10 Mistakes People Make COOKING PASTA at Home

There are many important things to consider when cooking (and eating!) pasta and somehow so many people don't know any of them. So I'm here to tell you straight with my ten tips on cooking pasta perfectly...answering the hard questions like a small or a big pot? Parmigiano or Pecorino cheese? Do I throw my pasta against a wall to see if it's cooked? Check out this video and never go wrong when it comes to cooking your next pasta dish with complete precision - and don't worry, it's a lot easier than you might think.

#howtocookpasta #cookingpastaathome #perfectpasta

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Cook Pasta Perfectly
1:13 Choosing the Right Pasta
2:09 Choosing the Right Pot
2:54 Prepare Your Sauce First
3:53 Add Salt
6:12 Taking the Pasta Out
7:13 Mantecatura
9:20 Parmigiano or Pecorino
9:47 Serve It While Hot
10:26 Eat Pasta With Love

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

[minopino]

He is right, i cook a lot of pasta, and i learn it from my father (Isidoro or what my nonna always said Sidoro) and he always reminds me of the cooking time. How longer how better. He is in heaven now, but when i make his pasta, i am in heaven to. 🍝

[aris]

2:58. Here the Italian rule always applies .... “The sauce waits for the pasta, NOT the pasta waits for the sauce !”

[stanislavgordiienko]

I spent 10 minutes at the pasta section at my local grocery store comparing cooking times and colors of spaghetti😂
But in the end it was totally worth it. I enjoyed your rule number 10 so much, I am going to apply it to every meal now whether it is pasta or dessert
Thank you so much for sharing the knowledge!👌

[rikblauer]

This video is very educational since you don't only say "what's wrong or not". You explain very well the reason why the things should be done in the right way. You have another subscriber Vinzenzo. Greetings from Spain!

I've being making pasta all my life, and never put the pasta water.
such a small thing that can make a lot of diference
I'm actually amazed of how simple it is to make it so much better.
Thank you Vicenzo, I'm watching all of your videos
Hugs from Brazil

[englisheats]

Step 11 don’t add oil to your water
Step 12 you don’t need to keep stirring the pasta while it’s boiling
Step 13 never break your spaghetti when putting it into the pan

[Clrendon]

OMG you are so right - I`ve been doing it wrong for years and around some 4-5 years i make Pasta like you instructed - Tastes waaayyyy better!
Prior to that, i did all the bachelor mistakes you can imagine ( Oil in the water, cooking sauce at the end, draining pasta in cold water and letting it dry to a cold clump of starch...you name it).

[princessGosia]

I found your channel today and I’m so grateful!!!
You’re so special and kind!
Vincenzo, I love to cook, I love Italian food and now I can bring it to the next level thanks to you !
Many greetings from a polish woman 🇵🇱 living in the Netherlands 🇳🇱

[lavvukotic]

I'm from Montenegro, live on the adriatic shore and we are big fans and have a tradition with italian/mediteranean food, particularly pasta.I love your channel because my grandma makes the pasta just the way you do it and I'm disgusted how the majority of restaurants make pasta(not in italy). I'm very happy that I'm eating the right thing

[brixomatic]

Just as a little tip for those who want to take it to the next level: Some pasta dishes appreciate if you break these rules just a little.
For Cacio e Pepe, pasta alla Gricia or Pasta alla Limone and other sauces (Butter+Garlic, or Nduja and Onions) where the base of the sauce is for the most part an emulsion of pasta water and fat, I use considerably less water to cook, so the water gets extra starchy. For all of these "pasta water emulsion" sauces that also a lot of salty ingredients, like peccorino cheese, guanciale or pancetta, like cacio e pepe or alla gricia, I will use a lot less salt for the pasta water. All of these sauces, where the pasta water and fat emulsion is king, I also undercook the pasta in the pot for one or two minutes and finish it up in the pan for a bit longer, to get a better emulsion and to be able to thicken up the sauce better.
For all other pasta dishes, where pasta water is not a major part of the sauce, but just an additive, I use plenty of water and make it "as salty as the sea", as explained.

I'd be interested in a reaction video to this guy, I think he nailed that technique perfectly:

[mravisserieux]

I love your passion for tradition. Simple dishes that only requite good execution and ingredients. The real italian spirit. Fun channel. You should have way more views than Tasty. Much love ✌

[ItalianoDelSud]

The only videos i’ve ever seen in english that teaches the real techniques and recipes. I can finally share all these recipes and tips with my friends who don’t speak italian and cant watch or read the recipes! Grazie mille Vincenzo! I’m sharing this on a Sicilian Language group I created years ago!

[sewcrazybaker]

I see what I'm doing wrong in my cooking of pasta. I need to add the pasta to the sauce with some of the starchy water. I'll do this next time I make pasta, which will be soon because I love it! Maybe after making it Vincenzo's way my husband will like pasta better.

[saidnasser]

VINCENZO KNOWS WHAT HE IS TALKING I have been following his step every time I cook now and it has taken my food to the next level.... thank you Vincenzo.

[lucjannastalek]

I started doing the mantekatura when I saw your bolognese ragu recipe.

Vincenzo, you were right.

[milan]

This is exactly what I need, trying to learn more about cooking pasta! Thank you for the video :)

[samuelj.rivard]

impressing my Italians friends with my pasta and pizza and coffee are the biggest compliments i ever receive

[waelgenedy]

I love watching your videos! Very educational yet interesting .
The instructions you give to make people eat pasta with love, and enjoy the explosion of great taste is absolutely amazing.
Thank you Vincenzo ❤

[gabrielkaplowitz]

Vincenzo you were right! Thank you! I’ve always loved Italian food but this has helped me take my cooking to the next level! Grazie mille maestro!

[tagginondawal]

I'm definitely going to start adding water from the pasta to the sauce. I didn't until I recently watched one of your other videos, and there is a difference. I can't describe it, but there is a difference!