Five Top Chefs, One Secret: Don’t Discard Pasta Water—It Creates Silkier Sauces
Pasta is the ultimate comfort food, a warm hug of a dish that adapts to every mood. In a piece gathering five chefs' home recipes, one practical thread kept repeating: don't throw away the pasta water. The starch in that water helps emulsify sauces, giving them a silky gloss and better cling to every strand. It's a small habit with big impact, bridging home cooking and professional technique.
In This Article:
The Universal Secret: Save the Starchy Water
Across four of the five chefs, this cue appeared again and again: set aside a cup of pasta water before you drain. As you finish your sauce, whisk in a splash of that water to loosen the mixture and bring it together. The result is a glossy, cohesive sauce rather than something thick and greasy, even with simple ingredients. The tip is simple, but its effect on texture and flavor is powerful.
Roberta’s Comfort: Orecchiette Alle Cime Di Rapa
"For me, orecchiette alle cime di rapa is pure comfort and tradition on a plate." Roberta, Head Pastaia at Pasta Evangelists, says she grew up in Puglia where this dish is part of local identity. "You'll see people even today hand-rolling the little ears of pasta in the streets of Bari—it's amazing to witness." The combination of slightly bitter cime di rapa with the savoury anchovies and garlic is simple, yet rich and full of flavour. "Every bite takes me straight back to my childhood and the family table, and that's why it will always be my favourite pasta dish!"
Will’s Saffron Ravioli with Monkfish and Crevette
Will, the chef at The Club House on the Jurassic Coast, says: "One pasta dish I always come back to is saffron ravioli with monkfish and crevette. It was a real favourite on the menu at The Club House. There's something timeless about handmade ravioli." The filling blends bold seafood flavours with mascarpone and saffron—rich, elegant and indulgent enough to feel like a treat. He adds that making pasta at home is surprisingly achievable with a bit of patience, and the dish is ideal for special occasions: slow down, enjoy the process, then share the results at the table.
Spaghetti Aglio e Olio—and Other Quick, Crowd-Pleasing Favorites
Connor, head chef at Bar Gigi, explains: "The Spaghetti Aglio e Olio has only three main ingredients—pasta, olive oil and garlic—it's so simple but really is all in the technique and the quality of the products. As long as you have a really good olive oil, it will taste incredible!" The Spice Kitchen team loves this approach because it can be made with just a few ingredients from the shop or cupboard, turning a rushed weeknight into something delicious. And to remind us that great pasta can be quick, Jack Stein—the son of Rick Stein—says: "This is one of my favourite seafood dishes in the world. It's so simple - just a few ingredients that come together to create the most wonderful bowl of comforting pasta, all in under 15 minutes."
