How to Make Perfect Pasta Every Time
Posted: Thursday, January 28, 2010
by The Old Gray Mare
www.DressYourHorse.com
Most people prefer to eat their pasta "al dente" an Italian term that translates "to the tooth." To me, it means that the pasta is done perfectly - firm, tender and still slightly chewy but not mushy.
Unless you are a "pasta purist or afficiado" that goes to the trouble of making pasta from scratch, you will prepare your pasta from one of the many choices of the boxed kind, just like me. Even I can make great pasta every time.
--Use a really large pot. For one to two pounds of pasta, put five to six quarts of water in the pot, cover it, and bring the water to a rolling boil.
--Allow more water when preparing lasagna even if you require a second pot and split up the pasta.
--Avoid stuffing the pot with pasta; allow the free rolling action of water and noodles.
--Add all pasta at one time after the water has reached a fast boil. Allow the water to again reach a full boil. Occasionally stir the pasta. In the case of spaghetti and lasagna, stir gently and push down the tops until all of the pasta is covered with water.
--Separate the strands by stirring frequently. Repeat as necessary to keep your pasta moving in the water and preventing any clumping.
--Monitor the water and pasta to keep the water from boiler over the edge of the pot. Stir occasionally.
--Taste the pasta before the time stated on the box and taste several times to get it just right.
--Remove the pot and strain the water thoroughly. Lightly toss with a minute amount of extra virgin olive oil. Then rest the pasta for a short while.
Pasta is served in countless ways but, no matter how it is prepared, it is a crowd pleaser. Preparation is a cinch but it is this simplicity that makes it easy to overcook. Since I went to the bigger pot and lots of water in my preparation of pasta, I no longer have mushy or clumped pasta. Even adding a little olive oil (when I'm lazy, I add it to the boiling water), has made a difference.
This article is written by The Old Gray Mare of DressYourHorse.com and FantasyKritters.com.
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Top-level comments on this article: (1 total)Yum, when do we get to come for dinner? My hubby likes it a little more cooked than al diente - I am trying to teach him....GRINI like it a little more than al dente too but not too soft either. That's why I actually wrote the article. I tend to be a little lazy and had been putting the pasta in when water not in a rolling boil or even into not enough water. Then it likes to clump. I've done other goofy things too. Least favorite, of course, if I put too much water into a smaller pot and get the inevitable foaming overflow. Darn! If you were around (I'm in Connecticut), we'd have you over for dinner. We make the best! spaghetti and lasagne. I should say my kids do. I just like to eat it. Ha ha!I have a microwave lasagne recipe where you don't pre cook the noodles I should post it - the best! Lots of recipes I should post for first have to finish the TAXES....I am wondering, Marijo, if you've ever published the lasagne recipe where you don't precook the noodles. That'd be a good one to post!No but I should! Thanks for the idea!
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