The 3 Simple Ingredients To Make Your Pasta Restaurant-Worthy
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Experiencing pasta dishes in a successful restaurant can be a real treat. The expert crafting of the dishes comes from chefs' skills and years of recipe development. However, you don't have to sacrifice taste to enjoy pasta at home. Elevating your pasta to restaurant quality can be achieved with a few simple but effective techniques, including the use of things you likely already have lying around the kitchen. These ingredients add depth, richness, and a velvety texture to the pasta, creating a dining experience that mirrors many restaurants. Cookbook author and influencer Danny Freeman, whose expertise includes creating scrumptious dishes at home, says that restaurant-quality pasta dishes can be achieved by using three ingenious ingredients.
Freeman first points out the usefulness of two kitchen staples. "Two easy ingredients to add to pasta dishes are Parmesan cheese rinds and a few pats of butter. If you have a pasta sauce simmering on the stove, adding a Parmesan rind will amp up the flavor and add an extra cheesy, umami taste (just remove it before serving!)." Furthermore, it's no secret that butter is a classic ingredient that instantly elevates the richness and silkiness of pasta dishes, and Freeman knows it. "Restaurants everywhere know the power of a little butter. After your pasta is al dente, drain it and add it to your serving bowl. Place a few pats of butter on top, let it melt slightly, and then add the sauce on top and mix it up!"
Read more: Frozen Pizzas, Ranked From Worst To Best
Pasta Water Is Part Of The Key To Success
Though it may seem like an afterthought, or instantly bound for the sink drain, the water used to cook pasta plays a crucial role in achieving the desired restaurant-quality texture. It's easy to see why Freeman sings its praises. "Make sure to also add a little pasta water to your sauces at the very end! The starchy water that the pasta cooked in will add flavor to the sauce and help it adhere to the noodles." This water acts as a natural thickener and emulsifier when added to the sauce. By incorporating even just a small amount of pasta water into your sauce, you create a silky and cohesive coating that binds the pasta and sauce together seamlessly. Freeman isn't the only one begging you not to dump your pasta water before saving some for your dish, as Rachael Ray says pasta water is important for the same reason.
By combining these simple yet impactful ingredients, you can transform a humble pasta dish into a restaurant-quality masterpiece. The infusion of Parmesan cheese rinds, pats of butter, and pasta water creates a symphony of flavors and textures that will leave your guests impressed and satisfied. Enjoy the indulgence of a gourmet pasta experience right in the comfort of your own home. Best of all, there is no expensive bill to pay at the end of the meal!
Read the original article on Mashed.
