Toasting dried pasta before boiling it can give an ordinary bowl of pasta a richer, nuttier taste without introducing any additional ingredients, according to Gousto chef Sophie Nahmad.
Most home cooks add dried pasta straight into boiling water. But Nahmad says toasting dried pasta until it reaches a light golden colour before boiling develops richer, roasted notes and enhances the wheat's naturally nutty flavour.
Why toasting pasta works
Nahmad explains: "People regularly toast ingredients such as spices, nuts and rice to intensify their flavour, but few think to do the same with pasta."
"Applying dry heat to pasta before it touches the water gives it a gently roasted, almost biscuity flavour that's perfect as we head into autumn. You aren't adding any extra ingredients, but the finished dish tastes noticeably richer."
She adds that the technique works particularly well with short pasta shapes such as penne, rigatoni, fusilli and orzo, which are easier to toast evenly.
How to toast pasta before cooking it
In a frying pan, place the uncooked pasta in a large, dry frying pan without introducing any oil. Toast the pasta over a medium heat for three to five minutes, shifting the ingredients around the pan frequently. Once the pasta has developed a nutty aroma and pale golden patches, carefully transfer it into a pan of boiling salted water. Cook until al dente (firm to the bite). Toasted pasta may require slightly longer to soften, so use the packet instructions as a guide and taste it before draining.
In the oven, distribute the uncooked pasta across a baking tray in a single layer and place it in the oven at 180°C (160°C fan) for approximately 8 to 12 minutes. Turn it halfway through and remove it once it is lightly golden.
Nahmad cautions: "Keep a close eye on the pasta because there is a fine line between toasted and burnt. You're looking for a pale golden colour and a warm, biscuity smell rather than dark brown edges."
Which ingredients work best with toasted pasta
Nahmad says toasted pasta is particularly good in autumnal dishes containing mushrooms, squash, sage or brown butter because the roasted flavours complement each other. It can also elevate a very simple store-cupboard dinner: toss it with olive oil, garlic, chilli and Parmesan, and the pasta itself provides an extra layer of flavour that would normally come from additional ingredients.
She adds: "This isn't about making pasta night more complicated. It's a small chef's technique that can make an inexpensive ingredient taste more considered and restaurant-worthy."
