As Munchery’s food stylist, I know all the secrets to help you make your meal look like it came straight out of a magazine, and they are easier than you would think!

Follow along as I show you how to plate our Walnut Kale Bucatini with Pesto like a pro. Use my tips to make any plate of spaghetti, fettuccine, or other long noodles look fabulous when serving guests, plating a romantic dinner, or when you just want to feel fancy.

There’s a stark difference between pasta that’s been dumped on a plate, and pasta that’s been done in style— here I’ll show you how.

Step 1: Lightly Coat the Pasta with the Sauce

First things first, toss the pasta with its sauce. If the pasta just gets topped with sauce at the end, toss it with a little bit of oil so the strands don’t cling or clump.

Step 2: Gather Noodles into Bundles

Whether you serve the pasta in a large serving dish or individual plates or bowls — the technique is the same. Gather strands of pasta into bundles, as shown above. For this bucatini dish, I used 5 to 6 noodles for each bundle. If you’re styling a different type of pasta for your own recipe, like spaghetti or capellini, aim to get your bundle to a thickness of about an inch.

Step 3: Lay Pasta in Swirls on Plate

Arrange the pasta bundles on the plate in little nest-like swirls, and allow the bundles to fold onto themselves, as shown.
Continue to build up the swirls in layers until all the pasta has been plated. The goal here is to give your pasta volume and a dynamic visual appeal.

Step 4: Top with Kale, Serve Pesto and Toppings on Side

Once all the pasta has been swirled, finish by adding any toppings or garnishes.

Step 5: Show Off Your Masterpiece!

If you’re going to put in all that effort, you might as well snap a photo to show off your new plating skills. Gram your pasta, and don’t forget to tag us (@Munchery) so we can see what you make!

Amanda DiRienzo

Posted by Amanda DiRienzo

Amanda DiRienzo is the Marketing Programs Manager at Munchery. She was raised in Plano, Texas where she went on to earn a degree in Nutrition at The University of Texas at Austin. Upon graduating, she decided to pursue a career in the culinary field and enrolled in the prestigious Culinary Institute of America in Hyde Park, NY. From there she went on to work as a Pastry Chef at some of the best restaurants in Dallas and San Francisco including Wolfgang Puck's Five-Sixty, Spruce, RN74, Farallon, and Alexander's Steakhouse. She began her career at Munchery as a food stylist and while this is still a large part of what she does here, she has been able to pursue other interests in the marketing field as well.

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