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How to make perfect pasta

(article, Culinate staff)

The May issue of Bon App├ętit is the first edition with a new editor and a new look. Pro: the choice to use natural light for most of the photography. Con: the loss of Molly Wizenberg's thoughtful column. Most intriguing article: a collection of 10 tips for making better pasta. 

Culled from restaurant technique, the trickiest part of the how-to is the direction to finish cooking the pasta with the sauce in a large skillet. Sure, that's manageable for a single serving of noodles. But for a pound of pasta, try the maneuver in that big pasta-cooking pot instead.