Among the pillars of Italian cuisine, pasta is the most sacred—the one that has inspired thousands of books, millions of journeys, and infinite debates about how to do it right. The rest of the world openly wonders what makes Italian pasta so good and theirs so mediocre, but the answer is right in front of their faces: the pasta itself.
The bond between flour and water (and in some cases egg) is sacrosanct, and it must not be broken unnecessarily, compromised by sloppy cooking or aggressive saucing or tableware transgressions. That means cooking it properly, ignoring package or recipe instructions and instead relying on a system of vigilant testing until only the barest thread of raw pasta remains in the center of the noodle.
