How to cook the perfect pasta: Secrets from a professional chef

Let’s face it, who doesn’t love a good pasta dish? Whether it’s for a cosy night in or a special celebration (such as World Pasta Day), pasta is often the go-to comfort food for many people – and for good reason!

Creamy, spicy, hearty, or light, you name it, you can find a pasta dish like it! And that’s before we even touch on the various alfredo, arrabbiata, marinara, or fresh pesto sauces that go with it, or mixing in a healthy handful or two of seafood or veggies.

Simply put, the options for pasta dishes are endless. But how do you take your pasta from good to oh-my-God-you-have-to-try-this levels of quality?

Well, to find out, we teamed up with Roberta d’Elia, Head Chef at Pasta Evangelists, to share some insider tips on how to make the perfect pasta from scratch and avoid common pasta-making mistakes. Plus, we’ll show you how to prep your kitchen, so everything runs smoothly from dough to dish.

How to make pasta from scratch (it’s surprisingly easier than you might think!)

There’s something very wholesome about the idea of making pasta from scratch. And, fortunately, whether you’re eager to try a new recipe or want to add an extra special touch to a special occasion – think date nights, birthdays, anniversaries or family gatherings – making your own pasta isn’t as tricky as it sounds.

Below are our chef-approved top tips to get you started:

1. To start with, Roberta says to prep your work surface by ensuring it’s clean, dry, and lightly dusted with flour to prevent sticking. Make sure you use a large, smooth area so you can roll the dough easily. Semolina flour mixed with 00 flour works best for a perfect texture.
2. Next, once you’re working with your pasta dough, Roberta points out that kneading is essential to develop gluten, which gives the dough its elasticity and texture. Knead your dough for about 8-10 minutes until it’s smooth and springs back when you press it. If it’s too sticky, dust it with a bit of flour, but avoid over-flouring, as that can make the pasta tough.
3. Finally, once you’ve kneaded the dough, let it rest for 30 minutes, wrapped in cling film or covered with a damp towel. This relaxes the gluten, making it easier to roll out and shape.

And that’s all there is to it! Fresh pasta, ready to go!

You can then store it in the fridge for 1–2 days, but any longer and it may start to dry out or go soft. Alternatively, you can freeze it for up to a month if you have leftovers or just want to keep some on hand for future meals.

Common mistakes when cooking pasta (and how to avoid them)

Even if you’ve mastered making pasta from scratch, there are still a few things that can trip you up when it comes to cooking it. And no, we’re not talking about portion sizes (though if you have pasta as your main meal, Pasta Evangelists suggest 120g of fresh pasta per person).

From salting and rinsing to overcooking, Roberta has some expert advice to keep you on track:

• Not salting the water properly – pasta water should be salty to season the pasta. Many people under-salt, resulting in bland pasta. Roberta recommends 10 grams of salt for every litre of water for fresh pasta that takes only 2 minutes to cook.  Reduce the salt by 5 grams per litre when cooking dry pasta, which can take up to 15 minutes to cook.
• Overcooking – with pasta, always aim for “al dente”. Overcooked pasta becomes mushy and loses its texture and can be unpleasant to eat.
• Rinsing the pasta after cooking – rinsing the pasta actually washes away the starchy layer that helps the sauce cling to the pasta. Just drain the water from the pasta and toss with your sauce directly.

Homemade vs. store-bought sauce: What’s the verdict?

Let’s be honest – making a homemade sauce is one of life’s little pleasures, especially when you’ve got it simmering on the stove and filling your kitchen with delicious aromas. But Roberta points out that good-quality store-bought sauces can be a great alternative if you’re short on time. You can always add a little mmmm by seasoning in fresh herbs, spices, or a splash of wine to make them taste more homemade.

And remember, whether you go the homemade route or opt for store-bought, the key is making sure your sauce complements the pasta (and your schedule!).

Get your kitchen ready for pasta night

Now that you’re all ready to make the perfect pasta, it’s a good idea to make sure your kitchen is up to the task. A well-organised kitchen can make cooking so much more enjoyable, and Wren Kitchens has the perfect solutions to help you maximise your kitchen space.

Whether you need more worktop space for rolling dough or a handy kitchen island for prep work, we have got you covered. Check out our range of kitchen designs and see how you can turn your space into the ultimate pasta-making station here.

Meet the chef

Born and raised in Foggia, Puglia, Roberta d’Elia is the Head Chef at Pasta Evangelists. She’s on a mission to bring the joys of fresh, hand-crafted pasta to the UK, a passion that started when she was just six years old, learning to make her first pasta shape, orecchiette, with her nonna.

From there, she went on to work in a traditional trattoria in her hometown before moving on to prestigious head chef roles in Vienna and Dubai. In 2019, Roberta joined Pasta Evangelists, where she continues to share her love for pasta with food enthusiasts across the UK.