Preparation:
1. Fill large stock pot with water (6 to 8 quarts). Pasta should have enough room to swim around freely. (you need at least 1 quart of water for each 4 oz. of dry pasta.
2. After water has come to a rolling boil, add salt (1 tablespoon per pound of dry pasta). DO NOT ADD OIL, it will make the sauce slide off.
3. Pour pasta in water and stir constantly until water returns to boiling. (Stirring prevents pasta from sticking together).
4. Start timing the pasta once the water is boiling. As pasta cooks, Stir occasionally to keep it moving in the water. To determine doneness, scoop up a piece and bite into it. Pasta should be tender, yet resilient to the bite. Pasta should NEVER be cooked until mushy. 5. Drain pasta in a large colander in the sink.
DO NOT RINSE THE PASTA, unless it is to be used in a salad.
(The reason: Pasta needs the starch on the surface to mix with the sauce to thicken it). 6. Use 2 oz dry pasta for each serving. |
