If the noodles are served in soup (like orzo or stelline), then it’s appropriate to use a spoon.
For the most authentic flavor, saute the breadcrumbs in olive oil before sprinkling them onto the pasta.
Certain cheeses pair well with certain sauces. For instance, use parmigiano-reggiano for creamy sauces, pecorino romano for oil-based sauces, or ricotta for cream-less sauces. However, this isn’t a strict rule because parmigiano will also go on just about anything!
In Italy, the course ordering is as follows: appetizers (antipasti like breads, cured meats, and pickled veggies), primi (pasta), secundi (meat dish with salad or veggies), and dolce (dessert).
The serving size of pasta dishes in Italy is much smaller—only 4 to 5 ounces (113 to 142 grams). This allows you to enjoy the pasta without getting too full to eat the next 2 courses of your meal!
If you still want to enjoy meatballs with your pasta, serve them on the side or afterwards as the secundi (meat) course.
Ciabatta, focaccia, friselle, pane di Laterza, and ciambella are all authentic bread varieties to kick off your Italian feast.
Fizzy water (acqua frizzante) without ice is acceptable if you’d like some bubbles to wash down that delicious pasta. If you’re dining with an Italian and they’ve finished their post-meal espresso, don’t offer them another bite to eat—it’s discourteous and socially awkward (akin to offering someone a piece of chocolate right after they’ve brushed their teeth).
Use a large saucepan to make the sauce because you’ll be adding the pasta to it later on.
Do not pour olive oil into the water—it will only prevent the sauce from sticking to the noodles later on. Kosher salt is less dense than table or sea salt, so use 1. 5 tablespoon (22. 2 ml) (19 g) of kosher salt for every 16 oz (454 g) of pasta.
The water should be fully boiling before you add the noodles so they don’t get mushy and lose their structure.
Al dente noodles will bend over the fork as you lift it out of the water but still hold a structured bend (that is, it won’t bend so much that it’s flat against either side of the fork). If you’re cooking shells, twists, or stuffed varieties, use a spoon for stirring so you don’t puncture them.
If the noodles are mushy, they’re overcooked. You can still eat them but it won’t have an authentic al dente Italian taste. If it has a slight crunch to it, let them cook for 20 seconds longer before taste-testing again. You can’t un-cook noodles, so when in doubt, it’s best to take them out sooner rather than later.
As an alternative, spoon 2 spoonfuls of cooking water into the sauce before pouring all of the noodles into the colander. Do not rinse them under water because doing so removes the starch, making it harder for the sauce to stick to the noodles.
When you bite into a noodle, you should see a thin white ring on the noodle and notice a chalky, chewy texture.
Avoid using chunky sauces on long, skinny noodles because they won’t be able to support the weight of the chunks.
As a vegetarian alternative, use faux-ground beef crumbles made from seitan or tempeh.
Feel free to add a small amount of sun-dried tomatoes or roasted zucchini to add some extra flavor and texture.
Get creative and make a sauce with roasted eggplant or butternut squash. It may not be as authentic as a tomato-based sauce, but you can always add authentic Italian spices like oregano, basil, parsley, and rosemary.
To infuse oil or butter, heat it up on the stove with whatever herbs and spices you like (oregano, rosemary, basil, and parsley are authentic Italian options). Let it heat up to just under a simmer and then keep it at medium heat until you add the noodles for the last minute or so of cooking.
Orzo is also a great option to eat in soups like Italian wedding soup.
If you’re making pasta Alfredo at home, spoon 2 spoonfuls of the cooking water into a saucepan with butter and cream. Drain the noodles 1 to 2 minutes before they’re done and let the butter and cream do the rest.
