‘Critical’ 30p item added to pasta water can make dish even more ‘flavourful’

is one of the most popular dinner options because it is quick and easy and can be eaten with various sauces.

Whether your favourite is penne or spaghetti, pasta is all in the same way, so getting it right is essential.

The experts at Wren Kitchens recently teamed up with Roberta d’Elia, head chef at Pasta Evangelists, to share how to make the perfect pasta at home.

The pasta pro said: “Pasta water should be as salty as the sea. Salting the water seasons the pasta, which is critical.

“For fresh pasta, I recommend 10g of salt for every litre of water. For dried pasta, which takes longer to cook, reduce the salt to 5g per litre.

“The right amount of salt helps ensure your pasta is flavourful even before it meets the sauce.”

When draining the pasta, reserve some of that salty water to help emulsify any sauce you use.

There are many salts on the market, and they can be purchased for as little as 30p from supermarkets like Lidl, Aldi, and Asda.

It’s also important not to overcook pasta as this can result in it losing its structure, which may dull its flavour.

The expert continued: “After draining the pasta, many people make the mistake of rinsing it under cold water.

“This process washes away the starchy layer that helps the sauce stick to the pasta. Instead, just drain your pasta and toss it immediately with your sauce.

“The starch on the pasta will help the sauce cling to every strand or shape, creating a more cohesive and flavourful dish.”

If you have the time, making a homemade sauce will make the pasta dish much more flavourful and fresh.

However, if you don’t, spruce up supermarket ones with fresh herbs, spices or even a splash of wine.