Pasta: Difference between revisions

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[https://www.bonappetit.com/test-kitchen/article/five-steps-to-perfect-pasta by Claire Saffitz 11/9/17 bon appetit]

There's something about pasta at a restaurant that just seems different. The sauce clings to each noodle perfectly, as if separation were physically impossible. That fettuccine Alfredo or rigatoni carbonara is so sublimely smooth that it could never be replicated at home, right? Wrong. Here's how to make pasta at home that is every bit as saucy and glossy as it is at your neighborhood trattoria. Get out your Dutch oven (or sauce pan or large skillet), and follow these 5 easy steps to at-home pasta perfection.

=====This Is the Perfect Pan for Pasta=====

[https://www.seriouseats.com/best-pasta-pan by Daniel Gritzer 9/4/25 serious eats]

It took me years, but I have finally tracked down the perfect pasta pan.

Many reading this will misunderstand what I'm talking about. I'm not referring to the pot in which the pasta itself is boiled. Yes, the vessel you choose for cooking noodles matters: You need something just big enough to contain the pasta, but not by much, to maximize the starchiness of your pasta water for making better sauces.* But many different pots and pans can work for that. That's right, contrary to popular belief, you do not want to boil your pasta in a massive pot of ample water.

The pan I'm talking about is the one in which you finish the pasta. That is, by far, the most important pan in your pasta arsenal. And not having the right one has long been a pain in my pasta-making ass. Let's back up.

Pasta: Difference between revisions

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@@ Line 188: / Line 188: @@
 [https://www.bonappetit.com/test-kitchen/article/five-steps-to-perfect-pasta by Claire Saffitz 11/9/17 bon appetit]
   There's something about pasta at a restaurant that just seems different. The sauce clings to each noodle perfectly, as if separation were physically impossible. That fettuccine Alfredo or rigatoni carbonara is so sublimely smooth that it could never be replicated at home, right? Wrong. Here's how to make pasta at home that is every bit as saucy and glossy as it is at your neighborhood trattoria. Get out your Dutch oven (or sauce pan or large skillet), and follow these 5 easy steps to at-home pasta perfection.
+=====This Is the Perfect Pan for Pasta=====
+[https://www.seriouseats.com/best-pasta-pan by  Daniel Gritzer 9/4/25 serious eats]
+ It took me years, but I have finally tracked down the perfect pasta pan.
+Many reading this will misunderstand what I'm talking about. I'm not referring to the pot in which the pasta itself is boiled. Yes, the vessel you choose for cooking noodles matters: You need something just big enough to contain the pasta, but not by much, to maximize the starchiness of your pasta water for making better sauces.* But many different pots and pans can work for that. That's right, contrary to popular belief, you do not want to boil your pasta in a massive pot of ample water.
+The pan I'm talking about is the one in which you finish the pasta. That is, by far, the most important pan in your pasta arsenal. And not having the right one has long been a pain in my pasta-making ass. Let's back up.