Cooking perfect pasta isn't hard. Then again, cooking mushy or crunchy noodles is dangerously easy. Watch this how-to video from Howcast to learn how to cook pasta al dente.
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3 Comments
Wrong! Or at least not completely right.
1. Heat the water to a boil on maximum heat, if you want to save time you can heat most of the water in a water heater while leaving a little in the pot on the stove as the stove heats (if you have a slow heating stove).
2. Put in a lot of salt, a lot more than you think, trust me, it won't taste salty. I'm talking about like a tablespoon or so for like 2-3 servings of pasta. Also put in a teaspoon or so of olive oil to prevent the pasta from sticking together after you've removed the water.
3. When all the water is in the pot on the stove and in a full boil, put in the pasta and when it again reaches a full boil, reduce the temperature to about 2/3 heat and let it boil for about 7-9 minutes depending on the type and brand of pasta.
4. If you're not sure how long the particular type of pasta should cook, taste some of it after about 7 minutes and after that in short intervals to target in on the optimal cooking time for your brand of pasta.
An old trick I learned when I was younger was to take a strand of spaghetti and throw it on the refrigerator door or any other flat, smooth vertical surface - if it sticks it's done, if not - give it some more time.
One of the most disgusting things when it comes to pasta is when it's cooked with not enough salt, that's why you should put in more salt than they say in the video! Most of it goes away when you pour off the water anyways :)
I'm really happy to be part of this forum. Cooking has been my pretty hubby and I always look forward to interacting with professionals so as to learn more expecially when it comes to preparing nice and delicious pasta meals.
Over here,only few take the time to blow ones mind preparing pasta in one, two or three ways hence my quest to joining forum of such talented personels.
Hope to be imparted while making my little contributions to the forum where necessary.
Cheers.
Sylvester O.
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