Cooking Pasta

Here are a few suggestions on cooking pasta. This is more of a guideline that we use in cooking the pasta, not a steadfast set of rules. If we are making a baked dish, we'll cook it less. If it's for a chilled dish, we might cook it a touch more.

The water the pasta is cooked in makes an excellent emulsifier and adds some richness to the sauce, save a little and use it if needed.

You'll need:
  • A pot large enough the hold 1 gallon of water with some room to spare
  • 1 gallon of water
  • 2 Tbsp of kosher salt (as much as 3-4 Tbsp is ok too)
  • A wooden spoon with a long handle to stir the cooking pasta
  • A strainer of some sort, like a Colander, mesh sieve or a long handle spider (our favorite choice)

Some steps:

  1. Bring the water to a boil in a stainless steal pot.
  2. Add the 2 T of salt, stir and taste. It should taste seasoned at the least or almost like the ocean if you added the full amount.
  3. Add the pasta, stir immediately and set a timer for the minimum suggested cook time.
  4. Stir after 30 seconds and again at 2-3 minute intervals.
  5. Taste a piece about a minute before the timer.
  6. Remove the pasta from the water when it's al dente.
  7. Proceed to the next step in your recipe!

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