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FIERI Boston's Food Page
The Top Ten Taste Tempting Tips To Preparing
Perfect Pasta
(Article
from InItaly.com, used
with permission)
By
Joe Marino of The Italian
Store
 Have
you ever wondered why your pasta is sticky or mushy -- or cold and
watery -- when you just KNOW it's perfect in other places? Properly
cooked pasta doesn't just happen. What was second nature to your
friend's Italian Grandma is becoming a lost art. But now YOU can
make everybody sit up and take notice of your pasta too. Now THIS
is comfort food with a true Italian touch!
Use
a big pot and fill it a lot.
If the pot you use is too small, your pasta will stick to the bottom.
And there should be PLENTY of water. Italian tradition is to have
lots of food. When it's pasta and sauce alone, 4 oz. per person
is fine for hearty appetites. When it's being served with a salad,
meatballs, or vegetables in the pasta, 3 oz. per person is ok. But
always plan for an extra person! And remember, good quality pasta
absorbs a lot of water.
There's
much less toil and trouble when you make the water bubble.
Bring the water to a rolling boil before adding pasta. If you're
in too big a hurry and put the pasta in the water too soon, you'll
end up with mushy noodles.
Salt
is supposed to be so bad -- should I leave it out or should I add?
Don't add salt at all until the water has already boiled. Then it
really "boils down" to a matter of taste. If you aren't
sure how you like your pasta, try two pots of the same size with
the same amount of water and the same amount of pasta. Cook and
drain both, then have someone mix them up and have you do a blind
taste test. You'll discover if you like it with salt or without.
Put
it all in and give it a spin.
Put all your pasta in the water at the same time and stir until
it's all completely covered with the water.
If
you want good taste, don't leave your place.
Don't walk out of the room once the pasta is cooking. It might seem
unimportant, but 60 seconds cooking too long can really ruin your
pasta.
A
simple trick so it doesn't stick.
Stir often (about every two minutes). This will keep your pasta
from sticking to the bottom of the pot and from sticking to itself.
You
can get it just right by checking the "bite".
It's amazing how many "secrets" you hear to cook the pasta
to perfection. The one and only real and authentic method is to
pull out a noodle and take a bite. When it's the way you like it,
it's perfect!
It
only takes one time to learn -- drain it right to avoid the burn.
You should always use a colander to drain your pasta. Using the
lid on the pot to pour off the water into the sink might seem like
a shortcut, but it can result in a serious burn. Besides, the pasta
doesn't get completely drained and it will be watery when served.
Pasta
power doesn't need a shower.
Don't rinse unless you are making a cold pasta salad or serving
people in "shifts". In today's Italian house, sometimes
you have to be ready for many people quickly. After it's been drained
the first time, keeping the pasta in cold water will keep it ready
to redrain and serve. I know you've heard stories about having to
rinse the starch off. But think about it. Your pasta just took a
bath in boiling water. Take it from me -- it's clean. You may have
also heard the Italian proverb that says, "Friends are like
macaroni. If they're not warm, they're not good." That IS true.
But your pasta will warm just fine when stirred and covered with
sauce.
It'll
hit the spot when you serve it hot.
Once drained, serve the pasta immediately with you favorite sauce.
Keep the sauce hot and ready to warm the waiting pasta for serving.
Hey, why not use a traditional Pasta Bowl? Many people consider
their Pasta Bowl a family heirloom! Turn off the TV, gather the
family around the table and enjoy! When your pasta is prepared with
love, it becomes more than just food -- it's a wonderful memory.
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