- Master pasta texture by managing starch and emulsification.
- Pre-cook pasta to 80% doneness and finish in the sauce.
- Use 90/10 beef and sausage blends for Bolognese.
- Salt mushrooms early to prevent spongy textures.
- Strain clam broth through double-mesh sieves for grit-free sauces.
- Use heavy cream (30%+ fat) for stable sauces.
- Essential tools: motion blender, double-mesh strainer, potato masher.