Celebrity chef James Martin has shared professional kitchen wisdom gleaned from Italian masters, highlighting a 'crucial' technique he insists is key to unlocking maximum flavour in every pasta dish.
The 'Crucial' Steps Italians Swear By
While preparing a lobster pasta on his ITV show, Saturday Morning, the 53-year-old chef explained the fundamental advice passed on by his Italian friends. The first non-negotiable rule is to use generously salted, boiling water, and to avoid adding oil. "They said, 'It should taste of the sea'," Martin recounted, before joking about the waters off Whitby.
He also emphasised the significant difference in cooking times between fresh and dried pasta. Fresh varieties, like the tagliatelle he used, require merely two to three minutes, while dried pasta typically needs around 12 minutes, depending on its shape.
Finishing in the Sauce: The Game-Changer
Martin stressed that the second, equally vital tip is to finish cooking the pasta directly in its sauce. "It's really crucial not to just pile the pasta and then put the sauce on top," he advised. By tossing the nearly-cooked pasta into the simmering sauce, the strands properly absorb all the flavours, creating a cohesive and richly seasoned dish.
For the final flourish, the chef recommends a sprinkle of fresh basil, seasoning with salt and black pepper, and a dusting of parmesan cheese.
The One-Minute Resting Trick
In a related pro tip, Italian chef and restaurateur Nima Safaei advocates for a simple one-minute pause that can transform a pasta dish. He suggests letting the sauced pasta rest off the heat before serving. "Letting it sit in the sauce off the heat allows the flavours to settle and the texture to become perfectly supple," Safaei revealed, comparing it to resting a steak.
In a more controversial suggestion, Safaei also claims that a dash of soy sauce can elevate a traditional ragú. He argues it imparts a deep, rich umami taste, acknowledging that this might be heresy to some in Italy, but maintains it can turn a fine ragú into an outstanding one.
Viewers can catch more culinary insights on James Martin's Saturday Morning, which airs weekly from 9.30am on ITV and ITVX.
