BOLLO GUIDE TO PASTA

7 RULES FOR BETTER PASTA.

Pasta is easy. Really good pasta is almost as easy.

Here are seven things that make a big difference.

PICK THE RIGHT PASTA.

Different shapes do different jobs.

Creamy sauces love pasta that catches the sauce – rigatoni, penne and fusilli.

Tomato sauces are brilliant with spaghetti, linguine and other long shapes.

Richer sauces like bolognese prefer wide pasta such as tagliatelle and pappardelle.

But rules are made to be broken.

Salt the pasta water properly.

A good starting point is around 10 grams of salt per litre of water.

Taste it. It should be clearly salty – but it doesn't have to taste like the Mediterranean.

Use a big enough pot and plenty of water.

Stir properly the moment the pasta goes in.

That's when it's most likely to stick together.

Cook the pasta a minute less than you think.

It should still have a little resistance in the middle when you bite it.

And it keeps cooking once it meets the hot sauce.

Never pour out all the pasta water before dinner is done.

That starchy water is one of the simplest tricks for turning pasta and sauce into one dish instead of two things on the same plate.

Set aside a cup before you drain.

Not sauce on top of a pile of dry pasta.

Move the pasta into the sauce while it's still slightly undercooked.

Add a splash of pasta water and let everything come together in the pan.

This is where the magic happens.

Take the pan off the fiercest heat before you add the parmesan.

Grate it finely, mix properly and use pasta water if you need to.

And how much?

More than you first thought.

PER PERSON:

80–100 G

DRY PASTA

120–150 G

FRESH PASTA

Hungry people? Use more.

BOLLO is not the pasta police.

YOU DO THEPASTA.WE'LL DO THESAUCE.