10 Tips for Better Pasta at Home | How to cook pasta


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Pasta is one of the world’s most delicious carb sources, but there are many potential mistakes that can keep you from achieving true pasta nirvana in the home …

12 replies
  1. Angel
    Angel says:

    Watched to see if there was something I didn't already know…there isn't. How do people not know all of this basic stuff? We’ve been making pasta (in the US) for a couple hundred years…

    Thanks for the videos though. Just because I know how to make pasta (and most stuff really) I still learn a few tips/tricks here and there.

    The figgy pudding for instance…very informative. I’d like to learn more about making those types of puddings, so if you’re looking for a project…

    Reply
  2. John G
    John G says:

    Great tips, Ethan! We all need a little reminder from time to time. I particularly appreciated the 1% solution for the salt. A lot of chefs say the pasta water should taste like the sea, but average salinity of the seas are 2.7% to 3.4%, and that makes for some salty noodles. Tim from his Kitchen and Craft channel covered this a couple of days ago, but wasn't as specific as you, and I think you nailed it. You should definitely do a hand made linguine and do a side-by-side blind tasting against high-end store bought linguine. The difference is palpable. Looking forward to this pasta series!

    Reply
  3. PapaBear_CDXX
    PapaBear_CDXX says:

    Awesome shot of the spaghetti dropping into the deep pot; excellent production value overall as usual. I’m still waiting for the great and powerful algorithm to give this channel the recognition it deserves.

    Reply

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