HOW TO COOK PASTA
Ingredients
Pasta fresh or dried
Method
The most important lesson I have learnt with cooking pasta is not to over-cook it! It needs to have a slight bite. Choosing the right pasta for the right sauce is also important.
Always use a large pot with enough water so the pasta has plenty of room to move around. Simply 2/3 fill a good-size pot up with water and a generous pinch of salt.
Bring to the boil. Only add the pasta when it is on a rolling boil. I tend to read the instructions on the pasta packets as they can vary. But the best test is to remove a piece and bite into it to test it. It should be tender to the bite but not soft!
Give the pot of pasta a frequent stir to prevent over-cooking. As soon as it is done, drain most of the liquid, but reserve some of the liquid as it is good to add to your sauce. Add to your favourite sauce!
Always use a large pot with enough water so the pasta has plenty of room to move around. Simply 2/3 fill a good-size pot up with water and a generous pinch of salt.
Bring to the boil. Only add the pasta when it is on a rolling boil. I tend to read the instructions on the pasta packets as they can vary. But the best test is to remove a piece and bite into it to test it. It should be tender to the bite but not soft!
Give the pot of pasta a frequent stir to prevent over-cooking. As soon as it is done, drain most of the liquid, but reserve some of the liquid as it is good to add to your sauce. Add to your favourite sauce!
Comments
Whether it is fresh or dried pasta is arguably one of the all-time great meals. It makes the perfect light lunch or a comforting dinner, and it is always a hit with children.A lot of people think fresh pasta is superior to dried - not true! It’s just that they have a different role to play in your dish. Dried pasta generally is made from flour and mostly water, which means that it lasts longer and retains a fantastic bite. It is great with seafood, oily tomato sauces. Whereas fresh pasta is silky and tender and suits being stuffed