat every strand or shape, resulting in a richer, more cohesive dish overall.
Beyond these basics, practical tips emerge from the shared guidance. Use a generous pot so the noodles have room to move, which prevents sticking. Salt the water to taste, aiming for a sea-like, even saltiness that enhances rather than overpowers the sauce. When finishing in the pan, keep a small amount of pasta water on hand. A splash can help loosen the sauce and help it cling to each piece of pasta, creating a silkier texture without adding extra oil or fat.
Consistency matters, too. Check the texture a minute or two before the package time ends, tasting for the desired bite. If the goal is a true al dente, plan for the pasta to finish cooking in the sauce, absorbing flavors as it cools slightly and absorbs the sauce’s richness. This approach ensures a more rounded, well-balanced dish rather than a separate component of pasta and sauce.
Durum wheat pasta remains a staple for its firm texture and ability to hold sauce. Avoid washing it because the starch that forms on the surface during cooking is essential for binding the sauce. Preserving that starch maximizes the overall mouthfeel and flavor distribution, especially when working with simple, robust sauces or those that cling to each strand or noodle with even coverage. The technique becomes a straightforward path to a restaurant-quality result at home.
In summary, the core advice centers on salting water properly, avoiding rushed or improper pasta introductions to boiling water, finishing pasta in the sauce, and preserving the starch-skin on durum wheat varieties. When these practices are followed, the final dish delivers a cohesive, flavorful experience that resonates with traditional cooking while remaining practical for everyday kitchens.