2 January, 2017
How To Cook Perfect Pasta Everytime!Comments : 10 Posted in : Pasta on by : admin Tags: How to cook pasta, How to cook perfect pasta
Everyone loves pasta, but very few know how to cook it so that it doesn’t end up like porridge. Here is the correct method of how to cook perfect pasta.
The pasta pot on the right is perfect because:
- The set includes – 12-quart stockpot; pasta insert; steamer basket; and lid, all constructed of mirror finish 18/10 stainless steel.
- An encapsulated aluminium pot bottom that eliminates hotspots and ensures even heating.
- The solid 18/10 stainless-steel handles stay cool on a stovetop and are riveted for strength.
- Tight-fitting 18/10 stainless-steel lid seals in nutrients and is oven-safe to 550 degrees F.
- It is dishwasher-safe and has a limited lifetime warranty.
If you want to find out more about this particular set, you can visit: Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
How To Cook Perfect Pasta
The secret to great pasta starts with a great pot. Generally, pasta should cook in 10 or more times its weight of boiling water so that is at least 1 litre to every 100g of pasta. For a packet of pasta (500g) use a 7-litre stainless steel pot. To serve four you will normally need about 500g of pasta.
Boil the water over a high heat with the lid on. You need a galloping boil to keep the pasta from sticking together.
Once the water is boiling madly add the pasta.
Next, add enough salt to make your water as salty as the sea. The bubbling will stop as you add salt, but the salt will bring the water back to the boil faster and season the pasta at the same time.
Give the pasta a stir and replace the lid until it is boiling rapidly again.
Boil it for seven minutes from the time that everything starts to bubble again, taking the lid off. Taste a piece of pasta to see if it is ready. You need the pasta firm but not chalky. Most of the time 7 minutes results in perfectly cooked pasta, but some shapes could need a minute or two more.
As soon as it is done drain the pasta immediately in a colander, otherwise it just keeps on cooking in the water. Don’t drain completely dry and don’t rinse it under the tap. The starch on and around the pasta will help the sauce to thicken and adhere.
Use the cooked pasta right away. If you let it stand around in the colander, it will congeal and stick together.
The Italian tradition is to scoop out a cup of the starchy cooking water before draining the pot for adding when introducing the pasta to the sauce. This cloudy liquid will help the sauce to hold fast onto the pasta.
Tip the pasta back into the pot after draining, add the hot sauce of your choice and toss it. You can use a medium heat here to make sure everything is evenly coated, well combined and heated through before serving.
How to match the shape of your pasta to the sauce
For a smooth sauce, a long skinny pasta is best. The thinner the noodle the thicker the sauce should be.
Short pasta will be better with a chunky sauce. Serve it with shells that scoop up the sauce as you toss them around in the bowl or tubes like macaroni or penne. The sauce is also well trapped by the corkscrew shape of fusilli.
Meat sauce works best with a long wide pasta because the pasta is wide enough to hold rich, heavy meat sauces.
Now you know how to cook perfect pasta.