Opinions on how to Cook Pasta

reallyrose

Split from 'I've never really known how to cook...' thread...

tHB

TMRevenant wrote: »

My prior experience with cooking pretty much goes as far as frying rashers and sausages. I think my attempts with eggs err more on the side of burning than frying, but there's that too. I've never tried to boil pasta before, but I've been told it makes for good meals when traveling.

Oki, then



Measure pasta to start off with, to work out how much you like to eat. I used to use a cereal bowl and half-fill it with dry pasta, that was enough for me.

Saucepan of water on the hob, bring it to the boil. Put some salt in, about a tea-spoon. http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2008/10/21/salt.jpg << like this.
If you don't like salt, leave it out.
When it is boiling, put your pasta in. Give it a stir. I find that cheaper pasta tends to stick together / to the bottom of the pan.
Wait til it comes up to the boil again. Keep an eye on it!
Pasta tends to boil over, all this white frothy stuff appears, cascades over the side of the pan and makes a mess everywhere.
Once it's boiling again, turn it down. This will depend on your cooker, but setting 1-2 is normally good. It'll start to simmer.
Simmering means that you're holding the temperature to below boiling point, but still quite hot. The top of the water will be moving but not bubbling madly.
Here's a handy video! http://www.youtube.com/watch?v=yij7fPSezS0

After about 10 minutes, give the pasta a poke. If it is soft, it is done. Hurrah!

http://www.youtube.com/watch?v=X3FxxliC6sg&feature=related < Try this recipe.

http://www.youtube.com/watch?v=TwGBt3V0yvc < chop an onion

> She smashes the garlic with her palm, I'm never able to do that so I put the flat of the knife on the garlic and give it a thump with whatever is at hand, can of tomatoes, the bottle of olive oil.
> You don't have to mash up the tomatoes with your hands. Use a can of chopped tomatoes. A regular sized can. She seems to be cooking for loads of people!
> Tomato paste is tomato puree. It comes in tubes or little cans. I like the tubes because I can just add a squeeze and put the rest in the fridge.
> You don't HAVE to cook it for hours. After about 30 minutes it'll be cooked but not as delicious as a long slow cook.
> If I was making this, I would probably put in about a teaspoon of dried chilli.


At the end, get your pasta and either mix in the sauce til the two are combined or just put as much sauce as you like on top of the pasta.
Either way, put cheese on top. Cheese is great!


This is pretty plain and basic and doesn't really contain protein. But it's a decent enough place to start.


This forum is great for learner cooks. I've learned huge amounts of stuff from reading the posts and everyone will usually answer questions.

I'm hungry now. -_-

SBWife

Looks like the OP is not the only one who can't cook pasta.

Salt should be always be used.

The pot should be very large, and once pasta is added to the boiling water it should be left uncovered.

Pasta should be cooked in boiling (not simmering) water.

Cook for the time indicated on the package, test it before draining. It should not be soggy soft but have a bit of a bite.

reallyrose

SBWife wrote: »

Looks like the OP is not the only one who can't cook pasta.

Salt should be always be used.

The pot should be very large, and once pasta is added to the boiling water it should be left uncovered.

Pasta should be cooked in boiling (not simmering) water.

Cook for the time indicated on the package, test it before draining. It should not be soggy soft but have a bit of a bite.

I personally don't like salt with my pasta. I've never noticed any difference from leaving it out.
Also, when I was learning to cook I was never able to prevent the pasta from foaming over. It takes a bit of time before you get used to knowing how to regulate the heat to prevent it from boiling all over the place.

SBWife

If you use a large uncovered pot it will not foam over. You either are putting the lid on the pot and/or are not using a big enough pot for the amount of pasta if it's foaming over. Cooking at a low temp as you suggest will result in soft soggy pasta rather than the preferred al dente. Pasta cooked in unsalted water is fit for no-place but the bin. Food should be seasoned during cooking as this allows the food to absorb the seasonings rather than have them merely coat the outside. Traditionally the water is salted to the point that it is as salty as the Med in order to cook pasta.

ntlbell

SBWife wrote: »

Looks like the OP is not the only one who can't cook pasta.

Salt should be always be used.

The pot should be very large, and once pasta is added to the boiling water it should be left uncovered.

Pasta should be cooked in boiling (not simmering) water.

Cook for the time indicated on the package, test it before draining. It should not be soggy soft but have a bit of a bite.

for most pasta's the time on the packet will be too much. as it continues to cook once off the heat.

a minute or so less than the time given on the packet will generally give you just over al dente if you like it al dente maybe two minutes.

There's no real rules you will figure out what way you like your pasta yourself a lot of people like soggy soft pasta

emeraldstar

reallyrose wrote: »

I personally don't like salt with my pasta.

Me either. (Though not quite as bad as salt when cooking rice - yuck!)

Carlos Orange

SBWife wrote: »

If you use a large uncovered pot it will not foam over. You either are putting the lid on the pot and/or are not using a big enough pot for the amount of pasta if it's foaming over. Cooking at a low temp as you suggest will result in soft soggy pasta rather than the preferred al dente. Pasta cooked in unsalted water is fit for no-place but the bin. Food should be seasoned during cooking as this allows the food to absorb the seasonings rather than have them merely coat the outside. Traditionally the water is salted to the point that it is as salty as the Med in order to cook pasta.

This post has instantly put me off the idea of learning how to cook. Well done.

SBWife

psinno wrote: »

This post has instantly put me off the idea of learning how to cook. Well done.

Well if a big pot of salted boiling water is too much for you to handle, that's probably a wise decision:rolleyes:

Faith

SBWife, people have different ways of cooking things. Just because it's not the same as yours, doesn't mean it's wrong. Warning issued, and please refrain from posting if you can't do it in a polite, non-aggressive manner.

SBWife

Actually, Faith, as most chefs and good home cooks know there are correct and incorrect methods for cooking many foods. Simmering pasta in unsalted water is not the correct method. I don't see what is so unhelpful about pointing out that the correct method involves, simply a large pot with plenty of boiling salted water.

Acoshla

I have never and will never use salt to cook my pasta, I hate salt, hate the taste of salt water when swimming, so I would never cook my food in it! We never use salt with ours and it's fine, OP I would say try cooking things in a few different ways, like with the pasta for example try it with salt, try it without, and decide what you like. As long as you're following the important cooking steps properly you can tweak the little things like that. Don't be afraid to experiment, even if something tastes awful or just doesn't work out at least you tried and will know better how to do it the next time.

ntlbell

SBWife wrote: »

Actually, Faith, as most chefs and good home cooks know there are correct and incorrect methods for cooking many foods. Simmering pasta in unsalted water is not the correct method. I don't see what is so unhelpful about pointing out that the correct method involves, simply a large pot with plenty of boiling salted water.

It's a very narrow view on how to cook.

If it tastes good then it's the right way for you, regardless of what celebrity chef A claims or what book B claims.

Darkginger

Can't remember what I was watching the other day, but an Italian chef was showing someone (another celebrity) how to make a pasta dish - he was horrified when the celebrity added salt to the pasta water - said he never did so. I've tried it both ways, and now I prefer it without salt. I used to add a sploosh (technical term, that) of olive oil to the water to prevent pasta sticking together, but I've stopped doing that now, too.

I am a sinner, I sometimes cook my pasta in a pan which is too small, and when I do that, I have to turn it down so it doesn't overflow, too. Still tastes like pasta to me! TBH I don't like it al dente, I prefer it soft. Each to their own!

Twee.

I add olive oil to the water that's boiling, then add the pasta. When the pasta is done I put it in a colander to drain. In the hot, empty pot I put more olive oil, cracked black pepper and basil if I have it. Dump the pasta back in the pot, make sure it's all coated, stir it around. Serve.

The Sweeper

Just on the salt front, I always salt the water when cooking pasta or rice. I use sea salt flakes (Maldon). We don't use table salt in our house because any added salt gets added in cooking, but it does get added.

I find that using a good quality salt like sea salt during cooking does not and should not make the food taste salty. It simply brings out the flavour of the food itself - so the pasta tastes more like pasta, and the rice tastes richer and more strongly of rice. That may sound peculiar, but basically salt works on the same premise as MSG - monosodium glutamate, which is the sodium salt of glutamic acid.

MSG is added to poor quality food to make it taste better - which it does by bringing out every last bit of flavour contained in that food. So beef tastes beefier, chicken tastes more like chicken, vegetables taste sweeter in the case of carrots and corn, greener in the case of peas, so on.

Sea salt should perform a similar task if as good quality salt is used in the right volume to season food while you cook. It brings out the flavour of the food and makes it more intense.

I'd baulk at pouring a teaspoon of free-flowing iodised table salt into a pot of water for potatoes, pasta or rice, or adding it to a sauce to season. I think it just comes out tasting of salt, as opposed to getting that flavour intensifying effect. I don't know what it is about table-salt versus sea salt that makes it behave differently.

Mellor

Right way vrs wrong way is a bit ridiculous.

Like, are people really debating boilering verses simmering in terms of pasta???

Simmering is water at c.95 degrees. Boiling is 100 degrees. In terms of cooking pasta, there is not much difference. For things like sauces, or broths where the liquid it is cooked in will also be served - it can matters. But not for pasta.

Next you'll advise adjusting for heaith above sea level.

dubh101

The Sweeper wrote: »

Just on the salt front, I always salt the water when cooking pasta or rice. I use sea salt flakes (Maldon). We don't use table salt in our house because any added salt gets added in cooking, but it does get added.

I find that using a good quality salt like sea salt during cooking does not and should not make the food taste salty. It simply brings out the flavour of the food itself - so the pasta tastes more like pasta, and the rice tastes richer and more strongly of rice. That may sound peculiar, but basically salt works on the same premise as MSG - monosodium glutamate, which is the sodium salt of glutamic acid.

MSG is added to poor quality food to make it taste better - which it does by bringing out every last bit of flavour contained in that food. So beef tastes beefier, chicken tastes more like chicken, vegetables taste sweeter in the case of carrots and corn, greener in the case of peas, so on.

Sea salt should perform a similar task if as good quality salt is used in the right volume to season food while you cook. It brings out the flavour of the food and makes it more intense.

I'd baulk at pouring a teaspoon of free-flowing iodised table salt into a pot of water for potatoes, pasta or rice, or adding it to a sauce to season. I think it just comes out tasting of salt, as opposed to getting that flavour intensifying effect. I don't know what it is about table-salt versus sea salt that makes it behave differently.

I totaly agree with your thinking here Sweeper.

kylith

I was dubious about salting the water too until I did one day and OH came in, robbed some of the just-cooked penne, and started on about how good it was. I had to chase him out of the kitchen with the wooden spoon.

Proper sea salt means that you use less salt for the same flavour.

Don't add oil, even if it says to on the package. Pasta sinks to the bottom, oil floats on the top, so has no effect on the pasta. Stir it plenty from the moment you add the pasta, especially spaghetti, so that it doesn't stick.

duploelabs

A tiny bit of vinegar in the boiling water. And i stress a tiny amount, will dissolve the starches and help with your pasta not sticking together when it's done. Also when it is done, wash your pasta with boiling water, again this helps your pasta to not stick together

BailMeOut

lots of salt in the water, very large pot, water boiling, cook pasta for about a minute less than the required time stirring a lot while boiling. Then the most important part of the process is to finish off cooking the pasta in the sauce tossing and stirring gently to get lots of air into it as you finish off cooking it in the sauce. The pasta will absorb some the sauce making it really tasty and the tossing will give it a nice velvety/fluffy coating.

I also find that throwing a couple of bay leaves in the water also give your pasta some additional really nice flavour especially if you are serving with a bolognese.

Dr.Silly

Mellor wrote: »

Right way vrs wrong way is a bit ridiculous.

Like, are people really debating boilering verses simmering in terms of pasta???

Simmering is water at c.95 degrees. Boiling is 100 degrees. In terms of cooking pasta, there is not much difference. For things like sauces, or broths where the liquid it is cooked in will also be served - it can matters. But not for pasta.

Next you'll advise adjusting for heaith above sea level.

Actually, you're totally wrong Mellor.
Simmering and boiling pasta makes a huge difference. Simmering will cause the pasta to stick more. Boiling pasta (the correct way it's suppose to be done), will avoid this !!!

Mellor

Dr.Silly wrote: »

Actually, you're totally wrong Mellor.
Simmering and boiling pasta makes a huge difference. Simmering will cause the pasta to stick more. Boiling pasta (the correct way it's suppose to be done), will avoid this !!!

No it won't. 5 degrees won't make a difference to how it cooks. Boiling water can only get so hot.


Now if you are simmering it for ages, then more starch will be broken down and it will stick more. But this is because of over cooking, not simmering. The same would happen if you boiled it for too long. Which is why you rinse pasta with hot water in a colander when cooked to taste. To remove starch.

loveisdivine

But its not just about the 5 degrees difference in heat.
Simmering pasta will sit together in a clump at the bottom of the pan, and it will be in the water for longer, because it takes longer to cook, so will soak up more water and become soggy.

Boiling pasta in plenty of water means the water is on a rolling boil, which keeps the pasta moving, stopping it sticking together and cooking it quicker so it is in the water for less time.

and to be honest 5 degrees is actualy a fair difference, you cook a steak to 5 degreees higher than you wanted and it will be ruined.

Dont add oil, like someone else said it just floats on top and is a waste of good olive oil. Put it on after cooking.

Dr.Silly

Mellor wrote: »

No it won't. 5 degrees won't make a difference to how it cooks. Boiling water can only get so hot.


Now if you are simmering it for ages, then more starch will be broken down and it will stick more. But this is because of over cooking, not simmering. The same would happen if you boiled it for too long. Which is why you rinse pasta with hot water in a colander when cooked to taste. To remove starch.

Sorry, but you're wrong again.
This isn't about opinions here, this is fact
that 5 degrees (actually slightly more), does make a difference. Boiling water will not stick the pasta, unless you do it in a pot that's too small for the amount you're cooking. There is absolutely no need to pour boiling water on it after the pasta is cooked. Is that what you think all chefs and restaurants do ! They don't !
we'll just have to agree to disagree

BailMeOut

never wash the starch off your cooked pasta! You cannot get that lovely velvety, fluffy texture when finishing it off by tossing in the your sauce as the sauce will adhere to the starch.

If your pasta is sticking it is because your pot is too small or you are using a too little water.

A proper pasta pot should look something like this

Mr. Presentable

Lots of good, bad and mad advice so far!

Pasta is to be boiled. Not simmered. Boiled.

If your pasta tastes salty you have added too much salt. You should have a little salt in your boiling water.

Adding oil is indeed a waste of time if you are going to tip the lot out into a colander. If, however, you are using a correct pot (as above) you will draw the pasta through the oil, thus coating it.

NTLBell, correct, pasta cooked from dry is preferred al dente - slightly under cooked. This does not apply, as you might imagine, to fresh pasta or filled pasta like ravioli.

Now I recognise we all have our own ways of doing things, and we all like what we like, but there are correct ways - irrespective of whether you like it - of doing things.

BailMeOut

skip forward to 3:10 on this YourTube. Cooking experiment showing if there is any value adding oil to the water when cooking pasta.

http://www.youtube.com/watch?v=6p7UcCAw39c

Brian?

Mellor wrote: »

Right way vrs wrong way is a bit ridiculous.

Like, are people really debating boilering verses simmering in terms of pasta???

Simmering is water at c.95 degrees. Boiling is 100 degrees. In terms of cooking pasta, there is not much difference. For things like sauces, or broths where the liquid it is cooked in will also be served - it can matters. But not for pasta.

Next you'll advise adjusting for heaith above sea level.

Actually salted water boils above 100 degress, .

I honestly don't think there is a difference between boiling or simmering it though. If you pasta sticks together too much then you've over cooked it.

As a rule of thumb, I knock 2mins off the time given on the packet. Sometimes it's more, sometimes less. That's all about taste though, I like it the dente side of al dente.

The water absolutly has to be salted. In fact any veg, starch etc. that is boiled should be done so in salted water. It's defineatly the right way to do it. I've boiled potatoes in sea water once, inspired by Darina Allen, it was savage. It might be worth a go with Pasta.

Adding oil to the water is unneccessary, in fact it will hinder your sauce sticking to the pasta.

kaki

Even in Italy there's no "correct" way of cooking it, but most people do add salt (be it for flavour or cooking technology).

If you chuck in the salt before the water has already boiled, you lower the boiling point of the water will be cooking your pasta at circa 90 degrees. Although I do this often for convenience, technically it will result in a pasta with a slightly gloopier texture, and over time will ruin the bottom of your pots.

If you chuck the salt in after the water has boiled, the temperature momentarily rises to about 130 degrees, then goes back to 100 degrees.


Plus, another tip given to me by my partner's mother: if your making a pasta sauce (with vegetables, fish, meat, cheese, whatever) to go with your pasta, add a little of the cooking water of the pasta to it - the starch helps the

Bannasidhe

SBWife wrote: »

Actually, Faith, as most chefs and good home cooks know there are correct and incorrect methods for cooking many foods. Simmering pasta in unsalted water is not the correct method. I don't see what is so unhelpful about pointing out that the correct method involves, simply a large pot with plenty of boiling salted water.

I was a professional chef and a head chef - I've worked all over the world in top class restaurants. It is not vital to put salt in the water when cooking pasta, that is a matter of taste. It is important to use a large saucepan and have the water boiling (as an Italian chef once said to me - put the pasta in when there are big bubbles in the water). It's important to keep that water at boiling point- not simmering - as the action of the water helps prevent the pasta from sticking together.
Never had a complaint about my unsalted pasta - even from Italians

BailMeOut

Folks, try the bay leaf trick in the water. A few leaves add a lovely earthy flavour on the pasta. Heard the tip in a pub a while back and been doing it since.

tricky D

From my long gone days of being a pasta chef...

For à point pasta.

The fresher the pasta, the better (after it has been hung to dry).

Large pot, around half full, with a bit of salt, boiling, not simmering.

Pasta goes in.

After about a minute the pasta gets lifted using a pasta spoon to separate the pasta.



Boil until al dente (still a bit uncooked, ie. a bit dry texture in the centre when nipped/bitten).

Drain and mix/serve.

No oil, boil, no simmering, with salt, no rinse. They all do actually make a difference, slight or otherwise.

However, if you like over cooked, simmered, no salt, oiled, buttered, whatever your preference, that's fine. Your desired taste and texture is more important than any right or wrong or perfect method.

Brian?

kaki wrote: »

If you chuck in the salt before the water has already boiled, you lower the boiling point of the water will be cooking your pasta at circa 90 degrees. Although I do this often for convenience, technically it will result in a pasta with a slightly gloopier texture, and over time will ruin the bottom of your pots.

If you chuck the salt in after the water has boiled, the temperature momentarily rises to about 130 degrees, then goes back to 100

Im fairly sure that's wrong. Saltwater boils higher than 100, the more salt the higher the boiling point.

Bannasidhe

Bannasidhe wrote: »

I was a professional chef and a head chef - I've worked all over the world in top class restaurants. It is not vital to put salt in the water when cooking pasta, that is a matter of taste. It is important to use a large saucepan and have the water boiling (as an Italian chef once said to me - put the pasta in when there are big bubbles in the water). It's important to keep that water at boiling point- not simmering - as the action of the water helps prevent the pasta from sticking together.
Never had a complaint about my unsalted pasta - even from Italians

Important point I forgot to mention -only occured to me when I was cooking pasta for dinner :rolleyes: - pasta continues to cook even when drained. So either serve immediately or stop the cooking process by putting the pasta in a colander, unless one has a pasta pot of course, and rinse it off with cold water. It's a simple process to reheat - use the sauce to reheat it or rinse with boiling water. Try at all costs to avoid having to do this with with stuffed pastas like tortellini or ravioli which are best served at once, for plain pasta such as penne, spaghetti, fusilli, Fettuccine etc its perfectly ok.

kaki

briankeating wrote: »

Im fairly sure that's wrong. Saltwater boils higher than 100, the more salt the higher the boiling point.

It's what I heard from my pseudo mother-in-law, must try it out tonight with a cooking thermometer in the name of science!

Dr.Silly

kaki wrote: »

It's what I heard from my pseudo mother-in-law, must try it out tonight with a cooking thermometer in the name of science!

http://chemistry.about.com/od/solutionsmixtures/a/boilingpointele.-NxZ.htm

greenbicycle

I'm not a chef and far from an expert cook or anything so I can't comment on whether you should add ingredients to pasta when boiling or not however I do experience a pot boiling over like most people when I don't use a large enough pot. I found a little gadget in meadows and Byrne about a month ago and it works wonders, it's like a little disk made of pottery or something, feels like terracotta but white. Basically you put that in the pot while boiling pasta and it doesn't boil over, surprisingly it works!

As for other merits of salt/oil etc I dunno, I like mine without any extras....

Park Royal

Glad somebody mentioned a knob of butter....:P

BillyBoy

Hi guys, just started reading on the cooking forum and loving all the ideas and help on it at the moment. I'm not much of a cook but am starting to try things and getting better (I think anyway)! I was just wondering about the Youtube recipe in the first link - could this be added to mince for a spag bol sauce or would this just be wrong? I love my spag bol and want to try make my own if its not too difficult. If anyone has a video on how to make a tasty one please link it (I am more of a visual person when it comes to cooking, sometimes struggle with what certain terms mean etc when people are describing how to cook things on here and on the net.)

Hope my questions are not too stupid!

Chef In The Making,
Bill

BailMeOut

BillyBoy wrote: »

Hi guys, just started reading on the cooking forum and loving all the ideas and help on it at the moment. I'm not much of a cook but am starting to try things and getting better (I think anyway)! I was just wondering about the Youtube recipe in the first link - could this be added to mince for a spag bol sauce or would this just be wrong? I love my spag bol and want to try make my own if its not too difficult. If anyone has a video on how to make a tasty one please link it (I am more of a visual person when it comes to cooking, sometimes struggle with what certain terms mean etc when people are describing how to cook things on here and on the net.)

Hope my questions are not too stupid!

Chef In The Making,
Bill

Bill - I do Bolognese all the time and Delia's method is fool proof however it is a 5 hour cooking process and you need a proper Dutch oven. It is is however worth the wait as so so tasty!

Cool Mo D

Dr.Silly wrote: »

http://chemistry.about.com/od/solutionsmixtures/a/boilingpointele.-NxZ.htm

Adding salt to boiling water for pasta will not change the boiling temperature of the water. You would have to add a massive amount of salt to make any kind of noticeable difference, and your pasta would then be inedible. It takes 58 grams of salt to raise the boiling temp of a litre water by half a degree!

The Hill Billy

@BailMeOut - You don't need a "proper Dutch oven" for that recipe. Just a casserole dish.

SBWife

The Hill Billy wrote: »

@BailMeOut - You don't need a "proper Dutch oven" for that recipe. Just a casserole dish.

They are the same thing, Dutch oven is just the US term for your run of the mill enamelled lidded casserole dish.

BailMeOut

SBWife wrote: »

They are the same thing, Dutch oven is just the US term for your run of the mill enamelled lidded casserole dish.

I have always called the cast iron enameled pot a "Dutch oven" and the pottery or glass equivalent "casserole dishes"! Regardless that bologenese dish is superb.

The Hill Billy

The poster clearly stated that they were new to the whole cooking lark & it was over-complicating matters by referring to something as a necessity when it wasn't mentioned in those terms in a straight forward recipe. Simples.

BillyBoy

Thanks guys, that looks amazing. I presume that I'd get the minced pork and chicken livers at the butchers rather than the local dunnes?

When I saw the Dutch oven bit I was going to reply that I live in an apartment and couldn't afford a new oven just for this dish! Lol

Think I am going to give this a go, will let you know how I get on!

unkel

This thread has made me rethink the way I cook pasta and I will be trying out a few changes

Cool Mo D wrote: »

Adding salt to boiling water for pasta will not change the boiling temperature of the water. You would have to add a massive amount of salt to make any kind of noticeable difference, and your pasta would then be inedible. It takes 58 grams of salt to raise the boiling temp of a litre water by half a degree!

Indeed! In 5 litres of water (typical amount I use for boiling pasta), you'd need 300g of table salt (50 teaspoons ) to elevate the temperature by 1 degree centigrade

Darkginger

I've been cooking the Delia bolognese for years, and it truly is tremendous, and freezes well, too. If you can't get minced pork (buy a mincer and some pork chops?) or chicken livers (Supervalu and Centra often have the livers, next to the frozen pastry, for some odd reason, in a plain white tub), don't worry too much - it's the long slow cooking, and the basil and nutmeg (oh, the nutmeg!) that really make the dish. Well worth the effort, make loads of it and freeze portions in ziplock bags - then you have more-or-less instant bolognese sauce to hand, if you have a microwave to defrost it.

GastroBoy

SBWife wrote: »

Looks like the OP is not the only one who can't cook pasta.

Salt should be always be used.

The pot should be very large, and once pasta is added to the boiling water it should be left uncovered.

Pasta should be cooked in boiling (not simmering) water.

Cook for the time indicated on the package, test it before draining. It should not be soggy soft but have a bit of a bite.

Check out what Harold Mcgee says about that theory
http://www.youtube.com/watch?v=keGCgWOceqU

SBWife

GastroBoy wrote: »

Check out what Harold Mcgee says about that theory
http://www.youtube.com/watch?v=keGCgWOceqU

He gives a method which he claims, and I quote, "is just as good as when it's done the old fashioned way."

GastroBoy

SBWife wrote: »

He gives a method which he claims, and I quote, "is just as good as when it's done the old fashioned way."

Exactly