How do you make a restaurant-quality pasta?!
How do you make a restaurant-quality pasta?
I mean with both pasta and sauce. How do the restaurants make theirs taste so much better than the bottled sauces and dried pasta varieties we buy in supermarkets? Are there any special ingredients?
Answers:
alright... the BEST advice i can give you is first off, when you put the pasta in the water. add some salt to the water, it prevents the pasta from sticking. the best way to tell if the pasta is done is by tasting a piece or two, to see if it's cooked to your liking. some people like their pasta under or overcooked, that's your preference. as for sauce, my grandpop was a chef and he makes THE most amazing sauce, because he uses unseasoned canned tomato sauce and tomato paste and adds his own seasonings such as garlic powder, pepper, salt, fresh chopped garlic, parsley, etc. hope i helped!