If you're running your pasta under water after it's done cooking, we know an Italian chef who would like a word. And if you think adding olive to your pasta water will keep the noodles from sticking, think again. Americans eat roughly 20 pounds of the Italian staple per year, making it one of the most widely consumed foods by weight.
All that pasta cooking has inspired some interesting theories about how to make it better, faster and easier. Unfortunately, some of our favorite pasta hacks may not be doing what we think -- or worse, compromising the finished product. To find out if rinsing pasta is wise, and to learn about other pasta-making mistakes we might be making, we grilled Filippo de Marchi, the chef de cuisine at De Majo Restaurant & Terrace .
Marchi named seven myths or mistakes that are thought to help when making penne, linguini or lasagna but have no real benefit or function. "Cooking pasta isn't difficult at all. 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." Here are seven biggest pasta mistakes we're all making and why we should stop, according to someone who knows.
1. Throwing pasta against a wall to see if it sticks proves it's done "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 cooke.
