Read all of our helpful tips and learn how to cook perfect pasta every time! Pasta made from durum wheat retain their shape and firmness while cooking. When cooked properly they do not get mushy or sticky. Pasta that are not made with semolina produce a softer noodle and will not hold up well when tossing. Use these pastas for casserole-style dishes. Noodles are the only pasta products made with egg solids which give them a more intense color than other pasta. You may substitute for another type of pasta in recipes; but if you want to use another type, remember that as a general rule, it is best to substitute one pasta type with another of similar characteristics.
It is important to match the shapes of pasta to the sauce. Flat pastas are best with thin sauces; other shapes have nooks and crannies to catch pieces of chunkier sauces.
Most dried pasta doubles in volume when cooked. For accuracy, measure pasta by weight rather than by cup. Cooked pasta can be measured by volume. The general rule is one pound of dry pasta or freshly made pasta will serve six as an appetizer or four as a main course. Remember — Shapes may vary in size according to the manufacturer, so use these measurements as generalizations.
To cook perfect pasta you will need to use a lot of water. A too-small pot and too little water encourages the pasta to clump and stick together, thus cooking unevenly. For a pound 16 ounces of pasta, you will want a pot that holds at least 5 or 6 quarts of water. Using plenty of water helps to prevent pasta from sticking together by quickly washing away the exuded starch. If your water contains any impurities, it will taint the finished flavor of the pasta.
Filter your home water if possible. Four quarts is a bare minimum per ounce package of pasta, six to eight quarts is ideal. The reason for this is that hot water will dissolve anything including contaminants like lead much more easily than cold water and if that water encounters something like an older leaded pipe or some rust before coming out in your kitchen sink, it could very well end up in your glass.
The most common problem is water that has been sitting in your home pipes for over 6 hours. Bring the pot of cold water to a fast boil:. Salting the water makes pasta taste better by bringing out the natural flavor of the pasta. This does not increase the sodium level of your recipes. NOTE: I always use kosher coarse salt. First, unsalted water has a lower boiling point than salted water, so it will come to a boil a few seconds faster.
Second and more important, salt dissolves faster in hot water. Un-dissolved salt crystals in cold water can mar the surface of your stainless-steel pots with small white dots or pits. Add plenty of salt, about 2 tablespoons of kosher coarse salt per pound of pasta. This may seem like a lot, but it is necessary for getting the pasta properly seasoned.
Plus, most of the salt drains off with the water. Do NOT add oil of any kind. Oil has the unwanted effect of coating the pasta and making it slick so the sauce will not stick to it. Add the pasta, all at once, to the boiling salted water, and keep the heat high to bring the water back to the boil as quickly as possible. NOTE: Never mix pasta types in one pot. Frying Pasta. Stir-Frying Pasta.
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Keep stirring periodically to ensure even cooking and to keep pasta from clumping together or sticking to the bottom of the pot. Tip: It is not necessary to add oil to the cooking water. Other useful 0. In most cases, sausages are breaded beforehand. You can skip the thawing process altogether and cook frozen. Is pre cooked shrimp healthy? The frozen. Baking soda contains sodium, which, in high amounts, can affect the heart.
One When you add the flour-coated chicken to the pan, make sure it is skin-side.
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