- Use 4 quarts of water for every pound of pasta. You'll need a very large pot, but this large amount of water will ensure that the pasta cooks evenly and won't clump.
- Forget about adding oil to the pot, but use plenty of salt. Adding oil to the boiling water does not prevent sticking. Frequent stirring does. Skip the oil but make sure to add salt--roughly 1 tablespoon for 4 quarts of water--or the pasta will taste bland.
- Taste the pasta early and often for doneness. Reading the instructions on the box is a good place to start, but for al dente pasta you may need to shave a few minutes off the recommended time.
- Wait! Before you drain that pasta...Take a liquid measuring cup and retrieve about 1/2 cup of the cooking water from the pasta pot. Then go ahead and drain the pasta for just a few moments before you toss it with the sauce. (Don't let your pasta sit in the colander too long; it will get very dry very quickly.) When you toss your sauce with the pasta, add some (or all) of this reserved pasta water to help spread the sauce.
Don't forget to save some water!
No hay comentarios:
Publicar un comentario