![]() ![]() ![]() Note that just as Italians would not break spaghetti, Chinese would not break lo mein, which they consider symbolic of long life.) Submerge it with a spoon as it softens and bends in the hot water. (Some recipes may tell you to break spaghetti in half, but that’s not necessary. Add the pasta all at once after the water is at a rapid boil and salted.One pound of dried pasta should produce 4 to 6 servings, depending on what else is on the menu.Increase that to 1-1/2 tablespoons if the sauce you are preparing is mild. Don’t shortchange the salt or your pasta will be bland. When the water is at a rapid, rolling boil, add a tablespoon of salt for every pound of pasta.Some brands of pasta are more inclined to clump than others Barilla is probably the most popular pasta in Italy for a reason. For one pound of dried pasta, bring a 6 to 8 quart pot of water to a rolling boil. Make sure there is ample water because the pasta must have room to move as it boils or it will become gummy.Here is the conventional wisdom on how to boil perfect pasta: ![]() This is the only way I do it.” Mario Batali, Molto Italiano Then I add any cheese or herbs, remove the pan from the heat, add a little extra-virgin olive oil, and serve it. If at this point the dish seems a little dry, I splash a little of the pasta cooking water into the pan to loosen it a bit and continue the process. I cook the pasta about a minute short of the package instructions, quickly drain it, and then toss it immediately into the pan with the sauce and cook them together for a minute or two. “The only trick to making great pasta is to cook it in 6 quarts of well salted water for each pound of pasta I add 2 tablespoons of sea salt to that water, and I don’t subscribe to the idea of adding oil or anything else. ![]()
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