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CNET
4 days ago
- Health
- CNET
7 Pasta-Cooking Mistakes That Make This Italian Chef Cringe
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
CNET
5 days ago
- Health
- CNET
An Italian Chef Spills: 7 Pasta-Making Mistakes That Cause a Cringe Every Time
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
Daily Mail
19-05-2025
- Lifestyle
- Daily Mail
I'm a single mother-of-four living on a budget - my big supermarket shop costs £300 but it lasts me a whole YEAR
A mother-of-four has shared her secret for saving thousands of pounds on food and household goods every year. Charlene Woracker, from the UK, took to TikTok to reveal the hack, telling her 29,000 followers that she manages to save shed loads of cash by doing just one stockpile shop a year. The mother, who regularly shares her budgeting tips on social media, shared a list of 31 budget buys she swears by. In the clip, she shared a series of pictures showcasing an array of stockpiled goods 0 including tinned tomatoes, bin bags, cereal and a whole year's worth of toiletries. Charlene said she keeps costs down by doing big shops at the beginning of the year, bulk buying products that are on offer an stowing them away at home. Sharing her impressive yield, the frugal mother said she had spent a whopping £300 on the haul from Sainsbury's. First on the list, Charlene stocked up on multipacks of toilet rolls, with each pack having cost £1.44 using a Nectar card. Next was an armful of multigrain hoops, each costing 85p, and offering 12 servings per box. Penny-pinching Charlene also secured a barrel of bargain dinners with a tray of 20 tins of baked beans. The savvy shopper didn't just stock up on canned goods, but made sure the bathroom and cleaning cupboards would be well supplied, purchasing several Nature Source shower gels on offer at two for £2 as well as Colgate toothpaste for £1, shampoo for 79p, conditioner, hand soap for 59p and panty liners for £1.60. Piling the pantry with plenty of non-perishables, Charlene also stocked up on condiments and seasonings. She also bagged several bags of basmati rice, each priced at £1.79, posh Maldon Sea Salt, a handful of bottles of tomato ketchup for 90p, BBQ sauce for £1.15, and a dozen dinners' worth of spaghetti, each packet coming to just 29p. Charlene maximised her budget by buying very few branded products, including taking home a dozen packets of store-branded pasta which she insisted 'tastes just as good as branded packs of spaghetti'. The mother took home four litres of Greek extra virgin olive oil for just over £30 using her Nectar card. She also filled her pantry shelves with several packets of digestive biscuits for 59p each, real mayonnaise for 99p a jar, Fairtrade light brown soft sugar for £3.50 a kilo, and tinned tomatoes costing £1.88 for a four pack. Making sure she is prepared or any event, Charlene also stocked up on a few cartons of UHT whole milk, should she ever run out and need some in a pinch. Charlene maximised her budget by buying no branded products, including taking home a dozen packs of pasta which she insisted 'tastes just as good as branded packs of spaghetti' She bought unbranded sponges in a pack of six for 65p each, bin liners for £1.25 a pack, Sainsbury's own nappies for £3.59, and cotton wool pads for 99p for 200. At the end of the haul, Charlene said: 'Everything will last three to 12 months. It saves me thousands by shopping like this and brings down my weekly shop to about £50 a week.' The mother regularly posts cash-saving tips to her TikTok page, showing her followers how to prepare cheap meals, plan parties, and even go on holiday with a tight budget. The clip, which has since racked up 257,000 views, attracted attention from hundreds of budget shoppers looking for tips and tricks on saving their pennies. One wrote: 'Love the stockpile, will definitely look at the olive oil! Have you considered a cup over sanitary towels? They last for years so saves money and much better for the environment. And you get the benefits you would from tampons ie. swimming etc but without the health risks.' 'It may sound silly but how do you get started with doing this? I need to do this,' a second said. 'I can completely get behind this. I bulk buy essential items like loo roll/fabric softener and detergent from Costco and it saves me so much money every week/month in my usual food/household shops!', a third commented. Others though, were more sceptical about the benefits of Charlene's alternative shopping methods. 'Curious, what is the benefit of stockpiling opposed to buying weekly/monthly? Surely you're just shelling out loads in one go and have to find somewhere to store it. Do you not spend exactly the same,' one commenter questioned. Answering curious queries, Charlene left one comment explaining that the way she managed to save was by buying in bulk items that were on offer.
Sky News
12-05-2025
- Entertainment
- Sky News
Great British Menu judge on a 'ridiculously good' own-brand product, complaining in restaurants and wine list tip
Every week the Money blog interviews top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more - and they don't come much more celebrated than Lorna McNee, executive chef at Michelin-starred Cail Bruich in Glasgow. This year she became a judge on Great British Menu, having been crowned champion of champions on the show in 2019. This is her Cheap Eats interview... My favourite own-brand product is... the Waitrose Basque cheesecake, hands down. It's ridiculously good. Rich, creamy, just the right amount of caramelised top... honestly, it's dangerous having it in the fridge. My favourite restaurant chain... has got to be Nando's. I go extra hot every time - no messing around. I always get a wrap with halloumi added, and then go all in with corn on the cob, spicy rice and fries on the side. Absolute perfection. And yes, I do judge anyone who orders lemon and herb. One UK restaurant that's worth blowing out for... has to be The Ledbury in London. Every time I've been it's absolutely blown me away. The level of finesse, the depth of flavour, the way they handle produce - it's all just exceptional. You can feel the passion in every course. It's one of those places where you leave genuinely inspired. If you're going to treat yourself, that's the spot to do it. I'll phone a restaurant if I'm going to be 10 minutes' late... I know how much planning goes into each service, so I hate the idea of throwing things off or keeping the team waiting. We understand life happens, but a quick call really does go a long way. It shows respect for the effort going on behind the scenes - and if you're like me, it helps ease that little knot of guilt too! The last time I complained in a restaurant... my mum had ordered a dish that was meant to come with haggis bon bons, and when it arrived, it was clearly black pudding. They tried to tell me it was haggis. I stayed calm, but eventually I said: "I'm a chef - I know the difference." That changed the tone pretty quickly! I've got no problem if something's gone wrong, it happens - but just be honest about it. Don't try and pull a fast one, especially when mum's involved! The weirdest request I ever had was... someone ordering, in advance, two bananas (skin on!) and one baked potato wrapped in tinfoil. To this day, I have absolutely no idea why that's what they wanted… no explanation, no context, just that exact request. But hey, if it makes them happy, I'm more than happy to oblige. Don't be afraid to set a price limit when asking for advice about the wine list... or say something like: "I'm looking for something between £X and £Y." It's super helpful and takes the pressure off. I didn't train for years to have a dish go cold while someone's getting the perfect drip shot of a sauce... Some influencers are great - genuinely passionate about food, respectful in the way they share it, and they can really help shine a light on restaurants that deserve it. But then there are the ones who turn up late, ask for "extra aesthetic lighting", spend more time filming than eating, and want the meal comped in return for a reel. It's not a performance - it's a restaurant. Also, if you're going to post reviews or critiques, be mindful. You're not Gordon Ramsay - and a bit of negative clout online might get you likes, but it can really knock a small team working their socks off. Share the love, but do it with respect. The most annoying review I ever had was... someone complaining that they could hear the kitchen. Well, of course you could! It's an open kitchen. Don't dine somewhere with an open kitchen if you don't want to hear it. Reviews, both good and bad, are part of having people take interest in your restaurant - and that's a positive thing. But unless you've had a genuinely poor experience, I do think leaving a bad review can be quite damaging. Especially when it comes from someone with no real understanding of our culture, how hard we work or how much we love what we do. There's always someone behind that plate who's poured their heart and soul into it. You don't have to love every bite , but show a bit of respect. It matters. My favourite cheap place to eat is... Caio in Bridge of Allan. You could get a half pizza - pepperoni would be my go-to - then finish with one of their homemade pistachio gelatos, which is just brilliant. The coffee's great too, proper quality. Here's a cheap mushroom stroganoff recipe... Ingredients: 250g button mushrooms, cut into quarters 250g chestnut mushrooms - cut into quarters 1 onion, finely diced 2 garlic cloves, minced 100ml water with 1 Knorr vegetable or chicken jelly stock cube 100ml double cream 100ml creme fraiche A splash of oil or knob of butter Salt and pepper to taste Fresh tarragon to finish - you could go parsley or chive if you prefer Serve with rice Method: Heat some oil and butter in a pan, then gently cook the onion and garlic until soft. Turn up the heat and add mushrooms, and cook until the mushrooms start to caramelise and release their excess water content. Season with Salt and Pepper. Pour in the stock and let it simmer for 5ᆞ minutes to reduce by half. Add in your cream and bring to the boil. Add in your creme fraiche and allow to simmer for 10 minutes. Whilst this is simmering, chop your herb of choice! Check your seasoning and then finish with your herbs. Serve it over rice. (perfect amount being 75g rice from raw). It's cosy, rich and takes around 20 minutes start to finish. You can easily bulk it out with extra veg like spinach or frozen peas - it won't stretch your pocket much further and will fill you for longer. Winning and now being a judge on Great British Menu has had a huge impact on my career... It opened so many doors and brought a level of recognition that you can't really prepare for. When I stepped into the role at Cail Bruich, there was already excitement and curiosity because of GBM, and I think that momentum helped us hit the ground running. But it has changed customer expectations... People arrive now with higher expectations, which is a good thing - it keeps us sharp. There's also a wider variety of diners coming in, not just locals or regulars, but people travelling from further afield who maybe saw the show and want to experience the food in person. GBM has given people a reason to walk through the door for the first time - but it's the team and the experience that keep them coming back. One thing people are often surprised by is just how intense and real the timings on the show are... When you see that clock ticking down on TV - it's not for show. There are no retakes, no pauses. What you cook in that time is what gets judged, full stop. It's incredibly high pressure, but also really exhilarating.
