- Category: style life
- Published on Monday, 28 May 2012 12:59
- Written by sirmajid
- Hits: 900
how to Cook the Perfect Pasta
Does your spaghetti always end up sticky? Try our foolproof method.
KNOW YOUR NOODLE. Pairing the right sauce with the right pasta can make or break your dish. A general rule is the thicker the sauce, the wider noodle you need to use. Choose sturdy tube and ridged pastas for chunky sauces. Use angel hair and other delicate strands with a light olive oil sauce. Ribbon pastas are perfect for creamy butter and hearty meat sauces. Baked pastas are a success with penne and ziti and other tube noodles. Shells, orecchiette, and other fun shapes capture thick, textured sauces (think macaroni and cheese) and are also nice in pasta salads.
COOK CORRECTLY. Start with 4 to 5 quarts of water per pound of pasta to ensure the noodles have plenty of room to move around. Be generous with the salt; 2 tablespoons per 4 to 5 quarts should be perfect. As soon as the water comes to a rolling boil, add the pasta all at once and immediately stir it. This prevents any sticking and helps submerge any long strands. Occasionally stir the noodles as they cook. Always check the package; cooking times will vary. When the pasta is al dente (a bit firm to the bite), drain pasta in a colander. Once the pasta is in the colander, do not rinse it; simply shake the excess water off. Rinsing will remove the starchy coating on the pasta that helps the sauce adhere to the noodles. Add your perfectly cooked noodles to your sauce and eat up.