Last year, I had the privilege of battling it out against 10 young chefs from around the globe, in Barilla’s Pasta World Championship in Milan. Competing as semi-finalists, we were challenged with the task of reinterpreting the iconic traditional Italian dish, spaghetti pomodoro, and it was exciting to see (and taste) how this simple dish could be recreated in a modern and innovative way.

While there were so many techniques put into play, I think what is important when creating a memorable pasta dish (and any dish in general) is getting the basics right. These simple tips will provide you with the foundations for an amazing pasta dish you can wow friends and family with at your next dinner party.

Quantity is key

In Italy, the golden rule for cooking pasta is 10g:100g:1L, which is 10 grams of salt for every 100 grams of pasta cooked in 1 litre of water. These proportions ensure your pasta has enough water to dance around in while on the boil, and will give you a solid start to your cooking process.

Why we add a pinch of salt

I wouldn’t waste perfectly good oil by adding it to boiling water; while you may think it prevents pasta from sticking, good quality pasta won’t stick together! Instead, as noted above, I’d insist that you always add a good pinch or two of salt to the boiling water. It’s important you don’t skip this step because it’s the only time you can infuse flavour into the pasta, unlike the sauce, which is practically a coating.

Al dente all the way

While we all know al dente is the way to go, many people don’t quite know what it means! An easy way to test is to take a bit of pasta from the pot, bite down and ensure it is slightly resistant. This means it is perfecto. The trick to cooking pasta from the box is to give it a minute less than the instructions suggest. The pasta will continue to cook once taken off the boil and when you mix in a warm sauce. Also, a great timesaver is to plan ahead and have your sauce ready to go as soon as your pasta is cooked.

Season’s greetings

In Australia we’re so lucky to have an abundance of fresh produce readily available; in fact, fresh ingredients allow pasta to be the best it can be. My nonna used to follow the seasons when picking her ingredients and she would cook for the season too. For example, if broccoli is in season, use it! If lemons are in season, find a way to incorporate them (you get the picture).

Be passionate!

It might sound like a cliche, but passion is always a key ingredient for making the perfect pasta. For example, I love seafood, so I go to the fish market every day to see what’s available, and then think about how I can use it. I encourage you to do the same – even just roaming the vegetable aisle at your local grocer’s and picking up produce that catches your eye can get your creative juices going.

Plating perfection

You eat with your eyes before the flavours even touch your tastebuds, and there’s no better way to finish off your delicious work than plating your pasta perfectly. It’s actually not even hard to do; once you’ve transferred your pasta into your saucepan, use either a meat fork or tongs to twirl the pasta into a nest shape (use a spoon to support this) and carefully place on your plate. Delizioso!