Pasta Cooking Tips

The success of a pasta disk depends on the right cooking methods of pasta you have chosen to use.

The proportion of water to pasta is important. too little, and the pasta will be crowded and unable to cook evenly. It will become gluey as the relatively small amount of water becomes starch-laden. There can never be too much water. Use a minimum of 1 gallon water to every 1 lb pasta; use more if cooking dried pasta, as it absorbs more water.

Use a very large pot. Bring the water to a rolling boil. Just before the putting in the pasta add a dash of oil to help prevent sticking and a large pinch of salt to help bring out the flavor. If using fresh pasta, shake it gently to loosen the strands before adding it to the water. Once the pasta is in, stir to move it off the bottom of the pot. When the water comes back to a boil start timing, maintaining a slow rolling boil. Don'ts stir too often, as this tends to release excess starch.

The pasta is done went is tender, but with some resistance to the bite. You should feel the texture and form in the mouth, not mushy dough. If the pasta is  overcooked it cannot physically support the rest of the ingredients and won't allow for an even distribution of the sauce. Taste the pasta just before the time is up. Fresh pasta takes only a couple of minutes to cook, its timing is more critical.

Don't be overzealous about draining, as it is desirable to leave a little of the cooking water to help wit lubrication. Only rinse if the pasta is to be in used in a cold dish. Next, stir in a little oil or melted butter. This helps with the final saucing and keeps the pasta from sticking together. Finally, always have the waiting bowls or serving dishes warned.