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If you remember Rule 1 you will cook pasta better than most restaurants. Combine that with Rule 2, and you’ll have pasta eating and cooking experiences that will garner respect, praise, envy and longer vacations. Ok, I’m not sure exactly how (or even if) you will get longer vacations but it didn’t feel right leaving off at envy.
Rule 2 of pasta cooking is…Don’t over sauce it! Other than over cooking it, the next best way to ruin artisanal or any pasta for that matter is to over sauce it. If your fortunate enough to be cooking Valentino Pasta you have small batch pasta that was made and dried under very specific conditions. Those conditions maximize the flavor, texture, and aroma of the grain the pasta is made from. If you drown that pasta in sauce you may as well use Uncle Ben’s white rice or those Styrofoam packing peanuts. It won’t matter. Now, if you want a little extra sauce to dunk your bread in by all means go for it. Just don’t punish your pasta in the process.
The pasta should have just enough sauce to move around freely but not be sitting in a pool. Let the pasta be the star, and the sauce the supporting cast. You should have just enough sauce at the bottom of the bowl to swipe clean with that bread we were talking about.
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