00:00:01principles on pasta they’re so simple
00:00:03and so basic but you know what for all
00:00:05the people that I’ve seen make mistakes
00:00:07on pasta they are always the easy things
00:00:10that they kind of mess up on first of
00:00:13all boiling water from a kettle in a
00:00:16large pan for cooking your pasta the
00:00:18other thing is you know you need to
00:00:20season your water with salt and people
00:00:24really steer away from that you know
00:00:26what I try to do is season the water
00:00:28with just enough salt so you can just
00:00:30taste it when you taste the water dip
00:00:33your finger in some very quickly taste
00:00:35it you want a little edge of salt there
00:00:37and that’s perfect a lot of people kind
00:00:40of think Oh health so and all that sort
00:00:41of stuff remember most of this salt is
00:00:43going down the drain when you drain the
00:00:44pasta so it’s really to season just the
00:00:47pasta now regardless of what pasture you
00:00:50use you don’t it to stick together and
00:00:53with linguini spaghetti and speck a
00:00:55teeny one of the best way to do these
00:00:57kind of long passes is just get it in
00:00:59your hand out that get one hand on top
00:01:01one hand on the bottom twist it like
00:01:02that and then when it goes into the pan
00:01:05and you drop it it’ll kind of lay in
00:01:07such a way that it doesn’t really stick
00:01:08half as badly as when you don’t do it
00:01:14soon as the pasture goes in the
00:01:17temperature will always go down I just
00:01:18put a lid on literally 30 seconds to a
00:01:20minute just to let the water come back
00:01:22to the boil listen out for it you can
00:01:24hear it or have a little look-see it’s
00:01:26come back to the boil there and you can
00:01:28see without even touching it the pasta
00:01:31is falling naturally as the water
00:01:33softens it up into such a way that it’s
00:01:35not sort of sitting on top of each other
00:01:37give it a good stir some people always
00:01:40say you can put a bit of olive oil in
00:01:41the pasta that won’t hurt it but to be
00:01:43honest you don’t have to do that
00:01:44sometimes I do it from cooking ravioli
00:01:46which is quite helpful give it a good
00:01:49mix let it cook according to the packet
00:01:51instructions and one of the biggest tips
00:01:54for pasta is always save a cup of the
00:01:57starchy water you might not need all of
00:01:58it but when you’re taught in that sauce
00:02:00and the pasta together just a few little
00:02:02swigs of that starchy water will help to
00:02:05really loosen the pasta up to be elegant
00:02:08and delicate and delicious as it should
00:02:10be and as you get
00:02:11Italy and you know most people will pour
00:02:15all the water down the sink and they
00:02:17might even let the pasta sit there in a
00:02:19colander just steaming away for five
00:02:21minutes three minutes two minutes sound
00:02:23familiar so that’s what we want to avoid
00:02:25because that way you’re going to get
00:02:26really heavy miserable sort of English
00:02:30style pasta which ain’t cool
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