Tagliatelle

Fresh tagliatelle should be refrigerated and used within a couple of days. Dried tagliatelle can be stored in a cool, dry place for a very long time. Tagliatelle can also be frozen.

Cook tagliatelle in plenty of salted boiling water until al dente – usually 2-4 minutes for fresh, 8-12 minutes for dried.

Reserve some of the pasta cooking water before draining; it's starchy and perfect for emulsifying your sauce.

Toss fresh tagliatelle with sauce immediately after draining to prevent sticking.

Hearty meat sauces (like Bolognese)

Cream-based sauces

Mushroom sauces

Seafood sauces

Overcrowding the pot: This causes the pasta to stick together and cook unevenly.

Not salting the water: The pasta itself needs seasoning, so don't skip the salt!

Rinsing cooked pasta: Rinsing removes the starch that helps sauce cling to the noodles.