Julia Busuttil Nishimura’s Six Tips for Better Pasta: Why Fresh Isn’t Always Best

Australian cookbook author Julia Busuttil Nishimura shares six simple techniques to elevate midweek pasta, from choosing the right dried shapes to seasoning pasta water generously. She explains why fresh pasta isn’t always the best choice, especially for robust sauces, and emphasizes the importance of finishing pasta in the sauce with a splash of cooking water. Nishimura also advises being generous with olive oil and salt to build flavor, and suggests adding umami-rich ingredients like anchovies or parmesan rind for depth. These practical tips help home cooks achieve restaurant-quality results with minimal effort. With a focus on technique over complexity, Nishimura’s approach makes weeknight pasta both delicious and achievable for any home cook.