Add a stock cube to the pasta water for noodles full of umami flavor.

We all know that salting the pasta water is essential. While the old saying "salt it like the sea" might be a bit of an exaggeration (well-salted pasta water should have a subtly salty taste, not as strong as the ocean), it's an important step in preparing great pasta. This is because, while a delicious sauce is important, we want to give our dish the best possible foundation, and that means seasoning from the start. Salting the pasta while it cooks adds a flavorful touch to any subsequent toppings. Furthermore, it ensures that when you add that pasta water to the sauce, it will enhance the final dish rather than dilute it.

If you want to go beyond simply adding salt, why not add a stock cube while the pasta is cooking? As the pasta absorbs the flavors of the cooking water, it will acquire a subtle meaty (or vegetable, depending on the type of stock you use) note, full of umami. This can elevate the dish, adding depth to a delicious fettuccine Bolognese or richness to complement a perfect lemon pasta.

It's not just about boiling the pasta.

Make sure you don't throw away the pasta cooking water once it's ready. It's called liquid gold for a reason! It's not just about reducing waste: this cooking water is key to making restaurant-quality homemade pasta. It's packed with starch, which acts as a thickener and binder, giving your sauces a glossy texture and a smooth mouthfeel. It also ensures the sauce coats the pasta well, penetrating every nook and cranny for maximum flavor in every bite.

It's worth using concentrated stock to give your pasta water a special touch. In dishes like classic carbonara or cacio e pepe, the pasta water is an essential component of the sauce, so that salty, savory flavor will permeate every part of the dish, elevating it to another level. And if you accidentally throw away the pasta water, don't worry! You can easily create an umami-rich alternative by combining one cup of water with two tablespoons of semolina flour and heating it with a bouillon cube.