- Choose a good pasta brand
- Use pot that's big enough to accommodate pasta without crowding. For
every pound of pasta, eight-quart pot is a wise choice. Pasta needs
space to move around as it gets cooked.
- Use adequate water. For every pound of pasta, use six quarts of
water.
- Add salt to water. Bring water to full, & rolling boil before
adding pasta.
- Bring water back to boil soon after adding pasta.
- Stir pasta 2-3 times throughout cooking process.
- Never ever add olive oil to pasta cooking water.
- Cook pasta to 'al dente' state.
- Never ever rinse pasta.
The above mentioned points are used to Ways to perfectly cooked pasta.
Dos and dont's when cooking
pasta - DOs
- Choose high-quality, dried pasta in robust shapes such as penne &
ziti, and always cook it al dente with plenty of salted, fast-boiling
water.
- Choose a fruity olive oil which is fresh & fragrant. This coats
pasta with fragrance and can help release as well as distribute flavors
of herbs & vegetables.
- Choose good seasonal produce, and then cook gently to release flavors
and retain the texture.
- Choose 2-3 main ingredients. Choose a fresh herb & go easy on
garlic & vinegar. Cut vegetables & other ingredients to match
with pasta shapes. Small dices work well for most pasta salads. Long &
thin shapes wrap around the twisted pasta, like fusilli, & are
attractive.
- Serve pasta salads at room temperatures to allow flavors to come out.
Dos and dont's when cooking pasta - DONTs
- Do not use stuffed egg pasta like tortellini or even ravioli in pasta
salad.
- Do not dress salads with butter.
- Do not use frozen or even vinegary jarred vegetables in salads.
- Do not pack dish with an overload of ingredients.
- Do not use large chunks of raw vegetables, like garlic, green pepper,
or onion.