These nuggets were excerpted from the Bon Appetit article “Why Pasta Tastes Better at Restaurants, According to Chefs” By Hannah Howard
Use enough water (and salt)
Preparing pasta perfectly begins long before the sauce hits the pan. It starts with the boil. “Use plenty of water — about five quarts water per one pound pasta,” says David Joachim, who has a new cookbook out with Marc Vetri, The Pasta Book. “That gives the pasta lots of room to move, which helps prevent sticking. Keep the pasta moving as it cooks.”
Undercook on purpose
You might think nailing al dente is the goal — but in restaurants, chefs go one step further. “Remove the pasta when it’s slightly undercooked and still a bit chewy,” Joachim suggests. “That way, the noodles can finish cooking in the pan.” This finishing step allows the starches to bond with the sauce, enhancing both texture and flavor.
Pasta water is your MVP
Pasta water is liquid gold. The starch in the water acts as a natural thickener and binder, helping sauce cling rather than slide off. It also balances richness and enhances flavor.
Fat isn’t a cheat — it’s a tool
If you’ve ever wondered why restaurant pasta feels just a little more luxurious, the answer might be as simple as butter. “Use butter, lots of butter,” urges Joachim. This finishing fat isn’t just about richness — it smooths, binds, and amplifies what’s in your bowl. Quality olive oil also delivers a deep, heady flavor.
The visual finish
Restaurant pasta isn’t just delicious — it’s stunning. That’s no accident. “Restaurant chefs don’t just dump the pasta on a plate,” Joachim explains. “They twirl the pasta into a mound with tongs or a pasta fork.” For long pasta, twirl a full portion onto tongs, like you would for one big bite, then lower it onto the plate and gently release. You’ll create a photo-worthy nest of pasta.
*These tips are from The Pasta Book by Marc Vetri and David Joachim (Clarkson Potter, 2025)
