Top 10 PASTA MISTAKES | How to Cook Perfect Pasta

#pasta #spaghetti #recipe

Before I met Eva, I used to think I knew everything there was to know about cooking pasta. Turns out, I was making just about every mistake possible and missing out on a lot of deliciousness. Today, Eva's going to take us through the top 10 pasta mistakes that I used to make, and give tips on how to correct them for cooking perfect pasta every time.

From picking the right pasta to how (and when!) to eat it, it's Pasta 101 time!

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00:00 - Start
00:29 - Mistake #1: Buying the Wrong Pasta
03:00 - Mistake #2: Breaking the Pasta
04:56 - Mistake #3: Not Enough Water
06:24 - Mistake #4: Not Enough Salt
08:10 - Mistake #5: Not Tasting the Pasta
09:27 - Mistake #6: Overcooking the Pasta
10:52 - Mistake #7: Throwing Away the Pasta Water
13:18 - Mistake #8: Cooking the Sauce Separately
16:09 - Mistake #9: Waiting to Eat the Pasta
17:57 - Mistake #10: Leftovers

[darianroscoe]

My mother had one 4" frying pan (and a small sauce pot), and she cooked our spaghetti in that, also used for fried chicken, etc. Years after my husband and I divorced and my son was grown (a good cook like his mama and grandma 😊), he called and said his mom had passed away and asked if I would like to go through her kitchen stuff, that all was left was junk to the grown kids (in their 30's), him and two sisters, and I was welcome to what I wanted. My son and I went to her condo and pulled up outside the open garage. Family was upstairs raiding her belongings like rabid animals and sent me to the basement to go through the trash cans and dumpster. What did I find? The LeCreuset blue cookware their mother had cooked all their meals in, in perfect condition. My mouth fell open. My son, who could read my face, quickly handed me the pieces and I hurriedly carried them to the car: Two HUGE stew pots (one so big, I've never seen it offered that size for sale...HUGE), multiple fry pans, sauce pans, casseroles...OMG, it filled the entire hatchback of my little Chevy Geo, cookware probably worth well over a thousand dollars now, for sure. Not a chip in the enamel. I wrapped each piece up in a blanket I had in the car, and we continued digging. I salvaged many clay-pot type casseroles from Italy (no lead, I tested), which is what make me think of this story, similar to what I've seen you use, with beautiful designs painted on and luckily not damaged in the trash can, engraved Pyrex nearly 100 years old now that belonged to their grandmother, etc. I filled the car, emptied it out at home and came back, loaded it up again. In the bottom of the last trash can was Patti's recipe box given to her by her husband when the kids were little with her name engraved on it, all the family recipes neatly tucked away with love for decades destined for the dump. I hugged the box close, took it down to the car, wrapped it up safely in a blanket and have it to this day. I cook 3 large chickens for Winter soup for large gatherings in that large pot and, of course, pasta, just the way my mother-in-law did. I wonder often about that trip to the condo while I'm cooking her recipes in her pots and why family memories are discardable to so many. Thank you for the lesson on pots and pasta and bringing back these memories for me.

[bbkklyon]

My Italian father always said "The pasta waits for nobody" so they would have us sitting at the table while the pasta was in the pot! Thank you for these great tips!

[alicetwain]

Love how Harper explains the way English words are spelled actually pronouncing them like we do in Italy when we don't speak English. 8-D

[whitestar]

before U of A shut down the dorms and the international students lost access to dining halls they made trips to the grocery and many were saying "I never cook before...we have nothing to cook with etc" I was helping a couple medical students with items from the high shelves and and gave them some simple things they could do with frozen veggies, chick pea pasta and a pasta from mexico.... along with hatch chiles, black beans and mexican cheeses (because this is what was left at the store). I was bombarded with cooking questions, questions about pans etc- had I known about your channel I would have recommended they watch.

[brianinconceivable]

I cooked my own pasta for the first time today because I was inspired by your video. I did everything as you said and it was amazing. I will never buy premade pasta sauce again. Now I want to try more recipes. You’ve really inspired me. Maybe the best thing I’ve ever tasted. I am so happy!

[lorirodriguez]

My husband of 41 years always made me a special dish with left over pasta, he called Pasta Domani ( pasta tomorrow). He’d fry the left over pasta with sugo in oil and add cheese to it. As it fried to nearly burnt, it would have crunchy crust here and there. So yummy. Good to know creating a different dish out of left over pasta was ok!

[debcarsonart]

Here is one you missed...the water MUST be boiling before you add the pasta. My Mom always made awful pasta that would clump together. I hated it, had to fish out the clumps then get yelled at for wasting food. I did not learn to make pasta, til in my 30s, the right way. Love your work and thanks for the education. I now have 10 different types of the good white pasta and I think of their names in an Italian accent because of you.

[mariaschwartz]

Eva’s hands are so expressive! Beautiful to watch, like a dance with her hands

[juliblued]

My Dad was in the military. My first memories are in Italy. The neighborhood ladies adopted my Mom and were kind enough to teach her pasta rules and how to make sauce. I grew up spoiled and blessed in terms of Italian food Even though I primarily grew up in NC.

[antoninsebera]

I always loved to mixed everything together. Even befor italians on youtube. It is much better.

[Kathleen]

I'm so glad you mentioned La Molisana! It's my favorite pasta because it is made in Italy, bronze die, and I can eat it without any gut problems even though I should be gluten-free. I think that's because durum wheat in Italy is farmed differently than in the United States.

[javaskull]

Turns out I was committing practically every pasta crime there is until I started watching your videos in the past couple of years. My mistakes still tasted pretty good, but the lessons I’ve learned really took it to the next level. Thank you, Eva!

[CreatorInTrng]

I would have to say, that the biggest, simplest, and easiest Pasta Grammar lesson I have learned since watching is the combination of cooking the pasta al dente in a large pot with well salted water while preparing a simple tomato (not tomato sauce from a can) sauce in a pan with chopped tomatoes (whatever is a fresh and available at the time), a little garlic, just a inch of salt for taste and olive oil. As the tomatoes cook I press them a bit to release their flavor. Depending on the mood I may add a sprinkle of other seasonings and maybe a little finely minced onion or shallots. When the sauce and the pasta are almost ready, scoop the pasta into the sauce and finish cooking together for a couple of minutes. I am also now a believer in adding the pasta water - as needed - into the sauce. It really does make it creamier. I would not have believed it until I tried. And as Harper testified, it takes just as long as the 'old' way (yes, I'm mid-western guilty of that), but tastes so much better. The only consequence is that I eat more of it! This is now my go-to pasta. Quick, easy and delicious.

[marycathleenwilson]

Eva of Dasa: Rules on Pasta! Harper of Maine is hilarious to watch! Both of you: are talented story-tellers! Harper your cinematographer skills are very impressive !!!

[ozvoyager]

I normally agree with Eva about everything, but leftover pasta (particularly in a ragu) is awesome when re-heated. It takes on more flavour by absorbing the sauce and it develops great little crispy bits, like a lasagne. And futzing about re-purposing pasta with a Bechamel (as you do in the video on using leftovers) is a lot of extra effort for not much flavour gain. (And you're still re-heating it!). Just don't re-heat it in a microwave!

[sharendonnelly]

I am 68 (German/Czech), and only had issue with #9 as I have learned over time all those other wonderful truths about making pasta. Like Harper, I always felt uncomfortable eating before others were served, and ALWAYS to my dissatisfaction, the pasta dish would be either cold, or the texture had changed, or the taste wasn't right. So, I will no longer wait as you have given me the power! I am a grandmother (nonna)/great grandmother, and have the right to enjoy my pasta without waiting! Thank you! (but... probably will still feel a bit uncomfortable, but I'll get over it.) Great video, can't wait for the next installment.

[andrewhammill]

Yesterday I was making pasta and I tested it, (I've almost always done that). But yesterday when I tested it, my first thought to myself was "My pasta will be ready in - 2 minutes". And I laughed - Thanks Eva.

[debbiebocanegra]

I’m guilty of eating left over pasta cold! 🙈 Forget the microwave!! It tastes so good when it’s cold. I know I’m not the only one. 🫣 Sorry Eva! 🙈🙈🙈

[marcelw]

I think you forgot to mention rinsing with cold water. There are people out there that rins the pasta with cold water, mix it with the sauce and the reheat it. Only rins with cold water if you want to stop the pasta from cooking to keep it al dente in case you make a cold pasta salade. The amount of salt dependence on the type of pasta and the type of sauce. So always taste!

[kathybellamy]

Many of us learned to cook from our mothers… when we know better, we do better. Thanks for showing us how to up our pasta game Eva & Harper.