Dried Pasta
Source of Recipe
wwrecipes - Basics - Dried Pasta - March 20, 2002
Recipe Introduction
There are more myths about cooking pasta than perhaps any other
kitchen endeavor; adding oil to the water will not keep the pasta from
sticking if you don't cook it right; both under-cooked and over-cooked
pasta will stick to the wall if properly thrown; and adding the salt
to the water immediately before adding the pasta is completely devoid
of scientific reasoning. Following my recipe below will deliver
perfect results every time.
But first a word about dried pasta. Buy only pasta that is made from
100 percent durum wheat, also known as semolina. There was a time
when only pasta imported from Italy could be relied upon to be pure
semolina pasta, but that has changed. In fact, much of the pasta made
in Italy today is made from durum wheat grown in South Dakota, so let
price be your guide - American brands frequently win in blind taste
tests.
List of Ingredients
One pound (450 g) of dried pasta will serve four people as a main
course, and six to eight as a first course. Boil at least 4 quarts
(4 L) of water per pound of pasta in a very large pot over high heat.
Add 1 to 2 tablespoons (15 - 30 ml) of salt to the water. This seems
like a lot, but most of the salt goes down the drain with the water.
Add salt unless you are on a strict salt-restricted diet because
unsalted pasta tastes bland. Stir the pasta immediately and let the
water return to a boil. You may cover the pot at this point in order
to help the water heat faster. Once the water has returned to the
boil, remove the cover and stir the pasta every 2 to 3 minutes, more
frequently at the beginning than towards the end of the cooking.
Lower the heat but make sure the water never stop boiling vigorously;
this helps to keep the pasta in motion and prevents it from sinking to
the bottom of the pot and sticking together. Use the cooking time on
the package as a guideline only - actual cooking times will vary.
Test the pasta by tasting a piece. It should be tender but still firm
to the tooth (al dente). I also judge the doneness of my pasta by the
color - as it cooks it changes color from a light yellow to a pale
ivory color, but the only sure method is tasting. Drain the pasta
quickly but not completely and place it in a warm serving bowl - a
little of the cooking liquid will help it remain tender and prevent it
from sticking. Sauce the pasta and serve immediately. Recipe
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