Knowing how to cook pasta to perfection is a talent that you can exploit every day. Pasta is an inexpensive food, it cooks quickly, and can be served in many different ways. If you don't know what to eat for dinner, make a plate of pasta. As the pasta cooks, take a look at the ingredients in the pantry or refrigerator for a gravy, sauce, or vegetables to use to season it. Within half an hour you can sit at the table and enjoy a delicious dish.
Steps
Part 1 of 3: Cooking the Pasta
Step 1. Fill a saucepan 2/3 full with cold water
Since pasta needs a lot of space to move around while cooking, it is important to use a large saucepan. For example, if you intend to cook half a kilo of pasta, use a saucepan that has a capacity of at least 4 liters. Fill it 2/3 full with cold water.
If you use a saucepan that is too small, the pasta may stick together during cooking
Step 2. Cover the pot and bring the water to a boil
Put the pot on the stove and cover it with the lid. Turn on the heat and heat the water over high heat to bring it to a boil. Wait for the steam to start coming out from under the lid, at which point you will know the water is boiling.
Thanks to the lid, the water will heat up and boil faster
Suggestion Do not salt the water until it boils. Otherwise the salt could corrode or discolour the pot.
Step 3. Add the salt and pasta
When the water starts boiling briskly, lift the lid and add a tablespoon of coarse salt. Stir and pour 500 g of pasta into the water. If you want to make spaghetti or another variety of long pasta that doesn't fit completely into the pot, place it on the bottom, wait 30 seconds and then gently push it under the surface of the water using a fork or kitchen tongs.
- The pasta will absorb the salt as it cooks and become tastier.
- If you are unsure about the portions of pasta, follow the directions on the package.
Suggestion:
you can reduce or increase the amount of pasta based on the number of diners by adapting the size of the pot accordingly. For example, if you want to cook a pound of pasta just for you, use a smaller pot (with a capacity of 2-3 liters).
Step 4. Set the kitchen timer
Stir the pasta with the wooden spoon and let it cook with the pot uncovered. Read the directions on the package to set the correct cooking time on the timer. Set the minimum recommended time; for example, if the instructions say to cook pasta for 8-10 minutes, set 8 on the timer.
Very thin varieties of pasta, such as angel hair, cook more quickly than those with a greater thickness such as penne or fettuccine, which generally require at least 8-9 minutes of cooking
Step 5. Occasionally stir the pasta as it cooks
The water must continue to boil for the entire cooking time. Stir the pasta every 2-3 minutes to keep it from sticking.
If the water boils too strongly and risks leaking out of the pot, reduce the heat slightly
Step 6. Taste the pasta to see if it is cooked
When the kitchen timer goes off, take a spaghetti, fettuccina or pen out of the water and wait for it to cool for a few seconds. Taste the pasta to check if the center is still hard or if it has reached the consistency you want. Most people like to eat pasta al dente, when it is tender on the outside but still slightly hard on the inside.
If the pasta is still tough, let it cook for another minute and then taste it again
Part 2 of 3: Drain the Pasta
Step 1. Store 200ml of cooking water
Fill a cup by carefully dipping it into boiling water. Set the cooking water aside and get ready to drain the pasta.
To avoid burning yourself, you can take the boiling water out of the pot using a ladle and pour it into a cup
Did you know that?
You can dilute almost any sauce or sauce with the pasta cooking water if they seem too thick. However, remember that it is salt water.
Step 2. Put the colander in the sink and put on oven mitts
Place a large colander in the center of the sink and put on oven gloves to protect yourself from possible splashes of boiling water.
Step 3. Pour the pasta into the colander and then shake it gently
Slowly pour the contents of the pot into the colander so that the boiling water runs down the sink drain. Immediately after, grab the colander by the handles and gently shake it back and forth to get rid of any remaining water.
Step 4. To ensure that the sauce adheres well to the pasta, do not add oil and do not cool it under cold water
Unless you want to eat plain pasta or use it to make a pasta salad, you don't need to add oil or put it under cold running water. Season it while it is still hot to make the sauce adhere better.
Step 5. Return the pasta to the pot and add the sauce
Transfer it back to the hot pot you cooked it in. Add the sauce in the amount you prefer and mix the pasta with a wooden spoon or tongs to season it evenly.
If the sauce is too thick, use a little cooking water to dilute it. Add one tablespoon at a time until it reaches the right consistency
Part 3 of 3: Combine the Sauce with the Pasta
Step 1. The short pasta varieties go well with both basil pesto and vegetable sauces
You can cook the penne, fusilli or farfalle and season them with a ready-made or homemade basil pesto. In summer you can also add chopped cherry tomatoes to give more freshness to the dish or new courgettes cut into thin slices.
- During the warm months you can convert the recipe into a pasta salad. Once cooked, season the pasta with pesto or vegetable sauce, then refrigerate it for at least an hour to allow the flavors to blend.
- In addition to the classic basil pesto there are other varieties of pesto, for example that of dried tomatoes. They both have an intense and delicious taste enriched by Parmesan.
Step 2. Make a cheese sauce to dress the macaroni with
You can get a flavorful and incredibly creamy gravy by mixing butter, flour, milk and cheese, similar to when you make fondue. When the sauce is ready, add the macaroni or short pasta variety you prefer. If you want, you can brown the pasta in the oven to obtain an irresistible surface crust.
Experiment with using different types of cheese to find the combination you like best. In addition to local cheeses, such as mozzarella, you can also use those typical of other countries, for example Greek feta or French roquefort
Variant:
cook the conchiglioni in boiling water and then stuff them with a combination of ricotta and grated Parmesan. Arrange them in a pan, pour a tomato sauce over them and put them in the oven to brown until the cheese has melted.
Step 3. Combine the tubular pasta or tagliatelle with the meat sauce
In addition to tagliatelle, pappardelle, bucatini and many other varieties of long pasta or tubular pasta, such as paccheri, also go perfectly with the classic Bolognese meat sauce. Once cooked, transfer the pasta to a bowl, pour the sauce over it and mix gently to season it. Don't forget to bring the grated Parmesan to the table and serve the pasta while it is still hot.
Again you can add a little cooking water to dilute the sauce if it seems too thick
Step 4. Prepare the Alfredo sauce to dress the long pasta
Spaghetti, linguine and fettuccine are the ideal pairing for this sauce so popular and loved in America. Sauté the garlic in the butter, add the cream and then the grilled chicken or smoked salmon, depending on your taste. Pour the sauce over the pasta and mix with the kitchen tongs.
For a lighter and more delicate sauce, sauté the garlic in butter pour it over the pasta and then add some chopped fresh parsley
Advice
If you don't have access to the stove, try using the microwave to cook the pasta
Warnings
- Do not use a metal utensil to mix the dough as it can get very hot.
- Wear oven mitts and always be cautious when draining the pasta. You can get burned easily by splashing boiling water.
