Cooking Tips

Master Italian Cooking with Expert Tips

Discover the secrets of authentic Italian cuisine with our collection of professional cooking tips and techniques. From selecting the finest ingredients to mastering traditional preparation methods, these insights will elevate your Italian cooking to new heights.

Essential Italian Cooking Fundamentals

  • Quality Ingredients: Always start with the finest ingredients - they are the foundation of exceptional Italian dishes
  • Olive Oil Selection: Use extra virgin olive oil for finishing dishes and regular olive oil for cooking at higher temperatures
  • Pasta Perfection: Cook pasta al dente and always reserve pasta water to help bind sauces
  • Fresh Herbs: Add delicate herbs like basil at the end of cooking to preserve their flavor and aroma

Professional Techniques

  • Soffritto Base: Master the holy trinity of onion, celery, and carrot as the flavor foundation for many Italian dishes
  • Risotto Method: Add warm broth gradually and stir constantly for the perfect creamy texture
  • Sauce Consistency: Use pasta cooking water to achieve the ideal sauce consistency and help it cling to the pasta
  • Seasoning Balance: Taste and adjust seasoning throughout the cooking process, not just at the end

These time-tested techniques, passed down through generations of Italian cooks, will help you create authentic flavors that transport you straight to Italy.

Spaghetti with Pesto Genovese

Classic Spaghetti with Pesto Genovese

Using La Molisana Spaghetto Quadrato Chitarra and Antichi Sapori Umbri Pesto Genovese

  • Cook the La Molisana spaghetti until al dente (about 8-10 minutes)
  • Reserve 1/2 cup pasta water before draining
  • Toss hot pasta with Antichi Sapori Umbri Pesto Genovese
  • Add pasta water gradually until you achieve a silky consistency
  • Tip: The square-cut chitarra pasta holds sauce beautifully!
Farro Spaghetti with Truffle Oil

Truffle Oil Farro Spaghetti

Using Monograno Felicetti Farro Spaghetti and Antichi Sapori Umbri Black Truffle Oil

  • Cook the farro spaghetti according to package directions (slightly longer than regular pasta)
  • In a large pan, warm the black truffle oil gently
  • Add cooked pasta with a splash of pasta water
  • Toss gently and finish with freshly cracked black pepper
  • Tip: Farro pasta has a nutty flavor that pairs perfectly with truffle oil
Rigatoni with Pesto Rosso

Rigatoni with Pesto Rosso

Using La Molisana Rigatoni and La Molisana Pesto Rosso

  • Cook rigatoni until perfectly al dente - the tubes should hold their shape
  • Warm the pesto rosso in a large skillet
  • Add the drained pasta and toss vigorously
  • Pro tip: Rigatoni's ridges and hollow center capture every bit of that delicious pesto rosso
Orecchiette with Porcini Mushrooms

Orecchiette with Porcini

Using your La Molisana Orecchiette and Antichi Sapori Umbri Whole Porcini in Extra Virgin Olive Oil

  • Cook orecchiette (they're done when they float and have a slight bite)
  • Drain the porcini, reserving the flavored oil
  • Sauté the porcini briefly, then add pasta with some cooking water
  • Secret: Orecchiette means "little ears" - perfect for catching those porcini pieces!
Gluten-Free Spaghetti Aglio e Olio

Gluten-Free Spaghetti Aglio e Olio

Using Felicetti Gluten Free Organic Spaghetti

  • Cook gluten-free spaghetti carefully (it can go from perfect to mushy quickly)
  • In a pan, gently heat olive oil with sliced garlic until golden
  • Add red pepper flakes and the cooked pasta
  • Toss with fresh parsley and a splash of pasta water
  • Note: Gluten-free pasta needs extra attention but delivers authentic flavor