Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Pasta Tips

List of Ingredients




* Use a lot of water and an 8 quart pot: 5 to 6 quarts
of water for a pound of pasta.
* Salt the water to add flavor and to help the pasta absorb
the sauce. Add salt after adding pasta to water.
* Oil is for salads, not for pasta water.
* Cover the pot to hasten heat recovery.
* Test pasta after about 7 minutes.
* Save 2 cups of the cooking liquid when the pasta is
done. You can use the liquid to add moisture to the sauce.
* The starch in the water binds the sauce, helping it adhere to
the pasta.
* Purchase a colander with holes on the bottom as well as on the sides so pasta can thoroughly drain.
* Shake colander vigorously when draining pasta to ensure good drainage. (no puddles of water when serving).
* Try to match the pasta to the type of sauce you are preparing. Some pastas 'hold' certain sauces better than others.

Recipe