- To establish the right quantity of Pasta for each portion it’s necessary that you distinguish dried Pasta from fresh one. For dried Pasta: 100 grams each portion for dishes without broth, 50 grams each portion for dishes with broth. For fresh Pasta: 80 grams each portion for dishes without broth, 30 grams each portion for dishes with broth.
- Water is required in proportion of 1 liter (1 quart) per 100 grams (4 ounces) of Pasta.
- Consequently use a big stockpot filled to 3/4 (to let enough space to the Pasta). The volume of the Pasta after cooking can get up to four-times before cooking. An enameled stockpot is excellent to cook spaghetti. Steel or alluminium pots are better for short Pasta.
- Salt, ten grams per liter of water (1 teaspoon per quart) must be added to just boiling water.
- Put Pasta into boiling water; stir it and optionally add a teaspoon of olive oil to keep Pasta separated. Reduce the heat slightly and boil the Pasta uncovered, for the time specified on the package directions or till it is “al dente”. Stir occasionally.
- To stir the Pasta use a long fork, better a wooden one, when cooking spaghetti, noodles and other long shapes. Use a long wooden or plastic spoon for short Pasta.
- Cooking time is normally specified on the package directions, but the best way for being sure of perfect doneness is to test often near the end of cooking time. Home made Pasta needs a very short cooking time. It is close to doneness as, after put into water, this latter starts boiling again.
- As pasta is cooked, drain it in a colander and put it into a bowl previously heated with hot water. In winter time, warm also the plates; your guests will appreciate it.
- To estimate the real caracteristics of Pasta, taste it when is cooked “al dente” without any sauce or seasoning.
- The nutritional value of durum wheat Pasta keeps served also after cooking because the diffusion of starch and proteins into water is limited.
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