I asked 5 chefs for their best pasta recipes — they gave the same cooking tip

Pasta is a dish that never fails to please. It's a comforting, soul-warming meal that offers endless versatility. But it's not just a favourite among home cooks, reports the Express.

While a hearty plate of spaghetti bolognese might be a go-to for many, pasta is also held in high regard by some of the world's top chefs. I've asked five chefs to share their most-loved pasta recipes they whip up when they need a comforting meal at home, but interestingly, four of them happened to repeat the same tip.

Don't discard the pasta water after cooking the pasta. Instead, keep it aside to help achieve a smooth, silky consistency for your sauces.

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Jack Stein - Spaghetti Alle Vongole

Rick Stein's chef son Jack shared his father's passion and respect for seafood. Jack revealed: "This is one of my favourite seafood dishes in the world.

"It's so simple - just a few ingredients that come together to create the most wonderful bowl of comforting pasta, all in under 15 minutes."

Ingredients (serves 4)

• 400g dried spaghetti
• 50ml olive oil
• Four garlic cloves, thinly sliced
• ½ red chilli, seeded and finely chopped
• Three tbsp chopped flat-leaf parsley
• 1kg small clams, washed
• Two tbsp dry white wine

Method

Start by cooking the pasta in a large pan of salted boiling water (around one teaspoon salt per 600ml water) for a couple of minutes less than the packet instructions suggest.

In the meantime, combine the olive oil, garlic and chilli in a small pan and heat until the garlic starts to sizzle. Reduce the heat and cook gently for one to two minutes until the garlic is soft.

Add the clams and a splash of white wine to help them steam open. This will take a few minutes. Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley.

Top with more chopped parsley before serving generous portions in bowls.

Chef Roberta, head chef at Pasta Evangelists - Orecchiette con Cime di Rapa

Chef Roberta, Head Pastaia (pasta artisan) at Pasta Evangelists, said: "For me, orecchiette alle cime di rapa is pure comfort and tradition on a plate. I grew up in the region of Puglia where this dish is part of our identity. You'll see people even today hand-rolling the little ears of pasta in the streets of Bari - it's amazing to witness.

"The combination of the slightly bitter cime di rapa with the savoury anchovies and garlic is so simple, yet so rich and full of flavour. Every bite takes me straight back to my childhood and the family table, and that's why it will always be my favourite pasta dish!".

"When I'm in the UK it has to be the Cherry Tomato Sauce with Spaghetti and a side of burrata which is one of my favourite dishes from Pasta Evangelists where I am Head Pastaia."

Ingredients

For the pasta

• 400g durum wheat semolina flour
• 160ml luke-warm water
• A pinch of salt

Alternatively, you can use 400g dried orecchiette.

For the sauce

• 500g turnip tops, tough stalks trimmed and cut into 4cm lengths
• Eight anchovies
• Three garlic cloves, sliced
• ½ tsp red chilli flakes
• 100ml extra virgin olive oil
• 50g pecorino cheese, grated (optional)
• Salt and black pepper, to taste

Method

Tip the flour onto a flat work surface and create a small well in the centre. Slowly incorporate the lukewarm water into the well, and start to blend the flour in using your fingertips.

After you've incorporated most of the flour to create a dough, it's time to knead - roughly 10 minutes should be sufficient to achieve an elastic, slightly springy texture. Allow the dough ball to rest for roughly 10 minutes at room temperature, covered with a damp tea-towel.

Once rested, roll out the dough into a long rope-like shape with the palm of your hand - it should be about 1cm in width.

With a knife, cut the rope into small pillows of dough around 1cm in length. This is the crucial step - using a non-serrated knife, press down slightly on each piece and roll along the work surface so that the dough turns onto itself.

Press your finger into the concave to mould the shape into a dome.

Let them dry on a clean tea-towel or wire rack for a couple of hours. Get a large pan of water on to boil for your pasta.

Pour half of the olive oil into a wide frying pan with the anchovies and garlic, then put on a low heat. Warm gently for six minutes, or until the anchovies dissolve. Add the chilli flakes, then take the pan off the heat.

Cook the pasta and greens, then combine. Once the pan of water boils, add salt, then throw in the turnip tops and stir.

If you're using fresh pasta, let the turnip tops boil for five minutes, then add the orecchiette and cook for another three minutes. If you're using dried pasta, add it at the same time as the turnip tops and cook for two minutes less than the packet instructions.

Drain your pasta and turnip tops, reserving some pasta water, then add them to the anchovy and garlic pan and place over a medium heat. Toss everything together with a ladle or two of pasta water, until the pasta is well coated.

Serve it up with a drizzle of the remaining olive oil and a sprinkle of grated cheese, if you fancy.

Will Hickton from The Club House - Saffron ravioli with monkfish and crevette

Will, the chef at the two AA Rosette-awarded The Club House on the Jurassic Coast, shared: "One pasta dish I always come back to is saffron ravioli with monkfish and crevette. It was a real favourite on the menu at The Club House. There's something timeless about handmade ravioli.

"The process is calming, almost meditative, and the results are always worth it. This particular recipe combines bold seafood flavours with creamy mascarpone and the subtle warmth of saffron - it's rich, elegant, and just indulgent enough to feel like a treat.

"While making your own pasta might sound daunting, it's surprisingly achievable at home with a bit of patience. This is the kind of dish that's ideal for special occasions, it invites you to slow down and enjoy the process, then impress whoever's lucky enough to be at the table."

Ingredients

For the filling

• 100g monkfish
• 100g crevettes
• 100g mascarpone
• 30g grated parmesan
• Chives, finely diced
• 1/2 tsp salt
• Pinch of pepper

For the pasta dough

• A pinch of saffron
• 50ml white wine
• 400g pasta flour
• 225g egg yolks
• 2 tbsp salt
• 1 egg yolk (for sealing ravioli)

For the velouté

• Two fennel bulbs
• One bulb of garlic
• One bunch of dill
• 150ml double cream
• 50ml white wine
• Salt and pepper to taste

For the coulis

• One tin of piquillo peppers
• 100ml olive oil
• One garlic clove
• One sprig of thyme
• One tsp salt and pepper
• One tsp balsamic vinegar
• One tsp demerara sugar

For the garnish

• 50g grated Pecorino (for tuile)
• Four slices Parma ham

Method

Crush the saffron with your hands and soak in the white wine for 10 minutes. Place the flour in a large bowl and mix in the salt.

In a separate bowl, whisk the egg yolks with the saffron and wine. Slowly add the egg mixture to the flour and knead until a dough forms. Add more flour if sticky. Cover and rest for at least 30 minutes.

To make the filling, cook the monkfish and crevettes in a pan on medium-high heat. Let cool, then mix with mascarpone, parmesan, chives, salt and pepper.

To prepare the pasta, use a pasta machine or rolling pin to roll it out. Use a small cutter for the ravioli base and a slightly larger one for the tops. Spoon the filling into the centre, brush the edges with egg yolk, and seal with the top pasta sheet.

For the coulis:

Clean and prep the piquillo peppers. Slowly cook in olive oil with garlic, thyme, salt and pepper for 15 to 20 minutes.

Add balsamic, let it cool slightly, then blend until smooth.

For the velouté:

Sauté fennel and garlic in olive oil for 15 minutes without browning. Pour in white wine and reduce by half.

Add double cream, bring to the boil, then remove from heat. Blend with dill until smooth. Grate Pecorino onto baking paper and bake at 155°C for 15-20 minutes until golden.

Place Parma ham on a tray and bake at 170°C for 15 minutes until crispy. Cook the ravioli in boiling salted water for three to four minutes until al dente.

Serve the ravioli with coulis and velouté. Garnish with Pecorino tuiles and crispy Parma ham.

Connor Robson, Bar Gigi - Spaghetti Aglio e Olio

Connor, the head chef at Nottingham's modern Italian restaurant Bar Gigi, said: "The Spaghetti Aglio e Olio only has three main ingredients, pasta, olive oil and garlic, it's so simple but really is all in the technique and quality of the products. As long as you have a really good olive oil, it will taste incredible!"

Ingredients

• 180g dried spaghetti
• Three tbsp olive oil
• Three garlic cloves, thinly sliced
• ½ tsp chilli flakes (adjust to taste)
• Salt to taste
• Fresh parsley, chopped (optional)
• Grated Parmesan (optional)

Method

Cook the pasta in salted water until al dente, reserving 100ml of the cooking water. Heat the olive oil in a pan and gently fry the garlic until golden. Add chilli flakes.

Toss the drained pasta into the pan with a splash of reserved water until evenly coated. Season, stir in parsley, and serve with Parmesan if you like.

The Spice Kitchen - Harissa & Boursin Linguine

The Spice Kitchen said: "The Spice Kitchen team love this recipe as it can be made with a few ingredients grabbed from the shops on the way home from work, or from your store cupboard.

"Our team loves this dish: it's a perfect go-to midweek meal when you're short on time but want to have something delicious."

Ingredients

• Three tbsp olive oil
• Two cloves of garlic, peeled and thinly sliced
• 200g Linguine (spaghetti also works)
• 10 Cherry tomatoes, halved
• One tsp harissa blend
• One 150g packet of Boursin Garlic & Herb soft cheese
• Two tbsp chopped chives

Method

Get all your ingredients ready and bring a large saucepan of water to the boil with two tsp salt. Put a medium frying pan over a medium-low heat.

Pour in the olive oil and garlic and gently sauté until tender and golden — don't let it brown. Cook your pasta according to packet instructions and carry on with the steps below whilst it cooks.

Chuck in the cherry tomatoes and harissa blend to the garlic and turn the heat up to a healthy simmer. Cook until the tomatoes have collapsed and their water almost evaporated - you should have a thick sauce.

Drain your pasta, keeping a little of the water to one side. Add the Boursin to the sauce and stir well, then stir in the pasta until completely coated.

Mix in the chives, and, if needed, a splash of pasta water to achieve a creamy consistency. Serve immediately - squeeze of lemon optional.

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