Cooking pasta sounds easy but it’s not easy to get it just right unless you know how. Follow these simple steps to perfect pasta.Add the spaghetti to boiling salted water.
Do not add oil to the water - it is a myth that this stops it from sticking, and by adding oil you will make the pasta all slippery so the wonderful flavours of the sauce are not absorbed into the spaghetti or pasta.
The best way to avoid your pasta sticking is to cook it in a really big pot and stir it for at least the first minute, and then give it the occasional stir as it cooks.
Check on the pasta a couple of minutes before the required cooking time is up, and taste it to see if it is al dente.
Al dente means ‘to the tooth’ and so it should be a little firm to bite.
Fresh pasta (fettuccine, tagliatelle, lasagna) cooks quickly, 3-5 minutes.
Thin dry pasta (spaghettini, shells, rotini) cooks in 6-9 minutes.
Thick walled pasta (penne, ziti, spaghetti, tortiglioni, etc.) cooks in 12-15 minutes.
I like to use fresh pasta because it just tastes that much better, but dry pasta is still delicious.
Belissimo!
1 comment:
mmmm. Pasta is good.
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