Primo Pasta
You mayhave heard it's correct to rinse pasta under cold water, but for best flavour, don't! Pou rit into a colander and give a few good shakes to get all the water out. Cooked pasta can be refrigerated for up to 12 hours. After that the flavour may sour.
The trick to perfect pasta is cooking it al dente - until its tender and chewy. You're looking for it to be a little chewier than you may be used to. Why? Because the water (and the sauce you'll add) is so hot that the pasta will keep cooking after you've turned off the stove.
Primo Pasta
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Ingredients
- 1 Pound dried pasta
5 - 6 quarts Water
1 1/2 Tablespoons Salt
Directions
To serve six people, bring the water to a boil in a large pot (try to get one with a strainer insert). Add the salt. When the water reaches a rolling boil (remember, that means it cant be dissipated by stirring with a spoon), add the pasta. If the boil turns to nothing, cover the pot to crank up the heat. Cooking time varies with the pasta's shape, so check the package for specifics. The best way to know when the pasta is done is to try it yourself. By the way, that whole theory about throwing spaghetti against the wall doesn't work. If it sticks, it isn't al dente anymore.
Information
- Category
- Pasta/Noodle, Side Dishes
- Cuisine
- Italian
