How to cook PASTA
Cooking pasta is very easy but cooking it rightly is trickiest. Pasta tastes delicious when not too mushy yet not too chewy, cooked to perfection. I prefer my pasta perfectly cooked (yet it should hold the shape) as it is easier for digestion.
- 4 Quarts – Water
- Large Pot
- 1 pound – Pasta
- 1 tablespoon – Salt
- Tongs / Spatula
- Boil water in a large pot that gives the pasta plenty of space to move around and cook. Use at least 4 quarts of water so that pasta doesn’t stick and cooks well.
- Add salt to the water which adds flavour to the pasta
- Add pasta to the boiling water and stir is gently making sure that pasta doesn’t break.
- Pasta will start cooking quickly; Stir it well so that it doesn’t stick at the bottom of the pot.
- Pasta usually takes around 7-8 minutes but please check the cooking time on the package. It is the best idea to taste the pasta before draining to make sure that it is perfectly cooked. Pasta should be cooked properly, it should hold the shape and doesn’t fall apart.
- Drain cooked pasta well in a colander. Always reserve the pasta stock for later use. (I personally do not drain the cooked pasta instead add it directly to the sauce with help of spider spoon and reserve the stock)
- Cooking time can vary depending on pasta shape, amount and type
- Ravioli and Gnocchi will rise to the surface of water and float when ready
- I do not rinse cooked pasted under cold-water as that washes away the starch and the salty flavour