Tips on cooking pasta

  • Buy only the best quality pasta made from Durum wheat.   This is a high protein wheat therefore it holds its shape after cooking and has the best texture.
  • Add pasta gradually to a large saucepan of rapidly boiling water.   Stir for the first 2 minutes to ensure pasta does not stick together.   Allow 1 litre of water for every 100g of pasta.
  • Add salt to boiling water for pasta with discretion ;  salt toughens the protein in the pasta.
  • Fresh pasta only takes 3-5 minutes to cook.   It usually floats to the top when cooked.
  • Follow cooking directions on packet for dried pasta.   Do not overcook.   Cook until al dente, or firm to bite.
  • When cooking pasta for a pasta salad, add a little oil to the water.   For hot pasta dishes, do not add oil to the water as this will make the pasta slippery and the sauce will not cling.
  • For hot pasta, drain, do not rinse.   Rinsing cools the pasta and makes it too slippery for the sauce to cling.
  • For a pasta entrée for 4 people allow 250g of pasta.   For a pasta main course for 4 people allow 375g of pasta.

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