Lid on or Off When Cooking Pasta? Here’s What an Italian Chef Says

Pasta doesn’t require an advanced cooking degree to get right. A boiling pot of salted water and a strainer is really all you need, but somehow the Italian classic has been tangled up in a series of myths about how to make it better or faster.

Pasta’s simplicity is one of its superpowers, but there are plenty of ways to screw it up — most of which involve doing too much or adding extra steps that nobody asked for.

If your sauce keeps slipping off of cooked noodles or your pot is bubbling over, creating an unnecessary mess, you might need a new, dumbed-down approach.

I spoke with pasta pro Filippo de Marchi, a chef de cuisine at Venice’s Hotel NH Murano Villa, to understand what home cooks are missing about the fundamentals and which so-called “pasta hacks” need to go.

Here’s what he said.

1. Tossing pasta against a...

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