How To Cook Perfect Pasta Food
HOW TO COOK PERFECT PASTA
This is very helpful if you tend to overcook your pasta. Pasta should be "al dente" or tender to the bite. Poor quality pasta often ends up sticky and soggy. So when you buy your pasta, make sure it says pasta di semola di grano duro - durum wheat semolina pasta.
Provided by quotFoodThe Way To
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Always use a very large cooking pot, making sure you have at least 4 pints (2.25 litres) of water to every 8 oz (225 g) of pasta, with 1 level tablespoon of salt added. Before the pasta goes in make sure the water is up to a good fierce boil.
- Add the pasta as quickly as possible and stir it around just once to separate it.
- If you're cooking long pasta like spaghetti, push it against the base of the pan and, as you feel it give, keep pushing until it all collapses down into the water.
- You don't need to put a lid on the pan: if it's really boiling briskly it will come back to the boil in seconds and, if you put a lid on, it will boil over.
- Put a timer on and give it 10-12 minutes for top-quality pasta, but because this timing varies according to the shape and quality of the pasta, the only real way to tell is to taste it. So do this after 8 minutes, then 9, and 10, and so on. This only applies when you cook a particular brand for the first time. After that you will always know how long it takes. Sometimes you can give it 1 minute's less boiling and then allow an extra minute's cooking while you combine it with the sauce.
- Have a colander ready in the sink then, as you are draining the water, swirl it around the colander, which will heat it ready for the hot pasta. Don't drain it too thoroughly: it's good to have a few drops of moisture still clinging as this prevents the pasta from becoming dry.
- Place the colander containing the pasta back over the saucepan to catch any drips.
- Always serve the pasta on deep warmed plates to keep it as hot as possible as it goes to the table.
- For spaghetti, the very best way to serve it is to use pasta tongs, and always lift it high to quickly separate each portion from the rest.
- Always work quickly, as pasta won't hang around - if it cools it goes sticky and gluey, so drain it quickly, serve it quickly and eat it quickly.
- You can drizzle a little olive oil in the drained pasta to prevent sticking.
Nutrition Facts : Calories 422.9, Fat 1.7, SaturatedFat 0.3, Sodium 605.9, Carbohydrate 85.1, Fiber 3.6, Sugar 2, Protein 14.9
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- DON’T put oil in your water or on your pasta. Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the noodles.
- Fill your pot properly. Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the noodles to move freely.
- Salt your water like the sea. Salting the water is your only opportunity to season the pasta itself. The water needs to “taste like the sea,” in order to flavour the pasta.
- Bring water to a rapid boil before adding the pasta. Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly.
- Drop and stir. As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the bottom or sides of the pot.
- Check the package for timing. There are lots of methods for testing if pasta is properly cooked, but your best starting point is to read the package.
- Always save some cooking water. Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your sauce. (We’ll come back to this.)
- Drain don’t dry. Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.
- Add pasta to sauce — not the other way around. Always have your sauce prepared before you cook your noodles. The pasta cooking should be the last step in making your dish.
- Add some pasta water. Adding a touch of pasta water to your sauce when you add the noodles helps the sauce adhere better to the pasta. The water adds a bit of richness and flavour and the starchiness can help bring a split sauce back together.
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