Dry Fettuccine Pasta

Once cooked, leftover fettuccine keeps in the fridge for 3–5 days in an airtight container.

Keep in a cool, dry pantry. Properly stored dry pasta lasts indefinitely.

Use a large pot with plenty of salted boiling water to prevent sticking.

Stir pasta a minute or two after adding it to the pot to prevent clumping.

Taste a minute or two before the package recommends to find your preferred texture (al dente is ideal).

Reserve a cup of pasta water before draining—the starch helps sauces cling to the noodles.

Fettuccine's broad surface is perfect for catching cream, butter, or oil-based sauces.

Cream-based sauces (Alfredo, carbonara)

Butter and garlic (aglio e olio variations)

Beef or veal ragù

Mushroom and herb sauces

Seafood (shrimp, scallops, clams)

Not salting the water enough—pasta water should taste like sea water.

Rinsing cooked pasta with water, which removes the starch that helps sauce adhere.

Overcooking until mushy; aim for al dente (slightly firm to the bite).

Using too little water or a small pot, which causes uneven cooking and sticking.