A leading Australian chef has revealed his top cooking tips for home cooks, including which ingredient you can’t do without if you want to make the “perfect” pasta dish.
Italian-Australian professional Dario Nencioni is the head chef of renowned Sydney restaurants Bottega Coco, Luna Lu and Cardea.
All three restaurants have a cult following and thousands of satisfied critics give them five-star ratings.
The talented chef told FEMAIL that he began his journey in the heart of Tuscany as a child.
“My nonna and mother were exceptional cooks and taught me traditional Tuscan recipes and the importance of using fresh, local ingredients,” she said.
‘As for my favourite dish to cook, it is without a doubt pappardelle pasta with wild boar ragù. This dish embodies the rich flavours of Tuscany and allows me to showcase the traditional techniques and ingredients that I hold dear.
‘The slow-cooked ragu combined with the wide pappardelle noodles creates a hearty and satisfying meal that I love to prepare for others.’
Chef Dario’s top tips that everyone should know before cooking pasta include always opting for high-quality ingredients and a specific type of flour.
Top Australian chef Dario Nencioni has revealed his top culinary tips for home cooks
Italian-Australian professional Dario Nencioni is the head chef at Sydney restaurants Bottega Coco, Luna Lu (pictured) and Cardea.
“The basis of a good pasta lies in the quality of the ingredients. Use ’00’ flour for a silky texture and fresh eggs for an intense flavour. The better the ingredients, the better the pasta will taste,” he said.
She also shared that novice chefs often confuse cooking times for homemade pasta and overdo it.
‘Fresh pasta cooks much faster than dried pasta, usually in just two to three minutes. Keep a close eye on it and check its doneness frequently to make sure it’s perfectly al dente.’
How to make delicious pappardelle pasta at home
Ingredients
- 400 g pappardelle pasta
- 150 g guanciale (or pancetta), cut into small strips
- 1 can (400g) whole peeled tomatoes
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon red pepper flakes (optional, for a spicy kick)
- 50 g grated Pecorino Romano cheese
- 2 tablespoons olive oil
Method
1. Prepare the sauce:
Heat the olive oil in a large skillet over medium heat.
Add the guanciale (or pancetta) and cook until crisp and golden, five to seven minutes.
Remove the guanciale with a slotted spoon and set aside, leaving the melted fat in the pan.
Chef Dario’s top tips that everyone should know before cooking pasta include always opting for high-quality ingredients and a specific type of flour.
2. Cook the aromatics:
The chef said that fans confuse cooking times for homemade pasta and overdo it.
Add the chopped onion to the pan and cook until soft and translucent, about five minutes.
Add the minced garlic and red pepper flakes (if using) and cook for one more minute.
3. Prepare the sauce:
Mash the whole peeled tomatoes with your hands or a fork and add them to the pan.
Bring the mixture to a simmer and cook for about 15 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Cook the pasta:
While the sauce is simmering, bring a large pot of salted water to a boil.
Add the pappardelle pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water.
Chef Dario began his culinary journey cooking at home with his mother and grandmother.
5. Combine pasta and sauce:
Add the cooked guanciale back to the sauce and then drain the pasta and add it to the pan with the sauce.
Mix, adding a little of the reserved pasta water if necessary to reach desired consistency.
6. Finish the dish and serve:
Remove the pan from the heat and add the grated Pecorino Romano cheese.
Serve the pasta on a plate, garnish with additional Pecorino Romano cheese if desired, and enjoy your homemade Pappardelle all’Amatriciana Pasta!