Pasta
An
important rule is that pasta should be prepared just before serving
it. An exception to this rule is frittata of pasta, pasta salad,
oven-baked pasta, etc. To cook pasta properly, you need a large pot
and much water; too little water causes the pasta to stick together
and gives it a bad taste. The water must be salted when it has begun
to boil, preferably with coarse salt, and its taste should resemble
sea water (most of the salt will be eliminated together with the
water when you drain the pasta).
Add
pasta to the pot when the water is already boiling. It’s important
to know that pasta must cook under a continuous boil, stirring often,
until al
dente.
Pasta al
dente
means pasta cooked for just the right time, not overcooked; it is
more tasty and more digestible, and it’s generally considered
healthier.
To
get a pasta al
dente,
you should observe the cooking time indicated on the package, but for
several reasons (some companies may not be very accurate in
indicating the cooking time, for example), I also suggest you try the
pasta one minute before the stated time and do this about every
minute from then on until it is ready. Then you should drain it
immediately with a colander.
Remember,.....the pasta and how
you cook it is just as important as the sauce.
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