Cooking Pasta Properly
One of my pet peeves in the kitchen is when one of my cooks fail to cook pasta properly. I know, how hard is it to cook pasta right? Its very easy to take for granted. I wrote these rules out a littel while back and gave them to all of my cooks. Now it's yours as well. Just follow these simple rules and I will be a very happy camper.
USE PLENTY OF BOILING WATER- The rule of thumb is one gallon per pound of pasta. Take the biggest pot you have, pasta needs lots of wiggle room to prevent it from sticking together. It’s okay to use more water
DO ADD SALT to your cooking water- 1 teaspoon per gallon. Yes, your pasta water should taste like sea water. Salt also helps the pasta cook evenly and helps prevent a slimy coat. You should taste your water before you add your pasta
DON’T ADD OIL- Most cooks think that adding oil to your water prevents your pasta from sticking. Not only are you throwing oil down the drain, it will prevent your sauce from sticking to your pasta. If you love your olive oil, as I do, add it after your pasta is cooked with some fresh herbs and grated Parmesano Reggiano.
STIR- This prevents it from sticking and helps it cook evenly
DON’T OVERCOOK- If you are using dried, follow the manufacturer’s directions. Begin checking for doneness at least a minute prior for doneness.
DON’T RINSE- Rinsing will remove the starch on the pasta. The starch helps the flavoring (sauce, herbs, etc.) stick to the pasta
COAT, DON’T DROWN- Think of your pasta like your do your salad greens. The sauce is your condiment to highlight the pasta, not the other way around.
Its just that easy.
