It's easy to assume that professional chefs always know exactly what they're doing in the kitchen, but even the best of them will still make mistakes sometimes.
Top Italian chef Roberta d'Elia has admitted she occasionally slips up when cooking pasta from time to time - but says it's ok as long as you know how to fix your blunder.
Roberta, the head pasta chef at Pasta Evangelists in London, shared one of the most common mistakes when cooking pasta and it's all to do with adding too much salt to the water.
If you've found yourself in this situation and were unsure what to do, then she's got a trick that is bound to come in handy.
Speaking to The Mirror, the expert explained: "If you think that the water is too salty, don't keep adding more water to the pan as the salt will stay and won't evaporate.
"What I do when I realise there is too much salt, I remove half of the water from the pan, keeping some of the salty water and then add extra water without any salt in it.
"You then need to continue to taste the water during cooking, I know the salt is important but too much salt is not really good for your pasta."
Roberta went on to share a trick to work out the right amount of salt to add before cooking.
The key is to work out how much pasta you need per person, then you can work out the amount of water and salt to add to the pan - but it will also vary depending on the type of pasta you're using.
Roberta says she would typically serve 100g of pasta as one portion and add one litre of water per portion, so if you were cooking for two, you'd need 200g of pasta and two litres of water.
"Salt in the water it is fundamental to get the best taste out of the pasta," she says.
"When you cook fresh pasta then you can add up to 10g of salt per litre of water, but when you cook dry pasta be careful because dry pasta takes longer to cook.
"For dry pasta, I'd reduce the amount of salt and add 5g per 100g of pasta and litre of water."
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