Chef James Martin has shared a 'crucial' pasta cooking technique that Italian chefs swear by, claiming many home cooks have been missing out on a vital step. Speaking on his Saturday Morning programme, the 53-year-old advised viewers to avoid adding oil to pasta water and instead use heavily salted boiling water.
Martin explained that fresh pasta cooks in just two to three minutes, while dried varieties typically require around 12 minutes. He also emphasised the importance of finishing pasta in the sauce rather than piling it on top, stating that this method 'gets all those nice flavours'.
Italian chef Nima Safaei added that resting pasta in its sauce for one minute before serving allows flavours to settle and texture to become supple. He also controversially suggested adding a dash of soy sauce to ragú for a deep umami taste, despite potential backlash from Italian purists.
For an extra flavour boost, Martin recommends garnishing with fresh basil, salt, black pepper, and Parmesan cheese. The tips were shared during a lobster pasta segment on his ITV show.
